Homemade Tang Yuan in Ginger flavoured Sweet Soup

IMG_3997 IMG_3998

Recipe adapted from mywoklife
Ingredients
rice ball:
60g glutinuous rice flour
30ml water
 
soup:
1 slice of ginger
1 lump of palm sugar/ gula melaka (adjust sweetness to your liking)
1 pot of water, 50% filled
 
Method
Place glutinuous rice flour in a clean large bowl.
Put some water (in few stages) while kneating the flour into dough, which means mix the flour with a little bit of water, kneat and put a little bit of water again.
Repeat the step till it becomes dough.
The texture of the dough has to be smooth and a little sticky.
 
Take a small lump of dough, put on your palm and roll into bite-sized ball.
Repeat till all complete.
 
Boil a pot of water over high heat.
Place ginger slices into the boiling water.
Add  gula melaka.
Bring broth into a boil again.
 
Place rice balls into the boiling broth.
Wait till all rice balls rise to the surface of the broth.
Turn off heat and serve.
 
Makes 16 balls.
 
Will SHE make it again?
YES. when it is dong zhi.

 

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Bread and Butter Pudding

 
Recipe adapted from i-weekly
Ingredients
2 pcs white sandwich bread, quartered
30g raisins
1 tbsp rum
12g butter, melted
120ml cream
120ml milk
1 egg
40g castor sugar
 
rum custard sauce
100ml milk
8g cornflour
1 egg yolk
1/4 tsp vanilla extract
30g castor sugar
 
Method
Soak raisins with rum.
Arrange 4 quarters of sandwich bread in each ramekin.
Sprinkle soaked raisins then drizzle butter over.
Heat cream and milk a pot until hot.
Mix egg and sugar in a mixing bowl.
Stir hot cream mixture into bowl until well combined.
Strain and pour onto sandwich bread.
Set aside for 30 minutes for bread to soak up mixture.
Preheat oven to 180 degrees C.
Bake for 30 minutes, until the top of the pudding is slightly brown.
Serve warm with custard sauce.
Rum custard sauce
Mix all the ingredients together in a pot and cook, stirring over medium heat until custard coats the back of a spoon.
Remove from heat and strain.
Add in the rum left from soaking the raisins.
Set aside.
 
Serves 2.
Will SHE make it again? 
YES. this version is much better than the previous one!

Bread and Butter Pudding

Recipe from i-weekly
Ingredients
2 pcs white sandwich bread
30g black raisin
1 tbsp rum
 
butter mixture
47.5ml milk
30g unsalted butter
20g fresh cream (35% fat)
12.5g caster sugar
5ml vanilla extract
 
pudding mixture
1 whole egg
1 egg yolk
35g caster sugar
12.5g custard powder
120g fresh cream (35% fat)
12.5g ground almond
 
Method
Soak raisin in rum.
Cut white sandwich bread into squares and arrange in 2 ramekins.
 
Butter mixutre
Combine milk, butter, fresh cream, vanilla extract and castor sugar.
Bring to a boil.
Pour boiling mixture over sandwich bread and set aside.
 
Pudding mixture
Lightly whish egg, sugar and fresh cream. 
Add custard powder and almond mixture and stir into mixture.
Let mixture stand for 30 minutes before pouring into ramekins.
 
Sprinkle raisins and pour in the remaining rum on the bread and butter pudding.
Put the bread and butter pudding with a water bath and out it into the oven and bake at 140 degrees C for 30 minutes.
Remove from oven and serve warm.
 
Serves 2.
Will SHE make it again?
maybe

Cheese Fondue

 
 
 
Recipe from channel4.com
Ingredients
225g gruyère cheese, grated
225g comte cheese, grated
225g emmental, grated
7.5g cornflour
15ml sherry
1 sprigs thyme
1.5 cloves garlic, bashed
250ml white wine
10ml lemon juice
 
Method
In a bowl, mix the grated cheeses with the cornflour.
Bring the sherry to a simmer in a small saucepan over a medium-high heat.
Add the thyme and garlic then remove from the heat and leave to infuse for 10 minutes.
Strain and allow to cool.
Bring the wine and lemon juice to the boil in a medium saucepan, and add the cheese, a handful at a time, whisking continuously until smooth and creamy.
Add the infused sherry to the cheese and wine and continue to whisk until the fondue thickens.
 
