A Very Merry Christmas & Happy New Year

Thanks you very much to all my friends and family members for your kind wishes and concern re my lower spine injury. I'd fully recovered from my injury and back to my usual routine and exercise.

As the year comes to a close, it's with a sense of satisfaction that we can look back on a year that in many respects been fun, challenging and rewarding. The dawning of a new one provided an excellent opportunity to wipe the slate clean and make a fresh start. Life is full of obstacles and tests. It's up to us to pass them. Certain things are not mean to be, we just have to learn from it, accept it and move on. Forget the things that made us sad and remember those that make a fresh start. Forget the troubles that passed your way and remember the blessing that come each day.

If you are right then there is no need to get angry.
And if you are wrong then you don't have any right to get angry.
Patience with family is love.
Patience with others is respect.
Patience with self is confidence and patience with GOD is faith.

Never think hard about the PAST, it brings tears.
Don't think more about the FUTURE, it brings fear.
Live this moment with a smile, it brings cheer.
Every test in our life makes us bitter or better.
Every problem comes to make us or break us!

The choice is ours whether we become victims or victorious.
Beautiful things are not always good but good things are always beautiful.
Do you know why God created gaps between fingers?
So that someone, who is special to you, comes and fills those gaps, by holding your hand Forever.
Happiness keeps you sweet but being sweet brings happiness.

Today I'm posting some throwback cakes and desserts which I'd made sometime back but have not shared the recipes in my blog.

Banana Chiffon Cake

This Chiffon cake is cottony soft.

Ingredients A
4 egg yolks
60 gm sugar
1/4 tsp salt

Ingredients B
110 large ripe banana - mashed with fork till mushy
80 mls water
75 gm corn oil
1.5 tsp lemon juice
1 tsp grated lemon rind.

Ingredients C
135 gm cake flour
1/2 tsp baking powder
1/8 tsp bicarbonate of soda

Ingredients D
4 egg white
1/8 tsp cream of tartar
60 gm castor sugar

1/ Preheat oven to 180 deg c.
2/ Sift ingredients C twice.
3/ Cream A till sugar dissolve, add in ingredients B and mix well.
4/ Fold in ingredients C and mix till well blend.

5/ Cream egg white and cream of tartar till frothy. Add in the sugar gradually and beat till stiff peaks form.
6/ Fold in half of the egg white mixture to the yolk mixture with a rubber spatula. Add the balance egg white and fold gently until well blend.
7/ Pour into a 20cm chiffon cake pan, bake at 170 -180 deg c for 40 to 45 mins. ( Do not grease the pan.)
8/ When cake is cooked, remove from oven and invert the cake pan immediately. Remove the cake from the cake pan when it's cool.

Note for chiffon cake.
1/ The eggs must be at room temperature.
2/ When separating the egg yolks and whites, make sure not even a drop of yolk in the egg whites.
3/ Egg whites must beat until stiff peak but not over beat.
4/ When folding in the egg white to egg yolk mixture, fold in thoroughly until well blend.

Oreo Coffee Cake

Ingredients:
200g self-raising flour
200g butter
170g sugar
4 eggs
1 tbsp instant coffee powder
1 tbsp hot water
1 tbsp Bailey cream
½ tsp vanilla essence
7 Oreo cookies – chopped 3 Oreo cookies, additional for topping

Method:
1) Preheat oven to 175 deg C. Line an 8” diameter cake tin with grease proof paper.
2) Dissolve the instant coffee in hot water. Set aside.
3) Cream butter and sugar till light and fluffy.
4) Beat in the eggs, one at a time and beating well after each addition.
5) Stir in the dissolved coffee, vanilla essence, Bailey cream and the chopped Oreos.
6) Fold in the flour and pour into your prepared tin.
7) Decorate the additional Oreos on top of cake and bake for 40-45mins or till cooked.

