tag:blogger.com,1999:blog-45614188015011983862024-03-27T09:09:23.714-07:00The Informal ChefUnearthing The Chef In YouChristine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.comBlogger227125tag:blogger.com,1999:blog-4561418801501198386.post-20648379359756219202023-03-08T21:11:00.008-08:002023-03-10T01:32:12.135-08:00Cranberry Legit Roll / Legit Gulung Kranberi<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTeMjw-9TICqJoGxxqyc8-HR3kEkpcnnwrfRoKplKQEwl2-wOWoVBjKw0BU9xF8sfbANlT_iCR5Yp_MFa590d6OnYpxmcLz6hzw1kBq86b8WWwcYEvYzN8FH1WHzNwshoGAwRdJiAZk6ppysVKpkJv9uleDQNUkX2hO1DUIUpiNzdMm5F1ZIs1mA-d/s3145/IMG_9834.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3145" data-original-width="2097" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTeMjw-9TICqJoGxxqyc8-HR3kEkpcnnwrfRoKplKQEwl2-wOWoVBjKw0BU9xF8sfbANlT_iCR5Yp_MFa590d6OnYpxmcLz6hzw1kBq86b8WWwcYEvYzN8FH1WHzNwshoGAwRdJiAZk6ppysVKpkJv9uleDQNUkX2hO1DUIUpiNzdMm5F1ZIs1mA-d/w426-h640/IMG_9834.1.JPG" width="426" /></a></div><p><i>Lapis Legit</i> originates from Indonesia (also known as <i>Spek koek</i>). It takes many layers of baked batter to make one cake. This recipe is a simplified version of <i>Lapis Legit</i>. It is made into a roll instead of a piece of cake. Nevertheless, it tastes the same. </p><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7qtw44dIUfD-nX1rN5uhzPkPKQSOZfSO1RV1AArIACTAz_mmAo35ovKzjPq7Bh5NxVUXNCud7SA6ovptxfAqJXqHSmf4QFt9JL_uQSi5Yxi-LwMiZOkwG0W2mJwmaVZnkE5XomRHjJ-GMLtfoGO0VLSCg6tssZ_jhqTgZLZBLsmDEcUA9_z8173T/s2245/GC4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2245" data-original-width="2244" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7qtw44dIUfD-nX1rN5uhzPkPKQSOZfSO1RV1AArIACTAz_mmAo35ovKzjPq7Bh5NxVUXNCud7SA6ovptxfAqJXqHSmf4QFt9JL_uQSi5Yxi-LwMiZOkwG0W2mJwmaVZnkE5XomRHjJ-GMLtfoGO0VLSCg6tssZ_jhqTgZLZBLsmDEcUA9_z8173T/w640-h640/GC4.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcsXd9rbQzM4tzc-NjnE0WpxVKiiu5f8kdBT5emnxpwKFNGpmIXcvItIFjLbvyrYxt_7ITkkWXwq6FpOMrK3bOB3X8eoJ56HWPxW9ug7QzxbS-W6DjacGL5xy6GMkEyQQnt7YQKvanjkEKAqyZXAhq8zMCKcT8gkHi7zCwP6Ui7dIASMttQy5TIg-G/s1274/GC1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1274" data-original-width="1273" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcsXd9rbQzM4tzc-NjnE0WpxVKiiu5f8kdBT5emnxpwKFNGpmIXcvItIFjLbvyrYxt_7ITkkWXwq6FpOMrK3bOB3X8eoJ56HWPxW9ug7QzxbS-W6DjacGL5xy6GMkEyQQnt7YQKvanjkEKAqyZXAhq8zMCKcT8gkHi7zCwP6Ui7dIASMttQy5TIg-G/w640-h640/GC1.JPG" width="640" /></a></div><p>I did a <i>Lapis Legit </i>years ago (<a href="https://theinformalchef.blogspot.com/2018/02/lapis-legit-spek-koek-less-rich-version.html"><span style="color: #2b00fe;">can view here</span></a>). It was enough to put me off any recipes with "legit" in it. The process was time-consuming and labour intensive. In order to get those beautiful layers, you have to manually bake each layer. Mind you, a good lapis legit will have about 20 layers. So can you imagine how tedious it is?<br /><br />Coming back to now, I have mustered enough courage to give it another go. This time, I am making <i>legit gulung </i>which basically means a <i>lapis legit</i> roll. I considered this to be a very helpful alternative for <i>lapis legit</i> lovers out there. It tastes pretty much the same minus the extra work. You basically have to do only a few layers and then make it into a roll to make up for other layers. </p><p>This experience was far easier than I thought. While others did five to six layers, I am contented with just three layers. It turned out beautifully! I am so making this again after I have burned off all the calories from this one!</p><p>The cranberry is my own add-on as I always love a touch of tanginess to cut off the monotonous sweetness. If you are not into cranberries, you can always omit it, or replace with prunes which is a more popular option. </p><p><br /></p><h2 style="text-align: left;">Cranberry Legit roll / Legit Gulung Kranberi</h2><p><b><u>Ingredients</u></b></p><p><b><u>A </u></b></p><p>180g salted butter, room temperature</p><p>20g condense milk</p><p>Beat in high speed until fluffy and creamy (abt 8 mins)</p><p><br /></p><p><b><u>B</u></b> </p><p>10 egg yolks + 2 eggs (room temperature)</p><p>70g icing sugar</p><p>Beat together in high speed until really thick and creamy. </p><p><br /></p><p>1/2 tsp vanilla essence</p><p>1/4 tsp mixed spice (optional)</p><p>30g plain flour </p><p>1 tbsp condense milk/jam</p><p>50g dried cranberries, chopped</p><p><br /></p><p><b><u>Cooking Instructions </u></b></p><p>1. Preheat oven to 200C. Make sure you are using the top heating element only. Line a 9" x 11" baking tray with parchment paper.</p><p>2. Add in vanilla and spice into ingredient B and beat until combined.</p><p>3. Add 1/3 of ingredient B into A and mix thoroughly. Repeat for all 3 instalments. </p><p>4. Divide batter into 3 portions or weight approximately 200g of batter. Spread evenly on baking tray and bake for 4 to 6 minutes until the top layer darkens (but not burnt). </p><p>5. Remove tin from oven. Press lightly to flatten the cake. Spread second layer and bake. For last layer, sprinkle cranberries evenly throughout the layer. Remove once done. (Note: batter will melt a bit when it is in contact with warm baked layer). </p><p>6. Turn baking tray onto a piece of parchment paper and remove tray. Spread a thin layer of condense milk on the surface. While still warm, start rolling the cake. Tighten the cake so that there is no room in between. Put in fridge to set for 3 hours. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/jUu7-zQ3mxU" width="320" youtube-src-id="jUu7-zQ3mxU"></iframe></div><br /><p><br /></p><p><br /></p><p><br /></p>Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com0tag:blogger.com,1999:blog-4561418801501198386.post-38767132610154302702022-06-05T00:09:00.007-07:002022-06-05T00:33:22.892-07:00Cream Crackers Pork Chop 苏打饼干猪排<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6yKyM7c2mlsGoCoyOWeLzsRyazQfmWZ2AYIq24F4L4xWNFNiXOvpYGHQTs7DY6YqEhriOJgfR-55mI1_R8Ip21iqWWl3jIFLy4h7XyA3soYo0yu3XNPIdsX1WiCJaQGJ0z5XVwrF3_Svt_vF71BtRejLFQptiroh000qQpu1pQsBtL60R7jjgcaS/s4608/IMG_20220530_155255.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2128" data-original-width="4608" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6yKyM7c2mlsGoCoyOWeLzsRyazQfmWZ2AYIq24F4L4xWNFNiXOvpYGHQTs7DY6YqEhriOJgfR-55mI1_R8Ip21iqWWl3jIFLy4h7XyA3soYo0yu3XNPIdsX1WiCJaQGJ0z5XVwrF3_Svt_vF71BtRejLFQptiroh000qQpu1pQsBtL60R7jjgcaS/w640-h296/IMG_20220530_155255.jpg" width="640" /></a></div><p style="text-align: left;">I came to know about cream crackers coating through its use in Hainanese Chicken Chop. This chop is a perfect epitome of fusion Hainanese-Western food. I wanted to try out the cream crackers coating. I am using pork chop as I just happened to have some that I would like to marinade. You can also replace it with chicken chop. </p><a name='more'></a><p>In this post, you will find out how to prepare pork chops from pork loin. These chops could be used for many purposes. Dredge it in to tapioca starch to fry and it could be the base for any sauces such as your sweet and sour, honey pork and spare ribs king sauce. You could also replace cream crackers with breadcrumbs as coating. The combination is endless!</p><p><br /></p><h2 style="text-align: left;"><span style="font-size: x-large;">Cream Crackers Pork Chop 苏打饼干猪排</span></h2><h3 style="text-align: left;"><span style="font-weight: normal;">Makes 7 pork chops</span></h3><h3 style="text-align: left;"><b><u>Ingredients</u></b></h3><p>400g pork tenderloin</p><p>oil for frying</p><p>1 egg white</p><p><br /></p><p><b><u>Marinade</u></b></p><p>4 cloves garlic</p><p>1 tsp salt</p><p>1 1/2 tsp sugar</p><p>2 tsp Shao Xing rice wine</p><p>2 tsp oyster sauce</p><p>Sesame oil</p><p>Pepper</p><p><br /></p><p><b><u>Coating</u></b></p><p>2 eggs</p><p>1/2 cup tapioca starch</p><p>25 pcs cream crackers, crushed</p><p><b><u>Cooking Instruction</u></b></p><p>1. Slice across pork loin into 0.5cm thick.</p><p>2. Using a tenderizer (or the back of the knife), pound the pork slices on both sides to lossen the muscles of the pork. </p><p>3. Add in egg white, mix and rest for 15 minutes.</p><p>4. Add in all ingredients in MARINADE and mix well. Set aside for at least 15 mins for the marinade to absorb. </p><p>5. Dredge marinated pork chop in tapioca starch, then egg and finally, coat generously with crushed cream crackers. </p><p>6. Fry pork chop in medium heat until golden brown before removing from fire. (Note: do not cook in high heat as the crackers to get burned quite easily).</p><p><br /></p><p style="text-align: center;"><a href="https://www.youtube.com/watch?v=ewg-In7zzn8" target="_blank"><span style="color: red;">Watch Youtube video (click here)</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.youtube.com/watch?v=ewg-In7zzn8" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="720" data-original-width="1280" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSru8Jbn9RzzeXjv1B3JIe93u3iGefdJctzsVvqhtTp9PeT7bEgSLZkrZffHMDIgXIs8_HLaxwTz233PI_ZLIhJN7KiqLsS1AigyzFiqiKqvKjhYzkR78LB38z63qriqF6LtBzJsIyBLYQmrLqmojIL1gWEbWvdG2KZcE_O8XmVQG1ap3YKI7t5UG/s320/IMG_20220605_152858.png" width="320" /></a></div><br /><p><br /></p><p><br /></p>Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com0tag:blogger.com,1999:blog-4561418801501198386.post-16657976709189332322022-05-24T22:46:00.005-07:002022-05-26T22:58:44.196-07:00Easy Pandan Gula Melaka Cake 香兰椰糖蛋糕<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxd6P4C9DQ3g56VVdkxzjsjcG0sKGAzhvB6XKVx6mfnBSaLiwlU1TEvjzO4G77WuCeu7zh2Nejbk39EPHvbdd2XDPKDfkmnmvhAMeCD6U3A6vWKgmCoHElMIEue82_yYG_pS78TF0SyhQF1_cFbMPfJqHTXf1kPmu2hVgsBK90LIY_O5CDrDrHO9V0/s2394/pandangulamelaka1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2394" data-original-width="1591" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxd6P4C9DQ3g56VVdkxzjsjcG0sKGAzhvB6XKVx6mfnBSaLiwlU1TEvjzO4G77WuCeu7zh2Nejbk39EPHvbdd2XDPKDfkmnmvhAMeCD6U3A6vWKgmCoHElMIEue82_yYG_pS78TF0SyhQF1_cFbMPfJqHTXf1kPmu2hVgsBK90LIY_O5CDrDrHO9V0/w426-h640/pandangulamelaka1.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>I finally did it! This cake has been in my to-do list for ages. I was always put off by the lengthy steps and the degree of difficulty. I have, hence, came out with a relatively simple recipe that is more suitable for occasional bakers like myself. <br /><br /><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8vj3OVCh1WR2gNNggLY3F7wYMG91Ud2e_Pj6YRu-0zo8k7W7E9ZHu7iX97PNGMCQB8T09DuzNEYPEotIYtHH9fk2GoMYTtcbmQ9DrrsXsr12uLZFPQN8liWKSbmYWmEn6t1drFlanVRP9oTnt9EaiysH7L0FzJkkyQEys2nxYRriJ7f8pPRgu_59/s4608/pandangulamelaka2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3069" data-original-width="4608" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8vj3OVCh1WR2gNNggLY3F7wYMG91Ud2e_Pj6YRu-0zo8k7W7E9ZHu7iX97PNGMCQB8T09DuzNEYPEotIYtHH9fk2GoMYTtcbmQ9DrrsXsr12uLZFPQN8liWKSbmYWmEn6t1drFlanVRP9oTnt9EaiysH7L0FzJkkyQEys2nxYRriJ7f8pPRgu_59/w640-h426/pandangulamelaka2.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5-WzFdXEepvELKmUYtpU-1SL_C2X57T8cv8Uhhrt9M9uJZY4WhsAgNlaTToUehk9mVAE6YjOeBEzxcV_QUf5fI3haAr5laxFffYCs11bYElzk1SBU7Bxl00Uic8gTjRVygeIYnnUlDJzHumPEmP3kyWC4FWNENvZJGqR_6LVYgwxbNWX1SuYLYyg/s2152/pandan%20gula%20melaka.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1613" data-original-width="2152" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5-WzFdXEepvELKmUYtpU-1SL_C2X57T8cv8Uhhrt9M9uJZY4WhsAgNlaTToUehk9mVAE6YjOeBEzxcV_QUf5fI3haAr5laxFffYCs11bYElzk1SBU7Bxl00Uic8gTjRVygeIYnnUlDJzHumPEmP3kyWC4FWNENvZJGqR_6LVYgwxbNWX1SuYLYyg/w640-h480/pandan%20gula%20melaka.jpg" width="640" /></a></div><br /><br /><br />In this recipe, I used only brown sugar and and palm sugar (gula melaka) as I wanted to incorporate as much palm sugar flavour as possible without having the cake taste too sweet. I have also used store bought pandan coconut paste to cut off the step of extracting actual pandan juice. The use of a good pandan paste is essential here in order to get the closest original pandan taste. I have tried two other pandan pastes before I was satisfied with this. <p></p><span><!--more--></span><p>Lastly, I have simplified using Swiss merengue buttercream (SMBC) to just using whipped topping that was infused with lots of gula melaka. I actually loved the combination as it was not as sweet and as rich as SMBC. Making it was a breeze too!</p><p>All-in-all, I would say this recipe is easy but still time consuming as it involved various steps. You can actually make the cake one day before and assembling it the next day.</p><p><br /></p><h2 style="text-align: left;"><span style="font-size: x-large;">Easy Pandan Gula Melaka Cake 香兰椰糖蛋糕</span><br /></h2><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;"><span style="color: red;">Cake</span></h3><p><u><b>A</b></u></p><p>200g flour</p><p>1 1/2 tsp baking powder</p><p>1/2 tsp baking soda</p><p>1/4 tsp salt</p><p><br /></p><p><b><u>B</u></b></p><p>125 g salted butter</p><p>100 g brown sugar</p><p>2 large egg </p><p>1 1/2 tsp pandan coconut paste </p><p>220 g milk</p><p><br /></p><p><b><u>Cooking Instruction</u></b></p><p>1. Sift together ingredient A. Line a 5" round baking tin. Preheat oven to 170C.</p><p>2. Beat butter and brown sugar until fluffy and pale. </p><p>3. Add in egg one at a time whisking until fully incorporated. Then add in pandan paste.</p><p>4. Add in 1/3 of the flour and beat in slow speed until just incorporated.</p><p>5. Fold in 1/2 of the milk. Once incorporated, fold in another 1/3 of the flour. Repeat process until finish. </p><p>6. Pour batter into the baking tin. Tap a couple of times to release air. </p><p>7. Bake in 170C for 35 to 45 minutes until skewer comes out clean when tested.</p><p>8. When cake is cooled completely, cut cake into 3 layers. </p><p><br /></p><h3 style="text-align: left;"><span style="color: red;">Gula Melaka Syrup</span></h3><p>100 g gula melaka, chopped</p><p>1/4 cup water</p><p>2 pandan leave, knotted</p><p>a pinch of salt</p><p>2 tsp cornstarch 2 tsp water<br /><br /></p><p>Put in gula melaka, water and pandan leaves into saucepan and simmer for 8 to 10 mins until pandan flavour is infused into the syrup. Remove leaves and add in the the rest of the ingredients. switch off fire and set aside to cool completely. Syrup should be thick after cooling process.</p><h3 style="text-align: left;"><span style="color: red;">Frosting</span></h3><p>150 g cold whipp topping (choose less sweet)</p><p>Whip frosting until stiff peak (cream becomes very thick and form a point when lifted). Add in 1/3 of the gula melaka syrup cooked earlier. Continue to beat until gula melaka is incorporated.</p><h3 style="text-align: left;"><span style="color: red;">Assembling</span></h3><p>1. Put the top layer of the cake on a flat dish. Fill up the top with frosting. </p><p>2. Line the sides of the cake by making a small ring with frosting. Fill up the middle with gula melaka syrup.</p><p>3. Add in another layer and repeat until finish. Garnish with your choice of garnishing. Cool cake in chiller before serving.</p><div class="separator" style="clear: both; text-align: center;">YOUTUBE cooking instruction here:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://youtu.be/rB84ydjM5pg" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="720" data-original-width="1280" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14qhzR6yY3YDSj-XgCu-Dh6oq2RhsWqku0cu1-AIfwhlkD8CW2UzqoCU5LeIQaJc2NU9kQkicO_rqHFWpkXXlBIM4Fjcvr6FdjZDKYuwMGcy6J_tRlF7XMpQMvCL7ck8Xx8yRJeDc3cW-K2sFX0WPARy6Sx7rbY9pzgFLsTO1Je9afTFkJTemtDjM/w400-h225/1653375328437.png" width="400" /></a><br /><br /><br /><br /><br /><br /></div><div class="separator" style="clear: both; text-align: center;">Would you like to try your hands on another cake?