Serves 2.
 
Will HE make it again?
YES

Duck Breast a la Orange Served with orange reduction

Recipe from cuisine culture
Ingredients
2 duck breasts trimmed and skin scored
extra virgin olive oil
 
Confit Orange Zests
4 tbsp sugar
4 tbsp red wine vinegar
1 cup orange juice
1.5 cup chicken stock
2 tbsp unsalted butter
6 black peppercorns
 
As needed
unsalted butter
extra virgin olive oil
 
Method
Orange Reduction
Heat a heavy-duty saucepot on medium high heat.
Add the sugar and caramelize until it reaches a
medium blonde color.
Add the vinegar and peppercorns let boil mix by swirling the pan.
Let reduce to syrup.
Add the orange juice and reduce by half.
Add the chicken stock and reduce until it is a glossy syrup that coats the back of a spoon nicely.
Season to taste and Keep warm.
 
Duck
Preheat the oven to 240 degrees C.
Heat a cast iron pan on high heat.
Season the duck with salt.
Add the oil to the panand place the duck breasts in skin side down.
Let cook for about 2 minutes and then reduce the heat.
Let the duck cook and all the fat render out for about 7 minutes.
Remove the rendered fat from the pan every few minutes.
Place in the pre-heated oven for 5 minutes.
Remove from the pan onto a resting rack skin side facing up.
Season with 4 turns of black pepper from a pepper mill on each duck breast.
 
Drizzle the duck with the reduction and serve
 
Serves 2.
Will HE make it again? 
YES

Bougatsa

Recipe from masterchef.com
 
Ingredients
filo pastry
1 vanilla bean, split lengthways and seeds scraped out of the bean
4 tsp corn flour
4 tbs semolina
1 cup caster sugar
2 egg
400ml full cream milk
200ml pure cream
clarified butter, for brushing
 
Method
For Bougatsa filling, place vanilla seeds, corn flour, semolina, sugar, egg, milk and cream into a saucepan and whisk to combine.
Place over a medium heat and cook, whisking continuously, until custard boils and thickens.
Spread custard over the base of a tray and allow to cool.
Lightly grease a muffin pan.
Cut the filo into 15cmx15cm squares, brush one square with butter and top with a second square.
Gently press squares into prepared pan.
Place chilled custard in the centre of the pastry sheet.
Brush filo with butter, bring together sides and pinch to seal.
Brush with a little more butter
Preheat oven to 180C.
Bake for 20-25 minutes or until golden brown
 
Makes 16.
Will THEY make it again? 
maybe

Scones

cranberries & raisins scones

Recipe adapted from Gordon Ramsay’s Chef’s Secret
 
Ingredients
250g self-raising flour
1 tsp baking powder
good pinch of fine sea salt (i used fleur de sel)
45g unsalted butter, softened
1 tbps caster sugar, plus extra to dust
25g sultanas
25g cranberries
1 large egg
100ml ice cold milk, plus extra to glaze
 
Method
Preheat the oven to 180 degrees C.
Line a baking tray with baking sheet.
Sift the flour, baking powder and salt together in a large bowl. 
Add the butter in little pieces and rub it in using the tips of your fingers and lifting the flour up high so you aerate it.
When the butter is incorporated the mixture should look like fine breadcrumbs.
Stir in the caster sugar, sultanas and cranberries.
In another bowl, beat the egg with milk.
Pour about 3/4 into the flour mixture and quickly mix with a large table knife, adding extra egg and milk as necessary to give a soft but not sticky dough.
Tip: do not over-mix-the quicker and lighter the mixing the higher the scones will rise.
Tip the dough onto a lightly floured surface and very gently pat out with your fingers to a 2-2.5cm thickness.
Using a 6cm cutter, press out as many rounds as you can. Gently reshape and roll the trimmings to cut out a couple more rounds if you can.
Place the rounds on a lined baking sheet, brush the top with milk.
Bake for 20-25 minutes until risen and golden brown.
Tip: to check that the scones are ready, lightly squeeze the sides of one-the dough should be springy.
Slide off on to a wire rack and cool.
Eat the scones within an hour or so of baking, while still warm.
 
Makes 5
 
Will THEY make it again?
YES