Pandan Chiffon Cake

Ingredients A
230 gm cake flour
150 gm castor sugar
1 tsp baking power
1 tsp salt
6 egg yolk
55 mls corn oil
200 mls water
1.5 tsp pandan paste

Ingredients B
6 egg  white
150 gm castor sugar
1/4 tsp cream of tartar

1/ Sieve flour and baking powder. Add the rest of the ingredients A and mix with cake mixer for 5 mins. Keep aside.
2/ Beat egg white and  cream of tartar until frothy, add sugar gradually. Beat until stiff peaks form.
3/  Mix the egg white mixture to the egg yolk mixture in batches with a plastic spatula. Use cutting and folding method until completely blended.
4/ Pour into a 9" tube pan, bake at preheat oven at 180 deg c for 40 minutes. ( Do not grease the pan.)
5/ Remove from oven and invert the cake on a wire rack immediately.
6/ Cool completely before cutting the cake.

Sweet Corn Dessert

Ingredients
1 can cream corn
10 water chestnut
2 tbsp sago - optional
200 mls coconut milk
300 mls water
1/2 tsp salt
Sugar to taste
Pandan leaves - if don't have can omit.

1/ Wash the waterchestnut and peel off the skin. Rinse and cut into cubes.
2/ Bring the water to boil, add the sago and cook until transparent.
3/ Add the waterchestnut, salt, pandan leaves, cream corn and sugar, bring to boil. Add the coconut milk and mix well, remove from heat. Do not over boil the coconut milk. If too thick add a little more water to the consistency you like.
4/ You can add additional 1/2 tbsp thick coconut milk before serving. Serve hot or cold.

Wash and soak sago for 20 mins, Drain off the water.

Red Velvet Cake With Cream Cheese Frosting

For the cake:
2 1/2 cups sifted cake flour
15 gm cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cup sugar
120 gn unsalted butter, softened
2 large eggs
1 cup buttermilk ( I used 240mls milk + 1 tbsp lemon juice )
2 ounces red food coloring
1 teaspoon  apple cider vinegar
1 teaspoon vanilla

1. Preheat the oven to 350 degrees F or 180 deg c. Line 2 (9-inch) cake pans with grease proof paper..
2. Sift together flour, cocoa, baking soda, baking powder and salt, set aside. Cream the sugar and butter until light and fluffy. Beat in eggs one at a time.
3. Add flour and buttermilk alternately. Add in food coloring, vinegar and vanilla. 4. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean.
5. Turn cake out onto a rack to cool. Sandwich the cake with cream cheese and spread the balance cream cheese on the cake and decorate with buttercream as desire.

Vanilla Bean Cream Cheese Frosting:
12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4-5 cups sifted powdered sugar
seeds of 1/2 vanilla bean
1 teaspoon vanilla extract

1. Bring cheese and butter to room temperature.
2. Sift powdered sugar 3 times into a bowl.
3. Beat butter and cheese at medium speed until creamy.
4. Add 4 cups of the sugar and beat until combined.
5. Add vanillas and beat until combined.
6. Add more sugar until you get to the consistency and sweetness you like.
7/ Sandwich in between the cake and spread the balance on top and side of cake.

Bitter Sweet Chocolate Ice Cream

Ingredients
1 oz bitter sweet cooking chocolate (chopped)
1/4 cup Hershey cocoa powder
1 1/2 cup milk
2 large eggs
3/4 cup sugar
1 cup whip cream
1 tsp vanilla extract

 Method
1/ Mix the milk, cooking chocolate, cocoa powder and sugar cook in medium flame until sugar and cooking chocolate melt. Whisk till smooth.
2/ Cook until you see small bubbles at the side, turn fire to low but don't let it boil.
3/ Use a hand whisk to beat the eggs lightly. Take 1 cup of the hot milk mixture and add it to the eggs, whisking all the time to prevent the eggs curdle.
4/ Then pour the entire egg mixture to the milk mixture. Continue cooking until the mixture thicken and coats the back of the ladle.
5/ Remove from stove and let it cool. Add vanilla extract and whip cream, stir till well blend.
6/ Cover with cling wrap and leave in the fridge overnight or at least 4 hours.
7/ Put in ice cream maker and start churning.

