Stir Fry Beef With Ginger And Spring Onions 姜葱炒牛肉

What's for dinner tonight? I opened my fridge, I 've got spring onions, beef and ginger. So I decided to cook this simple yet tantalizing dish for dinner.

Recipe

Ingredients:

300 g beef
50 g spring onion (cut into portions)
50 g ginger (sliced)

Gravy:
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- 1/2 teaspoon sugar
- 1 tablespoon 'shao shin' wine
- 1/2 bowl water

Method:

1) Cut beef crosswise into thin slices. Marinate with
- quarter teaspoon salt
- 1 teaspoon light soya sauce
- 1/2 teaspoon corn flour
- 1/2 teaspoon sesame oil
- dash of pepper

2) Heat wok. Parfry beef then dish out. Leave 1 tablespoon of oil in wok. Stirfry ginger until fragrant. Add spring onion, stirfry for 1 minute until soft.

3) Quickly add in gravy and beef. Stirfry until beef is tender. Thicken with starch.

4) Serve hot. (optional: Add a dash of pepper)

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Simple dish but goes very well with hot plain rice!

Mango Juice Drink Cheese Cake (chilled)

It has been quite some time since last December that I made any non baked cheese cake. My youngest son requested me to make one of his favourite chilled cheese cakes. So I decided to make cheese cake with mango juice drink.

The biscuit crust is crispy, the cheese is soft not sweet, and is abit tangy sour with a hint of lemon flavour. Invite a few friends over for a afternoon high tea. What a wonderful and happy day it will be.

Recipe

BASE

300 g digestive biscuits, crushed

100 g melted butter

CREAM CHEESE MIXTURE

1 packet mango juice drink (250 ml) any brand you like

1 1/2 tablespoon gelatine

375 g cream cheese

100 g sugar

1 tablespoon lemon juice

1 cup or 200 g whipping cream

TOP LAYER

1 1/2 packet mango juice drink (375 ml)

1 tablespoon sugar

3 tablespoon cornflour

Method:

~1) BASE: combine all the ingredients and press into a 10" round spring form baking tin. Chill in the fridge for 20 minutes or until the base is firmed.

~2) CREAM CHEESE MIXTURE:

a) Boil gelatine with mango juice  until dissolves. Leave to cool.

b) Use a K-beater to beat cream cheese, sugar until smooth and creamy. Add in lemon juice.

c)Add in gelatine mixture and stir well.

d) Mix in whipped fresh cream in 2 or 3 batches. Then pour mixture into the prepared base (biscuit crust).

e) Chill in the fridge for 3 hours or until the cheese mixture is well set.

TOP LAYER:

cook till sugar dissolves and transparent. When cool, pour onto the top of the well set cheese cake and return to the fridge to chill overnight. Cut into pieces and serve.

Preserved Mustard Cabbage with vegetable meat balls 梅菜素丸子

In my older post in May, I introduced preserved mustard cabbage with belly pork. This time, I prepared a vegetarian style for vegans and more health-conscious friends. Earlier on, I had cooked this dish as an offering for my sister's 1oo days death anniversary. My nieces and their children all liked it very much. The younger children couldn't tell that they were eating veg. meat balls.

The "meat balls" taste just as similar to real meat balls and go very well with the crunchy preserved vegetables.

Give it a try.

Recipe

Ingredients:

250 g vegetarian meat balls

1 small piece (15 g) fresh ginger (sliced)

1 red chilli (shredded)

3 chilli padi ( lightly smash)

100 g sweet preserved mustard cabbage

150 g water (or more)

Seasoning:

2 tablespoon light soy sauce

1/2 teaspoon oil

1/4 teaspoon sugar

Method:

1) Rinse the preserved mustard cabbage, soak into water for 15 - 20 minutes, remove, drain well and chopped coarsely, ready to use.

2) Heat up 2 tablespoon oil in the clay pot (or wok) to fragrant ginger , sprinkle in light soy sauce, stir-fry until aromatic, add in vegetarian meat ball immediately, toss well. Pour in chopped preserved mustard cabbage, shredded chillies and chilli padi. Stir fry briskly for a moment.

3) Add in water and the remaining seasoning, once boiled, cover with lid and let it simmer over medium heat for 15 - 20 minutes until the sauce is slightly absorbed, then thicken with a little cornstarch . Remove from heat and ready to serve.

ENJOY!

Citron Tea Chiffon Cake 柚子茶戚风蛋糕

I have totally forgotten that I still have half a bottle of the citron tea which was kept in the fridge, until yesterday when I cleaned the inside of my fridge. As I have always wanted to try 赤堀博美's recipe, this was a good opportunity to use up some of the citron tea. Other than changing the Orange Marmalade to Citron Tea in the recipe, I did not make other changes.

The cake turned out better than what I had expected. It brought out the light flavour of the citron, the texture was light and as soft as cotton. It tasted even better if taken together with a little bit of Citron jam . For chiffon cake lovers , I am very sure you will like this cake.

Recipe: adapted from Q超润戚風

(A)

~80 g egg yolks ( about 4 yolks)
~30 g sugar

~100 c.c salad oil

~100 c.c water/juice

~160 g plain flour (I used superfine flour) > sieve twice

~1/4 teaspoon salt

~130 g citron tea paste

~2 tablespoon Cointreau (optional) I don't have so I used plain water )

(B)

~ 7 egg whites (120 g)

~ 40 g caster sugar

Method:

1) Place egg yolks and sugar in a mixing bowl ,use hand beater to stir until sugar dissolves and egg yolks turn into pale colour.

2) Add in salad oil, stir well, then water, Cointreau,water/juice, and citron tea, whisk well to emulsify the oil.

3）Pour flour into Step (2) and mix well incorporated.

