Guah tsai bung 

January 28, 2017 at 9:29 pm | Posted in Savoury | Leave a comment
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Sam zen pah 

Guah tsai 

Cube the pork, and then fry it (season with some salt) to half cooked 

Pan fry the veggitable to half cooked as well. 

And then add everything into the rice cooker to cook the rice. 

After mixing still try to have the rice grains submerged in water. 

Ube Macapuno Cake

January 27, 2017 at 6:13 pm | Posted in Cakes, Filipino | Leave a comment
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Ube Macapuno Cake

recipe taken from allrecipes

Ingredients

1 h 12 servings 714 cals

Directions

Prep: 30m Cook 30m ready in 1h (took me more like 1.5h… 1 h of prep)

  1. Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 – 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
  2. Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
  3. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
  4. Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
  5. To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.

I used ube jam (ingredient: ube and cane sugar) + 50ml of milk instead of the corn syrup and ube.

A handful of people made comments about how the cake came out dry, I hope mine won’t be.

also I didn’t realize that it’s suppose to fit into three pans instead of cutting it up after cooking them as one. so I split it into 2 pans instead.  and stagger them in the oven so the cake closer to outside is still pretty raw after 30mins. where the one closer to the inside seems to be close to done but doesn’t bounce back when pushed yet.

started ~4:45pm? it’s 6:22.. the cake is still cooking. I switched spots for the pans and then added another 10-15mins of baking time. Turned out just right. Of course it was a rather subtle spring back, not as dramatic as I was anticipating.

The buttercream somehow didn’t work out for me so what I did was I used this buttercream recipe instead: http://bakehappy.net/2011/08/frostings-101-basic-buttercream-and-cream-cheese-frosting.html#.WIzcx5IhlOc

1 cup of unsalted butter
400g of icing sugar
30ml of milk (I did 60ml instead but that might’ve been too much)
1tsp of ube extract (it should’ve been 1tsp of extract but I miss read it from another recipe and thought both works, just one would have a stronger flavouring)

cream the butter really well – for 3mins. and then add in the icing sugar gradually.

And then add milk and extract (gradually). The trick is to make sure that you add small enough quantity to get the butter beaten up nicely again (fluffy).

 

In hindsight I would’ve added the extract into the cake too/ instead of the ube jam.

I also would like the cake to be more moist.. I need to think about what to adjust for next time. Maybe less cake flour.

Chicken congee and seafood congee 

January 21, 2017 at 3:19 pm | Posted in breakfast, Chinese, dinner, Savoury | Leave a comment
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3 cups of rice makes a pot of congee. 

3 pieces of Chicken + sesame oil 

Or 

One slab of basa filet 

Scallop , clam and shrimp + rice wine 

Instruction: 

Soak rice overnight for quick cook 

Defrost seas food or chicken overnight. 

Bring rice and water to a strong boil and then add in chicken / seafood and slices of ginger. Once water come to a strong boil again, turn off the heat, cover and let sit (2 hours ). 

Then you get your delicious creamy congee 😀 

IMO the sesame made the congee smell really good! But the clam may have tasted a little too fishy to my liking. 

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