昨晚看到老同学的微博上煮的面后就一直好想好想吃，所以只好自己动手丰衣足食啦！
过程很简单，排骨汤加了两勺绍兴和两勺盐，加了些冬菇，然后为了省时间干脆把龙虾丸也丢了进去。高压锅一起褒了一个小时，刚开锅的时候整个龙虾丸涨得跟网球一般大小。面和汤一起煮起来汤因为面的关系变得很稠，不清爽，但面也进了排骨汤的味道，还是挺成功的！
Sunday, April 22, 2012
排骨面
今天很心血来潮的煮了面给大家吃。
昨晚看到老同学的微博上煮的面后就一直好想好想吃，所以只好自己动手丰衣足食啦！
过程很简单，排骨汤加了两勺绍兴和两勺盐，加了些冬菇，然后为了省时间干脆把龙虾丸也丢了进去。高压锅一起褒了一个小时，刚开锅的时候整个龙虾丸涨得跟网球一般大小。面和汤一起煮起来汤因为面的关系变得很稠，不清爽，但面也进了排骨汤的味道，还是挺成功的！
昨晚看到老同学的微博上煮的面后就一直好想好想吃，所以只好自己动手丰衣足食啦！
过程很简单，排骨汤加了两勺绍兴和两勺盐，加了些冬菇，然后为了省时间干脆把龙虾丸也丢了进去。高压锅一起褒了一个小时，刚开锅的时候整个龙虾丸涨得跟网球一般大小。面和汤一起煮起来汤因为面的关系变得很稠，不清爽，但面也进了排骨汤的味道，还是挺成功的！
Japanese Tofu Cheesecake
An awesome cake that you could say "you'll never find this anywhere else" to everyone who tries it.
Saw this recipe whilst visiting a very disappointing sweets show. The entire "exhibition" was in a room the size of my bedroom... The only highlight of it was the recipe books. Especially one by Keiko Ishida, Okashi Treats: Sweet Treats Made With Love. It had many interesting deserts made with an Asian twist, from the more common green tea, red bean, black sesame, to the less used tofu.
I had many doubts prior to making this cake. Being used to eat tofu with chilli or soy sauce, the thought of bean curd + cheesecake was somewhat mind bending. However, I had to give it a shot.
Everything on Keiko's recipe was common and easy to find. The kinako (roasted soy bean powder) took a little bit of effort as most suburban Asian grocery did not stock it. Lucky it was found later in the city and I didn't substitute the kinako with soy bean powder (non-roasted), as the taste is not as rich and nutty.
Recipe was easy to follow, with gelatine sheets replaced with 20g powdered gelatine brought to boil with 100ml of hot water, then rested for five minutes before added to the cheesecake to avoid clumping.
Result was fabulous. Well set in both 20cm and 8cm sizes. Not too stiff and not too soft. Base did inflate a bit through baking (1.5 times thicker), but both thin and thick soya base tasted great.
I thought it might be difficult to accept as it was so different from traditional cheesecakes so I didn't tell anyone what the secret ingredient was until they tried. To my surprise, it was quite well received with the common reaction to the taste as "huh", "interesting", "hmmmm", then "this is actually really good".
The secret ingredient? Less than 50% could guess it. The ones who did guess right were non-Asians and none of the Asians could guess it right.
Saw this recipe whilst visiting a very disappointing sweets show. The entire "exhibition" was in a room the size of my bedroom... The only highlight of it was the recipe books. Especially one by Keiko Ishida, Okashi Treats: Sweet Treats Made With Love. It had many interesting deserts made with an Asian twist, from the more common green tea, red bean, black sesame, to the less used tofu.
I had many doubts prior to making this cake. Being used to eat tofu with chilli or soy sauce, the thought of bean curd + cheesecake was somewhat mind bending. However, I had to give it a shot.
Everything on Keiko's recipe was common and easy to find. The kinako (roasted soy bean powder) took a little bit of effort as most suburban Asian grocery did not stock it. Lucky it was found later in the city and I didn't substitute the kinako with soy bean powder (non-roasted), as the taste is not as rich and nutty.
Recipe was easy to follow, with gelatine sheets replaced with 20g powdered gelatine brought to boil with 100ml of hot water, then rested for five minutes before added to the cheesecake to avoid clumping.
Result was fabulous. Well set in both 20cm and 8cm sizes. Not too stiff and not too soft. Base did inflate a bit through baking (1.5 times thicker), but both thin and thick soya base tasted great.
I thought it might be difficult to accept as it was so different from traditional cheesecakes so I didn't tell anyone what the secret ingredient was until they tried. To my surprise, it was quite well received with the common reaction to the taste as "huh", "interesting", "hmmmm", then "this is actually really good".
The secret ingredient? Less than 50% could guess it. The ones who did guess right were non-Asians and none of the Asians could guess it right.
Sunday, December 25, 2011
Baked Mango Cheesecake Slices
Merry Christmas!
The old baked mango cheesecake was magnificent, however, maybe not so great for a larger number of people. With the idea springing up from the super uber delicious double choc cheesecake slices that dissappeared with popular demand in a previous company morning tea, maybe it was better to make slices instead of a whole cake.
