Chinese-style Savoury Bread & Pudding

Bought a new cook book 小小米桶的零油煙廚房：82道美味料理精彩上桌 recently and already eye-balled several recipes to try! I love the cook book as it is very well-presented with clear instructions and tantalising photo illustrations and most importantly, easy to cook =D

The very first recipe I attempted was this Chinese-style Savoury Bread and Pudding as I have all the ingredients and it makes a quick and easy lunch - just assemble, bake and serve!

Ingredients (for 4 pax, I adjusted the recipe accordingly for 1 pax)

• 2 slices of white bread (I use wholemeal)
• 4 slices of ham
• 50gm shredded cheese (I use mozzarella)
• Butter (Just a little for brushing baking dish. Actually I did not do it)
• Dried pasley flakes
• 2 eggs
• 180ml fresh milk
• Salt
• Freshly cracked black pepper
• Optional: tomato, onion, sweet corn kernels, cooked shrimps/crab meat etc.
• 4 baking dish

Steps

1. Pre-heat oven set to 170 degree celsius.
2. Cut the bread into 9 small pieces and ham (and any additional ingredients) into small pieces.
3. Mix the eggs, fresh milk, salt and black pepper well, sieve and set aside.
4. Butter the baking dish thoroughly; arrange bread, ham, shredded cheese (and any additional ingredients into the baking dish.
5. Pour the egg mixture from (2) into the baking dish. Top with more shredded cheese.
6. Bake at 170 degree celsius for 15 to 20 mins (until cheese turns golden brown).
7. Garnish with some pasley flakes and ready to serve.

Looks appetising? I couldn't wait to dig in!

I baked the dish for only 15 mins and realised that the egg mixture was not set properly yet. So sent the dish into the oven for another 10 mins till the shredded cheese became golden brown.

This time it was much better. I love the combination of soft bread, crunchy corn kernels, custardy egg & milk, savoury ham and best of all, sticky gooey cheese. Yums!!

Since this recipe is so versatile and easy, I could whip it up anytime, especially when there is leftover bread and other ingredients. I think kids will love it too. Give it a try =D

Red Wine Braised Beef

This is a recipe based on Channel 8's variety show, Easy Cooking 七步成食. Haha, have been watching these cooking variety shows, very auntie hor? But hey, I didn't even watch it 'live', only watch the shows on xinmsn video at night after baby sleeps (don't want to let baby watch too much TV so no choice).

The gist of this cooking show is as the title says, easy cooking recipes that can be completed within 7 steps.

Chose this particular recipe as it can be served as a one-pot dish to go along with rice.

Ingredients (for 2-3 pax)

• 
  
  500g beef (I bought chunk tender)
• 
  
  2 potatoes
• 
  
  1/2 radish (if radish is big, or 1 if small size)
• 
  
  2 carrots
• 
  
  1 white onion

Marinate

• 
  
  Corn flour
• 
  
  1/2 beef boullion cube
• 
  
  2 tsp oyster sauce
• 
  
  Pinch of salt
• 
  
  Pinch of sugar

Frying/Seasoning

• 
  
  3-4 cloves garlic, minced
• 
  
  Ketchup (based on personal preference. I added about 4-5 tbsp as I like ketchup)
• 
  
  Red wine (based on personal preference)

Steps

1. 
   
   Cut the beef into bite size cubes and marinate with the ingredients stated above for at least 30 mins.
2. 
   
   Cut the vegetables into bite size chunks.
3. 
   
   Heat some oil in a deep pot, add minced garlic and fry till aromatic.
4. 
   
   Add beef and fry till colour changes.
5. 
   
   Add ketchup (according to personal preference), stir fry to coat all the beef, then add enough water to cover the meat. Cook in high heat for 5 minutes, then turn to low heat.
6. 
   
   Add the vegetables and more water enough to cover the vegetables. Simmer on low heat for 30 minutes or till vegetables become cooked/soft.
7. 
   
   Before serving, turn up heat to high, add red wine and boil for 5 minutes to let alcohol evaporate.

