Ingredient :-
150g red bean paste
5 egg whites
50g all-purpose flour
50g corn starch
Method:
1. Make the red bean paste into small balls.
2. Beat the egg whites with an electronic hand beater until frothy.
3. Add flour and corn starch to the egg whites and mix well.
4. Use an ice cream scoop to shape the souffle balls (with red bean paste in the middle).
5. Heat up the deep fryer to 375 degree and deep fry the souffle balls until they turn light brown. 6. Dish out and sprinkle powdered sugar on the souffle balls.
Serve warm.
Tuesday, July 28, 2009
Monday, July 27, 2009
Pan Fried Rice Noodle
Ingredients :-
Rice N0odle
Oil
Shallots
peanutbutter+hoisin+chillisauce+hotwater
Method :-
Pan-fry fresh rice noodle rolls in Tbsp oil til crisp, serve w. shallots & sauce of peanutbutter+hoisin+chillisauce+hotwater
Rice N0odle
Oil
Shallots
peanutbutter+hoisin+chillisauce+hotwater
Method :-
Pan-fry fresh rice noodle rolls in Tbsp oil til crisp, serve w. shallots & sauce of peanutbutter+hoisin+chillisauce+hotwater
Saturday, July 25, 2009
Banana Cake
Ingredients
125g butter/margarine
3/4 cup castor sugar
Teaspoon vanilla essence
2 eggs
2 ripe bananas
1 1/2 cups Self Raising flour
1/4 Teaspoon bi-carb soda
1/4 cup milk
Method
1. Pre-heat oven to 180 degrees.
2. Cream butter, sugar and essence then beat in eggs one at a time.
3. Mash bananas with fork.
4. Add bananas to mixture and beat in.
5. Fold in sifted flour and soda.
6. Stir in milk.
7. Line 20cm square or similar round cake tin with baking paper.
8. Pour in mixture.
9. Bake in moderate oven - 45 mins. Slightly less for fan forced oven.
10. Let cool for 5 mins before turning out.
Icing - icing sugar mixed with margarine and philly cream cheese.
125g butter/margarine
3/4 cup castor sugar
Teaspoon vanilla essence
2 eggs
2 ripe bananas
1 1/2 cups Self Raising flour
1/4 Teaspoon bi-carb soda
1/4 cup milk
Method
1. Pre-heat oven to 180 degrees.
2. Cream butter, sugar and essence then beat in eggs one at a time.
3. Mash bananas with fork.
4. Add bananas to mixture and beat in.
5. Fold in sifted flour and soda.
6. Stir in milk.
7. Line 20cm square or similar round cake tin with baking paper.
8. Pour in mixture.
9. Bake in moderate oven - 45 mins. Slightly less for fan forced oven.
10. Let cool for 5 mins before turning out.
Icing - icing sugar mixed with margarine and philly cream cheese.
