Thursday, March 25, 2010

Banana Chiffon Cake

Learned a few chiffon cakes at Ms Anna's class last week, attempt the Banana Chiffon cake last weekend and bring it to mil place. The batter was too much for my 9" chiffon tin, so pour the balance in a smaller tin, but somehow I find the outcome of the bigger cake was a little under bake. The cake was not sweet but very fragrant...


Friday, March 19, 2010

Mandarin Orange Buttercake

A friend share this recipe sometime ago, but I kept pending doing it till recently, I reduced the sugar amount cos afraid that it would turn out sweet but it turn out to be not sweet at all so the original amount should taste just nice. Thanks BK for the nice recipe.

Friday, March 5, 2010

Stir fry Potato with Chicken and Mushrooms

Saw a similar dish on TV a week ago, so Randal request to cook this, I didn't note the ingredients so just cook my own version.

300g Chicken - chopped into small piece ( I use chicken mid-joint wings)
2 potatoes - cut into cube
5 mushrooms - soaked
2 stalks of spring onion- cut into long strips
3 shallot- slice thinly
1tbsp chop garlic

chicken marinate:
1 tsp light soy sauce
a little sesame oil

1-2 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp light soy sauce
1 tbsp rice wine
1 tbsp sugar

1. Rinse and marinade the chicken for at least 2 hours in the fidge.

2. Heat wok pan fry chicken till slightly brown, dish and set aside, then pan fry potatoes till brown too, dish aside.

3. Add a little oil, fry shallots and garlic till fragrant, add the chicken, potato and mushrooms, stir fry a while, add in the sauce ingredients, add water till it covers at least 3/4 of the dish, simmer at low fire till potato is soft and chicken is fully cooked, stir the content in between so that its well cooked by the sauce. By then the sauce should be cooked till less than half.

4. Add in spring onion stir fry a while. Dish and serve.

Tuesday, March 2, 2010

Fried Spiced Wings

Ate this dish a few weeks ago, so ask the aunty chef who cooked this dish for recipe and its sounds so simple to do. Attempt it last weekend for dinner...

6 wings and 6 drumlets
1 tsp grated ginger
dash of pepper
1 tsp salt
1/4 tsp five spiced powder

rice flour

1. Rinse wings/drumlets, add in the marinate ingredients and marinade in fridge for about 1 hour.

2. Heat oil, coat each wings sparingly with rice flour, fried till wings/drumlets are golden brown, dish and serve.

Monday, March 1, 2010

Yuan Xiao (元宵)

The 15th day of the first chinese lunar month(Sunday) was the last day of the Chinese New Year celebration, tang yuan (glutinous rice ball) is the dessert that some or many chinese family will eat on this day. Bought a pack of japanese mochi flour sometime ago, tried making the tang yuan with it, the flour is abit more sticky compare to the local glutinous flour, maybe because the nature of japanese rice is more sticky, the tang yuan turn out more chewy as compare to nomal type.

    Japanese Mochi Flour

We like to add sweet potato to the sweet soup, I sweeten it with orange sugar.