For Those without ice cream maker.
1/ Making ice cream can be done without the use of ice cream maker. An electric mixer or food processor can be used to break up the ice crystals during the freezing process.
2/ Place ice cream mixture in the freezer and allow the mixture to freeze for 2 hours.
3/ Remove from freezer and beat mixture to break up the ice crystals that are beginning to form. Repeat step 2 & 3 = 4 times for a smooth and creamy ice cream.

4/ The ice cream should be thick but soft to scoop. If not thick enough return to freezer for additional freezing time and beat the mixture again.
5/ Once ice cream thickened properly, stir in any condiment of your choice and mix well. Suggestion of condiments @ toasted chopped almonds, hazelnuts, chocolate chips, peanuts butter chips, chopped oreos.
6/ Pour in air tight container to freeze till set. Enjoy!!

May this Christmas bring all of you joy, laughter and abundance of good health. Be seeing you all again in my 2017 postings. Thanking all of you for your kind support and lovely comments especially to friends and buddies who had been with me since year 2011.

Sweet, Crispy & Savory Waffles

I happened to read the G20 meeting in China about Canada's very good looking PM, etc... thus came across this Toronto waffle with fried chicken. Few years back, this sweet, crispy and savory dish trend took Toronto by storm, since then a lot of F & B establishment are jumping onto the bandwagon.

Waffle with fried chicken wings with maple orange sauce. We can easily make this dish in a bit under an hour.

Waffle - make 4 pieces
1 large egg - lightly beaten
1 cup butter milk
1 1/4 cup flour
1 tbsp brown sugar
1/4 cup melted butter
2 tsp baking powder
1/ tsp vanilla extract

1/  Sieve the flour and baking powder together.
2/  Mix the flour, brown sugar, butter milk, egg and mix well.

3/  Add the melted butter and vanilla extract. Keep aside for an hour.

4/  Heat up the waffle iron, brush both side of the hotplate with butter. Scoop the batter onto the waffle iron and cover the lid.

5/ Cook the waffle till golden brown.  For best result, serve immediately.

Fried Chicken
6 chicken wings
1 tsp salt
1 tbsp light soya sauce
1 tsp pepper
1 tsp cayenne pepper
1 tsp rum
1 chicken egg - lightly beaten

Coating for chicken wings
300 gm plain flour
2 tsp salt
2 tsp all spice
1 tsp pepper
Mix all ingredients together and mix well.

1/  Wash the chicken wing and pat dry, cut into 2 section.
2/  Marinate the chicken wings with salt, light soya sauce, pepper, cayenne pepper and rum.
3/  Refrigerate for about 2 to 3 hours.

4/  Coat the chicken wings with flour mixture evenly.

5/ Then dip the coated chicken wings into the egg mixture.

6/ Coat the chicken in flour mixture again and shake off the excess flour.

7/ Heat up the oil and deep fry the chicken wings until golden brown and cooked through.

Maple orange sauce
Juice of 1 orange
4 tbsp maple syrup or to taste
1/4 tsp salt
1/2 tsp corn flour mix with 1 tbsp water.

Mix orange  juice with salt and maple syrup. Cook till warm then add the corn flour mixture. Cook till thicken and slightly boil. Remove from heat.

 A sweet, crispy and savory comforting combo that can be serve anytime of the day.

If you got nothing better to do, cut the watermelon into maple leaf shape.

A drizzle of sweet maple orange sauce on the waffle and chicken can really hit the platter hard.

 Another holy combination to enjoy waffle.

Waffle with caramelized banana and ice cream.

Add 1 tbsp of sugar with 1 tbsp of water onto the non stick pan. Cook till sugar melt and add the slice banana. Cook till sugar caramelized. Sprinkle cinnamon powder on top the banana.