<br /><br /><a href="https://theinformalchef.blogspot.com/2021/05/moist-carrot-cake.html" target="_blank">Carrot Cake (click here)</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://theinformalchef.blogspot.com/2021/05/moist-carrot-cake.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="2107" data-original-width="3162" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu48yDgIFBPme5msIgtsmAXT24WHDF5K55tbu8eUmCotQ30Ey9vl7y09CpV2reIhrIqCngK0NGApxYtHl9Wbiu53NbhlFaEw0xzIhpZ-aNQRlITuYxbPzo7xiCpgU64cqj9ZgXIsua3ovLnASVe2ZdGNDSvmnPNKaY7vq4trRWHt0SZDXhlE0updF0/w400-h266/IMG_9635.1.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com0tag:blogger.com,1999:blog-4561418801501198386.post-20677036551425206422021-09-06T02:15:00.008-07:002021-09-06T21:57:12.661-07:00Banana Fritters Cecodok Pisang 炸香蕉丸<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigbfLxWVd4whd0i1m_Eiq00Gc4v9T5ZjisPQdJ1m5ZWjvCN0V-ysNSEHPMLpZsmDchfVa-kO2nwVkqNQgnMlU1BzMqRaHDbQXi2qWDw0nHVd6AiHFNbJXOA6YtmOKr15oDXFMjnTgrrsQ/s2048/IMG_9754.1.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1363" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigbfLxWVd4whd0i1m_Eiq00Gc4v9T5ZjisPQdJ1m5ZWjvCN0V-ysNSEHPMLpZsmDchfVa-kO2nwVkqNQgnMlU1BzMqRaHDbQXi2qWDw0nHVd6AiHFNbJXOA6YtmOKr15oDXFMjnTgrrsQ/w426-h640/IMG_9754.1.JPG" width="426" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><p>This is a typical Malaysian comfort food and the dish itself brings back many childhood memories. </p><p>Although lacking in appearance, it more than made up for it with its taste. These humble banana fritters are crispy on outside and soft inside. I especially like it with lots of banana flavour, just perfect with a cup of of good-old <i>teh tarik</i>. <br /><br />The Malay word for this dish is also <i>jemput-jemput pisang</i>. This is because the batter is pinched (<i>jemput</i>) into the oil with your fingers and thumb. I have to admit these banana fritters are sinfully oily. My only advice is to put on the highest heat when you are about to take it out from the oil and use lots of kitchen towels afterwards. <span></span></p><a name='more'></a><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QHQZYD71RqMEFkrP_qT5FHnzx144oSZ_EIQuHzMyYwF2AscgTUzHz4ANFVMvwFP2B-ewEzWtNlpS5e1W-xnm8oAJQQ82m7kqoY4M1rxZQuplHleVwtjRFTwn-hcJDjNnf1JI9T92qtQ/s2048/IMG_9759.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QHQZYD71RqMEFkrP_qT5FHnzx144oSZ_EIQuHzMyYwF2AscgTUzHz4ANFVMvwFP2B-ewEzWtNlpS5e1W-xnm8oAJQQ82m7kqoY4M1rxZQuplHleVwtjRFTwn-hcJDjNnf1JI9T92qtQ/w640-h480/IMG_9759.1.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yBE0X3Z2_hSmW8s4oOfGt5DmFbrNfeJY6b6JMS1lVymP_KyXmIo8realUuveBklmiXAKivn9AQ1FYL1Nu-8TWsurcZlb-ew9CaaXDi-xx0TZp94YR_zWFxE5VMDcqN4_Hqlu8SAVhEo/s2048/IMG_9758.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yBE0X3Z2_hSmW8s4oOfGt5DmFbrNfeJY6b6JMS1lVymP_KyXmIo8realUuveBklmiXAKivn9AQ1FYL1Nu-8TWsurcZlb-ew9CaaXDi-xx0TZp94YR_zWFxE5VMDcqN4_Hqlu8SAVhEo/w640-h426/IMG_9758.1.JPG" width="640" /></a></div><p><br /></p>Back in the olden days, cooking is much simpler. Recipes are estimated or <i>agak-agak.</i> Banana fritters truly represent this olden day culinary. Ingredients used are simple, cheap and readily available. You just have to mix both the flour and mashed bananas until they reached the right thickness. I have to reiterate that this dish is truly economical. Three pieces of bananas can make you a plateful of fritters. Try it for yourself!<br /><br /><p></p><h1 style="text-align: left;">Banana Fritters Cecodok Pisang 炸香蕉丸</h1><p><b>Makes about 28 pieces depending on the size</b></p><p><b><br /></b><br /><b><u>Ingredients</u></b></p><p>1 cup of mashed banana (approx. 3 to 4 pieces)</p><p>140 g plain flour </p><p>2 tbsp sugar </p><p>1/4 tsp sodium bicarbonate</p><p>1/4 tsp salt</p><p>oil for frying</p><p><br /></p><p><b style="text-decoration-line: underline;">Cooking Instruction</b><br /></p><p></p><div style="text-align: center;"><a href="https://www.youtube.com/watch?v=YKC9OTjqhXk">Youtube link</a></div><p></p><p><u></u></p><p></p><div style="text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="388" src="https://www.youtube.com/embed/YKC9OTjqhXk" width="466" youtube-src-id="YKC9OTjqhXk"></iframe></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.youtube.com/watch?v=YKC9OTjqhXk" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhun2IqIl0HcUp7213AkFnmrxLwgpFSwrM8TWwBTdb6FclyJXqQEUnxpUFg9NUFl6rIbaoDmpytG28kVBqDaLweOfqvJxikg9OqbPw-lHIvfI3Hgs8PXRwpnnXuwspgEwY8HLPpOXGZ_as/s320/IMG_9758.1.JPG" width="320" /></a></div><p></p><p></p><p>1. Mix together mashed banana, sugar, salt and sodium bicarbonate in a mixing bowl. </p><p>2. Mix in 3/4 of the flour first. If it is still watery, gradually add in the rest of the flour until you get a thick batter. The consistency of the batter should be very thick. Rest batter for 20 minutes.</p><p>3. Wet your fingers and pinch the batter into preheated oil and fry in medium high heat (you can use two wet spoons to scoop the batter). Fry both sides of fritters in oil to get even browning. When fritters turned brown, remove and strain oil or put on kitchen towel.</p><p><b><u>Note:</u></b><br /></p><p><span style="color: red;">1. Normally <i>pisang emas</i> is used but other bananas are accepted as well. Do adjust the sugar accordingly as some bananas are sweeter then the others.</span></p><p><span style="color: red;">2. There is no fixed quantity for this recipe as the amount of flour used would depend on liquidity of the mashed bananas itself.</span></p><p><br /></p><p></p><div style="text-align: center;">Want to try another traditional deep fried snack? </div><div style="text-align: center;"><a href="https://theinformalchef.blogspot.com/2015/10/sesame-balls-jin-dui.html" target="_blank"><span style="color: red;">Sesame balls/jin dui/kuih bom<br /></span></a><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://theinformalchef.blogspot.com/2015/10/sesame-balls-jin-dui.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1199" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1HgW3cj80PyWkq5G9Pz4Y6CPvqkRjcSaNEu5d3L_8uu4JX_jk4AIXj6dpWJu9Cieuj-fmEExUWlkPNIGRyJoC8-jTWEfDIN-J4u5VfkpA9wCDlmn0fs4hdm0jI7KcbvBrj06mExTAQzE/s320/IMG_4717.1.jpg" width="320" /></a></div><br /><p></p>Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com1tag:blogger.com,1999:blog-4561418801501198386.post-71531608603290522692021-07-21T06:57:00.013-07:002021-07-21T07:23:52.581-07:00Home-style Gong Bao Chicken/ Kung Po Chicken 宫保鸡丁 <div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjma_XcoLWBDYh-UrcDvardcqJ-6X3j1xVrQ6B3XnapSsBrDbFydqLMCilHY-nDVqGptipDpbEKOeihmXZOPsweKntdNQEyievOwfz5TMDTuuQOsLWjapIfwts7WyoJKoiCJyrtJ62IzI8/s2048/IMG_20210718_161025.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1774" data-original-width="2048" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjma_XcoLWBDYh-UrcDvardcqJ-6X3j1xVrQ6B3XnapSsBrDbFydqLMCilHY-nDVqGptipDpbEKOeihmXZOPsweKntdNQEyievOwfz5TMDTuuQOsLWjapIfwts7WyoJKoiCJyrtJ62IzI8/w640-h554/IMG_20210718_161025.jpg" width="640" /></a></div><br /><i><br /></i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i>Gong Bao</i> Chicken is undoubtedly a popular Chinese dish. I had a hard time deciding which term to use for this recipe. In case you are wondering, <i>Kung Po</i> Chicken is the Cantonese dialect for this dish, while <i>Gong Bao</i> Chicken is the Mandarin pronunciation. Both are legit and refers to the same thing. <i>Gong Bao</i> is a style of cooking, not unlike your sweet sour chicken. You can use this style of cooking on other proteins too, such as prawns or even frog!</div><span><a name='more'></a></span><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJs5r2DN5QeWcwg76Pr7VchBwb2cKJPTf-zg5FeBOavbg816kDdqPBM-RRYlxmAj-3e_Z2rcYUpFUsTZj7j6QlwTsXTxGDDvijWY_dY1MbC2skaF1_oaTnU86diQ1kCJXvK1WvXbuVAjw/s1822/IMG_20210718_160937.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1435" data-original-width="1822" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJs5r2DN5QeWcwg76Pr7VchBwb2cKJPTf-zg5FeBOavbg816kDdqPBM-RRYlxmAj-3e_Z2rcYUpFUsTZj7j6QlwTsXTxGDDvijWY_dY1MbC2skaF1_oaTnU86diQ1kCJXvK1WvXbuVAjw/w640-h504/IMG_20210718_160937.jpg" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">Throughout the years, <i>Gong Bao</i> Chicken has been brought to many places and evolved in these countries to suit the local tastes. For example, some <i>Gong Bao </i>Chicken uses tomato sauces, some uses cashew nuts and some even uses red pepper to cook. </div><div style="text-align: left;"><br />I do not know which version is the authentic <i>Gong Bao</i> Chicken but I am pretty happy with this Malaysian version, whereby cashew nuts are used instead of peanuts. The taste is of a subtle sweet and sour nature with a hint of spice. The <i>Gong Bao</i> Chicken that I am introducing today is adapted for home-cooks, hence the title. </div><div style="text-align: left;"><br /><h2 style="text-align: left;">Home-style Gong Bao Chicken/ Kung Po Chicken 宫保鸡丁 </h2>3 to 4 person serving</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>Ingredient</u></b></div><div style="text-align: left;"><br />300g chicken, diced into 1/2 inch cubes<br /></div><div style="text-align: left;">80 g cashew nut, fried/toasted</div><div style="text-align: left;">1 large onion, cut into wedges and separate the layers<br />6 slices ginger<br />5-6 dried chillies, cut into 2 inches and soaked until soft </div><div style="text-align: left;">1 sprig spring onion, cut into 2 inches</div><div style="text-align: left;">oil for frying<br /><br /></div><div style="text-align: left;"><b><u>Marinade</u></b><br />1 tsp salt<br />1 tbsp tapioca starch<br />1/2 tbsp rice wine<br />a dash of pepper<br /><br /></div><div style="text-align: left;"><b><u>Sauce</u></b><br />1 tbsp oyster sauce<br />1 1/2 tbsp sugar<br />1 tsp dark soy sauce or to taste<br />1 tsp black rice vinegar<br />1 tsp tapioca starch<br />3 tbsp water<br /><br /><b><u>Cooking Instruction</u></b></div><div style="text-align: left;"><b><u><br /></u></b>1. Add <b>marinade</b> to diced chicken, mix and marinade for about 10 minutes. </div><div style="text-align: left;"><br />2. Prepare sauce. Add all ingredients in s<b>auce</b> and give it a good mix.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Fry marinated chicken until it is just cooked. Remove chicken and oil from wok. Using the same wok, leave some oil and saute ginger, onion and chillies until fragrant.<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Add in cooked chicken, followed by sauce mixture. Lastly, add in cashew nut and spring onion. Briefly toss and then plate.<br /><br /><br /><div style="text-align: center;"><a href="https://www.youtube.com/watch?v=YVPM1VqehKU&feature=youtu.be" target="_blank"><span style="font-size: medium;">Youtube link here</span></a>:</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.youtube.com/watch?v=YVPM1VqehKU&feature=youtu.be" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="720" data-original-width="1280" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtG2sYAjR4jzMFUhL7SOClSvJoiyC8K9kbk3PCMHMWcuzn0Kp3Cj1d_zsEu0DRDXLxSBajMU2vJ1jOxpR_oTZovaKIQ37lRokVfCenrig9Y3jLE6uBI3nlzTHAs9WHvxmh-yWdjuK6S4/w320-h181/1626768813505.png" width="320" /></a></div><br /><div style="text-align: left;"><br /><br /><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="text-align: center;">Want to try sweet and sour sauce for this chicken? <a href="https://theinformalchef.blogspot.com/2015/07/restaurant-style-sweet-and-sour-sauce.html" target="_blank"><span style="color: red;">Click here</span></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://theinformalchef.blogspot.com/2015/07/restaurant-style-sweet-and-sour-sauce.html?m=1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1204" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCGH6iPvx26oXVxYf5yS8ZDkB1QaBRAnY5KOf7GQ2quRQ_d4Ga8rS6A6a9wIMKWgBiQkiR6hEqxGK5qm1fFNQ5coZiKaZ1qfCFhd_YzZLu15RqhN2qyxgnQk5aPRa-fpNiSLNGFhQ_lxw/s320/IMG_3439.1.jpg" width="320" /></a></div><br />Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com0tag:blogger.com,1999:blog-4561418801501198386.post-116707837039584212021-06-26T00:17:00.018-07:002021-07-01T03:59:14.311-07:00Simple Cranberry Scone 简单果蔓司康饼<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwL0-Wm1LicW3bYcOsJXPAXEA0Ixs6xGI3dwcRIZk59f6yflxNXHGUIKTVRqVxEYYmVNaEoAnWC-c0UljgVS2f1IVDw7HUrWOij2zU58fik4JVGJSdJyzvphxHy9cQL90TbzSmWaH5o8I/s2048/IMG_20210622_161208.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwL0-Wm1LicW3bYcOsJXPAXEA0Ixs6xGI3dwcRIZk59f6yflxNXHGUIKTVRqVxEYYmVNaEoAnWC-c0UljgVS2f1IVDw7HUrWOij2zU58fik4JVGJSdJyzvphxHy9cQL90TbzSmWaH5o8I/w640-h480/IMG_20210622_161208.jpg" width="640" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I have never been fascinated with the look of scones. But there have to be something about these little lumps of glutton that make it so popular despite the unassuming rustic look. <div><br /></div><div>Scone is actually a type of quick bread that is fast and easy to put together. One of the basics in baking that we learn on entry level.<span><a name='more'></a></span><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD17ZP3TznYxFliAwgi2kbt8oJtIjRKcpXEuNsi6QjB7vc6fnmtOzZOmTFU-cGaYAPBmTQtZaeFx1EB3EjK3Wn4oH-ShRde6VFseCEPMvXC-t_Lf_tU5YivIMDwFwUqlHI3Vyrilyq_wQ/s2048/IMG_9653.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1538" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD17ZP3TznYxFliAwgi2kbt8oJtIjRKcpXEuNsi6QjB7vc6fnmtOzZOmTFU-cGaYAPBmTQtZaeFx1EB3EjK3Wn4oH-ShRde6VFseCEPMvXC-t_Lf_tU5YivIMDwFwUqlHI3Vyrilyq_wQ/w640-h480/IMG_9653.1.JPG" width="640" /></a></div><br /><br /><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhajvcQR8c7XAFeegoC2RCn6bnGChIDw8EzFkB943Gh2FXUGWHCHjEpnNiRcKlEp1cQdefEhHc92CsaHBGzDz4otl0oItw3HvqDBe5rJ7fhlG_b81wKxe-3md_-p3QK0ZOURUEP7prAqlQ/s2048/IMG_20210622_161153.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1362" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhajvcQR8c7XAFeegoC2RCn6bnGChIDw8EzFkB943Gh2FXUGWHCHjEpnNiRcKlEp1cQdefEhHc92CsaHBGzDz4otl0oItw3HvqDBe5rJ7fhlG_b81wKxe-3md_-p3QK0ZOURUEP7prAqlQ/w426-h640/IMG_20210622_161153.jpg" width="426" /></a></div><br />I had my first go at making scones when I was 14 years old. Needless to say, the result was awful looking but the buttery taste of it was simply amazing! We do not have the privileges of adding clotted cream at that time. We made do with the buttery taste. In fact, plain scones are fine with me even now. To elevate the taste, I just need to add some complementary cranberries or raisins. <br /><br />The fragrant and saltiness of butter blends well with the tangy sweetness of the cranberries. I love cranberry scones. It is simple to put together without the need for gadgets or machinery per se. Just need some cold fingers to rub in the butter, hence, this recipe Simple Cranberry Scones. <br /><br />In this simple cranberry scone recipe, it is essential that your ingredients are kept cold so as to not melt the butter that would in turn work the glutton in the flour. This would give you a good fluffy scone. <p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><h4 style="text-align: left;">Simple Cranberry Scone 简单果蔓司康饼</h4><p><b>Makes 9 pieces of cranberry scones</b></p><p><b><u>Ingredients</u></b></p><p><b><u>A</u></b></p><p>250g plain flour</p><p>2 1/2 tsp baking powder</p><p>1/2 tsp salt</p><p>2 tsp sugar (optional)</p><p><br /></p><p><b><u>B</u></b></p><p>3 tbsp cold whole milk</p><p>1 egg (grade A) </p><p><br /></p><p>100g dried cranberries, washed and chilled</p><p>75 g salted butter, cut into 1/4" pieces and chilled</p><p><br /></p><p><b><u>Cooking Instruction</u></b></p><p>1. Preparation. Sift together ingredients in A. Briefly beat together ingredients in B. Wash dried cranberries and keep in fridge until needed. </p><p>2. Add chilled butter into A and rub with your finger tips until flour turned into bread crumb size. Add in cranberries and mix.