I love the flavours of this dish, especially the red wine which added depth to the taste. The root vegetables complemented the beef very well, especially the radish. Beef was a little tough though, probably should get a better cut next time. Anyways, a nice comfort dish for dinner :)

Stir Fry Veg with Roast Pork

I LOVE roast pork!! Usually I would reserve some roast pork from my Roast Pork, Cabbage and Tofu Pot (dinner) to stir fry with veg (for my lunch). Yes, I don't mind having roast pork for 2 meals in a row. LOL.

Here's sharing some of the vegetables that I use to stir fry with roast pork. Method is very simple.

1. 
   
   Blanch the vegetables first.
2. 
   
   Heat frying pan/wok. Add roast pork and fry till pork is a little browned. *I didn't add oil since roast pork is quite oily already.
3. 
   
   Add the vegetables and fry till they are cooked.
4. 
   
   If too dry, add a little water.
5. 
   
   If desired, add a little soy sauce. Usually I add very little seasoning as roast pork is salty and flavourful enough already.

So what other dishes can be prepared with roast pork? Let me know if you have any =D

Baked Salmon with mayo & cheese

After the success with Baked Salmon & Pesto wrapped in foil, I found another interesting Baked Salmon recipe by Lydia of My Kitchen. And this one uses mayo and cheese... I like!!! Tweaked the recipe a little based on what I have in the kitchen and personal preference.

Ingredients (for 1 pax)

• 
  
  200-300g salmon fillet, clean and pat dry with paper towel
• 
  
  2 tbsp mayonnaise (may be adjusted based on preference)
• 
  
  1/2 tsp wasabi paste
• 
  
  1 clove garlic, minced
• 
  
  2 tbsp shredded mozzarella cheese (may be adjusted based on preference)
• 
  
  1/2 small packet potato crisp, crushed (I used salt and vinegar flavour)
• 
  
  Sea salt
• 
  
  Freshly cracked Black Pepper
• 
  
  Sprinkle of dried herbs such as pasley or coriander leaves
• 
  
  Veggies such as cherry tomatoes, baby spinach, carrots (can also use brussel sprouts, corn kernels etc)

Steps

1. 
   
   Preheat oven to 200 degree C. Prepare a large piece of aluminium foil, big enough to hold the veggies & salmon and fold into a parcel.
2. 
   
   In a small mixing bowl, mix together mayonnaise, wasabi paste, garlic and shredded cheese. Mix till combined.
3. 
   
   Arrange the veggies on the aluminium foil, area about the size of the salmon fillet. Season with some salt and pepper.
4. 
   
   Sprinkle salt and pepper over the salmon, then put the fillet on top of the veggies with the skin side down. *if salmon fillet is too thick, cut a few slits on the fillet.
5. 
   
   Spread the mayonnaise mixture on top of the salmon fillet, then sprinkle crushed crisps over it and gently press the crisps down into the mayonnaise mixture. Sprinkle some dried herbs if desired.
6. 
   
   Fold the veggies and salmon into a parcel and place the parcel on a baking tray. For comprehensive steps on how to fold the parcel, refer to Nookcook's blog. 
7. 
   
   Bake for 20 minutes in the preheated oven.

Oooh... look at the melted cheese with mayo. Delish! I love the creamy mayo with cheese. This is certainly one easy lunch deal for keeps. But definitely gonna make some adjustments. Did not mince the garlic enough so the taste was pretty pungent. Would either omit garlic or minced till very fine next time. Would also reduce amount of mayo but top up on even more cheese. The potato crisp was a bit soft and the taste was overshadowed by the mayo mixture; not sure if I would still add any next time. May bake the parcel 5 to 10 minutes longer as the fillet was just cooked and slightly pinkish in the centre (probably coz the fillet was quick thick and I forgot to slit the salmon).

Certainly glad that I have found alternative methods of cooking salmon, please share with me any quick, easy and tasty recipes if you have any =D

Baked salmon with pesto wrapped in foil

Since I'm nursing my baby exclusively, eating healthily is very important and has become part of my lifestyle (although I crave for junk food and sinful stuff a lot of times, and do indulge once in a while). As far as possible, I try to include more fish in my diet. Besides steamed fish, I have been eating lots of salmon since it boasts of various health benefits. The supermarket near my place sells relatively fresh salmon fillets that are already de-boned so it's pretty convenient for me to just grab a slab when I hop over for grocery shopping.

