tag:blogger.com,1999:blog-79984191647401498722024-03-14T15:57:51.884+08:00A Pepper's Love(A simple bento & food blog for everyone)Mary Cheyhttp://www.blogger.com/profile/13040679673940262593noreply@blogger.comBlogger447125tag:blogger.com,1999:blog-7998419164740149872.post-58790851728437592722021-08-09T16:01:00.001+08:002021-08-09T16:03:34.243+08:00Durian Puffs<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxi9cE7suuNiqMTSK-A2BREgh0eKntv2CO_8AyGgUN4IYXIbD_-PRmi0NKhiFqyD2KXOnpesSKD3IVImbD0nCP2ZoaRgac-j38KeXrZugYMZToYGCnKyaJG0nyzIM-DtS7lxUR8pVaVYi8/s1182/96BDB943-86A7-4563-AF1F-47DBBC58C60E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1182" data-original-width="1182" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxi9cE7suuNiqMTSK-A2BREgh0eKntv2CO_8AyGgUN4IYXIbD_-PRmi0NKhiFqyD2KXOnpesSKD3IVImbD0nCP2ZoaRgac-j38KeXrZugYMZToYGCnKyaJG0nyzIM-DtS7lxUR8pVaVYi8/w640-h640/96BDB943-86A7-4563-AF1F-47DBBC58C60E.jpeg" width="640" /></a></div><br /><p></p><p>Ingredients - Puff</p><p>60g Butter</p><p>150g Water</p><p>1/2 tsp sugar </p><p>1/4 tap salt</p><p>90g Flour</p><p>2 eggs </p><p>Ingredients- Durian Cream</p><p>150g milk</p><p>20g sugar</p><p>25g corn flour</p><p>20g milk powder </p><p>20g butter</p><p>100-150g fresh durian (blend)</p><p>Method</p><p>Prepare the puff pastry. </p><p>1. Melt the butter on low fire. Add in the water and slowly add in the flour , salt & sugar keep stirring with a spatula on low fire till all set . Off the fire mixed well set aside to let it cold. </p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWd1vXNjMF49teDrxe8V1jH3XqJBB_FM9EKSrjGgtAlgXAOItZOGzjkLfXuDpBQRZ6TN5gWnzRHqJNfCPncAgGYI9KJS1CuZ7aJ0WCvIRv4ePFHlWe085dvIn7kTA6xWlqY3Opl2hMWo5/s2048/05D77103-091C-4D45-8F50-5DB31E59BBD4.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWd1vXNjMF49teDrxe8V1jH3XqJBB_FM9EKSrjGgtAlgXAOItZOGzjkLfXuDpBQRZ6TN5gWnzRHqJNfCPncAgGYI9KJS1CuZ7aJ0WCvIRv4ePFHlWe085dvIn7kTA6xWlqY3Opl2hMWo5/w480-h640/05D77103-091C-4D45-8F50-5DB31E59BBD4.jpeg" width="480" /></a></p><p><br /></p><p>Prepare the durian cream.</p><p>1. Used double boil method on low fire. add in sugar and milk to resolve the sugar. Add in the milk powder and corn flour with a spatula till set. Add in the butter & mixed in the durian paste. Done & ready to use later once the puffs done and cold .</p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQAVAEAGPtpInvaOILaROE_bLqYPS64z3YkS2Sn35ArSpFNBv2R6-YoBT0iWhoXGf27bybOHfYjHQqQEh_1JNwMXDgnyybCuIRqaiSzWu38bJPMK-BCwrAYiz8Wsxl78qBGLTW_sHRbQzD/s2048/2F0C2C03-E5E5-474D-A65E-B7E9C023C1D5.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQAVAEAGPtpInvaOILaROE_bLqYPS64z3YkS2Sn35ArSpFNBv2R6-YoBT0iWhoXGf27bybOHfYjHQqQEh_1JNwMXDgnyybCuIRqaiSzWu38bJPMK-BCwrAYiz8Wsxl78qBGLTW_sHRbQzD/w480-h640/2F0C2C03-E5E5-474D-A65E-B7E9C023C1D5.jpeg" width="480" /></a></p><p><br /></p><p>Now back to prepare the puff pastry.</p><p>2. Transfer to a bowl and slowly add in the eggs & whisk till blend well and the pastry should not drop from spatula when you put upside down. </p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2MLnyhU2nswDfpcZFdmCcxBx_dF7gBXvg1S3rV-gLpBpPCBOwJEpzFThoANe8EU2MfpuN3yI68wg03in7p5ZN8Dgy17oFyz1QbvJOhzV-7gDgzvdI41nFI3DJnnVz0ApEybtq2_nQQwf/s2048/BEE5BBE3-BA38-4F0A-8FFF-0590A42264EA.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2MLnyhU2nswDfpcZFdmCcxBx_dF7gBXvg1S3rV-gLpBpPCBOwJEpzFThoANe8EU2MfpuN3yI68wg03in7p5ZN8Dgy17oFyz1QbvJOhzV-7gDgzvdI41nFI3DJnnVz0ApEybtq2_nQQwf/w480-h640/BEE5BBE3-BA38-4F0A-8FFF-0590A42264EA.jpeg" width="480" /></a></p><p><br /></p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7W-Eqzu9YaG4tL0G8KyhWT7HfEK_N-6LBjQ-_j6KBgybG8libWSlj7NNimGg5hIG6bbN3u0dHx9eS50mtGfV0pMNOxuXSin4smhgyOhcV7BbsDHEONBoj6aqqwH8OWQKM8jGxWTNpp52Q/s2048/047E36BE-48F7-4AFB-A74F-49C985F44C91.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7W-Eqzu9YaG4tL0G8KyhWT7HfEK_N-6LBjQ-_j6KBgybG8libWSlj7NNimGg5hIG6bbN3u0dHx9eS50mtGfV0pMNOxuXSin4smhgyOhcV7BbsDHEONBoj6aqqwH8OWQKM8jGxWTNpp52Q/w480-h640/047E36BE-48F7-4AFB-A74F-49C985F44C91.jpeg" width="480" /></a></p><p><br /></p><p>3. Preheat to oven to 180c. </p><p>4. Put into a piping bag and pipe out one but one till all done. </p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBVZDW6PdJM1TfuQy35G5ogHh8RZtPA-5PYKixIvlwfEhBXmmx03KkJZ9La4SU8i8w8zS9Zrg_BSGP5tkHJDI9AG158DgPmhC7ndUDp4-nFgpiKrbR2Vb-kyyyQggecO9e60jsKPDvql-/s2048/588B3603-B2CA-4988-936F-51E1556A9C90.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBVZDW6PdJM1TfuQy35G5ogHh8RZtPA-5PYKixIvlwfEhBXmmx03KkJZ9La4SU8i8w8zS9Zrg_BSGP5tkHJDI9AG158DgPmhC7ndUDp4-nFgpiKrbR2Vb-kyyyQggecO9e60jsKPDvql-/w480-h640/588B3603-B2CA-4988-936F-51E1556A9C90.jpeg" width="480" /></a></p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBaVyZ7_vGH98_KNPyJRQimPXyBumw_8bD0fNBjBhPRVf8XDaD4VNv2AlMnllQYEaz12WenV0H7dMrY2IfGUADkV2z_gGcNewLj3hwzvmQgnKZpNKyTJgNyL8xJJvT6l7dQ2hfOLEaZ9S9/s2048/2576FA0C-CC06-45CE-8A8D-A334C7D273B5.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBaVyZ7_vGH98_KNPyJRQimPXyBumw_8bD0fNBjBhPRVf8XDaD4VNv2AlMnllQYEaz12WenV0H7dMrY2IfGUADkV2z_gGcNewLj3hwzvmQgnKZpNKyTJgNyL8xJJvT6l7dQ2hfOLEaZ9S9/w480-h640/2576FA0C-CC06-45CE-8A8D-A334C7D273B5.jpeg" width="480" /></a></p><p><br /></p><p>5. Bring to bake for 30 minutes and let it complete cold before pipe in the durian cream inside. Served cold</p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMvwYd2MNJXyWRMOqnrEWA7nLM62MnMYB_aOYjKQmI_lO-E__6Ctz-ZT2MKh5r2UQGy2kiB4NaTeKOJRWAWQ1GDihEOgKzrFIrKrbuIVipOym89rUZwY5giYbdk8Pv_8I-0t_PqGB41B4/s2048/2A065E53-9BF5-4261-AB4B-13666680B048.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMvwYd2MNJXyWRMOqnrEWA7nLM62MnMYB_aOYjKQmI_lO-E__6Ctz-ZT2MKh5r2UQGy2kiB4NaTeKOJRWAWQ1GDihEOgKzrFIrKrbuIVipOym89rUZwY5giYbdk8Pv_8I-0t_PqGB41B4/w640-h480/2A065E53-9BF5-4261-AB4B-13666680B048.jpeg" width="640" /></a></p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8hUzrUR41raAThOWpKDBRdjNHFn5VcJ5QwAHEhnNsehSAV92DbvCEdGvhlCWawOQ7OrTcSvV_q2qfqa5D99Nfh5CcoqhyphenhyphenjPXFn0O5PgI75GzZ5K_zXA_WmojfymuG5u_ZgskF-bHhdlrj/s2048/DDEF6FEB-713E-4824-965D-5EB9682A64CD.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8hUzrUR41raAThOWpKDBRdjNHFn5VcJ5QwAHEhnNsehSAV92DbvCEdGvhlCWawOQ7OrTcSvV_q2qfqa5D99Nfh5CcoqhyphenhyphenjPXFn0O5PgI75GzZ5K_zXA_WmojfymuG5u_ZgskF-bHhdlrj/w480-h640/DDEF6FEB-713E-4824-965D-5EB9682A64CD.jpeg" width="480" /></a></p><p><br /></p><p><br /></p>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.com5tag:blogger.com,1999:blog-7998419164740149872.post-72385119860679774322021-08-08T21:26:00.004+08:002021-08-08T21:31:17.636+08:00Homemade Fish Balls<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG0vBksGo5np0x1VHsAjGsyQ_B1j57-2_gJr0xH-Y_F1OIP2Zs0thPLvYZGSkQZVPe264ZGa5nq7ZovOJzsQCS9RyKJwfqnnuAQliiMP-G1vuNQgQKPVxGRHhrQ22ZzG6faDBzwa2YDTo9/s2048/E1A2A9AA-8213-4E40-B25B-93E17B7FD246.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG0vBksGo5np0x1VHsAjGsyQ_B1j57-2_gJr0xH-Y_F1OIP2Zs0thPLvYZGSkQZVPe264ZGa5nq7ZovOJzsQCS9RyKJwfqnnuAQliiMP-G1vuNQgQKPVxGRHhrQ22ZzG6faDBzwa2YDTo9/w480-h640/E1A2A9AA-8213-4E40-B25B-93E17B7FD246.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>Recipe</p><p>500g fresh fish meat ( Tau fu fish)</p><p>500g of cold water </p><p>1 1/4 tbsp salt </p><p>Keep aside 150g of cold water </p><p>1/2 tsp pepper </p><p>Bit Dry mandarin orange skin or spring onion (optional)</p><p><br /></p><p>Method</p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94n_ZPfLCnP9mTq1UB8z3W0OXEWclO23FDsP6bt_6mUZj9fw5ncomD9hZjtStPLzoOty4Ra3gPeGBkRXzoz_GEJcyi1oh8e5eY-XDVJ9-kQz6-SUeq5xGivjZltwLVtJG-fkrAMsUjN3E/s2048/F8117009-F751-42FD-9B67-90FBC5CA9886.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94n_ZPfLCnP9mTq1UB8z3W0OXEWclO23FDsP6bt_6mUZj9fw5ncomD9hZjtStPLzoOty4Ra3gPeGBkRXzoz_GEJcyi1oh8e5eY-XDVJ9-kQz6-SUeq5xGivjZltwLVtJG-fkrAMsUjN3E/w480-h640/F8117009-F751-42FD-9B67-90FBC5CA9886.jpeg" width="480" /></a></p><p>1. Blend fish meat with cold water on slow - mediums speed. </p><p>2. Add water batch by batch till water finish take about 5-7 minutes till fish paste turn pale look like this.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NsZARNTUQJGQEeNmvHEntXBSNOfI7uAIZWiJUsObSYJGLBeuG1KEd31-lIVfGBaPuosTFYwjXC-CG4tas_taGAlehZao_L8zLOaH6KnhsSKxJWfKMOOmiWaIpV4u9QRh2EnEosnLmk0z/s2048/9E5FF3CD-3A56-4715-B30C-B43CFC08FD76.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NsZARNTUQJGQEeNmvHEntXBSNOfI7uAIZWiJUsObSYJGLBeuG1KEd31-lIVfGBaPuosTFYwjXC-CG4tas_taGAlehZao_L8zLOaH6KnhsSKxJWfKMOOmiWaIpV4u9QRh2EnEosnLmk0z/w480-h640/9E5FF3CD-3A56-4715-B30C-B43CFC08FD76.jpeg" width="480" /></a></div><p>3. Stop blend and now add 150g of cold water slowly bit by bit (spring onion & dry mandarin skin & salt & water) by using hand to whisk till the texture firm at till the stage is ready to make fishballs. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthaBV23pHtMzhpc4QozbGErHvKjaAyamqdmZbG_Bl45I1oOIIQ5Demv8ykWP1Z2gwujD6mSCqXWHleCyuDt436Nj0d6CeTk4dQ5uwYjoNsD9sPAVnSWry9Z_xqnfIIUrxnkFKwIfOSv0v/s1136/543F2E45-5A45-44C9-91F5-DE9E1BDFA32C.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1136" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthaBV23pHtMzhpc4QozbGErHvKjaAyamqdmZbG_Bl45I1oOIIQ5Demv8ykWP1Z2gwujD6mSCqXWHleCyuDt436Nj0d6CeTk4dQ5uwYjoNsD9sPAVnSWry9Z_xqnfIIUrxnkFKwIfOSv0v/w360-h640/543F2E45-5A45-44C9-91F5-DE9E1BDFA32C.png" width="360" /></a></div><p>4. Prepared some cold water add some salt in it for the fishball u shape .Repeat till all balls done or you may keep some for Yee wat. Best to keep in fridge and consume after 2-3 hours.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPAdv53eVvpFoMDFENzaqkF9EAA-lOkTN6rnNf5vmE_f7yjUgQLE4UORk56rc7ucqXktBkSxzgdR9mX2WCXofc4AFu9ZUrJMXwLjYI1iG-7oW9V322X1IUoUIirkqxyjdoUISAHNVLGihN/s2048/BE754F2F-E622-46CA-A2EA-1525D9862A41.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPAdv53eVvpFoMDFENzaqkF9EAA-lOkTN6rnNf5vmE_f7yjUgQLE4UORk56rc7ucqXktBkSxzgdR9mX2WCXofc4AFu9ZUrJMXwLjYI1iG-7oW9V322X1IUoUIirkqxyjdoUISAHNVLGihN/w480-h640/BE754F2F-E622-46CA-A2EA-1525D9862A41.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">5. Keep the balls in fridge & prepare the soup</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">6. Use a pot and add in some oil to deep fried the fish bone & head till golden brown.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">7. Add in water 3-4 slice of ginger & bring to boils for 25 -30 minutes. Drain the bone/ head. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">8. Add in salted vegetable , white beancuard , tomato into the clear soup and bring to boil for another 20 minutes. Soup is ready to use.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">9. Take the fish balls bring to boil till we’ll cook and ready to serve with noodles or just fish balls</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8_f50MlLkRyMsWINnTieQ22fQgUqjVqiWr_dHw1cD27TpOwhyphenhyphen93gx6V3zISMzrryL9z3JLEB8KU8FQUNzNfzbvtR0ZxkU6f-nCfk0mG69C53sTaMeauDDbqh0ES67cudTLUf25NSRTwgm/s2048/7098FC9B-DD43-4B7C-8CE2-E0AB941D56D9.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8_f50MlLkRyMsWINnTieQ22fQgUqjVqiWr_dHw1cD27TpOwhyphenhyphen93gx6V3zISMzrryL9z3JLEB8KU8FQUNzNfzbvtR0ZxkU6f-nCfk0mG69C53sTaMeauDDbqh0ES67cudTLUf25NSRTwgm/w640-h480/7098FC9B-DD43-4B7C-8CE2-E0AB941D56D9.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ITKWob3sU76JK6d_3UNnOBOeFHW-KMzWN5j05tfZNmtFhRjyxs9_eaO-jc0XeSPz7_VM3e4p4TXQ6ygTWZy_Wi57jLXE4s2Fe_fNHZU-Z2g1gGKJFizMUu6WMFiC8xIxCeo7vzejic5U/s2048/9B7A1EAD-FA6A-4C1A-91C8-7ADDEF9B82B9.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ITKWob3sU76JK6d_3UNnOBOeFHW-KMzWN5j05tfZNmtFhRjyxs9_eaO-jc0XeSPz7_VM3e4p4TXQ6ygTWZy_Wi57jLXE4s2Fe_fNHZU-Z2g1gGKJFizMUu6WMFiC8xIxCeo7vzejic5U/w480-h640/9B7A1EAD-FA6A-4C1A-91C8-7ADDEF9B82B9.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbHSYQqeLmRdc4rnWFD-ZNOxp3aBgdiSI9opVS6ISCMIoBcYs3dYJ5eJZLn9okLCQqjPm2rkp4s1mxKNgIxCdxyMFqFHw1cavFnE4pxaqTMCZ28gWRPPCvBERF-fYx9hw5PTZcw0jhcP06/s2048/9E49EDDD-0C2A-43E5-ACBC-CA1BD770C47E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbHSYQqeLmRdc4rnWFD-ZNOxp3aBgdiSI9opVS6ISCMIoBcYs3dYJ5eJZLn9okLCQqjPm2rkp4s1mxKNgIxCdxyMFqFHw1cavFnE4pxaqTMCZ28gWRPPCvBERF-fYx9hw5PTZcw0jhcP06/w480-h640/9E49EDDD-0C2A-43E5-ACBC-CA1BD770C47E.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> </div>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.com0tag:blogger.com,1999:blog-7998419164740149872.post-75015734815551856272021-07-20T16:58:00.001+08:002021-07-20T17:04:06.091+08:00Butter Cookies ( Green Tea/Cocoa & Original Flavour)<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiexCZLivs_eOZdBZo88zXqvSwjcspmf_OdMCkve8RpQ50klFs8OupvkR-i3YxyBC-MHZ2soBG0T6oK6-ShuuCXXH7rSzGnZdZoKm5EuIeRr6zf5N0jpp7lh-tv29NLolR464C83XpIH2N/s2048/73AE615E-1A4B-4305-8B1B-C9C3814B7FE8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiexCZLivs_eOZdBZo88zXqvSwjcspmf_OdMCkve8RpQ50klFs8OupvkR-i3YxyBC-MHZ2soBG0T6oK6-ShuuCXXH7rSzGnZdZoKm5EuIeRr6zf5N0jpp7lh-tv29NLolR464C83XpIH2N/w480-h640/73AE615E-1A4B-4305-8B1B-C9C3814B7FE8.jpeg" width="480" /></a></div><p><br /></p><p>Ingredients </p><p></p><p>250g pure butter ( room temperature)</p><p>100g icing sugar </p><p>250g Potatoes Flour </p><p>180g Pain Flour</p><p>4g green tea powder </p><p>4g chocolate malt powder ( 2 tsp )</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJ5LTWANpAw9yKv4K9QtMPFypp39p5EkmaeSIpxaqXPPgb4zLQhOtNWvK-Eu0-Is4r9o99HvHNGkzjPhIeTvhCX3exdZP8yqThhdWKhmWM1NmDbnAdL9IEw_G4a0WjFjNZtLJEhA12Ls6/s2048/54669460-3BF6-43E5-AC4D-9A1DB28CA39F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJ5LTWANpAw9yKv4K9QtMPFypp39p5EkmaeSIpxaqXPPgb4zLQhOtNWvK-Eu0-Is4r9o99HvHNGkzjPhIeTvhCX3exdZP8yqThhdWKhmWM1NmDbnAdL9IEw_G4a0WjFjNZtLJEhA12Ls6/w480-h640/54669460-3BF6-43E5-AC4D-9A1DB28CA39F.jpeg" width="480" /></a></div><p>1. Place the butter + sugar mixed at medium slow speed till creamy. Blend on speed 3 about 5 minutes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAlFUNn-twxnqz7qtV4VYyKQWe6vwuWRuZEq1jrOedIuLvRzazX8vrkciffYBqm1N-AmhGLr3nLYtzosRCPhtO5_Ii9I6huHZexdz2IELoeFNsOyvWRB8v5Zept2UALWSyai2Y3iVGTK5f/s2048/85895E8D-6930-4A71-8BD7-3E93031E29DE.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAlFUNn-twxnqz7qtV4VYyKQWe6vwuWRuZEq1jrOedIuLvRzazX8vrkciffYBqm1N-AmhGLr3nLYtzosRCPhtO5_Ii9I6huHZexdz2IELoeFNsOyvWRB8v5Zept2UALWSyai2Y3iVGTK5f/w640-h640/85895E8D-6930-4A71-8BD7-3E93031E29DE.jpeg" width="640" /></a></div><p>2. Look creamy</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji4IMezPFhHVbulSxJEY0_HkIOaewu5suYW4-Jb2EabVuF_GEI2YbHJ5NTfOVqV0YJvwyKCPYSEH3lahq8jj1N3n2A-ScSVgHVTD2qvwxJn3AiGL8pshsq6mrhesTiQJB2ed9f-X7fakeO/s2048/86ABE38E-E9CF-4F22-B472-80AA7DDDE14C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji4IMezPFhHVbulSxJEY0_HkIOaewu5suYW4-Jb2EabVuF_GEI2YbHJ5NTfOVqV0YJvwyKCPYSEH3lahq8jj1N3n2A-ScSVgHVTD2qvwxJn3AiGL8pshsq6mrhesTiQJB2ed9f-X7fakeO/w640-h480/86ABE38E-E9CF-4F22-B472-80AA7DDDE14C.jpeg" width="640" /></a></div><p><br /></p>3. Add shifted potatoes and plain flours and use a spatula slowly mixed well. <p></p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyUcYGnrv3Me-ZCmgepu3IAegH2ITU-7-xuRUC5OmvdBsVifLbikW_dckr1bQmE499BO0OnNMYUqi-3XAuBrFnotIiCy9_gZn8JEDC-XewOUMwVRiQy_GiKtEt6mukym3BZiAR4xbj-DOf/s2048/93838D91-2E60-4735-A6EE-30B206B2BEB5.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyUcYGnrv3Me-ZCmgepu3IAegH2ITU-7-xuRUC5OmvdBsVifLbikW_dckr1bQmE499BO0OnNMYUqi-3XAuBrFnotIiCy9_gZn8JEDC-XewOUMwVRiQy_GiKtEt6mukym3BZiAR4xbj-DOf/w640-h480/93838D91-2E60-4735-A6EE-30B206B2BEB5.jpeg" width="640" /></a></p><p>4. Divided 3 portion. One for original flavour, One portion add the green tea powder and the last portion add with chocolate malt powder . </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwCtP0b7tIWVG_be-bwdcOI3is6aj6oO0kyRRe1mxy41mA5FtA4enHNCe1tNVT2TM0jFZtfSPmZ7LWXu1a2SLT_33wfcVJ0FhSxuYI6HfphxEEo21HkrZddwI7D0h9OSRMNeVscU-zyGz/s2048/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwCtP0b7tIWVG_be-bwdcOI3is6aj6oO0kyRRe1mxy41mA5FtA4enHNCe1tNVT2TM0jFZtfSPmZ7LWXu1a2SLT_33wfcVJ0FhSxuYI6HfphxEEo21HkrZddwI7D0h9OSRMNeVscU-zyGz/s320/image.jpg" /></a></div><br /><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxDiDUH3CIHu4M_qex2bgmwa0MstrH97JM0U1KKDqaYX8X7TfZlXo06hbR9YmiGytyjv21IxenW0lrM8fWTEhEvp2J4C5PEv6SDukII3SKUQ1nVty4pabzbNdaksyXptXSkRCXn2GHrSk/s1280/7F8D1B45-9D12-4F98-9B7D-78654C28B6AD.