tag:blogger.com,1999:blog-8917608605296053642024-02-19T13:53:27.007+08:00Yummy~licious + Baby~liciousa collection of my recipes and foods i ateJean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.comBlogger228125tag:blogger.com,1999:blog-891760860529605364.post-51185175816806202832021-06-17T10:28:00.006+08:002021-06-17T10:28:50.407+08:00Lip Smacking Tamarind Ribs<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCSQhvxAXWoMH-5M3XilLfDwFVQ4XV_HZ0BbzCcAetfW-Ro98oE6MS2cei79jBsndfui30idIEcYrrexZAmkE39nVpSjPVe4mcZpafi1Nc-6eqA6EBqJlIpaBmbrWVVkhQ6fRUPfk4qMT/s2048/tamarind_ribs_msyummyasia_01.png" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="1537" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCSQhvxAXWoMH-5M3XilLfDwFVQ4XV_HZ0BbzCcAetfW-Ro98oE6MS2cei79jBsndfui30idIEcYrrexZAmkE39nVpSjPVe4mcZpafi1Nc-6eqA6EBqJlIpaBmbrWVVkhQ6fRUPfk4qMT/s400/tamarind_ribs_msyummyasia_01.png"/></a></div>
<!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">T</span>hose who likes tamarind would fall in love with this dish! It's sourish and savory, absolutely appetizing! You can definitely eat a few bowls of rice with this gorgeous ribs! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/21.gif' width='18'/> <br />
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<a href="https://drive.google.com/file/d/1MFQAniLqOL7OQ2vX3y7iz75OkmacRTro/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijk9_fFQPqYoVoDNxiLIJ3xKmWC-AUu-M9oXZ_wRB_58SYGca_xMQCexwEiQilYTrT9Y4uAuM_2gjQbtEMQW-Y5_AZnVMWugUK0MRdllXOdqOC4q9-hb_jdVKmvTiSpeOEFAb_A14BI0DN/s1600/Yummylicious_printGreen44.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>LIP SMACKING TAMARIND RIBS</b></u>
<br /><div class="rw-ui-container" data-title="salt pepper tofu rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUckToiQ3i1aDvwoDfvDj98JvozEyxp7BX57O6FgB-dfssu4q87_n-gEZDtjRDFQPVBoiG_tSD6iyIM1jdIqI6dKx_xymaHm7y4x73IStzO_KtQECeSbdwEW3K_jb-ISrLhYbltafAneeU/s2048/tamarind_ribs_msyummyasia_02.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUckToiQ3i1aDvwoDfvDj98JvozEyxp7BX57O6FgB-dfssu4q87_n-gEZDtjRDFQPVBoiG_tSD6iyIM1jdIqI6dKx_xymaHm7y4x73IStzO_KtQECeSbdwEW3K_jb-ISrLhYbltafAneeU/s2048/tamarind_ribs_msyummyasia_02.png" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div><b>Prep Time :</b> 20 mins <i>(+2 hours marinate)</i><br />
<b>Cook Time :</b> 50 mins <br />
<b>Total Time :</b> 1 hour 10 mins <i>(+2 hours marinate)</i> <br />
<b>Serves :</b> 2 - 3 pax<br />
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<b>Ingredients:</b><br />
300g pork ribs<br />
1 1/2 Tbsp sugar<br />
1/2 tsp dark soy sauce<br />
Salt and pepper to taste <br />
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<i><u>Marinades</i></u><br />
1" knob ginger <i>(grated)</i> <br />
1 1/2 Tbsp tamarind paste<br />
2 tsp fish sauce<br />
1 tsp soy sauce<br />
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<b>Directions:</b><br />
1. Soak porb ribs in clean water for 20 minutes. Rinse and clean the pork ribs thorougly and drain off the excess water.<br />
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2. Marinate pork ribs with the marinade ingredients for 2-3 hours.<br />
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3. In a saucepan or pot, add pork ribs and its marinade liquid. Top up with 1 cup of water and bring to a boil. <i>(The water should be able to cover the pork ribs.)</i> <br />
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4. Lower the heat to low and simmer for 45 mins to an hour, until the pork ribs are tender. <i><b>(Refer to notes below)</i></b> <br />
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5. Add the sugar and dark soy sauce, and coat well. Season with salt and pepper to your taste. Enjoy!<br />
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<b>Notes:</b><br />
● <b>Step 4</b> : Do check on your pork ribs after 30 mins of simmering. You may need to add more water.<br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrfxMQ1cI3r9tUTnuCss6ZfgiimFqQVOsUAFyMtqTOd6fDAMqi8DsQsO3RN-nO-Cf5Jc7aOSchjgUj2T-j6zqyo9nkENoJj9Xj8uKb6kX-rwiZEexS6w7iRl5-_XMF2djTOKLCSIXjVIA/s1600/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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</div><a href="https://drive.google.com/file/d/1MFQAniLqOL7OQ2vX3y7iz75OkmacRTro/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijk9_fFQPqYoVoDNxiLIJ3xKmWC-AUu-M9oXZ_wRB_58SYGca_xMQCexwEiQilYTrT9Y4uAuM_2gjQbtEMQW-Y5_AZnVMWugUK0MRdllXOdqOC4q9-hb_jdVKmvTiSpeOEFAb_A14BI0DN/s1600/Yummylicious_printGreen44.png" /></a><br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1">.....</div></center><br />
</div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-30045167282781492242020-04-14T16:21:00.005+08:002021-06-16T21:49:50.386+08:00My First Homemade Ciabatta Bread<div style="width:95%;"><!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINx9wIIdvTxTxaVml8TjzAmUAk6Cn-rG-mTDGwjQMEsG0BUGJ24vEojQTbuh_DyPDc9hGS0RZDUjgIoyrtrhyphenhyphenPE3E7QEXg4qeao5ckyDR9EAh-vgmU5XyOss09oecAkQ9kOoGsscHGwqg/s1600/ciabatta_recipe_03.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINx9wIIdvTxTxaVml8TjzAmUAk6Cn-rG-mTDGwjQMEsG0BUGJ24vEojQTbuh_DyPDc9hGS0RZDUjgIoyrtrhyphenhyphenPE3E7QEXg4qeao5ckyDR9EAh-vgmU5XyOss09oecAkQ9kOoGsscHGwqg/s400/ciabatta_recipe_03.png" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">M</span>y hubby love ciabatta bread, so I've been wanting to make it for a long time. I've watched numerous videos and recipes in the past and it seems to be a little more complicated than any normal dough. I remember making it is not easy, and it requires a good oven. Hence, I've been delaying my intention to bake one. <br />
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<div style="float: right; width: 150px; height: 5em; margin-top: 10px; margin-bottom: 50px; margin-left: 10px; font-family: Arial,Helvetica,Georgia; font-size: 22px; line-height: 18px; color: #FA58AC; text-align: right;"><span style="color: #F781BE;">...the high hydration </span> in this bread <b>gives it a</b> lovely chewy <span style="color: #F781BE;">center...</span> </div>But I was wrong! Lucky for me that I decided to bake it few days ago. Yes, the dough was a little tacky to handle but it's not anything too complicated for me. The dough needs to be wet and sticky. The high hydration in this bread gives it a lovely chewy center with tons of irregular holes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0KEsII3lPtjsYd6FGpgg2eS52Mc0kooXKGbvnyyI9W34jA7OJqx_6xRoUCKrDpSKywikgG2GwsA3_7gzOuYVZVP94l12xEkOt9GMYLskre86yGq7lP5rxq_28Bg7bMsnTx8zBpjwaww42/s1600/ciabatta_recipe_02.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0KEsII3lPtjsYd6FGpgg2eS52Mc0kooXKGbvnyyI9W34jA7OJqx_6xRoUCKrDpSKywikgG2GwsA3_7gzOuYVZVP94l12xEkOt9GMYLskre86yGq7lP5rxq_28Bg7bMsnTx8zBpjwaww42/s400/ciabatta_recipe_02.png" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a></div><br />
I've make this bread with a bread flour and instant yeast which are a few months passed their 'best used by' date, and it still yields a good ciabatta bread. I can't wait to bake this again using fresh ingredients. <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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Okay, here's the recipe. I've halved the recipe from <a href="https://www.bakedbyanintrovert.com/ciabatta-bread/" target"_blank">Baked by An Introvert</a> because I don't have a big oven. This recipe make a two 6" loaves or a 12" loaf. Happy baking! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/3.gif' width='18'/> <br />
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<a href="https://drive.google.com/file/d/1WgjT3eKIS4VjlUFPoovsN8UTvRd0YNOh/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijk9_fFQPqYoVoDNxiLIJ3xKmWC-AUu-M9oXZ_wRB_58SYGca_xMQCexwEiQilYTrT9Y4uAuM_2gjQbtEMQW-Y5_AZnVMWugUK0MRdllXOdqOC4q9-hb_jdVKmvTiSpeOEFAb_A14BI0DN/s1600/Yummylicious_printGreen44.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>CIABATTA BREAD</b></u> <br />
(Recipe adapted from <a href="https://www.bakedbyanintrovert.com/ciabatta-bread/" target"_blank">Baked by An Introvert</a>)<br />
<div class="rw-ui-container" data-title="ciabatta rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3REMlIaIcVjNM_6otEhtfrdLbs_LrRrLgPD0tzZxssjxjFMX4Lf7CMhsiWEEYC3SWHq7ebND_tJxj8VSO09dMDh4ploaFCWHW_EzCLHsoR3uTFQwcWJYsFTKU5bme1RwKl0ZV1Xb_aqBr/s1600/ciabatta_recipe_04.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3REMlIaIcVjNM_6otEhtfrdLbs_LrRrLgPD0tzZxssjxjFMX4Lf7CMhsiWEEYC3SWHq7ebND_tJxj8VSO09dMDh4ploaFCWHW_EzCLHsoR3uTFQwcWJYsFTKU5bme1RwKl0ZV1Xb_aqBr/s200/ciabatta_recipe_04.png" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div><b>Prep Time :</b> 182 mins (+ 24 hours refrigerate)<br />
<b>Cook Time :</b> 27 mins <br />
<b>Total Time :</b> 3 hours 29 mins (+ 24 hours refrigerate)<br />
<b>Makes :</b> Two 6" loaves or One 12" loaf<br />
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<b>Ingredients:</b><br />
<i><u>Sponge</i></u><br />
100g bread flour<br />
120g water<br />
1/8 tsp instant yeast<br />
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<i><u>Dough</i></u><br />
177g bread flour<br />
120g water<br />
3/4 tsp salt<br />
1/4 tsp oil (for greasing)<br />
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<b>Directions:</b><br />
<i><u>Sponge</i></u><br />
1. In a large bowl, combine flour, water and yeast. Mix with a wooden spoon until it is free of lumps. Cover with plastic wrap and refrigerate for 12 to 24 hours. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj50nG73a4z3-_a87fforpvJM-8nT009Y1de7M7kgcnSK-lyLjUFcwyCs8AEIb11eke3uMTPBFFGq_ZRaVeEUD-H-VUyik71kU_KFvCjtOP3oXvRAamF_JqRj6_SJNY2UVT7qwRgWC6XIH/s1600/ciabatta_recipe_05.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj50nG73a4z3-_a87fforpvJM-8nT009Y1de7M7kgcnSK-lyLjUFcwyCs8AEIb11eke3uMTPBFFGq_ZRaVeEUD-H-VUyik71kU_KFvCjtOP3oXvRAamF_JqRj6_SJNY2UVT7qwRgWC6XIH/s200/ciabatta_recipe_05.png" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a><br />
Sponge: After 24 hours </div><br />
<i><u>Dough</i></u><br />
2. Remove your sponge from the fridge and add water to it. Using a rubber spatula, run around the inner wall of the bowl to release the sponge from the bowl.<br />
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3. Transfer the sponge mixture into a mixer bowl, fitted with paddle attachment. Add the flour and salt, beat low speed for a minute.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlpEhDdp74pOLIwkjNIIl3qpTwGDjWo7IegK8KUTYiITpJkE2K0zSKPca-eFUwihqMN4S8Mv6jICGpc17N7mtsFIn3pIyoY6980mRqIazz72JMhHCc4hw-fNvfFT1U3u98cf7UFqNL0Du/s1600/ciabatta_recipe_06.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlpEhDdp74pOLIwkjNIIl3qpTwGDjWo7IegK8KUTYiITpJkE2K0zSKPca-eFUwihqMN4S8Mv6jICGpc17N7mtsFIn3pIyoY6980mRqIazz72JMhHCc4hw-fNvfFT1U3u98cf7UFqNL0Du/s200/ciabatta_recipe_06.png" width="200" height="150" data-original-width="1600" data-original-height="1199" /></a></div>4. Increase the speed up a notch and continue to beat for another minute. Then increase the speed up a notch and continue to beat until the dough starts to release from the sides of the bowl, about 3-4 minutes. <br />
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5. Evenly coat the inner of a large bowl with a thin layer of oil. With wet hands, gently scoop the dough into the greased bowl, Cover and let it rest for 45 minutes.<br />
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6. Using a well greased scraper, gently fold the dough over on itself. Cover and let rest for another 45 minutes. Repeat this step once more. <br />
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7. After your 3rd 45 minutes rest, cut a big piece of non-stick baking parchment paper to be used as your work surface. Generously floured your work surface and let the dough slide out from the bowl onto your work surface. At this point, your dough is full of the wonderful air bubbles. Be careful not to knock all the air out of the dough. The dough will be very sticky, so you need to dust the top of the dough with generous amount of flour. <br />
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<u><i>Two Mini Loaves</u></i><br />
8a. Using two well-floured scrapers, shape the dough into a square, take note not to put pressure on top of the dough. Cut down in the middle and gently shape them into 2 loaves. Move one of the loaf away from the other so that there is enough space in between to create a divider/ wall. To do so, fold up the parchment paper in between these two loaves. Cover with a cloth and rest for 20 minutes.<br />
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<u><i>One Loaf</u></i><br />
8b. Using two well-floured scrapers, shape the dough into a loaf, take note not to put pressure on top of the dough. Cover with a cloth and rest for 20 minutes.<br />
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9. Preheat oven at 230°c, with a baking sheet at lowest rack. <br />
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10. Cut your work surface (the non-stick parchment paper) to the size of the baking sheet. Dust off any excess flour on the parchment paper. Spray the loaf/ loaves lightly with water. Transfer the whole parchment paper and loaf/ loaves on the preheated baking sheet. Bake for 22 - 27 minutes, until the crust is deep golden brown . <br />
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11. For the first 5 minutes of baking, spray the loaf/ loaves twice more. This will give the breast a nice rustic crust.<br />
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12. Cool completely on wire rack before slicing. This bread is good for dipping in soup or sauces. Enjoy!<br />
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<b>Notes:</b><br />
● The longer you let your sponge to sit in the fridge, the more flavor and structure your bread will have.<br />
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● I find that using a non-stick parchment paper as work surface is so much easier to handle than working on a countetop surface. <br />
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● Make sure to use a lint-free cloth to cover the dough.<br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrfxMQ1cI3r9tUTnuCss6ZfgiimFqQVOsUAFyMtqTOd6fDAMqi8DsQsO3RN-nO-Cf5Jc7aOSchjgUj2T-j6zqyo9nkENoJj9Xj8uKb6kX-rwiZEexS6w7iRl5-_XMF2djTOKLCSIXjVIA/s1600/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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</div><a href="https://drive.google.com/file/d/1WgjT3eKIS4VjlUFPoovsN8UTvRd0YNOh/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijk9_fFQPqYoVoDNxiLIJ3xKmWC-AUu-M9oXZ_wRB_58SYGca_xMQCexwEiQilYTrT9Y4uAuM_2gjQbtEMQW-Y5_AZnVMWugUK0MRdllXOdqOC4q9-hb_jdVKmvTiSpeOEFAb_A14BI0DN/s1600/Yummylicious_printGreen44.png" /></a><br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1">.....</div></center><br />
</div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-14294199000294504782020-04-01T14:36:00.001+08:002020-04-03T15:50:53.613+08:00Chicken Rice Malay Style / Nasi Ayam Yang Lazat<div style="width:95%;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh273WZDdb5wqRhK7PMhANyYKR5yEDvuRPYTJYwIE7oLGsql4FwjwgvdMhR8ZoPmQ0ygar1pSCcUg_GSgQoFRS2cQwKJz9e58CVFYlmGaJ0VEK6msFjrUbS6128pijQXF9_Y6bfBF2zHsL0/s1600/Nasi+Ayam+Resepi_01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh273WZDdb5wqRhK7PMhANyYKR5yEDvuRPYTJYwIE7oLGsql4FwjwgvdMhR8ZoPmQ0ygar1pSCcUg_GSgQoFRS2cQwKJz9e58CVFYlmGaJ0VEK6msFjrUbS6128pijQXF9_Y6bfBF2zHsL0/s400/Nasi+Ayam+Resepi_01.png" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
<!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">W</span>ould you believe me if I told you that I cooked all these just because i wanted to drink the soup? Haha, yes, I have a weak spot for malay soup! But that was all before I tasted all these! <br />
<br />
Now, I've fallen in love with the whole set ~ the succulent chicken, the fragrant rice, the savoury sweet gravy, the spicy sweet chilli sauce and the aromatic soup! Oh so yumm! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/8.gif' width='18'/> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEWuZAy_ipbXCdb6wGPqP-7U3EAOAmgIFoOcV28VNtkhf6GTTjvPNwYrVGORJnsAgbBLErfKR23Nd6Mua57DXYWtzsx-ToU4gvSb080sm_OBYNNF2j-v61qbhX01BnFoBY_NDb_tTeQVV/s1600/Nasi+Ayam+Resepi_05.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEWuZAy_ipbXCdb6wGPqP-7U3EAOAmgIFoOcV28VNtkhf6GTTjvPNwYrVGORJnsAgbBLErfKR23Nd6Mua57DXYWtzsx-ToU4gvSb080sm_OBYNNF2j-v61qbhX01BnFoBY_NDb_tTeQVV/s400/Nasi+Ayam+Resepi_05.png" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSi29C4bPqvXt1PsNtkLzQJK8JISs7YDWfO2mUude3lumPdWLgDHMOlDfLHagYhL34i_nnko2t1ScjCUn_-vD0MSXu89V36JB3a5OQDkCvDqLH21YmHF6u2V7CpRS56jFVOAPUo6b1cn8H/s1600/Nasi+Ayam+Resepi_03.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSi29C4bPqvXt1PsNtkLzQJK8JISs7YDWfO2mUude3lumPdWLgDHMOlDfLHagYhL34i_nnko2t1ScjCUn_-vD0MSXu89V36JB3a5OQDkCvDqLH21YmHF6u2V7CpRS56jFVOAPUo6b1cn8H/s400/Nasi+Ayam+Resepi_03.png" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Hiwcqz1dzyL44ijhlMqHlfz5YGwQyfVvFazDKN8H9aUb7f124-_cyF-quC9JoX8yAF-lzKizCqjC0tyomu_yU6gBqsXwrYF7iFAEdrN-1GeWhnH6Q2jC9crfQGc_uwF1WQwhe6Xo0t8N/s1600/Nasi+Ayam+Resepi_04.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Hiwcqz1dzyL44ijhlMqHlfz5YGwQyfVvFazDKN8H9aUb7f124-_cyF-quC9JoX8yAF-lzKizCqjC0tyomu_yU6gBqsXwrYF7iFAEdrN-1GeWhnH6Q2jC9crfQGc_uwF1WQwhe6Xo0t8N/s400/Nasi+Ayam+Resepi_04.png" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div>I love my soup with loads of cilantro and fried shallots! Normally, when I order this outside, they don't put alot of these 2 ingredients. And I always have to ask them for more. So, cooking this at home is so much satisfying, I get to put as much as I wanted! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/4.gif' width='18'/><br />
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<a href="https://drive.google.com/file/d/1J8L04IJW3lI0WBu6tcOVq4ExFIpYY2N_/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijk9_fFQPqYoVoDNxiLIJ3xKmWC-AUu-M9oXZ_wRB_58SYGca_xMQCexwEiQilYTrT9Y4uAuM_2gjQbtEMQW-Y5_AZnVMWugUK0MRdllXOdqOC4q9-hb_jdVKmvTiSpeOEFAb_A14BI0DN/s1600/Yummylicious_printGreen44.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>CHICKEN RICE MALAY STYLE / NASI AYAM YANG LAZAT</b></u> <br />
(Recipe adapted from <a href="https://www.aziekitchen.com/2013/04/nasi-ayam-paling-sedap.html" target="_blank">Azie Kitchen</a>)<br />
<div class="rw-ui-container" data-title="hk style soy chic rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLj7yaR3eSUEfx8NK71ZTveqXzbVY31VZx_eU78nTTBxx8RNKLvZ0Vm8DhGpJ9iAVXGwDa-PkJDGsZuPlfpTbgzznK8L0Dk8KMj97iSAJACmxOWvyNg0b_lmu2_Oa8Raz3oxyuKuyO87Fp/s1600/Nasi+Ayam+Resepi_02.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLj7yaR3eSUEfx8NK71ZTveqXzbVY31VZx_eU78nTTBxx8RNKLvZ0Vm8DhGpJ9iAVXGwDa-PkJDGsZuPlfpTbgzznK8L0Dk8KMj97iSAJACmxOWvyNg0b_lmu2_Oa8Raz3oxyuKuyO87Fp/s200/Nasi+Ayam+Resepi_02.png" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div><br />
<b>Prep Time :</b> 30 mins (+1 hour 30 mins marinade & drying)<br />
<b>Cook Time :</b> 1 hour 30 mins <br />
<b>Total Time :</b> 2 hours (+1 hour 30 mins marinade & drying)<br />
<b>Makes :</b> 1/2 chicken <br />
<br />
<b>Ingredients:</b><br />
<u><i>Chicken</i></u><br />
1/2 chicken (approx. 800g)<br />
1 inch ginger<br />
3 shallots<br />
2 cloves garlic<br />
<br />
<i>(Marinade for Chicken) - combined in small bowl</i><br />
1 Tbsp oyster sauce<br />
1 Tbsp soy sauce<br />
1/2 Tbsp sweet soy sauce/ kicap manis<br />
1/2 Tbsp sesame oil<br />
1/4 tsp white pepper powder<br />
<br />
1 Tbsp honey <i>(for glazing)</i><br />
<br />
<u><i>Chicken Rice</i></u><br />
2 cups rice, washed & drained<br />
2 Tbsp margarine <br />
5 shallots<br />
3 cloves garlic<br />
2 inch ginger<br />
2 pcs pandan leaves<br />
1 pc lemongrass, cut into 5-6 cm length & bruised<br />
1 pc bay leave<br />
1 pc star anise<br />
2 pcs cardamon<br />
1 pc cinnamon stick<br />
1 tsp salt<br />
2 cups chicken stock<br />
2 cups water<br />
1/2 chicken cube<br />
<br />
<u><i>Chilli Sauce</i></u><br />
5 pcs red chillies, deseeded<br />
1-2 pcs bird's eyes chillies, desseeded<br />
5 cloves garlic<br />
2 inch ginger<br />
2 tomatoes, deseeded<br />
1/4 cup chicken stock<br />
1 tsp white vinegar<br />
1 Tbsp ketchup<br />
Sugar to taste<br />
Salt to taste<br />
<br />
<u><i>Gravy</u></i><br />
1/4 cup sweet soy sauce/ kicap manis<br />
Chicken marinade liquid<br />
1 Tbsp soy sauce <i>(optional)</i><br />
<br />
<u><i>Soup</u></i><br />
1 pouch sup bunjut<br />
1 chicken cube<br />
1 stalk cilantro/ chinese celery/ daun sup<br />
1 Tbsp fried shallots<br />
800ml water<br />
Chicken stock<br />
Salt to taste<br />
Handful chopped cilantro<br />
Handful fried shallots<br />
<br />
<b>Directions:</b><br />
<u><i>Chicken</u></i><br />
1. Clean chicken thoroughly, exfoliating the skin with coarse salt to remove all impurities <i>(slimes & small feathers)</i>. This is an essential step to ensure that your chicken is clean and does not has any unwanted odour. <br />
<br />
2. With a mortar and pestle, crush ginger, shallots and garlic into a rough paste. Rub the paste onto chicken and leave it for at least 30 minutes. Bring a pot of water to boil and poach the chicken till is it half cooked. Remove chicken from water, marinade with the marinade seasoning for 1-2 hours, or overnight. <b>(*) See notes below</b><br />
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3. Place chicken on a rack or hang it to dry, for at least an hour before deep frying it. <i>(If marinade overnight, make sure the chicken is not cold. If it's cold, let it rest on tabletop for another 30 minutes or more.)</i> <b>(**) See notes below</b><br />
<br />
4. Immediately after deep frying the chicken, glaze chicken with honey. Leave aside until it is cool to touch, then cut into desired sizes.<br />
<br />
<u><i>Chicken Rice</i></u><br />
5. Add rice and chicken stock into rice cooker.<br />
<br />
6. Blend garlic, shallots and ginger into a rough paste. <br />
<br />
7. Heat 2 tablespoon of margarine on a wok or saucepan, sauté the blended paste and lemongrass until fragrant. Follow with pandan leave, bay leave, star anise, cardamon and cinnamon stick, continue to sauté until you can smell the aromatic spices. Add water, salt and chicken cube. Let it comes to a boil or until chicken cube dissolve. Off the heat. Pour everything into the rice cooker. Cook rice as usual.<br />
<br />
<u><i>Chilli Sauce</i></u><br />
