tag:blogger.com,1999:blog-39117025221682186122024-02-29T07:44:09.815+08:00 My Trials in the KitchenMy Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-3911702522168218612.post-1933210311560763632017-05-01T21:37:00.002+08:002017-05-01T21:39:49.515+08:00Cheesy Baked Rice with Chicken & Mushrooms<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">This dish had been in my mind for so long. Finally, I had made it and satisfied with the outcome and today I wish to share the recipe with all of you. The steps are quite straight forward and not complicated, as long as you have a rice cooker and an oven.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">For those who does not like chicken meat, you may substitute with seafood or even make it fully vegetarian with your preferred vegetables for example - broccoli, cauliflower, tomatoes, carrots, etc. I also had added in some mixed vegetables in this recipe together with the chicken meat and button mushrooms. They blend in well.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I noticed most of other bloggers preferred creamy mushroom soup as their top layer, but I would like to try on other flavor - creamy chicken soup instead. It had enhanced the oomph of the chicken meat overall, no regret of my curiosity! Haha!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">My tester at home had fallen in love with this dish, guess, this dish will be in high demand in the future.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 or 2 1/2 cups of uncooked rice</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">300 g chicken fillet, cut into medium size cubes</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">120 g button mushrooms, sliced </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">200 g mix vegetables</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">6 to 8 cloves of garlic, minced</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3 tbsp of olive oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Salt and coarse black pepper to taste</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Water to cook the rice</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 can of Campbell's Cream Chicken Soup (you may use Cream Mushroom Soup)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">200 g shredded cheese (you may use cheddar or mozzarella)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Some chopped parsley for ganishing</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Instructions</u></b></span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">1. Preheat oven to 200 </span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">Celsius degree.</span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">2. Wash and drain the rice, set a side.</span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">3. Heat-up a skillet or a wok with the olive oil, saute minced garlic</span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">4. Add in mushrooms, follow by chicken cubes.</span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">5. Add in drained rice and continue to toss and fry and lastly add in mix vegetables, make sure it did not over-cooked.</span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">6. Season with salt and black pepper, off heat and transfer them into the rice cooker.</span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">7. Add water into the rice cooker, like how you used to cook rice.</span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">8. Once rice are cooked, transfer the rice mixture into the baking ramekin or dish evenly.</span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">9. Top the rice with the cream chicken soup evenly follow by the shredded cheese on top.</span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">10. Baked for 15 to 20 minutes or until it turn golden in color.</span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;">11. Sprinkle some chopped parsley on top and serve.</span><br />
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px;"><i>Above ingredients serves 4</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com3tag:blogger.com,1999:blog-3911702522168218612.post-55345571873333387142017-03-26T20:57:00.001+08:002017-03-26T20:57:33.679+08:00Citrus Roasted Chicken<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">We always like roast chicken, it's easy to prepare and the most fun is we can come out with lots of ideas of the flavors with varieties of herbs, spices, vegetables, etc. This time round, I would like to try with citruses - oranges and lemons.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I prefer the roasted chicken flavor to be heavier, I had marinated the chicken for about an hour but you may leave it even longer or even over night. If you make it on the spot, the taste of the flavor still great. You just need to leave the chicken in the oven for an hour and you will able to enjoy a great tender chicken with tantalizing citrus and herbs flavor.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">This Citrus Roasted Chicken perfect to go with either salad, potatoes even white rice. Hope you all will like it!</span></div>
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">4 to 6 pcs of chicken legs (you may choose chicken drumsticks too), pat dry</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup olive oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 cloves of garlic, minced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp sugar, I used brown soft sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 whole lemons, 1 juiced and 1 sliced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 whole oranges, 1 juiced and 1 sliced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp Italian seasoning</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp paprika</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp chili flakes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 medium size of onion, thinly sliced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp dried thyme</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp dried rosemary</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Some fresh thyme</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Some fresh rosemary</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Some parsley for garnishing (optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Some salt and fresh ground pepper to your desire taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u><b>Instructions</b></u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Preheat oven to 250 </span><span style="background-color: white; font-family: "Trebuchet MS", sans-serif; font-size: 15.4px;">Celsius degree.</span></div>
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<span style="background-color: white; font-family: "Trebuchet MS", sans-serif; font-size: 15.4px;">2. In a bowl or a measurement bowl, mix olive oil, the juices with all the dried herbs & spices, salt and ground pepper. Mix well.</span></div>
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<span style="background-color: white; font-family: "Trebuchet MS", sans-serif; font-size: 15.4px;">3. Place the chicken in a baking dish, skin side up and spread evenly in the pan.</span></div>
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<span style="background-color: white; font-family: "Trebuchet MS", sans-serif; font-size: 15.4px;">4. Pour the olive oil mixtures all over the chicken, turn all the pieces to ensure all sides are coated.</span></div>
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<span style="background-color: white; font-family: "Trebuchet MS", sans-serif; font-size: 15.4px;">5. Arrange slices of lemon, orange and onion under and around the chicken.</span></div>
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<span style="background-color: white; font-family: "Trebuchet MS", sans-serif; font-size: 15.4px;">6. Sprinkle some fresh thyme, rosemary, salt and pepper.</span></div>
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<span style="background-color: white; font-family: "Trebuchet MS", sans-serif; font-size: 15.4px;">7. Bake uncovered for about an hour or until the chicken is cooked.</span></div>
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<span style="background-color: white; font-family: "Trebuchet MS", sans-serif; font-size: 15.4px;">8. Transfer chicken to serving platter and garnish with chopped fresh herbs. Enjoy!</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com0tag:blogger.com,1999:blog-3911702522168218612.post-32141167259934977782017-03-19T22:16:00.001+08:002017-03-19T22:16:28.187+08:00Healthy Egg Muffins<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">As I went through the recipes list on my blog recently, I noticed that I never share any breakfast recipe and I had this recipe in my trial list, which I believed it will be good idea for a quick and easy breakfast preparation. </span><span style="font-family: "trebuchet ms", sans-serif;"> </span><br />
<span style="font-family: "trebuchet ms", sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms", sans-serif;">To prepare these Healthy Egg Muffins, you just need to combine scrambled eggs, veggies, cheese and mine are even with some luncheon ham meat added to enhance the taste of the muffins which will easily accepted by everyone at home. These muffins are high with protein and it will be a great idea for those whose on low carbs diet and you'll never be boring with your routine breakfast again.</span><br />
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">12 medium size eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 medium size green bell pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 medium size red bell peppe</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tomato</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200g luncheon meat</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp of salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Some ground pepper to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Some grated cheese </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Instructions</u></b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1. Cut all vegetables and luncheon meat into small cubes size.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Preheat oven 200 Celsius degree for 20 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Grease a muffin tin (12 slots).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Fill in the mixed cut vegetables in the every slot of the muffin tin, follow with luncheon meat cubes and top some grated cheese.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Break all eggs in a medium mixing bowl, beat with salt and pepper until well combined.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Pour</span><span style="font-family: "Trebuchet MS", sans-serif;"> the egg mixture evenly into the muffin slots.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">7. Transfer the muffin tin into the oven and bake for 20 minutes or until the tops are firm to touch.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">8. Breakfast is ready!</span><br />
