tag:blogger.com,1999:blog-11876492398215507762024-03-14T04:59:32.252+11:00Minty's KitchenVeronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.comBlogger471125tag:blogger.com,1999:blog-1187649239821550776.post-15453210320538039852020-07-18T11:56:00.002+10:002020-07-18T11:56:37.073+10:00Sambal Prawns<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-8C6MG5vtmak/XxJWieAv60I/AAAAAAAAZUY/-wo3mPbreh41pFASVJOZl4MtbsU1Pa-SQCPcBGAsYHg/s1600/P1015751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chilli Prawns" border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-8C6MG5vtmak/XxJWieAv60I/AAAAAAAAZUY/-wo3mPbreh41pFASVJOZl4MtbsU1Pa-SQCPcBGAsYHg/s640/P1015751.JPG" title="Sambal Prawns" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">800g prawns, shelled and deveined</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp cooking oil</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">prawn stock (<i>See note</i>)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt, to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp fish sauce</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 - 2 tbsp lime juice, to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">a few sprigs of Vietnamese coriander (daun kesum) </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Grind into paste:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 big red onion</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 - 4 bird's eye chillies</span><br />
<span style="font-family: "Trebuchet MS", sans-serif; text-align: justify;">1 large long sweet red capsicum</span><br />
<span style="font-family: "Trebuchet MS", sans-serif; text-align: justify;"><br /></span>
<br />
<ul>
<li><span style="font-family: "Trebuchet MS", sans-serif; text-align: justify;">Heat up cooking oil in a frying pan. Add in paste and stir fry until aromatic.</span></li>
<li style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;">Add in prawns and stir fry until half cooked.</span></li>
<li style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;">Pour in enough water to cover the prawns. Add in sugar, salt, fish sauce, lime juice and daun kesum. Simmer until prawns are just cooked.</span></li>
<li style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;">Dish out and serve hot with rice.</span></li>
</ul>
<br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Note:</i></span><br />
<br />
<ul>
<li style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;"><i>With a little oil, stir fry 2 slices of ginger and 2 cloves of garlic (smashed) and all the prawns' heads and shells until they turned red. Using a spatula, press into the heads to get the maximum flavour. </i></span></li>
<li style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Add in water (just enough to cover the prawns' heads & shells). Simmer for about 10 minutes.</i></span></li>
<li style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Strain the stock.</i></span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com0tag:blogger.com,1999:blog-1187649239821550776.post-38999470135874554272020-06-07T12:57:00.000+10:002020-06-07T12:57:19.870+10:00Italian Meatballs <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Jx87w-bZlvA/XsnyD29daQI/AAAAAAAAYus/0VEexrITneIJEGVUvBmEi9gGMNudBvmoACPcBGAsYHg/s1600/IMG_0124.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spaghetti & Italian Meatballs " border="0" data-original-height="1322" data-original-width="1600" height="528" src="https://1.bp.blogspot.com/-Jx87w-bZlvA/XsnyD29daQI/AAAAAAAAYus/0VEexrITneIJEGVUvBmEi9gGMNudBvmoACPcBGAsYHg/s640/IMG_0124.PNG" title="Italian Meatballs " width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-p9gy-c0GepI/XsnyDxGuMJI/AAAAAAAAYus/K5B9N9FrtSUXpjCmx3KCjWHeCROSpLDlwCPcBGAsYHg/s1600/IMG_0125.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Italian Meatballs " border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-p9gy-c0GepI/XsnyDxGuMJI/AAAAAAAAYus/K5B9N9FrtSUXpjCmx3KCjWHeCROSpLDlwCPcBGAsYHg/s640/IMG_0125.PNG" title="Spaghetti & Italian Meatballs " width="640" /></a></div>
<br />
<b><br /></b>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">90g white bread, torn into small pieces (without crusts)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">45g milk</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">990g ground beef</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">400g ground pork</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 large onion (170g), finely chopped</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">30g finely minced garlic</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">30g fresh flat leaves parsley, finely chopped</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">freshly ground black pepper</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 eggs, lightly beaten</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">60g grated parmesan cheese</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">olive oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
<ul>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Soak pieces of bread in milk while you prep the other ingredients.</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">In a large mixing bowl, combine beef, pork, onion, garlic, parsley, salt, pepper, eggs and parmesan cheese. Add in soaked breadcrumbs. Use hands to mix everything together. </span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Lightly oil your hands to prevent from sticking and gently compress and shape the meatballs to your preferred size.</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Heat a little olive oil over medium high heat in a frying pan and brown the meatballs in batches. Once browned (but not cooked through), transfer them onto a plate.</span></li>
</ul>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b>To make pasta sauce:</b></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<span style="font-family: "trebuchet ms", sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 large onion, chopped</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 cloves garlic, minced</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 cans crushed tomatoes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cup red wine (optional)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">salt & pepper, to taste</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">olive oil</span><br />
<br />
<ul>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">With the same frying pan, add a little olive oil. Saute chopped onion until soft. Add in minced garlic and fry until aromatic.</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Add in crushed tomatoes and bring to the boil. Add in meatballs and simmer for about 20 minutes, turning the meatballs occasionally. Season with salt and pepper.</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Serve the meatballs on cooked pasta. Garnish with more parmesan cheese.</span></li>
</ul>
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com0tag:blogger.com,1999:blog-1187649239821550776.post-58567980703063241952020-05-30T13:57:00.002+10:002020-05-30T13:57:36.559+10:00Steamed Rice Cake (Chwee Kuih 水粿)<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4xe6M533ZqE/XtHPvcX-GSI/AAAAAAAAYyE/OnKQtqhhzgQ9T3cfDHPXHMO-Ns_ms-tVACPcBGAsYHg/s1600/IMG_0145.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Steamed Rice Cake" border="0" data-original-height="1600" data-original-width="1174" height="640" src="https://1.bp.blogspot.com/-4xe6M533ZqE/XtHPvcX-GSI/AAAAAAAAYyE/OnKQtqhhzgQ9T3cfDHPXHMO-Ns_ms-tVACPcBGAsYHg/s640/IMG_0145.PNG" title="Chwee Kuih" width="468" /></a></div><br />
<div style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Steamed Rice Cake, also known as Chwee Kuih (literally translated to Water Cake) is a popular breakfast item in Malaysia or Singapore. It is made of a variety of flours and water and steamed in small metal bowls. It is served with preserved radish topping and chilli sauce or sambal.</i></span></div><div style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span></div><div style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;">200g rice flour</span></div><div style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;">25g tapioca flour/cornflour</span></div><div style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;">12g wheat starch</span></div><div style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;">1 tsp sugar</span></div><div style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span></div><div><span style="font-family: "Trebuchet MS", sans-serif; text-align: justify;">250ml cold water</span></div><div style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;">750ml boiling water</span></div><div style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;">3 tbsp cooking oil</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"></div><ul><li><span style="font-family: Trebuchet MS, sans-serif;">Sift flours together into a mixing bowl. Add in sugar and salt; then pour in cold water and mix to combine.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Pour boiling water into the mixture. Stir well to prevent lumps. Transfer batter into a pouring jug.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Pour batter into individual moulds. Steam over high heat for 15 - 20 minutes.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Remove cakes from steamer and leave to cool.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Unmould the cakes using a small pastic knife.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve with toppings. </span></li>
</ul><div><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><b>Topping:</b></span></div><div><span style="font-family: Trebuchet MS, sans-serif;">200g preserved chopped radish (chye poh) </span></div><div><span style="font-family: Trebuchet MS, sans-serif;">40g dried shrimps, chopped finely (optional)</span></div><div><span style="font-family: Trebuchet MS, sans-serif;">3 shallots, finely sliced</span></div><div><span style="font-family: Trebuchet MS, sans-serif;">5 cloves garlic, finely minced</span></div><div><span style="font-family: Trebuchet MS, sans-serif;">40ml cooking oil</span></div><div><span style="font-family: Trebuchet MS, sans-serif;">sugar, to taste</span></div><div><span style="font-family: Trebuchet MS, sans-serif;">soy sauce, to taste</span></div><div><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div><div><ul><li><span style="font-family: Trebuchet MS, sans-serif;">Wash and rinse the preserved radish a few times. Squeeze dry. Set aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil. Saute shallots and garlic until fragrant. Transfer into a bowl and set aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Stir fry dried shrimps with a little oil until fragrant. Transfer into a bowl and set aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Stir fry preserved radish. Then add in the sauteed shallots and garlic as well as the dried shrimps. Add in sugar and soy sauce and stir to combine.</span></li>
</ul><div><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div></div>Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com0tag:blogger.com,1999:blog-1187649239821550776.post-24085335762952345452020-05-23T15:15:00.000+10:002020-05-23T17:44:09.604+10:00Pumpkin Pull-Apart Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-tFBe4qRkmVk/Xsit5GNuQ6I/AAAAAAAAYuI/Vvlf4HmcO9Ej-sUL9-L3ZYmM2_Fdb61TwCPcBGAsYHg/s1600/IMG_0143.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pumpkin Bread" border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-tFBe4qRkmVk/Xsit5GNuQ6I/AAAAAAAAYuI/Vvlf4HmcO9Ej-sUL9-L3ZYmM2_Fdb61TwCPcBGAsYHg/s640/IMG_0143.PNG" title="Pumpkin Pull-Apart Bread" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-TYFz4pMT9Mc/Xsit5KPApcI/AAAAAAAAYuI/QO44zLDXRm0j4ftyVFBSB_47jGv23Al8wCPcBGAsYHg/s1600/IMG_0144.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pumpkin Bread" border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-TYFz4pMT9Mc/Xsit5KPApcI/AAAAAAAAYuI/QO44zLDXRm0j4ftyVFBSB_47jGv23Al8wCPcBGAsYHg/s640/IMG_0144.PNG" title="Pumpkin Pull-Apart Bread" width="640" /></a></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredients:</span></b><br />