An irresistible snack, if you like can take this for breakfast too.

Waffle chicken sandwich is a great appetizer for potluck or parties.

Cut waffle into 4 pieces, put one slice of tomato, lettuce and fried chicken meat, top with another slice of tomato, lettuce and waffle again. Use the sandwich toothpick to hold the sandwich.

Drizzle the syrupy maple orange sauce over the waffle sandwich.

Crispy, crunchy pieces of chicken stacked on a fluffy golden waffle will definitely tease your taste buds.

Cross Bridge Rice Noodles

Cross bridge rice noodles.
Long ago, just south of the Yunnan city of Mengzixian (蒙自县)…. There was a beautiful lake with water as clear as jade. In the center of the lake, there was a small island covered in green bamboo saplings and giant trees whose ancient stalks reached the heavens.

Known for its natural beauty and pleasant atmosphere, the small island drew many neighboring scholars seeking a tranquil place to study for the imperial exams. Among these scholars was a particularly diligent student who spent many days studying on the island. Every day, his wife made the long walk to the lake, crossing the bridge to the island to bring him his midday meal.

However, he was frequently so engrossed in his studies that he only remembered to eat long after the food had grown cold. Due to his irregular eating habits, the scholar became noticeably thin and his warmhearted wife grew very worried.
One day, she had an idea. She butchered a plump hen to make a hot chicken soup, and separately prepared her husband’s favorite local rice noodles, seasonings, and ingredients. She brought them over the bridge in different bowls, combining them just before he was ready to eat.

On it’s own, the chicken broth stayed hot enough to cook the noodles and other ingredients, and created a thin layer of oil that kept the whole bowl piping hot. It worked. The scholar loved the hot noodle soup, and the wife started crossing the bridge everyday with these bowls. Eventually, the scholar succeeded in passing the imperial exams and, remembering his wife’s great kindness and hospitality, joked that it was his wife’s wonderful noodles that helped him pass the prestigious and famously difficult exams.

Cross Bridge Rice Noodles

Today, guoqiao mixian (过桥米线) is still considered a Yunnan specialty—and it still comes in separate bowls, allowing you to pick your ingredients and add the hot soup yourself.
In Yunnan, this dish is so popular that there are restaurant chains that specialize exclusively in varieties of guoqiao mixian. It can be found anywhere from street-side noodle shops to high-end banquet-style restaurants.

Yunnan province has the largest ethnic minorities in China. In addition to the Han nationality, it is also inhabited by 26 other ethnic groups. The province’s ethnic minority population accounts for nearly one-third of the total population.

My version of Cross Bridge Rice Noodles ( Serve 4 - 5 )
Ingredients for the broth
1 piece chicken breast meat
6 pieces chicken wings
1 chicken carcass - chopped
1 in ginger
1 stalk spring onion
2 cloves garlic
1 tsp salt

1/  Wash the chicken wings, breast meat and chicken carcass.
2/  Bring  1/ 2 pot of water to boil, put in the chicken meat and bone, let it boil for 5 mins.
3/  Remove from stove, discard the water and rinse the chicken meat and bone.
4/  Boil 6 to 8 cups of water, add salt, ginger, garlic, spring onion and chicken meat. In between skim off the foam.

Chicken wings, bones and meat produce a rich stock with great flavor and gelatin.

5/  Boil the chicken wings and breast meat for 20 mins. Scoop out the chicken wings and keep aside. Shred the chicken breast meat, keep aside.
6/  For the broth, add 2 tbsp shaoxing wine, dash of pepper, salt and pepper to taste. ( Add more water if not enough broth. )

Lijiang Old Town

Lijiang old town canal restaurants.

Ingredients for the noodles
1/2 packet dried rice noodles
400gm medium size prawn
4 slices of ham
150gm pork
1 packet fish balls
1 tube of egg tofu - cut
6 leaves of chinese cabbage
2 bunch of lettuce
50gm bean sprout
1 piece Sichuan preserves vegetable ( Za chai )
1 stalk spring onion - chopped coarsely

Fried shallots for garnishing.

