Eggs, Eggs, Eggs….. Join Me To Cook Eggs….

Posted on October 3, 2014 by Kenneth Goh

INTRODUCTION

I doubt if any one from my generation have never try eggs and if they try, never like eggs. Of course they are some unfortunate people in this world that have egg allergy and can only have cakes or other cuisines that are eggless. Bearing this in mind, I would think that majority of the people (at least in my circles of friends) would not reject the offer of a simple fried egg dish to go with their meal.

This is an updated post that I have issued a year ago. Due to some technical reasons, I can’t retrieve my old files and have to treat this an a new post. Hope this will benefit new house chefs who are looking for advise on cooking eggs.

WAYS OF COOKING EGGS

There are many ways of cooking eggs and this post will by pass all the descriptive flowery languages and go straight to the following ways of cooking eggs. You may have known this better than me but just took some time to read if there are any thing that you can add to my post and constructively criticise about my ways of preparing eggs. The methods that will be covered here are:

Soft Boiled Eggs (水煮蛋）
Hard Boiled Eggs (水煮蛋）
Coloured Eggs (上色蛋）
Poached Eggs （水波蛋）
Scrambled Eggs (炒蛋）
Eggs Omelette （蛋饼）
Braised Eggs (卤蛋）
Steamed Eggs （蒸蛋）
Adding eggs to Chinese Soups （蛋花）
Fried Eggs （煎蛋）
Lava Eggs (溏心蛋）- Ni-tamago

1。2。SOFT BOILED EGGS AND HARD BOILED EGGS (水煮蛋）

To have perfect soft boiled eggs and hard boiled eggs, there are some timings that need to be followed An over boiled egg will have solid egg yolks slightly bluish in colour. If it is fresh farm eggs, additional 5 minutes is needed. It is easier to boil eggs keep in the refrigerator than those keep at room temperature.

In a big pot filled with water, add in two big tablespoon of vinegar (to prevent egg whites flow out in the event the eggs crack), one teaspoon of salt and bring the water to boil under high heat. Once boiled, turn to medium heat to let the water simmer. Place the eggs using a spoon and gently lower down to the pot. The range of timing to get the desired textures of eggs are as follows (source: :adapted from http://www.wikihow.com/Make-a-Soft-Boiled-Egg)

2 minutes – very soft yolk and egg whites
3 minutes – the white is set and the yolk is just starting to thicken
4 minutes – the white and yolk are set, with the centre of the yolk still creamy.
5 minutes – the white and yolk are set with centre starting to set
10 minutes – the white and yolk are all set
Any further timing than this will result the eggs yolks to start turning to a bluish colour.

Please note the colour changes of the egg yolks.

3。COLOURED EGGS (上色蛋）

At birthday or other important occasions, Chinese like to colour their eggs red. If you do not colour the eggs properly, the eggs will stain your hand or when you touch it. Therefore, it is important that your eggs do not lose its colour when you hold it.

In a bowl, put some colour gel or permitted food colouring. Add few drops of vinegar. Stir well.

When ready, transfer your hard boiled eggs directly from the pot that it was cooked and use a spoon to roll the eggs. The hotter the egg, the easier it is. Continue rolling until you get your desired colour tone. It will dry very fast because of the heat inside the eggs. Look for any areas not covered with the colouring and make sure the colour is as even as possible.

4。POACHED EGGS （水波蛋）

As per Wikipedia:

A poached egg is an egg that has been cooked by poaching, that is, in simmering liquid. This method of preparation is favoured because a very consistent and predictable result can be attained with precise timing, as the boiling point of water removes the temperature variable from the cooking process. (Source: http://en.wikipedia.org/wiki/Poached_egg)

A poached egg is consider as perfect if all the egg whites are cooked and the yolks are still runny. It is good to be served in soups or with breads.

In a hot pot of water, add one teaspoon of vinegar. Let it boil under high heat and once boiled, turn down to low heat and let it simmer.

Crack your eggs in a bowl or some kitchen utensils, slowly place it in the water. Don’t stir the water. If you want to stir the water, it must be done in a circular motion quickly such that the egg whites would not dispersed the the near by areas. Let it simmer until all the egg whites solidify.

5。SCRAMBLED EGGS (炒蛋）

Per Wikipedia:

Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs). Eggs are poured into a hot greased pan and coagulate almost immediately. The heat is turned down to low and the eggs are constantly stirred as they cook. The pan and the stirring implement, if kept in constant motion, create small and soft curds of egg. (Source:http://en.wikipedia.org/wiki/Scrambled_eggs)

In a big mixing bowl, put some eggs. Put in some milk and beat until the eggs are well “mixed”, The purpose of this step is just to ensure the egg yolks and the egg whites are well beaten, You can also used a hand whisk to whisk it.

In a frying pan, put in some butters (or other cooking oils of your choice) and melt the butter.

Pour in the beaten eggs and constantly stir it. Once the eggs have solidify into smaller curds, off the heat, add in seasonings such as salt and pepper and scoop up to a plate for servings.

6. EGGS OMELETE （蛋饼）

Per Wikipedia:

In cuisine, an omelette or omelette is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat(often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water, the idea being to have “bubbles” of water vapour trapped within the rapidly cooked eggs. (http://en.wikipedia.org/wiki/Omelette)

In this illustration, I have prepared seaweed omelette with tomatoes. An omelette is deemed perfect if both sides have solidified whereas the insides are still moist but not runny. Milk is usually used to achieve that effect. Please refer the scrambled eggs above.

Follow the steps as mentioned in scrambled eggs above. Add in the seaweeds to the eggs. Add seasonings or your choice.

In a big shallow frying pans, add in the seaweed beaten eggs. Let it fried the bottom layer start to solidify.

Add in cut tomatoes strips and when all the eggs are not runny in the centre, fold into half.

7. BRAISED EGGS (卤蛋）

Chinese like to braise eggs and usually the eggs were braised together with meat broth such as from braising of ducks, pork belly etc. It appeared in Chinese cuisines such as Kuey Chap, a Teochew type of flat broad rice sheets and served with dark braised meat broth.

To prepare Chinese styled braised eggs:

In a sauce pan, stir fry big pieces of galangal, garlics and gingers until aromatic. Add cups of dark soya sauce diluted with adequate to cover the meat or eggs that are to be braised. Bring to boil under high heat.

Once boiled, turn to medium heat, add in five spice powder, some rock sugars and items to be braised including eggs.

Depending on the items to be braised, if without meat, eggs will need about 15 minutes before the colour sets in the eggs.

Off the heat and let the eggs sits in the broth for another 15 minutes for the flavour to penetrate the eggs.

There is a detail pictorial instruction of preparing braised eggs and bean curd. Please refer to Guaishushu’s page recipe D10 – Braised Eggs and Taukwa (卤蛋和豆干）.

8. STEAMED EGGS （蒸蛋）

Steamed eggs is another common household dish for Singaporean and Malaysian Chinese. It is also common in Korean and Japanese cuisines. The challenges of steamed eggs is to ensure that the eggs are flat, soft and without any bubbles or holes appearing on the eggs. In order to achieve that, one important point to note is the usage of boiled water when making the egg solution. If tap were used, the water is full of air or oxygen and this will cause the steamed eggs to have lots of holes. Cooked water are free of air and therefore when steamed, the eggs will be silky and soft.

In a big bowl, crack one egg and add in about half a cup of cooked or boiled water (meat broth can also be used). If you want it softer, you can add in more water., Add in all your preferred seasonings, beat until well combined. Sieved and put in a bowl to steam at medium heat.

It is considered as done when the eggs are set. Drizzle with additional seasoning such as sesame oils, light soya sauce if necessary.

There is a detail pictorial instruction of preparing steamed eggs. Please refer to Guaishushu’s page recipe D8-Steamed Tofu With Eggs (豆腐蒸蛋）

The following is another simple recipe you can try: Crack one egg, add 1/2 teaspoon of corn flour, add one cup of warm to hot water, stir until well combined. Sift the egg mixture to a steaming bowl and steamed under medium to high heat for 15 minutes. You should have a bowl of nice smooth steamed egg.

9. ADDING EGGS TO CHINESE SOUP （蛋花）- Egg Flower or Egg Drop Soup

Certain Chinese cuisines required soups to be thickened with egg solution. In the illustration, I have used some old images that I have photographed for the preparation of Lor Mee. A type of noodle dish where braised meat broth were first diluted and further thickened by using eggs and starches. A perfect addition of eggs should see small pieces of eggs floating in the soup or broth and there should be no lumps of eggs in the soup.

Slightly beat your eggs until well mixed.

Use high heat to bring to boil. Once the soup is boiling, slowly add in the beaten eggs and use a ladle to stir the soup in a circular motion as quickly as possible. In that case, you will be able to break the egg solutions even before it solidifies.

There is a detail pictorial instruction of using the same method to prepare another Chinese starchy soup. Please refer to Guaishushu’s page recipe S6 – Vegetarian Shark Fin Melon Soup (素鱼翅瓜羹）

10. FRIED EGGS （煎蛋）

Everybody how to fry an egg and there is nothing much to say about egg frying techniques except one point. In order to have a “sunny top” type of eggs, you can consider the procedures below. If you follow the procedure, your egg yolks will not be easily broken.