<br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">350g bread flour</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">10g milk powder (optional)</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">40g caster sugar</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">5g instant dried yeast</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">4g salt</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">140g mashed cooked pumpkin</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">145g (1 egg + milk)</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">35g olive oil</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">For brushing:</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">30g melted buter</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">30g condensed milk</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #444444; font-family: trebuchet ms, sans-serif;">Icing sugar for dusting (optional)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: justify;">
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Fit the stand mixer with the dough hook attachment. In the bowl, combine all the ingredients, except oil. Turn the mixer on and knead until the dough leaves the sides of the bowl. Add in oil and continue kneading until dough is smooth and elastic and passed the "window pane test" <i>(Refer to note below)</i>. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Place the dough in a lightly greased bowl. Cover with cling wrap and let it rise until doubled in size.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Punch down the dough to release trapped air. Divide the dough into 12 equal pieces. Roll into balls. Cover and rest for 15 minutes.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Flatten the dough and brush with melted butter and condensed milk mixture; fold into half . Then place into a greased loaf pan. Repeat with the rest of the dough. Cover and let it rise until almost doubled (90%). </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Preheat oven to 170°C.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Sift some icing sugar on the surface of the buns before baking.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Bake for about 30-35 minutes or till golden brown.</span></li>
<div style="text-align: justify;">
</div>
</ul>
<br />
<div style="text-align: justify;">
</div>
<br />
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<div class="separator" style="clear: both; text-align: justify;">
<span style="color: #444444; margin-left: 1em; margin-right: 1em;"><img height="266" src="https://2.bp.blogspot.com/-VWatky7sark/V0bzq0i6YZI/AAAAAAAAKu8/S1AiW_xJreQ-IZWKM77RcZjT69QbcIwNACKgB/s400/image.jpeg" style="color: black;" width="400" /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><b>Window Pane Test: </b> <i>This is the best way to determine if your bread dough is properly kneaded. To do this, take a small chunk of dough and stretch it between your fingers. If the dough tears, that means the gluten has not developed and it needs more kneading. The dough is ready to rest and prove if it stretches without tearing (like the picture above).</i></span></div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
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<br />Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com0tag:blogger.com,1999:blog-1187649239821550776.post-67351780948761979612020-05-15T15:26:00.001+10:002020-05-15T15:26:21.809+10:00Pandan Cotton Sponge Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-gADqC_m6HGA/XqgCUTFkRkI/AAAAAAAAYjU/Vt41f66J7JMkMn9BWrb5qD3X1D1YeD0bwCPcBGAsYHg/s1600/IMG_0129.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pandan Cotton Sponge Cake" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-gADqC_m6HGA/XqgCUTFkRkI/AAAAAAAAYjU/Vt41f66J7JMkMn9BWrb5qD3X1D1YeD0bwCPcBGAsYHg/s640/IMG_0129.PNG" title="Pandan Sponge Cake" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Wwu9aoIbvt4/XqgCUdlMEcI/AAAAAAAAYjU/tIh2YQwE7YgMFP6N7yQt4IM-RaYgZZ2ZACPcBGAsYHg/s1600/IMG_0121.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Pandan Sponge Cake" border="0" data-original-height="1600" data-original-width="1261" height="640" src="https://1.bp.blogspot.com/-Wwu9aoIbvt4/XqgCUdlMEcI/AAAAAAAAYjU/tIh2YQwE7YgMFP6N7yQt4IM-RaYgZZ2ZACPcBGAsYHg/s640/IMG_0121.PNG" title="Pandan Cotton Sponge Cake" width="504" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>This is a very soft and light sponge cake shared by <a href="https://mykitchen101en.com/pandan-cotton-sponge-cake-as-soft-as-cotton/">MyKitchen1010</a>.</i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span><br />
<b style="font-family: "Trebuchet MS", sans-serif;">(A)</b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">60g<b> </b>oil (I used Rice Bran oil)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">50g thick coconut milk</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">70g pandan extract (blend 40g pandan leaves with 80g water and strain)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">110g cake flour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 egg</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">7 egg yolks</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b style="font-family: "Trebuchet MS", sans-serif;">(B)</b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">7 egg whites</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp cream of tartar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">150g caster sugar</span><br />
<br />
<br />
<ul>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Grease and line a 20cm square baking pan with baking paper. Wrap the baking pan with 2 layers of foil.</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven to 150°C.</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">In a mixing bowl, combine oil, coconut milk and pandan extract. Sift in cake flour, and with a balloon whisk, mix until combined. </span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">In a bowl, lightly beat 1 egg and egg yolks, then gradually add into the batter. Set aside.</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">In a clean, dry bowl, beat egg whites on low speed until foamy. Add in cream of tartar and beat until tiny, fine bubbles are formed. Gradually beat in sugar on low speed until soft peak forms (meringue is shiny with arch shape). Add meringue into egg yolk in 4 batches, mixing gently with a balloon whisk.</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Then fold gently with a spatula until well mixed. Tap the bowl a few times on the benchtop to burst large bubbles. </span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Pour batter into the prepared pan, tapping the pan on the benchtop a few times.</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Sit the baking pan with batter in a larger pan filled with hot water (1 inch high) and bake for about 2 hours.</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Remove the cake from the oven and tap the pan on the benchtop to minimise shrinkage. </span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Unmould the cake and cool completely on a wire rack.</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">When the cake is completely cool, cut with a serrated knife.</span></li>
</ul>
<div style="text-align: justify;">
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Note</b>: </span><i style="font-family: "trebuchet ms", sans-serif;">The cake is baked at low temperature to enable it to rise slowly to prevent it from over-rising then collapsing when out of the oven. If the cake shrunk when removed from the oven, that means the temperature is too hot.</i></div>
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Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com0tag:blogger.com,1999:blog-1187649239821550776.post-50381911069673513942020-04-28T20:08:00.000+10:002020-04-28T20:09:11.032+10:00Braised Glass Noodles With Prawns<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-K6y3jskTHr4/Xp2FoYA7wbI/AAAAAAAAYcs/WbtDlJBnAjk9ZTqoWxS4WlMJZU1NPJYugCPcBGAsYHg/s1600/IMG_0115.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tang hoon with prawns" border="0" data-original-height="1600" data-original-width="1337" height="640" src="https://1.bp.blogspot.com/-K6y3jskTHr4/Xp2FoYA7wbI/AAAAAAAAYcs/WbtDlJBnAjk9ZTqoWxS4WlMJZU1NPJYugCPcBGAsYHg/s640/IMG_0115.PNG" title="Braised Glass Noodles With Prawns" width="534" /></a></div>
</div>
[4 -5 servings]<br />
<br />
(A)<br />
800g prawns<br />
<br />
(B): <b>Marinade</b><br />
3 coriander roots, chopped finely<br />
6 cloves garlic, minced (38g)<br />
15g ginger, minced<br />
1 chilli, chopped finely<br />
1/2 tsp ground black pepper<br />
1 tbsp Chinese cooking wine<br />
2 tbsp light soy sauce<br />
2 tbsp oyster sauce<br />
1/4 tsp sugar<br />
1/4 tsp salt<br />
3 tbsp oil<br />
<br />
(C)<br />
400g glass noodles<br />
20g ginger slices<br />
20g garlic slices<br />
1 chilli, sliced (optional)<br />
1 tbsp oil<br />
<br />
(D) <b>Sauce</b>: (<i>Adjust to suit your taste)</i><br />
4 cups of water (or prawn/chicken stock)<br />
1 tbsp Chinese cooking wine<br />
3 tbsp light soy sauce<br />
2 tbsp oyster sauce<br />
2 tbsp fish sauce<br />
1 tsp dark soy sauce<br />
1/4 tsp sugar<br />
pepper & salt to taste<br />
1 tsp sesame oil<br />
<br />
(E)<br />
coriander leaves or spring onion to garnish<br />
<br />
<br />
<ul>
<li style="text-align: justify;">Clean prawns by removing the heads and cutting off all the legs (leaving the shells on). Using a sharp paring knife, make a slit along the back of the prawns and remove the vein. Set aside. </li>
<li style="text-align: justify;">In a bowl, mix together ingredients (B). Heat 3 tbsp oil in a small pot until hot, then pour into the paste, stir to combine. Pour half of the mixture over the prawns and marinate for at least 30 minutes.</li>
<li style="text-align: justify;">Soak glass noodles in cold water for about 20 minutes. Drained and set aside.</li>
<li style="text-align: justify;">Heat a little oil in a frying pan (or saucepan). Fry the marinated prawns until half cooked. Transfer to a plate and set aside.</li>
<li style="text-align: justify;">In the same pan, add in 1/2 tbsp oil fry sliced ginger and garlic until aromatic. </li>
<li style="text-align: justify;">Add in noodles and pour in the sauce. then place the prawns on top of the noodles and spoon the remaining (B) mixture over the prawns. Cover the pan and cook for about 10 minutes, or until the noodles turn transparent. Add more water/stock if necessary. Turn off fire when all the liquid has been absorbed by the noodles. Drizzle sesame oil over and garnish with coriander leaves.</li>
<li style="text-align: justify;">Serve hot.</li>
</ul>
<div style="text-align: justify;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-tKFOEErqUM8/Xqf_dD8A85I/AAAAAAAAYi4/TN3J183h2_YWlr40rftdIYAQJPUgGqlegCPcBGAsYHg/s1600/P1013922.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-tKFOEErqUM8/Xqf_dD8A85I/AAAAAAAAYi4/TN3J183h2_YWlr40rftdIYAQJPUgGqlegCPcBGAsYHg/s400/P1013922.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Green Bean Vermicelli (or Glass Noodles)</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-uI68Rk_2D1o/Xqf_9R-DARI/AAAAAAAAYjA/hG_OZC-moQoGBNaS-v-Gib5AFupb_RH7gCPcBGAsYHg/s1600/P1013930.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-uI68Rk_2D1o/Xqf_9R-DARI/AAAAAAAAYjA/hG_OZC-moQoGBNaS-v-Gib5AFupb_RH7gCPcBGAsYHg/s400/P1013930.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">B: Marinade</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://1.bp.blogspot.com/-F7GRFU1iF5U/Xqf_dAyAQeI/AAAAAAAAYi4/_LyrilWP8pwAYO9-nYDiuBOgY_NSCE0GQCPcBGAsYHg/s1600/P1013931.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-F7GRFU1iF5U/Xqf_dAyAQeI/AAAAAAAAYi4/_LyrilWP8pwAYO9-nYDiuBOgY_NSCE0GQCPcBGAsYHg/s320/P1013931.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-family: "trebuchet ms" , sans-serif;">Marinate prawns</span></td></tr>
</tbody></table>
