Friday, December 28, 2007

Homemade Egg Tofu

Have been hunting for this recipe after eating it at the canteen in the factory. Did saw antoher recipe in another book borrow from the library but found this recipe in this book Hawkers’ Fair Simplified was much easier to do. I did 2/3 recipe with the intention to do experiment on it by deep frying it, so the tray I used to steam it was smaller. Kenny, mum and myself like this recipe, will sure do it again. Maybe I didn't add enough eggs to the soya milk, so the tofu looks abit ugly after deep frying...haha.

1000ml plain soya bean milk (I use unsweetened soya milk)
5 egg whites
3 egg yolks
1 ½ tsp salt
dash of pepper and chicken stock granules to taste

1. Combine all ingredients, mix well and strain.

2. Line a 8”/20cm square tray with plastic sheet and pour in mixture.

3. Bring water in steamer to boil, lower the heat and place tray in steamer to steam for 20min or until set. Remove. Let the tofu cool down a little before cutting it.

Wednesday, December 26, 2007

Braised Wings with Mushrooms and Chestnuts

Did this dish some time ago, with the intention to use up the dried chestnut that was bought long ago, reference from another recipe on Yum Yum magazine.

8 chicken wings, washed and chopped into 2 pieces
1 tsp chopped garlic
a few slice of ginger
4 black mushrooms, soaked
10 dried chestnuts, soaked

2 tbsp oyster sauce
1 tbsp light soy sauce
2 tbsp dark soy sauce
dash of sesame oil
500ml water


1. Heat up oil, sauté chopped garlic and ginger until fragrant. Add in mushrooms and chestnuts stir fry until aromatic.

2. Add in chicken wings, seasonings and bring to boil. Lower the heat and simmer for at least 20min or till chicken wings are cooked. Dish up and serve.

Sunday, December 23, 2007

Family Style Gingerbread People

Bought a few gingerbread man cookie cutter at my daughter's request when I was at twinco in HK.
Since got some time in the afternoon so dig out a few recipe and decided on this one, the dough was quite soft, need to chill it a little before cut the shape for baking. Initially I was thinking of using only the medium size one to cut out the shape but Trenyce suggested to also do some small ones, she said 'Got gingerbread Mummy Daddy, must also have little gingerbread boys and girls.' The kids and Kenny help in putting on the icing, glad that all have fun with doing the icing. Btw, the nicer ones are done by Kenny not by me, I'm quite lousy with icing...LOL. All like this recipe than the other one I did a few months ago.

125g unsalted butter, softened
60g soft brown sugar
90g golden syrup
1 egg, beaten
250g plain flour
30g self raising flour
1 tbsp ground ginger
1 tsp bicarbonate of soda

1 egg white
155g icing sugar, sifted
assorted colourings

1. Preheat the oven to moderate 180°C. Line baking tray with baking paper.

2. Cream the butter, sugar and golden syrup in a bowl with electric beater until light and fluffy. Add the egg gradually, beating well after each addition. Sift the dry ingredients onto butter mixture and mix till well combined. Combine the dough with well-floured hands. Turn onto well-floured surface and knead for 1-2 min or until smooth. Refrigerate the dough for 15 min. Roll the dough onto chopping board, between 2 plastic sheets, to 5 mm thick.

3. Cut the dough into shape with gingerbread person cutter. Press the remaining dough together and re-roll. Place the cut out shapes on the tray. Bake for 10min, or until lightly browned. Cool completely on the cooling rack.

4. For the icing, beat the egg white with electric beater in a bowl until foamy. Gradually add the lemon juice and icing sugar and beat until thick and creamy. Scope the mixture into different bowls, tint the mixture with food colourings and spoon into small piping bags. Seal the open ends, snip the tips off the bags and pipe on faces and clothing.

Season's Greetings

Brought a honeybaked ham and a chocolate fudge cake to my in-law's place yesterday. Manageto find a honeybaked ham from my friend. I leaned the cake from a class at CC sometime ago. Its my first attempt doing the cake, looks abit ugly but nevetheless all
like it, and that make me happy.
Honeybaked Ham

Chocolate Fudge Cake

Deep fried Chicken Rolls Coated with Sesame Seed

Has been quite busy at work lately plus went on holiday to Hong Kong early December so didn't update my blog.
Bought some recipe book while I was at HK popular, this recipe was from one of the book title 'Easy Cooking at Home'. Tried this dish reference from the book for Thursday's dinner, run out of white sesame as mention in the recipe, as usual use what's available in my sesame...

300g chicken fillet
Black sesame seed
75g carrot
75g celery
Corn flour
2 egg yolk (beaten)

½ tsp salt
1/8 tsp sugar
1 tsp light soy sauce
¼ tsp chicken powder
Sesame oil
Ground white pepper


1. Thinly slice chicken fillet. Mix with marinade and leave for 15min.
2. Peel carrot and cut into strips. Tear the hard fiber off celery and cut into strips.
3. Place carrot and celery on chicken and roll. Seal with a little corn flour.Coat chicken roll with corn flour. Dip in egg yolk. Coat with sesame seeds. Deep fry until golden brown and done. Serve immediately.