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com0tag:blogger.com,1999:blog-3911702522168218612.post-49878401643844728732017-01-22T22:25:00.001+08:002017-01-22T22:25:42.966+08:00Lotus Seed Sweet Soup #ChineseNewYear #dessert<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">This post is unexpected, as we were busy doing our spring cleaning before flying off next week to celebrate the Chinese New Year together with our family. That's why you will not see more pictures as what I did usually. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">While in the midst of cleaning and tidying our fridge, noticed I had all these three ingredients (Dried Lotus Seed, Dried Lily Bulb & Dried Longan) for Lotus Seed Sweet Soup.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lotus Seed Sweet Soup or Leen Chee Tong Sui (in Cantonese) will be served on the first day of the New Lunar Year is a tradition practice in my house. This sweet soup is a significant auspicious dessert which also being served during weddings, birthdays celebrations of Chinese communities as this sweet soup significance "harmonious". </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">My recipe of this sweet soup will be a little different as I use soft brown sugar instead of rock sugars or brown sugar sticks, as I prefer the aroma of the soup from these soft brown sugar. So, do not get alarm when you see the colour of the soup is darker. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This is a super easy recipe and its only need four ingredients, so, give it a try and may you have a sweet and harmony of Rooster year. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Ingredients</u></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100g Dried Lotus Seed ( I used the brown type), soaked about half an hour, remove sterms</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">60g Dried Lily Bulb, soaked until soften</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">80g Dried Longan</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 liters of water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">50g soft brown sugar, or to your desired taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Instructions</u></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Bring water to boil in a pot. Add in cleaned and drained lotus seed in medium heat for about 30 to 40 minutes or until it has soften.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Add in drained and dried-up lily bulbs petals and dried longan and let it boil another 10 to 15 minutes in low heat.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Add in soft brown sugar and off heat.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Serve and enjoy your sweet soup.</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com0tag:blogger.com,1999:blog-3911702522168218612.post-53069557528721660302017-01-16T00:01:00.000+08:002017-01-22T20:30:14.078+08:00Clay Pot Preserved Meat Rice (Lap Mei Fun) #ChineseNewYear dish<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">Finally, we had settled down at our new house and is time for me to get back to the kitchen and my blogging. </span><span style="font-family: "trebuchet ms" , sans-serif;">As the atmosphere of Chinese New Year is getting stronger, I would like to share a significant recipe for this festive - Clay Pot Preserved Meat Rice (Lap Mei Fun in Cantonese).</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">When we able to see preserved meat or some of you prefer to name them as cured </span><span style="font-family: "trebuchet ms" , sans-serif;">meat, available in the market, that is mean the Chinese New Year is round the corner. There are so many types of preserved meat in the market nowadays, among those popular are Chinese sausages, cured pork belly, duck meat, etc. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Origin as a Cantonese Chinese, preserved meat will not be missed for every Chinese New Year celebration, so I decided to make use of it for my first post for 2017. This is a very simple recipe whereby you may also choose an electric rice cooker for cooking. As I preferred the tradition way, I will still prefer a clay pot but a modern cooking way, so, I had chosen an induction clay pot, whereby, I just need about 20 to 30 minutes of cooking time. For those who prefer the rice to be a little crust at the bottom, you may few drops of cooking oil by the side of the clay pot. Hope all of you will love this recipe.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">We wish all of you who are celebrating Chinese New Year - A Prosperity Rooster Year!</span></div>
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<a name='more'></a><b><u>Ingredients</u></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">500g white rice</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">700ml water</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 pcs Chinese preserved sausages</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 pcs Chinese preserved goose liver sausages</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">200g Chinese preserved pork belly</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 Chinese preserved duck leg</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Seasoning sauce:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp light soy sauce</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp dark soy sauce</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3 tbsp chicken stock</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3/4 tsp sesame oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 fried shallot oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Garnishing:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">200g Kai Lan or you may choose your preferable green vegetables, cut and cleaned</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 tbsp cooking oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp fried shallot </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1. Rinse and drain the rice, transfer into the clay pot and add in water.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2. Bring a pot of water to boil, blanch all preserved meat for few minutes. Drain and transfer them on top of the rice.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3. Let the rice cook on high heat until boiling and turn to low heat to let it cook for 20 to 30 minutes or until well done. Once, rice are cooked, remove all preserved meat. Cut all preserved meat and place them back onto the cooked rice.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4. While waiting, bring a separate pot of water to boil, add in with few drops of cooking oil, blanch Kai Lan or green vegetables, drain and arrange them by the side of the preserved meat.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">5. Continue to cook the rice for another 3 minutes, off heat and pour in the seasoning sauce before serve and enjoy your meal.</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com0tag:blogger.com,1999:blog-3911702522168218612.post-46441806042231410352016-09-11T22:21:00.000+08:002016-09-11T22:21:33.789+08:00Homemade Shanghai Mooncakes <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS", sans-serif; text-align: justify;">I know I had been disappeared for so long and I had missed the whole summer season, but I am back again and just in time to welcome the Chinese Mid-Autumn Festival or most of you will name it as Moon-cake Festival.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">To welcome Mid-Autumn Festival, moon-cakes can not be left out for this celebration and this is what am I going to share with you today. In Malaysia, there are many types of moon-cakes, especially the varieties of fillings. Lotus seed and red beans paste are most popular among of all, normally will be wrapped in a thin crust skin, whereby, we normally name it as traditional moon-cakes. But this round, I am challenging myself with a different type of skin - Shanghai Mooncakes. The only different is the skin which are crisps and buttery crust like biscuits and I had chosen red bean paste as the fillings. I have also made some with additional duck egg yolk which goes well wrapped around by the red bean paste. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">As this was my first trial, the result of the look from outside does not attractive due to over-cooked (I promised, I will be more careful next round....sigh), but I am quite satisfied with the taste overall. Do not feel panic when you see some cracks on the skin, that's pretty normal for Shanghai Mooncakes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Happy trying and Happy Mid-Autumn Festival to all of you!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Pastry Skin:</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">300g superfine flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">40g custard powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp baking powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">90g icing sugar</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 egg, lightly beaten</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">60g shortening</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">60g butter</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Fillings: </i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Your choice of fillings, I used red bean paste.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif; text-align: justify;">400g red bean paste.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 duck egg yolks, steamed for 5 minutes (optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">White & black sesame seeds for garnishing</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 egg glaze</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Instructions</b></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1. Sift flour, custard powder and baking powder into a large mixing bowl, follow by icing sugar to mix. Add in beaten egg, mix well.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">2. Combine butter and shortening into the mixture and lightly mix in to form a soft dough (do not knead). Leave the dough to rest for 30 minutes.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3. While waiting for the dough to ready, make red bean paste into small balls of 40g each. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">4. Wrapped in steamed 1 egg yolk in each of the middle of the red bean paste ball. Set aside once all done.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Preheat oven at 180 </span><span style="background-color: white; font-family: "Trebuchet MS", sans-serif; font-size: 15.4px;">Celsius degree for 20 minutes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. When skin dough is ready, divide dough into portions of 60g each.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Flatten dough and wrap a piece of filling and shape into a dome and arrange them on a greased baking tray and bake for 10-15 minutes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8. Remove the tray from oven and leave aside to rest for 5 minutes. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">9. Brush the moon-cakes with egg glaze and garnish with some white and black sesame seeds on top and continue to bake for another 15 minutes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">10. Leave it to cold before serving or storage.</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com0tag:blogger.com,1999:blog-3911702522168218612.post-42434105036310758292016-05-22T21:36:00.000+08:002016-05-22T21:36:01.781+08:00Chinese Meat Sauce Noodles (Zha Jiang Mian)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">It's been almost a month since my last post. Our house are busy with visitors for the past few weekends, simply because we are looking out...for a better environment of course. Those visitors are our potential house buyers. As we had confirmed with a buyer now, is time for me to get back to the kitchen and do something that I like before we busy with packing again.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Today I am sharing another Chinese recipe - Chinese Meat Sauce Noodles. This Chinese Meat Sauce noodles also has been named as Chinese spaghetti. The minced meat are cooked with thick sweet bean sauce and for those who loves it to be spicy, you may used chili bean sauce like me. In these bowls of noodles has varieties of taste in it that you'll like - sweet, spicy, salt and the cool fresh garnished vegetables. </span><span style="font-family: "Trebuchet MS", sans-serif;">As for the noodles, I had used my all time favorite "udon" because I always prefer something that not too soft when you bite the them. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Give a try on this recipe if you're looking for some different way of making spaghetti!</span></div>
