Tuesday, November 27, 2012

[Surprising] Wasabi Coleslaw

I was surprised by this Wasabi Coleslaw during the trip in San Francisco.I decide to made it again after i back to home. It is easy to prepare and I am sure you will like it.

300g Cabbage Leave
1 Red Carrot, peeled
2 tbsp wasabi
1.5 tbsp lemon juice
1 tbsp castor sugar
100g Mayonnise
1 tbsp fish sauce
1 tbsp extra virgin olive oil
Rinse the cabbage leave under running water, drained.Finely slice the cabbage leaf and carrot. Add them into a mixing bowl, keep aside.Add all the ingredient of dressing into a bowl, mix well.Add the dressing sauce into the mixing bowl and mix well. Keep in refrigerator for 2 hour before serve.
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Sunday, November 18, 2012

Braised Pork Knuckle

It is a popular Chinese Dish, it also known as "Tau Yu Bak". It is a favour dish in all time and can be served  as all day dish.
材料 Ingredients:
1 Pig Front Feet
5 Soft Boiled Egg
5 Chinese Mushroom (Soaked in water for 20 minutes)
3 Star Anise
1 garlic
2.5l boiling water
3 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbp salt
1/2 tsp white group pepper
15g rock sugar
Rinse and clean the pork knuckle.Bring a pot of water to a boiled, boil the pork knuckle for 3 minutes.Remove and rinse under running water, drained.
Pour in the boiled water into a soup pot, add the Knuckle, garlic,chinese mushroom, star anise, seasoning and bring a boiled, simmer for 10 minutes over low heat.Pour the remaining boiled water and hard boiled egg, simmer for 30 minutes over low heat, or till the pork knuckle is tender. Serve it with rice.
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Sunday, November 11, 2012

[King with King] Banana Durian Muffin

With the combination of both king of fruit, durian and king of banana, banana king (raja pisang), you will have the 'king' favour of muffin.

材料 Ingredients:
250g Butter
280g Low Gluten Flour, Sieved
220g Caster Sugar
5 A-Size Chicken Eggs
3 Tsp Baking Powder
1/2 Tsp Sodium Bicarbonate
1 Tsp Vannila Essense
1 Tsp Salt
150g Durian Pulp
250g Banana Pulp
150ml Milk
做法 Method:
Mashed the banana with the 1/2 tsp salt and themilk, keep aside.Mix well the low gluten flour,Baking Powder, Sodium Bicarbonate and the rest of salt in advance, keep aside.Cream the butter and sugar in the mixing bowl and beat until light and fluffy.
Add the beaten eggs gradually and beat tills well combined.Add the vanilla essence and mix well.Fold in half of the flour mixture with spatula in one direction.
Add half of the mashed banana into cream mixture and mix well.Fold in the left over flour mixture with spatula in one direction.Add the left over mashed banana and mix well.
Fill the muffin cup with butter mixture about 80% full . Adding 1 tsp durian pulp at each muffin and mix well.Bake at 170 degree Celcius for 35 minutes.
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