Boca Oriental Market
5 hours ago
Black is the colour that is important to me. Yes, only to me. There is a secret behind it but sorry I am not tell u. Hahaha...
I mean food that is black. Here is a simply black soup that is simply delicious and only good for me, particularly me. But I think my kids are going to fight with me for the soup as well.
Simply Black Soup
Ingredient
3 Tbsp of blackbean
4 clove of garlic
Half black chicken
Method
1. Pan fry the blackbean for 10 mins, dun burn it.
2. Wash the black chicken, u can chopped it into smaller piece or chop into quarter. I like to leave it in big pieces when cooking soup.
3. Place the chicken, blackbean and garlic into the slow cooker. Add water to cover the ingredient. Set it to cook for 2hrs.
4. Salt to taste. 
Kampar Chicken Biscuit Crisps (Kai Chai Paeng
Recipe adapted from Flavours by Debbie Teoh)
Ingredients A
30 g Fermented Red Bean Curd (nam
yue)
1 Large Egg
50 ml
Milk 60 ml
Cooking Oil 1 tsp
Sesame Oil ½ tsp
Sea Salt 30 g
Confectioners’ Sugar 30 g
Maltose 100 g
Candied Melon (tung kwa), chopped 80 g
Sesame Seeds
Ingredients B
300 g All-Purpose Flour, sifted
½ tsp Ground Cinnamon
2 tsp Five-Spice Powder
½ tsp Ground White Pepper
1 tsp Baking Powder
¼ tsp Ammonia Powder
Method
1.
Place ingredients A into a large mixing bowl and
stir to mix until salt dissolves. Add the candied melon and sesame seeds.
2.
Sift together the remaining ingredients B and
add to the bowl; mix to form a dough. Rest the dough, covered with cling film,
for 30 minutes.
3.
Preheat the oven to 170˚C and grease baking
trays. Divide the dough into 15 g balls. Place the dough balls, well-spaced
out, between two plastic sheets. Roll out thinly into 7 cm discs with a rolling
pin and place onto the trays.
4.
Bake for 20 to 25 minutes, or until brown and
crispy. Do not over bake, or it will taste bitter. Cool completely before
storing in airtight containers.
Long Yan is the Fuchow dialect pronouncation. In Chinese we can 蛋燕. It is our childhood dishes that grandma and my mother will cook. My mum has always being cooking this dishes in the early years but after she started working she cooked less and forgotten some of the recipes. (Old pple doesnt write down her recipe and based on memory) So if we missed the dishes very much, we will have to guess and I dun really like guessing if I have to cook alot as I dun want to waste a big pot of food away.
I chance upon the recipe of the egg noodles (Long Yan) in a Y3K magazine that is featuring Fuchow food but that was a few years back issue that has the recipe of the Long Yan. I couldnt find that issue anymore and regretted not buying the old magazine on the spot.
Recently, I followed these ladies who try to whip up food from Perak and some ladies out there recreate the dish and I am so delighted to try it out. Looking at the ingredient, it shouldnt be too much different. My sister and mum will be very happy to taste the dish again and I would like my BFF Viven to taste our traditional food.
Ingredients for Egg Noodles (batter) :
- 500g tapioca flour
- 190g plain flour
- 710ml water
- 1 egg (add extra eggs if you want it to be more springy)
(if you do not like to add any egg, the water should be 750ml. 1 egg->reduce 40ml water)
Method
1. Place all the ingredient in the bowl and mix well
2) Heat 1 tbsp of oil in a pan or wok. Pour 1 ladle of batter into the wok and fry until both sides are cooked. Repeat the whole process for the remaining batter.
3) It's not necessary to add oil to the pan anymore as the pancake will not stick to the pan or if you are using non-stick pan.
4) Roll the pancake individually and use scissors to cut it. Place the freshly cut egg noodles into a serving bowl and add your choice of soup into it.
5) The balance of egg noodles can be stored in the fridge or frozen for future use. However, for refrigerated egg noodles, you need to add it into the soup to be cooked for a while before serving.