1/  Peel the prawn and devine. Season with 1 tsp sugar, 1 tsp soya sauce, 1 tsp shauxing wine and dash of pepper. Chill in fridge.
2/  Blanch the fish ball in hot water for 2 mins. Drain off the water and keep aside.
3/  Wash the ham with hot water and slice thinly.
4/  Slice the pork thinly, season with 1/2 tsp corn flour and 1 tsp soya sauce. Keep aside.
5/  Pluck off the bean sprout tail, wash and drain.
6/  Cut the Chinese cabbage to about 1/2 in wide.

7/  Wash the Sichuan preserved vege and slice thinly. Soak in water for 30 mins and drain off the water.
8/  Scoop out some broth to a smaller pot, bring to boil. Throw in the slice pork, give a quick stir and boil for 30 seconds. Scoop out the cooked pork and keep aside. Then boil the prawn for 1 min, scoop out and keep aside.
9/ Bring half pot of water to boil, blanch the noodles until cook. Drain off the water and keep aside.

Dried rice noodles

Cooked rice noddles

10/  Arrange all the ingredients in serving plate.

Fish balls, slice pork, prawn, shredded chicken meat and ham.

Bean sprout, lettuce, Chinese cabbage and Sichuan preserved vege,

Garnishing ingredients, spring onion, shredded pickle ginger, fried shallots and soft tofu.

Dipping sauce, chopped the red chillies and garlic finely. Add sugar, vinegar and soya sauce to taste.

 Bring the soup to boil again, scoop the hot soup into a gigantic clay bowl or porcelain bowl.

Cart the bowl of soup and others ingredients across a bridge to a small island to enjoy your Cross Bridge Rice Noodles.

Or from your kitchen to your dining table.

Add them in sequence with meat going first to the piping hot broth, followed by bean sprouts, Chinese cabbage, lettuce, Sichuan vege and tofu.

Then followed by a handful of noodles.

Garnish with pickled ginger, fried shallots and chopped spring onion.

 Then add the cooked chicken wing.

Stir and mixed well......then slurrrp to enjoy the cross bridge rice noodles.

Having a giant bowl of cross bridge rice noodles is highly satisfying and immensely fun.

If you like you can add quail eggs and mushroom or any of your favorite topping.

After dinner, if nothing better to do enjoy Lychee ice cream

A light and refreshing lychee ice cream, best to add extra lychee for extra kick.

Ingredients:
2 cups milk
1 canned lychee
1 cup lychee syrup from the can
1 egg
1/4 cup sugar
1 1/2 tbsp corn flour
3/4 cup fresh cream
1 tsp lychee essence

Life is uncertain. Eat dessert first.

1/  Mix 1 cup of milk, lychee syrup and corn flour to make a smooth paste.
2/  Next combine another cup of milk and sugar in a pot and bring it to boil.
3/  Beat the egg lightly, pour the hot milk slowly to temper the egg and mix well.
4/  Add the number 1 mixture to the egg mixture and cook for 5-7 minutes, on a simmer flame.
5/  When the mixture starts to coat at the back of the spoon, remove from heat and let it cool.

6/ Add lychee essence and fresh cream and blend well.
7/ Now, pour this mixture in a shallow container, cover it and let it freeze till it is almost set.
8/ When it is set, add the lychee and blend in food processor/ blender till it is smooth.
9/ Now, put this mixture back in the shallow container and freeze again till 50% set, take out from freezer and blend again. Repeat 3 times to break the ice crystal.
10/ Freeze until set, scoop out in a serving glass, top with extra lychee and enjoy.

I scream, you scream.......everybody love ice cream.

Cross bridge rice noodles is very nutritious and tasty. The pure chicken soup is good to the last drop.

Have a fabulous week ahead. Cheers!
Amelia