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"> 2 packets fresh udon (200g each)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">300g minced meat (pork or beef or chicken)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 shallots, minced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 clove of garlic, minced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp dark soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp chili bean sauce or normal bean sauce if you do not like spicy</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp Chinese Five-spices powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp brown sugar </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup of chicken broth</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp Chinese cooking wine or Shaoxing wine</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp corn starch + 1 tbsp water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp cooking oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 carrot, julienne</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cucumber, julienne </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Above ingredients serves 2 </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Instructions</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Cook fresh udon according to the packing instructions or just for about 5 minutes if you do not wish it to be too soft. Drain and set aside.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. In small bowl, combine dark soy sauce, bean sauce, brown sugar & Chinese five spices powder, mix well and set aside.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Heat-up cooking oil in a pan or skillet in middle high heat, saute minced shallots and garlic until aromatic.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Add in mince meat, mix well and let it cook for 1 - 2 minutes. Pour in Shaoxing wine.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Add in the mixtures of sauces into the minced meat, mix well and follow by the chicken broth.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Cover with lid and let it simmer about 10 minutes. Add in corn starch mixtures and off heat.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Serve the minced meat on top of the cooked noodles and garnish with carrots & cucumber. Mix well the minced meat sauce with the noodles and the fresh vegetables yummy!</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com0tag:blogger.com,1999:blog-3911702522168218612.post-55045761236917613882016-04-24T22:11:00.000+08:002016-04-24T22:11:06.094+08:00Deep Fried Spring Roll with Curry Chicken Fillings<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Yesterday my hubby has reminded me that I did not cook curry for quite some time. Knowing curry is one of his favorites and he had hinted me to cook, I had this idea - curry chicken with potatoes and turned them into spring rolls as snack for our weekend tea time.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This recipe of spring rolls does not need any dipping sauce to go with it as the taste of fillings are juicy and flavorful enough with spices. You may reduce the portion of the ingredients if you do not like the level spiciness to be too strong. Both of us just satisfied with the taste of them! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Is another simple and easy snack recipe for home-gathering or party, hope you like it too!</span></div>
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><u>The fillings:</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">400 gm minced chicken meat</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 medium size potatoes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tbsp pepper</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 1/2 tbsp curry powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp turmeric powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp chili paste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4-5 shallots, mince</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp minced ginger</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp chopped coriander </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp lime juice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tbsp sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup chicken stock or water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp cooking oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">12 pieces of spring roll wrappers</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil for deep frying</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Instructions</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Mix chicken meat with salt and pepper. Set aside.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Wash and clean potatoes, boil them until cooked. Remove skin and cut them into small cubes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Heat-up 4 tbsp cooking oil in a skillet or wok, saute minced shallots and ginger until fragrant.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Add in curry powder, turmeric powder and chili paste, follow by chicken stock or water and let them cook for 1-2 minutes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Add in chicken meat and continue to cook until almost cooked, follow by cooked potatoes, lime juice and season with salt and sugar or to your desired taste and let them cook for 10-15 minutes. Once done, set aside and let the fillings to cool down.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Prepare wrappers, make sure you prepare a piece of wet cloth to cover the remaining wrappers to avoid drying out, while you are working on one of them.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Spread a wrapper on a flat surface and started to wrap according as shown in the pictures below. I used about 2 tbsp fillings for each of the spring roll. Repeat until all fillings finished.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8. Heat-up oil in a pot or wok, deep fry the spring rolls by portions until golden color, drain and serve immediately.</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com3tag:blogger.com,1999:blog-3911702522168218612.post-21166044469963982012016-04-17T22:42:00.001+08:002016-04-17T22:42:15.464+08:00Chinese Style Fried Spicy Calamari<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">I know I don't post seafood recipes regularly as both my hubby and myself a little conscious with our diet. But, I was craving for calamari lately. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Deep fried calamari is the common method, but then, I wish to add in some Chinese touch in my recipe. I had added with Chinese five spices powder in the spices mixtures and "chili padi" or bird chilies to boost-up the spiciness. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This will be another easy to prepare recipe which suitable for any occasions, hope you like it too!</span></div>
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">800gm fresh or frozen squids, clean and cut into 1/2 inch rings</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 eggs, beaten</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup cornstarch </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil for deep frying</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Spices mixtures:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp ground black pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tbsp ground white pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp Chinese five spices powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp kosher salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp olive oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp chopped scallions</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cloves minced garlic</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp minced red onions</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8 - 10 "chili padi" or bird chili, smashed and minced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lime wedges , for serving</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Instructions</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. In a large saucepan or wok, heat up oil for deep frying. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Divide the squids into two portions. In a bowl, dip squids in the beaten egg, squeeze out the access of egg and transfer them into another bowl of cornstarch and later into the hot oil. Fry the squids until golden brown and crispy. Repeat the same for another portion.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Sprinkle the mixtures of spices on the fried squids and mix well. Set aside.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Heat-up olive oil on high heat in a pan or wok, saute minced garlic, red onions, chopped scallions and minced bird chilies until fragrant, return the squids into the wok and stir-fry for 2 - 3 minutes. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Transfer on to platter and serve with lemon wedges.</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com0tag:blogger.com,1999:blog-3911702522168218612.post-15462042973977252792016-04-10T22:22:00.003+08:002016-04-10T22:22:56.179+08:00Braised Chicken with Bitter Gourd<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">I am sorry for not able to do a posting last weekend, as we were having network problem at home and that forced me to take a skip on my blog.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Today, I wish to share a classic Chinese recipe, a popular dish for Chinese in South East Asia - Braised Chicken with Bitter Gourd. I know some of you will not fancy with bitter gourd due to the bitter taste, well, I am one of them too! As age catching up, I started to appreciate it and you won't believe it, that bitter gourd has became one of my favorite vegetables.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Normally, this dish cooked using the Chinese fermented beans, either is the black or the yellow. My late mum used to used the yellow type but since I was married, I was introduced to the black fermented beans for this dish by my hubby. After trying on both types separately, I decided to try to use both types in this recipe. I able to get the balance of taste from both type of the beans, which I think all of you will love it too! Perfect to go with plain rice.</span></div>
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">6 chicken drumsticks, cut into bite sizes (you may use any parts of the chicken)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 large bitter gourd, cut into 1 inch long strip</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5 to 6 slices ginger</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 cloves garlic, minced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tbsp black fermented beans, soaked with warm water for at least an hour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp yellow fermented beans</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 1/2 cooking oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">To marinate the chicken:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp ground pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp light soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp Shaoxing cooking wine</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp corn starch</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The gravy:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp light soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp oyster sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp ground pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">(mix all ingredients)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Instructions</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Marinate chicken in advance for an hour and let it chill in the fridge.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Rub bitter gourd strips with salt.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Bring a pot of water to boil, blanch bitter gourd for 2 to 3 minutes. Drain and rinse them under running water for 1 to 2 minutes. Dry and set aside.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Heat-up half portion of the oil in a wok or skillet, cook chicken meat until half cooked. Dish out and set a side.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Heat-up the other half of oil in a wok on middle-high heat, saute minced garlic and ginger until aromatic.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Add in yellow and black fermented beans, mix well. Add in bitter gourd and chicken meat, stir until well combined.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Add in the mixtures of gravy and let it cook on high heat, cover with lid. Once boiled, lower heat to low and let it simmer for 20 to 30 minutes or to your desired texture. Serve immediately.</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com2tag:blogger.com,1999:blog-3911702522168218612.post-12359035595524087392016-03-27T22:32:00.000+08:002016-03-27T22:32:45.343+08:00Beancurd Skin Roll (Fu Pei Guen)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">I am sure whoever loves Chinese food will automatically falls in love with "Dim Sum" too. Dim sum is a style of Cantonese cuisine prepared in small bite-sized portions of food that traditionally served in small steamer baskets or on small plates. There so many varieties of them, which normally are carted around the Chinese restaurant for the customers to choose while seated at their tables.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Today I am going share a recipe on one of my favorites dim sum - Beancurd Skin Roll or "Fu Pei Guen" in Cantonese. This dim sum normally can be served in two different way - deep fried or steamed after deep fried. I love both of them, so, I will share both ways.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">As I had just got a new meat mincer just a few days ago, I wish to try it out. It does not fails me, as the texture of the minced meat is so much better compared with those I bought directly from the market. It just blend well with the prawn meat and other ingredients. Oh yes, before I forgot, to make the fillings more smoother, I used mixtures of minced and ground meat. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Believe me, it's easy to prepare and is not as complicated as you thought and am sure you will love them than those serve in the restaurants.</span></div>