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxDiDUH3CIHu4M_qex2bgmwa0MstrH97JM0U1KKDqaYX8X7TfZlXo06hbR9YmiGytyjv21IxenW0lrM8fWTEhEvp2J4C5PEv6SDukII3SKUQ1nVty4pabzbNdaksyXptXSkRCXn2GHrSk/w480-h640/7F8D1B45-9D12-4F98-9B7D-78654C28B6AD.jpeg" width="480" /></a></p><p>5. Put in the fridge to chill for 15-20 minutes </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi403bBxD1PhX1COU9LsZBzkvnryeQCE3KfuXIldBD9ee6HayjRSnmB2s_dAd_jmOPjU92SUQubgVzd3QrcrsTX6o0zpSi1B2EJ2dbcRqJaJBn416VyOXyghOMEAkw_uSeWLhmGxNVgVGXz/s2048/460D8690-4D10-4848-B2B5-9590266A908E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi403bBxD1PhX1COU9LsZBzkvnryeQCE3KfuXIldBD9ee6HayjRSnmB2s_dAd_jmOPjU92SUQubgVzd3QrcrsTX6o0zpSi1B2EJ2dbcRqJaJBn416VyOXyghOMEAkw_uSeWLhmGxNVgVGXz/w480-h640/460D8690-4D10-4848-B2B5-9590266A908E.jpeg" width="480" /></a></div><p>6. Reheat the oven to 160C. Roll into round shape till all done. </p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvStwiiEJvp_PCd0mhXNqd6xYd6YOYXOgo7EDAAr0pwguMYaNgPPFwd0SYqojpbGfk3fmQBbKqS_qVA_okEd1wMthmWE7RZ8Y9VjBCDsmKNYSqcISZoGNMut5cy_f9fR3vo3uz410dhe2k/s2048/D4AAEC66-0B40-494E-931B-8927410056DB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvStwiiEJvp_PCd0mhXNqd6xYd6YOYXOgo7EDAAr0pwguMYaNgPPFwd0SYqojpbGfk3fmQBbKqS_qVA_okEd1wMthmWE7RZ8Y9VjBCDsmKNYSqcISZoGNMut5cy_f9fR3vo3uz410dhe2k/w640-h480/D4AAEC66-0B40-494E-931B-8927410056DB.jpeg" width="640" /></a></div><br /> 7. Put in the oven to bake for 25 minutes.<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGC3qRKpx6TS-vIr6az8H0IPWcG351CKUhPou-oWAgvykpkdjWO7sKlAlyX7kqc1w8ozkr8xQT1llBp4a7N0kmpAhQF-TnOuxXWlO4hWPszME5CNTJLOe5OS2WfOfpMqrgTzxzaXl0h-CD/s2048/image.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGC3qRKpx6TS-vIr6az8H0IPWcG351CKUhPou-oWAgvykpkdjWO7sKlAlyX7kqc1w8ozkr8xQT1llBp4a7N0kmpAhQF-TnOuxXWlO4hWPszME5CNTJLOe5OS2WfOfpMqrgTzxzaXl0h-CD/w480-h640/image.jpg" width="480" /></a></div><br /><p></p><p><br /></p><p><br /></p>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.com0tag:blogger.com,1999:blog-7998419164740149872.post-46048013545269487522021-07-17T20:45:00.002+08:002021-07-17T20:45:34.198+08:00Homemade Char Siew<p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0MaXVhC79hCXNYtjWEPBlhsFegcCIas4_VnBItgG9G2qxwWFOv_Syn_w3zfrqzWlbsTZaZRYgWJ6458RABNYkYYpK2d3cgUAEBXrfkyy24pmbC4A6TzekuwQaU1ix5VnREziocxM_tXF/s2048/AD9C79AB-982E-43C5-835E-438618816F31.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0MaXVhC79hCXNYtjWEPBlhsFegcCIas4_VnBItgG9G2qxwWFOv_Syn_w3zfrqzWlbsTZaZRYgWJ6458RABNYkYYpK2d3cgUAEBXrfkyy24pmbC4A6TzekuwQaU1ix5VnREziocxM_tXF/w480-h640/AD9C79AB-982E-43C5-835E-438618816F31.jpeg" width="480" /></a></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Ingredients </span></div><p>~500-600g pork (<span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Noto Serif SC", serif; font-size: 17px;">pork shoulder with some fat works best)</span></p><p><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Noto Serif SC", serif; font-size: 17px;">~ 3-4 tbsp sugar </span></p><p><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Noto Serif SC", serif; font-size: 17px;">~ 5-7 cup water</span></p><p><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Noto Serif SC", serif; font-size: 17px;">~ 2-3 tbsp cooking oil</span></p><p>~2 tbsp cooking wine </p><p>~1 tsp soya sauce </p><p>~5 tbsp lemon sauce </p><p>~1 cube red beancurd </p><p>~3-4 glove garlic (chop fine)</p><p>~ 1tsp sesames oil</p><p>~ 1 tsp five spice powder </p><p>Marinate few hours for the pork with all ingredients except the sugar , water and cooking oil. </p><p>1.Heat up a pan. Add in cooking oil & add in the sugar cook on high heat . Stir till turn brown colour (become sugar caramel). Slow add in the water bring to boil.</p><p>2. Put in the marinaded pork and shimmer till the water dry up in caramel form on medium fire. </p><p>3. Take the pork up and place in the over grilled for 8-10 minutes on 230C. Keep the sauce aside as dipping sauce with white</p><div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQs77WxkqBk9rxMFGEwbM5OhiwUY_5ZvyQ7h5RgKNjfTwpzqkZ7gKA0TLJt8h3rmaCnA5nql1BPUiAABHaly1rhBP2fqWFKSeMhvEpJBu7xIzIsMc5siDvMkWFdhmNH_tWGUsRhRxs4HXb/s2048/074C87F1-03BB-44E7-B79C-4B2357227144.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQs77WxkqBk9rxMFGEwbM5OhiwUY_5ZvyQ7h5RgKNjfTwpzqkZ7gKA0TLJt8h3rmaCnA5nql1BPUiAABHaly1rhBP2fqWFKSeMhvEpJBu7xIzIsMc5siDvMkWFdhmNH_tWGUsRhRxs4HXb/w640-h480/074C87F1-03BB-44E7-B79C-4B2357227144.jpeg" width="640" /></a></div></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8uf3Ik_UCev6OcMm3DCgo70VfmJFWVh7oDv2M0dhJ6-rxYSv0r_B-X9XJX3aWU9zTTJuv12keNIpeNDsFzov5O-I27M78BEbvLHITQZEJ8w5H5hZS3T3jQHO6TMI8MgukX_SPTzK-XbnE/s2048/3CC22F01-7FD9-4283-9FE5-9DDC14D95650.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8uf3Ik_UCev6OcMm3DCgo70VfmJFWVh7oDv2M0dhJ6-rxYSv0r_B-X9XJX3aWU9zTTJuv12keNIpeNDsFzov5O-I27M78BEbvLHITQZEJ8w5H5hZS3T3jQHO6TMI8MgukX_SPTzK-XbnE/w640-h480/3CC22F01-7FD9-4283-9FE5-9DDC14D95650.jpeg" width="640" /></a></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGmhzUs9BI_uJfn32mlyGjdeZ4hsH6lsa7gFyo7GoiTsKT-gBpdaPGkGUkqCTVxTCxNVyAtXU_SoIce837byG8Q2W_wobgN10g6fRsZAErxRT5HAaPih8e6e9xuzi79zAZimYVFXH-QP-/s2048/4D18D9A9-FDD5-4644-90FF-AE3379B7AC2E.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGmhzUs9BI_uJfn32mlyGjdeZ4hsH6lsa7gFyo7GoiTsKT-gBpdaPGkGUkqCTVxTCxNVyAtXU_SoIce837byG8Q2W_wobgN10g6fRsZAErxRT5HAaPih8e6e9xuzi79zAZimYVFXH-QP-/w640-h480/4D18D9A9-FDD5-4644-90FF-AE3379B7AC2E.jpeg" width="640" /></a></div><br /><p></p><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2Y7_Ui05r7m33mD6gPydKvGO3vGtQtPCFc9nkBzMj2Y-VRbpCUnJgRJA8Qtxl3K9f4dNy7z8mO8xgWn8PywbPSYrOZNCoi2ZEMCpanElq-ODU_zTtHNSlD6uS-_7c8nrGsM1qD2QK79Q/s2048/4CAF7F4E-7F2B-4E26-8209-6E83DDC6A496.jpeg" style="margin-left: 1em; 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text-align: center;"><br /></div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagY-MViiPR3IFMiJzeoY6Dul3-eO5CO8RTdUeIW0R5uTATvxciSoxwVEhmhqb6iQvs7DdHThjyzcXcli6k5arpuGRIE-HyqPp0eFs02XrRrC1VAfm83Yp9o8Ubq2kJhinuJvs30ylDCDs/s2048/7F0B3715-8A06-4497-9B37-5E2910B4DE16.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagY-MViiPR3IFMiJzeoY6Dul3-eO5CO8RTdUeIW0R5uTATvxciSoxwVEhmhqb6iQvs7DdHThjyzcXcli6k5arpuGRIE-HyqPp0eFs02XrRrC1VAfm83Yp9o8Ubq2kJhinuJvs30ylDCDs/w480-h640/7F0B3715-8A06-4497-9B37-5E2910B4DE16.jpeg" width="480" /></a><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKJvqRUXVk-lPJu5yLPwPEidCo6WeVwP4QjwMdvG6pQ6S_o8DY2NCNJLAj0u_ys0dN6fzIzuI-15_f7dWuL025m82iNZb9DPpNskNbuGxhyBo43px7IBHkQsKwOzjzWJfer4Ryn67SNIk/s2048/71BF2E39-E1F8-4AF3-8147-5210B39E5A8E.jpeg" style="margin-left: 1em; 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margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWI5rMHxjhHaxSwVyeOEkDRP4vwWsW07XkrRUEWAHU-IZ0dZVCq3J9WkC_qXk5rIBVpIxzRuz1aKOBHf2XSwaacu3H2N6T5Qqj-d0ELHdwUEVtrq119dWy1fGM38-D1Df2pW6db7yoAqU/w480-h640/E5D8608F-E9C7-4156-BB02-2CE77C97075E.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagY-MViiPR3IFMiJzeoY6Dul3-eO5CO8RTdUeIW0R5uTATvxciSoxwVEhmhqb6iQvs7DdHThjyzcXcli6k5arpuGRIE-HyqPp0eFs02XrRrC1VAfm83Yp9o8Ubq2kJhinuJvs30ylDCDs/s2048/7F0B3715-8A06-4497-9B37-5E2910B4DE16.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagY-MViiPR3IFMiJzeoY6Dul3-eO5CO8RTdUeIW0R5uTATvxciSoxwVEhmhqb6iQvs7DdHThjyzcXcli6k5arpuGRIE-HyqPp0eFs02XrRrC1VAfm83Yp9o8Ubq2kJhinuJvs30ylDCDs/w480-h640/7F0B3715-8A06-4497-9B37-5E2910B4DE16.jpeg" width="480" /></a></div><p>Ingredients </p><p>40g Butter</p><p>155g marshmallow </p><p>40g milk powder </p><p>50g Dry cranberries</p><p>30g Almond or walnut </p><p>180g crackers </p><p><span face=""Open Sans", "Helvetica Neue", sans-serif" style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(50, 53, 69); color: #323545; font-size: 18px; letter-spacing: 0.30000001192092896px;">1.Melt butter in a large non stick pan over medium low heat.</span></p><p style="-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(50, 53, 69); color: #323545; font-family: "Open Sans", "Helvetica Neue", sans-serif; font-size: 18px; letter-spacing: 0.30000001192092896px; margin: 0px 0px 30px; padding: 0px;">2.Add marshmallows and stir until they melt and become smooth. Off the fire.</p><p style="-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(50, 53, 69); color: #323545; font-family: "Open Sans", "Helvetica Neue", sans-serif; font-size: 18px; letter-spacing: 0.30000001192092896px; margin: 0px 0px 30px; padding: 0px;">3.Stir in dry milk powder.</p><p style="-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(50, 53, 69); color: #323545; font-family: "Open Sans", "Helvetica Neue", sans-serif; font-size: 18px; letter-spacing: 0.30000001192092896px; margin: 0px 0px 30px; padding: 0px;">4.Stir in cranberries, nuts, crackers & mix until they are evenly coated with the marshmallow </p><p style="-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(50, 53, 69); color: #323545; font-family: "Open Sans", "Helvetica Neue", sans-serif; font-size: 18px; letter-spacing: 0.30000001192092896px; margin: 0px 0px 30px; padding: 0px;"><span style="-webkit-text-size-adjust: auto;">5.Transfer everything</span><span style="-webkit-text-size-adjust: auto;"> to the big plastic bag and press down until it's firm. </span></p><p style="-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(50, 53, 69); color: #323545; font-family: "Open Sans", "Helvetica Neue", sans-serif; font-size: 18px; letter-spacing: 0.30000001192092896px; margin: 0px 0px 30px; padding: 0px;"><span style="-webkit-text-size-adjust: auto;">6.Let it cool completely before cutting into bite size, dust with more milk powder and enjoy!</span></p>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.com1tag:blogger.com,1999:blog-7998419164740149872.post-8351733181575233472021-03-26T18:09:00.002+08:002021-07-17T20:24:40.996+08:00Butter cookies ( soft)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFlC_O_IUNLa0IfBKLs6NAnqg3aBswoCZQiXuwsb4P7tycWHjTK3oOyH_O1DNraEZ8BsydmOWQzFPrrVQrOex_oqoj2RvMunXyq5fE8lkUTC7JCg-tIhY_c9N3c2vJqC8c1ANbj5UwTFGx/s2048/76C5A19F-28AC-41FA-890C-5FC17A662ADF.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFlC_O_IUNLa0IfBKLs6NAnqg3aBswoCZQiXuwsb4P7tycWHjTK3oOyH_O1DNraEZ8BsydmOWQzFPrrVQrOex_oqoj2RvMunXyq5fE8lkUTC7JCg-tIhY_c9N3c2vJqC8c1ANbj5UwTFGx/w480-h640/76C5A19F-28AC-41FA-890C-5FC17A662ADF.jpeg" width="480" /></a></div><br /><p></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">INGREDIENTS </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">250 g butter </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">65 g icing sugar sifted </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">65g plain flour</span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;"> 125g wheat flour or top flour </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">65g corn flour </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">INSTRUCTIONS </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">1.Preheat oven to 180 degree celsius.</span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;"> 2.Cream butter and gradually add in the sifted icing sugar and beat till pale and fluffy. High speed for 5-6 minutes </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">3. Sift plain flour, wheat flour and corn flour twice. </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">4.Fold the ingredients together with a spatula until it is well incorporated. (Divided 3 portions to mix well at one time)</span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">Tips- Do not beat or over mix as you will not achieve the airy texture. </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">5.Put the dough into a piping bag with star dip nozzle. Pipe the cookies onto the baking tray lined with baking paper. </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">Tips Leave 1 cm in between cookies as they will expand a little during baking. </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">6.Bake for 15-20 minutes or until the cookies turn light golden brown. </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">7.Leave it to cool on a cooling rack before storing them in air-tight container.</span></p><br style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.8); color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;" /><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">Recipe Credit to Miss Tam Chiak: </span><a href="https://www.misstamchiak.com/recipe-ultimate-butter-cookies/" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; color: #ec1a54; font-family: "Open Sans", serif; font-size: 16px; text-decoration: none;">https://www.misstamchiak.com/recipe-ultimate-butter-</a><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHMHzDd-hshp3k7eAIdiuTfzBmGqy-V84V0C2Ur4aP0Y3Hr5MIBpuek5xiBPxYF_UlQaSPBd5AiQvSGYfkun5GEUN_Qs43Y6GsPoGChoXTi3oNdBJuRwXeZdwMRfATQK0w2r8wwfKauv6/s2048/C6A60EF3-9582-43C5-869E-24EFFD2008E5.jpeg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg23ymJvvYdw16e3AhQePI37Ac9lsUOfWqEVxWRbizrpUs1beRlORJqEpZ2sNk7bW-DOJ4JM90Ig76SRLXVuFfYvm90sqQM1ikJ8Ur7wimBrFFqeBVQNSuysO7SiKbImI2qokrQP0MJ8NE/w640-h480/ADDDAB65-250F-4114-9EBA-43F998546C6A.jpeg" width="640" /></a></div><div><br /></div>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.comtag:blogger.com,1999:blog-7998419164740149872.post-28426205703330090792021-03-22T20:21:00.002+08:002021-03-22T20:21:45.792+08:00Cranberry Shortbread<p> </p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaG1hM8QsIRQ31wBzQsc1_rVTVkUqqX-VYViRxeTi4b60nWnZNbpWl9eLBPkHlKHFVoog-i79cMfWm2F3zp7ng49KavJylJPsN_7pyTwyTAsZaIH0XIYPABckxgNIakOYXv8sOJ3oCRrUl/s2048/1FF8EDEE-A1E7-43DA-B3F1-EBAC548FA6AC.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaG1hM8QsIRQ31wBzQsc1_rVTVkUqqX-VYViRxeTi4b60nWnZNbpWl9eLBPkHlKHFVoog-i79cMfWm2F3zp7ng49KavJylJPsN_7pyTwyTAsZaIH0XIYPABckxgNIakOYXv8sOJ3oCRrUl/w480-h640/1FF8EDEE-A1E7-43DA-B3F1-EBAC548FA6AC.jpeg" width="480" /></a></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeF0TprT4qvKgCv0C6Tu9GXe9FpfJWLKgDyMsFCf-urgBodp4SRzHnVfZaxT4aj7PJxzL2QQllmC17kM3BTwqSjk14MmD8HuVXFrjVtJKLFoEBbW1qWqP86egieIAwLzJhpT2NqTEofoaR/s2048/6237648D-C713-4DD4-9309-6ACFEE5C1616.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeF0TprT4qvKgCv0C6Tu9GXe9FpfJWLKgDyMsFCf-urgBodp4SRzHnVfZaxT4aj7PJxzL2QQllmC17kM3BTwqSjk14MmD8HuVXFrjVtJKLFoEBbW1qWqP86egieIAwLzJhpT2NqTEofoaR/w480-h640/6237648D-C713-4DD4-9309-6ACFEE5C1616.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2QEHgY3ahb_wHNJxP39oJTebR43MY_ryrls_Nhq58Yrg2lsffRVi4ZyLWzLnQeM1rHXdgfzO2v_eEzLJw6UdnJIMmBdLTwLCr5eS4myOwQezF6P6Ed5NEmeaoeVj7k9XUHuItslxWC1wA/w480-h640/15A73551-6B7D-4B54-AA7D-28542E785165.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Compliment Recipe from Miko Tan</span></div><p></p><p>Ingredients </p><p>225g salted butter</p><p>1/2 cup caster sugar</p><p>2 cups all purpose flour</p><p>60g minced/chopped dried cranberries.</p><p>Prepared </p><p>1. Cream butter and caster sugar until light and fluffy.</p><p>2. Sift in flour by 3 batches. Mix well with each addition.</p><p>3. Stir in dried cranberries.</p><p>4. At this stage, u will get quite wet dough. Its normal cause its rich with butter. Transfer dough to plastic or clingwrap and shape in shortbread mould.</p><p>5. Keep in freezer for min 30 mins. U wil get a hardened block of dough.</p><p>7. Run a sharp knife to slice the block. Each slice approx 1cm thickness and arrange on baking tray lined with parchment paper.</p><p>8. Bake in a preheated oven at 160C for 15 to 20 mins or until golden brown.