tag:blogger.com,1999:blog-69516199751556555392024-02-20T21:30:18.043+08:00Friday's Special粗茶淡饭 烘培尝试 生活点滴Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-6951619975155655539.post-45676843358415138492014-01-08T14:36:00.001+08:002014-01-08T14:36:09.989+08:00Pizza bread for lunch<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 23px;">I have half a packet of block cheddar cheese leftover from making sausage and cheese buns. I had no idea of what to do with it. </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 23px;">Recently, my Aunt gave me some slices of ham. And so ham and cheese together with some tomato base pasta sauce make up the ingredients for our lunch today.</span></span></div>
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<span style="font-family: Verdana, sans-serif;">Spread the pasta sauce over a few slices of wholegrain bread, top it up with ham and grated cheddar cheese, whack them into the oven and toast till the cheese melts.</span></div>
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<span style="font-family: Verdana, sans-serif;">Simple, hassle free and convenient way of using up leftover ingredients.</span></div>
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<span style="font-family: Verdana, sans-serif;">I think the kids enjoyed this simple treat. </span></div>
Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-64988294244899363252014-01-05T12:42:00.000+08:002014-01-05T12:42:19.555+08:00Weekend cake making workshop<span style="font-family: Verdana, sans-serif;">Went for a cake making workshop over the weekend and produced three different types of cakes. </span><div>
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<span style="font-family: Verdana, sans-serif;">Even managed to decorate all of them. Of course, the standard of decoration awaits much improvements. </span></div>
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<span style="font-family: Verdana, sans-serif;">The sense of satisfaction is immense. The class wasn't too big and I had a lovely partner. We share one similarity, fastidious about cleanliness and tidiness.</span></div>
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<span style="font-family: Verdana, sans-serif;">This is the first cake we made, Japanese strawberry shortcake.</span></div>
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<span style="font-family: Verdana, sans-serif;">The sponge cake felt soft, light and moist to the fingers. Most important of all, it is an easy sponge cake to make and not too sweet or oily.</span></div>
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<span style="font-family: Verdana, sans-serif;">The next set of cakes we made is the Hokkaido cupcakes. The recipe looks like a chiffon cake. The only difference lies in the filling. So I guess Hokkaido cupcakes are chiffon cakes with fillings?</span></div>
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<span style="font-family: Verdana, sans-serif;">I love these pink cups and the simple custard cream topping that my partner piped for me.</span></div>
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<span style="font-family: Verdana, sans-serif;">And finally from the afternoon workshop, I made a 6 layer rainbow cake. Yes, rainbow has seven colours but I guess two of the colours are too close in shades so we made do only six. The cream that was used to cover and decorate the cake is something new to me too. It is called a Swiss meringue buttercream. It does't taste too sweet nor too creamy/buttery, a type of buttercream that I can tolerate.</span></div>
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<span style="font-family: Verdana, sans-serif;">These three cakes took me eight hours to bake and decorate. No wonder tasty and beautifully decorated cakes are costly treats!</span></div>
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Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-59372703976049893462013-08-13T10:20:00.000+08:002013-08-13T10:20:18.089+08:002013 Q3 Outing: HSBC Treetop Walk<span style="font-family: Verdana, sans-serif; font-size: x-small;">What a long long holiday and weekend. </span><div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">It was packed with lots of activities for me, catching up with friends and food.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Treetop Walk; physical activity. That means our family is the organizer for Q3 outing. Not that we find it a chore. I think the Hubby and the two kids enjoy organizing such physical activities for our friends on our quarterly outing. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">It gives us the impetus to go in search of walks suitable for our friends and their children. But the more important part of such project is the search for delicious food and location that can take all 15 of us. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Our 5th time, I think, on the trail leading to the HSBC Treetop Walk. It rained rather heavily on the morning of our walk. Of course, there was the uncertainty whether to proceed with it or not. Luckily, the rain let up after a while, and by the time all of us gathered at the entrance to the trail, it stopped.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">We took the route from the entrance at Venus Drive off Upper Thomson Road. Perhaps it was the start of a long holiday and weekend; it was pretty early in the morning; it was raining, there was no sight of the usual crowd expected on a holiday morning. Apart from our four cars, there was I think only 4 or 5 other cars. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">And so, that made the route we took pretty exclusive to the lot of us, and that also meant that I could take some pictures along the way without the worry of blocking fellow users of the trail.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">There were many interesting looking plants, some with strange shapes, some strange colors. Didn't take all of them, don't think will post all those I'd taken anyway. These two are favorites.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Maybe it was the rain, we didn't see many animals or insects along the trail. Perhaps we didn't look hard enough. But we did spot these two caterpillars.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Unfortunately, the photographer has a shaky hand. Subjects of focus are really blurred. Otherwise, these two caterpillars would offer some spectacular sight.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">As usual, after trudging about for a while, the kids got hungry. A pit-stop to stop some growling tummy.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh98YGrGG2jDIRRRjFWrVce7sJzYEwpXu2RGENWNRb3s4zhb5qh5oXtLWDaCPZGhIdimAlT-CE8cieLIbPvxqjrQ4VcnB5itJCYgME14qsR5DFSSG-rUPzD8PqADXOCoibHQS-2XBH3bO4/s1600/IMG_0504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh98YGrGG2jDIRRRjFWrVce7sJzYEwpXu2RGENWNRb3s4zhb5qh5oXtLWDaCPZGhIdimAlT-CE8cieLIbPvxqjrQ4VcnB5itJCYgME14qsR5DFSSG-rUPzD8PqADXOCoibHQS-2XBH3bO4/s400/IMG_0504.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKg98cFPN2m4BmoF8vzVbvBF6yzOD8hoecB-U4szRSw5FZY_f6c7nUe7zp4dYpUNy6o_WzzXfskLOlaSlrbPCV9QpA0PqBVgaF2JDQlvR6szCoi-yyQLCcrbFfeQ51l3wNvRpsQV7KWE/s1600/IMG_0506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKg98cFPN2m4BmoF8vzVbvBF6yzOD8hoecB-U4szRSw5FZY_f6c7nUe7zp4dYpUNy6o_WzzXfskLOlaSlrbPCV9QpA0PqBVgaF2JDQlvR6szCoi-yyQLCcrbFfeQ51l3wNvRpsQV7KWE/s400/IMG_0506.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I think that flight of stairs uphill after crossing the suspension bridge must have worked up some appetite.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrO6guDIeVd2CO7Mk29grHQGlgEaNNQmpm57F3-mDovN3Wc8FpZOAWWZDSXK2_shAwgYwSPW1bO_yqYJu58eGK4NuInwsk_DEhTROr0i0fGjLW4eqgt7aC1ZurG98JDAprWJhyjF5eOo/s1600/IMG_0503.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrO6guDIeVd2CO7Mk29grHQGlgEaNNQmpm57F3-mDovN3Wc8FpZOAWWZDSXK2_shAwgYwSPW1bO_yqYJu58eGK4NuInwsk_DEhTROr0i0fGjLW4eqgt7aC1ZurG98JDAprWJhyjF5eOo/s640/IMG_0503.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">This is just one part of the uphill flight of stairs.</span></td></tr>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">This spot offered an interesting platform for the children, a very large rock. Maybe boulder would be a better word? Whichever; it was huge enough for all 7 kids to stand on it and form a straight line.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLJB2fhlLNa9844njvLywSSED_YDYRNyksrtnTDSEZwTZTI7WuepPK3XDb340a0RDtulD6QzuO323pq49uti2u7XzfyptsnnAKZ8NO_3vCDIAfhCsms1ZgseZ1VDLI7i8EYNtHCcawF8/s1600/IMG_0515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLJB2fhlLNa9844njvLywSSED_YDYRNyksrtnTDSEZwTZTI7WuepPK3XDb340a0RDtulD6QzuO323pq49uti2u7XzfyptsnnAKZ8NO_3vCDIAfhCsms1ZgseZ1VDLI7i8EYNtHCcawF8/s640/IMG_0515.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Our children, they have indeed grown over the years. And yes, it is rather amazing when I think about it. We have been tirelessly and faithfully meeting up over these years. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">We took slightly under 3 hours to complete the whole walk and back to our cars. Not too bad for some first-timers.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">We were a little early for our lunch at Cornerstone at Bishan-Ang Mo Kio Park 1, but we proceeded there anyway. Indeed, we were way early. The restaurant was still setting up for lunch. Not a problem, we freshened up at the nearby public toilet. I have to admit, the public toilet was decently clean. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">The kids were famished; they actually were enthusiastic in choosing their food, and more importantly, they cleaned out everything placed before them. Even that extra dish we did not order. Shish... Well, as long as they can eat without picking, I am happy.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Here's what some of us had.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GKcYyI_5FQMbaMLau-ZvU-l70PUb95Pf2aYZuxk_MTC5eVJiZP-dORpVjkyXiKbxlI_zLX71e9DSsmEvrgZJmmFfy2xtJPfRMRlnwlebJxxmV9Zn6C3c1c0VNBeCi4uIKcZeixRh6VM/s1600/IMG_0520.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GKcYyI_5FQMbaMLau-ZvU-l70PUb95Pf2aYZuxk_MTC5eVJiZP-dORpVjkyXiKbxlI_zLX71e9DSsmEvrgZJmmFfy2xtJPfRMRlnwlebJxxmV9Zn6C3c1c0VNBeCi4uIKcZeixRh6VM/s640/IMG_0520.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Son's mini burger patties</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBo79DwlrL-ac8pSAL6TGmtPN1WLmSIg4IWdVuKMaEhXYifodaCAy2bkIVvLSSwl-kl1LtX9qhaZNtayQ7Yzxt8TGWmwOM3-6Jkn0wB7bjtWNwy1M2rFpVfEuDT6P2TuR0G6F9p5ARBg/s1600/IMG_0521.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBo79DwlrL-ac8pSAL6TGmtPN1WLmSIg4IWdVuKMaEhXYifodaCAy2bkIVvLSSwl-kl1LtX9qhaZNtayQ7Yzxt8TGWmwOM3-6Jkn0wB7bjtWNwy1M2rFpVfEuDT6P2TuR0G6F9p5ARBg/s640/IMG_0521.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Fried mushrooms in batter, button mushrooms were really juicy. Batter wasn't too thick or oily.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHzbNDecQWQ0SKECnhb5rgNrOcO_r9uk80I1q4gHIt6v1AepDmIA53y5056Nuhc8vwrZqdq21brzCv6vui6BQfyPACbhQtiuxAy59wDl9f3yEBXSOgAtvHEZkFiYpWH3gOAj7YL-XZic/s1600/IMG_0522.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHzbNDecQWQ0SKECnhb5rgNrOcO_r9uk80I1q4gHIt6v1AepDmIA53y5056Nuhc8vwrZqdq21brzCv6vui6BQfyPACbhQtiuxAy59wDl9f3yEBXSOgAtvHEZkFiYpWH3gOAj7YL-XZic/s640/IMG_0522.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Friend's order of leg of lamb on risotto</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0UEgkQphanfnWkqvQzTZ_JI-au1z7CFJeMXJbC9dcqYPMKs3Bl5O1z4gy4TmoOq-e0Jf7opLaxH51_QGwiQde-QAmuyuJOT8MbFeJ1SflYAX41Tr4_bpsDg4dpH9B7V7oZW3GMVhTxOI/s1600/IMG_0525.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0UEgkQphanfnWkqvQzTZ_JI-au1z7CFJeMXJbC9dcqYPMKs3Bl5O1z4gy4TmoOq-e0Jf7opLaxH51_QGwiQde-QAmuyuJOT8MbFeJ1SflYAX41Tr4_bpsDg4dpH9B7V7oZW3GMVhTxOI/s640/IMG_0525.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Hubby's pork rack with blue cheese cream sauce</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwe2lfJsKbJYSxHuvglVNQC9Z2JB3dJvC7Cv2WF0ycEdVg2Gf0KrU7Rk4RKpHLzrqaxL2_tVGi940Db92NkmEIj7El3_p6QTsmXAAUQe2oDfB7pTIt3qMQdsUZufiItbqbuoQZNPT55I/s1600/IMG_0527.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwe2lfJsKbJYSxHuvglVNQC9Z2JB3dJvC7Cv2WF0ycEdVg2Gf0KrU7Rk4RKpHLzrqaxL2_tVGi940Db92NkmEIj7El3_p6QTsmXAAUQe2oDfB7pTIt3qMQdsUZufiItbqbuoQZNPT55I/s640/IMG_0527.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">My order of pulled pork shoulder sandwich</span></td></tr>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I love my order. The pork shoulder was really juicy and extremely softly braised. The sandwiching bread was adequately scented with herbs. The portion was just right for me. It would really be perfect if not for the wait. I waited for about 1.5 hours for this. My guess is that the kitchen had either missed the order, or sent the order to the wrong table but failed to realize it until we started questioning. Which in turn meant that I took a while to start questioning. The morning walk must have taken its toll on my level of awareness. But whatever it was, I wasn't upset with it. It was perhaps a blessing in disguise. The management readily offered a 10% discount off the bill. There were 15 of us, a main dish each, a couple of side dishes and 15 drinks. The bill was considerable, the discount was a gift. I guess my order was perfect after all. </span></div>
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Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-73387285589234558272013-08-07T19:44:00.001+08:002013-08-07T19:50:33.086+08:00番薯咖喱餐包<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60NCq-VIFPRdnUlnvj2fCl1cakFRKxsQIxXFUNQI-Dtn7s8JOWW7uomA8o7pbDkeWt0ZYoP_mBEzHJ0gULUfxRGSRWTvxQL293ytXE1NPD7Uhom_gF_G5TiXkLHEyFTeCFqn16wzs638/s1600/IMG_0509.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60NCq-VIFPRdnUlnvj2fCl1cakFRKxsQIxXFUNQI-Dtn7s8JOWW7uomA8o7pbDkeWt0ZYoP_mBEzHJ0gULUfxRGSRWTvxQL293ytXE1NPD7Uhom_gF_G5TiXkLHEyFTeCFqn16wzs638/s640/IMG_0509.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">藩薯咖喱餐包</span></td></tr>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">觉得上次加入藩薯做的小面包相当柔软,很想再证实一下藩薯的威力,今天又搓了12个小餐包出来。</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">而且,小朋友从明天起就连续放两天假。再加上周末,我想应该没什么 闲暇时间让我慢慢摸索制作面包。干脆今天就试一试儿子很喜欢吃的咖喱内馅小餐包。</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">今天用的藩薯比上一次的色泽鲜艳许多。揉成的面团也因此呈现淡淡的橙色,看起来相当诱人。</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio7K7iYtZ1czK07HHLywI0_AL6ApxAQ87YpU-pFL_3j9xerH12sJPVsJHIIP2S-jg6-_bOxWIW8YEKLEK-jSnVnWjvz3MPkQUQANmU6tIuMxclsdwY8e-nRrZbzRhK2nIFqdtZe3FGtPw/s1600/IMG_0512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio7K7iYtZ1czK07HHLywI0_AL6ApxAQ87YpU-pFL_3j9xerH12sJPVsJHIIP2S-jg6-_bOxWIW8YEKLEK-jSnVnWjvz3MPkQUQANmU6tIuMxclsdwY8e-nRrZbzRhK2nIFqdtZe3FGtPw/s640/IMG_0512.JPG" width="640" /></a></div>
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<span style="font-size: large;">或许这个品种水分较多,今天的面团真的非常难搓揉,比上一次还要难搓揉。</span><br />
<span style="font-size: large;">不管我怎么搓,怎么捶打,怎么摔,面团一直都是粘粘的。双手都粘满面团。又不敢</span><span style="font-size: large;">猛加面包粉,担心如果不小心加得太多,面包就变硬了。</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3iWlymh63peoCiPcuyBD8xlVcKeK78pd3ywbZeNRQKg4kEeqmKbhngerV6pAreCbX24hwi1H8N45YKsVsehNnL0eprJstw4hkgdEo6r7W0OPnTKNmp_5R2nihyphenhyphenulW6J89GKPlYhhFIg/s1600/IMG_0503.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3iWlymh63peoCiPcuyBD8xlVcKeK78pd3ywbZeNRQKg4kEeqmKbhngerV6pAreCbX24hwi1H8N45YKsVsehNnL0eprJstw4hkgdEo6r7W0OPnTKNmp_5R2nihyphenhyphenulW6J89GKPlYhhFIg/s640/IMG_0503.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">第二次发酵</span></td></tr>
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<span style="font-size: large;">我相信食谱分配的水分,也相信自己一定可以搓揉出有弹性的面团。经过30分钟的搓揉和摔打后,面团真的开始呈现弹性,也不再粘手了。</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkRN1-Z-cZPRxtTTB5mGNICqRCdQ2lasc7e2D4zmfbEtGZ41SX9uud0qT3B1siN_DadmYGvcZOOL0QSSV3_a-6RCP9K6YaPk5t1fQeMKTyGbMDfn5MrElWiRVHDcaHyznhGbxC0Wu5Uc/s1600/IMG_0501.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkRN1-Z-cZPRxtTTB5mGNICqRCdQ2lasc7e2D4zmfbEtGZ41SX9uud0qT3B1siN_DadmYGvcZOOL0QSSV3_a-6RCP9K6YaPk5t1fQeMKTyGbMDfn5MrElWiRVHDcaHyznhGbxC0Wu5Uc/s640/IMG_0501.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">刷上一层全蛋液,加上点缀,送进烤箱</span></td></tr>
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<span style="font-size: large;">手工搓面包是很累人的功夫。但是眼看刚才粘得不行的面团终于变得有弹性且光滑,又能撑得出光滑薄膜,那种成就感倒是有点无法形容。</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">包进自己准备的咖喱内馅,再夹进一颗鹌鹑蛋。制作面包还满过瘾的。</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lJjSOwcGb5MWTYSRNOlBQiZDlv3fFrxdFC3EqdxC4vmVsdlJYSRYjxKIhOu0t-Go4hYvRe5YCRapEIuFRpyFL_jXZqYkuPpus1ysMSxe8JtI_ze8rFVHysY62MIo4W80pB5Tr9s3XfM/s1600/IMG_0513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lJjSOwcGb5MWTYSRNOlBQiZDlv3fFrxdFC3EqdxC4vmVsdlJYSRYjxKIhOu0t-Go4hYvRe5YCRapEIuFRpyFL_jXZqYkuPpus1ysMSxe8JtI_ze8rFVHysY62MIo4W80pB5Tr9s3XfM/s640/IMG_0513.JPG" width="640" /></a></div>
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<span style="font-size: large;">第二次发酵完成后,面团柔软而富有弹性。在刷上蛋液前,喜欢用手指轻轻按一下。</span><br />
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<span style="font-size: large;">面包快烤好的前10分钟,我会一直守在烤炉旁。担心面包表面烤得太黑,需要赶紧盖上锡箔纸,保护表层。</span><span style="font-size: large;">又担心会烤超时面包变得太干。总之,很多多余的顾虑。</span><br />
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<span style="font-size: large;">终于等到面包可以出炉的时间了!是最开心的一刻。一阵阵浓浓的面包香随着敞开的炉门扑鼻而来。</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdD6i0qz_K8vfJxv4BY5xMYsbwimvZfacufJvdhmSjywlvDrayAUfWqkyloKPb9lP32zIdSpUd3p0oh1g82hyASrfskxgph6aR01pANZ_gIRHF7icdCXsWHJhrS4esZ0rID9-1M1kx3fo/s1600/IMG_0510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdD6i0qz_K8vfJxv4BY5xMYsbwimvZfacufJvdhmSjywlvDrayAUfWqkyloKPb9lP32zIdSpUd3p0oh1g82hyASrfskxgph6aR01pANZ_gIRHF7icdCXsWHJhrS4esZ0rID9-1M1kx3fo/s640/IMG_0510.JPG" width="640" /></a></div>
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<span style="font-size: large;">表面烤成适度的金黄色。我想味道也应该是不错的。</span><br />
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<span style="font-size: large;">儿子说他饿了。那就乘这时来尝尝新鲜出炉的藩薯咖喱小餐包吧!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe44M1TYp1LMGqZkoFNXOgcz0iyMzqGbUOUpjkQUKybsAs06B9s2tCZLHVeVHr5qTmVF05Cl4-9hLwbS4r_Cw9DOso1nn85fzcE9Mo83nqhOcmz1YIAfbxKy9y9Cjaxkd6Ep4y39uzWWk/s1600/IMG_0520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe44M1TYp1LMGqZkoFNXOgcz0iyMzqGbUOUpjkQUKybsAs06B9s2tCZLHVeVHr5qTmVF05Cl4-9hLwbS4r_Cw9DOso1nn85fzcE9Mo83nqhOcmz1YIAfbxKy9y9Cjaxkd6Ep4y39uzWWk/s640/IMG_0520.JPG" width="640" /></a></div>
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<span style="font-size: large;">包裹功夫有待进步。面团还是竿得太薄,需要注意。</span>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-45724498572141873952013-08-06T13:50:00.000+08:002013-08-06T13:50:02.385+08:00金瓜焖烧肉<span style="font-size: large;">乘家里的两个小朋友还没放学,赶紧上载昨晚拍好的照片。要不然又</span><span style="font-size: large;">不知道要拖到什么时候了。</span><br />
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<span style="font-size: large;">虽说是焖烧肉,但也不需要焖上几个钟。只需区区四五分钟,焖到金瓜松软绵密就可以盛盘。非常简单的一道小菜,两个小朋友却吃地津津有味。</span><br />
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<span style="font-size: large;">以前炒这道菜常常用很多食油,因为总觉得金瓜不好炒,需要很多油才能炒得软。又有一个莫名奇妙的习惯;就是以为一定要把金瓜先炒软才可以加水焖煮。真是叫人啼笑皆非。</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyTYkQ9YxbycjIq7aFU5OcAhzq2P0Aj7r7Ezq-vjPOcL6Urjh8QN0rbRgWzugUqumRN7ilVknhc2ELIQ7snCESRta1QNhakfEnbb_58YorxSUhJwFqglYRWbuTZNR23BkTVOrHrPahlT0/s1600/IMG_0485%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyTYkQ9YxbycjIq7aFU5OcAhzq2P0Aj7r7Ezq-vjPOcL6Urjh8QN0rbRgWzugUqumRN7ilVknhc2ELIQ7snCESRta1QNhakfEnbb_58YorxSUhJwFqglYRWbuTZNR23BkTVOrHrPahlT0/s640/IMG_0485%255B1%255D.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">女儿的最爱就是后方的烧肉</span></td></tr>
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<span style="font-size: large;">老妈子教我如何用最少量的油和最短的时间烹煮这道菜。之前只懂得和烧肉一起炒,原来加一点新鲜菇类一起焖更能增添风味。还是老妈子棒!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1P3Mnhz9QG6gAbj4krppsuoU8AG4gdltYD6d5DmXQN4CAzlRpuAEk7kdIOrMuN9pU3MeOZONUvdk6-EoUJhByWZ6q4HWJISK12d5XpNfV55jH8Uya2EBzIL8m70bWb8PMarZQo3nJ_c/s1600/IMG_0487%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1P3Mnhz9QG6gAbj4krppsuoU8AG4gdltYD6d5DmXQN4CAzlRpuAEk7kdIOrMuN9pU3MeOZONUvdk6-EoUJhByWZ6q4HWJISK12d5XpNfV55jH8Uya2EBzIL8m70bWb8PMarZQo3nJ_c/s640/IMG_0487%255B1%255D.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">儿子偏好鲜嫩多汁的菇类</span><br /></td></tr>
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<span style="font-size: large;">炒的时候,金瓜的色泽鲜艳,明亮的橘黄色令人垂涎三尺。却没想到加上素蚝油和酱清后,颜色就暗淡了许多。</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEj8rlcCwF1-ruLlVCee1VMLQ7whblvoQCeDz-rjM-r4SSnqq4P5x-Cu-2npWLeKpBJ2kN5deF7O1lmyAgs84HoSGCb4PFVQRxpwEjUZdrPctYWplQ4SzOpEEVIqLjJaelLMixVZmQ4o/s1600/IMG_0492%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEj8rlcCwF1-ruLlVCee1VMLQ7whblvoQCeDz-rjM-r4SSnqq4P5x-Cu-2npWLeKpBJ2kN5deF7O1lmyAgs84HoSGCb4PFVQRxpwEjUZdrPctYWplQ4SzOpEEVIqLjJaelLMixVZmQ4o/s640/IMG_0492%255B1%255D.JPG" width="640" /></a></div>
<span style="font-size: large;"><br />小朋友应该很喜欢这道菜。开饭没多久就剩下这些了。幸好已经给老公留了一小碟,不然他可没口福了!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWgV0m8PnR0cc1iGmUv8OeWFBAFLceqPmD0H9Znwv1fp1a_8AwlND8Rod83GV7o8VXVJaIaJzQzhYBKy4gVuzba-ENqFHyIO3MbSdlpUuINngWJzBk6MNBAvDqe19DVSQAcY2ZPzt1vk/s1600/IMG_0493%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWgV0m8PnR0cc1iGmUv8OeWFBAFLceqPmD0H9Znwv1fp1a_8AwlND8Rod83GV7o8VXVJaIaJzQzhYBKy4gVuzba-ENqFHyIO3MbSdlpUuINngWJzBk6MNBAvDqe19DVSQAcY2ZPzt1vk/s640/IMG_0493%255B1%255D.JPG" width="640" /></a></div>
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<span style="font-size: large;">可想而知,最终就是扫个清光。</span><br />
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<br />Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-21862836767154337342013-08-05T15:11:00.001+08:002013-08-05T15:11:23.670+08:00Sweet potato buns with pork floss<span style="font-family: Verdana, sans-serif; font-size: x-small;">Got a little tired of the usual bread flour, egg and milk combination for buns with fillings. So decided to try this recipe which calls for some sweet potato mash. And at the same time, also to try out a different way of adding the fillings into the bun. Made these last Thursday.</span><div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">The flavor of sweet potato did not stand out at all, in fact, there wasn't any sweet potato flavor. I liked the swirling effect created by rolling the pork floss with the dough. Looks a little like a swiss roll. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Made only 5 of such pork floss rolls. The remaining portion of the dough was used to make plain buns. As usual, a couple of assorted shapes as I practise on my shaping skills.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMGenZxcF80in9BzgAvLQgIWQNo2yE7HXESFZHHBxitGbXM_GwzXNZ_Qa5xfCWQ9EolFQHRRhIfsn64hxpMb-vKTvp4DYs6R6YMZV8m4QI2VTyHEkQPxuinnOJ5vq8aY2Q2v4Fc-g8tU/s1600/IMG_0488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMGenZxcF80in9BzgAvLQgIWQNo2yE7HXESFZHHBxitGbXM_GwzXNZ_Qa5xfCWQ9EolFQHRRhIfsn64hxpMb-vKTvp4DYs6R6YMZV8m4QI2VTyHEkQPxuinnOJ5vq8aY2Q2v4Fc-g8tU/s640/IMG_0488.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">The usual swirly knot in the middle. There is the twirl situated behind the knot. The one in the foreground was simply achieved by giving it a few slashes before the start of the second proofing.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">What's interesting about this batch with the sweet potato added is actually the softness. Though there isn't any sweet potato flavor, probably masked by the butter and the milk, the softness provided was very obvious to the touch. It was very much softer than the usual recipe I use.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Unfortunately, only these assorted shapes can boast of the softness I am talking about. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Those with the pork floss filling was a little tougher than the previous buns I made using the usual flour/egg/milk combination. I had rolled out the dough too flat, and rolled it up with the filling too tightly such that the dough could not fluff up enough during the second proofing. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3t9c0VTlpWXFL6zS1zn8IKHu-M_gmfg0KroTRBICfFfj2qMJPjjSxe46lslzCjzqYThJS-dDrNaSy6PwXj008GAQ_NcCpWi6sIPD7_7PqE5gbKeTXzlCeqDGgNARShKXa8kaqtDJOz8/s1600/IMG_0495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3t9c0VTlpWXFL6zS1zn8IKHu-M_gmfg0KroTRBICfFfj2qMJPjjSxe46lslzCjzqYThJS-dDrNaSy6PwXj008GAQ_NcCpWi6sIPD7_7PqE5gbKeTXzlCeqDGgNARShKXa8kaqtDJOz8/s640/IMG_0495.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">s</span><span style="font-family: Verdana, sans-serif; font-size: x-small;">ee how flat the bread portion is, both sections near the core of the bun and the top layer of the bun.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Of well, lesson learned. Next time, I've got to remember not to roll up too tightly for such buns.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">One final picture.</span></div>
