Pear and Snow Fungus Sweet Soup 雪梨雪耳糖水

Ingredients

1.5-2L water

1 snow pear or golden pear, skin and core removed then cut

1 snow fungus, washed and soaked for 5 mins (I like the snow fungus to be chewy after boiled. If want it soft can soak it longer)

5-10 red dates

Brown rock sugar, to taste

Method

1) Add all ingredients except rock sugar into water and boil on high heat till bubbling.

2) Turn heat to medium low and continue to boil for 30 minutes, with lid on.

3) Add in rock sugar to taste. Boil for another 5 minutes till rock sugar is fully dissolve. Serve hot or chilled in fridge.

Teriyaki Chicken

Honestly, I did not measure the amount of each ingredient used. Below amount is from my guess-timate so please do adjust to your own taste ... 

Ingredient

200gm chicken breast, cubed or thinly sliced
1 medium onions (red or yellow)
2 tbsp oil
1/8 cup of water

1/2 cup Kikoman thick honey soy teriyaki sauce

Marinate

1/2 tbsp dark soy sauce
1/2 tbsp shaoxing wine
1 tsp salt
1 tsp corn flour
A dash of white pepper

Method

1) Add marinate to chicken and marinate for 30minutes.

2) Cut onion to half, then slice.

3) Heat oil in pan. Add in onion when oil is hot. Stir-fry onion on low heat till soft and translucent.

4) Add pork and stir-fry on high heat until 90% cooked.

5) Add water and teriyaki sauce. Continue to stir-fry on high heat for another 1-2 minutes and done! Easy peasy ....

Taiwanese Braised Pork on Rice 滷肉飯

Need to cut the pork much smaller

Ingredient

250gm pork shoulder butt, cut to small cube
1 tbsp dried shrimps, soaked and chopped finely
1 small red onion, cut and fried
5 cloves garlic, minced and fried

5 (or any number to head served) hard boiled egg

1/4 cup Kikoman premium so sauce
4 tbsp dark soy sauce
1/4 cup shaoxing wine
1 medium size rock sugar

Method

1) In a dry wok, add in pork cube and dry fry in medium heat until all the liquid in the pork is evaporated.

2) Add in dried shrimps and rock sugar. Stir fry for 30 seconds. Do not worry if rock sugar does not fully melted.

3) Add in the sauces, onion, garlic and half of the shaoxing wine. Continue to stir fry another 30 seconds. Cover and simmer for a minute.

4) Add hot water just enough to cover all the pork. Then add in the hard boiled egg. Cover and simmer in low heat for 30 minutes. Turn the eggs in the wok 2-3 times in between so that the eggs are coloured evenly with the sauce.

5) After 30 minutes, add in the remaining shaoxing wine and simmer another 5 minutes. Dish out and serve hot with steamed rice and some steamed vegetable.

Original recipe http://www.bearnakedfood.com/2015/01/30/lu-rou-fan-braised-pork-rice/

Steamed Egg 蒸水蛋

Steamed egg has always intimidated me. Egg + water ratio, timing and strength of heat ... Too much variable. Today decided to challenge it head-on ... My first ever 蒸水蛋

My mother's recipe was 1 egg needs to use 2 egg-shell of water. I found it difficult to measure with egg-shell ... LOL. Found a recipe that uses cup to measure so I decided to make it ... and I consider it not bad for a first attempt. Need to cook it longer so that the texture can be slightly harder.

Ingredients

2 eggs + 1 cup of water (original recipe said need to used cooled down boiled water but I only used normal filtered. Still can produced smooth steamed egg)

Method

1) Mix egg and water together and whisk till well combined.

2) Sieve the egg mixture into steaming bowl or plate.

3) Boiled water in steamer. When water bubbling boiled, turn heat to medium. Put in bowl/plate with egg mixture and steam for 30-40 minutes.

4) Dish out and top with a little soy sauce and white pepper. Serve hot ...

Recipe from https://kwgls.wordpress.com/2015/04/06/chinese-steamed-eggs-%E6%B0%B4%E8%92%B8%E8%9B%8B%EF%BC%89/

Baked Egg Cake 烘鸡蛋糕

Soft and not egg-y ... All 3 girls love it ... The picky eldest who can differentiate the taste of the same cake that made with different method gave 2 thumbs up! 

Ingredients

(5" cake pan would be just nice. I don't have 5" so I baked using my 7" square pan and the cake is slightly short)

3 egg white (large size 60gm)
65gm icing sugar

3 egg yolk (large size 60gm)
1 whole egg
50gm corn oil
1 tsp vanilla extract
65gm cake flour + 1/2 tsp baking powder (mix well)

1/2 tbsp cocoa powder
Icing sugar to taste
4 tbsp hot water
*combine these three and set aside


Method

1) Mix together egg yolk and whole egg with hand whisk.

2) Add in corn oil and vanilla extract. Whisk till well combined.

3) Sift flour into yolk mixture. Whisk till well combined and no lump. Set aside.

4) Whisk the egg white with a stand/hand mixer till it foamed up. Add in sugar in 2 batches and whisk till stiff peak.

5) Scoop 1/3 of the stiffed egg white into the yolk and flour mixture. Use the hand whisk and whisk till well combined to dilute the flour mixture Do not worry about deflating the egg white at this stage.

6) Pour the yolk and flour mixture slowly back to the stiffed egg white (keep 2 spoonful for chocolate mixture). Use the hand whisk and stir gently in one direction until just combined and no white streaks. Do not deflate the egg white at this stage. Then use the rubber spatula to fold the mixture from the bottom of bowl to ensure all are well mixed. Keep the folding as minimum as possible. Folding is to ensure the bottom mixture is also well combined, otherwise the cake would be dense at the bottom.

7) Line bottom of cake pan with baking paper. Pour the batter slowly into the cake pan. Level the top of the batter.

8) Add the 2 spoons of egg white mixture into the chocolate mixture. Stir well. Drizzle the chocolate mixture around top of the batter. Use a skewer and swirl the chocolate mixture to make pattern.

9) Baked at preheated oven 140 degree Celsius for about 60 minutes. I have keep the temperature low so that the cake top would not crack. You could increase temperature if you want it bake faster but the cake top will crack.

10) When done, remove from oven and turn the pan upside down immediately to cool.

Recipe adapted from http://www.anncoojournal.com/2014/03/baked-egg-cake.html