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<a name='more'></a><b>Ingredients</b><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><b><u>The fillings</u> </b> </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">300g minced meat</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">300g ground meat</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">180g prawn meat</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3 tbsp chopped spring onion</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">100g grated carrot</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 red onion, chopped</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">2 tsp salt</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3 tsp pepper</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp Chinese five spice powder</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3 tbsp corn flour</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp sesame oil</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp Chinese cooking wine (I used Shao Xing wine)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u><b>The skin</b></u></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">8 - 10 pcs of 10" x 8" size of beancurd skin</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><u><b>The gravy (for steaming)</b></u></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp cooking oil</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp minced garlic</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 cup chicken stock</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp Chinese cooking wine (I also used Shao Xing wine)</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif; text-align: justify;">1 tbsp corn starch </span><span style="font-family: "Trebuchet MS", sans-serif; text-align: justify;">+ 1 tbsp water</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif; text-align: justify;">1 egg white</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif; text-align: justify;">Oil for deep frying</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Instructions</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. In a large bowl, place all fillings ingredients in it and mix well.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. To wrap the roll, place a piece of the beancurd skin on a flat surface. Wipe them with a wet clean cloth to make it soften.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Place 2 to 3 heap full tablespoon of the fillings in the middle of the beancurd skin.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Brush using egg whites on all the edges.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Wrap both sides of the beancurd skin and roll it over. Repeat the same until all fillings finished.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Heat-up frying in a pot or wok, deep fry all the rolls until golden brown in color. Remove and drain well. You may cut them in a smaller pieces if you wish to serve immediately.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><u>To prepare the gravy</u></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1. Heat-up 1 tbsp of oil in a wok or sauce pan, saute garlic until fragrant.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">2. Add in chicken stock and Chinese cooking wine and let it simmer for few minutes</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3. Add in cornstarch mixtures to thicken the gravy. Remove and set a side.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><u>To steam the beancurd skin rolls</u></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1. Place 2 or 3 rolls in a plate.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">2. Pour half of the portion of gravy on top.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3. Steam on high heat for 8 - 10 minutes.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">4. Garnish with spring onions and serve immediately.</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com3tag:blogger.com,1999:blog-3911702522168218612.post-32585840210624591632016-03-20T23:00:00.000+08:002016-03-20T23:00:19.814+08:00Carrot Walnut Chocolate Chips Muffins<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">I been craving for muffins lately. I used making them every weekend because of my work, that need to do lots of demonstrations on ovens many years ago. It could be that, that had stopped me from making them again in my own kitchen. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Well, those desire and fun of baking them are back lately. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Those outside muffins normally are not up to my desired taste. Therefore, I would make it as my this weekend project. Muffins are great for breakfast on the go or as your late-morning snack and of course it will be perfect for your hi-tea too. There are lots of variations of tastes. The one that I am going to share with you all, are not too sweet, even though it has chocolate chips in it and has a great combination of carrot and the crunchy of walnuts.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This is another easy to make recipe and it suitable for every one at home or any occasion.</span></div>
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">130g butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">150g soft brown sugar (I used only 100g as I preferred less sweet)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 egg</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp vanilla essence</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">150g grated carrot</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100g coarsely chopped walnuts</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">60g chocolate chips</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">60g sultanas</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200ml fresh milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">350g all-purpose flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tsp baking powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp cinnamon powder</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Instructions</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Use a sieve and shift the flour, baking powder, cinnamon powder & salt. Set aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. In a mixing bowl, combine soft brown sugar, butter, egg and vanilla essence. Cream them until light.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Add in grated carrot, chopped walnuts, chocolate chips and sultanas and stir in the sifted dry ingredients.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Pour in milk and mix until well combined.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Fill-up greased muffin pans with batter up to 3/4 full.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">6. Bake in a preheated oven at </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 15.4px; line-height: 21.56px; text-align: justify;">200 Celsius degree for 20 to 25 minutes or until muffins are well risen and firm to touch.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com0tag:blogger.com,1999:blog-3911702522168218612.post-23639449962293331142016-03-06T22:30:00.000+08:002016-03-06T22:30:16.514+08:00Mandarin Pork Ribs<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Hi everyone, I am back after taking a month long of break, as I was away from home for almost three weeks. I had a good bonding time with my family members during the Chinese New Year celebrations and right after that I was adapting in a new working environment. As I am more settle down with everything now, is time for me to back to my kitchen.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">As the Chinese New Year celebrations had just over, I am sure most of the Chinese families will still have some Mandarin oranges leftover in the fridge. Well, I have made use it to come out with a tantalizing dish - Mandarin Pork Ribs.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">For those who loves the citrus taste in your food, this recipe can be your consideration. I used the fresh juice from the Mandarin oranges not only on the sauce of glaze, but also when I do my pork ribs marinating. It's did not fail me, I got the taste that I desired!</span></div>
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">500 g pork ribs, cleaned and dried with paper towels</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Marinate for pork ribs</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp Shaoxing wine</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp oyster sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp fresh Mandarin oranges juice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp Chinese 5 spices powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 egg, beaten</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp cornflour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp potato flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Sauce</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5 tbsp fresh Mandarin oranges juice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp lemon juice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp finely minced or grated orange zest</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil for deep frying</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Garnishing</u></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp finely minced or grated orange zest</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp toasted sesame seeds</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Some spring onions</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Instructions</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1. Marinade pork ribs for at least an hour.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2. Add in egg mixture, cornflour and potato flour into the marinated pork ribs, mix well.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">3. Heat-up oil in a wok or pot. Deep fry the pork ribs in medium high heat (make sure not on high heat) until golden brown color or cooked. Drain.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">3. In a pan on low heat, add in sugar and cook until dissolved. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">4. Add in Mandarin oranges juice and lemon juice which will </span><span style="font-family: Trebuchet MS, sans-serif;">crystallize the sugar. Add in grated orange zest.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. </span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">While waiting for the sugar to dissolve, reheat the frying oil on high heat. Return the pork ribs in the hot oil and transfer them in the </span><span style="font-family: 'Trebuchet MS', sans-serif;">crystallize glaze of sauce. Mix well with the sauce.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">6. Transfer the glazed pork ribs on serving plate. Off heat.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">7. Garnish with sesame seeds, grated orange zest and spring onions and serve immediately.</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com0tag:blogger.com,1999:blog-3911702522168218612.post-34057807204207451642016-02-03T19:28:00.000+08:002016-02-03T19:28:37.186+08:00Deep Fried Phoenix Ball 风凰球 #ChineseNewYear #appetizer<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Countdown to Chinese New Year, is another five days to go! Are you all ready to welcome this Chinese Lunar New Year? Still thinking of what to cook for your reunion dinner, well, I am sharing another popular recipe - Deep Fried Phoenix Ball (风凰球). </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This deep-fried Phoenix Ball is wrapping the salted egg yolk with minced or ground pork meat that mixed with other ingredients. The Phoenix Balls are crispy outside and the inside of ground meat which mixed with other ingredients has made the dish more tasty and appetizing. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">This recipe always to be chosen to be one dish on the appetizer menu that named as Four or Five Treasures dish in any of the Chinese celebrations sit-down dinner. Now that you had this recipe, you don't need to wait for any occasion, but do it by yourself at home. It's easy to make taste yummy!</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">As we are usher in the Chinese New Year, I will take a short break in up-dating this blog and shall get back in early March. I would like to take opportunity wishing you and your family a Happy and Prosperous Chinese New Year. Gong Xi Fa <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="0af8f196-064e-408a-8dc3-c82e3a33e4fe" id="a79838d9-08b3-4d3a-b273-1b0314fdef59">Cai</gs>!