tag:blogger.com,1999:blog-176324852024-03-14T12:18:22.577+08:00Tazz In The KitchenWhen the three minute enthusiasm strikes.....Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-17632485.post-1152527145885468282006-07-11T10:15:00.000+08:002006-09-17T22:32:37.123+08:00It's time to quit blogging...Dear Readers and Friends,<br /><br />I have finally arrived at the decision to quit blogging altogether, for reasons best known to myself and a few of my cyber friends.<br /><br />I will, however, continue with my hobby to try new recipes for my three dear ones at home, post food photos in my <a href="http://www.flickr.com/photos/tazzinthekitchen/" target="_blank">photo album</a> and MAYBE the food forums (with links to the sources only) - a hobby which will take up much less of my time, effort and most important of all - zero responsiblity.<br /><br />The entries for this blog will be permanent for as long as blogspot doesn't forfeit my account.<br /><br />Thanks for your support on this blog.Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com30tag:blogger.com,1999:blog-17632485.post-1152377107967602842006-07-09T21:30:00.000+08:002006-09-17T22:28:25.020+08:00Lemon Cheese CookiesI love lemon and cheese, and the combination of these two ingredients in this <strong><em>Lemon Cheese Cookies</em></strong> recipe is incredible. The whole kitchen was filled with the aroma of lemon and cheese during baking. My two naughty ones popped so many freshly baked cookies into their mouths that I had to shoo them out of the kitchen, to prevent them from getting sore throat.<br /><br />Recipe is from <em>Joy of Making Cookies</em> by Alex Goh.<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Lemon%20Cheese%20Cookies.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/Lemon%20Cheese%20Cookies.jpg" border="0" /></a><br /><br /><strong>Lemon Cheese Cookies</strong><br /><br /><strong>Ingredients</strong>:<br />100g cream cheese<br />60g Cheddar cheese, grated<br />200g butter<br />150g caster sugar<br />1/8 tsp salt<br />lemon zest from 1 lemon, finely grated<br />1 egg<br /><br /><strong>Dry Ingredients</strong>: (sift together)<br />300g plain flour<br />20g corn flour<br />1 tbsp milk powder<br />1/2 tsp baking soda<br /><br />100g flaked almonds (for coating)<br /><br /><br /><strong>Method</strong>:<br /><br />Cream the cream cheese till smooth. Add in grated Cheddar cheese and mix till well blended.<br /><br />Add in butter, sugar & salt and whisk lightly. Then, add in the grated lemon zest & egg and cream till smooth.<br /><br />Add in the dry ingredients, mix till blended. Chill in the fridge for an hour to firm up the dough.<br /><br />After an hour, take the dough from the fridge and knead lightly to become pliable.<br /><br />Divide the dough into 4 portions. Shape each portion into 28cm long triangular log.<br /><br />Coat all the sides of each triangular log with flaked almonds. Wrap it with plastic sheet and chill overnight.<br /><br />Remove the dough from the fridge and cut into 3mm thick slices.<br /><br />Place the slices into a greased tray or a tray lined with baking paper.<br /><br />Bake in preheated over at 170 degree Celsius for 20 minutes or till golden brown.<br /><br /><em><strong>Note</strong>: Do not cream the mixture till light and fluffy.</em>Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com9tag:blogger.com,1999:blog-17632485.post-1152373112472738752006-07-08T23:30:00.000+08:002006-09-17T22:24:35.396+08:00Sweet & Sour Pork ChopMy children like pork chops cooked in this way and to date, I have tried with different ingredients for the sauce, but every time, they never failed to polish up the whole dish. This is no exception. I only ate a small portion because my appetite has not been in top form lately, but the two finished up every bit of it as well as the soup and stir-fry vegetables for dinner.<br /><br /><strong></strong><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Sweet%20&%20Sour%20Pork%20Chop.0.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/Sweet%20%26%20Sour%20Pork%20Chop.0.jpg" border="0" /></a><br /><strong></strong><br /><strong>Sweet & Sour Pork Chop</strong><br /><br /><strong>Ingredients</strong>:<br />350g Pork Chops, cut into slices of 3/4" thick<br />1/2 onion, sliced<br />1/2 green capsicum, sliced<br />some pineapple cubes<br /><br /><strong>Marinade</strong>:<br />1 tsp light soy sauce<br />1/4 tsp dark soy sauce<br />1/2 egg<br />1 tbsp potato starch<br />a dash of black pepper<br /><br /><strong>Sauce</strong>:<br />3 tbsp tomato sauce<br />1 tbsp oyster sauce<br />1 tbsp Worcestershire sauce<br />1-1/2 tbsp sugar<br />1/2 tbsp vinegar<br />1/4 tsp salt or to taste<br />1/2 cup water<br /><br /><strong>Thickener</strong>(optional):<br />some potato starch with water<br /><br /><br /><strong>Method</strong>:<br /><br />Tenderise pork with millet or back of a cleaver.<br /><br />Marinate pork for about an hour.<br /><br />Deep-fry the pork with hot oil till golden brown. Drain and set aside. When slightly cooled, cut into bite size.<br /><br />Heat wok with 1–2 tablespoons oil and sauté onion till softened. Add capsicum and pour in the sauce ingredients. Bring to boil.<br /><br />Return pork chop pieces to the wok and add pineapple. Thicken sauce with potato starch mixture (optional).<br /><br />Cook for a while before dishing out to serve.Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com1tag:blogger.com,1999:blog-17632485.post-1151565796606985132006-07-02T18:30:00.000+08:002006-07-05T19:20:13.590+08:00Salmon Potato RollsMade this simple <strong><em>Salmon Potato Rolls</em></strong> for dinner. Gene and Ni were delighted. This is a modified recipe of <a href="http://tazzinthekitchen.blogspot.com/2005/10/salmon-potato-patties.html" target="_blank">Salmon Potato Patties</a>.<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Salmon%20Potato%20Rolls.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/Salmon%20Potato%20Rolls.jpg" border="0" /></a><br /><br /><strong>Salmon Potato Rolls</strong><br /><br /><em>Yields 16 rolls</em><br /><br /><strong>Ingredients:</strong><br />400g potatoes<br />1 can salmon (185g), drained & flaked<br />2 tbsp oil<br />1/2 tsp garlic, chopped<br />75g big onion, chopped<br />2 tbsp spring onion, chopped<br />2 tbsp coriander leaves, chopped<br />1 red chilli, seeded and chopped<br />Oil for deep-frying<br /><br /><strong>Seasoning:</strong><br />¼ tsp salt<br />¼ tsp black pepper<br />½ tsp curry powder<br /><br /><strong>Coating:</strong><br />1 egg, lightly beaten<br />1 cup breadcrumbs<br /><br /><br /><strong>Method</strong>:<br /><br />Boil potatoes till cooked. Peel and mash the potatoes.<br /><br />Heat oil in a non-stick pan and fry garlic and onion till lightly brown. Dish out and leave to cool then add to the mashed potato. Add salmon and stir in the seasoning. Mix well.<br /><br />Add spring onion, coriander leaves and chilli. Combine well and shape into longish rolls.<br /><br />Dip into beaten egg and roll in breadcrumbs.<br /><br />Heat oil till hot and deep-fry the rolls until golden brown.<br /><br />Drain on absorbent paper. Best served hot.Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com9tag:blogger.com,1999:blog-17632485.post-1151774209424213272006-07-01T15:00:00.000+08:002006-07-06T11:05:45.556+08:00Coconut Chick Peas PuddingThis pudding recipe is from Adaw of <a href="http://www.leisure-cat.com/frm_1434.htm" target="_blank">Leisure Cat</a>. The recipe is so popular among the forummers there. Cantonese name for this pudding is called 椰汁馬豆糕 , pronounced as Ye Chup Ma Dau Gou. I was told that 馬豆 Ma Dau is actually called <a href="http://www.all-creatures.org/recipes/i-chickpeas.html" target="_blank">Chick Peas</a> in English, so I shall name this <strong>Coconut Chick Peas Pudding</strong>. A very tasty dessert indeed. I like the smooth texture of the pudding.