Lo Mai Kai (Steamed Glutinous Rice with Chicken) 糯米鸡

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Lo Mai Kai (steamed gultinous rice/sticky rice with chicken) is one of the popular item that you can find in the Chinese dim sum restaurants. There are 2 types of steamed Lo Mai Kai, one is wrapped with lotus leaf called Hor Yip Fan 荷叶饭 (lotus leaf rice) which is lighter in colour, while the one that I'm posting today is placed in individual small shallow bowl or disposal aluminium foil cups. These can also be found in coffee shops or hawker stalls. This dim sum can be steamed ahead and stored in the freezer and simply  re-steam as and when required.



Lo Mai Kai (Steamed Glutinous Rice with Chicken)


Ingredients: makes 15
600g glutinous rice, wash and soak for at least 4 hours
2 big chicken drumsticks, deboned and cut into smaller pieces or slice (about 300g)
6 pcs large mushroom, soak in water till soft
1-2 pcs Chinese sausages, sliced

Marinate Chicken
1 tbsp ginger juice
1 tbsp sesame oil
1.5 tbsp cooking wine
2 tbsp light soya sauce
1 tbsp oyster sauce
2 tbsp corn flour
dash of pepper

Marinate Mushrooms
1 tbsp light soya sauce
1/2 tbsp oyster sauce
1 tsp sugar

Seasoning for rice
50g dried shrimps (soak in water for 10-15 mins, reserve water)
10 shallots
1 clove garlic
Soak dried shrimps for 15 minutes and blend together with shallots and garlic till fine.
1/2 tbsp corn oil
1/2 tbsp sesame oil
2 tbsp oyster sauce
1 tbsp cooking wine
1 tsp chicken powder
2 tbsp sugar
2 tbsp light soy sauce
1 tbsp dark sauce
salt and pepper to taste

550ml water (include reserved dried shrimp water)


      Method:
  • Marinate chicken meat and mushrooms separately for overnight. (slice mushrooms after marinated)
  • Heat up corn oil and sesame oil in a wok. Add blended shallots, garlic and dried shrimps, saute until fragrant. Add in glutinous rice and all the seasoning (except water), saute to mix well.
  • Transfer glutinous rice into a pan together with the 550ml water and steam at high heat for at least 30-35 minutes.
  • Meanwhile, brush some oil in the small bowls and place in chicken meat, mushroom and Chinese sausages. Then cover with glutinous rice.
  • Cover with lid, steam over high heat for 10-15 minutes.
  • Invert Lo Mai Kai onto small plate and serve immediately.  

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      Recipe adapted from Joceline

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糯米鸡


材料:可做15小碗
600克 糯米 (预先浸泡大约4小时或隔夜)
2个 大鸡腿 (约300克),去皮,去骨,切块或片
6朵 大香菇 (预先浸软,洗净后挤干水)
1-2条 腊肠,切片

鸡肉腌制调味料:
1 汤匙 姜汁
1 汤匙 麻油
1汤匙 花雕酒
2 汤匙 酱青
1 汤匙 蚝油
1 汤匙 花雕酒
2 汤匙 酱青
2 汤匙 蚝油
2 汤匙 玉米粉
盐和胡椒粉 适量

香菇腌制调味料:
1 汤匙 酱青
1/2 汤匙 蚝油
1 茶匙 砂糖


糯米饭材料 - 调味料
50克 虾米,浸泡在水里约15分钟,保留虾米水
10粒 葱头仔
1个 蒜
虾米,葱头仔,蒜一起搅碎

1/2 汤匙 栗米油
1/2 汤匙 麻油
2汤匙 蚝油
1 茶匙 美奇鸡精粉
2 汤匙 砂糖
2 汤匙 酱青
1 汤匙 黑酱油
盐和胡椒粉适量

清水550毫升 (连虾米水在内)