</p><p>3. Make a hole in the middle of the flour mixture. Add in B but leave 2 teaspoons for brushing later. Mix until it forms a dough. Pour the whole lump onto a piece of parchment and gently press all loose flour together until it forms a dough. Shape the dough into a square (or your desired shape). Wrap the dough with the parchment and chill dough for 20 minutes. Meanwhile, preheat oven to 180C.</p><p>4. Remove dough from fridge and cut into 9 equal pieces. You can also use round cookie cutter of your choice to cut out the dough. Arrange on baking tray and brush top with remaining egg mixture. Bake dough for 15 mins. Remove from oven and serve with your choice of cream or jam.</p><p style="text-align: center;">Click here for YOUTUBE link: </p><p style="text-align: center;"><a href="https://youtu.be/i_t99WdDZIE"><span style="color: red;">Simple Cranberry Scone</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://youtu.be/i_t99WdDZIE" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1362" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginZb0_wF9sOWKmP6PNm4Rff24Me9EMzt5jNdPEDnkm5qo8hI3oe0GUkEvmLC_YgeDZ-_rqn_HD-ht8POxfRH2b3TsS6sOIj6cT5V8by1V9HhJQIriFtH3gACEimT2mi63-XV8A7ONdPk/s320/IMG_20210622_161153.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8t7pXmsavnwty7jPzhwtzkh1bg7d6qTvOpI67P5J_3pKgGK0R3DaDO1cQGZEsxnArB4ifFKPU06PMQEpLYhW3J0PAGUKMNNuzLoZHVntXapR25gX9fYJ3dsuA1DaupHfVDe3sGMBRj4/s2048/IMG_9653.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1538" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8t7pXmsavnwty7jPzhwtzkh1bg7d6qTvOpI67P5J_3pKgGK0R3DaDO1cQGZEsxnArB4ifFKPU06PMQEpLYhW3J0PAGUKMNNuzLoZHVntXapR25gX9fYJ3dsuA1DaupHfVDe3sGMBRj4/s320/IMG_9653.1.JPG" width="320" /></a></div><br /></div></div>Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com0tag:blogger.com,1999:blog-4561418801501198386.post-78348616526399967912021-05-31T06:19:00.008-07:002021-06-29T18:19:22.040-07:00Moist Carrot Cake II 红萝卜蛋糕 II<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmS8gmw9k6ZgvQWXIUq6Cm0J5Yot8DksPyX5XnJ5P2tkYDH6YO7VeM6OMDZJhJeZ9TaNgNekFLkI_QBnVOm85o6aQ2eYEUne_aO42266tYPfDCLzORk5BERNGsx-sdE34RHUr-WAr2FuY/s2048/IMG_9630.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmS8gmw9k6ZgvQWXIUq6Cm0J5Yot8DksPyX5XnJ5P2tkYDH6YO7VeM6OMDZJhJeZ9TaNgNekFLkI_QBnVOm85o6aQ2eYEUne_aO42266tYPfDCLzORk5BERNGsx-sdE34RHUr-WAr2FuY/w426-h640/IMG_9630.1.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>I think I hit all the criteria of a good cake for this Moist Carrot Cake. The cake was moist and soft, tall with raisins evenly distributed, and the correct balance of sweetness and tang. I absolutely loved this moist carrot cake. In fact, the cake tasted better on the next day!<span></span></p><a name='more'></a><span></span><span></span><p></p><p>If there is any complaints, it would be the cooking time which took a whole 1.5 hours due to the thickness of the cake. Alternatively, you could divide batter into three equal portions and bake together for faster baking time. </p><p>I did not add any nuts into the cake but I prefer the nuts toasted and sprinkled on top for that extra fragrant and crunch. In this bake, I used almond instead of walnut as it is the only nut I managed to get hold of. Yet, this moist carrot cake turned out superb. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJ9iC6hyBR6JJ2fn-f74V-gF-w-ZY_-FGBH5o-EamXJ84btFsUnfoW_yV_jUoqXkyp2GZRMcMD7R7R2TVKMTWv5IzZHMq9yhzOAE2XiHZ04J9-AXCRegMKNkI-dKofds1yoKO9fJdK3o/s2048/IMG_9620.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJ9iC6hyBR6JJ2fn-f74V-gF-w-ZY_-FGBH5o-EamXJ84btFsUnfoW_yV_jUoqXkyp2GZRMcMD7R7R2TVKMTWv5IzZHMq9yhzOAE2XiHZ04J9-AXCRegMKNkI-dKofds1yoKO9fJdK3o/w640-h480/IMG_9620.1.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxalYCdtYa1sId5xbSTQXrnkDy1ioRtimaEDzzywTuEGh3JOgHfTVdEkxmWbrkr_bEtbxAstTimyq_Bfp_sEwSml8WlMcyRSsZsojXXam47NWZVDEPFij6YA77nAQnw35uHtAbJvSJQQ/s2048/IMG_9635.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxalYCdtYa1sId5xbSTQXrnkDy1ioRtimaEDzzywTuEGh3JOgHfTVdEkxmWbrkr_bEtbxAstTimyq_Bfp_sEwSml8WlMcyRSsZsojXXam47NWZVDEPFij6YA77nAQnw35uHtAbJvSJQQ/w640-h426/IMG_9635.1.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeHk6hiZ71N4rQXS8-hTe-LJjn2_baRJ3vLAshFRep2Ynl-hliEPDAyfk3cwTW0jk5Enui2VzHZoASsBnPTufqrVMNhamnNa4kT7teF2GPOQTBZXrj8w9KKaqCL5WWOJdzuXzAbvwa9g/s2048/IMG_20210528_120145.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeHk6hiZ71N4rQXS8-hTe-LJjn2_baRJ3vLAshFRep2Ynl-hliEPDAyfk3cwTW0jk5Enui2VzHZoASsBnPTufqrVMNhamnNa4kT7teF2GPOQTBZXrj8w9KKaqCL5WWOJdzuXzAbvwa9g/w480-h640/IMG_20210528_120145.jpg" width="480" /></a></div><br /><p><br />In order to get a soft, tender and moist carrot cake, it is essential to be very gentle when you are incorporating the flour. Do it gently in a few instalment so that it is well incorporated and not lumpy. Do not overmix. Also, oil is used instead of butter. </p><span><!--more--></span><p>The cream cheese that I used in this recipe is just enough to frost 3 layers of the cake. I did not frost the sides as I want it to look rustic. If you are frosting the sides too, please double the cream cheese recipe. </p><h2 style="text-align: left;">Moist Carrot Cake 红萝卜蛋糕</h2><p><br /><b>Makes a 7" 1.5kg cake (with frosting) </b></p><p><b><u>Dry Ingredients</u></b></p><p>250g plain flour</p><p>1 1/2 baking powder</p><p>1 tsp baking soda</p><p>3/4 tsp salt</p><p>1/2 tsp cinnamon</p><p><br /></p><p><b><u>Wet ingredients</u></b></p><p>4 large eggs (size A) </p><p>70g castor sugar</p><p>100g brown sugar</p><p>130g cooking oil</p><p>350g carrot, grated and strain excess water (if any) </p><p>100g raisins + 2 tsp flour</p><p><br /></p><p>1 portion Cream cheese frosting <a href="http://theinformalchef.blogspot.com/2021/05/stable-cream-cheese-frosting.html" target="_blank"><span style="color: red;">(click here) </span></a></p><p>20 toasted walnuts, chopped</p><p><br /></p><p><b><u>Cooking Instruction</u></b></p><p>1. Sieve together dry ingredients. Coat raisins with 2 tsp flour. Preheat oven to 170C.</p><p>2. Beat eggs until foamy and add in castor sugar and brown sugar. Continue beating until pale. </p><p>3. Slowly incorporate oil. </p><p>4. Gently fold in sifted flour in three instalment. </p><p>5. Fold in grated carrot and lastly, gently fold in raisins in just a few folds.</p><p>6. Pour batter into a 7" baking pan and bake at 170C for 1 1/2 hours or until skewer comes out clean when tested. Leave to cool.</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbd9nGERiYSWRo1-QVcafQg60ghQFcWRO_pU3jawYeFDj7Qq6q2sH4p3bJ1po7VBCF_ZY38fo81H8vaqnlYypyJFSiU761TWJ5r0G7SrJ0acqeZTFSDtYjlEjTH_uYLp9VOcI0Giz7MQ/s2048/IMG_20210527_192551.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbd9nGERiYSWRo1-QVcafQg60ghQFcWRO_pU3jawYeFDj7Qq6q2sH4p3bJ1po7VBCF_ZY38fo81H8vaqnlYypyJFSiU761TWJ5r0G7SrJ0acqeZTFSDtYjlEjTH_uYLp9VOcI0Giz7MQ/s320/IMG_20210527_192551.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8RoabZ0G9oo2RayzIZtC007JUpHgJ2zJvzuEB-srLy8eJX-EzU-sXEUWpIbLOQCU6x03OFqPinEHBevVa_YShv21-Z4oCD1N5Xoj4iXkrnvjj1wSFqXABUTeUgjxlrVL-SfA3zRaq09Y/s2048/IMG_20210528_083023.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8RoabZ0G9oo2RayzIZtC007JUpHgJ2zJvzuEB-srLy8eJX-EzU-sXEUWpIbLOQCU6x03OFqPinEHBevVa_YShv21-Z4oCD1N5Xoj4iXkrnvjj1wSFqXABUTeUgjxlrVL-SfA3zRaq09Y/s320/IMG_20210528_083023.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOaBNe8QexLhGD9apSPMkG1-5uzTmIOQsz4dvYeoCc50ywYqVDbKcVV7DVnNBJxIadtrAikoG2JHzKLtSDhx6rJ7tRLyAN6b_L9IkMSuEi4gxDl42ph7jST2aIEKQJntk9zqTcURuwKo/s2048/IMG_20210528_092157.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOaBNe8QexLhGD9apSPMkG1-5uzTmIOQsz4dvYeoCc50ywYqVDbKcVV7DVnNBJxIadtrAikoG2JHzKLtSDhx6rJ7tRLyAN6b_L9IkMSuEi4gxDl42ph7jST2aIEKQJntk9zqTcURuwKo/s320/IMG_20210528_092157.jpg" width="320" /></a></div><p>7. Cut cake into three layers and frost with cream cheese frosting. Sprinkle generously with chopped walnuts. <br /><br /><br /></p><p style="text-align: center;"><a href="https://youtu.be/1c5tiZ9mufY" target="_blank"><span style="color: red;">Click here for YouTube link</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://youtu.be/1c5tiZ9mufY0531_212427_com.google.android.youtube.jpg" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1080" data-original-width="2340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXImV56gnrtlUQbISjr1bYk2WAdguoX81YMPAx5ME-TYUOv5c3gwpZx3wOoPz-lnUzqq-J-aJIg1BuDWrwF8budd2eFYCm3G14FgzeV0ozm3EXMXfKrsIsNvogUV-KsVp_CeqwEaLPl6w/s320/Screenshot_20210531_212427_com.google.android.youtube.jpg" width="320" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><div style="text-align: center;">Want to try out another cake recipe? <a href="https://theinformalchef.blogspot.com/2015/07/moist-banana-cake-with-cream-cheese.html" target="_blank"><span style="color: red;">Banana Cake with Cream Cheese Frosting</span></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://theinformalchef.blogspot.com/2015/07/moist-banana-cake-with-cream-cheese.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1534" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5DYSMD9oUzz90PczHxXwHtIfA7UjxEa1uptWkoaKT5SGS72lHALKTjwlMLZOl8gvWWRZzB5TIYSaO2rO4bl0IlvRHY4zNcXaKzadRMGt3Ko6X53SapawXX3eiDiHZ224udgK6lppuw8/s320/IMG_3543.1.jpg" width="320" /></a></div><br /><p><br /></p>Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com7tag:blogger.com,1999:blog-4561418801501198386.post-20727583675994532522021-05-29T21:07:00.009-07:002021-05-30T01:40:57.337-07:00Stable Cream Cheese Frosting 奶油芝士糖霜<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2n4sC4FBNCEsSvYmAnfOHLBrN9-S74ijOgQAMXlbtAjQL-PBBh33I72iNZnv7Gd-s4YuTplKe4A9tySsD-D5iJq-89iPKvhGoxlkWhTzX_ExVWv2Tp713VR3MuHGfHzFYRJ80ZJ_EY7k/s2048/IMG_9621.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1360" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2n4sC4FBNCEsSvYmAnfOHLBrN9-S74ijOgQAMXlbtAjQL-PBBh33I72iNZnv7Gd-s4YuTplKe4A9tySsD-D5iJq-89iPKvhGoxlkWhTzX_ExVWv2Tp713VR3MuHGfHzFYRJ80ZJ_EY7k/w424-h640/IMG_9621.1.JPG" width="424" /></a></div><br /><br />Cream cheese frosting is my favourite. I like my frosting creamy with strong cream cheese flavour and end with a slight tang. <br /><p>Living in a hot and humid climate, my cakes have to have a stable frosting. Otherwise, it would turn soft and lose its shape. I have been trying out for a stable cream cheese frosting recipe for quite some time. I finally settled for this cream cheese frosting recipe. </p><p>It is not difficult to make a stable cream cheese frosting. You just have to use more cheese composition to liquid (or other soft ingredients like milk or whipped cream). Also, having a denser cream cheese flavour suits my tastes just fine. </p><p><span></span></p><a name='more'></a>Here is a very simple but stable cream cheese frosting recipe that is both easy to make and delicious! It requires only four ingredients.<p></p><h2 style="text-align: left;">Stable Cream Cheese Frosting 奶油芝士糖霜</h2><p><b>Makes about 400g cream cheese frosting)</b></p><p><u><b>Ingredients</b></u></p><p>250g cream cheese</p><p>100g icing sugar</p><p>85g salted butter cubes</p><p>1.5 tsp lemon juice </p><p><br /></p><p><u><b>Cooking Instructions</b></u></p><p>1. Beat cream cheese until smooth for about 30 seconds using a food processor on medium speed. </p><p>2. Add icing sugar and beat until creamy (about 90 sec on medium high). </p><p>3. Add butter and continue beating until creamy and fluff (about 60 sec on medium high).</p><p>4. Lastly add lemon juice and continue beating for a while. Cream cheese is ready for piping.</p><p> </p><p> (click picture for YouTube link) </p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.youtube.com/watch?v=BKkdHbN4w-M" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1809" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CE7bwVYusw103n51khpJCt_rZFygxBtC-8f9fOHoOpUgDdb-GlIAvSVEwFt1erIyIKzJ38m4aPgWFBG-xxy_YfIfgENcIone9_Vl6ibxbu3_nR3Hp06cEw_5g3s5KKvmmbz9C4Y67l0/w400-h239/Screenshot_20210530_155652_com.google.android.youtube_edit_54562863819277.jpg" width="400" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.youtube.com/watch?v=BKkdHbN4w-M" target="_blank"><iframe allowfullscreen="" class="BLOG_video_class" height="305" src="https://www.youtube.com/embed/BKkdHbN4w-M" width="367" youtube-src-id="BKkdHbN4w-M"></iframe></a></div><br /><p><br />If you are looking for another cream cheese frosting recipe, here's another one that I used to makefor my banana cake. It is softer in nature with a bit of a yogurt taste. <br /><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://theinformalchef.blogspot.com/2015/07/moist-banana-cake-with-cream-cheese.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1204" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghawUXfV_wsL5hGQh6j4WZtWy1xp1dSGt1wreACdE9gAlx9NWgfZX2M6G8WjvCxLcnOyQlLvlCYjLdlkAXfnGNaU0QZHLwl3nkeSqFwymZbPnAO5B3n3sPXEpoAYZcAwmDhlSYs9F2dWo/s320/IMG_3518.1.jpg" width="320" /></a></div><br />Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com0tag:blogger.com,1999:blog-4561418801501198386.post-64312418514390026802020-11-24T07:15:00.007-08:002021-04-19T04:01:37.670-07:00Boiled Fruitcake -The Easiest Fruitcake Ever 杂果蛋糕<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkbfLsUdx1M6NN8e59xvG7Afly4G1El36sJQ_EFq7J2V8if8ztSpbTtsMkJGnSE5oUe6aLZvIp2t8y7k-4BOeTW_WPX53tayPduPQyfaO2ycRg46-2U1X2v8bSHj2J08ifRGKdiGyXbM/s2048/IMG_9465.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkbfLsUdx1M6NN8e59xvG7Afly4G1El36sJQ_EFq7J2V8if8ztSpbTtsMkJGnSE5oUe6aLZvIp2t8y7k-4BOeTW_WPX53tayPduPQyfaO2ycRg46-2U1X2v8bSHj2J08ifRGKdiGyXbM/w640-h426/IMG_9465.1.JPG" width="640" /></a></div><div><br /></div>Yes, it is true. This is by far the easiest fruitcake I have ever done. It turned out soft and moist, just as I wanted it. Have you heard of Boiled Fruitcake?<span><a name='more'></a></span><p></p><p>A boiled fruitcake involves boiling the dried fruit first in sugar syrup until it is soft and flavourful before folding in the dry ingredients and subsequently putting it to bake. This totally eliminates the process of soaking your dried fruits to hydrate them! When the fruit is boiling, it softens the fibres to give it that plump juicy soft fruits. So, so delicious. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVaUuPYjF6IoAjb7C4bIQx4osS_KDNWj3VsDTDCNOKJrc77hGg8H2qAQaugAkhHJAhdwv0-fWM79GptWCXQM5CfvZsdkID-0Zidw1rlsDMj1OqI_QS1Ug-zkIkLUr_fp4Az_lOGXW2w4/s2048/IMG_9457.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1533" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVaUuPYjF6IoAjb7C4bIQx4osS_KDNWj3VsDTDCNOKJrc77hGg8H2qAQaugAkhHJAhdwv0-fWM79GptWCXQM5CfvZsdkID-0Zidw1rlsDMj1OqI_QS1Ug-zkIkLUr_fp4Az_lOGXW2w4/w640-h480/IMG_9457.1.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQX3uaFIrblaHzf2Lt65rw7Eq69_hXk-HWhlhOP_AnII8HGkAUI-ovwuORlYcRqmUyS4BAUcI8PzU0JpDO8bEDaCye5q5Egn6_rRIcLJFw2XuB9A20i1PxyktL0WL91iWo8AF7q4u-0ck/s2048/IMG_9464.