8. Add chillies, garlic, ginger, tomatoes and chicken stock into a blender and blend to desired texture. Cook the blended chillies mixture in a wok until it becomes viscous. Season accordingly.<br />
<br />
<u><i>Gravy</u></i><br />
9. Add the reserved liquid from chicken marinade and sweet soy sauce into a saucepan. Bring to a boil and season accordingly. <br />
<br />
<u><i>Soup</u></i><br />
10. Add water, chicken cube, sup bunjut pouch and cilantro to the remaining chicken stock and bring to a boil. Lower the fire and let it simmer for 30 mins. Add chopped cilantro and fried shallots. Serve hot!<br />
<br />
<b>Notes:</b><br />
<b>(*)</b> Keep the chicken stock for the soup, rice and chili sauce.<br />
<b>(**)</b> Reserve the liquid from chicken marinade for the gravy.<br />
<br />
● When cooking the rice, use the rice cup measurement for both rice and liquid. <br />
<br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrfxMQ1cI3r9tUTnuCss6ZfgiimFqQVOsUAFyMtqTOd6fDAMqi8DsQsO3RN-nO-Cf5Jc7aOSchjgUj2T-j6zqyo9nkENoJj9Xj8uKb6kX-rwiZEexS6w7iRl5-_XMF2djTOKLCSIXjVIA/s1600/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
</div></center><br />
</div><a href="https://drive.google.com/file/d/1J8L04IJW3lI0WBu6tcOVq4ExFIpYY2N_/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijk9_fFQPqYoVoDNxiLIJ3xKmWC-AUu-M9oXZ_wRB_58SYGca_xMQCexwEiQilYTrT9Y4uAuM_2gjQbtEMQW-Y5_AZnVMWugUK0MRdllXOdqOC4q9-hb_jdVKmvTiSpeOEFAb_A14BI0DN/s1600/Yummylicious_printGreen44.png" /></a><br />
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<img src=" http://signatures.mylivesignature.com/54485/227/FFFC33C72B19D7345715F9A0F45214B3.png" style="border: 0 !important; background: transparent;"/> <br />
<br />
<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1">.....</div></center><br />
</div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-55346430218561874232020-03-16T16:54:00.002+08:002020-03-16T16:54:16.967+08:00HK Style Soy Sauce Chicken/ Si Yau Gai (豉油鸡)<div style="width:95%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyyKdKk091lVt1KNrISeBsOWrLpWmXnUyNlM34BJxCT-g63VcN23FPhI1jdVVVNJKjzyDSbkaLNniT5PRiWxycZqS3cY_aVC3C7MEJsZ4T_pXDaHZ3HzkGv3aF7rlTzmexXxH2jxnBGdsU/s1600/HK+Soy+Sauce+Chicken+Recipe_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyyKdKk091lVt1KNrISeBsOWrLpWmXnUyNlM34BJxCT-g63VcN23FPhI1jdVVVNJKjzyDSbkaLNniT5PRiWxycZqS3cY_aVC3C7MEJsZ4T_pXDaHZ3HzkGv3aF7rlTzmexXxH2jxnBGdsU/s400/HK+Soy+Sauce+Chicken+Recipe_05.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
<div style="float: right; width: 150px; height: 5em; margin-top: 10px; margin-bottom: 50px; margin-left: 10px; font-family: Arial,Helvetica,Georgia; font-size: 22px; line-height: 18px; color: #FA58AC; text-align: right;"><span style="color: #F781BE;">...is a slow-braised </span> chicken in a <b>stew of chinese spices and</b> supreme soy <br />
sauce<span style="color: #F781BE;"> concoction...</span> </div><!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">S</span><b>oy Sauce Chicken</b> or more known as <b>Si Yau Gai</b> (豉油鸡) is a slow-braised chicken in a stew of aromatic chinese spices and supreme soy sauce concoction. It is a Cantonese dish and often eat as one of the main dishes over dinner. <br />
<br />
Because of the tender loving care in slow braising, the chicken meat is <b>moist </b>and <b>succulent</b>, and has ample time to soaked up all the <b>aromatic flavors</b>. Even the skin is <b>flavorful </b>and soft from all the soaking and slow braising.<br />
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My hubby was shock that I was able to serve him this dish on a weekday dinner. What thought to be a complicated dish that looks like it needed a few hours to complete is actually a very simple one. This one took me about an hour plus only, including marinade time. Fast, right! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/3.gif' width='18'/> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUUtiVR7AiKzILZmAhqIZZJVhKISyMyCnInTgE0qNYkwyUhyphenhyphen4rq6Rk7RLcPV1RFTLJ2GxmMcD8_tpnDWQqiWgxorWvP39GiKrcc-rW4qWfRRuAsEToVK08N-rlGsdM7-9qoGX8QkIeCtD/s1600/HK+Soy+Sauce+Chicken+Recipe_06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUUtiVR7AiKzILZmAhqIZZJVhKISyMyCnInTgE0qNYkwyUhyphenhyphen4rq6Rk7RLcPV1RFTLJ2GxmMcD8_tpnDWQqiWgxorWvP39GiKrcc-rW4qWfRRuAsEToVK08N-rlGsdM7-9qoGX8QkIeCtD/s400/HK+Soy+Sauce+Chicken+Recipe_06.jpg" width="400" height="301" data-original-width="1600" data-original-height="1202" /></a></div>If you are making this dish, may i suggest that you try to make our favourite dipping too? It goes very well with this dish. <br />
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Just chop some spring onions, ginger and coriander finely. Marinade with a dash of salt, then sear them with a splash of hot garlic oil. Then add in sugar and soy sauce, mix well and that's it. <i>(I don't have the exact measurement, as I always agak-agak only and adjust accordingly. Maybe i'll come out with the recipe in near future.)</i><br />
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Happy Cooking! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
<a href="https://drive.google.com/file/d/1aIfF73s8yw8TZigGDD2BCMb-eUF6Z27b/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijk9_fFQPqYoVoDNxiLIJ3xKmWC-AUu-M9oXZ_wRB_58SYGca_xMQCexwEiQilYTrT9Y4uAuM_2gjQbtEMQW-Y5_AZnVMWugUK0MRdllXOdqOC4q9-hb_jdVKmvTiSpeOEFAb_A14BI0DN/s1600/Yummylicious_printGreen44.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>HK STYLE SOY SAUCE CHICKEN/ SI YAU GAI (豉油鸡)</b></u> <br />
(Recipe adapted from <a href="https://www.theburningkitchen.com/soya-sauce-chicken/" target="_blank">Burning Kitchen</a>)<br />
<div class="rw-ui-container" data-title="hk style soy chic rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvumLKXTWmr374OgNpUPlAk4h90g4LwhCiNCl2En45QvbhMn_4hMbtiNungb7uUoOxP1OlehtbLvrPlp-AXIjUbxl8Ccoe0hIc1e8Czmfg6em_-4kJ9yMQlKXjnULZ5oblJF42Fb0Nn7KM/s1600/HK+Soy+Sauce+Chicken+Recipe_07.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvumLKXTWmr374OgNpUPlAk4h90g4LwhCiNCl2En45QvbhMn_4hMbtiNungb7uUoOxP1OlehtbLvrPlp-AXIjUbxl8Ccoe0hIc1e8Czmfg6em_-4kJ9yMQlKXjnULZ5oblJF42Fb0Nn7KM/s200/HK+Soy+Sauce+Chicken+Recipe_07.jpg" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div><br />
<b>Prep Time :</b> 30 mins<br />
<b>Cook Time :</b> 35 mins <br />
<b>Total Time :</b> 1 hour 5 mins<br />
<b>Makes :</b> 1/2 chicken <br />
<br />
<b>Ingredients:</b><br />
1/2 chicken, with the neck intact (approx. 800g)<br />
<br />
1 cinnamon stick<br />
1 star anise<br />
1 bay leave<br />
3 whole garlic <i>(lightly crushed)</i><br />
3 whole shallots <i>(lightly crushed)</i><br />
3 slices ginger<br />
50g rock sugar<br />
2-3 stalks spring onion <i>(tied knot)</i><br />
1 Tbsp <a href="http://glossa-licious.blogspot.com/2015/07/test-2.html" target="_blank">shaoxing wine</a><br />
550ml water<br />
150ml dark soy sauce<br />
100ml soy sauce<br />
<br />
<u><i>Marinade</i></u><br />
1 tsp salt<br />
1/2 Tbsp dark soy sauce<br />
<br />
<u><i>Glaze</u> (Combine}</i><br />
1 Tbsp <a href="http://glossa-licious.blogspot.com/2016/01/maltose.html" target="_blank">maltose</a><br />
1/2 Tbsp hot water<br />
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<b>Directions:</b><br />
1. Clean chicken thoroughly, exfoliating the skin with coarse salt to remove all impurities <i>(slimes & small feathers)</i>. This is an essential step to ensure that your chicken is clean and does not has any unwanted odour. After washing, marinade chicken with salt and dark soy sauce. Leave for 20-30 minutes.<br />
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2. In a thick-bottomed pot, sauté garlic, shallot, ginger, cinnamon stick, star anise and bay leave until fragrant. Pour shaoxing wine around the inner pot and add in water, dark soy sauce, soy sauce, spring onion and rock sugar. Bring to a boil on high heat.<br />
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3. Once boiling, lower the chicken into the sauce mixture, holding by its neck and then lift it back up. Repeat 3 times.<br />
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4. On the fourth time, submerge the chicken into the sauce mixture, ensuring that the sauce mixture is covering 3/4 of the chicken <i>(add more liquid if needed)</i>. Cover the pot and cook the chicken under low fire for 20 minutes, turning it every 10 minutes. <br />
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5. After the 20 minutes, turn up the heat to high and simmer for 10 minutes, turning every 5 minutes. Check the chicken doneness by inserting a chopstick through the thigh. If pinkish juices oozes out, it means it's not done. Cook for another 5 minutes or more. If clear juices oozes out, it means it's done. Off the heat and leave the chicken to soak in the aromatic sauce mixture for 10 minutes.<br />
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6. Brush the chicken with the diluted maltose while it is still hot. Let it rest to cool before cutting. <br />
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<b>Notes:</b><br />
● I used a 3ℓ pot and the sauce measurement is just the perfect amount to cover 3/4 of the chicken. Choose a pot that has a small width rather than large, so that you don't have to use too much liquid.<br />
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● Remember to clean under the chicken wing <i>(armpit)</i>. This part tend to have little attention from seller, hence more small feathers.<br />
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● If you couldn't get fresh chicken, a frozen chicken will do too <i>(like in my case)</i>. It did not really sabotage the texture. The meat were still juicy and succulent. Just make sure that you thawed the chicken completely. And take the chicken out from the fridge at least 30 - 40 minutes before cook. <br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrfxMQ1cI3r9tUTnuCss6ZfgiimFqQVOsUAFyMtqTOd6fDAMqi8DsQsO3RN-nO-Cf5Jc7aOSchjgUj2T-j6zqyo9nkENoJj9Xj8uKb6kX-rwiZEexS6w7iRl5-_XMF2djTOKLCSIXjVIA/s1600/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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</div><a href="https://drive.google.com/file/d/1aIfF73s8yw8TZigGDD2BCMb-eUF6Z27b/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijk9_fFQPqYoVoDNxiLIJ3xKmWC-AUu-M9oXZ_wRB_58SYGca_xMQCexwEiQilYTrT9Y4uAuM_2gjQbtEMQW-Y5_AZnVMWugUK0MRdllXOdqOC4q9-hb_jdVKmvTiSpeOEFAb_A14BI0DN/s1600/Yummylicious_printGreen44.png" /></a><br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1">.....</div></center><br />
</div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-77611295454715820422019-08-13T12:30:00.000+08:002019-08-13T12:30:02.496+08:00Salt and Pepper Deep Fried Tofu<div style="width:95%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8cefL02DcZfiHzJiADtvpqY1dMv26yVym83bbvuT_Dhhj5a4YDaUJdn9wUvGgGfYqqItARpeSHBXXbB_LobpsiiFxq0gn6W4MQiFv9RicHpl1jKV5gowrWVYH-gYfjnUWnHhYI_IpPEKu/s1600/saltpeppertofu_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8cefL02DcZfiHzJiADtvpqY1dMv26yVym83bbvuT_Dhhj5a4YDaUJdn9wUvGgGfYqqItARpeSHBXXbB_LobpsiiFxq0gn6W4MQiFv9RicHpl1jKV5gowrWVYH-gYfjnUWnHhYI_IpPEKu/s400/saltpeppertofu_03.jpg" width="400" height="300" data-original-width="1600" data-original-height="1199" /></a></div><br />
<!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">I</span>'ve been wanting to cook this dish for a long time. This dish was inspired by a similar dish that I had in Guangzhou many yeas ago. Back then, we had this dish with cold beers. It was a chilly night and we were sitting outside by the roadside. Ohh.. those were great experience!<br />
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This dish has now become my hubby's new favourite dish! He loves it so much and commented that it is even better than restaurant. <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/4.gif' width='18'/> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sncO-JAgtjaXXzSfD_4or8qu1V8SoS87PLgcfJQ29Wwp7ncOldZlePx3AHgJ0cosDaWE4OzJdvfUCLjtsvi-caur71jCr1Gl9l_93CnX6oaEwp-Sm9UUz0hvAMuL0bpGnad4hnfMtgj3/s1600/saltpeppertofu_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sncO-JAgtjaXXzSfD_4or8qu1V8SoS87PLgcfJQ29Wwp7ncOldZlePx3AHgJ0cosDaWE4OzJdvfUCLjtsvi-caur71jCr1Gl9l_93CnX6oaEwp-Sm9UUz0hvAMuL0bpGnad4hnfMtgj3/s400/saltpeppertofu_01.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
These tofu were crispy on the outside and soft on the inside. If you haven't had this dish before, you may think that these tofu will be bland, but you are wrong!<i> (Well, Ive been wrong before.)</i> It's packed with flavors and it's so addictive, you just can't stop munching on it! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/21.gif' width='18'/> <br />
<a href="https://drive.google.com/file/d/1XI2GSQrdqyrU44qbRmeo8MlHJjq0pfW_/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>SALT AND PEPPER DEEP FRIED TOFU</b></u> <br />
<div class="rw-ui-container" data-title="salt pepper tofu rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkMlT1t2ZTUlhuEEwNGQkm82PhTLIzHIq2s0DZF5_smgXfUFcC-9iGCJ9bWj-GGGEdVaYal4HNJWE7g6dPqZMsYj6t2AhyphenhyphenemHaRSRpxTvtNtZW9WvE5P4Yp3tQNwF1BjyfmWGkGcJquus/s1600/saltpeppertofu_02.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkMlT1t2ZTUlhuEEwNGQkm82PhTLIzHIq2s0DZF5_smgXfUFcC-9iGCJ9bWj-GGGEdVaYal4HNJWE7g6dPqZMsYj6t2AhyphenhyphenemHaRSRpxTvtNtZW9WvE5P4Yp3tQNwF1BjyfmWGkGcJquus/s200/saltpeppertofu_02.jpg" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div><b>Prep Time :</b> 10 mins<br />
<b>Cook Time :</b> 20 mins <br />
<b>Total Time :</b> 30 mins <br />
<b>Serves :</b> 3 - 4 pax<br />
<br />
<b>Ingredients:</b><br />
1 block japanese firm tofu (400g), or any firm tofu<br />
1 egg, beaten<br />
1/2 cup all purpose flour<br />
1/4 tsp black pepper<br />
1 cup breadcrumbs<br />
<br />
1 Tbsp chopped garlic<br />
2 Thai chillies, chopped finely<br />
1-2 stalks spring onions, chopped <i>(separate the white part and green part)</i><br />
<br />
<i><u>Seasonings</u> (Mix in a bowl)</i><br />
1/2 tsp salt<br />
1/2 tsp sugar<br />
1/4 tsp white pepper<br />
<br />
<b>Directions:</b><br />
1. Remove cold tofu from package and place on a deep plate. Let it comes to room temperature on the kitchen countertop for at least an hour. After 1 hour, discard the excess water on the deep plate and place tofu on the kitchen paper towel. Carefully cut the tofu into cubes around 2cm x 2cm and drain on kitchen paper towel again.<br />
<br />
2. Crack an egg into a bowl and beat until there is no more translucent stringy stuff, leave aside until needed. In a shallow dish, mix flour and black pepper together, leave aside until needed. And in another shallow dish, add breadcrumbs.<br />
<br />
3. Toss tofu in flour mixture, then drop it in the egg bowl. Make sure to coat the tofu all around with the eggs. Carefully lift up the tofu and let the excess egg drips back into the bowl. Then roll the tofu in the breadcrumbs, making sure to cover every spot. Place on a dry plate while you work on the rest. <i><b>(Refer to notes below)</i></b><br />
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4. Heat enough oil in a wok to deep fried the tofu. Fry the tofu under medium heat for a minute or until golden brown. Dish up and drain on kitchen paper towel.<br />
<br />
5. In a wok, heat 1 tablespoon of oil. Sauté the garlic, chopped spring onions <i>(white part) </i>and chopped chillies until fragrant. Off the heat, add the fried tofu, seasonings and chopped spring onions <i>(green part)</i>, and toss to mix evenly. Serve immediately. <i><b>(Refer to notes below)</i></b><br />
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<b>Notes:</b><br />
● <b>Step 3</b> : To avoid messy hand, use your right hand for dry ingredients and left hand for wet ingredients, or vice versa.<br />
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● <b>Step 5</b> : To get crispy tofu, make sure not to get any liquid into the mixing. Make sure that the chopped spring onions <i>(green part)</i> is completely dry. <br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1">.....</div></center><br />
</div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-75131468524649425012019-07-26T21:47:00.001+08:002019-07-26T21:48:49.139+08:00Homemade Tofu with Minced Meat Choy Poh (Preserved Radish)<div style="width:95%;"><!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRVyBV1fn9xjGhbGGfuEsoDzytt_zeNeZtL6aPqjdKEFbQuTh21YCt_UuvrHHAeY_c4SnxpcOa1GpHIiviMZ2xjjB4MzPwfm5388eOEC5XWfeORwuIlQOP87De2TqYPt6XnGGW3Q5r4K8W/s1600/homemade_tofu_recipes_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRVyBV1fn9xjGhbGGfuEsoDzytt_zeNeZtL6aPqjdKEFbQuTh21YCt_UuvrHHAeY_c4SnxpcOa1GpHIiviMZ2xjjB4MzPwfm5388eOEC5XWfeORwuIlQOP87De2TqYPt6XnGGW3Q5r4K8W/s400/homemade_tofu_recipes_04.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">T</span>his is a perfect dish for the whole family! Everyone will love it! It will taste even better if you are uses fresh soy milk. I am using the packet type but it still taste good. <br />
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My 6 years-old daughter whom was not pleased with the appearance in the beginning, is claiming this dish as her next favourite dish! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/21.gif' width='18'/> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaF6WA13_tMZ8GoGG72ujKOrd12FhjjEys5r7TJKVgO_2schELuqi-dhXQixiYMlgok7coVnXzFEWa3tuL2GZTI5s6sCXCzR-uLK6Nv9xXUrkXJ-GrWMSErkCicQX3-48km-NpJ5XI0vhI/s1600/homemade_tofu_recipes_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaF6WA13_tMZ8GoGG72ujKOrd12FhjjEys5r7TJKVgO_2schELuqi-dhXQixiYMlgok7coVnXzFEWa3tuL2GZTI5s6sCXCzR-uLK6Nv9xXUrkXJ-GrWMSErkCicQX3-48km-NpJ5XI0vhI/s400/homemade_tofu_recipes_01.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbjNM3CWKX37Hdr8jkC4Eam7ZIQsUD3G8zQid3C2LNR8yFfAE1qznMOX00CAdd54QzIDWox0fFGJIXvLZSbnDfRVTVHRd6R69XbjG14IymqQ19CTLqxDXxzFW4xETuEQyzda-QqaSZVd9/s1600/homemade_tofu_recipes_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbjNM3CWKX37Hdr8jkC4Eam7ZIQsUD3G8zQid3C2LNR8yFfAE1qznMOX00CAdd54QzIDWox0fFGJIXvLZSbnDfRVTVHRd6R69XbjG14IymqQ19CTLqxDXxzFW4xETuEQyzda-QqaSZVd9/s400/homemade_tofu_recipes_05.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBb56vM48HTNgMPbZbfwjk7q4FKvQ14HFi_jZ3eDUJVCQ-LitG_cIv1T8lMUOkwzQcwRveRROMNTcpEYVsXII9jGWFM3ItqFY7iCf5jQvWznRQESqEnmcdcp7q0XXa0tx-j9_IVkykKep/s1600/homemade_tofu_recipes_06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBb56vM48HTNgMPbZbfwjk7q4FKvQ14HFi_jZ3eDUJVCQ-LitG_cIv1T8lMUOkwzQcwRveRROMNTcpEYVsXII9jGWFM3ItqFY7iCf5jQvWznRQESqEnmcdcp7q0XXa0tx-j9_IVkykKep/s400/homemade_tofu_recipes_06.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
Hope you will enjoy this recipe as much as we did! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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<a href="https://drive.google.com/file/d/1gNSF95KVT2pA8bbng6TY-03TYheq13w4/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>HOMEMADE TOFU WITH MINCED MEAT CHOY POH (PRESERVED RADISH)</b></u> <br />
<div class="rw-ui-container" data-title="hm tofu choy poh rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic06wDWXyBtkkzx1vLHbJKz5U9-axQVQP_DE7CdcXBBxxfWJqCn2mlZLs-vtyycPi0a-FfbYhAoLRJHoy6R6aq6fy2ADGcShSKvfXINpg7EwhdhDOJhmS_ig9KgmtyppdUZ5dpqYj93HCx/s1600/homemade_tofu_recipes_02.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic06wDWXyBtkkzx1vLHbJKz5U9-axQVQP_DE7CdcXBBxxfWJqCn2mlZLs-vtyycPi0a-FfbYhAoLRJHoy6R6aq6fy2ADGcShSKvfXINpg7EwhdhDOJhmS_ig9KgmtyppdUZ5dpqYj93HCx/s200/homemade_tofu_recipes_02.jpg" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div><b>Prep Time :</b> 15 mins<br />
<b>Cook Time :</b> 30 + 15 mins <br />
<b>Total Time :</b> 1 hour <br />
<i>(+ 1 hour cooling)</i><br />
<b>Serves :</b> 3 - 4 pax<br />
<br />
<b>Ingredients:</b><br />
<i><u>Tofu</i></u><br />
4 eggs<br />
350ml soy milk <i>(without sugar)</i><br />
1 tsp corn starch<br />
<br />
100g minced meat of your choice <i>(chicken or pork)</i><br />
1 1/2 Tbsp chopped garlic<br />
1 Tbsp chopped shallot<br />
1 Tbsp chopped red chilli<br />
1 1/2 Tbsp chopped capsicum (green)<br />
1 Tbsp <a href="http://glossa-licious.blogspot.com/2015/12/chai-poh-chye-poh-preserved-salted.html">choy poh/ preserved radish</a><br />
1 Tbsp oyster sauce<br />
1 Tbsp soy sauce<br />
1 tsp sugar<br />
1/2 tsp white pepper powder<br />
1/2 tsp dark soy sauce<br />
1/4 tsp sesame oil<br />
<br />
<i><u>Thickening</u> (Combined)</i><br />
1 tsp tapioca starch<br />
1 Tbsp water<br />
<br />
<b>Directions:</b><br />
<i>You will need a steam-proof bowl approx. 14cm diameter and 6cm height, lightly oiled on all sides. </i><br />
<br />
1. Soak choy poh/ preserved radish in water for 10 - 15 mins. Strain and squeeze out all the water. Leave aside until needed.<br />
<br />
2. In a bowl, whisk eggs lightly with a fork, breaking off any translucent stringy in egg white. Add in soy milk and combine both ingredients. Then mix in corn starch and strain the mixture into the prepared dishware. Cover with an aluminium foil and steam for 30 - 40 mins, until a skewer inserted comes out clean. Start checking at 30 mins and every 5 mins after. <br />
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3. Let cool for 1 - 2 hour. When it is cool to touch, loosen the sides of the tofu from the dishware with the tip of a knife. Do this by gliding the knife quarter way down all around. Then place a plate on top of the dishware and invert both dishware and the plate. Now, the dishware is on top of the plate, gently tap the dishware to loosen the tofu. The tofu should be able to separate from the dishware easily. <i><b>(Refer to notes below)</b></i><br />
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4. Coat tofu with corn starch and deep fried until golden brown, using medium-high heat. Drain on paper towel.<br />
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5. In a wok, heat 1 tablespoon of oil and add in the minced meat of your choice. When the meat is halfway cooked, sprinkle some white pepper powder and continue to cook until the meat is fully cooked. <i><b>(Refer to notes below)</b></i><br />
<br />
6. Push the cooked meat to the sides of the wok. In the center of the wok, dry fry the choy poh/ preserved radish for 30 sec to remove moisture. Then add 2 tablespoon of oil and sauté the choy poh, garlic and shallot until fragrant, follow by red chilli and green capsicum. Stir-fry everything, including the meat for another minute or two. Add in water and the rest of the seasonings. <br />
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7. Bring gravy to a boil and let it simmer for 2 - 3 minutes. Then thicken with starch slurry and pour onto the deep fried tofu. <br />
