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

These posts have squeezed in the top 30 listing. However,bearing in mind that some posts are issued and some posts are issued for a shorter period of time. What shocked me is entry No.14 – Pandan Huat Kuih that was only issued in one day. Please clicked on the blue coloured linked or the pictures to enter individual post if you are interested.

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1    Another Singapore Malaysia Hawker Food–Chwee Kueh or Steamed Rice Cake With Preserved Radish

2   Creams and Milk Make These Buns Worth To Try –Hokkaido Soft Milk Buns

3   Huat Kueh- Chinese Steamed Rice Flour Cake–A Cake That Brings You Luck And Prosperity

4    The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…

5   Easy Peasy Muah Chee（花生芝麻糍粑）

6   Extra Large Chinese Barbecue Pork Buns–Char Siu Bao (蜜汁叉烧包）

7   Another Alternative To Butter Cake–Cream Cheese Butter Cake (奶酪牛油蛋糕）

8   My Childhood Cake–Bee Hive Cake/Malaysian Honey Comb Cake or Kueh Sarang Semut (蜂巢蛋糕）

9  EASY PEASY BASIC MUFFIN RECIPE

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

11  Baked or Steamed,You Decide Yourself–Glutinous Rice Cake, Nian Gao (年糕）

12  Condensed Milk That Are Not Sweet? Home Made Condensed Milk

13  One, Two, Three…….Let’s Start Making Traditional Short Bread Biscuits.

 

14  An Auspicious Steamed Cake To Celebrate My Blog Anniversary–Pandan Huat Kuih (香兰发糕）

15  Yoghurt + Condensed Milk + Cream + Grapefruit = Grapefruit Yoghurt Ice Cream

16  This Is Different From Kek Lapis, This is Kueh Lapis–Nonya Kueh Lapis

 

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

18  Old Man Like Old Cuisines–Traditional Butterfly Cupcakes    

19  Not A Lapis Legit But A Rich Dense Lapis–Lapis Horlicks (Horlicks Layered Cake)

20  Another Uniquely Chinese Cuisine–Chinese Style Barbecue Pork–Char Siu (蜜汁叉烧）

21  I Have Decided To Make My Own Japanese Curry Roux–Japanese Curry Chicken Rice

22  A Noodle Dish That Chinese Sarawakian Would Not Be Able To Let Go… Sarawak Kolo Mee

23  Another Lapis For Your Consideration–Cream Cheese Chocolate Lapis Cake

24  Nothing To Shout About–A Simple Walnut Butter Cake

25  Out Of Gift Ideas This Christmas? Try Some Homemade Marshmallows

26  Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang

27 My Mum’s Tapioca Cake–Steamed Tapioca Cake Or Kuih Ubi Kayu (木薯蒸糕）

28 Homesick Buns? Yes, I am homesick of Sarawak Style Butter Buns..

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

30 Lets Have Something Different–Steamed Cream Cheese Layered Cake

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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.

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“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）

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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.

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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.

Why Not Use Your Mandarin Oranges To Prepare Some Breakfast? –Mandarin Orange Steamed Sponge Cake (芦柑鸡蛋糕）

 

UPDATED POST ON 24-10-2014
Decided to use 2 eggs to prepare some steamed cake for the family after many days of eating cakes and breads.  Have use this recipe but substituted mandarin oranges with oranges. In addition, use the cuppies to prepare.. A less oilier choice. If you are interested, you can refer to the recipe below.

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INTRODUCTION

I told myself I must get rid off some mandarin oranges at home. During Chinese New Year, most Chinese families will have lots of mandarin oranges as it is considered as an auspicious fruit bringing luck to the families. Same with my families, usually, we will have purchased at least 20-30 mandarin oranges for prayers, for decorations even for gifts to the elders when we went visiting.

It suddenly come across my mind that why don’t I used this to prepare some steamed sponge cake. Chinese New Year is usually a feasting season with lots of high calorific cuisines being served. Be it cakes, cookies or dishes, they are all generally of high fat content. Therefore, to balance the excess calories intake in the past week, it is time to have simpler food and steamed cakes is one of the most suitable choice.

I have to admit that in this illustration, the mandarin orange flavour were not obvious as I used the wrong type of mandarin oranges. Jiao Gan (蕉柑) (Citrus reticulata Blanco cv. Tankan) is a better choice than the Lu Gan （芦柑）（Citrus aurantium L）. that I am using in this illustration. Jiao Gan have thicker skin, less juicy but have a stronger citrus aroma. On the contrary, Lu Gan have more juices, sweet but very plain in taste. Both are Mandarin oranges but Jiao Gan will definitely give you a better citrus aroma. Having said that, if you do not concern much about the flavour, you can just use any type of mandarin oranges juices that you have. It is equally delicious. Even plain oranges are good alternatives.

In this illustration, you will note of a piece of orange flesh in the cake. After tasting the cake, I found that it is not advisable to have the oranges as the steaming process make the mandarin oranges too soft and taste have changed to slightly bitter. Therefore, I will not share how to put the mandarin orange flesh inside the cake. Just omit this is a better alternative.

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WHAT IS REQUIRED

Servings: A 9” chiffon tube pan cake

• 4 large eggs (preferably at room temperature)  （鸡蛋）
• 50 grams of melted butter
• 400 grams of self raising flours – sifted （自发面粉）
• 200 gram of fine sugar （细砂糖）
• 200 ml of freshly squeeze mandarin orange juice (橙汁）
• 4 tablespoons of condensed milk （炼奶） 
• 2 teaspoons of mandarin orange zest (蕉柑皮削） (optional)
• Additional mandarin oranges for decoration.

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STEPS OF PREPARATION

• A lightly greased 9” diameter chiffon cake tin or any other types of baking cake tin .

• A steamer with adequate hot boiling water for steaming about 30 minutes.

• Beat the egg, condensed milk and sugar until light and frothy. Gradually add in the melted butter. Beat until well combined or when the colour turned pale.

• Sift in the self raising flour. Quickly fold the flour with a spatula and add the mandarin orange juices gradually. I have this habit of counting 50 times in my folding of flour. Fold as fast as possible and ensure all is well combined and smooth. Dust with additional mandarin oranges flesh if desired.

 

• Transfer into a baking tin of your choice and steam under high heat for 25-30 minutes or until a skewer inserted comes out clean. The steaming time is very much depends on the the type and size of baking tin. I have used a 9” chiffon cake tin and it took me about half an hour to steam.

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CONCLUSION

Unlike other traditional steamed sponge cake, I do not have the pressure whether the cake will smile/crack happily or not. It is just a cake designed for breakfast and tea time. With the use of more juices and some butter, the cakes become soft, moist and aromatic. Of course it can be more aromatic if I used the right type of mandarin oranges or even oranges itself. It is definitely a healthier alternative as compare with other cakes served during Chinese New Year. Variations are many, if you don’t like orange flavour, just substitute with mandarin orange juice with milk. Raisins can be added if you prefer.

IMPORTANT NOTE: You can always use this recipe and steamed using a muffin cup or cupcakes cup. It will be faster and easier for your servings.

Hope you like the post today. Cheers 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.  

• 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.