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Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-87884799804689767092013-07-31T10:04:00.000+08:002013-07-31T10:04:20.185+08:00Sausage and Cheese buns<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">The girl loves buns with sausage and cheese toppings. Of course this will be one of my attempts.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Made these on Monday. I remembered to add a little more salt and a little more fat to the original recipe. To be precise, 1/4 tsp more of salt and 5 gram more of butter. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">The salt didn't do anything to the yeast. It worked pretty well. The butter did make the bread softer, despite a mere 5 gram more. Quite amazing really, what a mere 5 gram can do to the texture of the bread. Imagine what it can do the body. But well, as long as it makes the end product softer and tastier, no need to fret too much. Just pound the ground harder when I go for my routine jog in the morning.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgEhGIthHhCuGGQ0aLFTJg7nKemC_gWQo5gFHbqALYjArDMbPVXA4dm8U29DG0J5tzqyit885mDTHfNIXEHWMmSRCuacUclPkZXtOj73msov30uvY4yz0jpyFa5udsqCw7cU5SmO8GH8/s1600/IMG_0485.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgEhGIthHhCuGGQ0aLFTJg7nKemC_gWQo5gFHbqALYjArDMbPVXA4dm8U29DG0J5tzqyit885mDTHfNIXEHWMmSRCuacUclPkZXtOj73msov30uvY4yz0jpyFa5udsqCw7cU5SmO8GH8/s640/IMG_0485.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Round 2 proofing, tray 1</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh561GjvwWv2dmYr_ZjTfxaQrOlT4nzB9XUlm_vcAcljm9fK7aw9rAoUldnLnqFS9CLcTIYk1OUVEpx-oa6E9DJFY3HzFTD7z3zdJhRwAhDh1PO7afIBrrc2ycG7s4wyXepOIREuoYvgYk/s1600/IMG_0486.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh561GjvwWv2dmYr_ZjTfxaQrOlT4nzB9XUlm_vcAcljm9fK7aw9rAoUldnLnqFS9CLcTIYk1OUVEpx-oa6E9DJFY3HzFTD7z3zdJhRwAhDh1PO7afIBrrc2ycG7s4wyXepOIREuoYvgYk/s640/IMG_0486.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Round 2 proofing, tray 2</span></td></tr>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Come to think of it, I did take a bit longer to reach the window-pane stage while kneading this batch of dough. I wonder if it has anything to do with the additional butter. Or perhaps I was more gentle with the dough this time round. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0014E8K-kAd9oLLcrnIcYQdlawDlMPVGOL6M29NMMrxCB0DOVg5J-ti_YskMgADT3qDNLj2-UDacHPkxXOw1ge5KEs8t_V0-rHi7BenPkybzXJWQp6qmMQI8pyLUiT693lKthH9dCI5s/s1600/IMG_0487.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0014E8K-kAd9oLLcrnIcYQdlawDlMPVGOL6M29NMMrxCB0DOVg5J-ti_YskMgADT3qDNLj2-UDacHPkxXOw1ge5KEs8t_V0-rHi7BenPkybzXJWQp6qmMQI8pyLUiT693lKthH9dCI5s/s640/IMG_0487.JPG" width="640" /></a></td></tr>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">After 1 hour of the second proofing, this tray is ready for the oven. Dot the swirly buns with sausage and brush the surface evenly with whole egg wash and into the oven.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Cozy in the oven at 170 deg C. No cheese topping yet. I found that if I add the cheese at the beginning of the bake, it will brown too much and dry up. Perhaps I ought to get those cheese with higher melting point, or those more suitable for baking. But I have no idea what are those. And that means a little bit of research is necessary. Okay, this will be a test for next time. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">For now, it will be processed cheddar cheese which I cut into strips and carelessly strewn over the buns.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2Wx4jr9AsRYpCzrLb5cWAijEiZlWGylH8mI_1AGF3lIaX8NJ9OchyphenhyphenRopnwhFXwqgJb96wlAfXtRWRQk8f_C5hUQsKbj4AA9pa9BpqN1W7dNQcUQy6Mqdtw0EcMBzIGX_n6fwjoD_DLM/s1600/IMG_0491.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2Wx4jr9AsRYpCzrLb5cWAijEiZlWGylH8mI_1AGF3lIaX8NJ9OchyphenhyphenRopnwhFXwqgJb96wlAfXtRWRQk8f_C5hUQsKbj4AA9pa9BpqN1W7dNQcUQy6Mqdtw0EcMBzIGX_n6fwjoD_DLM/s640/IMG_0491.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Cheddar cheese added</span></td></tr>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Half way through the bake time, I added the cheese. And it melted almost immediately. That got me worried about the cheese browning up too soon again. But luckily it didn't.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Here's the end result. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">For the second tray, cheese was added in the final 2 minutes of bake time. But that wasn't quite enough for the cheese to brown up. And I ended up adding another 2 minutes to the bake time. Of course there was the worry about the bread over-baking and drying out, but luckily, the 2 minute impact wasn't significant.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-57085524880548136742013-07-26T14:01:00.000+08:002013-07-26T14:06:45.065+08:00Back to baking<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: x-small;">It has been a year and three months since the last post.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">It started with procrastination, and unknowingly but inevitably, laziness took over. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Back to baking again. The Hubby bought me a new oven, a much bigger one compared to the last one I had. So much more spacious and user-friendly. Temperature came in digital setting, which means I don't have to make estimated dials of 165 deg C or 205 deg C.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">New oven, new baking experiment.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">This is it.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I had always wanted to try bread making. But never got down to doing it earlier. I was afraid of yeast and using yeast. I can't quite understand the fear of yeast. Not phobia type of fear, but I suppose it was some sort of misconception about the difficulty of using yeast, or getting the yeast to work properly. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Anyhow, I've gotten over the uncertainty. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5pca6BUDzqfsH8F6pQHAoHtXILqs9ckFxzK84ieKCwDIhE0wLH_F7vwunPNCmMVEV8O9a1s0LrMHaUepD4gRoUiXZpZF99w9SS0IMyRnca-POXWxtdbKY9zrFWEoyHfSpTmxoOnSOjU/s1600/IMG_0491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5pca6BUDzqfsH8F6pQHAoHtXILqs9ckFxzK84ieKCwDIhE0wLH_F7vwunPNCmMVEV8O9a1s0LrMHaUepD4gRoUiXZpZF99w9SS0IMyRnca-POXWxtdbKY9zrFWEoyHfSpTmxoOnSOjU/s640/IMG_0491.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Very simple, easy to get ingredients can be put together to create these cute-looking mounds. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">It is all hand-made. No appliance involved, of course the oven is beside the point.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I cannot imagine myself having the patience to go through the full process of bread-making.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Mixing the liquid into the dry ingredients, kneading the dough till window-pane stage, first stage of proofing, shaping and second stage of proofing before sending these little smooth mounds of well-risen dough into the oven.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">It was tough work kneading the dough purely by hand. But it was definitely satisfactory. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">This batch was actually the fourth attempt. It was still not as soft as I would have liked it to be. Perhaps a little more moisture or fat would help. It wasn't salty enough too. But I am worried that adding a little more salt would kill the yeast. Never mind, just give it a try. Next round of bread-making, add a little more salt and a little more fat. </span></div>
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Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-49908952562043691512012-04-26T11:57:00.000+08:002012-04-26T11:57:37.526+08:00Loquats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoWTX2xxYafHUmm_2bnYtHCF1BfyEMBrY3DC6_c11FaqK9ucZNefEV4G3QFaVu0B5amQzMnuxL3HJDf61s5sIAB2fgynwxcWxnousqILW_WX4Qm_jvUiM4Gxu8zne5fHQg3_x9vTyhGus/s1600/IMG_0144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoWTX2xxYafHUmm_2bnYtHCF1BfyEMBrY3DC6_c11FaqK9ucZNefEV4G3QFaVu0B5amQzMnuxL3HJDf61s5sIAB2fgynwxcWxnousqILW_WX4Qm_jvUiM4Gxu8zne5fHQg3_x9vTyhGus/s1600/IMG_0144.JPG" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">This is one of the two posts that had been sitting in my draft box for about a week. I haven't been able to get into that writing mood. The pictures, on the other hand, were all ready to be posted and explained on.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Perhaps I had been too busy and a little obsessed with pictures. I drew the above picture while taking a breather away from my two kids. They had been rather noisy. My way of de-stressing: draw something. So I drew these loquats. The next few pictures below were taken some time back after I bought this bunch of loquats, just to see how these fruits taste like.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I had never eaten fresh loquats before, but tasted it in a throat soothing cough syrup, rather well-known here, 川贝枇杷膏. Familiar, isn't it? I wonder if the special minty taste of this cough syrup comes from loquats or from some other ingredients. I am curious about the taste of loquats. And my curiosity deepened when I read about it in a 4 column comics that I love. The storyboard is simple. Some loquat fruits hanging heavily from its branch, ripening slowly. Two sisters walked past, commented with much excited anticipation of how delicious the ripe fruits will be. The comic strip spoke volumes about the seasonality of these fruits, which flowers in autumn/early winter and bear fruits in late winter/early spring. I was able to immerse myself in seasonal changes, a luxury not obviously available here where I live. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I came across these fruits in a supermarket. Normally, I don't buy food that I am not too familiar with. I fear I might not like it, or the kids might not like it, and it would be wasted away. Not adventurous? Perhaps. But for these fruits, their irresistibly bright yellow defeated my caution. I bought them, attracted by their cheerful color and nudged on by my curiosity. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">They didn't taste anything like the 川贝枇杷膏. Of course not, the cough syrup is a formula. It has other ingredients to elevate its effectiveness against cough. The loquat fruit cannot possibly bear any resemblance to a tablespoonful of the cough syrup. However, the fruit I bought were not sweet. They were slightly bitter-sour. They were not minty at all. In summary, they were rather bland except for the bitter-sourness. Was there disappointment? Not exactly. The fruits, with their bright colors, offered themselves as fantastic prop materials for photo-taking practice. That was before their final sacrifice as nourishment to my body. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I had been experimenting with my camera. It had always been set to Auto or Portrait and I would simply snap away. Never mind the lighting because I could not quite manipulate it to my benefit. Never mind the food-styling or composition for I do not have the appropriate crockery to present my food and I know nuts about composition to take nice looking photographs. Nonsense, those are just excuses. Yes, I agree. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I would have disagreed defensively had I not come across a magazine about photography for beginners. Shutter speed priority and aperture priority, they are Greek to me. They still are, but I had started using these two functions to improve on my photographs. Sometimes it worked, sometimes it doesn't. I am still exploring, and it sure is fun to explore with a camera. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">My photographs always come with a dark background. I did not do it intentionally. In fact, it resulted from a combination of bright light in the background, inadequate lighting on the object of focus and a flash to complete this dark background look. Just like these two photos.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">But the magazine suggested paying attention to where the light is coming from. Like the obedient child any parents would die for, I took heed. I placed a white cardboard between my object of focus and the bright background light. Next, I kept the lighting on the object of focus switched on. This means switching on the dining room light which is directly above my dining table. Then, I put my camera on Shutter Speed Priority, and shoot away on Macro mode. I was lucky to get it right on my first try. These are the results, no more dark background. Let's not be bothered by the faint lines in the background. One step at a time, easy does it... </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I do have a photo editing software. But I haven't optimize it at all. The software is just a toy for me to add text to my photographs or to add some interesting filters if I have the time to spare for editing at all.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I was envious of the innovative ways photographs are presented in some of the blogs I visit. These pictures, obviously different shots, appeared to me as skillfully stitched together to form a panel of flowing images, horizontally or vertically. I always stared in awe and wonder at those photos.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">On various occasions, I tried to create such images using Photo-stitch and Photo-merge. ^_^ Yes, I know, go on, laugh, I don't mind. At least I know that photo-stitch and photo-merge are meant to do some other things and not what I had in mind, which is this.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">This is what I had wanted so much to do. This is what had fascinated me every time I visit those beautiful blogs. How did I figure this out? I didn't figure it out. I googled for it, and youtube taught me how to do it. Why did I ever take so long to learn this simple operation? The answer is beyond me, but it is not important. Now I know how to do it. ^_^</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Loquats, that's an interesting fruit to taste. You would never know what a fruit could lead you to...</span></div>
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</div>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-32852788251472432652012-04-18T10:20:00.000+08:002012-04-18T10:20:52.374+08:00Just some pictures: Fried rice, the packing experiment<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFR7agJPYwYcRa0zVBvAYd5eAcmt1wg-biD68i45U0iPu_tWWU39qNwb-syZUBwHkwhS-mNkmWzqTrD3K3dXlg8eM7wjE7D2mdIbu_siIw-xNOs_iG2L2tdYrtLNYB3t0MUSwnn6Vxr0E/s1600/IMG_0143_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFR7agJPYwYcRa0zVBvAYd5eAcmt1wg-biD68i45U0iPu_tWWU39qNwb-syZUBwHkwhS-mNkmWzqTrD3K3dXlg8eM7wjE7D2mdIbu_siIw-xNOs_iG2L2tdYrtLNYB3t0MUSwnn6Vxr0E/s640/IMG_0143_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">It's been ages since the last time I performed a controlled experiment. It was a Science experiment, in a laboratory, during my "O" Levels examination; and I hated it. It was Chemistry, and we were supposed to test for acidity or was it alkalinity in some form of liquid mixture after boiling a solid sample into a liquid sample. Anyway, the litmus paper test was the final stage. The litmus paper was supposed to change color, and I really do not remember what final color was my litmus paper. I just remember having problems lighting up the bunsen burner and sucking that odd liquid up using a pipette. I am lucky to be still alive, for this meant that I had not used the pipette as a straw, swallowing the odd liquid that was colorless and odorless. I think by now I can conclude with doubtless clarity that I am absolutely not inclined to Chemistry. I am totally not adept at performing anything that requires precision.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I prefer experimenting in the kitchen. Not that kitchen experiments lack precision, it is less darn precise than scientific experiments; at least for me. So I am willing, and in fact, excited about testing out my theory on how different ways of packing leftover rice would affect the taste and appearance of fried rice ^_^ </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I've mentioned my suspicion in <a href="http://www.fridaysspecial.blogspot.com/2012/04/just-some-pictures-more-fried-rice.html" target="_blank">an earlier post</a>, and I think I have confirmed my kitchen theory, as I labored in the kitchen over an enthusiastic wok. I was practically peering down into the wok that I could bury my face into grains of rice dancing and popping around on hot metal.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQ12qziTjuLNuVz_kbYDqaYkANXoEABd3dnvHk3WXNyp67QIyPBec5qYbFCeCXx2b9vKVuNUPvzUPvP6FHzrwqiVZ8-YTkftMVDVgqnfKpwL1Dy8KO4PzXAA1c2Ez56M9_T6LnKXLKQY/s1600/IMG_0140_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQ12qziTjuLNuVz_kbYDqaYkANXoEABd3dnvHk3WXNyp67QIyPBec5qYbFCeCXx2b9vKVuNUPvzUPvP6FHzrwqiVZ8-YTkftMVDVgqnfKpwL1Dy8KO4PzXAA1c2Ez56M9_T6LnKXLKQY/s640/IMG_0140_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I had prepared two samples of leftover rice. The rice was cooked all at the same time, done-ness and dampness of the cooked leftover rice were basically held constant. The ingredients added to the rice were the same: garlic shoots, cubed fish cake, cubed Japanese sausages, eggs. The seasoning was also the same, enough good quality light soy sauce for the saltiness, pepper and sesame oil to lift the aroma. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The first sample of leftover rice was loosely packed in a microwavable container, those transparent container normally used for takeaways in food courts and hawker centers. The other sample was firmly, or rather compactly packed using brown packing paper (those types normally used for economical rice takeaways in the past before styrofoam boxes took over the job). Both samples were left in the fridge overnight in the same compartment, at the same time, for the same amount of time.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">There were no variation in the way I fried up the two samples of rice. The sequence and the timing in which I added the ingredients and seasoning were exactly the same. In other words, all variables were held constant. The only thing that differed was the packing method of my leftover rice samples.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The result confirmed my "theory"; this was important for me. Even the Hubby noticed the differences in the two plates of fried rice I presented to them. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">This is the fried rice made from the sample of leftover rice loosely packed in microwavable container, let's call it Sample A.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVztC3sskLd13FONzmT3jSpbLeCW6x6OAFNagxoDUB6XAzImwQaBA0VnDQm90_wQwAFg2Sx7SGzKu8jMAutPIx3dZMPn8shG0i4pdFeVY2BTlIYGNV4x4SIIqVACvwpa9aD9NDvECr4r4/s1600/IMG_0138_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVztC3sskLd13FONzmT3jSpbLeCW6x6OAFNagxoDUB6XAzImwQaBA0VnDQm90_wQwAFg2Sx7SGzKu8jMAutPIx3dZMPn8shG0i4pdFeVY2BTlIYGNV4x4SIIqVACvwpa9aD9NDvECr4r4/s640/IMG_0138_1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="color: blue; font-family: Verdana, sans-serif; font-size: xx-small;">Sample A</span></i></td></tr>
</tbody></table><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">This is fried rice from the sample compactly packed using brown paper, and naturally, this would be Sample B.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3wNfcRWNcSzWTrw2Ciog3HhvTc8fCWQV6oYgZxc_pvNzxKBZkwhDgTvEoHiGrxVh9U-Wi7YOBvq-cSUH-VI4fxZ72LAQnyD4wxdPrbUoIAXAVs6WW3Ei3HygYtE89GJVQreh-vbvDW0/s1600/IMG_0141_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3wNfcRWNcSzWTrw2Ciog3HhvTc8fCWQV6oYgZxc_pvNzxKBZkwhDgTvEoHiGrxVh9U-Wi7YOBvq-cSUH-VI4fxZ72LAQnyD4wxdPrbUoIAXAVs6WW3Ei3HygYtE89GJVQreh-vbvDW0/s640/IMG_0141_1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif; font-size: xx-small;"><i>Sample B</i></span></td></tr>