Heat up your frying pan and put a teaspoon of oil (optional).

Crack your eggs and put a few drops of water around the frying pan. Cover the frying pan to capture the water vapour.

Open the cover as soon as the egg is set and egg white is cooked. Off the heat and transfer to a serving plate.

Note that this way of frying eggs is possible without any oils (if using a non stick pan). You can heat your frying pan under high heat, crack your eggs and off the heat immediately. Put a few drops of water around the frying pan and cover the frying pan immediately and let the water vapour cook the top part of the egg yolk. Once the egg white is cooked, the top part of the egg yolk should also have cooked while inside, the egg yolk remains runny. You may want to refer to my Nasi Goreng Aruk post on how to fry eggs without oil.

11. Lava Eggs (溏心蛋）- Ni-tamago

Ni-tamago or lava egg is an Japanese style of cooking eggs usually served with ramen. It is supposed to be with a well cooked firm egg whites but with a semi cooked runny gooey yolks. To prepare this is not really difficult。

WHAT IS REQUIRED

4 eggs
4 tablespoons of mirin (Japanese rice wine)
4 tablespoons of Japanese light soya sauce
2 tablespoon of brown sugar
2 cups of water

STEPS OF PREPARATION

In a pot, heat up the water, sugar, mirin and light soya sauce until sugar dissolved. Set aside for later use.
In another pot, put adequate water to cover the eggs. Place the eggs in the cold water. Bring the water to boil under medium heat.Once it boil, let it boil for 30 seconds.

When it reaches 30 seconds, cover the pot with the lid and 10 seconds later off the heat. Let it rest in the hot boiling water (with heat off and lid covered) for another 2 minutes. After 2 minutes, transfer the eggs to another pot of icy cold water. Let it rest in the icy water until when the egg is not hot to touch. Peel the shell in the egg in a pool of cold water. Transferred the peeled eggs to the about marinate. Marinate the eggs for at least 4-8 hours before serving. For serving, use a dental floss to cut across the eggs carefully.

On more other egg related dishes, you can refer here:

Devilled Egg

Hong Kong Short Crust Pastry Egg Tarts (港式蛋挞）

Portuguese Egg Tarts–Pastel De Nata (葡式蛋挞）

Steamed Egg and Milk Custard Dessert (蒸奶蛋甜品）

For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 11,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

Guaishushu’s Report Card–Top 30 posts For The First Blogging Year From 1-5-2013 t0 30-4-2014

Posted on May 2, 2014 by Kenneth Goh

5 POSTS THAT I THINK IT SHOULD BE IN BUT NOT IN THE LISTING

These are posts that I believed should squeeze in the top 30 listing but probably not because of their late issuance or lack of promotion of the posts.

“40 Minutes Bread Roll” with Sarawak Butter Bun’s Filling (四十分钟快速面包和特有牛油馅)

A Cuisine With A Long Chinese History– Dongpo Meat (东波肉）

Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)

Back To Basics–Modified Traditional Butter Pound Cake

Back To Traditional Recipe of 1egg：1sugar：1flour- Traditional Steamed Sponge Cake (古早味鸡蛋糕）

CONCLUSION

Guaishushushu have issued slightly more than 300 recipes last year and the above accounted for about 10% of the recipes. If you are interested to get more recipes, you can refer to my RECIPE INDEX here. Hope you like the post today. Cheers and have a nice day.

For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014) here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Currently there are about 4500 members sharing various food photos . I would be more than happy if you can post in Groups for the recipes that you tried from Guaishushu’s blog.

What I Cooked Today Series (Special Post)- 2013 Mid Autumn Festival

Posted on September 20, 2013 by Kenneth Goh

INTRODUCTION

I have not forgotten about this series – “What I Cooked Today Series”! I have discontinued for a while because I am a vegetarian and the dishes were usually cooked by my mother in law who is visiting me. Therefore, I can’t claim the credit of the dishes cooked if I posted it.

Well this series will be starting soon in one two weeks time after end of my vegetarian diet. This year, I have calculated wrongly about the starting date of my diet, therefore, I am having slightly more than 2 months of vegetarian diet and it was pointed out by my neighbour when I keep on rejecting her meat dishes. She asked curiously why the diet is so long this year, she said it cannot be ! I asked my wife to recalculate again and yes, we are wrong as both of us are not that concern about anniversary dates.

Yesterday is the Mid Autumn Festival, one of the very big festivals for the Chinese worldwide. Even People’s Republic of China’s government have declared this day as a holiday in recent years. Usually, in big festivals, family gathering and get together is very important.

I only confirmed to invite my nephew’s family for dinner yesterday morning and I told them that I would only cooked what I have at home. As they are my very close relatives, I need not really concerned about what I should cooked as he have been staying with me for the past few years. I did not have the time to plan for the meal as I have to take care of the kids and I have to rush out my report for Eight Treasure Porridge.

I only started cooking at 4.00 pm in the afternoon. I looked at the fridge, I have some tofu, one pumpkin, one luffa, some chicken fillets, some asparaguses, minced meats, chicken thighs, drumsticks and fish fillets.

What influenced my dish menu last night was what I perceived what my family members like to have. I know anything soft and silky will be welcomed by them, so tofu and pumpkins would be good choices.

While the family always have bitter gourd with minced meat, but luffa with minced meat is something new to them. In addition, my kids loved luffa so luffa with minced meat was in the menu.

Preparing these two dishes had resulted some mesh pumpkins, minced meat and tofu left, therefore, I have decided to turn these 3 ingredients into a dish.

PORK STUFFED LUFFA (丝瓜酿肉碎）

This is a dish adapted from pork stuffed bitter gourd (苦瓜酿肉碎). The luffa was first de-skinned, and cut into 2 cm chunks. Make a hole in the centre and set aside. Minced pork were marinated for about 10 minutes with sesame oil, corn flour, light soya sauce, flavour enhancers, sugar, pepper, chopped coriander leaves and chopped winter vegetables. Stuff the minced pork into the hole of the luffa chunks, placed it in a serving plate nicely and put a goof berry on top of minced meat for garnishing. Before steaming, put some water in the plate of the meat stuffed luffa. (A bit of water is important as it will speed up the process of cooking the luffa. The luffa will be “water bathed” causing it easier to get cooked). Steamed for about 20 minutes or until your luffa is soft. More juices will be secreted out and these gravy was very tasty as it was essentially a meat and vegetable broth. You can put some corn starch to thicken this juices if desirable.

TOFUS SAIL IN PUMPKIN SEA (豆腐金瓜海）

I have to admit that I do not know how to name this dish. Since it looks like a seas of mashed pumpkins, I named this as “tofu sail pumpkin seas”. Firstly, I cut opened a pumpkin, de-seeded and steamed the pumpkin until the pumpkin was soft. I then scratched out the pumpkin flesh, put some sesame oils, salt, mushroom concentrate, mixed well and let the mashed pumpkin to cool.

Two packets of tofu’s were cut into 8 pieces and arrange in a serving plate. I used a teaspoon to make a hole on the tofu, put some mashed pumpkins to cover the hole. Use the remaining pumpkin to put beside the tofu and steamed for about 10 minutes. Surprisingly, the tofu and pumpkins really blends well.

MINCED PORK FRIED WITH MASHED PUMPKINS AND TOFUS (山寨蟹粉豆腐）

From the above two dishes, I have some mashed pumpkin left , some tofu left (from making a hole in the tofu cubes), some minced meat left (as I have prepared one package of minced meat for the luffa dish, therefore, I still have about half of the minced meat left). With these 3 ingredients, I have decided to mash the tofu and fried these 3 ingredients together.

I first stir fried some spring onion (white part) in a frying pan of hot oil until aromatic, followed by the minced meat and once the meat was 50% cooked, add the mesh pumpkin and mesh tofu. Stir fried for another 2-3 minutes, add white pepper, sugar, light soya sauce and salt and it become a rather presentable dish..like the famous Shanghai dish, “Tofu With Hairy Crab Roe”. Therefore I have named this dish in Mandarin the “Fake Tofu With Hairy Crab Roe”.

The dish was very tasty and smooth, it is well liked by the kids because of the aromatic spring onions. I have placed the cooked dish in the empty shell of the pumpkin for serving.

BLANCHED ASPARAGUS WITH CHICKEN FILLETS （芦笋鸡柳）

This is really an easy dish.

Asparagus were de-skinned (depends on whether it is too mature or not) and cut into same length. Chicken fillet were first cut into the desired sizes, marinated with sesame oil, pepper and light soya sauce for about 10 minutes,

Have a pot of boiling hot water, drizzle a few drops of cooking oil and pinches of salt. Get ready a serving plate and put some oyster sauce on the plate. Blanched the asparagus in the hot boiling water for 3 minutes and dip in icy cold cooked water.

Place these asparagus neatly in the serving plate on top of the oyster sauce. Coated the chicken fillet with some corn flours and blanched the chicken fillets in the hot boiling water for about 5 minutes. Scoop out and placed on top of the blanched asparagus. Sprinkled some fried shallots on top of the chicken and the dish was done.

This was definitely an easy and healthier dish as it involved no frying like the traditional method. Though I did not taste the asparagus but I can tell you that it was sweet as all the juices were being sealed inside the asparagus via blanching method of cooking.