<br />
<b>Notes:</b><br />
● <b>Step 3</b> : If you are having trouble removing the tofu from the dishware, you may cut the tofu into few smaller sections and use a silicone spatula to gently scoop it out.<br />
<br />
● <b>Step 5</b> : If your meat is releasing liquid, cook until most of the liquid evaporated. <br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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</div><a href="https://drive.google.com/file/d/1gNSF95KVT2pA8bbng6TY-03TYheq13w4/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/Yummylicious_printGreen44.png" /></a><br />
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</div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com1tag:blogger.com,1999:blog-891760860529605364.post-31777169175523470762019-07-15T16:20:00.001+08:002019-07-26T11:17:26.183+08:00Spinach Tofu with Shimeji Mushroom<div style="width:95%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3sRc7Qh-nm8HYW0gOD2HhPQk6RXDPQ3NJSaAYQ3xXZqu3U1ltT2HxmdiAwUaZdqy7uwZnt1fz6BFgdyqKWU4ObxD4qgmZBHDgJfUn_fro9S3FG4cj1ewv_8XDNZNv_Hp-_Uptt34ykPbe/s1600/spinachtofu_recipe_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3sRc7Qh-nm8HYW0gOD2HhPQk6RXDPQ3NJSaAYQ3xXZqu3U1ltT2HxmdiAwUaZdqy7uwZnt1fz6BFgdyqKWU4ObxD4qgmZBHDgJfUn_fro9S3FG4cj1ewv_8XDNZNv_Hp-_Uptt34ykPbe/s400/spinachtofu_recipe_02.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a></div><!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">S</span>pinach, mushrooms and eggs... Oh, this is a brilliant combination! Simply because these three are my daughter's favourite! And I knew this would be a yummy~licious dish when I saw this recipe over at <a href="http://spicenpans.com/spinach-tofu-shimeiji-mushrooms/" target=_"blank">Spice n Pans</a>. And indeed it was! Thank you Spice n Pans! <br />
<br />
To cater for my small family, I've halved the original recipe and make a little tweak here and there. The extra step to deep fried the tofu is compulsory if you ask me. It enhances the flavour of the spinach and tofu, and combined them together. <br />
<br />
To complete this dish, this yummylicious deep fried spinach tofu is drenched in a mildly flavoured mushroom gravy. A little bit of <b>spinach</b>, a little bit of <b>tofu</b> and a little bit of <b>mushroom</b>... hmmmmm.... you tell me, aren't you already salivating? <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/21.gif' width='18'/> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9CqrxVEEUK8e3u53jrQJnxv-rN4BMxZdSI6d17rgKu4_SJlNUHJetlUS-Pe0BytNMocyEbfkVmrTBjB5RDRbG5GL1N2haS-vCk0fh3f4mjv4-wCyV2TYdee6Os6lWFugNHt_a0EfgqN7D/s1600/spinachtofu_recipe_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9CqrxVEEUK8e3u53jrQJnxv-rN4BMxZdSI6d17rgKu4_SJlNUHJetlUS-Pe0BytNMocyEbfkVmrTBjB5RDRbG5GL1N2haS-vCk0fh3f4mjv4-wCyV2TYdee6Os6lWFugNHt_a0EfgqN7D/s400/spinachtofu_recipe_01.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
<a href="https://drive.google.com/file/d/1shOLQgzkx1fLoIrJT4zNYHILsOgYoZeq/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>SPINACH TOFU WITH SHIMEJI MUSHROOM</b></u> <br />
(Recipe adapted from <a href="http://spicenpans.com/spinach-tofu-shimeiji-mushrooms/">Spice n Pans</a>)<br />
<div class="rw-ui-container" data-title="spinach tofu rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01k_0o-RPNIb63AA4oV3EhztVl0NxkL87Ghl5Brpi9381VqYwk6L3A4iHqgeSLfNExfIWTEeN0A1UEEBLQeRHVK8-dM5o84zrBql884TeJbLIqaPWRYKfIsyTHHlDnVIWGxxqTAkW0wCL/s1600/spinachtofu_recipe_03.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01k_0o-RPNIb63AA4oV3EhztVl0NxkL87Ghl5Brpi9381VqYwk6L3A4iHqgeSLfNExfIWTEeN0A1UEEBLQeRHVK8-dM5o84zrBql884TeJbLIqaPWRYKfIsyTHHlDnVIWGxxqTAkW0wCL/s200/spinachtofu_recipe_03.jpg" width="200" height="150" data-original-width="1600" data-original-height="1201" /></a></div><b>Prep Time :</b> 20 mins<br />
<b>Cook Time :</b> 30 mins + 5 mins<br />
<b>Total Time :</b> 55 mins <i>(+1 hour cooling)</i><br />
<b>Serves :</b> 3 - 4 pax<br />
<br />
<b>Ingredients:</b><br />
<u><i>Tofu</u></i><br />
300ml soy milk <i>(without sugar)</i><br />
4 eggs, lightly beaten<br />
1/4 tsp salt<br />
50g spinach, chopped finely<br />
<br />
<u><i>Mushroom Gravy</u></i><br />
1/2 Tbsp chopped garlic<br />
1 pkt shimeji mushroom<br />
250ml water<br />
1/4 pc chicken cube<br />
1/2 Tbsp oyster sauce<br />
1/4 tsp sugar<br />
1 tsp dark soy sauce<br />
1 tsp sesame oil<br />
1/2 Tbsp <a href="http://glossa-licious.blogspot.com/2015/07/test-2.html">shaoxing wine</a><br />
Pinch of salt<br />
<br />
<u><i>Thickening</u> (Combined)</i><br />
1 tsp tapioca starch<br />
1 Tbsp water<br />
<br />
250g spinach, blanched<br />
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<b>Directions:</b><br />
<i>You will need a steam-proof dishware/ container about the size of 7" x 5" and 2" height. Lined all sides with a baking paper. </i><br />
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1. Layer the chopped spinach at the bottom of the lined dishware/ container.<br />
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2. In a bowl, combine soy milk and beaten eggs. Add salt and whisk till all ingredients are well incorporated.<br />
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3. Slowly sieve the egg mixture into dishware/ container, making sure not to mess up the spinach layer. The chopped spinach will float up and make a nice top layer. Cover with an aluminium foil and steam for 25 - 40 mins, until a skewer inserted comes out clean. Start checking at 25 mins and every 5 mins after. <br />
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4. Pull up the baking paper to remove the tofu from the dishware/ container. Leave it on a plate to cool for 1-2 hours.<br />
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5. After cooling, remove the baking paper from the tofu. Cut the tofu into 6 equal parts.<br />
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6. In a wok, heat enough oil to deep fried the tofu under medium heat. Deep fried until golden brown and drain on paper towel.<br />
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7. To make the gravy, sauté garlic until fragrant. Then add in mushroom and stir-fry for a min. Pour the shaoxing wine around the wok/ pan and stir-fry for another 30 secs. Add in water, follow by the rest of the seasonings. Bring the mixture to a boil, and let simmer for 1-2 mins. Taste the broth and adjust accordingly. Thicken up with tapioca starch slurry.<br />
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8. To plate, layer blanched spinach at the bottom of the plate. Arrange the deep fried tofu on top of the spinach and pour the gravy over it. <br />
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<b>Notes:</b><br />
● Do not over-steamed the tofu else it will be rough. Start checking after 25 mins.<br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3susYMbDxwm2cXcwnkRO9SU34IuSbpeWV9yoZqun6qXPYIbHzE9y4mJMG0xcz1qLqp0P4MGBE2GpIEzb-Z6xEp4vc4XamThS1PL0F9HKlWG13vck8rPy-tDqA-dTgdQ5RCPslrhmLY1mG/s320/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1">.....</div></center><br />
</div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-73154156276295883332019-01-31T21:19:00.000+08:002019-01-31T21:19:45.356+08:00Homemade Kaya (Coconut Egg Jam)<div style="width:95%;"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNS248ES6ZZs3tJlGiG18oqZgWVbnAU2fm_JJef7EA7NdiPRRgCZOlF4jQYkG5lJPSr53QTHoMZmImK9_i-uVZWF1iEJUjSMMdwimU2-RwpKkPwNzcRWpBY6b-NoQJAGQ0HEc3qdU50-yE/s1600/homemade_kaya_recipe_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNS248ES6ZZs3tJlGiG18oqZgWVbnAU2fm_JJef7EA7NdiPRRgCZOlF4jQYkG5lJPSr53QTHoMZmImK9_i-uVZWF1iEJUjSMMdwimU2-RwpKkPwNzcRWpBY6b-NoQJAGQ0HEc3qdU50-yE/s400/homemade_kaya_recipe_01.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a></div><br />
<span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">I</span>'ve been keeping this kaya recipe for a long time. I have not attempt to make this because I have a loving mother in law whom has been blessing us with her homemade kaya all along. Whenever we ran out of kaya, she will make a new batch for us. We all love her kaya, it's the BEST! <br />
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So, if you are me, will you still make your own? No, right! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/21.gif' width='18'/> <br />
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But this time round, it's an exceptional. Because my mom is here at my place for holidays, I wanted to show her how to make kaya from scratch. The ingredients are simple. If you want a good kaya, you will need to have <b>FRESH coconut milk</b> and <b>FRAGRANT gula melaka</b>. <br />
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For me, since I don't have fresh coconut milk, I used the packaged ones. I like to use <b>M&S</b> brand, be it powder form or liquid form, because it has the nearest taste to fresh coconut milk. At the end, my kaya still turned out yummy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyW-1btXgmt_GqGlkzqhK7fgtnDQAqI4a02cPVj8LDwXMFAQv37XP1IUAUgw0hyphenhyphenN8iZPmY6NwV0xO9fztdmza-4K8ooo8MzNplShvP01ntMbUsSuRiJZ-TTtOy_yt-mus9q2uK1pC4zNq/s1600/homemade_kaya_recipe_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyW-1btXgmt_GqGlkzqhK7fgtnDQAqI4a02cPVj8LDwXMFAQv37XP1IUAUgw0hyphenhyphenN8iZPmY6NwV0xO9fztdmza-4K8ooo8MzNplShvP01ntMbUsSuRiJZ-TTtOy_yt-mus9q2uK1pC4zNq/s400/homemade_kaya_recipe_02.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a></div><br />
The steps are pretty easy. If you follow my recipe below, I'm sure you'll get a smooth fragrant kaya too! Hope you'll enjoy my recipe!<br />
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<a href="https://drive.google.com/file/d/1DhTnZYMPssemQqiliNZZLI22p5FQdWIo/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 420px;"><b><u>HOMEMADE KAYA (COCONUT EGG JAM)</b></u><br />
(Recipe adapted from <a href="http://kitchentigress.blogspot.com/2011/10/kaya.html" target="_blank">Kitchen Tigress</a>)<br />
<div class="rw-ui-container" data-title="kaya rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqX98ur8mUAT8HqXmEqjtuEJokZcDZKZY9gm_t1gDx1oA42-pMhYN_YL6kn3ABHnlUfAwNg_ERmaYVPn359_P11m97QcyMphr2QNNUFFNnmoOOD0buuijyeD1u8ABy_SoeRlU6thBdwo4Z/s1600/homemade_kaya_recipe_03.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqX98ur8mUAT8HqXmEqjtuEJokZcDZKZY9gm_t1gDx1oA42-pMhYN_YL6kn3ABHnlUfAwNg_ERmaYVPn359_P11m97QcyMphr2QNNUFFNnmoOOD0buuijyeD1u8ABy_SoeRlU6thBdwo4Z/s200/homemade_kaya_recipe_03.jpg" width="200" height="150" data-original-width="1600" data-original-height="1201" /></a></div><b>Prep Time :</b> 5 mins<br />
<b>Cook Time :</b> 20 mins<br />
<b>Total Time :</b> 25 mins<br />
<b>Makes :</b> approx. 1 cup<br />
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<b>Ingredients:</b><br />
40g castor sugar<br />
45g <a href="http://glossa-licious.blogspot.com/2018/06/gula-melaka-palm-sugar.html" target="_blank">palm sugar/ gula melaka</a><br />
200ml thick coconut milk<br />
3-4 pandan leaves <i>(cut into 7-10 cm length)</i><br />
4 egg yolks <br />
<br />
<b>Directions:</b><br />
1. In a thick-bottomed sauce pot, combine coconut milk, castor sugar, gula melaka and pandan leaves. Using medium-low heat, cook the coconut milk until gula melaka fully dissolved, stirring occasionally. This will only takes a few minutes. Off the heat. <br />
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2. In a medium bowl, lightly beaten the egg yolks. Pour half of the hot coconut milk mixture from the pot into the egg yolks in a slow stream, stirring at the same time. This process is the same as tempering sauce. You need to bring the temperature of the egg yolks to the nearest temperature as the coconut milk to avoid curdling. <br />
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3. Pour back the egg yolk mixture from the medium bowl to the pot, stir to combine both mixture. Using low heat, stir until it thicken, about 10-15 minutes, or longer, until it reaches the consistency you preferred. <br />
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4. Discard the pandan leaves using a pair of chopsticks, squeezing out every bit of the coconut egg jam from the leaves and pour the coconut egg jam into a jar. Leave to cool completely before closing with a lid.<br />
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<b>Notes:</b><br />
● In <b>Step 1</b>, be careful not to over boiled the coconut milk. If the gula melaka has not fully dissolved by the time the coconut milk starting to bubble up, off the heat, and let the residual heat continue to dissolve the gula melaka.<br />
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● In <b>Step 2</b>, <u>DO NOT</u> pour the coconut milk mixture <u>ALL at once</u> into the egg yolks, or else you will end up cooking the egg yolks and it will become curdly jam. <br />
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● Do not tie a knot on the pandan leaves, the mixture will get into the knot and it will be difficult to stir the mixture. It will also be messy to separate the pandan leaves from the coconut egg jam efficiently later. <br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 350px;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
</div></center><br />
</div><a href="https://drive.google.com/file/d/1DhTnZYMPssemQqiliNZZLI22p5FQdWIo/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/Yummylicious_printGreen44.png" /></a><br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1">.....</div></center></div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-9377414306833076112019-01-16T18:18:00.000+08:002019-01-17T10:27:11.499+08:00Chinese Style Steamed Fish <div style="width:95%;"><!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxivVpOmyT_zY2CHbiNm4SB8bIMsS7Z0DhzZYMqyYQ8ubXdyIdYkVD6XWSPFZc_OroqTpAi0VN8UZIlfkRBLSui85bjt2ora3ju4JH7tFXLcS633XTY2aKcIU2PkP0kO292eeofZ9-gSu/s1600/steamed+fish+recipe_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxivVpOmyT_zY2CHbiNm4SB8bIMsS7Z0DhzZYMqyYQ8ubXdyIdYkVD6XWSPFZc_OroqTpAi0VN8UZIlfkRBLSui85bjt2ora3ju4JH7tFXLcS633XTY2aKcIU2PkP0kO292eeofZ9-gSu/s400/steamed+fish+recipe_01.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a></div><br />
<span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">M</span>y children love to eat fishes, especially my princess! Be it steamed or deep fried, she can literally finishes a whole fish by herself. <i>(Well, a whole fish here means 800g or less per fish)</i> <br />
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Meanwhile on the other side..., my hubby is a little... hmm.. no, i meant is <b>VERY finicky</b> about fishes. He cannot takes even a tiny weeny smell of fishy smell, he would reject the whole dish! <i>(But more shares for the kids! Haha...)</i> That is why I must be very careful when I handle the fishes. <br />
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But also because of his high expectation, I was trained to cook <b>'fishy smell'-FREE</b> fish dishes. First, I learn how to choose a fresh fish by looking at the <b>eyes of the fish</b>. If it is <b>clear</b>, then it is fresh. The clearer, the fresher! If the eyes has gone very blur, don't buy that, no matter how hard you try to clear off the fishy smell, there will still be a strong stench. And <b>don't buy those fishes with bruises</b> on its body, it may be a sign of stress during the struggle of getting caught. This can affect the quality of the fish.<br />
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Secondly, <b>clean the fish</b> thoroughly. Washed out everything from its cavity and head. There will be a blood line on its back bone. Pierce through the membrane and wash out the blood line. Don't leave any blood streaks, it will caused a fishy smell when it's cooked.<br />
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Thirdly, marinate the fish with <b>a pinch of salt and white pepper</b> powder. Just a pinch for both sides will do. Don't put too much of salt because we wanted to taste the sweet freshness of the fish, not a salted fish.<br />
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Lastly, before putting to steam, stuff <b>spring onions and ginger slices</b> in its cavity, top and bottom of the fish. <br />
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And that's it! With the 4 points above, I am sure you will never go wrong with this recipe. Happy cooking! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
<a href="https://drive.google.com/file/d/13loBWHN6cm7czmlkzti4LYGf1bCE5QeC/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>CHINESE STYLE STEAMED FISH</b></u> <br />
<div class="rw-ui-container" data-title="cs steamed fish rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyN0pWUgKsGYD9bkNFrFMKDSxQxurcqOfxlK8GT9z1rc4ubLMkWF2SAEMCNAR5E8o4w5r9AJUZJqej5mrKs4aPOKSYxdZ1NNgTy_9gdft78XgF80gLH3qZDu-OPu_R5vVSoTrw1NkMOpfo/s1600/steamed+fish+recipe_02.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyN0pWUgKsGYD9bkNFrFMKDSxQxurcqOfxlK8GT9z1rc4ubLMkWF2SAEMCNAR5E8o4w5r9AJUZJqej5mrKs4aPOKSYxdZ1NNgTy_9gdft78XgF80gLH3qZDu-OPu_R5vVSoTrw1NkMOpfo/s200/steamed+fish+recipe_02.jpg" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div><b>Prep Time :</b> 20 mins<br />
<b>Cook Time :</b> 8 mins <br />
<b>Total Time :</b> 28 mins<br />
<b>Serves :</b> 3 - 4 pax<br />
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<b>Ingredients:</b><br />
1 pc talapia fish/ your preferred fish <i>(800g)</i><br />
1 stalk spring onion, halves in length<br />
8 slices ginger<br />
A pinch of salt and white pepper <br />
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<u><i>Sauce</u> (Combine in a small bowl)</i><br />
2 Tbsp soy sauce<br />
1 Tbsp fish sauce<br />
2 tsp sugar<br />
2 Tbsp hot water <b>(*)</b><br />
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<u><i>Topping</u></i><br />
1 stalk spring onion, finely shredded<br />
1cm ginger, thin strips<br />
A handful of coriander<br />
2 Tbsp peanut oil/ your preferred oil<br />
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<b>Directions:</b><br />
1. For even cooking, score the thickest part of the fish, making 2-3 deep cuts on its flesh down to the bone.<i> (Be careful not to cut through the bone.) </i><br />
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2. Lightly season the fish with a pinch of salt and white pepper, and marinate for 5 -10 minutes.<br />
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3. Insert a slice of ginger in each incisions <b>(**)</b> and stuff its cavity with half stalk of spring onion and few ginger slices. Then use the remaining half stalk of spring onion as a base, together with a few ginger slices. Place the fish on the base and top with ginger slices again, the head and tail. Steam on high heat for 8-10 mins, depending on the size of your fish. <br />
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4. While the fish is steaming, get ready the sauce and hot oil. <br />
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5. When the fish is cooked, transfer the fish to a new plate. Garnish with fresh ginger strips, coriander and shredded spring onions. Pour the hot oil on top of the garnish in few batches, making a sizzle sound each time. Lastly pour the sauce mixture around the fish and serve immediately.<br />
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<b>Notes:</b><br />
<b>(*)</b> If you are keeping the fish water which is the water accumulated on the plate while steaming, you may omit adding water to the sauce mixture. I find that fish water is good to use when your fish is really fresh and you've cleaned it thoroughly. <i>(But because I have a fussy hubby who can detect even a 0.01% of fishy smell, I rather discard the fish water.) </i><br />
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<b>(**)</b> For the bottom side of the fish, you can cut the ginger slices vertically halves before insert into the incisions. Because it is facing down on the plate, using a whole ginger slice might be too big. <br />
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● For better timing, usually i steam the fish for 7 mins 15 secs. After 7 mins 15 secs, i'll off the heat and let it sit in the wok, untouched. The residual heat will continue to cook the fish. And at this time, I will work on my sauce and hot oil. It takes less than a minute to get 2 Tbsp of oil to sizzling hot. But if you are making this dish for the first time, it is better to prepare everything in advance.<br />
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● If you are using a bigger fish, ie 1.2kg and above, you may use a chopstick under the fish for even heat circulation.<br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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</div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-40401684110127668982018-08-19T13:12:00.003+08:002018-08-19T13:12:58.267+08:00Snowskin Mooncakes (Steaming Method)<div style="width:95%;"><!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">S</span>nowskin mooncake is a non-baked mooncake <b>eaten chilled</b> during <b>Mid-Autumn Festival</b>. It has a skin texture similar to mochi and the filling can be of the common ones like lotus paste or red bean paste to the exotic ones like durian paste. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVq6ViUU6uxbG7kgLL85C55wE0fx1sVMrGssdZ_jhL8ohNFi-us7xPq4RVD2O8YlPW0pXklx7ESCA8oDC8e3g6JaiFbVgIAbew7usISI-eZuj-sdGNzhRVZoymaeJBqV9bS4qWkHQ4rk7/s1600/snowskin_mooncakes_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVq6ViUU6uxbG7kgLL85C55wE0fx1sVMrGssdZ_jhL8ohNFi-us7xPq4RVD2O8YlPW0pXklx7ESCA8oDC8e3g6JaiFbVgIAbew7usISI-eZuj-sdGNzhRVZoymaeJBqV9bS4qWkHQ4rk7/s400/snowskin_mooncakes_01.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a></div><br />
My hubby love the traditional snowskin mooncake with the lotus paste or daoyung filling. Many years ago, I've been making the showskin mooncakes with <b>kao fen/cooked glutinous rice flour</b> and <b>shortening</b>. The recipe was great, it was easy to make and the taste was great too! But after a few rounds, i soon realized that the skin will <b>start to dry up after the 3rd day</b>. <br />