</tbody></table><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Can't tell the difference? </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Okay, here's the difference. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="color: #990000; font-family: Verdana, sans-serif; font-size: x-small;"><b><i>Observations</i></b></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><i><u>Appearance</u></i></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Sample A is a little more clumpy than Sample B. If you look at Sample A carefully, there are about 4 tiny clumps of rice near the center forefront of the picture. The biggest clump is situated near the top left portion, sandwiched between a red cube of Japanese sausage and a piece of yellow egg. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Sample B on the other hand presents properly separated grains of rice, and no clumps could be found.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><i><u>Taste</u></i></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Sample A was less fragrant, a mouthful of fried rice tasted rather moist or damp, a little stickiness was detectable as you chew. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Sample B on the other hand offered a fuller aroma, the texture of the rice grains was firmer, and a mouthful of fried rice tasted drier and more aromatic. The sort of stickiness present in Sample A was not detectable. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2wUgQHDo_VgYqIckfxnaDN1f7RGpTjkp9Y2obBt_fKAMwaRYRaaRGDAh8pbjaFkaIMFhdQ0ueAN9WCdFE6ojLBNDWAwP2RvfoewxRDwrE1imKBC_7jOssSHwUevot2SHtRbIBhT-92MQ/s1600/IMG_0139_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2wUgQHDo_VgYqIckfxnaDN1f7RGpTjkp9Y2obBt_fKAMwaRYRaaRGDAh8pbjaFkaIMFhdQ0ueAN9WCdFE6ojLBNDWAwP2RvfoewxRDwrE1imKBC_7jOssSHwUevot2SHtRbIBhT-92MQ/s640/IMG_0139_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<i style="color: #990000; font-family: Verdana, sans-serif; font-size: small;"><b>Conclusion</b></i></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">In <a href="http://www.fridaysspecial.blogspot.com/2012/04/just-some-pictures-more-fried-rice.html" target="_blank">an earlier post</a>, I had theorized that leftover rice loosely packed in a container still retained moisture, or dampness. I think this is due to the pockets of space not taken up by the rice. Even though it was left in the fridge to "dry out", the moisture basically condensed onto the walls of the container and fell back onto the rice, hence the moisture retention. The moisture retention thus caused difficulty in separating lumps of rice, therefore resulting in clumps of rice seen in Sample A. Moisture retention also resulted in the end product being more damp tasting than Sample B. Moisture retention in the rice also seemed to affect the amount of aroma each grain of rice can absorb, thus resulting in less fragrant fried rice as observed in Sample A.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">On the other hand, leftover rice compactly packed using brown paper has little space left for moisture to condense and return to the rice. I suppose this means the leftover rice in Sample B retained lesser moisture in comparison to Sample A. Lesser moisture retention means drier rice, which makes it easier to separate the lumps of rice when frying. It also reduced the number of clumps, in fact, there were no rice clumps in Sample B. Because each rice grain is drier, the ability to absorb aroma is heightened, otherwise Sample B wouldn't have tasted richer in aroma.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyd1wRudlCXLjUXk68-cIsl-ahL8CKPHyK6enQA03654Rjn6BLGk7w5x6TywBTq6JZp5SH08nkevpHTbfdm9xa4DTL_QBxJZkdVkKQ1cHY4QDh40r00szWOreTs4mFA7Se6-Ne3RkgI8/s1600/IMG_0142_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyd1wRudlCXLjUXk68-cIsl-ahL8CKPHyK6enQA03654Rjn6BLGk7w5x6TywBTq6JZp5SH08nkevpHTbfdm9xa4DTL_QBxJZkdVkKQ1cHY4QDh40r00szWOreTs4mFA7Se6-Ne3RkgI8/s640/IMG_0142_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">This is the end of my fried rice experiment. I wonder if it would be useful to anyone. Maybe those who prefer moister fried rice can consider packing your leftover rice loosely in a container. Those who like to experience a little difficulty swallowing your aromatic fried rice might want to consider leaving your leftover rice to "dry out" more in the fridge compactly packed in paper. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">One more thing. I didn't bring the leftover rice back to room temperature. I find that this also affects the texture and taste of the end product, clumpy, damp and lacking a lively saltiness even though enough seasonings have been added.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">As for me, I think I need to stop making fried rice for a while. We had been having fried rice on every weekend for the past 4 weeks even though there are only 3 entries here. The kids and Hubby may still want to enjoy a fried-up fare but I think I need a break from it...</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-36243070354461848982012-04-15T16:34:00.000+08:002012-04-15T16:34:44.542+08:00A walk in the park: Picture diary of a flower trail<div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
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</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i>All ready for the walk...</i></span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitB1hYsvBXdnjSGKTGYSyGvTWRMZpvd6A8BJwmyVCr-6wTU84qktKR0qEX_hHiwtLbbsZnzBkkRDLmJzCL3e3GsgbTBX4wZGpbiNXFxIfSCIUpDxXtXoUtxJRUzD76VgB8iYLhH5JDUg/s1600/IMG_0071_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitB1hYsvBXdnjSGKTGYSyGvTWRMZpvd6A8BJwmyVCr-6wTU84qktKR0qEX_hHiwtLbbsZnzBkkRDLmJzCL3e3GsgbTBX4wZGpbiNXFxIfSCIUpDxXtXoUtxJRUzD76VgB8iYLhH5JDUg/s640/IMG_0071_1.JPG" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i>The trail starts here...</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;"><i><br />
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</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvqrYXQL1AN3WTmxD2Cso9JhX5qwbsg-P3VrL_4lo8nhVkjjeRNsTRvmyuV0q2C8rN9-Sr0u_n14qBuazxlPogfzK3FiFsV7QJS3EWIIt_rRs1_JZdd5SVx1eGhgARiwaE4v2U2lx9ys/s1600/IMG_0072_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvqrYXQL1AN3WTmxD2Cso9JhX5qwbsg-P3VrL_4lo8nhVkjjeRNsTRvmyuV0q2C8rN9-Sr0u_n14qBuazxlPogfzK3FiFsV7QJS3EWIIt_rRs1_JZdd5SVx1eGhgARiwaE4v2U2lx9ys/s640/IMG_0072_1.JPG" width="640" /></a></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;"><i><br />
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</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i>Bright sun, brilliant colors...</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;"><i><br />
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</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZUiMB6oG5nNrSlZFXBzCx0GOB5Sxh-v56pqYC212avrtwo2-xf8DVc3OPedlY-vS_zRyzNXbdKsPRSQw4m119R5Ey_4IHiSDv1AhXSEi4Yb8hMLdI2pYQ3BTA81Uoztwjdb0eFjQyGs/s1600/IMG_0075_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZUiMB6oG5nNrSlZFXBzCx0GOB5Sxh-v56pqYC212avrtwo2-xf8DVc3OPedlY-vS_zRyzNXbdKsPRSQw4m119R5Ey_4IHiSDv1AhXSEi4Yb8hMLdI2pYQ3BTA81Uoztwjdb0eFjQyGs/s640/IMG_0075_1.JPG" width="640" /></a></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;"><i><br />
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</i></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGeeCpspFjDTubyW5nAB9_f5NAop_6lQ0h7cnsaAjt7r8sxi-tfsRb4nMcKfCVRoB6dqaCh68ZWsqnM1kCdxlHS5Sh8Eu32YlP7ft3sWanJSJufwHq9gRknCwMReM04dqaV1c_on8nkU/s1600/IMG_0073_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGeeCpspFjDTubyW5nAB9_f5NAop_6lQ0h7cnsaAjt7r8sxi-tfsRb4nMcKfCVRoB6dqaCh68ZWsqnM1kCdxlHS5Sh8Eu32YlP7ft3sWanJSJufwHq9gRknCwMReM04dqaV1c_on8nkU/s640/IMG_0073_1.JPG" width="640" /></a></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;"><i><br />
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</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i>Images of nature, spectacular...</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;"><i><br />
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</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i>Strange-looking, stringy fallen blossom; taken from three angles...</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
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</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi66vvH1UrLkLPDTL0ldcL5npRMgLK_FqdQLBhpNW78GtrdfSA0Ufjp1qcwPWdiDBDZw6om2iBlt5QId2ye0epYBtorPw9ki-XBNeo0jNuhQYNK8xM4zhKboFOCCzzarJUdvr0vlPj9Cs0/s1600/IMG_0079_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi66vvH1UrLkLPDTL0ldcL5npRMgLK_FqdQLBhpNW78GtrdfSA0Ufjp1qcwPWdiDBDZw6om2iBlt5QId2ye0epYBtorPw9ki-XBNeo0jNuhQYNK8xM4zhKboFOCCzzarJUdvr0vlPj9Cs0/s1600/IMG_0079_1.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqtXjThd-K52UFVOk2bWU_A5gF49safAKAZdvNuFJaQam69j1YdhPYytmogm-6xqw5WT2kTad0znJgrGYvuTOIPfXzs9FhiuciY1PO-MQKIq8xrsgcuks5KRowCNpqKq29nf1a58r-NQ/s1600/IMG_0081_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqtXjThd-K52UFVOk2bWU_A5gF49safAKAZdvNuFJaQam69j1YdhPYytmogm-6xqw5WT2kTad0znJgrGYvuTOIPfXzs9FhiuciY1PO-MQKIq8xrsgcuks5KRowCNpqKq29nf1a58r-NQ/s1600/IMG_0081_1.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxFg_hlpFpYUwj1VXsuLx0wbXFN4kKyOiTZOlMGen6Yt7tJI3SpX2pEdutmCTkMGAS_S_6TMjSnWNBAZDt6hibjV5ODiURumQ3tqis05xZIYa7rboJuaumD2ceZY3ZP4QDTUJAR3v84Q/s1600/IMG_0080_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxFg_hlpFpYUwj1VXsuLx0wbXFN4kKyOiTZOlMGen6Yt7tJI3SpX2pEdutmCTkMGAS_S_6TMjSnWNBAZDt6hibjV5ODiURumQ3tqis05xZIYa7rboJuaumD2ceZY3ZP4QDTUJAR3v84Q/s1600/IMG_0080_1.JPG" /></a></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;"><i><br />
</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;"><i><br />
</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i>Some distractions taking us off the flower trail...</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;"><i><br />
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</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif; font-size: x-small;"><i><br />
</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i>Back to the floral track...</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i>The bud...</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
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</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwevrpxNN7J1YRdseD6c1K9TDqf5dwZVy8qTdUKa1_Amls78cdF-BxVu0kDBVktn_czff5IW9u_AAFu9OrbhxCp14AWkdEgHsyL6CCn2sVAuJcE4As-hmy8kEV4ZPukAYkUvBKqfStmZw/s1600/IMG_0088_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwevrpxNN7J1YRdseD6c1K9TDqf5dwZVy8qTdUKa1_Amls78cdF-BxVu0kDBVktn_czff5IW9u_AAFu9OrbhxCp14AWkdEgHsyL6CCn2sVAuJcE4As-hmy8kEV4ZPukAYkUvBKqfStmZw/s640/IMG_0088_1.JPG" width="640" /></a></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i>The full blossom...</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
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</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYl9J1X6UPJnr2l0QWQSk49fIM9nNP_EwdZgnNyf7whqUNEmgbh79B-mK6AZTswbhshLu6xLxPkMdEENWs-RJI9R-L2zuTItghRvutANm-56KwkQfKfc79wQqJEpvh-095vAqdUQFKVHI/s1600/IMG_0087_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYl9J1X6UPJnr2l0QWQSk49fIM9nNP_EwdZgnNyf7whqUNEmgbh79B-mK6AZTswbhshLu6xLxPkMdEENWs-RJI9R-L2zuTItghRvutANm-56KwkQfKfc79wQqJEpvh-095vAqdUQFKVHI/s640/IMG_0087_1.JPG" width="640" /></a></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i>Roughing it out among gravels and weeds...</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i>Bearing fruit despite unfavorable conditions...</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
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</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnB86Ml_tK06-O-d1PLH59O9CI2L8C2SbJbpNDyKtJC2-H_ABJzWm-2BDhkNGoNVYTh-t6S4PYdAglH4Rt9ijsTkgPgM8sfKFApUzYe6FyS62V9k71FNwB3lfOy80yBMwNQvxUNIxmEk/s1600/IMG_0089_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnB86Ml_tK06-O-d1PLH59O9CI2L8C2SbJbpNDyKtJC2-H_ABJzWm-2BDhkNGoNVYTh-t6S4PYdAglH4Rt9ijsTkgPgM8sfKFApUzYe6FyS62V9k71FNwB3lfOy80yBMwNQvxUNIxmEk/s640/IMG_0089_1.JPG" width="640" /></a></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i>Morning glory, blossoming gloriously...</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
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</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxN7XdXXIEQV_BcsM6k3kONxH-djT63x8e7EZC1qublb6vsm6dpbSOuGzOubyS2vBTkC8TgiiDPsfUXk6Sf8dAut8ksZc1j5D43luZsFnYbgMc21Ld9CKhG4IuDYf-wYqAcTQj2gXSkI/s1600/IMG_0090_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxN7XdXXIEQV_BcsM6k3kONxH-djT63x8e7EZC1qublb6vsm6dpbSOuGzOubyS2vBTkC8TgiiDPsfUXk6Sf8dAut8ksZc1j5D43luZsFnYbgMc21Ld9CKhG4IuDYf-wYqAcTQj2gXSkI/s640/IMG_0090_1.JPG" width="640" /></a></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
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</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i>Dancing merrily under the golden sun...</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
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</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoigXKtpP5YfWIWtxfNwlYMMsX__efCtpwydfp0dNsKpv65D8tt3IHmgsSFiLzS5NTdhN-ViYsYU9OZ9AolfTF2McYs-lLphqB21qpbm-DwDSYy7AFLvtsSjuNQAtxCWv9PqQKqYRACMg/s1600/IMG_0093_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoigXKtpP5YfWIWtxfNwlYMMsX__efCtpwydfp0dNsKpv65D8tt3IHmgsSFiLzS5NTdhN-ViYsYU9OZ9AolfTF2McYs-lLphqB21qpbm-DwDSYy7AFLvtsSjuNQAtxCWv9PqQKqYRACMg/s640/IMG_0093_1.JPG" width="640" /></a></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i>What's a rose bud doing among the grass...</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i>It's not a rose, it's a leave uncurling...</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i>Nature is amazing...</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
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</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67Pa_9iZR33lIOXlHt8CMk1lAaiHTfuW1Beodp0CAso8MGTB9XdcKKJzqpDW5KO3w0tuVlK9XYgoh2FqHcpYqhrTjFB5ohCzqzik2OFXtxZtK-_GaAm-5hd1sbUMv4WDzkpwdcVPhtKU/s1600/IMG_0096_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67Pa_9iZR33lIOXlHt8CMk1lAaiHTfuW1Beodp0CAso8MGTB9XdcKKJzqpDW5KO3w0tuVlK9XYgoh2FqHcpYqhrTjFB5ohCzqzik2OFXtxZtK-_GaAm-5hd1sbUMv4WDzkpwdcVPhtKU/s640/IMG_0096_1.JPG" width="640" /></a></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i>Heavy with fruits...</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
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</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY__LknK0G9EChbGoWtxfifi5D1sutLzdZY5ZY7DWpurjSqBjno9r8uv9BNRznP-Vdu5vQgqO7EI7Gc4F9wlVQgTugZxeP_5V8YjVBvp4WnkCmi5dXaOR4NaTeKGxd9gS32UnZx8ZUoKE/s1600/IMG_0098_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY__LknK0G9EChbGoWtxfifi5D1sutLzdZY5ZY7DWpurjSqBjno9r8uv9BNRznP-Vdu5vQgqO7EI7Gc4F9wlVQgTugZxeP_5V8YjVBvp4WnkCmi5dXaOR4NaTeKGxd9gS32UnZx8ZUoKE/s640/IMG_0098_1.JPG" width="480" /></a></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
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</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i>Bougainvillea: common, sturdy, vibrant...</i></span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><i><br />
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</i></span></div>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-88025975097899812072012-04-14T12:59:00.002+08:002012-04-14T13:01:36.745+08:00Orange Cream cheese tarts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKmaPqVzPNU0lOYw-WVQcLBg_tcrm7HKtOwuS_83U7kmeqQnhamaqE0o9nO0rFJyi81hyphenhyphenCqvYFDqeBKu72fgbaEIksg0eg7ZNohZg14JhNwQ3h1dEuJJkfE9XkTy7W7J7M00tyM0ydCI/s1600/IMG_0024_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKmaPqVzPNU0lOYw-WVQcLBg_tcrm7HKtOwuS_83U7kmeqQnhamaqE0o9nO0rFJyi81hyphenhyphenCqvYFDqeBKu72fgbaEIksg0eg7ZNohZg14JhNwQ3h1dEuJJkfE9XkTy7W7J7M00tyM0ydCI/s640/IMG_0024_1.jpg" width="640" /></a></div><br />
<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">That was a quarter of an orange peeking out from the background. This is a picture taken with insufficient lighting. But it doesn't bother me, for I had finally produced a fruity variation of cream cheese tart after a small hiccup in the form of some <a href="http://www.fridaysspecial.blogspot.com/2012/04/ugly-but-tasty-tart-crust.html" target="_blank">ugly tart crusts</a>.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The tart crust for this version came from an earlier recipe, while the cream cheese filling is the recipe I wanted to experiment. The original recipe used sweetened preserved lime to create the citrusy taste. I didn't think I would like that flavor. The substitution was made with the zest of an orange.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUf4QB2NIvef1gJhntWrHGvVWqPzX8Jq8o7QzUekM8MeZYRuowgmGidFDdOSP9JM2UDPHk4pgyNaULx8X5H-uJ_mxjyC1sSjD9bpI9iQOTF-GiY1mP0hrtS6q5wxYxJ3M2SpuOCwrTBvI/s1600/IMG_0018_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUf4QB2NIvef1gJhntWrHGvVWqPzX8Jq8o7QzUekM8MeZYRuowgmGidFDdOSP9JM2UDPHk4pgyNaULx8X5H-uJ_mxjyC1sSjD9bpI9iQOTF-GiY1mP0hrtS6q5wxYxJ3M2SpuOCwrTBvI/s640/IMG_0018_1.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I liked the effect. Just a hint of fresh orange, not overpowering, not stealing the limelight away from the tangy creamy cream cheese. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">After the whole experiment, I would conclude that cream cheese tart is not a difficult bake, as I imagined. Of course, a state of panic can be well avoided if the tart crust dough is pressed THINLY into the tart mould for blind baking. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMTsd2b7HP9sTbG4UZ5yIVQOZf0VFgTsdduwMCsWapnY4ecyV47fsE5yfDYQw5ewIAz-V89_6VmzoCihFMDJgg_CNnsNQff1YoEUgsHzl-7gbdKMTANHamtf3-cxxYVOlTw2Rau4g94I/s1600/IMG_0019_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMTsd2b7HP9sTbG4UZ5yIVQOZf0VFgTsdduwMCsWapnY4ecyV47fsE5yfDYQw5ewIAz-V89_6VmzoCihFMDJgg_CNnsNQff1YoEUgsHzl-7gbdKMTANHamtf3-cxxYVOlTw2Rau4g94I/s640/IMG_0019_1.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="color: #990000; font-family: Verdana, sans-serif;"><b>Orange cream cheese tarts</b></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">(adapted from "Famous Cuisine, Issue 71, Nov/Dec 2011, with modifications)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Ingredients</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Tart crust recipe refer to <a href="http://www.fridaysspecial.blogspot.com/2011/10/my-first-egg-tarts.html" target="_blank">My first egg tarts</a></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><u>Cream cheese fillings</u></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">160g cream cheese</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">60g caster sugar</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">40ml whipping cream</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 eggs</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tsp corn flour</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">freshly grated zest of an orange</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Method</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1. Bring cream cheese and eggs to room temperature</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2. Beat cream cheese and caster sugar until soft, creamy and smooth. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">3. Add in the eggs, beat until well combined.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">4. Add in whipping cream, corn flour and beat until well combined. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">5. Zest in the orange zest and mix well.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><u>Assemble the whole pastry together</u></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1. Preheat oven to 160deg C.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2. Pour orange cream cheese filling into blind-baked tart crust.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">3. Bake in preheated oven for 15-20 minutes.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Notes</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">- When baking these tarts, my cheese fillings swelled into a small dome when 15 minutes was up. I opened the oven door a little and continued baking until the filling wasn't wobbly any more. This will reduce the swell and at the same time ensure the filling is fully cooked.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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</span></div>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-33560182743819811292012-04-09T18:38:00.000+08:002012-04-09T18:38:58.249+08:00Ugly but tasty tart crust<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8oo56HsbW4iPqAuRmJ15tqmYsvRckn5OGsSUruZ9fdVC1c0ki9EoSTVDS-p4g9IojIiW6uY_MN_2ySt6v6eDiv1klVuMOOPbn2RhegMgi0W0zvil0Rso2v660hp37zUL421ZnY0RMBPI/s1600/IMG_0017_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8oo56HsbW4iPqAuRmJ15tqmYsvRckn5OGsSUruZ9fdVC1c0ki9EoSTVDS-p4g9IojIiW6uY_MN_2ySt6v6eDiv1klVuMOOPbn2RhegMgi0W0zvil0Rso2v660hp37zUL421ZnY0RMBPI/s640/IMG_0017_1.jpg" width="640" /></a></div><br />
<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Look at the uneven surface. Look at the rough bottom. These are my really ugly but absolutely tasty tart crust. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">How did they end up this way? </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I had been too liberal with the amount of dough that got pressed into the tart casing. I forgot that the dough would rise when blind-baked. I did not have any blind-baking beans, neither did I put any sort of weight on top of the dough during blind-baking. These crust rose promisingly, but I didn't want them to. They rose so much that there wasn't any space left to take in the cream cheese filling I was about to prepare. I despaired. I had prepared the ingredients for cream cheese fillings, letting them come to room temperature. What should I do with them? </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHIUnfIEvOxmmqTsEb0ABqVxigZNSSqgZUuSxk5WjOBHpYbxmwX3Bgs0vw9bJ-8_jJ-8FPsiah3ZIHJIbHMmDbUV1Hwn7ztu2J1LPxcdKCcpgM25PjtJ00PN5uZWkN3aK5o2jLIkCkF9M/s1600/IMG_0013_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHIUnfIEvOxmmqTsEb0ABqVxigZNSSqgZUuSxk5WjOBHpYbxmwX3Bgs0vw9bJ-8_jJ-8FPsiah3ZIHJIbHMmDbUV1Hwn7ztu2J1LPxcdKCcpgM25PjtJ00PN5uZWkN3aK5o2jLIkCkF9M/s640/IMG_0013_1.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Anyway, how did I get myself into this mess, though a deliciously one. I had not made any tarts after my <a href="http://www.fridaysspecial.blogspot.com/2011/10/my-first-egg-tarts.html" target="_blank">egg tart making episode</a>. I had been wanting to try some other kinds of tarts, but had procrastinated until I saw a couple of cream cheese tart recipes in a food magazine I bought. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The ingredients for this tart crust is different from the one I used for those egg tarts. But the method is the same, rubbing-in of fat into the flour. The fat, in this case butter, is quite high in proportion to the amount of flour used. I ended up with a very soft dough even before adding beaten eggs. So I changed the amount of egg added. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Even after chilling the dough for 30 minutes, it was still very soft. I found it difficult to handle, which is probably a reason why I failed to realize that I had pressed in too much dough into the tart casing.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">When these tart crust came out of the oven, I left them to cool, and whisked up another batch of tart crust, this time using the recipe for my egg tarts. That recipe gave a drier and firmer crust, though not any less delicious.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">While waiting for the new batch of dough to chill, and the ugly crust to cool. I took one bite into one of these golden brown skin and practically beamed from ear to ear. Looks are deceiving. They may not be material for a beauty contest, but these crusts are from the category I love. Crunchy to the bite, yet melting into your mouth with a burst of rich buttery aroma! </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wFUiQTdQAsMKn7pica1-XN5DFHC0Lb6P6vrFca_-DRy82nxU-Ngwojom1xhL8Pyo27HBskKfXrl9XPCqRSSqqQG-8YBfM2iUSlcW4qhyphenhyphen9BvV2sD7TBZ-breVbPM7r1brCFk0STaen-U/s1600/IMG_0011_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wFUiQTdQAsMKn7pica1-XN5DFHC0Lb6P6vrFca_-DRy82nxU-Ngwojom1xhL8Pyo27HBskKfXrl9XPCqRSSqqQG-8YBfM2iUSlcW4qhyphenhyphen9BvV2sD7TBZ-breVbPM7r1brCFk0STaen-U/s640/IMG_0011_1.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I had been wondering what I should do with these ugly casings before taking a bite. After that first bite, I think I could dress up or disguise their imperfections with a little whipped cream and canned peach. This was what I did to them. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkPCsKpwBPUY5qhyphenhyphenv1wGIIYhkZcS1zh64FQdpwRqqxn_VbcIYhEQhrapqt7ClVECh1iGw9nbCKAncx1sEpB0JDQ60mjpGVf-RmTBFPilvThQbci3IhpODg8DbwZqcWtIGHlHR0fOKeG8/s1600/IMG_0014_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkPCsKpwBPUY5qhyphenhyphenv1wGIIYhkZcS1zh64FQdpwRqqxn_VbcIYhEQhrapqt7ClVECh1iGw9nbCKAncx1sEpB0JDQ60mjpGVf-RmTBFPilvThQbci3IhpODg8DbwZqcWtIGHlHR0fOKeG8/s640/IMG_0014_1.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I am quite proud of the outcome. I know these are definitely not tarts that can make an appearance in a bakery. These are absolutely homemade tarts, suitable for the home only. I am proud of the outcome because finally I managed to whip up some cream decently, and manged to pipe them onto something without making a horrible mess. Needless to say, the couple of early experiences with whipping up fresh cream and using it had not been successful. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkSHzzE7HyVkqPYRlybjC6DviyYd7EMLgRUZupiKmAKZ9NOy1ZnhIjWy1e3Gdut_DOhp8x9z-VWIOcJmFb-5fb_hVtcx9ADX81OMDV-gxSXGLSv_BE2j0a8ZFDImIKKCNj79ABZs1tbo/s1600/IMG_0015_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkSHzzE7HyVkqPYRlybjC6DviyYd7EMLgRUZupiKmAKZ9NOy1ZnhIjWy1e3Gdut_DOhp8x9z-VWIOcJmFb-5fb_hVtcx9ADX81OMDV-gxSXGLSv_BE2j0a8ZFDImIKKCNj79ABZs1tbo/s640/IMG_0015_1.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I took some over to my Mum and Dad. Dad, who doesn't really like "western" pastries, said that these tarts were good. He said the cream tasted good. This is another reason why I am proud of the outcome. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I think I am going to give this crust recipe another try some time soon.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="color: #990000; font-family: Verdana, sans-serif;"><b>Ugly but tasty tart crust</b></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">(adapted from Famous Cuisine No.71, November/December 2011, with some modifications)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Ingredients</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">160g plain flour</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">60g caster sugar</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">120g butter</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tbsp beaten egg</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Method</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1. Combine flour and sugar. Rub-in butter, you will find that it will not resemble coarse bread crumbs. Instead you will have a mixing bowl of quite moist and lumpy chunks of flour.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2. Add the 2 tbsp of beaten egg. Mix the egg in with fingers held in a claw-like manner, until everything coheres into a very soft dough. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">3. Wrap in cling wrap and chill for 30 minutes before using.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">To bake these tart crust, just press into tart casings of preferred shape. Bake in a preheated oven at 180degC for 15-20 minutes. </span></div>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-73962255293239801982012-04-09T17:46:00.000+08:002012-04-09T17:46:27.705+08:00Q1 Outing: East Coast Park<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">We had our quarterly birthday celebration outing last weekend with our friends, at East Coast Park. To be honest, when the location was first suggested, the first thing my Hubby and I thought about was "What if it rains". </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">No, we are not people walking around with negative thoughts and negative energy. You see, it had been raining on alternate days for the whole of the last two weeks. In fact, the rain alternated on odd days. It rained on Monday and Wednesday, but remained bright and sunny on Tuesday and Thursday. And the date for our celebration meet-up happened to be on a Friday, Easter day. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">But luck seems to be with us every time we prepare for our quarterly outing, well, maybe excluding the mini episode of miscommunication last year, when we went for <a href="http://www.fridaysspecial.blogspot.com/2011/12/pulau-ubin-were-baaack.html" target="_blank">our trip to Pulau Ubin</a>. There was no rain in the morning of our meeting day. We made our way there, all ready for a few hours of fun before lunch. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">My kids were excited about the trip. They had been counting down to Easter Day every day for the whole of last week. They agreed, between themselves, that they would definitely go for cycling once they reach the beach. I was pretty excited about the idea of cycling again. Of course, after the experience in Pulau Ubin, I've secretly decided not to take anymore backload (aka passenger) on my bicycle. I have made up my mind to ride on my own. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">As we walked towards the beach in search of our friends, we walked past this bicycle rental shop. The kids, especially the Tiny Man, were so excited about it that they stopped by a group of bicycles, choosing and pointing out to me which style they wanted. My girl was still under the impression that she would get to be my backload.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Then my two kids saw our friend's son playing on the beach with his sandcastle-making toys. They went through instant memory loss. Forgetting totally about bicycle riding, they went running off to play with sand and the sea water with our friend's son. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">While they played, I toyed with the idea of taking the girl back as my backload for a while. By the time we made our way to the bicycle rental shop, I discarded the idea. This park is actually very crowded on weekends and public holidays. The day we were there, there was a bustle of activities going on, cycling, roller-skating and roller-blading. There were experienced cyclists and skaters as well as the less experienced ones. I, for one, am not a professional. I have the tendency to swerve into somebody's path. It would save many lives and hassle if I do not take with me a backload. Instead, I've decided to be my Hubby's backload! Yes, we settled on this double-seater bicycle. Let the Hubby cycle me around for a change. I was pleased with my idea.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2cMSpuiuX5Wv0GTJy0Kya_hwtIUaDgO-cXmQbZF-JMxV0wPJFqBmJiL0rQxKIwGxCGi763q7Q5mi2ce9uGoPjoklkBVf347k31vOK26TpsxMF8B4j3gUkExmfLjIxFWNQ_aEc83F8358/s1600/IMG_0028_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2cMSpuiuX5Wv0GTJy0Kya_hwtIUaDgO-cXmQbZF-JMxV0wPJFqBmJiL0rQxKIwGxCGi763q7Q5mi2ce9uGoPjoklkBVf347k31vOK26TpsxMF8B4j3gUkExmfLjIxFWNQ_aEc83F8358/s640/IMG_0028_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">The truth is, this arrangement proved rather nerve-wrecking for me. It started from the beginning. Mounting on and launching into a ride. The Hubby wasn't exactly slender. And I am sure he was not used to a heavy backload too. We swerved about a little, before finally steadying out and cycling along smoothly. I was worried that I might be flung off the bicycle and fall flat on my face or perhaps fly into somebody's path. I was worried that the Hubby might forget that he had a backload, go down a slope too fast and again fling me off the bicycle. Or maybe he would take a corner too sharply and again fling me out into a nearby pond or grass patch. All these ridiculous thoughts went flashing through my head for a couple of minutes in the beginning. I was totally tensed and gripping the handles really tightly. I was nagging at the Hubby's back to "slow down a bit, you are going too fast, the kids can't catch up". I am sure the Hubby found this backload noisy.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I knew why I behaved this way. I was the passenger. I had no control of the vehicle, and I could not get a full view of what's in front of me. There were uncertainties. I could not handle the uncertainties. I was not able to entrust myself fully to the navigator of the bicycle. When I realized this, it was with some difficulty that I persuaded myself to relax the grip and trust the Hubby in his navigation and balancing skills. It was tough at first. I still found myself bobbing up and down, trying to get a view over his shoulders. But it got easier, I relaxed more and started to enjoy being the passenger.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I suppose life's like this too, especially in a family. When both tries to be in control, or there is no trust in each other, there would be tensions. There would be a lot of noise. It is only when both take a step back, come to an understanding of their responsibilities, have a little faith and trust in each other, that some balance may be achieved. With this balance, lesser noise would be created, taking away tensions arising from uncertainties. I know I simplify things. But I guess it is always easier to operate in simplicity.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">So much for philosophizing. We rented those bicycles for one hour and we made full use of it. By the time we rode back to our starting point, which of course is the bicycle rental shop, the kids were almost dying of thirst. You see, the weather had been generous, showering us with tons of sunlight. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">We headed back to our picnic spot where the kids replenished on the liquid and munched on some goodies prepared by our organizers. </span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC930sJlpNwoKpji7LDHbgRctrreC1I8f8CP4rG6L5Et7s6Pbtexzfz9tbfjeHpWm4PfYlXPQfOQ5PZa06sbCSYFcYxzTgNHvnMknimWNSk6dAizCNPhoed7368q1pqvN87QEoxU9MtPM/s1600/IMG_0032_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC930sJlpNwoKpji7LDHbgRctrreC1I8f8CP4rG6L5Et7s6Pbtexzfz9tbfjeHpWm4PfYlXPQfOQ5PZa06sbCSYFcYxzTgNHvnMknimWNSk6dAizCNPhoed7368q1pqvN87QEoxU9MtPM/s640/IMG_0032_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">For me, I went back to make more clicking sounds on the shutter. I loved the beautiful sunshine. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TKwc0gXL2StoyAdsRH0Yh4-Rnca5sp5IqBVnrtBrN4-5KEalmcSjRLT7A1aT5V6GIImH5lz8BRTYsnGr2w5DhSqpQu5TXDPM2wdkTdIX4Fi3WD_HT0uMoGjiuXf4cpIO6ZQnVmYgNrc/s1600/IMG_0033_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TKwc0gXL2StoyAdsRH0Yh4-Rnca5sp5IqBVnrtBrN4-5KEalmcSjRLT7A1aT5V6GIImH5lz8BRTYsnGr2w5DhSqpQu5TXDPM2wdkTdIX4Fi3WD_HT0uMoGjiuXf4cpIO6ZQnVmYgNrc/s640/IMG_0033_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">That to me is a good opportunity to practice photo-taking. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXgPmaSsi4-mJoTbZgqTxG3pEo2QPQmulxcRlBiNBADDv_FaN2TsC1htipmuE7VPSGr-aL-JpQTuX8OpzwULioTNiuDz-WNbNARTrjOxP_ldbvnIRkhzqpInE05b_UvlVCWgUEdo4IZ0/s1600/IMG_0037_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXgPmaSsi4-mJoTbZgqTxG3pEo2QPQmulxcRlBiNBADDv_FaN2TsC1htipmuE7VPSGr-aL-JpQTuX8OpzwULioTNiuDz-WNbNARTrjOxP_ldbvnIRkhzqpInE05b_UvlVCWgUEdo4IZ0/s640/IMG_0037_1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><span style="font-family: Verdana, sans-serif; font-size: x-small;">At least, I did not have to worry about the lighting.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYctk8kQtYZpVyeh2MITYludDG0DQhncLTYFZVh2yvpyYXl16RY1_NKanlV1ZoTC1iGwaKRb6MrHmbFkRFm20WNC_WlH22f8JJjiJIHcHmMlobUrwScWCTqGPEV3tlXIFIRAI6JxBCXo/s1600/IMG_0036_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYctk8kQtYZpVyeh2MITYludDG0DQhncLTYFZVh2yvpyYXl16RY1_NKanlV1ZoTC1iGwaKRb6MrHmbFkRFm20WNC_WlH22f8JJjiJIHcHmMlobUrwScWCTqGPEV3tlXIFIRAI6JxBCXo/s640/IMG_0036_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Thanks to the lighting, I am beginning to like the photos I've taken.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">The weather's behavior was in sync with our activities. Just as we were getting ready to leave for lunch, dense black clouds hung across the sea in the faraway, announcing imminent downpour ominously. Little raindrops came pitter-patter down on our wind-screen just as we drove out of the car park towards our venue for lunch.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">It was a simple birthday lunch for us over here.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUWvwTRhXGu7H3eazyr5VEcHyuSnxe9QujoSd3fJxCjWXrk0Y5Mvh6Lvzb-x1uf8mCsERIg0MBjIWSrvUHGBqCjfdpZrPedBZP0UI15uYzbKIlaMwNdUIs567gctaVx3Tb9zGrtfLHyQ/s1600/IMG_0040_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUWvwTRhXGu7H3eazyr5VEcHyuSnxe9QujoSd3fJxCjWXrk0Y5Mvh6Lvzb-x1uf8mCsERIg0MBjIWSrvUHGBqCjfdpZrPedBZP0UI15uYzbKIlaMwNdUIs567gctaVx3Tb9zGrtfLHyQ/s640/IMG_0040_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">As usual, we ordered what we wanted to try, and settled down to our chit-chat before having to scramble back into action when our kids' food arrive. The conversation beside me switched between user review of the Samsung Galaxy Note and some sort of apps download. The group of tiny beings beside me were engaged in some games on a Daddy's mobile phone. Before long, food arrived, and that sent all the parents into portioning-the-food action, while some took the task of coaching and coaxing their kids to take this green and that morsel of meat ^_^</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Our food arrived in well-spaced timing. These are our orders:</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44ZW-jNYZBPMHtYkINw23IxQlAVqai55wkhrmshC9RFyhl68tyWwYIXzLaGhoBs1h89BhaeBEzFK40IyuVR7gErjjjYR_J93kMPLJTgE7VO3Vehxr66u8H6eSuHtLtvqZbXxcb1ztYtQ/s1600/IMG_0039_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44ZW-jNYZBPMHtYkINw23IxQlAVqai55wkhrmshC9RFyhl68tyWwYIXzLaGhoBs1h89BhaeBEzFK40IyuVR7gErjjjYR_J93kMPLJTgE7VO3Vehxr66u8H6eSuHtLtvqZbXxcb1ztYtQ/s640/IMG_0039_1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="color: blue; font-family: Verdana, sans-serif; font-size: xx-small;">TLC in the forefront, tomato juice at the back.</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_SUksWGEH-1q5-3h3ofGX7g-VPU2AddSY772YbacqJtVfBdR_IsmxOM2L4lY6tlkOYmJ2JhzXqXvcsi0G7gxMAPoMXPyqY834Gkl5-J8ZZ-J9tfaR6UOS5Ea0vtFBjom_iPhCduzips/s1600/IMG_0042_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_SUksWGEH-1q5-3h3ofGX7g-VPU2AddSY772YbacqJtVfBdR_IsmxOM2L4lY6tlkOYmJ2JhzXqXvcsi0G7gxMAPoMXPyqY834Gkl5-J8ZZ-J9tfaR6UOS5Ea0vtFBjom_iPhCduzips/s640/IMG_0042_1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif; font-size: xx-small;"><i>Peach and lychee cooler</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgukD50V41e4869p6KyCoxJBpx7-K7EQ7BT9ug_8J7TSLM7Sg3aKV302zJVelGswrSzTVd8sjdJYFcxAgMPFGqKeVR72lfBOe7Lz0YekkPtoIKnyzzPZDU7p5WwTwVbS5kPdScSmAycS6U/s1600/IMG_0043_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgukD50V41e4869p6KyCoxJBpx7-K7EQ7BT9ug_8J7TSLM7Sg3aKV302zJVelGswrSzTVd8sjdJYFcxAgMPFGqKeVR72lfBOe7Lz0YekkPtoIKnyzzPZDU7p5WwTwVbS5kPdScSmAycS6U/s640/IMG_0043_1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="color: blue; font-family: Verdana, sans-serif; font-size: xx-small;">Cream of mushroom</span></i></td></tr>
</tbody></table><span style="font-family: Verdana, sans-serif; font-size: x-small;">This, believe it or not, is my girl's order of cream of mushroom. Didn't she dislike mushroom, to the point of hate? Yes, she dislikes mushrooms, and well almost to the point of hate. But she loves cream of mushroom. She seemed to love the creamy, mushroomy taste. She didn't mind the tiny bits of blended mushrooms. Maybe she didn't know that those were mushrooms! ^_^ There was a large piece of mushroom sitting at the bottom of the bowl. She turned to me and said that she didn't want the soup anymore. I took out that large piece of mushroom, she cleaned out the remaining bowl of soup. *Sigh*</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">The son wanted pasta. He wanted the adult portion of Spaghetti Bolognaise. On the kids' menu, there is an exact version, Spaghetti Blow You Nose, this is it. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IYJMTZZmVaBK3PuzrMlBfZh_MHYOLyMS92vp-kjavWTFk1nvDpSnbbn-eHo1c_ceL_RjdsILiRXQLNAYlNltqf8lbc97D0ftfm5v0IWJZWZwn6V05LSSL7Ml2s9y0zw9tgS5Mv649iQ/s1600/IMG_0044_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IYJMTZZmVaBK3PuzrMlBfZh_MHYOLyMS92vp-kjavWTFk1nvDpSnbbn-eHo1c_ceL_RjdsILiRXQLNAYlNltqf8lbc97D0ftfm5v0IWJZWZwn6V05LSSL7Ml2s9y0zw9tgS5Mv649iQ/s640/IMG_0044_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">The Hubby needed to replenish in a spectacular manner after the morning workout. He wanted to try the Oven Roasted Pork Knuckles. The size of this dish really "knuckled" my jaw open!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BVp9o00jb89HyJSzfz7AcUx4llmILOkSeXY0DtyQWwPQgKY7Ex483GqBHIoqbM9tlA5jeDhYZ_rdEyygBM_lZEinvDmhw_DaAEodxvZyFDOduD2MFSaThOI8Uhj7Hp2djZofDAOT6xA/s1600/IMG_0052_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BVp9o00jb89HyJSzfz7AcUx4llmILOkSeXY0DtyQWwPQgKY7Ex483GqBHIoqbM9tlA5jeDhYZ_rdEyygBM_lZEinvDmhw_DaAEodxvZyFDOduD2MFSaThOI8Uhj7Hp2djZofDAOT6xA/s640/IMG_0052_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Verdana, sans-serif; font-size: x-small;">The girl, a meat-eater like the father, went for something more dainty. Crisply fried wings with chips. The chips were crispy, not oily tasting at all. It was placed in such a strategic manner, looking deliciously at a friend's son. The sweetheart could not resist the chips, and the wings too!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimt__jnEzRaGO1FFCE7EPPzlU9aEpndpiTbHzNXiDbck4K9Gzw3T64EmBlRtMOapFQC0gFqH_y0J_i9nUmvk68viL9j9TESdR7WxBoHXpQpARsUsdzGYXxhfGEXxU-TH2KLYXbUsCSp8/s1600/IMG_0045_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimt__jnEzRaGO1FFCE7EPPzlU9aEpndpiTbHzNXiDbck4K9Gzw3T64EmBlRtMOapFQC0gFqH_y0J_i9nUmvk68viL9j9TESdR7WxBoHXpQpARsUsdzGYXxhfGEXxU-TH2KLYXbUsCSp8/s640/IMG_0045_1.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Verdana, sans-serif; font-size: x-small;">For me, I missed Greek salad. A friend suggested that I could make my own. Yes, I could. But I missed eating Greek salad prepared in a restaurant. Why did I say that? My first Greek salad was in a restaurant, on the Greek island Mykonos, four years ago. I love the crunchy peppers and cucumbers, sweet and tangy tomatoes, slightly salty black and green olives, and the very milky and salty Greek feta cheese. There was Greek salad on the menu, so that would be for me.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbcxYHh92lVqHu818UJmLiN11bsNMzBcPDvHDl2y8G2oC_6v7aC2w9-ihtNPrtnAJtPGPpzbKwOGwc-fro5KB03NS5WNmBkwTOGfhgZJ5MfBUtltzVihFwnoGf3iXhdz7wShANZt532eQ/s1600/IMG_0050_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbcxYHh92lVqHu818UJmLiN11bsNMzBcPDvHDl2y8G2oC_6v7aC2w9-ihtNPrtnAJtPGPpzbKwOGwc-fro5KB03NS5WNmBkwTOGfhgZJ5MfBUtltzVihFwnoGf3iXhdz7wShANZt532eQ/s640/IMG_0050_1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="color: blue; font-family: Verdana, sans-serif; font-size: xx-small;">My Greek salad</span></i></td></tr>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">It didn't quite taste like the Greek salad in Mykonos. There was feta cheese, peppers, tomatoes and olives. But it was just different. It wasn't disappointing, just different. This is the Greek salad I'd met four years ago.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zam_31qkvkK6Jukzhqvpuv6vlz_llQOVJjna-vgqe0bjiLC5UhiWSy5qF_fzOCfM5qCHW88OVDQGlUwLBSIf6hwsdcF7be84xmTZppM00f0QUUDAZT3KUAqemgDzyzRyttZyJBt3n34/s1600/IMG_0195_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zam_31qkvkK6Jukzhqvpuv6vlz_llQOVJjna-vgqe0bjiLC5UhiWSy5qF_fzOCfM5qCHW88OVDQGlUwLBSIf6hwsdcF7be84xmTZppM00f0QUUDAZT3KUAqemgDzyzRyttZyJBt3n34/s640/IMG_0195_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Verdana, sans-serif; font-size: x-small;">Now that I take another look at it, I think there were capers and a generous sprinkle of oregano too, or was that rosemary? I am not too sure, I had forgotten how the dried herb tasted like.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">As we, the "elderlies" made our way into the food slowly, most of the young ones had finished up whatever their taste buds fancied. And they went about their way of entertaining themselves. There was a bell, one that you would see in those steam ships, and that caught the imagination of the kids. They rang the bell, once, twice, thrice, and many more times, until one of the Dads threaten the kids with plate-washing in the kitchen. They got bored again, until one of them decided to imitate some of us poor old folks with presbyopia, or "old eyes".</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXH3XasuO3HRvrwTjVziz41m_QQy0cG-hih2Q-nNdHfPHCwfNWm7VyWuGy6kDdE5IJQxJxY3wPYNrak9j9LdoY1mh6TEy68OPk3CsP6_CUsieghndgwpTJ_qL1lKvRedec92CDLjJaQe8/s1600/IMG_0053_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXH3XasuO3HRvrwTjVziz41m_QQy0cG-hih2Q-nNdHfPHCwfNWm7VyWuGy6kDdE5IJQxJxY3wPYNrak9j9LdoY1mh6TEy68OPk3CsP6_CUsieghndgwpTJ_qL1lKvRedec92CDLjJaQe8/s640/IMG_0053_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Kids; they say the darn-est things and do the darn-est things, all at the darn-est time. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">We took the opportunity to get a feel of the kind of activities, and most importantly, the most suitable timing, for the rest of our quarterly meet-up. It looks like this year promises more physical activities, with the kids more mobile and capable of looking after themselves. There is a swimming outing in the pipeline, my family would be looking at trekking in Bukit Timah Hill, and another family may be putting together a short trip to Malaysia. This is going to be exciting!</span><br />
