Dates Fruit Cake (黑枣蛋糕)

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INTRODUCTION

This is the 5th cake in a series of my baking adventures utilizing the “one number baking ratio”. Previously I have written about basic pound cake, zebra patterned pound cake, layered pound cake, grapefruit cognac pound cake and this post, I am going to share a simple fruit cake like dates pound cake. It is going to be a short post as most background have been explained in the previous posts.

The taste of this pound cake is very much like the fruit cake. The dates have been soaked in cognac before it is added to the cake. Of course for Muslim readers, you can always soaked in milk or orange juices. Therefore, the cakes is full of dates and cognac fragrance.

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As contrast to the traditional fruit cake, the cake texture will be much softer due to the insistence of using one number baking ratio that include one portion of milk. You can understand one number baking ratio here. In summary, the ratio means flour: egg: sugar: butter: milk (or liquid mixtures) is  1:1:1:1:1:1.

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This time, I have purposely not using the egg separation method! Therefore this recipe is even easier than the previous recipes. It have cut less at least half of the time of preparation.

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WHAT IS REQUIRED

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  • 250 grams of self raising flour (sifted)
  • 250 grams of brown sugar
  • 250 grams of butters
  • 5 eggs or 250 grams of eggs
  • 220 grams of milk (balancing figures subject to the weight of your eggs used)
  • 250 grams of dates (soaked in water or alcohol such as rum)
  • 2 teaspoons of vanilla essence
  • 30 grams of rum/cognac or other alcohol or other liquids
  • Some almond flakes (optional)

Calculation of milk if you are using 5 whole eggs instead of using 250grams of eggs

Milk volume is the balancing figures and subject to the volume of liquid ingredients and size of eggs. In this illustration, my eggs weigh a total of 310 grams. Therefore actual milk used = 500 grams (milk + eggs theoretical volume) – 290 grams (weigh of eggs) – 30 grams (weigh of cognac) = 180 grams.

Alternatively, you can just fixed the eggs volume to be 250 grams therefore, you need not to recalculate the milk volume and purely follow the recipe above.

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STEPS OF PREPARATION

Preparation…

  • Preheat the oven to 180 degree Celsius

  • Lightly grease an 8” x 8” diameter baking tin preferably with a detachable base. (In this illustration, as I want to give some of the cakes to my friends, I have decided to use one 6” x 6” diameter and two small loaf tins therefore cutting time have been cut short considerably).

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  • In a big mixing bowl, add in butter and brown sugar, beat until light and fluffy.

  • Add in vanilla essence and one egg at a time. Beat until eggs are well blend with the beaten butter.

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  • Add in the soaked dates and mixed at low speed until the dates are well mix with the butter batter.

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  • Take out the mixing bowl and fold in 1/3 of the flours followed by 1/3 of the milk and 1/3 of the cognac. Repeat for the other 2/3 portion. 

  • Pour into the light greased baking tin  and baked in the oven 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 that the above baking time is for an 8”  x 8” baking tin. If you are using 6” x 6” and 2 loaf tins, you will have to bake at 180 degree for the first 20 minutes and reduce the temperature to 150 degree Celsius and bake for another 15 minutes.

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CONCLUSION

This is a very short post by applying the one number baking ratio to the dates fruit cakes. The cakes are definitely moister than traditional fruit cakes. It is definitely a cake worth trying. One number baking ratio can definitely be extend to the baking of more cakes and next in the list will be cup cake or muffins..It is late and really tired after baking 3 products and rushing out 3 posts today. 

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

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Snake Tongue Tea? Gosh.. I Am Going Away……白花蛇舌草罗汉果茶

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Traditional Chinese Medicine (TCM) believes that the body is in its best condition when the Yin and Yang is balanced. I am no expert in this field but being  a Chinese, I was “brainwashed” about the need to cleanse /balance your body with some foods and drinks such that your body is in the top notch condition.

Source: http://en.wikipedia.org/wiki/Traditional_Chinese_medicine

One of cheapest way of “self medication” or “self balancing” about your body’s Yin and Yang is preparing some herbal drinks at home. There are many many herbs that sometimes i seriously doubt that the grass/weeds that I stepped under my feet are edible and are types of herbs.