</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><u>Ingredients A</u></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">500g ground or minced pork meat</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">50g carrot, finely shredded </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 egg white</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 sprigs of spring onions, chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 shallots, chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp tapioca flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp Chinese Five Spice powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp sesame oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Ingredients B</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5 salted egg yolks, steamed</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 or 2 egg mixture (depending on size)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup corn starch flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil for deep-frying</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Garnishing</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Some Lettuce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Instructions</u></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Heat-up steamer, steam egg yolks for 3 to 5 minutes. Set aside until cold. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Combine all Ingredients A in a bowl and mix evenly. Divide the mixtures into 5 portions evenly.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Place each of the portion with one of the salted egg yolk in the middle and wrap into a ball shape. Repeat the same for the rest of 4 portions.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Coat every piece of the meat ball with the egg mixture, then into the corn starch flour.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Heat-up oil in a wok or pot, deep fry the meatballs until golden brown or cooked.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Remove from wok or pot, drained.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Cut them into pieces before serving.</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com0tag:blogger.com,1999:blog-3911702522168218612.post-38291112613136132892016-01-24T23:58:00.000+08:002016-01-24T23:58:21.969+08:00Braised Mushrooms with Fish Maw #ChineseNewYear Dish<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">The Chinese New Year atmosphere is getting stronger now, especially when you are shopping at the market. There are so many seasonal foods or ingredients are available now for this celebration. The one which I won't miss these few years is fried fish maw. Normally, they are pre-packed with three to four pieces in it and it only can be found around this time near the Chinese New Year. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fried fish maw can come out with so many different types of dishes as it's suitable for making soup, braise, stew or even stir-fry. And today I wish to share with all of you a braised fish maw recipe together with two types of mushrooms - dried Chinese mushrooms and asparagus mushrooms. This braised mushroom with fish maw is cooked over low heat for almost an </span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;">hour given you flavorful gravy, especially the fish maw that easily absorbed gravy in it. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This </span><span style="font-family: 'Trebuchet MS', sans-serif;">is a very simple and easy to prepare recipe, am sure everyone can make this dish. Give a try and you will love it!</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">For those who prefer to make <a href="http://mytrialsinthekitchen.blogspot.my/2013/02/chinese-fish-maw-soup-sundaysupper.html">Fish Maw Soup</a>, please click on the link, which I had shared the recipe before. Happy Cooking!</span></div>
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">100g fish maw, soaked for an hour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8 dried Chinese mushrooms, soaked until softened</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 can of <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="bd5951e8-7ad9-48d5-a95a-f5402ac974b7" id="a742be02-e2c7-41d3-bba5-d4f23c9a2f92">asparagus mushrooms</gs>, discard the liquid</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 cloves of garlic, smashed</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 slices of ginger, thinly slice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 sprig of spring onion, cut into 1 inch length</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 cups of low sodium chicken stock</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2tbsp cooking oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Seasoning</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2tbsp oyster sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2tbsp soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1tbsp Shao-Xing cooking wine</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Garnishing</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Spring onion</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Red chili</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Instructions</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. </span><span style="background-color: white; color: #373737; font-size: 16px; line-height: 22.4px; text-indent: -48px;"><span style="font-family: Trebuchet MS, sans-serif;">Soak the fish maw, Chinese dried mushrooms in separate bowls of cold water until tender.</span></span></div>
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<span style="background-color: white; color: #373737; font-size: 16px; line-height: 22.4px; text-indent: -48px;"><span style="font-family: Trebuchet MS, sans-serif;">2. </span></span><span style="background-color: white; color: #373737; font-size: 16px; line-height: 22.4px; text-indent: -48px;"><span style="font-family: Trebuchet MS, sans-serif;">In a pot, boil water with <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="095782a3-fb0f-4c29-ba35-db03085e7609" id="dae81576-59b9-4a14-90db-3b3810591ece">few slices</gs> of ginger. Add the fish maw and boil for </span></span><span style="background-color: white; color: #373737; font-size: 16px; line-height: 22.4px; text-indent: -48px;"><span style="font-family: Trebuchet MS, sans-serif;"></span></span><span style="background-color: white; color: #373737; font-size: 16px; line-height: 22.4px; text-indent: -48px;"><span style="font-family: Trebuchet MS, sans-serif;"></span></span><span style="background-color: white; color: #373737; font-size: 16px; line-height: 22.4px; text-indent: -48px;"><span style="font-family: Trebuchet MS, sans-serif;"></span></span><span style="background-color: white; color: #373737; font-size: 16px; line-height: 22.4px; text-indent: -48px;"><span style="font-family: Trebuchet MS, sans-serif;">few </span></span><span style="background-color: white; color: #373737; font-family: 'Trebuchet MS', sans-serif; font-size: 16px; line-height: 22.4px; text-indent: -48px;">minutes</span><span style="background-color: white; color: #373737; font-family: 'Trebuchet MS', sans-serif; font-size: 16px; line-height: 22.4px; text-indent: -48px;"></span><span style="background-color: white; color: #373737; font-family: 'Trebuchet MS', sans-serif; font-size: 16px; line-height: 22.4px; text-indent: -48px;"></span><span style="background-color: white; color: #373737; font-family: 'Trebuchet MS', sans-serif; font-size: 16px; line-height: 22.4px; text-indent: -48px;"></span><span style="background-color: white; color: #373737; font-family: 'Trebuchet MS', sans-serif; font-size: 16px; line-height: 22.4px; text-indent: -48px;">. This is to help the fish maw become softer and to clear the remaining </span><span style="background-color: white; color: #373737; font-family: 'Trebuchet MS', sans-serif; font-size: 16px; line-height: 22.4px; text-indent: -48px;">fishiness s</span><span style="background-color: white; color: #373737; font-family: 'Trebuchet MS', sans-serif; font-size: 16px; line-height: 22.4px; text-indent: -48px;">mell</span><span style="background-color: white; color: #373737; font-family: 'Trebuchet MS', sans-serif; font-size: 16px; line-height: 22.4px; text-indent: -48px;">.</span></div>
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<span style="background-color: white; color: #373737; font-family: 'Trebuchet MS', sans-serif; font-size: 16px; line-height: 22.4px; text-indent: -48px;">3. </span><span style="background-color: white; color: #373737; font-size: 16px; line-height: 22.4px; text-indent: -48px;"><span style="font-family: Trebuchet MS, sans-serif;">Remove the fish maw from boiling water and cut into 1-inch long pieces. Place those cut fish maw back into a bowl of cold water. Drain when ready to cook.</span></span></div>
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<span style="background-color: white; color: #373737; font-size: 16px; line-height: 22.4px; text-indent: -48px;"><span style="font-family: Trebuchet MS, sans-serif;">4. Heat-up oil in a pot or wok, saute garlic, ginger and spring onion until aromatic. Add in soaked and drained Chinese mushrooms, cook for 1 to 2 minutes.</span></span></div>
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<span style="background-color: white; color: #373737; font-size: 16px; line-height: 22.4px; text-indent: -48px;"><span style="font-family: Trebuchet MS, sans-serif;">5. Add in the drained fish maw and the <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="0f7d0a01-d60b-4b39-9e34-4bb82eb651ea" id="006e4bb2-4a9c-48a4-a069-5eb11b3fb81f">asparagus mushrooms</gs>, cook another 1 to 2 minutes.</span></span></div>
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<span style="background-color: white; color: #373737; font-size: 16px; line-height: 22.4px; text-indent: -48px;"><span style="font-family: Trebuchet MS, sans-serif;">6. Add in chicken stock, cover the lid and bring to boil on high heat. Once boiling, turn to low heat and simmer for an hour.</span></span></div>
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<span style="background-color: white; color: #373737; font-size: 16px; line-height: 22.4px; text-indent: -48px;"><span style="font-family: Trebuchet MS, sans-serif;">7. In the last 20 minutes, add in all seasoning ingredients and continue to simmer for another 20 minutes.</span></span></div>
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<span style="background-color: white; color: #373737; font-size: 16px; line-height: 22.4px; text-indent: -48px;"><span style="font-family: Trebuchet MS, sans-serif;">8. Dish out, garnish with spring onion and serve immediately.</span></span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com4tag:blogger.com,1999:blog-3911702522168218612.post-79071051293857405172016-01-17T22:39:00.000+08:002016-01-17T22:39:04.226+08:00Chinese Laughing Sesame Balls (笑口棗) #ChineseNewYear Snack<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">The Chinese New Year is near the corner. I am sure most of the Chinese families are busy preparing to welcome this lunar new year. One of them is "spring cleaning"! A thorough cleaning of the house is one of the practices and that's the reason why I have to skip of posting last weekend. Well, as you know a full-time working lady like me will only have time to do cleaning during the weekends and am glad that I had done more than half of it.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">As I am more relaxed now, time for me to get back and as the atmosphere for Chinese New Year is stronger, I will share some Chinese traditional recipes with all of you. The first recipe for this festive is one of the popular Chinese snacks - Laughing Sesame Balls or is pronounced as "Siu How Zhou" in Cantonese. This is a very simple and easy to make recipe. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The actual meaning of</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">"Siu How Zhou" is Laughing Dates as these small sesame balls will crack open once they are in the hot oil and the opened crack is looks alike a wide laughing mouth. This symbolizes laughter and happiness. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">These small wonders are coated with sesame seeds, its crispy on the outside and little soft and chewy inside. They are very popular snacks or desserts during the Chinese New Year. It will be a great homemade gift too for visiting!</span></div>