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1539" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQX3uaFIrblaHzf2Lt65rw7Eq69_hXk-HWhlhOP_AnII8HGkAUI-ovwuORlYcRqmUyS4BAUcI8PzU0JpDO8bEDaCye5q5Egn6_rRIcLJFw2XuB9A20i1PxyktL0WL91iWo8AF7q4u-0ck/w640-h480/IMG_9464.1.JPG" width="640" /></a></div><p>A quick comparison of this boiled fruitcake recipe with my previous <a href="https://theinformalchef.blogspot.com/2018/11/traditional-fruitcake.html" target="_blank"><span style="color: red;">fruitcake recipe</span></a>, I find that this recipe requires lesser time to make. I do not have to pre-soak my dried mixed fruits. I do not have to beat in my butter as it is boiled together. You only need a mixing bowl to construct this boiled fruitcake. Both methods would require you to slow bake the cake in low temperature. If you like alcohol in your cake, just feed it once every two weeks.<br /><br />I am not a fan of dark fruitcake but if you are, you can replace the brown sugar with molasses.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnzZK1Egknzjlvz-69t-uDKgmH0zgRnsc8zs3fMzzgkNdbhVYjO-U9h5QPxWz0iwkB7_3m6MXQK3QfXIfFa6IiwuPCGpz8ce2DQxZZCLzbYfTnEqMdf3RsOKfOgwqo7w0JSrRrvxnIzE/s2048/IMG_9463.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1362" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnzZK1Egknzjlvz-69t-uDKgmH0zgRnsc8zs3fMzzgkNdbhVYjO-U9h5QPxWz0iwkB7_3m6MXQK3QfXIfFa6IiwuPCGpz8ce2DQxZZCLzbYfTnEqMdf3RsOKfOgwqo7w0JSrRrvxnIzE/w426-h640/IMG_9463.1.JPG" width="426" /></a></div><br /><p><br /></p><h2 style="text-align: left;">Boiled Fruitcake -The Easiest Fruitcake Ever 杂果蛋糕</h2><p><u><b>Ingredients</b></u></p><p>Rum or Brandy for feeding</p><p>2 egg, beaten</p><p><br /></p><p><u><b>A</b></u></p><p>1 kg dried mixed fruits</p><p>150g butter </p><p>3/4 to 1 cup brown sugar (depending on the sweetness of the fruits)</p><p>1 cup (240ml) orange juice or 1 cup water + 2 tbsp Sunquick</p><p><br /></p><p><b><u>B</u></b><br />250g self raising flour</p><p>1 tsp mixed spice</p><p>1 tsp cinnamon</p><p><br /></p><p><u><b>Cooking Instruction</b></u></p><p>1. Line a 7"x 7" baking tin, twice.</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wfHgKHYei-5WqsqTCOaFH9zkuIo1FV2vQnJfVvaoGCHa6jmNb5C4NvArjWOxYMKgts8bKjhJ_2eHwIVnLqlC5tUsXeIZGFMwSWOinIMTSbGkIv3dLxLYxRGDxiCKLwX0VT6AH9T9qGQ/s2048/IMG_20201122_184238.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wfHgKHYei-5WqsqTCOaFH9zkuIo1FV2vQnJfVvaoGCHa6jmNb5C4NvArjWOxYMKgts8bKjhJ_2eHwIVnLqlC5tUsXeIZGFMwSWOinIMTSbGkIv3dLxLYxRGDxiCKLwX0VT6AH9T9qGQ/s320/IMG_20201122_184238.jpg" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjhWiEYL1kEMH0aVGbP-oSZSfzJXHCjv-Nho6OqSlACByNtULKskSZSDaIA_e5VprDkVE1LPkn2-GWgpega7Qk4oSli2K32XDdKcP9O17zJXGAITZE0INZS_QjMtR1Pa9cxlvlWuMT80/s2048/IMG_20201122_184836.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjhWiEYL1kEMH0aVGbP-oSZSfzJXHCjv-Nho6OqSlACByNtULKskSZSDaIA_e5VprDkVE1LPkn2-GWgpega7Qk4oSli2K32XDdKcP9O17zJXGAITZE0INZS_QjMtR1Pa9cxlvlWuMT80/s320/IMG_20201122_184836.jpg" /></a></div><br /></div><p>2. Bring ingredients A to a boil and put on slow simmer for 10 minutes. Remove from heat and rest for 15 mins.<br /><br /><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMJD-pnlG5JrrrU9ru-FJfSJjTig8NzyWBIjrtkqVQKGwDco8JjhuQDJuJN7C19I5imq18NjVRHJwms9O1MZBRu8TO00-Gm9zC851E-jtt7AMEF35sKLaeqV1tZTsmySAFIA-sz5VI-o/s2048/IMG_20201122_190102.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMJD-pnlG5JrrrU9ru-FJfSJjTig8NzyWBIjrtkqVQKGwDco8JjhuQDJuJN7C19I5imq18NjVRHJwms9O1MZBRu8TO00-Gm9zC851E-jtt7AMEF35sKLaeqV1tZTsmySAFIA-sz5VI-o/s320/IMG_20201122_190102.jpg" /></a></div><div><br /></div><div><p>3. Meanwhile, sift together ingredient B.<br /><br /><br /><br /><br /></p></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEIiw91GD4ivDCfCX1-nX2IjDvmpLbupAogBs2TJzJA1MrPekOcU5JdUBa0uldYL3uiS67q14MdcducXMCvaq4raV_oeCRPe0I6oSPVCzkUlf5o95Srp-NEzMaPhGQuBXjQtEPOrAUM4c/s2048/IMG_20201122_192450.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEIiw91GD4ivDCfCX1-nX2IjDvmpLbupAogBs2TJzJA1MrPekOcU5JdUBa0uldYL3uiS67q14MdcducXMCvaq4raV_oeCRPe0I6oSPVCzkUlf5o95Srp-NEzMaPhGQuBXjQtEPOrAUM4c/s320/IMG_20201122_192450.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vfcZzSV0Suuu8DRUWpwEVVqstjAw1F1LOavcqOJMMVzfg_Cn2ozvvf7ZHjvb4iECn57dIgBccI1gpGvegAgpSRhD7WuseifXxai53gchQcXm0eE5458dtSoJR0q37s7Oj0AyoS8ybmE/s2048/IMG_20201124_215937.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1655" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vfcZzSV0Suuu8DRUWpwEVVqstjAw1F1LOavcqOJMMVzfg_Cn2ozvvf7ZHjvb4iECn57dIgBccI1gpGvegAgpSRhD7WuseifXxai53gchQcXm0eE5458dtSoJR0q37s7Oj0AyoS8ybmE/s320/IMG_20201124_215937.jpg" /></a></div><br /><div><br /></div>4. Add eggs into A and mix well. Fold in flour (B) to A using a wooden spoon or spatula. Then pour batter into baking tin.<br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyFaSVZF_XlIPRLhJN-2UKpbkc6X5XYrZzpR1I2n_hHyfR5R3g-uR-SrU5fRiCyfDlumvHklElZcAY3ExCd9Rmqe4n6o9ElQpj1i5cAbL2v7TDVSbgo8Xrrpyfkoey32gPkbJFURt8DEg/s2048/IMG_20201122_193242.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyFaSVZF_XlIPRLhJN-2UKpbkc6X5XYrZzpR1I2n_hHyfR5R3g-uR-SrU5fRiCyfDlumvHklElZcAY3ExCd9Rmqe4n6o9ElQpj1i5cAbL2v7TDVSbgo8Xrrpyfkoey32gPkbJFURt8DEg/s320/IMG_20201122_193242.jpg" /></a></div><p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8x2hbcF9IsadwlviMtG1SCAcBzUXHpUZnbdvodKpVfvgX3lEEPXECbRtaRzXZbagKx8Z5Rj2pR6RK7FAUmDmFNyYTegrlO0_2RuDTc2oTVR8mWXEtP2_3S_rGcnwRiuNarmM75lZGIzY/s2048/IMG_20201124_215859.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1899" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8x2hbcF9IsadwlviMtG1SCAcBzUXHpUZnbdvodKpVfvgX3lEEPXECbRtaRzXZbagKx8Z5Rj2pR6RK7FAUmDmFNyYTegrlO0_2RuDTc2oTVR8mWXEtP2_3S_rGcnwRiuNarmM75lZGIzY/s320/IMG_20201124_215859.jpg" /></a></div><br /><p><br />5. Bake in a preheated oven at 150C for 1 1/2 hour or when skewer comes out clean, remove from oven and let cool. Cake is ok to be served just like this or aged with alcohol.</p><p><br /></p><p style="text-align: center;">Another fruitcake recipe using bake method? <a href="https://theinformalchef.blogspot.com/2018/11/traditional-fruitcake.html" target="_blank"><span style="color: red;">Click here:</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://theinformalchef.blogspot.com/2018/11/traditional-fruitcake.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="479" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJ3mwoSnvPmlP_AY7ZmZZBot1kEfg2lC1r8W0RMGiMpE7aXRtXTb9jbd4p2f7afQ9wayReznnSqwiDTILuKALql5Y8y-KjCXg9TqnAVeAPMXmCD3y5olYhs3-o0-eDH23WdBaYecg2tA/s320/IMG_8151.1.JPG" width="320" /></a></div><br /><p><br /></p><br /><br />Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com3tag:blogger.com,1999:blog-4561418801501198386.post-41456148263041769232020-11-20T02:32:00.012-08:002021-08-04T00:30:12.575-07:00Wat tan hor 滑蛋河 Cantonese Fried Kuey Teow<p><br /> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_0s5egoC6OpLhj9e7Im2kDwQLgdul03HVH8UyvmFftco5lHaI79z9sWD-boxoqjBq3WTvTfIlMEQwgXjGpfyFdZN2Yw9QvZQf_teRE7EanNPotMyHf6teQjT281PYlof5VuFaJauKKI/s2048/IMG_9439.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_0s5egoC6OpLhj9e7Im2kDwQLgdul03HVH8UyvmFftco5lHaI79z9sWD-boxoqjBq3WTvTfIlMEQwgXjGpfyFdZN2Yw9QvZQf_teRE7EanNPotMyHf6teQjT281PYlof5VuFaJauKKI/w640-h426/IMG_9439.1.JPG" width="640" /></a></div><br /><p></p><p>First and foremost, let me do a little introduction on the term <i>Wat Tan Hor.</i> <i>Wat Tan</i> basically means smooth egg and <i>Hor</i> basically means <i>kuey teow </i>or flat rice noodle. It is a well-known dish in Malaysia and its neighbouring country, Singapore. <span></span></p><a name='more'></a><br />The method of cooking is very simple. You basically boil up the stock to make a smooth gravy for your pre-fried kuey teow. The trick is to not overcook your eggs as the aim is to make a smooth silky egg gravy that coats the noodle when eating. You will also need some starch to make the gravy silky-smooth. The flavour basically comes from the stock. Therefore, you can use stocks with lots of flavour it in. For this recipe, I used chicken bones and prawn heads to add flavour to the stock. Ingredients used are also versatile. You can change most of the ingredients....except the egg of course! <p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlwjuchj1GoCkyr0FEJxtS40G59ihHU-zbsb97qR85RLqD-4z1CmKVWZE-T10vjMn87S7-IPVy3nwwLoWtitgb9KCHi3pJvTXkeeckDAd20nOqCwF5Kox4y3CN2cLHQTFL7Fgp1C1uKs/s2048/IMG_9451.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1369" data-original-width="2048" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlwjuchj1GoCkyr0FEJxtS40G59ihHU-zbsb97qR85RLqD-4z1CmKVWZE-T10vjMn87S7-IPVy3nwwLoWtitgb9KCHi3pJvTXkeeckDAd20nOqCwF5Kox4y3CN2cLHQTFL7Fgp1C1uKs/w640-h428/IMG_9451.1.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Clj4KV7B6EKpDyoz7cr_Ui7EaZpznnggTpQKk5xMyGcGmfP-2fP47d-RnpYuaOGUh3xJKTHih6tlPrq-w6XkiuHlXkUH1vNWQt0R_IMFUNbt_jM6UgcB1AKitr5Yde8o33tnwMsrUk4/s2048/IMG_9450.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1364" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Clj4KV7B6EKpDyoz7cr_Ui7EaZpznnggTpQKk5xMyGcGmfP-2fP47d-RnpYuaOGUh3xJKTHih6tlPrq-w6XkiuHlXkUH1vNWQt0R_IMFUNbt_jM6UgcB1AKitr5Yde8o33tnwMsrUk4/w426-h640/IMG_9450.1.JPG" width="426" /></a></div><p></p><p>This gravy can also be poured on top of rice to make<i> mui fan</i> or <i>mun fan</i>. Perfect for those who have trouble finding flat rice noodles.</p><p><br /></p><p> My YouTube link:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://youtu.be/Ji8EUj_AU7Y" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1313" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2z2LQD89om5DGcMD0Ugri3ZotGse77gwJV89VETX2xMT6bIk2LhtmVBoFx-6dYTfNZWmSQpXqbX_9-8PxXYXLlZwN_W9kRKteIHqpQJ7ayVz76MeAurEX5PPSQHhsYCyWamO9lk36T7A/s320/Screenshot_20201121_072729.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://youtu.be/Ji8EUj_AU7Y" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1364" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMyPxbafk1iWUXkw0QXYRrQfIE3dxJj5CQ3l0ut2nJhzXywkAec1LhNpfiReMmT1sR3Q_jc1wAmG3nayEiN5ugNy3bZEYs-VJjp-UzYY2XZW7nYbnFg5FJ3pfRUDY0UBCGFoVDJXdIoY/s320/IMG_9439.1.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><h2 style="text-align: left;"><span style="font-size: x-large;">Wat Tan hor 滑蛋河 Cantonese Fried Kuey Teow</span></h2><p><u><b>Ingredients</b></u></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><b><u>Fried kuey teow</u></b><p></p><p>1 tsp dark soy sauce</p><p>1 tsp soy sauce</p><p>400g kuey teow/flat rice noodles </p><p>1 tbsp oil</p><p>3 cloves garlic, minced</p><p><br /></p><p><b><u>Egg Gravy</u></b></p><p>1 tbsp oil</p><p>3 cloves garlic, minced</p><p>6 to 8 medium prawns</p><p>8 slices pork</p><p>8 pieces squid</p><p>8 slices fishcake </p><p>500g chicken stock</p><p>2 1/2 tbsp potato starch + 2 1/2 tbsp water</p><p>a handful of green vegetables (choy sun, bok choy, cabbage)</p><p>1 large egg, beaten </p><p><b><u>Seasoning</u></b></p><p>2 tsp salt or to taste</p><p>1 tsp sugar</p><p>1 1/2 tbsp oyster sauce</p><p><br /></p><p><b><u>Cooking Instruction</u></b></p><p>1. Saute minced garlic with oil in a heated wok. When fragrant, add in <i>kuey teow</i>. Stir-fry with dark soy sauce and light soy sauce until fragrant. Remove from heat.</p><p>2. For gravy, saute some garlic again in oil. Add in pork slice, fishcake slice followed by prawns and squid. once cooked, add in chicken stock and seasoning. </p><p>3.Bring stock to a boil, then add in vegetables. Switch of the heat once it is boiling. Add in slurry, give it a stir, and lastly the eggs. Serve the gravy on top of the <i>kuey teow</i>. And your<i> Wat Tan Hor</i> is read to serve.</p><p><br /></p><p>Can't get enough of Chinese dishes? Try this:</p><h3 class="post-title entry-title" itemprop="name" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 24px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; position: relative; text-align: center; text-shadow: rgb(0, 0, 0) 1px 1px 2px;"><a href="http://theinformalchef.blogspot.com/2016/03/stir-fried-beef-with-ginger-and-spring.html" target="_blank">Stir-fried Beef with Ginger and Spring Onion 姜葱牛肉</a></h3><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbay2OF9XTyEnb0aURivET62cWy7U4CrlQ343xkeeluteBbS06_ez_oqyvZ7zILgD-VmBM7q3b2ZE3-XlKxzDGt1_wAmF0KZ5MGL706Cv77LjFxUBlqRoAT7lEc0Wi8PtSMyNJYPcrzA/s1600/IMG_6501.1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbay2OF9XTyEnb0aURivET62cWy7U4CrlQ343xkeeluteBbS06_ez_oqyvZ7zILgD-VmBM7q3b2ZE3-XlKxzDGt1_wAmF0KZ5MGL706Cv77LjFxUBlqRoAT7lEc0Wi8PtSMyNJYPcrzA/s320/IMG_6501.1.jpg" width="320" /></a></div><br />Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com3tag:blogger.com,1999:blog-4561418801501198386.post-20268846888488632752020-10-18T01:36:00.010-07:002021-04-19T04:08:09.705-07:00Nam Yue Pork Belly / Red Fermented Beancurd Pork Belly 南乳炸肉<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDWA357LxKVhxh__wwSrwtTMCTgFP_aS09CcWIG58rR4g3nBd2HkQrXbapIdMk6NsTSmUjIgdFOl6Hv5ei1W8HOOV_VFrp9gs9knVL86B-PcgqBrtbaq-BSCP0JkGbAdHxkKGHQ6jqvc/s2048/IMG_9430.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1359" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDWA357LxKVhxh__wwSrwtTMCTgFP_aS09CcWIG58rR4g3nBd2HkQrXbapIdMk6NsTSmUjIgdFOl6Hv5ei1W8HOOV_VFrp9gs9knVL86B-PcgqBrtbaq-BSCP0JkGbAdHxkKGHQ6jqvc/w424-h640/IMG_9430.1.JPG" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;">This is my family's favourite for the longest time. Then again, anything crispy is my family's favourite. It is fragrant, crispy and full of flavour. It is amazing what some little pieces of red fermented beancurd can uplift a normal dish so much.</div><span><a name='more'></a></span><div style="text-align: left;"><br /></div><div style="text-align: left;">A little introduction to this red fermented beancurd. The Cantonese name is <i>Nam Yue.</i> It is used in a lot of Chinese cooking as a condiment or marinade. Some also eats it direct. The beancurd went through fermentation process to produce its unique taste and pungent aroma not unlike the western cheese. The unique red colour is obtained from the type of red yeast rice used in the fermentation process.</div><div style="text-align: left;"><br />In this red fermented beancurd pork belly (or fermented red beancurd, whichever you prefer) recipe, I am using the belly part because I love the combination of some fatty juiciness with the pork. You can also replace it with pork ribs or chicken. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPOWu-N70ft_oZ4rs-fC3TsPpKXpszmKuPoDDSE7Nx1-Z8TyPJvsBC8baeOyb2gksQ1DQG1WRVWbVy2fSx9N9nbX_Pi5M96YZYvh1hPxLeOQStrQbVDR0UdY9ZucBtM_g2eOcgDi3-0k/s2048/IMG_9420.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1533" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPOWu-N70ft_oZ4rs-fC3TsPpKXpszmKuPoDDSE7Nx1-Z8TyPJvsBC8baeOyb2gksQ1DQG1WRVWbVy2fSx9N9nbX_Pi5M96YZYvh1hPxLeOQStrQbVDR0UdY9ZucBtM_g2eOcgDi3-0k/w640-h480/IMG_9420.1.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">My YouTube link:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://youtu.be/Hc4jGiBlojopg" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1759" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhWWsMr8up33HaZjM9pW2esOOrQVXot-oquGRxIpbc3nQyI5uIbcoyDDTUadY_he3xUtxmKJumWWTKjCoo6Xyc-s_Hc1q9uSBswdcA8IEWTlOx3Huxsqliy6W0GTkJbpSGCGqTXTtL0s/s320/Screenshot_20201121_073613.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="465" src="https://www.youtube.com/embed/Hc4jGiBlojo" width="560" youtube-src-id="Hc4jGiBlojo"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;">This is just one option of how you fry your pork, you can also use a wet batter to fry this pork, Once again it is up to your liking.