Third day in a row, I continued my baking momentum ! What an achievement coz I have not been so diligent, especially on working days nights and when there are half a dozen of drama serials waiting for me to clear. Haha !
I think I can declare this week as chiffon cakes week ! This is my second chiffon bake in three days and probably there will be more to come. ^-^ As it is getting late, I unmoulded the cake even before it is completely cooled. Fortunately there is no major mishaps. Just had a bit of time left to grab some pictures before heading to dreamland.
The cake will be my breakfast for tomorrow ! Verdict of it will be out then !
My verdict ~ Because I am someone who has an extremely sweet tooth… Heehee…. so the lychee taste to me wasn’t significant. Probably I should have added some lychee essence as well to enhance the taste next time. The lychee syrup itself is not strong enough to bring out the sweetness of the fruit. However, the almond meal does make up for it, especially when the aroma fills the room during baking, you can be pretty sure that it will add fragrance to the cake. The texture is soft and light and I have used slice almonds, instead of chopped almonds. So I like the crunchiness of it with the cake.
Recipe adapted from [Chiffon Cake is Done] by Kelvin Chai with slight modifications
<Recipe> Steamed Egg with Tofu and Braised Minced Meat Recipe :
2 eggs, beaten + 200ml water
2 tubes egg tofu, sliced
80g minced meat
1 tbsp cooking oil
1 tbsp minced garlic
100ml water + 2 tbsp water
Some spring onion diced Minced meat marinate :
2 tsp light soya sauce
1/2 tsp sugar
Pinch of pepper
1 tsp corn flour Seasoning sauce :
2 tsp oyster sauce
1 tsp spicy bean paste
1/2 tsp dark soya sauce
1/2 tsp sugar
1/2 tsp sesame oil Sauce thickening (combine together):
1 1/2 tsp corn flour
2 tbsp water Method :
1) Marinate minced meat for at least 2 hours. 2) Combine beaten egg with water and run through a sieve several times to remove the egg membrane and air bubbles. 3) Stack sliced egg tofu in steaming plate and pour the egg mixture over. 4) Cover with heat proof cling wrap and poke holes over the wrap. Steam on medium heat for approx 15 mins or until done when the steamed egg-tofu mixture is no longer watery. 5) In another pan, add cooking oil and stir fry garlic until fragrant. Add in marinated minced meat and stir fry till no longer pinkish. If it starts to get too dry, add in 2 tbsp water. 6) Add in seasoning sauce and stir fry to mix well. Add in water and cook till it boils. 7) Add in sauce thickening and allow to cook on high heat till sauce thickens. Once done, remove from heat and drizzle over the steamed egg-tofu. Garnish with spring onion and served hot immediately to enjoy !
Perfecting the ideal Sambal Kang Kong at home. Cook the stems first before the leaves and use abit more oil to prevent the vege from drying out. Using store-bought sambal chili for a shortcut today. Recipe :
200g kangkong vegetables, (usually I use only the leaves and the top parts of connecting stems, separate the leaves and stems)
4 tbsp cooking oil
2 tsp sambal chilli (if sambal chili has been left in fridge and become hardened, add 1 tsp hot water to loosen it)
1 1/2 tsp dry shrimps, soak in water till softened and diced
1 1/2 tsp garlic, minced
1 chilli padi, diced
Pinch of salt
1/4 tsp sugar Method :
1) Heat up cooking oil and stir fry dry shrimps and garlic till fragrant. 2) Add in stems of kangkong and stir fry till they turn soft. 3) Add in the leafy parts with the sambal chilli, chilli padi and rest of the seasoning. 4) Stir fry quickly on high heat till the leaves withered. Remove from heat immediately and serve hot to enjoy !
Having Lunch at HOTPOT by Seoul Garden Group today ! Our picks include the nourishing Ginseng Chicken and spicy-licious Soon Dubu Salmon Hotpot served with Mixed Rice and Banchan. Now that everyone is heading back to office, these value-for-money lunch sets that begin from $12 and served up efficiently and piping hot within 10 minutes are just so desirable on these working days' lunches ! These value-for-money sets are also available for dinner with other favourite selections of #HOTPOTbySGG include the Chicken Bibimbap, Army Stew Beef and Kimchi Braised Beef ! Hungry yet ? Seeya at @seoulgardenhotpotsingapore ! https://sfy.is/sg-87tur
It's been awhile since I cooked some of these homely fare. All the food were awesome, especially the flavourful Sesame Oil Chicken. 🤤
#有些食物就是怎么吃也不会腻 Dishes today include :
🍀Stir fry Baby Spinach with Garlics in Oyster Sauce 蒜蓉蚝油炒菠菜仔
🍳Onion Egg Omelette 大葱煎蛋
🍗Sesame Oil Chicken 麻油鸡
🍚Mixed Brown Rice 糙米饭 Find the Sesame Oil Chicken recipe over at eatwhattonight.com with a search for the same name.