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</span></div>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-18967299567813700882012-04-08T15:18:00.002+08:002012-04-18T10:20:18.669+08:00Just some pictures: More fried rice<span style="font-family: Verdana, sans-serif; font-size: x-small;">I'd suggested making Sundays our fried rice day in a <a href="http://www.fridaysspecial.blogspot.com/2012/04/just-some-pictures-fried-rice.html" target="_blank">previous entry</a>, and I delivered, sort of. We had this version of fried rice yesterday, a Saturday. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDQG1VnSexBMF7xWSXQa4nmEwwvacwkP49ix85QNH1DqvBuphiZKkrzqnMa2TR-X8pAfsW5YJGAJIj6FPU0-UYRu2EX5PyOfRAYlgwURbiRKM7kJgatBvFGA9xzi0ItfkNRfrHMHFphA/s1600/IMG_0065_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDQG1VnSexBMF7xWSXQa4nmEwwvacwkP49ix85QNH1DqvBuphiZKkrzqnMa2TR-X8pAfsW5YJGAJIj6FPU0-UYRu2EX5PyOfRAYlgwURbiRKM7kJgatBvFGA9xzi0ItfkNRfrHMHFphA/s640/IMG_0065_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Frankly, I was a little disappointed with this result. The Hubby shared my sentiments. The kids, on the other hand, seemed to enjoy it very much. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMHUKLA11lWusN_3pdE5nRsmpBoM7jAdeJoGGNKTWLeP8ITLvUz2caGYmD-Xfk10ICYN9QKS82d_kb9LJ_ku2UBDT0csgTmQWf0Vg3IxZ5sECGuU2m1N260Icv0NDPPYkXopW4_P4x7o/s1600/IMG_0066_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMHUKLA11lWusN_3pdE5nRsmpBoM7jAdeJoGGNKTWLeP8ITLvUz2caGYmD-Xfk10ICYN9QKS82d_kb9LJ_ku2UBDT0csgTmQWf0Vg3IxZ5sECGuU2m1N260Icv0NDPPYkXopW4_P4x7o/s640/IMG_0066_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">The kids loved the bright yellow corns, which tasted really sweet and bursting with juice. These were freshly plucked from the cob, not those from frozen packaging. My vegetable seller's wife suggested this to me at my last trip to the market. I have to admit it definitely tasted better than frozen corns. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4UlDL2kbExHclhdufGvv8DiToFRHam5UDG4Y05mblJwi7j_Aa1IakGmLjvgruAgUtwxKa-XyTWY4pE7iAg_p3Rp8JpqU1jNpDKuDubtGFDfCMu5zusDF0-vh5-RkNU2fBVFmdu4JaJok/s1600/IMG_0067_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4UlDL2kbExHclhdufGvv8DiToFRHam5UDG4Y05mblJwi7j_Aa1IakGmLjvgruAgUtwxKa-XyTWY4pE7iAg_p3Rp8JpqU1jNpDKuDubtGFDfCMu5zusDF0-vh5-RkNU2fBVFmdu4JaJok/s640/IMG_0067_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">The rest of the ingredients included some shredded carrots, Taiwanese chicken sausages which were cubed and some char siew pieces (courtesy of my Mother-in-law). Judging from the ingredients, I guess this fried rice should turn out pretty fragrant but unfortunately it wasn't how I had expected it. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">It paled so much in comparison </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">to the </span><a href="http://www.fridaysspecial.blogspot.com/2012/04/just-some-pictures-fried-rice.html" style="font-family: Verdana, sans-serif; font-size: small;" target="_blank">previous version</a><span style="font-family: Verdana, sans-serif; font-size: x-small;">, in terms of the "dryness" and the amount of aroma each grain of rice had absorbed.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJ_Dk_rhEIBDno24nkfS9hxjWTykXyN9e5CY0BguEwIJKGuUIm97xjYKSXuCxhVTU4dhijtXQiPrtlqZkQ22RA_KcuLotzV1voibyHfV_r1uDjhq8CyJTudgmHaulR2VHzoS0M4nD5oc/s1600/IMG_0209.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJ_Dk_rhEIBDno24nkfS9hxjWTykXyN9e5CY0BguEwIJKGuUIm97xjYKSXuCxhVTU4dhijtXQiPrtlqZkQ22RA_KcuLotzV1voibyHfV_r1uDjhq8CyJTudgmHaulR2VHzoS0M4nD5oc/s640/IMG_0209.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif; font-size: xx-small;"><i>Previous version</i></span></td></tr>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">The way I made this fried rice is the same, using leftover rice from the previous night, chilled in the fridge. Yet, this version ended up much wetter (though not soggy). There were also a few clumps of rice, which I did not manage to loosen, no matter how much I pressed against them or tossed them about in the wok.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I have a feeling it has to do with the way I packed those leftover rice. The earlier version was packed in those brown paper that were used by economical rice seller. It was packed rather compactly, and sort of left in the fridge to "dry out". The leftover rice for this version was loosely packed in a container and similarly left in the fridge. Perhaps it was not packed compact, and the container had a lot of space left, so the moisture in the rice could not "dry out" completely. That was how I ended with clumpy and wet/sticky fried rice. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPIMnRzF3hrSV-fajq4yxFWeMl9QHTEhCZurAnK0u-di03JuVkqvjOJexljNFPtgsHNGoa2QL6LezP1nhw4mQkVUfYpZfvHmp6mhAvuAeVdbgph-MwtViby3v-ynphrEGqC7RsS44QmM/s1600/IMG_0068_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPIMnRzF3hrSV-fajq4yxFWeMl9QHTEhCZurAnK0u-di03JuVkqvjOJexljNFPtgsHNGoa2QL6LezP1nhw4mQkVUfYpZfvHmp6mhAvuAeVdbgph-MwtViby3v-ynphrEGqC7RsS44QmM/s640/IMG_0068_1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif; font-size: xx-small;"><i>Are the clumps noticeable?</i></span></td></tr>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">This calls for an experiment. I think it can be done next week. One lot of leftover rice to be compactly packed in brown paper, and another lot loosely in a container. This should be fun! </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Oh yes, my fried rice always have eggs in it. It is either added right from the start, or it will be included as garnish in the form of scrambled eggs, like how we have it this time.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-UclANnbvGsSsfVmAbo3TkroOxH4rLxPoow8OLjRCVb2zU6tXTDfxXo-tND7EyJR63M3mY058TDOX-Cp-HyeV_fXxrghu69oboRrd84_NYSUT3ZOJRYWVs6ntKcpRSRkCcWfuov3vmc/s1600/IMG_0070_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-UclANnbvGsSsfVmAbo3TkroOxH4rLxPoow8OLjRCVb2zU6tXTDfxXo-tND7EyJR63M3mY058TDOX-Cp-HyeV_fXxrghu69oboRrd84_NYSUT3ZOJRYWVs6ntKcpRSRkCcWfuov3vmc/s640/IMG_0070_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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</span>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-71488222425878258882012-04-04T20:15:00.000+08:002012-04-04T20:15:24.334+08:00Homemade quick tomato sauce (on meatball spaghetti)<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I remember coming up with <a href="http://www.fridaysspecial.blogspot.com/2012/02/fridays-special-4-pasta-with-mini.html" target="_blank">various defenses against making my own tomato sauce</a> for pasta. Let me eat my words and feast on this homemade quick tomato sauce too!</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I must have been blind all this while! I was going on and on about not having quality fresh tomatoes to make a sauce from scratch, and how I would refuse to splurge on gourmet tomatoes from gourmet supermarkets in a previous post. The recipe for a homemade tomato sauce that's quick and not requiring even the skin of a gourmet tomato had been silently appealing for my attention from the corner of my book shelf. It was on Page 32 of a particular book I bought that offered 100 ways to make pasta. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif; font-size: xx-small;">This is the picture of quick pasta sauce from my pasta recipe book. <br />
And the canned tomatoes & tomato puree.</span></td></tr>
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</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Having seen enough of how canned tomatoes, be it chopped or whole, had been put to good use in a stew or sauce of some sort, I guess I was ready to abandon the purist idea that tomato sauce for pasta must be made with fresh tomatoes. I shopped for canned tomatoes and tomato puree yesterday. I thought it would be easier than hunting for fresh gourmet tomatoes. It was definitely not. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The recipe says "400g can chopped tomatoes". But in the first supermarket I went to, I found canned but diced tomatoes. Maybe "diced" and "chopped" would be different. Maybe the next supermarket would have canned chopped tomatoes. So off I went to the next location. It was worse than the first. There wasn't any canned tomatoes in sight!</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Fret not! There is a third location, the last one near home and definitely would offer something not costing a bomb. It was my "get the food supply for the whole week" day yesterday. So I was running from wet market to supermarkets in two locations up in the central-north and northeastern part of Singapore; just for that can of chopped tomatoes. ^_^ I still maintain the unwillingness to splurge on tomatoes, fresh or processed.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">At the last pit-stop, I dashed straight for the canned food section and stared at the shelves in disbelief. No canned tomatoes. After spending 30 seconds cursing under my breath and another 30 seconds feeling upset and stupid about the rush to satisfy my curiosity in homemade tomato sauce, I decided to walk over to the bottled pasta sauce corner to get my trusty Leggo's Napoletana sauce. I felt worse. The Napoletana sauce is out of stock! How about Prego? Didn't have the flavor I liked. *Sigh* Yes, I could give up and make something else for dinner. But the kids wanted pasta, and more importantly, I wanted to try making my own sauce. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Turned on my heels to leave the place and there they were, just right behind me, rows of canned diced tomatoes and tomato puree loomed into my sight! It was placed together with bottles of jams and spreads for bread. Who in the first place would group canned tomatoes and tomato puree with jams and spreads?! Anyway, I was simply too overjoyed to question too much about the supermarket's logic or philosophy in their product display. And it is diced tomato instead of chopped tomato. At that point, I really could not be too bothered about the nuance anymore. Diced or chopped, it is tomato processed into small pieces and stored in a metal can which you need to open with a can opener. Period.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Those are the cans of tomato puree and diced tomato I bought in the picture above. Just to illustrate how happy I was, I took another picture from another angle. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjC_7Bz9SmjnP7IY7S8NDGgRvQm-M_WX7jHyjROyyXQAK_S26BRG7z_ud1xAot_InExO2lqxZmYkS90-l0soQDSYjGGLsn3QbivX0_pd8GVmrAS31bLaeE5j1OAvkkrlyGwilW-90nLdo/s1600/IMG_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjC_7Bz9SmjnP7IY7S8NDGgRvQm-M_WX7jHyjROyyXQAK_S26BRG7z_ud1xAot_InExO2lqxZmYkS90-l0soQDSYjGGLsn3QbivX0_pd8GVmrAS31bLaeE5j1OAvkkrlyGwilW-90nLdo/s640/IMG_0009.JPG" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">The two cans are sitting on Page 32, the recipe to my homemade quick tomato sauce. I don't think it is so visible in this picture, but if you look at the first picture, you can see that the sauce is really thick, almost dry looking. Mine on the other hand looked like this.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3u67-68kUwj05JyNv1asvQS5Xc_rBCja1Xpbx8YlrS-6nQWnYDvkb7i7nIauFGFm7X7bhlkVipBe4GhSr9OyAKv8qbFMj20YqYc0iBLbUfTv9S4lZDEctjRqfSGrI4Dz9yHsd6Q33C8/s1600/IMG_0001_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3u67-68kUwj05JyNv1asvQS5Xc_rBCja1Xpbx8YlrS-6nQWnYDvkb7i7nIauFGFm7X7bhlkVipBe4GhSr9OyAKv8qbFMj20YqYc0iBLbUfTv9S4lZDEctjRqfSGrI4Dz9yHsd6Q33C8/s640/IMG_0001_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I wanted the sauce to be slightly more watery, so that every strand of spaghetti is awash with sauce. Like this...</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I had to agree that it is really a quick tomato sauce. In fact, it was so quick that I managed to shape and pan-fry those meatballs, put together ingredients for the sauce and simmer it, getting the whole pasta sauce ready in 45 minutes flat, including washing up and mopping the floor ^_^. Well, I had to be quick as I only had 1.5 hours left before rushing off to pick my girl up from her CCA.</span></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">The verdict? </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">The Tiny Man was first in line to taste it. He had came sauntering into the kitchen claiming that something smells good, like pasta sauce. I gave him one meatball covered with many mushrooms and tomato sauce to try. And he came back asking for seconds ^_^ (So happy!)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">The girl protested at the mushrooms, as usual, gingerly picking these out and dumping them into her brother's bowl, as usual. But she said it was good. She had a second helping, of which, she took only a couple of mouthfuls. This is quite confusing. Did she really like the sauce? Was it really that good? But I think I have faith in my end product. She must have been quite filled up from the first helping, which was quite big for her usual appetite. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">And finally, the chief food taster. It is a little sour. Okay, I can rectify that. Add a little more sugar to mellow out the tang. But what came next sort of took me off guard. "It doesn't taste like homemade", that was what the Hubby offered. Huh? After clarification, I knew what he meant. It tasted as good as those commercial ones that I always use. Phew! But on hindsight, how does homemade tomato sauce taste like anyway?</span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif;"><b>Homemade quick tomato sauce</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">(adapted from "100 great recipes: Pasta", Jacqueline Bellefontaine, Silverdale Books, 2005)</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Ingredients (makes enough for 4)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tbsp olive oil (I didn't have any, so used peanut oil, purist don't scream)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 onion, chopped</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 cloves garlic, crushed and finely chopped</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">400g can chopped tomatoes</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tbsp tomato puree</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp dried oregano</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">salt and freshly ground black pepper (I used my usual white pepper instead)</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Method</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1. Heat the oil in a saucepan and saute onion for 3-4 minutes until softened.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2. Stir in the garlic and cook for 1 minute.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">3. Add the tomatoes, tomato puree and oregano and bring to the boil. I deviate a little for this step and the rest of the steps that follow are what I did. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Before adding canned tomatoes, puree and oregano, I added mushrooms and saute for a further 2 minutes. Then dunk the whole can of tomatoes into the saucepan, swirl the can holding the chopped tomatoes with hot water, and fill it up to half a can. Empty the water into the saucepan. Bring to boil. Once it starts to boil, add tomato puree. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">4. Let the mixture boil simmer for about 5 minutes.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">5. Add oregano and continue simmering for another 5 minutes. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">6. Add salt and pepper to taste. If the sauce is too sour, add sugar to mellow out the acidity. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">7. Let the mixture simmer for another 3-5 minutes and that's about it. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">One last shot to savor. Yummy!</span><br />
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</span>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-81009740639523756532012-04-04T11:30:00.000+08:002012-04-04T11:30:50.961+08:00Simmered chicken with pumpkin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU9eDz8H9x55vaASBsT9VXYsQnFBnGeAWzDp3dls89Km3dV6T4C4VE53HDxZY_88SzOC97vDzu0BdaZs83qdIzmzhEnWWIuuhP2TFKS02ZhnpUl8l72jQa0Qzp7fIl3RyEG_8vghn8BB0/s1600/IMG_0194_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU9eDz8H9x55vaASBsT9VXYsQnFBnGeAWzDp3dls89Km3dV6T4C4VE53HDxZY_88SzOC97vDzu0BdaZs83qdIzmzhEnWWIuuhP2TFKS02ZhnpUl8l72jQa0Qzp7fIl3RyEG_8vghn8BB0/s640/IMG_0194_1.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Making this quick simmered dish was probably baited by a vibrant picture of the dish in a food magazine I bought recently. The orange color of softly simmered pumpkin cubes was so bright, the cubes of chicken were so lusciously coated with a sauce thick with pumpkin puree from the simmering, that I found myself salivating from the back of my jaw ^_^ (Greedy!)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I know the Hubby likes pumpkin, but I wasn't so sure about the kids. I've made <a href="http://www.fridaysspecial.blogspot.com/2011/10/fridays-special-1-pumpkin-pilaf-with.html" target="_blank">pumpkin pilaf</a> before, but the amount of pumpkin used was small. It wasn't so much of a main ingredient, but this dish would really feature the soft sweet mushy pumpkin flesh. I wonder if the girl would like it. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Since I am writing this in retrospect, I'll just be upfront to say to that the girl did not quite take to the pumpkin in this dish. She took the chicken, ladle some sauce onto her rice, and in courtesy, showed me that she had taken a few pieces of the orangy squash and that was about it. *Sigh*</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif2Dqjg991QOurcNQG4jDvewZNRUOmXQU1JXUAbnQxQQmHKUaI1bFG4ZeluL8EcoKLIp190LHfSkh86rUzqOhlaAAiR7deXYpuxk-0PimgJYw2AaxVhMih7ZucSeKT1uzumJa36xZDTl4/s1600/IMG_0197_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif2Dqjg991QOurcNQG4jDvewZNRUOmXQU1JXUAbnQxQQmHKUaI1bFG4ZeluL8EcoKLIp190LHfSkh86rUzqOhlaAAiR7deXYpuxk-0PimgJYw2AaxVhMih7ZucSeKT1uzumJa36xZDTl4/s640/IMG_0197_1.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The Tiny Man tucked into the chicken pieces too, but I don't remember him savoring the squash. Only the Hubby appreciated the goodness of the pumpkin. Or perhaps, he was saving the chicken pieces for the kids?</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I liked this dish actually. Some parts of those pumpkin cubes disintegrated into the sauce after simmering, forming a sort of thin pumpkin puree. This actually coated all the chicken cubes and permeated those morsels of meat with good old vegetable sweetness. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">What ever it is, the color was still astounding. Bright and cheery looking, like a bowl of sunshine. I wasn't too affected by the food tasting squad's reaction to this dish, as we had apple crumble for dessert. Yes, <a href="http://www.fridaysspecial.blogspot.com/2012/04/comforting-success-apple-crumble.html" target="_blank">THAT apple crumble</a>. They loved it with the ice-cream, especially the kids. On hindsight, I wonder if it was the ice-cream that saved the crumble. Nah~ The Hubby was going "真的很好吃!", "I prefer this to the banana one." ^_^</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><b><span style="color: #990000;">Simmered chicken with pumpkin</span></b></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">(ingredients adapted from Famous Cuisine, Issue 71, Nov/Dec 2011, cooking method entirely my own)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Ingredients</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">200g chicken thigh meat, cubed</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">300g pumpkin, peeled and cubed (I used about 400g) </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">50g dried shrimps, soak in water until slightly softened</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 clove garlic, chopped</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">100ml water</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tbsp oyster sauce (I use vegetarian oyster sauce)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tbsp light soy sauce</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp sugar</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Method</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1. Blanched the chicken cubes in water, drain and set aside.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2. Heat 1 tbsp of oil in a wok, saute garlic and dried shrimps over a low heat until fragrant. Add the pumpkin cubes and continue to stir-fry on low heat until the edges of the pumpkin appear translucent. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">3. Add oyster sauce to the pumpkin and stir to mix well. At this point, add 50ml of water to simmer the pumpkin until 80% softened.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">4. When the pumpkin is 80% softened, add the chicken cubes and stir to coat the meat well. Add the remaining 50ml of water, light soy sauce and sugar. Simmer until the pumpkin is completely soft and moisture slightly reduced. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Though it is not in the original recipe, I like to add a dash of pepper before dishing out. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-15209465780302802482012-04-04T10:46:00.000+08:002012-04-04T10:46:43.617+08:00Friday's Special #7: Homemade gyoza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHuQ7INc0P49WkJmGcxxO02_rxLrJLvVxCxNA6zxCG47n_-W6to4CG-CiTgiXLCVLLTQfJo63LErM5jXzyjLDz1ESj5McUK7YhTP2AkksE4w4cTdFd4Xgd2k2izLlqLjpY47LvYtvJ7I/s1600/IMG_0203_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHuQ7INc0P49WkJmGcxxO02_rxLrJLvVxCxNA6zxCG47n_-W6to4CG-CiTgiXLCVLLTQfJo63LErM5jXzyjLDz1ESj5McUK7YhTP2AkksE4w4cTdFd4Xgd2k2izLlqLjpY47LvYtvJ7I/s640/IMG_0203_1.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The first time I had dumplings or <i>jiaozi</i> (饺子) was in Japan, about 12 years ago. It was during my one year stay there, as an exchange student. I saw dumplings and the making of it in the kitchen of the hostel I lived in during that one year.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I still remember the kitchen. It was quite spacious, for a kitchen in a student hostel. It boasted of a refrigerator, a stove with four hobs and a working area that can fit two at the same time. Of course it came with a sink for washing and the kitchen was also well equipped with cabinets to take in all the kitchen utensils belonging to six hostelites. But the bonus is this. The kitchen space was large enough to fit in one coffee table, a two-seater couch, a one seater sofa and a television set. If I remember correctly, the television wasn't small, it was a 32-inch coloured television. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I love this kitchen and I especially love cooking during winter. I would always open the windows in the kitchen so that the cool icy breeze ventilates a warm and cozy kitchen, temperature raised by all those cooking a few of us would be busy with at the same time. It was during those times that I first saw a hostel mate making <i>jiaozi</i>. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">My hostel mate was on a scholarship, majoring in Anthropology. And her background was interesting to me at that time. She is Korean, born in China and she considers herself Chinese-Korean. She could speak Chinese of course, but I'd never heard her speaking in Korean. And needless to say, her Japanese was marvelously fluent.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I was pretty fascinated when I saw her making <i>jiaozi</i>. The skin was store-bought as she told me. She prepared the fillings and for her, it has got to be mince pork with lots of Chinese chives and garlic. But what fascinated me most was the speed with which she wrapped those <i>jiaozi</i>. The skin appeared really flimsy, and I could see that she was holding the skin with the fillings very delicately. But her fingers worked at such speed to make those beautiful folds, that they resembled soft fluttering butterflies landing just for a second or two on some morning blossom. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Of course I asked if I could give it a try. She was kind enough to let me handle her food. I couldn't believe how difficult it was to hold the soft skin in your palms, preventing the fillings from falling off, and trying to make beautiful folds as a decoration to seal the<i> jiaozi</i>. Mine was absolutely ugly, but my hostel mate did not mind. She even let me help her with wrapping up the rest of the skin while she heated up a pot of water to boil those dumplings. ^_^ I had dumplings for dinner that day at the two-seater couch in front of the television watching some Japanese drama. It was simply delicious, especially dipped in vinegar and soy sauce.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Back to Singapore and the present. The kids love dumplings, especially those called 小笼包 (I know this is different from <i>jiaozi</i>, but well the dough skin and fillings are similar ^_^), and I have no idea how to make them of course. So this calls for substitution, and the dumpling wrapping skill I had barely picked up 12 years ago was put to the test. This is the second time I made dumplings after coming back home from Japan. The first time I made it, I used Shanghai dumpling skin (store-bought of course) which was slightly thicker. This time, I found a type of skin specifically for making Japanese gyoza. It was just like those skin I used back in Japan 12 years ago! This time, I'd decided to make panfried <i>jiaozi </i>or pot stickers (and in Japan these would be called gyoza), instead of boiled <i>jiaozi</i>.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NrBusyAEC3wVF0IUqjU-rtB6zmiULVzMW0cSLkzl-9Wzr3IRIFxpH0Zz1CbiFReCapcJZk73haSecNQN34sWzgB01p7K9KOWabrE6svXfLg3f12xcZB2_0KFWDH3R6r9NIcRVl8z39U/s1600/IMG_0206_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NrBusyAEC3wVF0IUqjU-rtB6zmiULVzMW0cSLkzl-9Wzr3IRIFxpH0Zz1CbiFReCapcJZk73haSecNQN34sWzgB01p7K9KOWabrE6svXfLg3f12xcZB2_0KFWDH3R6r9NIcRVl8z39U/s640/IMG_0206_1.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Actually I've never made gyoza before, I mean the pan-frying part. But I've seen how it is prepared on the various food programs I love watching. The idea is to first pan fry the dumplings with a little oil on one-side, then add some water and cover to let the dumplings steam until water is completely reduced, dumplings cooked through. This will produce dumplings with very crispy edges and bottom, which it had been sitting on the pan, and a soft moist skin on the top, which had been steaming away. For the combination of such texture and the way it is prepared, this is thus called gyoza for the Japanese, and pot stickers (锅贴) for the Chinese.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The feeling of accomplishment was encouraging when I dished out these gyoza. It was of course more encouraging when the food tasting squad cleaned out the whole plate and asked for more. The chief food-taster, aka the Hubby, noticed the dipping sauce that I had I put together. I said "put together" because it was really just putting 3 types of aroma together to create a slightly tangy, salty and smoky dip. I like the dip very much, and judging from the way the Hubby tried to sweep up the last drops of the dip, I think he loved it.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I am afraid I won't be able to provide specific measurements for this entry. I had simply measured out the amount of minced pork meat that I thought would be enough for the family, using my hands. Apparently, it was not enough. Anyway, these are the ingredients, without unit of measurement, that I had used to make the fillings and the method to pan-fry/steam the dumplings making them into gyoza.</span></div><b style="color: #990000; font-family: Verdana, sans-serif;"><br />