Usually, I'll just sprinkle some sea salt and freshly cracked black pepper and pan-grill the salmon fillet but recently, I'm getting really sick of grilled salmon, as well as the fishy smell of my kitchen/frying pan whenever I prepare salmon. So I searched through the internet and different blogs for baked salmon recipes. Was glad to find quite a number of recipes that calls for baking salmon in foil, which is good coz I'm worried that the fishy smell might linger in my oven.

This particular recipe is from Noobcook, the ever trusty blog for quick and easy recipes :) She even has step-by-step photos on how to wrap the salmon parcel. Didn't feel like making my own pesto so grabbed a can when I happened to go to Marks & Spencer the other day.

For the veggies, I used asparagus, baby carrots and cherry tomatoes.

Just assemble, wrap and the baked salmon was ready in 30 mins (including baking time), easy peasy. Saves me a lot of time and no need to wash any dishes! Why didn't I think of baked salmon previously? Ok, I'm so searching the net for more baked salmon recipes. Meanwhile, hop over to Noobcook's blog for recipe. Bon appetit!

Simmered Chinese Cabbage (Hakusai to aburaage no nibitashi)

After successfully tried the Simmered Chicken & Boiled Egg in Sweet Sour Sauce, this is another recipe I attempted from the Jap Home Cooking 2 Demo Class at Shermay's Cooking School.

2 steps involved. First, prepare the Dashi fish stock in advance. Then use the Dashi as base for the simmered cabbage. Quick and easy but apologies can't show the recipes here due to copyright of the chef and school. I guess most Jap home cooking book should have this recipe.

The cabbage was soft and tasted slightly sweet and saltish with hint of the dashi, goes well with rice. Hubby quite likes it so I guess this will be a keeper since dashi stock could be prepared in advance and frozen for use anytime.

Mini Veggie Frittata

Ever since I saw the Mini Vegetable Frittata by The Little Teochew, I've been thinking about Frittata Frittata!! Actually I have no idea what it is and how it tastes like! But the ones she baked certainly looked yummy and screamed comfort food :d~~~~ So, I gonna give it a try to satisfy my cravings and curiosity.

I halved her recipe since it was a trial and most probably I'll be the only one eating it (don't think hubby will fancy this). Followed most part of the recipe, using white onion, sweet potato, frozen mixed vegetables, shredded cheese (those mixed type for pizzas) and even went specially to Cold Storage to get crème fraîche as suggested, and of course eggs (a relatively large number considering the proportion of ingredients).

The Frittata turned out to be yummy, rich and savoury. Couldn't wait for them to cool down before woofing down 2! The sweet potatoes were a little chunky, could have been smaller pieces, but I was facing a screaming and impatient baby while cutting the sweet potatoes, so well...

Searched the internet for more info on Frittata and based on Wikipedia - Frittata is an egg-based dish similar to an omelette or quiche, either simple or enriched with additional ingredients such as meats, cheeses, vegetables or pasta. It may be flavored with herbs. Wow, I didn't know all these. Hmmm... next time can explore other flavours and options. Meanwhile, enjoying my Frittata =D

Steamed chicken wings with salted egg

As mentioned in the previous post, I learnt another chicken wing recipe from the Channel U's cooking variety show, 我要当食神 . Was attracted to this particular recipe as I was curious how the taste of chicken wings with salted egg would turn out.

Instructions given were pretty sketchy so I used mostly guesstimation, feel free to explore with seasonings and ingredients.

Ingredients

• 
  
  8 to 10 pieces of chicken wings
• 
  
  2 salted eggs (I used only 1 and found the taste not strong enough, 2 or even 3 should be better)
• 
  
  1 knob of ginger
• 
  
  1 to 2 stalk of pasley/chives

Steps

1. 
   
   Cut the chicken wings into small pieces (I halved the winglet as well as the drumlet). Arrange the chicken pieces onto a plate big enough for single layer.
2. 
   
   Chop and mince the ginger. Chop the pasley/chives.
3. 
   
   Crack the salted eggs into a bowl and place the minced ginger and chopped pasley on top for a while to let the flavours infuse.
4. 
   
   Pour mixture from 3 onto the chicken pieces.
5. 
   
   Add a bit of water, enough to cover 1/4 to 1/2 of the chicken.
6. 
   