Another satisfying round of #comfortfood to #supportlocal @souprestaurantsingapore once again ! Went for the newly-launched 7 Course Classic Set at $125.90 for 5 pax this time because it encompasses several of our home favourites, including :
🥢Sweet and Sour Pork 旺来咕噜肉
🥢Traditional Boiled Soup of the Day 传统足料靓煲汤
🥢Homemade Tofu with Spicy Minced Pork and Sweet Turnip 肉搓菜谱辣豆腐
🥢Yang Chow Fried Rice 扬州炒饭
🥢Diced Thick Mushroom with Beancurd Skin and Broccoli 厚菇粒腐皮西兰花
🍑Homemade Mini Longevity Buns (5 pcs) 手工迷你寿桃
🥤Homemade Chrysanthemum Tea 自制菊花茶 🍑🍑Topped up separately for the 18 pcs Longevity Bun Tower 寿桃塔 too as they can be kept for breakfast the following day. Tastes especially good when it's piping hot after steaming ! 🛒Can also alternate between different options for the Meat, Tofu and Fried Rice according to ur palate for this set when you order online via https://order.souprestaurant.com.sg or Whatsapp to 9897 3761. 🎉Other promos include :
🔹OCBC Cardmembers enjoy FREE Delivery (worth $25) with min spend of $180.
🔹Self-pickup orders with min spend of $160 will enjoy FREE Panda Twins Buns.
Simple and healthy Herbal Steamed Fish today ! Used Green Halibut fish which tastes similar to Cod Fish but cheaper. One of the ways to beat inflation is to find similar yet more economical substitutes ! Recipe :
1 slice Green Halibut Fish steak
2 pcs dang gui 当归
1 pc bei qi 北荠
2 pcs dang shen 党参
5 pcs red dates 红枣
A handful of wolfberries 枸杞
8 slices of ginger
2 stalks of spring onion
1 tsp light soya
1/2 tsp chicken powder
2 tsp chinese wine
1 tsp sesame oil
Some chinese parsley (for garnish) Recipe :
1) Add all the chinese herbs except wolfberries with water and cook till it boils. Cover and allow to simmer for a further 25mins. 2) Add light soya and chicken powder to season the herbal soup. Drain away the herbs. 3) Rub salt all over fish and drizzle chinese cooking wine over it. 4) Sprinkle the ginger slices, wolfberries and spring onion over the fish before pouring the herbal soup over it. 5) Cover, poke holes over wrap and steam fish for a further 10 mins or till done. Drizzle sesame oil over and garnish with some chinese parsley before serving to enjoy !
Cooked this really delicious and aromatic Preserved Vegetables with Braised Meat Mixed Rice 咸菜花肉拌饭 that I had extra helpings of it today ! 🤤 Recipe :
1 cup of uncooked rice
2 tsp cooking/shallot oil
1/2 tsp dark soya sauce
120g preserved vegetables
160g pork belly/collar (I used a mixture of both)
1 tbsp cooking oil
1 tsp minced garlic
1 tsp sugar
Some hard boiled quail eggs Seasoning:
1 tbsp light soya sauce
1 tbsp rock sugar
1 tbsp chinese cooking wine
1 1/2 tsp dark soya sauce
1 1/2 tsp ABC sweet sauce
Pinch of pepper Method :
1) Cook rice in rice cooker with 2 tsp oil and 1/2 tsp dark soya. 2) Soak preserved vegetables in water for 1 hour. Squeeze away the excess water and cut into thin strips. 3) Stir fry the preserved vegetables with 1 tsp of sugar until they are dry. Dish and set aside. 4) Heat up cooking oil and stir fry minced garlic till fragrant. Add in the pork and stir fry till no longer pinkish. 5) Add water till 2-3cm level above the meat and the rest of the seasoning. Cook till it boils. 6) Add in hard boiled quail eggs. Cover and simmer on low heat till it turns fairly dry. Halfway through the cooking time, scoop 3 ladle of the sauce and quail eggs and set aside. 7) Mix the rice with the preserved vegetables, braised meat and sauce together and enjoy !
Mala Bak Kwa Scrambled Eggs ! 麻辣肉干炒蛋。 The Mala Bak Kwa from @beechenghiangsg is back with a new and improved formula ! Made from premium pork hind leg, with a unique blend of special premium chilli and Sichuan Pepper and barbecued to perfection ! The Mala Bak Kwa has no added preservatives, meat tenderiser, artificial colourings, flavourings and MSG. Used crushed Szechuan peppercorn to flavour the oil before adding bak kwa and beaten eggs, throw in a pinch of salt and scramble all in. Aromatic, flavourful and absolutely mala-licious !