Five Treasure Steamed Egg

A simple one dish meal today.  It is simply simple and yummy.  Whole family finished up this one dish meal.  The five treasure which is chicken, mushroom, prawns, carrot and broccoli are all my kids's favourites include the steamed eggs too.

Ingredients for steamed egg:
3 eggs, per egg weigh 58g without shell
1.5 tsp chicken powder
1 tsp light soya sauce
350ml water
1.5 tsp sesame oil

Method:
1. Mix all ingredients together using hand whisk.
2. Sift the whole solution into a steaming bowl.
3. Steam using low heat for 15 to 20 min or till set. Set aside.

Ingredients for 5 treasure:
1 chicken thigh, deboned and remove skin. Cut into bite size.
5 prawns, remove shell and deveined. Cut into small pieces.
Some mushroom
Some carrots, cut into small cube
Some broccoli, cut into small pieces
1.5 tsp oyster sauce
1/4 tsp chicken powder
150ml water
3 cloves garlic, minced
Cooking oil
Some cornflour solution to thicken the gravy

Marinade for chicken:
Some cornflour
Some huatiao wine

Method:
1. Marinate the chicken for about 20mins.
2. Pre-boil carrots and broccoli for awhile.
3. Heat oil. Fry garlic till fragrant.
4. Add in carrot, broccoli and mushroom. Add in chicken. Stir fry till chicken turn white.
5. Add in oyster sauce and chicken powder and stir fry for few mins.
6. Add in water and cover wok to let it boil.
7. Once boil, add in prawns.
8. Add in some cornflour solution to lightly thicken the gravy.
9. Once gravy slightly thicken, off heat. Slowly scoop on top of the steamed egg and serve.

Pandan Chiffon (Improved Recipe) - Cooking Method

I did a comparison with the earl grey lemon chiffon recipe and this time I used the pandan chiffon recipe that I have bake before and amend the recipe.  I am glad with the amendment I made to the recipe.  This amended recipe, I added baking powder and also use cream of tartar.

See how high it rise

Preparation of homemade pandan juice 1 day in advance

Cut 20 pandan leaves into small pieces

Blend it.  Add water till the blender can start blending the leaves

After blend, squeeze out all the juice.  To keep in fridge overnight

See the thick pandan juice at the bottom which is use in my pandan chiffon

Original recipe that I always used : pandan-chiffon-cooking-method

Here is the amended version:

Ingredients:

Egg Yolk - 5 nos

Coconut milk - 70g

Pandan juice - 40g

(Blend fresh pandan leave with water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant)

Butter - 50g

Cake flour - 90g

1tsp Baking Powder

Optional - 1/8 tsp pandan paste (I totally omit it)

Egg white - 5 nos

Castor Sugar - 80g

1/4tsp Cream of Tartar

Method:

Preheat oven at 170 deg C

1. Sift cake flour and baking powder. Set aside.

2. Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.

3. Follow by egg yolks, add in slowly and mix well, set aside.

4. Whisk egg whites till foamy and add in cream of tartar. Add in sugar in 3 batches. Whisk till stiff peak.

5. Add in 1/3 meringue into the cooked dough and fold well with hand whisk

6. Pour this mixture back to the balance meringue and fold well using spatula till the mixture is well mix.

7. Pour into a 20cm chiffon mould, bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.

7. Invert the cake to cool, unmould when completely cooled. I used hand to unmould.

(Oven Temp depend on individual oven)

Sweet Sour Pork 咕嚕肉

Early this week, hubby requested for sweet sour pork for dinner.  Sweet sour pork is a very delicious dish that most of us will order from zi char stall.  It have been almost 2 years since I last cooked this dish.  Original recipe and method is from a facebook friend, Tiffy Boo.

After deep frying and pan frying

Ingredients:

300g pork shoulder butt

1tbsp Chinese Cooking Wine

1 egg yolk

1tbsp cornflour

Lot of potato starch flour

Chunks of 1 tomato

Chunks of 1-2 capsicum of any colour

Sauce:

5tbsp of tomato sauce

1tbsp of Lee Kum Kee plum sauce

1/2 tsp vinegar

2.5 tbsp sugar

1tbsp cornflour water (1tbsp cornflour: 1tbsp water)

Preparation of sauce:

Mix everything together till sugar dissolve then add cornflour solution in it.

Marinate of pork:

1. Cut pork into cubes of about 1.5cm, each with some fats in it. 

2. Marinate the pork with chinese wine overnight in the fridge in airtight container.

Method of cooking:

1. Coat pork with egg yolk and cornflour for tenderness.

2. Heat up a pot of oil.

3. Coat the marinated pork with potato starch flour thoroughly just before frying.

4. Deep fry the pork under medium heat till golden brown. Dish it up.

5. In a wok, pan fry the pork again to make it crispier. Pork will be totally cooked by now. Dish it out.

6. Heat up 1 tbsp of cooking oil. Add shallot and fry till fragrant.

7. Add tomato and capsicum in the wok. Toss it after 2 minutes and cook for another 1-2 minute.

8. Add in the sauce mixture and cook for 1 minute.

9. Add in the pork and toss it few time till the sauce is evenly coated on the pork.  This step should be fast and complete in less than 1 minute.