   Steam for 10 minutes.

*No other seasoning used as the flavouring comes from the salted egg and ginger/pasley.

The taste of the chicken wing and broth is quite light and aromatic with the infusion of the ginger, pasley and salted egg. I quite enjoyed the dish but hubby was just ok with it. Guess he didn't like the minced ginger and especially the pasley and chives. Would I cook it again? Probably, but may try without the ginger and pasley (for the sake of hubby) to see how it goes.

Deep fried chicken wings

I love deep fried chicken wings (and all deep fried stuff :p) but rarely prepare this dish at home as deep frying is oily, messy and yes unhealthy. But I have this recipe on hand and itching to try it.

Sometime ago, Channel U was airing this cooking variety show, 我要当食神 Wonder Chef where participants were invited to submit recipes based on themes and selected ones would contest during each episode. One of the episode was on chicken wings and I was attracted to this recipe as seasonings used were really simple, yet the taste was good (as acclaimed by the judges, one of whom a professional chef). There's another recipe, Steamed chicken wings with salted egg and garlic which I have also attempted and will blog about it another time.

Ingredients

• 5 pcs chicken wings (I separated into winglets and drumlets for ease of frying, 10 pcs in total)
• 1 Tbsp oyster sauce
• 1/2 tsp light soy sauce
• 1 Tbsp Hua Diao Cooking Wine
• 1/2 tsp sugar
• Dash of white pepper
• Dash of sesame oil
• Salt

Steps

1. Rub the chicken wings with salt and leave on for 10 mins, then rinse and pat dry with kitchen towel.
2. Marinate the wings with oyster sauce, soy sauce, Hua Diao Cooking Wine, white pepper, sugar and sesame oil for at least 30 mins (the taste will even be better if longer).
3. Before frying, coat with some corn flour.
4. Deep fry until golden brown. Serve immediately.

The wings were really good, well marinated with the seasonings and very crispy. Most important very easy. I'm sure every household has her version of deep fried chicken wings given it's a party favourite. You are welcome to share your recipe :)

Baked Tofu, Beef & Cheese

Recently I have this craving for comfort food with lotsa melted cheese (must be the stormy weather). When I saw Noobcook's Baked Tofu, Beef and Cheese, I knew I had to try it! Step-by-step instructions with photos are shown in her blog so it makes it really easy to follow.

Followed the recipe to a T, but instead of 3 baking dishes, I managed to squeeze all the ingredients into 2 x 12cm diameter baking dishes (these are the 2 personal size baking dishes I have anyway).

Towards the end of the baking, I could see some broth bubbling at the sides of the baking dish, with the mozzarella cheese melted to a golden brown crust and an alluring aroma lingering in the air... couldn't wait to eat it!

Verdict, it was YUMMY! The broth from juice of the beef and onion plus seasonings tasted really sweet and I was slurping up the 'soup' together with the minced beef and tofu. Love the combination of soft tofu, crunchy onion, chewy beef and crispy/chewy mozzarella cheese. I was taking mouthful after mouthful despite the dish being piping hot. Have it hot, otherwise wouldn't taste so nice anymore.

And yep, I finished one bowl (as you can see in the background) and a half (too full already - this recipe is supposedly for 3!). Probably will half the recipe next time. This makes a wholesome and healthy lunch for me (since hubby isn't really keen on foods like baked rice and such). Give it a try, hop over to Noobcook's blog for the recipe!

Simmered Chicken & Boiled Egg in Sweet Sour Sauce

After attending Chef Aki's Jap Home Cooking 2 Demo Class last Saturday, I was so keen to attempt the recipes that I bought ingredients on Sunday and set out to cook one of the dish, Simmered Chicken & Boiled Eggs in Sweet Sour Sauce for Monday night's dinner.

I halved the recipe as I'm not sure whether hubby would like the sourish taste of the sauce. In addition, I further reduced the sugar by half as I don't want the sauce to taste too sweet and I'm also limiting my sugar intake.

*Apologies but I can't share the recipe here due to copyright of the notes by the Cooking School.

The sauce turned out just the way I like it, more towards sourish and salty than sweet =D I couldn't stop sipping the sauce while cooking :p The taste is somewhat similar to Vinegar Pig's Trotters (typically eaten during confinement) but much more refined and not as overwhelming.