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So 2 years back, I tried a new recipe with steaming method. It was perfect because the skin was still <b>soft on the 3rd day</b>, and <b>throughout the week</b>. I hasn't got a chance to test the skin for longer than a week because it'll be all gone in our tummies before that! So, if you are making these mooncakes and they lasted more than a week, please let me know how's the texture ya! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/3.gif' width='18'/> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtPXvXGp1q_D-pWEnoraQZ2I0fqlh7wVrz1vpHMjztR9tqiSNFZpPaKw2leIP72SRIlC8VwnPaIaHziAPHQF55SDm894QZEevVpGOVT_zxFarBmX7Hdl3iqNgVAVWU2K3d8w78x2x6H6c/s1600/snowskin_mooncakes_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtPXvXGp1q_D-pWEnoraQZ2I0fqlh7wVrz1vpHMjztR9tqiSNFZpPaKw2leIP72SRIlC8VwnPaIaHziAPHQF55SDm894QZEevVpGOVT_zxFarBmX7Hdl3iqNgVAVWU2K3d8w78x2x6H6c/s400/snowskin_mooncakes_03.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a></div><br />
Usually the mini mooncake weight at <b>50g each</b> but mines are <b>55g each</b> because I like the mooncakes to be <b>taller</b>. If you are using the same mold as mine, you can adjust the total weight in between 50g - 60g. I am using 25g filling with 30g dough. This distribution is just right for my hubby. But if you like to have more skin, then you can adjust accordingly.<br />
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Hope you'll enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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<b><u>MOONCAKE MOLD</b></u><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktSxsW1ZkF1cHL3rE7IIqfynBOqSDabdxY6X9F-2uFeBocLrp0kg4NZgQKLso9zyQG440LweRDh60MF_tHDrHyJKjZJ7teGcdue1J2jsNXMSGoI8m0_4L06u_hZP8w4Clei0bm8L0aroc/s1600/snowskin_mooncakes_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktSxsW1ZkF1cHL3rE7IIqfynBOqSDabdxY6X9F-2uFeBocLrp0kg4NZgQKLso9zyQG440LweRDh60MF_tHDrHyJKjZJ7teGcdue1J2jsNXMSGoI8m0_4L06u_hZP8w4Clei0bm8L0aroc/s400/snowskin_mooncakes_04.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_69fdvieYWjzKeXnoFoOnv2uzxqYaSld5-tv1BFJ9-HqVW0c6ydbx1Lr0k7ON9Llv7g9vL0FC2XV9JSC0l0443M6b1Yb-KVewN6Oei5_v5RR3r-fPES4ZN63fjjB8PEzFCDGl8dQoy_x/s1600/snowskin_mooncakes_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_69fdvieYWjzKeXnoFoOnv2uzxqYaSld5-tv1BFJ9-HqVW0c6ydbx1Lr0k7ON9Llv7g9vL0FC2XV9JSC0l0443M6b1Yb-KVewN6Oei5_v5RR3r-fPES4ZN63fjjB8PEzFCDGl8dQoy_x/s400/snowskin_mooncakes_05.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a></div>This is the mooncake mold I am using. Just secure the design plate by twisting the handle. Usually each mold comes with 4 design plates and this cost me around RM10++ at a bakery supplies shop. <br />
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<a href="https://drive.google.com/file/d/1LLnQ9GQSO-WWfSBu3CbrseII166Bixnc/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>SNOWSKIN MOONCAKES (STEAMING METHOD)</b></u> <br />
<div class="rw-ui-container" data-title="snowskin mooncake paste rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVl5P85NJeSkkoUQ5BrVpWWlT8hfNZY-5G4Sx13OeU6vKy0U02NkPL3gma52moA4M4wdtSK-rir0N4ezTg84vOeaRlxqs1jEtpoRgENMMH2VZ25qz8S9iQcNJ9hx6zJjwNzhGv1wocDIsb/s1600/snowskin_mooncakes_03.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVl5P85NJeSkkoUQ5BrVpWWlT8hfNZY-5G4Sx13OeU6vKy0U02NkPL3gma52moA4M4wdtSK-rir0N4ezTg84vOeaRlxqs1jEtpoRgENMMH2VZ25qz8S9iQcNJ9hx6zJjwNzhGv1wocDIsb/s200/snowskin_mooncakes_03.jpg" width="200" height="150" data-original-width="1600" data-original-height="1201" /></a></div><b>Prep Time :</b> 60 mins<br />
<b>Cook Time :</b> 15 mins <br />
<b>Total Time :</b> 1 hour 15 mins (+3 hours resting)<br />
<b>Makes :</b> +/- 400g snowskin dough <i>(approx. 13pcs mini mooncakes)</i><br />
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<b>Ingredients:</b><br />
70g glutinous rice flour<br />
45g rice flour<br />
25g wheat starch<br />
60g castor sugar<br />
220ml water<br />
38g condensed milk<br />
1 1/2 Tbsp vegetable oil<br />
1/2 tsp banana essence or essence of your choice <br />
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<u><i>Filling</u></i><br />
325g filling of your choice<br />
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<u><i>Coating</u></i><br />
3 Tbsp glutinous rice flour<br />
1 pandan leave, cut into 3 - 4 sections<br />
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<b>Directions:</b><br />
1. For Coating : In a pan under low heat, stir-fry glutinous rice flour with pandan leave for approx. 5 mins. As you cook, the pandan leave will emit a nice aroma and this will enhance the smell of the cooked glutinous rice flour. The glutinous rice flour is done when you see that the pandan leave has dried up and turned slightly brown. There shouldn't be any raw flour smell. Dish up and set aside to cool completely.<br />
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2. In a mixing bowl, combine glutinous rice flour, rice flour and wheat starch. Mix well and set aside until needed.<br />
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3. In another medium bowl, combine water, castor sugar and condensed milk. Mix until the sugar has dissolved. Stir in vegetable oil and essence of your choice.<br />
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4. Pour the liquid batter into the flour mixture and stir well until they are well combined. It should be a liquid batter with no lumps. If there are lumps, press it against the side of the bowl with your spatula to break it. <i>(A few tiny lumps are acceptable)</i><br />
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5. Strain the batter into a shallow dish and steam for 15 - 20 mins until the dough is cooked. The dough is cooked when you can cut through the dough with a spatula and it comes out clean. Remove from steaming rack and let it cool for 5 minutes. <br />
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6. While the dough is still hot <i>(not piping hot)</i> and in the steaming dish, knead the dough with a spatula in folding motion until it becomes smooth and let the dough cool down completely. The dough may seems very oily at first but don't worry it wont be oily after kneading and cooled down. <br />
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7. Wrap the dough with cling wrap and put in refrigerator for 2 - 4 hours. <br />
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<u>MOLDING THE MOONCAKES</u><br />
8. Weight your filling by 25g each and your dough by 30g each. Shape them into balls and cover both ingredients with cling wrap to avoid drying up while you are working on them one by one.<br />
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9. Take a ball of dough and flatten it on your palm to form a circle <i>(approx. 7 - 8 cm in diameter)</i>. The center should be thinner than the sides. Form a C-shape with your left hand and rest the flattened dough on the C-shape. Then place a ball of filling in the center of the dough, the ball of filling will gently slide into your C-shape hand with your thumb and index finger holding it. Then using your right hand gently push and pull the sides of the dough upward so that all edges will meet together. Seal all the edges together and gently shape into an oval ball. <i>(Oval shape will be easier to fit into the mold later)</i><br />
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10. Coat the oval ball and the inside of the mooncake mold with cooked glutinous rice flour. Place the oval ball on your working mat with the thinner side facing the top. Gently lower the mold onto the oval ball and press the mooncake mechanism. Lift the mooncake mold up and press the mooncake mechanism to release the mooncake. Repeat with the rest of your dough. Keep the mooncakes in an airtight container and chill before consuming. <br />
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<b>Notes:</b><br />
● You may use kao fen/ cooked glutinous rice flour for coating.<br />
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● You may replace the water for any fruit juice, liquid flavor or color as you like.<br />
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● The dough will be very sticky. So it is best to work with disposable gloves when molding the mooncakes.<br />
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● These mooncakes are best to be eaten after chilled for a day. It can be kept in the refrigerator for upto a week. <br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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</div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-57451302319932660382018-08-09T11:36:00.000+08:002018-08-09T11:36:19.355+08:00Steamed Enoki with Crispy Garlic in Soy Sauce<div style="width:95%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjswYuJDz5jGV_Ep5BOrVr7dyVF9KN3VWlmUPcRxJ9jmm4sVEkRcYze4HXGS77LrJYwN3iGgdgMs_UoO_w_wOqfOZemkIRT3RRIOBhopAwa_8C1LRSqc00AZBdAcr41M5wM9xlUmclDEPq/s1600/steamed_enoki_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjswYuJDz5jGV_Ep5BOrVr7dyVF9KN3VWlmUPcRxJ9jmm4sVEkRcYze4HXGS77LrJYwN3iGgdgMs_UoO_w_wOqfOZemkIRT3RRIOBhopAwa_8C1LRSqc00AZBdAcr41M5wM9xlUmclDEPq/s400/steamed_enoki_02.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a></div><br />
<!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">I</span>'ve always like to eat <b>enoki mushrooms</b> a.k.a <b>golden needles</b> especially in Bak Kut Teh soup. Well, come to think of it, that is the only way I know how to cook enoki mushrooms, <i>(last time!)</i>. Or just cook them with other ingredients during steamboat.<br />
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Enoki mushrooms are usually vacuum packed and is available at a very low price. You can get them at less than a ringgit per packet. Even tho' they are low price, it doesn't mean that they are low in nutrient too. As a matter of fact, enoki mushrooms are known for their <b>anti-cancer</b> capabilities and <b>immune-boosting</b> benefits.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAJuoSvs9PebeZq0Pc9x-cGb_anFFHxD7pdsdORaDGrdGm8kUYd17hj6j8jruXRBcAQYyOfO0QcMd6ZpU8vTkxPx7qDuKZjYk75HR77K22w6cmxJcraj9OZebEzb3k1bACeRGRPDX4IQB/s1600/steamed_enoki_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAJuoSvs9PebeZq0Pc9x-cGb_anFFHxD7pdsdORaDGrdGm8kUYd17hj6j8jruXRBcAQYyOfO0QcMd6ZpU8vTkxPx7qDuKZjYk75HR77K22w6cmxJcraj9OZebEzb3k1bACeRGRPDX4IQB/s400/steamed_enoki_03.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a></div><br />
These enoki mushrooms are <b>garlicky</b> and <b>savory</b> with a hint of <b>spiciness</b>. It also has the fragrant of the sizzled spring onions from the searing of the hot garlic oil. Oh, it is so <b>yummylicious</b>! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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<a href="https://drive.google.com/file/d/1DHXbCq5HbeP9gZ78qvGYkuQMQ-dxk9xy/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>STEAMED ENOKI WITH CRISPY GARLIC IN SOY SAUCE</b></u> <br />
<div class="rw-ui-container" data-title="steamed enoki garlic rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwx9_gcIxZGh7u4Xy8pgYD3cLLQ3y2OW_Fj7fZg8luhRgFHHfqdtmp1GTfNX5Lo1BkSc3BCuQBjZf8ws_pzoGQj_CPx9ZxAzUVqjLIXAQN-ZyZNY22hQ2g3JnwPqz5ejBi5dG-misyx-0/s1600/steamed_enoki_01.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwx9_gcIxZGh7u4Xy8pgYD3cLLQ3y2OW_Fj7fZg8luhRgFHHfqdtmp1GTfNX5Lo1BkSc3BCuQBjZf8ws_pzoGQj_CPx9ZxAzUVqjLIXAQN-ZyZNY22hQ2g3JnwPqz5ejBi5dG-misyx-0/s200/steamed_enoki_01.jpg" width="200" height="150" data-original-width="1600" data-original-height="1201" /></a></div><b>Prep Time :</b> 10 mins<br />
<b>Cook Time :</b> 10 mins <br />
<b>Total Time :</b> 20 mins<br />
<b>Serves :</b> 1 - 2 pax<br />
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<b>Ingredients:</b><br />
1 pkt enoki mushroom<br />
3 clove garlic, minced<br />
1 bird's eyes chilli, minced<br />
1-2 Tbsp vegetable oil<br />
1 Tbsp soy sauce<br />
1 tsp fish sauce<br />
2 Tbsp hot water<br />
1 tsp sugar<br />
A handful of chopped spring onions<br />
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<b>Directions:</b><br />
1. In a small bowl, mix minced chilli, soy sauce, fish sauce, hot water and sugar together until sugar dissolved. Set aside until needed.<br />
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2. Run enoki mushroom under running tap water to wash off any dirt. Gently squeeze out the excess water from enoki. Cut off the woody stem of the enoki mushroom and arrange enoki on steaming plate. Steam for 10 minutes <i>(electric steamer)</i> or 5 mins on high heat <i>(stovetop)</i>. <br />
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3. Discard the water from enoki, pour soy sauce mixture around the enoki and add chopped spring onions on top of the enoki. <br />
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4. In a small pot under low heat, add minced garlic and 1-2 tablespoon of vegetable oil. Slowly fry the garlic until they are light golden. Once they turned light brown, stir for another 5-6 seconds and immediately pour the hot oil on top of the spring onions. Arrange the crispy garlic on top.<br />
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<b>Notes:</b><br />
● You may prepare the crispy garlic oil before the enoki is done, but you need to arrange the timing so that by the time you've garnished the spring onoins on top of the enoki, the oil is just right to pour onto the spring onions.<br />
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● Garlic is easily burnt. Once they turned light golden brown, you only need a few more seconds to golden brown. So, be sure you are just next to the stove.<br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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</div><a href="https://drive.google.com/file/d/1DHXbCq5HbeP9gZ78qvGYkuQMQ-dxk9xy/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/Yummylicious_printGreen44.png" /></a><br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1">.....</div></center><br />
</div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-65747023006767341712018-08-04T10:08:00.001+08:002018-08-08T23:18:39.727+08:00Homemade Chilli Flakes<div style="width:95%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEOdnqW-FIrXHOYhYWcabu3t5TxCVSpgnEeYHib7xsktRsjfQCx3p7_F4t6OZEHz3-2sPdrX_Ao-dl8cwfMMDBM3NLrjWC2edKqTKTDA5Ko_XQwsu6I82Ucohv2N1rgSjJI2spMIdu1QY0/s1600/chilli_flakes_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEOdnqW-FIrXHOYhYWcabu3t5TxCVSpgnEeYHib7xsktRsjfQCx3p7_F4t6OZEHz3-2sPdrX_Ao-dl8cwfMMDBM3NLrjWC2edKqTKTDA5Ko_XQwsu6I82Ucohv2N1rgSjJI2spMIdu1QY0/s400/chilli_flakes_04.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a></div><br />
<!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">I</span> was half a mind on doing this post. Since this recipe is so simple, I wasn't sure to just post a short recipe on <a href="https://www.instagram.com/jeansoohc/" target="_blank">my instagram</a> or make an official recipe on <a href="http://www.msyummylicious.asia/" target="_blank">Yummy~licious</a>. After a long thought, I choose the latter because it would be easier for my daughter or son to search for it in the future. <i>(You see, one of my wish for this blog is that this blog will be a place where my children would come to for their mommy's recipes.)</i> <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40PNtnQ70r0l3YSu7bvq6SZDVUUC_bpJU7PD4B0ManAFgKb8cJXPWJeGLtvV1Cxz07IrBb5dpoxcntJRjD5IchGJMcf9ALkJ_t3HxtIiBZOckuUIcTmOA56NRtWva1UdmJTLnyhV7JGNQ/s1600/chilli_flakes_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40PNtnQ70r0l3YSu7bvq6SZDVUUC_bpJU7PD4B0ManAFgKb8cJXPWJeGLtvV1Cxz07IrBb5dpoxcntJRjD5IchGJMcf9ALkJ_t3HxtIiBZOckuUIcTmOA56NRtWva1UdmJTLnyhV7JGNQ/s400/chilli_flakes_02.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a></div><br />
As I was saying, this recipe is so simple and straight-forward that you almost do not need a recipe to do it. It only need one ingredient, which is dried red chillies. You can easily get dried red chillies from supermarket, and if it is not available on the shelf, you may dried your own red chillies. <br />
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If you are drying your own chillies, you have the flexibility to choose the types of chillies used, hence controlling the spiciness. For a spicy tone, you can use red cayenne pepper with habenero or bird's eyes chillies; or if you want super spicy, you can sneak in a ghost pepper. And if you prefer a milder hot, you can use red cayenne pepper with chipotle. Of course, these are just suggestion of combinations. You may use whatever chillies you wanted. <br />
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These chili flakes are good to go on anything - pizza, pasta, Asian style fried noodles, chicken dishes and basically anything that you needed an extra kick! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/21.gif' width='18'/> <br />
<a href="https://drive.google.com/file/d/1SKXHCUl6WIeQojqS6EVMzqFb7O-A7tNA/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>HOMEMADE CHILLI FLAKES</b></u> <br />
<div class="rw-ui-container" data-title="hm chilli flakes rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilo9CXaEPSl7Y4HQuinYO8Ulxss9uTKuQDV8x5V1mH9eiADU9OZRjEk0ID85scaq-W9i6vNHp_vkWvFr52Qd_RpJnC7rWYsFBwJu1cpB6KYEJTSP1wb93nM8lGZ8QNJbuYi4SEpRFHUy0e/s1600/chilli_flakes_03.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilo9CXaEPSl7Y4HQuinYO8Ulxss9uTKuQDV8x5V1mH9eiADU9OZRjEk0ID85scaq-W9i6vNHp_vkWvFr52Qd_RpJnC7rWYsFBwJu1cpB6KYEJTSP1wb93nM8lGZ8QNJbuYi4SEpRFHUy0e/s200/chilli_flakes_03.jpg" width="200" height="150" data-original-width="1600" data-original-height="1201" /></a></div><b>Prep Time :</b> 10 mins<br />
<b>Cook Time :</b> 15 mins <br />
<b>Total Time :</b> 25 mins<br />
<b>Makes :</b> 20g chilli flakes/ approx. 1/3 cup<br />
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<b>Ingredients:</b><br />
25g dried red chillies<br />
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<b>Directions:</b><br />
1. In a pan, using low heat, dry roast chillies until they turned slightly brown/ dark red. Let them cool completely.<br />
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2. Blitz the roasted chillies for few seconds to get a coarse texture or to a texture that you prefer. Don't over do it, or else you will end up with chilli powder. <br />
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3. Store in a jar and keep refrigerated for upto 6 months. <br />
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<b>Notes:</b><br />
● The roasted chillies will further crisp up after you've cooled them down. Be careful not to over-roast your chillies. Best is you try it after cooling them down. If they break easily, means they are ready for next step. If they do not break easily/ bend, dry roast again on pan for a few more minutes.<br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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</div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-43004242030785877822018-07-29T18:26:00.000+08:002018-07-29T18:28:17.543+08:00Rice Cooker Pandan Sponge Cake<div style="width:95%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0VhM7NtgEmfdPBI1kdouy-kLzcNLxHyIu1TAd53OBEAr5rHDAbStV6dA1XUobXiaDPzp6rPsM3HWjwYp-oEaJD9aWjmfM3aOf-NYghzlT-BEfq6-7Nrc6fdhl2YnRmrTPVnDF08rz7hd7/s1600/rice_cooker_pandan_sponge_cake_recipes_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0VhM7NtgEmfdPBI1kdouy-kLzcNLxHyIu1TAd53OBEAr5rHDAbStV6dA1XUobXiaDPzp6rPsM3HWjwYp-oEaJD9aWjmfM3aOf-NYghzlT-BEfq6-7Nrc6fdhl2YnRmrTPVnDF08rz7hd7/s400/rice_cooker_pandan_sponge_cake_recipes_01.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
<!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">I</span> am beginning to fall in love with rice cooker cakes. They are always soft and moist. You can never over-baked a cake in a rice cooker, well... at least for me! Just keep a watch on your cake after the 35 minutes mark, once the skewer inserted came out clean, it's done! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvDM018-AYx6o79a8ToPoxgoCCbEZfw424Bb_g1GcqS-vubIpYvWFGRF_27rDBibMj0etu5ZAFOO6_h3G7XGAUMUkyl0DH8pvJbmjeck2XFEH-6-FjH3w3QzmGH60JysAvUra2YeW9DoW/s1600/rice_cooker_pandan_sponge_cake_recipes_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvDM018-AYx6o79a8ToPoxgoCCbEZfw424Bb_g1GcqS-vubIpYvWFGRF_27rDBibMj0etu5ZAFOO6_h3G7XGAUMUkyl0DH8pvJbmjeck2XFEH-6-FjH3w3QzmGH60JysAvUra2YeW9DoW/s400/rice_cooker_pandan_sponge_cake_recipes_04.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
If you've baked a pandan cake before, you will know that the pandan smell will fill your kitchen with a nice pandan aroma. It's the same with cooking in a rice cooker. The pandan smell filled my kitchen as soon as it started to cook in the rice cooker. Aside from the fragarnt pandan aroma, my kitchen was also filled with a soothing coconut smell. The smells will hit you first before you eat.<br />
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This pandan sponge cake is spongy, soft and moist. It's a perfect cake to pair with a nice hot milk coffee! Yumm... I took a video to show you guys on the texture. Please excuse my clumsiness with trying to peel with one hand (I was holding the camera with the other hand). <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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<center><iframe width="378" height="220" src="https://www.youtube.com/embed/LYkbtu7jXEI" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe></center><br />
Enjoy my recipe! <br />
<a href="https://drive.google.com/file/d/1k_PfnURJOymK103KEs0L0G9Fwnb37ZFd/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>RICE COOKER PANDAN SPONGE CAKE</b></u> <br />
(Recipe adapted from <a href="https://mykitchen101en.com/rice-cooker-version-pandan-sponge-cake/" target="_blank">Kitchen101</a>)<br />
<div class="rw-ui-container" data-title="rice cooker pandan sponge cake rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOc4CcJuTbJC0N4HFbZsXy4MxtrMLv3DvGxJ4l3YkTmvwggJrY8ubwnT-jTFpnZSbTw-LMHEA8kWNvAey5MJYN0duQ7o-2N3D0ri4yFKnCtprIph-5ZsMogYP-tW6CDnOA-TUonr3dMAV/s1600/rice_cooker_pandan_sponge_cake_recipes_03.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOc4CcJuTbJC0N4HFbZsXy4MxtrMLv3DvGxJ4l3YkTmvwggJrY8ubwnT-jTFpnZSbTw-LMHEA8kWNvAey5MJYN0duQ7o-2N3D0ri4yFKnCtprIph-5ZsMogYP-tW6CDnOA-TUonr3dMAV/s200/rice_cooker_pandan_sponge_cake_recipes_03.jpg" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div><b>Prep Time :</b> 20 mins<br />
<b>Cook Time :</b> 50 mins <br />
<b>Total Time :</b> 1 hour 10 mins<br />
<b>Makes :</b> One 8" cake<br />
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<b>Ingredients:</b><br />
5 eggs<br />
120g cake flour<br />
1/2 tsp baking powder<br />
130g sugar<br />
