Ingredients:
1 beancurd
1/2 piece onion
2 tomatoes
8 white mushrooms
3 eggs
1 tbsp mashed parsley
Seasoning
1/2 tsp salt
a dash each of pepper powder and sesame oil
1 tsp potato starch
2 tbsp water
Method
1. Rinse the beancurd and white mushrooms under the tap, pat dry, cut up into pellets
2. Peel the onion; peel and seed the tomatoes, cut them up into pellets
3. Whisk the eggs, mix well with the marinade, fry into a pancake
4. Heating 1 tbsp of oil, saute the onion, add white mushrooms, beancurd and tomatoes, stir-fry well, add 1/4 tsp each of salt and sugar, mix well, scoop the mixture out onto the pancake, fold the pancake to form a croissant, sprinkle with a little potato starch, fry over low heat till harden, sow in mashed parsley to serve.
Gist
In frying the pancake, don't add too much oil. The amount is enough as long as the wok is evenly greased. Make sure that the wok is thoroughly cleaned and pre-heated before adding oil.
Thursday, 30 October 2014
Wednesday, 29 October 2014
豆腐蚝饼 Beancurd and Oyster Pancake
Ingredients:
1 cake beancurd
240g small oysters
4 eggs
1 tbsp each of coriander and diced welsh onion
Marinade:
1 tbsp ginger juice
1/2 tsp salt
a dash of pepper powder
Seasonings:
1/2 tsp salt
a dash each of pepper powder and sesame oil
1 tsp potato starch
2 tbsp water
Method:
1. Clean and dice the beancurd
2. Rub the oysters with 1 tbsp of potato starch, rinse under the tap, pat dry, mix well with the marinade.
3. Whisk the eggs, add seasonings, coriander and diced welsh onions, mix well.
4. Heating 4 bsp of oil, fry the oysters till both sides turn light brown, dump in the diced beancurd, fry till beancurd is done, pour in the egg juice, fry into golden pancakes to serve.
Gist
Before frying the pancakes, add a little potato starch to the egg juice so that they will not break up easily in frying.
1 cake beancurd
240g small oysters
4 eggs
1 tbsp each of coriander and diced welsh onion
Marinade:
1 tbsp ginger juice
1/2 tsp salt
a dash of pepper powder
Seasonings:
1/2 tsp salt
a dash each of pepper powder and sesame oil
1 tsp potato starch
2 tbsp water
Method:
1. Clean and dice the beancurd
2. Rub the oysters with 1 tbsp of potato starch, rinse under the tap, pat dry, mix well with the marinade.
3. Whisk the eggs, add seasonings, coriander and diced welsh onions, mix well.
4. Heating 4 bsp of oil, fry the oysters till both sides turn light brown, dump in the diced beancurd, fry till beancurd is done, pour in the egg juice, fry into golden pancakes to serve.
Gist
Before frying the pancakes, add a little potato starch to the egg juice so that they will not break up easily in frying.
虾米芝麻拌豆腐 Beancurd with Dried Shrimps & Sesame
Ingredients
2 cakes beancurd
40g dried shrimps
1 tbsp each of coriander and diced welsh onion
2 tbsp white sesame
1 tsp mashed garlic
Seasonings:
2 tbsp boiling oil
2 tbsp light soy sauce
1/2 tsp sesame oil
a dash of pepper powder
Method:
1. Strain water off the beancurd, steam for 10mi, take out and remove the excess water, set aside
2. Clean and drain the dried shrimps; stir fry the white sesame in a dry wok till liht brown, scoop out.
3. Heating 1 tbsp of oil, saute the mashed garlic with dried shrimps, spoon onto the beancurd, top with coriander and diced welsh onion, first sprinkle with the boiling oil from the seasonings, then sprinkle with the well mixed ingredients.
Gist:
Coriander and diced welsh onion will give out fragrance only after being sprinkled with boiling oil. Only those dry, bright and unbroken dried shrimps without foul smell will taste good.