In fact, today, one of the herb that I wanted to share with all is a common grass that can be found in many countries. But don’t simply pluck from the streets and cook it unless you are 100% sure of that is exact the plant. Eating plants that have toxins can be disastrous to your body!


WHY THIS DRINK?

Last week, I am eating a lot of baked pastry, according to TCM, it brought heat to your body. I am having a bit of sore throat and today when I am doing the marketing,  I saw these plants. It is in a store selling all sort of herbs in a wet market. Beside selling this herb, they also sell other types of “body cooling” herbs such as purple cane, rhoeo tricolour and other general cooking herbs such as Thai basil, mint leaves and etc..

I WAS TOLD THAT IT IS A COMMON ITEM AND IF YOU CAN GET THIS HERB IN ITS RAW/FRESH FORM, YOU CAN TRY THE DRIED VERSION IN THE TRADITIONAL CHINESE VERSION MEDICAL SHOP.

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This herb is called Hedyotis Diffusa (白花蛇舌草)scientifically and literally translated from Chinese language as White Flower Snake Tongue Grass! Don’t asked me why this name, Ha-ha.

As Hedyotis Diffusa sound so alien to most readers, shall we have a simpler name Snake Tongue Grass? So, from this point onwards, Hedyotis Diffusa and snake tongue grass shall be used interchangeably.

As per Wikipedia on Heydotis Diffusa, it was written that

Hedyotis diffusa (Chinese: 白花蛇舌草; pinyin: báihuā shéshécǎo; literally “white flower snake-tongue grass”, sometimes abbreviated to 蛇舌草 shéshécǎo) is a kind of herb used in traditional Chinese medicine. It is sometimes combined with Siraitia grosvenorii (simplified Chinese: 罗汉果; traditional Chinese: 羅漢果; pinyin: luóhànguǒ) to make hot drinks like Lohoguo of Guongsei (simplified Chinese: 罗汉果蛇舌草精; traditional Chinese: 羅漢果蛇舌草精; pinyin: luóhànguǒ shéshécǎo jīng) or Luohanguo Pearl and Sheshecao Beverage.

Therefore, in this illustration, I have combined with Siritia Grosvenorii (罗汉果), hereinafter refer to as Lohanguo), another common traditional Chinese medicine ingredient.  It is a natural sweetener and is used to treat diabetes in TCM. This combination is nothing raw, you can see it in Chinese Provision shops that sell in instant form.

Source: http://www.fjzzyy.cn/product.asp


BENEFITS OF SNAKE TOUNGE GRASS (HEDYOTIS DIFFUSA)

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Snake tongue grass is believed to have inflammation properties and ability to prevent tumour growth. In addition, it is used to clear heat, counteract toxins, remove damp, treatment of boils and abscesses, snake bite, sore throat etc..

If you goggled heydyotis diffusa, you will note that there are lots of research relating to studies on its role on cancer prevention. The articles below list out the major health benefits of snake tongue grass which includes mostly inhibit cancerous growth of many types of cancer- Chinese herbs in Western View – Baihuasheshecao – health benefits and side effects.

 Sourcehttp://www.baike.com/wiki/白花蛇舌草

In another study to study the anticancer properties of Oldenlandia Diffusa published by US National Library of Medicines in 2004, it was concluded that:

“Oldenlandia diffusa extract effectively inhibited the growth of all the eight cancer cell lines and induced significant increase of apoptosis. The extract exhibited minimum toxic effect on normal pancreatic cells. Furthermore, there was a significant inhibition of lung metastases in the animal model with no noticeable adverse effects. The herb extract could be a potential anticancer agent.”(Source: http://www.ncbi.nlm.nih.gov/pubmed/15273074)

As with other herbals, it is advisable that PREGRNANT WOMEN SHALL REFRAINED FROM DRINKING THE TEA UNLESS WITH ADVISE FROM MEDICAL PROFESSIONALS.


