I have a carton of 18 large eggs which i know they will not be consumed before i leave for Malaysia. so, baking this cake is the way to go which is so rich with egg yolks that a sign of caution has to be labelled to whoever is having a very high level of cholesterol count is to stay away. This cake will only appear on the table during the festive season as not only is it too rich, it is too tedious to bake. Imagine, grilling one layer at a time. Whatever, have a tiny slice and enjoy..
Ingredients:
325 g : unsalted butter
175 g : fine granulated sugar
120 g : cake flour
1/8 tsp : salt
1 tsp : mixed spices(refer to notes below)
2 tbsp : brandy
5 - : egg whites
18 - : egg yolks
Method:
Sieve the soft flour and mixed spices together.
In a mixer, cream the soft butter, salt and 100grm of sugar until light and fluffy, then slowly beat in1 egg yolk at a time. Gradually add the brandy, flour and spice mixture.
In another bowl, whisk the egg whites and the remaining sugar until a soft peak forms, the egg whites should not be too stiff
Add 1/3 of whisked egg whites and mix thoroughly, then fold in the rest of the egg whites into the mixture GENTLY.
Pre-heat a top grill .
Grease a piece of greaseproof paper and place it at the bottom of the 8 inch square cake pan.
Evenly spread 2 scoops (heaped tablespoon) of the cake mixture on the greaseproof paper.
Grill until golden brown (5-6 minutes). Rotate the pan while baking and use a skewer to prick any air bubbles that form.
Repeat the process until all the cake mixture has been used.
Make sure the cake surface is even before adding additional layers. You could use a flat base glass to press down on cake.
When the last layer is complete, bake the cake in a pre heated oven at 300 f for 15 minutes.
Remove the cake from the pan and allow to cool before serving.
Mixed spices
28 g : cinnamon powder
15 g : clove powder
7 g : star anise powder
15 g : cardamom powder
Serves
Read More......
This one pot dish is my favorite. You can substitute kai choy with long beans or taro, then it will be called tau kok(long beans) farn and woo tau(taro/yam) farn. Serve them with the hainanese chicken rice chilly. Most often when i cook dishes like these, i do not have a measurement of ingredients, you could use whatever meat you like, just cube into small pieces, the only thing to be aware of is not to add too much salt or soya sauce if using more dried shrimps. One could be a peasant and have more rice or be affluent and add in abalone. So, when i want to post, it is a very difficult task. So, search the net and if i find a recipe that suited me, will copy and paste and then change the method to suit my way of cooking or sometimes there is no change at all, if the taste is good, why change. This recipe is copied from kuali.com.
Ingredients:
300g (2 rice measuring cups) rice, washed and drained
200g long mustard cabbage (kai choy), rinsed and coarsely chopped
2 dried Chinese mushrooms, soaked to soften and diced
110g deboned chicken, cubed
1 tbsp dried shrimps, soaked and drained
2 tbsp oil
2 shallots, sliced
1 tsp chopped garlic
500ml fresh chicken stock or water
Seasoning (A)
1/4 tsp salt
1/2 tsp sugar
1/8 tsp pepper
1 tsp sesame oil
1 tsp light soy sauce
3/4 tsp corn flour
Seasoning (B)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp sugar
1/4 tsp pepper
Method: I
Marinate chicken with seasoning (A) and set aside.
Heat oil in wok until hot and lightly brown shallots, garlic and dried shrimps until fragrant.
Add chicken and mushrooms and stir-fry until meat changes colour.
Put in rice, long mustard cabbage/kai choy and seasoning (B).
Toss for 1–2 minutes then remove all the ingredients to a rice cooker.
Pour in chicken stock or water.
Let the rice cook until done.
Allow the rice to stand for 10–15 minutes before dishing out to serve.
Method: II
Cook the rice with chicken stock/water in the rice cooker until rice is done.
Marinate chicken with seasoning (A) and set aside.
Heat oil in wok until hot and lightly brown shallots, garlic and dried shrimps until fragrant.
Add chicken and mushrooms and stir-fry until meat changes colour.
Put chopped kai choy and seasoning (B) and saute until kai choy is cooked.
Pour over cooked rice and cover for 10 minutes .
Add sesame oil before stiring rice to mix.
Serves
Read More......
Lamb or mutton is not my choice of meat for cooking because somehow they come out too strong for me no matter how fresh they are. We were given 4 pieces of lamb chop blade from Sandra's friend in Ohio who owns an organic farm and he graciously posted them for us to try. Thank you and so thoughtful of you too for including a sprig of fresh rosemary.
There is no need to cook laboriously, just panfry and make a sauce with garlic and rosemary. I had baked potatoes and spagetti squash with garlic on the side.
Ingredients:
2 garlic cloves - chopped
4 lamb shoulder chops (each about 3/4 inch thick)
Salt and freshly ground black pepper
3 tablespoon oil
A sprig of rosemary - chopped fine
2 tablespoons lemon juice
1/2 cup chicken stock
1 tablespoon butter
Method:
Pat lamb dry and season with salt and pepper.
Heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare.
Transfer lamb to 4 plates.
Remove oil from pan.
Return pan to fire and add in 1 tbsp oil.
Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute.
Whisk in butter.
Pour sauce over lamb.
Serves
Read More......