CENTURY EGGS WITH PICKLED GINGER (皮蛋酸姜）

This dish was usually treated an appetizer in Chinese full course dinners and did not really need any preparation. As I have quite a lot of pickled ginger left from my demonstration in Guaishushu’s Page, therefore, I have decided to prepare this dish as an appetizer. You may want to learn about how to prepare the pickled gingers HERE.

POMELO (柚子/文旦）

When I was young, we did not celebrate Moon Cake Festivals with pomelo.

However, in recent years, it seemed that it is very common that pomelo became one of the festival fruit during the Moon Cake Festivals. I checked the internet, pomelo have the syllables as “have kids” (有子）in Mandarin, therefore, having pomelo means that it will bring you luck in conceiving a kid. Well, definitely not for me.

It is my usual way to de-skin my pomelo like what is in the picture to make it easier for my kids to eat. Therefore, all my kids loves to eat pomelo as they do not need to peel the internal white membranes separating the lobes in the fruit. They have been pampered, Unlike me, I never like to eat pomelo when I was young because of the difficulty to peel of the internal white membranes.

GREEN DATES (甜枣）

This is nothing to do with this festival. I just spotted in the supermarket a few days ago and I really love these green dates. I always called it mini apples. In my humble opinion, it taste like apples and is a one bite size. I am able to finish one box within a day. I don’t know but I do believe it is a very healthy snack, much healthy than any carbohydrates and sugar loaded snacks. Yesterday, it was served together with pomelo after dinner.

MOONCAKES (月饼）

I have a few boxes of moon cakes and I have decided to serve a durian moon cake that my nephew gave me from the international “Three” Seasons Hotel. However, I am rather disappointed with the moon cakes. Put in bluntly, it is just pure durian flesh wrapped in snow skin. When you eat the moon cakes, it is very soft and just like when one is eating fresh durian (though it don’t taste that fresh any more after so many days).

It was definitely not cheap and my nephew told me even after discount, one small moon cake cost SGD 12. I honestly believed that should I received the moon cake earlier, I will be able to replicate the moon cake .. and how much is one durian is this season? May be 3 durians for SGD 10? Well the one below is equally disappointing as they have incorporate orange flavour in the lotus seeds fillings.

Lastly, I hoped that you like my cooking adventures today and unlike previous festivals, I have cooked something very simple. In other festivals, majority were meat dishes and I managed to locate an old picture in my Facebook to share with you. This was taken by one of my nieces in 2012 to celebrate Chap Goh Me (元宵）during Chinese New Year.

Have a nice day and cheers.

How About An Eggless, Butter Less, Milk Less Chocolate Almond Cup Cakes?

Posted on September 18, 2013 by Kenneth Goh

UPDATED POST ON 5-11-2014

I will include in this post another recipe that I have developed this morning, it is gluten free, dairy free, egg less and fatless. It is a rather healthy moist and aromatic snack. I hope this post will benefit those who are on a certain diet.

It is the same recipe for both cookies and cupcakes. For cookies just make it in smaller size and bake slightly longer.. It can be crispy or chewy. It will not be as crispy as those using flour.

Taste wise is satisfactory. You can imagine taking some almond meal, add some cocoa powder, water and sugar.. It is definitely acceptable to most. Please scroll down for the second recipe.

INTRODUCTION

Seriously, when I looked at the recipe, I was curious how it would turn out to be. When I prepared the batter and baking, I am even more doubtful about its outcome.. I did not have any picture to compare and I did not know whether what I have prepared and baked was correct or not. Not until I took the first bite this morning that I am confident to issue this post…

This is an eggless, butter less and milk less cup cake that I have adapted from a 2003 recipe. I have printed out this recipe as early as year 2005 when I just started to have interest in doing some baking. Then, I have been cracking my head to look for recipes that were suitable for niche markets like health conscious people or people that are less fortunate like diabetes . While flipping my recipe file yesterday, I saw this piece of printed paper and I thought I might wanted to give it a try.

While I am writing this post, I try searching this recipe in All Recipes Cake Recipes website, I am rather happy that the recipe is still there but with no picture, that proves that it is a very old recipe. The recipe was submitted by Ms. Kathy Thurston and some body named Ms. Bernadette Beaupre had gave some explanation of this cake:

“This cake comes in handy when all you have left in the cupboard is the tin soups just before shopping day. It really was a treat served warm when we came in from the cold. And it was c-o-l-l-l-d-d-d, North of 53′. Sprinkle brown sugar or dust confectioner’s sugar over the top.” — Bernadette Beaupre (Source: All Recipes Cake Recipes website,)

Since it is an eggless, butter less and milk less, what should be the structure liked. If you looked at the recipe in detail in later part of the post, you will note that there are some shortening and water. Butter less can be substituted with cooking oil or vegetable shortening (as in this recipe) and milk less can be substituted with any liquids (be it eggs or water). Therefore, the crucial element that determine the outcome of the cup cake will be eggs.

Eggs have the role of supporting the structure of the cup cake or in general any baked products. They are binder which help to hold the ingredients together. In addition, it contributed to the liquid component in a cake recipe. Therefore, it is expected that without eggs, the cake will be dense and the rising of the cake will depend entirely with the leavening agents such as baking powder and baking soda.

I am worry about whether the dense cake will be dry and difficult to swallow. The conclusion is not, as the recipe have minimal vegetable shortenings and some liquids which is adequate to make the cake moist.

In this recipe, I have increased the amount of water, addition of cocoa powder and some almonds chunks. The final baked products were well beyond my expectations and I concurred it was some form of good snacks. As I was experimenting with this recipe, I have reduced the volumes and managed to make 4 small cup cakes. As with any other cakes, serving with additional sauces and whipped cream will heighten the palate to another level.

WHAT IS REQUIRED

Recipes adapted from: Eggless, Butter less and Milk less Recipe by Kathy Thurston (make 8 cup cakes)

2 cups plain four

1 cup white sugar

1 cup almond chunks

2 cups water

2 tablespoons vegetable shortening

2 tablespoons cocoa powder

1 teaspoon baking soda

1 teaspoon of baking powder

STEPS OF PREPARATION

Preheat the oven to 180 degree Celsius and get ready some cup cake moulds.

In a sauce pan under medium heat, bring the vegetable shortenings, water and sugar to boil and continue boiling for about 2 minutes.

Sift the flour, cocoa powder, baking powder and baking soda together into the liquid.

Use a spatula to stir the batter until it is well mixed.

Stir in the almond chunks and ensure it is well mixed.

Scoop into the paper cups for cup cakes and baked in the oven for about 20 minutes or when the skewer inserted come out clean.

CONCLUSION

This is a rather unusual cake. So who should prepare this? In fact this cake is very suitable for people who are vegetarian in accordance with Buddhist principles.

In my circle of friends, I have a few friends who are vegetarians. However, though all are vegetarians, there are certain ingredients that fell into “grey area” and subject to arguments.

One of the ingredients is eggs. Some of my vegetarian friends do not eat eggs as they believed there may be an embryo attached to the eggs. However, other Buddhist vegetarians believed that current eggs are commercially “produced”, therefore , it is impossible to have any embryos in the eggs. Even if you hatch the eggs, no chicks will be born,

Another two special ingredients are two diary products, milks and butters. Some vegetarian will not touch any food “produced” by an animals, therefore milks and butters were excluded in their diets. Whereas some choose to believe that as there is no need to kill a cow to get milks and butters, therefore, these can be included in the vegetarian diets.

These belies have an impact in pastry terms. Every year, when I baked my pineapple tarts for my relatives and friends, I will have to bake two types, the normal with milk, eggs and butter and another version, which is rather hard to prepare that is eggless, milk less and butter less! Of course the onus will lie on me to find relevant substitute for the ingredients.

Hope you like this rather strange post today. But, I have to admit that looking at the picture, you may not be convinced until you take a bite of it. Have a nice day and cheers.

RECIPE 2 – GLUTEN FREE, DAIRY FREE, EGG LESS AND FATLESS CHOCOLATE CUPCAKE AND COOKIES

WHAT IS REQUIRED

1 cup of almond meal or almond flour
3/4 cup of water
1/3 cup of sugar
2 tablespoons of cocoa powder

STEPS OF PREPARATION

Pre-heat the oven to 160 degree Celsius
Mix all the ingredients above until well combined
Transfer to cup cakes cup .
Baked in the pre-heated oven at 160 degree Celsius for about 15 minutes or until a skewer inserted comes out clean

For cookies, add about 1/8 teaspoon of baking powder to the batter, bake at 160 degree Celsius for about 20 minutes. Let it sit in the tray for 5 minutes before transfer to the rack for cooling. If you want it to be crispier, can extend baking time by another 5-10 minutes.

For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 11,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
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Eggs, Eggs, Eggs….. Join Me To Cook Eggs….

Posted on August 28, 2013 by Kenneth Goh

INTRODUCTION

I do not wish to elaborate more about eggs but this special egg write up is with the intention for the submission of “Little Thumbs Up: Eggs (August 2013)” and Ms. Yen Simpson have a quite a detail write up of all sorts of eggs in her blog here.