50ml coconut milk<br />
30ml water<br />
4 Tbsp vegetable oil<br />
8 - 10 pcs pandan leaves<br />
Butter for coating<br />
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<b>Directions:</b><br />
<i>You will need a rice cooker bowl (approx. 8"), coat bottom and sides generously with butter.</i><br />
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1. Sift baking powder and cake flour into a bowl. Set aside until needed.<br />
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2. Blend 30ml water with pandan leaves. Strain and squeeze out the juice, measure 20ml of pandan water. Set aside until needed.<br />
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3. Separate the egg whites from the yolk. Using a stand mixer or hand mixer, beat egg whites until frothy. Then gradually add in sugar and beat until stiff peak. Add in the egg yolks, one at a time and beat until fully incorporated.<br />
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4. In another mixing bowl, combine pandan water, coconut milk, vegetable oil and half of the previously sieved flour mixture. Mix well using a whisk. <br />
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5. Add in 1/3 of the egg batter into the flour batter, and whisk gently to combined. Add in the other half of the previously sieved flour mixture, and again whisk gently to combined. When everything is well combined, add in the rest of the egg batter and using a whisk, mix well in a fold motion. Lastly using a spatula, get to the bottom of the batter and fold to mix evenly. <br />
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6. Pour batter into the rice cooker bowl and drop the bowl from a height on the kitchen countertop to release large air bubbles. Do it a few times. <br />
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7. Cook batter for 40 - 50 minutes, or until skewer inserted came out clean. <br />
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8. To Unmould: When done, let it rest in the rice cooker bowl for a few minutes. The cake would slightly shrink, making it to detach itself from all sides. If some parts are still sticking, gently tilt the cake to the opposite side so that the weight of the cake would pull itself away from the sides. After that, you may turn the rice cooker bowl upside down, with a wire rack to catch it at the bottom. Leave to cool before slicing the cake.<br />
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<b>Notes:</b><br />
● I am using a 5.5cup (uncooked) rice cooker. The base of the rice cooker bowl is approx. 8".<br />
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● By using a whisk during mixing in Step 5, it will help to reduce the deflation of the egg batter. <br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
</div></center><br />
</div><a href="https://drive.google.com/file/d/1k_PfnURJOymK103KEs0L0G9Fwnb37ZFd/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/Yummylicious_printGreen44.png" /></a><br />
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<img src=" http://signatures.mylivesignature.com/54485/227/FFFC33C72B19D7345715F9A0F45214B3.png" style="border: 0 !important; background: transparent;"/> <br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1">.....</div></center><br />
</div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-83174593397297814382018-07-24T18:54:00.001+08:002018-07-24T18:54:49.673+08:00Mezcla Burrito Bar @ USJ 9, Subang Jaya<div style="width:95%;"><!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">M</span><b>ezcla </b>which means <b>"Mix-It-Up"</b> in Mexican, is a mexican fast food restaurant located in USJ 9 Subang Business Centre. It sells mainly burritos, tacos, quesadillas and nachos.<br />
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As what it is named after, you get to mix and match your own fillings for your burritos, tacos or quesadillas. Price ranging from RM13++ - RM17++. If you're into mexican foods, this is definitely the place for you!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4FdEKVT_GHU5pnhBQTZ79NNBnstulIGkYViv1ec0BFO0mxFZ86lIuqh9A1qp7GSZYefnffZy1uPfVhKvbk6L5BV-XZBgFqHcWiIr8C9l7iy3I5cHweXrRi4g6e5FZAR2vRPB2fK3STZB/s1600/mezcla_07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4FdEKVT_GHU5pnhBQTZ79NNBnstulIGkYViv1ec0BFO0mxFZ86lIuqh9A1qp7GSZYefnffZy1uPfVhKvbk6L5BV-XZBgFqHcWiIr8C9l7iy3I5cHweXrRi4g6e5FZAR2vRPB2fK3STZB/s400/mezcla_07.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a><br />
<b>Steak & Fajitas Quesadillas</b><br />
Rating: 4/5</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCg_0lC9KuDxg-mirNkIDgCDDDsIDAsWbLveEYKuPWbIWdyl2N9WhQJSF1fgzjR7MtglbZBh2WW7UZiwH_BTf5NUl_ySUzERYt2YBevuxMHCzFTKuWVrdY7Bh6ekICVYPKIHejieohmCL/s1600/mezcla_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTCg_0lC9KuDxg-mirNkIDgCDDDsIDAsWbLveEYKuPWbIWdyl2N9WhQJSF1fgzjR7MtglbZBh2WW7UZiwH_BTf5NUl_ySUzERYt2YBevuxMHCzFTKuWVrdY7Bh6ekICVYPKIHejieohmCL/s400/mezcla_01.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a><br />
<b>Barbacoa Beef Burrito</b><br />
Rating: 4/5</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gjYoesXtfkB-bwyEdCBT0P2Uc2UNhWBTQm7Xc85roTPSXSP031_ZkRBW1cm8pP8KafdPjOhk4239F27AAXc8QABn5GUqjO49lNh1ro-_X_oLhJbjPDhCAP5kIkxB7XPLG7XF4vUTlhpI/s1600/mezcla_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gjYoesXtfkB-bwyEdCBT0P2Uc2UNhWBTQm7Xc85roTPSXSP031_ZkRBW1cm8pP8KafdPjOhk4239F27AAXc8QABn5GUqjO49lNh1ro-_X_oLhJbjPDhCAP5kIkxB7XPLG7XF4vUTlhpI/s400/mezcla_02.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a><br />
<b>Baja Fish Burrito</b><br />
Rating: NIL <br />
My friend ordered this which looks really appetizing with the mango salsa in it. I can't give rating because I did not taste it. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDoowEz5XaD2RKc0SsNsif28QG1IPkhZltmLwpoIHOaT60KPdLY_U3FxcmWUdGfIRXlKSdxtnvz4CQ145gM_xZpJNJixq8LVvQUFAshNgzWe41x91qm-G91m4QMa6kD_38M99z3STfvKe/s1600/mezcla_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDoowEz5XaD2RKc0SsNsif28QG1IPkhZltmLwpoIHOaT60KPdLY_U3FxcmWUdGfIRXlKSdxtnvz4CQ145gM_xZpJNJixq8LVvQUFAshNgzWe41x91qm-G91m4QMa6kD_38M99z3STfvKe/s400/mezcla_03.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a><br />
<b>Own Mixed Beef Burrito</b><br />
Rating: 3/5</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKioGIIId48JAaOT0A4NdIOtROKWpbJKYOPP3MAQ-KGI9sMUyYyrr2KoSylz8XimdV7owsW_Hoagh6PcpJcB8w4flJNHozpJm00myoPA0eu5HHTazg0TBnu1oa7FxaeTb8hABwCeNo7tU/s1600/mezcla_06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKioGIIId48JAaOT0A4NdIOtROKWpbJKYOPP3MAQ-KGI9sMUyYyrr2KoSylz8XimdV7owsW_Hoagh6PcpJcB8w4flJNHozpJm00myoPA0eu5HHTazg0TBnu1oa7FxaeTb8hABwCeNo7tU/s400/mezcla_06.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a><br />
<b>Own Mixed Rice Bowls</b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DUqdYDtoYr1feHAvAXBE-h9vS0ic5CMtop-UBh7sweZe9Re_utyQxLKZ8dYa7VTio17fo-GP78egQcv6ZybR9tUknBo399E1yhkHvCMJgDY5eAiWAt2P9aFysHbjhraDaP13_Ja8UTU1/s1600/mezcla_08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DUqdYDtoYr1feHAvAXBE-h9vS0ic5CMtop-UBh7sweZe9Re_utyQxLKZ8dYa7VTio17fo-GP78egQcv6ZybR9tUknBo399E1yhkHvCMJgDY5eAiWAt2P9aFysHbjhraDaP13_Ja8UTU1/s400/mezcla_08.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a><br />
<b>House Nachos - Original @ RM14.00</b><br />
Rating: 3/5</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cpMK2BqhKpQ47YTowdMzvjfy15kNGAtrZBeX7CxxcV977q3kGfOXF5LV3DhxdLO0ho-loXJMboCBbYo3flETIqe5-E1SHXQwK2oAGQ7KYG8cwx2-fIqySiT79HTWgqd9WLmhuNKSCg-S/s1600/mezcla_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cpMK2BqhKpQ47YTowdMzvjfy15kNGAtrZBeX7CxxcV977q3kGfOXF5LV3DhxdLO0ho-loXJMboCBbYo3flETIqe5-E1SHXQwK2oAGQ7KYG8cwx2-fIqySiT79HTWgqd9WLmhuNKSCg-S/s400/mezcla_05.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a><br />
<b>Corn Tortilla</b><br />
Rating: 3/5<br />
If you're ordering set, it comes with a drink and a basket of corn tortilla.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigRd3WUp-K6QUcWbG9yFkU-ohXfn-BVslXpqqXP-9eLdbXWbUK2tZRto2B2BgV4sLudJC-ANWH7PTnRmMk1K68G8SxphJzDwNTat9fdKo2fUUz_D7EQA5rKzfz1koZq9OQxAxm8hFmf7sb/s1600/mezcla_09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigRd3WUp-K6QUcWbG9yFkU-ohXfn-BVslXpqqXP-9eLdbXWbUK2tZRto2B2BgV4sLudJC-ANWH7PTnRmMk1K68G8SxphJzDwNTat9fdKo2fUUz_D7EQA5rKzfz1koZq9OQxAxm8hFmf7sb/s400/mezcla_09.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a><br />
<b>Coffee/Tea and Dressing Bar</b><br />
Take as what you've ordered, everything is self-service.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0l7vrOGg9-MIfgw6zTcdoYKNLPx0Q89yJPeu8q6YvlV52IpWw_BrSlptJhCv1U5iSiDIM22YlGyYTO_eoEIvpeUV12Y7wjHvwMbGxD7un8bNvg6o3T1h8Gj3P3ekuTiECuXv1r7vRSv8o/s1600/mezcla_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0l7vrOGg9-MIfgw6zTcdoYKNLPx0Q89yJPeu8q6YvlV52IpWw_BrSlptJhCv1U5iSiDIM22YlGyYTO_eoEIvpeUV12Y7wjHvwMbGxD7un8bNvg6o3T1h8Gj3P3ekuTiECuXv1r7vRSv8o/s400/mezcla_04.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a><br />
<b>3 Types of Dressing</b><br />
Choose from green jalapeno mayo, red jalapeno mayo & garlic mayo.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXWsyu7yV_PX0MCedwqNt5_P7jc3i8ywgkzn8eGv-F76vJDcSyYxU6NSCEEd67wlL-1lgwDeeV8S5CZG1kizSKDknauo0YI_wW6Q7zONa3QEtdhZ_DuCCuUwek7yak_menHFKs7QaeoxZ/s1600/mezcla_10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXWsyu7yV_PX0MCedwqNt5_P7jc3i8ywgkzn8eGv-F76vJDcSyYxU6NSCEEd67wlL-1lgwDeeV8S5CZG1kizSKDknauo0YI_wW6Q7zONa3QEtdhZ_DuCCuUwek7yak_menHFKs7QaeoxZ/s400/mezcla_10.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a><br />
<b>How to Eat Your Burrito</b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_kgtmiTI82dERtt7gf0rUds8p26gv7OYe4MHxkr-MH1Yw7QOYuVw0yPkEUcoCAYE-jFAdlT05mzozss6YfMusb88xw8iRIv6AAF7rMe1Ns9a3zRTCGirc33OQO_mIOqsKIdObA3Tr8HB/s1600/mezcla_11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_kgtmiTI82dERtt7gf0rUds8p26gv7OYe4MHxkr-MH1Yw7QOYuVw0yPkEUcoCAYE-jFAdlT05mzozss6YfMusb88xw8iRIv6AAF7rMe1Ns9a3zRTCGirc33OQO_mIOqsKIdObA3Tr8HB/s400/mezcla_11.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a><br />
<b>Clean After Your Own Mess</b></div><br />
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<b>Mezcla - Interior</b><br />
It was really packed during lunch hour. I think the peak is between 1-2pm. So, if you are planning to visit Mezcla, come at 12pm.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8LP3sBUkUSkxprmK1jyE4W5ObLKCY3-rNalb_ACV2aA1UbmRYcICXbKg25m_3AY3Nu81v2if0N012u_VqC5c91ZSDgdgJBTbuy3lk9w_SIuSluZBTIYT4fW2II5gtYfF2jU_YUehD67l/s1600/mezcla_13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8LP3sBUkUSkxprmK1jyE4W5ObLKCY3-rNalb_ACV2aA1UbmRYcICXbKg25m_3AY3Nu81v2if0N012u_VqC5c91ZSDgdgJBTbuy3lk9w_SIuSluZBTIYT4fW2II5gtYfF2jU_YUehD67l/s400/mezcla_13.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a><br />
<b>Mezcla - Interior</b></div><br />
<img src=" http://signatures.mylivesignature.com/54485/227/FFFC33C72B19D7345715F9A0F45214B3.png" style="border: 0 !important; background: transparent;"/> <br />
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<div style="border: 1px solid rgb(170, 170, 170); padding: 10px 20px 10px; background: #D8D8D8 none repeat scroll 0% 50%; overflow: auto; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; width: 420px; text-align: left;"><b><u>LOCATION</b></u><br />
8-1, Jalan USJ 9/5Q, <br />
Subang Business Centre, <br />
47620 Subang Jaya, <br />
Selangor.<br />
TEL: 03-5879 9976<br />
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<b><u>BUSINESS HOURS</b></u><br />
12.00 pm – 10.00 pm (3.00 pm - 6.00 pm: closed)<br />
Opens daily except Wednesday<br />
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<b><u>OTHER INFO</b></u><br />
Facebook : <a href="https://www.facebook.com/mezclaburritos/" target="_blank">Mezcla</a><br />
Website : <a href="http://www.mezcla.my/" target="_blank">Mezcla</a><br />
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<a aiotitle="click to expand" href="javascript:togglecomments('map2')"><span style="font-weight:bold;"><b><u>MAP</u> (+/-)</b></span></a> <div class="commenthidden" id="map2"><p><iframe src="https://www.google.com/maps/embed?pb=!1m23!1m12!1m3!1d127493.79718293571!2d101.51732988998458!3d3.046087228312765!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!4m8!3e6!4m0!4m5!1s0x31cc4c9812d3be83%3A0xce2f1461f7c070d8!2stacos+usj9!3m2!1d3.0460895!2d101.58737049999999!5e0!3m2!1sen!2smy!4v1530068955534" width="430" height="350" frameborder="0" style="border:0" allowfullscreen></iframe><br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1">.....</div></center></div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-66062724697209592552018-07-20T16:39:00.002+08:002018-07-20T16:39:21.054+08:00Stir-fry Mushrooms with Butter and Soy Sauce<div style="width:95%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0AnF-SZbI7hrTxJmIAxxJKlzvRByr2wqCzQnP9KOtqbYMIqSdNJ2WrwWl9NcW-jRQc5N9nOJ1putuZ5DcirxQHme8tgOWh1CywdFwCpqQvO4MrpmN6NfMIaX1jCVUH6_NQmuLv1N42Rv6/s1600/mushroom_butter_soysauce_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0AnF-SZbI7hrTxJmIAxxJKlzvRByr2wqCzQnP9KOtqbYMIqSdNJ2WrwWl9NcW-jRQc5N9nOJ1putuZ5DcirxQHme8tgOWh1CywdFwCpqQvO4MrpmN6NfMIaX1jCVUH6_NQmuLv1N42Rv6/s400/mushroom_butter_soysauce_01.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
<!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">T</span>his dish is very similar to the soy butter pasta that I've cooked few weeks back which I shared in <a href="https://www.instagram.com/jeansoohc/" target=_blank">my Instagram</a> <i>(pasta recipe in my Insta post below)</i>. Both dishes uses the combination of butter and soy sauce which is a perfect match, in my opinion. My children & I, we all lurvee the <b>creaminess of the butter</b> meets with the <b>savory of the soy sauce</b> and the fragrant of both flavors combined is indescribable. <br />
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If you have yet to try this combination, please do give it a try! But be warned, you might end up falling in love with it! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/3.gif' width='18'/> <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/4.gif' width='18'/> <br />
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<center><blockquote class="instagram-media" data-instgrm-captioned data-instgrm-permalink="https://www.instagram.com/p/BkwguwJAoXV/" data-instgrm-version="9" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:350px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"><div style="padding:8px;"><div style=" background:#F8F8F8; line-height:0; margin-top:40px; padding:43.148148148148145% 0; text-align:center; width:100%;"><div style=" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;"></div></div><p style=" margin:8px 0 0 0; padding:0 4px;"><a href="https://www.instagram.com/p/BkwguwJAoXV/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_blank">My simple yummy~licious Soy Butter Angel Hair Pasta wt Shimeji 🍄 & Minced 🐓... the combination of butter and soy sauce is sooo good! It would be perfect if I hv nori flakes... oh well! 😋😊 • Ingredients: Angel hair for 2 servings, Minced meat/ bacon, half onion (sliced), 2 cloves garlic (minced), 1 pkt Shimeji 🍄, some 🥕 slices (optional - added for my kids), 1 Tbsp butter, 1 Tbsp soy sauce. • Method: Cook and brown the meat on frying pan. Add 🥕, garlic, onion & 🍄 and cook until the 🍄 has soften. Ladle in a scoop of pasta water. Add butter & soy sauce. (If you hv sake and mirin, you may add 1 Tbsp each now). Let it simmer till sauce thicken abit. Add in pasta and mix well. Serve and Enjoy! 😊 • #msyummyliciousinstarecipe #pasta #soysauce #butter #japanesefusion #lunch #toddlerfood</a></p><p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A post shared by <a href="https://www.instagram.com/jeansoohc/" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px;" target="_blank"> Jean Soo a.k.a Ms.Yummylicious</a> (@jeansoohc) on <time style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;" datetime="2018-07-03T05:35:59+00:00">Jul 2, 2018 at 10:35pm PDT</time></p></div></blockquote><script async defer src="//www.instagram.com/embed.js"></script></center><a href="https://drive.google.com/file/d/1CDSctzdr3132pZ3I-Sh9Ot7Cke-ObkOG/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>STIR-FRY MUSHROOMS WITH BUTTER AND SOY SAUCE</b></u> <br />
<div class="rw-ui-container" data-title="mushrooms butter soy rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibjoim3fuEWZk3FCHUqe8lRuCTYCxf6PZjBi9t2Q6Yg0OTnvzAJHJZ8Zigm5k3Tro9iPaT1uZRmIRgjELGi1rNYFxqAK_f8CZRKPIy9CqASfkgsiX8b5ILheFnoEM5IZ7BsXqG7I2uquhB/s1600/mushroom_butter_soysauce_02.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibjoim3fuEWZk3FCHUqe8lRuCTYCxf6PZjBi9t2Q6Yg0OTnvzAJHJZ8Zigm5k3Tro9iPaT1uZRmIRgjELGi1rNYFxqAK_f8CZRKPIy9CqASfkgsiX8b5ILheFnoEM5IZ7BsXqG7I2uquhB/s200/mushroom_butter_soysauce_02.jpg" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div><b>Prep Time :</b> 10 mins<br />
<b>Cook Time :</b> 15 mins <br />
<b>Total Time :</b> 25 mins<br />
<b>Serves :</b> 2 - 3 pax<br />
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<b>Ingredients:</b><br />
6 - 8 pcs fresh shiitake mushrooms<br />
1 pkt shimeji mushrooms<br />
1 pkt enoki mushrooms<br />
1 clove garlic, minced<br />
1 Tbsp butter<br />
1 Tbsp soy sauce<br />
2 Tbsp water<br />
Salt and pepper to taste<br />
Spring onions for garnish<br />
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<b>Directions:</b><br />
1. Heat 1 tablespoon of vegetable oil in a sauté pan or wok. Stir fry garlic until fragrant. Add in shiitake mushroom and shimeji mushrooms and stir fry for a few minutes. Add in enoki mushrooms and stir fry for approx. 30 seconds then add in 2 tablespoons of water and cover with a lid. Let it steam for a minute or less until softened. <br />
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2. Add in butter and soy sauce. Stir fry well to coat all the mushrooms. Season with salt and pepper, to taste and dish up. Garnish with chopped spring onions. <br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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</div><a href="https://drive.google.com/file/d/1CDSctzdr3132pZ3I-Sh9Ot7Cke-ObkOG/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/Yummylicious_printGreen44.png" /></a><br />
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<img src=" http://signatures.mylivesignature.com/54485/227/FFFC33C72B19D7345715F9A0F45214B3.png" style="border: 0 !important; background: transparent;"/> <br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1">.....</div></center><br />
</div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-51023470295361965782018-07-14T00:33:00.000+08:002018-07-24T12:12:09.555+08:00Rice Cooker Honey Cake<div style="width:95%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNAikeQWZWGvJqoWsrN_ERBv5mwk5QkUmE5_f9CAtis81ShBMVAw0tLH7HezL5Y9ngVnETk_kr6tSrhMnLUcyuyKkwlz0TfsgtGV0Cp_lwIVQD4tVdxZLyAkslnJ-hHERCfJc4V-xpFbM/s1600/ricecooker_honey_cake_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNAikeQWZWGvJqoWsrN_ERBv5mwk5QkUmE5_f9CAtis81ShBMVAw0tLH7HezL5Y9ngVnETk_kr6tSrhMnLUcyuyKkwlz0TfsgtGV0Cp_lwIVQD4tVdxZLyAkslnJ-hHERCfJc4V-xpFbM/s400/ricecooker_honey_cake_03.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
<div style="float: right; width: 150px; height: 5em; margin-top: 10px; margin-bottom: 50px; margin-left: 10px; font-family: Arial,Helvetica,Georgia; font-size: 22px; line-height: 18px; color: #FA58AC; text-align: right;"><span style="color: #F781BE;">...partially steamed</span> in rice cooker, <b>the cake</b> turned out to be <span style="color: #F781BE;">really moist and soft...</span> </div><!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">W</span>ould you believe me if I told you that this cake is made from rice cooker? Yes, it is! My hubby was so surprised that a rice cooker could bake such a nice cake. I, myself, I knew a rice cooker could bake cake but I thought it wouldn't be as good as those baked ones from the oven. But it turned out to be <b>just as good, if not better!</b> Because it was partially steamed in the rice cooker, the cake turned out to be really moist and soft. The texture is fine like cheesecake except that it has a <b>subtle taste of honey</b> which lingers in your mouth for quite some time after eating. If you love honey, you are going to love this cake! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/8.gif' width='18'/> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJR1r5yiSjBYG3GZF2QgkaXm3w2bpiEhhiNALBGHVzaOVEgyimM0Vi6EZvR-YunVdukuUU12ePDZI200SAGjpJOEHtYUXykWZvRL-stQawXi8YHG5LPqVrw2yxAPK9L8JR_wQ6da8jhzzp/s1600/ricecooker_honey_cake_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJR1r5yiSjBYG3GZF2QgkaXm3w2bpiEhhiNALBGHVzaOVEgyimM0Vi6EZvR-YunVdukuUU12ePDZI200SAGjpJOEHtYUXykWZvRL-stQawXi8YHG5LPqVrw2yxAPK9L8JR_wQ6da8jhzzp/s400/ricecooker_honey_cake_01.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
Remember to coat the rice cooker bowl generously with butter. If your rice cooker bowl is still in good condition with no scratches, your cake will turn out to be beautiful with nice smooth shinny skin. <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/3.gif' width='18'/> <br />
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Hope you'll enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
<a href="https://drive.google.com/file/d/1c0vhlvcMsOnzy-UdrtmHmyyqtb7Opkey/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>RICE COOKER HONEY CAKE</b></u> <br />
<div class="rw-ui-container" data-title="rice cooker honey cake rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1fyrt5HAIQocq5IfEUGISQvzHcP_a6aHJJtVuc_0wHVA-0atf4w1CSulIon8pU-02gq6eGkwvjkfxsQie6sr08y68kGxWhEqYZDuC8kWfCStZ2IK423CDg6us3fefD80eRw2LbwEaOY_X/s1600/ricecooker_honey_cake_02.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1fyrt5HAIQocq5IfEUGISQvzHcP_a6aHJJtVuc_0wHVA-0atf4w1CSulIon8pU-02gq6eGkwvjkfxsQie6sr08y68kGxWhEqYZDuC8kWfCStZ2IK423CDg6us3fefD80eRw2LbwEaOY_X/s200/ricecooker_honey_cake_02.jpg" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div><b>Prep Time :</b> 20 mins<br />
<b>Cook Time :</b> 40 mins <br />
<b>Total Time :</b> 1 hour <br />
<b>Makes :</b> One 8" cake<br />
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<b>Ingredients:</b><br />
5 eggs<br />
120g cake flour<br />
1/2 tsp baking powder<br />
100g sugar<br />
1/2 tsp vanilla extract<br />
2 Tbsp honey<br />
2 Tbsp milk<br />
2 TTbsp vegetable oil<br />
Butter for coating<br />
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<b>Directions:</b><br />
