Tuesday, February 28, 2012

A short break...

I've accidentally deleted most of my food pictures in my SD card.  I still have many more pictures in my HDD but they were prepared so long ago. For some pictures, I can't remember what ingredients go into the dish.  So, pls bear with me for now while I tidy up my hdd.

In the mean time, here's sharing a trial princess cake I made for DD3's birthday. I made a total of 3 such cakes.  Stay tune while I get myself organised.

Monday, February 13, 2012

Chocolate Bottom Banana Squares

This is for you, CT.  I hope you will enjoy it as much as my family did :-)

An overdose on chocolate chips.  My kids reminded me not to use so much chocolate chips next time.

This recipe yields a very soft and moist cake.  Too moist if you ask me but it taste perfect when the cake is chilled.

Chocolate-Bottom Banana Squares
Adapted from Hearty Bakes

113g butter, unsalted
80g sugar, depending on banana used (sugar reduced)
1 egg, lightly beaten
1 tsp vanilla extract (I omit)
3 bananas, mashed (mine was about 220g)
180g plain/cake flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
25g-30g cocoa powder
Chocolate chips, optional

  1. Cream butter and sugar until light and fluffy.
  2. Drizzle in the egg, vanilla extract and mashed bananas. Beat till creamy.
  3. Sift flour, baking powder and baking soda together and fold in 3 separate batches. Mix well with a spatula.
  4. Divide the batter into half. Add the cocoa powder to one portion of the batter.
  5. Pour the chocolate batter into a greased/lined 7 inch square baking.  Using a spatula, spread the layer evenly.
  6. Spread the remaining plain batter on top the cocoa batter and sprinkle with chocolate chips.
  7. Bake in pre-heated oven at 180 deg C for 25-30mins (I baked mine @ 180C for 20 mins, reduce temperature to 150C and bake for another 5 mins).

Wednesday, February 1, 2012

Hong Zao Mian Xian (红槽面线)

Prior to knowing DH, I've never eaten any food cooked with red glutinuous wine (红槽). My first encounter with 红槽 was at my inlaws' place. It is a tradition for his family to eat 红槽面线 during birthdays. And being new in the family, although I do not like the taste of it, I was obliged to finish up the food. I could still recall that moment, it took me ages to finish up a small bowl of mee suah. Over the years, I grew accustomed to the taste and in fact, I'm loving it (only the wine, not the dregs though).

DH been bugging me to learn to cook this dish. I consulted MIL on recipe but as you know, most old folks cook without recipes. She merely taught me the steps and the rest is my own estimation.

Presently to you my very first 红槽面线

Still incomparable to MIL's cooking but DH and kids commented it is nice. Yes, now I can finally cook a Hockchew/Foochow dish ;-)

Hong Zao Mian Xian (红槽面线)
Serves 2A+3C

Ingredients (A)
17 - 20 drumlets (can use chicken thigh, drumsticks, wings or whole chicken)
3 tbsp red glutinous wine dregs (红槽) - I used wine instead of dregs
1 tbsp light soy sauce
1 tsp sesame oil
* Marinate together for at least 1 hour (my MIL did not marinate her chicken)

Ingredients (B)
2-3 shallots, peeled and roughly chopped (I double this as I like the flavor of shallots)
4 slices ginger, cut to thin strips
3-4 dried mushrooms, washed and soaked till soft (my MIL didn't add mushrooms)
500 - 750ml red glutinuous wine (红槽酒)
2 tbsp sesame oil
1.5 - 2 litre water

  1. Marinate chicken and set aside for at least an hour.
  2. Slice mushroom into thin strips.
  3. Heat up a pot with sesame oil. Add shallot and ginger, fry till soft and fragrant.
  4. Add in chicken and mushrooms, fry till the chicken are slightly cooked.
  5. Pour in 2 cups (approx. 500ml) red glutinuous wine and remaining marinade, if any. Mix till all parts of chicken are evenly coated.
  6. Pour in sufficient water and bring to a boil, cook for another 10 mins.
  7. Reduce heat and simmer for 1 hour. Add more wine if needed.
  8. Season to taste (read notes below).

Preparing Mee Suah

  1. Boil some water in a separate pot.
  2. Add mee suah and loosen the strands with a pair of chopsticks. Cook for approximately 1 minute.
  3. Drain mee suah and set in a bowl.
  4. Arrange the cooked chicken and mushrooms on top of mee suah and ladle some soup over it.
  5. You may also serve it with a poached egg.

If your mee suah is very salty, there is no need to add more seasonings into your soup.