Peach and Mango Muffin
Ingredients
2 cups self-raising flour
Pinch salt
1 egg, lightly beaten
1/4 cup sugar
2/3 cup milk
60g butter, melted
140g tub of Goulbourn Valley diced peach in mango puree
Method
1. Heat oven to 180C
2. Sift flour into a bowl and add salt.
3. Add beaten egg, sugar and milk, and just combine with a small melamine spoon.
4. Stir in melted butter.
5. Add fruit tub contents. Stir until just combined, otherwise muffins will be too tough.
6. Lightly grease muffin tray (to assist with easy removal when cooked).
7. Spoon mixture evenly into 12 spaces in muffin tray, each approximately 3/4 full.
8, Bake in a moderate oven (180°C) for 15 to 20 minutes or until golden
9. Check muffins are cooked by inserting skewer into muffins. Muffins are cooked when the skewer comes out clean.
10. When cooked, remove muffin tray from the oven and leave muffins in the tray for 2 minutes.
2 cups self-raising flour
Pinch salt
1 egg, lightly beaten
1/4 cup sugar
2/3 cup milk
60g butter, melted
140g tub of Goulbourn Valley diced peach in mango puree
Method
1. Heat oven to 180C
2. Sift flour into a bowl and add salt.
3. Add beaten egg, sugar and milk, and just combine with a small melamine spoon.
4. Stir in melted butter.
5. Add fruit tub contents. Stir until just combined, otherwise muffins will be too tough.
6. Lightly grease muffin tray (to assist with easy removal when cooked).
7. Spoon mixture evenly into 12 spaces in muffin tray, each approximately 3/4 full.
8, Bake in a moderate oven (180°C) for 15 to 20 minutes or until golden
9. Check muffins are cooked by inserting skewer into muffins. Muffins are cooked when the skewer comes out clean.
10. When cooked, remove muffin tray from the oven and leave muffins in the tray for 2 minutes.
Milk and White Chocolate Chip Cookie
Ingredients
225gr butter, softened
1/2 cup raw sugar
1/4 cup condensed milk
2 cups self-raising flour
1 cup chocolate buttons
Method
1. Preheat oven to 190C
2. Cream butter (softened) and sugar, until pale and fluffy.
3. Add condensed milk and cream again until light and fluffy.
4. Stir in sifted flour and chocolate buttons
5. Roll mixture into large balls using about a tablespoon of mixture for each cookie, place on greased trays and press down lightly with a fork to flatten slightly
6. Bake for about 12-15 minutes
225gr butter, softened
1/2 cup raw sugar
1/4 cup condensed milk
2 cups self-raising flour
1 cup chocolate buttons
Method
1. Preheat oven to 190C
2. Cream butter (softened) and sugar, until pale and fluffy.
3. Add condensed milk and cream again until light and fluffy.
4. Stir in sifted flour and chocolate buttons
5. Roll mixture into large balls using about a tablespoon of mixture for each cookie, place on greased trays and press down lightly with a fork to flatten slightly
6. Bake for about 12-15 minutes
Friday, July 24, 2009
Fluffy Pancakes
Ingredients :-
1 1/2 cups milk
2 teaspoon lemon juice
35g sugar
1 1/2 cups self-raising flour
1/4 teaspoon bicarbonate of Soda
1 egg
30g (1 1/2 tablespoon) butter melted
butter for greasing the pan
Method
1. Place the milk, lemon juice and sugar in a bowl. Stir to combine and set aside for 5 min
2. In another bowl, mix self raising flour and bicarbonate of soda together
3. Add egg and melted butter to milk mixture. Whisk till the egg has combined with milk
4. Add the whisked milk egg mixture to the flour mixture and whisk till almost smooth. Leave mixture to stand for at least 2 min.
5. Heat frying pan and lightly grease with buttter
6. Pour mixture in and fry
1 1/2 cups milk
2 teaspoon lemon juice
35g sugar
1 1/2 cups self-raising flour
1/4 teaspoon bicarbonate of Soda
1 egg
30g (1 1/2 tablespoon) butter melted
butter for greasing the pan
Method
1. Place the milk, lemon juice and sugar in a bowl. Stir to combine and set aside for 5 min
2. In another bowl, mix self raising flour and bicarbonate of soda together
3. Add egg and melted butter to milk mixture. Whisk till the egg has combined with milk
4. Add the whisked milk egg mixture to the flour mixture and whisk till almost smooth. Leave mixture to stand for at least 2 min.
5. Heat frying pan and lightly grease with buttter
6. Pour mixture in and fry
Monday, July 20, 2009
Chris' Mom Egg Tart Recipe
Ingredients :-
For the pastry:
1 cup icing sugar
1 cup butter
3 cups flour
1 egg, beaten
a dash of vanilla essence
For the custard:
2/3 cup white sugar
1 1/2 cups water
9 eggs beaten
dash of vanilla essence
1 cup fresh milk
Method :-
1. Grease your egg tart moulds very, very lightly.
2. Sift the icing sugar and the flour into a mixing bowl.
3. Add the butter and rub it into the mixture until you get crumbs.
4. In a bowl, lightly beat the egg and then add it to the mixture and start kneading till you get soft, pliable dough.
5. You can start forming small balls and then place them on the moulds and start forming the base using your fingers to push the dough into the mould.
6. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size.
7. Line dough in the middle of tart tins, one by one.
8. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.
Making the custard
9. Pour the water into a pan and heat it up and add the sugar. Bring to a boil and let the sugar dissolve. Then remove from heat and cool completely. (So that you don’t cook the eggs when you add this to the egg).
10. Place all the eggs in a bowl and beat lightly. Sieve it into another bowl. Add in the milk and vanilla. Stir and mix well. Add into sugar and water mixture. Stir till well combined.
