Saturday, July 25, 2009
I first tasted this ice cream during Mother's Day celebration at my mum's place. My younger brother bought a few tubs of expensive ice cream from a local store. This small tub of "cookie & cream ice cream" was quickly snapped up within minutes!! Though very creamy and tasted heavenly, my husband and I found it way too rich to our liking. Age is catching up..... can't take food that are too rich, too sweet, too salty, too oily.....sigh!!!!
I made this specially for my two kids and husband who are Oreo and ice cream fans! This was my second attempt. During my first attempt, my husband suggested that I should add more cookie crumbs for the next round! So this time round, I added more biscuits crumbs and sprinkled more crumbs on top. I also made some adjustments by adding more Oreo fillings and reduce the amount of caster sugar.
Recipe as follows:
4 egg yolk
25g caster sugar (I use 15g)
7 pieces Oreo biscuit filling (I use 10 pieces fillings which was about 12g)
200g diary whipping cream
250g non diary whipping cream
1/2 tsp vanilla essence
Some crushed oreo biscuits (I use more biscuits, i.e. 10 pieces)
1. Beat A until well mixed and slightly pale. Bring B to boil at low heat. Remove from heat, add in A and mix well.
2. Double-boil A and B mixture until slightly thick. Remove from heat and leave to cool.
3. Whisk non diary whipping cream until stiff. Add in no. (2) mixture, vanilla essence, some crushed Oreo biscuit and stir well.
4. Pour mixture into a prepared container and sprinkle crushed Oreo biscuit on top. Freeze overnight or until set.
The ice cream was not overly rich and sweet. It suits us very well. It will be an ice cream that I can make often and give away! Bye Bye to those expensive brand! :)
Recipe adapted from: "冷冻甜品" by Kelly Tang
Saturday, July 4, 2009
This was our breakfast yesterday. Unlike store-bought otah buns with thin slice of otah, I use a bigger portion and thicker otah! :) Bought a few of otah pack at the Expo last weekend. The otah was quite spicy and tasted very good. Yummy! My kids like it very much. This is the otah I bought:
I use a Sweet bun dough from "Bread Magic" by Alan Ooi. The sweet bun is very 扎实 and fit the otah very well. 咬劲十足！一极棒！:D
Today is my birthday. I made a simple cake in the late morning, a "Steam Lemon Sponge Cake". The texture did not turn out like a real sponge cake, rather like a "鸡蛋糕" texture to me? Or was it suppose to be like that? One bite, my hubby went, "hmmm... very nice"! My little one kept coming back for more... ! Rather encouraging, right?
I suppose a few more rounds of making I'll be able to get the right texture. Anyway, this is a very refreshing & yummy cake, with lemony smell, not overpowering. It's a cake you'll only get at home, i.e home make specially! :)
I want to thank a fellow "friend" who leaves somewhere in Singapore, who sent a special gift to me a few days ago. Though you had no idea, your gift arrived just in time! What a coincident! Thank you for your "special" present! I really appreciate it very much. :)
My "long-time" lens (which has been buried more than ten years) has been able to reunite the world once again "重见天日“ with a new body (a thought I would never ever have dreamed of)! :) And a jumbo cooker, which is very versatile to use. Now, my kitchen is less oily less smoky "少油少烟"! Ha! I don't have to mob the kitchen floor that often! :) Thank you, CS, for your presents and your thoughtfulness, 谢谢你的体贴! :)
Here is the recipe for the Steam Lemon Sponge Cake:
Lemon zest 1 tsp
Lemon juice 3 tbsp
Salad oil 3 tbsp
Caster Sugar 180g
Cake flour 190g
Double-acting baking powder 1/2 tsp + 1/4 tsp
1. Line a 20 cm x 20cm square pan (all around) with parchment paper.
2. Put lemon zest, lemon juice and salad oil in the same bowl. Stir to mix well.
3. Using an electric mixer, start with low speed and gradually increasing to high speed, beat eggs and sugar together till colour change to pale.
4. Beat at high speed till egg mixtures turn milky white. Beat till it reaches "ribbon stage", i.e when you lift out the beater, the mixture will stay on the surface for a while. Lastly, using low speed, beat for about one minute to stabilize the mixture.
5. Sift in cake flour and the DA baking powder.**
6. Pour in no. 2 (lemon & oil mixture).
7. Using a hand-whisk, fold up the mixture carefully until there are no lumps.
8. Use a spatula to scrap the sides of the bowl till well mix.
9. Pour the mixture into the prepared pan and let it rest for ten minutes.
10. Heat up a wok with boiling water. Steam with "medium fire" for 20-25 minutes.
Important tip from the author:
** If your egg mixtures is beaten properly (till ribbon stage), your cake flour and baking powder will not sink immediately when you are sifting in. It will stay a while before sinking. (I think I fail a little here! It stayed a while and curve in later! Will have to take note next round.)
Recipe source: 孟老师的一百道小蛋糕
Wednesday, July 1, 2009
I made a batch of sambal last week. Nothing special, just that I pound everything "manually" instead of using a chopper this time. I've heard that pounding will release the full flavours of ingredients. All along I've been thinking that pounding take times. But I realise that if the dried chillies and shrimps are soaked till soft (which I didn't previously, silly!), it is very easy to pound! I'd adjusted the spiciness as I was afraid my kids may not take it! However, my husband complained that it was not spicy enough for him.... :(
While frying, my two kids came running to the kitchen, covering their nose, "Mummy, what's that smell? It's very stinky!!" My house smelt belachan after frying (including me)!!! Anyone has any good ideas to get rid of that smell?
Recipe as follows:
Sambal A (Pound finely)
10 small onions
3 pip garlic
15 dried chillies, soak till soft
5 chilli padi
1 tbsp toasted belachan
100g dried shrimps, soaked
6 tbsp oil
1 tbsp asam paste, mixed with 3 tbsp water, squeeze out thick assam juice
1 tbsp sugar
1/2 tsp salt to taste
1. Heat up oil, saute Sambal A until fragrant.
2. Add Sambal B and stir-fry until dry.
3. Taste and dish up. Leave to cool before storing in the fridge.
This Sambal is good for stir-fry (with sweet potato leaves and kangkong), topping for fried rice and sandwich.
Recipe source: Delightful Snacks & Dim sum by Agnes Chang
(开开心心做点心 - 蓝赛珍)