Don’t Sandwich Me, I Can’t Breathe … Baked Hasselback Potatoes With Bacon And Mozzarella Cheeses..

Processed with MoldivIMG_3282

INTRODUCTION

I remembered that  immediately when I read the recipe Easy Bacon Potatoes published by Ms. Paula Jones’s,  I immediately shared in my Google Plus timeline and promised wanted to try out the recipe.

Yesterday, when I needed to prepare a lunch in a rush, I suddenly thought of this recipe but was unable to locate it. I searched high and low but in vain.

Therefore, based on my recollections, I just “anyhow” put together bacon and potatoes and this is what I have prepared.

Processed with Moldiv

Taste is superb but sizes and some of the ingredients were totally different from Ms. Paula Jones recipes from www.callmepmc.com. Hers’ definitely look more appetizing but too sad, I only managed to find out the recipe when I am searching to credit her recipe while writing this report.

IMG_3278



WHAT IS REQUIRED?

IMG_3293

  • 10 small washed baby potatoes

  • 4 thin pieces of bacon cut into small rectangular shape

  • 1 teaspoon of general Italian herbs for Italian cooking (optional)

  • 1 tablespoon of soft butter

  • 1 teaspoon of salts

  • 1 cup full of mozzarella or cheddar cheese or parmesan cheese

  • 2 large tablespoons of mayonnaise or sour cream (optional)

  • 2 slices of breakfast cheese (optional)

Processed with Moldiv

 


STEPS OF PREPARATION

 IMG_3294

  • Wash your baby potatoes. Slightly cut off one side so that the potato can stand on its own.

  • Use a sharp knife to slice open the potato with about 0.5 cm thick towards the direction of the bottom but do not slice through.

  • Rub with salt, butter and Italian herbs (optional). Set aside for next steps.

IMG_3295

  • Slice the bacons into thin strips and place it in between the spaces between the cut potatoes.

  • Place the potatoes in low casserole dish or baking tin.

IMG_3296

  • Baked in the oven at 180 degree Celsius for at least 30 minutes.

  • Take out and sprinkled with mozzarella or cheddar cheese and baked for 10 –15 minutes or until the cheese had melted.

Processed with Moldiv

  • Preferably served hot with generous amount of sour cream or moderate amount of mayonnaise or toppings of your choice. Plain serving is acceptable if preferred.

  • This is good to go with any Western set meals and as an alternative for baked potato skins, mash potatoes, potato chips or any other carbohydrate loaded meal items.

IMG_3276



VARIATIONS

  • If you runs out of time, you can always sliced it directly instead followed what I described above. You can refer to Ms Paula Jone’s version here.

  • All ingredients mentioned above are mostly substitutable to suit your family taste buds. If you are health conscious, you can lower the usage of mayonnaise or go for low fat mayonnaise dressing. Alternatively, you can also consider replacing the bacons with chicken frank or even fresh meat slices (for steamboat) if you preferred. If you preferred fresh Western herbs, you can put in dill, basil, rosemary and etc.….Full flexibility is the key and I encouraged readers to think out of the box and made one that suits your family’s taste buds.

  • Instead of putting mozzarella cheese, you can also substitute with breakfast cheese slice. As I have run out of mozzarella cheese, I decided to place a slice of breakfast cheese and it tasted equally well.

Processed with Moldiv

CONCLUSION

This dish is simple though the process is a bit laborious. However, you can always cut through the potatoes if you run out of time. It is a good choice as a party “snack” (depending on your size), a side meal and some simple home gatherings. It is a comfort  food and the combination of bacon, cheese with potatoes runs well beyond your visual expectations. The taste is just superb. Try and let me know.

Processed with Moldiv

Hope you like the post today and have a nice day. Cheers.

IMG_3326

  GUAI SHU SHU | Guai Shu Shu is a “shu shu” that is “guai“….


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 20 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

Processed with Moldiv

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

IMG_3101

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, 

IMG_3096

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 KoThe 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.

IMG_3103


WHAT IS REQUIRED?

Recipe adapted from : Xinshipu.

  IMG_3092

  • 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

IMG_3093

  • 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。

IMG_3058

  • 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.

IMG_3094

  • 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.

IMG_3097

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!

