This is the second banana bake for the day ~ Before the bake, I was still wondering about the need of the yellow colouring. After the bake, I finally understood why this is needed, the end result of the chiffon cake was a dull brown-black colour as seen in the picture. I eliminate the yellow coloring as I do not have it on hand and I want to try and avoid this type of artificial colouring as much as possible. Despite the colour, the texture was very tenderly soft. But I think the picture taken wasn’t very nice as I was simply toooo tired by then. Opps~
Recipe adapted from <Chiffon Cake is Done> by Kelvin Chai
Egg Yolk Batter
6 egg yolks
1/4 tsp salt
60ml cooking oil
170g banana puree
1/2 tsp banana essence
50g caster sugar
few drops of yellow coloring (optional)
110g plain flour
1/4 tsp bicarbonate of soda
Egg White Foam
6 egg whites
1/2 tsp cream of tartar
100g caster sugar
Method : 1) To make egg yolk batter, combine egg yolks, salt, oil, banana puree, essence, sugar and coloring in a mixing bowl. Fold in flour and bicarbonate of soda until forms batter. 2) To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form. 3) Gently fold beaten egg white foam into egg yolk batter until blended. 4) Pour batter into ungreased 9-inch tube pan. Bake in preheated oven at 170 degrees C for 30-40 minutes or until cooked.
5) Remove from oven, invert cake onto table until completely cooked.
Had some leftover fish stock from the other day, so just nice to use it up for a Fuzhou Fishballs Mee Tai Bak Soup today. Simply dilute the fish soup with a little water and season it with 天津冬菜, shallot oil, light soya sauce, pepper, Chinese cooking wine and a little seasoning powder. Simple and healthy #onepotmeal #comfortfood
Cooked Thai Red Curry today ! Had it prepped up in a more creamy way by reducing the water to coconut milk ratio, moderate the taste with fish sauce and sugar and it was really good ! Only used boneless chicken and potatoes for the curry before finishing off with extra herb flavours from Thai basil leaves at the end. 🤤
Scored a couple of Rice Dumplings from @beechenghiangsg as they contain the flamed gourmet #bakkwa that we liked along with well-seasoned glutinuous rice, chestnuts and shiitake mushrooms without any MSG, preservatives and meat tenderizer. On the list also includes :
⛰️Gourmet Bakkwa Rice Dumpling with Salted Yolk
⛰️Applewood Iberico Rice Dumpling 苹果木西班牙黑猪肉干粽
⛰️Multigrain Black Pepper Chicken Rice Dumpling 黑胡椒鸡肉干粽
⛰️Mala Bak Kwa with Peanut Rice Dumpling 麻辣肉干花生粽
⛰️Sweet Potato with Black Glutinuous Rice Dumpling 紫米番薯粽 #BeeChengHiang also has its own app now where you can place orders, collect vouchers and earn points for your purchase, very convenient and savvy. #预祝大家粽香愉快
Cooking fish soup base from scratch is tiring but rewarding and worthy. 🤤🤤
#简简单单清清淡淡就是一碗好汤 Recipe (serves 1-2):
For the Fish Soup Base :
4 pcs cod fish bones
1 1/2 tbsp cooking oil
3 sprigs of spring onion
15 slices of ginger
2 tsp dried sole powder
1 1/2 tbsp Chinese cooking wine
Water For the Fish Soup:
Batang fish slices (soak in salt and corn flour water for 10 mins before using)
Seasoning as light soya sauce, salt and pepper to taste
To serve with some fried shallots and diced chili padi Method:
1️⃣Heat up some cooking oil and pan fry the cod fish bones till lightly browned.
2️⃣Add water, spring onion and ginger slices. Cook till it boils before adding sole fish powder and cooking wine.
3️⃣Cover and allow to simmer for 2 hours or more till the fish bones dis-integrate.
4️⃣Drain away the residue and skim away the oils and impurities to get the clear milky soup.
5️⃣Season the soup to taste and add fish slices and lettuce. Once cooked, remove from heat and serve hot to enjoy !
🍔Tried out these “McDonalds” taste-alike chicken burger patties and nuggets from @newmultisg today. 🍗The Spicy Boneless Chicken Thigh is practically a replica of the “McSpicy” with the Chicken Nuggets trailing right behind. The Original Chicken Patty also has a close resemblance to the “McMuffin” sausage patty though I think the “McSpicy alike still wins all hands down. 🎉Feel free to use promo code “eatwhattonight5” to enjoy 5% discount off total bill on www.newmultifood.com (except promotional items) with a $8 delivery fee and free delivery for orders above $65, valid till 31st Dec 2023.
