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Tuesday, May 24, 2016
Thursday, May 19, 2016
Moist Sponge Cake by Novel Hui
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Here's my EASY Super Moist Sponge cake recipe that I like to share from a bakery chef after seeking his permission
NO EGG separation and able to achieve very soft, fine and moist texture. You can prepare the batter in large portion then divide the batter in different bowl and mix into your desire color.
EASY Super Moist Sponge cake
Please adjust the recipe according to your pan size.
Pan size:
13" square 1" height > bake at 200°C 16mins
Or 1 tray each of
1. 12"x 5/8" @200c 13mins
2. 9"x 3/4" @ 220c for 11mins).
Bake at middle rack.
Ingredient for each color:
Egg 330g
Caster sugar 135g
SP 22.5g (sponge gel)
Cake flour 135g
Corn flour 30g
baking powder (Double Acting) 7.5g
Water 37.5g
Milk 37.5g
Corn oil 75g
Vanilla extract 2.5tsp
Salt 1/8tsp
Method:
1. Add Egg, sugar, SP, Milk, water and Vanilla extract into mixer and mix well in MIDDLE speed for few second.
2. Premix and sifted Cake Flour, Corn Flour, Salt and Double acting Baking Powder in an empty container.
3. Add the dry ingredients into the wet mixture after it is well mixed. Increase from middle speed to HIGH speed till batter increase to at least 3 TIMES or max.
4. Reduce the speed to low and slowly pour in the oil, increase to MIDDLE speed till oil and batter is well blended (est mix for 30sec, do not use high speed for this step as the air will escape)
5. Add ur desire Color gel or paste
6. Pour into a aluminium pan with base lined. Level the batter and give a few bang on table before placing into oven.
Thai Green Curry Chicken by Zen Yip
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Ingredients: 3 Chicken Wings & 1 Drumsticks, 3 small eggplant, 100ml water, 50ml coconut milk, 1 lemongrass (cut into 3), 3 shallots, 4 chilli paddies
Method: Washed the chicken and marinate with light soy sauce, dash of white pepper for at least 1 hour. Heat some oil, sautéed shallots, lemongrass and chilli paddies for 5 mins. Stir the green curry paste till fragrant. Bring the sauce to boil by adding water. Add chicken, followed by eggplant till cooked. Lastly, add coconut milk. Salt and sugar to taste.
Baked Garlic Parmesan Chicken Wings by Jessica Lim
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2lb Chicken wings
1tsp salt
1tsp pepper
1tbsp Italian herbs
1tsp cumin powder
Mix the Chicken wings marinate with the abv ingredients for 2 to 3hrs..or more
Bake at 300°c for 20mins
And turn the wings over and
Bake at 425°c for 15mins
In a big bowl prepare
1/3 parmesan cheese powder
4 cloves minced garlic
1/4 cup olive oil
1/4 cup parsley
Mix all and toss in the chicken wings n ready to serve....
Enjoy😀😀😀
Rice cooker pork belly char siew by Karen Leong
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1 thick strip of pork belly (slightly under 500g, cut away the skin)
2 tbsp maltose
1 tbsp oyster sauce
1 tbsp light soy sauce + 1 tbsp dark soy sauce
1 tsp 5 spice powder
2 tbsp red fermented soy bean cube+sauce
1 tbsp rose wine
2 tbsp minced garlic
(adjust above quantity to your taste, u might want to add honey or brown sugar if you prefer sweet meat)
Cut pork belly length-wise into half. mix all the listed ingredients together and marinate with the pork belly overnight.
Next day, just put the pork belly+sauce into rice cooker (ensure the pork belly is resting flat at the base of the rice cook in order for the sauce to caramelised and coat the base of the pork belly). Press cook. one cycle. When done, open the rice cooker and flip the pork belly onto the other side. Close rice cooker and let it rest for another 15min. U might want to stir the pork belly around the sauce a little bit when flipping as the sauce would have thicken and stick at the base of the rice cooker abit
Stir fried chicken thighs with ginger and scallions by Angel Teo
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1. Marinate chicken thigh pieces (i used 2 boneless legs) with light soy sauce, hua diao jiu, pepper powder, sesame oil and little bit of corn flour. Set aside.
2. Heat oil, fry ginger slices and scallion whites till fragrant.
3. Add chicken and brown both sides.
4. When chicken turns white (abt 70% cooked), add mushrooms. Stir fry.
5. Add abt 1.5 tbsp of oyster sauce, 1.5 tbsp of light soy sauce, dash of white pepper powder, a drizzle of sesame oil and dashes of hua diao jiu. Fry to mix.
6. Add abt 1 cup of chicken stock (i used potato carrot chicken soup leftover to cook). If no stock, i just use water.
7. Add in scallion greens. Bring to boil and simmer for about 5 mins or till gravy thickens abit. Do a taste test in between to adjust flavor.
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