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><h2 style="text-align: left;"><i>Nam Yue</i> Pork Belly / Red Fermented Beancurd Pork Belly 南乳炸肉</h2><h3 style="text-align: left;"><u>Ingredients</u></h3><p><b><u>A</u></b></p><p>4 garlic</p><p>2 shallots</p><p>1 inch ginger</p><p>pounded/blended together</p><p><br /></p><p><b><u>B</u></b></p><p>700g skinless pork belly (1 in strip), washed and dried</p><p>2 cubes red fermented beancurd <i>/Nam Yue </i>+ 1 to 2 tsp brine</p><p>2 tbsp sugar</p><p>1/2 tbsp salt or to taste</p><p>1 tbsp Shao Xing rice wine</p><p>1/4 tsp five spice powder</p><p>1 tbsp corn starch</p><p><br /></p><p><b><u>C</u></b></p><p>1/4 cup corn starch</p><p>1/4 cup rice flour</p><p><br /></p><h3 style="text-align: left;">Cooking Instructions</h3><p>1. Blend/pound together ingredient A.</p><p>2. Mix together ingredients A and B. Marinade for 2 hours.</p><p>3. Mix together ingredient C. Drench pork strip in C. Leave aside for 10 minutes.</p><p>4. Fry belly strips in heated oil until cooked. Remove from fire and strain oil to remove dirt. Reheat oil until it just begins to smoke. Add the belly strips in again for another minute. Remove from fire and cut into pieces before serving.</p><p><br /></p><p><br /></p><p><br /></p>Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com0tag:blogger.com,1999:blog-4561418801501198386.post-90198460916689921722020-08-29T02:17:00.004-07:002022-01-30T23:46:47.631-08:00Easy Orange Butter Cake 简单香橙奶油蛋糕<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfrgbx-51ejlKIopjWY1iNnwXUskkdamrHoIF6HhfoUTuzROwDILpQrWTH3EGeeN2bj1di56rxJdbbY4QUl7kwR6nNpbV9JePvaf06oFHxLllICP8rMqj3_2gitV0HBXposy4M9f8diI/s2048/IMG_9352.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1364" height="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfrgbx-51ejlKIopjWY1iNnwXUskkdamrHoIF6HhfoUTuzROwDILpQrWTH3EGeeN2bj1di56rxJdbbY4QUl7kwR6nNpbV9JePvaf06oFHxLllICP8rMqj3_2gitV0HBXposy4M9f8diI/w533-h800/IMG_9352.1.JPG" width="533" /></a></div><p><br /></p><p>I have a church friend who has been asking me to bake Orange Butter Cake for the longest time. Sadly, I have yet to send her one. This is because I usually make butter cakes and not orange butter cake for my family. My family adores butter cake (<a href="https://theinformalchef.blogspot.com/2017/10/butter-cake-ii-ii.html" target="_blank"><span style="color: red;">recipe here</span></a>). Why want to add to the work by adding orange? You will add on extra work of zesting and juicing an orange. However, there is definitely a difference. An Orange Butter Cake exudes a citrussy smell that lures you from afar. If you are an orange lover, you will definitely like this Orange Butter Cake. Paired with good butter, this cake smells and tastes heavenly. Perfect for those who like a touch of citrus and a subtle hint of tang to cut off the richness in a butter cake.</p><span><a name='more'></a></span><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGnVzjlOFEH6_ekniuLd9HQLk_47KFim92c-lDREtVtjRf_LFRrCYsnrYLf5HtQWT-MuDvYTWoVkzp6upUmDRREk-bfRESlQ6NDlvBHPA975kRDFkwPTd4VE2eU8bARb6hasx7HPqWKM/s2048/IMG_9363.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGnVzjlOFEH6_ekniuLd9HQLk_47KFim92c-lDREtVtjRf_LFRrCYsnrYLf5HtQWT-MuDvYTWoVkzp6upUmDRREk-bfRESlQ6NDlvBHPA975kRDFkwPTd4VE2eU8bARb6hasx7HPqWKM/w640-h427/IMG_9363.1.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJ-fOmirrk_1mdTf2Ao24bJF88tGKt769Kyrxw9S8xt4-lbZzTS3LfgQ8ejJjnA5TIJ0WkNIbuphT8kKFpEZ6PyCbYMyXzcbmmA7LYhnFbr11uK0Dcpva52OkPtGYs7cp0HNY7Wdr8So/s2048/IMG_9367.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJ-fOmirrk_1mdTf2Ao24bJF88tGKt769Kyrxw9S8xt4-lbZzTS3LfgQ8ejJjnA5TIJ0WkNIbuphT8kKFpEZ6PyCbYMyXzcbmmA7LYhnFbr11uK0Dcpva52OkPtGYs7cp0HNY7Wdr8So/s640/IMG_9367.1.JPG" width="640" /></a></div><p><br />The method I used for this Orange Butter Cake is simple. None of those complicated egg separation method used. Hence, the title Easy Orange Butter Cake. I do not know when people started using egg separation. There was no such thing years earlier. Yet, cakes turned out heavenly. Frankly saying, I am just too lazy to do egg separation. Throughout my years blogging, I have come to realize that a lot of readers wanted non-complicated, easy-to-follow recipes. I am slowly fulfilling this request. <br /><br />I have replaced normal orange juice with orange concentrate for a fuller flavour. You can use either. A tablespoon of orange liquer would also be ideal. I do not like orange essence however, as I find it metallic, not like the original orange taste.</p><h2 style="text-align: left;"><span style="font-weight: normal;">Easy Orange Butter Cake 简单香橙奶油蛋糕</span></h2><p><b>Makes a 7"x 7" cake </b><br /><br /></p><div style="text-align: left;"><u>Ingredients</u></div><p></p><p><br />4 eggs (A), room temperature</p><p>225g salted butter, softened</p><p>225g superfine flour/cake flour</p><p>90 castor sugar</p><p>2 tbsp orange concentrate (I used Sunquick) (or 4 tbsp/60 ml orange juice without milk)</p><p>2 tbsp milk</p><p>1 1/2 tbsp orange zest or zest of 1 large orange</p><p>2 1/2 tsp baking powder</p><p><br /></p><div style="text-align: left;"><u style="font-weight: normal;">Cooking Instruction</u></div><p>1. Line/grease a 7"x 7" tin. Preheat oven to 180C. Sift flour, salt and baking powder together. Add orange zest to the dry mixture. Combine milk to orange concentrate.</p><p>2. Cream butter and sugar together using high speed until pale and fluffy (about 8 to 10 mins if using stand mixer). This step is essential to achieve a fluffy well-leavened cake. </p><p>3. Whisk in eggs one at a time in medium speed until well combined. Fold in flour in 2 instalments, alternating each instalment with orange mixture.</p><p>4. Pour batter into baking tin. Tap the baking tin a couple of times to remove trapped bubbles. Bake in 180C for 40 to 45 mins or until the skewer comes out clean when tested. </p><p><br /></p><p><br /></p><p style="text-align: center;"> Can't get enough of butter cakes?<span style="color: red;"><a href="https://theinformalchef.blogspot.com/2017/10/butter-cake-ii-ii.html"> Click here</a></span></p><p style="text-align: center;"><a class="ac-algo fz-l ac-21th lh-24" data-f32="5f4a1c5f52d90" href="https://theinformalchef.blogspot.com/2017/10/butter-cake-ii-ii.html" id="yui_3_10_0_1_1598692451424_103" original_target="https://theinformalchef.blogspot.com/2017/10/butter-cake-ii-ii.html" referrerpolicy="origin" style="background-color: white; color: #003abc; display: inline-block; font-family: "helvetica neue", helvetica, arial, sans-serif; font-size: 20px; line-height: 1.3; outline: 0px; text-align: left; text-decoration-line: none;" target="_blank" waprocessedanchor="true"><span class="d-ib p-abs t-0 l-0 fz-ms fw-m fc-39th wr-bw lh-17" style="color: #007542; display: inline-block; font-size: 14px; left: 0px; line-height: 17px; overflow-wrap: break-word; position: absolute; top: 0px;">theinformalchef.blogspot.com<span class="fc-dolphin fz-ms fw-m wr-bw lh-17" style="line-height: 17px; overflow-wrap: break-word;"> › 2017 › 10</span></span>Butter Cake II 奶油蛋糕 II</a></p><div mcafee_wa_ann="{"rep":7,"cat":[188],"ufg":8,"url":"https://theinformalchef.blogspot.com/2017/10/butter-cake-ii-ii.html","dossierUrl":"https://theinformalchef.blogspot.com/2017/10/butter-cake-ii-ii.html"}" style="background-color: white; color: #3f3f3f; cursor: default; display: inline-block; float: none; font-family: "helvetica neue", helvetica, arial, sans-serif; font-size: 20px; margin: 0px; padding: 0px 0px 0px 4px; position: relative; top: 2px; z-index: 1;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTiFcTPGurWqvrYHp09fQVjmv9jCFTdI3J7OHGGB7na6IjTx-CHThFnp3xxH43pzHPO6qAEWmw1c4k0Se4lF8grKKjQA-ijYZPG9Y8WPQHnwhvm4nCcRdSyiDun07nsyfUx3eaQWG02M/s1600/IMG_8036.1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="959" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTiFcTPGurWqvrYHp09fQVjmv9jCFTdI3J7OHGGB7na6IjTx-CHThFnp3xxH43pzHPO6qAEWmw1c4k0Se4lF8grKKjQA-ijYZPG9Y8WPQHnwhvm4nCcRdSyiDun07nsyfUx3eaQWG02M/s640/IMG_8036.1.JPG" width="640" /></a></div><br /><p style="text-align: center;"><br /></p>Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com4tag:blogger.com,1999:blog-4561418801501198386.post-27651302939204666662020-07-30T04:06:00.003-07:002020-08-31T02:31:13.230-07:00Honey Tamarind Prawns 蜜糖亚参虾<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2BpRioN1p7wshByhMFPxx_XbdPbE8kYjJLnNOUm7ZA8IBuU6s81YmCoiaF679OlE1jafqU4l9RQYWSeyjmkYZt5TYp0zzOGN0oY8lDIhbumrTRTalQKiMn-laVWBpN2lo3w_L4QnrwtI/w640-h480/IMG_20200729_111324.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Add caption<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2BpRioN1p7wshByhMFPxx_XbdPbE8kYjJLnNOUm7ZA8IBuU6s81YmCoiaF679OlE1jafqU4l9RQYWSeyjmkYZt5TYp0zzOGN0oY8lDIhbumrTRTalQKiMn-laVWBpN2lo3w_L4QnrwtI/s2048/IMG_20200729_111324.jpg" style="margin-left: 1em; margin-right: 1em;"><strike></strike></a></div><div><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Recently, I managed to get my hands on a lot of honey...24 bottles altogether. Since then, I have been cracking my head on how to use up those honey. The idea of combining the classic Nyonya tamarind prawns with honey came mind. This is an all-time favourite Nyonya dish with least complication. All I have to do is replace sugar with honey. </span></div><span></span><span><a name='more'></a></span><div><br /></div><div>Besides, the added nutrients from honey, the honey actually gives the prawn a very appetising coat of glaze to whet your appetite. And it is very easy to do too! </div><div><br /></div><div><br /><u style="font-weight: bold;">Ingredients</u><br />500g Prawns with shells (clean cut and dried)</div><div> You can <a href="https://theinformalchef.blogspot.com/2015/10/how-to-clean-and-devein-shrimp-with.html" style="color: red;" target="_blank">click here</a> to refer to instructions <br />30g tamarind/assam paste, mix with 1/4 cup of hot water<br />80g honey<div>1 tsp salt</div><div>1 tbsp dark soy sauce<br /><div>1 tbsp cooking oil</div><div>5 cloves garlic, chopped finely<br />5 slices ginger</div><div>5 pieces chilli padi, chopped (optional) </div><div><b><br /></b></div><div><b><u>Cooking Instruction</u></b></div><div><b><u><br /></u></b>1. Clean, cut and de-vein prawns (<a href="https://theinformalchef.blogspot.com/2015/10/how-to-clean-and-devein-shrimp-with.html" target="_blank"><span style="color: red;">click here</span></a> for instruction). Mix tamarind paste with water, strain to remove seed. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFThmKA3LN5XBUYqnkdmS-gCILkGQ_Re2vS-rlzsHNXyVN8sh2t53YFHjCVct3AQ9LFz7CHqJcMj-BWx71mSLquFAuq_ZrpcFYeeV7NHjJTXZD4AMZP47OtMrdck4AJkA5Byj3GGJQ1w/s2048/IMG_20200730_173538.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFThmKA3LN5XBUYqnkdmS-gCILkGQ_Re2vS-rlzsHNXyVN8sh2t53YFHjCVct3AQ9LFz7CHqJcMj-BWx71mSLquFAuq_ZrpcFYeeV7NHjJTXZD4AMZP47OtMrdck4AJkA5Byj3GGJQ1w/s320/IMG_20200730_173538.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdYoB8D4jUCG5zcwkAHl36evGqqiAkmsBbJev2Q4gXHjrFcmgH5epHjnyucENQY73oIbo8V4uP-JeCn6gdD_tPzd-LWcO6JklrartFEEzuF78By1h_lkDS1LkjqztFaPIClQC7hn1psQ/s320/IMG_20200730_173737.jpg" /></div><div><br /></div><div>2. Marinade prawns with tamarind water, honey and salt for 1/2 hour. </div><div><br /></div><div><br /></div><div><br /></div><div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzOjh92O11YMVsc2kOr9q8pWHQNxc1qN6axUu5umGLZWrisY_vj62HFgrSMSAc0RtsEyhM3OtQZjtT9oDMlRzn3GBFSH3qSgJPB0ZyF2U1Q5XtJrhgMP8i0V6Y8QlpvdXuefwQKHLB15w/s2048/IMG_20200729_105843.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzOjh92O11YMVsc2kOr9q8pWHQNxc1qN6axUu5umGLZWrisY_vj62HFgrSMSAc0RtsEyhM3OtQZjtT9oDMlRzn3GBFSH3qSgJPB0ZyF2U1Q5XtJrhgMP8i0V6Y8QlpvdXuefwQKHLB15w/s320/IMG_20200729_105843.jpg" /></a></div><div>3. Heat wok with 1 tbsp oil and saute garlic and ginger. </div><div><br /></div><div><br /></div><div><br /></div><div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBw0I1ZwLtN86Dq8h_Lb7aUdTt1ecKyDws0pKRW9pKUxU-NQD49FQ2cJmua2TDihAwTUvRP0gYWveGF5CBZFdC3oEwVKJ9jWHDRHaTP3qpM3y7dMFJow-9jrQzV6b5uPPJbubfAigrq4/s2048/IMG_20200729_111058.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBw0I1ZwLtN86Dq8h_Lb7aUdTt1ecKyDws0pKRW9pKUxU-NQD49FQ2cJmua2TDihAwTUvRP0gYWveGF5CBZFdC3oEwVKJ9jWHDRHaTP3qpM3y7dMFJow-9jrQzV6b5uPPJbubfAigrq4/s320/IMG_20200729_111058.jpg" /></a></div><div>4. Once ingredients are fragrant, add in marinated prawns, dark soy sauce, and cook until sauce thickens and sticks to prawn. Remove and serve hot. </div></div><div><br /></div><div><br /></div><div><u><b>Note:</b></u><br />Adjust sweetness and sourness accordingly as different individual will have different preference.</div></div>Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com1tag:blogger.com,1999:blog-4561418801501198386.post-70958116119570284312020-04-22T00:50:00.003-07:002020-04-22T01:11:14.287-07:00Easy Recipe - Minced Meat Tofu 肉酱豆腐<div class="separator" style="clear: both; text-align: center;">
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Hi, again! <br />
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Today I will be introducing a Chinese Style Minced Meat Tofu. There are many variations to Minced Meat Tofu, some like to fry the tofu, some like to cut the tofu into small pieces and some like to use sliced Japanese tofu. In line with my easy recipe theme, I am using steamed whole tofu. No cutting, no frying. It is also my personal preference as I like soft tofu.<br />
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This Minced Meat Tofu recipe uses only basic ingredients. You can add your own ingredients such as carrot or mixed vegetables to be stir-fried together with the minced meat for colour and variety.<br />
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<h2>
Easy Recipe - Minced Meat Tofu 肉酱豆腐</h2>
<b>Serve 2 to 3 persons</b><br />
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<b><u>Ingredients</u></b><br />
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1 box soft tofu<br />
150g minced meat<br />
2 cloves garlic, chopped<br />
1 shallot, chopped<br />
1-2 tbsp oil<br />
chopped spring onions for garnishing<br />
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<b><u>A</u></b><br />
1 tbsp oyster sauce<br />
1 tbsp soy sauce or to taste<br />
1 tsp dark soy sauce<br />
1 tsp tapioca starch<br />
3 tbsp water<br />
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<b><u>Cooking Instruction</u></b><br />
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1. Remove tofu from box and steam for 5 to 8 minutes in a steamer.<br />
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2. Meanwhile, heat oil in a wok. When oil is hot, saute chopped garlic and shallot until fragrant.<br />
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3. Add in minced meat, saute until meat is just cooked.<br />
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4. Mix together ingredients A and pour onto minced meat. Give the minced meat a good toss until combined. Remove from fire once cooked.<br />
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5. Remove steamed tofu and strain excess liquid.<br />
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6. Pour mince meat on top and garnish with some chopped spring onions.<br />
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<a href="https://theinformalchef.blogspot.com/2015/04/how-to-remove-soft-tofu-from-box.html" target="_blank">Need an easy way to remove the tofu box?</a></div>
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<a href="https://theinformalchef.blogspot.com/2015/04/how-to-remove-soft-tofu-from-box.html" target="_blank">Click here</a></div>
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<br />Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com0tag:blogger.com,1999:blog-4561418801501198386.post-83255762797431687082020-04-10T22:32:00.000-07:002020-04-11T04:49:40.707-07:00Easy Recipe - Chinese Stir-fry Pumpkin 炒南瓜<div class="separator" style="clear: both; text-align: center;">