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Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com0tag:blogger.com,1999:blog-1187649239821550776.post-87026374637986562272020-04-26T09:59:00.001+10:002020-06-07T12:38:04.293+10:00Soft White Sandwich Loaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-6_glU_HSNtA/XpzPFCJ3tBI/AAAAAAAAYbs/Bs0tpYKQZ1US1Fk1qVJV41KLFbmOOfgwACPcBGAsYHg/s1600/IMG_0112.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1302" data-original-width="1600" height="520" src="https://1.bp.blogspot.com/-6_glU_HSNtA/XpzPFCJ3tBI/AAAAAAAAYbs/Bs0tpYKQZ1US1Fk1qVJV41KLFbmOOfgwACPcBGAsYHg/s640/IMG_0112.PNG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"> </span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;"><i>There is clearly a baking craze going on now. Just look at the supermarket shelves which have been stripped bare of pantry items, for instance flours, be it plain, self-raising or bread flour.</i></span></span><br />
<i><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">If you can't find any bread flour on the supermarket shelves, fret not. You can make your own bread flour by mixing 1 part of Gluten Flour to 25 parts of Plain (All-Purpose) Flour to increase the protein content. </span></span></i><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white;"><br />
</span></span> <span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white;">With the homemade bread flour, I made a small loaf of bread which turns out to be very soft.</span></span></i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white;"><br />
</span></span> <span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white;"><b>Ingredients:</b></span></span></span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">300g bread flour</span></span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">10g milk powder</span></span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">1/4 tsp salt</span></span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">40g caster sugar</span></span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">5g instand dried yeast</span></span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">200g liquid (1 egg + milk)</span></span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">25g extra virgin olive oil</span></span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;"><br />
</span></span></div>
<div style="text-align: justify;">
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Fit the stand mixer with the dough hook attachment. In the bowl, combine all the ingredients, except butter. Turn the mixer on and knead until the dough leaves the sides of the bowl. Add in butter and continue kneading until dough is smooth and elastic and passed the "window pane test" <i>(Refer to note below)</i>. Then knead in raisins.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Place the dough in a lightly greased bowl. Cover with cling wrap and let it rise until doubled in size.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Punch down the dough to release trapped air. Cover and let it rest for 10 minutes.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Flatten the dough and roll it up tightly. Place onto a greased pullman tin (20.5 x 10.5 x 9 cm). Cover and let it rise until almost doubled (90%).</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Preheat oven to 170°C.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Bake for about 45 minutes or till golden brown.</span></li>
<div style="text-align: justify;">
</div>
</ul>
<div>
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><br />
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Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com0tag:blogger.com,1999:blog-1187649239821550776.post-2646071561186050212020-04-21T20:21:00.002+10:002020-04-21T20:56:33.621+10:00Braised Beef Short Ribs With Daikon<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-HlfIM1NLdM4/Xp2IX37fZyI/AAAAAAAAYdI/Y8fHrLn0qB86aUdiM6GKWLbZuwq9tt4hQCPcBGAsYHg/s1600/IMG_0118.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1425" data-original-width="1600" height="568" src="https://1.bp.blogspot.com/-HlfIM1NLdM4/Xp2IX37fZyI/AAAAAAAAYdI/Y8fHrLn0qB86aUdiM6GKWLbZuwq9tt4hQCPcBGAsYHg/s640/IMG_0118.PNG" title="Braised Beef Short Ribs With Daikon" width="640" /></a></div>
<br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><i>Fall off the bone succulent and tender braised short ribs infused with Asian flavours. It tasted better than the day you cooked it.</i></span><br />
<br />
<b style="color: #444444; font-family: "trebuchet ms", sans-serif;">Ingredients:</b><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1.2kg beef short ribs</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">2 medium size daikon, cut into chunks</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">30g sliced ginger</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">30g garlic cloves (whole)</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1 large onion, chopped</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">2 dried chillies (optional)</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">3 star anise</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">10g rock sugar (or brown sugar)</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">4 tbsp light soy sauce</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1 tsp dark soy sauce</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">2 tbsp Chinese cooking wine</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1/2 tsp cracked black pepper</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">salt, to taste</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">about 3 cups water</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">oil</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
<ul>
<li style="text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Season ribs with salt. Heat 1/2 tbsp oil in a pot over medium high heat. Sear the ribs until brown , turning occasionally. Transfer onto a plate.</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">In the same pot, add 1/2 tbsp oil and over low heat saute ginger, garlic cloves, dried chillies and onions until aromatic. Return ribs to the pot and add in rock sugar, light soy sauce, dark soya sauce, wine, black pepper and water (enough to cover the ribs). Put the lid on and bring to a boil, then lower fire and simmer until ribs are almost tender (at least 2 hours). Then add in daikon. Cook until ribs are very tender and daikon is soft.</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Remove from fire.</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Served with rice.</span></li>
</ul>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com0tag:blogger.com,1999:blog-1187649239821550776.post-15130802726260315112020-04-20T08:20:00.001+10:002020-04-20T08:20:04.777+10:00Bubur Cha Cha<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-nRfNJjLg6q8/XphDT-WzoRI/AAAAAAAAYWo/WpTBgtdDYEA9bGRzeSZsoYs6byUhI8aQQCPcBGAsYHg/s1600/IMG_0100.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-nRfNJjLg6q8/XphDT-WzoRI/AAAAAAAAYWo/WpTBgtdDYEA9bGRzeSZsoYs6byUhI8aQQCPcBGAsYHg/s640/IMG_0100.PNG" title="Bubur Cha Cha" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Bubur Cha Cha is a classic Malaysian dessert. It is an assorted medley of sweet potatoes, yams, black-eye beans and sago cooked in sweet coconut milk. Bubur Cha Cha can be served warm or cold.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">100g black-eye beans, rinsed and soak in hot water for at least 1 hour</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cups sago</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 medium sized each yellow, purple and orange sweet potato </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">about 250g taro </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1.5 litre water</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">palm sugar (to suite your taste)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4 pandan leaves, washed and knotted together</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 can Ayam brand coconut cream (400ml)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">pinch of salt</span><br />
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<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">In a small pot filled with water, boil black-eye beans until soft. Set aside.</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Place sago in strainer and rinse under running tap water. Then boil sago in plenty of hot water until translucent and cook. Drain into strainer and rinse under cold water. Set aside.</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Peel and cut sweet potatoes and yam into small cubes. Steam separately until soft.</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Meanwhile, fill a large pot with 1.5 litre of water. Add in pandan leaves and palm sugar and bring to the boil. Simmer until palm sugar dissolves. </span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Add in black-eye beans, steamed sweet potatoes, yam, sago, coconut cream and a pinch of salt. Let it simmer for about 5 minutes. Adjust the desired sweetness by adding more palm sugar (or white sugar).</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Serve hot or cold. </span></li>
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Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com0tag:blogger.com,1999:blog-1187649239821550776.post-31738116090684328952020-04-17T13:48:00.002+10:002020-04-17T13:48:35.740+10:00Kuih Bahulu (Sponge Cake)<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-juF5rQOy_yE/XpbaBEBWqdI/AAAAAAAAYUw/IUuqFifQXsAiqHawyNFTfEZ46bczeUpbwCKgBGAsYHg/s1600/IMG_0095.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-juF5rQOy_yE/XpbaBEBWqdI/AAAAAAAAYUw/IUuqFifQXsAiqHawyNFTfEZ46bczeUpbwCKgBGAsYHg/s640/IMG_0095.PNG" title="Kuih Bahulu" width="480" /></a></div>
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<a href="https://1.bp.blogspot.com/-_sXgUcI3xJo/XpbaBP42R-I/AAAAAAAAYUw/ExDJJnIINMAOcNXvrCpBVV-dIUft7_VmQCKgBGAsYHg/s1600/IMG_0096.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-_sXgUcI3xJo/XpbaBP42R-I/AAAAAAAAYUw/ExDJJnIINMAOcNXvrCpBVV-dIUft7_VmQCKgBGAsYHg/s640/IMG_0096.PNG" title="Kuih Bahulu" width="480" /></a></div>
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<a href="https://1.bp.blogspot.com/-EMcsiak-FFU/XpbaBCbim5I/AAAAAAAAYUw/nZP2XPfOwpY1Kx57BbXPrzuZc2SzWCmLQCKgBGAsYHg/s1600/IMG_0097.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1599" data-original-width="1600" height="398" src="https://1.bp.blogspot.com/-EMcsiak-FFU/XpbaBCbim5I/AAAAAAAAYUw/nZP2XPfOwpY1Kx57BbXPrzuZc2SzWCmLQCKgBGAsYHg/s400/IMG_0097.PNG" title="Kuih Bahulu" width="400" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-FrY45BDzuIU/XpkRbipHUOI/AAAAAAAAYXc/n0JBiv7PLW8bHFuIHO6Ie_Ioo60sKpyrACPcBGAsYHg/s1600/IMG_0101.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-FrY45BDzuIU/XpkRbipHUOI/AAAAAAAAYXc/n0JBiv7PLW8bHFuIHO6Ie_Ioo60sKpyrACPcBGAsYHg/s400/IMG_0101.PNG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Kuih Bahulu Mould</span></td></tr>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><i>'Kuih Bahulu' as it is known in Malay language, are actually mini sponge cakes. Traditionally they are baked in brass moulds that come in all sizes and shapes. Kuih Bahulu are the Asian version of Madeleines, which are slightly crusty on the outside but a little dry and spongy on the inside. They are best eaten with a cup of coffee.</i></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b style="color: black; font-family: "Times New Roman"; font-size: 1.12rem;"><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Ingredients:</span></b><br />110g caster sugar</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">4 eggs (weigh about 59g each)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">zest of an orange</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">a pinch of salt</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">115g cake flour, sifted</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">oil for greasing the mould</span></div>
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<ul>