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<b style="color: #990000; font-family: Verdana, sans-serif;">Homemade Gyoza</b><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">dumpling skin*</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">minced pork meat</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">spring onions, chopped to 0.5cm length</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1-2tbsp oil</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">4-5 tbsp water</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">(to marinate the minced meat)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">light soy sauce**</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">pepper</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">dash of sesame oil</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><u>Dipping sauce</u></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">ginger, thinly julienned</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">3 tbsp light soy sauce (use very good quality ones)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tbsp fruity vinegar***</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tbsp rice vinger</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">dash of sesame oil</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Method</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1. Add the marinating ingredients to the minced meat and mix well. Then add the spring onions. The next step is optional but I like to do this to make the meat taste juicier and bouncier. Basically slap the meat about. I know this sounds strange but refer to <a href="http://www.fridaysspecial.blogspot.com/2012/02/fridays-special-4-pasta-with-mini.html" target="_blank">this entry under "Notes"</a> for brief description. Cover with cling wrap and refrigerate until ready to use.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2. Okay, wrap the fillings with the dumpling skin! This is a step that I cannot explain very well, neither do I have the courage to video it and post it here. Because I can't do it well too ^_^!</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Anyway, the idea is to wrap the fillings up with the dumpling skin and seal the edges with a little water. The dumpling would of course look prettier if you can manage to incorporate some folds while sealing the edges. But without it, I don't think the taste would deteriorate.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">3. Heat up a frying pan and add about 1-2 tbsp of oil. Once heated, place the dumplings neatly onto the frying pan. It is okay not to leave any space between each dumpling, but do not pile them up on top of one another. One side of the skin needs to touch the pan.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">4. Place as many dumplings as the frying pan can hold, and let the dumplings pan-fry for about 2 minutes.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">5. Then add water and cover immediately. Let the water sizzle and reduce completely, which would take about another 2-3 minutes. By then the filling would be cooked through, the bottom of the dumpling would be very browned and crispy, but the top of the dumpling would be soft and moist from all that steaming.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">6. Dish out and serve your gyoza immediately.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFB4Fk1ycZvlqU-BeLhu82OKrri8eArEFNwNO1uB9O25zsuTZPP4LiG5AlZ7I-0f7LD4DTFSMaA4CM0nHcuqDMyuaA5ZMpUI2l6yVBJKRfFrlLms_s5AWDgmKpglP0znHZwebCG-farpc/s1600/IMG_0204_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFB4Fk1ycZvlqU-BeLhu82OKrri8eArEFNwNO1uB9O25zsuTZPP4LiG5AlZ7I-0f7LD4DTFSMaA4CM0nHcuqDMyuaA5ZMpUI2l6yVBJKRfFrlLms_s5AWDgmKpglP0znHZwebCG-farpc/s640/IMG_0204_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">To prepare the dipping sauce, just mix all the dipping sauce ingredients together leaving out the ginger. Add the ginger only when ready to eat.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Notes</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">* I used Shanghai dumpling skin sometime ago to make dumplings. It was slightly more difficult to manage than the ones I used this time. Comparatively, it was also much thicker than the Japanese gyoza skin I used this time. It could be the practice, but I find that it is easier to create folds using the Japanese gyoza skin than the Shanghai dumpling skin. The former is more pliable while the Shanghai dumpling skin softens up to fast when out of the refrigerator. Here's a picture of the packaging.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifIBsV4pMqul5ElSx3LkMR_Bi_bcvV4wvZUkVDge_lXy6gs2Oxb3Us08PRpnYYMHpfdlsU8HVbpTREaKeEBDTzxvuTVDoCTQBfTQu5TzhhqOGgURMInFecKXM0cgpW7vgeTKmAkfvhCuU/s1600/IMG_0007_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifIBsV4pMqul5ElSx3LkMR_Bi_bcvV4wvZUkVDge_lXy6gs2Oxb3Us08PRpnYYMHpfdlsU8HVbpTREaKeEBDTzxvuTVDoCTQBfTQu5TzhhqOGgURMInFecKXM0cgpW7vgeTKmAkfvhCuU/s640/IMG_0007_1.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">** Try to use good quality light soy sauce. I find that good quality light soy sauce are not too salty and richer in aroma. Make sure enough saltiness is added to the minced meat because if the filling is not salty enough, it can be quite a disappointment.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">*** Actually this is optional. I used a fruity vinegar, Golden Kiwi Vinegar, because I have it and would like to finish it soon. Furthermore, this Golden Kiwi Vinegar is really sour, and since I wanted the dipping sauce to have some sharpness, I added this. If no fruity vinegar is available, just use rice vinegar. </span><br />
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</span>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-33618910501662898302012-04-02T11:48:00.002+08:002012-04-15T15:49:30.993+08:00Just some pictures: Fried rice<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">We had fried rice for lunch yesterday. Overnight rice courtesy of my Mum. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WMJlFgLeOVqGczseBPSiQZBJswxagwXXWuyozBGqvxq2YBzIdL-dGv9v06JAWHBT3UZXGdHne2TnHzZar9RPkrafGl-ZBWzqd9YiIOqoRCByHHUtzhSWryZq6JyUEa4cuHpDcGiD2qI/s1600/IMG_0207_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WMJlFgLeOVqGczseBPSiQZBJswxagwXXWuyozBGqvxq2YBzIdL-dGv9v06JAWHBT3UZXGdHne2TnHzZar9RPkrafGl-ZBWzqd9YiIOqoRCByHHUtzhSWryZq6JyUEa4cuHpDcGiD2qI/s640/IMG_0207_1.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">It was not intended for my blog. However, when I placed it on the dining table, I could not resist taking a shot at it. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvg3K7JKkru5uJh-vu-OPdPbSGxqeDvty7bQY6O9CoHQtZS3mV2CYjAL4rAnvz0Z_8NLp_vMA_02p6Tgfw__wIlwv6z3kiGhu1zLZ7fhxQTrzXQiImgbNt3K1wfmByratw22l6sGLHBLQ/s1600/IMG_0208_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvg3K7JKkru5uJh-vu-OPdPbSGxqeDvty7bQY6O9CoHQtZS3mV2CYjAL4rAnvz0Z_8NLp_vMA_02p6Tgfw__wIlwv6z3kiGhu1zLZ7fhxQTrzXQiImgbNt3K1wfmByratw22l6sGLHBLQ/s640/IMG_0208_1.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The sun was blazing hot yesterday, and rays of sunshine came pouring into my living/dining area. The light bounced off the food, illuminating each and every grain of rice, sausage and crisply fried small fish. We seldom get such good lighting into the house, and so the opportunity should be embraced.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipU8Sg4st8hL1-I7-ygB6uyqDT8eg11UnzABJhXa2s01_S8DBGxEo3XMKQ-Ou46Znyr6F3_fPPdS-woKQIMs4FCv-Uj9X8srXOjXGiF1riivMDKxYuhNL4QwZlAP2U5FqULGMGhebPTh4/s1600/IMG_0209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipU8Sg4st8hL1-I7-ygB6uyqDT8eg11UnzABJhXa2s01_S8DBGxEo3XMKQ-Ou46Znyr6F3_fPPdS-woKQIMs4FCv-Uj9X8srXOjXGiF1riivMDKxYuhNL4QwZlAP2U5FqULGMGhebPTh4/s640/IMG_0209.JPG" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">There is no recipe to share. I believe every Mum can make lip-smacking good fried rice in their own style. I like to drizzle mine with light soy sauce instead of seasoning it with salt. I feel that the saltiness from the light soy sauce is a better match for fried rice compared to salt. Before dishing out the rice, give a generous dash of white pepper and a light drizzle of sesame oil. This combination always work magic for my fried rice.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJncFnFOIBiVl9zLC4dKCCsaVdpVhN0z-QLkTQkWbWutMZtZfeVgc5TbfGoxStryOO0VBCcI4iliAWDteUTDdeg9iQHdIKvLriqCA6wicyJGWAAc8tRiTr9JN0cY9-WQnwpSB2whg51EY/s1600/IMG_0210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJncFnFOIBiVl9zLC4dKCCsaVdpVhN0z-QLkTQkWbWutMZtZfeVgc5TbfGoxStryOO0VBCcI4iliAWDteUTDdeg9iQHdIKvLriqCA6wicyJGWAAc8tRiTr9JN0cY9-WQnwpSB2whg51EY/s640/IMG_0210.JPG" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The Hubby kept nodding his head in enjoyment as he worked his way into the fried rice. It seems he really enjoyed every morsel, every grain of it.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">We had fried rice two weeks ago, on a Sunday. The Hubby and the kids loved that version too. And so I whimsically commented that we should make our Sundays fried rice day. They agreed except the Tiny Man. "We should make everyday fried rice day!" he said. No, my dear child, you will end up with severe nose-bleed from heatiness resulting from excessive fried rice. Once a week is quite enough. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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</span></div>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-89617745044555145782012-04-02T11:31:00.001+08:002012-04-04T08:45:13.766+08:00Comforting success: Apple crumble<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_EDj_LwqKi_-UTAAdrEKs0b0Ht-aeeuuYZqnKyiIzKNZ5-jR6lcwQTNNxDjPBnYmuF04kQjk3iWkqbt4yBT5MJDtdOacbb9enh0fAO3p-p-AEBdW8otdRjZHfztknv-8kubHDbUKZSw0/s1600/IMG_0198_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_EDj_LwqKi_-UTAAdrEKs0b0Ht-aeeuuYZqnKyiIzKNZ5-jR6lcwQTNNxDjPBnYmuF04kQjk3iWkqbt4yBT5MJDtdOacbb9enh0fAO3p-p-AEBdW8otdRjZHfztknv-8kubHDbUKZSw0/s640/IMG_0198_1.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Over the past two weeks, my mood had not been too beautiful. It was like the weather, bright and sunny in the morning but the day would be ended with a thunderstorm. Things got a little worse when I tried to boost my mood trying out some bakes. I tried my hands at making a banana sponge cake and a banana crumble. Both attempts failed, which resulted in my mood resembling the onslaught of a hailstorm.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Maybe I can't say that the banana crumble failed, because a fruit crumble is not such a difficult bake after all. But it was my first at attempting a crumble, and since I started with banana, I thought it would be better to give it a little more blitz in the oven. Turned out the banana was a little too caramelized for my liking. Coupled with dry crunchy crumble topping, the banana crumble I made wasn't that palatable. Of course I bought ice-cream to go with the crumble. But my helpful Tiny Man stored the ice-cream in the wrong compartment, ie the chiller instead of the freezer, so the ice-cream melted. I didn't think dumping a gooey mess of vanilla onto the already dry (and slightly burnt) banana crumble would make it look more appetizing. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The other failure, or perhaps it is better to call it a disaster, is my attempt at making a banana sponge cake. In the past, I had made a total of 4 attempts at sponge cakes of various flavors. None of them came out looking anything like a sponge cake. They were either over-baked thus tasting really dry and coarse, or they collapse dramatically once I take the cake out of the oven. I swear I could hear the air hissing their way out of the cakes! Pissssssssssss... ... out comes the air, down goes the cake into a soft pile of "kueh". That was exactly the performance put up by my banana sponge cake, "lau hong" (漏风). It was really quite a shocking sight, and I would have collapsed into a pile of sobbing Mummy, had it not been time to pick the kids up from school ^_^</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The apple crumble is thus a cautious attempt to sprinkle some sunshine onto my foul mood, which thank goodness, turned out well. The first time I heard of a fruit crumble was from Nigella Lawson, in her program Nigella Express, when she made this dessert called "Jumbleberry Crumble". Of course the dessert looked so gorgeously moist and delicious, and the crumble topping practically "crumbled" out at me from the television. Another program I love watching is "Great British Food" featuring Tom Norrington-Davies, and he made apple crumble. Seems easy enough, I reckoned. And since apple is supposed to have more moisture, "dry fruit crumble can be avoided" is my guess.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">So here's a comforting success, topped with raspberry swirl vanilla ice-cream. This time, I made sure the ice-cream is stored in the freezer!</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9A4U0mfvYMRr6RL5RVza11TRxY8aGKbT_Bw9iSMS7QHr8GS3SQzxXx059-okGFYzhkWtqNzS5bn1NeAQchdFAdO4pNcf-PQsXMjXCsk75Yj7WPfvijw34n_Jcks3EnKEont4f355jxVw/s1600/IMG_0199_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9A4U0mfvYMRr6RL5RVza11TRxY8aGKbT_Bw9iSMS7QHr8GS3SQzxXx059-okGFYzhkWtqNzS5bn1NeAQchdFAdO4pNcf-PQsXMjXCsk75Yj7WPfvijw34n_Jcks3EnKEont4f355jxVw/s640/IMG_0199_1.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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</span></div><div style="text-align: justify;"><span style="color: #990000; font-family: Verdana, sans-serif;"><b>Apple crumble</b></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">(makes 3 individual ramekins)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">For the crumble topping</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">75g cold butter, diced</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">75g demerara sugar</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">150g plain flour</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp baking powder</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">For the apple</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">3 small China Fuji apples</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tbsp demerara sugar</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">small pinch of cinnamon</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tbsp water</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Method</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1. Mix the plain flour and baking powder together.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2. Rub the butter into the flour using fingertips until it resembles very coarse breadcrumbs. Sprinkle the sugar and mix well using a fork. At this point, I kept the crumble topping in a ziploc bag and place it in the freezer.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">3. To prepare the apples for this fruit crumble, peel, core and roughly chop apples. Cook apples, sugar, water and cinnamon until the moisture is fully reduced and a light caramelized smell comes wafting out of the pot. Let the fruit cool.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">4. Preheat oven to 180deg C. Place the cooled cooked apples into ramekins until 2/3 full, top with 2-3 tbsp of the crumble toppings and bake for 15-20 minutes, until the crumble topping is golden brown in color.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHuToKZcCkL1dahw01whQZUJkH14GqyYOKvGyxuhvW_SmLcc4hDkurXOvSjvLfqJEsMOBYxEJ9kcbuM-HOTf9A1tIUuwi6WBmGDRosUXyYJrNFqnCNgcQZ51w8eFqdP56etNI7KvhOm6E/s1600/IMG_0201_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHuToKZcCkL1dahw01whQZUJkH14GqyYOKvGyxuhvW_SmLcc4hDkurXOvSjvLfqJEsMOBYxEJ9kcbuM-HOTf9A1tIUuwi6WBmGDRosUXyYJrNFqnCNgcQZ51w8eFqdP56etNI7KvhOm6E/s640/IMG_0201_1.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I like to let the crumble cool for about 30 minutes before serving it with ice-cream. At least, I know I would not burn my tongue with the sizzling hot moist apples.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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</span></div>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-89865364358733996212012-03-23T14:04:00.000+08:002012-03-23T14:04:35.770+08:00Braised pork belly in dark soy sauce, aka Lor Bak<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrfcRWf_BaFD1IM8nLu1fQWDrf_8dXkl75xsdbmJ9RG45D-9lvVmQxqFYcSnn9paKb1jqISc4FSX-rFSRCiqv-L0-Ic_MafVIKntKpEpJzS0JP_GVVlURra6K5OYTnSJPaih6IDe-1GM/s1600/IMG_0178_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrfcRWf_BaFD1IM8nLu1fQWDrf_8dXkl75xsdbmJ9RG45D-9lvVmQxqFYcSnn9paKb1jqISc4FSX-rFSRCiqv-L0-Ic_MafVIKntKpEpJzS0JP_GVVlURra6K5OYTnSJPaih6IDe-1GM/s1600/IMG_0178_1.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I've got to say that I am utterly pleased with this dish which I made yesterday. Actually I've cooked "lor bak" quite a number of times in the past, but there was not once that I could so wholeheartedly approve of the outcome. My past "lor bak" making experiences were always plagued by the followings, all of them interconnected, all of them working against me.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1. meaty part of pork belly becomes too dry in an effort to soften the skin</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2. braising liquid always dry up quickly, need to top with water so often </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">3. as a result of 2, braising sauce tasted diluted or not well flavored, appearance of liquid is not dark enough</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">4. by the time skin is soft, not enough liquid again to braise the firm beancurd (taukwa) and eggs, so add more water</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">5. if more water is added again, need more dark soy sauce and salt, so add more of these, braising sauce taste artificial</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">6. braised taukwa and eggs for too long just to make sure both are evenly coated with the dark brown sauce, taukwa and eggs are tough, the white portion is not bouncy but hard, the yolks are so dry and powdery the kids refused to eat them</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Yes, all these problems were there every time I make "lor bak". I could not believe it when my two kids refused to eat the "lor neng" (braised eggs)! The two of them are really suckers for eggs of any kind, so it was quite a devastating shock when they announced that they do not like my "lor neng" anymore, but they love my hard-boiled eggs! What sort of logic is that, I ask you. And yes, recently, the two of them had become more accomplished in critiquing my cooking. It used to be anything goes for them, as long as it is prepared by Mummy.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I did try using the slow cooker to prepare this dish. Even though it produced really succulent pork belly, I felt that the meat tasted more porky than when it was prepared over the stove-top. Perhaps the gentle heat of the slow cooker had worked too well at locking in the flavors of the ingredients? I am not sure, but it was just too porky for me. And using the slow cooker did not solve the problem of my kids rejecting my "lor neng".</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The techniques I used to put this dish together yesterday drew inspiration from the Japanese. The "lor bak" was braised using a method that calls for "otoshibuta" (落し蓋), or simply the "drop lid" method. This cooking method requires a lid to set loosely inside the cooking pot used, such that it sits on the ingredients inside the pot and almost touches the sides of the pot. Because it is so close to the ingredients (but not tight fitting) that pressure can be released along the small gaps, so that liquid does not boil over and spill. Secondly, steam will be caught onto the drop lid, condense and flow back into the ingredients, so liquid does not dry up so quickly. For me, this method worked marvelously for making "lor bak". The skin was adequately softened, the meaty part wasn't dry. See the beautiful shine, feel the bounce!</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYE7KzvN6LR4qxVZ8yP8XSflXprBMG6JUN8AOLTl6jTDeyvdpjP73uP59e2Y4wU8XK-KLR3UCiJiRQcV2FKpqB4UCA1O6VpAiH9mD6u_8RqCzZ5UiIczhSeFcHzJhuoTUx0v9-ELCcag/s1600/IMG_0177_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYE7KzvN6LR4qxVZ8yP8XSflXprBMG6JUN8AOLTl6jTDeyvdpjP73uP59e2Y4wU8XK-KLR3UCiJiRQcV2FKpqB4UCA1O6VpAiH9mD6u_8RqCzZ5UiIczhSeFcHzJhuoTUx0v9-ELCcag/s1600/IMG_0177_1.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"> </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">For once, I did not have to top up with water so often. Throughout the whole cooking process, I topped up only twice (compared with at least 4 times previously). The first time was because the pork belly was still a little tough and the liquid was running a little low, though still enough to braise the meat completely. I topped up, just in case anyway. The second time was to have a little more braising liquid to cook and color the taukwa and prepare the "lor neng".</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Yes, the "lor neng", the shock that I could not recover from until last night. Well, this is how my "lor neng" looked like last night.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymwPVxYYlF0foR0JFj3ZTDUdX6RtoTbOZ2mjmaAS4c3ctMVrgLWeqP2aW47mZNky__ru2dBU3-an7hJNamG5cLh8xexz_4L5uj9olRYrcLf9b9rB0mjA7eHD6xDBkDv6YRuGNd1lM4XM/s1600/IMG_0174_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymwPVxYYlF0foR0JFj3ZTDUdX6RtoTbOZ2mjmaAS4c3ctMVrgLWeqP2aW47mZNky__ru2dBU3-an7hJNamG5cLh8xexz_4L5uj9olRYrcLf9b9rB0mjA7eHD6xDBkDv6YRuGNd1lM4XM/s1600/IMG_0174_1.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Does it resemble that moist looking braised egg so strategically placed in the centre of a bowl of ramen that beckons you to take a bite? I had always been fascinated by the braised egg Japanese ramen restaurants can offer. And I've always wondered at how is it that their egg yolks can stay so moist, some even still oozing when halved, golden yellow yolks trickling thickly into the hearty ramen stock. I suppose I can say that the mystery was solved when I borrowed this book, "Harumi's Japanese Cooking" by Harumi Kurihara, from the library. Basically, you just marinade well prepared hard-boiled eggs in a sauce, no cooking (that no more heating) is required. That is how the eggs are coated with savory looking brown sauce and yet boast of moist looking yolks in the middle.