I am being tagged for this meme, not by one but two of my best net pals. Little Corner of Mine
and Play With My Food. I was so busy the last 2 months that i could not find time to update my blog. Anyway, Ching and TT, i will try to accommodate and see what i eat. It would be easier to know what i don't like than what i like as I live to eat, so to do that, have to cook and bake, not only the foods i like but foods that friends and family like especially when you are far away from Malaysia, land of all my favorites.
In the previous meme, the foods mentioned are old favorites and as time passes by, tastes and choice change but not far from base. With all the travelling around the world and experiencing new cuisine, the palate is still tune to home base - rice.
I love RICE, plain or flavored no matter. I would be very satiated with just plain hot rice with salt fish or salted eggs and even a piece of 'fu yee' with a tinge of sugar, lime juice and sesame oil.
A different version of rice - CONGEE of all the chinese dialects and i think i like Teochew the best.
SOY is another stable. My seventh heaven would be in the Land of Tofu. I love cooking with all forms of tofu and enjoy eating them.
SOUPs, the asian type which is simmered for hours. I depend on the pressure cooker to do the work. The Soup of the Day for me would be 'Choy Khon'.
NOODLES - Since i am a rice lover, therefore i crave for kway teow and meehoon. When i have a choice of the type of noodle, i would order meehoon for my curry, kway teow for my fish balls soup and my favorite is the Ipoh Sar Hor Fun.
I am crazy for NYONYA KUIHS and any TONG SUI - SWEETENED SOUPS are not far behind.Give me a bowl of 'Sweet potatoes in ginger syrup' to chase my blues away
There is no end to what i like, so i better pass it on before i bore my friends who visit my blog.
Jan's" Kitchen
Precious Moments
Foodcrazee
It's up to you three now.
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Thursday, December 29, 2005
Friday, December 09, 2005
Lemon Orange Chiffon
Originally, i wanted to make an orange chiffon but the orange juice was not tangy at all. So, I added lemon juice therefore have to call it Lemon Orange.
Ingredients:
5 eggs - separate yoke from white
150g castor sugar
125g cake flour
1 tsp baking powder
1/4 tsp salt
Grated rind of one orange
Grated rind of one lemon
2 tbsp corn oil
Combine to make 2/3 cup liquid (Orange juice and Lemon juice)
1/2 tsp cream of tartar
Method:
Preheat oven to 375°f.
Whisk egg whites,cream of tartar amd half portion of sugar in an electric mixer until just stiff and mixture holds its shape.
Whisk egg yolks and sugar until light and creamy. Add grated orange and lemon rind. Add orange and lemon juice and stir well. Sift in cake flour , baking powder and salt and fold gently . Stir in corn oil.
Add 1/3 of the egg white to the egg yolk mixture and combine thoroughly.
Pour the rest egg white mixture into egg yolk mixture. Carefully and gently mix with a spatula until batter is even.
Pour mixture into a 20cm ungreased tube pan.
Bake in preheated oven for 40 minutes or until cake is well browned on the surface.
Remove cake from the oven and invert mould immediately. Leave aside to cool completely before removing from the mould.
Note
To remove the cake from the mould, run a knife around the sides of the mould and the base as well.
Serves
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Ingredients:
5 eggs - separate yoke from white
150g castor sugar
125g cake flour
1 tsp baking powder
1/4 tsp salt
Grated rind of one orange
Grated rind of one lemon
2 tbsp corn oil
Combine to make 2/3 cup liquid (Orange juice and Lemon juice)
1/2 tsp cream of tartar
Method:
Preheat oven to 375°f.
Whisk egg whites,cream of tartar amd half portion of sugar in an electric mixer until just stiff and mixture holds its shape.
Whisk egg yolks and sugar until light and creamy. Add grated orange and lemon rind. Add orange and lemon juice and stir well. Sift in cake flour , baking powder and salt and fold gently . Stir in corn oil.
Add 1/3 of the egg white to the egg yolk mixture and combine thoroughly.
Pour the rest egg white mixture into egg yolk mixture. Carefully and gently mix with a spatula until batter is even.
Pour mixture into a 20cm ungreased tube pan.
Bake in preheated oven for 40 minutes or until cake is well browned on the surface.
Remove cake from the oven and invert mould immediately. Leave aside to cool completely before removing from the mould.
Note
To remove the cake from the mould, run a knife around the sides of the mould and the base as well.
Serves
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Wednesday, December 07, 2005
Kuih Kodok
Kodok in malay means toad and i guessed the finished product is so ugly that the name is self explanatory. The only failure in making this recipe is that you might end up with burnt kuih. If this batter is baked in muffin tins then it will be called 'Banana muffins'. There is only one type of bananas that are readily available in the supermarkets here and this kuih is made only when i have overriped bananas in hand.
Ingredients:
3 large overriped banana- mashed
1 Tbsp caster sugar
pinch of salt
1/2 tsp bicarbonate soda
1/2 cup dessicated coconut
1/4 cup chopped nuts(optional)
100g plain flour
oil for deep frying
Method:
Mix all the ingredients except the oil.
Using an ice cream scoop, slowly drop in batter into moderately hot oil. (Do not over crowd. The kuih kodok would float up when it is cooked)
Remove from oil on to cake rack to cool.
Serves
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Ingredients:
3 large overriped banana- mashed
1 Tbsp caster sugar
pinch of salt
1/2 tsp bicarbonate soda
1/2 cup dessicated coconut
1/4 cup chopped nuts(optional)
100g plain flour
oil for deep frying
Method:
Mix all the ingredients except the oil.
Using an ice cream scoop, slowly drop in batter into moderately hot oil. (Do not over crowd. The kuih kodok would float up when it is cooked)
Remove from oil on to cake rack to cool.
Serves
Read More......
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