<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Coconut%20Chick%20Peas%20Pudding%201.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/Coconut%20Chick%20Peas%20Pudding%201.jpg" border="0" /></a><br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Coconut%20Chick%20Peas%20Pudding%201.1.1.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/Coconut%20Chick%20Peas%20Pudding%201.1.1.jpg" border="0" /></a><br /><br /><strong>Coconut Chick Peas Pudding</strong><br /><strong>椰汁馬豆糕</strong><br /><br /><strong>Ingredients</strong>:<br />100g chick peas<br />about 160g-170g evaporated milk<br />300g caster sugar<br />400g coconut milk<br />170g corn flour<br />5 cups (1250ml) water<br /><br /><br /><strong>Method</strong>:<br /><br />Wash and soak chick peas with some water for about an hour. Boil to soften the peas and discard the water. Set aside.<br /><br />Mix corn flour with coconut milk and evaporated milk. Blend well.<br /><br />Bring 5 cups of water to a boil and add in the sugar. When the sugar has dissolved, stir in the corn solution gradually (I lowered the heat when I stirred in the corn solution). Keep stirring the mixture until the mixture comes to a rolling boil. Stir in the softened chick peas and mix well.<br /><br />Pour into a mould which has been rinsed in icy cold water. Let it cool before putting in the fridge.<br /><br /><strong>Note</strong>: Can substitute the chick peas with sweet corns or red beans. When substituting with red beans, use the red beans water to replace part of the water in the recipe. Must add sugar to red beans.Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com13tag:blogger.com,1999:blog-17632485.post-1151078957362155262006-06-24T22:00:00.000+08:002006-06-26T09:59:58.076+08:00Bacon, Mushroom & Cheese Tarts<strong><em>Bacon, Mushroom & Cheese Tarts</em></strong> recipe is from <a href="http://www.leisure-cat.com/frm_1250.htm" target="_blank">Leisure Cat</a>. Originally a Pie recipe, but I changed it into Tarts. The dough for the tart shells was very oily and not easy to handle, impossible to roll out. Even Bondycat, who shared this recipe, said she had had difficulty rolling the dough, hence she used fingers to press the dough onto the pie tin. But the oily dough actuallly yields tasty flaky pastry, which is my favourite. When the tarts were freshly out of the oven, Gene, Ni and I couldn't wait and we had two tarts each. Delish! Many who tried this recipe said that the recipe is sinful, but who cares when comes to occasional indulgence of the palate.<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Bacon,%20Mushroom%20&%20Cheese%20Tarts.3.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/Bacon%2C%20Mushroom%20%26%20Cheese%20Tarts.3.jpg" border="0" /></a><br /><br /><strong>Bacon, Mushroom & Cheese Tarts</strong><br /><br /><strong>Ingredients for tart shells</strong>:<br />200g cake flour<br />1/5 tsp baking powder<br />100g butter, room temperature<br />60g caster sugar<br />1 egg<br />a drop of vanilla essence<br /><br /><br /><strong>Method</strong>:<br /><br />Sift the cake flour and baking powder together, set aside.<br /><br />Cream the butter with caster sugar until white and creamy.<br /><br />Add egg and continue to beat until smooth, add vanilla essence.<br /><br />Fold in flour gradually until well blended.<br /><br />Wrap the dough in a cling wrap and chill for about 1 to 2 hours.<br /><br />Divide the dough into small balls and press the dough into the tart moulds. Ensure even thickness of the dough.<br /><br />Put the prepared moulds in the fridge.<br /><br /><br /><strong>Ingredients for filling</strong>:<br />80g bacon, sliced<br />1 garlic, minced<br />8 button mushrooms, sliced thinly<br />60g diary whipping cream<br />60g milk<br />1 egg, beaten<br />a pinch of salt<br />a dash of pepper<br />50g Cheddar cheese, grated<br /><br /><br /><strong>Method</strong>:<br /><br />Beat the egg, milk and diary whipping cream till well combined(creamy white in colour), add salt and pepper.<br /><br />Put bacon, mushrooms and garlic on the prepared tart moulds. Pour the egg mixture into the moulds.<br /><br />Sprinkle grated cheese on the mixture.<br /><br />Bake in preheated oven at 190 degree Celsius for *45-50 mintues. (*my oven temperature is low compared to other oven, so I actually took the same time, as the original pie recipe, to bake the tarts)<br /><br /><em><strong>Tazz's Note</strong>: To make into Pie, use a 18cm pie tin. The recipe for the pastry yields 14 tart shells. I made 12 tarts but I would suggest pouring the filling into 10 tart shells to make puffier tarts.</em><br /><br /><em><strong>Tips that I learnt from cooking programme on tv</strong>: Button mushrooms turn black easily. After washing, add lemon juice or venegar in a bowl of water, soak button mushrooms briefly. Drain and put in the fridge. Button mushrooms will not turn black easily.</em>Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com14tag:blogger.com,1999:blog-17632485.post-1150626138333801432006-06-19T11:30:00.000+08:002006-06-25T16:40:00.483+08:00Meme - 10 Things I Miss of Mum's CookingI have been tagged by <a href="http://mykitchenmylaboratory.blogspot.com/2006/06/meme.html" target="_blank">Angie</a> to do this <strong>Meme</strong> on <strong>10 Things I Miss of Mum's Cooking</strong>. Mum used to cook up a storm regularly, in the past, but not anymore, since she is old now. Tazz also cooks up a storm occasionally, but just a storm in the tea cup. *lol*<br /><br />Mmm... on this topic, let me recall, let me recall..... Okay, here goes:<br /><br />1. <strong>十全大补汤</strong> <em>(shi2 quan2 da4 bu3 tang1)</em> - a special Chinese tonic soup boiled with duck. She used to served this soup with Mee Sua during Chinese New Year long long ago.<br /><br />2. <strong><em>Curry Chicken</em></strong> - served with hot rice or French loaf.<br /><br />3. <strong><em>Ngoh Hiang</em></strong> - she only made this for Chinese New Year because she said too troublesome. Recipe can be found in my blog.<br /><br />4. <strong><em>Hokkien Rice Dumpling</em></strong> - hers the best Hokkien Rice Dumpling that I have ever tasted. (Most people think that their mum made the best rice dumpling in this world. Tazz is no exception. *lol*)<br /><br />5. <strong><em>Hae Bee Hiam</em></strong> - pounded dried shrimps fried with sugar and chilli, specially prepared for her Hokkien Rice Dumpling. Tazz used to pilfer when no one was watching.<br /><br />6. <strong><em>Chilli Crabs</em></strong> - she cooked this when my ex-brother-in-law used to bring live crabs to our place last time. Mum was good in handling the armoured ones.<br /><br />7. <strong><em>Rice Cake</em></strong> - made from left over porridge and flour, then soaked in water. Sliced the firm rice cakes thinly and stir-fry with pork, dried shrimps, chilli and vegetable.<br /><br />8. <strong><em>Melt-in-the-mouth Kueh Bangkit</em></strong> - her little cookies business during Chinese New Year long long ago.<br /><br />9. <strong><em>Home brewed Coffee with Raw Egg</em></strong> - I remember only my sister, Karen, and I tried this. Mum gave us this hot coffee with raw egg, and when I sucked the warm raw egg yolk, wow! the taste was fantastic. She only gave us a couple of times because someone told her it was bad to eat egg everyday. &%#@!&<br /><br />10. <strong><em>Tang Yuan</em></strong> - the extremely sinful version that can be found in my blog.<br /><br />Okay, task done! I shall pass the baton to:<br /><br /><a href="http://linnish.blogspot.com/" target="_blank">Lin from Sinfully Yours</a><br /><a href="http://bozogemok.blogspot.com/" target="_blank">Sharon from Live Is Full Of Surprises</a><br /><br />Reasons for choosing them?<br />Lin must have missed her mum's food badly, being so far away from Singapore.<br />Sharon seems curious about this Meme game that bloggers have been playing when she reads my previous Meme.Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com14tag:blogger.com,1999:blog-17632485.post-1150609679765403272006-06-18T15:00:00.000+08:002006-07-10T14:38:19.063+08:00Chilled Yakult Yogurt CakeGene and Ni told me to make something, on behalf of them, for Father's Day. While I was searching for a cake recipe, the two kept bugging me for chilled desserts. Hmm... I wondered whether they were really sincere about wanting to give their Dad something nice or just an excuse to savour in their favourite chilled desserts. Afterall, I didn't hear a single murmur of their Dad's favourite, but all the repeated reminders of "I like chilled cakes!" or "We like chilled desserts!!" from the two gluttons. See how naughty they are?! Haha..they take after Tazz for this instance. Tazz also doesn't take his preferences into consideration when comes to desserts. *lol* Poor hubby and miserable Dad! Happy Father's Day!<br /><br />This <strong><em>Chilled Yakult Yogurt Cake</em></strong> is an adaptation from the same <a href="http://tazzinthekitchen.blogspot.com/2006/01/hello-2006.html" target="_blank">Chilled Orange Yogurt Cake</a> that I made in the beginning of this year. Original recipe is from <a href="http://www.leisure-cat.com/frm_1394.htm" target="_blank">Leisure Cat.</a><br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Chilled%20Yakult%20Yogurt%20Cake.jpg"></a><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Chilled%20Yakult%20Yogurt%20Cake.1.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/Chilled%20Yakult%20Yogurt%20Cake.1.jpg" border="0" /></a><br /><br /><strong>Chilled Yakult Yogurt Cake</strong><br /><em>(7" cake pan)</em><br /><br /><strong>Ingredients for the base</strong>:<br />crumbs from 7 pieces of disgestive biscuits<br />40g melted butter<br /><br /><strong>Ingredients for the filling</strong>:<br />100g sugarless natural yogurt<br />150ml yakult (I used apple flavour)<br />1 tbsp lemon juice<br />150ml non-diary whipping cream<br />1 tbsp gelatin<br />3 tbsp sugar<br />150ml water<br />Grated lemon zest<br /><br /><strong>Jello Topping</strong>:<br />1/3 pkt Jello<br />120ml hot water<br />1/2 tsp gelatin<br /><br /><strong></strong><br /><strong>Method</strong>:<br /><br />Mix the digestive biscuits crumbs with melted butter, and press firmly to the base of the cake pan. Chill for later use.<br /><br />Dissolve gelatin and sugar with water. Set aside to cool.<br /><br />Beat yogurt, yakult and lemon juice until well blended. Add cooled gelatin solution and mix well.<br /><br />Whip the non-diary whipping cream till mousse state.<br /><br />Add the yogurt mixture to the whipped cream and mix well.<br /><br />Pour the combined mixture onto the cake base.<br /><br />Sprinkle the lemon zest on the surface of the cake.<br /><br />Chill in the fridge to set.<br /><br />Boil all Jello topping ingredients using very low heat until dissolved. (Not supposed to bring to boil.)<br /><br />When the cake is set, spoon the cooled Jello solution on the cake and refrigerate again.<br /><br />______________________________________________________________<br /><br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Yakult.0.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/200/Yakult.0.jpg" border="0" /></a> Yakult is a fermented milk drink made by fermenting skim milk powder and sugar with the beneficial bacteria Lactobacillus casei Shirota strain. This bacterium helps to replenish the good bacteria in the small intestine, ensuring that our digestive system works efficiently and effectively.<br /><br />More information on Yakult can be found <a href="http://www.yakult.com.au/resources/popups/pop_faqs01.htm" target="_blank">here.</a><br /><br />Looks like I am advertising for Yakult. *lol* Well, well, just extra information for those who have no idea of what Yakult is.Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com26tag:blogger.com,1999:blog-17632485.post-1150606902364311632006-06-17T13:00:00.000+08:002006-06-25T16:35:18.753+08:00Braised Potatoes with Mid WingsThis <strong><em>Braised Potatoes with Mid Wings</em></strong> recipe is an adaptation from <a href="http://www.kutoo.com.au/Home/HotHappenings/eat/eat_05/tabid/315/Default.aspx" target="_blank">here</a> . Exact quantity of the ingredients are not stated in the original recipe. I just cooked this based on my intuition for the quantity of the respective ingredients. Not a bad job! We like this dish afterall.<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Braised%20Potatoes%20with%20Mid%20Wings.0.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/Braised%20Potatoes%20with%20Mid%20Wings.0.jpg" border="0" /></a><br /><br /><strong>Braised Potatoes with Mid Wings</strong><br /><br /><strong>Ingredients</strong>:<br />3 medium size potatoes, quartered<br />1 white onion, sliced<br />12 mid wings<br />about 1-1/4 cup water<br /><br /><strong>Seasoning-1</strong>:<br />1 tbsp light soy sauce<br />1 tbsp dark soy sauce<br />1 tsp sugar<br />1 tsp sesame oil<br />1 tbsp corn flour<br /><br /><strong>Seasoning-2</strong>:<br />1 tbsp light soy sauce<br />1 tbsp dark soy sauce<br />1/2 tsp sugar<br /><br /><br /><strong>Method</strong>:<br /><br />Marinate chicken with seasoning-1 for about an hour. Do not discard the marinade after that.<br /><br />Heat about 1 tablespoon of oil in a pan, sauté white onion till translucent. Dish up and set aside.<br /><br />Add more oil into the pan and heat up. Fry potatoes till golden brown. Dish up and set aside.<br /><br />Leave about 2 tablespoon of oil in the pan and fry the mid wings till fragrant. Add in the remaining marinade and seasoning-2. Stir-fry for a while. Transfer to a pot.<br /><br />Add the potatoes and onion into the pot.<br /><br />Add water into the pot. Bring to a boil and lower the heat.<br /><br />Simmer for 45 mins.<br /><br />Serve hot.Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com2tag:blogger.com,1999:blog-17632485.post-1149601089433021572006-06-11T15:30:00.000+08:002006-06-25T16:32:20.050+08:00Mango, Pomelo & Sago PuddingI was searching Hong Kong sites for an eggless <strong><em>Mango, Pomelo & Sago Pudding</em></strong> or <strong><em>Chilled Cake</em></strong> recipe, and I found this recipe by <a href="http://www.wretch.cc/blog/BakeryLover&article_id=3925037#comment41769110" target="_blank">Bakery Lover</a>. Quite apprehensive to attempt this recipe at first because I preferred the measurement of mango puree to be in weight rather than number of mangoes (all mangoes differ in size and weight). I thought precise measurement is important in such recipes to yield the perfect consistency - neither wobbly nor hard pudding.<br /><br />Finally went ahead with my attempt and made minor adjustments to the recipe based on my intuition. Kept my fingers crossed when the pudding was in the fridge. Haha... I was exhilarated when the pudding came out perfect and the taste was just right for my liking. Yes! I did it!!!!<br /><br />I substituted the coconut milk with evporated milk; increased the amount of pomelo; reduced the castor sugar by 10g; used only 5 mangoes instead of 6 as stated in the recipe. For the quantity of gelatin, not very sure because I was having a jovial exchange with naughty Gene and Ni, and not concentrating with the measurement at that time. *lol*<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Mango,%20Pomelo%20&%20Sago%20Pudding.8.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/Mango%2C%20Pomelo%20%26%20Sago%20Pudding.8.jpg" border="0" /></a><br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Mango,%20Pomelo%20&%20Sago%20Pudding%20(Slice).4.