2 cakes beancurd
40g dried shrimps
1 tbsp each of coriander and diced welsh onion
2 tbsp white sesame
1 tsp mashed garlic
Seasonings:
2 tbsp boiling oil
2 tbsp light soy sauce
1/2 tsp sesame oil
a dash of pepper powder
Method:
1. Strain water off the beancurd, steam for 10mi, take out and remove the excess water, set aside
2. Clean and drain the dried shrimps; stir fry the white sesame in a dry wok till liht brown, scoop out.
3. Heating 1 tbsp of oil, saute the mashed garlic with dried shrimps, spoon onto the beancurd, top with coriander and diced welsh onion, first sprinkle with the boiling oil from the seasonings, then sprinkle with the well mixed ingredients.
Gist:
Coriander and diced welsh onion will give out fragrance only after being sprinkled with boiling oil. Only those dry, bright and unbroken dried shrimps without foul smell will taste good.
豆腐釀青椒Stuffed Green Peppers
Ingredients:
1 beancurd
6 green peppers
2 dried black mushrooms
1 tablespoon each of dried shrimps and diced welsh onion
1/2 teaspoon mashed garlic
Marinade:
1 teaspoon potato starch
1/3 teaspoon salt
1/4 teaspoon sugar
1 egg white
a dash each of sesame oil and pepper powder
Cornstarch Solution:
1 tsp light soy sauce
1/4 tsp each of salt and sugar
1/2 tsp potato starch
1/4 cup chicken broth
Method:
1. Strain water off the beancurd, chop up fine; macerate, stalk and dice the dried black mushrooms; soak the dried shrimps in warm water for 10 min, cut up fine.
2. Place the beancurd, black mushrooms and dried shrimps in a big bowl, mix well with the marinade, add diced welsh onion and mix well to form a stuffing.
3. Clean, half, stalk and seed the green peppers, coat their inner surface with potato starch, apply with the stuffing, arrange in a plate, steam above water for 12 min.
4. Heating 1 tbsp of oil, saute the mashed garlic, stir in the cornstarch solution and bring to the boil, pour it onto the stuffed peppers to serve.
Gist:
You may as well place the stuffed peppers in a microwave oven and bake at strong heat for 4 min, or place in an oven and bake at medium heat for 25 min.
1 beancurd
6 green peppers
2 dried black mushrooms
1 tablespoon each of dried shrimps and diced welsh onion
1/2 teaspoon mashed garlic
Marinade:
1 teaspoon potato starch
1/3 teaspoon salt
1/4 teaspoon sugar
1 egg white
a dash each of sesame oil and pepper powder
Cornstarch Solution:
1 tsp light soy sauce
1/4 tsp each of salt and sugar
1/2 tsp potato starch
1/4 cup chicken broth
Method:
1. Strain water off the beancurd, chop up fine; macerate, stalk and dice the dried black mushrooms; soak the dried shrimps in warm water for 10 min, cut up fine.
2. Place the beancurd, black mushrooms and dried shrimps in a big bowl, mix well with the marinade, add diced welsh onion and mix well to form a stuffing.
3. Clean, half, stalk and seed the green peppers, coat their inner surface with potato starch, apply with the stuffing, arrange in a plate, steam above water for 12 min.
4. Heating 1 tbsp of oil, saute the mashed garlic, stir in the cornstarch solution and bring to the boil, pour it onto the stuffed peppers to serve.
Gist:
You may as well place the stuffed peppers in a microwave oven and bake at strong heat for 4 min, or place in an oven and bake at medium heat for 25 min.
