This will probably be one of my last few bakes for the next couple of months. As I am preparing for the first minor move and thereafter one major move, there will be no bakes, no cakes, no aspiring bakers for the next 3 months, at least. Sighhhh. The current house is sold, and while awaiting for the new house which is due for completion in another 2-3 months’ time, I have to “transit” at the parents’ place ! Baking and the kitchen is certainly “out of bounds” at the parents’ place, so I am storing all the baking stuffs and the oven in the warehouse for the time being.
On the other hand, I am also glad that the new house will be furnished with a more spacious kitchen, which I am desperately in need of, a larger worktop which I have always been lacking of, and definitely a built-in oven !
Durian season is in now ! The durian uncle say this season will last pretty long, probably until end of July or early August. Well, for sure, durians lovers will be excited. And so will durian bakers ! Haha ! Dad got some real nice natural, non-fertilizer grown durians from Pulau Ubin over the weekend and I quickly grabbed some to incorporate them into the bakes. Other than durian puffs, I made a Durian Chiffon Cake too. Originally meant for Mum’s birthday coz she doesn’t like any cream / cheese cakes, I had it make in a heart shaped chiffon tin. But before she could see the whole cake in the shape of the heart, it was already being sliced for one reason or the other !
On a side note again …. Did my first round of packing yesterday…. and realized baking items easily made up 8 cartons, being 3 cartons of books and 5 other cartons of baking tins and stuffs. And there’s just a preliminary pack, for goodness sake ! I really wonder how many there will be when all are being boxed up !
This is one of my favourite baking tins so far. Usually we always see chiffon in round shape, and making it into a heart shape really make it stand out. The only problem probably lies in cutting equal slices of it and that that this is really a big tin, almost 10 inches. So it’s a chiffon cake for a big family !
Recipe adapted from [Chiffon Cake is Done] by Kevin Chai , with modifications.
Egg Yolk Batter: 6 egg yolks 150ml coconut milk 4 tbsp oil 1/4 tsp salt 150 g durian puree (Using fresh durian meat, I blend it to a fine puree state in a mixer/blender.) 1/4 tsp durian essence (I omit this.) 50g caster sugar 140g plain flour (I replaced with 110g plain flour and 30g corn flour, both sifted.)
Egg White Foam: 6 egg whites 1/4 tsp cream of tartar 100g caster sugar
Method: 1. Mix the egg yolks, coconut milk, oil, salt, durian puree and sugar together using a mixer till smooth. Add in sifted flour and mix till it forms a batter.
2. Combine all the ingredients of the egg white foam and whisk at high speed until frothy and stiff peak form.
3.Gently fold beaten egg whites into egg yolk batter, taking care not to deflate too much of the volume in the batter.
4. Pour batter into a 22-cm chiffon cake pan. Bake at 175 degrees C for about 45 mins or until cooked.
5. Remove cake from oven and invert the pan onto a wire rack and leave it to cool completely.
Cooked Thick Vermicelli with Fish Slices in Egg Gravy Sauce ! All the ingredients are cooked separately prior to adding the egg gravy sauce at the end to ensure nothing gets overcooked. And it is 粗米粉 and not 伊面 ! 🤤
Recipe : 120g thick vermicelli 5-6 pcs fish slices Handful of beansprouts 2 sprigs spring onions Some fishcakes, sliced Some carrots, sliced 1 egg, beaten 2 tbsp cooking oil 1 tsp minced garlic Some diced chillies (for serving with)
Seasoning : 400ml water/chicken stock (if using chicken stock, adjust rest of seasoning accordingly) 2 tbsp oyster sauce 1 1/2 tbsp light soya sauce 3/4 tbsp dark soya sauce 1 tsp sugar 1 tsp sesame oil Pinch of pepper
1 tsp corn flour + 1 tbsp water
Method : 1) Heat up 1 tbsp cooking oil and stirfry beansprouts. Once they turn translucent, dish and set aside.
2) Heat up balance cooking oil and saute garlics and white parts of spring onion till fragrant.
3) Add in carrots and fish cakes and stirfry briefly before adding rest of the seasoning.
4) Allow the sauce to cook till it boils before adding vermicelli. Once vermicelli loosen up, dish all the ingredients aside and mix with the beansprouts.
5) Add in fish slices into the sauce. Once fish cooks, dish and add to the vermicelli.
6) Allow the sauce to boil again before adding corn flour solution. Once the sauce starts to thicken, add in beaten egg and stir to mix well.
7) Add in green parts of spring onion and off flame. Pour egg gravy sauce over vermicelli and fish slices and serve hot immediately with chillies if desired.