11. You will need to pass it through a sieve again and pour it into the prepared dough.
12. Preheat the oven to 160C. Then you bake the tarts for about 30 minutes or until the egg custard is cooked and not watery anymore.
13. Just insert a toothpick into the custard. If it stands on its own, it’s done.
For the pastry:
1 cup icing sugar
1 cup butter
3 cups flour
1 egg, beaten
a dash of vanilla essence
For the custard:
2/3 cup white sugar
1 1/2 cups water
9 eggs beaten
dash of vanilla essence
1 cup fresh milk
Method :-
1. Grease your egg tart moulds very, very lightly.
2. Sift the icing sugar and the flour into a mixing bowl.
3. Add the butter and rub it into the mixture until you get crumbs.
4. In a bowl, lightly beat the egg and then add it to the mixture and start kneading till you get soft, pliable dough.
5. You can start forming small balls and then place them on the moulds and start forming the base using your fingers to push the dough into the mould.
6. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size.
7. Line dough in the middle of tart tins, one by one.
8. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.
Making the custard
9. Pour the water into a pan and heat it up and add the sugar. Bring to a boil and let the sugar dissolve. Then remove from heat and cool completely. (So that you don’t cook the eggs when you add this to the egg).
10. Place all the eggs in a bowl and beat lightly. Sieve it into another bowl. Add in the milk and vanilla. Stir and mix well. Add into sugar and water mixture. Stir till well combined.
11. You will need to pass it through a sieve again and pour it into the prepared dough.
12. Preheat the oven to 160C. Then you bake the tarts for about 30 minutes or until the egg custard is cooked and not watery anymore.
13. Just insert a toothpick into the custard. If it stands on its own, it’s done.
Simplest Chocolate Cupcake
Ingredients :-
175g self rising flour
175g butter or margarine
2 eggs lightly beaten
175g caster sugar
20g cocoa powder
Method
1. Preheat over to 200 degrees c and grease muffin tray
2. beat butter and sugar till fluffy
3. Gradually add eggs
4. sift in flour and cocoa powder, fold into mixture
5. spoon mix evenly into tray
6. Cook for 15-20 mins till golden brown
7. Leave to cool for 5 mins before removing or decorating
175g self rising flour
175g butter or margarine
2 eggs lightly beaten
175g caster sugar
20g cocoa powder
Method
1. Preheat over to 200 degrees c and grease muffin tray
2. beat butter and sugar till fluffy
3. Gradually add eggs
4. sift in flour and cocoa powder, fold into mixture
5. spoon mix evenly into tray
6. Cook for 15-20 mins till golden brown
7. Leave to cool for 5 mins before removing or decorating
Portugese Egg Tart
Ingredients :-
¼ cup granulated sugar
¼ cup milk
¼ cup whipping cream
3 egg yolks
1/4 teaspoon vanilla essence
Ready made Puff Pastry
Method :-
1. preheat oven to 220 degrees
2. Place mould in tray and line each mould with pastry
3. Boil the cream and milk gently
4. Add the sugar to dissolve. Let cool slightly and add little by little into beaten egg yolks
5. Add in Vanilla Essence
5. Spoon mixture into pastry lined mould and place into oven for 15-20 or until top is brown
¼ cup granulated sugar
¼ cup milk
¼ cup whipping cream
3 egg yolks
1/4 teaspoon vanilla essence
Ready made Puff Pastry
Method :-
1. preheat oven to 220 degrees
2. Place mould in tray and line each mould with pastry
3. Boil the cream and milk gently
4. Add the sugar to dissolve. Let cool slightly and add little by little into beaten egg yolks
5. Add in Vanilla Essence
5. Spoon mixture into pastry lined mould and place into oven for 15-20 or until top is brown
Red Velvet Cupcake
Ingredients :-
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon Baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon Vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
Method :-
1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
4. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
2. Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon Baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon Vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
Method :-
1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
4. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
2. Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
Creamy Crab Croquettes
Makes 10 small croquettes
Ingredients :-
130g fresh crabmeat
110g onion, finely chopped
1 tablespoon vegetable oil
l1 large hard-boiled egg, finely chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Flour, one egg and panko for battering the croquettes
Vegetable oil for deep frying
30g unsalted butter
30g flour
360ml whole milk, warmed
Method :-
1. In a large frying pan, heat the oil and saute the onion until lightly browned. Set aside
2. In a small to medium sauce pan, melt the butter. Take the pan off the heat and stir in the flour. When the flour and butter are combined, place back over a low fire and cook, stirring constantly for 1-2 minutes. Then pour the milk in, a little at a time, stirring in order to eliminate lumps and to make a smooth, thick bechamel. Keep stirring over low heat for 5-10 minutes. You want your sauce to be the consistency of a thick mustard. Set aside.