银牙紫菜炒银鱼 Silverfish with Bean Sprouts & Lavar
Ingredients:
160g mung bean sprouts 银牙
1 square sheet of laver （seaweed）方形紫菜
80g Japanese Silverfish 日本银鱼
1 slice ginger 姜
some carrot shreds 萝卜丝
Cornstarch Solution:
1/2 teaspoon salt 盐
1/4 teaspoon sugar 糖
1 tablespoon water 水
Method:
1. Clean the mung bean sprouts, blanch in boiling water, scoop out immediately, drain.
2. Scissor the laver into shreds, deep-fry in boiling oil till golden brown.
3. Clean the silverfish briefly, deep-fry in boiling oil over low heat till golden brown, strain oil off.
4. Heating 1 tablespoon of oil, saute the ginger, remove, and the bean sprouts, cornstarch solution and silverfish, stir fry well and quickly transfer to a plate, sow in deep-fried laver and coriander to serve.
Gist:
Japanese silverfish are available in big supermarket. You may take small silverfish instead.
160g mung bean sprouts 银牙
1 square sheet of laver （seaweed）方形紫菜
80g Japanese Silverfish 日本银鱼
1 slice ginger 姜
some carrot shreds 萝卜丝
Cornstarch Solution:
1/2 teaspoon salt 盐
1/4 teaspoon sugar 糖
1 tablespoon water 水
Method:
1. Clean the mung bean sprouts, blanch in boiling water, scoop out immediately, drain.
2. Scissor the laver into shreds, deep-fry in boiling oil till golden brown.
3. Clean the silverfish briefly, deep-fry in boiling oil over low heat till golden brown, strain oil off.
4. Heating 1 tablespoon of oil, saute the ginger, remove, and the bean sprouts, cornstarch solution and silverfish, stir fry well and quickly transfer to a plate, sow in deep-fried laver and coriander to serve.
Gist:
Japanese silverfish are available in big supermarket. You may take small silverfish instead.
Tuesday, 28 October 2014
南瓜香肠面包 Pumpkin Sausage Bun - O
Kids had been asking me to buy Sausage bun these few days but I refused. I told them I'll make for them. Looking at the whole pumpkin lying on the kitchen floor, I decided to make them Pumpkin Sausage Bun. After cut open the pumpkin, I'm going to have another round of headache of how to finish use it all.
Ingredients:
60g Sugar
180gm Pumpkin Puree
2 tsp Yeast
300gm Bread Flour (I don't have it now, so I used plain flour)
1 tsp Double Acting Baking Powder
20gm butter
Chicken Frank 1 pack.
Methods:
1. Sausage (Chicken Frank) defrost and cut all 10 pieces into half. So total 20 pieces. Dry them if wet.
2. Combine Sugar, Puree and Yeast
3. Combine flour, baking powder and butter.
4. All mixed well. I use dough mixing bag, so my table, hands and bowl are clean :)
5. Knead until smooth and no longer sticky. Let the dough proof until double size (approximately 1 hour).
6. Punch down the dough and divide it into 20 portions.
7. Roll each dough into long slim strips and wrap the sausage with it. (I find this the easiest way to wrap sausage nicely. This method cannot fail)
My girl enjoy doing it with me so much!
8. after done, leave it to proof for another 45min before steam it. Steam for about 8-10min in high heat.
