Friday, March 27, 2015

无锡排骨 Wuxi Spare Ribs [27 Mar 2015]

Now I cook everyday...almost every day... thinking of my daily menu plus the food that the fussy little ones will eat.

Sometimes it could be a real challenge to introduce new dishes to them... (*sigh)

In fact, today I was rather aimless and I did not know what to cook for dinner... Having some spare ribs in my freezer, I decided to try out this "Wuxi" Spare Ribs (无锡排骨)


The spare ribs were first being marinated for at least 2 hours (or overnight if you have more time). They were being deep fried into pale golden color. After which, these spare ribs, together with the red distillers' grain (which had given the spare ribs a beautiful red color), will be simmered for at least 45 minutes or more till the sauce had thickened up.

These spare ribs were ultimately so soft that the meat will come off very easily from the bones. With the tangy, sweet thickened sauce...oh boy...they were just yum yum yummy!!!

Well, at least the big guy enjoyed this dish very much rather than the kids... :p


无锡排骨 Wuxi Spare Ribs▪
As inspired by Boon's Secret Recipe with modification




Ingredients


400g spare ribs
6 slices old ginger
2 stalks of spring onions (chopped into length of 5cm)
1 tbsp of red distillers' grain (红谷米)

Marinade

1 tbsp light soy sauce
1 tbsp chinese cooking wine (绍兴酒)
1 tbsp corn flour

Seasoning

2 tbsp light soy sauce
3 tbsp tomato sauce
2 tbsp Chinese cooking wine
1 tbsp sugar
350ml water


Method:

1. Marinate ribs for at least 2 hours or best overnight.
2. Heat wok with oil to deep fry the marinated spare ribs until pale golden. Remove and drain off excess oil.
3. Heat up a clean pot with 1 tbsp of canola oil. Sautè ginger and spring onions until fragrant. 
4. Add in the spare ribs and stir well.
5. Add in water, red distillers' grain and the seasoning.
6. Bring it to boil and lower the heat. Simmer for about 45 mins or until the sauce has thicken up.
7. Dish up and serve.


Do link back to MiMi Bakery House if you have used any information as published in this blog.

Thursday, March 26, 2015

Rainbow Chiffon Cake [26 Mar 2015]

The kids had been bugging me for this Rainbow Chiffon Cake. I had been feeling so tired & lazy, plus the weather was so hot recently.

Thinking that there wasn't any snacks for school tomorrow, I decided to buck up a little. Having cooked lunch for them, I started baking this Rainbow Chiffon Cake for them.

They would be so thrilled when they see this cake, I hope...


Clearing a lot of expired baking items from my shelves previously, I hadn't had much "colors" left, except for my usual permanent residents of pandan paste, vanilla essence and strawberry paste.

Today, I had put 4 different colors instead of my usual 3 color portion. And as you can see, I am rather weak with my portion division. Nevertheless, the chiffon cake came out beautifully and most importantly, the kids were enjoying them now.


Just a gentle reminder to be "gentle' with your "colors" otherwise, the chiffon cake will not turn out beautifully.

My past bakes on the same recipe:
Rainbow Chiffon 19 Aug 2011
Rainbow Chiffon 20 May 2013




Rainbow Chiffon Cake
As adapted from Kevin Chai



Ingredients

Egg Yolk Batter

6 egg yolks
4 tbsp canola oil
60ml milk
1/2 tsp vanilla essence
50g caster sugar
110g self raising flour
colorings

Egg White Batter

6 egg whites
1/4 tsp cream of tar tar
100g caster sugar



Method:

1. Combine egg yolks, cooking oil & milk, vanilla essence, sugar. Mix well.
2. Sift in the flour to form a batter.
3. Beat egg whites & cream of tar tar. Gradually add the sugar and beat till stiff peak.
4. Fold in the egg yolk batter with the egg white batter.
5. Divide into 3 or 4 portions & mix them with colors.
6. Pour the colored batters into a ungreased pan by sequence.
7. Bake in a preheated oven at 180-200 degC for about 30-40 mins.
8. Remove from oven, invert the cake until cooled completely.



Do link back to MiMi Bakery House if you have used any information as published in this blog.

Saturday, March 21, 2015

Brioche 《21 March 2015》

I super loved the buttery texture of these Brioches.

It wasn't quite enough for us as this dough yielded only about 6 brioches.

The girls were rather skeptical about trying this new bread, but they fell in loved with this buttery Brioches, and told me not to finish them to keep some for them.


Though the dough was rather eggy and buttery, they were still very manageable.


Brioche



Ingredients

150g bread flour
15g caster sugar
3g instant yeast
3g salt
45g butter
1 egg (77g-78g)
10ml water


Method:

1. Put the dry ingredients into a mixer bowl, add in the beaten egg and water and knead into a dough. Add in the butter and knead into a pliable dough. 
Cover the dough with a damp cloth and let it rest for about 30-45 minutes.

2.  Expel the air from the dough and divide them into 6 equal portions. Rest the dough for about 10-15 minutes.
3. Expel the air from the dough, and divide each dough into 1/3 portion for the top and 2/3 for the bottom. Using a egg tart mould, grease the mould with butter and place the dough as shown below. Allow the dough to proof for another 40 minutes.
4. Brush some egg wash on the dough and bake them in a preheated oven of 175C for about 12-15 minutes.


Do link back to MiMi Bakery House if you have used any information as published in this blog.

Wednesday, March 11, 2015

Nutella Brownie - 3 Simple Ingredients 《11 March 2015》

Now that I have changed to a new occupation : "Housewife", my daily life does not permit me or rather should I say, "no time for PC".

Spending much more of my time with the kids and in the kitchen, and my "favourite" house chores...?!?!, and not forgetting my bed and my sofa on certain hours in the day.

And here I am today, spending a little time with my notebook, and tidying up my untouched blog...

I browsed through somewhere...seriously I really did not know where I came upon this recipe and I decided to try it.



3 simple ingredients and ta-da....These Nutella Brownies came out beautifully and most importantly, they were awfully great.


But having them baked in the regular cupcakes did not turned out as fantastic as the minis. Besides, the minis were easily eaten within 2 bites for me... 


And with the crushed hazelnuts....crunchy, crunchy, yum, yum!!!!


So are you ready to join in the Nutella Craze with me????



Nutella Brownie - 3 Simple Ingredients
Recipe as adapted from Scoochmaroo



Ingredients:

140g nutella
1 egg
30g plain flour, seived


Method:

1. In a mixing bowl, lightly beat the egg. Add in the nutella and mix well.
2. Add in the seived flour and mix thoroughly.
3. Divide the mixture equally into 10~11 mini cupcake cases.
4. Sprinkle crushed hazelnuts on top of the mixture.
5. Bake in a preheated oven of 175°C for about 10~15 mins.


Do link back to MiMi Bakery House if you have used any information as published in this blog.