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/Mango%2C%20Pomelo%20%26%20Sago%20Pudding%20%28Slice%29.4.jpg" border="0" /></a><br /><br /><strong>Mango, Pomelo & Sago Pudding</strong><br /><strong>楊枝甘露布甸</strong><br /><br /><strong>Ingredients</strong>:<br />550g mango puree<br />300g mango cubes<br />100g Thai pink pomelo, split into separate bits<br />50g sago<br />100g castor sugar (adjust according to sweetness of mango)<br />100g diary whipping cream<br />100g evaporated milk<br />150g drinking water<br />abt 35g-40g gelatin<br /><br /><br /><strong>Method</strong>:<br /><br />Boil water in a pot. Add sago to boil until transparent. Pour the cooked sago into a sieve then place under running tap water. Drain well and set aside.<br /><br />Mix drinking water with gelatin, then add in the castor sugar. Dissolve the gelatin and sugar in a double boiler and set aside to cool.<br /><br />Put the gelatin solution in a mixing bowl. Add in diary whipping cream, evaporated milk and mango puree, mix well.<br /><br />Add the cooked sago and pomelo. Stir well.<br /><br />Add the mango cubes to the mixture.<br /><br />Finally pour the mixture into the mould. Chill to set.Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com15tag:blogger.com,1999:blog-17632485.post-1149494007878539452006-06-05T15:00:00.000+08:002006-06-25T16:24:33.833+08:00Fresh Milk TartsHaha... I have been neglecting my blogs. Sorry for being MIA for so long. Yes, I said "blogs"! Infact I have two blogs, one is my main blog - <strong><em>Tazz In The Kitchen</em></strong> and another one is my <strong><em>Index Blog</em></strong>, not any cut and paste <strong><em>Chinese Soup Blog</em></strong>! Neither have I any Sushi making photos. *lol* Chill man!<br /><br />Back to <em>yaking</em> about recipe again, which is the main objective of my humble blog. The following recipe is an adaptation from this <a href="http://www.leisure-cat.com/frm_1238.htm" target="_blank">Banana Tart</a> from <strong>Leisure Cat</strong>. I have omitted the banana part, thus changing the name of the recipe to <strong><em>Fresh Milk Tarts</em></strong>, an idea suggested by the original recipe.<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Fresh%20Milk%20Tarts.5.jpg"></a><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Fresh%20Milk%20Tarts.6.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/Fresh%20Milk%20Tarts.6.jpg" border="0" /></a><br /><br /><strong>Fresh Milk Tarts</strong><br /><br /><em>Yields 8 Tarts</em><br /><br /><strong>Ingredients for tart shells</strong>:<br />60g butter, room temperature<br />40g icing sugar<br />1 egg yolk<br />1 tsp milk<br />120g plain flour<br />a drop of vanilla essence<br /><br /><strong>Ingredients for filling</strong>:<br />236ml milk<br />60g icing sugar<br />2 egg whites<br /><br />Stir the milk filling ingredients thoroughly till well blended. Filter and set aside.<br /><br /><br /><strong>Method</strong>:<br /><br />Cream the butter and icing sugar till white and creamy.<br /><br />Add in the egg yolk and milk and blend well with the butter. Add in flour and vanilla essence, then knead into a dough. Chill the dough for 25 minutes.<br /><br />After 25 minutes, divide the dough into 8.<br /><br />Press the dough into the tart moulds. Make sure that the edge of the dough is slightly taller than the mould . Ensure even thickness of the dough.<br /><br />Place the tart moulds on a baking tray. Pour the milk filling into the tart moulds till 90% full. Bake in preheated oven at 180 degree Celsius for 25 minutes or till done.<br /><br /><em><strong>Note</strong>: To make the original Banana Tarts, just cut one banana into think slices, add in 3/4 tablespoon of lemon juice and 1 tablespoon of castor sugar. Then lay the banana slices in the tart shells before pouring in the milk filling. Another optional ingredient is a minute dose of banana essence, to be added to the milk filling.<br /><br />You may also use other fruits besides the banana.</em>Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com12tag:blogger.com,1999:blog-17632485.post-1147004752829741802006-05-09T11:00:00.000+08:002006-05-29T18:18:55.086+08:00Nice Fluffy PancakesDel aka Hulamom shared this <strong><em>Pancakes</em></strong> recipe in <strong>Nurkochen</strong>. According to her, she got this recipe from one of her son's story books, about a true story of <em>Fannie Farmer</em> who was credited with coming up with the first recipe book. True to her words, this recipe yields nice fluffy pancakes.<br /><br />Originally known as <strong><em>Fannie Farmer's Famous Griddle Cakes</em></strong>, before they were called <strong><em>Pancakes</em></strong>. As I have another <a href="http://tazzinthekitchen.blogspot.com/2005/12/pancakes.html" target="_blank">Pancakes recipe</a> in this blog, I shall name this <strong><em>Nice Fluffy Pancakes</em></strong> to avoid confusion.<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Nice%20Fluffy%20Pancakes.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/Nice%20Fluffy%20Pancakes.jpg" border="0" /></a><br /><br /><strong>Nice Fluffy Pancakes<br /></strong><br /><strong>Dry Ingredients</strong>:<br />2 cups plain flour<br />1/4 cup sugar<br />1 tsp salt<br />1-1/2 tbsp baking powder<br /><br /><strong>Wet Ingredients</strong>:<br />1 egg<br />2 cups milk<br />2 tbs melted butter<br /><br /><br /><strong>Method</strong>:<br /><br />Mix and sift dry ingredients.<br /><br />Beat egg, then add milk and pour slowly on first mixture.<br /><br />Beat thorougly and add melted butter. Drop by spoonfuls on a greased hot pan or griddle, cook on one side.<br /><br />When puffed, full of bubbles and cooked on edges, flip and cook other side.<br /><br />Serve with maple syrup and butter or whatever floats your boat.<br /><br /><em><strong>Tip by Del</strong>: Can also convert the recipe into waffles if you have a waffle iron.<br /></em>Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com16tag:blogger.com,1999:blog-17632485.post-1146917090903813562006-05-06T21:25:00.000+08:002006-05-18T17:53:52.483+08:00Radish CakeI like to eat <strong><em>Radish Cake</em></strong>, be it hawker’s <strong><em>Fried Radish Cake</em></strong> or those that are cut into big slices and fried. There is one recipe that I have been very keen to try. The recipe was taken from a cook show featuring <em>Heirloom Recipes</em>. Alas, the family was not very forthcoming in sharing the actual recipe. All ingredients were given in brief estimations. To make matter worse, the measurement of water was given in bowl, an uncommon one that they had been using at home.<br /><br />After studying a few <strong><em>Radish Cake</em></strong> recipes, and calculating the safe amount of water and flour ratio, I decided to whack one <strong><em>Radish Cake</em></strong> recipe using the same ingredients and method of the said recipe. Verdict? Very pleased with the result.<br /><br />Those shown in the photo were coated with beaten egg and fried. Yum… I simply love the soft texture of hot fried cakes.<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Fried%20Radish%20Cakes.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/Fried%20Radish%20Cakes.jpg" border="0" /></a><br /><br /><strong>Radish Cake</strong><br /><br /><strong>Ingredients</strong>:<br />1 radish (abt 550g), shredded and strained (do not squeeze)<br />350ml water (radish water and some water to form this amount)<br />60g Chinese sausage, diced<br />25g dried shrimps, soaked, drained and chopped<br />abt 2 tbsp cooking oil<br />4 shallots, sliced thinly<br />1 tbsp and 1 tsp of light soy sauce<br />slightly lesser than 1/2 tsp salt<br />some pepper<br /><br /><strong>Batter Solution</strong> <em>(mixed and filtered)</em>:<br />175g rice flour<br />1 tbsp tapioca flour<br />350ml water<br /><br /><br /><strong>Method</strong>:<br /><br />Heat oil in a wok and sauté the shallots till brown. Remove the fried shallots leaving the oil in the wok.<br /><br />Add dried shrimps and Chinese sausage and stir-fry till fragrant. Add light soy sauce, salt and pepper.<br /><br />Mix in the shredded radish.<br /><br />Pour in 350ml water and bring to boil, and then lower the heat to simmer for a while.