Here's the original Marble Cheesecake Slices receipe:
Ingredients
250g Scotch Finger biscuits
125g butter, melted
500g cream cheese, softened
2/3 cup caster sugar
3 eggs
90g white chocolate, melted, cooled <--- did not use (didn't have white chocolate and the last batch failed terribly because they simply wouldn't melt)
100g dark chocolate, melted, cooled <--- used about 120g, who doesn't love more chocolate!
Method
1. Preheat oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm (base) slice
pan. Line base and sides with baking paper, allowing 3cm overhang on all sides.
2. Process biscuits until finely chopped. Add butter. Process until just
combined. Press over base of prepared pan. Cover. Refrigerate for 10 minutes or
until firm.
3. Meanwhile, using an electric mixer, beat cream cheese and sugar until light
and fluffy. Add eggs, 1 at a time, beating to combine. Transfer half the mixture
to a bowl.
4. Stir white chocolate into 1 mixture. Stir dark chocolate into remaining
mixture. Spoon mixtures, alternating, over base. Run a skewer through mixture to
create marbled effect. Bake for 25 minutes or until centre of cheesecake is just
firm to touch. Cool. Cover. Refrigerate overnight. Cut into squares. Serve.
http://www.taste.com.au/recipes/26794/marbled+chocolate+cheesecake+slice
With the reinvented Mango Cheesecake receipe, here's the change:
Ingredients
250g Scotch Finger biscuits
125g butter, melted
500g cream cheese, softened
1/4 cup caster sugar
3 eggs
800g canned mango (using about 200g of mango meat for cheesecake, 200g for topping, pureed)
2 fresh mangoes (cut into cubes, half placed into the cheesecake mixture and half to top)
Method as per orignal baked mango cheesecake post however, with baking time changed to 30 minutes.
http://yumi-yummy-yumi.blogspot.com/2009/10/baked-mango-cheesecake.html?showComment=1255342610868
The old baked mango cheesecake was magnificent, however, maybe not so great for a larger number of people. With the idea springing up from the super uber delicious double choc cheesecake slices that dissappeared with popular demand in a previous company morning tea, maybe it was better to make slices instead of a whole cake.
Here's the original Marble Cheesecake Slices receipe:
Ingredients
250g Scotch Finger biscuits
125g butter, melted
500g cream cheese, softened
2/3 cup caster sugar
3 eggs
90g white chocolate, melted, cooled <--- did not use (didn't have white chocolate and the last batch failed terribly because they simply wouldn't melt)
100g dark chocolate, melted, cooled <--- used about 120g, who doesn't love more chocolate!
Method
1. Preheat oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm (base) slice
pan. Line base and sides with baking paper, allowing 3cm overhang on all sides.
2. Process biscuits until finely chopped. Add butter. Process until just
combined. Press over base of prepared pan. Cover. Refrigerate for 10 minutes or
until firm.
3. Meanwhile, using an electric mixer, beat cream cheese and sugar until light
and fluffy. Add eggs, 1 at a time, beating to combine. Transfer half the mixture
to a bowl.
4. Stir white chocolate into 1 mixture. Stir dark chocolate into remaining
mixture. Spoon mixtures, alternating, over base. Run a skewer through mixture to
create marbled effect. Bake for 25 minutes or until centre of cheesecake is just
firm to touch. Cool. Cover. Refrigerate overnight. Cut into squares. Serve.
http://www.taste.com.au/recipes/26794/marbled+chocolate+cheesecake+slice
With the reinvented Mango Cheesecake receipe, here's the change:
Ingredients
250g Scotch Finger biscuits
125g butter, melted
500g cream cheese, softened
1/4 cup caster sugar
3 eggs
800g canned mango (using about 200g of mango meat for cheesecake, 200g for topping, pureed)
2 fresh mangoes (cut into cubes, half placed into the cheesecake mixture and half to top)
Method as per orignal baked mango cheesecake post however, with baking time changed to 30 minutes.
http://yumi-yummy-yumi.blogspot.com/2009/10/baked-mango-cheesecake.html?showComment=1255342610868
Saturday, December 3, 2011
Matcha Chocolate Kisses
These were uber easy to make with super simple ingredients!
Vanilla seemed a bit boring so I added some Japanese green tea power... all four table spoons... Yummm! (Even though they were bought over two years ago and were left overs from my last green tea sponge cake... I don't dare to look at the date... But it was nevertheless so awesomely delicious!)
Instead of chocolate frosting centre, I melted some dark chocolate buttons leftover from... Can't remember... Melting chocolate isn't my favourite moment but the end result was ooh so delish~
They did turn out a bit too big to be cute though... it was a bit alien like and uneven... but next time I shall keep them small and cute! And they did expand in the oven so need to be about 3cm apart... ^^
Ingredients
1 cup or 2 sticks unsalted butter, softened
Instructions
1/4 cup powdered sugar
1/4 cup sugar
1 tablespoon of vanilla extract
4 drops food coloring or a few tooth pick swipes of gel food coloring, which is what I used. IF you are one of those people who don’t like artificial color, leave it out.
