GLUTEN FREE CHIFFON

Chiffon Cakes are known for being light & fluffy

Using Rice Flour to make Chiffon Cakes,

Washoku.guide has this to say:

1) It is foolproof, 

hence the name Foolproof Rice Flour & Soy Milk Chiffon Cake

2) It is healthier,

because Rice flour requires less oil & sugar.

Gluten Free Chiffon

130g rice flour

5 egg yolks

6 egg white

80g sugar

50ml canola oil

120ml Soy milk (or milk)

1. use well chilled eggs, separated yolks & whites

2. add 1/2 the sugar to egg yolks, mix well

3. add soy milk, then oil, then sifted rice flour

4. preheat oven 160'C

5. whisk egg white & add remaining sugar in 3 batches

6. Gently mix 1/3 egg white into the egg yolk mixture

7. fold in the rest of the egg white in 2 batches

8. pour batter into a 20cm chiffon cake mould, 

9. tap on counter to release trapped air bubbles & bake for 45-50min

10. Once done, test with skewer. Turn upside down to cool

11. Serve plain or with cream & fruits

Note:

If you like a variation: 

replace 10g rice flour with cocoa powder

SOURDOUGH YOU TIAO

Sourdough You Tiao

sounds healthy because no other additives,

only 4 basic ingredients!

The deep frying part....

I have adapted this recipe from 

Suzzaine Ewe's Sourdough Bread Sticks (Yau char kuay)

Sourdough You Tiao

187g plain flour

1/2 tsp salt

50g sourdough starter

112g water

1) combine all ingredients in a bread machine, dough cycle 10 min

2) leave to proof until double, about 2-3 hours

3) on a floured surface, gently stretch to form a long flat dough

4) cut into desired strips, use a wet skewer to make a mark lengthwise on the strip
5) stack another piece on top & do the same
6) lift up one set, pull slightly & place in hot oil to fry
7) turn to another side when the you tiao starts to brown
8) remove & pat dry the oil

EASY ROAST CHICKEN

I have never roasted a chicken before.

Recently, when I was glancing through rasamalaysia.com.,

I was attracted to the Chinese Roast Chicken.

I decided to try my hands on 1/2 a chicken 

instead of the whole bird!

The result?

Soft & juicy roast chicken!

I only had some breast meat left over for sandwiches the next day!

Roasting a chicken is not difficult after all.

To encourage you to try this recipe

I call it

Easy Roast Chicken

Easy Roast Chicken

1/2 chicken, free ranged

Marinate: mix together in a plastic bag:

2 slices ginger

2 garlic, lightly smashed

1.5 Tbsp light soya sauce

2 tsp honey

1/2 tsp 5 spice powder

1/4 tsp cooking wine

salt & pepper to taste

Skin Coating: mix together

1 tsp cooking oil

1 tsp honey

1. clean chicken & pat dry with paper towel

2. put the chicken into the plastic bag with marinate

3. shake to coat the chicken & leave in fridge overnight, turning once in awhile

4. when ready to roast, remove from fridge & rest chicken, skin side up, 

    to air dry for 30min or more

5. when skin is dry, roast in preheated oven 200'C for 30-35min

6. take out the chicken & apply skin coating on the skin

7. bake for another 10-15min until golden brown

8. leave to cool before chopping

Note:

If the wings get too dark, tent with aluminium foil

FOOCHOW (FUZHOU) RICE CAKE - BA KUI

One special food

of the Foochows or Fuzhou dialects 

is the White Rice Cake,

commonly known as 'Ba Kui' in Foochow

It is only served during Chinese New Year.

This white rice cake is easy to make.

However, many prefer to buy the freshly made ones from the wet markets

or

vacuum packed ones from the supermarkets.

Yet, there are others who prefer to use the authentic dried ones

 imported from Fuzhou, China.

If you like to make from scratch:

White Rice Cake

220g rice flour

220g boiling water

pinch of salt

1. pour boiling water over the rice flour, mix well

2. knead to a smooth paste

3. press the dough into a small bread pan

4. steam for 1-1.5 hrs until cooked

5. let cool completely before slicing with an oiled knife

If using dried rice cake, pour boiling water over a handful of dried rice sticks, 

and leave to soak until soft.

