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Diced Asparagus Pork In Olive-pickled Leaf Mustard

Tuesday, April 14, 2009



This is one of the dishes you would find in the menu of Chinese restaurants, where serves Cantonese and Chiu chow cuisines. The string or garden beans are usually used to cook the dish. I used the asparagus because I love it and it is in season.

  1. Trim off the woodsy bottoms of the asparagus stalks and cut asparagus stalks in half. Reserve the spear parts for other use. Dice the lower portion of the asparagus.


  2. Heat the oil in a large heavy skillet, when very hot, add in the meat and sprinkle in rice wine. Stir until the fat comes out and add in asparagus. Cook for 2-3 minutes. Add in soya sauce, pepper powder and chicken bouillon. Stir-fry over strong heat for a minute. Add in olive-pickled leaf mustard and toss until all ingredients are well coated with sauce.

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Quick and Easy Garnishes

Monday, April 13, 2009

How many times have you eaten out at a restaurant and found the edge of serving plates garnished with a flower pattern of veggie, a fan shape of fruit slices, and even a cute rabbit of quail egg, a heart of cherry tomato surrounding the food? Wouldn't those garnishes make your dining experience more pleasant and enjoyable? I have a couple of quick easy garnishes to share, hoping they would add excitement to your family banquet, casual brunch with friends, or just dinner for one. If you want to get fancy with the designs, then a book about garnishing would be more practical.

Tomato or Apple Rose

  1. Starting at the stem end cut round an apple or a tomato and keep the peel unbroken. Make the strip of apple or tomato skin narrower and narrower while you continue cutting.
  2. Start curling the skin at the narrow end towards the wide end. Turn upside down, adjust the roll if necessary to resemble a flower and set on a serving plate.

Tomato Heart and Rabbit


  1. Holding a sharp knife at a 45-degree angle slice off 1/3 of a cherry tomato. Place the 2/3-part, cutting side down, on a cutting board. Slice it into even two halves and put them together to form a heart.
  2. Slice 1/4 of a cherry tomato horizontally with a sharp knife. To make a little rabbit ear, we need to cut a V-notch with scissors at either side of this horizontal slice. Put the cutting side of the 3/4-part as a base, and cut a slit on the top to fit in the rabbit ear.

Carrot Flower and Cucumber Loop


  1. Peel carrot and place on cutting board. Cut off ends and discard. Cut out a thin, shallow lengthwise wedge from side of carrot. Lift out wedge with tip of knife. Give carrot a quarter turn and cut out another wedge. Repeat, turning and cutting two more times. Cut into 1/4-inch thick slices. Sprinkle chopped olives or caviar onto center of each carrot flower. Use a thin strips of green onion for stems and garnish as you like.
  2. Slice the cucumber open lengthwise and cut unpeeled cucumbers at angle into lengths about 3 inches long. Cut 5 thin slices along the length, leaving slices connected at one end. Curl the second and fourth slices towards the base to form an open loop.

I am sending this to Innovative In-Laws who hosts the event "Garnish the Dish" .

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Pesto Bread

Sunday, April 12, 2009




Pesto, which originated in Genoa, Italy, comes from the Italian word "pestare" that means to pound. The traditional pesto is composed of basil, pine nuts, garlic, cheese and olive oil pounded into a paste.
Pesto can be made at home with a mortar or blender, esp. if you have an allotment garden (Schrebergarten is very popular in Germany) full of various herbs, like basil, coriander, parsley, mint, chive, or spinach etc. etc. There is pasta with pesto, pesto on pizza, pesto sauce for seafood, pesto vinaigrette for salads, pesto marinade for the grill, red bean pesto, cilantro pesto, and I used Sun-dried tomato pesto for this bread.

