Tuesday, 27 March 2012
Friday, 23 March 2012
Homemade soy bean curd
Ingredients:
500 ml soy milk
4 tsp raw sugar
6 tsp Unisoy soy milk powder
2 1/2 tsp ice jelly powder
Direction:
1. Pour 450 ml of soy milk into a pot to heat up in low flame.
2. Add in 4 tsp of raw sugar and 6 tsp of soy powder. Stir to mix well.
3. Mix the remaining 50 ml of soy milk with 2 1/2 tsp of ice jelly powder. Let the mixture stands about 1 min before pouring into the pot.
4. Turn off the heat when the mixture thickens. To test whether the mixture is ready, just scoop out a small spoonful of mixture and let it cool for about a minute. If the mixture curd, then the mixture is done.
5. Pour the mixture into 4 bowls and let it set. Serve warm.
6. For cold serving, refrigerate the curd for an hour and serve.
500 ml soy milk
4 tsp raw sugar
6 tsp Unisoy soy milk powder
2 1/2 tsp ice jelly powder
Direction:
1. Pour 450 ml of soy milk into a pot to heat up in low flame.
2. Add in 4 tsp of raw sugar and 6 tsp of soy powder. Stir to mix well.
3. Mix the remaining 50 ml of soy milk with 2 1/2 tsp of ice jelly powder. Let the mixture stands about 1 min before pouring into the pot.
4. Turn off the heat when the mixture thickens. To test whether the mixture is ready, just scoop out a small spoonful of mixture and let it cool for about a minute. If the mixture curd, then the mixture is done.
5. Pour the mixture into 4 bowls and let it set. Serve warm.
6. For cold serving, refrigerate the curd for an hour and serve.
Monday, 19 March 2012
Saturday, 17 March 2012
Making strawberry ice cream
Ingredient:
Strawberries 1 pack (abt 300g)
Whipping cream 200ml
Icing sugar 5 tbsp
Method:
Wash and dry strawberries. Cut into bit size and purée them.
Add and mix icing sugar together with whipping cream to the purée.
When done, pour into a glass container and cover with a piece of baking paper. Cover with an air-tight lid and freeze it.
Use a fork to stir the mixture every one hour till the entire cream is set.
Strawberries 1 pack (abt 300g)
Whipping cream 200ml
Icing sugar 5 tbsp
Method:
Wash and dry strawberries. Cut into bit size and purée them.
Add and mix icing sugar together with whipping cream to the purée.
When done, pour into a glass container and cover with a piece of baking paper. Cover with an air-tight lid and freeze it.
Use a fork to stir the mixture every one hour till the entire cream is set.
Friday, 16 March 2012
Monday, 12 March 2012
Our dinner on 13.3.2012
Fried snow pea
- snow peas, carrot, black fungus, young corn & cashew nuts.
Korean fried pork
- snow peas, carrot, black fungus, young corn & cashew nuts.
Korean fried pork