IMG_3105


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.

IMG_3107

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

IMG_3098


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.

Macao and the Nobly, Elegant Lotus

National/State Flower Series – East Asia 7 – Macau Special Administrative Region of the People’s Republic of China – Nelumbo Nucifera

IMG_4541

“Nelumbo nucifera, known by a number of names including Indian lotus, sacred lotus, bean of India, or simply lotus, is one of two species of aquatic plant in the family Nelumbonaceae. ……… This plant is an aquatic perennial. Under favorable circumstances its seeds may remain viable for many years, with the oldest recorded lotus germination being from that of seeds 1,300 years old recovered from a dry lakebed in North Eastern China. (Source:http://en.wikipedia.org/wiki/Nelumbo_nucifera)”

Nelumbo Nucifera is  the “state flower” for Macao Special Administrative Regions of People’s Republic of China. Beside Macao, India and Vietnam are also using this flower as national flower. But that should not be confused with Bangladesh’s national flower, water lily (睡莲)which belong to the family of Nymphaea.

Species Information

Scientific name:

Nelumbo nucifera Gaertn

Family: Nelumbonaceae
Common name(s): Lotus
Chinese name: 古莲,莲花,荷花, 芙蓉

Lotus is a perennial aquatic plants with a long history and apparently is a leader in the midsummer seasonal flowers. In the heat of summer waves, pools were full of green lotus leaves that waved slowly and its flowers were emitting a fragrance resembling fragrance from the bathing beauties. Hence, In Chinese,  lotus were also called “gentlemen flowers 花中君子” or “flowers of beautiful ladies 花中美人”

  Pic courtesy of www.micefinder.com

Macau and lotus

  • A dike north of Macau which connects to Zhua Hai and Lianfeng San was said to look like a lotus stem. Therefore, in ancient times, Macau was described as a lotus that floats in the open sea and at times being called a lotus island. Due to its unique shapes, Macao people believed that Macau was the reincarnation of a lotus flower and called Macau as the land of the treasure lotus (“莲花宝地“)。
  • Macao people loves lotus as they believed that lotus symbolizes good fortune, peace and holiness. Macau’s literature, myths, proverbs, dramas and couplets etc. often uses lotus as an avenue to express their feelings. Macao peoples daily lives, thoughts and feelings are closely associated with lotus and a bond have been established. People generally planted lotus as a hobby. There are many cultures that have elements of lotus such as lotus wordings in their door couplets.
  • Macau’s also has a lot of streets, villages and buildings that have the name associated with lotus, such as Lotus Hill(莲花山), Lin Fong Temple (莲峰庙), Lotus Stream Temple (莲溪庙), Lotus Bridge (莲花大桥), and so on.

Macao Lotus Bridge stamp(Pic Courtesy: http://gulfmannmaxicard.blogspot.sg

  • Lotus Bridge  is Macao’s third bridge with a  length of 1.3 km connecting the islands of Taipa Macau and Zhuhai Hengqin Bridge. The bridge greatly facilitated people entering to Macau International Airport and Ka Ho Container Port and Oil Terminal from mainland China. This had brought  prosperity and developments to Macao  as a whole.
  • Lotus is also the official flower emblem of Macao and appeared in Macao’s flags. It is also a common item in Macao’s stamps and currency.

                   

File:Macau SAR Regional Emblem.svg

  • The Lotus Square or Golden Lotus Square (Chinese: 金蓮花廣場; Portuguese: A Praça Flor de Lodão) is an open area of Macau Special Administrative Region of the People’s Republic of China. The area features the large bronze sculpture Lotus Flower In Full Bloom (Chinese: 盛世蓮花) and is somewhat akin to the Golden Bauhinia of neighboring Hong Kong.  (PLEASE REFER HONG KONG’S STATE FLOWER HERE). The lotus flower in full bloom symbolizes the everlasting prosperity of Macau. The sculpture was presented by the State Council of the People’s Republic of China in 1999 to mark the Macau sovereignty transfer from Portugal to the PRC. (Source: http://en.wikipedia.org/wiki/Lotus_Square)

Finally, I have finished my national flowers for East Asia and a summary will be compiled for your reference soon. Hope you enjoy the post.

 

Thank for reading.