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In view of the extended Movement Restriction order, I believe most of you have ran out of ideas of what to cook for your family. Hence, I would take this opportunity to introduce a series of easy-to-cook recipes that are both nutritious and delicious. Hope these recipes would be able to give you an idea in this trying time.<br />
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<h2>
<br />Easy Recipe - Chinese Stir-fry Pumpkin 炒南瓜</h2>
<b><u>Serves 2 to 4 persons</u></b><br />
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<b>Ingredients</b><br />
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500 g pumpkin (without skin)<br />
20 g dried shrimp, soaked and chopped<br />
3 cloves garlic, chopped<br />
2 tbsp oil<br />
1/2 cup water<br />
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1 1/2 tbsp oyster sauce<br />
1/2 tsp salt or to taste<br />
dash of pepper<br />
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<b><u>Cooking Instruction</u></b><br />
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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://m.facebook.com/story.php?story_fbid=2526092800992063&id=1519551634979523" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtgqOt0sB3SforyMd5cTLxhsjX4QKH-8shU0XM9rDVq0tpooYXqRJ7G5lUDNSKgOuOXHpJyDvtdpRfvPKaOA2r5xNCy_YX_Bf8L2sOpsyqxTWIh5kZeIwBDZnSiIdNQnVobNU7mO47a-o/s320/IMG_20200410_094456.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Click for video</td></tr>
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1. Heat oil in pan. Saute garlic until fragrant.<br />
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2. Add in dried shrimp and saute until dry and fragrant.<br />
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3. Add in pumpkin, oyster sauce, salt, and pepper. Stir-fry for a while.<br />
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4. Add in 1/2 cup of water. Cover wok and simmer in lowest heat for about 10 mins or until pumpkin is soft. Garnish with some green onion and serve hot.<br />
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<br />Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com4tag:blogger.com,1999:blog-4561418801501198386.post-9076580324894137832020-02-22T05:20:00.000-08:002020-02-25T17:46:52.749-08:00Kuih Kaswi Pandan/ Kuih Kosui Pandan 香兰卡穗糕<div class="separator" style="clear: both; text-align: center;">
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I made this<i> Kuih Kaswi Pandan talam</i> style (in a tray) and then cut it into individual pieces. This is how it is supposed to be; cut and rolled in fresh shredded coconut. Some does it in mini cups that makes it similar to<i> Kuih Lompang.</i> Similar but not the same. The main difference besides its appearance is the flour used. <i>Kuih Kaswi </i>uses wheat flour whereas<i> Kuih Lompang</i> does not. Taste wise, there is not much of a difference. If you are curious about <i>Kuih Lompang, </i>I blogged about it<a href="https://theinformalchef.blogspot.com/2014/12/malay-traditional-kuih-kuih-lompang.html" target="_blank"><span style="color: red;"> here</span></a> a couple of years ago.<br />
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<i>Kuih Kaswi Pandan</i> is a traditional Malaysian/Indonesian delicacy. Like most of our local desserts, it uses plenty of coconut and <i>pandan</i> leaves (screwpine leaves). There is another variation that uses <i>gula melaka</i> (palm sugar) that is equally as good. <i>Kuih Kaswi Pandan</i> has a dense and bouncy texture . It is sweet with a hint of saltiness from the salted shredded coconut. It is also spelled<i> Kuih Kosui.</i><br />
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What did I do differently from the authentic <i>Kuih Kaswi Pandan</i> recipe then?<br />
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1. I reduced the amount of sugar. Quite often, I find our Malaysian<i> kuih</i> a tad too sweet for nowadays palette. This recipe suits me just fine.<br />
2. I added another step to steam the shredded coconut. It was not too hard as I steamed both the batter and coconut together. The reason? I wanted my <i>Kuih Kaswi Pandan</i> to last longer. I can cook this hours ahead and not to worry about my <i>kuih kaswi</i> going bad.<br />
3. I used alkaline water instead of <i>air kapur</i> (lye water). It does not matter what water you use as long as the pH balance is correct to get that bouncy texture. I had trouble finding <i>air kapur </i>so I just replaced it.<br />
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<span style="font-size: x-large;">Kuih Kaswi Pandan 香兰卡穗糕</span></h2>
Makes 10 to 12 pieces<br />
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<b><u>Ingredients</u></b><br />
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80 g all purpose flour<br />
65 g rice flour<br />
25 g hoen kwe flour/mung bean flour (green colour)<br />
100 g sugar<br />
300g water<br />
3/4 tsp alkaline water<br />
1/2 tsp salt<br />
1/2 shredded coconut (whites only)<br />
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<b><i>Pandan</i> water</b><br />
4 pcs <i>pandan </i>leaves, cut into small pieces)<br />
270 g water<br />
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Blend together, strain to get 270g water.<br />
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<b><u>Cooking Instructions</u></b><br />
1. Preparation. Grease/line a loaf pan. Heat up a steamer. Add 1/2 tsp salt into shredded coconut and put on a steaming tray/plate.<br />
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2. Prepare <i>pandan</i> water. Blend and strain <i>pandan</i> to get the water. Boil <i>pandan</i> water in a pot. Add in sugar and remove from fire. Stir until sugar is dissolved. Add in alkaline water.<br />
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3. Combine flour, rice flour and hoen kwe flour together with 300g of water. Stir until it becomes a slurry. Sieve to remove all lumps. Add slurry into <i>pandan</i> water and simmer in low heat until slurry thickens into a thick batter.<br />
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4. Pour batter into loaf pan. Put loaf pan and shredded coconut into steamer. Steam for 25 mins in medium high heat. Remove and cool completely. (<i>Note: Kuih</i> should be cooked if all the batter turned darker green and does not stick to your skewer)<br />
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5. Cut the <i>kuih</i> into smaller shapes and roll in the shredded coconut until all the <i>kuih </i>is covered with coconut.<br />
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<div style="text-align: center;">
Hungry for another local delicacy?</div>
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Curious to know what is the difference between <i>kuih lompang</i> and<i> kuih kaswi?</i></div>
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Click on the picture below</div>
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<a href="https://theinformalchef.blogspot.com/2014/12/malay-traditional-kuih-kuih-lompang.html" target="_blank"><span style="color: red;">Kuih Lompang</span></a></h2>
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Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com3tag:blogger.com,1999:blog-4561418801501198386.post-31219696252707414432020-01-24T01:02:00.000-08:002020-01-24T05:59:17.723-08:00Salted Egg Yolk Cornflakes 咸蛋黄炒玉米片 <div class="separator" style="clear: both; text-align: center;">
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It is Chinese New Year's eve already!!<br />
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I have to apologize for not updating more often. Pre Chinese New Year is always the busiest month. Today I finally get to literally breath. I told myself I have to update this lovely blog. I know it is almost Chinese New Year. Therefore, I am issuing an easy yet popular recipe.<br />
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Salted Egg Yolk Cornflakes has been the current Chinese New Year snack for several years now. Then again, anything salted egg yolk has been a popular option. I personally find this Salted Egg Yolk Cornflakes a little rich, but that does not stop my little bosses from devouring it like no tomorrow.<br />
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Cooking this is pretty simple and you just need a few ready ingredients. Do pay attention not to put your fire too high as the egg yolks burn easily.<br />
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<span style="font-size: large;"><br /></span><span style="font-size: large;">Salted Egg Yolk Cornflakes 咸蛋黄炒玉米片 </span></h2>
<b>Makes 1 medium tub</b><br />
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<b><u>Ingredients</u></b><br />
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150g cornflakes (I use Kellog's)<br />
50g salted butter<br />
30g curry leaves<br />
3 cooked salted egg yolks, mashed<br />
4 bird's eye chilli (optional)<br />
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1 tbsp castor sugar or to taste<br />
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<b><u>Cooking Instructions</u></b><br />
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1. Heat butter in a wok using medium heat.<br />
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2. Add in curry leaves (and cili padi) and saute until curry leaves becomes fragrant.<br />
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3. Add in mashed salted egg yolks and saute until it is fragrant. There should be a lot of bubbles. Becareful not to burn the egg yolks.<br />
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4. Add in cornflakes and sugar. Toss until all are combined. Remove from fire and spread it out on a baking pan. Bake at 180C for 8 to 10 mins to crisp up the cornflakes. Set aside to cool before putting into jars.<br />
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<br />Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com3tag:blogger.com,1999:blog-4561418801501198386.post-4392163982232629772019-09-07T06:38:00.000-07:002019-09-07T19:30:24.704-07:00Pandan Huat Kuih 香兰发糕<div class="separator" style="clear: both; text-align: center;">
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<i><br /><br />Huat kuih </i>gets its name from its explosive top. The word <i>huat </i>in this context means expand, and <i>kuih</i> basically means our local traditional cake. Traditionally <i>huat kuih</i> is used by the Chinese as a prayer offering to deities or god. The more explosive it looks signifies the more prosperous and good fortune for the family.<br />
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There are many methods or ingredients used to make the explosive top. The normal or traditional ones usually uses rice flour and yeast. Some also uses ENO or carbonated drink as a leavening agent. I try my best to keep things simple by using simple pantry ingredients. I used baking powder with the addition of creaming the eggs until pale and fluffy to incorporate as much air into the batter. I also swapped rice flour for wheat flour as a personal preference. As I do not use the <i>huat kuih</i> as a prayer offering, my main aim is to make the <i>huat kuih</i> as tasty and appealing (explosive) as possible.<br />
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<h2>
<b><span style="font-size: x-large;">Pandan Huat Kuih 香兰发糕</span></b></h2>
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Makes 12 medium <i>Huat Kuih</i><b><u><br /></u></b><br />
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<b><u>Ingredients</u></b><br />
<b><u>A</u></b><br />
3 cup superfine flour (300g)<br />
3 tsp baking powder<br />
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2 egg<br />
1/2 cup castor sugar (50g)<br />
1/2 cup oil (110g)<br />
2/3 cup coconut milk (150g)<br />
1/3 cup pandan juice (juice from 7 pieces blended pandan) (80g)<br />
1/2 tsp salt<br />
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<b><u>Cooking Instruction</u></b><br />
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1. Prepare steamer. Make sure steamer has enough water for 20 minutes of high heat steaming. Sieve together ingredient A.<br />
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2. Beat eggs and sugar until thick and creamy.<br />
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3. Add in coconut milk, pandan juice and salt.<br />
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4. Gently fold in A. Lastly, add in oil.<br />
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5. Pour into individual moulds. Fill up to the brim. Steam for 15 mins in highest heat. Remove when skewer comes out clean.<br />
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*If using store bought pandan paste, using one cup coconut milk instead.<br />
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<u><b>Fail-proof tips:</b></u><br />
<i><span style="color: red;">1</span></i><i><span style="color: red;">. Do not open steamer cover during the duration of steaming</span></i><br />
<i><span style="color: red;">2. Fill the batter up to the brim.</span></i><br />
<i><span style="color: red;">3. Batter must be steamed on high.</span></i><br />
<br />Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com0tag:blogger.com,1999:blog-4561418801501198386.post-12346079601105045152019-08-11T22:42:00.000-07:002019-08-12T00:03:13.273-07:00Beef sinew and daikon soup (presure cooker method) 清湯牛筋肉白萝<div class="separator" style="clear: both; text-align: center;">
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A brisket or tendon is normally paired with daikon instead of sinew. The sinew is actually a tough tissue in between the muscles. It is often sliced off and discarded when we cook the beef to prevent any chewiness. It is tough and chewy. However, with the right cooking method, it will turn springy and soft, with just the right resistance for a good chew, jut like a tendon would. I prefer to use sinew as it is often the cheapest as it is considered discards. This is just a way you can turn unused parts into something yummy.<br />
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When it comes to tough parts, cooking in slow heat for a long time is recommended to break the tissues. Methods used includes braising, stewing, slow-cooking or pressure-cooking. Today, I am using my pressure cooker as it reduces the cooking time tremendously and cooks the sinew to perfection. If you don't have one, just simmer it in a water for an hour or so, depending on the degree of tenderness you like.<br />
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Making soup is actually the easiest recipe. Having said that, the kung fu to making a good bowl of soup is to maintain a clear broth (I have seen many who butchered their soup by boiling it on high). This can only be achieved with constant slow-cooking. I normally like my sinews soft but with a bit of resistance. I do not like it too gelatinous. You can actually increase the cooking time if you favour it more tender.<br />
<h2>
<span style="font-size: x-large;"><br /></span></h2>
<h2>
<span style="font-size: x-large;">Beef sinew and daikon soup 清湯牛筋肉白萝</span></h2>
<b>Serves 4 persons</b><br />
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<b><u>Ingredients</u></b><br />
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1.3 litre water<br />