<i>You will need a rice cooker bowl (approx. 8"), coat bottom and sides generously with butter.</i><br />
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1. Sift baking powder and cake flour into a bowl. Set aside until needed.<br />
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2. Separate the egg whites from the yolk. Using a stand mixer or hand mixer, beat egg whites until frothy. Then gradually add in sugar and beat until stiff peak. Add in the egg yolks, one at a time and beat until fully incorporated.<br />
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3. Off the mixer, add in vanilla extract, honey, milk and vegetable oil. Continue beating the batter until everything fully combined. Add in the previously sifted cake flour and baking powder, one tablespoon at a time, and beat until well mixed. <br />
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4. Pour batter into the rice cooker bowl and drop the bowl from a height on the kitchen countertop to release large air bubbles. Do it a few times. <br />
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5. Cook batter for 35-40 minutes, or until skewer inserted came out clean. <br />
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6. To Unmould: When done, let it rest in the rice cooker bowl for a few minutes. The cake would slightly shrink, making it to detach itself from all sides. If some parts are still sticking, gently tilt the cake to the opposite side so that the weight of the cake would pull itself away from the sides. After that, you may turn the rice cooker bowl upside down, with a wire rack to catch it at the bottom. Leave to cool before slicing the cake.<br />
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<b>Notes:</b><br />
● I am using a 5.5cup (uncooked) rice cooker. The base of the rice cooker bowl is approx. 8".<br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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</div><a href="https://drive.google.com/file/d/1c0vhlvcMsOnzy-UdrtmHmyyqtb7Opkey/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/Yummylicious_printGreen44.png" /></a><br />
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<img src=" http://signatures.mylivesignature.com/54485/227/FFFC33C72B19D7345715F9A0F45214B3.png" style="border: 0 !important; background: transparent;"/> <br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1">.....</div></center><br />
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Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-15100073620478520482018-07-13T10:07:00.000+08:002018-07-13T10:07:22.275+08:00Appetizing Orange Chicken<div style="width:95%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhj1IfXGMQECB7TOGKdjoLg6-3yBPpsYTssIeMD0QQ709gmBI3sSsv3_xAzXdmTYaJVzjcq-N4Za8t_OgJEVgDBXM_yLtm-FdeLNdE4xrYdo1-f637f2cD_WooX0Vc9vSNiTauCuOnLDR4/s1600/orange_chicken_recipe_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhj1IfXGMQECB7TOGKdjoLg6-3yBPpsYTssIeMD0QQ709gmBI3sSsv3_xAzXdmTYaJVzjcq-N4Za8t_OgJEVgDBXM_yLtm-FdeLNdE4xrYdo1-f637f2cD_WooX0Vc9vSNiTauCuOnLDR4/s400/orange_chicken_recipe_02.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
<!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">T</span>his <b>sweet, tangy</b> and <b>savory Orange Chicken</b> is the new craze in my family. We could eat a whole bowl of rice just with this dish. Even my children were quick to finish up their rice, thanks to this Orange Chicken. It's really <b>appetizing</b> and the more you eat, the more you want it! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/21.gif' width='18'/> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFbYTC1ba91qR_fod8SuU5Ydm3PiqjRXQvzzFxfarKiLaONkhxLoUlYD1veocUp6L1_hWI8meDVlO70Bt4oB3YN5E93KNVITYJBBvXltq6mTTtWZdZOim9O-Dh3Tnuuvm0kiB_RTw6mjx7/s1600/orange_chicken_recipe_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFbYTC1ba91qR_fod8SuU5Ydm3PiqjRXQvzzFxfarKiLaONkhxLoUlYD1veocUp6L1_hWI8meDVlO70Bt4oB3YN5E93KNVITYJBBvXltq6mTTtWZdZOim9O-Dh3Tnuuvm0kiB_RTw6mjx7/s400/orange_chicken_recipe_04.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
<a href="https://drive.google.com/file/d/1-_QKoUyfHYPt4BMngB8jj-CyKHtZbmUa/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>APPETIZING ORANGE CHICKEN</b></u> <br />
<div class="rw-ui-container" data-title="orange chic rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHOLsdazhTRmyTLnEEWAMJm4IWKiGVVl1IVA8B2ip3Wzpuf3DoUV3YJKR1EV6mXvP8uisYODxlQJrlXgIjL_G_gAcaJKjVTibNghyGAvbXNYZp2Ay9Fc8dmP4acfIz2tVhf8saGEMKupW/s1600/orange_chicken_recipe_01.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHOLsdazhTRmyTLnEEWAMJm4IWKiGVVl1IVA8B2ip3Wzpuf3DoUV3YJKR1EV6mXvP8uisYODxlQJrlXgIjL_G_gAcaJKjVTibNghyGAvbXNYZp2Ay9Fc8dmP4acfIz2tVhf8saGEMKupW/s200/orange_chicken_recipe_01.jpg" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div><b>Prep Time :</b> 25 mins<br />
<b>Cook Time :</b> 40 mins <br />
<b>Total Time :</b> 1 hour 5 mins<br />
<b>Serves :</b> 2 - 3 pax<br />
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<b>Ingredients:</b><br />
500g chicken breast, cubed<br />
1 clove garlic, minced<br />
1 tsp grated ginger<br />
1/2 cup tapioca starch<br />
1 Tbsp rice flour<br />
1/2 tsp baking powder<br />
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<i><u>Marinade</i></u><br />
1 tsp salt<br />
1/8 tsp white pepper<br />
1 egg, lightly beaten<br />
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<i><u>Sauce</u> (Combined in a small bowl)</i><br />
1 Tbsp soy sauce<br />
1 Tbsp oyster sauce<br />
1 Tbsp sugar<br />
1/2 Tbsp white vinegar<br />
100ml orange juice<br />
50ml water<br />
1 tsp orange zest<br />
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<i><u>Thickening</u> (Combined)</i><br />
1 tsp tapioca starch<br />
1 Tbsp water<br />
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<i><u>Garnish</i></u><br />
1 thinly slice orange <br />
1/2 tsp orange zest<br />
Chopped spring onions <br />
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<b>Directions:</b><br />
1. In a bowl, combine salt, white pepper, egg and chicken cubes, and mix well. Let sit for 10 - 15 minutes. <br />
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2. In another bowl, combine tapioca starch, rice flour and baking powder. Coat each chicken cubes in the flour mixture and place them in a layer on a large plate. Do not stack them on top of each others. Allow 5 minutes for the chicken cubes to rest before deep frying them. Deep fried till golden brown. Dish up and set aside.<br />
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3. Heat 2 tablespoons of oil in a wok, sauté garlic and ginger till fragrant. Add in the sauce mixture and bring to a boil. Thicken the sauce with tapioca starch slurry. Add in the previously deep fried chicken cubes and stir to coat the chicken cubes evenly. <br />
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4. Dish up and garnish with orange slice, orange zest and spring onion. Enjoy! <br />
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<b>Notes:</b><br />
● It is important to let the chicken cubes to rest after coating them with flour, to give time for the flour to combine with the chicken. <br />
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● To get crispy deep fried chicken, fry two times. The first time, over medium high heat until light golden brown. The second time, over high heat until golden brown.<br />
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● 2 oranges will yield approx. 100ml juice. <br />
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● Taste the sauce mixture first before you cook. You may need to adjust it depending on your orange juice. If it is too sour, add more sugar. If it is too sweet, add more vinegar or soy sauce. <br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1">.....</div></center><br />
</div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-86812890097678808462018-07-11T14:55:00.001+08:002018-07-11T14:56:34.303+08:00Claypot Chicken Rice (in Rice Cooker)<div style="width:95%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7GVuIpLvNQz5VXcrjFarVL7n4K_YSefv2cIUEd7-8I-gnFXRXxrqsYbmm22dJJ9JCG5BoJ59DoVxO7AIkHco_LZPfLAJ52xQ86GA23g9EY3JsooHUhkTeBxeNnvQPa6FCiTDyEz3IVd-/s1600/claypot_chic_rice_cooker_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7GVuIpLvNQz5VXcrjFarVL7n4K_YSefv2cIUEd7-8I-gnFXRXxrqsYbmm22dJJ9JCG5BoJ59DoVxO7AIkHco_LZPfLAJ52xQ86GA23g9EY3JsooHUhkTeBxeNnvQPa6FCiTDyEz3IVd-/s400/claypot_chic_rice_cooker_03.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
<!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">M</span>y mom used to cook this dish quite often when I was younger. But it was such a long time ago that I've forgotten all about it. It wasn't until few years ago, I recalled back this dish when I was doing my meal planning. I'm so glad I did! This dish is a real <b>Time-Saver</b>! For mommies like me where 24 hours a day is never enough, we will appreciate any One Pot Meal recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/4.gif' width='18'/> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJhMhxLtvRqWBkMGKXDxhvK8N5UzQM7LOzO3hO4g4kXNP0yFq2nUXzmKjTeiCCcTL2FDF4Rx41QHQXIjd58EIK3cddh1T93TUiSuHiLvbJta0UUIMQ21qz_H47PRmIyd2LiWmrR_i53zer/s1600/claypot_chic_rice_cooker_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJhMhxLtvRqWBkMGKXDxhvK8N5UzQM7LOzO3hO4g4kXNP0yFq2nUXzmKjTeiCCcTL2FDF4Rx41QHQXIjd58EIK3cddh1T93TUiSuHiLvbJta0UUIMQ21qz_H47PRmIyd2LiWmrR_i53zer/s400/claypot_chic_rice_cooker_01.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
The good thing about this dish is that you can prepare the ingredients a night before <i>(or weeks before, just keep in freezer)</i>, and then dump everything in the rice cooker the next day. The rice cooker will do the cooking and you are free to do your own things. <i>(Ahhh... so nice!)</i> <br />
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This recipe works great in my family because my children love this dish. I put in more mushrooms to suit their liking. You may adjust the amount of mushrooms or add other ingredients to suit your family's preferences. <br />
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Hope you'll enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
<a href="https://drive.google.com/file/d/1TntpH1FSvLqAo77CeMVcFRkFHyKQvifM/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>CLAYPOT CHICKEN RICE (IN RICE COOKER)</b></u> <br />
<div class="rw-ui-container" data-title="claypot chic rice cooker rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4_m5fNp92Zp6K3pphcZCV8NhSl1wo8yXneGeA52vlcDaDEjwkRz6ZqfF_fMRTmKgnBET4MxeXGuWNsOCiUaotvuWW-_DxpxOma5KbVuUQ_j31Do2tloIg8NU7FEJijyyLGTkeYuXwi-O/s1600/claypot_chic_rice_cooker_02.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4_m5fNp92Zp6K3pphcZCV8NhSl1wo8yXneGeA52vlcDaDEjwkRz6ZqfF_fMRTmKgnBET4MxeXGuWNsOCiUaotvuWW-_DxpxOma5KbVuUQ_j31Do2tloIg8NU7FEJijyyLGTkeYuXwi-O/s200/claypot_chic_rice_cooker_02.jpg" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div><b>Prep Time :</b> 20 mins<br />
<b>Cook Time :</b> 40 mins <br />
<b>Total Time :</b> 1 hour <br />
<b>Serves :</b> 2 pax<br />
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<b>Ingredients:</b><br />
1 cup rice<br />
300g chicken whole leg, deboned<br />
4 - 6 pcs dried shiitake mushroom <br />
3 cloves garlic, crushed<br />
2 thick slices ginger, bruised<br />
2 Tbsp light soy sauce<br />
2 Tbsp oyster sauce<br />
1 tsp dark soy sauce<br />
1/4 tsp sugar<br />
1/8 tsp white pepper<br />
1 tsp sesame oil<br />
1 tsp <a href="http://glossa-licious.blogspot.com/2015/07/test-2.html" target="_blank">shaoxing wine</a><br />
4 Tbsp water<br />
1 pc lap cheong/ chinese sausage <i>(optional)</i><br />
Chopped spring onions for garnish<br />
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<b>Directions:</b><br />
1. Wash the shiitake mushrooms briefly in a bowl of water. Discard the water and soak the mushrooms in hot/ warm water till soft. Slice mushrooms thinly.<br />
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2. Cut the chicken into small cubes or your preferred sizes but not too big piece or else the chicken is not going to cooked through. <br />
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3. In a medium bowl, combine chicken, mushrooms, garlic, ginger and the rest of the seasonings, and marinade for at least 30 minutes.<br />
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4. Prepare the rice: Add rice into the rice cooker bowl. Add water until the 1 cup level marked on your rice cooker. Using the same measuring spoon you used to measure the seasonings, scoop out 5 tablespoons of water. <br />
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5. Start the rice cooker and let it cook for 15 - 20 minutes or until the rice is about 35% cooked. You will see the water is bubbling and the rice is a little bit puffed. Add in the chicken on top of the rice, in a layer. Drizzle the marinades all over the rice and chicken in a circular motion. Make sure to evenly distribute the marinades to ensure that all the rice can fully absorb the marinades. <br />
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6. If you are adding lap cheong/ chinese sausage, you may add in now. Just place the lap cheong on top of the chicken and continue to cook the rice until the cooking process is done. <br />
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7. When the cooking process is done, wait for another 5 mins before opening the lid. Remove the lap cheong and slice them thinly. Stir the rice around and mix well until all the rice is well coated with the soy sauce marinades. Serve immediately or keep warm in rice cooker. <br />
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<b>Notes:</b><br />
● You may also use fresh shiitake mushrooms. But I find that the dried ones have better flavor on the rice.<br />
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● Make sure the chicken is not too wet. Too much water will cause the rice to be too soft and mushy.<br />
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● You may prepare the chicken in the marinade in advance and keep in freezer for upto 1 month. When want to use, thaw in the fridge overnight.<br />
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● If you like, you may pan fry the lap cheong and add in the frying oil to the cooked rice for a more flavorful taste.<br />
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● Different rice cooker has different cooking timing. If your chicken has not cooked through by the end of your cooking process, just add a "Quick Cook" mode. <br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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</div><a href="https://drive.google.com/file/d/1TntpH1FSvLqAo77CeMVcFRkFHyKQvifM/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/Yummylicious_printGreen44.png" /></a><br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1">.....</div></center><br />
</div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-54740344397997429802018-07-09T14:39:00.000+08:002018-07-24T12:12:09.646+08:003-Ingredient Steamed Sponge Cake <div style="width:95%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9P8EHaG-9PI6dE-ic_KF1NKbjnHPI9BFA-rzrs4X9LCdt1rwmvyLHLrtKwYh-n8I62xpIoEUIxdr_M_2q6uIJr6V9zM_WoYi7q2Gp0lp_BXZhvOBhperTN2P1VwUi5Ji0MmEmfFTKnwz/s1600/steamed_sponge_cake_recipe_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9P8EHaG-9PI6dE-ic_KF1NKbjnHPI9BFA-rzrs4X9LCdt1rwmvyLHLrtKwYh-n8I62xpIoEUIxdr_M_2q6uIJr6V9zM_WoYi7q2Gp0lp_BXZhvOBhperTN2P1VwUi5Ji0MmEmfFTKnwz/s400/steamed_sponge_cake_recipe_04.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a></div><br />
<!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">T</span>his steamed sponge cake is also known as <b>Kai Dan Kou</b>. The original recipe is from my hubby's late grandma (Ah Mah) - <b>1 bowl egg, 1 bowl sugar</b> and <b>1 bowl flour</b>. In Chinese families, our elderly usually don't have the exact measurements. It is always "agak-agak" which means "more or less". And most of the time, they will use bowls to determine the recipe. <br />
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According to everyone in my hubby's family, they said Ah Mah make the <b>best Kai Dan Kou</b>. She would use a <b>spring whisk</b> to whisk a bucket of eggs until fluffy and airy, and then steam a big tray of Kai Dan Kou for everyone at home. How I wish I have the chance to witness it and enjoy her Kai Dan Kou! <br />
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Well, right now, I can only try to recreate her Kai Dan Kou. Since I don't have a spring whisk, I use a hand mixer instead. The taste and texture wise is good and almost the same as Ah Mah's, according to my hubby. He said that the inside should have more holes, mine is too refined.<br />
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Initially, I wanted to name this recipe as "Traditional/ Ah Mah's Kai Dan Kou". But since it is <u>still lacking of something</u> <i>(compared to Ah Mah's Kai Dan Kou)</i>, I couldn't bring myself to name it that way. So instead, I am naming this recipe as <b>"Steamed Sponge Cake"</b>. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokw537dkRObi1kaz43qw5fkiw6WSXQ2tqnAg-FSCsET33nIQT4Ia390bugscoUgwkZdayeIfjLymsZqzz8U3U2By9u6bV7QthgVCXpkarnV1zu9PZ1_nGoPRCxP1mYV4rwic99-K7IPs1/s1600/steamed_sponge_cake_recipe_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokw537dkRObi1kaz43qw5fkiw6WSXQ2tqnAg-FSCsET33nIQT4Ia390bugscoUgwkZdayeIfjLymsZqzz8U3U2By9u6bV7QthgVCXpkarnV1zu9PZ1_nGoPRCxP1mYV4rwic99-K7IPs1/s400/steamed_sponge_cake_recipe_03.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6tU26bEKcvllDsm1YG-1tBsNiwLeoowKaAw5Pt2TJYtY1mlWTbKyFPaBovWFFg6Uw1UHQBGXhXwdZPvqozbIVAKbo3lr7SDoUk3Z1Z0p8flKCztoPyEGQRzS3zdV6rqar6j94mR3fYjkN/s1600/steamed_sponge_cake_recipe_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6tU26bEKcvllDsm1YG-1tBsNiwLeoowKaAw5Pt2TJYtY1mlWTbKyFPaBovWFFg6Uw1UHQBGXhXwdZPvqozbIVAKbo3lr7SDoUk3Z1Z0p8flKCztoPyEGQRzS3zdV6rqar6j94mR3fYjkN/s400/steamed_sponge_cake_recipe_02.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
This sponge cake is the <b>easiest</b> I've ever make. It only requires 3 ingredients and cooking time only 15 minutes. The texture comes out to be really <b>fluffy</b>, <b>soft</b> and <b>moist</b>. This recipe is definitely a keeper! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/11.gif' width='18'/> <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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<center><iframe width="378" height="220" src="https://www.youtube.com/embed/lTVs58OS7wQ" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe></center><br />
<a href="https://drive.google.com/file/d/1cL5kv1xziAfLpVJFZNDnwS8GY21dkJ_V/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>3-INGREDIENT STEAMED SPONGE CAKE</b></u> <br />
<div class="rw-ui-container" data-title="steamed sponge cake rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRNeZbDGsfflVv5ZCWmZKVRIbEgrFIlOEyObElfg7qnuFSbZ6DdrczPzAWhK4pfpVUHMlCqY3cCRGYSyFjUNUHFCpBm70qdNu63kpMRamqh1FYruucFf0q2NCUCXkPWNEfZI8eW5QUMMed/s1600/steamed_sponge_cake_recipe_01.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRNeZbDGsfflVv5ZCWmZKVRIbEgrFIlOEyObElfg7qnuFSbZ6DdrczPzAWhK4pfpVUHMlCqY3cCRGYSyFjUNUHFCpBm70qdNu63kpMRamqh1FYruucFf0q2NCUCXkPWNEfZI8eW5QUMMed/s200/steamed_sponge_cake_recipe_01.jpg" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div><b>Prep Time :</b> 20 mins<br />
<b>Cook Time :</b> 15 mins <br />
<b>Total Time :</b> 35 mins <br />
<b>Makes :</b> one 8" cake <br />
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<b>Ingredients:</b><br />
4 eggs<br />
90g sugar<br />
100g cake flour, sifted<br />
1 tsp vanilla extract <i>(optional)</i><br />
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<b>Directions:</b><br />
<i>You will need a round 8" cake tin, line sides and bottom with parchment paper.</i><br />
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1. Prepare the wok for steaming. <br />
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2. Using a hand mixer on low speed, beat eggs till frothy. Gradually add in sugar and increase speed to medium. After 5 mins, increase speed to high and beat for another 10 mins, until the batter is thick and has quadrupled in volume. <br />
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2. Add in cake flour, a tablespoon at a time, continuing to beat the batter as you add. Lastly add in vanilla extract<i> (optional) </i>and mix till combined.<br />
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3. Pour the batter into the prepared cake tin and steam on high heat for 15 mins. The cake is done when the skewer inserted came out clean.<br />
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<b>Notes:</b><br />
● You will need to steam the batter immediately after pouring into the cake tin. So make sure to prepare the steaming wok and have the water boiling first.<br />
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● Adding the vanilla extract will help to reduce the eggy smell. <br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1">.....</div></center><br />
</div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com1tag:blogger.com,1999:blog-891760860529605364.post-44068255614031342392018-07-05T15:22:00.001+08:002018-07-05T15:22:12.980+08:00Chinese Black Bean Soup<div style="width:95%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI8bo-BRuFW9MvUel_SUVDnq61rcP6lH_Cr3hWkLCdX1q-lVFcfEqJwY4kCfO1QVmIAtX-w2IuOtUaGfcrll34WtXnGwEjdtMvvl_rQOmj8Hn51UqdaAWHW9fSY5No17ajTc6i0Vdu6O7v/s1600/chinese_black_bean_soup_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI8bo-BRuFW9MvUel_SUVDnq61rcP6lH_Cr3hWkLCdX1q-lVFcfEqJwY4kCfO1QVmIAtX-w2IuOtUaGfcrll34WtXnGwEjdtMvvl_rQOmj8Hn51UqdaAWHW9fSY5No17ajTc6i0Vdu6O7v/s400/chinese_black_bean_soup_05.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
<!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">I</span>n search of healthy soup recipes for my family, I found this chinese black bean soup recipe which I've been wanting to try. The appearance may not be inviting or tempting because of the monotone dark colors but this <b>nutritious soup</b> is definitely a <b>must-try</b>. The black beans or also known as turtle beans <i>(because of their hard, shell-like look)</i> have a dense, meaty taste similar to mushrooms.<br />