      做法:
  • 把鸡肉,香菇分别腌制,隔夜。(香菇腌制后才切片)
  • 在锅里加入栗米油,麻油。把搅碎的虾米,葱和蒜入锅里爆香。然后把糯米倒入。加入调味料 (除了水)一起翻炒均匀。
  • 将糯米饭盛起。倒入一个大盘里,倒入550毫升水。放入锅里,蒸最少30-35分钟。
  • 同是,在碗里抹上少许油。将香菇,鸡肉,腊肠摆入。然后舀入适量的糯米饭压紧。
  • 再把小碗放回蒸锅里。蒸上10-15分钟便可。
  • 把小碗取出倒扣在碟子上,即可享用。

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Apple and Almond Cake 苹果杏仁蛋糕

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Today's post is a recipe for a gluten free Apple and Almond Cake.   You can never imagine how a cake will taste like without butter and flour.   The cake is soft and moist with pureed apples and almond meal.   Another plus point is adding lemon juice to the cake which gives it a lemony taste. What's more, you don't have to use a cake mixer, just use the food processor to do the mixing within minutes.  Definitely a great keeper recipe for me!


Apple and Almond Cake

      Ingredients:
      2 Red apples + 2 tbsp water
      3/4 tbsp Lemon juice
      1 tsp Caster Sugar

      for the cake
      4 large Eggs, lightly beaten
      165g Almond meal/ground almond
      120g Caster sugar
      1.5 tbsp Lemon juice
      flaked almonds for topping



      Method:
  • Peel, core and chop the apples to cubes. Put them in a saucepan with the lemon juice and sugar and bring the pan to a bubble over a medium heat. Cover the pan and cook over a low heat for about 10 minutes or until the apples are soft enough to mash with a fork (stirring occasionally to prevent apples bottom from burning)。  Leave to cool.
  • Preheat the oven to 180 deg C; line a small loaf pan all sides up with parchment paper.
  • Put the cooled cooked apples in the processor and blend smooth. Add eggs, almond meal, sugar and lemon juice and blend well. Pour and scrape, with a rubber spatula for ease, into the prepared loaf pan, sprinkle the flaked almonds on top, and bake for about 45 minutes or skewer inserted into cake comes out clean.
  • Leave cake in pan for about 5 minutes and move to cool on wire rack.
  • This cake is best served slightly warm, though still good cold.

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      Recipe adapted from here
 

I bought this loaf pan from Daiso

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苹果杏仁蛋糕


      材料
      2粒 红苹果 + 2汤匙 水
      3/4茶匙 柠檬汁
      1茶匙 细糖

      蛋糕材料
      4粒 鸡蛋, 打散
      165克 杏仁粉
      120克 细糖
      1.5汤匙 柠檬汁
      适量杏仁片点缀

      做法:
  • 苹果去皮和核,切丁状。放入锅子里和柠檬汁及糖,用中火煮致起泡泡。盖上盖,转入小火焖煮约10分钟或致苹果变软,可用叉压压苹果试看软度是否够(期间须翻拌苹果以防烧焦)。待凉备用。
  • 预热烤箱致摄氏180度。准备一个小长方形烤盘,铺上烘焙纸。
  • 将苹果丁倒入食物处理机打滑。加入鸡蛋,杏仁粉,糖及柠檬汁,搅打均匀即可。然后倒入烤盘里,撒上适量杏仁片。送进烤香烤约45分钟致熟。
  • 让蛋糕连烤盘待凉5分钟,才取出放在凉架上待凉。
  • 蛋糕温吃;冷藏吃都一样美味。
     真的无法想象无须面粉或牛油,也可以做出健康又很有香气的苹果杏仁蛋糕。赞!

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Watermelon, Pineapple and Orange Smoothie 西瓜,凤梨,鲜橙冰沙

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The hot and humid weather that we are experiencing now really makes one feel lethargic.   A good way to quench your thirst is to make quick and refreshing smoothie with chilled fresh fruits.   Smoothies with fresh fruits have an abundance of vitamins and antioxidants.  There are no hard and fast rules as to how smoothies should be prepared, just make use of whatever fruits and vegetables you have on hand.



Watermelon, Pineapple and Orange Smoothie

      Ingredients:
      600g Watermelon
      300g Pineapple
      Orange segment from 3 oranges
      1/2 cup ice cubes

  • Method:
  • Chop watermelon and pineapple (remove core) into pieces.
  • Put all the ingredients in the blender. Blend to smooth and serve immediately.