Friday, 24 October 2014
珊瑚藻食谱
什么是珊瑚藻（海燕窝）
珊瑚藻( Kappaphycus ) ，又名钙化藻，属红藻植物门，珊瑚藻科，又称为耳突麒麟菜。它们的叶状体坚硬，原因是细胞壁中含有石灰。一般都呈粉红色，有些呈红色、紫色、黄色、蓝色、白色或灰绿色。珊瑚藻分布在世界各地的海洋，覆盖著接近100%的岩石下层。珊瑚藻含丰富的水溶性膳食纤维和胶原质 以及全方位珍贵的微量元素：钙、铁、镁、钾。等，尤其是钙质，是属于水溶性钙质，容易被人体吸收，而且含量特别多。且因其属红藻，较绿藻及褐藻含有更多的高度不饱和脂肪酸，尤其多为EPA与DHA,可预防血管阻塞、降低血压及胆固醇含量。
珊瑚藻的膠原蛋白比燕窩多10倍。珊瑚藻含有豐富的鐵質，是豬肝的400倍；鈣質比小魚乾多37倍、是大骨的600倍。膠原蛋白是魚翅燕窩的10倍。可消除皺紋黑斑，排毒效果明顯；女性補血養顏美容非常有效。膠原蛋白也是連接細胞與細胞間，支撐身體各組織的粘接劑；適當的補充膠原蛋白也可補充關節之間的軟骨部位，強化筋骨及韌帶，改善關節疼痛及腰酸背痛等毛病
More reading：
http://baike.baidu.com/view/266191.htm
我们家超级喜欢凉拌珊瑚藻，配饭，配粥，还是就这么空腹吃都是无比的开胃。
材料：
珊瑚藻 （清洗，浸泡，沥干水分，用手指把它截断不用刀）
白芝麻
酱清
糖
大人的食谱加： 蒜头（切丁），小辣椒（剁小），白醋。
小孩吃的放：姜 （拍扁），Raspberry Wine Vinegar (白醋也行啦！只为了要让她们吃得更健康，我放这山梅／木梅／覆盆子 醋）
做法：全部材料搅拌均匀就可以了。
珊瑚藻( Kappaphycus ) ，又名钙化藻，属红藻植物门，珊瑚藻科，又称为耳突麒麟菜。它们的叶状体坚硬，原因是细胞壁中含有石灰。一般都呈粉红色，有些呈红色、紫色、黄色、蓝色、白色或灰绿色。珊瑚藻分布在世界各地的海洋，覆盖著接近100%的岩石下层。珊瑚藻含丰富的水溶性膳食纤维和胶原质 以及全方位珍贵的微量元素：钙、铁、镁、钾。等，尤其是钙质，是属于水溶性钙质，容易被人体吸收，而且含量特别多。且因其属红藻，较绿藻及褐藻含有更多的高度不饱和脂肪酸，尤其多为EPA与DHA,可预防血管阻塞、降低血压及胆固醇含量。
珊瑚藻的膠原蛋白比燕窩多10倍。珊瑚藻含有豐富的鐵質，是豬肝的400倍；鈣質比小魚乾多37倍、是大骨的600倍。膠原蛋白是魚翅燕窩的10倍。可消除皺紋黑斑，排毒效果明顯；女性補血養顏美容非常有效。膠原蛋白也是連接細胞與細胞間，支撐身體各組織的粘接劑；適當的補充膠原蛋白也可補充關節之間的軟骨部位，強化筋骨及韌帶，改善關節疼痛及腰酸背痛等毛病
More reading：
http://baike.baidu.com/view/266191.htm
我们家超级喜欢凉拌珊瑚藻，配饭，配粥，还是就这么空腹吃都是无比的开胃。
材料：
珊瑚藻 （清洗，浸泡，沥干水分，用手指把它截断不用刀）
白芝麻
酱清
糖
大人的食谱加： 蒜头（切丁），小辣椒（剁小），白醋。
小孩吃的放：姜 （拍扁），Raspberry Wine Vinegar (白醋也行啦！只为了要让她们吃得更健康，我放这山梅／木梅／覆盆子 醋）
做法：全部材料搅拌均匀就可以了。
Wednesday, 22 October 2014
Self made Pumpkin Pudding
The whole pumpkin weighted 1.7kg. I had used 1kg for Pumpkin cake.. next, what should I do with the 600++gm? Thinking of making Pumpkin bread, but this morning after breakfast we already bought a lot of bread home. Gosh! total of 13 pieces (after counting), now still have 10 pieces left. Plus the pumpkin cake that I just made. How to finish? After mush consideration, I had decided to make Pumpkin pudding instead, which we can store for tea time.
