Tuesday, August 21, 2012
HOT!HOT! What a hot weather! Can hardly bear the hot wave. So I made some ice-cream just to cool down and quench the thirst. Easy and fool-proof, this popsicle is everyone's favourite - and it reminds me of my childhood days, cycling my old bicycle on the dirt tracks, school bag slung over one shoulder, with one popsicle in hand...(My brothers did that, not me lol).
Recipe: (Get the idea from this book "Tang Shui - DESSERT ICE")
100g red dragon fruit
300ml cool boiled water
1 bottle Vitagen
Combine ingredients in a liquidizer, blend till fine, pour into ice-cream moulds. Leave in freezer till set.
Monday, August 20, 2012
Hi! I am back. I have been missing for a short break. Due to the hot weather, I just don't feel like doing any thing.
Anyway, today I came out with a soft and light chiffon cake with slight hints of cheese. It was not very well done though as you can see the cake is full of air holes, but it did not affect the taste and the flavour of the cake at all.
90g fresh milk
60g unsalted butter (room temperature)
30g cream cheese (room temperature)
10g parmesan cheese powder
30g castor sugar
1/4 teaspoon salt
100g low protein flour
80g egg yolk
175g egg whites
60g castor sugar
10cc lemon juice ( I use 1/4 teaspoon cream of tartar)
1) Place fresh milk, unsalted butter, castor sugar, salt, cream cheese, parmesan cheese powder into a mixing bowl, melt them over a double boiler, mix well.
2) Fold in shifted flour into 1), mix well. Then add in egg yolk, mix till the mixture is incorporated.
3) Beat egg white , sugar and lemon juice till thick and peak form but not dry.
4) Take 1/3 of mixture of 3) mix with egg yolk mixture, then pour into 2/3 egg white mixture. With a rubber spatula fold the mixture till well mixed.
5) Pour the batter into an 8" chiffon cake mould. Bake in preheated oven at 180 degree C for 25 -30 minutes or till cooked.
6) Remove from oven, invert the cake mould till the cake is cool. Remove the cake from mould. Cut into pieces and serve.
|Recipe is taken from this book|
Thursday, August 9, 2012
Made from simple ingredients bean-curd, prawns and egg, the humble golden seafood bean-curd packs more flavour than it looks. Its crispy skin is all but a disguise for the soft filling inside. Consume while hot and crispy in order to taste the full texture and flavour of this dish.
Tip: In the market, there are 2 types of tofu - with and without salt. If you are using the former, please reduce the salt addition.
5 pieces of bean-curds (mashed)- about 700g
150g nett prawns (shelled, deveined and minced)
50g shredded carrots
1 tablespoon spring onions (cut into small pieces)
1 tablespoon coriander leaves (cut into small pieces)
2 tablespoon tapioca flour
1 tablespoon plain flour
2 tablespoon soy sauce
1.1/2 teaspoon salt
2/3 teaspoon fine sugar
Dash of pepper
1/2 teaspoon sesame oil
For coating: Some corn flour
1) Place all the ingredients in a big mixing bowl, mix well. And add in seasoning and mix well.
2) Pour (1) into a greased 8"x8' square mould. Steam for 10-15 minutes. Remove from heat. Leave to cool.
3) Cut no. (2) into desired shapes, coat with corn flour and deep-fry till golden brown. Serve with Thai chilli sauce or mayonnaise.
豆腐 ５片 （大约700克），搅烂
1汤匙 青葱切成碎粒 （随意）
1 汤匙 芫荽切成碎粒 （随意）