WAYS OF COOKING EGGS

There are many ways of cooking eggs and this post will by pass all the descriptive flowery languages and go straight to the following ways of cooking eggs. You may have known this better than me but just took some time to read if there are any thing that you can add to my post and constructively criticise about my ways of making eggs. The methods that will be covered here are:

Soft Boiled Eggs (水煮蛋）
Hard Boiled Eggs (水煮蛋）
Coloured Eggs (上色蛋）
Poached Eggs （水波蛋）
Scrambled Eggs (炒蛋）
Eggs Omelette （蛋饼）
Braised Eggs (卤蛋）
Steamed Eggs （蒸蛋）
Adding eggs to Chinese Soups （蛋花）
Fried Eggs （煎蛋）

1。2。SOFT BOILED EGGS AND HARD BOILED EGGS (水煮蛋）

2 minutes – very soft yolk and egg whites
3 minutes – the white is set and the yolk is just starting to thicken
4 minutes – the white and yolk are set, with the centre of the yolk still creamy.
5 minutes – the white and yolk are set with centre starting to set
10 minutes – the white and yolk are all set
Any further timing than this will result the eggs yolks to start turning to a bluish colour.

Please note the colour changes of the egg yolks.

3。COLOURED EGGS (上色蛋）

In a bowl, put some colour gel or permitted food colouring. Add few drops of vinegar. Stir well.

When ready, transfer your hard boiled eggs directly from the pot that it was cooked and use a spoon to roll the eggs. The hotter the egg, the easier it is. Continue rolling until you get your desired colour tone. It will dry very fast because of the heat inside the eggs. Look for any areas not covered with the colouring and make sure the colour is as even as possible.

4。POACHED EGGS （水波蛋）

As per Wikipedia:

A poached egg is an egg that has been cooked by poaching, that is, in simmering liquid. This method of preparation is favoured because a very consistent and predictable result can be attained with precise timing, as the boiling point of water removes the temperature variable from the cooking process. (Source: http://en.wikipedia.org/wiki/Poached_egg)

A poached egg is consider as perfect if all the egg whites are cooked and the yolks are still runny. It is good to be served in soups or with breads.

In a hot pot of water, add one teaspoon of vinegar. Let it boil under high heat and once boiled, turn down to low heat and let it simmer.

Crack your eggs in a bowl or some kitchen utensils, slowly place it in the water. Don’t stir the water. If you want to stir the water, it must be done in a circular motion quickly such that the egg whites would not dispersed the the near by areas. Let it simmer until all the egg whites solidify.

5。SCRAMBLED EGGS (炒蛋）

Per Wikipedia:

Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs). Eggs are poured into a hot greased pan and coagulate almost immediately. The heat is turned down to low and the eggs are constantly stirred as they cook. The pan and the stirring implement, if kept in constant motion, create small and soft curds of egg. (Source: http://en.wikipedia.org/wiki/Scrambled_eggs)

In a big mixing bowl, put some eggs. Put in some milk and beat until the eggs are well “mixed”, The purpose of this step is just to ensure the egg yolks and the egg whites are well beaten, You can also used a hand whisk to whisk it.

In a frying pan, put in some butters (or other cooking oils of your choice) and melt the butter.

Pour in the beaten eggs and constantly stir it. Once the eggs have solidify into smaller curds, off the heat, add in seasonings such as salt and pepper and scoop up to a plate for servings.

6. EGGS OMELETE （蛋饼）

Per Wikipedia:

In cuisine, an omelette or omelette is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water, the idea being to have “bubbles” of water vapour trapped within the rapidly cooked eggs. (http://en.wikipedia.org/wiki/Omelette)

Follow the steps as mentioned in scrambled eggs above. Add in the seaweeds to the eggs. Add seasonings or your choice.

In a big shallow frying pans, add in the seaweed beaten eggs. Let it fried the bottom layer start to solidify.

Add in cut tomatoes strips and when all the eggs are not runny in the centre, fold into half.

7. BRAISED EGGS (卤蛋）

To prepare Chinese styled braised eggs:

In a sauce pan, stir fry big pieces of galangal, garlics and gingers until aromatic. Add cups of dark soya sauce diluted with adequate to cover the meat or eggs that are to be braised. Bring to boil under high heat.

Once boiled, turn to medium heat, add in five spice powder, some rock sugars and items to be braised including eggs.

Depending on the items to be braised, if without meat, eggs will need about 15 minutes before the colour sets in the eggs.

Off the heat and let the eggs sits in the broth for another 15 minutes for the flavour to penetrate the eggs.

There is a detail pictorial instruction of preparing braised eggs and bean curd. Please refer to Guaishushu’s page recipe D10 – Braised Eggs and Taukwa (卤蛋和豆干）.

8. STEAMED EGGS （蒸蛋）

In a big bowl, crack one egg and add in about half a cup of cooked or boiled water (meat broth can also be used). If you want it softer, you can add in more water., Add in all your preferred seasonings, beat until well combined. Sieved and put in a bowl to steam at medium heat.

It is considered as done when the eggs are set. Drizzle with additional seasoning such as sesame oils, light soya sauce if necessary.

There is a detail pictorial instruction of preparing steamed eggs. Please refer to Guaishushu’s page recipe D8-Steamed Tofu With Eggs (豆腐蒸蛋）

9. ADDING EGGS TO CHINESE SOUP （蛋花）

Slightly beat your eggs until well mixed.

Use high heat to bring to boil. Once the soup is boiling, slowly add in the beaten eggs and use a ladle to stir the soup in a circular motion as quickly as possible. In that case, you will be able to break the egg solutions even before it solidifies.

There is a detail pictorial instruction of using the same method to prepare another Chinese starchy soup. Please refer to Guaishushu’s page recipe S6 – Vegetarian Shark Fin Melon Soup (素鱼翅瓜羹）

10. FRIED EGGS （煎蛋）

Heat up your frying pan and put a teaspoon of oil (optional).

Crack your eggs and put a few drops of water around the frying pan. Cover the frying pan to capture the water vapour.

Open the cover as soon as the egg is set and egg white is cooked. Off the heat and transfer to a serving plate.

Note that this way of frying eggs is possible without any oils (if using a non stick pans). You can heat your frying pan under high heat, crack your eggs and off the heat immediately. Put a few drops of water around the frying pan and cover the frying pan immediately and let the water vapour cook the top part of the egg yolk. Once the egg white is cooked, the top part of the egg yolk should also have cooked while inside, the egg yolk remains runny. You may want to refer to my Nasi Goreng Aruk post on how to fry eggs without oil.

On more other egg related dishes, you can refer here:

Tofu and Egg Dishes
Minced Taukwa Omelette	D2 – Minced Taukwa Omelette （豆干蛋饼）
Braised Egg & Tofu	D3 – Braised Eggs and Bean Curd (豆干卤蛋）
Bean Curd Omelette	D5-Bean curd Omelette (豆干蛋饼）
Celery Omelette	D6- Celery Omelette (西芹蛋饼）
Steamed Tofu	D8-Steamed Tofu With Eggs (豆腐蒸蛋）
Salted Turnip Omelette	D9 – Salted Turnip Omelette (菜脯蛋饼）素
Devilled Eggs	Devilled Egg- Sim

CONLCUSION

Everybody knows how to cook eggs. This post is just a summary of various ways of cooking eggs and of course there are still many other ways to cook eggs. This post will be classified as “special cooking ingredients” series. In the series, there are two other special cooking ingredients which are chillies and belachan.

This is a post that have been compiled over a period of almost a week. Hope you like the post and share with me additional methods of cooking eggs. Cheers and have a nice day ahead.

I am submitting this post to Little Thumbs Up “Eggs” event organized by organized by Bake for Happy Kids, my little favourite DIY and hosted by (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.

One Number Baking Ratio Adventures Continues… Grapefruit Cognac Pound Cake With Grapefruit Posset…

Posted on August 19, 2013 by Kenneth Goh

INTRODUCTION

One number baking ratio adventures continues and gradually extends to other pastry. I have explained in this post about how I want to apply this ratio to cup cakes, muffins, fruit cakes, layered cakes and other pound cakes. The main objective is to further testify this ratio and giving assurance that this easy to remember simple ratio will beneficial lazy people like me. Very briefly, Guaishushu believes that egg : flour : sugar : butter : milk (or other liquids) can be 1 : 1 : 1 : 1 : 1, hence called it “one number baking ratio”. You may also be interested in the following posts based on principle of one number baking ratio:

Today, he is going to twist a little bit to become a fruity pound cake and served with grapefruit posset – a traditional Western drink/dessert.

ONE NUMBER BAKING RATIO VS FRENCH’S QUATRE à QUATRE

As one reader pointed out that the ratios that I am using is basically the “quatre à quatre” ratio used in French cake making and I am basically just reinventing the wheels and revert back to the traditional ratios.

I tends to agree with this and in fact, I am ignorant about the above ratios before the reader pointed out. I have to thank him for his knowledgeable input.

It is really a coincidence that all the while I am fond of using one number and it would be ideal if it applies to all cakes. I have written in the reply to the reader: I do not think that I am brilliant enough to create a good theory as cooking is just my passion! However, if you analyse in details,“quatre à quatre” ratio differs from Guaishushu’s “one number baking ratio” in that there is a portion of milk (or other liquids) which I insisted to be included in this ratio. So, Guaishushu is just promoting this modified traditional ratios instead of remembering different ratios for different ingredients and for different cakes.

