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Category Archives: Tried & Tested

Spongecake

{TRIED & TESTED}

Foodelicious Heaven: This is a really easy method to bake sponge cake!! Had never tried baking any cakes faster than this. Texture is good too!!



Ingredients:
4 eggs
100 gm cake flour
100 gm castor sugar
12 gm spongecake stabliser
25 gm milk
90 gm melted butter

Methods:
Put all the ingredients except the melted butter into a mixing bowl.
Beat everything on high for at least 7 mins until ribbon stage. This means that if you use your whisk with batter to write an “8” on the batter won’t sink in but will appear visible for a while. This will be the right constitency for your batter. Add in melted butter at this stage and mix in thoroughly.

Line some waxed papercups with baking paper. Pour batter into the lined cups abt 3/4 full and bake it in a preheated oven at 190C for about 20 mins. When done, remove the cake from the cup immediately and leave it on wire rack to cool.

http://bakingmum.blogspot.com/2007/04/spongecake.html

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Posted by on September 5, 2011 in Cakes, Sponge Cakes, Tried & Tested

 

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Foochow Ang Chow Mee Sua

{TRIED & TESTED}

Foodelicious Heaven: Can’t wait to try out this recipe right after I harvested my rice wine. Instead of serving the chicken with mee sua I get it to go with rice with a couple of sunny side up added in the soup to soak up the goodness of the rice wine. However, my ang chow went moldy few days after thus had no chance to try out the ang chow fried chicken recipe.

Ingredients

Makes 6-8 servings

2 Tbs cooking oil e.g., olive, sunflower or vegetable
100g ginger, smashed
5 cloves garlic, smashed, keep skin on
10 tablespoons angchow residue
2 teaspoons sugar
1 whole chicken, chopped into segments with the bones left in. We prefer dark meat, so Mum sometimes uses just chicken legs, thighs, wings and feet
1 cup angchow wine
2 teaspoons salt
1.5 litres boiling water
1 skein of mee suah per serving

Directions for Chicken Ang Chow Soup

  • Heat up a large wok on high heat and add cooking oil
  • Fry the ginger and garlic for ~ 5 minutes
  • Add the angchow residue and fry until fragrant but not burnt. Stir fast to prevent burning. Lower the flame if needed
  • Add sugar and fry until the angchow is shiny
  • Add the chicken and stir till angchow is evenly spread

  • Add the salt and angchow wine
  • When the mixture comes to a boil, add the boiling water
  • Lower the flame and simmer for 20-30 minutes until the chicken is cooked through
  • Remove the chicken pieces and keep separately from the soup, so that the meat does not disintegrate

Directions for Mee Sua

  • Bring a small saucepan of water to a rolling boil
  • Place a skein or 2 of mee sua in the boiling water and cook for a few minutes until soft
  • Transfer the mee sua (not the cooking water) into a bowl. Add chicken pieces and angchow soup
  • Add salt and extra angchow wine to taste, and serve up

Note: I used this to go with rice with sunny side up soaked in the soup instead of mee sua and its really nice.

http://www.goingwithmygut.com/going_with_my_gut/2010/07/grandmas-foochow-ang-chow-mee-sua.html

 
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Posted by on September 5, 2011 in Asian Main Dishes, Tried & Tested

 

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Ang Chow (Foochow) Red Rice Wine

{TRIED & TESTED}

Foodelicious Heaven: Had always wanted to try making rice wine. The other day my sister in law’s mum gave me some wine biscuits from Malaysia (the sweet type) so I started my wine making. I used the following recipe from Going With My Gut, after running through many other recipes from the web, and the wine turn out sweet and fruity on harvest. Note: I did not stir the mixture at all for the whole 30 days and it turn out fine.

Ingredients

2kg glutinous rice
5 pieces jiu piah (wine cake, right) from Chinese medical hall or grocery
75g ang kek bee (red yeast rice, right)
1/2 cup water, boiled, then cooled back down to room temperature
1 big glass or clay container with cover

Directions

  • Wash and soak glutinous rice for at least 3 hours (preferably overnight), completely submerged in water
  • After soaking, drain the water. Use fingers to poke holes all over the tray of levelled rice. The holes serve 2 purposes. From the holes, we can see the level of water. We want it to be half the depth of the rice. The holes also help the rice to cook faster
  • Steam the rice for 30 min or until it is thoroughly cooked
  • Loosen and spread the rice out to cool completely

  • Dry-blend the wine cakes and the red yeast rice and pour the resulting pink powder into a big bowl
  • Wet your hand in cooled boiled water
  • Take handful of the cooled cooked glutinous rice (see photo below for approximate size of ‘handful’ and coat it with the pink powder)

  • Put the powder-coated glutinous rice into a big container
  • Repeat coating the handfuls of rice and placement in container until all the glutinous rice and powder is used up
  • Use any remaining water to rinse any remaining glutinous rice or powder from working bowls into the large container
  • Place the container’s cap, but do not tighten
  • Set aside container in a cool dark place for 7 days
  • On the 7th day, stir mixture in container then replace the cover, again loosely
  • Set aside for another 23 days
  • Harvest the wine and the rice residue on the 30th day

http://www.goingwithmygut.com/going_with_my_gut/2010/03/grandmas-ang-chow-foochow-red-rice-wine.html

 
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Posted by on September 5, 2011 in Asian Main Dishes, Tried & Tested

 

Tags: , , , ,