  1. Place the yeast in a bowl and pour the warm water over. Stir in the sugar to dissolve. Let stand for 15 minutes. The mixture should look bubbly. Combine and sift the flours and salt in your mixer bowl and turn mixer on to lowest speed. Add in pesto and the yeast mixture. Keep stirring until you have a dough that holds together and doesn't stick to the sides of the bowl. Adjust the amount of water, adding more or less as is needed.
  2. Turn out the dough and shape into a ball. Grease the bowl with a teaspoon of olive oil and return the dough. Cover the bowl with plastic wrap or a damp towel. Set the bowl in a warm place and allow the dough to double in volume, about 45 minutes.
  3. Grease a large loaf pan and lightly dust with a bit of flour. Punch down the risen dough and knead for 5 minutes. Shape into an oblong loaf and place it in the prepared pan. Preheat the oven to 200C/400F. Once the dough has doubled in size, make a deep incision on the top of the loaf with a sharp razor blade.
  4. Bake at 200C/400F in the middle of the oven for about 10 minutes. Then reduce the oven temperature to 180C/350F and bake for another 50 minutes until golden and crusty. Cool the loaf in pan on a wire rack for 5 minutes and remove from the pan to cool completely.



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Angel Cake Roll

Tuesday, April 07, 2009



A light, moist, and tender angel cake roll is a wonderful treat at any time! The blueberry jam filling, which was supposed to provide a contrast to the white cake, makes the cake a bit messy. It tastes great by itself and definitely worth trying!

  • 35 g All-purpose flour
  • 45 g Cornstarch
  • 1 tsp Vanilla powder
  • 2 tbsp Raisins, or 1/2 tbsp Poppy seeds, optional
  • 6-7 / 200 g Egg whites
  • ½ tsp White vinegar or lemon juice
  • 1/ 4 tsp Salt
  • 100 g White sugar
  • 1-2 tbsp Blueberry Jam
  1. Whisk together flour, starch and vanilla powder and sift. Prepare a 11x13-inch or two 9x7-inch baking trays lined with parchment paper. Evenly sprinkle raisins or poppy seeds over if using. Preheat the oven to 175C/350F.
  2. Beat egg whites, salt and vinegar in the mixing bowl of a table mixer until foamy. Add in sugar and beat until soft peaks form. Gradually sift the flour mixture into the whipped egg whites and fold until the batter is well-combined. Pour the batter into the prepared pans and bake for 15 minutes or so.
  3. Immediately invert the cake to cool for about 5 minutes on a rack and peel off the baking paper. Place the cake on a parchment paper or plastic film, with the baked side up and raisin side down, and spread cake with jam to within 1 inch of edges. From the narrow side roll the cake up tightly. Chill the cake roll for 1 hour and slice to serve.


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Fast-fried Asparagus With XO Sauce

Sunday, April 05, 2009

Asparagus is one of the most nutritionally well-balanced vegetables, which is high in "folic acid/叶酸" and is a good source of "potassium/钾, fiber/纤维, vitamin B6, vitamins A and C, and thiamin硫胺素维生素/B1". Moreover, asparagus has no fat, no cholesterol and is quite low in calories and sodium. It is very popular in Europe, especially Germany where promotions, creative events, and festivals are held to honour the arrival of what's crowned as "Königliches Gemüse" - royal vegetable. There's even an asparagus peeling competition/Spargelschäl-Wettbewerb during the celebrated asparagus season, and the crowning of an asparagus king or queen. Along with the asparagus-based delicacies, a range of German white wines, such as Riesling, Müller-Thurgau or Grauburgunder, together with some interesting reds, will be launched. White asparagus are sunlight-deprived stalks and they are milder and more delicate than the green one.

  • 2 tbsp Dry white wine
  • 1/2 Tomato
  • 1/2 stalk Spring onion
  • 1/4 tsp Salt
  1. Before start cooking white asparagus, they must be peeled, as the outside is fibrous and even woody at times. Use a common but sharp vegetable peeler, starting just below asparagus spears, peel toward the cut end. Once all the asparagus has been peeled, cut off the cut ends about one inch up. Slice the tomato into wedges and the spring onions into smaller chunks.
  2. Heat up a skillet over medium-high fire. Stir in XO sauce and minced garlic until aromatic. Add in the prepared white asparagus, stir briefly, drizzle water and white wine over. Cook until soft to your liking. Add in tomato wedges and spring onions. Mix everything together. Flavour with salt and serve.

