Restaurant Style

Last monday,went to Yio Chu Kang C C to attend a cooking class, Chef Wang Wei was the instructor, nice guy. Learn from him 3 dishes and today, I did one of his dishes, Deep Braised Pork Ribs "Jin Shao Nam Pai"

After work today, went for lunch and Sheng Siong is nearby, told hubby that I wanted to buy spare ribs to cook and I bought 2 Kg just to test it out. Ine thing about cooking, don't have to exact in the ingredients, not like baking which have to be precise.

Deliver half portion to my mom, my niece just message that she likes it.

To Reminisce

It has been ages, that I have done this, I did this for my friend and mom who loved to eat this... worried that I won't be able to get the same texture and the last time, I did was almost 15 years ago.

Almost 3 months, over my father's demise and we, the children has been given my mum the full care and attention and has been cooking and baking mom's favourite things, so that she will consume some food, Bless the Lord, that she has recovered fast and has been more independent now, Thanks for all the people who has given moral support and concern to us.

Back to Kueh Bangkit, I don't really like to do this because of the flour, it has to fry until it's light and it will "fly" all over the place. I live in a HDB flat, and I have a portable stove where we use for steamboat, luckily, outside the door there is a space and a bit away from neighbour and I fry my flour over there, it really helps but I don't know whether my downstairs neighbour's plant, will it be coated with flour? for these, I am not going to find out :)

Run Out of Snow

Most of my friends are doing Hokkaido cupcakes and I said one day, I will try, just never get to that corner. Last saturday, went Phoon Huat to get some stuff and I get a string of Hokkaido cake cases just in case, I will have it, when I need it.

My niece wanted to go facial, my beautician is so nice and she likes the things that I made, so. I came to a conclusion and ended in this, I follow HeartyBakes's Blog recipe.

I made 18 pieces of Hokkaido Cupcakes and I brought some to my brother's house, some to beautician and hairdresser, gave 1 to my part time helper and 1 share with my husband.

Overall verdict, they loved it. Thanks HeartyBakes.

Recipe extract from the blog

Ingredients:


(A) 4 Yolks
70g Sugar


(B) 2g Salt
drops of Vanilla Essence


(C) 80ml Milk
60ml Corn oil


(D) 135g Flour
4g Baking powder


(E) 6 Whites
50g Sugar


Method:
♥ Preheat oven 180°C
♥ Arrange paper cups on baking tray
♥ Hand whisk (A) till pale in colour.
♥ Add (B)
♥ Follow by (C). Whisk till combined
♥ Sieve in (D). Stir till well-mixed.
♥ Whisk whites till foamy, add sugar. Whisk till medium peak.
♥ Take 1/3 whites fold in with yolk mixture.
♥ follow by folding in the rest of white
♥ scope batter into pre-arranged paper cups about three-quarter filled
♥ baking time est. 20-25mins.


Recipe reference: 不用模型做点心

Early Mid Autumn For Me?

This week, I am very industrious on baking, baked 2 sugee cake, 1 cotton cheese cake and last night, mei cai mooncake. Sometimes, when you have the mood, I will bake or not or not, I just sit in front of TV or just because I feel bored, especially, my favourite Tv program has ended, just find something to do... hmmmm......

I was being recommended to buy preserved mei cai from HK called "mei cai wang", I have a recipe for mei cai mooncake and decide to try it out. After tasting the finished products, I like the overall taste of this mooncake.

This morning, pass some mei cai mooncake to some of my hubby's hobby friends and they thought this is lao Por Bingm it's not but appearance looks like it, maybe it's the brushing of egg wash and the sprinkle of the sesame seeds.... Yummy...

Puff Puff Away......

Four years ago, I did this, and I did it again upon request of my neighbour who asked me to teach her, I prepare the ingredients and I did not inform her before hand, I tried it first in the morning, just in case it's a failure, turns out to be okay, but not so perfect and I am ready... Sad to say, she was busy and said some other day :(

Give mum 10 pieces of curry puff and she liked it, asked me how to do, told her and I told her, if she wanted to eat, maybe 4 years later.... hee! hee!

sugeeeee

A friend has given me a can of sugee flour, and recently has expired, and hearing that they say that the expiry date is a guideline and can be used, not to waste it, I bake sugee cake last night.

This morning, I tried the cake and still surviving, that's means the sugi flour is still okay... :)

They are doing it

I see most of the bloggers are doing Mrs S K Ng's Butter Cake from Table for 2 or more blog, Curious, they baked it, so I also baked one.

i have almost all the ingredients except short of self raising flour by 50gm and I used cake flour to topped up the desired weight. The baked cake texture was soft and my husband who loved butter cake did not like this texture. He told me, he loved those oily ones, and say this one is just like any other normal cakes (he meant sponge cakes texture).

This morning bought a piece for my collegue to try, she loved it and say it's soft and fragant and I think this cake is personal preferences.

Below is the recipe extract from ber blog

Ingredients
230g Salted Butter, room temperature.
200g Eggs (no shell) - About 4 eggs (Grade B).
50g + 150g Castor Sugar
200g Self raising flour, sifted
60ml Fresh Milk
1 tsp Vanilla Essence

Method
1. Pre-heat oven at 180C (Conventional).

2. Prepare a 8 x 8 inch square pan. Line the base, grease the sides.

3. Separate egg whites & yolk. Beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff.

4. Cream butter and 150g sugar until pale and fluffy. Add in Vanilla essence, beat for awhile, and followed by egg yolks one at a time.

5. Put in half the flour and mix on low speed until incorporated. Add in milk in 2 additions and mix until well incorporated. Mix in balance flour.

6. Put in half the egg whites in and mix on low speed. Pour the balance egg whits in and FOLD using your spatula.

7. Pour batter into pan and level.

8. Bake for 45 minutes or until skewer comes out clean.