WHY THIS CAKE?

Grapefruit again? Yes, though Guaishushu just issued a post on Grapefruit Chiffon Cake – Grapefruit Chiffon with Grapefruit Citrus Glaze,… Ever Try This?, however, as grapefruit is very cheap in Singapore this month, I can’t help but to grab another 5 large and juicy grapefruits for SGD2.85 and I am thinking of preparing some other cakes with this fruit. While thinking of what cake to bake, i realized that I have a cognac sitting in my kitchen shelf for many years that I have never used it because I am allergic to alcohol. In fact, when I tried to open it, the cork on the bottle have broken (too dry) and I have to sift the alcohol and transfer to another small bottles.

This cake is rather simple to make and again it is based on Guaishushu’s one number baking ratio. To make is slightly different, I have substituted some portion of milk with grapefruit juices and addition of some grapefruit peels. With the aim of differentiating this cake with other cakes, I have made the cake slightly pinkish and of course all these colouring are optional.

Note that the recipe applies equally well to an orange cake. Just substitute grapefruits with oranges.

SELECTION OF GRAPEFRUITS AND PREPARATION OF GRAPEFRUIT PEELS

I will take this opportunity to share with readers about the selection of grapefruits that are juicy after many years of observation!

The grapefruits on the left were smooth with lights reflection. As it is smooth, it implied that the air holes in the skin are very small and therefore moisture loss will be less than the grapefruit on the right. As contrast to grapefruit on the left, grapefruit on the right appeared to have more holes and if you touch it, you will find some unevenness on the surface. More moisture will be lost and at times, it will feel a bit like a sponge when you squeeze it. Therefore, when one buy a grapefruit, just ensure that it is smooth and full when you squeeze it.

Preparing The Grapefruit Peels

I am peeling the grapefruit using the above peeler. I just peel in the S shape and a nice pattern will evolve. Try not to peel too deep as the white spongy skin can be rather bitter. Make sure the grapefruits or oranges was thoroughly wash before it the peeling begins. Cut into small strips and chopped fine before adding to the batter as required below.

WHAT IS REQUIRED

250 grams of white sugar (divided into 100 grams for beating of egg whites and 150 grams for beating of egg yolks)

250 grams of self raising flours (sifted)

about 250 grams of egg white and egg yolks (about 5 eggs separated into egg yolks and egg whites) (Note below for calculation)

150 grams of milks (Note below for calculation) – Balancing

100 grams of grapefruit juice (Note below for calculation) – Fixed

150 gram of grapefruit peels

5 tablespoons of rum or any other alcoholic drinks (cognac, whisky or others) – Optional

2 teaspoons of cream of tartar (optional)

Note: Calculation of liquid required

In accordance to one number baking ratio – eggs plus milk should be equal to 500 grams.

Today, my eggs yolks and egg whites worked out to be 298 grams, therefore, the balancing of milk used is 500 grams (total milk + eggs) less 100 grams (grapefruit juice) less 298 grams (egg yolks + egg whites) = 102 grams of milk (actual usage after considering egg size)

STEPS OF PREPARATION

The steps of preparation will involve:

Beating of egg whites , creaming of butters, mixing of flours and folding of egg whites
Making of pinky patterns (optional)
Baking
Making the grapefruit posset (optional)

Preparation…

Preheat the oven to 180 degree Celsius

Lightly grease an 8” diameter baking tin preferably with a detachable base.

Beating of egg whites , creaming of butters, mixing of flours and folding of egg whites…

In a clean, grease free mixing bowl, add egg whites, cream of tartar and sugar. Beat using the machine whisk to whisk the egg whites until firm peak. Spoon the filling into a clean bowl and set aside for later use.
Change your whisk to a K beater, place your remaining 150 g sugar and butter, beat until light and creamy.

Add in the grapefruit peels and eggs yolks and use slow speed to “mix” until well mixed. Eggs yolk should be added one by one and scrap the bottom of the bowl to ensure no unmixed egg yolk settled at the bottom of the mixing bowl.
Add in 1/3 of the sifted flours, add in 1/3 of milk and 1/3 of the grapefruit juice, used slow speed to mix together. Repeat for the other 2/3 portion. Off the machine and bring out the mixing bowl.
Once well mixed, fold in the egg white swiftly and lightly until the batter are smooth.

Making of pinky patterns (optional)…

Take out about 1/4 of the of the batter and add 2 drops of red colouring (optional). Mix well.

In the greased cake tin (note that I have also slightly floured it but this is optional), start with 4 big tablespoons of the beige batter. Add 2 tablespoons of pink batter on top of the beige batters. Shake it slightly so that the batter spread over a wider surface. Add another 3 tablespoons of beige batter on top of the pink batters follow by 1 tablespoon of pink batter on top of the beige batter. Do the same for the next step using 2 tablespoons and finally one tablespoon until all the batter have finished. In the event you still have left over, just create another pattern with the batter that you have!

Baking….

Shake the baking tin slightly and baked at 180 degree Celsius from the first 30 minutes.

Reduce the temperature to 150 degree Celsius and bake for another 15 minutes or until the top turn yellowish brown and until a skewer comes out clean.

Transfer it to a wire rack and let it cool for at least 1 hour before cutting the cake. It is best to let it rest overnight if time permits.

Making of Grapefruit Posset

WHAT IS REQUIRED

120 grams of white sugar

1.5 cups of cream

150 grams of grapefruit

Note: Most posset will called for double thick cream, however, since I wanted it to use as some form of toppings, I will use normal cream for whipping. As such, the curdling will not be less strong and easier to pour.

STEPS OF PREPARATOIN

In a sauce pan, place the cream and sugar.

Cooked under low heat and bring to boil and let it boil slowly for 2-3 minutes.

Off the heat and add in the grapefruit juice. Chilled for at least 3 hours or overnight.

Pour on top of the cake and let it drip naturally.

Note that whether you posset will successfully curdled will very much depends on the acidity of your grapefruit. If your grapefruit is sour, it will curdle easily. If it can’t curdle, add in few drops of fresh lemon juice. The use of normal cream and grapefruit juice will produce a posset that are slightly runny which is easier for you to pour on top of the cakes.

CONCLUSION

A simple cake to make using one number baking ratio. However, the twist to add in grapefruit peels and cognac transformed it into a cake that is full of fruity and cognac fragrance. While posset is generally served with biscuits, the modified grapefruit posset goes well with this cake and will heighten and wake up one’s palate especially with a cup of Earl Grey tea!

Hope you like this cake and have a nice day. Cheers

I am also submitting this to #recipeoftheweek and Marvelous Monday and Welcome to all My Bloggy Friends

What I “Ate” Today (家常便饭系列）…. 17 August 2013- Special

Posted on August 17, 2013 by Kenneth Goh

You may be surprised about this title! In fact, the title is not correct either. What I am going to post is not “what I cooked today” or “what I ate today”. It was a gathering at one of my relative’s house and she had cooked some Chinese dishes that are not common among Fujian or Guangdong Province.

My relative is from Jiangxi Province and therefore the food that she cooked were rather different! As you all know, Singaporean and Malaysian Chinese are descendants of immigrants mainly from the South Eastern Coastal Fujian and Guangdong Province.

JIANGXI CUISINES

Per Wikipedia:

Jiangxi (Chinese: 江西; pinyin: Jiāngxī; Wade–Giles: Chiang-hsi; Postal map spelling: Kiangsi, Gan: Kongsi) is a province in the People’s Republic of China, located in the southeast of the country. Spanning from the banks of the Yangtze River in the north into hillier areas in the south and east, it shares a border with Anhui to the north, Zhejiang to the northeast, Fujian to the east, Guangdong to the south, Hunan to the west, and Hubei to the northwest. (http://en.wikipedia.org/wiki/Jiangxi)

As compared to Nanyang Chinese (Malaysian and Singaporean Chinese), in a household meal, they are more dishes but with a smaller portion. For us, we will usually serve 3 dishes and 1 soup, for them the dishes can be as many as 6-12 dishes. Today, the host is kind enough to cook us 7 dishes (excluding desserts and sweet soups). Jiangxi dishes were rather spicy (chilli hot) and as my kids were having meals with us, for some dishes, they have to prepare both the spicy and non spicy version.

Note than I am currently on a vegetarian diet and since I did not told them in advance, I have taken my meals before joining them. Therefore, I did not join them for meals.

SPICY AND SOUR SHREDDED POTATOES (酸辣土豆丝）

Yes, this is my favourite. Potatoes were julienned into thin strips. There were then soaked in cold water until all the starch were gone. This will make the potatoes “crunchy” and water have to be changed regularly. Look at the thin strips, these were all manually done. They were then stir fried with spring onions, black vinegars and chilli. This is something that I have yet to share the cooking illustrations with readers but I can assure you it is something simple yet the taste is superb. Kids are fighting for this.