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西瓜,凤梨,鲜橙冰沙


      材料:
      600克 西瓜
      300克 凤梨
      3粒 鲜橙果肉
      1/2杯 冰块

  • 做法:
  • 将西瓜和凤梨(去核)切小块。
  • 然后把全部材料倒入打果汁机打滑即可饮用。


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Chinese Almond Dessert 蛋白杏仁糊 {滑不留口}

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This is a silky smooth Chinese Almond Dessert, healthy and nutritious which requires only a few simple ingredients. It can be done quickly after the almonds being soaked overnight. Although you can see from the picture that the spoon can rest nicely on the surface, the texture is not very thick or firm but creamy. It also has a mild aroma of sweet almond and I like it to be served cold because of the hot and humid weather. The taste is absolutely wonderful and I hope you'll give this recipe a try. 



Chinese Almond Dessert

      Ingredients:
      150g Raw almond soak in water
      800ml Water
      40g White rice
      45g Rock sugar or to taste
      1 Egg white

       Method:
  • Soak almonds in water overnight for 8-10 hours; place in the fridge.
  • Soak rice for an hour and drain well. Meantime, boil 800ml of water, and let it slightly cool down for later use.
  • Drain water from almonds and rinse well. Soak almonds again with hot water for about 20 minutes for easy peeling of the almond skin.
  • Place almonds,  rice and 800ml water into liquidizer and blend till fine, sift mixture through cheese cloth.
  • Pour mixture into a pot and cook it over medium heat for 15 minutes, stirring constantly with a hand whisk. Add in rock sugar and cook till sugar completely dissolved  Remove pot from stove and stir in egg white.
  • Serve hot or chill as preferred.

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     Recipe adapted from Christine's Recipes. You may check the pic tutorial on Christine's blog.

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蛋白杏仁糊 {滑不留口}

     材料:
     150克 杏仁 浸泡水
     800毫升 水
     40克 白米
     45克 冰糖 或适量
     1颗 蛋白

      做法:
  • 杏仁用足够水浸泡一夜约8-10小时,收进冰箱冷藏。
  • 白米泡水一小时,滤干。 将800毫升的水煮开,备用。
  • 杏仁滤干,冲水。再倒入热水浸泡20分钟,这样比较容易剥外衣。
  • 将杏仁,白米和800毫升水摆入水果机中打烂,过筛隔渣。
  • 倒入小锅中,以中火加热15分钟 ,中间不停的搅拌。加入冰糖融化后离火。拌入蛋白即成。
  • 可趁热享用。也可以冷藏后享用。
    想看杏仁糊详细做法,请按这里

     这是一道营养丰富,很棒的甜品。 在炎热的天气下,来一碗冰凉的香滑蛋白杏仁糊,  真的感觉好舒服 。你们也试试看吧!


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Chicken Corn Soup 鸡肉玉米汤

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A delicious quick made of this chicken corn soup that was not very creamy as I only had a can of sweet corn kernel and other few ingredients in my pantry. But it is definitely a hearty comfortable soup for everyone at home. 



Chicken Corn Soup
  
      Ingredients:
      1  Chicken thigh, deboned
      1 can Sweet corn kernel, drained
      500ml Chicken or Vegetable broth
      350ml Water
      1 Onion, chopped
      1 tbsp Garlic, chopped
      2-3 tbsp Butter or Olive oil
      1.5 tbsp Plain flour
      1/2 cup Whipping cream (optional)
      salt to taste



      Method:
  • Cook chicken meat in boiling water for 10 minutes and cut to cubes, set aside.
  • Saute onion with butter or olive oil and add chopped garlic at medium heat. Saute to fragrant and sprinkle 1.5 tbsp flour into and stir well.
  • Pour chicken broth, water and 3/4 of sweet corn kernels into it, stir well and bring to boil. Then simmer for about 10-15 minutes at medium heat. Cool down soup mixture a little and puree with a hand blender till smooth.
  • Return the soup to a boil together with cooked chicken meat and remaining sweet corn kernels. Add salt to taste and serve immediately with a dash of black pepper.