Earl Grey Lemon Chiffon

When I saw this recipe from "The Kitchen Story", I tell myself must give it a try.  It is my first time baking tea chiffon and I can say I like it.  I can smell the nice aroma of earl grey when it is almost finish baking in the oven.  Thank you "The Kitchen Society" for sharing your recipe.

Recipe adapted from https://thekitchensociety.comand with my minor adjustment stated

Ingredients:

5 egg whites (I used egg weighing 58g without shell)

70g castor sugar

40g veg oil (I used 50g unsalted butter)

100g top flour (I used cake flour)

1tsp baking powder

1/4tsp cream of tartar

5 Earl grey tea bags

90ml milk

1/2 tsp vanilla bean paste

1 lemon zest

5 egg yolks

18cm tube pan (I used 19cm)

Method:

1. Pour milk in a small pot with 3 tea bags in it.  Let it heat up till hot. Off heat and cover the pot for 30mins.

2. Sift flour and baking powder together.

3. Separate egg whites and yolks.

4. After 30mins reach, squeeze the tea bags and remove the tea bags. Then add butter into the pot and heat it to melt the butter. Once you see bubbles appear at the side of the pot, off heat.

5. Add in egg yolks, vanilla bean paste, tea dust from 2 tea bags, lemon zest and mix it using hand whisk.

6. Add in the sifted flour and baking powder and mix it with hand whisk.

7. In an electric mixer, whisk egg whites at high speed till foamy. 

8. Add cream of tartar when it turn foamy.

9. Add in sugar in 3 batches and continue to whisk till stiff peak form.

10. Mix 1/3 of the meringue to the egg yolk mixture.

11. Transfer this mixture into the reminding egg whites mixture. Use spatula or hand to fold in the mixture thoroughly.

12. Pour batter into tube pan and bake at 160deg for 45 mins.

NOTE: Temp and timing depend on individual oven.

Potato and Luncheon Meat in Tomato Sauce

This is a simple delicious dish which my family like.  Potatoes and luncheon meat is their favourite so today I cook it with tomato sauce.  My hubby said the gravy made him think of sweet and sour pork.  Ok ok I will cook that soon!!!

Ingredients: 

Sauce Recipe adapted and adjust from http://peepor.net/pint/blog/?p=1259

Ingredients:

1 potato, remove skin and cut into cube

1/2 can of luncheon meat, cut into cube

1 green capsicum, cut into pieces

1 red onion, cut into quater

3 cloves of garlic, minced

2tbsp cooking oil

5 tbsp Ketchup sauce

3tsp sugar

3/4 cup water

Cornstarch solution (1tbsp cornflour mix with 1 tbsp water)

Method:

1. Soak the cubed potato in water with salt

2. Heat oil in wok.

3. Pan fry the cubed luncheon meat till all side turn brown. Dish up and set aside.

4. Use kitchen paper to dry the cubed potatoes then pan fry till slightly brown and potatoes is soft. Dish up and set aside.

5. Fry the garlic and onion till fragrant

6. Add in capsicum and stir fry for few minutes.

7. Mix the ketchup, sugar and water in a bowl.  Then add into the wok and let it boil. Add in cornflour solution to thicken the gravy.

8. Add in the pan fried potatoes cubes and luncheon meat cubes and mix to coat with the gravy.

9. Serve with plain rice

Kuih Bahulu

Oh Yes!!! I finally made these super nice Kuih Bahulu which is soft inside and crispy when out of oven.  I had tried two other recipe before but after few hours it turn hard.  Today the recipe from my friend, Juls, is very good.  It is indeed a keeper and I will definately stick to her recipe.  Thank you, Juls, from https://m.facebook.com/julskitchenonfire?_rdr for sharing with me your recipe.

Ingredients:

3 fresh eggs, each weigh 50g without shell
1/2 cup cake flour, sifted
1/3 cup castor sugar or about 73.5g
Pinch of salt

Unsalted butter for greasing the mould

Method:
1. Preheat oven 180 deg
2. Grease the mould with butter and heat the mould in oven for 2 mins. Let the mould stay inside oven before batter is ready.
3. Whisk eggs at high speed till foamy. Add in sugar and continue to whisk.  Add in pinch of salt and continue to whisk till it turn triple in volume.
4. Fold in sifted flour using spatula.
5. Bake at 180 deg using fan mode for about 5-7 minutes.

Perfect Wobbly Silky Smooth Steamed Egg

Sharing with all of you my perfect wobbly silky smooth steamed eggs.  To get a smooth silky texture, the ratio of water to egg play a part and method of preparing the egg mixture is important too.  Never skip a step if you want your steamed egg to be perfect texture.

Ingredients:

3 eggs, per egg weigh 58g without shell

1.5 tsp chicken powder

1 tsp light soya sauce

350ml water

1 tsp sesame oil

Method:

1. Mix all ingredients together using hand whisk.

2. Sift the whole solution into a steaming bowl.

3. Steam using low heat for 15 to 20 min or till set.