My worry that hubby won't like the taste was uncalled for. He enjoyed the dish and commented that the sauce was really appetising and good to go with rice.

So given our love for chicken wings, and that the dish is really quick and easy, it is now added to my list of regular recipes.

Japanese Home Cooking 2 Demo Class

One of our (hubby and I) favourite cuisine is Japanese food and we'll dine at Japanese restaurant at least once a month. Used to make sushi at home many years ago, but these days, I guess it's more convenient to dine at restaurants like Sushi Tei where reasonable quality sushi and sashima are served. Nevertheless, hubby always laments the fact that sashimi and sushi taste the nicest in Japan itself (but of course); and that the sushi served in restaurants here has more rice than fish/seafood whereas the ones in Japan are opposite. Oh, we miss Japan! I digress.

Anyways, since I'm cooking almost daily now, I'm running out of ideas what to cook. Quite hesitant to go into Jap cuisine as I think a lot of preparation is required given that Japanese people are well known for their meticulous style and presentation.

Still, I signed up for the Japanese Home Cooking 2 Demo Class conducted by Guest Chef Aki Watanabe at Shermay's Cooking School over the weekend. I guess since it's home style cooking, should be quite manageable. And yes indeed, Chef Aki made the recipes really comprehensive and went through the explanation and preparation in detail so that even newbies to Jap cooking are able to follow easily :) In fact, I went to buy the key ingredients the next day and raring to try the recipes soon!

6 recipes are demo-ed during the 3.5hr class.

1) Dashi fish stock - soup stock for many Jap dishes

2) Seafood, Salmon & Tofu Gratin with Miso Cream Sauce (Tofu to seafood no miso cream guratan)

3) Simmered Chicken & Boiled Eggs in Sweet Sour Sauce (Toriniku to yudetamago no amasuppa ni)

4) Simmered Chinese Cabbage (Hakusai to aburaage no nibitashi)

5) Plum Liquor Jelly (Umesyu kan)

6) Tofu Cheesecake (Tofu no cheesecake)

No photos taken for the Dashi fish stock. Key ingredients are just water, Kombu kelp and Katsuobushi bonito flakes. Very simple steps but need to be meticulous in preparation to achieve best resullts. This soup stock is the essential base for many dishes. Chef Aki stressed to us not to buy those powder dashi as this soup stock is really simple to prepare and extra portion could be kept in fridge or freezer.

This is an extremely easy dish that can be prepared one day in advance, the key being good dashi fish stock. Freshly cooked, the cabbage is slightly tinted light brown. Chef Aki shared with us how to present this dish in the proper Japanese way - to pile the cabbage in the middle of the plate and leave some white area all around. Apparently, it's important to have 'air' around the dish.

If left overnight and re-heated, the cabbage will be more flavourful with darker tinge of brown. We could taste the natural sweetness of the cabbage itself and in fact the sweetness was enhanced by the dashi fish stock. I will definitely try this recipe since both hubby and I like chinese cabbage.

The next recipe is Simmered Chicken & Boiled Eggs in Sweet Sour Sauce. Yet another simple dish which requires little effort. 

I love  this dish which was sweet and salty yet a tinge of sourish from the use of brown rice vinegar. The sauce really whets one's appetite and goes well with rice. Although the chicken is not marinated, it's flavourful having immensed in the sauce. Not sure whether hubby will take to the taste but this is definitely a keeper for me!

Next up, plum liquor jelly which is once again very easy to prepare. Served cold, this is definitely a refreshing dessert to cleanse the palate.

I don't really take alcohol but this is really light. Fans of umesyu will love it.

I'm really impressed with this gratin dish. Most of the gratin recipes I came across use whipping cream, creme fraiche or milk which seem quite overwhelming. But this recipe uses unsweetened soy milk, dashi fish stock, plain flour and miso paste, which surprisingly taste like cheese flavour when combined! Certainly a healthier version of gratin which I would like to try making! Large portion can be prepared for sharing or

personal portions served in individual baking dish.

This is what I call comfort food, lots of cheesy flavour with different textures - soft tofu, fresh seafood, chewy mozzarella cheese, cream sauce, all baked into one dish. Yummy!

