100g super fine almond
100g or 3eggs white
200g powder sugar
30g sugar w waTer
30g sugar
Caramel Pecan Bars
2 days ago
Earl grey chiffon Cake by Cherly Lam
Earl Grey milk tea
120ml fresh milk
6g Earl Grey tea leaves
1. heat milk in a saucepan until hot (not boiling hot) and soak tea leaves for 5-10 min
2. Drain the milk tea and if not enough, top with extra milk until 110g. Let cool.
5 eggs yolks
20g castor sugar
110ml of earl grey milk tea
100g cake flour
1 tsp of baking powder
80ml of corn oil
5 egg yolks
1/2 tsp cream of tartar
60 - 80g castor sugar
1. Preheat oven 170C
2. Beat egg yolks and sugar for around 4 mins. Stir in milk tea, Add 3- 4 tsp ea leaves. Soft in cake flour and baking powder. Lightly combine together. Stir in 1/3 oil at a time, Combine well. Set aside the batter.
3. Whisk the egg whites with cream of tartar at high speed, add sugar gradually till achieve stiff peaks.
4. Mixture 1/3 of the egg whites with the batter till evenly. Pour the batter mixture back to the egg white till evenly.
5. Grease the cake tin. Bake in the over at 170C for 20 min then turn down to 160C for another 20 min.
6. Test the cake with a skewer before removing from the oven. Invert it to cool if u are using the chiffon cake mold.
Afternote:
I didnt use the Earl Grey tea bag, I got a bottle of ready earl grey powder that I mixed two teaspoons of the earl grey powder in my batter. This is a very good chiffon cake recipe and I am also using the baking with the fan mode to bake my cake. The cake rise well and it doesnt collapse after it cool down.
Ingredient
Pig trotter – 1 pcs
Ginger – 6 to 8 big slices
Garlic – 8 to 10 cloves with skin on
Sugar – 1 Tbsp
Cooking Wine (Hua Diao) – ½ cup
Light Soya Sauce – ¾ cup
Water
Method
1Wash the pig trotter, blanch the pig trotter in
the boiling water to remove the cloudy residue.
2Wash the pig trotter in tap water and remove any
hairy substance found on the skin.
In a stew pot, add soya sauce, garlic, ginger,
sugar and then the pig trotter.
4Add in cooking wine, water enough to cover up
the trotter.
5 Stew the pig trotter for about 2 hr or till it
turn soft.
Afternote: As only soya sauce is the only seasoning in this
dish, it will be advisable to get a bottle of good soya sauce. Recommended soya
sauce Feng He soya Sauce.
Thai
Seafood Sauce
10 fresh chillies – birdeyes red and green
Coriander
Garlic – 5 cloves
Palm sugar – 3 tbsp
Lime juice – ½ cup
Oyster sauce – 1 tbsp
Fish sauce – 2 tbsp
Salt – ¾ tsp
Method:
1) Chop the chillies, coriander and garlic till fine, mixed them together with the rest of the seasoning and get you food ready to dip in.
Afternote: I made this sauce to bring to Skyler birthday BBQ party and it was a big hit with all my guests. It was no surprised that it was so addictive that even my younger guests love it. They all love it with their grilled squid and some even said it went well with all the BBQ food.
I wouldnt be posting any recipe for this dish but I will post a link instead, since it was not my self created dish.
A mixture of 2 flours. The recipe calling for 180ml of water but I used more than that.
Boiling water and cook a 40g dough as mentioned in the recipe. Rub it into the raw flour dough but be careful because it can be hot!
Divide the dough into 6 portions.
Roll into 6 strips and they are ready for a suana.
This is the ready rice cake that is ready to go into the freezer. I took a bite before storing. It still have a raw rice flour taste. I wonder why?? I will keep this to cook with meat and prawn during CNY.
Ingredient
1 yun cheong (liver chinese sausage)
2 tbsp of dried silver fish
2 tbsp of sakura tiny shrimp
2 bowls of over-night cooked rice
1 big onion - diced
1 big egg - beaten
Method
- Diced the Chinese liver sausage and onion.
- Heat up the wok, pan fried the silver fish and sakura shrimp with a 1 tsp of oil. Dish up when it is a little brown.
- Using the same wok, stir fry the sausage and the onion together. There is no need to add oil as the heat will bring out the oil from the sausage.
- Add in the beaten egg and make it scramble.
- Add in the cooked rice and loosen the rice.
- Add in the silver fish and shrimp we have prepared earlier.
- Mixed everything well and served.
Afternote:
if you realised there is no seasoning, because the sausage, silver fish and the shrimps are actually salted, there isnt a need to add in anymore salt or soya sauce. However, if you wanna add more rice, do taste before and soya sauce may need to add a little to it.
This is my 1st time cooking this fried rice, I love the taste of the yun cheong (liver sausage), you can try using the normal lup cheong for this dishes too.
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