<br /><br />Mix in the batter solution and fried shallot simultaneously.<br /><br />Stir until mixture thickens.<br /><br />Transfer the mixture to a square pan (size: 6.5").<br /><br />Place the square pan in a steamer and steam for about 50 minutes or till done.<br /><br />Cool completely before slicing.<br /><br /><em><strong>Note</strong>: In the show, more fried shallots were added than this recipe. But then, Ni doesn't like strong fried shallot taste, so I daren't add too much. :P<br /><br />The above recipe is considered small, if you double the recipe, I guess have to use a 8" square pan.</em>Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com17tag:blogger.com,1999:blog-17632485.post-1146448897549692932006-05-05T21:10:00.000+08:002006-05-21T22:02:27.580+08:00Fried Golden PomfretI had wanted to update this post on Tuesday evening but then something went wrong with the internet connection and I couldn't surf for three days. Hubby made serveral calls to SingTel, the service provider, and after running a few tests, he was told that our modem driver was faulty and had to be replaced with a new one. So we took the opportunity to extend another two years broadband service contract with Singtel so as to get a free modem. Due to the coming election, we were told that delivery of the new modem would be delayed until next Monday or Tuesday. Thinking that we would have to go cold turkey without the internet until next week, how miserable?!<br /><br />Hehe... then Gene comes back tonight and after a few key strokes by him, *Tada!* everything is running again. Hmm.... what faulty modem driver, SingTel?! &%#$@!#..... But then, now that all are home, Gene and Ni will be fighting over the PC with me eventhough the naughty boy has his own laptop. *Arghhhhh!* Poor me, still have to go cold turkey after this entry.<br /><br />Enough ranting.... lets talk about food!<br /><br />I like the sauce of this <a href="http://tazzinthekitchen.blogspot.com/2006/04/pai-gu-wang.html" target="_blank">Pai Gu Wang</a> recipe so I made minor adjustment to the ingredients and used it on my <strong><em>Fried Golden Pomfret</em></strong>. When I cooked this same dish for naughty Gene and Ni last week, they liked it so much. They told me to stick to this recipe for fried fish in future. Haha... my significant other also gave the thumbs up for this recipe after trying it on Tuesday.<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Fried%20Golden%20Pomfret.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/Fried%20Golden%20Pomfret.jpg" border="0" /></a><br /><br /><strong>Fried Golden Pomfret</strong><br /><br /><strong>Ingredients</strong>:<br />1 golden pomfret (or any large fish)<br />1 garlic, sliced<br />1 onion, sliced<br />some green pepper, sliced (Optional)<br />some yellow pepper, sliced (Optional)<br /><br /><strong>Seasoning</strong>:<br />1/4 tsp salt<br />1 tbsp cornstarch<br /><br /><br /><strong>Sauce</strong>:<br />1 tbsp and 1 tsp tomato sauce<br />1 tbsp and 1 tsp Lea & Perrins Worcestershire Sauce<br />1 tbsp and 1 tsp HP sauce<br />1 tbsp and 1 tsp sugar<br />100ml water<br /><br /><br /><strong>Method</strong>:<br /><br />Season the fish for 10 minutes.<br /><br />In a heated wok with oil, slide the fish in and deep fry till golden brown.<br />Remove and put on a serving plate.<br /><br />Leave about 2 tbsp of oil in the wok. Sauté the garlic, onion, green and yellow pepper.<br /><br />Add the sauce and bring to a boil. (Can thicken the sauce with cornstarch and water if desired)<br /><br />Pour the sauce onto the fried fish.<br /><br />Serve hot.Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com9tag:blogger.com,1999:blog-17632485.post-1146143064344041272006-04-28T09:55:00.000+08:002006-05-18T17:49:00.456+08:00Marble PinwheelsThis recipe is from <strong><em>Joy of Making Cookies</em></strong> by Alex Goh. Haha… Thought this recipe was easy. Alas, when came to the part to stack the chocolate dough on the plain dough, it was a challenge for this butter-fingered Tazz. Some part of the chocolate dough broke off. After some manoeuvres, managed to mend the dough. *Phew!*<br /><br />The name of these cookies is <strong><em>Marble Pinwheels</em></strong>. Look at the shapes of my cookies and you will see that I have not done a good job. Instead of round shapes like wheels, I have oval shapes and you can even see holes in the center of the cookies. Oh well, when I sulked over my poor skill, Gene said “Mummy, stop being a perfectionist!!!!”<br /><br />Mmm…… @&#$!@#<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Marble%20Pinwheels.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/Marble%20Pinwheels.jpg" border="0" /></a><br /><br /><strong>Marble Pinwheels</strong><br /><br /><strong>Ingredients</strong>:<br />320g butter<br />170g icing sugar<br />2 large eggs<br />1/4 tsp vanilla essence<br />550g plain flour<br />1 tsp baking powder<br />20g cocoa powder<br /><br /><br /><strong>Method</strong>:<br /><br />1. Mix butter and icing sugar till well blended. Add in eggs and vanilla essence and cream lightly till smooth.<br /><br />2. Add in sifted plain flour and baking powder and mix till well blended.<br /><br />3. Divide the dough into two. Mix the cocoa powder to one part of the dough to form the chocolate dough.<br /><br />4. Keep the doughs in the fridge for an hour. Roll both the chocolate and plain doughs in between sheets of plastic separately to a 5mm thickness.<br /><br />5. Brush the plain dough with egg white and place the chocolate dough on top.<br /><br />6. Roll it like Swiss Roll and wrap it with plastic sheet. Keep in the fridge overnight or till firm.<br /><br />7. Slice it to a 3mm thickness. Place on greased pan.<br /><br />8. Bake in preheated oven at 170 degree Celsius for 15-20 minutes.<br /><br /><em><strong>Note</strong>: Do not overbake the first four ingredients. The cookies will be fragile and easily broken after baking.<br /></em><br /><em><strong>Tazz’s Note</strong>: I baked for 20 minutes, the cookies were still quite pale, so I continued to bake until golden brown, like those in the book.</em>Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com18tag:blogger.com,1999:blog-17632485.post-1145793749950367572006-04-25T11:00:00.000+08:002006-06-18T13:42:09.110+08:00Hong Kong Style Chicken RiceThis easy <strong><em>Hong Kong Style Chicken Rice</em></strong> recipe is from Jingle's Kitchen. This recipe is good for Tazz on a lazy day when Tazz doesn't want to do too much cooking and cleaning. I deboned the chicken and also discarded the chicken skin and excess fats. I halved the recipe to serve three.<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/HK%20Style%20Chicken%20Rice.1.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/HK%20Style%20Chicken%20Rice.1.jpg" border="0" /></a><br /><br /><strong>Hong Kong Style Chicken Rice</strong><br /><br /><strong>For the rice</strong>:<br />Ratio of rice to hot water is 1:1<br /><br />Put the rice with hot water into a square or round pan measuring about 8 inches.<br /><br /><br /><strong>Ingredients for the rice topping</strong>:<br />abt 500g chicken<br />3 big mushrooms, soak to soften<br />1 chinese sausage, remove the transparent skin and slice thinly<br /><br /><strong>Garnishing</strong>:<br />2 stalk of spring onion, chopped<br />1 fresh chillies, slice thinly<br />4 small shallots, fried and collect the shallot oil**<br /><br /><strong>Serving Sauce</strong> <em>(for the rice):<br /></em>100 ml of water<br />1 tbsp black soya sauce<br />1 tbsp light soya sauce<br />3/4 tsp sugar<br />2 tbsp shallot oil**<br /><br /><strong>Seasoning-1:</strong><br />1 tsp salt<br />3/4 tsp sugar<br />1/2 tbsp water<br />1/2 tbsp oyster sauce<br />1/2 tbsp ginger juice<br />1/2 tbsp wine<br />1/4 tbsp light soya sauce<br />1/4 tbsp black soya sauce<br /><br /><strong>Seasoning-2:</strong><br />3/4 tbsp cornflour<br />3/4 tbsp shallot oil<br />1/2 tsp sesame oil<br />1/2 tsp pepper<br /><br /><br /><strong>Method</strong>:<br /><br />Cut the chicken and mushrooms into pieces and marinate with seasoning-1 for 1 hour or longer. The chicken will be tastier if you marinate longer, but do not marinate for more than 3 hours because the ginger juice will break the chicken skin. (I discarded the chicken skin)<br /><br />Steam the rice with hot boiling water for 10 mins then off the fire.