The finale and perfect ending to the class, Tofu Cheese Cake. A healthier version of cheese cake where tofu and yogurt are added besides cream cheese. Best part, it's a no-bake cheese cake.

When eaten on the same day, the taste will be more of tofu. If eaten the next day, more cream cheese taste. Best served cold with some berries jam. The tangy berries jam complemented the creamy cheese cake well, what a sweet ending. Will try this one of these days as well :)

The dishes demo-ed in this class change my impression of Jap cooking and Chef Aki is really friendly with easy-to-follow instructions. Will see if I have time to attend more of her classes. Meanwhile, the first dish I'm going to attempt is the Simmered Chicken & Boil Egg in Sweet Sour Sauce. Stay tuned!

Baby 6 months

My baby is 6 months today and this also marks my 6 months journey of total breastfeeding (latch on 99% of time)! Hooray! Never thought that I could survive this far and achieve this target. Next, aiming for one-year target so long as I still can do :)

Really appreciate my hubby for the unwavering support and understanding, as well as good friend Carol for her advice and encouragement, otherwise I wouldn't come this far during those moments of uncertainties and desperation.

I must say that breastfeeding is really not easy and no amount of theory could beat the practical experience. I read up, watched latching videos, attended classes by private lactation consultant and BMSG... but when the baby arrived, it's a different thing altogether. Luckily my hubby was there to help with the latching position and the nurses at the hospital I delivered in were able to provide advice. I insisted not buying any formula at all (though my confinement lady kept commenting that if my milk not enough must supplement, and kept asking whether baby drinking or not).

The first 2+ months were quite ok, apart from a blocked duct during 1st 2 weeks (it sure was painful, every session felt like needles poking during first 20 secs when the baby started suckling).

However, approaching 3 months, my baby suddenly reduced his milk intake (used to take about 8 feeds). I didn't know what happened so sort of forced him to drink and as a result, he went on a nursing strike and subsequently a milk strike (could went on 5-6 hours without milk or very little milk). After about 1 week, I was totally desperate and broke down as the baby kept rejecting me, won't even allow me to cradle him! Had to get my mother in law over to help with bottle feeding for 3 days. My milk supply also dropped due to the stress and coz I didn't express when baby refused to nurse. After the good break, I picked up myself and read up on nursing strikes and slowly coaxed the baby back to my breasts (had to rock him till drowsy or pump till let-down then quickly latch him). Also took nursing tea to help get back supply.

It took several weeks before it got better. I learnt to ditch the clock and my record book (yes, I was quite a stickler for amount of time baby spent on each breast and such) and learnt to trust the baby. If baby doesn't want to nurse, I let him be. His feeds during 4 months were only 5 times over 24hrs (now also still 5 to 6 times, I guess he's drinking more per session). In addition, he was very distractable which made nursing more challenging.

Frankly, I'm still constantly paranoid over his milk intake whether enough (really dont't know how much he drinks since latch on) and also my milk supply. My hubby keeps assuring me that dear son is growing well and looks stout, though his weight is always on the 25 percentile range. I just have to assure myself that it's ok since he's achieving his milestones (able to lift his head while on tummy by 3 months, able to roll over both ways by 4 months, able to sit unsupported for a while by 5 months, and now demonstrating pre-crawl moves).

These days, he's still very distractable and would keep latching and unlatching during some feeds (especially hearing sounds and movements). The improvement is, he would whine when hungry and search for me/my breasts. Most of the time, he would only nurse when really hungry and sleepy and would fall asleep immediately after. I would prefer him to Eat, Activity and Nap but his pattern is Activity, Eat and Nap... he just wants to play upon waking!!! No choice, will see whether he will change this pattern as he grows older and starts to eat more solids. I've just started him on semi-solids (organic brown rice cereal) and will see how it goes. Weaning is another learning journey for me! Come to think of it, if counting from the start of my confinement, I've been a SAHM for 6 months as well. Wow!

Well, just a little sharing of my breastfeeding journey so far. Besides learning to trust my baby and my breasts (for supply), I learn to take things more easy and accept that baby pattern keep changing. Sometimes, just as I thought we have settled down into a comfortable pattern, he changes again. Really need lots of patience, perseverance and determination.

