Monday, March 19, 2007
1 leg of lamb (about 4 1/2 pounds)
1 handful fresh sage
1 clove garlic
Salt and freshly ground black pepper
1 lemon, juiced
1 handful fresh rosemary
3 ounces pancetta, sliced
With a knife, follow the lamb bone down about 4 inches (you are just making a 'tunnel' where you are cutting the meat away from the bone). Do this from the top end and the bottom end.
Roll the leg into a roast shape and tie with cotton butcher's twine.
Pierce the meat at an angle with a sharp pointed knife 6 to 8 times at random around the leg.
Where you have made the incisions, open them up a bit by poking your fingers down in them to make a bit of space.
Using a pestle and mortar smash up half the sage with the garlic and 1 teaspoon of salt. When its pulped, add the lemon juice, 2 tablespoons of olive oil, the other half of the sage and the rosemary roughly chopped.
Stuff the mixture into all the incisions and gaps you have made with the knife. Then stuff the pancetta deep into the gaps along the bone and the incisions. This gives a lovely fragrant flavor to the meat. Season with salt and pepper.
Heat oil in a large skillet over high heat. Brown lamb on all sides.
Place lamb in roasting pan and roast in a preheated 425 f oven for 30 to 40 minutes for medium rare, 1 hour for well done. (A meat thermometer inserted in center should read 160 or 165 degrees F or a thinbladed knife inserted to the center for 20 seconds should feel lukewarm on your lips.)
Let sit at room temperature about 10 minutes covered loosely with foil before carving, so juices can run to center.
Remove strings and slice meat thinly across the roll.
Serve with Deep fried french beans and mint sauce.
To reheat carved lamb, place slices on a sheet pan, cover with a wet towel, and bake 5 minutes at 375 degrees F.
Wednesday, March 14, 2007
500g mashed sweet potatoes
200g glutinous rice flour
1 1/2 tbsp custard powder
3 1/2 tbsp castor sugar
1/2 cup sesame seeds
Enough Oil for deep frying
Combine mashed sweet potatoes, glutinous rice flour, custard powder and sugar with just enough water to form a smooth dough that is soft in texture but not sticky.(you might not need water if the mashed sweet potatoes is wet enough)
Divide dough into small, equal portions and roll into balls. Dip in water and coat with sesame seeds.
Deep-fry sweet potato balls till golden brown.
Dish out and drain well before serving
2 cups sugar
2 cups flour
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2/3 cup cocoa powder
1 cup milk
1/2 cup oil
2 large eggs
1 tsp vanilla
1 cup coffee
Preheat the oven to 375 f.
In a large mixing bowl, mix the sugar, flour, baking powder, salt, baking soda and cocoa.
Add the milk, oil, eggs and vanilla. Mix well. We don't want to see lumps!!!
Add in coffee and mix again thoroughly.
Grease two 9 inch round cake tins with butter (i line the bottom of the tins)
Pour the cake batter into the cake tins.
Bake at 375 f for 35 minutes or until toothpick inserted into center comes out clean.
Let the cakes cool for 10 minutes.
After the cakes have cooled, take them out of the tins.
Decorate with frosting or whatever pleases you.(i put two strips of paper on top of cake and sprinkle with powdered sugar)
Your're done and ready to eat.
Tuesday, March 13, 2007
15g tung min flour (澄面粉)
150g rice flour (粘米粉)
20g corn starch (太白粉)
2 nos. shallots, sliced
40g dried shrimps
1-2 nos. chinese preserved sausages (腊肠)
4 nos. dried mushrooms
2 tbsp oil, for frying
A little oil for greasing
1 1/2 tsp salt
1 1/2 tsp sugar
1 tsp sesame oil
Pepper, to taste
Shred turnip. Set aside.
Clean and soak both dried shrimps and dried mushrooms until soften. Chop dried shrimps slightly. Cut mushrooms into small cubes.
Cut sausages into small cubes.
Grease a pan with some oil.
Place tung min flour, rice flour and corn starch in a mixing bowl. Pour water into flours and stir well.
Heat up 2 tbsp of oil in a pan/wok and fry these ingredients by order ,remove and set aside, first the sausages , then the shallots, lastly dried shrimps. Without removing the dried shrimps, add in the mushrooms and then the shredded radish.
Season with the seasoning ingredients.
Pour the flour mixture into the pan. Cook until the mixture thickens.
Place the thick batter into the greased pan prepared earlier.
Steam at high fire for 1 hour.
Set aside. Slice when turnip cake is cool.
Cake can be served as is or pan fried and best eaten with chilly sauce.
Sunday, March 04, 2007
200g chicken fillet/pork
4 Chinese dry mushrooms - soaked
8 cabbage leaves
1/2 cup chicken stock
1/2 tsp. salt
1/2 tsp. sugar
egg white from one egg
A little pepper
Mince chicken fillet/pork, dice Chinese dry mushrooms and chop fine the carrot .
Rinse cabbage, trim the stem and blanch until tender.
Chop the stem finely
Mix chicken/pork with vegetables, season and mix well to make the filling.
Fill each cabbage leaf with enough filling, and roll up.
Pour Chicken stock over rolls and steam for 15 minutes.
Saturday, March 03, 2007
Thank you Angie from Scheiderchen.de for showing how to make salted eggs without using brine. It is so convenient and easy. The eggs turned just as good as the convention way. I will start a batch every other two weeks so i will have salted eggs ready for eating all the time.
9 chicken eggs
wine(i use shao xing)
one 1/2 gallon ziploc bag
Dip egg into wine until well coated, then roll it over the salt.
Put egg into ziploc bag.
Repeat the precedure with the other eight eggs.
Close ziploc bag and eggs to mature for 20 - 30 days. Eggs can be ready by 20 days but perhaps i have coated with less salt, i had to wait a few days before they are ready)
To look at pictures, check http://schneiderchen.de/forum/viewtopic.php?t=82&postdays=0&postorder=asc&start=0&sid=c12bda833d806dad713284ca2e2db6ba
Thursday, March 01, 2007
125 gm unbleached all purpose flour
25 gm corn flour/wheat starch
125 gm sugar
1 large egg
1 large egg yolk
100 ml carbonated soda(i use sprite)
1 tsp ovalette
Bring water in steamer to high boil.
Put in the egg tart moulds on the steamer to heat up the moulds(i put in 6 moulds in a 10 inch steamer)
Whisk all the ingredients at high speed until fluffy.
Add in flavoring and color and mix thoroughly.
When moulds are heated, place in papercups(use the new ones) and using a 1 1/2 oz ice cream scoop, scoop in the batter(it has to be 1 1/2 ozs) (if the mould size is different, make sure the batter is 90% full)
Close lid and steam for 15 minutes on high heat.(use a piece of cloth large enough to tie up the lid of steamer - to prevent condensation and drippings)
After 15 minutes, remove lid and you can't help but smile along with the 6 cakes smiling at you.