Monday, October 3, 2016

Blueberry Brownies 蓝莓布朗尼

  • 1 cup fresh blueberries
  • 120g  butter (I use unsalted)
  • 1 cup brown sugar
  • 2 eggs
  • teaspoons vanilla extract
  • 1/2 cup cocoa powder
  • 1 cup self raising flour
  • 1/2 teaspoon kosher salt


  1. Preheat over to 350 and prepare your pan.
  2. In a saucepan, add butter and blueberries and simmer over low heat until butter is melted. Remove from heat. In a separate bowl, mix eggs, sugar, and vanilla. Add a spoonful of the blueberry mixture to the egg mixture to temper it. (you dont want your egg to scramble)
  3. Now add your tempered egg mixture to the saucepan of blueberries ans mix well.
  4. Add in cocoa, flour, salt, and baking powder. Mix until just combined.
  5. Bake for 25-35 minutes, until a toothpick comes out almost clean. (try not to overtake)

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Meyer Lemon Semolina Square 柠檬方块塔

Adapted from The Essentials of Baking
Semolina crust:
  • 1/3 cup all-purpose flour
  • 1/3 cup semolina flour
  • 1/4 cup icing sugar
  • pinch of salt
  • 90g cold unsalted butter, cut into small pieces

Lemon curd:
  • 80g cold unsalted butter cut into small pieces
  • 1 teaspoon finely grated meyer lemon zest (from about 1 lemon)
  • 3/4 cup strained meyer lemon juice (from about 5 lemons)
  • 3/4 cup sugar 
  • 3 eggs

** icing sugar, for dusting
  1. for the crust: preheat oven to 180C. Line an 8″ square pan with parchment paper on the bottom and up the sides. 
  2. Combine the flours, sugar and salt in the bowl of a food processor. Add the butter cubes and pulse until like bread crumbs. Pour the crumbs into the prepared pan and press the dough as evenly as possible into the bottom.
  3. Bake the crust until it is golden all over, about 15-20 minutes.

Make the curd:
  1. Set a mesh sieve over a heatproof bowl or large measuring cup and set aside. Place the diced butter and lemon zest in a small bowl and set aside.
  2. In a medium, heavy-bottomed saucepan, whisk together the sugar and eggs to combine. Whisk in the lemon juice. Place the pot over medium-low heat, and cook, stirring constantly with a heatproof rubber spatula, until the mixture thickens slightly and reaches 160-170º on an instant-read thermometer, about 5-10 mins. 
  3. Immediately strain the mixture through the sieve to stop the cooking. Whisk in the butter pieces and zest until combined.
  4. Pour the cooked curd over the baked crust and bake for about 20 minutes or until the center of the curd wobbles like firm jelly when you give it a gentle shake. If it is wet or watery-looking means under-bake and if it is puffed or cracking in the centre means over baked.
  5. Remove the square from the oven and let cool for about 20 minutes, then chill until firm, 2-3 hours. Grasp the parchment and lift out from the pan and onto a cutting board; peel away the parchment. Trim away the outer edges, then  cut into 16 small squares, wiping the knife clean between cuts. 
  6. Dust the tops with a bit of icing sugar just before serving.

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Preserved Sweet Radish Pumpkin Kuih 菜脯金瓜糕

  • 300g rice flour
  • 30g teng flour (wheat starch)
  • 500 ml water
  • 60g dried shrimp (washed and lightly chopped)
  • 60g sweet preserved radish (washed n drained)
  • 2 clove garlic (chopped)
  • 6 shallots (chopped)
  • 1 tsp soya sauce
  • 2 tsp sugar
  • Salt and pepper to taste
  • 300g pumpkin (steamed till cooked and mashed it) 
  • 200g pumpkin (cut into small cubes) 
  • 300g water 

  • 10 shallots (slice thinly and fry with oil till crispy, drain and keep the shallots oil for greasing)
  • Chopped spring onion and red chilli
  • Toasted Sesame Seeds