500g beef sinew, cut into 4 cm length and blanched<br />
1kg daikon, chopped into 1.5 cm<br />
1/2 chicken bone, blanched<br />
1 cm ginger, sliced<br />
4-5 cloves garlic, crushed<br />
1 star anise (optional)<br />
50g rock sugar<br />
4 tsp salt or to taste<br />
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<b><u>Cooking Instructions</u></b><br />
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1. Saute garlic, ginger, star anise in 1 tbsp of oil until fragrant.<br />
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2. Add in beef sinew and cook for 3 minutes. Add the rest of the items except daikon and cook on pressure cooker for 20 min KPT.<br />
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3. Manual release and add in the daikon. Cook for another 15 min KPT on auto release.<br />
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4. Remove residue and oil on top and serve. Garnish with some coriander leaves.<br />
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<b><u>Note:</u></b><br />
<span style="color: red;"><i>1. Soup can be used as a broth base for noodles as well.<br />2. For, normal cooking on the stove, put 1.6 litre water instead and put on slow simmer for 1 hour (depending on degree on tenderness).</i></span><br />
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<div style="text-align: center;">
Did not get enough of soup? Try out this Old Cucumber Soup as well.</div>
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<br />Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com0tag:blogger.com,1999:blog-4561418801501198386.post-81634345725100686522019-05-19T19:08:00.000-07:002019-05-19T23:36:21.407-07:00Steamed Chocolate Cake 蒸巧克力蛋糕<div class="separator" style="clear: both; text-align: center;">
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Have no oven but dying to try out your own chocolate cake?<br />
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Making a chocolate cake has never been easier. All the measurements are in cups!!!! (If you don't have a measurement cup, I have also painstakingly measured it out for you in grammage).<br />
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I have been dying to try out steaming a cake for the longest time. It does not disappoint. This is my maiden attempt. It came out so soft and moist. I will definitely be making more of this yummy steamed chocolate cake. The texture is fine and moist. The sweetness level is just right for me. The recipe that I used initially was very simple. It does not have vanilla extract nor does it have any detailed instruction like covering the cake while steaming. And it was definitely much sweeter. From that recipe, I have built myself this keeper steamed chocolate cake.<br />
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There are two things that can be improved further from this recipe. As you can see, my cake has a cracked top. It doesn't bother me that much as I turned it upside down before applying a layer of chocolate glaze. Secondly, the aroma. This is due to using oil instead of butter for the cake. You just don't get as much of that buttery fragrance and taste that comes with using pure butter. This can be easily rectified by replacing the cup of oil with melted butter.<br />
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All in all, I will definitely recommend this recipe to those who are looking for something simple and fail-proof. It requires minimal skills...and no oven too! Double thumbs up!<br />
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<h2>
<span style="font-size: x-large;">Steamed Chocolate Cake 蒸巧克力蛋糕</span></h2>
Makes 1 9" round cake<br />
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<b><u>Ingredients</u></b><br />
<b><u>A</u></b><br />
1 cup condensed milk (300g)<br />
1/2 cup sugar (110g)<br />
1 cup cocoa powder (100g)<br />
1 cup milk (210g)<br />
1 cup oil (210g)<br />
1/2 tsp salt<br />
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<b><u>B</u></b><br />
3/4 cup flour (100g)<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
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<b><u>C</u></b><br />
3 large eggs<br />
2 tsp vanilla extract<br />
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<b><u>Cooking Instruction</u></b><br />
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1. Boil ingredient A in a pan stirring until all are combined. Remove from fire when bubbling and set aside to cool. Prepare steamer and put baking tin in to preheat.<br />
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2. Sift ingredient B together. Beat ingredient C until combined.<br />
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3. Add in Ingredient C to mixture A.Stir until combined.<br />
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4. Lastly, add in B and gently fold in until batter has no more lumps.<br />
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5. Pour batter into the preheat baking pan, cover LOOSELY with aluminium foil (to prevent condensation from dropping into the cake), and steam in medium high heat for 45 mins or until the skewer comes out clean when tested.<br />
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<b><u>Note:</u></b><br />
<span style="color: red;">1. Make sure there is enough water in your steamer for 45 mins use.</span><br />
<span style="color: red;">2. Make sure you have enough gas for 45 mins of cooking. </span><br />
<span style="color: red;">3. Only open the cover when the cake is about to be done.</span><br />
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Looking for a good <a href="http://theinformalchef.blogspot.com/2016/03/birthday-chocolate-cake.html" target="_blank"><span style="color: red;">ganache recipe</span></a> to pair with this cake?</div>
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<br />Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com26tag:blogger.com,1999:blog-4561418801501198386.post-7386185552709647722019-04-18T23:28:00.008-07:002022-09-10T02:30:59.759-07:00Chocolate Brownies 巧克力布朗尼<div class="separator" style="clear: both; text-align: center;">
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I recently have a revelation. I found out that I have this fetish for chocolate brownies. I can't seem to stop thinking about it. So there I am, in my quest for my ideal chocolate brownies.<br />
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What is in a chocolate brownie that makes it so captivating? I call it a cross betweeen a cake and cookie. I has a denser texture than cake but a softer texture than a cookie. This makes the taste extremely intense but not too dry to the throat. And when paired with that favourite ice cream that seeps into whatever nooks and crannies left by the brownie, oh yummy! Nirwana calls.<br />
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Making a chocolate brownie is actually quite easy. It is very forgiving as it is dense and often fudgy. Having said that, I do have my own preference in a chocolate brownie. I prefer my brownie to be fudgy with a paper-thin layer of crust on top. My Malay peers call this brownie <i>kedut</i>. <i>Kedut </i>means crinkle and is aptly names so due to the layer of crinkle on the top of brownie.<br />
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While many added a little leavening agent to their brownies, it is not required to do so for this recipe. The lift comes from creaming the eggs and sugar.<br />
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This recipe will provide you with a very fudgy chocolate brownie.<br />
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<h2>
Chocolate Brownies 巧克力布朗尼</h2>
<span style="color: red;">Makes 1 7"x7" square</span><br />
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<b><u>Ingredients</u></b><br />
<b><u><br /></u></b>
<b><u>A</u></b><br />150g semi-sweet dark cooking chocolate<br />
125g butter<br />
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<b><u>B</u></b><br />80g granulated sugar<br />
100g brown sugar<br />
2 large eggs (grade AA)<br />
1/4 tsp salt<br />
1 tsp vanilla extract<br />
1 tsp coffee extract (optional)<br />
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<b><u>C</u></b><br />
80g plain flour<br />
25g cocoa powder<br />
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<b><u>Cooking Instruction</u></b><br />
1. Line baking tin with butter and parchment paper.<br />
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2. Melt together A on top of a pot of simmering water. Alternatively, microwave A together in microwave in 30 seconds interval until the ingredients are all melted and combined.<br />
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3. Whisk ingredient B until it turns thick and creamy. Add A to B and mix well.<br />
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4. Sift in ingredient C. Gently fold in dry the ingredients until well combined.<br />
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5. Pour batter into a 7" x 7" baking tin. Bake in preheated oven at 180C for 35 minutes. The brownie should be ready when there is 6% crumbs sticking to the skewer when tested. If only batter appears, then the brownie should be baked longer. Remove from oven, cut and serve with your favourite topping.<br />
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Can't get enough of chocolate? Try my all-time favourite <a href="http://theinformalchef.blogspot.com/2015/12/baking-christmas-cake-chocolate-swiss.html" target="_blank">Chocolate Swiss Roll</a></div>
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I was a bit shy to present this recipe as it is really a basic no-frills roast chicken. I decided to pen this anyway. It is for my own future reference as I simply love the original flavours that is this dish. As the title suggests, it is a simple recipe with simple seasonings which are commonly available in the market. I was a bit surprised how tasty were the natural flavours of the chicken and vegetables. The vegetables I chose each has their own natural sweetness or tanginess which comes together perfectly in the dish. You can also replace with, or add other vegetables of your choice. You just have to make sure that the vegetables you chose do not have too much water content or the tray will be filled with juice after your bake. Choose something like potatoes or carrots.<br />
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<h2>
<span style="font-size: large;">Simple Roast Chicken 简单烤鸡</span></h2>
<b>For 2 person</b><br />
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<b><u>Ingredients</u></b><br />
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2 pcs large quarter chicken leg, scored underneath<br />
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<b><u>Marinade A</u></b><br />
2 tsp sugar<br />
1 1/2 tsp salt<br />
2 tsp garlic powder<br />
2 tsp onion powder<br />
pepper to taste<br />
a few drops of dark soy sauce (brush on chicken skin for browning effect)<br />
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<b><u>Ingredient B</u></b><br />
1 medium sweet potatoes, cut into small chunks<br />
5 baby corns, chopped<br />
6 pcs mushrooms, halved<br />
1 onion, quartered<br />
8 cherry tomatoes, halved<br />
1 tbsp olive oil/cooking oil<br />
1 tsp dried parsley (or a handful of fresh ones)<br />
3/4 tsp salt<br />
a dash of pepper<br />
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<b><u>Cooking method</u></b><br />
1. Pat dry chicken. Marinade chicken with <b>Marinade A</b> for two hours.<br />
2. Preheat oven to 200C.<br />
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3. Wash, cut and mix all vegetables with <b>Ingredient B</b>.<br />
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4. Heat up a non-stick wok/cast iron pan, and sear chicken, skin side down in medium heat for about 3 minutes. This will help render the fats and make your chicken skin crispy later. This step is optional.<br />
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5. Pile chicken legs on top of vegetables. Roast in oven for 30 minutes or until chicken is cooked. Serve with choice of sauce.<br />
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You might want to try out these yummy wings too!</div>
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<h3 class="post-title entry-title" itemprop="name" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 24px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; position: relative; text-align: center; text-shadow: rgb(0, 0, 0) 1px 1px 2px;">
<a href="https://theinformalchef.blogspot.com/2015/06/crispy-baked-chicken-wings-in-hoisin.html" target="_blank">Crispy Baked Chicken Wings in Hoisin Sauce</a></h3>
<h3 class="post-title entry-title" itemprop="name" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 24px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; position: relative; text-align: center; text-shadow: rgb(0, 0, 0) 1px 1px 2px;">
<a href="https://theinformalchef.blogspot.com/2015/06/crispy-baked-chicken-wings-in-hoisin.html" target="_blank"> 海鲜酱脆皮烤鸡翅膀</a></h3>
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<span style="margin-left: 1em; margin-right: 1em;"><a href="https://theinformalchef.blogspot.com/2015/06/crispy-baked-chicken-wings-in-hoisin.html" target="_blank"><img alt="https://theinformalchef.blogspot.com/2015/06/crispy-baked-chicken-wings-in-hoisin.html" border="0" data-original-height="1001" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0RPNI7AVtRG2Im1FSHbqiundHp9QnBYo2sgnMMLN9iVRYRsWd4ocWaiutUHOfPLSYVJ38L-5AlWrpdm1obeQfCc-xHiVbC4OYBT0bMGqYzzpz8omUfHB3HZrN1CCmRIeVSvIn_2a8b40/s320/IMG_3290.1.jpg" width="320" /></a></span></div>
<br />Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com2tag:blogger.com,1999:blog-4561418801501198386.post-32388916194942788482019-03-28T05:24:00.000-07:002019-03-31T08:52:24.570-07:00Minecraft Cake<div class="separator" style="clear: both; text-align: center;">
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Each year, I endeavour to make a cake for my son. This is his 6th birthday and my 6th cake for him. As his age progresses, his request for his birthday cake also gets complicated. This year, he requested for a Minecraft cake. In case you are in the dark, Minecraft is actually an online game (which makes no sense to me at all).<br />
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When I first googled for information, I was apprehensive. It was complicated. I was not confident I could do it. Worse of all, it involves fondant, which I have not ventured into and have no interest in doing so. But I have to at least try. I initially planned a very simple cake with purchased figurines as topper. Unfortunately, I have forgotten to purchase the figurines and therefore, it didn't come in time. I have to use fondant to make the figurines. Even that, I chose the easiest figurines, ENDERMAN and CREEPER. I had no choice but also make STEVE as he is a trademark in Minecraft afterall.<br />
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Surprising for me, the cake was easier to do as I thought. The only hard (rather time consuming) part are the figurines which I pre-make one day in advance. For the tutorial of the figurines, I refered to some Youtube clips. You can find the tutorials here:<br />
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<a href="https://www.youtube.com/watch?v=6btmdIX0494" target="_blank"><span style="color: red;">STEVE</span></a><br />
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<a href="https://www.youtube.com/watch?v=joHSl64kMmA" target="_blank"><span style="color: red;">CREEPER</span></a><br />