As with my other drink series, since this is a Chinese herbs, for the benefits of my readers who are Chinese speaking, I have specifically include this excerpt. Note that the Chinese and English versions are not the same as they are from the different source.

  • 痈肿疮毒,咽喉肿痛,毒蛇咬伤。本品苦寒,有较强的清热解毒作用,用治热毒所致诸证,内服外用均可。如单用鲜品捣烂外敷,治疗痈肿疮毒,也可以本品与金银花、连翘、野菊花等药同用;用治肠痈腹痛,常与红藤、败酱草、牡丹皮等药同用;若治咽喉肿痛,多与黄芩、玄参、板蓝根等药同用;若用治毒蛇咬伤,可单用鲜品捣烂绞汁内服或水煎服,渣敷伤口,疗效较好,亦可与半枝莲、紫花地丁、蚤休等药配伍应用。近年利用本品清热解毒消肿之功,已广泛用于各种癌证的治疗
  • 热淋涩痛。本品甘寒,有清热利湿通淋之效,单用本品治疗膀胱湿热,小便淋沥涩痛,亦常与白茅根、车前草、石韦等同用。” (Source:中医e百网页)


BENEFITS OF ARHAT FRUIT OR LUOHANGUO (SIRITIA GROSVENORII)

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Luohanguo is also called arhat fruit or monk fruits. The plant is cultivated for its fruit, whose extract is nearly 300 times sweeter than sugar and has been used in China as a natural low-calorie sweetener for cooling drinks, and in traditional Chinese medicine to treat diabetes and obesity. (Source: http://en.wikipedia.org/wiki/Siraitia_grosvenorii). It is very common and you can easily purchased it in any Chinese herbal shops at a very reasonable price.


WHAT IS REQUIRED

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  • One bunch of fresh snake tongue grass of about 500 g. Usually it comes with root and cost about SGD1.20 for it (this price is for estimating the quantity of your fresh snake tongue grass)

  • 6 dried lohanguo

  • 400 gram of rock sugar (can be adjusted according to individual preference)

  • 4 litres of water.

STEPS OF PREPARATION

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  • Soak your snake tongue grass in clean water for 15 minutes

  • Clean thoroughly the grass and watch out for the root portion which may have some soils stuck to the plants.

  • Use clean water to rinse the cleaned snake tongue grass.

The soaking of the snake tongue grass is requested by my mother in law which i think it make sense. Be it commercially cultivated or “plucking” from the wild, we will never know if there are any pesticides, therefore like other vegetables, it is a precautionary steps to wash away the pesticides (if any) by soaking in the water.

You may need quite a lot of water to clean the natural herbs. It is my usual habit to recycle  these water for watering my plants! These are just muddy water and throwing away is a waste. If you do have a lot of plants at home, I would encourage to use this to water your plant or flush your toilet, if you want. You know, I am just a stingy old man! Ha-ha

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  • Break open the lohanguo and look out for any mould in the shell!

 

NOTE

Note that it is not necessary for you to break your lohanguo like the picture above. I do have the habit to break it and see what is inside. There are a few experiences that I saw mold settling insides the seeds. If it is dry with small patches, i will just wash with cold water. Otherwise, I will throw away. The usual ways of cooking this is just use some hard object to break but not open the lohanguo, throw it in the herbs that you are cooking.

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  • Put 4 litres of water in a big pot. Add in snake tongue grass and lohanguo and bring to boil under high heat!

  • Once boiled, turned to medium heat and boiled for another 15-20 minutes.

  • Add in rock sugar and let it boiled for another 5 minutes.

NOTE:

The preparation of this drink is rather flexible, be it the use of main ingredients (snake tongue grass and lohanguo) or side ingredients (rock sugar) and water, You can always adjust to suit your family’s taste buds. Personally, I will start with less water and some rock sugar. If i find it too sweet or concentrated, i will just dilute with water.

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  • Strain the herbal teas and store in a glass bottle (preferred if you have). Though it is not advisable to keep this overnight according to TCM, however, if needed, store in fridge in a clean (preferred if sterilized with hot water) bottle.