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Chinese Black Bean Soup is also a popular tonic soup for <b>pregnant ladies</b> or during <b>confinement</b>. It is rich in antioxidants and nourishes the blood. You may replace the pork ribs with <b>black chicken</b> which has more nutritional values when cooking for pregnant ladies or new moms. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ8xHSW92kESGO6DZimEdWEbmBlqL8xBGczdCXxhjhJeeJoLD-EqZBkzbkbN6PFyjoa__3re4fgW48ME4jFqr_-0q7k6cCw6_gzrYrSWEyO4WQgLZQVfWHkzUZ1-QSKAkUMlaikS1aud5e/s1600/chinese_black_bean_soup_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ8xHSW92kESGO6DZimEdWEbmBlqL8xBGczdCXxhjhJeeJoLD-EqZBkzbkbN6PFyjoa__3re4fgW48ME4jFqr_-0q7k6cCw6_gzrYrSWEyO4WQgLZQVfWHkzUZ1-QSKAkUMlaikS1aud5e/s400/chinese_black_bean_soup_01.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
Black beans are classified as legumes and like other legumes, such as peanuts, peas, and lentils, black beans are regard highly for their <b>high protein</b> and <b>fiber</b> content. They also contain <b>several important vitamins and minerals</b> that helps maintaining healthy bones, lowering blood pressure, managing diabetes, warding off heart disease, preventing cancer, helps in healthy digestion and weight loss.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_w0JwVURqw6ajDqnOZO4uAixDavzVb08NRo2MtHqL17G1watULVyg2dMR5X2Ov9I8eXV-dlx_8gxZRs_oJ4x9EREMhyYszSLkvQva9zOehtyXDrBf3wn4KwNCRDbRtdhlIC8-p6PZocQ/s1600/chinese_black_bean_soup_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_w0JwVURqw6ajDqnOZO4uAixDavzVb08NRo2MtHqL17G1watULVyg2dMR5X2Ov9I8eXV-dlx_8gxZRs_oJ4x9EREMhyYszSLkvQva9zOehtyXDrBf3wn4KwNCRDbRtdhlIC8-p6PZocQ/s400/chinese_black_bean_soup_03.jpg" width="400" height="300" data-original-width="1600" data-original-height="1199" /></a><br />
<b>A bowl of hearty Chinese Black Bean Soup</b></div><br />
<a href="https://drive.google.com/file/d/1uEKs-ABdRDibpvnOKyUT2foZv6z6DKmR/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>CHINESE BLACK BEAN SOUP</b></u> <br />
<div class="rw-ui-container" data-title="chinese black bean soup rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfdZT1qoE6sd6fsxVCulJ4BhrHLsHMSkcTWvS_Ct-cGA9FhvtMwiX_x89q3ZioVn3FVDFWrg5K4MzE7C2GyKKlmD_TPUbaRm8ychqR_flCbigmfabI5G8BGVk7A0FwRcpb8i2is2YqJ-n9/s1600/chinese_black_bean_soup_04.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfdZT1qoE6sd6fsxVCulJ4BhrHLsHMSkcTWvS_Ct-cGA9FhvtMwiX_x89q3ZioVn3FVDFWrg5K4MzE7C2GyKKlmD_TPUbaRm8ychqR_flCbigmfabI5G8BGVk7A0FwRcpb8i2is2YqJ-n9/s200/chinese_black_bean_soup_04.jpg" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div><b>Prep Time :</b> 60 mins<br />
<b>Cook Time :</b> 210 mins<br />
<b>Total Time :</b> 4 hours 30 mins<br />
<b>Serves :</b> 3 - 4 pax<br />
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<b>Ingredients:</b><br />
300g pork ribs<br />
2 pcs chicken feet <i>(optional)</i><br />
200g black beans<br />
5 pcs <a href="http://glossa-licious.blogspot.com/2014/06/red-dates-jujube.html" target="_blank">dried red dates</a><br />
2 pcs <a href="http://glossa-licious.blogspot.com/2016/04/dried-honey-dates.html" target="_blank">dried honey dates</a><br />
2 pcs thick slices ginger <i>(bruised)</i><br />
2.5ℓ water<br />
Salt to taste<br />
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<u><i>For blanching</i></u><br />
3-4 pcs thick slices ginger<br />
1 stalk spring onions<br />
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<b>Directions:</b><br />
1. Soak black beans in cold water for 1 hour. Drain and set aside.<br />
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2. In a small pot of water, add ginger and spring onions. Bring the pot to a boil and blanch pork ribs for 10 minutes to remove impurities and "porky smell". Discard the water and wash the pork ribs briefly under running tap water.<br />
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3. In a big pot, add the blanched pork ribs and the rest of the ingredients, and bring to a boil over high heat.<br />
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4. Reduce to medium high heat and let simmer for 15 minutes. After that, reduce to low heat and let simmer for 3 hours or until the black beans is soft.<br />
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<b>Notes:</b><br />
● Soaking black beans helps remove some of the oligosaccharides that cause gastrointestinal distress.<br />
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● If you are using frozen pork ribs, it is essential to do Step 1 because the "porky smell" will transfer to the beans later.<br />
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● You may replace pork ribs with chicken carcass, if you like.<br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1"><br />
.....</div></center></div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-1920766886686805672018-07-03T11:06:00.001+08:002018-07-24T12:13:40.297+08:00Homemade Boba Pearls/ Tapioca Pearls<div style="width:95%;"><!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">I</span> am super excited to be posting this recipe. I can't believe that I've actually succeeded in making a <b>nice</b> and <b>chewy boba pearls</b> at home. Didn't know that it was this easy! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgThhR3YRjel-9qRf6jNfFhhrpI9GlcsKBiwls2SIwEBa66l-hjlZdR1qXbl9HtLq0scEGFG42WY5YuYoob56__irAoTlyZ691wxQe_HXQmR4JKwv88rxTqVrnA_69STkOTMu76ZwNF_UX-/s1600/boba_pearls-recipe_06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgThhR3YRjel-9qRf6jNfFhhrpI9GlcsKBiwls2SIwEBa66l-hjlZdR1qXbl9HtLq0scEGFG42WY5YuYoob56__irAoTlyZ691wxQe_HXQmR4JKwv88rxTqVrnA_69STkOTMu76ZwNF_UX-/s400/boba_pearls-recipe_06.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a></div><br />
<div style="float: right; width: 150px; height: 5em; margin-top: 10px; margin-bottom: 5px; margin-left: 10px; font-family: Arial,Helvetica,Georgia; font-size: 22px; line-height: 20px; color: #FA58AC; text-align: right;"><span style="color: #F781BE;">...tea-based drink </span> invented in Tainan and <b>Taichung</b> in the<span style="color: #F781BE;">1980s...</span> </div><b>Boba Milk Tea</b> or <b>Pearl Milk Tea</b> is a <b>Taiwanese</b> tea-based drink invented in Tainan and Taichung in the 1980s. Toppings are usually <b>boba pearls</b>/ tapioca pearls <i>(that's how it got its name)</i>, grass jelly, fruit jelly, agar jelly and pudding. Even tho' it is mostly served cold, ice-blended version is also available at some shops.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30IuIXtG9feXIIpeSXWj2yeaEoCMYvLwCaCg5bFUAO9QFqs7osqJZP44IR6kJiC8cAc62J3sdXrsW_fOyuPYwjgL75t_2r_F2v1lQ4k9t257UCGQ0z0xJD7v0JYFDLsnclmBou_kBzLZS/s1600/boba_pearls-recipe_07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30IuIXtG9feXIIpeSXWj2yeaEoCMYvLwCaCg5bFUAO9QFqs7osqJZP44IR6kJiC8cAc62J3sdXrsW_fOyuPYwjgL75t_2r_F2v1lQ4k9t257UCGQ0z0xJD7v0JYFDLsnclmBou_kBzLZS/s400/boba_pearls-recipe_07.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a></div><br />
You may have notice that my boba pearls are not as black as the usual ones. That is because of the sugar used. I should be using <b>dark brown sugar</b> but I couldn't find any dark brown sugar, so I've used mixture of light brown sugar with molasses.<br />
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Once I started on this <b>Boba Project</b>, I was so obsessed with it. I couldn't rest until I have perfected the recipe. If you search in the internet for boba pearls recipe, you will find a few. The ingredients used are more or less the same - tapioca starch, brown sugar and water. But the method used are all different. Believe me if I said I've tried all the methods. <br />
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And With some tweaking here and there, I've finally found my perfect recipe. This recipe is easy and yield the closest texture to the boba pearls I've tasted. Hope you guys will enjoy this recipe as much as I do! Happy trying! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
<a href="https://drive.google.com/file/d/1SEJymBk4sIouZ6atTAxPZPb8v8zyR1In/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>HOMEMADE BOBA PEARLS/ TAPIOCA PEARLS</b></u> <br />
(Recipe adapted from Bizarre Island and Amanda Tastes)<br />
<div class="rw-ui-container" data-title="boba rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_Hl3cpr5Ef6Nh4U1Xq31LNWhwoVVhuBAqXh9kIggI9LZgaNNfk1nvuBBELgOzFWbsc6hWSYPlCgcx623anORP0W1eaQCNxLcwT8nnsMVfucazcS9qWz_00rYX9F7J3eX-3oOmzEHsDJK/s1600/boba_pearls-recipe_07.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_Hl3cpr5Ef6Nh4U1Xq31LNWhwoVVhuBAqXh9kIggI9LZgaNNfk1nvuBBELgOzFWbsc6hWSYPlCgcx623anORP0W1eaQCNxLcwT8nnsMVfucazcS9qWz_00rYX9F7J3eX-3oOmzEHsDJK/s200/boba_pearls-recipe_07.jpg" width="200" height="150" data-original-width="1600" data-original-height="1201" /></a></div><b>Prep Time :</b> 50 mins<br />
<b>Cook Time :</b> 27 mins <br />
<b>Total Time :</b> 1 hour 17 mins<br />
(+15 mins steeping)<br />
<b>Makes :</b> 1 1/2 cup pearls<br />
<br />
<b>Ingredients:</b><br />
80g + 10g tapioca starch<br />
4 Tbsp dark brown sugar <i>(see note below)</i><br />
50ml hot water<br />
Extra tapioca starch for dusting<br />
Extra 3 Tbsp dark brown sugar for coating/ as lubricant<br />
<br />
<b>Directions:</b><br />
1. In a small pot, add hot water and brown sugar together and mix until the brown sugar dissolved. Then, add in 3 tablespoons of tapioca starch and mix well to get a tapioca starch slurry. <br />
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2. Bring the pot on low heat and stir continuously until you get a sticky paste. Once it has reached the sticky paste consistency, turn off the heat. Add in the rest of the tapioca starch and stir vigorously to combined until you get a soft sticky dough. It is fine if there are still some tapioca starch on the surface of the dough. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv5rPfQvZixEd6WTsHu2wUbY9SZhKkKtU4ICimPkA7dchdS8cN194aXfKtuXAOW6YNDXhgy40gC7fsdEXEo7hSYFQMzsPkOM0XzPjRDuK8eq1I5j6B9vp60UE43f9THmcSsb6HjkOOnh8R/s1600/boba_pearls-recipe_01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv5rPfQvZixEd6WTsHu2wUbY9SZhKkKtU4ICimPkA7dchdS8cN194aXfKtuXAOW6YNDXhgy40gC7fsdEXEo7hSYFQMzsPkOM0XzPjRDuK8eq1I5j6B9vp60UE43f9THmcSsb6HjkOOnh8R/s200/boba_pearls-recipe_01.jpg" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div>3. Transfer the soft sticky dough onto a parchment paper and knead for a few minutes until it becomes a shiny dough. The dough now is still abit sticky. Add in 10g tapioca starch in 4-5 batches and knead to form a soft dough. <br />
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<center><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjaCdYrZ_5AtV9FGi2_wL9URQDuWcSk5GjBHjHZBp4OInXf1QQDlQZxN2GT7boJ8DBfWeFA79NoQGh1sBQU6jphvQD1A8aCEiTbKayXBV1XHSu982EBguR3aA-tWntPW8P54GZogtQe4f/s1600/boba_pearls-recipe_03.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjaCdYrZ_5AtV9FGi2_wL9URQDuWcSk5GjBHjHZBp4OInXf1QQDlQZxN2GT7boJ8DBfWeFA79NoQGh1sBQU6jphvQD1A8aCEiTbKayXBV1XHSu982EBguR3aA-tWntPW8P54GZogtQe4f/s200/boba_pearls-recipe_03.jpg" width="125" height="90" data-original-width="1600" data-original-height="1200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQEOH5dnRrZHXA2fSYvAqEbtOayDJCuveS0dkFE2_HQ0kBJw6hl8OR9etcNeZFD0iJZAhEFrEvUbfVHLiN9MZdpnGLVi9tx8IKAt7pMUgExbQr4V4WJWMrxUroy4ltkFkPXMFOB3FbD4EY/s1600/boba_pearls-recipe_04.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQEOH5dnRrZHXA2fSYvAqEbtOayDJCuveS0dkFE2_HQ0kBJw6hl8OR9etcNeZFD0iJZAhEFrEvUbfVHLiN9MZdpnGLVi9tx8IKAt7pMUgExbQr4V4WJWMrxUroy4ltkFkPXMFOB3FbD4EY/s200/boba_pearls-recipe_04.jpg" width="125" height="90" data-original-width="1600" data-original-height="1200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMmxIf6iRJviEagphZCCR7FDROCHKJoXUI4IOTBtotklxKuQzNy4CQwcTAAO0MfaUMBcWhO6APdKknQEW3ALRGXYb3wTU3-6QaHuEXYDgrpb0meZJHsM-ube5YBEfYbPVjMcpvgrFgaLjV/s1600/boba_pearls-recipe_05.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMmxIf6iRJviEagphZCCR7FDROCHKJoXUI4IOTBtotklxKuQzNy4CQwcTAAO0MfaUMBcWhO6APdKknQEW3ALRGXYb3wTU3-6QaHuEXYDgrpb0meZJHsM-ube5YBEfYbPVjMcpvgrFgaLjV/s200/boba_pearls-recipe_05.jpg" width="125" height="90" data-original-width="1600" data-original-height="1200" /></a></center>4. To shape the pearls, roll out the dough to approx. 0.3cm thick. Cut out horizontal and vertical lines to get small squares. Roll each square into tiny balls/pearls. Remember to coat your bowl with some tapioca starch before putting your pearls in it. <br />
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5. Bring a pot of water to boil, add in the pearls to the boiling water. Stir occasionally to prevent the pearls from sticking together at the bottom. <br />
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6. When all the pearls floated on surface, close the lid and reduce the heat to medium. Continue to cook for 25 minutes. After 25 minutes, off the heat and let the pearls steep in the hot water for 15 minutes. Do not open the lid.<br />
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7. Drain the pearls and soak in cold water for a minute or less until they are warm to touch. Transfer to a bowl, add 3 tablespoons brown sugar and mix evenly to coat. The brown sugar will melt almost immediately and act as a lubricant.<br />
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<b>Notes:</b><br />
● <b>Dark brown sugar substitute</b> : Mix 2 tablespoon light brown sugar with 2 tablespoons molasses/ gula merah.<br />
<br />
● You need to work fast in Step 2 and Step 3. Work on the dough while it is still hot/ warm.<br />
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● Step 3 : I find it easier to work with the dough on a parchment paper. You can use it to protect your hand from the hot dough. And it also acts as a cover for the dough while shaping the boba pearls.<br />
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● The cooked boba pearls need to be consumed within the day of cooking. The texture will be hard if kept in refrigerator. <br />
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● Keep the uncooked pearls in a zipper bag or air-tight container in freezer for upto 2-3 months. When you want to use it, take it out from the freezer to the boiling water.<br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
</div></center><br />
</div><a href="https://drive.google.com/file/d/1SEJymBk4sIouZ6atTAxPZPb8v8zyR1In/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/Yummylicious_printGreen44.png" /></a><br />
<br />
<img src="http://signatures.mylivesignature.com/54485/227/FFFC33C72B19D7345715F9A0F45214B3.png" style="border: 0 !important; background: transparent;"/> <br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1"><br />
.....</div></center></div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-54186890428373250272018-06-30T09:54:00.000+08:002018-06-30T09:54:35.079+08:00Ondeh-Ondeh<div style="width:95%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDDpLHPk82UTBXcmgRvhHa5q4X3pF_nl34JngcDXz_7J0-_d8K1bbke6cmuXboddzkfJEtiI7c3aW1GzJehSD89tOXZ598h_BOwnT0pohpNIRHW8vzmr8afmtoa48X5-wVZa88ZCIf99R/s1600/ondeh_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDDpLHPk82UTBXcmgRvhHa5q4X3pF_nl34JngcDXz_7J0-_d8K1bbke6cmuXboddzkfJEtiI7c3aW1GzJehSD89tOXZ598h_BOwnT0pohpNIRHW8vzmr8afmtoa48X5-wVZa88ZCIf99R/s400/ondeh_02.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
<!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">O</span>ndeh-Ondeh is a popular <b>traditional sweet dessert</b> in Malaysia, which happened to be mine and my hubby's childhood favorite snack. <b>Ondeh-Ondeh</b> or <b>Onde-Onde</b> is a chewy pandan flavored glutionous rice ball with melted gula Melaka/ palm sugar filling. <br />
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As you bite into these cute little green chewy balls, the melted gula melaka oozes out, literally bursting in your mouth. The differences in the texture is definitely appealing to the tastebud. The aromatic of fresh grated coconut further enhances the flavor. It's a yummy~licious combination!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZMeHd5BFntbfkaBoRFWHzbrbglHyLL62mdwQ3XI7MxugRIrXHllxDlp7Umqd5Y9G_MDQl2CYq-J57LDAJyIZ1n1glBw-qsRRt57HQg8Tl2McHVSAWZQcyM6OWQdfoeP2EpJ7bwf2WVcrv/s1600/ondeh_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZMeHd5BFntbfkaBoRFWHzbrbglHyLL62mdwQ3XI7MxugRIrXHllxDlp7Umqd5Y9G_MDQl2CYq-J57LDAJyIZ1n1glBw-qsRRt57HQg8Tl2McHVSAWZQcyM6OWQdfoeP2EpJ7bwf2WVcrv/s400/ondeh_01.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhokq75OfmgmdsHEW9ZF4PRhQ0mj5jKI2tYisdPsmTGAILjD5yslxitDvcXX73lBjgYA7HPkqwuswDq1B4a0t0FnHoe3ZvMuyXrtLjKWTTSicmtz5dHsXzR7ceGXJWDcCJYPH1DFD8lRpsQ/s1600/ondeh_07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhokq75OfmgmdsHEW9ZF4PRhQ0mj5jKI2tYisdPsmTGAILjD5yslxitDvcXX73lBjgYA7HPkqwuswDq1B4a0t0FnHoe3ZvMuyXrtLjKWTTSicmtz5dHsXzR7ceGXJWDcCJYPH1DFD8lRpsQ/s400/ondeh_07.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><br />
When you buy ondeh-ondeh from outside, have you ever wonder why sometimes they are soft, sometimes they are chewy? That is because of the amount of tapioca starch added. Some peoples will also use sago flour or wheat starch. And some will use cooked dough method.<br />
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Me and my hubby has different preferences on the chewiness of our ondeh-ondeh. He likes the soft chewy texture where else I like the QQ chewy texture. <br />
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To achieve a less chewy or should I say, <b>soft chewy texture</b>, you may just use <b>glutinous rice flour with cooked dough method</b> or add 10g of tapioca starch to your glutinous rice flour. <br />
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And to achieve a <b>QQ chewy texture</b>, you need to <b>add more tapioca starch</b> to your glutinous rice flour. How much tapioca starch to add depends on how QQ/ chewy you wanted it to be. I personally think that <b>1:3, tapioca starch to glutinous rice flour</b> is the most ideal ratio. <br />
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If you follow my recipe below, you will get the QQ chewy texture that me and my kids love! Hope you'll love it too! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/8.gif' width='18'/> <br />
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<a href="https://drive.google.com/file/d/0B1vWAdeC_T_tZXFVZHM5dzlGWDg/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>ONDEH-ONDEH</b></u> <br />
<div class="rw-ui-container" data-title="ondeh ondeh rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zfC8kcCMR-B3tKWtuGCJJVaAo6h_QO_jkeYWt7udGXo-fLZNWGAh5Znw_z1weFns1NHLA9FyzpxTIVos_LLxSeG9nJFpHsLtcOiGeRec8Y-RJH36uYrOA_IW3vnlGuA9lLzDVRf0tUtg/s1600/ondeh_02.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zfC8kcCMR-B3tKWtuGCJJVaAo6h_QO_jkeYWt7udGXo-fLZNWGAh5Znw_z1weFns1NHLA9FyzpxTIVos_LLxSeG9nJFpHsLtcOiGeRec8Y-RJH36uYrOA_IW3vnlGuA9lLzDVRf0tUtg/s200/ondeh_02.jpg" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div><b>Prep Time :</b> 90 mins<br />
<b>Cook Time :</b> 10 mins <br />
<b>Total Time :</b> 1 hour 40 mins<br />
<b>Makes :</b> approx. 45 balls<br />
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<b>Ingredients:</b><br />
180g glutinous rice flour<br />
50g tapioca flour<br />
180ml pandan juice + 10ml hot water <i>(see note below)</i><br />
90g <a href="http://glossa-licious.blogspot.com/2018/06/gula-melaka-palm-sugar.html" target="_blank">gula Melaka/ palm sugar</a>, finely chopped <br />
110g fresh grated coconut <br />
A pinch of salt<br />
2 pandan leaves<br />
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<b>Directions:</b><br />
1. Mix salt with fresh grated coconut and steam with pandan leaves underneath for 2-3 minutes. Remove the pandan leaves and leave aside to cool completely.<br />
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2. In a mixing bowl, combine glutinous rice flour and tapioca starch. Mix well. Slowly add in the pandan juice whilst stirring with a stainless steel spoon or a spatula. Knead lightly to form a soft dough.<br />
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<center><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MVDvjgt_YnKFJwaijQenJkYAtShFzoKWV2wIVQTPDz89dowuI0LdYF0h9DYBJsN4WdCVcfvwcJcwNhCs5UjYE0oM-g6KO_n6XEIm7f9CCbKhuTXp1Bbq1yNCun4jxA7Z6-3zdd-LmWOe/s1600/ondeh_04.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MVDvjgt_YnKFJwaijQenJkYAtShFzoKWV2wIVQTPDz89dowuI0LdYF0h9DYBJsN4WdCVcfvwcJcwNhCs5UjYE0oM-g6KO_n6XEIm7f9CCbKhuTXp1Bbq1yNCun4jxA7Z6-3zdd-LmWOe/s200/ondeh_04.jpg" width="125" height="90" data-original-width="1600" data-original-height="1200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNumX2Ytie0iEoV2VhYK5pa-KdNIrBMjqtU2DOYYR1zwmCPS6CooZCVz9kcaAlp79UpKl347QqDeRhNRmDzrIRqFlPFx5UOgFmywzmn1m-6pj7GE0fGJmoXpFu_xwJJt-Ot8Mpevqw1Wt/s1600/ondeh_05.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNumX2Ytie0iEoV2VhYK5pa-KdNIrBMjqtU2DOYYR1zwmCPS6CooZCVz9kcaAlp79UpKl347QqDeRhNRmDzrIRqFlPFx5UOgFmywzmn1m-6pj7GE0fGJmoXpFu_xwJJt-Ot8Mpevqw1Wt/s200/ondeh_05.jpg" width="125" height="90" data-original-width="1600" data-original-height="1200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIdm-FkmtBSSEu1dBjEYEIa_x9-1yMnWJCaOvOqjSTJfvOJSR0axpUUItMTy3vl_iXBEUum7bqOi0Tjz6BR5Ltpy1VArb5zIVNKVWcr7z-vPTs3NKg0peBPHYvPuekJjL67s-YmY9pFO0/s1600/ondeh_06.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIdm-FkmtBSSEu1dBjEYEIa_x9-1yMnWJCaOvOqjSTJfvOJSR0axpUUItMTy3vl_iXBEUum7bqOi0Tjz6BR5Ltpy1VArb5zIVNKVWcr7z-vPTs3NKg0peBPHYvPuekJjL67s-YmY9pFO0/s200/ondeh_06.jpg" width="125" height="90" data-original-width="1600" data-original-height="1200" /></a></center>3. Pinch a a small piece of dough <i>(approx. 10g)</i> and flatten lightly. Using a 1/4tsp measuring spoon, scoop a spoonful of gula melaka into the center of the dough. Bring all sides up and seal it. Roll to form a nice round ball. <br />
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4. Repeat Step 3 until all dough has been used up. Bring a pot of water to boil. Cook the glutinous rice balls in the boiling water. When it floats up on the surface, let it cook for another 1-2 minutes. Scoop out with a slotted spoon into the grated coconut. Roll them around to fully coat the balls with grated coconut. <br />
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<b>Notes:</b><br />
● <b>Pandan Juice </b>: Blend 15pcs pandan leaves with 190ml water. Strain and measure out 180ml pandan juice. Add 10ml hot water to the pandan juice. <br />
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● You may buy your fresh grated coconut a few days beforehand and keep in the freezer. When you want to make ondeh-ondeh, portion out 110g and steam for 10-15 minutes. Keep the remaining grated coconut in the freezer upto 1-2 months or more.<br />