</p>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.com0tag:blogger.com,1999:blog-7998419164740149872.post-21096000737828688412021-02-26T08:00:00.002+08:002021-02-27T11:59:22.353+08:00Butter Cookies <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtW0qyeyBbI79rKcS2NHyE3eH0GqGAEudQns1zakxuMbu_q0zNGY5qhWU8_82EO7OyJtn8n6jk-elObKSqru_B4d4ViJKWeiacBxRUTNmusNcbR9Frkjkr5TEu4c-CSP_q7oNC6L2SW5x9/s2048/6C8FEBA0-D064-40C9-BE7A-EFAF3409617A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtW0qyeyBbI79rKcS2NHyE3eH0GqGAEudQns1zakxuMbu_q0zNGY5qhWU8_82EO7OyJtn8n6jk-elObKSqru_B4d4ViJKWeiacBxRUTNmusNcbR9Frkjkr5TEu4c-CSP_q7oNC6L2SW5x9/w640-h480/6C8FEBA0-D064-40C9-BE7A-EFAF3409617A.jpeg" width="640" /></a></div><p><br /></p><p> <span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">INGREDIENTS </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">227g butter </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">50g icing sugar sifted </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">low protein flour or cake/pau flour </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">90g wheat flour or high protein flour </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">50 g corn flour </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">INSTRUCTIONS </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">1.Preheat oven to 150 degree celsius. </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">2.Cream butter and gradually add icing sugar and beat till pale and fluffy on low speed.</span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">3. Sift all flours (twice)</span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">4. Fold the ingredients together with a spatula until it is well incorporated. </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">Tip -Do not beat or over mix the dough. </span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">5.Put the dough into a piping bag with any nozzle you like. Pipe the cookies onto the baking tray lined with baking paper.</span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">6. Bake for 25 -30 minutes or until the cookies turn light golden brown.</span></p><p><span color="rgba(0, 0, 0, 0.8)" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgba(0, 0, 0, 0.8); font-family: "Open Sans", serif; font-size: 16px;">7. Leave it to cool on a cooling tray before keep in container. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHVAbxZEriTc84CjL_5D5JUlVZl_mReKl4CNLPMc1GYfNpt98ZLS0aOZ5HZwOHOgUA9NbPT_qplGHo5-3M57_NzusU2LsY3Bxv3MylfaE2ci7UTEAuOqSkTSOtRqh2jZOmjgkHx3Km3xp/s2048/A4AD9995-F8CA-4B1C-9EF2-F1C3906F2CA2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHVAbxZEriTc84CjL_5D5JUlVZl_mReKl4CNLPMc1GYfNpt98ZLS0aOZ5HZwOHOgUA9NbPT_qplGHo5-3M57_NzusU2LsY3Bxv3MylfaE2ci7UTEAuOqSkTSOtRqh2jZOmjgkHx3Km3xp/w480-h640/A4AD9995-F8CA-4B1C-9EF2-F1C3906F2CA2.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkDwCBnNUZ59rQeEwqqWILiFhuMto4G9sNAUpta1ETASjtnwRYx1SEOXn2-HrZ5WGqTCn9D7ZWWyNbu0pZXCMFqV4AvLWHHfSOZPI-Grjtymz8CtdsXAKyOFjBOmV8e2is_w7Z_7gAHJhk/s2048/ED6F7626-B297-4884-A050-1924A6CCCFE7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkDwCBnNUZ59rQeEwqqWILiFhuMto4G9sNAUpta1ETASjtnwRYx1SEOXn2-HrZ5WGqTCn9D7ZWWyNbu0pZXCMFqV4AvLWHHfSOZPI-Grjtymz8CtdsXAKyOFjBOmV8e2is_w7Z_7gAHJhk/w640-h480/ED6F7626-B297-4884-A050-1924A6CCCFE7.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.com1tag:blogger.com,1999:blog-7998419164740149872.post-55744456966933859812021-02-25T16:02:00.001+08:002021-02-25T16:02:18.043+08:00Pineapple Balls <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh2s4TcbPx61xfwLbiJ6GI3HzKEh7iGiehgV79Y_U6FmZhjaxGZgc3CvYMTotLlWlW-3ucFBq5I4cpC-66hP6nOETS_rNoHd2JV3XZWrAm_IPZHA6iwqX4FUpe6Gc67NCLnBDW2FNJ-JkW/s2048/7EA32DBB-358C-4897-8D39-5FDCF47C339E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh2s4TcbPx61xfwLbiJ6GI3HzKEh7iGiehgV79Y_U6FmZhjaxGZgc3CvYMTotLlWlW-3ucFBq5I4cpC-66hP6nOETS_rNoHd2JV3XZWrAm_IPZHA6iwqX4FUpe6Gc67NCLnBDW2FNJ-JkW/w480-h640/7EA32DBB-358C-4897-8D39-5FDCF47C339E.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Ingredients:</span></div><p></p><p>600gm butter ( softened)</p><p>100gm icing sugar</p><p>4 egg yolks</p><p>800gm plain flour</p><p>60gm corn flour</p><p>100gm milk powder</p><p>1.5kg pineapple jam filling, shape into 6gm balls (homemade pineapple jam)</p><p>Egg yolks only, for egg-wash</p><p><br /></p><p>Method:</p><p>1. Sift icing sugar, set aside. </p><p>2. Sift plain flour, corn flour and milk powder together, set aside.</p><p>3. Cream butter and icing sugar, whisk until fluffy and light. Then slowly add in egg yolks one at a time, whisk until just combined. </p><p>4. Add in sifted flour mixture and whisk using lower speed 1 until just combined. (Adjust with some flour if too soft). Place dough cling-wrapped and let it chill for 20-30 minutes.</p><p>5. Remove dough from fridge, weigh into 10g each. Shape into round shape and add in pineapple jam filling and roll into a ball. Place on baking pan.</p><p>6. Bake in preheated oven at 180d C for 20 minutes, then remove from oven, egg-wash the balls . Continue to bake for another 10 minutes or until your desired golden brown. </p><p>7. Cool pineapple tart balls completely before storing in airtight containers.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqALztjpmsC66vPC76pvqVPjMBgaXMtmYJMvJ1p2LGZWXQPqZXhN7tZy4MnaBPLFmG6lt-uwlfha6hP3t1qkXp5Q-oLElbp8Z6RNs1AgWgldtwtbxVa-nAhBEGbwod9okUjywAtx4DwbRq/s2048/D772B8C0-4630-49E8-953B-E20032EF5A3E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqALztjpmsC66vPC76pvqVPjMBgaXMtmYJMvJ1p2LGZWXQPqZXhN7tZy4MnaBPLFmG6lt-uwlfha6hP3t1qkXp5Q-oLElbp8Z6RNs1AgWgldtwtbxVa-nAhBEGbwod9okUjywAtx4DwbRq/w480-h640/D772B8C0-4630-49E8-953B-E20032EF5A3E.jpeg" width="480" /></a></p>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.com0tag:blogger.com,1999:blog-7998419164740149872.post-69349273100073007282021-02-04T18:16:00.002+08:002021-07-17T20:26:43.602+08:00Taiwanese style braised pork meat rice (Lu Rou Fan) <p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaRtvIfnTwoAG080_Ft3NO2oe4wskAfRFTGXBR6HqbEyPT5cse528nc_JMSTz8K96qReqJK_tkwsxWnic8gFNcoyJelHeR7ix8EYOb2V7rVN76iZE8VYXU9MdTXkTwWbspEHt93ryG0BDi/s1280/4F5DDD1E-3B3B-4076-915B-6671C35E672C.jpeg" style="caret-color: rgb(38, 38, 38); font-family: Georgia, Geneva, "Times New Roman", times; font-size: 22px; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaRtvIfnTwoAG080_Ft3NO2oe4wskAfRFTGXBR6HqbEyPT5cse528nc_JMSTz8K96qReqJK_tkwsxWnic8gFNcoyJelHeR7ix8EYOb2V7rVN76iZE8VYXU9MdTXkTwWbspEHt93ryG0BDi/w640-h480/4F5DDD1E-3B3B-4076-915B-6671C35E672C.jpeg" width="640" /></a></div><p></p><div><span style="-webkit-text-size-adjust: auto; background-color: #f1f1f1; caret-color: rgb(38, 38, 38); color: #888888; font-family: Georgia, Geneva, "Times New Roman", times; font-size: 22px;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNH-35uTGjYp1LnVD9YRzdkx_s0LS3N41gJln4o7WUh99YtHPsjz556LH5y1q89EOYLw1acB7A6xsIBK_2wCeG0nJK7hxtQwnEilzvUPvwaNBXVDt0KfeH9kyamVfusCnHKNloX7Li-f9/s1280/CB6C04B0-9CCC-4092-B241-0E5F5A984E86.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNH-35uTGjYp1LnVD9YRzdkx_s0LS3N41gJln4o7WUh99YtHPsjz556LH5y1q89EOYLw1acB7A6xsIBK_2wCeG0nJK7hxtQwnEilzvUPvwaNBXVDt0KfeH9kyamVfusCnHKNloX7Li-f9/w640-h480/CB6C04B0-9CCC-4092-B241-0E5F5A984E86.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-cl589lsqhMimvHJ5fr0k_1A4vQqX-EM-dsj138InarrfgNUwgrQd6k5l5Gv7gSDe0ToTwSSGqgq-qbw9G2iNuUYy40S8fnxtATCi6_fCoXf_vB3zPgc6xoCXoh405mizQzPxnIIQS0m/s2048/0D1BF0B1-CE65-42F1-8221-765FF42D8845.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-cl589lsqhMimvHJ5fr0k_1A4vQqX-EM-dsj138InarrfgNUwgrQd6k5l5Gv7gSDe0ToTwSSGqgq-qbw9G2iNuUYy40S8fnxtATCi6_fCoXf_vB3zPgc6xoCXoh405mizQzPxnIIQS0m/w640-h640/0D1BF0B1-CE65-42F1-8221-765FF42D8845.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p style="caret-color: rgb(0, 0, 0); color: black; font-family: -webkit-standard;"></p><div class="separator" style="caret-color: rgb(0, 0, 0); clear: both; color: black; font-family: -webkit-standard; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRu9AkyA5QoYM_sLqq70SEggiML-8RrGpyzE0qM0okbhgqhAco62zf0-2oS7xhJXs9UmEEJd6gyoVpvk-JTB9XL_-tbpn_efyAtTxSO2BpkpHPJVeFJ_DxB56z3DsJbmsPa1ieL1VqRxLg/s2048/2BB605C9-81AB-43CF-8DDE-DEA98F9CAEEB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRu9AkyA5QoYM_sLqq70SEggiML-8RrGpyzE0qM0okbhgqhAco62zf0-2oS7xhJXs9UmEEJd6gyoVpvk-JTB9XL_-tbpn_efyAtTxSO2BpkpHPJVeFJ_DxB56z3DsJbmsPa1ieL1VqRxLg/w480-h640/2BB605C9-81AB-43CF-8DDE-DEA98F9CAEEB.jpeg" width="480" /></a></div><br style="caret-color: rgb(0, 0, 0); color: black; font-family: -webkit-standard;" /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzaaq-nYNWLA9K2fzVA8SWeyum3TsYPAGemQT9OWEcSgsAMLwjPzMYsHNJype4-sES1wJMDISdOzCta12oumicaA8KTAfr6CsZfk9ElOkNPtuwdLfocypzVrbO87phT05vzeCnh8PQll2/s2048/416CBDF1-FBA3-46A1-A8E4-0C5610FCB623.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzaaq-nYNWLA9K2fzVA8SWeyum3TsYPAGemQT9OWEcSgsAMLwjPzMYsHNJype4-sES1wJMDISdOzCta12oumicaA8KTAfr6CsZfk9ElOkNPtuwdLfocypzVrbO87phT05vzeCnh8PQll2/w480-h640/416CBDF1-FBA3-46A1-A8E4-0C5610FCB623.jpeg" width="480" /></a></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2JP5nKrwtaGOe72K4U7Fe2tUr2ycpwx-XdV21bAXJvNfRX4hRWr_YkUzF2xW3NkSQ1JFyqNcMyfAQ-jrou4f5FzMUMOvYK9k5MpRf9cVn9aThIcFWa5p0B2TNAJXLhPiBXR9WvTUkWz8/s2048/5647EFFD-5B35-42B3-AEB4-1A345C651454.jpeg" style="margin-left: 1em; 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background-color: #f1f1f1; caret-color: rgb(38, 38, 38); color: #888888; font-family: Georgia, Geneva, "Times New Roman", times; font-size: 22px;">Ingredients </span></p><ul style="-webkit-text-size-adjust: auto; border: 0px; caret-color: rgb(38, 38, 38); color: #262626; font-family: Helvetica, Arial, sans-serif; font-size: 12px; list-style-image: initial; list-style-position: initial; margin: 15px 0px; outline: 0px; padding: 0px 0px 0px 35px; vertical-align: baseline;"><li style="border: 0px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1kg pork shoulder with 20% - 30% fat)</li><li style="border: 0px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">6 tbsp light soy sauce, </li><li style="border: 0px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 tbsps dark soy sauce,</li><li style="border: 0px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">large piece rock sugar,</li><li style="border: 0px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tbsp oyster sauce</li><li style="border: 0px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 big onion or 6-8 small onion ( fried till golden brown)</li><li style="border: 0px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tsp five spice powder </li><li style="border: 0px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tbsp mince ginger </li><li style="border: 0px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tbsp mince garlic </li><li style="border: 0px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">6+6 tbsp Chinese cooking wine,</li><li style="border: 0px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">8-10 small eggs ( as you like, can add more or less)</li><li style="border: 0px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">serve with rice, some boiled Taiwan cabbage.</li></ul><h3 style="-webkit-text-size-adjust: auto; border: 0px; font-family: Georgia, Geneva, "Times New Roman", times; font-size: 22px; font-weight: normal; margin: 15px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">The method</h3><ol style="-webkit-text-size-adjust: auto; border: 0px; caret-color: rgb(38, 38, 38); color: #262626; font-family: Helvetica, Arial, sans-serif; list-style-image: initial; list-style-position: initial; margin: 15px 0px; outline: 0px; padding: 0px 0px 0px 35px; vertical-align: baseline;"><li style="border: 0px; font-size: 12px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Clean & slice the pork into small pieces </li><li style="border: 0px; font-size: 12px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Prepared to cook the eggs to hard boiled egg. peel the skin & set aside.</li><li style="border: 0px; font-size: 12px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">In a wok, add in oil to fry the onion till fragrant & golden brown. Drain the oil & set aside the onion.</li><li style="border: 0px; font-size: 12px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Use the wok with bit access oil -dry fry the pork for 3 minutes before add in half bowl of water & all add all the rest of the ingredients except the hard boiled eggs and 6 tbsps of your wine. Simmer for 5 minutes in medium heat. </li><li style="border: 0px; font-size: 12px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">add more hot water until cover over the food and eggs in . Cover & simmer for another 40-60 min on low heat, ( or after 20 minutes, you may take out the eggs and use pressure cooker cook the pork for 15 minutes) </li><li style="border: 0px; font-size: 12px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Turn the eggs occasionally so that can absorb the flavours. </li><li style="border: 0px; font-size: 12px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">When the pork soft enough add in the other 6 tbsp of wine and cook for 1-2 minutes before served.,</li><li style="border: 0px; font-size: 12px; font-stretch: normal; line-height: 1.5; margin: 3px 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cook rice & oiled some vegetables (Taiwan cabbage), served with the ready cooked meat. ENJOY</li></ol><div><span face="Helvetica, Arial, sans-serif" style="color: #262626;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2D2wUpb6L20sO-JJM6htHjR-XhHl5geANx8k1dYN8GLr1DmyUlPhncS65xscbOsLvboUslnqJ_ITDg5Gk37tiqDeI7JmisXKzTQKOx8bxdc-2lKOipKEIeUl0j2ZaetaUP_FQcs4WDD9k/s1280/2163B98E-E6F8-4AE8-97BB-4F6F11E30211.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2D2wUpb6L20sO-JJM6htHjR-XhHl5geANx8k1dYN8GLr1DmyUlPhncS65xscbOsLvboUslnqJ_ITDg5Gk37tiqDeI7JmisXKzTQKOx8bxdc-2lKOipKEIeUl0j2ZaetaUP_FQcs4WDD9k/w640-h480/2163B98E-E6F8-4AE8-97BB-4F6F11E30211.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirmIB_ySd6gF7WfhH-pSRGVI2UmZ2klW7Lo5FFhAiNWVcKn1DrMr0ESnyig4b558Usz2seuueMY-gb61MqStrzbxHNBI9lSSXBVUcVlrylqtLDdnlCx5xsYYbKUQ7FaIiWeNT6R8ew9LU/s1280/DBAD8A27-13E5-4704-8C55-951D6BC0DB1A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirmIB_ySd6gF7WfhH-pSRGVI2UmZ2klW7Lo5FFhAiNWVcKn1DrMr0ESnyig4b558Usz2seuueMY-gb61MqStrzbxHNBI9lSSXBVUcVlrylqtLDdnlCx5xsYYbKUQ7FaIiWeNT6R8ew9LU/w640-h480/DBAD8A27-13E5-4704-8C55-951D6BC0DB1A.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS75oUxKJewXkRDguvMUCs6YOVUD1v4iO78GoKTR9MTxk9i7mTRdav6tUgXyIoG4K30uZqkp0mp73gSLHQvHkXjcYDMNdhO4OxjkWFRFDoZziIpwghHqIbz8SwGtiIzGQaX2Re3zSf913B/s1280/EB75A4A3-E6E3-4CFA-A27F-005E50FB3386.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS75oUxKJewXkRDguvMUCs6YOVUD1v4iO78GoKTR9MTxk9i7mTRdav6tUgXyIoG4K30uZqkp0mp73gSLHQvHkXjcYDMNdhO4OxjkWFRFDoZziIpwghHqIbz8SwGtiIzGQaX2Re3zSf913B/w640-h480/EB75A4A3-E6E3-4CFA-A27F-005E50FB3386.jpeg" width="640" /></a></div><br /><span style="caret-color: rgb(38, 38, 38); font-size: 12px;"><br /></span></span></div></div>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.comtag:blogger.com,1999:blog-7998419164740149872.post-61214057920181364382021-01-27T22:19:00.002+08:002021-07-17T20:27:54.526+08:00Steamed Chicken with Angelica Sinensis (Dong Qui) <p> Ingredients </p><p>6 pcs Chicken thighs ( debone)</p><p>12 pieces Angelica sinensis </p><p>2 tbsp salt </p><p>4 + 4 tbsp Chinese Cooking wine ( can substitute any wine will do)</p><p>8-10 pieces goji berries (soak in water)</p><p>String to tie 6 pieces chicken ( 1 feet x6)</p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBXHrwUZGVuApG25VZ-nG4HegX678ignh_dhY5IoMBHdunIggQ1ky5eBr8WHD71O3vxvtfVoaHgJwJmnMYwFbqH_RkromfqrFCjgOKEg09v0Sj7-qxOWdoH0b3UrnurR92PcyILpcRE4f/s1280/171CF10C-C3B0-4D3D-905B-F7AF4E8E10C7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBXHrwUZGVuApG25VZ-nG4HegX678ignh_dhY5IoMBHdunIggQ1ky5eBr8WHD71O3vxvtfVoaHgJwJmnMYwFbqH_RkromfqrFCjgOKEg09v0Sj7-qxOWdoH0b3UrnurR92PcyILpcRE4f/w640-h480/171CF10C-C3B0-4D3D-905B-F7AF4E8E10C7.jpeg" width="640" /></a></p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8HArsUg5I3C-D6vqTSzoMHWn2B3PRk__fXIkMyQu3OP_wPjaF3JJUM_ZFL0hwHt68pe73aB_3stQ3WlIqiskqDsCpLvJrt6iEUD7RTiOF2fH6oJBCJ6K7OZ0qqesBz4NrFqtMnkvBrkh/s2048/D7753C80-9A24-4633-A75E-7373C0CC7C5E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8HArsUg5I3C-D6vqTSzoMHWn2B3PRk__fXIkMyQu3OP_wPjaF3JJUM_ZFL0hwHt68pe73aB_3stQ3WlIqiskqDsCpLvJrt6iEUD7RTiOF2fH6oJBCJ6K7OZ0qqesBz4NrFqtMnkvBrkh/w480-h640/D7753C80-9A24-4633-A75E-7373C0CC7C5E.jpeg" width="480" /></a></p><p>Wash the chicken tights and debone. Dry and marinated with 2 tbsp salt & 4 tbsp wine. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMX67IemPlP4ps8i2i5SVDfIOPSLeFmB1YtNEO_Ga4zz6VKieNWfZtYWrMl_vSTJAHB5WieicHzmQbbEy1uTN_Hs7nwcXxvznqOHm8McvPP2sBGdSxApI9-YBG_a1wZMtTeM4e96alU_nJ/s2048/E6CFF58F-73CF-4B76-BAD6-230983405B92.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMX67IemPlP4ps8i2i5SVDfIOPSLeFmB1YtNEO_Ga4zz6VKieNWfZtYWrMl_vSTJAHB5WieicHzmQbbEy1uTN_Hs7nwcXxvznqOHm8McvPP2sBGdSxApI9-YBG_a1wZMtTeM4e96alU_nJ/w480-h640/E6CFF58F-73CF-4B76-BAD6-230983405B92.jpeg" width="480" /></a></p><p>This is how Angelica sinensis look like.(buy the sweet type from Chinese medicine hall)</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1A4ohZbJV-Os53MlvCqOoesbT0OBzWIC6YGlU4NJu3kpd6Vp_oT_tSR-W_L5cfcaw5AjFymZ8i8bUJ5fGQM-l_Dethq0f7-wcQb1143GW_UnrpNbe2HigGFsBqYrVgwJbGl8sbXBh_W7k/s2048/554A10D9-F493-459A-B1FB-05FC9F3A2DAD.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1A4ohZbJV-Os53MlvCqOoesbT0OBzWIC6YGlU4NJu3kpd6Vp_oT_tSR-W_L5cfcaw5AjFymZ8i8bUJ5fGQM-l_Dethq0f7-wcQb1143GW_UnrpNbe2HigGFsBqYrVgwJbGl8sbXBh_W7k/w480-h640/554A10D9-F493-459A-B1FB-05FC9F3A2DAD.jpeg" width="480" /></a></p><p>After marinated, add in 2 pieces Angelica sinensis (sweet Dong Qui) on the tight as shown above. Roll up & use a string to tighten the tight. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEf__7U9H3PPooY1ZEzmZKF82o2RA3oc07i1Evs4wpiRxMNxRob3S_Oy2tM-nBFT_GZAdB5BR9HmYN6IOqrGwyGf9jm2FnLOGWgBVLVfEJLcX35InjxyYvxlnCzbLXW3g-pAJhEfqtp6i/s2048/3B1FDD28-E079-420B-845E-0393DB914D29.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEf__7U9H3PPooY1ZEzmZKF82o2RA3oc07i1Evs4wpiRxMNxRob3S_Oy2tM-nBFT_GZAdB5BR9HmYN6IOqrGwyGf9jm2FnLOGWgBVLVfEJLcX35InjxyYvxlnCzbLXW3g-pAJhEfqtp6i/w480-h640/3B1FDD28-E079-420B-845E-0393DB914D29.jpeg" width="480" /></a></div> Once all done, keep in the fridge for few hours <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GQx2YG0-p6bC1Fx1YfXCv0lmQeQPB_fNAHzzbFJ9M28BvTH9EOWimXZaqx5fmFd9nIDJMTZ_OHC84QqSC9y140o9xg0vf_QKCQ6gpxCPIJFzPWQIGfYkZq__QyPHjcPt2HVigiCcBJ8_/s2048/7B729EE9-53E6-4CC7-ADE3-1E3EE8221B60.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GQx2YG0-p6bC1Fx1YfXCv0lmQeQPB_fNAHzzbFJ9M28BvTH9EOWimXZaqx5fmFd9nIDJMTZ_OHC84QqSC9y140o9xg0vf_QKCQ6gpxCPIJFzPWQIGfYkZq__QyPHjcPt2HVigiCcBJ8_/w480-h640/7B729EE9-53E6-4CC7-ADE3-1E3EE8221B60.jpeg" width="480" /></a></div>Ready to cook. Transfer the tights to a steamed plate, add in another 4 tbsp wine and goji berries (drain the water out) . <div>Prepared a wok with boiling water and put on a rack and ready to steam for 25 minutes. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVkeswyxAinCzrKdJM0AxDwlCqcQ1Ikhj3drDzVhpcs8Cb-7MgUGg0_jv33wZn1s3-_fwLciIwRyXn8O8XMUz8ZQgJiU74eLDlC0I32hRFMLsXXey5Grw86sxsLvHBJjucJmSwi6hhrlaw/s2048/CAB71A7B-F996-4E95-843E-C24BE6255418.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVkeswyxAinCzrKdJM0AxDwlCqcQ1Ikhj3drDzVhpcs8Cb-7MgUGg0_jv33wZn1s3-_fwLciIwRyXn8O8XMUz8ZQgJiU74eLDlC0I32hRFMLsXXey5Grw86sxsLvHBJjucJmSwi6hhrlaw/w640-h480/CAB71A7B-F996-4E95-843E-C24BE6255418.jpeg" width="640" /></a></div>After steamed, let it cool for few minutes before sliced and served hot with white rice.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQNj3S0aoGCs4UmS1B1ktRGgsChVbhVD0mUfBDekZUgPNdN-yOpxZ76dEWH0vqwLV2hOkd8ZnB8up_1WrUCf8OvD3ddcTAI41623vXPaPBWulAXk7CCL5dWhVkVxLw2oTefqBweYZZLg9/s1280/494601CF-A3AD-4A3D-A778-57AC5063F2F2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="936" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQNj3S0aoGCs4UmS1B1ktRGgsChVbhVD0mUfBDekZUgPNdN-yOpxZ76dEWH0vqwLV2hOkd8ZnB8up_1WrUCf8OvD3ddcTAI41623vXPaPBWulAXk7CCL5dWhVkVxLw2oTefqBweYZZLg9/w468-h640/494601CF-A3AD-4A3D-A778-57AC5063F2F2.jpeg" width="468" /></a></div><p>Enjoy </p></div>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.comtag:blogger.com,1999:blog-7998419164740149872.post-55050492106108753472021-01-24T23:59:00.001+08:002021-07-17T20:29:50.368+08:00Pork Jerky ( Bak Kwa)<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div style="text-align: right;"><br /></div><span style="text-align: start;"><div style="text-align: left;"><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.199999809265137px;">Ingredients </span></div></span><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.199999809265137px; text-align: start;"><div style="text-align: left;"><span style="color: #666666; font-family: arial, helvetica, sans-serif;">500g Fresh Minced Meat (use minced meat with some fat</span></div></span><span style="text-align: start;"><div style="text-align: left;"><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.199999809265137px;"><br /></span></div></span><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.199999809265137px; text-align: start;"><div style="text-align: left;"><span style="color: #666666; font-family: arial, helvetica, sans-serif;">Seasoning:</span></div></span><span style="text-align: start;"><div style="text-align: left;"><span style="-webkit-text-size-adjust: auto; caret-color: rgb(102, 102, 102); color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.199999809265137px;"><br /></span></div></span><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.199999809265137px; text-align: start;"><div style="text-align: left;"><span style="color: #666666; font-family: arial, helvetica, sans-serif;">80g Sugar </span></div></span><span style="text-align: start;"><div style="text-align: left;"><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(34, 34, 34); color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.199999809265137px;">1 tbsp Soy Sauce </span></div></span><span style="text-align: start;"><div style="text-align: left;"><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.199999809265137px;">1/2 tbsp Oyster Sauce</span></div></span><span style="background-color: white; text-align: start;"><div style="text-align: left;"><span style="-webkit-text-size-adjust: auto; caret-color: rgb(34, 34, 34); color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.199999809265137px;">1/3 tsp Salt</span></div></span><span style="text-align: start;"><div style="text-align: left;"><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif;">1 tsp Fish Sauce </span></div><div style="text-align: left;"><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif;">1 tbsp Cooking Wine </span></div><div style="text-align: left;"><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif;">1 tsp chinese five spice </span></div></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: start;"><div style="text-align: left;"><span style="-webkit-text-size-adjust: auto; background-color: white; color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.199999809265137px;">1/4 </span><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(34, 34, 34); color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.199999809265137px;">tsp White Pepper</span></div><div style="text-align: left;"><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(34, 34, 34); color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.199999809265137px;"><br /></span></div><div style="text-align: left;"><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.199999809265137px;">For brushing </span></div><div style="text-align: left;"><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.199999809265137px;">1 tbsp honey</span></div><div style="text-align: left;"><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.199999809265137px;">1 tsp water<br /></span><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.199999809265137px;"></span><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.199999809265137px;"><br />Sesame seed optional <br /></span><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.199999809265137px;"></span><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif;">Method: </span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.199999809265137px;" /><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.199999809265137px;"><br /></span><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.199999809265137px;"></span><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif;">1. In a bowl, mix well all seasoning. </span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.199999809265137px;" /></div></span></div></div></div><p></p><div class="separator" style="-webkit-text-size-adjust: auto; caret-color: rgb(34, 34, 34); clear: both; color: #222222; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.199999809265137px; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="text-align: start;"><div><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif;">2. Add in minced meat. Stir the mixture with a pair of chopsticks in one direction until the mixture become sticky more paste texture. </span></div><div><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif;"><br /></span></div><div><div class="separator" style="-webkit-text-size-adjust: auto; caret-color: rgb(34, 34, 34); clear: both; color: #222222; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.199999809265137px; text-align: center;"></div><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif;">3. Cover and marinate fir few hours in the fridge.</span><br style="-webkit-text-size-adjust: auto; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.199999809265137px;" /><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.199999809265137px;"><br /></span><span style="-webkit-text-size-adjust: auto; background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.199999809265137px;"></span><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif;">4. Remove from the fridge. Prepare a baking tray with a parchment paper. Use a spatula spread the minced meat about 2 -3 mm thickness evenly over a baking tray.</span></div><div><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif;"><br /></span></div><div><div class="separator" style="-webkit-text-size-adjust: auto; caret-color: rgb(34, 34, 34); clear: both; color: #222222; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.199999809265137px; text-align: center;"></div><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif;">5. Bake in a preheated oven 160C for 15-20 minutes and then gently use a tong to flip to the order side and bake for another 15 minutes on middle rack. </span><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif;">(upper & lower heat). Tips - Pour off excess liquid if there’s any accumulated during baking.</span></div><div><br style="-webkit-text-size-adjust: auto; caret-color: rgb(34, 34, 34); color: #222222; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.199999809265137px;" /><div class="separator" style="-webkit-text-size-adjust: auto; caret-color: rgb(34, 34, 34); clear: both; color: #222222; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.199999809265137px; text-align: center;"></div><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif;">6. Remove the baking tray from the oven. Reset oven temperature to 220C. Slice the pork jerky with a cutter into 6-8 pieces & brush the jerky with honey mixture and sprinkle with sesame seed (optional). bake for another 10-15 minutes till turn darker colour & flip to other side and brush with honey mixture again bake another 10-15 minutes. You need to check during this process to get the honey nicely caramelised . </span><span style="-webkit-text-size-adjust: auto; color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.199999809265137px;"><br /></span><div class="separator" style="-webkit-text-size-adjust: auto; caret-color: rgb(34, 34, 34); clear: both; color: #222222; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.199999809265137px; text-align: center;"><br /></div></div></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeY9XZK612VXAnIynIqwQc5i7eFHfx0BWPjPXAlY16bc75cIYI1zpCP8W-3ydNvk9tHmDl-emZY9B9Mqfcp8hIu5eajoVQ5KGvVjhgzrihf9JdIunq4jwY77ZcQbUGz7iT0p8ipGirOEqT/s2048/07453847-C8C4-4D71-8FF2-B7B166A582D7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeY9XZK612VXAnIynIqwQc5i7eFHfx0BWPjPXAlY16bc75cIYI1zpCP8W-3ydNvk9tHmDl-emZY9B9Mqfcp8hIu5eajoVQ5KGvVjhgzrihf9JdIunq4jwY77ZcQbUGz7iT0p8ipGirOEqT/w480-h640/07453847-C8C4-4D71-8FF2-B7B166A582D7.jpeg" width="480" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFb__y-8BAhGERPC07Xv8G4wE0CrmQvdYO_UostrqzQDZwgpmgf7NPE8uAn9JXbrmldUWFJ7p8X042w9AUQMdtNyfegUDp8Ff3v4hZ0Y6GLYAN_wX-DLrsyoFmf3_KtEzgm9tNXl6o7qhL/s2048/892EB89D-78F4-46E6-A95A-4ACBF55AA087.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFb__y-8BAhGERPC07Xv8G4wE0CrmQvdYO_UostrqzQDZwgpmgf7NPE8uAn9JXbrmldUWFJ7p8X042w9AUQMdtNyfegUDp8Ff3v4hZ0Y6GLYAN_wX-DLrsyoFmf3_KtEzgm9tNXl6o7qhL/w480-h640/892EB89D-78F4-46E6-A95A-4ACBF55AA087.jpeg" width="480" /></a></div><p><br /> </p>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.comtag:blogger.com,1999:blog-7998419164740149872.post-14451063159325719362020-11-19T17:06:00.015+08:002021-07-17T20:30:11.801+08:00Steamed Herbs Chicken <p></p><div class="separator" style="clear: both; text-align: center;"><br /></div>Ingredients <div>1 whole chicken </div><div>2 Tbsp light soya sauce </div><div>5-7 slice Sweet dong gui (Angelica root)</div><div>2 tbsp Gee Gi (Goji berries )</div><div>3-4 Dong Sum (Codonopsis root)</div><div>3-4 Pak Kee ( Astragallus root)</div><div>6-8 slices Yuk Zhuk (Solomon Seal)</div><div>5-6 pcs Chuen Gong ( Sichuan lovage)</div><div>8 pcs Hong Cho (Red dates)</div><div>2-3 cups water</div><div>2 tbsp salt </div><div>1 tsp MSG <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLb7qHutMlOgWSPENKOj6dFva_iGsUWnCIB4ngXx8N-RVSQnfOvyhYGNlmpAhKx05MJQJiAJ4kn9gPlq4wPef4BYVmNif0YBP5U0RtsOstZwF4UpB3jmZaqggbkb1N2U-78_lVLOoaYirO/s2048/9E1A1237-4B72-496E-ABA5-F75AD474F55F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLb7qHutMlOgWSPENKOj6dFva_iGsUWnCIB4ngXx8N-RVSQnfOvyhYGNlmpAhKx05MJQJiAJ4kn9gPlq4wPef4BYVmNif0YBP5U0RtsOstZwF4UpB3jmZaqggbkb1N2U-78_lVLOoaYirO/w640-h480/9E1A1237-4B72-496E-ABA5-F75AD474F55F.jpeg" width="640" /></a></div><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnC1EtbEcwdtC6L8uo1NjWEzVGWPJ1YGj1lZ099_22gPHe3Thg_OhekYf8cqr9na9Js3X6CMP8QC8LFl4xG9e0v_OvUhmOgeOBN2-ugP8oHmaH15N-4wZFa_N7rwL0fYV1i8G3sofSRiY/s2048/6B89AB4D-E605-474C-B005-2DE7DFE21D4E.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnC1EtbEcwdtC6L8uo1NjWEzVGWPJ1YGj1lZ099_22gPHe3Thg_OhekYf8cqr9na9Js3X6CMP8QC8LFl4xG9e0v_OvUhmOgeOBN2-ugP8oHmaH15N-4wZFa_N7rwL0fYV1i8G3sofSRiY/w480-h640/6B89AB4D-E605-474C-B005-2DE7DFE21D4E.jpeg" width="480" /></a></p><p>Add all herbs with 2-3 cup water + 1 tsp salt & MSG. Bring to boiled for 5-8 minutes at medium fire.Set aside. </p><p><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlK_t_aDhugTThPbyCsVjl7v-DwaS9YIApBeEnp9gRAtrfSCJGZhiXOXSzJ7b6uLahnwgtJWuLqNL8ZJ_hGQDNUd6__rrwUFN8z1xlvxHzvr6qUv7KsO0InJ_B2tYXGfgrU6Icappfho7S/s2048/20B52C5B-BA85-47D2-80B3-8AED6226C0DE.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlK_t_aDhugTThPbyCsVjl7v-DwaS9YIApBeEnp9gRAtrfSCJGZhiXOXSzJ7b6uLahnwgtJWuLqNL8ZJ_hGQDNUd6__rrwUFN8z1xlvxHzvr6qUv7KsO0InJ_B2tYXGfgrU6Icappfho7S/w480-h640/20B52C5B-BA85-47D2-80B3-8AED6226C0DE.jpeg" width="480" /></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Clean the chicken & pad dry. Rub light soya sauce on the whole chicken body. Set aside.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLItjwyzKWCGfjsGUcNOdZg0EaFybnniciJWPNVnlxmcrx9Vzzx51eHelTCV6DNvFr9gF7Kb5d2PLmozAijZCtiI7h7XntXoIpehxguys17_jUZWmaVA8G-35QFxXZpcIgsQ0KD1nzfk2/s2048/AD4936DA-A7D1-4409-A53F-DD84598EAA1D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLItjwyzKWCGfjsGUcNOdZg0EaFybnniciJWPNVnlxmcrx9Vzzx51eHelTCV6DNvFr9gF7Kb5d2PLmozAijZCtiI7h7XntXoIpehxguys17_jUZWmaVA8G-35QFxXZpcIgsQ0KD1nzfk2/w480-h640/AD4936DA-A7D1-4409-A53F-DD84598EAA1D.jpeg" width="480" /></a></div><p>Heat up a wok with 2 tbsp cooking oil. Place the chicken to burn the skin for 2-3 minutes ( if you want the chicken meat soften, you need to deep fry the whole chicken with hot boiling oil)</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDwuztBM7cN71TA8RMete35bjcG-3NH82xeeP6_828Y9rGsD7LV7OBQSgSMJVcFJ9PLJYbIPgdWh9dDt6sPm36tqABDwGH12q5qnJBMEGgrGRGzhA1eevo1-oTnctia2j-quwQf3vT9Wb/s2048/2FBD4761-D423-44AC-9D06-04C85C1A18B1.