<li style="text-align: justify;"><span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven at 200</span>°C.</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">With an electric mixer, beat sugar, eggs and orange zest until thick and pale.</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Gently fold in flour. </span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Grease mould and preheat in the oven for 5 min. Remove from oven and fill the hot mould to 100% full. </span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Bake for 10 min or until golden brown.</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Remove the mould from oven and using a skewer, gently lift the cake out. Leave the cakes to cool on a wire rack.</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Grease the mould and reheat for another 2 min before filling up again. Repeat the steps until all batter is used up.</span></li>
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Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com0tag:blogger.com,1999:blog-1187649239821550776.post-56304251519928680482020-04-16T21:19:00.002+10:002020-04-16T21:19:33.461+10:00Chocolate-Chip Banana Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-aOL3FxxFik4/Xpgvbw9i83I/AAAAAAAAYVY/EYvfOPaI_Scrqh7E4iwrt-Nl4uZVw5_IQCPcBGAsYHg/s1600/IMG_0098.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Banana Muffins" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-aOL3FxxFik4/Xpgvbw9i83I/AAAAAAAAYVY/EYvfOPaI_Scrqh7E4iwrt-Nl4uZVw5_IQCPcBGAsYHg/s640/IMG_0098.PNG" title="Choc-Chip Banana Muffins" width="480" /></a></div>
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<a href="https://1.bp.blogspot.com/-XWd7W3RzhkM/Xpg-_fnpCcI/AAAAAAAAYVw/Of0Qf0MfjYgTW7FwN6CO8q8mh46oqsGfACPcBGAsYHg/s1600/IMG_0099.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="banana muffins" border="0" data-original-height="1600" data-original-width="1500" height="400" src="https://1.bp.blogspot.com/-XWd7W3RzhkM/Xpg-_fnpCcI/AAAAAAAAYVw/Of0Qf0MfjYgTW7FwN6CO8q8mh46oqsGfACPcBGAsYHg/s400/IMG_0099.PNG" title="Choc chip banana muffins" width="375" /></a></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><i>This is my go-to banana muffin recipe (adapted from <a href="https://sallysbakingaddiction.com/banana-muffins/">Sally's Baking Addiction</a>'s Quick & Easy Banana Muffin). These muffins are wonderfully moist, soft and buttery with a sweet banana flavour and they are easy to make too!</i></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">[This recipe makes 11 muffins]</span></div>
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<b><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">A (dry ingredients):</span></b></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">200g self-raising flour</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 tsp soda bicarbonate</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 tsp mixed spice</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>B (wet ingredients):</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">85g unsalted butter, melted</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">120g brown sugar</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 eggs, at room temperature (each egg weighs about 60g, with shell)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 tsp vanilla extract</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">zest of 1 orange</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 tbsp milk</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">about 1-1/2 cups mashed banana</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>C:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">40g chocolate chips</span></div>
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<ul>
<li><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Preheat oven to 220°C. Line a 12-hole muffin tin with paper muffin cases.</span></li>
<li><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Sift (A) all the dry ingredients together. Set aside.</span></li>
<li><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Using the electric hand beater, whisk (B) all the wet ingredients until combined. </span></li>
<li><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Pour the dry ingredients into the wet ingredients, then whisk until well combined. Fold in chocolate chips. (Batter will be thick). </span></li>
<li><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Using an ice-cream scoop, spoon the batter into muffin cases, filling them all the way to the top. Bake for 5 minutes at 220°C. Then reduce the oven temperature to 180°C and continue baking for about 25 minutes or until a skewer inserted into the centre comes out clean.</span></li>
<li><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Allow the muffins to cool for 5 minutes in the muffin pan before transfering them onto a wire rack to cool.</span></li>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>Note:</b> The initial high temperature will spring up the top of the muffins quickly, then the inside of the muffin continue to bake for the remainder of the time. This helps the muffins to rise nice and tall.</span></div>
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Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com0tag:blogger.com,1999:blog-1187649239821550776.post-86279065704959811172020-04-15T16:44:00.002+10:002020-04-15T16:45:04.622+10:00Raisin Buns<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-AqLCOU-rzfY/XpaonHiIwhI/AAAAAAAAYTQ/Xr1c9wpjsdo8yoaVww-pyreLLQd_XRMOQCKgBGAsYHg/s1600/IMG_0092.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Raisin Bread" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-AqLCOU-rzfY/XpaonHiIwhI/AAAAAAAAYTQ/Xr1c9wpjsdo8yoaVww-pyreLLQd_XRMOQCKgBGAsYHg/s640/IMG_0092.PNG" title="Raisin Buns" width="480" /></a></div>
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<a href="https://1.bp.blogspot.com/-Gn0hqj1Hq08/XpaonEKUphI/AAAAAAAAYTQ/vh6wOV7U0N4bSWp-j3W69UmQe6WYTKNvgCKgBGAsYHg/s1600/IMG_0093.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Raisin Bread" border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-Gn0hqj1Hq08/XpaonEKUphI/AAAAAAAAYTQ/vh6wOV7U0N4bSWp-j3W69UmQe6WYTKNvgCKgBGAsYHg/s400/IMG_0093.PNG" title="Raisin Buns" width="400" /></a></div>
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<i style="color: #444444; font-family: "trebuchet ms", sans-serif; text-align: justify;">Does Coronavirus Social Distancing made you go stir-crazy? If you have shied away from making bread from scratch in the past, now might be the time to finally give it a go. It is one of the most rewarding and satisfying things you can do in the kitchen.</i></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><i>You can knead the dough in a stand mixer with a dough hook or knead it by hand. Although kneading bread dough by hand may seem to be mindless, it actually helps us to mindfully do something productive and it is quite therapeutic too. Since this is a small dough, I decided to get my hands messy! (To learn more about how to knead by hand, refer <a href="https://www.thespruceeats.com/kneading-dough-bread-baking-for-beginners-427562">here</a>)</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Ingredients:</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #444444;">280g bread flour</span></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">10g milk powder</span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">50g caster sugar</span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1/4 tsp salt</span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">5g dried instant yeast</span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">120g fresh milk</span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1 egg, lightly beaten</span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">45g butter, room temperature</span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">40g raisins (marinated in rum for at least 30 min)</span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">white sesame seeds</span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Egg wash : Lightly beat an egg with 1 tbsp of milk</span></div>
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<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Fit the stand mixer with the dough hook attachment. In the bowl, combine all the ingredients, except butter. Turn the mixer on and knead until the dough leaves the sides of the bowl. Add in butter and continue kneading until dough is smooth and elastic and passed the "window pane test" <i>(Refer to note below)</i>. Then knead in raisins.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Place the dough in a lightly greased bowl. Cover with cling wrap and let it rise until doubled in size.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Punch down the dough to release trapped air. Divide dough into 8 equal portions and roll into round shape. Cover and let them rest for 15 minutes.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Shape the buns and place them onto a lined baking tray. Cover and let them rise until doubled in size.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Preheat oven to 180°C.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Brush each bun with egg wash and sprinkle the tops with sesame seeds.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Place the buns on the rack in the centre of the oven, and bake for 20 - 25min or until lightly brown.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Transfer buns onto a cooling wire rack.</span></li>
</ul>
<div style="text-align: justify;">
<div style="text-align: justify;">
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><br />
</span></div>
</div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="color: #444444; margin-left: 1em; margin-right: 1em;"><img height="266" src="https://2.bp.blogspot.com/-VWatky7sark/V0bzq0i6YZI/AAAAAAAAKu8/S1AiW_xJreQ-IZWKM77RcZjT69QbcIwNACKgB/s400/image.jpeg" style="color: black;" width="400" /></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><b><br />
</b></span> <span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><b>Window Pane Test: </b> <i>This is the best way to determine if your bread dough is properly kneaded. To do this, take a small chunk of dough and stretch it between your fingers. If the dough tears, that means the gluten has not developed and it needs more kneading. The dough is ready to rest and prove if it stretches without tearing (like the picture above).</i></span></div>
Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com0tag:blogger.com,1999:blog-1187649239821550776.post-49863326473469644692020-04-14T15:26:00.000+10:002020-04-15T16:59:38.424+10:00Banana-Walnut-Choc Chip Cake<div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="https://1.bp.blogspot.com/-kCBqVATNcck/XpawuQRh1eI/AAAAAAAAYT4/uN7ty04TQTsbPBm7Kq359AjKPHwZM1l-wCKgBGAsYHg/s1600/IMG_0094.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Banana Cake" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-kCBqVATNcck/XpawuQRh1eI/AAAAAAAAYT4/uN7ty04TQTsbPBm7Kq359AjKPHwZM1l-wCKgBGAsYHg/s640/IMG_0094.PNG" title="Banana Walnut Choc Chip Cake" width="640" /></a></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredients:</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">130g plain flour</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">10g milk powder (optional)</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">1/8 tsp soda bicarbonate</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/4 tsp baking powder</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/8 - 1/4 tsp mixed spice</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/8 tsp salt</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3 eggs (weighing 59g each with shell)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">60g brown sugar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">160g mashed banana</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">90g rice bran oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">40g walnuts, lightly toasted and chopped finely</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">40g choc chips</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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</div>