Here is my pumpkin pudding. You must be wondering why different colour, right? Tell u later.. :)
Ingredients
600gm Pumpkin
6 nos Egg
80gm Sugar
1can Evaporate milk (it's less then 400ml), I add a bit of water to make it 450ml
1tsp Vanilla Essence
Caramel topping (Optional)
1 cup of sugar
Sightly more then 3/4 cup of Hot Water
*The proportion is 100gm of sugar to 80ml of water
Methods:
1. Cut the pumpkin into cubes and steam. Smash it (I didn't blend).
2. Stir in the sugar with egg. Don't need to beat too much because you are not baking cake. The purpose of mixing the sugar into the egg is to prevent the egg being cooked by the boiling milk later. So, make sure you mix them well.
3. Bring 450ml milk to boil (not really need to boil, once you see some bubbles from the side can already). This step is basically sterilising the milk.
4. Pour the milk into the egg mixture slowly... as the egg had been mixed well with egg the egg inside won't cook. However, you need to be careful, if you boiled the milk too much, you may want to make it cool down a little before adding it on because you won't want to cook the egg now :)
5. Add in the pumpkin puree. Stir really well..
6. Preheat Oven 180 degree celcius and bake for 30min. Since my oven cannot fit in all the pudding, I steam the left over cups. This is the reason why there are 2 different colour of pudding in the picture above. The Steam one have lighter colour while the baked one are in dark orange surface.
Methods for cooking syrup
1. Pour the sugar into a small pot under medium fire. Stir till the sugar were melted, it will turn brown.
2. Add in Hot Water. Must be really careful while adding in the hot water because the melted sugar is very sticky and hot. Gradually add in the water, stir until the water is incorporated.
Top the pudding with the caramel while serve. It's really delicious. Yummy!
Here is my pumpkin pudding. You must be wondering why different colour, right? Tell u later.. :)
Ingredients
600gm Pumpkin
6 nos Egg
80gm Sugar
1can Evaporate milk (it's less then 400ml), I add a bit of water to make it 450ml
1tsp Vanilla Essence
Caramel topping (Optional)
1 cup of sugar
Sightly more then 3/4 cup of Hot Water
*The proportion is 100gm of sugar to 80ml of water
Methods:
1. Cut the pumpkin into cubes and steam. Smash it (I didn't blend).
2. Stir in the sugar with egg. Don't need to beat too much because you are not baking cake. The purpose of mixing the sugar into the egg is to prevent the egg being cooked by the boiling milk later. So, make sure you mix them well.
3. Bring 450ml milk to boil (not really need to boil, once you see some bubbles from the side can already). This step is basically sterilising the milk.
4. Pour the milk into the egg mixture slowly... as the egg had been mixed well with egg the egg inside won't cook. However, you need to be careful, if you boiled the milk too much, you may want to make it cool down a little before adding it on because you won't want to cook the egg now :)
5. Add in the pumpkin puree. Stir really well..
6. Preheat Oven 180 degree celcius and bake for 30min. Since my oven cannot fit in all the pudding, I steam the left over cups. This is the reason why there are 2 different colour of pudding in the picture above. The Steam one have lighter colour while the baked one are in dark orange surface.
Methods for cooking syrup
1. Pour the sugar into a small pot under medium fire. Stir till the sugar were melted, it will turn brown.
2. Add in Hot Water. Must be really careful while adding in the hot water because the melted sugar is very sticky and hot. Gradually add in the water, stir until the water is incorporated.
Top the pudding with the caramel while serve. It's really delicious. Yummy!
Homemade Pumpkin Cake Recipe
Have 2 large pumpkin at home for a few days already. It's time to do something about it. So, I decided to made Pumpkin cake for our breakfast tomorrow since my husband likes it.