[Solis x EatWhatTonight Giveaway] I'm partnering with @solis_singapore for a huge giveaway where ONE lucky winner will win a Vac Premium food vacuum sealer worth $299 ! Keep your food fresh for up to 8 times longer, do sous vide cooking, and much more with the vacuum sealer !
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Cooked a spread of yummy food today ! That's the : 🥢Tri-Eggs Spinach in Superior Broth 金银苋菜上汤 🥢ABC Pork Ribs Soup 玉米洋葱胡萝卜排骨汤 🥢Onions and blistered tomatoes scrambled egg 大葱番茄煎蛋
Recipe for Tri-Eggs Spinach in Superior Broth
Ingredients : 1 pack of spinach 1 egg, slightly beaten 1 salted egg yolk, slightly mashed 1 century eggs, sliced 2 tsp wolfberries 30g dried anchovies 4 whole garlics Pinch of salt 1 tsp shaoxing wine 1 tbsp cooking oil 400ml water
Method : 1) Wash the dried anchovies under running water for approximately 20 seconds and drain them dry with a paper towel. Heat up the cooking oil and stir fried the dried anchovies and whole garlics for approximately 1 minute till fragrant.
2) Add in the water and allow it to simmer till it boils. Drain away the dried anchovies and transfer the broth and whole garlics to another larger wok.
3) Add in the salted egg yolk and wolfberries and stir to mix well.
4) Add in the spinach and salted egg and cooked till the spinach turns soft.
5) Add in the egg, shaoxing wine and salt and stir to mix in the egg well. Once egg cooks, off flames and serve hot immediately to enjoy !
For a good spread of hotels' restaurant buffets, the one from @edgerestaurantsg at @panpacificsingapore quite hits our spot with its wide and exquisite range of international feast, homely myriad of local delights and an awesome spread of desserts.
And for the fact that buffets are currently running on an ala carte basis with each dish being served right from the kitchen to the table actually makes it all the more worthwhile as the food gets served up fresh, warm and with minimal wastage.
What's more, for the same feast and spread now with more food freshness and hygiene control, you certainly get to enjoy more with less by utilising these attractive #ChopeDeals, some of which include: 1) A straight 20% discount off buffet from Edge Restaurant by purchasing the voucher on @chopesg app. 2) A further discount of $5 off $60 when you pay with DBS PayLah!
The whole process is pretty seamless and all you gotta do is to present the voucher at the restaurant before ordering to enjoy. So to maximise your dollars for the most valuable dining experience, do check it out at https://cho.pe/eatwhattonight .
Had a really yummy-licious spread of roast meats and noodles from @hengheng.roasted.delights today ! The noodles were excellent in texture and taste despite it being a food delivery as we all know that noodles tend to get overly dry or soggy after takeaway but surprisingly not in this case. 👍
Amongst all the roast meats, my personal preference will be the Char Siew though. Contains a good amount of fats and is roasted to a well balance of char-ness.
That's also the homely Chicken Feet, Peanuts and Radish Soup to balance up the greasiness. And all in all, a pretty well-deserving hearty meal sourced from our local heartlands ! #supportlocal
Heng Heng Roasted Delights can be found at : 📍204 Serangoon Central S550204 ⏰ Tues-Sun 1030am – 0830pm 📱Pre-order/delivery : 91065599
Actually I thought it could be good to go vegan or vegetarian once in a while, so these wholesome guilt-free plant-based bites that can be readily consumed through convenient and healthy air-frying from @firstpridesg by @countryfoodssg are pretty much welcomed.
The first range of these Green Series that is launched comprises of : 🌱First Pride Bites 🌱First Pride Spicy Nuggets 🌱First Pride Stripes
They are made from a blend of wheat, soy and bamboo fibre using #firstpridesg innovative 3-step coating technology through battering, pre-dusting and breading to ensure crunchiness in every bite.
Currently retailing at all Fairprice outlets and Redmart online. So do keep a lookout for them if you're into a vegan and healthy plant based diet. 🙆♀️
Cooked yummy Pumpkin and Corn Porridge with Fish Paste and Century egg. It's a delicious and healthy meal which can also be easily converted to a kids-friendly dish according to your preferences. 🤤
Recipe : 1/4 cup cooked rice 100g fish paste 1 slice pumpkin, cut into small chunks 1 century egg, diced 1 thumb size ginger, grated finely with ginger juice retained 3/4 tsp salt Few pinches pepper 2 tsp shallot oil Water 70g sweet corn Some diced scallions Some fried shallots
Method: 1) Add rice, pumpkin and water to pot and cook till pumpkin is all mashed up.
2) Add grated ginger, shallot oil, salt and pepper to taste.
3) Add sweet corn, fish paste and more water to cook till porridge's desired consistency.
4) When almost done, add century egg and off heat. Top with diced scallions and shallots before serving and enjoy !