VARIATIONS

  • As the drink can be slightly bland, you can add in a small quantity of dry longan to add flavour to it. I have added this to make my kids drinking this tea.


CONCLUSION

I am eating a piece of my zebra patterned pound cake with a glass of this tea as a snack this morning. Chinese believed that all oven baked pastries are “heaty” to your body. There is a constant need to have some drinks to “cool” your body. Too much “heat” in your body will cause acne, sore throat, boils, abscesses and etc.. (In Western terms : inflammation). This is pleasant drink and is a choice among many body cooling drinks that are cooked by Chinese households. You may also interested in my other drink series here:

Have a nice day and don’t forget to cleanse your body! Hope you like the post and cheers.

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FOOD PREPARATION SERIES INDEX

 
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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

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What I cooked today (家常便饭系列)- 25-7-2013

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On 25-7-2013, white rice served with:

Miso Pork Belly 味增五花
Tofu, Meatballs and Glass Noodles Soup 豆腐鱼丸冬粉汤
Ginger and Chinese Fermented Bean Braised Fish 姜丝豆酱焖鱼
Blanched Choy Shym with Prawns 虾球菜心

Oh! It is time for me to submit my daily report card! Haha! Tired as I have a lot of “projects” today.

As for the dish, all are rather common dish except the miso pork belly which is a new dish “invented” by me.


Miso Pork Belly

The inspiration of this dish is from a famous Chinese dish fermented bean curd fried meat(南乳炸肉). While the fermented bean curd (腐乳)belong to Chinese and Miso is the fermented bean sauce of the Japanese. Therefore, I have decided to “invent” this dish purely using Japanese condiments. Unlike the Chinese fermented bean curd meat dish, the miso paste is much tastier and therefore this dish did not use additional condiments except some sugar to enhance the flavor. Miso is quite salty and the sugar will helps to negate its saltiness to a more balance taste. This newly created dish is a dish that utilizes Japanese ingredients but prepared using the Chinese cooking method! Therefore, shall I called it a fusion dish?

Frankly speaking, a rather unhealthy dish and I do not think I will cook it that often. I will in my next attempt try to use chicken cubes or fish slices or even prawns. I strongly believed the taste will definitely blend.

If you want to know how to prepare, you can follow this link to Guaishushu’s page’s for pictorial illustration.

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Pineapple Tarts

Besides that, today, I have made a batch of closed version of pineapple tarts. The intention is actually for the celebration of Hari Raya Aidilfitri, a Muslim festival. I always think that as a Malaysian or a Singaporean PR, I shall play my part to contribute something for this celebration.

I am not entirely satisfied with this batch because the skin have a slight crack. However, I know that the reason is because I am too “greedy”. I have used too little dough for my filling causing my tarts to crack when the pineapple jams expand. That is not a great deal and I am still likely to share the recipe with readers soon. Again, the method of preparation is totally different from what you may find in the internet as I have discovered this method unintentionally during my Chinese New Year preparation.

 

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Steamed Sugar Cake (Pak Tong Koh) or 白糖糕

I have a recipe book in the balcony where i sit and when my boy looked inside the book, he found the type of Chinese steamed cake that he liked. He immediately asked me to prepare. I have hold up this “assignment” for more than a month and as I was clearing my kitchen shelves, I found some rice flours that have been with me for quite a while. I thought why not I just prepare for him so that he will not pester me any more. I cooked the rice flour, let it fermented for 8 hours and after cooking the dinner, I steamed it and this is what i get!

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I have yet to cut it as  I want to leave it overnight and completely cooled. It looks ok and who know what is inside like. Hope everything is okay.


Okay, that is what I cooked today. For those readers who are new, I have to reiterate that this series was created with the intention for people to “peep” into my kitchen and see how I rotate my dish, create my dish and it is best that readers take this as a casual reading. Pick up something that you don’t know and share with me things that I may have done wrong. Again, long recipes will be posted in this blog and short recipes will be posted in the Guaishushu’s Facebook Page.


Hope you like the post today. Have a nice day and cheers.