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiPho-hdLSoIUrFiCQBi_eNLAcc_ITaX5MbcWnCZ8le9EC40tY-4uaexCc-Os92lfre7GdZsnX6A4If1gGaX0LsbrVq4CJzuQ6TlaP3ZATpghtgHWFgtD2vc6Bbyusyi2ZqZaQLE4O7I/s1600/IMG_0181_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiPho-hdLSoIUrFiCQBi_eNLAcc_ITaX5MbcWnCZ8le9EC40tY-4uaexCc-Os92lfre7GdZsnX6A4If1gGaX0LsbrVq4CJzuQ6TlaP3ZATpghtgHWFgtD2vc6Bbyusyi2ZqZaQLE4O7I/s1600/IMG_0181_1.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">For the first time, I could relax and enjoy the process of making "lor bak". There were no worries of a burnt pot and burnt food, there was no tough taukwa and I could solve the mystery of a succulent "lor neng" all in one pot.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Of course, there is no point in me singing praises about my own cooking, unless those I am trying to please are genuinely pleased with the food I put on the dining table. Members of the food tasting squad were of course the Hubby and the two kids. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">"It's good! Umm, it's good!" That was from the Hubby.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The Tiny Man took two halves of the "lor neng", that's a 200% increase from not taking even one bite.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The girl asked if she could have the last half on the plate; she had three halves. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Need I say more? ^_^</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="color: #990000; font-family: Verdana, sans-serif;"><b>Braised pork belly in dark soy sauce, aka lor bak</b></span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">(basically my Mum's recipe but methods inspired by the resilient Japanese)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7n_pvWP7QlOUG3HVCxdU4v18ZDPphIHBGlN1x7ut6DUQaV_Og7Ewv3ZxA-NWyn0SsPPBhJb7R7YmKT5DRHcX7_M1sWuNJbiDYiwzJo9IS8Aie4sWTjxMt_W26xPMewMRiov87s_sHttg/s1600/IMG_0176_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7n_pvWP7QlOUG3HVCxdU4v18ZDPphIHBGlN1x7ut6DUQaV_Og7Ewv3ZxA-NWyn0SsPPBhJb7R7YmKT5DRHcX7_M1sWuNJbiDYiwzJo9IS8Aie4sWTjxMt_W26xPMewMRiov87s_sHttg/s1600/IMG_0176_1.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Ingredients</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">(Serves 4, two big and two small)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">300g pork belly, as lean as you can get hold of</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">4 eggs</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 small taukwa (firm beancurd), quartered</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">5 cloves garlic</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 large shallot</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">3cm stick of cassia bark (or cinnamon stick)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 star anise</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">3 tbsp good quality rich dark soy sauce</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tbsp good quality light soy sauce</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tbsp Shaoxing cooking wine</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tbsp vegetarian oyster sauce</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">400ml water</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">some cooking oil (about 1-2 tbsp)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">cornstarch solution to thicken braising sauce later</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Method</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1. Clean the pork belly skin thoroughly, blanch the whole piece in boiling water. Pat dry and set aside. There is no need to cut into bite size.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2. Heat about 2 tbsp of cooking oil in the pot that you will be using to braise the pork belly. Brown the pork belly on all sides.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">3. When the pork belly is lightly browned, add the dark soy sauce and let it bubble gently for about 30 seconds. Add garlic, shallot (both skin on), star anise and cassia bark. Do place these 4 items into a soup stock pocket if possible as it will prevent your guests from biting into spicy star anise or pick up a piece of garlic or shallot skin.**</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">4. Add 200ml of water and bring to boil. Add light soy sauce and 1 tbsp of Shaoxing cooking wine. Once it comes to boil, lower the flame to medium-low, simmer the pork belly until it is softened to your preference. <span style="color: blue;">When braising, use a drop lid*</span>. You may need to add another 100ml of water half way through the braising. Do so if necessary. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">5. In the meantime, prepare hard boiled eggs. Eggs MUST be at room temperature. Place the eggs in a pot, add water (room temperature) and bring the whole thing to boil. Once the water starts boiling, continue to let it bubble for about 1.5 minutes. Off the heat immediately after 1.5 minutes and let the eggs sit in the hot water for another 1 minute.# Shell the eggs and set aside.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">6. When the pork belly is adequately softened, dish it out and set aside. If the braising liquid is running too low to cover taukwa and eggs, do top up. Another 50-100ml should be enough.^</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">7. After topping up with water, add the taukwa and remaining 1 tbsp of Shaoxing wine, 1 tbsp vegetarian oyster sauce and let it bubble gently for about 15 minutes. Drop lid is not necessary from this stage onwards. After 15 minutes, the taukwa will be evenly coated in a dark brown hue. Before turning off the heat, thicken the sauce with cornstarch solution.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">8. Off the heat, add the hard boiled eggs, pushing the eggs to the bottom of the pot. Return the pork belly to the pot and cover with the lid of the pot. No more cooking is required now. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">9. Let the eggs sit in the braising sauce, marinating up to 4 hours.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">10. When ready to serve, dish out all the ingredients. Halve the eggs, slice the pork belly into bite size. Warm up the braising sauce and drizzle over all the ingredients.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaHoNc0Urgrs8bED4cNy83rLjrB4Oo3v3SWShNHSMag0DubPqQ6Alnj-Iu_rkWVOY_lwZ6TliHnL_cYqCn93rXcwOEcbbgxSEVtsU34HZu3sXcE-sFrniCmAyEB0MCaIsmGL7XTNbE0U/s1600/IMG_0180_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaHoNc0Urgrs8bED4cNy83rLjrB4Oo3v3SWShNHSMag0DubPqQ6Alnj-Iu_rkWVOY_lwZ6TliHnL_cYqCn93rXcwOEcbbgxSEVtsU34HZu3sXcE-sFrniCmAyEB0MCaIsmGL7XTNbE0U/s1600/IMG_0180_1.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Notes</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">**Such pockets are available from Daiso. These are really handy items to have in the kitchen.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">*There is no need to buy a drop lid small enough to fit into your pot. A drop lid can be prepared using aluminium foil. Just wrap the foil around the lid of the pot you are using. It will make correct size to drop it comfortably into the pot and sit snugly on top of the ingredients.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">#Hard boiled eggs prepared this way will give me the kind of bounciness I like for the white part, and the moist slightly chewy texture that I like for the yolks. You may need to experiment with the timing a little to get the kind of texture preferred. But the main points are both eggs and water must be in room temperature, and both eggs and water must be heated up together.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">^Even though a total of 400ml of water is specified, not all will be used as this depends on the size of the pot chosen. Basically, the braising liquid should almost cover the ingredients during braising and simmering. Experimentation, play-by-ear (or rather eye in this case) is the key.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Have Fun!</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-29550826193609976882012-03-23T11:38:00.000+08:002012-03-23T11:38:28.148+08:00Pandan chiffon cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygtiXKLQMxzpxRQr5TXGtMV-__Y61waj7Ec235pyaCgZRxT4L7rDUfSFEmnCClUGJmpj6nSvU81pJrThnHJswnqnK4ptc13csVxFdIuJSA8ssONOjQoXicXv9zIgFvkcUEDs1e2sl1-A/s1600/IMG_0154_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygtiXKLQMxzpxRQr5TXGtMV-__Y61waj7Ec235pyaCgZRxT4L7rDUfSFEmnCClUGJmpj6nSvU81pJrThnHJswnqnK4ptc13csVxFdIuJSA8ssONOjQoXicXv9zIgFvkcUEDs1e2sl1-A/s1600/IMG_0154_1.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Baked this pandan chiffon cake last week. It was not my first experience making chiffon cakes. My first chiffon cake debuted about a year ago, some time in the last quarter of 2010. It was a pandan chiffon cake and it took quite a few days of self-persuasion before finally gathering all the necessary utensils and ingredients and most importantly, chiffon cake recipe, to make this cake. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">I love chiffon cakes, especially pandan chiffon cakes. That's because it is something that has intimate associations with childhood memories. I remember Mum making pandan chiffon cakes, sometimes with success (<a href="http://www.fridaysspecial.blogspot.com/2011/11/test-drive-and-actual-race-orange.html" target="_blank">which I will bring to school for Children's Day party</a>), but quite a number of times, her chiffon cake attempts ended in failure. At that time, there seemed to be some sort of superstition that you cannot mention "kueh" when making chiffon cake else it will really turn into "chiffon kueh". In my family, this is the curse of the "chiffon kueh". And you were supposed to keep your mouth shut when Mum was busy whisking up the egg whites furiously. But the problem, especially on those occasions when her chiffon cake failed, was that Dad would be around and would casually comment "Oh you are making kueh today!" Eeeeeeek! Dad, you just chanted the cursed incantation! At that point, the clanking of the whisk against the bowl would stop and we would see Mum turn around, with that "I am going to kill you for saying that cursed word" look, a quick argument on the inappropriateness of word choice would ensue, Dad would retreat to the living room and the clanking of the whisk would resume. Unfortunately, Mum's mood would be totally spoiled, she lost concentration as she got consumed by the fear of the curse of the "chiffon kueh", the egg white meringue would not be whisked to the right stiffness and finally the self-fulfilling prophecy worked its magic. She produced the pandan chiffon keuh, all blames were served to the unsuspecting poor Dad.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">When I had decided to try making pandan chiffon cake, the possible curse from the "chiffon kueh"(though I know very well that it was not true) still lingered at the back of my mind. But I had told myself that it is after all a superstition and the real reason for Mum's failure (despite the fact that those failures always coincided with Dad's casual cursed incantation of "Oh you are making kueh today") lies in the fact that the meringue was not whisked properly. As for the recipe, Mum did give me hers but there is a problem with it. The measurements were in soup spoons, cups and bowls. My standard for measurement differ very largely, I work in the grams, millilitres and litres mode. So of course I turned to the net for some recipes to refer and I found <a href="http://ieatishootipost.sg/2010/05/how-to-make-pandan-chiffon-cake-almost.html" target="_blank">this</a>, from the much acclaimed blog ieat.ishoot.ipost. It is a fantastic start for those interested in trying out chiffon cakes as this particular post spell out observations in many areas of chiffon cake making, from impacts of ingredients used to techniques in preparing the meringue, mixing the batter, when to take the cake out of the oven and overturning the cake to let it cool. I tried out two of the four variations offered and found that I loved the last one best, the one that says "Extra whites". The curse of the "chiffon kueh" never caught up with me, and I had went on the try out variations in flavors, made more tweaks to the basic recipe until I am happy with the sweetness, firmness and springiness of the chiffon cakes. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Having said all that, I am still very far from claiming success at making chiffon cakes. The usual problems with chiffon cakes would </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">be the cake shrinks upon removal from the oven. I do not have too much of the problem. Yes, my cake will shrink, but just a little and the dome will still be there, like this.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3M37FG08PkTqqPJj687L7VSuegIGrJ2oWs5sTVMgaZCYF90jEOCCFVusX3UDG6GG1uAiOFvmPP6jc64LXrr6pcwEhNKNGYVvD6S2IItgyS7gSg8GUY0cksntL3sJPvhVFgY93KjSnxHs/s1600/IMG_0151_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3M37FG08PkTqqPJj687L7VSuegIGrJ2oWs5sTVMgaZCYF90jEOCCFVusX3UDG6GG1uAiOFvmPP6jc64LXrr6pcwEhNKNGYVvD6S2IItgyS7gSg8GUY0cksntL3sJPvhVFgY93KjSnxHs/s1600/IMG_0151_1.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The other problem is that the cake would not be appropriately browned or too burnt. Yes, my chiffon cake does show signs of the former problem. But a word of defense is necessary here. I like it this way actually. Not too browned on the sides and the bottom. I always felt that those chiffon cakes with an all-rounded copper tan, beautiful there is no denying, tended to taste slightly dry. I like mine moist. And so my chiffon cake would always look like a silly little thing spotting a successful tan on the face but is pale every where else! Like the one above and the one I am showing now.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsy1epYAOr4L6wMx1MT5aO4Q4DCT31Lux8UrlxWCQSAwfdwK9FrpB2pU2ab0FqspTkH_jiFc8hpD1UpzEqZ3jXOwtwC-DFbccg45M6dYHCFcZUm-ITwZuyFpTELI51B4Ipeaa6X30ymlA/s1600/IMG_0148_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsy1epYAOr4L6wMx1MT5aO4Q4DCT31Lux8UrlxWCQSAwfdwK9FrpB2pU2ab0FqspTkH_jiFc8hpD1UpzEqZ3jXOwtwC-DFbccg45M6dYHCFcZUm-ITwZuyFpTELI51B4Ipeaa6X30ymlA/s1600/IMG_0148_1.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Finally, a problem that I am still facing, and almost happily resigned to and accepting, is the large and beautiful smile my chiffon cakes would always greet me with.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><b>The cake would rise... ...</b></span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_8o-TkFAOuJOyQBCDH5V-Av7fq5l4EI3U1-SPzVsoGCHnC7CvR9plMUX8gx8pwGalHFe0mgFEev680tR9hv9uRarYnD5QkVxTGUGWKuZ2rluqonn1-fFnmN-6XCQnb3OCVT3wvYRGLg/s1600/IMG_0145_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_8o-TkFAOuJOyQBCDH5V-Av7fq5l4EI3U1-SPzVsoGCHnC7CvR9plMUX8gx8pwGalHFe0mgFEev680tR9hv9uRarYnD5QkVxTGUGWKuZ2rluqonn1-fFnmN-6XCQnb3OCVT3wvYRGLg/s1600/IMG_0145_1.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><b>And rise... ...</b></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdRb62hiIsztl4DzDnW8jlUWR3aLByyympVZS04BRuuOBVGDigoedpRiJ5s_fMGTicnSMpRUt97a5jOOy1XBMOGdat8IZaLgHFNugtaxUpXBPyrSiG9-_Nt4m07vKJRbrtRRFtKsFfRg/s1600/IMG_0146_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdRb62hiIsztl4DzDnW8jlUWR3aLByyympVZS04BRuuOBVGDigoedpRiJ5s_fMGTicnSMpRUt97a5jOOy1XBMOGdat8IZaLgHFNugtaxUpXBPyrSiG9-_Nt4m07vKJRbrtRRFtKsFfRg/s1600/IMG_0146_1.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif;"><b>And finally present me with a cracks of smiles... ...</b></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBNrMEM8y5NZIZxYxP7wB-zqXCNrXXC0T45DH6ElaxSqUpYJC1VHnyIbaaFRYToq-AtATV7hapSTUpjVzmZZSUjyVeVKsxGqJtsEhrSZPAm51Y1FjNuoOHqTsvgp0F6sfjn5aRTnJV7Cw/s1600/IMG_0147_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBNrMEM8y5NZIZxYxP7wB-zqXCNrXXC0T45DH6ElaxSqUpYJC1VHnyIbaaFRYToq-AtATV7hapSTUpjVzmZZSUjyVeVKsxGqJtsEhrSZPAm51Y1FjNuoOHqTsvgp0F6sfjn5aRTnJV7Cw/s1600/IMG_0147_1.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="color: #990000; font-family: Verdana, sans-serif;"><b>Pandan chiffon cake</b></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">(adapted with modifications from <a href="http://ieat.ishoot.ipost/">ieat.ishoot.ipost</a>)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Makes 1x16cm tube pan and 2x12cm tube pans</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Ingredients </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Group 1</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">3 egg yolks </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">50g castor sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">50ml corn oil</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">70ml thick coconut milk</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">100g cake flour</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp baking powder</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/8 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tbsp pandan juice</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp pandan essence</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Group 2</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">5 egg whites</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">50g castor sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp cream of tartar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Method</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">** Preheat oven to 160deg C. I use a small Tefal Crousty oven, hence the low temperature.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1. Sift cake flour, baking powder together and set aside. Add salt to the sifted mixture.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2. Whisk sugar and egg yolks from Group 1 until creamy.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">3. Add coconut milk and oil, whisk together until well incorporated. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">4. Add pandan juice, vanilla extract and pandan essence and quickly whisk together until well incorporated.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">5. Add sifted flour mixture in 3-4 batches, whisking quickly at each addition and finally until all flour is combined and a smooth flowing mixture is achieved.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">6. Using a very clean and dry whisk, whisk egg whites from Group 2 until foamy. Add sugar and whisk for about 30 seconds, then add cream of tartar. Continue to whisk until STIFF peaks are formed (like the picture below). This step is the spell that can break the curse of the "chiffon kueh". But be careful not to over whisk the egg whites as the cake may end up dry.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkvU6ROaKV1vdlJ1-4AeIxiPVox6mpBWRJL7ssdaOBUiOQ5tYSTpU_uViwfSA2uYK40eefkEUKarOaAm5izzzn_DRYQeAz7HbJ7NSKlN8-3qffgZ2Tkq7gTFQjLhc3Mb75TfRk-MYhRb4/s1600/IMG_0144_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkvU6ROaKV1vdlJ1-4AeIxiPVox6mpBWRJL7ssdaOBUiOQ5tYSTpU_uViwfSA2uYK40eefkEUKarOaAm5izzzn_DRYQeAz7HbJ7NSKlN8-3qffgZ2Tkq7gTFQjLhc3Mb75TfRk-MYhRb4/s1600/IMG_0144_1.jpg" /></a></div><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">7. Add 1/3 of the meringue in Step 6 to the batter mixture in Step 5. Fold the meringue in gently, the mixture should appear slightly foamy.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">8. Add the rest of the meringue to the mixture in Step 7, folding very gently until a uniform batter is achieved.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">9. Pour into chiffon cake tube pan until 80% full. Drop the tube pan onto working surface from a low height of 3-5cm. This is to get rid of large air bubbles that may be caught into the batter when pouring. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">10. Bake in preheated oven for 35-40 minutes (if a pale looking chiffon cake is preferred) or until a skewer inserted comes out clean. For a well tanned cake, of course stretch the baking time longer for about 5-10 minutes.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">11. Take the cake out of the oven (I did so at exactly 40 minutes for a pale cake) and immediately turn the tube pan upside down. Let the cake cool completely before delicately extracting the cake from its tube pan casing. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Note:</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">* When chiffon cake is not fully browned around the sides and bottom, there is a risk of the cake dropping out from the tube pan when overturning the cake to cool! ^_^ That was what happened when I baked this chiffon cake. Well, what I did was to pop the cake back into the tube pan, let it rest right side up for 30 seconds before turning it upside down again. Stayed put in the pan! Strange though really funny, as this is the first time it had happened. All my previous pale looking cakes were not this enthusiastic about leaving their warm casing!</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-53386411249630742012012-02-23T12:42:00.000+08:002012-02-23T12:42:03.405+08:00Friday's Special #6: Char beehoon<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">"Char beehoon" is such a common dish here. Everyone has their unique style, must-have ingredients, and probably some must-have accompaniment, like savory chicken curry to drench the vermicelli or crispy hot spring rolls, to go along with their plate of "char beehoon".</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Mum's "char beehoon" is always a colorful platter of green, red, black and white. Generous strips of green cabbage, red carrots and dried black shiitake mushrooms are carefully tossed so that these can be evenly embraced by thousands of threads of bouncy yet softly crunchy white beehoon. Mum's char beehoon is usually vegetarian. No meat will be added. We are not vegetarian, but whenever we have "char beehoon", there will be chicken curry. These two go hand-in-hand. They are inseparable in my family. Vegetarian "char beehoon" offers a clean, crisp and refreshing taste when eaten with dollops of savory chicken curry. Adding meat to the "char beehoon" tends to laden the palate with excess richness, especially if chicken curry is offered at the same time. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWUSmdsdf2XncncAG2B-M1A_3sg_hJMgUYt0u_FQkYT4j8KuajKJ4vqDxIND4Q6EG_zZULFM-wTXbPLuZawNJFZsyN1R2rjAUZ94kq4pI-uj9t9R1D79_cw70rOn65l_9-Kp_wq0TlyA/s1600/IMG_0138_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWUSmdsdf2XncncAG2B-M1A_3sg_hJMgUYt0u_FQkYT4j8KuajKJ4vqDxIND4Q6EG_zZULFM-wTXbPLuZawNJFZsyN1R2rjAUZ94kq4pI-uj9t9R1D79_cw70rOn65l_9-Kp_wq0TlyA/s1600/IMG_0138_1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif; font-size: xx-small;"><i>My version of char beehoon</i></span></td></tr>