Do you watch MasterChef TV show? I didnt manage to catch it although I watch AFC, Food Network alot cos they are my favourite TV Channel in my box. Here this lady call Audra Morrice (I like the surname) had won the Australia MasterChef challenge in Australia and she was borned and raised in Singapore. That make her once a Singaporean if I was not wrong. She published her winning dish Dark-chocolate Raspberry tart to reader. I chance upon the recipe when I read in MyPaper and I tell myself I am going to try making it.
Ingredient
Pastry
225g of plain flour a pinch of salt
2 tbsp of icing sugar
2 tbsp cocoa powder
140g cold unsalted butter, chopped
2 tbsp iced water
Ganache filling
500g dark chocolate (70% cent cocoa solids)
200g unsalted butter, chopped
Cherry-port jelly:
375ml Cherry port
2 tbsp caster sugar
5 gelatine leaves (gold strength)
Raspberry puree:
125g raspberries (squished or frozen)
1 tbsp icing sugar
1 tsp corn syrup or glucose
Method
1. Pre-heat oven to 200 deg C.
2. For Pastry: Place flour, salt, sugar and cocoa powder in a food processor and process for 15 sec until combined. Add butter and process until butter is finely chopped. Add iced water slowly until it forms a dough what comes together when pressed. Wrap in cling wrap and refrigerate for 20 mins.
3. For ganache: Chop chocolate in a food preocessor until finely chopped. Place butter in a large bowl over a saucepan with 3cm of just-simmering water, then tip chocolate onto butter. Turn off heat and stir occasionally until chocolate and butter have melted. Keep bowl n saucepan until ready to use.
4. For jelly: POur port and sugar into a saucepan over medium heat, and stir until sugar has dissolved. Boil for 5 mins, then remove from heat. Soften gelatine in cold water, wiring and add into warm port mixture. Stir until dissolved, strian and keep warm until ready to use.
5. Roll pastry out between two sheets of baking paper till pastry is 3mm thick. remove one sheet and lay pastry ove a 23cm round fluted tart tin with a removable base. Press into tin, especially into sides. Remove other sheet and trim pastry. Refrigerate for 20 mins. Blind bake for 13-15 min until sides are crisp. Bake for another 10 min until base is dry. Cool in fridge for 10 min.
6. Pour warm ganache into cooled tart tin, shake gently to leve. Allow 0.5cm for jelly layer. Refrigerate for 10 min to set the ganache. Pour a layer of warm jelly on top of the tart. Allow to set in fridge for 10 min or until ready to serve.
7. For raspberry puree: Pplace respberries, sugar and glucose into a small saucepan and heat until it becomes liquid. Sieve out seeds. 8. Decorate tart with raspberries and drizzle with raspberry puree.
Ingredient
Pastry
225g of plain flour a pinch of salt
2 tbsp of icing sugar
2 tbsp cocoa powder
140g cold unsalted butter, chopped
2 tbsp iced water
Ganache filling
500g dark chocolate (70% cent cocoa solids)
200g unsalted butter, chopped
Cherry-port jelly:
375ml Cherry port
2 tbsp caster sugar
5 gelatine leaves (gold strength)
Raspberry puree:
125g raspberries (squished or frozen)
1 tbsp icing sugar
1 tsp corn syrup or glucose
Method
1. Pre-heat oven to 200 deg C.
2. For Pastry: Place flour, salt, sugar and cocoa powder in a food processor and process for 15 sec until combined. Add butter and process until butter is finely chopped. Add iced water slowly until it forms a dough what comes together when pressed. Wrap in cling wrap and refrigerate for 20 mins.
3. For ganache: Chop chocolate in a food preocessor until finely chopped. Place butter in a large bowl over a saucepan with 3cm of just-simmering water, then tip chocolate onto butter. Turn off heat and stir occasionally until chocolate and butter have melted. Keep bowl n saucepan until ready to use.
4. For jelly: POur port and sugar into a saucepan over medium heat, and stir until sugar has dissolved. Boil for 5 mins, then remove from heat. Soften gelatine in cold water, wiring and add into warm port mixture. Stir until dissolved, strian and keep warm until ready to use.