<br /><br />Add seasoning 2 to the chicken and mushrooms.<br /><br />Cut the sausage into thin slices then add to the seasoned chicken and mushroom.<br /><br />Put all on top of the cooked rice then steam for another 10 to 15 mins.<br /><br />Once everything is cooked, add the the garnishing on top.<br /><br />Add 2 tbsp of serving sauce to the rice before serving.<br /><br />Ready to serve.Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com4tag:blogger.com,1999:blog-17632485.post-1145763832139052092006-04-23T10:45:00.000+08:002006-05-12T14:57:13.620+08:00Joy of Making CookiesWent to <strong>Kinokuniya</strong> at Bugis last night and bought <strong><em>Joy of Making Cookies by Alex Goh</em></strong>. I had wanted to buy the same book somewhere before Chinese New Year, but there was blemishes on the cover page of the last copy available, so I did not buy it. When I saw this book, again the last copy there in English and Chinese, I was overjoyed.<br /><br />Hmm... hope this book will be more useful to me, compared to the <a href="http://tazzinthekitchen.blogspot.com/2005/12/fantastic-cheesecake.html" target="_blank">Fantastic Cheesecakes</a> by the same author. There are many reasons for underutilizing that book:<br /><br />1. My inability to resize some of the cakes from a 23cm square pan to a common 20cm or smaller round pans.<br /><br />2. The large quantity of cream cheese calls for in some of the recipes which makes me shudder.<br /><br />3. The egg calls for in the chilled cakes recipes which is unsafe in view of the rampant bird flu.<br /><br />4. Unstated number of tarts the recipes yield which makes it hard to gauge the portion of each tart, so that I have neither balance of tart shells nor filling. (see Tazz is extremely fussy over such minor details? *hehe*)<br /><br />5. still thinking.....<br /><br /><p></p><p>Tazz will think of ways to cross the hurdles. Enough said! This is the photo of <strong><em>Joy of Making Cookies by Alex Goh</em></strong>:</p><p><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/6243/1703/200/Joy%20of%20making%20Cookies%20By%20Alex%20Goh.jpg" border="0" /></p>Interesting quote behind the book:<br /><br /><em>Who can resist the temptation of delicious cookies? </em><br /><em></em><br /><em>Light, crispy, flaky - the feeling is unforgettable. Baking cookies is a kind of double enjoyment. </em><br /><em></em><br /><em>Baking gives a warm feeling as the room is filled with the fragrance of cookies. Eating gives a carefree feeling as every taste bud is flooded with the perfect taste - especially when served with a cup of hot tea. </em><br /><em></em><br /><em>Alex shares with us the secrets of making cookies in this book, Joy of Making Cookies. Inspired by Alex, readers can create unique cookies of your personal style using your own imagination.</em>Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com4tag:blogger.com,1999:blog-17632485.post-1145236958755555862006-04-17T19:00:00.000+08:002006-05-17T14:05:07.560+08:00Pai Gu WangYesterday I tried another spare ribs recipe, tweaking the <strong><em>Pai Gu Wang</em></strong> recipe from Jingle's Blog. Spare ribs were used to substitute the pork chops in that recipe, hence, I added a tablespoon of ginger juice to tenderise the ribs. I also omitted the <em><strong>A1 </strong>Sauce</em> called for in that recipe.<br /><br />A very yummy dish, especially with the use of <strong><em>Lea & Perrins</em></strong> <em>Worcestershire Sauce</em>, which made the sauce extra tasty.<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Pai%20Gu%20Wang.jpg"></a><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Pai%20Gu%20Wang.0.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/Pai%20Gu%20Wang.0.jpg" border="0" /></a><br /><br /><strong>Pai Gu Wang</strong><br /><strong>排骨王</strong><br /><br /><strong>Ingredients</strong>:<br />550g of spare ribs<br /><br /><strong>Marinade</strong>:<br />1/2 tsp sugar<br />1/2 tsp salt<br />1 tsp custard powder<br />1 egg<br />1 tbsp oyster sauce<br />1 tbsp cornstarch<br />1 tbsp ginger juice<br /><br /><strong>Sauce</strong>:<br />2 tbsp tomato sauce<br />2 tbsp Lea & Perrins Worcestershire Sauce<br />2 tbsp HP sauce<br />3 tbsp sugar<br />6 tbsp water<br /><br /><br /><strong>Method</strong>:<br /><br />Cut the spare ribs into about 2 inches long. Wash and pat dry. Marinate for about 2 hours.<br /><br />Mix the sauce ingredients in a bowl and set aside.<br /><br />Heat 2 bowls of oil, when you see tiny bubbles in the oil, put the marinated pork ribs and fry at high heat and reduce to medium heat until ribs are cooked (Use a wooden chopstick to poke the meat, if it is soft, the ribs are cooked). Dish and set aside.<br /><br />Leave about 2 tbsp of oil in the wok, then pour in the gravy and bring to a boil, put in the fried spare ribs and stir to coat well. Once the sauce thickens, turn off the heat.<br /><br />Serve hot.Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com14tag:blogger.com,1999:blog-17632485.post-1144914758454890902006-04-13T20:00:00.000+08:002006-05-16T13:42:10.376+08:00Coffee Spare RibsCooked this <strong><em>Coffee Spare Ribs</em></strong> for dinner. Recipe is from Jingle's Blog. If you ask me about the verdict for this dish, hmmm... how should I put it? Okay, lets be frank. Hubby and I shared the same view. We are used to drinking coffee and eating coffee desserts. As for having a meat dish with coffee, it doesn't suit our palate.<br /><br />Gene and Ni on the other hand, enjoyed this dish very much. They even mixed lots of gravy into their rice. Well, I know that coffee is just like opium to this two naughty fellas, something on which they got hooked few years back, when they acquired their<em> "coffee drinking licences"</em> from Tazz. *lol* Oh my god, Tazz was requested to cook this regularly.<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Coffee%20Spare%20Ribs.jpg"></a><a href="http://photos1.blogger.com/blogger/6243/1703/1600/89.%20%20Coffee%20Spare%20Ribs.jpg"></a><a href="http://photos1.blogger.com/blogger/6243/1703/1600/91.%20%20Coffee%20Spare%20Ribs.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/91.%20%20Coffee%20Spare%20Ribs.jpg" border="0" /></a><br /><br /><strong></strong><strong>Coffee Spare Ribs</strong><br /><br /><strong>Ingredients</strong>:<br />400g spare ribs (small spare ribs)<br /><br /><strong>Marinade</strong>:<br />1/4 tsp salt<br />1/2 tsp sugar<br />1/2 tsp pepper<br />1/2 tbsp cornstarch<br />2 tbsp 3-in-1 instant white coffee powder<br />3 tbsp water<br /><br /><strong>Sauce</strong>:<br />5 tbsp 3-in-1 instant white coffee powder<br />2 tbsp tomato sauce<br />5 tbsp water<br /><br /><strong></strong><br /><strong>Method</strong>:<br /><br />Cut the spare ribs to about 3 inches long. Marinate for about 1 hour.<br /><br />Deep-fry the marinated spare ribs in hot oil over high heat for about 6 minutes or until golden brown. Drain and set aside.<br /><br />Leave 2 tbsp of oil in the wok, pour in sauce mixture and bring to boil. Add in fried spare ribs, stir to coat the fried spare ribs with the sauce. Dish out, sprinkle with some coffee powder on top. Serve hot.