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<a name='more'></a><b>Ingredients</b><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><u>Dough</u></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">500g of plain flour</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">11/2 tsp baking powder</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">40g sugar</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp butter, softened</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup of water</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 egg</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><u>Coating</u></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 egg, beaten</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp water</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">5 tbsp sesame seeds</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Above ingredients can yield 25 - 30 sesame balls, depending on sizes.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Instructions</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1. Sift flour and baking powder, set aside. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2. In a mixing bowl, mix butter and sugar until well blended. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Add in the egg and water gradually, mix well.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">3. Fold in sieved flour and baking powder, mix thoroughly until the dough is well formed.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">4. Prepare a greased tray or plate and coat with flour on top.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">5. Use a spoon (I used a teaspoon) to scoop the dough and roll into a small ball. Repeat until dough finished.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">6. Beat an egg and add with 1 tbsp water in a bowl and get prepare the sesame seeds for coating.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">7. Dip each ball into the egg mixture, then roll in the sesame seeds to coat. Set aside.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">8. Heat-up frying oil in a wok or pan for deep frying.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">9. Add in sesame balls by batches and deep fry over medium heat, occasionally do some turning until the balls surface cracks or turn golden brown.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">10. Drain and leave it to cool down in room temperature before serving.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">11. You may store in a tight-air container once it's cold enough.</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com2tag:blogger.com,1999:blog-3911702522168218612.post-36143721074166520542016-01-03T13:23:00.000+08:002016-01-03T13:23:04.523+08:00Steamed Glutinous Rice Wrapped in Lotus Leaf<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Happy New Year everyone! Hope you all had a great long holiday. Normally, after the new year celebration, we will be looking forward to another festive celebration, that is Chinese New Year. This year the Chinese New Year falls on 8 of February, so left another a month plus for preparation.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The atmosphere of the festive is stronger now, especially when you see those seasonal food displays in the most of the supermarkets. One of them is Chinese sausage and how could I resist to get some. It took me a while to think what should I do with these sausages and the answer is here!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I used the sausages as one of filling ingredients in the steamed glutinous rice. It blends so well with the rest of the ingredients - the chicken meat and mushrooms. This recipe is more popular to name as "Lo Mai Kai" (Steamed Chicken Glutinous Rice). As I prefer the whole recipe to be more flavorful, I have made use the lotus leaf to wrap over rice and the fillings. Lotus leaf is another traditional "tool" of Chinese cooking, which normally use in steaming method. It can be found in fresh or dried. As usual, I normally will get whatever is more convenient for me - that's the dried type which I got it through a friend (thank you Susie for the effort).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The whole process of preparation of this recipe took about 5 to 6 hours but is worth the effort on the satisfaction of the result. Love it so much! Let's waste no time and see how this delicious recipe process is.</span></div>
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><u>The glutinous rice</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">500 g glutinous rice, soaked for at least 3 hours</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp salt, you may adjust to your desired taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp dark soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp sesame oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cooking oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cup of water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>The fillings</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">300 g boneless chicken meat (preferably chicken thigh meat or fillet), cut into small sizes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 dried mushrooms, soaked until softened, slice to small pieces</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Chinese sausages, thinly sliced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cloves of garlic, minced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp cooking oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>The marinate for chicken & mushrooms</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp light soy sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp oyster sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp sesame oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp Shao Xing Chinese c<gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="dcc38d8c-5f7d-4a81-94c1-dbdeb1cac3a3" id="757ab610-9c19-4915-bb2e-4363f021c2c2">ooking</gs> wine</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>The wrapper</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 piece of lotus leaf, soaked until soften</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Garnishing (optional)</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp chopped spring onions.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>The above ingredients serves 6.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Instructions</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>The glutinous rice</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Wash and clean glutinous rice and soak for at least 3 hours. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Drain the rice and get them ready in a steaming tray.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Mix the seasoning ingredients with the water and pour on top of the rice and steam on high heat for 30 minutes. Set aside once done.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>The fillings</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Marinade the chicken meat with the marinate ingredients for at least an hour.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Heat up oil in a skillet or wok, saute minced garlic until fragrant. Add in Chinese sausages and the marinated chicken meat and mushrooms. Cook until chicken meat and mushrooms are cooked. Set aside once done.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>The wrapping steps</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Lay the lotus leaf on a round plate on a flat surface. Remove the small stem at the back of the leaf.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Place the fillings on the leaf. Make sure the fillings are equally filled on top of the leaf.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Covered the fillings with the cooked glutinous rice on top. Fold the edges over the rice and make sure the rice are completely covered.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. You may transfer the parcel to a bamboo round tray or a round plate by overturning the whole parcel.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Place the wrapped parcel of rice in the a ready boiling steamer and steam for 20 minutes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Once ready, you may just cut the leaf on top and garnish with chopped spring onions and serve immediately.</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com4tag:blogger.com,1999:blog-3911702522168218612.post-79931579149741415822015-12-27T19:06:00.000+08:002015-12-27T19:24:33.184+08:00Teriyaki Chicken<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Christmas just over and is time to welcome the new year in another four days. This will be my last post for 2015. Today I wish to share with you all a popular Japanese recipe - Teriyaki Chicken. I guess Teriyaki Chicken is one the regular order when we went to a Japanese restaurant. I am one of them and I wish to try it out on my own today. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">As my kitchen is not ready either with sake or mirin, I had substituted it with rice wine, vinegar and ginger wine. The outcome does not disappoint me though. I also had added in some spiciness touch in the sauce by using some chili flakes. So, this is my version of Teriyaki Chicken, is so easy to prepare and you do not need to order a takeaway. This is also a good idea for your guests at home during this festive season.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">We would like to take this opportunity to wish everyone a very Happy New Year and a bless 2016.</span></div>
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">4 boneless, skinless chicken thighs. Remove of fats.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp cooking oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The marinate sauce:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp soy sauce (you may mix with a little of dark soy sauce to make the color more stand out)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tbsp brown sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp rice wine</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp vinegar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp ginger wine</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp sesame oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp fresh grated ginger</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cloves of garlic, minced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp chili flakes (you may reduce to 1/2 tbsp or even can omit it if you doesn't like spicy)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Garnishing:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp of toasted sesame seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Some spring onions</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Combine all marinate ingredients in a bowl, mix well until brown sugar are dissolved.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Pour the marinate sauce in a zip lock bag, add in the chicken meat. Mix until well combined. Seal the bag and place it in the refrigerator for an hour.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Remove chicken meat from the zip lock bag.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Heat-up a skillet or a pan with oil and pan fry the chicken meat in medium heat. Cook until a little crispy on both sides.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Add in the marinade sauce and let it cook for another until the sauce is thicken.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Off heat, remove chicken meat. Slice the meat and pour some Teriyaki sauce on top.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Sprinkles some sesame seeds and chopped spring onions on top and serve immediately.</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com2tag:blogger.com,1999:blog-3911702522168218612.post-49456821773153341222015-12-20T12:52:00.000+08:002015-12-20T12:52:40.345+08:00Savory Stuffed Tang Yuan (Glutinous Rice Ball) Served with Pork Rib Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">The Chinese Winter Solstice festival is coming soon. Every year around this time or just a few days before Christmas. This year falls on 22 of December. Chinese around the world will be busy preparing <i>"Tang Yuan" </i>or glutinous rice balls to welcome this festival. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">The Winter Solstice is also popular known as <i>Dongzhi</i> Festival. Traditionally, the Dongzhi Festival is also a time for the family to get together. One activity that they never missed during these get-together is making and eating Tang Yuan which symbolize reunion. Tang Yuan is made of glutinous flour and sometimes are brightly colored. The glutinous rice balls may be plain or stuffed.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">As I used to make the balls in plain and served with sweet syrup, I would like to do something different this year. Yes, I am making stuffed Tang Yuan with the combination of minced pork and shrimp meat and served with pork ribs soup. We are very happy with the result. I had added in some tapioca flour in my Tang Yuan dough and it makes them more bouncing when you eat them together with meat fillings. The pork rib soup blended in so well with Tang Yuan. It may take a while to prepare, but it's worthwhile.