Wednesday, July 13, 2016

Slow-cooked Pork Belly

hong shao rou (red cooked pork belly)
hong shao rou (red cooked pork belly)

1kg pork belly, cut into big pieces
1 head garlic (about 40g)
20g gula melaka (palm sugar), grated
2 tbsp oil
2 cups water (approx)

1.5 tbsp dark soy sauce
3 tbsp light soy sauce
3 tbsp Chinese cooking wine
1 tsp white pepper

Blanch meat in boiling water for 2 minutes.  Drain and set aside.

In a wok over medium-low fire, add in oil and palm sugar.  Caramelise the sugar slightly before adding in the pork to coat evenly.

Stir in sauce and continue frying for about a minute or so.

  • Transfer the meat into a saucepan.  Add in garlic and water (enough to submerge the pork).
  • Slowly bring to the boil.  Reduce heat to low and simmer for about 1.5 hours or until pork is very tender (stir occasionally to prevent meat from sticking to the bottom of the saucepan).
  • Uncover the saucepan and cook the pork over medium fire to reduce the sauce.
  • Serve hot with rice.

Tuesday, June 28, 2016

No-churn Coffee Ice-Cream

... drizzled with salted caramel sauce

You don't need an ice-cream maker to make this delicious, creamy and smooth ice-cream, and it is so quick and easy.  Just 3 ingredients - cream, condensed milk and flavour of your choice! How simple is that?  

Recipe adapted from Eugenie Kitchen's No-Churn Ice-Cream

480ml thickened cream
300ml condensed milk
2.5tbsp instant coffee
2 tbsp hot water
2 tsp vanilla extract

  • Melt instant coffee in hot water.  Add in vanilla extract and condensed milk.  Whisk until combined.
  • Whip thickened cream until soft peaks form.
  • Add 1/3 of whipped cream into coffee-condensed milk mixture and whisk until blended. Then pour the mixture into the whipped cream; fold until combined.
  • Pour into a container and freeze.

Tuesday, June 21, 2016

Caramelised Banana Chiffon Cake

This is a very soft, moist and fluffy chiffon cake which is full of banana flavour.  The addition of gula melaka (or palm sugar) gives the cake a deeper colour and a beautiful aroma.  If you have over-ripe bananas sitting in your fruit bowl, why not give this recipe a try?  You will love it!

Recipe adapted from:  Ellena Guan's Caramelised Banana Chiffon Cake 
Egg size:  55g each
Pan:  20cm tube pan 


80g plain flour
15g rice flour
1/2 tsp baking powder
1/4 tsp salt

6 egg whites
50g caster sugar
1/4 tsp cream of tartar

150g bananas
40g gula melaka, grated
5g unsalted butter

6 egg yolks
45g rice bran oil
1/2 tsp vanilla extract

  • Preheat oven to 155°C.
  • Sift flours and salt together.  Set aside.
  • In a heavy based saucepan, caramelised gula melaka together with butter on low heat.  Then pour it over the bananas and mashed it together.  Set aside.
  • In a clean mixing bowl, beat egg whites until frothy.  Add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form. Set aside.
  • In another mixing bowl, (using the same beater) beat egg yolks until creamy. Whisk in oil, vanilla extract and mashed bananas. Next, add in flour mixture and whisk until combined.
  • Lighten the batter with one third of the meringue using a balloon whisk. Then pour all the batter into the meringue and fold gently.
  • Pour batter into the tube pan from a height to help eliminate large air bubbles. Next, tap the pan on the bench top and then use a chopstick to go round the pan a few times to get rid of any trapped air bubbles in the batter. 
  • Bake the cake for about 1 hour 30 minutes or until cooked. (Every oven is different, so adjust the time and temperature accordingly).
  • Remove cake from the oven and invert the pan immediately. Cool the cake completely before removing it from the pan. 

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