<br /><br /><em><strong>Tazz's Note</strong>: The spare ribs that I used were not cut into 3 inches long, butcher's fault! :(</em>Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com8tag:blogger.com,1999:blog-17632485.post-1144639122128044702006-04-11T09:40:00.000+08:002006-05-24T03:56:07.223+08:00DIY BBQ PorkThe craze of this 自製豬肉乾 <strong><em>DIY BBQ Pork</em></strong>, at <strong>Leisure Cat</strong>, has almost died down by now. Saw so many forummers made this last month. Out of curiosity, I also tried this. First trial was not very successful because I reduced the amount of sugar which was a great mistake. Eventhough I reduced the other seasoning ingredients as well, the taste was completely off the right track. On my second trial, I followed the amount of sugar called for in the recipe but reduced the other three ingredients further, namely dark soy sauce, light soy sauce and cooking wine.<br /><br />Verdict? My three guinea-pigs and I agreed that there was a tinge of light soy sauce taste, so minute reduction of light soy sauce might be the solution. Nevertheless, they gave the thumbs up for this <strong><em>BBQ Pork</em></strong>. Not exactly like the <strong><em>BBQ Pork</em></strong> we used to eat but the taste and texture were very close, nice in its on way as compared to the store bought <strong><em>BBQ Pork</em></strong>.<br /><br />If you are keen in this recipe, view the step by step photos <a href="http://leisure-cat.com/forum/viewtopic.php?t=31796&postdays=0&postorder=asc&start=45" target="_blank">here.</a> She didn't use a baking tray although it was mentioned in her recipe. The recipe below has been tweaked, if you want the original recipe, view <a href="http://www.leisure-cat.com/forum/viewtopic.php?t=31796" target="_blank">DIY BBQ Pork</a>.<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/DIY%20BBQ%20Pork.jpg"></a><a href="http://photos1.blogger.com/blogger/6243/1703/1600/90.%20%20DIY%20BBQ%20Pork.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/90.%20%20DIY%20BBQ%20Pork.jpg" border="0" /></a><br /><br /><strong>DIY BBQ Pork</strong><br /><strong>自製豬肉乾</strong><br /><br /><strong>Ingredients</strong>:<br />1 lb. minced meat, with some fats<br />1-1/2 tbsp fish sauce<br />1 tbsp dark soy sauce<br />1 tbsp light soy sauce<br />1 tbsp cooking wine<br />1/2 cup sugar<br /><br /><br /><strong>Method</strong>:<br /><br />Put minced meat in a big bowl. Add in the seasoning. Use Chopsticks and stir in one direction until minced meat becomes gluey.<br /><br />Put some gluey minced meat on a *parchment paper. Cover with a big cling wrap (I think plastic sheet is better) and use a roller to roll the minced meat to 2mm thick. (*Do not use aluminum foil as it will stick!)<br /><br />Put the parchment paper with minced meat, on a baking tray.<br /><br />Bake in preheated oven at 125 degree Celsius for 20 minutes. **After that, increase the temperature to 180 degree Celsius and bake for about 20-30 minutes. Keep a close watch, as it burns easily at this stage.<br /><br />Cooled and cut into pieces.<br /><br /><strong>Tazz’s Note</strong>: ** For the last part, I baked the meat for 20 minutes at 180 degree Celsius. Then I removed it from the oven. Left it to cool and flip over on a fresh piece of parchment paper, then baked for an extra 10 minutes at 180 degree Celsius.<br /><br />I think the time used to bake the BBQ Pork depends on the thickness of the meat.<br /><br />P.S. I did a third batch on 15th April '06 for the BBQ gathering with my cyber friends. Adjusted the light soy sauce to slightly lesser than 1 tbsp and added 1/4 tsp of cooking oil. Bingo!! :)Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com26tag:blogger.com,1999:blog-17632485.post-1144511123761550372006-04-08T23:22:00.000+08:002006-05-12T14:53:59.066+08:00A Foodblogger's Meme Around The WorldI have been tagged by <strong><em>Pusiva</em></strong> from <a href="http://pusiva.blogspot.com/" target="_blank">Pusiva's Culinary Studio</a> to write this Meme. Quite an easy task as compared to the previous two Meme(s) that I have done.<br /><br />1. Please list three recipes you have recently bookmarked from foodblogs to try:<br />(a) <strong><em>Mango Pomelo Dessert</em></strong> at <a href="http://jingle26.blogspot.com/2006/02/mango-wpomelo-dessert-fried-egg.html" target="_blank">Jingle's Kitchen</a><br />(b) <strong><em>Kyoto Spare Ribs</em></strong> at <a href="http://jingle26.blogspot.com/2006/01/jing-du-spare-ribs.html" target="_blank">Jingle's Kitchen</a><br />(c) <strong><em>Banana Pudding</em></strong> at <a href="http://jingle26.blogspot.com/2006/03/banana-puddingjackfruit-w-sago.html" target="_blank">Jingle's Kitchen</a><br /><br />2. A foodblog in your vicinity:<br />(a) <a href="http://thebakerwhocooks.blogspot.com/" target="_blank">She bakes and she cooks</a> by <strong><em>The Baker</em></strong><br /><br />3. A foodblog (or more) located far from you:<br />(a) <a href="http://bakingsheet.blogspot.com/" target="_blank">Baking Sheet</a> from LA, California, US<br />(b) <a href="http://sweetnicks.blogspot.com/" target="_blank">Sweetnicks</a> from New Jersey, US<br /><br />4. A foodblog (or several) you have discovered recently (where did you find it?):<br />(a) <a href="http://thelazychef.wordpress.com/" target="_blank">If she can do it, so can you.</a> by <strong><em>Rachel</em></strong><br />(b) <a href="http://www.wretch.cc/blog/wenyi198107" target="_blank">Jelly Jelly Jelly</a> by <strong><em>wenyi198107 </em></strong><br />(c) <a href="http://piggyscookingjournal.blogspot.com/" target="_blank">Piggy's Cooking Journal</a> by <strong><em>Piggy</em></strong><br /><br />5. Any people or bloggers you want to tag with this Meme?<br />(a) <strong><em>Angie's</em></strong> <a href="http://mykitchenmylaboratory.blogspot.com/" target="_blank">My Kitchen: My Laboratory</a><br />(b) <strong><em>Rachel's</em></strong> <a href="http://thamjiak.blogspot.com/" target="_blank">Tham Jiak</a>Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com12tag:blogger.com,1999:blog-17632485.post-1144405690280169042006-04-07T19:00:00.000+08:002006-06-18T13:44:08.453+08:00ABC Soup aka Luo Song TangThis <strong><em>ABC Soup aka Luo Song Tang</em></strong> is different from the <a href="http://tazzinthekitchen.blogspot.com/2005/10/abc-soup.html" target="_blank">ABC Soup</a> that I have been cooking at least once a week. This soup uses chicken breast meat instead of pork ribs. Other ingredients like tomatoes, tomato sauce, pepper and sugar are seldom included in my regular <strong><em>ABC Soup</em></strong>.<br /><br />Recipe is from Jingle's Blog. We like the taste of the tomatoes in this soup. Yum!<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/ABC%20Soup%20aka%20Luo%20Song%20Tang.jpg"></a><a href="http://photos1.blogger.com/blogger/6243/1703/1600/88.%20%20ABC%20Soup%20aka%20Luo%20Song%20Tang.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/88.%20%20ABC%20Soup%20aka%20Luo%20Song%20Tang.jpg" border="0" /></a><br /><br /><strong>ABC Soup aka Luo Song Tang</strong><br /><em>4-5 servings</em><br /><br /><strong>Ingredients</strong>:<br />2 potatoes, quartered<br />1 carrot, sliced<br />3 tomatoes, quartered<br />2 yellow onions, sliced<br />300g chicken breast meat, parboil in boiling water and cut into cubes<br /><br />2000ml water<br /><br /><strong>Seasoning</strong>:<br />1 tsp salt,<br />1/2 tsp sugar<br />1 tbsp tomato sauce<br />dash of pepper<br /><br /><br /><strong>Method</strong>:<br /><br />Put all ingredients into a stock pot and bring to a rolling boil.<br /><br />Once boiling, lower the heat and cook for another 45 mins.<br /><br />Finally stir in the seasoning and turn of the heat.<br /><br />Serve hot.Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com3tag:blogger.com,1999:blog-17632485.post-1143965483058079692006-04-02T16:00:00.000+08:002006-05-17T18:13:22.686+08:00Slow and Steady...I planned this <strong><em>Baked Chicken Wings Delight</em></strong> with <strong><em>Fried Bee Hoon</em></strong> for lunch today, because of my poor estimation of time and the small capacity of my 26 litre Tefal oven, we ended up eating <strong><em>Fried Bee Hoon</em></strong> without the chicken wings. Haha... by the time I finished baking all the chicken wings and the cleaning up, I had to serve the wings as snacks for our tea break.