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● Uncooked ondeh-ondeh can be kept in freezer for 2-3 months. When you want to eat it, take it out directly from the freezer into the hot water and bring to boil.<br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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</div><a href="https://drive.google.com/file/d/14PFWyVR2dEjY6BVEnAZAsDBKu3Zir750/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/Yummylicious_printGreen44.png" /></a><br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1"><br />
.....</div></center></div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-56291570890447568882018-06-25T10:22:00.001+08:002018-06-25T10:22:25.698+08:00Salted Vegetable Soup with Tofu<div style="width:95%;"><!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">T</span>he secret ingredient for a <b>flavourful</b> Salted Vege Soup is a nice <b>Roasted Pork Knuckle</b> or <b>Roasted Pork Bone</b>. You can get the roasted pork bone from your trusted butcher. If you can't find roasted ones, you can get the raw and bake it in advance. Just rub some five-spice powder, salt, white pepper and oil onto the pork bone and bake/ roast till golden. <br />
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Or if you have leftover of your roasted pork knuckle, you can keep it in the freezer to be used later. Both roasted pork bone and roasted pork knuckle can be kept in <b>freezer upto 6 months</b>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAte2N13ilaft5qHHpECLiv7PNVrKvNJDTNvaQgt4SY5M0YSE_MkUqW1JE5VGiBIr8NG9dTmdg0Fe-il1NaOYBivWhPVglaFqIns2UaVwh5wr4ZOzg9V9wfCkGJF5H9GC4BhJMtCUHvB6k/s1600/salted_vege_soup_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAte2N13ilaft5qHHpECLiv7PNVrKvNJDTNvaQgt4SY5M0YSE_MkUqW1JE5VGiBIr8NG9dTmdg0Fe-il1NaOYBivWhPVglaFqIns2UaVwh5wr4ZOzg9V9wfCkGJF5H9GC4BhJMtCUHvB6k/s400/salted_vege_soup_02.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a><br />
<b>Salted Vege Soup with Tofu</b></div><br />
<b><a href="http://glossa-licious.blogspot.com/2018/06/salted-vegetables-pickled-mustard.html" target="_blank">Salted Vegetable</a></b> or better known as <b>Pickled Mustard</b> is a common ingredient you can find in supermarket. Usually it comes in a vacuum-packed packet and cost around few ringgits per packet. <br />
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A good salted vege will have a <b>firm and solid body</b>. Beside that it need to be <b>salty enough</b>, it also need to have a <b>nice fragrant</b> of the salted vege. <i>How to know if the salted vege is good or not?</i> Well, honestly, I don't know. Most of the time, the salted vege looks the same in their nicely packed package. You will need to experiment with few different brands. <i>(The brand that I am using is </i><a href="http://glossa-licious.blogspot.com/2018/06/salted-vegetables-pickled-mustard.html" target="_blank">this</a>.<i>)</i><br />
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Or you can opt to buy from <b>wet market</b> which usually have the <b>best salted vege</b>. If you are buying from wet market, you will need to soak the salted vege first as they have been pickled in a large amount of salt, right till the moment you purchase it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8iFRs59RWxCBWwc99mZKKcE6DqamQgIn4fbLLWZvQHUaFifeD7o1KYAJm_d5UcikckTIwKLHHmMpsgfGx4XmAdsKPQAi7pF8mBzXCGmwOivsMbdIhu_sHFryn0DduOuAssJSQHPc3dU8m/s1600/salted_vege_soup_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8iFRs59RWxCBWwc99mZKKcE6DqamQgIn4fbLLWZvQHUaFifeD7o1KYAJm_d5UcikckTIwKLHHmMpsgfGx4XmAdsKPQAi7pF8mBzXCGmwOivsMbdIhu_sHFryn0DduOuAssJSQHPc3dU8m/s400/salted_vege_soup_01.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a><br />
<b>A flavorful bowl of hot piping Salted Vege Soup</b><br />
This soup has been boiled for 3 hours under low fire. It was really flavorful and tasty~licious!!</div><br />
<a href="https://drive.google.com/file/d/1-qjeLBASWO4659xnN5KRrtFNNHMVkeYi/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>SALTED VEGETABLE SOUP WITH TOFU</b></u> <br />
<div class="rw-ui-container" data-title="salted vege soup rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvJaDuMcJkiL7qYNTpCbfAjM7GlVQ4Xpu3jqaLsoYy4QgB1Wt5rkdD2PvlvlyQlMocyHDvXAqe8YNIe04-clgosAbyYR2Pl0vuIV_70ECgVzryJ8BZT4tzaPNXHt-z2YKJ8OLe48lH8eu/s1600/salted_vege_soup_01.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvJaDuMcJkiL7qYNTpCbfAjM7GlVQ4Xpu3jqaLsoYy4QgB1Wt5rkdD2PvlvlyQlMocyHDvXAqe8YNIe04-clgosAbyYR2Pl0vuIV_70ECgVzryJ8BZT4tzaPNXHt-z2YKJ8OLe48lH8eu/s200/salted_vege_soup_01.jpg" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div><b>Prep Time :</b> 20 mins<br />
<b>Cook Time :</b> 180 mins<br />
<b>Total Time :</b> 3 hours 20 mins<br />
<b>Serves :</b> 3 - 4 pax<br />
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<b>Ingredients:</b><br />
300g pork ribs<br />
1 roasted pork knuckle/ pork bone<br />
1 pkt <a href="http://glossa-licious.blogspot.com/2018/06/salted-vegetables-pickled-mustard.html" target="_blank">salted vegetable/ pickled mustard</a><br />
2" ginger, thick slice and bruised<br />
2 medium-sized tomato, cut into 4 wedges each<br />
1 pkt silken tofu, cut into large blocks<br />
2ℓ water<br />
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<b>Directions:</b><br />
1. Clean the roasted pork knuckle/ pork bone under running tap water. Drain and set aside. <br />
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2. Wash the salted vege for approx. a minute under running tap water. Drain and cut into strips or your preferred sizes.<br />
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3. In a small pot, blanch pork ribs for 5 minutes to remove impurities. Discard the water and wash the pork ribs briefly under running tap water.<br />
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4. In a big pot, add in pork ribs, roasted pork knuckle, salted vege, bruised ginger and water. Bring to a boil over high heat.<br />
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5. Once rolling boil, reduce to medium high heat and let simmer for 15 minutes. After that, reduce to low heat and let simmer for 1 hour.<br />
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6. Add in tomatoes and continue to let it simmer for another 1 1/2 - 2 hours.<br />
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7. Add in silken tofu, close the lid and off the heat. Let the residual heat to warm the tofu thoroughly. Enjoy hot!<br />
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<b>Notes:</b><br />
● If you are using other brand of salted vege, you may need to add some salt to taste. So be sure to taste the soup first before serving!<br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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</div><a href="https://drive.google.com/file/d/1-qjeLBASWO4659xnN5KRrtFNNHMVkeYi/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/Yummylicious_printGreen44.png" /></a><br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1"><br />
.....</div></center></div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0tag:blogger.com,1999:blog-891760860529605364.post-11350154781436910112018-06-22T00:31:00.000+08:002018-06-26T12:23:30.164+08:00Stir-fry Chicken with Holy Basil (Pad Kra Pao Gai)<div style="width:95%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWCZmlwzvD2LM3TZsiwMtvwbgRe3euwpXFBGeMP_vls1GdA6EiOCLMKyXbbPIdl1_v48VetVigremv5TiF7nHZtDKqabAIJnk-X_sfwClgfLhmB-_u_pBKr8W6fxRJ_ZNFIUCT9mqIHkA/s1600/pad_kra_pao_gai_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWCZmlwzvD2LM3TZsiwMtvwbgRe3euwpXFBGeMP_vls1GdA6EiOCLMKyXbbPIdl1_v48VetVigremv5TiF7nHZtDKqabAIJnk-X_sfwClgfLhmB-_u_pBKr8W6fxRJ_ZNFIUCT9mqIHkA/s400/pad_kra_pao_gai_02.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a></div><!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">P</span><b>ad Krapao </b><i>(which means basil stir-fry)</i> is a popular dish in Thailand which is usually made using either pork or chicken. It is served with rice and a <b>crispy edgy egg</b> with <b>runny yolk</b> by the side. This is by far, one of the easiest Thai recipe I've cooked. And the result is simply <b>refreshingly satisfying</b>! <br />
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If you have a mortar and pestle, you may pound your garlic and chillies to bring out an extra depth of flavor. I've misplaced mine, so I just lightly cruised the garlic and for the chillies, I slit it open, deseeded then bruised it. It works well for me. The garlicky and spiciness can still be tasted among the peppery flavor of the holy basil. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbsj3MSIVw0qAsQRwT4kcRjndC_01XABq55PWzaQ5MmMP86nHS3SLUJCjlt09s5NeiDc1zLkD8BQYHm4wMIiiKEzGcqfzOwlRkKXjxo1GT7_CiYqSqk7V57HPCfhfxuEneS8T1CSeKbDU/s1600/pad_kra_pao_gai_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbsj3MSIVw0qAsQRwT4kcRjndC_01XABq55PWzaQ5MmMP86nHS3SLUJCjlt09s5NeiDc1zLkD8BQYHm4wMIiiKEzGcqfzOwlRkKXjxo1GT7_CiYqSqk7V57HPCfhfxuEneS8T1CSeKbDU/s400/pad_kra_pao_gai_01.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a><br />
<b>Pad Kra Pao Gai with Perfect Fried Egg</b></div><br />
To get the <b>crispy edgy egg</b> with <b>runny yolk</b>, you will need more oil than usual. Add the egg into hot sizzling oil and let it cook until the white is set. Splash some hot oil onto the egg to expedite the cooking time. Do not flip the egg, it is not necessary. <br />
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If you are looking for a <b>nice sunny side up</b> wt <b>crispy edgy egg</b>, you may follow the same method but <u>DO NOT</u> splash hot oil onto the egg. Just let it cook until the white is almost set. The egg white will continue to cook after you dish it out.<br />
<a href="https://drive.google.com/file/d/1rNjSxfw1szm-oqq50Q3Kx4HmpagOG7nc/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>STIR-FRY CHICKEN WITH HOLY BASIL (PAD KRA PAO GAI)</b></u> <br />
<div class="rw-ui-container" data-title="pad kra pao gai rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-zF-RONDWRvGbvv5zaZH_BvCcuJGgFCp5L4JP0cJzh4jeEBVP3yihY7HNHjPqeAm6mv_zhRWnJ6bpM38avDKhEkS_u_A0hHzv27EoBCweJTk6LqypxEED630MP2Mpv6QA2QFLt03TAFd/s1600/pad_kra_pao_gai_03.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-zF-RONDWRvGbvv5zaZH_BvCcuJGgFCp5L4JP0cJzh4jeEBVP3yihY7HNHjPqeAm6mv_zhRWnJ6bpM38avDKhEkS_u_A0hHzv27EoBCweJTk6LqypxEED630MP2Mpv6QA2QFLt03TAFd/s200/pad_kra_pao_gai_03.jpg" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div><b>Prep Time :</b> 20 mins<br />
<b>Cook Time :</b> 10 mins<br />
<b>Total Time :</b> 30 mins<br />
<b>Serves :</b> 2 - 3 pax<br />
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<b>Ingredients:</b><br />
400g chicken breast fillet, roughly minced<br />
7 cloves garlic, keep whole and lightly crushed<br />
5 bird's eyes chillies, slit and deseeded<br />
1/2 Tbsp oyster sauce<br />
1 Tbsp <a href="http://glossa-licious.blogspot.com/2015/11/fish-sauce.html" target="_blank">fish sauce</a><br />
1 tsp soy sauce<br />
1 tsp sugar<br />
1 tsp dark soy sauce<br />
1/3 cup water<br />
1 cup holy basil leaves<br />
<br />
<b>Directions:</b><br />
1. Heat 2 tablespoons of oil in a wok over medium high heat. Saute garlic and bird's eyes chillies until fragrant. <i>(Be careful not to burnt them.)</i> Add in the roughly minced chicken. Stir-fry until the chicken is almost cooked. <br />
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2. Add in all the seasonings and water. Stir-fry to mix well and until the chicken is cooked thoroughly. Next, add in the holy basil and give it a few good toss. Off the heat and dish out. The holy basil will continue to wilt in the remaining residual heat.<br />
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<b>Notes:</b><br />
● Usually this dish is served with white rice and an egg at the side.<br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1"><br />
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<!-- div instead of paragraph for spacing --> <div style="text-align: justify;"><span style="margin-right:6px;margin-top:5px;float:left;color:white;background:#EE799F;border:1px solid #EE799F;font-size:80px;line-height:60px;padding-top:2px;padding-right:5px;font-family:times;">M</span>y love for Tom Yum started way back when I was in secondary school. <b>I love, love Tom Yum!</b> And the love intensified when I had my first <b>authentic Tom Yum</b> during my trip to Bangkok a decade ago. The first differences that i noticed about their tom yum is that they put lots of <b>chopped coriander</b>, whereas back then in Malaysia, it's either we don't put coriander or it's just there for garnish. The fragrant of coriander goes really well with the flavor of the <b>tangy, spicy and savoury of tom yum soup</b>. It helps to boost the flavor and enhance the taste. <br />
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I was at Bangkok for 8 days and do you believe that I had Tom Yum every single day? Crazy huh! Luckily for me and my stomach, we were fine with the spiciness. <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/10.gif' width='18'/> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2_U8e82U-jKG2BTqR3UBu2uJ2cY0l59wIdU6eLG_8mNk9mxZNofdO87jEQFBEArAv2ACgiEDk1x5azTFOnRWiNqIXdiaYo_-_xZ4EA4E9zf1Rb4Zt9Ax9TB4KKq3AwR7XPOmlHjf-nNA/s1600/tomyum_goong_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2_U8e82U-jKG2BTqR3UBu2uJ2cY0l59wIdU6eLG_8mNk9mxZNofdO87jEQFBEArAv2ACgiEDk1x5azTFOnRWiNqIXdiaYo_-_xZ4EA4E9zf1Rb4Zt9Ax9TB4KKq3AwR7XPOmlHjf-nNA/s400/tomyum_goong_05.jpg" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a><br />
<b>Three Best Friends in Thai Cuisine</b><br />
Galangal, Lemongrass and Kaffir Leaves</div><br />
<div style="float: right; width: 150px; height: 5em; margin-top: 10px; margin-bottom: 10px; margin-left: 10px; font-family: Arial,Helvetica,Georgia; font-size: 22px; line-height: 18px; color: #FA58AC; text-align: right;"><span style="color: #F781BE;">...these three </span> ingredients are <b>mostly present</b> in Thai<span style="color: #F781BE;">cooking...</span> </div>Tom Yum is actually a very simple soup which can be done in less than an hour <i>(if you have the shrimp stock ready)</i>. The base ingredients are galangal, lemongrass and kaffir leaves. These three ingredients are mostly present in Thai cooking. The rich aroma from these three ingredients are heavenly. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPk-WJe4rKyjINgrG83VhsnsNhBP2P6fGJf4EQ3kLYaM8_3NAYYH-Vy4uEeRO5TnimqKRDgnZ6e3GDG3nVm4pszHQRvgzGlYDiuwO-KR1EKRhvgHx4Oq4lPvC-b4Xucgz5w5ZUsWXw-lCB/s1600/namprikpao.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPk-WJe4rKyjINgrG83VhsnsNhBP2P6fGJf4EQ3kLYaM8_3NAYYH-Vy4uEeRO5TnimqKRDgnZ6e3GDG3nVm4pszHQRvgzGlYDiuwO-KR1EKRhvgHx4Oq4lPvC-b4Xucgz5w5ZUsWXw-lCB/s200/namprikpao.jpg" width="150" height="200" data-original-width="1201" data-original-height="1600" /></a></div>In Tom Yum soup, <b>fresh bird;s eyes chillies</b>,<b> fish sauce</b> and <b>lime juice</b> are also added. Together, they create an appetizing and yummy~licious soup that is tangy, spicy and savory all at the same time. <br />
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Another star ingredient in Tom Yum soup is <b><a href="http://glossa-licious.blogspot.com/2018/06/nam-prik-pao-thai-chillies-paste.html" target="_blank">nam prik pao</a></b> which is <b>thai roasted chilli paste</b>. You can easily get this in supermarket. If you are looking for a <b>rich red color</b> in Tom Yum soup, you may <b>add more</b> of <a href="http://glossa-licious.blogspot.com/2018/06/nam-prik-pao-thai-chillies-paste.html" target="_blank"><b>nam prik pao</b></a>.<br />
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<b>Appetizing and Yummy~licious Tom Yum Goong</b></div><br />
You can be really versatile in this dish by switching up or adding other ingredients such as squid, clams, chicken fillet or fish fillet. Straw mushroom and water convolvulus/ kangkung are also ingredients that taste great with Tom Yum soup.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiondswXAE-cGXIy0nxrvcXoabrb-AeZIc4Yhz7wJ2gweF7UPR2xQ53XWYr7vZdSc-Ak6KZyqi1a36J92Wxh8LSQNTHFnfZPvX8L-3b2Rzrh20WDmoBNt5Q8swWqbucXIwR-ziABwpbLNpl/s1600/tomyum_goong_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiondswXAE-cGXIy0nxrvcXoabrb-AeZIc4Yhz7wJ2gweF7UPR2xQ53XWYr7vZdSc-Ak6KZyqi1a36J92Wxh8LSQNTHFnfZPvX8L-3b2Rzrh20WDmoBNt5Q8swWqbucXIwR-ziABwpbLNpl/s400/tomyum_goong_02.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a><br />
<b>A bowl is never enough! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/4.gif' width='18'/> </b></div><br />
<a href="https://drive.google.com/file/d/1pKQ7Z-4bxUkKgJe2AHIb9T_uBbCMnH3i/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 0em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/b266d0c1-5a1b-4a7f-96ab-44d5894d4bf7.png" /></a><br />
<div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #F8E0EC none repeat scroll 0% 50%; border: 1px dashed rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: left; width: 95%;"><b><u>TOMYUM SHRIMP SOUP (TOM YUM GOONG ต้มยำกุ้ง)</b></u> <br />
<div class="rw-ui-container" data-title="tom yum goong rating" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmvSishme6DBrnBuH-XCz41T9WZbrAJJo_8mT4zVsatTM2XZ4jNsI1XwSbMwZ9F7SK6gYEfTWEDvMBG9ZFnKnw0goZHCAncD716xdgjEFZNcH2M__ILxukEVHx0HwPzAsLgyCGNGc_c0e/s1600/tomyum_goong_01.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmvSishme6DBrnBuH-XCz41T9WZbrAJJo_8mT4zVsatTM2XZ4jNsI1XwSbMwZ9F7SK6gYEfTWEDvMBG9ZFnKnw0goZHCAncD716xdgjEFZNcH2M__ILxukEVHx0HwPzAsLgyCGNGc_c0e/s200/tomyum_goong_01.jpg" width="200" height="150" data-original-width="1600" data-original-height="1200" /></a></div><b>Prep Time :</b> 35 mins<br />
<b>Cook Time :</b> 30 mins<br />
<b>Total Time :</b> 1 hour 05 mins<br />
<b>Serves :</b> 3 - 4 pax<br />
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<b>Ingredients:</b><br />
1.5ℓ shrimp stock <i>(see note below)</i><br />
12 large-sized shrimp, deshelled with head and tail intact<br />
200g oyster mushroom, cut into bited-sizes<br />
3 <a href="http://glossa-licious.blogspot.com/2015/12/lemongrass-serai.html" target="_blank">lemongrass</a> stalk, bruised<br />
8-9 round galangal, about 5mm thickness<br />
7-8 pcs kaffir leaves<br />
8-10 bird's eyes chillies, slit half and deseeded<br />
1 tsp sugar<br />
6 Tbsp <a href="http://glossa-licious.blogspot.com/2015/11/fish-sauce.html" target="_blank">fish sauce</a><br />
1/2 cup + 2 Tbsp lime juice<br />
2-3 Tbsp <a href="http://glossa-licious.blogspot.com/2018/06/nam-prik-pao-thai-chillies-paste.html" target="_blank">nam prik pao</a><br />
Evaporated milk<br />
A handful coriander, chopped<br />
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<b>Directions:</b><br />
1. In a medium pot, add shrimp stock, lemongrass, galangal and bird's eye chillies. Bring to a boil and let it simmer for 3-5 minutes until you can smell the fragrant of the herbs. <br />
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2. Tear kaffir leaves into half to release the aroma and add into the stock. Add in the oyster mushroom and let it comes to a boil again before adding the shrimps. Simmer for another 3-5 minutes or until the shrimps are cooked. Remove the shrimps from the soup and set aside.<br />
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3. Add the sugar, fish sauce and nam prik pao into the soup. Off the heat, and add in the lime juice. Adjust the taste to your liking. When the taste is adjusted to your liking, add back the shrimps and bring to a boil.<br />
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4. Once boiled, simmer 1 minute and off the heat. Scoop into individual bowl, add in 1-2 tablespoons of evaporated milk and sprinkle generously with chopped coriander. Serve immediately! <br />
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<b>Notes:</b><br />
● <b>Shrimp Stock</b> : Heat 3 Tbsp of oil in a heavy bottom pot, fry a handful of shrimp shell and shrimp head until fragrant. Add in 2ℓ water, 1-2 coriander roots, and let it simmer for 30-40 mins. Strain the stock and your shrimp stock is ready! You may use immediately or put in the fridge for 3-4 days, freezer upto 4-6 months.<br />
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● You may need to add a little bit more of fish sauce, depending on the brand of the fish sauce used. Always taste the soup first!<br />
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● You may add more nam prik pao for a redder looking soup. Anything between 2-5 Tbsp would be ideal. Anything more than that may affect the taste. <br />
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● Do not simmer the soup for too long after adding in the lime juice, or else the light aroma from the lime juice will be gone.<br />
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<center><div style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: #ffffff none repeat scroll 0% 50%; border: 0px solid rgb(170, 170, 170); overflow: auto; padding: 10px 20px 10px; text-align: center; width: 80%;"><img style="border: 0 !important; background: transparent;" width='30' src='http://i85.photobucket.com/albums/k77/jeanchia_2006/pink-camera.png'/><span style="font-size: large; font-weight: bold;"> #msyummyliciousrecipe</span><br />
Make this recipe? Don't forget to snap a photo of it and tag <b>#msyummyliciousrecipe</b> on social media! I would love to see them! Enjoy my recipe! <img style="border: 0 !important; background: transparent;" height='18' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/1.gif' width='18'/> <br />
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</div><a href="https://drive.google.com/file/d/1pKQ7Z-4bxUkKgJe2AHIb9T_uBbCMnH3i/view?usp=sharing" target="_blank" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/Yummylicious_printGreen44.png" /></a><br />
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<center><a aiotitle="click to expand" href="javascript:togglecomments('firstcommenter1')"><span style="font-weight:bold;"><img src="http://i85.photobucket.com/albums/k77/jeanchia_2006/Yummylicious/heart_red.png" style="border: 0 !important; background: transparent;"/> First Commenter...(+/-)</span></a> <div class="commenthidden" id="firstcommenter1"><br />
.....</div></center></div></DIV>Jean Soohttp://www.blogger.com/profile/01553549394217823220noreply@blogger.com0