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鸡肉玉米汤

      材料:
      1只 鸡腿肉,去骨
      1罐 玉米粒,滤干
      500毫升 鸡汤/菜汤 (Swason 牌)
      350毫升 水
      1粒 洋葱,切碎
      1汤匙 蒜蓉
      2-3汤匙 牛油或橄榄油
      1.5汤匙 面粉
      1/2杯 动物性奶油 (可不加)
      盐适量

      做法:
  • 先把鸡腿肉在沸水里煮熟约10分钟,切丁备用。
  • 在锅中加入油,用中火将洋葱和蒜蓉炒香,撒上1.5汤匙面粉,拌匀。
  • 倒入鸡汤,水及3/4的玉米粒一起煮滚,以中火闷煮10-15即可。让玉米汤稍微凉一下,用搅拌机将汤料打滑。
  • 然后再把玉米汤加热,放入鸡肉和剩下的玉米粒,拌匀。加上适量的盐和黑胡椒粉即可享用。


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Mandarin Orange Cream Cake 橘子鲜奶油蛋糕

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Today I'm sharing with you this simple and easy recipe, Mandarin Orange Cream Cake that is full of orange fragrance. It is very suitable for birthday and home gathering.  The sponge cake is very soft and moist and the recipe calls for very little flour and rice flour but more egg whites than yolks. What you need for the filling are mandarin oranges and fresh cream. You can also use strawberry or any other fresh fruits that you prefer and even pile the cake as high as you like.  As I wanted to make a quick cake, I only sandwiched the mandarin oranges with 2 pieces of sponge cake.  In total, you need only one and half hour or even less to complete the whole process of this yummy cake.


Mandarin Orange Cream Cake

      Ingredients:
      Sponge
      40g Plain flour
      15g Rice flour
      40g Butter
      140g Egg whites (about 4 eggs), room temperature 
      90g Caster sugar
      90g Egg yolks (about 5 egg yolks), lightly beaten

      Filling:
      2 small can Mandarin orange, drain.  reserve 200ml orange syrup + 1bsp cointreau, mix well
      150g Fresh topping cream (植物性奶油)
      1 tbsp Cointreau (香橙酒)







  •  Method:
  • Preheat oven to 200 deg C. Sift both flours together twice. Line 2 pieces 8 x 1.5 inches high square cake tray with parchment paper.
  • Melt butter in a pot, keep warm. Set aside.
  • Place egg whites into a clean bowl and beat until foamy. Add caster sugar in 3-4 batches and beat until egg whites are glossy and stiff peaks form.
  • Slowly add in egg yolks and fold lightly with a rubber spatula. Add sifted flour in batches and fold gently, then add warm melted butter and fold through. Pour batter into prepared cake pan and spread evenly with a palate knife. Bake for 10-12 minutes.
  • When cake is done, unmould from pan, remove parchment paper and leave to cool.

  • Filling: Mix fresh cream and 1 tbsp cointreau together and whisk to peak form.
  • Place sponge cake on a cake board. Brush orange liqueur syrup evenly on sponge cake. Spread whisked fresh cream on sponge cake. Layer mandarin oranges on top and spread a little more fresh cream over it. Cover the 2nd piece of sponge on top, brush on orange syrup  and frost fresh cream over it. Trim the sides of the cake for a cleaner and even look. Decorate the cake as desired.
  • Chill the cake for several hours or overnight before consuming.

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橘子鲜奶油蛋糕

      材料:
      40克 普通面粉
      15克 粘米粉
      40克 牛油
      140克 温室蛋白(约4粒)
      90克细糖
      90克 蛋黄,打散(约5粒)

      馅料
      2小罐 橘子,滤干;保留200毫升橘子糖水+1汤匙香橙酒,拌匀
      150克 植物性奶油
      1汤匙 香橙酒
  • 做法:
  • 预热烤箱致200摄氏度。准备2个8寸 x 1.5寸高方烤盘,底部铺纸。粉类过筛2次。
  • 融化牛油,保温备用。
  • 用电动搅拌器将蛋白打致泡泡状态,细糖分次(3-4次)加入打致光滑及硬发性。
  • 慢慢的加入蛋黄,用塑胶刮刀轻轻翻拌均匀,分次加入粉类,拌匀。最后倒入软化温牛油,拌匀即可。将面糊平均倒入2个烤盘里,送进烤箱烘烤约10-12分钟。(蛋糕烤好一个,才把另一个烤盘放进烤箱)。
  • 蛋糕烤好后,立刻把蛋糕取出,倒扣撕去底部烤纸,待凉。