1kg Pumpkin
300gm Rice Flour
150gm Corn Flour
One handful of Dried Shitake Mushroom (or more)
100gm Dried shrimp
1 piece Chicken fillet (Breast meat)
4 Cups Water
2 Tbsp Garlic (minced, for frying)
One Big Onion (minced)
Cooking oil
Seasoning:
White pepper, Salt, Light sauce
*** don't put sugar because pumpkin already sweet
For Garnishing, if you like (I didn't put)
Spring Onion, Fried Shallots and Chillies
Methods:
1. Cut the pumpkin into cubes, and steam till soft.
2. Mix the Rice flour and Corn Flour with 4 cups of water.
3. Soak dried shrimp and dried Shitake Mushroom with water. Drain out the water, cut the shrimp small and the Shitake mushroom cut strips, set aside. Cut the Chicken Fillet into strips and then dice it.
3. Heat oil and fry dried shrimp into a little yellowish, then add the minced Garlic and onion. Continue to stir fry and add the Chicken breast meat.
4. Add in the cooked pumpkin. I did not smash it nor blend it because I prefer my pumpkin cake with with a little pumpkin chunk inside. In fact, after much frying and stirring, all pumpkin chunk cannot be found anymore :(
5. Add on the seasoning, salt, pepper, light sauce or any other seasoning you want to add on. I add the Hao Chi seasoning just to make it taste better...
6. The ingredients should be a little big more salty then usual because after add on the flour mixture, the taste will be diluted a lot.
7. Add in the flour mixture and continue to stir. The mixture will be thicken under the flame.. Must continue to stir and make sure that all the ingredients are well mixed.
8. Scope the mixture into cups or tray. Then steam for 25min. If your mixture are not too cook, then you may need to steam for a little longer.
Ready to serve.
Tuesday, 21 October 2014
自制蜜汁叉烧包
前天第一次做了叉烧包，分量太少一下子就吃完了。由于全部都用低筋面粉，感觉比较干，口感差了些。今天应孩子的要求，改一改食谱从做一次。上一次去家楼下烧腊档买了新币五块钱的叉烧，才买到了160克的叉烧。今天也买五块，却买到了210克。
預備食材
低筋麵粉 300克 （我用200克的自发面粉，加100克的低筋面粉）
發粉/泡打粉 10克 （用自发份的话，就不用加发粉了）
糖 80克
酵母 10克
水 120ml
菜油 2.5tbsp
餡料
叉燒 200克
蠔油 4湯匙
糖 1湯匙
水 5湯匙
太白粉/粟粉 1tbsp
洋蔥 2個
餡料做法：將洋蔥及叉燒切粒。熱鍋下油，下洋蔥炒至軟身，再加叉燒，蠔油，糖。水及太白粉拌勻均匀加进去，煮至收汁即可，待涼備用（請自行試味）
麵糰做法：
＊＊＊我太喜欢这合面袋了。在淘宝网买的。
4. 將餡料放在中央，再用打摺的方法將包子收口。將包子放在方形烘焙紙上。
5. 不用待发，也不用先煮水。就是弄完全部的包子，才准备蒸笼。那包子就有大约5分钟缓一下。用大火蒸包子8分鐘即成！
預備食材
低筋麵粉 300克 （我用200克的自发面粉，加100克的低筋面粉）
發粉/泡打粉 10克 （用自发份的话，就不用加发粉了）
糖 80克
酵母 10克
水 120ml
菜油 2.5tbsp
餡料
叉燒 200克
蠔油 4湯匙
糖 1湯匙
水 5湯匙
太白粉/粟粉 1tbsp
洋蔥 2個
餡料做法：將洋蔥及叉燒切粒。熱鍋下油，下洋蔥炒至軟身，再加叉燒，蠔油，糖。水及太白粉拌勻均匀加进去，煮至收汁即可，待涼備用（請自行試味）
麵糰做法：
1. 酵母加进水里，加点糖拌均。待5-10分钟。