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Fast-fried Sliced Lotus Roots With Bean Sauce

Saturday, April 04, 2009



Easy, healthy, and delicious lotus root ! Lotus root is the root of the lotus plant. It can be used as a salad, or stuffed with glutinous rice and steamed as dessert, or squeezed into a drink, or stir-fries, or double-boiled with pork spare-ribs as a popular summer time soup, which, according to my mum, helps to clear the heat and improve the appetite.

  • 250 g Lotus roots
  • 50 g Ground pork
  • 1 tbsp Corn oil
  • 1 tsp Jiafan rice wine
  • 3-5 Dried chillies
  1. Fill a pot of cold tap water with a tablespoon of vinegar. Peel and clean lotus root. Slice the lotus root and put them into the vinegar water to prevent lotus roots from browning.
  2. Heat up a pan with oil and add chillies. Stir-fry a bit before adding spring onions and ground pork. Stir for 30 seconds, then add bean sauces, rice wine and lotus root slices. Splash the chicken stock and cover, reduce heat to medium and cook for 30 seconds. Dribble in the sesame oil Serve hot.



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Scrap Cake

Thursday, April 02, 2009




I bake foam cakes very often, as I prefer the fluffy, light chiffon cake to other baked goods. Whenever I baked a chiffon cake, I would reserve one or two layers well-wrapped in the freezer just in case I don't feel like to bake, but happen to have an itch to eat something light and sweet. So this is the result of cleaning up all the saved foam cakes.

  1. Remove the cake layers from the freezer and defrost them at room temperature, about 1 hour. Slice the peeled bananas and figs and have a round cake board ready.


  2. Place the matcha chiffon cake layer on the prepared cake board, spread a thin layer nutella on the cake, and then top with babana slices. Arrange another two layers of cake in the same way. (There’s still some nutella left after placing the 3rd layer of cake, so I decided to top the cake with last layer of matcha chiffon cake, which resulted in a mismatched colour appearance to the cut.)
  3. Arrange the fourth layer of cake on the top and spread the nutella. Arrange the sliced figs and bananas in a decorative pattern on top and the chocolate praline in the center. Spread the strips with whipped cream and surround the sides of the cake. Use a mousse ring or a ribbon to stabilize the strips.



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Waffle Crowned Strawberry Mousse Cake

Monday, March 30, 2009



Bright red, remarkably juicy and flavourful strawberries are truly a delight to both the eyes and the taste buds. When selecting fresh strawberries, look for firm, glossy, red fruit with a fresh-looking green hull and no visible bruises. Do not wash strawberries until ready to use.

Strawberry MousseStrawberry Coulis
  • 2 Strawberry sourdough waffles, each into 4 wedges
  • 2 layer 8-inch Chiffon or sponge cake
  • 150 g Strawberries, rinsed, hulled and cubed
  • 4 Strawberries, rinsed and halved
  • 20 g Almond slices, lightly toasted or coconut shreds (optional)
  • Sugar pearls (optional)
  • 8 g Gelatin granules, plain
  • 50 ml Cold water
  • 600 g Fresh strawberries, rinsed and hulled
  • 70 g Granulated sugar
  • 1 tbsp Lemon juice
  • 250 g Whipping cream
  • 30 g Powdered sugar
  • 200 g Strawberries, rinsed and halved
  • 50 g Strawberry jelly
  • 1 tbsp Cachaca or white rum
  1. Dissolve the gelatin in cold water and set aside for about 5 minutes until soft. Stir over a bowl of simmering water until the gelatin is dissolved. Mix the strawberries, sugar, lemon juice and gelatin mixture in a food processor and puree. Transfer to a large bowl and chill until it just beings to thicken.
  2. Whip the cream until it drops from the whisk when it is lifted. Add in powdered sugar along the sides of the bowl, and continue to beat until the cream holds soft peaks. Remove the mousse from the fridge and fold the whipped cream into the strawberry mixture until smooth.
  3. Place a layer of chiffon cake on a serving plate and surround with the mousse ring. Pour one thirds of the mousse onto the cake, and scatter the cubed berries on top. Arrange the waffle wedges, round side down, along the side of the ring. Cover the diced strawberries with second thirds of mousse and gently top with anther layer of chiffon cake, being careful not to press down firmly. Pour the rest of the mousse mixture over. Cover and chill for at least 4 hours until firm.
  4. Prepare the sauce. Stir together jelly and cachaca in a bowl. Gently mix in the halved strawberries and set aside at a cool are for 2 hours. Remove the mousse cake from the fridge. Spoon the sauce on the center top and arrange the halved strawberries between two waffles. If desired, sprinkle the lightly roasted almond slices (or coconut shreds) over the strawberry sauce and then the sugar pearls.



