15 Selected Asian Desserts

desserts collection 

INTRODUCTION

As my blog index is quite in a mess, I have decided to summarize my blog entries for reader’s easier reference. These are the Chinese or Asian desserts that I have prepared captured both from this blog and from Guaishushu’s Facebook Page and you may want to take a quick look. Click on the link or the pictures to get the recipes.


Mango Puddings (芒果布丁)

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Winter Melon Dried Longan Sweet Soup (冬瓜桂圆糖水)

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Aloe Vera Sweet Soup (芦荟水果甜汤)

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Poached Bosc Pears & Dragon Fruits (博斯克梨龙珠果炖冰糖)

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Barley Peanut Soup (薏米花生汤)

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Black Glutinous Rice (黑糯米)

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Sweet Potato Soup (番薯糖水)

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Barley/Black Glutinous Rice(黑糯米薏米糖水)

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Bubur Cha Cha (摩摩喳喳) 

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Fruits Soup (水果牛奶)- Soup Buah

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Mung Bean Sweet Soup (绿豆爽)Tau Suan

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Sugar Coated Yam and Sweet Potatoes Sticks (反沙芋头地瓜条)

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Yam and Pumpkin Paste Desserts With Gingko (白果金瓜芋泥)

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Hoen Kwe – Mung Bean Flour Dessert(粉糕)

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Agar Agar(燕菜) 

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If you are interested to get Chinese recipes, just copy the blog address, select translate from English to Chinese, paste it in Google Translate and you will be translated into Chinese language

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For more recipes, you can refer to my RECIPE INDEX (updated as at 3 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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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 1500 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.

desserts collection

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

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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.

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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.

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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.

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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!

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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

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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

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  • 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)

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  • 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)

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Preparation…

  • Preheat the oven to 180 degree Celsius



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

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  • 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.

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  • 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)…

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  • 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….

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  • 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.

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Making of Grapefruit Posset

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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.

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  • 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.

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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

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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.

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

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

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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.

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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).

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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.

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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

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  • 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

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  • 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

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Beating of egg whites…….

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  • 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.

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  • 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. 

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Folding of flours and egg whites…..

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  • 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.

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The Making of Zebra Patterns….

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  • 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!

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  • 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.

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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 .

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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

 

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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)- 6-8-2013

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It is another day and time to submit my report.  On 6th August 2013, white rice served with:

1 Steamed Tofu With Eggs 豆腐蒸蛋
2 Blanched Chinese Lettuce With Fermented Bean Curd Sauce 白腐乳生菜胆
3 Sweet corn pork rib soup 玉米排骨汤
4 Salted vegetable duck soup 咸菜鸭

You may be wandering why there are 2 soups. The reasons is easy. I am testing my new pressure cooker. I am using the new pressure cooker to cook my salted vegetable duck soup.


SWEET CORN SOUP

 

Very simple soup and some soup that’s well like by the kids. When I was young, my mum never use sweet corn to made soup. This soup was introduced to me by my mother in law when my kids were born. Now, i also started to like this soup. I have forgotten to put carrots and mushrooms so it is a rather pure sweet corn soup boiled with goof berry and sweet dates.

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BLANCHED CHINESE LETTUCE WITH FERMENTED BEAN CURD SAUCE

This is a vegetarian dish. However, if you are a vegetarian by religion, please omit the shallot oil. The simple recipe is to blanch the Chinese lettuce with boiling water (with drips of oil to preserve the colour) for about 1 minute. For the sauce, get ready 2 cubes of Chinese fermented bean curd (either white or red color), mash it, add a tablespoon of water, drips of sesame oil or shallot oils, 1 teaspoon of sugar (no more salt as fermented bean curd is very salty). Mixed well and pour on top of the blanched vegetables. Sugar is to negate the saltiness of the fermented bean curd.
Variation: Miso paste can also be considered.
Time of preparation – 15 minutes or less

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STEAMED TOFU WITH EGGS

You can refer the recipe in the links in Guaishushu’s Facebook Page as above. A kid friendly dish, soft and smooth with full flexibility.

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SALTED VEGETABLE DUCK SOUP

As explained above, a dish that I cooked using my new pressure cooker. It only take me about 1 hour to cook until the desired texture and taste. That is totally not possible if we cooked using the traditional way. A separate post will be issue to give a detail description on the method of preparation.