3. In the large frying pan with the onion, add the crabmeat and cook over medium heat for a few minutes. The goal is to cook off as much moisture as possible. Add the boiled egg and the white sauce. Season with salt and pepper. Stir well. Take off the heat and allow to cool.
4. Spread the mixture on the bottom of a flat rectangular pan. Cover with plastic wrap and pop into the fridge for an hour or so. You want the mixture quite cold when you make the croquettes.
5. When chilled, prepare three bowls, one with flour, one with a beaten egg, and one with panko (Japanese bread crumbs). Using a spoon, quickly divide the mixture into 10 equal portions. Then scoop each portion out one at a time, quickly pat into a small, round cake, dredge in the flour, dip into the egg and then coat with panko. Repeat this with all the croquettes, placing them in a container lined with grease-proof paper. Cover with plastic wrap and pop back into the fridge until ready to use.
6. To prepare, preheat the oil to approximately 180 degrees C. Slip the croquettes into the oil and deep fry, without disturbing, until golden brown. Gently transfer the croquettes onto a wire rack and then serve immediately. They go great with some tartar sauce and a bit of lettuce.
Ingredients :-
130g fresh crabmeat
110g onion, finely chopped
1 tablespoon vegetable oil
l1 large hard-boiled egg, finely chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Flour, one egg and panko for battering the croquettes
Vegetable oil for deep frying
30g unsalted butter
30g flour
360ml whole milk, warmed
Method :-
1. In a large frying pan, heat the oil and saute the onion until lightly browned. Set aside
2. In a small to medium sauce pan, melt the butter. Take the pan off the heat and stir in the flour. When the flour and butter are combined, place back over a low fire and cook, stirring constantly for 1-2 minutes. Then pour the milk in, a little at a time, stirring in order to eliminate lumps and to make a smooth, thick bechamel. Keep stirring over low heat for 5-10 minutes. You want your sauce to be the consistency of a thick mustard. Set aside.
3. In the large frying pan with the onion, add the crabmeat and cook over medium heat for a few minutes. The goal is to cook off as much moisture as possible. Add the boiled egg and the white sauce. Season with salt and pepper. Stir well. Take off the heat and allow to cool.
4. Spread the mixture on the bottom of a flat rectangular pan. Cover with plastic wrap and pop into the fridge for an hour or so. You want the mixture quite cold when you make the croquettes.
5. When chilled, prepare three bowls, one with flour, one with a beaten egg, and one with panko (Japanese bread crumbs). Using a spoon, quickly divide the mixture into 10 equal portions. Then scoop each portion out one at a time, quickly pat into a small, round cake, dredge in the flour, dip into the egg and then coat with panko. Repeat this with all the croquettes, placing them in a container lined with grease-proof paper. Cover with plastic wrap and pop back into the fridge until ready to use.
6. To prepare, preheat the oil to approximately 180 degrees C. Slip the croquettes into the oil and deep fry, without disturbing, until golden brown. Gently transfer the croquettes onto a wire rack and then serve immediately. They go great with some tartar sauce and a bit of lettuce.
Cream Puff
Ingredients
Choux Pastry
100ml water
45g butter - room temperature, slice into 1cm
60g flour
2 eggs
Custard Cream Filling
1/3 c. sugar
1/4 c. flour
1/4 tea. salt
1 1/4 c. half-and-half or milk
1 egg or 2 egg yolks, slightly beaten
1 1/2 Tbsp. butter
1 tea. vanilla or rum extract or flavoring
Method :-
Choux Pastry
1. Preheat the oven to 200 degree.
2. Sift the flour.
3. Add the eggs into a bowl and beat until blended
4. Add the butter and water into a pan. Over medium heat, bring to boiling. Then remove from heat Add in the flour and immediately stir it