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><u>The Tang Yuan dough</u></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">300g glutinous rice flour</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">50g tapioca flour</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Water (about 1 1/2 cup) to mix</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><u>The fillings</u></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">200g minced pork (preferably with some fats)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">100g shrimp meat, cut into small pieces</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp salt</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp sugar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tsp pepper</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp soy sauce</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp cornflour</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tbsp chopped spring onions</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><u>The soup</u></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">600g pork ribs, clean and dry</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 slices of ginger</span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 15.4px; line-height: 21.56px;">200g oyster mushrooms, peeled into halves</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">8 cups of water</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Salt and pepper to taste</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><u>Garnishing</u></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Spring onions, chopped</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Coriander, chopped</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>The above can yield 20 rice balls</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Instructions</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1. Bring the 8 cups of water to boil in pot. Once boiling, add in the pork ribs and slice ginger. Let it boil for 10 minutes on high heat and turn to low heat and let it simmer for about an hour. Add in the oyster mushroom in the last 10 minutes.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2. In a big bowl, mix all the filling ingredients except the spring onion until well combined with your hand. Add in chopped spring onion, mix them well and set aside.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3. In a mixing bowl, combine glutinous and tapioca flour. Add in the water bit by bit and start to knead them with your hand until your desired texture of dough or not sticky anymore. You may use a little of hot water to help to form a better dough.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4. </span><span style="font-family: "trebuchet ms" , sans-serif;">Divide dough into small, equal portions and roll into balls. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">5. Flatten the ball shape dough on your palm and place the fillings using a teaspoon, compress the edge carefully and roll back into ball shapes. Repeat the same on the rest of the flour balls.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">6. Bring a separate pot of water to boil. Once boiled, add in a little cooking oil. This is to avoid the rice balls stick to each other.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">7. Place in the stuffed rice balls into the boiling water (do not put all in one go), please use middle heat. Boil the rice balls until cooked or floated. Dish out and drained. Place them in a serving bowl, dish out pork rib soup on top, garnish with chopped spring onions and coriander and serve immediately.</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com4tag:blogger.com,1999:blog-3911702522168218612.post-65498939950651048202015-12-14T22:14:00.003+08:002015-12-14T22:14:43.703+08:00Chocolate Chip Cookie Truffles<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">This is the time that everyone is busy with the preparation of the forthcoming festivities of Christmas and New Year. Do you have any idea of a Christmas gift for your family or friends? If you do not have one yet, maybe this simple recipe could be a great contribution. </span><span style="font-family: 'Trebuchet MS', sans-serif;">This recipe is best to be served cold, so, it's an ideal for this festive gathering or parties.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">To choose something from your own kitchen as a gift makes Christmas more personal by making your own gorgeous gourmet gifts. This chocolate chip cookie dough truffles are for cookie lovers. The combination of all ingredients has been just superb. As I love something crunchy, I have added on some toasted almond nibs on top... <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="f491a060-be6b-4a60-9468-c3fcb014bc28" id="4f1c943e-a251-4134-9c4c-7bec1e3abd1a">is</gs> just what I want for this Christmas, what about you?</span></div>
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup of butter, at room temperature</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup of light brown sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cups of all-purpose flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">300g sweetened condensed milk</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup of miniature chocolate chips</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">300g cooking chocolate, to melt for dipping</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">50g toasted almond nibs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Some paper cups (optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. In a large mixing bowl, use an electric mixer, cream together butter and brown sugar. Add vanilla follow by the flour until well combined or there are no more brown sugar chunks. Add in condensed milk and continue mixing until well blended. Lastly, stir in chocolate chips.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2. Covered the bowl of the dough and refrigerate dough for at least 1 hour or firm enough.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">3. Use a cookie scoop to scoop out a full spoonfuls, roll into balls and place them on a tray that had lined with waxed paper. Place all the rolled balls back to the fridge while waiting for you to get the dipping chocolate ready.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">4. Melt the cooking chocolate in a bowl. You may choose to use the microwave or <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="d00af1f0-e731-48be-b613-5f66883bb141" id="a3cf1f2e-e58e-4298-919e-8002d1d57745">to</gs> double boiled them.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">5. Use a spoon to help you to dip the chilled dough ball into the melted chocolate and REMEMBER to place them on a waxed paper-lined platter. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">(P/S: I had forgotten to do so and is a it messy for me to remove those balls)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Sprinkle some toasted almond nibs on top when it's still wet. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Keep them refrigerated until ready to serve or to place them in a paper cup.</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com0tag:blogger.com,1999:blog-3911702522168218612.post-67494773195626874462015-12-06T13:59:00.000+08:002015-12-06T13:59:29.828+08:00Tasty Butter Salted Egg Yolk Pumpkin<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">I always used pumpkins for sweet recipes like cakes, desserts or snacks. Very seldom I will turn them into something savory. Thanks to a friend that had given me a part of a big pumpkin that she had bought and asked me what am I going to make. That's a good question and took me a while of thinking. There comes this recipe surface in my head. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This tasty fried pumpkin recipe was adapted from a Malaysian celebrity chef, Chef Amy Beh a few years back when she was conducting a cooking workshop. The special about this recipe is the creamy sauce blend with cooked salted egg yolk. The aroma of the curry leaves and the little spicy taste of the bird chillies has made the whole dish taste so superb! You must give a try!</span></div>
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">500g pumpkin, cut into short strips</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp butter</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 salted egg yolks, steamed for 5 minutes and mashed</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200ml evaporated creamer</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8 bird chillies, crushed</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 stalks curry leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil for deep frying</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Seasoning</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp chicken stock powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Batter (combined)</u></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">20g cornflour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">10g custard powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">150g plain flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tsp baking powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">30g rice flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">250g water</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Directions</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">1. Combine all dry batter ingredients in a mixing bowl and pour in water, mix gradually. Stir until smooth.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Dip pumpkin pieces into the batter and deep fry in high heat oil until crispy and golden. Once done, set aside.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Preheat a wok or a pan, melt butter. Add in bird chillies and curry leaves, fry until aromatic.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Add in mashed salted egg yolk and stir briskly. Pour in evaporated creamer and keep stirring.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Season with salt, sugar and chicken stock powder. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Pour in fried pumpkin pieces and toss well over high heat until well mixed. Dish out the serve immediately.</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com0tag:blogger.com,1999:blog-3911702522168218612.post-38090251995810676082015-11-29T15:59:00.000+08:002015-11-29T15:59:05.230+08:00Chicken Pot Pie with Cheesy Mashed Potato Top<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">This chicken pot pie recipe takes a little time to prepare, but you won't regret of the outcome and is well worth and is one of the popular hearty comfort food on a cold winter season. Even though we do not have four seasons over here, but I kind of appreciate all these seasonals food.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">Mashed potato is always our all time favorite, love the after effects, after it will bake together with the chicken and vegetables mixtures. The crispy layer of the cheese on top has made it tastier. This warm and nourishing recipe is suitable for everyone at home.</span></span></div>
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">400gm chicken meat, cut into bite sizes</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">2 sprig of celery, diced</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">1 medium size of carrot, diced</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">1 onion, diced</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">10 button mushrooms, halved</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">2 tbsp olive oil</span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 22px;">Some salt and pepper to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Combine:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">2 tsp cornflour</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">1 cup chicken stock</span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 22px;"><u>Mashed Potato</u></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 22px;">4 medium size potato </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">2 tbsp butter</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">125ml hot milk</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">Some salt and pepper to taste</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">200g shredded cheddar cheese</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;"><i>The above ingredients serves 4.</i></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">1. Clean potatoes under running water. Place them in a pot, cover with water and boil until tender.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">2. Peel, mash and add butter and hot milk, season with salt and pepper to your desire taste.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">3. </span></span><span style="background-color: white; font-family: 'trebuchet ms', sans-serif; font-size: 15.4px; line-height: 21.56px;">Preheat oven to 200 degree Celsius.</span></div>
