Friday, May 30, 2008
150g plain flour
30g custard powder
1tsp baking powder
1tbsp corn flour
½ tsp salt
¼ tsp pepper
1 medium sweet potatotes peel and shredded
1 egg plant cut into pieces
5 ladyfinger, remove stem and cut into 2 pieces
1 small capcicum, shredded
1. Put all ingredients of batter(except oil) into a mixing bowl and mix well. Add in oil and stir until well combined.
2. Coat ingredients with batter and deep-fry in hot oil until golden brown cooked. Dish and drain.
3. Arrange tempura onto a serving plate, serve with your own flavour sauce.
Tuesday, May 27, 2008
125g(4oz) plain flour
pinch of salt
1 egg, lightly beaten
vegetable oil or butter for greasing the pan
1. To make the pancakes, put the flour and salt into a bowl and mke a well in the centre. Pour the the egg and a little of the milk into the well. Whisk the liquid, gradually incorporating the flour to make a smooth paste. Whisk in the remaining milk, then pour the batter into a jug. Allow to rest, if liked.
2. Dip a paper towel with oil and grease the frying pan, heat the pan until it starts to smoke. Pour a ladle of batter into pan, tilting the pan until the base is coated in a thin layer. Cook the pancake for 1-2 min until the underside is turning golden.
3. Flip the pancake with a palette knife and cook for a further 30-45 seconds until it is golden on the second side. Slide the pancake out of the pan and make the remaining pancakes, oiling the pan as necessary. Set the pan cake aside.
Monday, May 26, 2008
2 ½ cups (310g/10oz) self-raising flour
1/3 cup (40g/ ½ oz) cocoa powder
½ tsp bicarbonate of soda
2/3 cup(180g/6oz) caster sugar
1 ½ cups (375ml/12fl oz) buttermilk
150g (5oz) unsalted butter, melted and cooled
85g each of white chocolate chips and semi sweet chocolate chips
1. Preheat the oven to moderately hot 200°C (400°F/Gas6). Lightly grease regular muffin tray. Sift the flour, cocoa powder and bicarbonate of soda into a bowl and add the sugar. Make a well in the centre.
2. In another bowl, whisk the buttermilk and eggs together and pour into the well. Add the butter, chocolate chips and fold gently with a metal spoon until just combined. Do not overmix-the mixture should still be lumpy.
3. Fill each hole about thee-quarter full. Bake for 20-25minutes, or until the muffins are risen and come away from the sides of the tin. Allow to cool for a couple of minutes, then transfer to a wire rack. Serve warm or at room temperature.
Wednesday, May 21, 2008
1 can of tuna
2 tomatoes - diced
200g cucumber - diced
Dash of salt and ground black pepper
Juice from half lemon
some chopped parsley
- In a big bowl, add in the tuna, cucumber, tomato. Add in olive oil (I use sesame oil thats available at home), salt, pepper, lemon juice, then add in chopped parsley(I use dried parsley which is available at home), toss the content in the bowl and serve with toasted baguette.
500g sea prawns, trimmed and slit on the back
1 tbsp sesame oil
2 tbsp shredded ginger
3 tbsp shaoxing wine (original recipe uses 4tbsp yellow wine and 2tbsp shaoxing wine)
½ tsp salt
1 tsp sugar
½ tbsp light soya sauce
½ tsp corn flour
1. Heat up a dry wok, pan fry sea prawns until both sides are golden brown. Add in sesame oil, shredded ginger and stir fry until aromatic.
2. Add in seasoning, stir fry at high heat until well mixed and dried. Dish up and serve.
Thursday, May 8, 2008
10pcs filo pastry (thawed)
80g butter (melted)
8 green apples (peeled, seeded, cubed)
180g caster sugar
½ tsp salt
2 tbsp cornstarch
1 ¼ tsp cinnamon powder
60g butter (melted)
1. To make filling, combine all ingredients. Put onto baking tray lined with aluminium foil. Bake in oven at 220°C for 15 min. Leave to cool.
2. Brush some melted butter on 1 sheet of filo pastry. Continue layering with another sheet of filo pastry until finished.
3. Spoon baked apples along 1 long side of filo rectangle of edge. From apple side, roll up like swiss roll.
4. Place on baking tray, seam side down. Bake in preheated oven at 190°C for 30min.
Wednesday, May 7, 2008
250g softened unsalted butter
160g caster sugar
¼ tsp salt
1 egg yolk
120g plain flour
20g cocoa powder
¼ tsp double action baking powder
250g softened cream cheese
1tsp lemon juice
1. Beat ingredients A until creamy. Add in eggs one at a time and mix well. Slowly fold in C.
2. Line a 8”/20cm square tin with greaseproof paper. Spoon cocoa batter and cheese batter alternatively onto tin and swirl through with a small knife for marble effect.
3. Bake at 180°C for 45 min or until cooked.
Tuesday, May 6, 2008
Recipe is from my old post except didn't add bamboo shoots.
Monday, May 5, 2008
500g plain flour
50g caster sugar
5g instant yeast
8g baking powder
1. Add the ingredients into bread maker. Set to Dough function, when the machine stops moving means the dough has gone to proving stage, use another timer and set it to 15min.
2. When the dough has proof to 15min, remove dough from bread maker. Roll the dough into thin retangular shape. Roll it up into a swiss roll.
3. Cut the dough into about 30g per portion, place it on plate and let it rest for 15min.Steam dough for 8-10min. Serve warm.
For this enzyme I use 1 unripe pineapple, 1 lemon and about 150g brown rock sugar.
At the beginning...
After 3 weeks...