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Braised Diced Chicken Breast With Balsamic Vinegar

Friday, March 27, 2009



The reason I used balsamic vinegar for this recipes was because I had no Chinese rice vinegar left...and haha....the dish turned out very very good. A little balsamic vinegar goes a long and right way.

  • 280 g Chicken breast
  • 1 tbsp Maggi sauce
  • 1 tbsp Jiafan rice wine
  • 1 tbsp Salt
  • 1 tbsp Cornstarch
  • 1 tbsp Water
  • Cooking oil
  • 1 tsp Minced gingers
  • 1 tbsp Chopped scallions
  • 1/2 tbsp Minced garlic
  • 2 tbsp Black rice vinegar or Balsamic vinegar
  1. Combine together cornstarch and water in a small bowl. Wash chicken breast, pat dry and cut into inch size pieces. Season them with salt, half tablespoon of maggi sauce and one tablespoon of rice wine. At last add in cornstarch, and water and combine.

  2. Heat up a pan with oil until hot. Fry the marinated chicken until golden. Remove and drain on a kitchen paper. Using one tablespoon of frying oil to stir-fry ginger, scallion and garlic until aromatic. Pour in balsamic vinegar and fried chicken, drizzle in the rest of rice wine and maggi sauce. Toss to mix all the ingredients and chicken has thoroughly coated with sauce. Dish off and sprinkle some chopped scallion if desired.



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Power And Joy Of Soya

Wednesday, March 25, 2009

Soy milk is made by soaking soybeans, grinding them with water, The fluid which results after straining and cooked is called soy milk. Soybeans contain rich protein, vitamins A, B1, B2, and other mineral elements. Research has shown potential health benefits of soy in preventing breast cancer and the growth of prostate tumors, and fighting coronary heart disease, osteoporosis,diabetes, promoting growth, healing and vitality. It is also thought to alleviate symptoms of menopause and to promote eye health.

Soya Milk Prepared With Soya-milk Maker / 机制鲜豆浆

Homemade Soymilk With Standard Kitchen Blender/ 家庭自制豆浆(用普通厨房搅拌器)

Homemade Tofu Without Nigari Gypsum / 不添加盐卤和石膏的家庭制豆腐

Preparing Tofu With Gypsum / 制作石膏南豆腐


After making tofu or soya milk, the solid residue which remain in the filter sack called okara (pronounced oh-KAR-uh) or soy pulp. Okara, low in fat, high in dietary fiber, along with protein, calcium, iron, and riboflavin, were recognized to be helpful in controlling diabetes, reducing blood sugar and cholesterol, adding in digestion and circulation, protecting the bones, and reducing cancer risk. If you make soyamilk by machine, the okara will be cooked during the process. Otherwise, I would suggest to steam or toast the raw okara for 20 minutes before using.

