Mak Chook/Bubur Terigu

The name of this dessert is confusing in cantonese. "Mak' is 'oats', but the grain used for this 'chook' which is porridge, is 'wheat'. The name 'Bubur Terigu' is more proper as ' terigu in Indonesian means 'gandum' aka 'wheat'. Terigu derives from the Portuguese word 'trigo'


Ingredients:

A:

2 ozs quick cooking oats
10 fl oz water

B
1 can 400 ml coconut cream
1/4 tsp salt

C
10 ozs biji terigu (without husk)
2 liters water

D
12 ozs sugar

E
3 tbsp rice flour mixed with 1/2 cup water

Method:

Mix A and cook until oats have thickened.

Soak biji terigu in cold water for 10 minutes, drain. Pound to break up the terigu.

Bring it to the boil with 2 liters of water till terigu is tender and swelling.

Add in sugar, cooked oats and stir well. Cook until sugar is dissolved, then add coconut cream and salt.

Stir in the rice flour mixture and bring it to a boil. Stirring well.

Remove from heat and serve hot.Serves


Serves

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Paper-lined Cup Sponge Cake

To achieve a good sponge cake, the name of these sponge cake is self-explanatory, the cups used for baking, have to be lined with parchment/greaseproof paper. The cups have to be tall, so i used drinking/party paper-cups. I lined a few and used muffin paper cups for the rest of batter. Now the batter - i have made with any normal sponge cake recipe but it was rough and cakey. The cake has to be fine textured and soft - and to get this, cake emulsifier has to be used.




Ingredients:

4 large eggs

3 ozs bleached all=purpose flour

1/2 oz cornflour

3 1/2 oz fine granulated sugar

1/2 tbsp ovalette(cake emulsifier)

30 ml milk

3 ozs butter - melted

Paper party cups

parchment/greaseproof paper - size 6 - 8 inch square - depending on size of cups

Method:

Line paper cups with parchment /greaseproof paper. DO NOT grease the papers. Please watch these videos on how to fold paper for lining the cups - Part 1 and Part 2

Preheat oven at 375f.

Put all the ingredients except the melted butter into a mixing bowl.

Whisk everything on high for at least 7 mins until ribbon stage. In other words: when you lift the whisk out of the bowl, the mixture should fall, leaving a "ribbon-like" trail on the surface of the mixture.

This will be the right constitency for your batter.

Add in melted butter and whisk thoroughly.

Pour batter into the lined cups about 3/4 full and bake it in a preheated oven for about 15 - 20 mins.

Remove the cake from the paper cup immediately and leave it on wire rack to cool.

Serves

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Pak Ko Congee

HAPPY NEW YEAR 2009

It's time to have something simple after all the rich holiday food. A clear bowl of congee is very inviting, your stomach deserves the rest by this easier and more friendly congee.




Ingredients:

1 cuip rice
A handful of glutinous rice
1/2 lb skinless chicken breast/lean pork
1 can of white nuts/pak ko/gingko nuts
1 tsp oil
1 small piece rock sugar
1 tsp salt


Method:

Put rice and glutinious rice, oil, rock sugar, salt, chicken breast/lean pork and enough water - at least 2 inches above the rice.

Bring to the boil and continue to cook until rice is soft. Inbetween cooking, add cold water and using a whisk, whisk and stir to break up the rice.

When the chicken is cooked and no more pink, remove and shred.

When rice is the consistency to your liking, adjust the taste with more salt.

Add in the white nuts/pak ko/gingko nuts and the shredded chicken.

Serve hot

Remove the chicken

Serves
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