5. Heat again the mixture with medium heat until there are thin layer on the pan`s surface. Then remove from heat
6. Add in the beaten eggs and immediately stir it
7. Insert the dough into a piping bag and pipe on the oven plate
8. Bake at 200 degree for 15 minutes. Then down the temperature to 180 degree and bake again for 25 minutes.
9. Remove to wire rack. Cool completely.
Custard Cream Filling
1. Mix sugar, flour and salt in saucepan.
2. Stir in half-and-half or milk.
3. Cook over low heat, stirring until it boils. Boil for 1 min. Remove from heat.
4. Slowly stir half the hot mixture into beaten egg; blend into hot mixture in saucepan; bring to boil. Stir in butter and extract or flavoring. Cool
Choux Pastry
100ml water
45g butter - room temperature, slice into 1cm
60g flour
2 eggs
Custard Cream Filling
1/3 c. sugar
1/4 c. flour
1/4 tea. salt
1 1/4 c. half-and-half or milk
1 egg or 2 egg yolks, slightly beaten
1 1/2 Tbsp. butter
1 tea. vanilla or rum extract or flavoring
Method :-
Choux Pastry
1. Preheat the oven to 200 degree.
2. Sift the flour.
3. Add the eggs into a bowl and beat until blended
4. Add the butter and water into a pan. Over medium heat, bring to boiling. Then remove from heat Add in the flour and immediately stir it
5. Heat again the mixture with medium heat until there are thin layer on the pan`s surface. Then remove from heat
6. Add in the beaten eggs and immediately stir it
7. Insert the dough into a piping bag and pipe on the oven plate
8. Bake at 200 degree for 15 minutes. Then down the temperature to 180 degree and bake again for 25 minutes.
9. Remove to wire rack. Cool completely.
Custard Cream Filling
1. Mix sugar, flour and salt in saucepan.
2. Stir in half-and-half or milk.
3. Cook over low heat, stirring until it boils. Boil for 1 min. Remove from heat.
4. Slowly stir half the hot mixture into beaten egg; blend into hot mixture in saucepan; bring to boil. Stir in butter and extract or flavoring. Cool
Fishball Soup
Ingredients :
Fishball
1 Spanish Mackeral (about 600gm)
Solution A: 1 tbsp water + 1/2 tsp salt
Solution B:
100ml water
1 tsp salt
a dash of pepper
1 tbsp cornflour
Soup
Bones and skin of fish
Fish balls
1500ml water
1 small head Iceburg lettuce
1 stalk spring onion
shredded1 tbsp preserved radish ‘tong choi’
Seasoning
1 tsp salt
2 tsp light soya sauce
Method
Fishball
1. Clean fish, wipe dry and fillet with a sharp knife.
2. Scrape out the flesh from the skin and bones with a metal spoon.
3. Place the fish flesh on a wooden chopping board. Pound the fish flesh with the back of a chopper until very fine, adding the salt solution A, a little at a time.
4. Place the fish paste in a big bowl, stir in one direction under very sticky, adding Solution B while stirring.
5. Take handfuls of the fish paste and throw it against the sides of the bowl till the paste becomes springy.
6. Grease hands and fingers with a little oil. Take a lump of fish paste and gently squeeze paste out between thumb and index finger to form small balls.
7. Scoop out the balls of fish paste with a spoon and drop them into a bowl of water salted with 1 tsp salt. Leave fish balls to soak in salt water for 1/2 hour.
Soup
1. Pan-fry the fish bones and skin till golden brown.
2. Bring 1500ml water to a boil, add the fried fish bones and skin and simmer over low heat for 1 hour.
3. Strain the fish stock into a pot and bring to a boil. When boiling, add the fish balls and cook over a slow fire till they float to the top. Add seasoning to taste.
4. Add ‘tong choi’ and shredded lettuce. Sprinkle with shredded spring onions.
Fishball
1 Spanish Mackeral (about 600gm)
Solution A: 1 tbsp water + 1/2 tsp salt
Solution B:
100ml water
1 tsp salt
a dash of pepper
1 tbsp cornflour
Soup
Bones and skin of fish
Fish balls
1500ml water
1 small head Iceburg lettuce
1 stalk spring onion
shredded1 tbsp preserved radish ‘tong choi’
Seasoning
1 tsp salt
2 tsp light soya sauce
Method
Fishball
1. Clean fish, wipe dry and fillet with a sharp knife.
2. Scrape out the flesh from the skin and bones with a metal spoon.
3. Place the fish flesh on a wooden chopping board. Pound the fish flesh with the back of a chopper until very fine, adding the salt solution A, a little at a time.
