Pickle Onion with Mango

Kenny suggested to add some mango to the pickle onion when I did it last time, manage to bought a not so ripe mango last weekend. He said the dish taste better with mango...

1 large Brown Onion, thinly sliced
1 tbsp lime juice
1 tbsp sugar
1 red chilli – remove seed and chopped
1 unripe mango - slice into strips

Toss onions with lime juice and sugar. Allow to steep for an hour, tossing at the intervals. Drain the pickle onion, toss in the chopped red chilli and mango stips and mix well.

Orange Cup Cake

Trenyce kept asking for cup cakes after watching it on TV last week, tried my best to fulfill her request with my not so good icing skill, she say she want to help so I let her sprinkle the colourful beads/alphabet and top with the flowers...

Ingredients:
120g unsalted butter, soften
120g caster sugar
185g self raising flour
125 ml orange juice
2 tsp vanilla essence
2 eggs
3 tbsp grated orange rind

Icing (used 2 portion to do piping on the cake)
60g unsalted butter, softed
90g icing sugar
1 tbsp orange juice

Method:
1. Preheat the oven to 180°C. Line muffin tray with paper cases. Place butter, sugar, flour, juice, vanilla and eggs in a bowl and beat with electric beaters on low speed for 2 minutes, or until well mixed. Increase the speed and beat for 2 min, or until smooth and pale. Stir in orange rind. Spoon batter in to cases and bake for 20min, or until golden. Transfer to a wire rack to cool.

2. For the icing, beat the butter in a bowl with electric beater until pale. Beat in half the icing sugar, the juice, then the remaining icing sugar. Spread over the cake, or decorate as desire.

Stir fry Clam with Bulgogi sauce

Was craving for spicy la-la few weeks ago, so use the balance bulgogi sauce in the fridge to cook this easy to cook and taste delicous dish.

I add some shredded ginger to blanch the clam in order to make sure the sand in it was clean thoroughly. Then saute some chopped garlic with a little oil and pour the clam back to the wok and add in bulgogi sauce, 1 tbsp water and 1 tbsp wine. Let the clam simmer for a while till the clam are all cook and dish up.

Marble Chiffon Cake

Have not done chiffon cake for a long time. Got some free time during last Saturday afternoon, so try this recipe which was in my to do list long ago...


Ingredients:
A)
5 egg yolk
50g castor sugar

B)
80ml corn oil
80ml water
½ tsp vanilla essence

C)
6 egg white
70g castor sugar
¼ tsp cream of tartar

D)
105g superlite flour / cake flour
3g baking powder

E)
15g cocoa powder
30ml hot water


Method:
1) Beat A till light yellow colour.

2) Warm B over hot water then add into A and mix well.

3) Sift D 2 to 3 times. Add into step 2 and mix well.

4) Mix E till well combined.

5) In a separate bowl, beat egg white till bubble, add in cream of tartar and beat till white form, then add in sugar over 3 interval, then beat the egg white till stiff peak.

6) Add 1/3 portion of egg white to the egg yolk mixture, lightly mix it together, then add the egg yolk mixture back to the rest egg white and lightly mix well.

7) Remove ¼ portion of mixture from step 6 in a bowl, add in cocoa mixture and mix till well combined.

8) Pour some plain batter into tube pan, then pour some cocoa mixture into pan, follow by rest of plain batter, then pour in the rest of the cocoa mixture. Level out the batter with a spatular.

9) Lastly hold the tube pan few inches away from the table and drop it on the table with a ‘bang’.
Bake the cake in preheated 180°C oven for about 40min or till fully cooked.

Siew Mai

Did this dim sum dish again with the intention to practise perfecting the wrapping of the dumpling. Randal like it so much that he ate about 10 pieces within a few minutes...LOL. This time I use Leong Yee Soo's recipe with a little modification.



Ingredients:
A)
1 tsp cooking wine
1 tbsp light soy sauce
½ tsp salt
1 tsp sugar
½ tsp sesame oil
2 tsp cornflour
1 tbsp ginger juice
1/2 small egg
1 tbsp chopped spring onion

B)
250g minced pork
100g prawns, shelled, deveined and cut

some chopped carrot
square egg skin (wan tan skins), obtainable from local supermarket


Method:
1. Mix A in a bowl. Add B. Mix well and let it rest in the fridge for about ½ hour.

2. Cut off the four corners of the egg skins. Place about 1 ½ tsp of the meat mixture in the centre of the each skin. Enclose filling with egg skin, so the top filling is seen. Flatten base of each siew mai. Spoon some chopped carrot on the top as garnish.

3. Steam over rapid boiling water for 7 min or till cooked. Serve hot with chilli sauce.

Crispy Chicken Wings

Almost forgot that I have tried this recipe before, this round I added wine and some ginger juice to marinade it, it taste better than last time. Recipe from Danny Cheok's class.

Ingredients A:
5pcs. Chicken wings marinate with 1 tsp salt, ½ tbsp sugar, ½ tsp pepper, 1 tbsp cooking wine and 1tbsp ginger juice for at least 1/2 hour.

Ingredients B:
1 egg whisked

Ingredients C: (mix well)
100g self-raising flour
25 g rice flour
1 tsp pepper powder
2 tbsp chicken stock powder

Method:
1. Dip chicken wings in ingredients B and coat with ingredients C.
2. Drop into hot oil and deep fry till golden brown.

Teriyaki Prawn

Kenny suggested to cook this dish last Saturday, actually wanted to do a yakitori style but found that the satay sticks were all spoilt, so just cook it with the usual DIY teriyaki sauce...