Round 1 of CNY baking started !! LOL. And that’s liked after much procrastination, because I just had so much I wanna do, but so limited time and I couldn’t really decide which one I should start from.
And the best of it all, these mini Pandan Egg Sponge Cakes are finished up within the day of baking itself !! And there was liked 40 pcs of it all. Haha,.. Ok la, I account for 25% of them into my own stomach, but still, the rest was finished up pretty quickly. So now I guess I gotta make more of them again just before CNY, since they are freshly made and doesn’t keep long.
In fact, this was quite a trial run because I was terribly afraid that the cakes will stick onto the pan and be difficult to remove and all my “doggies” will probably be “disfigured”. And because the moulds are pretty small and there was no way I could lay parchment paper on them, considering the uneven shape of these cakes unlike the larger version of the egg sponge cake.
And if you think these are like Kueh Bahulu, then I gotta say they are not !! I find that Kueh Bahulu are drier in texture, hence they can be kept for a longer period of time. These mini Pandan Egg Sponge cakes are in fact a 90% shrink down size of the Traditional Egg Sponge Cake that you can find from the recipe here, and because they are so convenient, they make excellent one-mouth dainties. Hence, that probably explains why my entire batch was gone within the day.
If the surface area for the cake is larger, it’s easy when you just wanna knock the pan to flatten out the batter and reduce the air bubbles. But when the area is so small like those mini cakes, they can be tough to handle. So my initial batch was quite a mess, considering the batter in each mould came with a peak as it was difficult to knock out the air bubbles with the small surface area of the mould. That’s where I realise pre-heating of the mould is useful to eliminate this problem and would also generate better texture and more evenly-tone batch of these mini cakes.
Hence, the subsequent baking became quite a breeze and these little cakes are just brimming better through each bake. There was enough batter for approximately 4 to 5 rounds of baking as I managed with 9 in a pan each time. And using pure pandan juice and organic coconut oil just add to the betterment of them all. I am sure to bake these dainties again soon !! Would you like to have some too ? Hehehe.
Documenting it down before I forgot the proportion again… memory nowdays is really failing me. LOL. Even I myself gotta refer back to my own website for recipes of old bakes lor.
45ml pure pandan juice (extract from blending some water with 4-5 pcs of pandan leaves)
40ml coconut oil
⅛ tsp cream of tartar
pinch of salt
Combine the egg yolks, pandan juice and coconut oil and whisk together using a manual whisk until the yolks become lighter in colour and all are well mixed.
Sift the top flour into the batter and mix well using the hand whisk until no flour can be seen. Do not over-mix.
In the bowl of the mixer, add the egg whites and cream of tartar. With the balloon whisk of the mixer, start beating while adding the sugar progressively, until the egg whites form stiff peaks.
Add the egg whites into the egg yolks batter in 3 portions and mix well using the manual whisk till no visible egg whites can be seen and the batter becomes glossy and smooth.
Lightly spray the moulds with some oil and pre-heat the baking tray (if making mini cakes, otherwise please follow baking time here and adjust accordingly to size of cake baking) in the oven at 160 degrees.
When the tray is hot, add the batter into the moulds and bake at 160 degrees for approx. 16 minutes.
Using a sharp skewer, run over the outline of each mould and remove the cake gently. Place them on some paper towels or parchment paper to absorb excess moisture and prevent them from sticking.
Best eaten while still a bit warm and if not eating immediately, please keep them in the fridge.
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 !
🎉 To join our giveaway: 1) Follow both @solis_singapore and @eatwhattonight on IG. 2) Share the giveaway on your IG story. 3) Tag your friends in the comments below (unlimited entries). Giveaway ends on 27th October, 2359 hrs. Good luck everyone!! 🥰
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 !
Was craving for some Western today, so decide to try out the new menu from 2-year old @elcarbonsg , an authentic Charcoal Grill House which already having 5 outlets to date.
Helmed under the same parent company as Common Grill, Saveur Thai and Food Loft, the new menu from El Carbon Grill House boosts of a greater variety of choices yet maintaing a reasonable pricing throughout.
Our spread for the day includes : 🍽 Grilled Chicken Parmasen with Spaghetti Aglio Olio & Mesclun Salad $9.50 🍽 Beef Forager Burger with Charcoal Bun, Beef Patty, Sauteed Mushrooms, Caramelised Onion, Cheddar Cheese, Fries and Salad $13.90 🍽 Mixed Grill Platter with Signature Roasted Half Chicken, Grilled Lamb Chop, Grilled Tiger Prawn, Grilled Sambal Seabass, Onion Rings, Corn Cobs, Mesclun Salad with Trio of Black Pepper, Kicap Manis Sauces and Creamy Chicken Gravy $34.90 🍽 Spicy Seafood Arrabiata Spaghetti $8.50 🍽 Grilled Sambal Seabass served on Banana Leaf $11.00 🍽 Grilled Prawn Ricebowl with Buttered Corn Kernels and Salad $8.00
The serving portions are pretty generous and prices listed are all Nett without plus plus.
#ElCarbon can be found at : 📍El Carbon @ AMK 721 Ang Mo Kio Ave 8 #01-2823 S560721 📍El Carbon @ Yishun 717 Yishun Street 71 #01-355 S760717 📍El Carbon @ Clementi 431 Clementi Ave 3 #01-296 S120431 📍El Carbon @ Grab Kitchen 110 Geylang Lorong 23 Victory Centre #02-07/08 S388410 (Takeaway/Delivery only) 📍El Carbon @ Changi Airport Changi Airport T2 Level 3M *new*