4. Place the fish paste in a big bowl, stir in one direction under very sticky, adding Solution B while stirring.
5. Take handfuls of the fish paste and throw it against the sides of the bowl till the paste becomes springy.
6. Grease hands and fingers with a little oil. Take a lump of fish paste and gently squeeze paste out between thumb and index finger to form small balls.
7. Scoop out the balls of fish paste with a spoon and drop them into a bowl of water salted with 1 tsp salt. Leave fish balls to soak in salt water for 1/2 hour.
Soup
1. Pan-fry the fish bones and skin till golden brown.
2. Bring 1500ml water to a boil, add the fried fish bones and skin and simmer over low heat for 1 hour.
3. Strain the fish stock into a pot and bring to a boil. When boiling, add the fish balls and cook over a slow fire till they float to the top. Add seasoning to taste.
4. Add ‘tong choi’ and shredded lettuce. Sprinkle with shredded spring onions.
Abalone Fish Maw Soup
Ingredients:
1 piece of fish maw
1 can abalone
1 clove garlic, chopped
2 tbsp oil
Seasoning:
1 tsp ginger juice
1 tsp sesame oil
1 tsp chinese wine
1 tbsp oyster sauce
1 tbsp light soya sauce
5 tbsp chicken stock
1 tsp vetsin
a pinch of salt
a dash of pepper
Method:1. Soak fish maw in water. Wash and squeeze dry. Cut fish maw into rings and blanch in hot water for a few minutes. Drain.
2. Slice abalone into large slices, blanch in hot water and drain.
3. Heat 2 tbsp oil in a pan and fry the garlic till fragrant. Add chicken stock and seasoning. 4. When the mixture boils, add in fish maw and sliced abalone. Simmer for a few minutes and dish up
1 piece of fish maw
1 can abalone
1 clove garlic, chopped
2 tbsp oil
Seasoning:
1 tsp ginger juice
1 tsp sesame oil
1 tsp chinese wine
1 tbsp oyster sauce
1 tbsp light soya sauce
5 tbsp chicken stock
1 tsp vetsin
a pinch of salt
a dash of pepper
Method:1. Soak fish maw in water. Wash and squeeze dry. Cut fish maw into rings and blanch in hot water for a few minutes. Drain.
2. Slice abalone into large slices, blanch in hot water and drain.
3. Heat 2 tbsp oil in a pan and fry the garlic till fragrant. Add chicken stock and seasoning. 4. When the mixture boils, add in fish maw and sliced abalone. Simmer for a few minutes and dish up
Braised Abalone with Chinese Cabbage
Ingredients :1 tbsp (15 ml) Vegetable Oil
1 tsp (5 ml) chopped fresh ginger
½ tsp (2.5 ml) chopped garlic
1 lb (450 g) mustard cabbage, cut into 2 inch (5 cm) lengths
1 tsp (5 ml) sugar
2 tsp (10 ml) dry sherry
½ cup (125 ml) reserved canned abalone liquid
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) Oyster sauce
1 tbsp (15 ml) cornstarch
¼ cup (60 ml) water
20 oz (560 g) can abalone, drained and thinly sliced (retain liquid)
Method :-
1. Heat oil. Add ginger, garlic and cabbage stems. Stir fry for 1 minute.
2. Add cabbage leaves, sugar, sherry and abalone liquid. Cook until cabbage is bright green.
3. Arrange cabbage on serving platter and keep warm.
4. Add sesame oil, oyster and soy sauces to pan. Combine cornstarch with water. Stir into boiling sauce.
5. Reduce heat and fold in abalone slices to heat through briefly. Extended cooking will toughen abalone.
6. Arrange slices over cabbage. Spoon sauce on top and serve.
1 tsp (5 ml) chopped fresh ginger
½ tsp (2.5 ml) chopped garlic
1 lb (450 g) mustard cabbage, cut into 2 inch (5 cm) lengths
1 tsp (5 ml) sugar
2 tsp (10 ml) dry sherry
½ cup (125 ml) reserved canned abalone liquid
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) Oyster sauce
1 tbsp (15 ml) cornstarch
¼ cup (60 ml) water
20 oz (560 g) can abalone, drained and thinly sliced (retain liquid)