<ul>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven at 160</span><span style="font-family: "trebuchet ms" , sans-serif;">°</span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">C.</span></span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Line a loaf pan (21 x 11 x 3.5cm).</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Sift all the dry ingredients together: flour, milk powder, soda bicarbonate, baking powder, mixed spice and salt. Set aside.</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">In a mixing bowl, beat eggs, brown sugar and vanilla extract until thick and pale. Beat in mashed banana. With the mixer on low speed, add sifted dry ingredients. Then gradually add in oil and mix until combined. Finally fold in chopped walnuts and choc chips.</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Pour batter into prepared pan.</span></li>
<li style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Bake for an hour or until cooked.</span></li>
</ul>
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<br />Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com0tag:blogger.com,1999:blog-1187649239821550776.post-45405810934877213222018-05-22T14:44:00.000+10:002018-05-24T20:08:33.894+10:00Easy Chicken Rice Pilaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-w8isRYgr-Lk/WwOWFbsKVsI/AAAAAAAATWo/uSRYQwy6MbIjOxlsJnnTfAvk7eQhLWubACKgBGAs/s1600/IMG_7908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://4.bp.blogspot.com/-w8isRYgr-Lk/WwOWFbsKVsI/AAAAAAAATWo/uSRYQwy6MbIjOxlsJnnTfAvk7eQhLWubACKgBGAs/s640/IMG_7908.JPG" title="Easy Turmeric Rice With Chicken" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-jex2iO2-tcU/WwOWFVBXPdI/AAAAAAAATWo/vpB-I10Sgc0HxwvtQ-cJ3EmN7Vf4xL4FgCKgBGAs/s1600/IMG_7907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://4.bp.blogspot.com/-jex2iO2-tcU/WwOWFVBXPdI/AAAAAAAATWo/vpB-I10Sgc0HxwvtQ-cJ3EmN7Vf4xL4FgCKgBGAs/s640/IMG_7907.JPG" title="Easy Turmeric Rice With Chicken" width="480" /></a></div>
<b><br /></b>
<br />
<b>Ingredients:</b><br />
5 chicken drumsticks<br />
1/4 tsp ginger powder<br />
1/4 tsp garlic powder<br />
1/4 tsp white pepper<br />
<br />
200g Basmati rice or any rice of your choice, rinsed and drained well<br />
4 cloves garlic, minced<br />
3 shallots, finely sliced<br />
a thumb-sized piece of ginger, chopped finely<br />
2 cardamon pods<br />
3 cloves<br />
1 cinnamon stick<br />
about 15 cherry tomatoes (or 1 large tomato cut into cubes)<br />
about 1/2 cup diced carrot<br />
2 tbsp cooking oil<br />
1/4 cup Greek yogurt<br />
approx 2 cups water (or stock)<br />
3/4 tsp turmeric powder<br />
salt & pepper, to taste<br />
1 cup of chopped fresh coriander leaves<br />
<br />
<br />
<ul>
<li style="text-align: justify;">Marinate chicken with garlic powder, ginger powder and pepper for at least half an hour.</li>
<li style="text-align: justify;">Preheat oven to 200°C.</li>
<li style="text-align: justify;">Heat 2 tbsp oil in a frying pan and fry chicken drumsticks until brown. Transfer onto a plate and set aside. </li>
<li style="text-align: justify;">In the same pan, fry shallots and ginger under medium heat for about 2 minutes, then add garlic and other spices and fry until aromatic. Add in rice and stir until rice are well coated with oil, then add in carrot and tomatoes. Fry for about a minute before transferring into a baking dish. Place chicken over the rice.</li>
<li style="text-align: justify;">Combine yogurt, water, turmeric powder, salt and pepper and pour over the rice. Cover tightly with foil.</li>
<li style="text-align: justify;">Bake for about 1 hour or until rice is cooked. Remove foil and continue to bake for another 20 minutes or until the chicken skin is golden and crisp.</li>
<li style="text-align: justify;">Stir in coriander leaves and cashew nuts before serving.</li>
</ul>
<br />
<br />
<span style="background-color: #fcfcfc; color: #626262; font-family: "tradegothicno.18-condensed" , "arial" , "tahoma" , sans-serif; font-size: 17px;"><br /></span>
<span style="background-color: #fcfcfc; color: #626262; font-family: "tradegothicno.18-condensed" , "arial" , "tahoma" , sans-serif; font-size: 17px;"><br /></span>Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com0tag:blogger.com,1999:blog-1187649239821550776.post-46912745318278704112018-03-28T12:37:00.000+11:002018-03-28T12:37:01.143+11:00Raisins Hot Cross Buns<div style="text-align: center;">
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<a href="https://1.bp.blogspot.com/-q4JD2OK3lBo/WrrxfjtwznI/AAAAAAAASXk/g9fvV1SjRQoyVWMC0xxDU1MQBAb2n0ktgCKgBGAs/s1600/IMG_7875.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-q4JD2OK3lBo/WrrxfjtwznI/AAAAAAAASXk/g9fvV1SjRQoyVWMC0xxDU1MQBAb2n0ktgCKgBGAs/s640/IMG_7875.PNG" title="Raisins Hot Cross Buns" width="640" /></a></div>
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<a href="https://3.bp.blogspot.com/-Mlq5b353xjw/WrrdBDxnRHI/AAAAAAAASQw/VJJokbeqMiIW_vgDZxh-qkQA0x3Vt1nXgCKgBGAs/s1600/IMG_7876.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://3.bp.blogspot.com/-Mlq5b353xjw/WrrdBDxnRHI/AAAAAAAASQw/VJJokbeqMiIW_vgDZxh-qkQA0x3Vt1nXgCKgBGAs/s640/IMG_7876.PNG" title="Raisins Hot Cross Buns" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b style="color: #464544;">Tangzhong Starter: </b><br style="color: #464544;" /><br style="color: #464544;" /><span style="color: #464544;">40g bread flour</span><br style="color: #464544;" /><span style="color: #464544;">200g water</span></span><br />
<div style="color: #464544; text-align: justify;">
</div>
<ul style="color: #464544; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">In a small pan, combine flour and water. Cook over low heat, stirring continuously until the mixture thickens and you'd notice some "lines" appear in the mixture when you stir (or until it reaches 65°C).</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Remove from heat and transfer to a clean bowl. Place cling wrap directly onto the surface of tangzhong to prevent from drying up. Bring to room temperature before using. Measure the amount of tangzhong you required and the rest can be kept in the refrigerator. But remember, once the tangzhong turns grey, discard it.</span></li>
</ul>
<div style="color: #464544;">
<div style="text-align: justify;">
<b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b></div>
</div>
<div style="color: #464544;">
<b><span style="font-family: "trebuchet ms" , sans-serif;">Main Dough: </span></b></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;">550g bread flour</span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;">75g dark brown sugar</span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;">8g salt</span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;">10g milk powder (optional)</span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;">8g instant dried yeast</span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;">84g egg (lightly beaten)</span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;">180g fresh milk</span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;">180g tangzhong</span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;">45g butter, softened</span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;">30g raisins</span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b>For the cross: </b></span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;">3 tbsp self-raising flour</span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;">3 tbsp water</span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 tsp butter</span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Glaze: </b><i>Mix together</i></span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;">4 tbsp sugar</span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;">1.5 tbsp hot water</span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;">a drop of vanilla paste</span></div>
<div style="color: #464544;">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="color: #464544;">
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Combine all the main dough ingredients, except butter. Knead until well combined and smooth. Then add in butter and continue kneading until dough is smooth and elastic and passed the "window pane test". Then knead in raisins.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Place the dough in a lightly greased bowl. Cover with a damp cloth and let it rise until doubled.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Punch down the dough to release trapped air. Divide dough into 20 equal portions and roll into round shape. Cover and let them rest for 15 minutes.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Shape the buns and place them onto a lined baking tray. Cover and let them rise until doubled in size.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Preheat oven to 180°C.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">For the cross: Place all ingredients into a piping bag and mix into a thick paste. Snip off the end of the bag and pipe over the buns to form crosses.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Place buns into the preheated oven and bake for about 25-30 minutes or until buns are cooked through.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Brush glaze over warm hot cross buns. Transfer the buns onto a wire rack to cool.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Serve warm or at room temperature.</span></li>
</ul>
</div>
Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com0tag:blogger.com,1999:blog-1187649239821550776.post-65056397895890183502018-03-15T11:08:00.003+11:002018-03-15T11:08:58.218+11:00Pan-fried Black Pepper Chicken<div class="separator" style="clear: both; text-align: center;">
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<a href="https://4.bp.blogspot.com/-HGewLcOrmok/Wqm5AtcUWfI/AAAAAAAASGU/YnDr_7aEFzQ0zX-tO8kul-OzkqPYpMGigCKgBGAs/s1600/IMG_7869.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://4.bp.blogspot.com/-HGewLcOrmok/Wqm5AtcUWfI/AAAAAAAASGU/YnDr_7aEFzQ0zX-tO8kul-OzkqPYpMGigCKgBGAs/s640/IMG_7869.PNG" title="Pan-fried Black Pepper Chicken" width="480" /></a></div>
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<a href="https://2.bp.blogspot.com/-RYbPXWmUnp8/WqJjP1zrfvI/AAAAAAAAP1Y/6_XqAE_qZVwcOkgBuTJEQ7cSQJug6x5YgCKgBGAs/s1600/IMG_7865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://2.bp.blogspot.com/-RYbPXWmUnp8/WqJjP1zrfvI/AAAAAAAAP1Y/6_XqAE_qZVwcOkgBuTJEQ7cSQJug6x5YgCKgBGAs/s640/IMG_7865.JPG" width="640" /></a></div>
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<a href="https://2.bp.blogspot.com/-SgN02Lquk9U/WqJjPxvi14I/AAAAAAAAP1Y/Kqzl8csU6twn7y79KHbJ9LQqS1-Qo9ghACKgBGAs/s1600/IMG_7866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://2.bp.blogspot.com/-SgN02Lquk9U/WqJjPxvi14I/AAAAAAAAP1Y/Kqzl8csU6twn7y79KHbJ9LQqS1-Qo9ghACKgBGAs/s640/IMG_7866.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<br />
[Serves 4]<br />
<br />
400g chicken thighs, cut into pieces<br />
1 tbsp cooking oil<br />
<br />
<b>Marinade: </b><br />
1/4 tsp ginger powder (optional)<br />
1 tsp black pepper (coarsely ground)<br />
1/2 tsp cornflour<br />
1 tbsp light soy sauce<br />
<br />
<b>Sauce: </b><i>Mix together</i><br />
2 tbsp light soy sauce<br />
1 tbsp Chinese cooking wine (or Japanese cooking wine)<br />
3 tbsp water<br />
1/4 tsp sugar<br />
<br />
<ul>
<li style="text-align: justify;">Mix ginger powder, black pepper and cornflour together and sprinkle onto the chicken pieces. Then add in soy sauce. Mix to combine and leave to marinate, covered, for at least 30 minutes. </li>
<li style="text-align: justify;">Heat 1 tbsp cooking oil in a frying pan over medium fire. Place chicken pieces (without the marinade) in the pan and pan fry for about 3 minutes; then flip to the other side and cook for about 3 - 4 minutes or until completely cooked. </li>
<li style="text-align: justify;">Add sauce to the remaining marinade and pour over the chicken and bring to the boil. </li>
<li style="text-align: justify;">Serve hot.</li>
</ul>
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<br />Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com0tag:blogger.com,1999:blog-1187649239821550776.post-36151089165513091252018-02-11T23:45:00.001+11:002018-02-11T23:45:10.314+11:00Doggy German Butter Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-ZbrWpfBbmrE/WoA1kM7l8FI/AAAAAAAAPu8/CeWP0trPAj4lYBx2yPpvql_t4S6_FRDGACKgBGAs/s1600/IMG_7820.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="German Butter Cookies" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://2.bp.blogspot.com/-ZbrWpfBbmrE/WoA1kM7l8FI/AAAAAAAAPu8/CeWP0trPAj4lYBx2yPpvql_t4S6_FRDGACKgBGAs/s640/IMG_7820.PNG" title="Cute Doggies German Butter Cookies" width="640" /></a></div>