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDwuztBM7cN71TA8RMete35bjcG-3NH82xeeP6_828Y9rGsD7LV7OBQSgSMJVcFJ9PLJYbIPgdWh9dDt6sPm36tqABDwGH12q5qnJBMEGgrGRGzhA1eevo1-oTnctia2j-quwQf3vT9Wb/w480-h640/2FBD4761-D423-44AC-9D06-04C85C1A18B1.jpeg" width="480" /></a></p>Place the chicken on a sheet of aluminium foil and <span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(33, 37, 41); color: #212529; font-family: "Hurme Geometric Sans Regular", serif; font-size: 1rem;">rubbing with 2 tbsp salt evenly on the chicken <br /></span><br /><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOairnu_ypHj96toZs9DNQsKctk2tghoFsWnSbX4HMkq7dp3YjUZ7QC6viOCrcrJooyCYfAir1ETxEtqlbFcTgBNOHm4ZfWlfSDsZzMWdDeJjyemLuWCWW3cD6omJOilBEvpDgmj6lQ3bO/s2048/71D15FF6-131A-4877-813F-1AD9B204FC47.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOairnu_ypHj96toZs9DNQsKctk2tghoFsWnSbX4HMkq7dp3YjUZ7QC6viOCrcrJooyCYfAir1ETxEtqlbFcTgBNOHm4ZfWlfSDsZzMWdDeJjyemLuWCWW3cD6omJOilBEvpDgmj6lQ3bO/w480-h640/71D15FF6-131A-4877-813F-1AD9B204FC47.jpeg" width="480" /></a></p><p>Stuffed all the boiled herbs /juice into the chicken stomach. <span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgb(33, 37, 41); color: #212529; font-family: "Hurme Geometric Sans Regular", serif; font-size: 16px;">Wrap the chicken tightly so that all of the herbal flavours will be contained</span></p><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4d83ZMpV9da2wbguyC1iqYYz7lIi5E5VqsvR5I5j8ah2FmAzihXS7BWLeClZEg7OY9QJQMde-GWFPvQEsMA5j1JOg9xjMIhqa3S_iJYsy1VdjtczrU-luuwQhQyzMMaKTz_a91_9fTyF/s2048/B0AF01A2-6275-46DE-AB57-C7F0CE5D8280.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4d83ZMpV9da2wbguyC1iqYYz7lIi5E5VqsvR5I5j8ah2FmAzihXS7BWLeClZEg7OY9QJQMde-GWFPvQEsMA5j1JOg9xjMIhqa3S_iJYsy1VdjtczrU-luuwQhQyzMMaKTz_a91_9fTyF/w480-h640/B0AF01A2-6275-46DE-AB57-C7F0CE5D8280.jpeg" width="480" /></a></p><p>Prepare a big wok with hot boiling water, place the chicken on a tray & cover . D<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; background-color: whitesmoke; caret-color: rgb(33, 37, 41); color: #212529; font-family: "Hurme Geometric Sans Regular", serif; font-size: 16px;">uring the steaming process, you may need to top up the water if it gets dry. Always top up with boiling water to ensure there is no change in temperature. </span><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(33, 37, 41); color: #212529; font-family: "Hurme Geometric Sans Regular", serif; font-size: 1rem;">Steam the herbs chicken parcel for 1 to 1 ½ hours.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcriCOy4dhw-xNEw4HvS5DB_0gLP0MGNfNjBlHdV7MiQrgz11UmJdtHnIYAcp9hbO1V_PmkLQP3AbAChF5Btu60hMo0FNXycpejNvBkvd1MhpXEcPEVtZgdzYjQWg_F3pa8gpAbVtrPyfH/s2048/2B6FCB8D-743E-432A-A7C7-E7532B90ABE4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcriCOy4dhw-xNEw4HvS5DB_0gLP0MGNfNjBlHdV7MiQrgz11UmJdtHnIYAcp9hbO1V_PmkLQP3AbAChF5Btu60hMo0FNXycpejNvBkvd1MhpXEcPEVtZgdzYjQWg_F3pa8gpAbVtrPyfH/w480-h640/2B6FCB8D-743E-432A-A7C7-E7532B90ABE4.jpeg" width="480" /></a></div><div><br /></div><div>Served hot with rice. Enjoy </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWtClqmen7PkDj5w77rC22bx2Fm2Lfg2WufISEzGr51A8tEGHFaUL9Ol4p2lAyHlN3bju0cD-fWXi4CKib_jjGhocDhbDp75PWGf70urQ4BXR6J8_E1skXVpy6-WlrErjcwkIeX7g3FmM/s2048/1D4DD81F-32FE-41C8-920C-9B6A9CB504C1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWtClqmen7PkDj5w77rC22bx2Fm2Lfg2WufISEzGr51A8tEGHFaUL9Ol4p2lAyHlN3bju0cD-fWXi4CKib_jjGhocDhbDp75PWGf70urQ4BXR6J8_E1skXVpy6-WlrErjcwkIeX7g3FmM/w480-h640/1D4DD81F-32FE-41C8-920C-9B6A9CB504C1.jpeg" width="480" /></a></div></div>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.comtag:blogger.com,1999:blog-7998419164740149872.post-86071153129349178432020-11-11T18:53:00.002+08:002021-07-17T20:30:53.217+08:00Char Siu (Chinese BBQ Pork) Mini Bun Wrap<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJiLVf3FFuJdDYarlOPOaKmgWG_JHzaupvi2cj15GfJG-28AGh6GbXtb4Q8jK1R6NbE5JdXFL9vZslEG1BmyYkxxMW-LjevNtlDjBIt_9bMc7Uawmf6mk2PAEhTTR2ooQTRtaF82_asB6E/s2048/F86128B2-1408-4046-A3CA-A74B01AE6686.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJiLVf3FFuJdDYarlOPOaKmgWG_JHzaupvi2cj15GfJG-28AGh6GbXtb4Q8jK1R6NbE5JdXFL9vZslEG1BmyYkxxMW-LjevNtlDjBIt_9bMc7Uawmf6mk2PAEhTTR2ooQTRtaF82_asB6E/w640-h480/F86128B2-1408-4046-A3CA-A74B01AE6686.jpeg" width="640" /></a></div><p>Ingredients </p><p>~350g pork (<span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Noto Serif SC", serif; font-size: 17px;">pork shoulder with some fat works best)</span></p><p><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Noto Serif SC", serif; font-size: 17px;">~ 5tbsp sugar + 1 tbsp water (for maltose) or 5 tbsp honey</span></p><p><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Noto Serif SC", serif; font-size: 17px;">~ 1cup hot water</span></p><p>~2 tbsp cooking wine </p><p>~1 tsp black soya sauce </p><p>~1 tbsp lemon sauce </p><p>~1 tbsp Hoi Sin Sauce</p><p>~2-3 glove garlic (chop fine)</p><p>~ 1tbsp sesames oil</p><p>- few fresh lettuce Or any salad you like</p><p>- carrot slices thin </p><p>- Some coriander leaves -optional </p><p>- 1 packed of mini Bun (Consist of 10 pcs - I bought from supermarket)</p><p>Prepared marinate sauce for char Siew. </p><p>1.Use a pan and add 5 tbsp sugar 1 tbsp water .Cook on high heat by keep stirring till sugar dissolved and turn into light brown to caramel. Once turn light brown turn off the fire & keep stirring till darker brown .Be careful not over burn it. Slow add 1 cup hot water to dilute malt sugar (maltose) </p><p>2.When the syrup maltose ready,<span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Noto Serif SC", serif; font-size: 17px;"> </span>add in cooking wine ,black soya sauce, lemon sauce, hoi sin sauce and bring to boiled till thicken the sauce. Add on sesames oil and take out half for dipping sauce. The balance of half marinate sauce add minced garlic . Let it cool</p><p>3. Prepared to marinated the pork. Use half to marinate Sauce (With garlic) to rub over the pork evenly. Cover and keep for few hours or overnight in the fridge.</p><p>Prepared cooking use Air fryer-</p><p>1.Set First 20 minutes/180C, place the marinated pork into air fryer. In to minutes check and turn the pork.</p><p>Take out pork and glaze with extra marinate sauce over top both sides & final cook another 5 minutes. Char Siew is ready😋</p><p>Prepared to served with mini bun.</p><p>Use the cooked marinate sauce for final glaze on mini bun before top up with cooked char Siew/ veggie. (as display on pictures)</p><p><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: "Noto Serif SC", serif; font-size: 17px;">It is delicious for sure and can be served with steamed rice or noodles.</span></p><p><span style="color: #333333; font-family: Noto Serif SC, serif;"><span style="-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(51, 51, 51); font-size: 17px;">Enjoy </span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDYLr28714dNtN6MRgnSzV8-Aieiszfraz6jpFtkziWeZCd0IW8bzlPCo0jQYGuyYqeLk4ZsQOmpSTT2anuSwRKiHGdXY0FucKxIY3s3U0lDQY2p5pGHFghOdIXd3MD5YtcuaseSTKead/s2048/0FC5971E-EE43-4671-B597-D04E0D6AD33C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1297" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDYLr28714dNtN6MRgnSzV8-Aieiszfraz6jpFtkziWeZCd0IW8bzlPCo0jQYGuyYqeLk4ZsQOmpSTT2anuSwRKiHGdXY0FucKxIY3s3U0lDQY2p5pGHFghOdIXd3MD5YtcuaseSTKead/w406-h640/0FC5971E-EE43-4671-B597-D04E0D6AD33C.jpeg" width="406" /></a></div><br /><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHi3g-o6FXYLyrBE5cJj0hD5lw2CgzRlDyz6TAS1wnlasuCZ5vGUqUWvfStygwFEGzr75qgQIXG0YBfb8erwnQK8Pb8CCpGcHBrd1SDsV151VMhH1u7Uaj8fSkUy0D2z5aYmckKk9FIsp/w480-h640/96919D6B-CA90-4870-ADCF-8349CB66AEC6.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe221RWC2wR2iCFtK7TvZEKahygXifrYJkynyMgXX1S163wqvsddXirLP11A_qRprVRZkfq3krO3Ktyeb5VublcjX6eK-kcWlJNQMkz7MABy0iNsRC1VJYuTscvqikMdWbuBM8ZuRH5iVW/s2048/82510138-F444-4EEF-AEA0-E890246281D3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe221RWC2wR2iCFtK7TvZEKahygXifrYJkynyMgXX1S163wqvsddXirLP11A_qRprVRZkfq3krO3Ktyeb5VublcjX6eK-kcWlJNQMkz7MABy0iNsRC1VJYuTscvqikMdWbuBM8ZuRH5iVW/w640-h426/82510138-F444-4EEF-AEA0-E890246281D3.jpeg" width="640" /></a></div><br /><p><br /></p>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.comtag:blogger.com,1999:blog-7998419164740149872.post-56283067666588585312020-11-11T11:18:00.001+08:002020-11-11T11:18:10.339+08:00Sweet & Sour Garoupa Fish<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhulhmcsKWCsadH-CusmDcbHABLQvJaaYWvcaFgx5lqaokc4v7CfS11aRX__OYoFghRF6G2Y8LVvQw7SR16XA143FU_erOxcsoGS-z8A0b5A8lTWVAlXgKjsL3DiPBnW7eZnjSqnooF8FbH/s1280/3A6EB2BA-D898-430A-A944-D1F57EB0E5DD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhulhmcsKWCsadH-CusmDcbHABLQvJaaYWvcaFgx5lqaokc4v7CfS11aRX__OYoFghRF6G2Y8LVvQw7SR16XA143FU_erOxcsoGS-z8A0b5A8lTWVAlXgKjsL3DiPBnW7eZnjSqnooF8FbH/w480-h640/3A6EB2BA-D898-430A-A944-D1F57EB0E5DD.jpeg" width="480" /></a></div><p>Ingredients </p><p>- 2 Garoupa Fish (small/medium size)</p><p>- 1 cup cornstarch or potato flour </p><p>- 1-2 cup cooking oil ( for frying the fish)</p><p>- 1 Pineapple Small Can (250g)</p><p>- 1 stick celery or cucumber </p><p>- 1 big tomato </p><p>- 4 tbsp tomato sauce</p><p>- 1 tbsp lemon or lime juice</p><p>- 1 tsp sugar</p><p>- 1 tsp chicken stock or salt</p><p>- 2 cup water</p><p>- 1 tbsp minced garlic </p><p>- cornstarch + water ( for <span face="Roboto, HelveticaNeue, Arial, sans-serif" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; caret-color: rgb(60, 64, 67); color: #3c4043; font-size: 14px; white-space: break-spaces;">thickening </span>the gravy) </p><p>1.Prepare the fish. Clean well and pad dry. Cut 2-3 strip on the fish (This give the fish cook evenly). Marinate with bit salt evenly on the fish. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdOUZ_xaejeOFuLHlxUs_pUbfyE2NQYLk-KL922udlPfTTb_SwF29815X2kHaUggPO752OQe6Z-TUN-5hqhJMRQKU_sHRLa_XGtUTMulLu0s3c9PcYwgAilDI31e6ppDsRzyUI0_ULC-u/s2048/0D064D04-A2FF-4195-AC37-3755BAD48D26.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdOUZ_xaejeOFuLHlxUs_pUbfyE2NQYLk-KL922udlPfTTb_SwF29815X2kHaUggPO752OQe6Z-TUN-5hqhJMRQKU_sHRLa_XGtUTMulLu0s3c9PcYwgAilDI31e6ppDsRzyUI0_ULC-u/w480-h640/0D064D04-A2FF-4195-AC37-3755BAD48D26.jpeg" width="480" /></a></div><p>2.Cut the pineapple, celery, tomato in cube. Set Aside. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfg_0NcrjDATFgMrDmkONhSta7dz4fZCeZlO56BanRSkcpqAcn9Oh2f2xWia6XtjIU6PiO4RdRH40KRzrclNP7MeD8YCj4w1DWgHhxlpd7b81CqrnPcoTQN6fEmnvu5sRBJ5gikcPRe08w/s2048/E25E8045-C631-419C-AD7B-8FB4F6BB5D73.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfg_0NcrjDATFgMrDmkONhSta7dz4fZCeZlO56BanRSkcpqAcn9Oh2f2xWia6XtjIU6PiO4RdRH40KRzrclNP7MeD8YCj4w1DWgHhxlpd7b81CqrnPcoTQN6fEmnvu5sRBJ5gikcPRe08w/s320/E25E8045-C631-419C-AD7B-8FB4F6BB5D73.jpeg" /></a></div><br /><p>3. Before start cooking, pad all over the fish with cornstarch or potato flour and set aside. Use a bigger wok, heat up the oil and deep fry the fish till well cooked & golden brown crisp. Take out the fish and set aside. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0OzdQtIHECl4PUDxPI3vzTcdAuTjo-Veb07b3cr_o7FH7llEp5cSJqz7BiShxPn1K-qxSr56apBzWY50uLRzs_XnLfN39N3NlukpNnbuEb6HRVWzi-QdjiXugmaaLiQ_yRbLVDGdZ6XL/s2048/D2A535F0-9335-4779-8342-7F5E56572218.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0OzdQtIHECl4PUDxPI3vzTcdAuTjo-Veb07b3cr_o7FH7llEp5cSJqz7BiShxPn1K-qxSr56apBzWY50uLRzs_XnLfN39N3NlukpNnbuEb6HRVWzi-QdjiXugmaaLiQ_yRbLVDGdZ6XL/w640-h480/D2A535F0-9335-4779-8342-7F5E56572218.jpeg" width="640" /></a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSXtGwDeE1v30a4vlnPtwJfA9U8qWIFyhu0Wcfm5Di9cNVTE8T7oFv0XIs71kW6eFPlOti04bOCbJRzGWhz_bJAOpmoA3NCE3frKmEG96JEo5VPedK1qPbQ6rNhUU9ZkJY5yXWT3B5PP9/s2048/76600275-41A4-465A-8510-5D4903FD8763.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSXtGwDeE1v30a4vlnPtwJfA9U8qWIFyhu0Wcfm5Di9cNVTE8T7oFv0XIs71kW6eFPlOti04bOCbJRzGWhz_bJAOpmoA3NCE3frKmEG96JEo5VPedK1qPbQ6rNhUU9ZkJY5yXWT3B5PP9/w640-h480/76600275-41A4-465A-8510-5D4903FD8763.jpeg" width="640" /></a></p><p>3.Prepared the gravy sauce. Add pineapple juice from the can (use all - around 1/2 cup) , tomato sauce, lemon juice, sugar, chicken stock and water mix well. Set aside.</p><p>4. Heat up a pan on medium fire , add 1 tbsp oil add in mince garlic. Once fragrant add in the sauce bring to boil for 1-2 minutes follow by the tomatoes, Pineapple & celery. Cook another minute add on starch to <span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; caret-color: rgb(60, 64, 67); color: #3c4043; font-family: Roboto, HelveticaNeue, Arial, sans-serif; font-size: 14px; white-space: break-spaces;">thickening the gravy. Ready to pour on the fish & served hot. </span><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; caret-color: rgb(60, 64, 67); color: #3c4043; font-family: Roboto, HelveticaNeue, Arial, sans-serif; font-size: 14px; white-space: break-spaces;">(only pour the gravy over the fish when you are ready to eat) </span></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwbQGUyizNnHMigmWnyE2-me_544kfhjqnGooZw1Op0piMBwx9kyCx9LGaQsyx9dihTjlGPM6FB2zBk8aqj1w' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxOOX-DJSKZpz3v1_Ur09CbAJ6ghsKlU_OGl7AfXK4ohiFcMdOFZyt1J6hXes8SgR0dOd8dfk8p_xquvOWM3xdk_NeSGMAFtt7lH_WN2eaibpptsdcKe32n8IacO053QUXncCqyS5aEc6/s1280/43504B8C-BA69-4C58-99D9-DE5D834970C3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxOOX-DJSKZpz3v1_Ur09CbAJ6ghsKlU_OGl7AfXK4ohiFcMdOFZyt1J6hXes8SgR0dOd8dfk8p_xquvOWM3xdk_NeSGMAFtt7lH_WN2eaibpptsdcKe32n8IacO053QUXncCqyS5aEc6/w640-h480/43504B8C-BA69-4C58-99D9-DE5D834970C3.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">ENJOY </span></div><p></p>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.com0tag:blogger.com,1999:blog-7998419164740149872.post-70284713608814064092020-11-09T16:54:00.002+08:002020-11-09T17:21:17.192+08:00Lotus Leaf Fried Crabs meat Rice<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzRrCM8ZLC-ksCikwY2sSIRcx1rhVtP3f43tpRHo3wsReNVtyNST4UivrEvBuYeAAeh1qaEl74b6NsBBFJsmA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeXu6S89G4PU2Vtxvvsc802N3X0-ZdAgnGudsM3CkfeUkqZmv0O916NnDya5G_WM2Xnl3Z6J11_C3qY23YUDpTdkJb6PYrbLE982e3BWY7uua-Avxxg3mpw1yTnh5nSeDp6i3RsUWalJm/s2048/527D3E77-753B-4843-87A9-45C613978FFF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeXu6S89G4PU2Vtxvvsc802N3X0-ZdAgnGudsM3CkfeUkqZmv0O916NnDya5G_WM2Xnl3Z6J11_C3qY23YUDpTdkJb6PYrbLE982e3BWY7uua-Avxxg3mpw1yTnh5nSeDp6i3RsUWalJm/w480-h640/527D3E77-753B-4843-87A9-45C613978FFF.