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<a href="http://enderman%20figurine%20tutorial/" target="_blank"><span style="color: red;">ENDERMAN</span></a><br />
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Luckily for me, it turned out quite satisfactory.<br />
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As for the cake, it was a chocolate sponge cake with two layers to whipped topping. I made the cake with a 7" cake tin so that it will resemble the land later. The cake was soft and fragrant, just as I wanted it. You can find my recipe here:<br />
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<div style="text-align: center;">
<a href="http://theinformalchef.blogspot.com/2016/03/basic-chocolate-sponge.html?m=1" target="_blank">CHOCOLATE SPONGE CAKE</a></div>
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<a href="http://theinformalchef.blogspot.com/2016/03/basic-chocolate-sponge.html?m=1" target="_blank"><img alt="Chocolate Sponge Cake" border="0" data-original-height="1600" data-original-width="1202" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKN7aaCMJgkS178rk1zHcePQZEn-JzB7pbxaDFn9qp3KIJs6RobwR-ToIxhIgHi3sxlrdFNprgYR7lJQQcqzeV_qjWI7V_tk8lD-CLNt8b1YrDxysf7LQCkfX83ChpFw9FdlBismeEko/s320/IMG_6468.1.jpg" width="240" /></a></div>
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To make it look real, I covered the sides of the cake with chocolate fondant. This time, I did a rough estimate. I used 3/4 cup of cooking chocolate chips to 3/4 cup of whipped topping (as I needed to finished off the topping. I thought it was a bit runny so I put it in the fridge to cool. Turned out the consistency was what I wanted. Perfect! Of course, if you have a better ganache recipe, by all means modify. Mine was just a simple "make-with-what-is-available" estimate.<br />
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I got my grass to the perfect colour. It took a lot of green colouring. Unfortunately when it was eaten, the green was all over the mouth making everyone looked like zombie. Now, I wonder how those cakes I saw on TV with bright colours were made. Wouldn't it leave a trail of colours too? I used Americolour gel. Is there a better gel? Please share.<br />
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Making this cake was easier that I thought. I first layered my cake and then cut a square out of my square cake. I stacked it on top of the larger portion to make it double layer representing the uneven levels in Minecraft. It could be more complicated but I opted for a simple presentation. Two levels. I did a blue gel to represent the water. It was not very successful as it melted when I took the cake out. So I quickly threw it away. The grass was piped on the cake. Ganache was applied roughly at the sides. The up side about making this cake is that you don't need a clean refined finishing. The terrain is by nature rough! Yay!<br />
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So here it is, my process of making this cake. Hope you enjoyed reading it as much as I enjoyed eating it!<br />
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For my amateur and simple (done 5 years ago) Teddy Bear Cake, please <a href="http://theinformalchef.blogspot.com/2015/03/my-first-birthday-teddy-bear-cake.html" target="_blank">click here</a>:</div>
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<br />Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com1tag:blogger.com,1999:blog-4561418801501198386.post-72392588914960778882018-12-05T02:31:00.001-08:002023-05-11T01:35:05.057-07:00Pandan Swiss Roll (Cooked Dough Method) 班兰瑞士卷<div class="separator" style="clear: both; text-align: center;">
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If you have ever tried an original Pandan Swiss Roll, you will not be contented with just pandan essence. Nothing beats the natural taste and flavour of the pandan (also known as screwpine leaves). Primarily found in the South East Asia, the Pandan Swiss Roll is insanely popular with variations like <i>Ondeh Ondeh Roll</i>, and <i>Pandan Kaya Roll</i>. Today, I'm just introducing a simple Pandan Swiss Roll with fresh cream. Once you have the basic sponge mastered, you can easily adapt your filling.<br />
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Once again, I am using my trusted cooked dough recipe as it will leave the sponge soft and moist for many days. Most importantly, crack-proof. To understand more about cooked dough method (<i>tang mian</i> in Chinese), you can go to my<a href="http://theinformalchef.blogspot.com/2015/06/easy-sponge-cake-recipe-tang-mian-method.html" target="_blank"> <span style="color: red;">Easy Sponge Cake recipe</span></a><span style="color: red;">.</span> I explained quite a bit here.<br />
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For this Pandan Swiss Roll, you will need an extra step of blending the pandan to extract the natural juice. It is well worth it. Nothing beats the original taste of pandan leaves. However, I must also caution that you should not use excessively or it will leave a bitter, raw aftertaste.<br />
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Now, I know some of you might have issues with coconut milk which is used in this Pandan Swiss Roll recipe and prefer not to use it. Besides cholesterol issues, sometimes I find it a hassle to finish up the coconut milk as I only need 55g of it. I will also be introducing you an alternative that is equally good. Replace 20g butter with a good quality coconut oil. Then replace the coconut milk in this recipe with milk! Voila! It will come out aromatic and tender, guaranteed to receive praises!<br />
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<h2>
<span style="font-size: x-large;">Pandan Swiss Roll 班兰瑞士卷</span></h2>
<b>Makes a 9 x 11" roll</b><br />
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<b><u>Ingredients</u></b><br />
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3 pcs pandan leaves (cut into small pieces)<br />
60 g cake flour<br />
55 g coconut milk<br />
40 g butter<br />
3 egg yolks<br />
a pinch of salt<br />
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3 egg whites<br />
1/4 tsp cream of tartar<br />40g sugar<br />
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whipped cream for filling, or<br />
pandan kaya (<a href="http://theinformalchef.blogspot.com/2014/09/a_26.html" target="_blank"><span style="color: red;">click here for recipe</span></a>)<br />
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<b><u>Cooking Instructions</u></b><br />
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1. Cut pandan leaves and blend with 55g of coconut milk. Strain and extract the juice and measure 55g out of it. Add some coconut milk if it is not enough.<br />
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2. Add butter to a pot and leave to simmer until butter is slightly bubbly (not boiling bubbly).<br />
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3. Add in flour and stir until flour is cooked. Set aside to cool for a while.<br />
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4. Add in pandan coconut milk and stir. Then add in egg yolks, one at a time, whisking until combined.<br />
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5. Whisk egg whites until foamy and add in cream of tartar. Continue to whisk. Add in sugar in 3 installments. Once all the sugar is added, whisk in high speed until soft peaks formed (meringue will be glossy and have a hook on the tip when lifted).<br />
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6. Add meringue to egg yolks mixture in 3 installments. Use a spatula to thoroughly mix the batter until there are no dark green colour or no lumpy meringues.<br />
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7. Pour into a 9 x 11" lined baking pan. Drop pan a few times to remove bubbles. Bake for 15 mins in 180C.<br />
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8. Remove from oven and drop pan on the table. Loosen sides with spatula. Cover pan with baking paper and turn over pan to remove cake. Trim the sides. While cake is still warm, loosely roll the cake and set aside to cool.<br />
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9. Gently apply filling and roll into a log. Use a clingwrap to wrap the cake. Keep chilled until serving.<br />
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<span style="color: red;">Note: I received some comments on how smooth the cake is. The smoothness of the cake depends on how you handle the meringue.</span><br />
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<span style="color: red;"><b><u>Tips:</u></b><br />1. The meringue should be glossy and evenly beaten to soft peak.</span><br />
<span style="color: red;">2. When mixing, be gentle and try not to lift it so that there will be lesser air bubbles incorporated.</span><br />
<span style="color: red;">3. When pouring, lift the batter a little and pour gradually at an angle. You will see the batter being stretched and disappear.</span><br />
<span style="color: red;">4. Knock the tray to eliminate bubbles. You will see bubbles appear on the surface and you can gently burst it.</span><br />
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Need another flavour to this yummy roll? Try my <a href="http://theinformalchef.blogspot.com/2015/12/baking-christmas-cake-chocolate-swiss.html" target="_blank"><b><span style="color: red;">Chocolate Swiss Roll</span></b></a></div>
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<br />Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com7tag:blogger.com,1999:blog-4561418801501198386.post-84154637169190582462018-11-02T23:02:00.000-07:002018-11-30T00:35:06.870-08:00Traditional Fruitcake 酒香杂果蛋糕<div dir="ltr">
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Talk about acquired taste. Just a couple of years ago, I have to give away fruitcakes received as presents because I simply don't like it. This year, however, I have such intense cravings to eat one that I have to purposely make an effort to get the ingredients to make one amidst my busy schedule. I blame it on the booze for my utter addiction cum obsession. Yes, I like my fruitcake all boozy-filled plumped-up with alcohol.<br />
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So here I am, fanning on my obsession. I just got to do it! I know it is only November<br />
but making Traditional fruitcake is often a tedious process, at least for me. It is because it needs time to mature, by meticulously feeding it. I am of course referring to the dark, rich and dense Traditional Fruitcake that is most mysterious and dangerous. I must have alcohol in mine. I added extra. Call me an addict. I don't care.</div>
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During the time whereby your cake is baked until the day you cut into it, you would be left wanting and wondering how it would turn out finally. Did I have enough liquor? Would it be too sweet? Too fluffy perhaps? I would suggest you also bake a mini replica as a tester.<br />
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Among the many recipes, I chose this Traditional Fruitcake recipe because it is fairly easy to make. No additional molasses or caramel and there is no need to boil the fruits. This Traditional Fruitcake recipe provides for a 6 x 6 inch cake, relatively small. Feel free to double or triple the recipe but remember to add on to the baking time. This type of cake should be baked in a relatively low temperature as the high sugar content in the mixed fruits get burnt easily. In the process of learning to bake this fruitcake, I learned that the cake is best left dense and therefore, not too much raising agent is needed. This cake is filled with nuts and fruits. A fluffy cake would only make the cake crumble easily when cut as the structure is not strong enough to hold the heavy ingredients. If you find it hard to get clear lines while cutting your cake, try using a serrated knife. Use a sawing motion but do not press too hard down. You can also keep the cake semi-frozen before cutting.</div>
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<h2>
Traditional Fruitcake 酒香杂果蛋糕</h2>
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Makes a 6"x6" cake<br />
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<b><u>Ingredients</u></b></div>
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<b><u>A</u></b></div>
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500 g dried mixed fruits</div>
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3/4 cup brandy/preferred alcohol</div>
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2 tbsp orange concentrate</div>
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<b><u>B</u></b><br />
100 g plain flour </div>
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1/2 tsp baking powder</div>
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1 tsp mixed spice</div>
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1 tsp cinnamon</div>
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1/2 tsp salt</div>
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50g plain flour<br />
100 g preferred nuts, toasted</div>
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90 g butter</div>
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80-110 g brown sugar (depending on the sweetness of the dried fruits and alcohol)</div>
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2 large eggs (I used AA grade)</div>
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cherries and nuts for decoration<br />
extra brandy for feeding</div>
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<b><u>Cooking Instruction</u></b><br />
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1. Mix all ingredients in A in a bowl and leave for a minimum of 24 hours stirring occasionally.<br />
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2. Strain A to remove extra liquid. Then coat with 50g of flour. This will prevent the fruit from sinking when baked (<i><span style="color: red;">Note: do not throw away the liquid. Can be used for feeding</span></i>).<br />
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3. Sift ingredient B. Cream butter and brown sugar until fluffy. </div>
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4. Add in eggs, one at a time and continue to beat. Lastly, fold in sifted flour. Add fruits and nuts and continue to fold until ingredients are combined. Batter should become a very thick paste.<br />
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5. Pour batter into a double-lined baking tin. Level and drop the tin a couple of times to remove cavities. Decorate with some cherries and nuts on top. </div>
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6. Bake in a preheated oven of 150C for about 1 hour. When skewer comes out clean, bake for another 5 mins and remove from oven. Unmold the cake while it is still warm. Make holes on the cake and brush with 2 tbsp of brandy all over. Set aside to let it cool.<br />
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7. When cake is completely cooled, wrap tightly in clingwrap and continue to feed once every week. I only feed it 4 times and kept it tightly wrapped in an airtight container. You can of course continue to feed the cake.</div>
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Christine Yonghttp://www.blogger.com/profile/04435361864860713715noreply@blogger.com7