Friday 28 June 2013

Tangy Sweet & Spicy Chicken Thighs

Servings: 4 adults

4 chicken thighs

Marinating ingredients:
1/2 tsp ginger,chopped
1/2 tsp garlic, chopped
1/2 tsp salt
1/2 tsp sugar
1/2 tsp cooking wine
1/2 tbsp oyster sauce
1/8 tsp dark soya sauce
1/8 tsp black pepper powder
A few drops of sesame oil, optional 
Dash of chilli powder, optional

Glazing sauce ingredients:
2 tbsp spicy Korean BBQ sauce, or sweet chilli sauce
1 tbsp golden syrup or honey
1 tbsp lemon juice

1. Wash and pat dry the four chicken thighs. Place them into a mixing bowl.

2. Add in all the marinating ingredients. Mix well and covered. Set aside for at least 1/2 hour.
You can also keep them overnight in the fridge.

3. Line the Happycall pan with parchment paper, if you want easy cleaning after cooking. 

4. Preheat the pan with medium low heat. When the pan is hot, place the chicken thighs into the pan (with the skin side facing down). Close the lid, but not locking.

5. Flip the thighs every 3 to 4 minutes for the first 12 ~ 15 minutes.

6. When fat started to melt and accumulate in the pan, lower the temperature to low.  Starts to baste the meat with the glazing sauce with a brush.  Once you flip the meat, apply a coat of glaze to the surface, close the lid and let it grill for 3 minutes. 
Repeat this process for about 15 minutes  at 3~4 minutes interval.
To avoid burning the meat, shift the meat to the edge of the pan, where the temperature is lower. 

7. At the final 10 minutes, keep the skin side up and baste the meat with glazing sauce every 3 minutes until you used up the glazing sauce.

8. Serve the meat hot with warm rice :)

Thursday 20 June 2013

Soya Panna Cotta

Serving: 4 cups

450g sweetened homemade soya milk

80g whole milk
15g raw sugar
1/2 tsp agar agar powder

1/2 cup whipped cream
Some strawberries 

1. Use 'Joyoung' soya milk machine 'thick' function to brew the soya milk.

2. Filter the soya milk twice. First use the metal sieve, then followed by the coffee sieve if you want a finer texture.
Sweeten the soya milk according to your preference.

3. Boil soya milk in a pot using low flame.

4. Mix 20g of raw sugar with agar agar powder.  Then pour in 30g milk, and allow it to stand for about 3 minutes.

5. Pour the agar agar mixture into the pot and stir regularly.r

6. Pour the remaining 50g of whole milk to the bowl to wash down the remaining sugar and agar agar left in the bowl, to the pot.

7. Add about 1/4 tsp vanilla essence to the milk mixture. Stir well.

8. To test whether the mixture is ready, take a spoonful of mixture and refrigerate it for 2 minutes. If the mixture turns jelly, off the heat.

10. Pour the mixture into 4 cups and cool on a rack before refrigerate in the fridge for 2 hours at least.

11. Before serving, pipe some whipped cream and garnish with strawberries :)

Tuesday 18 June 2013

Steamed Zebra Cake 蒸斑纹蛋糕

Yield: One 14cm round cake

2 eggs, separated, room temperature 
70g fine sugar

60g milk, room temperature
10g vegetable oil

90g top flour
1/2 tsp baking powder 

1 tsp cocoa powder
~ 1 tbsp hot water 


1. Line a 14cm cake tin with parchment paper. Set aside.

2. Mix flour with baking powder using a hand whisk.

3. Mix cocoa powder with hot water into a paste.

4.  Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy. This takes about 2 to 3 minutes.

5. Reduce the mixer speed to low and add in the sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to high, and beat the egg white batter for about 3 ~ 5 minutes, or till stiff peaks formed.

6. Add in egg yolks, one at a time, to the egg white batter and mix well.

7. Start to boil a small pot of water, to be ready for steaming the cake later.

8. Add in the flour mixture, one tablespoon at a time, to the batter using the electric mixer. Stop mixing once no flour can be seen.
Turn on the electric mixer, set at low speed, only for about 2 to 3 seconds with every flour addition. This is to prevent deflating the batter too much and too fast.

9. Pour milk and vegetable oil in a bowl. Add the mixture, in three additions to the batter using the mixer.
Similarly, try to mix the batter with minimum mixer time.

10. Pour about 1/4 of the batter into another bowl. Mix it with cocoa paste into an even batter.

11. First pour about 1/5 of the egg batter into the lined cake tin. Then follow by 1/4 of the cocoa batter. Alternating between the egg and cocoa batters. All the batter to be poured to the centre of the cake tin, creating a concentric pattern.
The portions need not be exact, use your intuition will do :)

12. Give the batter a few hard sturdy jerks to get rid of trapped air parcel in the batter.

10. Put a steamer stand into the pot with boling water. Lower the cake tin into the pot. Steam the cake at medium high temperature for 5 minutes. Then reduce the heat to medium low for another 15 minutes.

11. Insert a thin stick into the middle of the cake to test the readiness of the cake. If the cake is done, remove from the pot and let it cool in the cake tin for about 3 minutes.

12. Remove the cake from the cake tin and let it cool on the wire rack.

2 只蛋,蛋白,蛋黄分开,室温
70g 幼糖
60g 牛奶,室温
10g 植物油
90g 低筋面粉
1/2 茶匙,泡打粉
1 茶匙 可可粉
1汤匙 热水