BRAISED BEEF （酱牛肉）

I do not know if there is any translation of this dish. It is basically beef braised in dark soya sauce (and herbs and spices). It was then air dried. If it was kiln dried, it will become smoked beef. This is a form of meat preservation that can be commonly found in many parts of China. My relatives have prepared these meat in China and brought it over.

I still remembered when I was stationed in Changchun, China about 10 years ago, one of the past time is to buy some braised chicken drumsticks and ate it in the hotel. It is delicious and thinking about it make me drooling. Depending on the regions, the preservations can be sugar based or salt based.

TOMATOES FRIED WITH EGGS (番茄炒蛋）

A common household dish in China. Besides stir frying, another way of cooking this combination is making it into a soup.

Tomato is not a common vegetable in my traditional house cooking. Tomatoes are considered vegetables imported from other countries (though this may not be true any more). This is evidenced in its Chinese name literately translated as Western Persimmon (西红柿）or Foreign brinjal (番茄）。In Hokkien dialects, it was called Caucasian Brinjal (angmokio)! Therefore, my mom seldom cooked tomatoes in the house.

As my girl is a tomato fanatic, this will definitely her top choice. However, as my boy is tomato phobia, this is definitely a good dish to make my boy eating tomato. Though he is a tomato phobia but he is an egg fanatic. I usually requested that if he wanted to eat 2 tablespoons of eggs, he will need to finish 1 tablespoon of tomatoes. Haha

STEAMED CHINESE SAUSAGE WITH CHINESE BLACK FERMENTED BEANS （腊肠蒸豆豉）

The Chinese sausages were prepared by my relatives in China and brought it over. You can hardly find any fats in the Chinese sausages. Before I am on my vegetarian diet, I have tried the sausages before and it is delicious.

The Chinese sausages were cut into slices, steamed with Chinese black fermented beans and chopped garlics. May be after my vegetarian diets end, I shall cook this. Good thing about having this post is that it can remind me of what I should cooked when I run out of ideas.

PIGTAILS PORK BELLIES SOUP (猪尾猪肚汤）

I never have this combination before, pork bellies plus pigtails. The reason is because both meats have different cooking times. You know pork bellies are rather difficult to cook until soft. So, it is not easy to cook this soup. Even if you used pressure cooker, both items will have to be cooked separately. There is no vegetables or white peppers. It is pure meat broth!

If you ask me whether it is yummy or not, of course, I can’t tell you directly because I did not taste it. However, from my years of cooking experience, I can tell you that it is a good soup because the soup had turn milky meaning all the gelatine from the meat have been dissolved in the soup/broth.

Don’t believe me, freeze it and you will see that it become jellish and you can use a knife to cut it into small pieces. Teochew dialect group also have a dish that after braising certain meat for a long time, they cut the meat into very small pieces, freeze the broth and become a jelly. The jelly was then cut into small pieces and served as cold dish (猪头粽）

STIR FRIED CHINESE WATER CRESS （清炒西洋菜）

I remembered when I told my mother in law and wife to stir fry water cress previously, they are against it as they always used water cress to cook soup. It is generally true that most Chinese dialect groups like to boil soup with this vegetable. However, when I travelled to China, I always have stir fried water cress in restaurants. Usually, this vegetable were stir fried using garlic without any other ingredients.

Try and tell me whether it is nice or not! Remember that you have to stir fry the vegetables using high heat, otherwise, it may be bitter.

STEAMED KUDZU FLOUR COATED PORK WITH PUMPKIN (南瓜米粉肉）

When I asked for the name of the dish, I was told “namguamifenrou”. However, I can’t find any rice vermicelli or Beehoon. Later she explained the 米粉 is not rice vermicelli, it means “rice flour”. Though the name is called rice flour, the coating of the meat can be any types of flour. It can be corn flour, sweet potato flour, potato flour and etc.…But today the flour that she used is kudzu flour (葛根粉）. Again this is brought from Jiangxi and she disclosed that this was made from wild kudzu roots.

Kudzu has many health benefits and among them are relief symptoms of postmenopausal women, reducing alcohol intake, alleviating cluster headaches, managed metabolic syndromes etc. etc. etc. In Singapore, we do have a type of Chinese instant flu medicine called Kudzu soup (葛根汤) that you consumed when you have a fever and it is believed that it will help to reduce your body temperature. You may want to know more about kudzu from here.

Coming back to the dish. Meat were seasoned and coated with kudzu flour. The meat was then placed on top of the pumpkins and steamed under high heat until the pumpkins were soft. The purpose of the flour is to retain the meat juiciness in the process of steaming. Any meat juices that escaped will dripped into the pumpkins those flavoured the pumpkins.

Lastly, I want to convey my sincere thanks to my relatives who cooked us a sumptuous meal and we really appreciate that.

Hope you like the post today and I find this post is meaningful to share with readers about other different types of Chinese cuisines.

Have a nice day and cheers.

My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕）

Posted on August 15, 2013 by Kenneth Goh

It was 5 am in the morning. I told myself that I must wake up early to write this post and share with readers about this extremely simple recipe. This is rather a special post to me because it is my 200th post since I started my blog 3.5 months ago in late April 2013.

Yesterday evening, I made a traditional Chinese steamed sponge cake (鸡蛋糕）and posted in certain Facebook Group and surprisingly these 2 eggs sponge cake caught a lot of readers’ attention requesting for the recipe. In fact, I am rather happy that this Chinese steamed sponge cake turned out so well.

Those who come from a traditional Chinese family will know that this cake is a delicate cake to make. As contrast to Western cakes, this cake should have “cracks” or “smiley face” in its top, the bigger the better. In Chinese, such cracks will signify prosperity and brings good fortunes when the cake was offered to the ancestors,

Traditionally, while making this cake, there were lots of “taboos” or “pantang larang”. Only the person who are making the cakes were allowed to enter the kitchen freely. Those who entered should not be talking anything that could possibly “resulted” in a crack less cake or a “bald” head! And housewives are trying all sorts of ways to make the cake “laugh” as “happily” as possible. She will generally be respected, admired and pampered for her ability to make a “laughing” steamed sponge cake for offering to the ancestors.

WHY THIS CAKE?

Tracking my readership statistics, I found that during the last two weeks, quite a lot of readers were visiting one of my post The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…. This is a post whereby I analysed why younger Chinese generations are not fond of having this traditional Chinese Steamed Sponge Cake and tweaked it into a cute party snack.

I also knew that as one of the big Chinese religious festivals – Hungry Ghost Festivals is approaching, a lot of people are looking for recipes to prepare this cake for religious offerings. Another possible reason is because bloggers in certain hop in group is having an “egg” events whereby bloggers are searching for eggs related recipes.

Knowing those who visited my earlier post of party snack Chinese steamed sponge cake may get disappointed as that cannot be used for ancestor offerings, therefore, I feel obliged to share a recipe that can prepare a cake for praying purposes.

WHAT IS REQUIRED?

Recipe adapted from : Xinshipu.

2 large eggs (preferably at room temperature) （鸡蛋）

300 grams of self raising flours – sifted （自发面粉）

150 gram of fine sugar （细砂糖）

Sprite or 7-up or ice cream soda about 200ml （汽水）

2 tablespoons of condensed milk （炼奶） or 2 teaspoons or ovallete

One 6” bamboo basket (竹篮） that are 4” deep or round baking tin (烤盘）

Note:

It is rather common in Malaysia and Singapore or even the original recipe uses ovallete. As I do not have ovallete with me, I have searched for ovallete substitute and I came across this blog http://www.thelittleteochew.com/2009/09/what-is-ovalette.html which have list out his/her preference of not using ovalette. I tends to concur with her that as long as the egg is adequately beaten, there is no need to have ovallete or condensed milk. My mother in law also disclosed to me that they have never used any ovallete in her many years of making this cake.

STEPS OF PREPARATION

Pre-preparation

Get ready a 6 inches diameter baking tin and lined it with baking paper. Ideally, use a bamboo basket and lined with cellophane plastic sheet (竹篮玻璃纸). As I do not have the bamboo basket, I used a baking tin instead. Baking tin are more difficult to steam.

Get ready a big pot or wok for steaming and make sure that the cover is tall enough for your cake rise. One of the reasons that this cake as in the illustration did not rise as high as desired because it was constrained by the height of my steamer.

Boiled the water under high heat and put the empty baking tin in the steamer to warm the baking tin.

Making the cakes

Crack two eggs in a big mixing bowl. Add the sugar and 2 tablespoons of condensed milks or 2 teaspoons of ovalette.

Beat at high speed until the eggs turns light and fluffy. (Note that as a result of adding condensed milks, you may not be able to obtain the soft peak form from egg beating).

Fold in the sifted flour as quickly as possible.

Add in the gassy drinks and, stir lightly and quickly until well mixed.

Transfer the batter quickly to the heated baking tin/wooden basket. Put some some sugar on top of the batter in a cross shape (this is an important step to make it crack). 在鸡蛋面糊上面上，跟着十字的形状，撒下2条直线的白糖。

Steamed under high heat for about 25-30 minutes or until a skewer inserted in and comes out clean. Put in additional hot water if the water dries up. Do not open the steamer cover for the first 15 minutes.

Once your remove the cake from the steamer, immediately remove it from the baking tin or bamboo basket. Place in a wiring rack and let it cool completely. It is important that you took out the baking tin or bamboo basket immediately to prevent water condensation around the side of the baking tin that will make the cake become soggy.