To cook Ba Kui

a handful of rice cakes

4 pips garlic, chopped finely

sliced pork

some shelled prawns

Chinese sausage, sliced thinly 

2 leeks, sliced

vegetable of your choice

4 spring onions, cut

1 egg beaten

Seasoning: mix together

1/2 Tbsp thick soya sauce

1 Tbsp light soya sauce

1/2 tsp sugar

1/2 tsp oyster sauce

salt & pepper to taste

Thickener:1 Tbsp corn flour+1 Tbsp water (if required)

1. just before your meal

    fry garlic in 1.5 Tbsp oil & 1 tsp sesame oil

2. add Chinese sausage, pork and prawns

3. next, throw in leeks and other vegetables, stir fry quickly

4. add steamed rice sticks, stir fry & add some water

5. add beaten eggs, cover the pan & cook for a few minutes

6. add seasoning & give it a quick stir

7. add spring onions & stir in thicker if necessary

8. serve immediately

Note:

The ingredients used for frying the rice cakes is not fixed

but up to individual tastes and fancy.

FOOCHOW (FUZHOU) NIAN GAO

Nian Gao in Mandarin
is New Year Cake, by direct translation.

Nian Gao
is a delicacy only available during Chinese New Year.

Foochow (Fuzhou) community
make their Nian Gao
different from other dialects.

It has additional ingredients
like taro (yam), peanuts and red dates.

Unlike traditional Chinese Nian Gao,
these are made with tapioca flour instead of glutinous rice flour.

Foochow like to cook with tapioca flour.
Their noodles Lonn Yen are also made from tapioca flour.

If you like to taste this authentic
Fuzhou Nian Gao
here is the recipe:

Foochow (Fuzhou) Nian Gao

(A) 8 oz yam, shredded

      1.7 oz peanuts, pre-boiled to soften

      some red dates, slit & soak awhile to soften

(B) mix together: 3.5 oz tapioca flour

                             1 Tbsp glutinous rice flour

                             1/2 tsp 5-spice powder

(C) 2.5 oz brown sugar

      1.5 oz white sugar

      6.75 oz water

      0.6 oz oil

      pinch of salt

1. Bring (C) to a boil, add peanuts

2. add yam & bring to simmer until almost dry, do not stir

3. remove from heat, mix in dry ingredients (B)

4. pour into a parchment lined steaming pan

5. arrange some red dates on the top of the cake & steam for 1-1.5 hr

6. let cool completely and chill until required

 Sliced Nian Gao

Pan fried Nian Gao

To serve:
1. slice nian gao into 1/4" thick
2. dip in beaten egg
3. pan fried until soft, serve

SAME DAY BAKE SOURDOUGH BREAD

Sourdough 

is not easy to manage

I have been struggling with the crumbs for a very long time.

The chewy crumbs never seem to go away

These Sifus:

1) Delvin Tan

2) Nancy Wei
3) William Woo

4) Kim Poh Gan
5) Yossi Hazan

6) Ann Tan

have been very patient with me.

They encourage me to keep on trying & practicing,

I followed very closely their instructions

 and 

soon I manage to get this soft crumbs & thin crusts!

Thank you Sifus.

I know my next step is to learn scoring.
Sifus, I will be bothering you all again.

This recipe is the courtesy of Delvin Tan - Vin's Haus

Same Day Bake Sourdough Bread

(A) 400g bread flour

(B) 250g water (additional 100g from the starter, making a total of 70% hydration)

(C) 200g levain (levain is 50% of total flour)

(D) 10g salt (2%)

1. mix (A) & (B) for 2-3min

2. add levain & knead for 6-8min until window pane appear

3. add salt & gently give a few folds, leave for 3 hours

4. during 3 hr bulk, 3 X snf @ 30min interval, 1st set after1.5 hrs 

5. pre shaping, rest 20min at RT

6. Final shaping & transfer to banetton & left to proof 45-60min at RT

7. preheat oven to 250'C, chuck banetton into the fridge for 40-60min to stiffen the dough to aid scoring