Method :-
1. Heat oil. Add ginger, garlic and cabbage stems. Stir fry for 1 minute.
2. Add cabbage leaves, sugar, sherry and abalone liquid. Cook until cabbage is bright green.
3. Arrange cabbage on serving platter and keep warm.
4. Add sesame oil, oyster and soy sauces to pan. Combine cornstarch with water. Stir into boiling sauce.
5. Reduce heat and fold in abalone slices to heat through briefly. Extended cooking will toughen abalone.
6. Arrange slices over cabbage. Spoon sauce on top and serve.
Chocolate Red Wine Cake (French Laundry)
Ingredients(Serves six to eight)
125g unsalted butter, softened
125g caster sugar
2 medium eggs, lightly beaten
150ml red wine, room temperature (Cabernet Sauvignon or Merlot)
125g plain flour1tsp ground cinnamon
1/4tsp ground cloves1tsp cocoa powder
1tsp baking powder65g dark chocolate (55-57% cocoa solids), grated
For soaking
50ml water
30g caster sugar
125ml red wine (Cabernet Sauvignon or Merlot)
For garnish
1 jar redcurrant jelly
300g dark chocolate, tempered
Optional: raspberry sorbet and hot chocolate sauce
Method
1. Preheat oven to 170°C. Grease and flour 25cm bundt tin.
2. Cream butter and sugar until pale and fluffy.
3. Add beaten eggs, one at a time, beating well between each addition.
4. Add 150ml red wine. Mix well. Sift flour, cinnamon, cloves, cocoa powder, baking powder together. Sift again, then fold a tablespoon at a time in to creamed mixture.
6. Fold in grated chocolate. Transfer to bundt tin. Level.
7. Bake in centre of oven for 35 minutes until well risen.
8. Skewer-test to check if cooked.
9. Once cooked, cool in tin for 20 minutes, then take out and cool completely.
10. Clean tin for reuse.
To soak the cake, bring water and sugar to the boil in a small pan, stir in 125ml red wine. Fill bundt tin with red wine syrup. Place cooled cake back in tin. Once liquid has been absorbed, reverse cake out again, being careful not to damage. Cool.
Bring redcurrant jelly to a rolling boil in small pan. Remove from heat, then brush hot jelly over cake. Let jelly set, then repeat process to get glossy finish.
To garnish cake, make discs of tempered chocolate. Once cooled, cut off base using hot knife so that they sit flat at the bottom of cake (see above).
125g unsalted butter, softened
125g caster sugar
2 medium eggs, lightly beaten
150ml red wine, room temperature (Cabernet Sauvignon or Merlot)
125g plain flour1tsp ground cinnamon
1/4tsp ground cloves1tsp cocoa powder
1tsp baking powder65g dark chocolate (55-57% cocoa solids), grated
For soaking
50ml water
30g caster sugar
125ml red wine (Cabernet Sauvignon or Merlot)
For garnish
1 jar redcurrant jelly
300g dark chocolate, tempered
Optional: raspberry sorbet and hot chocolate sauce
Method
1. Preheat oven to 170°C. Grease and flour 25cm bundt tin.
2. Cream butter and sugar until pale and fluffy.
3. Add beaten eggs, one at a time, beating well between each addition.
4. Add 150ml red wine. Mix well. Sift flour, cinnamon, cloves, cocoa powder, baking powder together. Sift again, then fold a tablespoon at a time in to creamed mixture.
6. Fold in grated chocolate. Transfer to bundt tin. Level.
7. Bake in centre of oven for 35 minutes until well risen.
8. Skewer-test to check if cooked.
9. Once cooked, cool in tin for 20 minutes, then take out and cool completely.
10. Clean tin for reuse.
To soak the cake, bring water and sugar to the boil in a small pan, stir in 125ml red wine. Fill bundt tin with red wine syrup. Place cooled cake back in tin. Once liquid has been absorbed, reverse cake out again, being careful not to damage. Cool.
Bring redcurrant jelly to a rolling boil in small pan. Remove from heat, then brush hot jelly over cake. Let jelly set, then repeat process to get glossy finish.
To garnish cake, make discs of tempered chocolate. Once cooled, cut off base using hot knife so that they sit flat at the bottom of cake (see above).
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