Ingredients
1.5kg of pork (70% meat and 30% fat), ask for 不见天 meat as it contain more fats there.
350g of prawns - shelled and diced it.
1 carrot - diced
1 onion - diced
10 water chestnut - diced or pound
Yam - diced n fried
Spring onion - chopped finely
3 eggs
3 Tbsp corn flour
Beancurd skin
Egg yolk / egg white of sealing
Seasoning
5 tbsp of soya sauce
2 tbsp of oyster sauce
3 tbsp of sugar
3 tbsp of cooking wine
3 tsp of five spice powder
4 TSP of pepper
2 tbsp of sesame oil
Method
1. Heat a pot of oil, using medium heat to fry the yam till it is crispy but not brown. Set aside for later use.
2. Mix the pork and prawn, together with the seasoning.
3. Add in carrot, onion, water chestnut, yam, spring onion, eggs and cornflour. Mixed well.
4. Let it marinate for 2 hours.
5. The beancurd skin comes in a big sheet so cut it up to the appropriate size for wrapping.
6. Wrapped the meat in the beancurd skin.
7. Prepare a steamer and steam the meat roll for 10 min. Take out and cool.
8. Once cool, you can either deep fried it or store it in freezer for later use.
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.
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