8. score bread before sending into the oven, bake covered for 25min @250'C

9. reduce temperature to 225'C for another 15min until golden brown

10. slice bread after 1 hour

Notes:

calculation based on weight of flour

1. 70% hydration = 70/100 (400+100) from levain

                            = 70/100X500

                            = 350g water includes 100g from levain

2. levain 50% of total flour = 50/100x400g flour

                                            = 200g levain

3. salt 2% = 2/100x500g flour

                 = 10g salt

4. snf = stretch & fold

FUN WITH PUN

*Enjoy the fun & the pun.*

*Q: Can February March?*
*A: No. But April May!*

*Q: Did you hear about the painter who was hospitalised?*
*A: Reports say it was due to too many strokes!*

*Q: Have you heard the joke about the butter?*
*A: I better not tell you, it might spread!*

*Q: How do you know that carrots are good for your eyesight?*
*A: Have you ever seen a rabbit wearing glasses?*

*Q: Music Teacher: What's your favourite musical instrument?*
*A: Kid: The lunch bell!*

*Q: What did the triangle say to the circle?*
*A: You’re pointless!*

*Q: What do you call a ghosts mom and dad?*
*A: Transparents!*

*Q: What do you call a group of men waiting for a haircut?*
*A: A Barbercue!*

*Q: What do you call a person that chops up cereal*
*A: A cereal killer!*

*Q: What do you call a South American girl who is always in a hurry?*
*A: Urgent Tina!*

*Q: What do you call two fat people having a chat?*
*A: A heavy discussion!*

*Q: What kind of emotions do noses feel?*
*A: Nostalgia!*

*Q: What kind of shorts do clouds wear?*
*A: Thunderwear!*

*Q: What's easy to get into but hard to get out of?*
*A: Trouble!*

*Q: Where do boats go to when they get sick?*
*A: The dock!*

*Q: Who cleans the bottom of the ocean?*
*A: A Mer-Maid!*

*Q: Why can't a leopard hide?*
*A: Because he's always spotted!*

*Q: Why can't your nose be 12 inches long?*
*A: Because then it would be a foot!*

*Q: Why did the barber win the race?*
*A: Because he took a short cut!*

*Q: Why did the boy tiptoe past the medicine cabinet?*
*A: He didn't want to wake the sleeping pills!*

*Q: Why did the tomato turn red?*
*A: It saw the salad dressing!*

*Q: Why did the tree go to the dentist?*
*A: To get a root canal!*

*Q: Why don't you see giraffes in elementary school?*
*A: Because they're all in High School!*

*Q: Why was the maths book sad?*
*A: Because it had too many problems!*

SOURDOUGH CRACKERS

Feeling uneasy to discard the Sourdough down the drain?

You can try this recipe

You can bake it the way you like it...

Thin and crispy

or

 slightly thicker,

with a tint of rosemary

or 

simply plain or salted

or
with added cheese

I tried to press in some black sesame seeds

after brushing with some oil
for added flavour

Here is the recipe taken from King Arthur Flour.com

Sourdough Crackers

(A) 113g King Arthur Whole wheat flour

       1/2 tsp salt

       248g discarded sourdough starter

       57g unsalted butter, softened to room temperature

       1-2 Tbsp dried rosemary or herbs of your choice (optional)

(B) oil for brushing

       coarse salt for topping (optional)

1) mix together all ingredients in (A) to make a smooth (not sticky) dough

2) divide dough in 1/2 & shape each half into a rectangle, cover & refrigerate 30min

    or more until dough is firm

3) preheat oven to 200'C

4) very lightly flour a piece of parchment & place the dough on it, 

    work with one piece at a time.

5) roll out to as thin as you want it, or 1/16" thick

6) transfer dough to a baking sheet & cut into squares of 1.25" with pizza wheels

7) prick each square with a fork & brush some oil on top

8) bake in preheated oven for 20min until golden.