Cut into pieces before serving. Re-steamed the cake before serving if you find the cake hardens after two to three days.

I have purposely to decorate this cake with a red ribbon and some red colouring on top of the cake. This is the traditional way of decorating the cake before offering sessions.

Analysis On Textures of The Cake

The texture of the cake is slightly different from the traditional cake due to the addition of gassy drinks and condensed milk. It is moister and I do not even need to have some drinks after taking three to four pieces. Traditionally, as it is very light and fluffy, I tend to get choke as the cake debris will irritate my throats. Therefore, do not compare with the traditional cake texture. So far, family members preferred this newer texture than the traditional types as it is easy to eat!

CONCLUSIONS

This is a simple cake. This is a traditional cake that not many blog writers would want to write about. However, to make it to “laugh” or crack to the way that you desired, it needs delicate handlings. As a traditional old man, I respect the cake and give the cake full attention and the cake is happy to give me back a big smile… Haha.

Have a nice day and hope that this post will help those readers who are seeking for Chinese steamed sponge cake recipe.

Hope you like the post. Cheers

Hey, My Chick Want To Eat My Zebra Pound Cake !

Posted on August 14, 2013 by Kenneth Goh

INTRODUCTION

First of all, I have to mention that this is a pound cake recipe of which the proportion is different from the normal butter cake recipe. It is a tweet to include zebra patterns in the pound cake.

I do not know when was zebra cake (sorry for my ignorance) became popular, however I sensed that it is a trendy cake (correct me if I am wrong) and it is nothing more than a marble cake or another form of butter cake. I didn’t do much research about this cake. I am just curious about why the pattern inside the cake looked like zebra pattern and how others did it. I simply pick up one blog, http://annieliciousfood.blogspot.sg that showed how Annie did her pattern and I took a cake tin and started preparing the cake.

I (or Guaishushu that used interchangeably) have a bad habit. Guaishushu don’t like to follow recipes. Guaishushu don’t like to remember numbers.

Therefore Guaishushu insisted on using his own pound cake recipe that he had shared in the post 1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Pound/Butter Cake-Guaishushu’s Version. In this post, Gusishushu have simplified his pound cake recipe following the traditional pound cake recipe whereby the volume of sugar = the volume of butter = the volume of egg = the volume of flour = the volume of milk. Rather unexpectedly, the pound or butter cake that he had prepared were moist, soft and almost flat (with slight cracks due to uneven temperature in the oven which is something that bother Guaishushu).

In his simple mind, he thought naively that how easy if one do not need to remember the individual volume of the cake ingredients. He knows exactly that he wanted to explore more butter or pound cake recipes to validate his beliefs.

Therefore, this recipe is based on equal ratio theory of all traditional pound cake ingredients. Traditionally (1700s and earlier), this method was used as there are no calculators, no measuring scales and this is the easiest way of making a cake. Subsequently, the ratios of butter and flour start to change, new ingredients (such as milk) were added. If readers want to read more about the pound cake history, you can refer Pound Cake, History Pound Cake, Pound Cake History, Cake History.

In this post, Guaishushu will also share some short cut method based on his limited theory of baking background so as to speed up the process of preparation. The constant search of short cutting traditional method of cake preparation is a result of reader’s constant requests of “simplifying the preparation process.”

Well most of the time, Guaishushu cut short his own preparation steps either from view point of conserving natural resources (electricity or water) or time… As long as it resulted with a cake of the same textures and tastes, he will consider the cake as successful and willing to share. Baking expert readers, Guaishushu’s method can be rather controversial and of course will not yield the results that are commercially acceptable due to the lack of professional baking equipment and etc..

WHAT IS REQUIRED

250 grams of white sugar (separated into 100g for egg white (meringue) preparation and 150g of egg yolk portion)

250 grams (about 5 eggs) – separated into egg whites and egg yolks.

250 grams (milk)

Important note:

As mentioned in 1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Pound/Butter Cake-Guaishushu’s Version, the milk is the balancing figures between eggs and milk due to the size of the eggs. Today, the actual milk used is = (500 grams (milk and egg portion) – 58 grams x 5)=210 g of milk

250 grams of self raising flours (sifted)

250 grams of salted butter at room temperature

2 teaspoons of vanilla essence

3 tablespoons of cocoa powder (sifted)

STEPS OF PREPARATION

The steps of preparation will involve:

Beating of egg whites
Creaming of butters
Folding of flours and egg whites
Making of zebra patterns
Baking

Preparation…

Preheat the oven to 180 degree Celsius

Lightly grease an 8” x 8” baking tin preferably with a detachable base.

Beating of egg whites…….

In a clean, grease free mixing bowl, add egg whites and sugar (if you want, you can add in 1 teaspoon of cream of tartar which is optional).

Beat using the machine whisk to whisk the egg whites until firm peak. Spoon the filling into a clean bowl and set aside for later use.

Note:

If you compare this step with this post, you will note that Guaishushu have put the sugar together with the egg whites and start the beating the process. He did not add in the sugar gradually as usually advised! – Tips 1. If you wish, you can follow that method as in the first post.

Change your whisk to a K beater (look at the second picture for the shape). Place your remaining 150 g sugar and butter, beat until light and creamy.

Add in the vanilla essence and eggs yolks and use slow speed to “mix” until well mixed. Eggs yolk should be added one by one and scrap the bottom of the bowl to ensure no unmixed egg yolk settled at the bottom of the mixing bowl.

Off the machine and bring out the mixing bowl.

Note:

You can use the same mixing bowl that you beat the egg white earlier. You need not to wash the mixing bowl before you placed your butter and sugar – Tips 2. This is only possible if you beat the egg white earlier that the butter batter. But you have to be fast because you do not want the egg white to lose the air support. Most recipes will ask you to use another clean bowl and beat the egg whites just before you fold the egg whites. Theoretically, this is correct but the error of my suggestion will not have a material impact on the cake you bake! Therefore, if you like short cut and avoid washing, you can follow my method.

Folding of flours and egg whites…..

Use a big metal spoon or wooden spoon or a spatula, quickly and swiftly fold in fresh milk and the sifted flours. Alternate between fresh milk and sifted flours.

Once well mixed, fold in the egg white swiftly and lightly until the batter are smooth.

The Making of Zebra Patterns….

Separate the batter into two portion. Put the sifted chocolate powder in one bowl and use a metal spoon to stir lightly until well mixed. Stirring action is just like folding of flours and it should be quick and light.

In the greased cake tin (note that I have also slightly floured it but this is optional), start with 4 big tablespoons of the beige batter. Add 4 tablespoons of chocolate batter on top of the beige batters. Shake it slightly so that the batter spread over a wider surface. Add another 3 tablespoons of beige batter on top of the chocolate batters follow by 3 tablespoons of chocolate batter on top of the beige batter. Do the same for the next step using 2 tablespoon and finally one tablespoon until all the batter have finish. In the event you still have left over, just create another pattern with the batter that you have!

Shake the baking tin slightly and baked at 180 degree Celsius from the first 30 minutes.

Reduce the temperature to 150 degree Celsius and bake for another 15 minutes or until the top turn yellowish brown and until a skewer comes out clean.

Transfer it to a wire rack and let it cool for at least 1 hour before cutting the cake. It is best to let it rest overnight if time permits.

Note: My cake still have cracks but subsequently dropped back to become flat top.

CONCLUSION

This is an easy to remember recipe due to constant weights used. Nothing much that I need to say here as most of the detailed steps have been covered in this post. Hope you try and let me know whether the cake is delicious. Have a nice day and cheers.

For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 400 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD

FOOD PREPARATION SERIES INDEX

Posted on August 12, 2013 by Kenneth Goh

The following are temporary indices for all recipes issued by Guaishushu in both https://kwgls.wordpress.com and Guaishushu’s Facebook Page. The index shall be for temporary references only.