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="wprm-recipe-ingredient-group" style="-webkit-text-size-adjust: 100%; box-sizing: border-box;"><div><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" data-slot-rendered-dynamic="true" style="box-sizing: border-box; caret-color: rgb(37, 31, 48); clear: none; color: black; font-family: Helvetica, sans-serif; font-size: 1.2em; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; letter-spacing: normal; line-height: 1.3em; margin: 1.2em 0px 0px; padding: 0px;"><span style="font-weight: normal;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; color: #251f30; font-size: 1em; letter-spacing: 0.20000000298023224px; margin-bottom: 5px;"><span style="font-size: 1em;">Ingredients </span></div><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; color: #251f30; font-size: 1em; letter-spacing: 0.20000000298023224px; margin-bottom: 5px;"><span style="font-size: 1em;"><div class="MsoNormal" style="-webkit-text-size-adjust: none; caret-color: rgb(51, 51, 51); color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: medium; letter-spacing: normal; line-height: 32px;"><div class="MsoNormal" style="line-height: 32px;"><span face="arial, helvetica, sans-serif">~800g cooked cold rice <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 32px;"><span face="arial, helvetica, sans-serif">~2 Big dried lotus leaf (soaked & bring to boiled to soften the leaf) <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 32px;"><span face="arial, helvetica, sans-serif">~ 2 large eggs + Pinch of salt </span></div><div class="MsoNormal" style="line-height: 32px;"><span face="arial, helvetica, sans-serif">~3 large dry black mushrooms (Soaked & cut Into cube)</span></div><div class="MsoNormal" style="line-height: 32px;">~150g Cooked crabs meat or substitute with fresh prawn (In cube & stir fry)</div><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; caret-color: rgb(37, 31, 48); color: #251f30; font-family: Helvetica, sans-serif; font-size: 1em; letter-spacing: 0.20000000298023224px; margin-bottom: 5px;"><span style="font-size: 1em;"><div class="MsoNormal" style="-webkit-text-size-adjust: none; caret-color: rgb(51, 51, 51); color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: medium; letter-spacing: normal; line-height: 32px;"><div class="MsoNormal" style="line-height: 32px;">-150g Siew Nyuk Or Char Siew (roasted pork) Cut into cube </div><div class="MsoNormal" style="line-height: 32px;">~ 1 big fresh Crab (mud or flower crab)</div><div class="MsoNormal" style="line-height: 32px;">~ 3 garlic Gloves chop fine</div><div class="MsoNormal" style="line-height: 32px;"><span face="arial, helvetica, sans-serif">- 5-7Tbsp cooking oil</span></div><div class="MsoNormal" style="line-height: 32px;"><span face="arial, helvetica, sans-serif">~1 tbsp sesame oil</span></div><div class="MsoNormal" style="line-height: 32px;"><span face="arial, helvetica, sans-serif">~1 </span>tbsp chicken stock </div><div class="MsoNormal" style="line-height: 32px;">~ 2 tbsp light soya sauce</div><div class="MsoNormal" style="line-height: 32px;">~ 1 tsp White/Black peppers </div><div class="MsoNormal" style="line-height: 32px;">- fresh green onion for garnishing </div></div></span></div></div></span></div></span></h3><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" data-slot-rendered-dynamic="true" style="box-sizing: border-box; caret-color: rgb(37, 31, 48); clear: none; color: black; font-family: Helvetica, sans-serif; font-size: 1.2em; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; letter-spacing: normal; line-height: 1.3em; margin: 1.2em 0px 0px; padding: 0px;"><span style="font-weight: normal;">Instructions</span></h3><div class="wprm-recipe-instruction-group" data-slot-rendered-dynamic="true" style="box-sizing: border-box;"><ul class="wprm-recipe-instructions" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-instruction" id="wprm-recipe-17203-step-0-1" style="box-sizing: border-box; caret-color: rgb(37, 31, 48); color: #251f30; font-family: Helvetica, sans-serif; font-size: 1em; letter-spacing: 0.20000000298023224px; line-height: 1.2em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">Cook rice according to the package.After cooked let it cool down before use. Or use leftover rice. Used a spatula to break down the clumps into individual grains.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-17203-step-0-5" style="box-sizing: border-box; line-height: 1.2em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span face="Helvetica, sans-serif" style="color: #251f30;"><span style="caret-color: rgb(37, 31, 48); font-size: 1em; letter-spacing: 0.20000000298023224px;">Prepared to boiled water the lotus leafs in a wok for 3 minutes and transfer to cold water. This will soften the lead & to ensure that the rice wrap safely contained </span></span><span face="Helvetica, sans-serif" style="caret-color: rgb(37, 31, 48); color: #251f30; font-size: 1em; letter-spacing: 0.20000000298023224px;">without tear the leaf. Wipe the lotus leaves clean on both sides and set aside.</span></div><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><span style="caret-color: rgb(51, 51, 51);"><br /></span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-17203-step-0-2" style="box-sizing: border-box; caret-color: rgb(37, 31, 48); color: #251f30; font-family: Helvetica, sans-serif; font-size: 1em; letter-spacing: 0.20000000298023224px; line-height: 1.2em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">In a large wok, heat up the 2 tbsp oil, pour whisked eggs mixture cooked scrambled style till well done.Add in mushrooms, roasted pork, rice mix well and stir-fry for 2-3 minutes . </div></li><li class="wprm-recipe-instruction" id="wprm-recipe-17203-step-0-3" style="box-sizing: border-box; caret-color: rgb(37, 31, 48); color: #251f30; font-family: Helvetica, sans-serif; font-size: 1em; letter-spacing: 0.20000000298023224px; line-height: 1.2em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">Add Chicken stock, light soya sauce, pepper mix well. <span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="caret-color: rgb(51, 51, 51); color: #333333; font-size: medium; letter-spacing: normal;">Taste and adjust the seasoning as needed.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-17203-step-0-6" style="box-sizing: border-box; caret-color: rgb(37, 31, 48); color: #251f30; font-family: Helvetica, sans-serif; font-size: 1em; letter-spacing: 0.20000000298023224px; line-height: 1.2em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">Finally mixing in crabs meat and sesames oil until evenly the fried rice. </div></li><li class="wprm-recipe-instruction" id="wprm-recipe-17203-step-0-7" style="box-sizing: border-box; caret-color: rgb(37, 31, 48); color: #251f30; font-family: Helvetica, sans-serif; font-size: 1em; letter-spacing: 0.20000000298023224px; line-height: 1.2em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">Get ready hot boiling water steaming processed.Place the centre lotus leaves( I used 2 leaves) into a bamboo steamer (round 9 inch size). Slowly pack all the fired rice into the leaves. Put on top the fried rice a BIG fresh crab . Sprinkle the chop garlic & pour with hot oil on top before cover the crab shell. Finally fold the edges of the leaves over the rice and bring to steamed on high heat for 25-30 minutes.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-17203-step-0-10" style="box-sizing: border-box; caret-color: rgb(37, 31, 48); color: #251f30; font-family: Helvetica, sans-serif; font-size: 1em; letter-spacing: 0.20000000298023224px; line-height: 1.2em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">Serve hot and sprinkle with some chopped <span style="font-size: 1em;">onion.</span></div><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="font-size: 1em;"><br /></span></div><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="font-size: 1em;">ENJOY & HAPPY COOKING 😋🥰</span></div><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="font-size: 1em;"><div class="MsoNormal" style="-webkit-text-size-adjust: none; caret-color: rgb(51, 51, 51); color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: medium; letter-spacing: normal; line-height: 32px;"><div class="MsoNormal" style="line-height: 32px;"><br /></div><div class="MsoNormal" style="line-height: 32px;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-bottom: 0.5em; margin-left: 1em; padding: 4px; position: relative; text-align: right;"><tbody><tr><td class="tr-caption" style="font-size: 12.800000190734863px; text-align: center;"><br /></td></tr></tbody></table></div><div class="MsoNormal" style="line-height: 32px;"><span face="arial, helvetica, sans-serif">Tips</span></div><div class="MsoNormal" style="line-height: 32px;"><span face="arial, helvetica, sans-serif">Overnight cooked rice will be works better for fried rice.</span></div><div class="MsoNormal" style="line-height: 32px;"><br /></div><div class="MsoNormal" style="line-height: 32px;">If you use prawns instead of crabs meat. Stir fry the prawns till well cooked</div><div class="MsoNormal" style="line-height: 32px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; caret-color: rgb(37, 31, 48); color: #251f30; font-family: Helvetica, sans-serif; font-size: 1em; letter-spacing: 0.20000000298023224px; margin-bottom: 5px;"><span style="font-size: 1em;"><div class="MsoNormal" style="-webkit-text-size-adjust: none; caret-color: rgb(51, 51, 51); color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: medium; letter-spacing: normal; line-height: 32px;"><div class="MsoNormal" style="line-height: 32px;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTIWprOPxRycKRBc8XgkpH1CEvCeyrt_5mQ9dMpHDGFb7PTDCSnp2RzCAoXsGeeE2_JKjA_yuDs7ZiSBXWVTufoRmZu3C9HLf69FRcwH8MFz-p-9KslwXNAubRWsHlOCIjWm8qBwg7bpr/s2048/FFEC1B47-4078-4F82-BF38-0A353EBC6939.jpeg" style="caret-color: rgb(37, 31, 48); 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text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></li></ul></div></div><div style="caret-color: rgb(37, 31, 48); color: #251f30; font-family: Helvetica, sans-serif; font-size: 18px; letter-spacing: 0.20000000298023224px;"><br /></div></div>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.com0tag:blogger.com,1999:blog-7998419164740149872.post-70057512603900807162020-11-08T12:19:00.000+08:002020-11-08T12:19:01.771+08:00Stuffed Taufu Pok with pork & chives <p><b style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;"><br /></b></p><div class="separator" style="clear: both; text-align: center;"><b style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUwbsux3yiH9kh2-pygS4KD7trU2KRvUD8M-5HMMRrUG02a5N88mX3bwKN_0_RKKrOIkKnODXzPuwC3JMFbmUckiheFVjlt5diWKHVCTbfx5JkCiYxdmBCKv5HZjo3Kx0JH4Yam87kCIcr/s640/D9B4964F-20EF-4239-ABAB-845F7E2CBD0B.jpeg" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLDC1EJ3qb6-Aw0W61H8GsA1I_SuP68DZbHnvpntTPruyDFLFa3MSLFnMgVbLXuYWqFFDEDazrrBTF6rxxko_GVkh7-9ZLu4MV4OG6P3J1AhRhXajgel20GubrpK-WVKysMGa_n4Twf7f/s640/091F17E4-EBCE-4557-9734-AC5F1969AA0B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="459" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLDC1EJ3qb6-Aw0W61H8GsA1I_SuP68DZbHnvpntTPruyDFLFa3MSLFnMgVbLXuYWqFFDEDazrrBTF6rxxko_GVkh7-9ZLu4MV4OG6P3J1AhRhXajgel20GubrpK-WVKysMGa_n4Twf7f/s320/091F17E4-EBCE-4557-9734-AC5F1969AA0B.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><b style="-webkit-text-size-adjust: auto; text-align: left;">Ingredient</b></div></b><p></p><ul style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">15-20 taufu pok</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">350g minced pork</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">100gm chives, chopped</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">2 shallots, chopped</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 chopped coriander leaves - optional</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1/2 tsp salt</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1/2 tsp sugar</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 tsp corn flour</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 tsp sesame oil</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 tbsp oyster sauce</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 tsp light soy sauce</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">Pinch of pepper</li></ul><div style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;"><br /></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;"><b>Method</b></div><div class="separator" style="clear: both; text-align: center;"><div style="margin-left: 1em; margin-right: 1em; text-align: justify;"><br /></div></div><div style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px;"><ol><li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Combine minced pork, chives, shallots, coriander leaves, salt, sugar, cornflour, sesame oil and pepper. Mix well.</li><li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Make a small hole in taufu pok and stuff in filling. </li><li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Heat some oil in wok. Add in stuffed taufu pok and fry until golden brown. </li><li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">Heat wok with a bit oil, Add some ikan bilis (dry anchovies) till golden. Add water (3-4 cups and bring to boil. Add in taufu pok and cook for 10mins at low heat until the sauce reduced slightly. Add bit of salt & Ajinomoto to your taste. Served hot with rice. </li></ol><div style="text-align: justify;">Enjoy 😋</div><div style="text-align: justify;"><br /></div></div>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.com0tag:blogger.com,1999:blog-7998419164740149872.post-37431872362044801372020-11-07T11:49:00.007+08:002020-11-07T11:51:38.054+08:00Steamed Yam Cake<p dir="ltr">INGREDIENTS</p>
<p dir="ltr">500gm yam (cubed size)</p><p dir="ltr">100gm dried shrimps(chopped fine)</p><p dir="ltr">3 big dried mushrooms (soaked/diced) 2shallots minced </p><p dir="ltr">1 chinese sausage (diced)</p>
<p dir="ltr">Yam batter:<br />400g rice flour<br />2 tbsp Tapioca flour<br />Water 1600 ml</p>
<p dir="ltr">Seasonings:<br />
1/2 tbsp salt<br />
1/2 tsp ground white pepper<br />1/2 tbsp five spice powder</p><p dir="ltr">Condiments/Ganishing:<br />
Crispy fried shallot<br />
Spring onion chopped<br />Chilli chopped<br /></p>
<p dir="ltr">INSTRUCTIONS</p><p dir="ltr">1. In a bowl, mix rice flout, tapioca flour, five spice powder, salt and water. Stir until a smooth and runny batter is formed. Set aside.</p><p dir="ltr">2. heat 2 tablespoons oil over medium high heat. Then fry shallots and dry prawn until aromatic follow by Chinese sausage, dry mushrooms & yam. Stir-fry for 2 minutes till well combined.</p>
<p dir="ltr">3.Add the batter into the wok slowly. Stir continuously over low heat. As the batter starts to thicken, turn off the heat.</p>
<p dir="ltr">4.Pour in the batter in a greased steaming tray. Press down with a spatula to smoothen the top.</p>
<p dir="ltr">5.Bring water in steamer to a boil and put in steaming tray. Steam over high heat for 45 minutes, or until cooked. Cake is done when skewer inserted into the cake comes clean. </p>
<p dir="ltr">6. Remove from steamer and leave to cool.</p><p dir="ltr"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCatoLmMiHpn0m7lPQuFtx9NtSS7S-NUyoOdJuwmZ8ATj7qyD3693efimjj22YXGrZ7W7U9-0u6Pt5V1ETl1arwew_NUQ57nnS6Z066AE_iAWXMiGl1LkY9QNFjqCJZErmzv874r0Iq29/s2065/F696DC02-EBAA-4421-915C-CC169AAB9911.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1601" data-original-width="2065" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcCatoLmMiHpn0m7lPQuFtx9NtSS7S-NUyoOdJuwmZ8ATj7qyD3693efimjj22YXGrZ7W7U9-0u6Pt5V1ETl1arwew_NUQ57nnS6Z066AE_iAWXMiGl1LkY9QNFjqCJZErmzv874r0Iq29/s320/F696DC02-EBAA-4421-915C-CC169AAB9911.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4qmEpkzRCiZWdy7Zw3FAEN8f10E1KeNvjdFA5nIefCCkiVbmA4EMIXYVtYm2-vRTge7drtwYtX1xid2kyB5LD-pqg3piEizL64r6QWbFaQp5yiIcyjZFUzkMtA7pX6EybtHtNKc3ARP2B/s2048/F6FC1C36-6C10-43DA-A96A-9D3FE98C6928.jpeg" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvceGBLKrUx8vBifGPctj8dZgzrjdaFvkor7aZr0wvGz8TtAGxGbFwXHrbGTdL-m8CXx_RbQXa-2csN8lM8pJsblJp3GQ3fEibPqs7eVWnYGCq7OPsZtPhdjCm451sFLo-umXtcJjwF1e/s320/56B2F869-0864-4F90-9409-BDB1A8303A4C.jpeg" /></a></div>Prepare Condiments:<p></p><p dir="ltr">
Sprinkle yam cake with fried shallots, chopped spring onions and sliced chillies before serving. <br /></p><p dir="ltr">
Cut and serve with some chilli sauce .</p><p dir="ltr"><br />
NOTES<br /></p>
<p dir="ltr">Left over Yam cake can be keep in the refrigerator and re-steamed or pan-fry (Cut tick slice) until both side turn golden. when needed. Then only garnish with the condiments when its time to serve. </p>
<p dir="ltr">Enjoy .</p><p dir="ltr">Happy Chef recipe ❤️</p>
Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.com0tag:blogger.com,1999:blog-7998419164740149872.post-17500811409252094532020-11-06T14:12:00.001+08:002020-11-11T18:54:52.000+08:00Vietnamese Fresh Spring Roll<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYRFKUy6_qeR5I1XtsFx-8rjHkbbXsvmwBhZLbW798n6Y_oTv0lsoeUt0kG48hg3zDg_iAqOEV9YZnNrqwtWfI7bYeCaqZuSYQpwhzL2kcFVEN-C7stbKlJysmyhgcXmXKUeI4tuSJzyO/s1280/98F1D57D-4264-457A-99AF-5C16CB5B2255.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYRFKUy6_qeR5I1XtsFx-8rjHkbbXsvmwBhZLbW798n6Y_oTv0lsoeUt0kG48hg3zDg_iAqOEV9YZnNrqwtWfI7bYeCaqZuSYQpwhzL2kcFVEN-C7stbKlJysmyhgcXmXKUeI4tuSJzyO/w640-h480/98F1D57D-4264-457A-99AF-5C16CB5B2255.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; 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font-size: 16px; letter-spacing: 0.30000001192092896px; margin-bottom: 20px; padding-left: 20px; padding-right: 20px;"><h3 class="mv-create-ingredients-title mv-create-title-secondary" style="border: none; box-sizing: inherit; clear: none; float: none; font-family: "Work Sans", "Helvetica Neue", sans-serif; font-size: 24px; line-height: 1.4em; margin: 20px 0px 10px; padding: 0px;">Ingredients</h3><h4 style="border: none; box-sizing: inherit; clear: none; font-family: "Work Sans", "Helvetica Neue", sans-serif; font-size: 18px; line-height: 1.4em; margin: 20px 0px 10px; padding: 0px;">Spring Rolls</h4><ul style="box-sizing: inherit; margin: 10px 0px 10px 30px; padding: 0px;"><li style="box-sizing: inherit; line-height: 1.4em; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left;">1kg medium fresh shrimp (prawn)</li><li style="box-sizing: inherit; line-height: 1.4em; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left;">200g thin rice vermicelli (meehoon)</li><li style="box-sizing: inherit; line-height: 1.4em; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left;">1 cucumber, cut into thin sticks- optional</li><li style="box-sizing: inherit; line-height: 1.4em; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left;">Mints leave- optional </li><li style="box-sizing: inherit; line-height: 1.4em; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left;">10-15 pieces of lettuce </li><li style="box-sizing: inherit; line-height: 1.4em; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left;">1 packet if rice paper sheets </li></ul><h4 style="border: none; box-sizing: inherit; clear: none; font-family: "Work Sans", "Helvetica Neue", sans-serif; font-size: 18px; line-height: 1.4em; margin: 20px 0px 10px; padding: 0px;">Peanut Sauce </h4><ul style="box-sizing: inherit; margin: 10px 0px 10px 30px; padding: 0px;"><li style="box-sizing: inherit; line-height: 1.4em; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left;">1/2 cup creamy peanut butter</li><li style="box-sizing: inherit; line-height: 1.4em; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left;">1/2 cup filtered water</li><li style="box-sizing: inherit; line-height: 1.4em; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left;">2 tablespoons rice vinegar</li><li style="box-sizing: inherit; line-height: 1.4em; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left;">2 tablespoons soy sauce</li><li style="box-sizing: inherit; line-height: 1.4em; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left;">1 1/2 tablespoons maple syrup </li><li style="box-sizing: inherit; line-height: 1.4em; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left;">1 teaspoon toasted sesame oil</li></ul><h4 style="border: none; box-sizing: inherit; clear: none; font-family: "Work Sans", "Helvetica Neue", sans-serif; font-size: 18px; line-height: 1.4em; margin: 20px 0px 10px; padding: 0px;">Mixed fish/ Lime sauce</h4><ul style="box-sizing: inherit; margin: 10px 0px 10px 30px; padding: 0px;"><li style="box-sizing: inherit; line-height: 1.4em; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left;">2-3 tbsp sugar sirup( sugar + hot water)</li><li style="box-sizing: inherit; line-height: 1.4em; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left;">2 tbsp fish sauce</li><li style="box-sizing: inherit; line-height: 1.4em; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left;">1 tbsp lime juice</li><li style="box-sizing: inherit; line-height: 1.4em; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left;">1 small chili, chop fine ~optional</li><li style="box-sizing: inherit; line-height: 1.4em; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left;">a clove minced garlic ~optional</li></ul></div><div class="mv-create-instructions" style="-webkit-text-size-adjust: 100%; background-color: white; box-sizing: inherit; caret-color: rgb(50, 53, 69); clear: left; color: #323545; font-family: HelveticaNeue-Light, "Helvetica Neue Light", "Helvetica Neue", Helvetica, Arial, "Lucida Grande", sans-serif; font-size: 16px; letter-spacing: 0.30000001192092896px; margin-bottom: 20px; padding-left: 20px; padding-right: 20px;"><h3 class="mv-create-instructions-title mv-create-title-secondary" style="border: none; box-sizing: inherit; clear: none; float: none; font-family: "Work Sans", "Helvetica Neue", sans-serif; font-size: 24px; line-height: 1.4em; margin: 20px 0px 10px; padding: 0px;">Instructions</h3><p style="box-sizing: inherit; line-height: 1.4em; margin: 0px 0px 10px; padding: 0px;"><span style="box-sizing: inherit; font-weight: 600;">Prepare the Dipping Sauce </span></p><ol style="box-sizing: inherit; margin: 10px 0px 10px 30px; padding: 0px;"><li id="mv_create_15_1" style="box-sizing: inherit; line-height: 1.4em; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left;"><span style="box-sizing: inherit;">Pick your dipping sauce of choice above and mix all the sauce ingredients together. </span></li><li id="mv_create_15_1" style="box-sizing: inherit; line-height: 1.4em; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left;">Taste the sauce and adjust the seasonings as necessary to your taste. </li></ol><p style="box-sizing: inherit; line-height: 1.4em; margin: 0px 0px 10px; padding: 0px;"><span style="box-sizing: inherit; font-weight: 600;">Prepare the Shrimp</span></p><ol style="box-sizing: inherit; margin: 10px 0px 10px 30px; padding: 0px;"><li id="mv_create_15_4" style="box-sizing: inherit; line-height: 1.4em; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left;"><span style="box-sizing: inherit;">Fill a pot with water, add a bit salt and bring it to boil on high heat </span></li><li id="mv_create_15_5" style="box-sizing: inherit; line-height: 1.4em; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left;"><span style="box-sizing: inherit;">Once the water boils, add the shrimp and cook for 2 minutes. Remove the shrimp from the water and let them cool for 5 minutes. Peel the shells from the shrimp.</span></li><li id="mv_create_15_6" style="box-sizing: inherit; line-height: 1.4em; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left;"><span style="box-sizing: inherit;">Slice the shrimp into half (remove the black devein) Repeat with the remaining shrimp. </span></li></ol><p style="box-sizing: inherit; line-height: 1.4em; margin: 0px 0px 10px; padding: 0px;"><span style="box-sizing: inherit; font-weight: 600;">Prepare the Noodles</span></p><ol style="box-sizing: inherit; margin: 10px 0px 10px 30px; padding: 0px;"><li id="mv_create_15_7" style="box-sizing: inherit; line-height: 1.4em; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left;"><span style="box-sizing: inherit;">Fill a pot with water and bring it to boil on high heat. </span></li><li id="mv_create_15_8" style="box-sizing: inherit; line-height: 1.4em; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left;"><span style="box-sizing: inherit;">Turn off the heat. Let the noodles sit in the hot water for about 5 minutes. Taste a bit to double check is soft and fully cooked or keep longer time if still hard ( all depend on different brands)</span></li><li id="mv_create_15_9" style="box-sizing: inherit; line-height: 1.4em; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left;"><span style="box-sizing: inherit;">Once the noodles have softened, drain and rinse the noodles.</span></li></ol><p style="box-sizing: inherit; line-height: 1.4em; margin: 0px 0px 10px; padding: 0px;"><span style="box-sizing: inherit; font-weight: 600;">Prepared Spring Rolls </span></p><ol style="box-sizing: inherit; margin: 10px 0px 10px 30px; padding: 0px;"><li id="mv_create_15_10" style="box-sizing: inherit; line-height: 1.4em; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left;"><span style="box-sizing: inherit;">Fill a large bowl with lukewarm water to wet the rice paper sheets. Dip the whole rice paper sheet for 5 seconds to moisten the entire rice paper & transfer to a big plate. </span></li><li id="mv_create_15_10" style="box-sizing: inherit; line-height: 1.4em; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left;"><span style="box-sizing: inherit;">Wait for another 5 seconds, the skin should be soft. Ready to add Ingredients & roll the spring rolls. </span><span style="box-sizing: inherit;">Tips - </span> Place a piece of lettuce 1st layer follows by noodle (Right potion) on top the lettuce close to the bottom edge of the rice paper. Follow by arrange 3-4 pieces of shrimp below the noodle. </li><li id="mv_create_15_10" style="box-sizing: inherit; line-height: 1.4em; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left;">Grab the lower edge of the rice paper and start rolling up the spring roll. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.</li></ol><ol style="box-sizing: inherit; margin: 10px 0px 10px 30px; padding: 0px;"><li id="mv_create_15_18" style="box-sizing: inherit; line-height: 1.4em; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left;"><span style="box-sizing: inherit;">Serve the spring rolls with the dipping sauce.</span></li></ol></div><p><span style="color: #323545;"><span style="caret-color: rgb(50, 53, 69); letter-spacing: 0.30000001192092896px;"><i>Enjoy.</i></span></span></p><p><span style="color: #323545;"><span style="caret-color: rgb(50, 53, 69); letter-spacing: 0.30000001192092896px;"><i><br /></i></span></span></p><div><span face="HelveticaNeue-Light, "Helvetica Neue Light", "Helvetica Neue", Helvetica, Arial, "Lucida Grande", sans-serif" style="font-size: 16px;"><br /></span></div><p><span face="HelveticaNeue-Light, "Helvetica Neue Light", "Helvetica Neue", Helvetica, Arial, "Lucida Grande", sans-serif" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(50, 53, 69); color: #323545; font-size: 16px; font-style: italic; letter-spacing: 0.30000001192092896px;"><br class="Apple-interchange-newline" style="-webkit-text-size-adjust: auto; caret-color: rgb(0, 0, 0); color: black; font-style: normal; letter-spacing: normal;" /></span></p>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.com0tag:blogger.com,1999:blog-7998419164740149872.post-28548510834371995082020-10-30T10:37:00.002+08:002020-11-06T15:31:09.219+08:00Super moist Banana <p>Saw Tina Lim’s FB posting on Banana cake (From Sweetie Pie’s recipe) make me craving for it. Left some ripe banana (pisang emas) good idea to try out! </p><p>Compliment to recipe shared by Sweetie Pie..</p><p>Super Moist Banana Cake </p><p>Ingredients :-</p><p>4 eggs, grade A</p><p>100g butter + 60g corn oil </p><p>1/2 tsp vanilla </p><p>120g brown sugar </p><p>1/4 tsp salt </p><p>190g superfine flour</p><p>1 tsp baking powder </p><p>1 tsp baking soda </p><p>300g over ripen banana </p><p>Method :-</p><p>1. Preheat oven to 160°c. Line a loaf pan with baking paper, leaving both edges slightly overhang. </p><p>2. Melt butter in microwave or stove and add in corn oil to lower its temperature. </p><p>3. In a stand mixer, crack all eggs and pour in brown sugar, salt and oil mixture. Beat this mixture in HIGH speed until batter has reached ribbony stage, about 10 min. </p><p>4. While batter is beating, peel and weigh bananas. Use your duly cleaned palm to briefly squeeze bananas, leaving some banana chunks. </p><p>5. When mixture has reached ribbony stage, add in mashed banana and beat in LOW speed for 1-2 min, until just combined. </p><p>6. Sift in Superfine flour, baking powder, baking soda in 2 intervals and manually fold in until they are barely combined. </p><p>7. Finally, beat the barely batter in LOW speed for 30 seconds, do not over beat. </p><p>8. Pour batter into pan, tap pan few times to rid off bubbles. </p><p>9. Bake for 50-60min at 160°c or until skewer inserted comes out clean. Please adjust according to own oven settings. </p><p>10. Immediately lift cake out and leave</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBA46VxtnGpH6E6KBK7kngX6WQaZcyGkDgS8gvLp3Y8xt9K4-XYGJzNhdouLUXoeKGAOGzeBjo0HfksENUfhc8k6EgVi59Kru4JbUHtolGP6hGiNqsmMkW8cXsin4xmdb12LbArMODnfR2/s2048/0C8CABE8-3CF7-4302-B87C-408FC0499721.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBA46VxtnGpH6E6KBK7kngX6WQaZcyGkDgS8gvLp3Y8xt9K4-XYGJzNhdouLUXoeKGAOGzeBjo0HfksENUfhc8k6EgVi59Kru4JbUHtolGP6hGiNqsmMkW8cXsin4xmdb12LbArMODnfR2/s320/0C8CABE8-3CF7-4302-B87C-408FC0499721.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBa6Km8_LucDYUPPxu6H0t6xJipRGCLSvc367nJyPY-KLYWyM-wNrDMx7vOLHTIRNOzX5WnrlyqopcC5VUvnCGUX1pGHswGR-FwsMqhCnoyE4MZVZyfBXW2HJD8pbILAEq6x_M25zbt3K/s2046/4FB1B7E4-BD8E-4959-9DC3-6497E68131F8.jpeg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="809" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKIVrew6btjwyMDxA46zHRGjKjj4DNu78fP_HFkkpbM0OozUEA4o9hv4yIJDAn70U-1qYXZOvMvT9ZEblxUKKEcdp6egAIm6DjcRl0EzVfi5DMZEnNPFNAsejTZ9zNDO6cY1SHthu6OaMO/s320/DC71466A-F86D-4452-A8C6-AA1601E16AEC.jpeg" /></a></div><br /><p><br /></p><p><br /></p>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.com0tag:blogger.com,1999:blog-7998419164740149872.post-20801076867748156202020-06-28T07:42:00.000+08:002020-06-28T07:42:30.994+08:00Apple Roses Chiffon Cake<div class="wprm-recipe-ingredients-container wprm-block-text-normal" style="-webkit-text-size-adjust: 100%; background-color: #f9f9f9; box-sizing: border-box; caret-color: rgb(74, 74, 74); color: #4a4a4a; counter-reset: wprm-advanced-list-counter 0; font-family: Georgia, serif; font-size: 13.5px;">
<h5 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; font-size: 1.2em; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; line-height: 1.6em; margin: 1.2em 0px 0px !important; padding: 0px !important;">
Below receipt credit from <a href="https://www.anncoojournal.com/apple-rose-chiffon-cake/">https//www.anncoojournal.com</a></h5>
<h5 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; font-size: 1.2em; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; line-height: 1.6em; margin: 1.2em 0px 0px !important; padding: 0px !important;">
Apple Roses Chiffon Cake</h5>
<h5 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; font-size: 1.2em; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; line-height: 1.6em; margin: 1.2em 0px 0px !important; padding: 0px !important;">
Ingredients </h5>
<div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;">
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">6 egg yolks</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">used large eggs</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">50 g</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">caster sugar</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">50 ml</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">corn oil</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1 </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">vanilla extract</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">100 g</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">grated apple (2 apples peel skim)</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">150g</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">cake flour or plain flour</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">4 red apple (2 red apples)</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">150</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">ml</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">water</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">plus 1 tsp lemon juice</span></li>
</ul>
</div>
<div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;">
<h5 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-normal" style="box-sizing: border-box; clear: none; font-size: 1.2em; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; line-height: 1.6em; margin: 0.8em 0px 0px !important; padding: 0px !important;">
Meringue</h5>
<ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">8 egg whites</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">100g</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">caster sugar</span></li>
<li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">2 tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">lemon juice</span></li>
</ul>
</div>
</div>
<div class="wprm-spacer" style="-webkit-text-size-adjust: 100%; background-color: #f9f9f9; background-position: 0px 0px !important; box-sizing: border-box; caret-color: rgb(74, 74, 74); color: #4a4a4a; font-family: Georgia, serif; font-size: 0px; height: 10px; line-height: 0; width: 268px;">
</div>