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This Is Not A Plastic, It Is A Type Of Solid Food….

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What is this series ? – Series 28

As the title implies, it is a type of our food which is solid, meaning, it is not any soup or liquid food at all. It can be eaten raw or cooked. It is not a jelly. It is in its original raw form… No photographic effects, no colour changes, just 2 identical images put together.

Have a nice day.


Series 27 answers can be found HERE.


Answer posted on 27 July 2013

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These are seaweeds that were using consumed buy the Chinese or Japanese. I have soaked the dry seaweed and after it were soaked. It become like the second picture.

What I cooked today (家常便饭系列)- 13-7-2013–Tomato Yimin Noodles (茄汁伊面)

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On 13 July, 2013. – Tomato noodles

Today’s dinner, i have cooked the a noodle dish which is a fusion dish between the famous Sarawak tomato noodles and Kuala Lumpur Style fried Noodles (Cantonese Yimin).

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The main difference between the two is the gravy and type of noodles.

Sarawak Tomato Noodles Cantonese Seafood Yimin
Type of noodles Fresh fine egg noodles fried in oil usually just before serving Ready made fried egg noodles in a round shape. Noodles are coarser
Gravy Tomato puree or tomato sauce with no egg added Clear gravy with beaten eggs added

Since I have nothing much to comment on what I cooked today, I have decided to have my cooking illustration in this post.

Authentic Sarawak Tomato noodles

In Kuching, Sarawak, Malaysia, the tomato noodles are a type of egg noodles, deep fried and soaked in a gravy made from tomato puree and sauce. The gravy is clear and orange in color.

pic courtesy : http://mile.mmu.edu.my

In Kuala Lumpur, Selangor, West Malaysia, there is another type of Cantonese noodles, called Cantonese Yi Min, a ready made deep fried noodles and soaked in a clear whitish egg gravy and cooked with seafood and meat.

pic courtesy: http://wongpenny.files.wordpress.com

The uncooked Cantonese Yimin is like the picture below and I bought it in a Singapore provision shop that sells other types of Chinese dried goods.

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WHAT IS NEEDED?

Most if not all ingredients except the noodles (Yin Min) are substitutable to your liking. Measurements is for reference and for cooking a meal of 2 adults and 2 kids.

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  • 250 grams of shrimps or/and cuttlefish
  • 250 grams of sliced pork/chicken
  • 250 grams of fish cakes cut into slices
  • 200 grams of fresh leafy vegetable such as choy sim

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  • 1 8 inches diameter fried egg noodles (Yimin) usually available in Chinatown especially Cantonese provision shops
  • 100 g of tomato ketchup;
  • 4 eggs – crack and slightly beaten
  • 50  g of corn starch/potato starch
  • 2 tablespoons of white vinegar
  • Seasonings such as salt, flavour enhancers
  • 5 cloves of garlics and shallots – chopped into small pieces
  • Pinches of salt and 1 tablespoon of sugar.

STEPS OF PREPARATION

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  • In a big and dip plate, placed your noodles in the centre.
  • In a small mixing bowl, place tomato paste/puree and corn starch, add half cup of water, stir until well mix and set aside for later use. Your tomato starch solution should be orange creamy in colour. You can also add the seasonings of your choice at this point of time).

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  • In a hot frying pan, put 3 tablespoon of oil, fried the chopped garlics and shallots until golden brown or until aromatic.
  • Add the sliced meat (pork of chicken) and fried for about 1 minutes;
  • Add the sliced fish cake, cuttlefish (if any), chopped vegetable and fried for another 1 minutes;
  • Add 1.5 cups of hot water to the pan and bring to boil under high heat.

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  • Add in tomato starch solution and bring to boil.
  • Add in the prawns, beaten eggs. Pour your beaten eggs slowly into the boiling tomato gravy, use a chopstick of fork to slightly make a circular motion in the gravy such that the egg will be broken into tiny pieces in the gravy.
  • Add in vinegar, sugar, salt and any other seasonings that you like (e.g fish sauce, light soya sauce, mushrooms concentrate, pepper etc.) and bring to boil.
  • Once boiled, slowly scoop out your gravy and pour on top of the noodles. The noodles will gradually soften. You can prepare your gravy first and pour on the noodles only when you want to have your meals.

