Honeydew Hokkaido Cupcakes

One year ago, I tried one recipe on hokkaido cupcakes but not to my expectation and hence I dare not try again.  Today, I decided to try another recipe shared by a lady, Shirley Tam.  These hokkaido cupcakes give a light fluffy chiffon cupcakes.  Instead of using vanilla essence, I replaced with honeydew essence and I love the light fragrant of honeydew in the cuppies.  Thank you, Shirley Tam for sharing your recipe.  These hokkaido chiffon cupcake is well like by my family.

Ingredients:

(Yield 9 hokkaido cupcakes)

(A)

3 egg yolks

1/8 tsp salt

20g corn oil

20g hokkaido milk

1/4 honeydew essence

32.5g cake flour

(B)

3 egg whites

1/4 cream of tartar

40g castor sugar

Method:

1. Whisk egg yolks with salt. Then add oil and follow by milk till well combine.

2. Sift in flour and add in honeydew essence. Mix well.

3. Whip egg whites till frothy and add in cream of tartar.  Then gradually add in sugar and beat till stiff.

4. Scoop 1/3 meringue into yolk batter and combine. Then pour this mixture to the balance meringue. Use cut and fold method to combine.

5. Pour batter into cuppies till 90% full.  Give cuppies a few tap.

6. Bake in 140 deg for 20 mins, 150 deg for 20 mins then 170 deg for 10-15mins.

7. When done, tap the cupcakes few time to prevent shrink.  Let it cool down completely then pipe the cream in.

NOTE: Baking temperature and time depend on individual oven.

Whipped Cream:

150g frosty whip powder

145g cold water

1tsp honeydew essence

Method:

1. Whip the ingredients till stiff perk.  Then pipe into cooled cupcakes

Hong Kong Golden Egg Tarts

Haven't been making this Hong Kong Golden Egg Tarts for quite sometime.  Today is my girl last paper for this term so make this for her.

Recipe adapted from http://sg.openrice.com

Ingredients:(make 7 tarts)

110g plain flour

20g icing sugar

14g beaten egg

70g unsalted butter(cold from fridge)

1/4 tsp vanilla extract - I omit

Method:

1. Mix and knead butter, flour and icing sugar into breadcrumbs texture

2. Add egg and knead into dough. Wrap in cling wrap.

3. Refridgerate the dough for 20mins or till workable.

4. Weigh dough 30g and press into mould gently using thumbs.

5. Use fork gently poke holes onto base of pastry.

Ingredients for filling:

100g beaten eggs

40g sugar

110ml water

40ml evaporated milk - I used fresh milk

Method:

1. Boil water and sugar under low heat till sugar dissolve.  Cool to room temperature.

2. Add mill into syrup.  Beat eggs and add into mixture.

3. Sieve the mixture twice and pour into pastry 90% full.

4. Bake at preheated oven 160deg for 20 to 25mins. Tarts is ready when you poke toothpick into the egg filling and it can stand upright.

Minced Pork with Potato

A simple dish that most people like.  I always cook this dish base on agaration of ingredients used.  You can use my recipe as a guide if you want.

Ingredients:

150g minced shoulder butt pork

1 potato, remove skin and cut into slice

1.5 tbsp sesame oil

3 cloves garlic, minced

1/2 tsp chicken powder

1 tbsp Kwong Cheong Thye Superior Dark Soya Sauce (based on my agaration)

About 150-200ml water (based on my agaration)

Spring onion, chopped (for garnish)

Seasoning for pork:

1tsp light soya sauce

1tsp Kwong Cheong Thye dark soya sauce

1.5 tsp corn flour

1.5 tsp sesame oil

Dash of huatiao wine

Method:

1. Marinate the pork with seasoning and set aside.

2. Heat oil in wok. Stir fry garlic till fragrant.

3. Add in sliced potatoes and stir fry till half cook.

4. Add in seasoned pork and quickly stir fry to separate the pork.

5.  Add in chicken powder and dark soya sauce. Stir fry till pork is almost cook.

6. Add in the water and let it simmer till when it bubbling. Off heat and serve on plate. Garnish with some chopped spring onion.

Krill fritters

This had always been in my mind to try making krill fritters but krill is not always available in market.  This time I spotted in wet market and I bought and give it a try.  I goggled for recipe for my reference and decided to use recipe from Table for 2 as reference.  I made some adjustment to the ingredients as I am using fresh krill.

Ingredients:

1 cup of plain flour

1/2 cup of water

1 egg

1/2 tsp salt

270g fresh krill

1/2 cup chopped spring onion

Method:

1. Wash, drained and pat dry krill. Set aside.

2. In a bowl, mix water, egg and salt together.

3. Add flour and mix till batter is formed.

4. Add in spring onion and krill and mix well.

5.  Heat oil for deep frying.

6. Using medium low heat, scoop a tablespoon of krill batter and deep fry till golden brown on both side.

7. Serve hot with chilli sauce