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<span style="text-align: justify;"><i>The 2018 Chinese New Year or Spring Festival begins on 16 February which will mark the beginning of the year of the Dog. What better way to usher in the Year of the Dog than with these cute little doggy cookies. They taste very good and are easy to to make too!</i></span></div>
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Recipe adapted from <i><a href="http://www.bakingtaitai.com/2014/06/german-butter-cookies.html">here</a></i><br />
<b>Ingredients:</b> <i>(Makes about 28 cookies)</i><br />
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125g unsalted butter, softened<br />
40g icing sugar<br />
1 tsp vanilla extract<br />
125g potato starch<br />
80g plain flour<br />
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Nestle Milo cereal for ears<br />
Mini chocolate chips for nose<br />
Black sesame seeds for eyes<br />
<ul>
<li>Preheat oven at 170°C.</li>
<li>Sift potato starch and plain flour together. Set aside.</li>
<li>Cream butter and icing sugar until light. Beat in vanilla extract.</li>
<li>Add in flours and fold to combine to form a soft dough. Chill the dough for 30 minutes.</li>
<li>Divide dough into portions of 14g each. Roll each portion into a ball and press two Milo cereal onto the ball to form ears; black sesame seeds for the eyes and chocolate chips for the nose.</li>
<li>Place 'doggies' onto a baking tray and bake for about 15 minutes. </li>
<li style="text-align: justify;">Leave cookies to cool on a wire rack before storing in an airtight container.</li>
</ul>
Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com0tag:blogger.com,1999:blog-1187649239821550776.post-4275525143398239642017-11-06T08:46:00.001+11:002017-11-06T08:46:33.653+11:00Soft Wholemeal Loaf<div style="text-align: center;">
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<a href="https://4.bp.blogspot.com/-AkWrhew3TOM/Wf-ERBCH4sI/AAAAAAAAPJ4/QCCXF73U8x8oIOSLv1yzJ9tP3VhTTTZjwCKgBGAs/s1600/IMG_7656.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://4.bp.blogspot.com/-AkWrhew3TOM/Wf-ERBCH4sI/AAAAAAAAPJ4/QCCXF73U8x8oIOSLv1yzJ9tP3VhTTTZjwCKgBGAs/s640/IMG_7656.PNG" title="Soft Wholemeal Loaf" width="640" /></a></div>
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<a href="https://2.bp.blogspot.com/-zkfZNkqPG-U/Wf-EZzYuDMI/AAAAAAAAPJ8/rvRL_1zQLZc7ItvnP0r2n8WihLnsMaJIwCKgBGAs/s1600/IMG_7655.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://2.bp.blogspot.com/-zkfZNkqPG-U/Wf-EZzYuDMI/AAAAAAAAPJ8/rvRL_1zQLZc7ItvnP0r2n8WihLnsMaJIwCKgBGAs/s640/IMG_7655.PNG" title="Soft Wholemeal Loaf" width="640" /></a></div>
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<span style="font-family: inherit;">(A)</span><br />
<span style="font-family: inherit;">290g bread flour</span><br />
<span style="font-family: inherit;">5g wheat germ</span><br />
<span style="font-family: inherit;">5g wheat bran</span><br />
<span style="font-family: inherit;">12g coconut sugar</span><br />
<span style="font-family: inherit;">5g sea salt</span><br />
<span style="font-family: inherit;">4g instant dried yeast</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">(B)</span></span><br />
<span style="font-family: inherit;">205g water (I used 140g water + 65g Greek yogurt)</span><br />
<span style="font-family: inherit;">15g fresh milk</span><br />
<span style="font-family: inherit;">20g olive oil</span><br />
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<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify; text-indent: 0px;"><span style="font-family: inherit;">Combine all ingredients (A) in a mixing bowl and mix well. Add in (B) followed and knead until dough is smooth and elastic and passed the "window pane test".</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify; text-indent: 0px;"><span style="font-family: inherit;">Place the dough in a lightly greased bowl. Cover with a damp cloth and let it rise until doubled.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify; text-indent: 0px;"><span style="font-family: inherit;">Punch down the dough to release trapped air. Cover and let it rest for 10 minutes. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify; text-indent: 0px;"><span style="font-family: inherit;">Divide into 3 portions. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify; text-indent: 0px;"><span style="font-family: inherit;">Flatten the dough and roll it up tightly. Place onto a greased loaf pan (24 x 13 x 7cm). Repeat with the other 2 portions of dough. Cover and let it rise until almost doubled (90%).</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify; text-indent: 0px;"><span style="font-family: inherit;">Preheat oven to 190°C.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify; text-indent: 0px;"><span style="font-family: inherit;">Bake for about 35 - 40 minutes or till golden brown.</span></li>
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Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com1tag:blogger.com,1999:blog-1187649239821550776.post-6479659191094914272017-10-24T10:57:00.000+11:002017-10-24T10:57:41.227+11:00Coffee-Walnut Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-LHh-g6n0hCg/Wdw8wqMu4DI/AAAAAAAAOWA/aFFPiSpKVvYFJXNgEEwnQPsocYYaTCiegCKgBGAs/s1600/IMG_7588.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="780" data-original-width="670" height="640" src="https://1.bp.blogspot.com/-LHh-g6n0hCg/Wdw8wqMu4DI/AAAAAAAAOWA/aFFPiSpKVvYFJXNgEEwnQPsocYYaTCiegCKgBGAs/s640/IMG_7588.PNG" title="Coffee-Walnut Butter Cupcakes" width="548" /></a></div>
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<a href="https://2.bp.blogspot.com/-cFOxR8P1NA4/Wdw8wnwbylI/AAAAAAAAOWA/Hknd8OojuCwda7vf5J5pudQLk0clDEceQCKgBGAs/s1600/IMG_7586.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="792" data-original-width="660" height="640" src="https://2.bp.blogspot.com/-cFOxR8P1NA4/Wdw8wnwbylI/AAAAAAAAOWA/Hknd8OojuCwda7vf5J5pudQLk0clDEceQCKgBGAs/s640/IMG_7586.PNG" title="Coffee-Walnut Butter Cupcakes" width="531" /></a></div>
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<i>Calling all coffee lovers, this is the cake for you! The combination of coffee and walnut is quite delightful and there is no better aroma to fill your home than with coffee in the form of cakes. This cake is moist, buttery with a soft texture and packed with coffee flavour. It is deliciously satisfying, especially with a cup of steaming coffee.</i></div>
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<i>[4 Eggs (with shells) weighed 230g]</i></div>
<b>Ingredients: <i>Makes 12 cupcakes</i></b><br />
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(A)<br />
180g unsalted butter, softened at room temperature<br />
45g caster sugar<br />
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(B)<br />
4 egg yolks<br />
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(C) Mix together:<br />
150g self-raising flour<br />
20g milk powder<br />
30g almond meal<br />
1/8 tsp sea salt (omit if using salted butter)<br />
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(D)<br />
55g espresso coffee<br />
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(E)<br />
30g walnut, toasted and chopped<br />
extra whole walnuts, for topping<br />
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(E)</div>
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4 egg whites, bring to room temperature</div>
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45g caster sugar</div>
<ul>
<li style="text-align: justify;">Preheat oven to 170°C. </li>
<li style="text-align: justify;">In a clean, oil-free mixing bowl, beat egg whites using an electric mixer until soft peaks formed. Gradually beat in sugar until medium peaks formed. Set aside.</li>
<li style="text-align: justify;">Using the same beaters, cream butter and sugar until light and pale in colour.</li>
<li style="text-align: justify;">Gradually add in egg yolk, one at a time, beating well after each addition. (Remember to scrape down the sides of the bowl).</li>
<li style="text-align: justify;">Add in flour mixture and coffee in 3 additions, starting and ending with flour. Combine until just incorporated.</li>
<li style="text-align: justify;">Finally, fold in beaten egg whites in 3 additions, ensuring the batter is well mixed. Gently fold in chopped walnuts.</li>
<li style="text-align: justify;">Divide batter among cupcake cases, filling each case about 3/4 full. Place a whole walnut on top of the batter.</li>
<li style="text-align: justify;">Bake for about 25 mins or until a skewer inserted into the centre of the cake comes out clean.</li>
<li style="text-align: justify;">Transfer the cupcakes on a wire rack to cool.</li>
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Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com5tag:blogger.com,1999:blog-1187649239821550776.post-44843234946065675142017-10-11T12:22:00.001+11:002017-10-11T22:00:13.429+11:00No-Bake Mini Strawberry Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-BGH_VjvI58w/WdtDL1IcaxI/AAAAAAAAOR4/oidbioJg7Mc4IJ3WxlFtZwP_SgCWcedowCKgBGAs/s1600/IMG_7583.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="734" data-original-width="712" height="640" src="https://1.bp.blogspot.com/-BGH_VjvI58w/WdtDL1IcaxI/AAAAAAAAOR4/oidbioJg7Mc4IJ3WxlFtZwP_SgCWcedowCKgBGAs/s640/IMG_7583.PNG" title="Mini Strawberry Cheesecake" width="620" /></a></div>
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With fresh strawberries in abundance and relatively cheap I decided to make something out of these big, luscious, sweet strawberries. After making the <a href="http://mintyskitchen.blogspot.com.au/2017/10/no-bake-lychee-mini-cheesecake.html">Lychee Cheesecake</a> recently, of course Strawberry Cheesecake came to mind. </div>
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This is a no-bake smooth, creamy and refreshing cheesecake where Greek yogurt is added to give a lighter texture and adds more flavour. Top it with fresh strawberries before serving and it will suit any dinner party.</div>
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<b>Crust: </b><br />
150g Marie biscuits, or any biscuits of your choice<br />
85g butter, melted<br />
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<b>Filling:</b><br />
250g cream cheese, softened<br />
150g caster sugar<br />
350g strawberries, washed and hulled<br />
6 gelatin sheets<br />
40g lemonade (I used Sprite)<br />
125g thickened cream (chilled)<br />
125g Greek yogurt<br />
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<ul>
<li style="text-align: justify;">Process biscuits finely in a food processor. Add in melted butter and mix to combine.</li>
<li style="text-align: justify;">Press biscuits into individual dessert mould and using a glass, firmly press down the crust to compact it. Refrigerate while preparing the filling.</li>
<li style="text-align: justify;">Beat chilled cream and yogurt together until soft peaks form. Set aside in the fridge.</li>
<li style="text-align: justify;">Place gelatin sheets into a bowl of cold water for about 10 minutes to soften them. Meanwhile gently heat up the lemonade. Squeeze out excess water from the gelatin sheets; then add into the warmed lemonade and stir gently until it dissolves. Set aside.</li>
<li style="text-align: justify;">Using a stick blender blend the strawberries to get 250g of strawberry puree. Then push the puree through a fine sieve. Add gelatin mixture into the strained puree and blend to combine.</li>
<li style="text-align: justify;">Beat softened cream cheese and caster sugar until smooth and creamy. Gradually add in the strawberry puree and beat to combine. </li>
<li style="text-align: justify;">Lastly fold in whipped cream and yogurt mixture.</li>
<li style="text-align: justify;">Spoon the mixture into crusts and cover with plastic wrap. Chill for at least 4 hours or overnight. </li>
</ul>
<i><b>Note</b>:</i> If you are using gelatin powder, dissolve 15g gelatin powder in 40g strawberry puree or lemonade.Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com11tag:blogger.com,1999:blog-1187649239821550776.post-86009188830819657302017-10-09T16:04:00.000+11:002017-10-09T16:04:23.596+11:00Homemade Mandarin Pancakes<div style="text-align: justify;">