4) In another clean bowl, beat ingredients B until stiff but not hard.

5) Pour 1/2 portion of egg white mixture into egg yolk mixture stir well, and pour the remaining 1/2 egg white mixture into step 5 until well combined.

6) pour batter into a 20 cm chifffon cake mould.

7) Bake in preheated oven at 170 °C for 50 -60 minutes.

8) Remove cake from oven , invert the pan immediately. Demould the cake when it is completely cool.

Durian Butter Cake

For some reasons I make this cake into small cup cakes.

Recipe

Ingredients:
4 oz. butter
6 oz. caster sugar
5 oz. plain flour
1 teaspoon baking powder

5 nos. egg whites
7 nos. egg yolks
150 g durian puree

Method:
1)Beat buter until soft. Leave aside.
2) Beat egg whites and sugar together until stiff and fluffy. Then add in egg yolk one at a time until well incoporated.
3)Fold in flour and the softened butter.
4) Stir in durian puree, mix well until all combined.
5) Pour into a greased and lined 8"x8" cake tin.
6) Bake in a preheated oven at 180°C for 45 minutes or until cooked.

Fried Chicken With Fungus In Clay Pot 生炒滑鸡煲

This dish is one my children's favourite dishes. The chicken is tender and fragrant. This is also a regular dish which I often cook for my dinner, because the ingredients are easy to get and the preparation time is short.

Recipe (source : fromFamous Cuisine No.43)

Ingredients:
3 chicken drumsticks

20 g fresh ginger (sliced)

50 g black fungus (soaked, and cut )

20 g spring onions (cut into 3 cm length)

200 ml water

Chicken meat marinade:

2 tablespoon light soy sauce

2 tablespoon corn flour

Seasoning:
2 tablespoon oyster sauce
2 tablespoon light soy sauce

1 teaspoon monosodium glutamate (optional)
1 teaspoon sesame oil
1/4 teaspoon pepper
2 tablespoon Chinese cooking wine (Shaoxing Wine)
1/2 teaspoon dark soy sauce to colouring

Method:
1) Cut the chicken drumstick into small pieces, season with marinade, mix well, marinate for 20 minutes. Next, parboil into hot oil for a while, remove and drained. Keep aside.

2) Heat up tablespoon oil in the clay pot to fragrant ginger slice, add in water and seasoning to a boil, then place in chicken and black fungus, simmer over high heat for a while until the chicken is cooked and the sauce is slightly absorbed.

3) Thicken with a little cornstarch water, place in spring onions, toss well. Dish up, serve hot.

材料：

3 个鸡腿
20 克 生姜 （切片）
50 克 黑木耳 （浸软，切片）
20 克 青葱 （切段）
200毫升 清水

鸡肉腌料：
2 大匙酱油、生抽
2 大匙薯粉

调味料：
2 大匙蚝油
2 大匙酱/生抽
1小匙调味素
1小匙麻油
1/4小匙胡椒粉
2大匙绍兴酒
少许黑酱油 （调色用）

做法：

1）鸡腿斩成适合塊状，加入腌料拌均匀。放置腌渍20分钟，然后用热油稍微氽泡一下（拉油）。捞起，沥除油分备用。

2）瓦煲里烧热2大匙油，爆香姜片，加入请水和调味料煮沸，然后加上鸡肉和木耳以大火焖煮一会至汤汁稍微收汁。

3）加入少许薯粉水勾芡，最后拌入青葱段略炒均匀，即可上桌。

HAPPY COOKING

Durian Mousse Cake

After more than 15 years of being banished in the cupboard, I dusted off the 10cm layer of grime from the recipe ( abit exagerated hhee..haha..) . I challenged myself to this old recipe as a birthday cake for my husband.

Verdict: It does not have a very strong pungent durian taste. It belongs to the type of very mild, and light durian mousse cake. Even you eat more you will not have the "jelak" feeling.

Recipe:

Ingredient: for 10" sponge cake

--4 eggs

--80 gm sugar

--90 gm plain flour

--3/4 tablespoon cornflour

--56 gm water

--1/2 tablespoon ovalett

--60 ml corn oil

Method:

--1) Beat eggs, sugar and ovalett together until it rises up.

--2) Add in flour and beat until foamy.

--3) Add in water to beat until very thick and fluffy.

--4) Stir in oil and mix until well incorporated.

--5) Pour batter into a greased and lined 10" round cake tin.

--6) Bake in preheated oven at 170 for- 175 C for 30 minutes or until cooked.

Mousse :

-- 60 g durian puree

-- 25 g sugar

-- 2 sheets of gelatine

-- 2 tablespoon hot water

--250 gm fresh cream

--( pls whip extra 150 gm fresh cream for piping and decoration)

Method:

--1) cook durian puree over low heat. (or over boiling water)

--2) dissolves gelatine and sugar in hot water.

--3) Add (1) into (2) mix well.

--4) Whip fresh cream and then add into (3)

Topping:

140 ml milk

2 tablespoon sugar

2 tablespoon custard powder

1 - 1 1/2 teaspoon yellow colouring

70 g durian puree

Method:

Boil milk, sugar and custard powder over low heat. Use a hand beater to stir until it boils, add in durian puree, colouring, cook and continue to stir until the mixture is thickened and smooth. Leave it to cool.

Mousse Cake Making:

--1) Cut the cake into 2 horizontal layers.

--2) place the 1st layer of sponge cake at the bottom of the ring mould, then pour half the mousse filling onto it and smooth over.

--3) Top with the 2nd layer of sponge cake and pour the remainng mousse filling onto it and smooth over.
--4) Cover the whole cake with extra whipped cream as shown in photo.
--5) Pipe durian custard topping at your own design.

--6) Keep refridgerated till firm or overnight.

ENJOY