Desserts:
Aloe Vera	Some Aloe Vera Sweet Fruit Dessert Just Specially For You, Dear!
Barley Peanut Soup	Easy Peasy Barley Bean Curd Sheets Sweet Soup （腐竹薏米甜汤）
Black Glutinous Rice	What? Having Rice as A Dessert- The Nutritious Black Glutinous Rice Porridge
Sweet Potato Soup	Malaysian Singaporean Chinese Food–Sweet Potato Soup Dessert
Barley/Black Glutinous Rice	X4 – Black Glutinous Rice and Barley Sweet Porridge (血糯薏米甜粥）
Honey Dew Granita	C1 Honey Dew and Cantaloupe Granita 哈密瓜奇异果挫冰
Poached Bosc Pears & Dragon Fruits	X3-Chinese Style Poached Pear and Dragon Fruits Desserts (博斯克梨龙珠果炖冰糖）
Bubur Cha Cha	X5 – Bubur Cha Cha (摩摩喳喳）

Drinks:
Chrysanthemum Tea	Come and have a cup of Chrysanthemum Tea (菊花茶）
Hawthorn Ume Tea	Need A Drink To Repair Your Vocal Cord? Hawthorn Ume Is The Tea For You!
Roselle Tea	Game To Try Some “Wild Hibiscus” Tea………….?（洛神花茶）
Rhoeo Tricolor Tea	Purple is mysterious, purple is nobly and a purple drink is definitely lovely! – Rhoeo Tricolor Tea （如意兰茶，蚌兰花茶，红竹叶茶）
Hedyotis Diffusa	Snake Tongue Tea? Gosh.. I Am Going Away……白花蛇舌草罗汉果茶

Breads
Sarawak Style Butter Buns	Homesick Buns? Yes, I am homesick of Sarawak Style Butter Buns..
Roast Meat Buns	P1 – Roast Meat Bun (烧肉包）

Cakes/Muffins/Scones
Banana Cake	P2 – Banana Cake (香蕉蛋糕）
Butter Cake/Pound Cake	1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Mrs. NgSK’s Butter Cake-Guaishushu’s Version
Butter Cake/Pound Cake	Hey, My Chick Want To Eat My Zebra Pound Cake !
Chinese Steamed Sponge Cake	The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…
Chinese Steamed Sponge Cake	My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕）
Steamed Sugar Cake	P3-Steamed Sugar Cake (白糖糕）
Microwave Mug Cake	Microwaved Mug Cakes, Another Quick Alternative to Baked and Steamed Cakes…
Sarawak Midnight Cake	Where is my cake? I Can’t See!–Famous Sarawak Midnight Cake (Cake Seri kaya Sarawak) revisited..
Grapefruit Chiffon Cake	Grapefruit Chiffon with Grapefruit Citrus Glaze,… Ever Try This?
Carrot Muffins	Simple Carrot Muffins for Your Love Ones…
Scones	Basic But Presentable, Basic But Irresistible…Basic Raisin Scones Shared…
Tapioca Cake	CCC – Cheesy Cassava Cake–A Modified Version of The Traditional Nonya Kuih Bengka Ubi
Cake Decoration Ideas	From Plain to Eye Catching…From Muffins to Elegant Celebration Cakes

Cheese Cakes
Ferraro Rocher Ice Cream	Simple, Tasty, Elegant …Chilled Ferrero Rocher Oreo Ice Cream Cheese Cake
Durian Cheese Cake	King of Fruits + Cream Cheese = Durian Cheesecakes, Game to Try?

Cookies
Pineapple Tarts	What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts

Puddings
Bread Puddings	Who Said Bread Puddings Must Be Prepared As Such…..Bread Puddings “Reinvented”
Cake Puddings	P4 – Cake Puddings (蛋糕布丁）
Cookie Puddings	Creative Food Series – Cookie Puddings 1
Cookie Puddings	Cookie Puddings – 2

Snacks
Nonya Chang	Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part I)
Nonya Chang	Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part II)
Popiah	Malaysian Singaporean Chinese Food–Popiah Sarawak Style
Kueh Pie Tee	Malaysian Singaporean Chinese Food -Kueh Pie Tee
Roasted Peanuts	C2 – Spiced Roasted Peanut (香脆花生）

Rice and Porridges
Chicken Rice	Why Not Cook Your Mother A Meal Of Chicken Rice This Coming Mother’s Day?
Nasi Goreng Aruk	Are you kidding? You don’t need oil to fry rice?– The authentic Sarawak Cuisine–Aruk Fried Rice
Fried Rice	N1 – Nameless Fried Rice (无名炒饭）
White Gourd Braised Rice	N2 – White Gourd Braised Rice （白莆焖饭）
Pork Porridge	N3- Pork Porridge (肉粥）

Noodles and Pasta Dishes
Kolo Beehoon	Food Preparation Series–Kolo Beehoon
Sarawak Laksa	Hey, My Laksa Secret Recipe Was Stolen!!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART I)
Sarawak Laksa	Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)
Sarawak Laksa	Hi, Let Start Cooking the Laksa …. An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (Part III)
Singapore Prawn Noodles	Prawn noodles? Hokkien noodles?… No, it is Singapore Hokkien Fried Prawn Noodles (新加玻福建炒虾面）
Tom Yam Noodles	Bachelor’s Tomyam Noodles–Quick And Nice…
Tomato Yimin Noodles	What I cooked today (家常便饭系列）– 13-7-2013–Tomato Yimin Noodles (茄汁伊面）
Pasta Sauce	Let’s See How An Asian Make The Tomato Pasta Sauce From Scratch and How He Baked His Pasta….

Meat and Savoury Dishes
Korma Chicken	Special – What I cooked today (家常便饭系列）– 22-7-2013–Korma Chicken (科尔马鸡肉）
Grilled Chicken	M1- Chinese Style Grilled Chicken (中式烤鸡）
Ginger Chicken	M2 – Ginger Chicken (姜丝鸡）
Soya Sauce Chicken	M4- Braised Chicken with Soya Sauce (酱油鸡)
Minced Pork with Taukwa	Creative Food Series–Minced Pork Belly with Taukwa
Miso Pork Belly	M3 – Miso Pork Belly （味增五花）
Meat Rolls	Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang

Vegetarian Dishes
Tempeh	Tempeh Revisited – Sweet And Spicy Tempeh And Oven Baked Honey Tempeh
Vegetable fritters	Vege Vege Vegetable Fritters–Indonesian’s Bakwan Sayuran
Vegetables	Blanching Vegetables in Chinese Cooking – 利用汆烫准备可口的中式的”菜”肴
Chinese Lettuce	V2 – Blanched Chinese Lettuce With Fermented Bean Curd Sauce (白腐乳生菜胆）- Vegetarian
Bitter Gourd & Chinese Mustard	V3- Braised Bitter Gourd With Chinese Mustard (苦瓜焖芥菜)
Shark Fin Melon Soup	S6 – Vegetarian Shark Fin Melon Soup (素鱼翅瓜羹）

Vegetable Dishes
Luffa	D1-Braised luffa/tower gourd with egg* 蛋汁炆丝瓜
Preserved Mustard	D4 – Foochow Preserved Mustard Fried With Minced Meat (福州糟菜炒肉碎）
Winged Beans	D7 – Fried Winged Beans With Minced Meat (肉碎四棱豆）
Kailan with Prawns	V1 – Blanched Kailan With Prawn (芥兰虾球）
Romaine Lettuce Miso	V4 – Blanch Romaine lettuce with miso sauce (味真酱罗明旦)

Tofu and Egg Dishes
Minced Taukwa Omelete	D2 – Minced Taukwa Omelete （豆干蛋饼）
Braised Egg & Tofu	D3 – Braised Eggs and Bean Curd (豆干卤蛋）
Bean Curd Omelete	D5-Beancurd Omelet (豆干蛋饼）
Celery Omelete	D6- Celery Omelete (西芹蛋饼）
Steamed Tofu	D8-Steamed Tofu With Eggs (豆腐蒸蛋）
Salted Turnip Omelete	D9 – Salted Turnip Omelete (菜脯蛋饼）素
Devilled Eggs	Devilled Egg- Simplicity Rules…

Soup Dishes
Sweet Corn Soup	S1 – Sweet Corn Pork Rib Soup （玉米排骨汤)
Carrot Soup	S2 – White Carrot Pork Rib Soup (白萝卜排骨汤）
Double Mushroom Soup	S3 – Double Mushroom Chicken Soup (双菇鸡汤）
Bitter Gourd Pineapple Soup	S4-Bitter Gourd Pineapple Pork Rib Soup (苦瓜黄梨排骨汤）
Chinese Napa Soup	S5 – Chinese Cabbage (Napa) Soup ( 大白菜汤)
Salted Vegetable Duck Soup	Salted Vegetable Duck Soup (咸菜鸭）– A Quick and Easy Way to Prepare This Traditional Soup Dish

Interesting Cooking Ingredients
Chilli	Burnt, Hot, Spicy– I am running away!!!– Understanding Chilli Pepper and Making Of Chilli Sauce
Belachan	Can You Stand The Smell of Belachan (Shrimp Paste)?
Belachan	Z1 – Belachan (Shrimp Paste) – Roasting Belachan

GUAI SHU SHU

Guai Shu Shu is a "shu shu" that is "guai"….

Tag Archives: Eggs

Eggs, Eggs, Eggs….. Join Me To Cook Eggs….

Guaishushu’s Report Card–Top 30 posts For The First Blogging Year From 1-5-2013 t0 30-4-2014

TOP 30 POSTS DURING THE FIRST BLOGGING YEAR FROM 1-MAY 2013 TO 30 APRIL 2014

5 POSTS THAT I THINK IT SHOULD BE IN BUT NOT IN THE LISTING

What I Cooked Today Series (Special Post)- 2013 Mid Autumn Festival

How About An Eggless, Butter Less, Milk Less Chocolate Almond Cup Cakes?

Eggs, Eggs, Eggs….. Join Me To Cook Eggs….

One Number Baking Ratio Adventures Continues… Grapefruit Cognac Pound Cake With Grapefruit Posset…

What I “Ate” Today (家常便饭系列）…. 17 August 2013- Special

Hey, My Chick Want To Eat My Zebra Pound Cake !

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TOP 30 POSTS DURING THE FIRST BLOGGING YEAR FROM 1-MAY 2013 TO 30 APRIL 2014

5 POSTS THAT I THINK IT SHOULD BE IN BUT NOT IN THE LISTING

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