  • 馅料:将植物性奶油和1汤匙香橙酒混合均匀,打发。
  • 在蛋糕上涂上一层橘子酒汁,然后涂上奶油,铺上橘子,再涂上一层薄薄的奶油。叠上第二片蛋糕, 涂上橘子酒汁. 抹上适量的奶油。把蛋糕边修平。蛋糕表面装饰随你喜欢。
  • 完成的蛋糕先放冰箱冷藏数小时或隔天即可享用。

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Chia Seeds Almond Butter Cake 黑奇异籽杏仁牛油蛋糕

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I love butter cake that is rich and buttery and I've baked one before using the egg separation method. That cake was topped with almond flakes. And this time, I want my butter cake not only soft and fragrant but moist too. So I added almond meal and natural yoghurt into the batter and I was not disappointed at all. I even toasted the leftover cake, covered loosely with a piece of non-greased paper for 5-8 minutes, at 200 deg C for breakfast the next morning. (I've put the leftover cake inside the fridge due to hot weather). After toasting, the cake had a little crust on the surface but the texture still stayed moist and soft. So yummy that I couldn't resist going for a second helping.


Chia Seeds Almond Butter Cake

      Ingredients:
      250g Butter, room temperature, I used SCS butter
      130g Caster sugar
      4 large Eggs (about 70g), each  lightly beaten
      1 tsp Vanilla extract
      200g Plain flour
      1 tsp Baking powder
      1/2 tsp Salt
      4 tbsp Almond meal/ground almond
      4 tbsp Natural yoghurt
      2 tbsp Black chia seeds (optional)

      Method:
  • Line a 8 inch round cake pan at the bottom and grease sides. Preheat oven to 180 deg C.
  • Sift plain flour, baking powder and salt together, then mix in almond meal and set aside.
  • Beat butter and sugar with an electric beater at medium speed until light and fluffy.
  • Use low speed and slowly add in beaten eggs until mixture incorporated and add in vanilla extract, mix well and stop machine..
  • Fold in flour mixture in 3 batches with a rubber spatula, fold well.
  • Add in natural yoghurt, fold well and lastly add chia seeds into it, mix well.
  • Pour batter into prepared cake pan and bake for 40-45 or until a cake tester comes out clean.
  • Remove the cake from oven, let it stay in cake pan for 10 minutes. Then cool cake completely on wire rack.

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黑奇异籽杏仁牛油蛋糕


      材料:
      250克 牛油,温室软化 (我用SCS牛油)
      130克 细糖
      4个 鸡蛋 (约70克一个),打散
      1茶匙 香草香精
      200克 普通面粉
      1茶匙 发粉
      1/2茶匙 盐
      4汤匙 杏仁粉
      4汤匙 酸奶
      2汤匙 黑奇异籽 (可不放)

      做法:
  • 准备一个8寸圆烤盘,底部铺纸,旁边抹油。预热烤箱致180度。
  • 将面粉,发粉和盐一起过筛到碗里,然后倒入杏仁粉混匀,备用。
  • 用电动搅拌器以中速度将牛油和糖打发。
  • 慢慢的倒入鸡蛋打致均匀,加入香精,拌匀。
  • 用橡胶刮刀将粉类以3分次拌入蛋糊里,翻拌均匀即可。
  • 加入酸奶拌匀,最后拌入黑奇异籽,拌均匀。
  • 把面糊倒入烤盘,送入预热烤箱烤约40-45分钟或牙签插入蛋糕内部,拔出没有粘糊,就表示熟了。
  • 让蛋糕连模待凉10分钟脱模,放在凉架上待凉。
这款牛油蛋糕不但香还很湿润。把吃不完的蛋糕收进冰箱里,隔天再放进小烤箱里,盖上一张不粘底纸,用200度烤约5-8分钟,重烤出来的蛋糕外脆内软,口感非常好!



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