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

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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What I cooked today (家常便饭系列)- 18-7-2013

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On 18 July 2013, porridge serves with a vegetable dish and a meat dish. The vegetable dish is baby pak choi with oyster sauce (耗油小白菜)and braised meat (chicken and pork belly) (卤肉)。

I seldom cooked porridge for dinner. Tonight, I suddenly have the urge to have porridges since my wife and my kids also like to have porridges. I have braised some meat and a vegetable dish to go with it and of course, some left over dishes from last night.

Today, when I searched my fridge, I found that I have a box of bosc pears (博斯克梨) and some cut dragon fruits (龙珠果) which is already in my fridge for quite a while. The pears are very ripe and I thought I might just make some desserts for the family and here comes my Chinese Style Poach Pear and Dragon Fruits Desserts with Rock Sugar (博斯克梨龙珠果炖冰糖)。You may want to know how to make the dessert by following the links to Guaishushu’s Facebook Page.

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

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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

 IMG_0404Coffee Log Cake

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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Blanching Vegetables in Chinese Cooking – 利用汆烫准备可口的中式的”菜”肴

 

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INTRODUCTION

Traditional Chinese cooking don’t usually use the blanching method for cooking its vegetables. Usually, they stir fried with oil in a hot wok or frying pan. 

My mum will usually take out a frying pan, put in some oil, stir fry the garlic or shallots until golden brown, throw in the vegetables, add seasonings, stir fried for another 1-2 minutes and scope in the plate for serving. That is rather traditional and applicable to almost all types of vegetables. The disadvantages of using oil for stir flying vegetables are that the vegetable’s will lose its color and some vitamins will lose in this process.

In most restaurants, realizing that the color of the vegetables will turn less appealing and that the texture will be compromised, the chef will usually blanched the vegetable before stir frying the vegetables. This will  cut short the stir frying time so as to preserve its greenish appearance and some of the vitamins.

In this post, I will share with you the various combinations that you can prepare your vegetable dish using the water blanching method without stir frying but the dishes are equally tasty. 


WHY THIS POST

My son, aged 7 have a slightly high body mass index and was requested by the school authority to participate in the weight reduction program. Knowing that the school is concerning about his weight issue, I have decided to alter my methods of cooking and one of which is by blanching the vegetables instead of stir frying the vegetables. The first meal (blanched kailan with oyster sauce)  was well received by my family members and the whole plate of vegetables were being snatched by my son, daughter and wife within 5 minutes of putting in the table. Seeing such a good response from the family members, I have decided to explore more vegetables and with as many types of dressing as possible..In the next 9 meals that I prepared, I have created different dressings with different vegetables and to my delight, they don’t really notice the difference and my son have requested for more vegetables..


 

BLANCHING METHOD DEFINED..

According to http://chinesefood.about.com,

“Blanching is a process whereby the food is briefly plunged in boiling water for a moment. Sometimes it is then immediately transferred to ice water to stop the cooking process. This technique is commonly used with Chinese vegetables prior to stir-frying. The goal is to bring out the color and flavor of the vegetable without overcooking.source: (http://chinesefood.about.com/od/glossary/g/blanch.htm)”


BLANCHING OF CHRYSANTHEMUM GREEN ILLUSTRATED

In this post, I will share with readers one vegetable dish that I have prepared for my dinner today – Chrysanthemum green with Chinese black vinegar dressing (春菊拌浙醋)。Measurements were intentionally omitted as it is just vegetables plus seasonings all of which can be adjusted to individual tastes.

Chrysanthemum green is a type of vegetables that are quite common in Korean, Japanese , Taiwanese and Cantonese Cuisines. It can be eaten raw but the stems can be slightly tough. It can be stir fried, blanched or cooked in soup or appeared as a garnish in some Chinese dishes like Taiwanese oyster pancake.

 

WHAT YOU NEED

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  • Some chrysanthemum greens (you can chopped the stems into smaller pieces)
  • Some cherry tomatoes
  • Some sesame seeds, fried onion for garnishing
  • Some light soya sauce, black vinegar or lime juice, sesame oils (onion oil), salt, sugar

 

STEPS OF PREPARATION

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  • Wash the vegetables and set aside. As this preparation only deal with blanching, you may wish to soak the vegetables in the water for a longer while to clear all unseen particles and chemicals..
  • Take out a container or salad bowl and put in your condiments. In the above picture, I have included some shredded chili, fried onions, Chinese black vinegar, salt, pepper and sesame oil.
  • In a frying pan, put in some water. Add in pinches of salt (as you can see the white patch next to the red color patch) and a few drops of onion oil (cooking oil also can be used). This feel drop of oils are very important to preserve the color of your blanched vegetables and to keep the juices in the vegetables.
  • When the water is boiling, throw in the chrysanthemum green and let it boiled for about 3 minutes.