<div class="wprm-recipe-instructions-container wprm-block-text-normal" style="-webkit-text-size-adjust: 100%; background-color: #f9f9f9; box-sizing: border-box; caret-color: rgb(74, 74, 74); color: #4a4a4a; counter-reset: wprm-advanced-list-counter 0; font-family: Georgia, serif; font-size: 13.5px;">
<h5 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; font-size: 1.2em; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; line-height: 1.6em; margin: 1.2em 0px 0px !important; padding: 0px !important;">
Instructions</h5>
<div class="wprm-recipe-instruction-group" style="box-sizing: border-box;">
<ul class="wprm-recipe-instructions" style="box-sizing: border-box; margin-block-end: 0px; margin-block-start: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-instruction" id="wprm-recipe-18000-step-0-0" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
Add the lemon juice to the water. Cut the apples in half with skin on and core them, then cut into thin slices, about 2mm thickness.</div>
</li>
<li class="wprm-recipe-instruction" id="wprm-recipe-18000-step-0-1" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
Place the sliced apples into the bowl of lemon water. Microwave (about 1-2 minutes) until the apples are pliable, soft but not mushy. (reserve 2 tablespoon apple liquid to grated </div>
<div class="wprm-recipe-instructions-container wprm-block-text-normal" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0;">
<div class="wprm-recipe-instruction-group" style="box-sizing: border-box;">
<ul class="wprm-recipe-instructions" style="box-sizing: border-box; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;">
<li class="wprm-recipe-instruction" id="wprm-recipe-18000-step-0-2" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
Drain the apple slices and dry them with kitchen</div>
</li>
<li class="wprm-recipe-instruction" id="wprm-recipe-18000-step-0-3" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
Grate apple and mix well with 2 tablespoon apple</div>
</li>
<li class="wprm-recipe-instruction" id="wprm-recipe-18000-step-0-4" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
In a large bowl, stir well egg yolks, vanilla extract and sugar with a hand whisk. Add grated apple and oil, stir well again to combine. Sift in flour and mix</div>
</li>
<li class="wprm-recipe-instruction" id="wprm-recipe-18000-step-0-5" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
Whisk egg whites and lemon juice till frothy with an electric mixer at low speed, gradually add in the sugar in batches. Continue beating egg whites at medium speed till stiff peaks</div>
</li>
<li class="wprm-recipe-instruction" id="wprm-recipe-18000-step-0-6" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
Add ⅓ of the egg whites into egg yolk mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till</div>
</li>
<li class="wprm-recipe-instruction" id="wprm-recipe-18000-step-0-7" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
Pour batter into a 10 inch removable cake pan. Gently arrange apple slices on top of the batter into a rose form. **no need to line or grease the baking</div>
</li>
<li class="wprm-recipe-instruction" id="wprm-recipe-18000-step-0-8" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
Bake in preheated oven at 180 deg C for 15 minutes. Then lower temperature to 160 deg C and bake for another 35 minutes </div>
</li>
<li class="wprm-recipe-instruction" id="wprm-recipe-18000-step-0-9" style="box-sizing: border-box; font-size: 1em !important; line-height: 2em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">
Invert the cake pan immediately to cool completely before removing the cake from</div>
</li>
</ul>
</div>
</div>
<div class="wprm-spacer" style="background-position: 0px 0px !important; box-sizing: border-box; font-size: 0px; height: 10px; line-height: 0; width: 268px;">
</div>
<div class="wprm-recipe-notes-container wprm-block-text-normal" style="box-sizing: border-box;">
<h5 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; font-size: 1.2em; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; line-height: 1.6em; margin: 1.2em 0px 0px !important; padding: 0px !important;">
Notes</h5>
<div class="wprm-recipe-notes" style="box-sizing: border-box;">
<span style="box-sizing: border-box; display: block;"><span style="box-sizing: border-box; font-weight: 700;">Please keep in mind that all oven temperatures and baking time varies</span></span><span style="box-sizing: border-box; display: block;"><b><br /></b></span><div class="separator" style="clear: both; text-align: center;">
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Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.com0tag:blogger.com,1999:blog-7998419164740149872.post-53545928396756725882020-06-21T16:48:00.000+08:002020-06-28T07:15:09.848+08:00Burn Cheesecake <div class="row ingredients-area" data-component="Row" data-reactid="160" style="-webkit-text-size-adjust: auto; border-bottom-color: rgb(0, 0, 0); border-bottom-style: solid; border-bottom-width: 5px; box-sizing: inherit; margin-bottom: 30px; padding-bottom: 30px; padding-top: 0px;">
<div class="ingredients__inner" data-reactid="161" style="background-color: #f8f8f8; box-sizing: inherit; padding: 5rem 2.6rem;">
<h3 class="subhed" data-reactid="162" style="box-sizing: inherit; font-family: futura-pt, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 1.6rem; letter-spacing: 2px; line-height: 1.25; margin: 0px auto 3rem; max-width: 35.7rem; text-transform: uppercase;">
Below recipe from <a href="https://www.bonappetit.com/recipe/basque-burnt-cheesecake">https://www.bonappetit.com/recipe/basque-burnt-cheesecake</a></h3>
<h3 class="subhed" data-reactid="162" style="box-sizing: inherit; font-family: futura-pt, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 1.6rem; letter-spacing: 2px; line-height: 1.25; margin: 0px auto 3rem; max-width: 35.7rem; text-transform: uppercase;">
</h3>
<h3 class="subhed" data-reactid="162" style="box-sizing: inherit; font-family: futura-pt, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 1.6rem; letter-spacing: 2px; line-height: 1.25; margin: 0px auto 3rem; max-width: 35.7rem; text-transform: uppercase;">
INGREDIENTS</h3>
<div class="ingredients" data-reactid="163" style="box-sizing: inherit; margin-left: auto; margin-right: auto; max-width: 35.7rem;">
<div class="ingredientsGroup" data-reactid="164" style="box-sizing: inherit;">
<h3 class="ingredients__group__header" data-reactid="165" style="box-sizing: inherit; font-family: futura-pt, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 1.6rem; letter-spacing: 2px; line-height: 1.25;">
</h3>
<ul class="ingredients__group" data-reactid="166" style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">
<li class="ingredient" data-reactid="167" style="box-sizing: inherit; max-width: 100%; padding-bottom: 12px;"><div class="ingredients__text" data-reactid="168" style="box-sizing: inherit; font-family: futura-pt, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 1.8rem; line-height: 1.27778;">
Unsalted butter (for pan)</div>
</li>
<li class="ingredient" data-reactid="169" style="box-sizing: inherit; max-width: 100%; padding-bottom: 12px;"><div class="ingredients__text" data-reactid="170" style="box-sizing: inherit; font-family: futura-pt, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 1.8rem; line-height: 1.27778;">
2 lb. cream cheese, room temperature</div>
</li>
<li class="ingredient" data-reactid="171" style="box-sizing: inherit; max-width: 100%; padding-bottom: 12px;"><div class="ingredients__text" data-reactid="172" style="box-sizing: inherit; font-family: futura-pt, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 1.8rem; line-height: 1.27778;">
1½ cups sugar</div>
</li>
<li class="ingredient" data-reactid="173" style="box-sizing: inherit; max-width: 100%; padding-bottom: 12px;"><div class="ingredients__text" data-reactid="174" style="box-sizing: inherit; font-family: futura-pt, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 1.8rem; line-height: 1.27778;">
6 large eggs</div>
</li>
<li class="ingredient" data-reactid="175" style="box-sizing: inherit; max-width: 100%; padding-bottom: 12px;"><div class="ingredients__text" data-reactid="176" style="box-sizing: inherit; font-family: futura-pt, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 1.8rem; line-height: 1.27778;">
2 cups heavy cream</div>
</li>
<li class="ingredient" data-reactid="177" style="box-sizing: inherit; max-width: 100%; padding-bottom: 12px;"><div class="ingredients__text" data-reactid="178" style="box-sizing: inherit; font-family: futura-pt, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 1.8rem; line-height: 1.27778;">
1 tsp. kosher salt</div>
</li>
<li class="ingredient" data-reactid="179" style="box-sizing: inherit; max-width: 100%; padding-bottom: 12px;"><div class="ingredients__text" data-reactid="180" style="box-sizing: inherit; font-family: futura-pt, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 1.8rem; line-height: 1.27778;">
1 tsp. vanilla extract</div>
</li>
<li class="ingredient" data-reactid="181" style="box-sizing: inherit; max-width: 100%; padding-bottom: 12px;"><div class="ingredients__text" data-reactid="182" style="box-sizing: inherit; font-family: futura-pt, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 1.8rem; line-height: 1.27778;">
⅓ cup all-purpose flour</div>
</li>
<li class="ingredient" data-reactid="183" style="box-sizing: inherit; max-width: 100%; padding-bottom: 12px;"><div class="ingredients__text" data-reactid="184" style="box-sizing: inherit; font-family: futura-pt, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 1.8rem; line-height: 1.27778;">
<br /></div>
</li>
</ul>
</div>
<div class="ingredientsGroup" data-reactid="185" style="box-sizing: inherit;">
<h3 class="ingredients__group__header" data-reactid="186" style="box-sizing: inherit; font-family: futura-pt, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 1.6rem; letter-spacing: 2px; line-height: 1.25;">
Special Equipment</h3>
<ul class="ingredients__group" data-reactid="187" style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">
<li class="ingredient" data-reactid="188" style="box-sizing: inherit; max-width: 100%; padding-bottom: 12px;"><div class="ingredients__text" data-reactid="189" style="box-sizing: inherit; font-family: futura-pt, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 1.8rem; line-height: 1.27778;">
A <a href="https://www.amazon.com/Wilton-Excelle-Non-Stick-Springform-10-Inch/dp/B0000DIX6V?ots=1&tag=foodinnogroue-20&linkCode=w50" rel="nofollow" style="box-sizing: inherit; color: black; cursor: pointer;">10"-diameter springform pan</a></div>
</li>
</ul>
</div>
<div class="chicory-order-ingredients" data-reactid="190" style="box-sizing: inherit; padding-top: 13px; width: 132px;">
</div>
</div>
</div>
</div>
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<h3 class="subhed recipe-prep" data-reactid="193" style="box-sizing: inherit; font-family: futura-pt, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 1.6rem; letter-spacing: 2px; line-height: 1.25; margin-bottom: 3rem; padding-left: 2.6rem; padding-right: 2.6rem; text-transform: uppercase;">
RECIPE PREPARATION</h3>
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Preheat oven to 400°. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.</div>
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<li class="step" data-reactid="200" style="box-sizing: inherit; list-style-type: none; margin-bottom: 3.6rem;"><div data-reactid="201" style="box-sizing: inherit; font-family: Radley-Amp, Georgia, Cambria, "Times New Roman", Times, serif; font-size: 1.7rem; font-variant-ligatures: none; line-height: 1.7; margin: 0px;">
<div data-reactid="202" style="box-sizing: inherit; font-size: 1.7rem; font-variant-ligatures: none; line-height: 1.7; margin-bottom: 3rem; padding-left: 2.6rem; padding-right: 2.6rem;">
Beat cream cheese and sugar in the bowl on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.</div>
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<br /></div>
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Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.</div>
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<div data-reactid="209" style="box-sizing: inherit; font-size: 1.7rem; font-variant-ligatures: none; line-height: 1.7; margin-bottom: 3rem; padding-left: 2.6rem; padding-right: 2.6rem;">
Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.</div>
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Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.</div>
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<div data-reactid="215" style="box-sizing: inherit; font-size: 1.7rem; font-variant-ligatures: none; line-height: 1.7; margin-bottom: 3rem; padding-left: 2.6rem; padding-right: 2.6rem;">
Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.</div>
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<span data-reactid="219" style="box-sizing: inherit; font-family: , "helvetica neue" , "helvetica" , "roboto" , "arial" , sans-serif; font-size: 2rem; font-weight: 600; letter-spacing: 0.03rem; line-height: 1.7;">Do Ahead:</span> Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.</div>
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<a href="https://www.bonappetit.com/recipe/basque-burnt-cheesecake">Burn cheesecake </a>Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.com0tag:blogger.com,1999:blog-7998419164740149872.post-9291618365269017112020-05-05T10:20:00.001+08:002020-05-05T10:22:47.193+08:00Honey Butter Bread INGREDIENTS<br />
2.5cup Flour<br />
4 teaspoon Baking Powder<br />
2 tablespoon Sugar<br />
115g Butter<br />
Honey (suit to your liking)<br />
2 teaspoon Vinegar<br />
140g Milk<br />
<br />
Method:<br />
1. Flour + Baking Powder + Sugar and Butter, blend til form a dough<br />
2. And milk and vinegar<br />
3. Spoon out on a baking tray<br />
4. Bake 15 mins, 180°c<br />
5. Brush with butter and honey.<br />
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Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.com0tag:blogger.com,1999:blog-7998419164740149872.post-81790025092603584042016-12-25T20:36:00.001+08:002016-12-25T23:37:25.899+08:00X'Mas Spinach Cheese Pie<div dir="ltr">
Ingredients:<br />
Dough: </div>
<div dir="ltr">
450g all purpose flour<br />
250g pure butter<br />
2 tbsp caster suger<br />
3/4 tsp salt<br />
1/4 cup cold water or milk</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Filling:<br />
350g of boiled spinach<br />
500g (cream cheese)<br />
1 egg<br />
100g of grated Parmesan<br />
Salt and pepper<br />
Bread crumbs ( optional)</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Instructions:<br />
1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic and chill it for 10 - 20 min.</div>
<div dir="ltr">
2-To create the filling, mix the spinach with the cream cheese. Next, add your egg, Parmesan, and salt and<br />
pepper. Mix well. Set aside briefly.</div>
<div dir="ltr">
3-Unwrap your dough from the plastic and divide it into two equal parts.</div>
<div dir="ltr">
4-Using a rolling pin, roll out each dough ball to create two xmas tree shape ( 2 pieces)</div>
<div dir="ltr">
5-On your first dough, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry.( i opt out)</div>
<div dir="ltr">
6-Distribute the filling on the dough evenly that was just sprinkled with breadcrumbs.</div>
<div dir="ltr">
7-Sprinkle the Parmesan cheese and cover with the second dough . </div>
<div dir="ltr">
8-Cut and fold the side (See the picture below for reference)</div>
<div dir="ltr">
9-Grease with egg wash and sprinkle with sesame seed .</div>
<div dir="ltr">
10- Preheat 180C and bake for 25minutes + 200C for another 10 minutes</div>
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Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.com5tag:blogger.com,1999:blog-7998419164740149872.post-8373354446981213032016-12-25T20:17:00.001+08:002016-12-25T21:16:11.769+08:0053rd Birthday memories<div dir="ltr">
With all special arrangements today, you guys really make my birthday a beautiful memory . Im so happy & thank you all ( Especially my family)</div>
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Happy Chef Foodshttp://www.blogger.com/profile/01520063662338023963noreply@blogger.com0