2. 另一個碗將所有麵糰材料拌勻，最後加入酵母，搓成麵糰。用保鮮紙封口，待發一酵1小时（麵糰會發大一倍）
我用合面袋。把面粉，发粉，糖，水，油等全部倒进去揉就行了。然后就让它呆在袋里发酵到双倍大。
＊＊＊我太喜欢这合面袋了。在淘宝网买的。
好处是，我的桌子干干净净，没有一点面粉的痕迹。也不用洗盆子，手心手指也干干净净。
我家佣人手心太会出汗，面团从来都不敢让她碰。有了这个合面袋，懒惰的时候，硬的面团，或是太大的分量等都可以让她帮忙了。
3. 拿出面团再搓一下，将面团称一下重525克。大概算了一下，我把它们分成27克 （本来想做30克一份的），共19份。擀成圓形薄片，中間要厚一點，周邊要薄。
4. 將餡料放在中央，再用打摺的方法將包子收口。將包子放在方形烘焙紙上。
5. 不用待发，也不用先煮水。就是弄完全部的包子，才准备蒸笼。那包子就有大约5分钟缓一下。用大火蒸包子8分鐘即成！
Sunday, 19 October 2014
白糖糕
材料：
粘米粉 140g
细糖80g
水300ml （分成2份：150ml+150ml）
班兰叶，3片打结
盐 1/4茶匙
即溶酵母 1/2茶匙
水 1 茶匙
玉米油/普通油 1/4茶匙
做法：
1）将粘米粉加入150ml的水拌匀。加入酵母。搅拌均匀。
2）将3片班兰叶加些水搅汁，然后量成150ml. 加入糖和盐，搅拌到糖融化。
3）将糖水倒入粘米粉浆里混合均匀。
4）盖上湿布，发酵一个半小时至2小时，直到表面出现细小的气泡。
5）模具涂上油，然后将发酵后的粉浆倒入模具，放入已煮滚水的蒸炉内蒸25分钟。
6）白糖糕就做好了。
Note： 你也可以先不要加酵母。步奏2）另150ml的水加入糖，盐和班兰叶一起煮溶，然后取出班兰叶。3）将糖水倒入粘米粉浆里混合均匀待凉。等混合物凉了才加酵母。然后，待发酵。
***不加班兰叶也行的。
Friday, 17 October 2014
Onion Rings
Yesterday, I bought a 4kg bag of Onions from Giants. So I made Onion Rings for kids since this is one of their favourite snacks. I'm very happy to see that they finished them all. Today they demand for it again when they see that there are still so many onions lying around the kitchen.
Talked about Onion Rings, it's all about the batter that makes the different.
My recipe for the batter yesterday are as follow:
2 cups of plain flour
2 eggs
150ml fresh milk
1 tsp salt
1 tbsp oil
1 tbsp sugar
1 tsp baking power
Garlic Powder (Optional)
4 Onions
Today, I customised the recipe because I planned to made Onion Rings from 2 Onions only (It's a lot already)
Plain flour 3/4 cup
Evaporate milk 2 tbsp + plain water (total 3/4 cup)
1 egg
Salt to taste
Meat Curry Powder 2 tsp
Spaghetti Bolognese blend 1 tbsp
1. Cut onions into rings and separate them. (The small middle ones I used to cook thick soup later)
2. Beat the egg slightly and add all other ingredients in. That includes flour, milk, salt, curry powder and Spaghetti Bolognese blend.
3. Heat oil for deep frying. Dip Onion Rings into the batter, drip off the remaining batter on the ring and deep fry.
Remarks: Kids say, the 2nd recipe is so much tastier.
Thursday, 16 October 2014
Mushroom Thick Soup
These few days, Giants Supermarket downstair have great offer for Onions (4kg) and Potatoes (3kg). 2 bags for only SGD4.50. So, I carry back a bag of Onion and a bag of Potato. It's really cheap, and fresh.. so now is the question of how I can clear them all. Yesterday, I had made Onion rings for kids. They love it so much! Later, I'll post my recipe for Onion Ring.