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  • Let it soak for about 5 minutes before putting it in separate plates for individual servings. This will help the noodles absorbed the gravy making the noodles tastier.
  • Serve hot in individual plate.

 

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CONCLUSION

  • This is the first time I published a cooking illustration in “What I cooked today series”. Cooking illustration that are less complicated will be published in this blog’s sister Facebook Page – Guaishushu’s Page. Please refer to this page for simple cooking illustration for daily meals.
  • This noodle is neither the famous Sarawak tomato noodles nor the famous Cantonese Yimin noodles. It is a fusion of the two. I have used the Cantonese Yimin noodles and soaked in tomato egg sauce. The end product is better than I expected. As the Cantonese Yimin noodles are coarser, they are able to absorb more gravy making the noodles tastier. The texture of the noodles are better and will not break too easily as compared to the Sarawak tomato noodles.
  • As for non-Asian readers, shall I call this Asian Style spaghettis? You will like it as the noodles are soft and smooth with tomato fragrance.

Hope you LIKE the post and let me know after you try out the dish.

Cheers and have a nice day.

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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 .

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Microwaved Mug Cakes, Another Quick Alternative to Baked and Steamed Cakes…

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Updated Post on 16-10-2014

Last night, wife was asking what is for breakfast today? I told her I do not know and worst came to the worst, some biscuits.. Ha-ha. This morning, while I was cracking  my head what to prepare  muffins and scones that are fast and easy… It suddenly come across my mind to prepare some microwave butter cakes. It is very easy and moist and it took me about 15 minutes to prepare a 2 eggs cake- 10 minutes preparation and 5 minutes microwaving… I save my electricity, dishing, energy and time…

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The texture of microwave cake is always very moist and like the preparation of muffins, I gather the wet ingredients and dry ingredients, stir until well mixed and microwave…Happy trying.

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INTRODUCTION

This is another post in my simple pastry making series, a cup cake or mug, a cake baked in a cup. It is baked in a cup or a mug cake in the microwave oven. It is fast, utilizing about 5 minutes. No electrical beaters, just mix using your choice of utensils and you will be able to get a cake like above. Scale down all the ingredients, putting in a microwavable cup, you can even prepare one for your kids breakfast. This post will share with you a one man breakfast chocolate cake, a coffee log cake and a cheesy buttery log cake.


WHAT IS REQUIRED

Chocolate Cake
(1 man serving)
Coffee Log Cake
(6 inches log)
Cheesy Butter Cake
(6 inches log)
Container 1 microwavable cup of about 250 ml 1 microwavable cup of 600 ml 1 microwavable cup of 600 ml
Sugar 2 tbsp 80 g 80 g
Butter (melted) 2 tbsp 80 g 80 g
Cream cheese (room temperature) 80 g
Fresh milk 2-3 tbsp 80 g 120 g
Coffee liquid 80 g
Eggs 1 egg 80 g 80 g
Self raising flours 2 tbsp 160 g 160 g
Cocoa powder 2 tbsp
Sodium Bicarbonate (optional) 1/2 tsp 1/2 tsp
Microwavable time 3 minutes 5 minutes 5 minutes

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STEPS OF PREPARTION

The steps of preparation is the same be it for a small cup or a 3 inches diameter cup. The illustration below is for a small cup one man personal chocolate cake.

Chocolate cake (serving for one)

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  • In a 250ml microwavable cup (one normal coffee cup), put sugar, self raising flour and slightly stir it until well mixed.
  • Add fresh milk, melted butters and eggs and use a spoon stir it until well mixed or when colour is even and there are no lumps.
  • This step is rather important and make sure any flour stick in the bottom will be scraped up and mixed and there are no air in the mixture. Lightly tap your cup in the table to see if there is any air trapped in the mixture.