5. Roll pastry out between two sheets of baking paper till pastry is 3mm thick. remove one sheet and lay pastry ove a 23cm round fluted tart tin with a removable base. Press into tin, especially into sides. Remove other sheet and trim pastry. Refrigerate for 20 mins. Blind bake for 13-15 min until sides are crisp. Bake for another 10 min until base is dry. Cool in fridge for 10 min.
6. Pour warm ganache into cooled tart tin, shake gently to leve. Allow 0.5cm for jelly layer. Refrigerate for 10 min to set the ganache. Pour a layer of warm jelly on top of the tart. Allow to set in fridge for 10 min or until ready to serve.
7. For raspberry puree: Pplace respberries, sugar and glucose into a small saucepan and heat until it becomes liquid. Sieve out seeds. 8. Decorate tart with raspberries and drizzle with raspberry puree.
一、口腔溃疡
1.用热姜水代茶漱口，每日2至3次；
2.一般6至9次溃疡面即可收敛。...
二、痰多咳嗽
1.用生姜15克煎汤，加白糖适量温服
2.早晚各1次，可治痰多咳嗽。
三、感冒头痛
1.将双脚浸于热姜水中，水以能浸到踝骨为宜。浸泡时可在热姜水中加点盐、醋，并不断添加热水，浸泡至脚面发红为止。
2.此法对风寒感冒、头痛、咳嗽治疗效果显著。
四、牙周炎
1.用热姜水代茶漱口，每日早、晚各1次。
2.如果喉咙痛痒，可用热姜水加少许食盐代茶饮用，每日2-3次。
五、偏头痛
1.当偏头痛发作时，可用热姜水浸泡双手。
2.大约浸泡15分钟左右，痛感就会减轻，甚至消失。
六、面部暗疮
1.用温热姜水洗脸，每天早、晚各1次，持续约60天左右，暗疮就会减轻或消失。
2.此法对雀斑及干燥性皮肤等亦有一定的治疗效果。
七、腰肩疼痛
1.在热姜水里加少许盐和醋，用毛巾浸水拧干，敷于患处，反复数次。
2.此法能使肌肉由张变弛、舒筋活血，可大大缓解疼痛。
八、脚臭
1.将脚浸于热姜水中，浸泡时加点盐和醋，浸泡15分钟左右；
2.抹干，擦点爽身粉，臭味便可消除。
九、龋齿
1.每日早、晚坚持用热姜水漱口1次，并每日代茶饮用数次。
2.此法对保护牙齿、预防和治疗龋齿颇为有效。
十、醉酒
1.用热姜水代茶饮用，可加速血液流通，消化体内酒精。
2.还可在热姜水里加适量蜜糖，可缓解或消除醉酒。
My sister in law just told me another good feature of ginger. It can help to slim the tummy!!! It also help to get rid of water retention!!!. GO GO try it out.
Ingredient
110g pancake mix
2 eggs
50g sugar
40g olive oil / peanut oil
90g banana
1/2 tsp lemon juice
Chocolate chip
Method
1) Mash the banana with lemon juice to prevent it to turn dark.
2) Beat the eggs n sugar together till sugar dissolve.
3) add in the oil and mix well.
4) Add in the mashed banana n mix well.
5) Add in the flour and ensure so lump, pour into the loaf tin n sprinkle chocolate chip on top of the batter.
6) Bake in 170 deg oven for 30 - 35 min.
Note: I was very much inspired by my friend when she show me her cake using pancake flour. Here i have a pack of pancake flour store up in my kitchen cabinet. It is a good recipe to clear the pancake flour if u get sick of eating pancake. It is a great change n u dun waste it. My friend told me you can buy cheap pancake flour from Daiso. So you dun need to follow me to usr Morinaga pancake mix for this recipe. Cake using 2 eggs is not a big cake so if u see the recipe book that showing the cake raising so well but not us please dun panic. To achieve such result, you probably need to double the quantity to see that result. The cake is very soft and not butter so good for people who want to keep healthy.
My daughter said she love banana cake so a big banana will weight around 90g but I am using the medium size banana n I put in two which is more than 90g but I think it is ok.
Sprinkle some chocolate chip on top as chocolate goes well with banana.
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