½ teaspoon salt
2 cups all-purpose flour
Instructions
1. Preheat oven to 350 degrees (176 degrees Celsius) and line baking sheet with a silicone pad or parchment.
2. In a large bowl, cream together butter and sugars.
3. Add food coloring and vanilla until combined.
4. Beat in the flour on low until just combined.
5. THAT’S IT! So now place about a teaspoon of dough into your palms and roll into balls. Place on the cookie sheet about an inch apart (they don’t really grow in width too much.) Bake for 8-10 minutes or until bottoms are slightly golden. Place on wire rack to cool.
http://vanillaextrachel.wordpress.com/2011/11/28/vanilla-chocolate-kisses/
Saturday, April 2, 2011
Cappaccino Cupcakes!
This was totally perfect! Even though I am yet to eat one XD They were made with lots of love after a very exciting April Fools and friday night partying that lasted until Saturday morning, afternoon and night.
After failing twice in the previous week trying to make the green tea spongecake and coca cola cupcakes through reading the receipe wrong, it feels so comforting and exciting to have accomplished something without having done something really stupid! Maybe I am better at dealing with new stuff!
The cupcakes felt deliciously fluffy whilst the icing taste of a perfect blend of bitter coffee and sugary icing mixture.
After failing twice in the previous week trying to make the green tea spongecake and coca cola cupcakes through reading the receipe wrong, it feels so comforting and exciting to have accomplished something without having done something really stupid! Maybe I am better at dealing with new stuff!
Now, the receipe comes in two parts, the basic cupcake and the modification to make them cappaccino cupcakes! The receipe made a perfect 12 1/3cup sized cupcakes ^_______^ I probably should have seperated the batter more evenly as mine turned out with giants and elfs.
Cappaccino Cupcakes
http://www.taste.com.au/recipes/20344/cappuccino+cupcakes
Ingredients
1/2 quantity Basic cupcakes, using only 2 eggs (see related recipe)
2 tablespoons cocoa powder, sifted ·
Coffee icing
75g unsalted butter, softened
1 cup icing sugar mixture, sifted
1 teaspoon coffee essence chocolate sprinkles, to decorate
Method
1. Preheat oven to 180°C/160°C. Grease two 12-hole, 1 tablespoon-capacity mini muffin pans. Make Basic batter (see related recipe), adding cocoa with flour.
2. Make icing: Using an electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar until smooth. Beat in coffee essence. Spoon mixture into a snap-lock bag. Snip a 1cm triangle from 1 corner of bag. Pipe mixture over cakes. Decorate with sprinkles. Serve.
Basic Cupcakes --- Can also be combined with other ingredients (fruits, jam, cocoa, chocolate etc.) to make all sorts of different cupcakes!
http://www.taste.com.au/recipes/20334/basic+cupcakes
Ingredients
200g unsalted butter, softened
1 teaspoon vanilla extract (replaced with vanilla sugar *yum yum*)
1 cup caster sugar
3 eggs
2 1/2 cups self-raising flour, sifted
1/2 cup milk
Method
Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.
Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl.
Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
Monday, March 28, 2011
A super easy way of making sweet and sour pork ribs
一个美味糖醋排骨超简单的做法
1。肋骨若干，放入沸水焯一下，去血水，浮末
第二步就是核心啦
口诀如下：
一酒二酱三糖四醋五水
就是一份料酒二份酱油，三份砂糖，四份醋，五份水
至于一份是多少，根据肉的多少决定，我这里没有确切的比例，是做多了靠经验来的，这次我大概是小一斤肋骨，一份料酒如下
（注明：偶这个做法是四川做饭，不像北京大多加入番茄酱，偶以为那是一种偷懒的主意，利用番茄酱的酸甜，避免了糖醋份量的掌握，但此酸甜非彼酸甜，也缺乏红亮的色泽。如果喜欢红亮的颜色，砂糖换为冰糖最好，但量不太好度了）
这是放好如上糖醋水等料后的排骨，大火烧开后，小火接着煮
煮了约40分钟后
等汁已经收的粘稠状（本来应该用锅铲捞起来拍张照片，但因为偶一人在家，拍不了，sorry啦）加入芝麻（白芝麻显眼，好看，但不如黑芝麻香，偶用的是黑芝麻），起锅！！
简单吧
土豆烧肉
原 料：
土豆、五花肉。
做法：
1：土豆洗净，然后刨子去皮。
2、去皮的土豆切块，如果先用不到土豆的话，可以用水加点盐先泡起来，待用。
3、锅中水烧开，倒入洗干净的肉块，汆烫3到4分，撇出浮沫，然后捞出肉块沥干水份待用。
4、锅中底油，油七层热，加姜片和葱白爆香一下，倒入沥干水的肉块煸炒出油，然后加人酱油、精盐、绍酒翻炒几下。
5、倒入土豆块和肉块一起翻炒下，再加入清水（以没过肉块为度）和2小勺盐，待沸后转小火烧30分钟。
6、最后汤锅里的汁差不多的时候，大火收汁，撒点葱末即可以装盘了。
Normally I'd add some extra dried chilli, as usual XD
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