Tau Suan

A very easy and fast method for cooking tau suan.

Recipe adapted from: https://honest-togoodness.com/tau-suan-2/


Ingredients:

100g split green beans

900ml water

1.5 tbsp red sugar (I use 1 tbsp)

2 tbsp Rock sugar cubes (I use 2.5 tbsp)

Pandan leaves

About 2 tbsp water chestnut flour / potato starch mixed with a little water

Method:

1. Bring water to gentle boil in a 1.5L thermal cooker and add in both sugars.

2. Bring to rapid boil and add in pandan and green beans.

3. Cover and bring to rapid boil again.

4. Transfer to outer pot for 20mins. Beans will be very very soft if you exceed this timing.

5. Bring to boil and thicken with flour slurry. This should take no time.

6. Serve with you tiao 🥖

Soy Sauce Chicken

Super easy recipe and all it take is 20mins cooking time before transfer into thermal pot.

Recipe adapted from https://honest-togoodness.com/soy-sauce-chicken-noodles-油鸡面-3/

Ingredients:

600ml water

¼ cup light soy

¼ cup dark soy

¼ cup huadiao wine

2tbsp Rock sugar cubes

4 garlic, pressed

Medium ginger

1 star aniseed

1 cinnamon stick

1 honey date

A couple of Bay leaves

Dash of pepper

Mini dried shitake mushrooms (no need to soak)

2 chicken legs


Method:

In a 3.5L inner pot, combine all ingredients for sauce mixture, add mushrooms and bring to rapid boil.

Add in chicken. When it starts to boil again, continue cooking for 8-10 minutes depending on the size.

Transfer to outer pot and it is ready after 45mins.

Crispy Korean Pancake

This is a crispy version of korean pancake.  My first attempt I used the proportion according to the packaging instruction. My hubby told me if it is slightly more crispy, it will be nicer. Today I increase the frying mix flour to obtain the crispiness to my family liking. Here sharing the proportion I used to all of you who wish to try.

Pancake mix 150g
Frying mix 75g
1.5 tsp potato starch
255ml water
1/4 tsp salt
16-18 small prawns (removed shell)
2 sotong (slice it thinly)
Some spring onion (chopped)

Method:
1. Mix pancake flour, frying mix, potato starch, water and salt together to become a batter.
2. Add in prawns, sotong, spring onion into the batter.
3. Heat pan with oil.
4. Scoop a ladle of the prepared batter onto the frying pan. Pan fried till light golden brown.
5. Serve hot

Wobbling steamed egg

Wobbling steamed egg

Ingred:
2 eggs (50g without shell)
250ml water
Some mushroom powder
Some cooking oil

Sauce on top:
1 tbsp cooking oil
1 tbsp fenghe light soy sauce

Method:
1. In a bowl, beat 2 eggs together with fork.
2. Add in some mushroom powder and beat together with the beaten eggs.
3. Add in the water and oil. Stir to mix well.
4. Sift the mixture into steaming bowl.
5. Steam in wok using med  heat till cook, about 20 min.
6. In a sauce pan, lightly heat up the sauce ingreds.
7. Once egg is steamed, remove from wok. Use knife to cut to diamond outline.
8. Pour the lightly heated sauce on top of the steamed egg and serve.

Fried Carrot Cake

Yesterday was my very first time fry carrot cake. The end result was good. Here i am sharing the ingredients used and the agaration amount of ingredients used.

Ingredients:
1 roll of carrot cake (stir fry type) bought from supermarket
Knife brand Thai Fish Sauce
Minced Garlic
5 eggs
Chai Po (can bought from supermarket)
Tiger brand First Grade Sweet Sauce(Gred A SOS MANIS)
Cooking oil

Steps for Carrot Cake:
1) Cut carrot cake into pieces
2) Heat wok with oil. Once hot enough, add in the carrot cake and stir fry it till soft. Dish up and put aside.

Steps for White Carrot:
1) Add some oil into wok again. Stir fry minced garlic and chai po for few minutes.
2) Add in half portion of carrot cake into the wok and stir fry.
3) Add in beaten egg(enough to cover up the carrot cake.
4) Pan fry till eggs turn crispy. Sprinkly thai fish sauce in it.
5) Once eggs turn crispy , dish up onto a plate. Sprinkle spring onion and serve.

Step for Black carrot cake:
1) Heat wok with oil. Add in garlic and chai po and stir fry for few minute.
2) Add in the remainder half of carrot cake into the wok and stir fry.
3) Add in some dark sweet sauce and mix the carrot cake with it.
4) Add in beaten eggs and stir fry to mix carrot cake with the eggs. Add in dark sweet sauce and thai fish sauce and adjust to your liking.
5) Once done, dish up and sprinkle spring onion.

Marble Butter Cake (Mrs Ng SK's Butter Cake)

  As tested by alot of baker, Mrs Ng SK's Butter Cake is the most rich, moist and buttery cake.  Diana Gale also tried baking into marble cake using the original recipe.  Today, I tried the marble cake version and no regret.  It was so delicious.

Recipe and method adapted from: http://thedomesticgoddesswannabe.com

Ingredients

250g salted butter, softened at room temperature (use Golden Churn tin type)

150g sugar

4 egg yolks

1 teaspoon vanilla extract

200g self raising flour, sifted

60ml milk

10g cocoa powder

4 egg whites

50g sugar

Method:

1. Cream the butter and sugar until the mixture turns light and fluffy.

2. Add the vanilla extract, and beat that into the batter.

3. Add the egg yolks, one at a time, and beat each one into the batter before adding the next.

4. Fold in half the flour. Then all the milk. And the rest of the flour. Mix just until all the flour has been incorporated into the batter.

5. Transfer 1/3 of the batter into a bowl, and add the cocoa powder. The remaining 2/3 of the batter can be set aside.

6. In a clean mixing bowl, whisk the egg whites until foamy.

7. Add the sugar gradually and whisk until stiff peaks form.

8. Add 1/3 of the meringue to the batter with the cocoa. Fold this in.

9. Fold the remaining meringue to the batter without the cocoa powder.

10. Pour the batter without the cocoa in a lined and lightly greased 8″round pan. Place spoonfuls of cocoa batter around the sides and middle of the cake.

11. Use a spatula to make circular motions to create swirls.

12. Bake the cake at 170°C for 35-40 minutes, or until an inserted skewer emerges cleanly.

13. Once baked, cool the cake in the pan for about 20 minutes before transferring it onto a cooling rack to cool completely.

Airfried BBQ Honey Chicken Wings

Thank you Spice and Pan for sharing the recipe.  It was super delicious. My family gave thumb up for this chicken wings recipe.  So far, I have already cook twice for this recipe and sure will stock up some chicken wings and cook again.

Ingredients:
1kg of chicken wings
1 tablespoon of honey
1 tablespoon of oyster sauce
1 tablespoon of fish sauce (replaced with light soya sauce)
2 teaspoons of dark soya sauce
2 tablespoons of light soya sauce
1 tablespoon of ginger juice ( i replaced with 1 tsp of ground ginger)
1/2 teaspoon of white pepper
1/2 teaspoon of salt

Method:
1. Marinate the chicken wings with all the ingredients and leave in fridge for minimum 6 hours or preferably overnight.
2. Warm up the airfryer. Apply oil on the wire mash.
3. Place the marinated chicken wings on the wire mash.
4. Airfried it at 180 deg for 15 mins.