On another note, we brought him to KL (self-drive) when he was 5 months and just returned from Krabi (his first flight!). Will blog about both trips when I have more time :) *sigh* so many things to blog about, so little time. 

Here's a photo of him in our hotel at Krabi :)

Winter Melon & Minced Pork Soup

The weather has been blazing hot recently! This is a very quick and easy boiled soup using winter melon, which supposedly has cooling and detoxification properties. For my family of 2, just soup with rice is sufficient for a wholesome dinner.

Ingredients

• 
  
  1 slice of winter melon (usually sold in disc slices at supermarkets)
• 
  
  200g minced pork
• 
  
  8 - 10 prawns (optional)
• 
  
  1 - 2 eggs, lightly beatened (amount of eggs depends on preference)
• 
  
  1/2 piece of dried seaweed (usually sold in packs of 2 pieces)
• 
  
  1 cube of anchovy or chicken stock (can also make your own soup stock)

Steps

1. 
   
   De-shell the prawns and mince. Mix with minced pork and marinate with some light soy sauce, Hua Tiao cooking wine and white pepper, for at least 15 mins. Just before use, shape into balls.
2. 
   
   Cut the winter melon into strips.
3. 
   
   Boil 2/3 pot of water and add the stock cube.
4. 
   
   Once water is boiled, add the winter melon.
5. 
   
   When winter melon is softened, add the minced pork and prawn balls into the soup.
6. 
   
   Bring to boil on medium high heat till the meat is cooked, then lower heat and cook for another 15 to 30 mins (if you prefer the winter melon to be really soft - no need to bite at all, cook for longer period).
7. 
   
   Turn heat to high and add the egg, giving it a quick stir in the soup.
8. 
   
   Break the seaweed into smaller pieces and add just before serving the soup.

Chiffon Cake 2 Workshop

This is such an outdated post coz I was lazy busy :p Attended Chef Christopher Tan's Chiffon Cake 2 demo workshop at Shermay's Cooking School two Saturdays ago. Checking back on my past entries, I realised it's been almost 3 years since I last attended his Chiffon Cake 1 workshop! The Zingy Orange Chiffon Cake is still a hot favourite among friends who have tried it. Personally I also prefer cakes that are light and moist like sponge and chiffon (except for financiers).

This Chiffon Cake 2 was in fact a repeat class; had missed it previously and glad that there is a repeat. 3 recipes were demo-ed with 3 bonus recipes included in the recipe pack.

1) Tahitian Vanilla Chiffon Butter Cake - marriage of chiffon cake and butter cake, rich yet not too heavy with floral aroma of Tahitian Vanilla.

2) Black Forest Chiffon Cake Roll with Kirsch-Soaked Cherries - Featherlight chocolate chiffon with whipped cream, black cherries and tangy cherry-kirsch syrup.

3) Earl Grey Tea Chiffon Cupcakes with White Grapefruit Ganache - Chiffon infused with Earl Grey tea leaves, baked into individual tall mini cupcakes. Topped with a white chocolate ganache flavoured with fresh grapefruit zest.

The first recipe demo-ed was the Black Forest Chiffon Cake Roll with Kirsch-Soaked Cherries. I always have this phobia of baking swiss rolls as the rolling part is quite tough to me and it's not easy to get the fluffy texture desired. Chef Chris also taught us how to make our own Kirsch-Soaked Cherries which was surprisingly easy. We got to taste the cake roll which was yummy! The cake was light and slightly moist and paired really well with the whipped cream and cherries. Some gelatine was added to the whipped cream giving it an almost ice cream-like texture.

This is a hybrid of butter pound cake and chiffon cake, giving it a rich, buttery flavour with slightly lighter texture. I don't really like butter pound cake as pound cakes tend to be drier and heavier; so this is Chef Chris's solution to a pound cake that is lighter by combining techiques of chiffon.

I love how this Earl Grey Chiffon was presented, in a mini cupcake case which was so easy to eat. Texture was really cottony light and I could polish a few of these at one go. The White Grapefruit Ganache was a nice touch to complement the chiffon. Yums!

Besides tasting the Black Forest Chiffon Cake Roll in class, as usual we brought home a special takeaway box of the items demo-ed prepared by Chef Chris.

I can't wait to try some of the recipes (if I have the time!).