</tbody></table><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The first time I had non-vegetarian "char beehoon" was at my boyfriend's house. It was a plate of culture shock. Firstly, there was meat. Secondly, it was dark brown and had a shine that I was not accustomed to. And lastly, most importantly, there were no vegetables in sight! How can you not have greens, I thought to myself. For someone who grew up with more greens than meat in her plate, it was an amazing sight at that time. It wasn't polite for me to refuse even a small bite. But I never regretted that first bite. In fact, I was totally smitten. My boyfriend's mother, who is now my Mother-in-law, had used canned stew pork, thick black soy sauce and generous sprinkles of oil to create that plate of shock. It was such a marvelous jolt that I happily surrendered to its repeated assaults. To put it in simple language, I stuffed myself with it.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicFCkI4ZeLCMB-PYd41q-cSDMfrrALGxbo4cXiyQbxpCTZYTiFxwerLPzE8MjjQFwf9BfKgSnFUqVjHRoJV2NT2zEfOQNcFumtY6uyuOdOnHb2jSAl1c31mDndgUGYXHynAOh10VRPLCw/s1600/IMG_0135_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicFCkI4ZeLCMB-PYd41q-cSDMfrrALGxbo4cXiyQbxpCTZYTiFxwerLPzE8MjjQFwf9BfKgSnFUqVjHRoJV2NT2zEfOQNcFumtY6uyuOdOnHb2jSAl1c31mDndgUGYXHynAOh10VRPLCw/s1600/IMG_0135_1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWZqiKyuBTzXPzyXcqR4ZBx6j9h0Emuz8PtUt7t_eVPQM_FtqmErxxttpg3qSVFSSrwh-5JfUulZgwr56jRcVPk7pmHShpjnggxFVlDPQ-uW4sC6q_jqAhvZlAS5us2krXnvS9Pg4ins/s1600/IMG_0136_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWZqiKyuBTzXPzyXcqR4ZBx6j9h0Emuz8PtUt7t_eVPQM_FtqmErxxttpg3qSVFSSrwh-5JfUulZgwr56jRcVPk7pmHShpjnggxFVlDPQ-uW4sC6q_jqAhvZlAS5us2krXnvS9Pg4ins/s1600/IMG_0136_1.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The Hubby undoubtedly adores his Mum's "char beehoon". He asked me to recreate it shortly after we got married. I did, but it definitely was not Mummy's "char beehoon". For one, there were vegetables. It was not the full meat version Mum-in-law normally makes. I just had to ensure some form of crispy greens accompany every pop into the mouth. The Hubby was rather forgiving and supportive; he said it was almost there and that I just needed a few more practices. A few more practices, as advised, dutifully performed, until this final version was reached a couple of years back with resounding approval. Of course, not without adding a touch of my own, making this my children's "Mum's char beehoon". </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">For them, Mum's "char beehoon" is a colorful plate of green, red, black, white and brown strips. The final touch, the crowning glory I suppose, is strands of golden yellow omelette, for without it, Mum's char beehoon is incomplete. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOWkV9MPZDfZPJ4AXtd2uL9P7G-w2lbwWkMLgUnaZeMKx8l-KpdtiRZ3YCm1duQfwuKsstcNum8Z5kbb3gL5Q3qfYIlELX_O4FuEBT8T26Lc5NGXX-cZ_uNW53e36oUyy9kcDhn_F5UY/s1600/IMG_0139_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOWkV9MPZDfZPJ4AXtd2uL9P7G-w2lbwWkMLgUnaZeMKx8l-KpdtiRZ3YCm1duQfwuKsstcNum8Z5kbb3gL5Q3qfYIlELX_O4FuEBT8T26Lc5NGXX-cZ_uNW53e36oUyy9kcDhn_F5UY/s1600/IMG_0139_1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-family: Verdana, sans-serif; font-size: xx-small;"><i>My char beehoon with garnish</i></span></td></tr>
</tbody></table><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><b><span style="color: #990000;">Char beehoon</span></b></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">(A product from the marriage of two Mums' "char beehoon")</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVHiQFnUeGv67SykXO8bd1P47ldy6Uj0PbuNWwCEdW_C_UUbjLriKmtJ0xWZmWGL_sp04_RHi9nfC4hbdpFwl2gJ2nPrIkCbcLiDIh-dqrYggFc8goQeyFd5kZWm31JWqJlotd1ue0bY/s1600/IMG_0137_1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVHiQFnUeGv67SykXO8bd1P47ldy6Uj0PbuNWwCEdW_C_UUbjLriKmtJ0xWZmWGL_sp04_RHi9nfC4hbdpFwl2gJ2nPrIkCbcLiDIh-dqrYggFc8goQeyFd5kZWm31JWqJlotd1ue0bY/s320/IMG_0137_1.jpg" width="320" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Ingredients</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">400g dried vermicelli, softened by soaking in water, drained</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">cabbages as much as you like, julienned</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">carrots, ditto</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">dried shiitake mushrooms, soaked, ditto (keep soaking water as seasoning)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 large can stew pork ribs (or use stew pig's trotters if preferred)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 cloves garlic, chopped</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">4 shallots, thinly sliced </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Seasoning</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">3 tbsp vegetarian oyster sauce</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">3 tbsp soy sauce</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">350ml water</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Garnish, my crowning glory</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">3 eggs (or more if kids are crazy about eggs) </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">dash of soy sauce</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">pepper</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">dash of sesame oil</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Method</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1. Prepare seasoning by mixing all the ingredients together. If soaking water from shiitake mushroom is added, just top up with plain water until 350ml is reached.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2. Canned stew ribs/pork must be processed ahead of time. This means that meat has to be de-boned, excess fats removed, excess oil floating on top of the sauce scooped out. Set the sauce aside for use later.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">3. Prepare garnish. Beat the eggs together with the rest of the seasoning. Heat wok with some oil, wait till the wok is slightly smoking before adding the egg mixture. Swirl the wok about to spread the egg mixture. Quickly flip the omelette to the other side and brown it slightly. Dish out and cut into strands, or any other sizes preferred. Sometimes, I just chop the omelette into small bite size before dishing them out.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">3. Heat up about 3 tbsp of oil (depending on the amount of vegetables used, discretion is necessary here), fry chopped garlic and sliced shallots until lightly browned and fragrant.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">4. Add the shiitake mushrooms, fry for about 1 minute. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">5. Add the carrots and cabbage and fry until slightly softened. Season lightly with pepper and salt.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">6. Add 2-3 ladles of seasoning mixture (Step 1), bring to gentle boil, add the whole lot of softened vermicelli. Toss all the ingredients together <b>slowly and gently with chopsticks</b>. Toss until moisture has dried up.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">7. Continue to add seasoning mixture, a couple of ladles each time. Repeat Step 6 until vermicelli is almost cooked. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">8. At this point, add the sauce from canned stew ribs from Step 2. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">9. Continue to toss until all liquid dries up. Can be served immediately, garnished with omelette.</span><span style="font-family: Verdana, sans-serif; font-size: x-small;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjwUjsFdhWwda1xwkKJt-HXXL1VLmjHgYq8-QkeRlOcHXlSyKxTGQwe9zdsLyuyX_FDk5ObZKN7sUdLZnp3OW9aP4TIooDiAQVFrBeCO09bs1OKuPSWtU_9YMUhU7Tvqyc4E4UK4VzgA/s1600/IMG_0140_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjwUjsFdhWwda1xwkKJt-HXXL1VLmjHgYq8-QkeRlOcHXlSyKxTGQwe9zdsLyuyX_FDk5ObZKN7sUdLZnp3OW9aP4TIooDiAQVFrBeCO09bs1OKuPSWtU_9YMUhU7Tvqyc4E4UK4VzgA/s1600/IMG_0140_1.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Notes:</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">- using chopsticks to toss the ingredients together keeps the strands of vermicelli long and intact. Frying with a wok spatula only tends to break the strands up. Usually, I use a combination of wok spatula in one hand and a pair of chopsticks in the other. I find this a good combination as the spatula works at scooping those vegetables at the bottom of the wok, while the chopsticks works at loosening the vermicelli gently so that the vegetables can be incorporated evenly.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">- seasoning liquid control for this one pot dish is important. Though a total of 350ml of liquid is specified, sometimes more is required, while at other times, not the full amount will be used. It differs from time to time really, so testing the done-ness and softness of the vermicelli nearing the final stages is important. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">- the same discretion is necessary when adding the canned stew ribs sauce. What I found is that the vermicelli should be about 90% cooked/soft before adding the sauce. The effect of adding this sauce is to increase the flavor and richness of this dish, and complete the cooking and softening process for the vermicelli.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">- It really takes a few practices before finding that right amount of liquid to incorporate to achieve the level of softness you like. So have fun trying and failing until you can say "Bull's eye"!</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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</span></div>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-52478102632571791822012-02-16T11:36:00.000+08:002012-02-16T11:36:48.733+08:00Pan-fried salmon with teriyaki mustard glaze<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6rFF7QdY3FcI9sPhovPqN6vN2w05Yarr7xgUi0cTUuicu6ov-U2EBaddJkqkncpCL_Aj4nyBDNmXNBN_X1Ntm9r2e_WezYybkoQy-_ZIPhyphenhyphen9jdmUrpaYgnnxZFil2IJSlaZkPRZOozQ/s1600/IMG_0185_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6rFF7QdY3FcI9sPhovPqN6vN2w05Yarr7xgUi0cTUuicu6ov-U2EBaddJkqkncpCL_Aj4nyBDNmXNBN_X1Ntm9r2e_WezYybkoQy-_ZIPhyphenhyphen9jdmUrpaYgnnxZFil2IJSlaZkPRZOozQ/s1600/IMG_0185_1.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Grilled teriyaki salmon was the initial plan, but boredom with repetition encouraged experimentation that transformed an already succulent dish into one that works the saliva glands into overdrive. What a surprise! A normal teriyaki salmon is elevated into a mouthwatering and juicy treat with a simple and generous touch of mustard. Should there be any expectations? Perhaps not. It is enough to have a curiosity to experiment on two ingredients that had been up to now used separately in the humble kitchen. The hope is for the sweet saltiness of teriyaki sauce to work in harmony with those tangy yellow mustard. The hope is for both ingredients to agree with each other. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDgfQ0XKaPl7b6ztM-Vg43NMMcGMiHWGAAGIo4PeeUPnjDF-5UIgiCrerWAeOk4WG2h6jYPzMihDrgCCMwKMs8m0L0CSRxYpWX-zHLh03BZbL4UaxlNxWYTSkPR7AZADdIys3SigTXmk/s1600/IMG_0184_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDgfQ0XKaPl7b6ztM-Vg43NMMcGMiHWGAAGIo4PeeUPnjDF-5UIgiCrerWAeOk4WG2h6jYPzMihDrgCCMwKMs8m0L0CSRxYpWX-zHLh03BZbL4UaxlNxWYTSkPR7AZADdIys3SigTXmk/s1600/IMG_0184_1.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The peaceful agreement between teriyaki sauce and mustard was astounding. Neither of them made any attempt to outshine the other, nor bully the other into oblivion. Such bullying defeats the purpose of introducing two ingredients in the hope that both blend into the formation of something distinctively new, yet retaining the qualities and personalities of the original sources. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVM64fi3DiQqY1v2xKW3EWsA9Y7hiL6He5V4_1NUGyfGj_W-YSo87WNggzYKIr_DuNEK4ARtoUJN7XBPLN045l-EL95IwS98Yx995TuD-nn_ZcY6ySDU2cTRcI-HETpvD9Si68O8fbEPo/s1600/IMG_0186_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVM64fi3DiQqY1v2xKW3EWsA9Y7hiL6He5V4_1NUGyfGj_W-YSo87WNggzYKIr_DuNEK4ARtoUJN7XBPLN045l-EL95IwS98Yx995TuD-nn_ZcY6ySDU2cTRcI-HETpvD9Si68O8fbEPo/s1600/IMG_0186_1.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">The amalgamation of teriyaki sauce and mustard, reduced into a rich, creamy and shiny glaze, wrapped those salmon pieces with the sweet and salty, perked up yet mellowed and balanced with a prominent flash of sharp tang. This is a glaze determined to keep the senses busy with enjoyment and surprises. What a strange sensation...</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span style="color: #990000; font-family: Verdana, sans-serif;"><b>Pan-friend salmon with teriyaki mustard glaze</b></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">(put together in a moment of boredom)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugGfOcfrH0Fm1gLTNDX_2Zo82RuMoMziMXD4HokBjhVWb5r-KxXHZM51R5u-OvWuU5m2jWze5d3fjTYX3vocanQI6nh_DYKLD0RuWOO8sdvImfbHtGee7GH4-EHfxPsWpiIwU_vdmMNc/s1600/IMG_0183_1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugGfOcfrH0Fm1gLTNDX_2Zo82RuMoMziMXD4HokBjhVWb5r-KxXHZM51R5u-OvWuU5m2jWze5d3fjTYX3vocanQI6nh_DYKLD0RuWOO8sdvImfbHtGee7GH4-EHfxPsWpiIwU_vdmMNc/s320/IMG_0183_1.jpg" width="320" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Ingredients</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">300-450g salmon fillets (about 1" thickness)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">6 tbsp teriyaki sauce</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tbsp fine wholegrain mustard (add more if zapping the brain is the ultimate goal)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">a little oil (for pan frying the salmon)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Method</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">1. Marinate salmon fillets with 3 tbsp of teriyaki sauce for at least one hour, or more if time is not an issue, but not overnight unless tough fish meat is what you seek.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">2. Heat a little oil in a non stick frying pan. Meantime, pat away excess marinate from the salmon fillet.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">3. Pan fry the fillets, approximately 1 minute on each side. If fillets are thicker, increase frying time just a little. Idea is to brown the outer layer while cooking the fillets lightly.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">4. Dish out the fillets and set aside. Remove salmon skin at this stage if preferred.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">5. Clean away excess oil from the frying pan. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">6. Mix 3 tbsp of teriyaki sauce and 1 tbsp of fine wholegrain mustard thoroughly.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">7. Pour mixture into cleaned frying pan and reduce slightly. Return all the salmon fillets into the sauce, coat each fillet evenly. Sauce would be adequately reduced by the time coating is completed. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">8. Dish out and serve immediately, piping hot. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Notes:</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">- I cannot stand fishy smell or taste, so it's got to be piping, piping hot for me. My girl takes after me in this aspect.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">- Do not overcook the fillet at the pan-frying stage as it will be returned to heat again in the coating stage.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">- Watch the heat when reducing the teriyaki sauce and mustard mixture. This really sizzles up fast and caramelize fast too!</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">- My girl cannot tolerate the soft bouncy fatty salmon skin. Neither can I. Remove it if it bothers you, but it really is such a waste of nutrients. I</span><span style="font-family: Verdana, sans-serif; font-size: x-small;">magine all the omega-3 or is it omega-6 or perhaps it is both, that goes to the trash bin.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"> </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
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</div>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0tag:blogger.com,1999:blog-6951619975155655539.post-18983271072499378402012-02-12T18:14:00.000+08:002012-05-01T18:22:23.777+08:00Of potted plants and my Kalanchoe<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I am totally envious of those with green fingers, that special ability to make plants grow, revive an otherwise lifeless plant, encourage an almost barren plant to flower, promising a continuation of lineage within its potted kingdom.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">My mother can breathe life back into a pot of dying dehydrating money plant just by trimming back dead parts, adding fertilizers and watering it. My Dad, who works in a landscaping company, is needless to say, the master plant grower (can't claim that he is a horticulturist, for he is not). He had offered his green touch to countless plants, as he goes on his daily rounds of landscaping maintenance, re-potting, watering and trimming rows and rows of shrubs and potted plants found in vast private residential properties. Unfortunately, I had not inherited either of their green genes. I do not have green fingers. In fact, I am so lousy with plants that I had on two occasions, killed one little pot of cactus and one pot of succulent, by drowning them with too much loving moisture. The cactus I had was the Gymnocalycium (Spider or Chin cactus), but I do not know the type of succulent I had drowned. Those were two devastating experiences for me. I wonder if you've ever had someone joked to you about the ease of growing cactus and succulents, cactus especially. "These are sturdy plants, you hardly need to care for them. You don't have to worry about them dying on you." Well, they did, both of them, the cactus and the succulent. I vowed not to kill anymore innocent green lives.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">When I got married and moved into my new house with the Hubby, I was really tempted to add some greenery. I have a tiny balcony extending from my living room. It is the perfect spot for plants. A little corner for greens; a relaxing sight to behold after a long day's work. Finally, I gave in to temptation. The Hubby has the same idea about introducing greenery to our living space, and so we bought a pot of money plant, with some trepidation on my part. The Hubby did the bulk of caring for this pot of green. I was only in charge of re-potting it, 4 times in total, over its 10 years of life with us. This pot of money plant had grown well in the first 3 years with us, bearing new shoots, growing fat and tall with glossy dark green leaves. But from the fourth year on, it had stopped growing. The growth was in fact reversed. It got thin, turning dry and yellow for a couple of weeks, before reviving itself to some shades of green again. New shoots would appear near the soil, but these new shoots never grow up, instead withered and die off. Some shoots would be lucky enough to age further, but in the end, we were just left with 4 skinny stalks of the plant. It had shrunk and shrivelled to a shadow of its former healthy self. This process of withering and reviving repeated itself over the next few years. Nothing else we did could completely and permanently revive this plant back to its former glory: we had shifted it away from the sun, into the sun, near good ventilation, away from strong gust of wind, added fertilizers, reduced moisture, put in more water, and the list went on. I felt really sad for the plant, and on various occasions, had wanted to just give up and throw it away. But I would always be held back by a tiny hope that it might regain its health, that possible "if I do this or that, it could grow again."</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I decided to put a stop to what I feel is abuse to the plant. I've decided to throw it way. The day I turn the plant out of its deep pot of soil, I found that the roots had started rotting. I'd like to think that the plant is telling me its time is up; it's time to let go.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I plucked up the courage to bring a succulent back to my life. I bought this Kalanchoe on 19th January. It was meant to be that new potted challenge I'd like to face in the new year. I was wondering around the florist looking for that perfect pot of flowering plant. All of them looked so beautiful, so full of life, but none of them felt like the one that I would love to bring home. I wonder if the feeling of "that blissful day", "that blissful meeting" is suitable to describe the sweet, tender moment I had felt when I set eye on this pot of Kalanchoe. It was that special moment for me when I saw this pot of Kalanchoe with only 4 blossoming flowers. I was actually on the way out of the florist, thinking that I would go empty-handed again. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I am not sure how to describe this feeling, but it just felt right that I should bring this pot of succulent back home with me. There were actually many more pots of Kalanchoe with red, pink, white and yellow flowers in full bloom. Those were much prettier and a better deal than this pot full of orange buds. Nevertheless, I would settle for nothing else but this.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">What happened to the vow I made not to kill anymore green life? I guess I needed a second chance to show that I could do this. At least, the money plant had lasted 10 years instead of a few months, which was how long both the cactus and succulent had stayed with me many many years back then. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">I had taken care of the amount of water I gave this Kalanchoe, but not without first making that same old mistake of giving abundant loving moisture. In the beginning, I watered this plant daily, for about 4 days. Then I took a picture of my Kalanchoe and showed it off to my Dad. Dad only had one comment: "Don't drown this plant. Water it once in 2-3 days." Oops! Thanks Dad, thanks for saving the Kalanchoe from my over zealousness.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">As the Chinese New Year drew nearer, my Kalanchoe showed increased exuberance at the approaching festivity. I was grateful for the timely advice from Dad. If I had persisted with giving the Kalanchoe a daily shower, this post would be about how I killed yet another plant.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Perhaps the plant could hear my wishes every time I take a look at it whenever I leave my house to run errands. The tiny orange flowers bloomed slowly, but steadily over the next few days and weeks after I brought it home from the florist. From a plant dotted with light orange and yellow buds, it now boast of clusters of bright orange red flowers; as if rays of sunset had decided to dwell a little longer on the pot, giving a much needed encouragement to that person who lacked a little green touch. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Notes:</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">- A tip I came across on the net about Kalanchoe. There is no need to discard the plant after the bloom is over. All there is to do is to cut off the flowering head, let the plant rest with reduced water and then resume with normal care. Normal care means to be moderate with water, letting the soil surface dry out between waterings. Yes, this is my weak point, I am always anxious that my plants are not drinking enough. Then I've got to make sure that the Kalanchoe has plenty of warm, bright and sunny exposure. </span></div>
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</span></div>Friday's Specialhttp://www.blogger.com/profile/03209900426932733352noreply@blogger.com0