  1. Mix (A) together, set aside.
  2. Cooked (B). Heat up wok with oil, fry dried shrimp and preserved radish with chopped shallot and garlic till fragrant. Dish out and set aside.
  3. In the same wok, add in pumpkin cubes in (D) til fragrant. Add in water. Simmer till pumpkin is cooked.
  4. Pour in mashed pumpkin and half of cooked dried shrimp and preserved radish from (2) than (C) and bring to boil. 
  5. Slowly add in the flour mixture (A), mix well. At low heat, stir till mixture thicken.
  6. Grease the tray with shallot oil, pour in the thicken pumpkin mixture. 
  7. Smoothen the top and grease with some shallot oil. Steamed for 45 mins or till cooked. 
  8. Garnish top with left over dried shrimp & radish (2), chilli, spring onion and fried onion and sesame seeds.
  9. Served with sambal.

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五香猪排面 (5-spice Pork Chops Noodles)

  • 1 pound noodles
  • 1/2 cup chicken broth
  • 2 teaspoon light (regular) soy sauce
  • 1/2 teaspoon Chinese five-spice powder
  • 1 tablespoon brown sugar
  • 2 teaspoons sesame oil
  • thick bone-in pork chops 
  • pork chop marinate: 2 tablespoons soy sauce , 1 tablespoon minced garlic, 1 tablespoon sugar , 1/2 tablespoon rice wine, 1/2 tablespoon Chinese five-spice powder, 1/2 tsp white pepper
  1. Into a large resealable plastic bag, add the marinate sauce and pork chops into the bag, and seal tightly. Coating Well and marinate at least 4 hours or overnight.
  2. Heat pan over medium heat. Add enough oil to fill the skillet to a depth of 1/2 inch. Remove pork chops from marinade and carefully lay pork chops in the hot oil and fry until golden brown, about 6-7 minutes. Flip pork chop and continue to cook on the other side until golden brown. Remove from oil and transfer to a paper-towel lined tray to drain excess oil. Repeat with remaining pork chops.
  3. Cook the noodles according to package instructions. Drain. 
  4. In a small bowl, combine the chicken broth, soy sauce, five spice powder and brown sugar. Bring the broth/soy sauce mixture to a simmer. Cook for 2 minutes. Pour broth into noodles and served with pork chops and green onions.

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Sunday, November 1, 2015

绿豆瓣酥饼(Mung Bean Pastry)



Recipe refers to 君之-绿豆酥

  • water dough: 100g low protein flour, 20g butter, 15g fine sugar, 50ml water
  • oil dough: 90g low protein flour, 45g butter/shortening
  • Fillings: 120g mung beans, 60g sugar, 50g
  1. soak mung beans for 2hrs, steam the beans til soft. Mash the beans.
  2. Fry mashed bean with sugar til dry and non stick to wok.
  3. Divide filling into 16 portions.
  4. To prepare oil and water dough, separately using the same method bring together all ingredients for each dough, mix well and knead to form soft dough. Cover and let them rest for 30 minutes. Then divide and shape each dough into 16 equal portions.
  5. Wrap water dough around oil dough. Roll it out into rectangle, then roll up from the short end, repeat this step again.
  6. Roll it out into a circle and wrap with the filling and pinch to seal.
  7. Slightly press down the dough with filling into round shape.
  8. Pan fried with low fire with lid on until both sides are brown in colour. Or bake in preheated oven 180C for 35 mins till golden brown.

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Thursday, October 29, 2015

烤夏南瓜及火腿蛋饼(Baked zucchini & ham Frittata)


Recipe Refers to Taste Magazine

  • 4 eggs, lightly beaten
  • 100g ham, sliced
  • 1 small zucchini, shaved into ribbons using a peeler
  • 1 1/2 tablespoons self raising flour
  • 2 tablespoons milk
  • salt and cracked black pepper to taste
  • 1/3 cup grated tasty cheese
  • 6 cherry tomatoes, halved
  1. Preheat oven to 175C. Line 18cm pan or baking tin with non-stick baking paper.
  2. Place the eggs in a large bowl and add zucchini, ham, flour, milk, salt and half of the cheese. Stir until well combined.
  3. Pour the mixture into prepared pan. Arrange tomatoes on top, pressing into the mixture slightly. Sprinkle top with remaining cheese.
  4. Bake for 30 minutes or until set and golden on top. Slice and serve warm or refrigerate and serve later.

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