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  • Place your cup in the microwave oven and heat it for 3 minutes under high power.
  • You will start to see the cake start to rise after 1 1/2 minutes and by the sides will start to contract. If your cup is smaller, you may see the batter started to rise even higher and possibly 1-2 cm above the cup level. That is ok since the cooked batter (now becoming cakes) are able to withstand the weight any uncooked batter that subsequently rise to the top.
  • Wait for 1-2 minutes before you take it out from the cup. Theoretically, it should not stick to  the sides or bottom of the cup if your batter are mixed thoroughly with no lumps of unmixed flour.
  • Be careful when you handle the cakes as it can be quite hot especially the inside of the cake.
  • If you can’t finish your cake and on your next serving, just heat up your cakes for 10-15 seconds and your cake will become soft again.

For the coffee log cake and cheesy butter cake, the steps of preparation is the same except the measurements as mentioned above and the incorporation of cheese in the above batter. The follow steps will apply for both cakes.

Coffee Log Cakes and Cheesy Butter Cakes

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  • In a 600ml microwavable cup, put sugar, sifted self raising flour, sodium bicarbonate and slightly stir it until well mixed. You can also melt the butter in the microwave using the same cup for about 1 minute.
  • For coffee log cake, have 80 g of hot water and add 2-3 table spoons of instant coffee powder until it is fully dissolved. You can also use hot milk instead. Add melted butters, coffee liquids, butters and eggs and use a spoon to sir it until well mixed or when colour is even and there are no more lumps. This is the batter of coffee log cake.
  • For cheesy butter cake, after you melted the butter, put the cream cheese into the hot melted butter and stir until almost well mixed. Add fresh milks and eggs and use a spoon to stir it until well mixed or when colour is even and there are no more lumps. This the batter mixture of the cheesy butter cake.
  • Again, this step is rather important and make sure to scrap any flours on the sides and bottom of the microwavable cup, mixed and ensure that there are no air in the mixture. Lightly tap your cup on the table to see if there is any air trapped in the mixture.

 

  • Place your cup in the microwave oven and heat it for 5 minutes under high power.
  • You will start to see the cake start to rise after 3 minutes and by the sides will start to contract. If your cup is smaller, you may see the batter started to rise even higher and possibly a few cm above the cup level (as in the picture). That is ok since the cooked batter (now becoming cakes) are able to withstand the weight of any uncooked batter that subsequently rise to the top.
  • Wait for 1-2 minutes before you take it out from the cup. Theoretically, it should not stick to  the sides or bottom of the cup if your batter are mixed thoroughly with no lumps of unmixed flour.

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IMG_0400  Cheesy Butter Cake

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Serving suggestions

  • Best served when hot with glass of tea or coffee.
  • Reheat in microwave for 10-15 seconds if necessary.
  • Add some cream cheese or fresh cream if desired.

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CONCLUSIONS

  • This post introduced the use of microwave to prepare a cake, if you do not want be your cake in the cup or mug size, you can used other microwavable kitchen utensils of your liking.  Most microwaves nowadays have a detail function for each cooking methods, select baking functions if available. Otherwise, use the high power function.
  • The use of microwave in the “baking” of a cake have cut short its preparation time considerably. Making a cake within 5 minutes were unthinkable in the olden times. It is obviously a good alternative to the traditional baking and steaming of preparing a cake,
  • The texture of the cake is unique as it is soft and moist. That make the cake easy to cut into any sizes desired.
  • It is an good alternative as a traditional tea cake but offer advantages of quick and fast preparation as compared to traditional tea cakes.
  • There are many possibility of using this simple preparation methods to “invent” cakes that you want.. Try to explore, may be banana cakes, carrot cakes, blueberry muffins…… and the list is never ending. The point to note is that you can use the traditional recipes but the batter must be well mixed and make sure no air is trapped in your batter!

 

Lastly, take a cup and a spoon, walk towards the kitchen, put in 2 tbsp of flours, chocolate powder (milo/horlicks), sugar, melted butter (cooking oil acceptable), fresh milks and 1 egg, Stir well, put it in the microwave and tell me what it look like.

Hope you LIKE it and have a nice day.

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  • 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.  

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