March 28, 2015
My notes100 ml water
75 gm unsalted butter
125 gm bread flour
2 eggs (60 gm)
1 tbsp sugar
1/4 tsp salt
Lowest rack, 200 degress for 25 mins.
March 22, 2015
210 g self raising flour + 20g corn flour, sifted
150 g castor sugar
120 g coconut oil
5 eggs (60 g), separated
4 very ripe bananas (about 280g)
- Preheat oven at 160 degrees.
- Using a handheld blender, blend banana and egg yolks until smooth.
- Add coconut oil and mix until incorporated.
- Fold in flour until incorporated. Set aside.
- Beat egg whites & sugar until firm peaks.
- Fold meringue into cake batter until well combined.
- Bake at 160 degrees for 1 hour 15 mins.
- Invert the baking tin to cool completely before slicing.
Try stiff peaks.
180g self-raising flour
45g corn flour
160g vegetable oil
160g castor sugar
Bake at 170 degrees for 55 mins
9 inch baking tin.
Result: Soft cottony, top crust damp.
March 18, 2015
Recipe from Hey Chef: Episode 9 (Time 14:25)
4 pieces of boneless chicken legs, marinated with half tsp of sea salt, 2 eggs & 2 tbsp plain flour for 15 minutes.
1 punnet of fresh mushrooms, sliced
1 clove of garlic, minced
2 tbsp butter
For Chicken Chop
Using a non-stick pan and slow to medium fire, add 2 tbsp oil and pan fry the chicken with skin side down first. Flip and pan fry both sides until golden browned. Set aside.
For Mushroom Sauce
- Using the remaining oil in the pan, add 2 tbsp butter, mushrooms and salt. Stir fry until mushrooms seeps liquid and softened.
- Scatter 2 tbsp of plain flour all over mushrooms and stir until flour disappears.
- Add hot water gradually until desired consistency.
- Salt & pepper to taste.
- Served over chicken chop.
- Recommends flattening the chicken meat to cook evenly.
- After setting aside the chicken chop, it will seep out liquid so I recommend doing the sauce first so that the chicken chop can be served immediately.
March 15, 2015
Pasta for four pax, boiled with 1 tsp of sea salt until al dente.
Sashimi-grade salmon, rub some sea salt all over and air fried at 180 degree for 7 minutes until fully cooked.
2 tomatoes, removed core and diced
2 cloves of garlic, sliced
200ml Emborg cooking cream
200ml Mentaiko sauce
Chinese parsley, chopped
- Fry garlic until fragrant then toss with pasta.
- Add Mentaiko sauce, cooking cream and a quarter cup of pasta water. Mix well.
- Add tomato and chinese parsley. Mix well.
- Portion the pasta into serving plates. Topped with salmon flakes and Furikake.
- Add some freshly grounded black pepper if preferred. Serve immediately.
Mentaiko sauce can be purchased from Kuriya seafood market or Japanese sauce section at Cold Storage.
March 08, 2015
Adapted from http://singaporehomecooks.blogspot.sg/2014/11/white-glutinous-rice-by-tan-connie.html
500g white glutinous rice (Pasar brand), rinsed until water runs clear and soaked for 30 mins
10 dried mushrooms, diced
1 cup of small raw peanuts, rinsed and drained
A handful of dried shrimps, rinsed and drained
15 shallots, sliced
2 tsp of mushroom seasoning powder
Generous amount of white pepper
Salt to taste
- Using slow fire, fry onions in 1 cup of oil until golden brown. Set aside fried shallots.
- Using the shallots oil, fry the mushrooms and dried shrimps until fragrant.
- Add peanuts and rice grains. Stir well with mushrooms seasoning powder, salt and pepper.
- Transfer to a 9 inch baking tray.
- Drizzle 4 tbsp of water over the rice and steam for 30-45 mins until fully cooked.
- Serve with spring onions and fried shallots.
For softer texture, pre-soaked the rice longer.
Store in airtight container in the chiller.
Steam before consuming.