<br /><br />Well, no regret for the hard work because this chicken wings tasted great with the special dipping sauce, which was actually the boiled marinade. Recipe was taken from <a href="http://www.leisure-cat.com/forum/viewtopic.php?p=293707&highlight=#293707" target="_blank">Leisure Cat</a>, the popular and friendly forum.<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Baked%20Chicken%20Wings%20Delight.jpg"></a><a href="http://photos1.blogger.com/blogger/6243/1703/1600/85.%20%20Baked%20Chicken%20Wings%20Delight.0.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/85.%20%20Baked%20Chicken%20Wings%20Delight.0.jpg" border="0" /></a><br /><br /><strong>Baked Chicken Wings Delight</strong><br /><br /><strong>Ingredients</strong>:<br />3 lbs. Chicken wings<br /><br /><strong>Marinade</strong>:<br />3 tbsp light soy sauce<br />3 tbsp Lea & Perrins Worcestershire Sauce<br />4 tbsp honey<br />2 tbsp tomato sauce<br />2 tbsp lemon juice<br />2 tbsp chopped onion<br />1/2 tbsp salt<br />3 tbsp black pepper powder (more if desired)<br /><br />some honey for glazing<br /><br /><br /><strong>Method</strong>:<br /><br />Wash the chicken wings and dab dry, set aside.<br /><br />Marinade chicken wings for a few hours (or over night).<br /><br />Bake chicken wings in pre-heated oven at 190 degree Celsius for 30 mins or until cooked.<br /><br />Glaze with some honey and bake for a while.<br /><br />Serve with dipping sauce.<br /><br /><em><strong>Note</strong>: Do not discard the marinade, boil it and use as the dipping sauce.</em>Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com10tag:blogger.com,1999:blog-17632485.post-1143431733181901322006-03-27T11:20:00.000+08:002006-05-16T13:38:19.780+08:00Sweet Corn PuddingJingle shared a <strong><em>Banana Pudding</em></strong> recipe with us. I was so useless, I failed in my attempt. My first mistake was to cut the bananas too early, then the bananas turned dark brown before I added into the custard mixture. The second mistake was to add too early, instead of waiting for the mixture to thicken. The bananas disintegrated completely into the mixture and when the mixture thickened, I had difficulty stirring and some mixture at the bottom got burnt. Well, I didn't throw away at that stage, the colour of the whole mixture eventhough was not bright yellow like Jingle's, it was still presentable, so I poured the mixture into a big rectangular <em>Tupperware</em> tray. An hour later, when I checked the pudding in the fridge, haha... to my horror, the whole pudding turned almost black!!!!!! Hmm.. quite sad because banana is Ni's favourite and she was looking forward to the <strong><em>Banana Pudding</em>.</strong><br /><br />I told Jingle about my mistakes and she suggested that I used half a can of creamy corn to replace the bananas, in my next attempt.<br /><br />Well, I tried the recipe with creamy corn. As I did not have enough custard powder to do the whole recipe, I made adjustments to the ingredients. With the creamy corn, it was much easier. The pudding turned up fine but I think (just think, k?) with a little more water, say about 50ml, the pudding will be perfect!!<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Sweet%20Corn%20Pudding.0.jpg"></a><a href="http://photos1.blogger.com/blogger/6243/1703/1600/84.%20%20Sweet%20Corn%20Pudding.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/84.%20%20Sweet%20Corn%20Pudding.jpg" border="0" /></a><br /><br /><strong>Sweet Corn Pudding</strong><br /><br /><strong>Ingredients</strong>:<br />1/2 can creamy corn<br />100g sugar<br />340ml water<br />4 pandan leaves, washed and tied into a knot<br />140g evaporated milk (carnation brand)<br /><br />100 gm of custard powder + 180ml water<br /><br /><br /><strong>Method</strong>:<br /><br />Bring water to boil in a pot with the pandan leaves.<br /><br />Prepare 100g of custard powder + 180ml of water in a mixing bowl. Stir to mix well and set aside.<br /><br />Once the smell of the pandan leaves is fragrant, discard the pandan leaves and add sugar into the boiling water.<br /><br />When the sugar is dissolved, stir in the custard mixture gradually until it thickens.<br /><br />Lower the heat and add in evaporated milk follow by the creamy corn, keep on stirring.<br /><br />When the mixture bubbles, turn off the heat.<br /><br />Rinse the tray/mould with cold water, then pour in the cooked mixture.<br /><br />Leave it to set, serve as a cold dessert.Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com11tag:blogger.com,1999:blog-17632485.post-1143217056980254362006-03-25T11:45:00.000+08:002006-05-17T14:06:17.830+08:00Kyoto Spare RibsThis <strong><em>Kyoto Spare Ribs</em></strong> (Jing Du Spare Ribs) recipe is from Jingle's Kitchen. When I first saw the photo of this dish, I was instantly attracted to it. I wanted to cook it at that time but was put off by the numerous types of ingredients used in the recipe, especially the various types of sauces, because I already had so many bottles of sauces in my fridge. Finally I managed to clear some and when I bought the HP sauce and plum sauce specially for this dish, I felt less guilty.<br /><br />Before I cooked this, I was worried that the spare ribs might be tough, I remembered Jingle told me that the ginger juice would tenderise the spare ribs but I was a little sceptical, so I marinated the spare ribs for two hours instead of the one hour stated in the recipe. Wow! the end result was <em>ichiban neh!</em> The meat tasted juicy and tender and I could see the satisfying smile on the faces of my three gluttons. *lol*<br /><br /><a href="http://photos1.blogger.com/blogger/6243/1703/1600/Jing%20Du%20Spare%20Ribs.jpg"></a><a href="http://photos1.blogger.com/blogger/6243/1703/1600/83.%20%20Kyoto%20Spare%20Ribs.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6243/1703/320/83.%20%20Kyoto%20Spare%20Ribs.jpg" border="0" /></a><br /><br /><strong>Kyoto Spare Ribs</strong><br /><strong>京都排骨 </strong><em>(Jing Du Spare Ribs)</em><br /><br /><strong>Ingredients</strong>:<br />500g of pork ribs (small pork ribs)<br /><br /><strong>Marinade</strong>:<br />1/2 tbsp of light soya sauce<br />1/2 tbsp of ginger juice<br />1/4 tsp 5-spice powder<br />1/2 egg<br />1-1/2 tbsp of cornflour<br />1-1/2 tbsp of custard powder<br /><br /><strong>Gravy</strong>:<br />2-1/2 tbsp of water<br />1 tbsp of tomato sauce<br />1 tbsp of A1 sauce or HP sauce<br />1/2 tbsp of oyster sauce<br />1/2 tbsp of chilli sauce<br />1/2 tbsp of sugar<br />1/2 tbsp of plum sauce<br />1/2 tsp of sesame oil<br />3/4 tsp of cornflour<br /><br />3/4 tsp chinese wine<br /><br /><strong>Garnishing</strong>:<br />Chinese lettuce<br />Parsley<br /><br /><br /><strong>Method:</strong><br /><br />Cut the pork ribs into about 1-1/2 inches long each. Do not overwash as it will affect the absorption of marinade. *<br /><br />Marinate the pork ribs for 1 hour. **<br /><br />Mix the gravy ingredients in a bowl and set aside.<br /><br />Heat 2 bowls of oil, when you see tiny bubbles in the oil, put the marinated pork ribs and fry at high heat and reduce to medium heat until ribs are cooked (Use a wooden chopstick to poke the meat, if it is soft, the ribs are cooked). Dish and set aside.<br /><br />Leave about 1 tbsp of oil in the wok, put 1/4 tbsp Chinese wine, then pour in the gravy to cook till it bubbles, put in the fried pork ribs and stir to coat well. Once the ribs are shiny, turn off the heat.<br /><br />Dish the pork ribs and place on top of the lettuce, on the plate. Garnish with parsley.<br /><br /><em><strong>Tazz's Note</strong>: * I dabbed the pork ribs with paper towel after washing. ** I marinated for 2 hours.</em>Tazzhttp://www.blogger.com/profile/07755629949455179316noreply@blogger.com10