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<a href="https://2.bp.blogspot.com/--Wrqqa2d_wc/WdIVR65cwuI/AAAAAAAAN_Q/_Ve0CQyiv1AOtqhbpPS4irQKHh6TG0ZhgCKgBGAs/s1600/IMG_7551.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peking Duck Pancakes" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://2.bp.blogspot.com/--Wrqqa2d_wc/WdIVR65cwuI/AAAAAAAAN_Q/_Ve0CQyiv1AOtqhbpPS4irQKHh6TG0ZhgCKgBGAs/s640/IMG_7551.PNG" title="Homemade Mandarin Pancakes" width="640" /></a></div>
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<a href="https://1.bp.blogspot.com/-a_AlFivXUGE/Wdr3LTjyUbI/AAAAAAAAOJw/OeyW7_zEzqws7IHCNLUcq9BzCIG9LGo3QCKgBGAs/s1600/IMG_7567.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peking Duck Pancakes" border="0" data-original-height="1600" data-original-width="1600" height="638" src="https://1.bp.blogspot.com/-a_AlFivXUGE/Wdr3LTjyUbI/AAAAAAAAOJw/OeyW7_zEzqws7IHCNLUcq9BzCIG9LGo3QCKgBGAs/s640/IMG_7567.PNG" title="Homemade Mandarin Pancakes" width="640" /></a></div>
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<i>Mandarin pancakes or Peking Duck Pancakes are traditionally served with slices of duck with thin and crispy skin together with cucumber batons and scallions as well as Hoisin sauce which was spread onto the pancakes.</i><br />
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<i>Fancy having your own 'Home-style' Peking Duck? Why not make your own mandarin pancakes and have a takeaway roast duck from your favourite restaurant. Carve out the meat together with the skin, and wrap with the pancakes.</i><br />
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<i>This is one of the recipes that I've been wanting to try out for a long time. Actually it is not difficult to make, however it is quite challenging for me to get really round pancakes. I tried out two methods in cooking the pancakes - steamed and pan fried. The steaming method took longer time compared to pan fried as you have to steam one pancake at a time. </i><br />
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<b>Ingredients: </b> <i>Makes 32 pancakes </i></div>
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240g plain flour<br />
10g tapioca starch</div>
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1/2 tsp sea salt</div>
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160g boiling water<br />
extra tapioca flour or cornflour for dusting<br />
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<i>Note: * Tapioca starch is added for chewiness. </i><br />
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<a href="https://1.bp.blogspot.com/-tv2mte_6NZ4/WdID-L30fOI/AAAAAAAAN7M/GyPlG220yQ0FBsrhQ6xuszoSXc8xfElgACKgBGAs/s1600/IMG_7553.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-tv2mte_6NZ4/WdID-L30fOI/AAAAAAAAN7M/GyPlG220yQ0FBsrhQ6xuszoSXc8xfElgACKgBGAs/s640/IMG_7553.PNG" width="640" /></a></div>
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<ul>
<li>Dissolve salt in the boiling water and pour into the flour mixture.</li>
<li style="text-align: justify;">Stir with a pair of chopsticks until the dough comes together. When the dough is cool enough to handle, knead until it forms a smooth ball. </li>
</ul>
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<a href="https://3.bp.blogspot.com/-z52rY2y5nrQ/WdIF7jvJiHI/AAAAAAAAN8I/p_2-bLP64bIGoBS9u_o1F_W0LVSjhbsAgCKgBGAs/s1600/IMG_7555.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="724" data-original-width="724" height="640" src="https://3.bp.blogspot.com/-z52rY2y5nrQ/WdIF7jvJiHI/AAAAAAAAN8I/p_2-bLP64bIGoBS9u_o1F_W0LVSjhbsAgCKgBGAs/s640/IMG_7555.PNG" width="640" /></a></div>
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<ul>
<li style="text-align: justify;">Place the dough in a plastic bag and tie it. Allow the dough to rest at room temperature for about 30 minutes. It should be smooth, soft and pliable after being rested.</li>
<li style="text-align: justify;">Dust your working surface with tapioca starch and roll the dough into a log and cut into 32 equal pieces. </li>
<li style="text-align: justify;">Dusting with tapioca starch, roll each piece of dough into a ball. </li>
<li style="text-align: justify;">Then flatten the balls with your palm into small discs (about 4cm in diameter).</li>
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<b>METHOD 1: STEAMED </b></div>
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<a href="https://2.bp.blogspot.com/-cAomsRXHtnk/WdH7hWXz4AI/AAAAAAAAN4I/pknriLIb7gc87_Ighpz5iLBCxAbdDWL8gCKgBGAs/s1600/IMG_7545.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://2.bp.blogspot.com/-cAomsRXHtnk/WdH7hWXz4AI/AAAAAAAAN4I/pknriLIb7gc87_Ighpz5iLBCxAbdDWL8gCKgBGAs/s640/IMG_7545.PNG" width="640" /></a></div>
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<li style="text-align: justify;">Using a rolling pin roll out the discs in circles. Dust with tapioca starch and stack them up.</li>
<li style="text-align: justify;">Meanwhile prepare the steamer, place a plate on the steamer rack.</li>
<li style="text-align: justify;">Working with one pancake at a time, roll it into paper thin circle of about 16cm in diameter.</li>
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<a href="https://2.bp.blogspot.com/-cH2Sytj5lLc/WdH7hYYmbXI/AAAAAAAAN4I/V3Ru_PuC_pwgLYUNGVI75QK23-vO178bACKgBGAs/s1600/IMG_7549.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://2.bp.blogspot.com/-cH2Sytj5lLc/WdH7hYYmbXI/AAAAAAAAN4I/V3Ru_PuC_pwgLYUNGVI75QK23-vO178bACKgBGAs/s640/IMG_7549.PNG" width="640" /></a></div>
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<li style="text-align: justify;">Place one pancake at a time onto the plate, cover and steam for 1 minute until the pancake is almost cooked. While the first pancake is steaming, roll another piece of pancake. Place the second pancake on top of the first one. Continue to steam for 1 minute before placing the next piece. Repeat the process until all the pancakes are done. <br />(<b>TIP: <i>To easy transfer the thin pancake, roll the pancake onto the rolling pin, then unfurl it onto the steamed pancake</i>)</b></li>
<li style="text-align: justify;">Once all the pancakes are cooked, separate them so that they do not stick to each other. Then stack them onto a plate and cover with clingwrap to prevent from drying out.</li>
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<b>METHOD 2: PAN FRIED </b></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-rR23Dq_o1w4/WdIOqR4PpwI/AAAAAAAAN-0/GFxyex78mSUXgrczWIy87ntgyv8UTw4ogCKgBGAs/s1600/IMG_7547.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://4.bp.blogspot.com/-rR23Dq_o1w4/WdIOqR4PpwI/AAAAAAAAN-0/GFxyex78mSUXgrczWIy87ntgyv8UTw4ogCKgBGAs/s640/IMG_7547.PNG" width="640" /></a></div>
<ul>
<li style="text-align: justify;">Brush sesame oil (or cooking oil) onto the top of one disc, ensuring the sides and the entire surface are coated with oil. Press another disc over it to form a two-layer pancake.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Bce4aGFLW2s/WdISVxk70fI/AAAAAAAAN_E/mVfUV7hBYvQ3WrVZCZLJ5LHU-y_CgxzzwCKgBGAs/s1600/IMG_7548.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://3.bp.blogspot.com/-Bce4aGFLW2s/WdISVxk70fI/AAAAAAAAN_E/mVfUV7hBYvQ3WrVZCZLJ5LHU-y_CgxzzwCKgBGAs/s640/IMG_7548.PNG" width="640" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<ul style="text-align: start;">
<li style="text-align: justify;">Using a rolling pin, roll the double pancake thinly into large circle of about 16cm in diameter. Dust the working surface with more flour to prevent sticking.</li>
<li style="text-align: justify;">Heat a frying pan over medium-low fire. Place a pancake into the pan and fry until you see some air pockets forming in between the two pancakes. </li>
<li style="text-align: justify;">Flip the pancake and fry for about half a minute. The pancake should be white with just some light brown spots. </li>
<li style="text-align: justify;">Transfer the pancakes onto a plate. Carefully separate the two pancakes at the seams while they are still warm. Cover the pancakes with a damp kitchen towel to prevent from drying out. </li>
</ul>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>TO REHEAT THE PANCAKES BEFORE SERVING:</b></div>
<div style="text-align: justify;">
<ul>
<li>Place the pancakes onto a bamboo steaming rack and steam for about 3 - 5 minutes. Serve immediately.</li>
</ul>
</div>
<ol class="instructions" id="zlrecipe-instructions-list" style="background-color: white; box-sizing: border-box; color: #515151; font-family: "Roboto Slab", "Helvetica Neue", sans-serif; font-size: 15px; margin: 0px 0px 30px; padding: 0px;">
</ol>
<div>
<div style="text-align: justify;">
<span style="background-color: white; color: #4a4a4a; font-family: "lato" , sans-serif; font-size: 14px;">.</span></div>
</div>
Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com1tag:blogger.com,1999:blog-1187649239821550776.post-57111342266632747902017-10-02T22:05:00.005+11:002017-10-02T22:05:55.608+11:00No-Bake Lychee Mini Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-sWzCBn_0doY/Wc8nkOuWLfI/AAAAAAAANWo/XcPrepPGi8A4diLTZY0a9Lh4nvhwPhnRQCKgBGAs/s1600/IMG_7487.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cheesecake" border="0" data-original-height="1192" data-original-width="1600" height="476" src="https://1.bp.blogspot.com/-sWzCBn_0doY/Wc8nkOuWLfI/AAAAAAAANWo/XcPrepPGi8A4diLTZY0a9Lh4nvhwPhnRQCKgBGAs/s640/IMG_7487.PNG" title="Mini No-Bake Lychee Cheesecake" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: justify;">
<br /></div>
<b>Crust:</b><br />
150g Marie biscuits<br />
85g butter, melted<br />
<br />
<b>Filling:</b><br />
250g cream cheese, softened<br />
145g caster sugar<br />
250g pureed lychee (blend 150g canned lychee + syrup)<br />
1/2 tbsp lime juice<br />
5-1/2 gelatin sheets<br />
40g lychee syrup<br />
250g thickened cream (chilled)<br />
extra lychee, chopped coarsely<br />
<div style="text-align: justify;">
</div>
<ul>
<li>Process biscuits in a food processor. Add in melted butter and mix to combine.</li>
<li>Press biscuits into individual dessert mould and using a glass, firmly press down the crust to compact it. Refrigerate while preparing the filling.</li>
<li>Beat chilled cream until soft peaks form. Set aside in the fridge.</li>
<li>Place gelatin sheets into a bowl of cold water for about 10 minutes to soften them. Meanwhile gently heat up the lychee syrup. Squeeze out excess water from the gelatin sheets; then add into the warmed lychee syrup and stir gently until it dissolves. Set aside.</li>
<li>Blend the lychee and enough syrup to get 250g of lychee puree. Add in lime juice and gelatin mixture and blend to combine.</li>
<li>Beat softened cream cheese with caster sugar until smooth and creamy. Gradually add in lychee puree and beat to combine. </li>
<li>Lastly fold in whipped cream and chopped lychee.</li>
<li>Spoon the mixture into crusts and cover with plastic wrap. Chill for at least 4 hours or overnight. </li>
</ul>
<i><b>Note</b>:</i> If you are using gelatin powder, dissolve 15g gelatin powder in 40g lychee syrup<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-sOTWcs4oJVg/WdIdcNT3lOI/AAAAAAAAN_4/n8viAPS22HAZkEKsJ7fr5h90gv7v-V-ywCKgBGAs/s1600/P9300020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-sOTWcs4oJVg/WdIdcNT3lOI/AAAAAAAAN_4/n8viAPS22HAZkEKsJ7fr5h90gv7v-V-ywCKgBGAs/s400/P9300020.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Loose base pan</td></tr>
</tbody></table>
<br />Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com2tag:blogger.com,1999:blog-1187649239821550776.post-34759036241864983242017-09-27T13:48:00.000+10:002017-09-27T13:48:30.584+10:00Homemade Dumpling Wrappers<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-WTkH6TsL5ec/WcsXZ-PYGwI/AAAAAAAANCo/BJ4erpcTU2YqUXD4wDfM37QK3Xes73GiQCKgBGAs/s1600/IMG_7459.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dumplings, Gyoza" border="0" data-original-height="580" data-original-width="900" height="412" src="https://2.bp.blogspot.com/-WTkH6TsL5ec/WcsXZ-PYGwI/AAAAAAAANCo/BJ4erpcTU2YqUXD4wDfM37QK3Xes73GiQCKgBGAs/s640/IMG_7459.PNG" title="Homemade Dumpling Wrappers" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-SYoSLwYWAs0/WcsaXfoBucI/AAAAAAAANEo/D9yJ1yoR07cg5tKsbO65YiMNybB40b0BwCKgBGAs/s1600/IMG_7460.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Dumpling, gyoza, jiaozi" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-SYoSLwYWAs0/WcsaXfoBucI/AAAAAAAANEo/D9yJ1yoR07cg5tKsbO65YiMNybB40b0BwCKgBGAs/s640/IMG_7460.PNG" title="Homemade Dumpling Wrappers" width="640" /></a></div>