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<span style="background-color: white; font-family: 'trebuchet ms', sans-serif; font-size: 15.4px; line-height: 21.56px;">4. Heat-up oil in a pan over medium heat. Saute onion, carrot and celery until translucent.</span></div>
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<span style="background-color: white; font-family: 'trebuchet ms', sans-serif; font-size: 15.4px; line-height: 21.56px;">5. Turn up heat and add in chicken cubes, cook until well browned. Add button mushrooms and cook for another 2 to 3 minutes.</span></div>
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<span style="background-color: white; font-family: 'trebuchet ms', sans-serif; font-size: 15.4px; line-height: 21.56px;">6. Stir in the chicken stock mixtures and bring to boil. Lower heat and let it simmer for about 20 minutes. Once done, turn off heat.</span></div>
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<span style="background-color: white; font-family: 'trebuchet ms', sans-serif; font-size: 15.4px; line-height: 21.56px;">7. Prepared 4 heatproof bowls or ramekins. Fill-in all bowls equally with the chicken and vegetable fillings.</span></div>
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<span style="background-color: white; font-family: 'trebuchet ms', sans-serif; font-size: 15.4px; line-height: 21.56px;">8. Cover top with hot mashed potato. Sprinkle shredded cheese on top.</span></div>
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<span style="background-color: white; font-family: 'trebuchet ms', sans-serif; font-size: 15.4px; line-height: 21.56px;">9. Bake at 200 degree Celsius for 20 - 30 minutes or until tops are golden brown. Serve hot.</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com0tag:blogger.com,1999:blog-3911702522168218612.post-12528638242544006252015-11-22T14:10:00.000+08:002015-11-22T18:55:09.501+08:00Traditional Egg Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">Today, I am going to share a recipe of one of my favorite snacks during my childhood - the traditional egg cake or Chinese sponge cake. My memories went back to when I was in primary school. These mini egg cakes are always my choice during the breaks. Normally, there are ten pieces in a pack and it will last me for two days. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I did not know that to make these small wonders that needs so simple ingredients - eggs, cake flour, sugar, baking powder, salt and last but not least is oil. And the steps of making them are so easy. You will just need to spend about 30 minutes for preparation and baking time of 20 minutes and you will get soft, spongy and tasty cakes.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">5 medium size eggs</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">150g cake flour</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">100g caster sugar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp baking powder</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">A pinch of salt</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">30g oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>The above ingredients can yield 12 mini cakes.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1. Preheat oven to 180 degree Celsius.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2. Whip eggs, sugar and salt in at medium speed until light and fluffy.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3. Fold in sifted cake flour and baking powder, combine them with a spatula.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4. Add in oil and mix until well combined.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">5. Pour batter into greased muffin tin molds and baked for 20 minutes or until the cakes turned golden brown color.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">6. Set aside and let it cold before removing from the muffin tin.</span><br />
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com0tag:blogger.com,1999:blog-3911702522168218612.post-43355049580263109972015-11-15T22:41:00.000+08:002015-11-15T22:41:49.324+08:00Steamed Sweet Potato Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">I was grown-up in a family with the food business background. Our core products include various types of snacks or in Malay we named it as "<gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="d434a4e1-e3ee-4eb8-aa64-be8396c91853" id="adde7a1e-de09-4ad2-aa3c-b3dacab429b1">kuih</gs>" (cake). Steaming is the main cooking method being used. The varieties are from the popular Chinese "ang ku kuih", Chinese White Sugar Honeycomb cake and to even Malays style "<gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="04b7b0a7-aa9a-4abd-90b0-a49304a6e0b7" id="ca2301ce-38ad-43aa-864e-a2bc9c26bcbe">kuih</gs>" like "kuih lapis", "<gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="04b7b0a7-aa9a-4abd-90b0-a49304a6e0b7" id="ef242121-3842-4be4-b89a-a18d87df122e">seri</gs> muka" and many many more. All these are using steaming method.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">My memory still in my late parents, they used to grind their own rice to make various types of steamed rice cakes. Every of the bites of the cakes were so tender and the fragrant of the rice... Amazing! That's the wonderful of making rice cake origin from the rice itself. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">As time goes and the growth of technologies we can buy ready made rice flour in any of your nearby supermarkets. But the only thing is, I missed those tastes and rice fragrant by using those ready rice flour. Something is missing! So, I have decided to give tapioca starch a try in my steam sweet potato cake. Turn-out great, tender and not too sticky. Even though I missed those rice fragrant but I am satisfied. Don't believe me? Try it out!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This recipe is ideal for home parties and gatherings too.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>INGREDIENTS</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3000g mashed sweet potato (steamed)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150g sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">120ml water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150g tapioca starch</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">300ml thick coconut milk</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2pcs Pandan leaves, knotted.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150g grated fresh coconut, only the white part. Chill them.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A pinch of salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>INSTRUCTIONS</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Peel and dice the sweet potatoes. Steam them over high heat for 20 to 30 minutes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. While waiting for the sweet potatoes to be ready, in a small saucepan or pot, cook water, Pandan leaves and sugar. Cook until sugar dissolves, discard Pandan leaves and set aside.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Once the sweet potatoes are ready, mashed them and transfer them into the electric blender. Use a sieve and pour in the sugar syrup and blend them until fine enough.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Pour out the mixtures of sweet potatoes puree, sieve in tapioca flour and lastly mix in the coconut milk. Use a whisk to blend them until well combined and smooth.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Get ready a 8 inch square greased pan, pour the batter into the pan. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Steam over high heat for 30 minutes. Make sure the water is boiling when you start your steaming.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Remove from steamer and leave it to cool for about 2 hours before you slice them into pieces to your desired size.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8. Get ready your grated coconut and mix a pinch of salt.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">9. Toss the slices of sweet potato cakes with the grated coconut and serve immediately.</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com0tag:blogger.com,1999:blog-3911702522168218612.post-75237108611668660302015-11-08T21:20:00.000+08:002015-11-08T21:20:57.015+08:00One Pot Tom Yum Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">During this cold season, I am always craving for comfort food and one-pot soup is one of my regulars from my little kitchen. A hot and sour pot soup is even marvelous! Yes, Thai style Tom Yum Soup that's what's on my mind.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">In my this One Pot Tom Yum Soup I had used seafood combinations with two types of mushrooms. It turns out wonderful! If you not fancy of a sour taste in the soup, you may reduce the amount of the lime juice. Same goes to those do not want the soup to be too hot, you may reduce the amount of the bird chilies or the Tom Yum paste. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">I only used prawns as my major seafood in this soup as I love the prawns with Tom Yum combinations. You may try to add on with squids, fish or even mussels. As I like the soup to be milky, I had added with evaporated milk instead of coconut milk which is a normal practice. Reason is not wishing the strong taste of the coconut milk to cover the original taste of the Tom Yum soup. This is a very easy to make and the taste is just amazing!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;"><b>INGREDIENTS</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">300g fresh prawns, clean, dry and un-shell the middle part</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">4 tbsp Tom Yum paste</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">3 stalks lemon grass, sliced</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">20g galangal </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">4 stalks coriander roots</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">12-15 bird chilies</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">5 shallots, thinly sliced</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">6 kaffir lime leaves</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">10 lobster balls (optional)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">10 crab rolls (optional)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">4 baby sweet corn, sliced</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">100g oyster mushrooms, peeled into halves</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">100g enoki mushrooms</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">6 cups of chicken broth</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">1 tbsp cooking oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">1/2 cup evaporated milk</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;"><u>Seasoning</u></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">3 tbsp fish sauce</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">1 tbsp sugar </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">4 tbsp lime juice</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">1 lime, cut into wedges</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;"><u>Garnishing</u></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">Chopped coriander and spring onions</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">INSTRUCTIONS</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">1. Heat-up oil in a pot, saute shallots until fragrant. Add in Tom Yum paste and cook for a minute.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">2. Stir in chicken broth. Add in lemon grass, galangal, coriander roots and bird chilies and let it simmer for 15 to 20 minutes.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">3. Add in all types of seafood (prawns, lobster balls, crab rolls) and continue to boil the soup for another 10 minutes.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">4. Add in all mushrooms and baby sweet corns and let it cook to boil.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; text-align: justify;">5. Season the soup, off the heat and stir in evaporated milk. Mix well and dish out and serve immediately.</span></div>
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My Trials in the Kitchenhttp://www.blogger.com/profile/10456728659043302629noreply@blogger.com0