Here is my recipe for the Thick Mushroom Soup I cooked this morning for my kids.
Ingredients:
Bottom Mushroom 200g (Fresh one bought from the supermarket)
Potatoes 5 pieces (around 450g)
Red Big Onion 2 pieces (around 200g+)
Chicken fillet (breast meat) 2 strips
Corn flour 1tbsp (to marinate the chicken fillet)
Chicken stocks 1Ltr (I use 1Ltr water with the Chicken Cube/Beef Cube)
Rice Flour 2 tbsp (add a little water and stir)
Cooking oil 2tbsp
Seasoning:
McCormick Basil Leaves
McCormick Garlic Powder
Salt
Methods:
1. Prepare the ingredients. Slice the chicken fillet (not too small because later you have to take it out before blend) and marinate it with a tablespoon of corn flour. Set aside for 10min.
2. Cut potatoes to cubes, slice the buttom mushroom, chop and minced the onion (don't need too small).
3. Heat up 2 tbsp of oil and stir fry the chicken breast meat till fragrance, add in onion and fry till little brown. Then add Garlic Powder.
4. Pour in sliced Mushroom and Potatoes cube and continue to stir fry for 2min. Add water or Chicken stock. Bring it to boil and turn the fire slow and simmer for 20min.
5. Add seasoning, Chicken cube (if you use plain water like me). Add Basil leaves, salt etc..
6. Add in the mixture of the rice flour and stir.
7. Dig out all the sliced Chicken breast meat, cut cube and set aside.
8. Blend the remaining ingredients in the blender or if you have hand mixer, it will be great. Pour the end product into a pot and bring to boil. Add back the cooked and cut breast meat. Ready to serve.
9. When serve, sprinkle some Basil leaves on top will bring up the fragrance and add on to the taste.
***Note: Do not blend the chicken breast meat together with other ingredients. It will make the texture of the soup become very rough and dry.
***Potatoes were used to thicken the soup. However, after blend the texture will be still a little rough. That's why i add rice flour to smoothen it.
Here is my recipe for the Thick Mushroom Soup I cooked this morning for my kids.
Ingredients:
Bottom Mushroom 200g (Fresh one bought from the supermarket)
Potatoes 5 pieces (around 450g)
Red Big Onion 2 pieces (around 200g+)
Chicken fillet (breast meat) 2 strips
Corn flour 1tbsp (to marinate the chicken fillet)
Chicken stocks 1Ltr (I use 1Ltr water with the Chicken Cube/Beef Cube)
Rice Flour 2 tbsp (add a little water and stir)
Cooking oil 2tbsp
Seasoning:
McCormick Basil Leaves
McCormick Garlic Powder
Salt
Methods:
1. Prepare the ingredients. Slice the chicken fillet (not too small because later you have to take it out before blend) and marinate it with a tablespoon of corn flour. Set aside for 10min.
2. Cut potatoes to cubes, slice the buttom mushroom, chop and minced the onion (don't need too small).
3. Heat up 2 tbsp of oil and stir fry the chicken breast meat till fragrance, add in onion and fry till little brown. Then add Garlic Powder.
4. Pour in sliced Mushroom and Potatoes cube and continue to stir fry for 2min. Add water or Chicken stock. Bring it to boil and turn the fire slow and simmer for 20min.
6. Add in the mixture of the rice flour and stir.
8. Blend the remaining ingredients in the blender or if you have hand mixer, it will be great. Pour the end product into a pot and bring to boil. Add back the cooked and cut breast meat. Ready to serve.
9. When serve, sprinkle some Basil leaves on top will bring up the fragrance and add on to the taste.
***Note: Do not blend the chicken breast meat together with other ingredients. It will make the texture of the soup become very rough and dry.
***Potatoes were used to thicken the soup. However, after blend the texture will be still a little rough. That's why i add rice flour to smoothen it.
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