<div style="text-align: center;">
<span id="goog_214232041"></span><span id="goog_214232042"></span><br /></div>
To make about 380g of dumpling dough which yields 20 pieces of wrappers, you will need:<br />
<br />
150g plain flour<br />
75g bread flour (or substitute with plain flour)<br />
15g wheat starch<br />
1/2 tsp sea salt<br />
150g just boiled hot water<br />
extra wheat starch for dusting<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-2DSRqkRWXIc/WcsajXPS0FI/AAAAAAAANFs/ZiBDoG9hh2YLMm_nB2JA6E450HY-EjpZgCKgBGAs/s1600/IMG_7456.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="724" data-original-width="724" height="640" src="https://3.bp.blogspot.com/-2DSRqkRWXIc/WcsajXPS0FI/AAAAAAAANFs/ZiBDoG9hh2YLMm_nB2JA6E450HY-EjpZgCKgBGAs/s640/IMG_7456.PNG" title="Homemade Dumpling Wrappers" width="640" /></a></div>
<div style="text-align: justify;">
</div>
<ul>
<li>Combine flours with salt, then add in hot water. Using a spatula mix to combine. When it is cool enough to handle, knead by hand until it all comes together and formed a dough.</li>
<li>Place the ball of dough into a plastic bag and let it rest for about 20 - 30 minutes. The dough should be softer after resting. Knead the dough again until it is smooth and elastic. </li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-sdiiYGWQ2mQ/Wcsch1dGxaI/AAAAAAAANHI/5UmWqlhyCrQ2KIw8DRKbI3rd5SFEtgApACKgBGAs/s1600/IMG_7475.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="634" data-original-width="824" height="492" src="https://2.bp.blogspot.com/-sdiiYGWQ2mQ/Wcsch1dGxaI/AAAAAAAANHI/5UmWqlhyCrQ2KIw8DRKbI3rd5SFEtgApACKgBGAs/s640/IMG_7475.PNG" width="640" /></a></div>
<div style="text-align: center;">
<ul>
<li style="text-align: justify;">Divide the dough into 2 portions, working with one portion and leaving the other in the plastic bag to prevent it from drying out.</li>
</ul>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-diqxYf1ENeQ/WcsctDvAeLI/AAAAAAAANHU/bugZTGzcdv4yxSeZXSBDtztH_nu7vbf6QCKgBGAs/s1600/IMG_7476.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="626" data-original-width="836" height="478" src="https://2.bp.blogspot.com/-diqxYf1ENeQ/WcsctDvAeLI/AAAAAAAANHU/bugZTGzcdv4yxSeZXSBDtztH_nu7vbf6QCKgBGAs/s640/IMG_7476.PNG" width="640" /></a></div>
<ul>
<li>Dust your cutting board with flour and roll the dough into a log. Cut into 10 equal pieces and dust with flour so that they will not stick together. </li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-9EndFAVT_5c/Wcsc1aYU7dI/AAAAAAAANHc/vO_ao-INAKMT53YFsaRB23jdK2MbkUAMgCKgBGAs/s1600/IMG_7477.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="626" data-original-width="836" height="478" src="https://1.bp.blogspot.com/-9EndFAVT_5c/Wcsc1aYU7dI/AAAAAAAANHc/vO_ao-INAKMT53YFsaRB23jdK2MbkUAMgCKgBGAs/s640/IMG_7477.PNG" width="640" /></a></div>
<ul>
<li>With your palm, press each piece of dough into a round disc. </li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-5W26re6HVU4/WcsdBMiQFbI/AAAAAAAANH8/vC7AKzIl1lsHbycWMw0wZE_T6D1NQhx9wCKgBGAs/s1600/IMG_7478.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="980" height="348" src="https://1.bp.blogspot.com/-5W26re6HVU4/WcsdBMiQFbI/AAAAAAAANH8/vC7AKzIl1lsHbycWMw0wZE_T6D1NQhx9wCKgBGAs/s640/IMG_7478.PNG" width="640" /></a></div>
<ul>
<li style="text-align: justify;">To roll out the wrapper, rotate it while moving the rolling pin. Keep on rolling and rotating until the wrappers are thinner at the edges but thicker in the centre. Repeat the process with the other portion of the dough.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-5kjU2PE8XI4/WcsdHI2Ls2I/AAAAAAAANIA/ugpvU9wkMRsyH6y7KvFthgf-xx7ArTJNQCKgBGAs/s1600/IMG_7479.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="626" data-original-width="836" height="478" src="https://2.bp.blogspot.com/-5kjU2PE8XI4/WcsdHI2Ls2I/AAAAAAAANIA/ugpvU9wkMRsyH6y7KvFthgf-xx7ArTJNQCKgBGAs/s640/IMG_7479.PNG" title="Homemade Dumpling Wrappers" width="640" /></a></div>
<br />
<br />Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com1tag:blogger.com,1999:blog-1187649239821550776.post-86534566911649489982017-09-02T14:11:00.002+10:002017-09-09T21:40:52.772+10:00Honey-Citron Sponge Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-3CsLiGBZDUk/Waotty99BKI/AAAAAAAAM5U/R5ZAW3H7qso7ACwgb_EjgCOoYP53vEPBgCKgBGAs/s1600/IMG_7384.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sponge Cake" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-3CsLiGBZDUk/Waotty99BKI/AAAAAAAAM5U/R5ZAW3H7qso7ACwgb_EjgCOoYP53vEPBgCKgBGAs/s640/IMG_7384.PNG" title="Honey-Citron Sponge Cake" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-2gwPwD2oiYA/WbPTHudPz1I/AAAAAAAAM7g/TeWXFOIKDTgj-ggwCVU_9cq_QSGE2-gHQCKgBGAs/s1600/IMG_7411.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1142" data-original-width="1600" height="456" src="https://2.bp.blogspot.com/-2gwPwD2oiYA/WbPTHudPz1I/AAAAAAAAM7g/TeWXFOIKDTgj-ggwCVU_9cq_QSGE2-gHQCKgBGAs/s640/IMG_7411.PNG" title="Honey-Citron Sponge Cake" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-r6Bv0U3V7Ww/Waott3HCO7I/AAAAAAAAM5U/ZEaWrB013M0mOuEkOPkNRu01rDf7DXaVwCKgBGAs/s1600/IMG_7393.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://3.bp.blogspot.com/-r6Bv0U3V7Ww/Waott3HCO7I/AAAAAAAAM5U/ZEaWrB013M0mOuEkOPkNRu01rDf7DXaVwCKgBGAs/s640/IMG_7393.PNG" title="Honey-Citron Sponge Cake" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-fJsm6piad2M/Waott8c6KoI/AAAAAAAAM5U/oj0XCxY2XqkGYhcq_iVoQLxD4r_taxabQCKgBGAs/s1600/IMG_7395.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://3.bp.blogspot.com/-fJsm6piad2M/Waott8c6KoI/AAAAAAAAM5U/oj0XCxY2XqkGYhcq_iVoQLxD4r_taxabQCKgBGAs/s400/IMG_7395.PNG" width="300" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-5-oGZJpYdL0/Waot_XujuJI/AAAAAAAAM5g/IENSIUdl4DoxE73aFgAFL6MWyYyu_rb7ACKgBGAs/s1600/IMG_7385.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://2.bp.blogspot.com/-5-oGZJpYdL0/Waot_XujuJI/AAAAAAAAM5g/IENSIUdl4DoxE73aFgAFL6MWyYyu_rb7ACKgBGAs/s640/IMG_7385.PNG" title="Taiwanese Old Fashion Sponge Cake with Cheese" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">.... with cheese slices</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-NQhZyY_d-gM/Waot_TwN-0I/AAAAAAAAM5g/NkSV5jvF2tQnccQ2LTrTkHnpRBEXIqcfwCKgBGAs/s1600/IMG_7388.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-NQhZyY_d-gM/Waot_TwN-0I/AAAAAAAAM5g/NkSV5jvF2tQnccQ2LTrTkHnpRBEXIqcfwCKgBGAs/s640/IMG_7388.PNG" title="Taiwanese Old Fashion Sponge Cake with Cheese" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">... with cheese slices</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
<i>This Honey-Citron Cake is really moist, super soft and fluffy with a fine airy texture. I love the subtle fragrance of the citron and the cake tasted so much better the next day as the flavour of the citron is more pronounced.</i></div>
<div style="text-align: justify;">
<i><br /></i></div>
<div style="text-align: justify;">
<i>Recipe adapted from Jeannie's <a href="https://jeannietay.wordpress.com/2017/06/15/taiwan-old-fashion-sponge-cake-wannabe/">Taiwan Old Fashion Sponge Cake</a> recipe. </i> </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
(A) <i>Size of eggs: 60-65g each (with shell)</i></div>
<div style="text-align: justify;">
5 egg whites</div>
<div style="text-align: justify;">
1/4 tsp cream of tartar</div>
<div style="text-align: justify;">
40g caster sugar</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
(B) </div>
<div style="text-align: justify;">
5 egg yolks </div>
<div style="text-align: justify;">
1 whole egg</div>
<div style="text-align: justify;">
1/2 tsp vanilla extract</div>
<div style="text-align: justify;">
20g caster sugar</div>
<div style="text-align: justify;">
50g rice bran oil (or mild flavoured oil)</div>
<div style="text-align: justify;">
70g Honey-Citron marmalade with citrus peels</div>
<div style="text-align: justify;">
1 tsp lemon juice (optional)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
(C)</div>
<div style="text-align: justify;">
60g plain flour</div>
<div style="text-align: justify;">
10g corn flour</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<ol>
<li>Preheat oven to 160°C. Wrap the bottom of a 7" square pan with two layers of aluminium foil to avoid any water from seeping into the pan. Lightly grease and line the base of the pan with baking paper.</li>
<li>In a clean dry bowl, whisk the egg whites with an electric beater until foamy. Add in cream of tartar. Continue whisking until soft peaks formed; gradually add in sugar. Whisk until medium -stiff peaks formed (the tip of the peaks are stiff enough to stand up firmly but with a slight curl at the tip - refer picture below). Set aside.</li>
<li>In another bowl, with the same electric beater (unwashed) beat egg yolks, whole egg, vanilla extract and sugar until pale. Then beat in oil, Honey-Citron marmalade and lemon juice until blended. Sift in flour mixture and whisk until well combined.</li>
<li>Fold 1/3 portion of the meringue into the egg yolk mixture to lighten the batter. Then pour the batter into the meringue and fold gently until thoroughly blended and smooth.</li>
<li>Pour the cake batter into the prepared pan. Tap the pan against the kitchen bench to remove large bubbles trapped inside the batter.</li>
<li>Sit the cake pan in a larger pan and pour about an inch of boiling water into the larger pan. Bake (on lowest rack) for 20 minutes at 160°C; then reduce temperature to 150°C and continue to bake for 1 hour 15 minutes. <i>[Please note that every oven is different, therefore oven temperature and baking time indicated here are as a guide only]</i></li>
<li>Remove from oven and drop the pan from a height a couple of times to minimise shrinkage of the cake. Unmould the cake and place it on a wire rack to cool. Allow the cake to be completely cool before cutting.</li>
</ol>
<div>
<br /></div>
<div>
<b>Note</b>: If you prefer cheese slices in the cake, in step 5:</div>
<div>
<ul>
<li>Pour half of the cake batter into the prepared pan, then place cheese slices gently on top. Top up with remaining batter. </li>
</ul>
</div>
<br />
<div style="text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-RoUkr8jwvXE/Wapt2e3ngNI/AAAAAAAAM6Y/aI6GFGv76p8AUnfp6gMgtnsoqWc4MnfFwCKgBGAs/s1600/IMG_7399.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://3.bp.blogspot.com/-RoUkr8jwvXE/Wapt2e3ngNI/AAAAAAAAM6Y/aI6GFGv76p8AUnfp6gMgtnsoqWc4MnfFwCKgBGAs/s400/IMG_7399.PNG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">meringue at medium-stiff peaks</td></tr>
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Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com5tag:blogger.com,1999:blog-1187649239821550776.post-4459491623352024692017-08-31T13:05:00.000+10:002017-08-31T13:05:01.114+10:00Spicy Roasted Chicken Thighs<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-NGE_qYJ7ZGg/WYRMdV0PxWI/AAAAAAAAM2I/a3eSRLR6ZLQCrPhmnOVV-hUGh4k89Oh1gCKgBGAs/s1600/IMG_7356.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-NGE_qYJ7ZGg/WYRMdV0PxWI/AAAAAAAAM2I/a3eSRLR6ZLQCrPhmnOVV-hUGh4k89Oh1gCKgBGAs/s640/IMG_7356.PNG" title="Spicy Roasted Chicken Thighs" width="640" /></a></div>
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5 chicken thighs<br />
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<b>Marinade:</b><br />
2 tbsp Sriracha chilli sauce<br />
2 tbsp mirin (optional)<br />
2 tbsp grated palm sugar<br />
2 tbsp light soy sauce<br />
3 tbsp fish sauce<br />
1 tbsp minced garlic<br />
1/2 tbsp grated ginger<br />
freshly cracked black pepper<br />
juice of 1/2 a lemon<br />
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<li>Combine all the ingredients in a freezer bag. Add in chicken thighs and turn to coat evenly in the marinade.</li>
<li>Marinate for at least 2 hours.</li>
<li>Preheat oven to 190°C.</li>
<li>Place the marinated chicken thighs on a tray and pour marinade over it. Bake for about 35 - 40 minutes. </li>
<li>Serve hot with rice.</li>
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Veronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.com2