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  • Add in the cherry tomatoes and blanched for another 1-2 minutes.
  • Sieve the blanched vegetables and transfer to the salad bowl or the mixing container. Note that I have by passed the step of blanching the vegetable in some ice water as the dish will be served immediately after it is prepared. However, if you prefer, you can dip the blanched vegetable in ice water of about 1 minutes to preserve its crunchiness (not necessary depending on type of vegetables) and color.
  • Stir until well mix and transfer to another plate. Sprinkle with sesame seed and best served hot with rice.

The dish is simple and as chrysanthemum greens are a bit tough, you can blanch it longer and cut into smaller pieces. This dish is full of vitamins and the Chinese black vinegar dressing is just like the French dressing in French cuisines. Of course there are oriental elements such as sesame oil and black vinegar that make it taste like Chinese cuisines. Should I have lime (kalamansi with me), I will use it instead of black vinegar. It is fully flexible be it type of dressings, toppings and vegetables.


VARIATIONS

For the sake of oil less cooking, there are many Chinese vegetable dishes which can use the blanching method instead of traditional stir frying method.

Blanching method of Chinese vegetable dishes like the Western cuisine’s salad preparation is a matter of finding the right combination of vegetables and dressings. Chinese are less prone to eating the vegetables freshly picked (raw), therefore in order to promote healthier eating habitat with minimal amount of fats possible, an intermediary step is to blanch the vegetables .

The following table shows different types of Chinese vegetables that I have ever cooked using the blanching method and different dressings used. Both the list of vegetables and dressings are endless and are open to all types of combinations depending on the chef’s creativities.

Vegetables Meat  (protein)
Kailan
Minced pork
Pak Choy Meat slices/strips
Choy Sim Chicken breast
Broccoli Prawns
White Stem Pak Choy Shredded chickens
Chrysanthemum Greens Pork /chicken floss
Capsicum Baby Shrimps
Celery

Anchovies
Tomatoes Egg omelet strips
etc., etc., etc.  (endless) etc., etc., etc.  (endless)
   
Something to bite Seasonings
Sesame seeds Black Vinegar
crunched nuts Lime/kalamansi juice
Japanese rice seasoning sprinkle Mayonnaise+Tomato sauce (‘000 island)
Macadamia Salt
Chopped chili Sugar
Chopped fresh garlic MSG (if you preferred)
Fried garlics or shallots Onion Oil
Pine seeds Pepper
Dry mushrooms stripes Belachan (shrimp paste)
Shredded century eggs Oyster sauce
etc., etc., etc.  (endless) etc., etc., etc.  (endless)

SAMPLE DISHES

The pictures below are some of the dishes that I have prepared for my family as detailed in “what I have cooked today series”. The preparation are basically the same, blanching and mixed. You can also see more in the linked – PINTEREST BOARD-VEGETABLE DISHES HERE

Blanched mix vegetables with prawns (杂菜虾球)

 

Blanched Baby Kailan with Oyster Sauce (

耗油小芥兰)

Blanched White Stem Pak Choy with anchovies (

小银鱼白菜)

Blanched Broccoli with Minced Pork (

肉碎西兰花)

 

 

 

 

 

Blanch Tri-color Capsicum with Chicken Breast (

三色柿子椒拌鸡柳)

Blanched baby Pak Choy with minced pork (

肉碎拌小奶白)

Pak Choi with Oyster Sauce (

耗油上海青)

Blanched Chye Sim with meat floss (菜心拌肉松)


CONCLUSIONS

In traditional Chinese cooking, blanching of vegetables is generally not common. The exposure of Western Cuisines have made me come out with this fusion which I believed will be acceptable by both Asians and non-Asians. Without stir frying, the vegetables can be equally tasty.

While this resembles salad in western cuisines’ term but it have elements of oriental cooking due to the type of condiments used. It will definitely healthier because fats intake will be limited and more vitamins will be retain in the vegetable resulting from shorter cooking time. It will also eliminate the fear of eating raw vegetables which is supposed to be even more nutritious.

My favorite dressing is a type of dip for my fried fish (light soya sauce + chili + lime juice + shredded garlics + bit of sugar). For me , it blends equally well when I used it for my blanched vegetables. I like to prepare this if I want to lose weight and of course this is an acquired taste. You can invent your own dressing and you will be surprised that how well received blanched vegetables are if the dressings are right!

Why don’t you try my favorite dressing and let me know what you think?