9) yield: 100 crackers

TAIWAN BRAISED PORK RICE

A bowl of white rice

filled with the fragrance of braised pork,

juicy and shinny (meat fats)

is one that is popular and often served in Taiwan

This is simply called

'Lu Rou Fan'

or

Braised Meat Rice 

in direct translation

I have adapted this recipe from Kenneth Goh's 

Lu Rou Fan

(A) 200g minced pork
       some pork belly, shredded
       some pig skin, boiled & cut into strips

      2 shiitake mushroom, soaked overnight & shredded

(B) 5 shallots. sliced thinly

      5 pips of garlic, shredded

      5 slices ginger, minced

Seasoning:

combined together

1 Tbsp light soya sauce

1/2 to 1 Tbsp dark soya sauce, depends on the colour you are comfortable with

1/2 Tbsp oyster sauce

1/2 tsp 5 spice powder

1/2 tsp sugar
1 Tbsp cooking wine

Thickener:
1 Tbsp peanut butter

mix together 1.5 Tbsp corn flour & 1 Tbsp water

Method:

1. Heat up 1-1.5 Tbsp cooking oil & 1 tsp sesame seed oil in a wok

2. add (B) and fry until fragrant, then add (A) & seasoning

3. when the meat starts to shrink, add 1 cup water to simmer 15-30min

4. add salt & pepper if necessary (optional)

5. thicken the gravy with thickener to required consistency

Serving Ideas:

the following can be added

a) braised hard boiled eggs

b) pickled vegetables e.g. Daikon/sweet Takuwa

c) blanched leafy vegetable

NONYA RENDANG CHICKEN

Nonya Dishes are my favourite

Many times I gave up the idea of cooking these dishes

because of the tedious preparation

However, I still need to roll up my sleeves and start cooking

because good Nonya food are hard to come by. 

I would like to express my thanks to 

Soon Kowmin for sharing this recipe

Nonya Rendang Chicken

1/2 kampong chicken. chopped large pieces

5g old ginger

10g turmeric (I replaced with 1/2 tsp turmeric powder)

5 shallots

3 slices galangal/lengkuas

3 lemon grass, smashed

1.5 Tbsp curry powder+1 Tbsp water

125g coconut milk

80g water

To enhance the aroma:
few daun limau purut, shredded
1/2 daun kunyit, shredded
2-3 Tbsp kerisik, fried dry 

1. blend ginger, turmeric, shallots & galangal to a paste

2. Heat 2-3 Tbsp oil in a wok & fry paste until fragrant

3. add curry powder paste & lemon grass, continue frying

4. add chicken & fry until chicken meat starts to shrink

5. add coconut milk & water, leave to simmer until cooked
6. add shredded leaves (B) for added fragrance

7. enjoy

 I appreciate my friends out there, especially Jenny Lim & Sharon Rachel Quah 
giving valuable advice on how to improve the dish,
bringing the aroma to the next level. 
I welcome your comments and goodwill. 
Once again, thank you very much.I 

JAPANESE COTTON CHEESECAKE

This is an exceptionally soft and spongy cheesecake.

This cake jiggles when shaken gently!

Its superfine texture 

practically melts in your mouth.

A word of caution:

Do not attempt to cut the cake without refrigerating it.

Special thanks to Jeannie Tay's  recipe:

6" Japanese Cotton Cheesecake

Japanese Cotton Cheesecake

A) whisk together until smooth in a double boiler:

      125g cream cheese

      35g castor sugar

      30g butter

B) sifted together:

     30g cake flour

     10g corn flour

C) 50g fresh milk

     3 egg yolks

     1 tsp lemon juice

     1/8 tsp salt

     1 tsp vanilla extract

D) 3 egg white

     1/8 tsp cream of tartar

     35g castor sugar

1. when (A) is smooth, remove from heat & mix in 50g milk

2. add egg yolk, one at a time, whisk until smooth

3. mix in lemon juice, salt & vanilla extract

4. sift in flours & mix until just combined, set aside

5. whisk egg white until foamy, add cream of tartar and continue beating

6. gradually add sugar & beat until soft peaks

7. add 1/3 meringue into cream cheese mixture, mix well

8. add another 1/3, and the next, make sure to mix well after each addition

9. pour batter into a lined (bottom) 6" round tin. Tap pan on counter to release air bubbles

10. bake in water bath @200'C for 17min on lowest rack (no fan)

11. reduce to 135'C for another 30min 

12. switch off oven & leave cake inside for 20min to cool down slowly

13. remove & wait a few minutes for cake to pull away from sides of pan

14. unmould & remove lining paper, invert back to cool