Cooked yummy Singapore style Char Kway Teow today ! Used the new Char Kway Teow sauce from Prima Taste and added shrimps, fish cakes and sausages. Used Taiwan sausages instead of Chinese sausage too because we don’t like the latter. Taste good and very much liked the real deal but comes with a fair bit of spice. 🤤 Ingredients:
140g kway teow
140g yellow noodles
1 pack Char Kway Teow Sauce from @primataste
6 prawns, from @9sseafood
5 mini Taiwan sausages, thinly sliced
120g fried fish cakes, sliced
5 tbsp cooking oil
3 tbsp minced garlic
Some green parts spring onion Method :
1) Heat up 1 tbsp cooking oil and cook prawns. Dish and set aside. 2) Add balance cooking oil and sauté minced garlics till fragrant. Add in sausages and stir fry briefly. 3) Add in kway teow, noodles and Char Kway Teow sauce. Stir fry on high heat to mix well. 4) Add in fish cakes and stir fry to combine. Lastly stir in beansprouts and spring onion and off heat. Allow residual heat to cook the vegetables briefly before serving hot to enjoy !
Swensen’s Rice Dumpling Ice Cream comes in an all-new Genmaicha flavour now ! A refreshing take on the traditional glutinous rice dumplings that are handcrafted to resemble the real deal complete with a wrapping of ‘bamboo leaves’ secured with ‘woven string’ and dusted with shimmery gold dust for a touch of luxe. Back by popular demand which is sold out within a week of its launch last year, the Pulut Hitam Rice Dumpling Ice Cream is also not to be missed. Swensen’s Rice Dumpling Ice Cream is priced at $8.80 per piece and is available for dine-in and takeaway (sold in a pair) at all @swensenssingapore and @earleswensens outlets from now to 22 June 2023, while stocks last. #SwensensSingapore
#又是粽子飘香的季节 Here’s to more rice dumplings, 5-spice sausage rolls and fried prawn rolls from renowned Hokkien Restaurant @benghiangrestaurant . Deliciously savoury, Beng Hiang’s Hokkien dumplings are brimmed with fresh premium ingredients including marinated pork belly, shiitake mushrooms, chestnuts, dried shrimp encased in aromatic glutinuous rice seasoned with 5-spice. The Festive Dumpling Combo Set at $48.80 comes with a
⛰️Hokkien Rice Dumpling 福建肉粽,
⛰️Hokkien Rice Dumpling with Salted Egg 福建咸蛋肉粽,
⛰️Nonya Dumpling 娘惹甜粽,
⛰️Beng Hiang Silver Fish Chilli Sauce茗香银鱼仔极品酱
⛰️5-Spiced Sausage (3 rolls) 特制五香 or Fried Prawn Balls (10 pcs) 香脆五香 🥳 Early bird discount of 15%* apply for combo sets orders placed from now till 11 June 2023 with collection till 22 June 2023. 📍Located at :
135 Jurong Gateway Road
#02-337 Singapore 600135
Tel: 6221 6695 or 6221 6684
<Recipe> Steamed Squids with Special Sauce. These small squids 流水东 from @9sseafood is pretty nice. It’s tender and has a good texture after steaming. Isn’t overly chewy and large but a pity it’s out of stock already since it is only available in limited quantities. But do keep a lookout for it on its next launch. Ingredients :
6-7 pcs of small squids , cleaned and sliced
1 1/2 tbsp cooking oil
1 chilli, diced
1 tbsp minced ginger
2 tsp minced garlic
2 stems of Chinese parsley
1 pc spring onion, diced Seasoning :
1 tbsp light soya sauce
2 tbsp Japanese cooking wine
2 tbsp water
1 tsp sugar Method :
1️⃣ Steamed squids on medium-high heat till cooked, approximately 7-8 mins. Drain away excess water. 2️⃣ Heat up cooking oil and stir fry garlics, gingers, chilli, parsley and white parts of spring onion till fragrant. 3️⃣ Add in all the seasoning and cook till it boils. 4️⃣ Once done, pour sauce over steamed squids and serve hot immediately to enjoy.