01. Honey Okara Pancakes / 蜂蜜豆渣薄饼 02. Okara Pancakes / 香煎豆渣饼(咸)
03. Steamed Okara Buns / 豆渣馒头 04. Steamed Two-Toned Okara Nutella Buns / 豆渣巧克力双味蒸包
05. OKara Congee / 豆渣粥 06. Okara Croquettes / 豆渣丸子
07. Matcha Okara Cranberry Loaf / 抹茶豆渣越橘吐司 08. Okara Honey Bread / 豆渣蜂蜜面包
09. Okara Raisin Rolls / 豆渣提子餐包 10. Okara Rolls With Old Dough / 老面豆渣硬包
11. Birthday Cookies / 庆生曲奇饼 12. Okara Cookies / 豆渣饼干
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Almond Coconut Cake

Wednesday, March 25, 2009

© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


BatterTopping
  • 160 g German #405 flour
  • 80 g Sugar
  • 2 tsp Baking powder
  • 160 ml Milk
  • 50 g Butter or margarine (at room temperature)
  • 1 Egg
  • 1 tsp Vanilla extract
  • 30 g Brown sugar
  • 2 tbsp Butter or margarine
  • 1 tbsp Milk
  • 40 g Coconut flakes
  • 40 g Chopped almonds
  1. Preheat the oven to 175C/350F. Grease a 7 or 8-inch baking pan, heart shape or round one.
  2. Sifted together the flour, sugar and baking powder in a bowl, then cut in the margarine, milk, and vanilla extract. Stir over a low speed briefly, then adjust to the middle speed, stir for 1 minute until all the ingredients are well-combined. Pour the mixture into the prepared baking pan and bake in the preheated oven for 30 minutes.
  3. While baking the cake, you can prepare for the topping. Mix all the ingredients for the topping in a small bowl. Take the cake out from the oven and spread the topping evenly on the cake. Return to oven and continue baking for another 8-10 minutes until it turns golden and a toothpick inserted in the center of the cake comes out clean.


© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


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Almond Fish Nuggets

Tuesday, March 24, 2009



Marinade
  • 300 g Fish fillets
  • 1 Egg
  • 1 ½ tbsp Cornstarch
  • 3 tbsp Flour
  • 100 g Almond slices
  • Oil for deep-frying
  • 1 stalk Spring onion,chopped
  • 2 slice Fresh ginger root, finely chopped
  • 1 tsp Jiafan rice wine
  • 1 ½ tsp Sugar
  • ½ tsp Salt
  1. Rinse, pat dry and cut fish fillets in narrow strips. Chop spring onion and ginger root. Place the fish fillets with the marinade in a bowl and set aside for 15 minutes, turning turning occasionally. Drain, discarding marinade.

  2. Beat egg lightly, and then blend in cornstarch and flour to make a batter. Dip fish strips in batter and roll in almonds to coat. Meanwhile heat oil until hot.
  3. Lower in the fish strips, several at a time, and deep-fry until golden, about 1 minute. Drain on paper towel and serve at once.



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Duo Of Steamed Chicken Breast And Egg Whites

Saturday, March 21, 2009




A very healthy dish made with ground skinless chicken breast, mixed with egg whites. To make the dish look more colourful and appetizing, I have separated some of the mixture with spinach to make a duo of steamed chicken.

  • 180 g Chicken breast
  • 2 Egg whites
  • ½ tsp Jiafan rice wine
  • ¼ tsp Salt
  • ¼ tsp Ginger powder
  • 2 tbsp Frozen spinach puree, thawed
  • 1 tsp Garlic, minced
  • 1/3 tsp Ginger, chopped
  • ½ cup Chicken stock
  • ½ tbsp Cornstarch solution
  1. Rinse the chicken and grind in a food processor. Season it with rice wine, salt and ginger powder. Add in egg whites and stir vigorously until all ingredients are well-combined and the mixture is elastic.

  2. Divide the chicken mixture into 2 portions. Mix one portion with the spinach puree. Place them in a heat-proof rectangular container. Steam for 12 minutes over the high heat until cooked. Slice the chicken and arrange them in a serving plate.
  3. Heat up a skillet with oil. Add in chopped ginger and garlic, stirring until fragrant. Season with salt and thicken with the starchy solution. Pour over the chicken. If you wish, garnish the dish with shredded spring onion, carrot or tomato.




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