Monday, March 29, 2010

meat floss swiss roll

Updated: 2nd April 2010
This is my second attempt making this swiss roll. Hence this picture looks different from my initial post. The cake looks a bit different because I sprinkle some pork floss onto the cake mixture before putting it into the oven to bake. Hence this picture showed some patterns on the cake.

Hi Chiew Yee, today I baked the meat floss swiss roll. It is very easy to make. It turns out so beautiful with nice texture. The cake is rather thick because I used a smaller tray.

4 eggs
64 g sugar
56 ml water
1/2 tbsp. ovalett
vanilla essence to taste
64 g plain flour
3/4 tbsp milk powder
3/4 tbsp cornflour
1 teaspoon baking powder
60 cc/ml corn oil
1) Beat all the ingredients at high speed except corn oil until fluffy .
2) gently add in corn oil until well mixed.
3) pour batter in a 10" x 12" tray laid with grease proof paper.
4) Bake in preheated oven at 200 C for 15-20 minutes.

Shen Yi Xi Lai Le Drama Serial

this 35 - part TV drama series dated back to about 2002. although some parts are long winded, the rest is funny and interesting. the story is about a traditional chinese doctor in a small town. he used a lot of non tranditional methods to cure illnesses. touching story. highly recommended.

Sunday, March 28, 2010

Hong Shao Shi Zi Tou (Braised Lion's Head)

Just came back from China tour 2 days ago. The journey from from Nanning to De Tian waterfall took about 5 hours by bus. The tour guide played a very interesting drama serial called shen yi xi lai le(means The Miracle Healer). In the drama, the male lead, whom is the Miracle Healer, liked to eat shi zi tou very much. That made me drool. I couldn't resist the temptation, hence I decided to take out my recipe and got ready all the ingredients. My family commeted that it was very delicious. I give myself a rating of 7/10 for this dish. Only one family member, my youngest son, who does not eat carrot, spring onion, water chestnuts, prawns and any type of seafood that is shelled, disliked it.

lean pork 450 g
bamboo shoot -20g (I used 4 water chestnuts)
tientsin cabbage 350g
chinese parseley - 1 stalk
spring onions-2 stalks
ham/chinese ham 20g
ginger-4 slices
1 egg

600 ml water or stock
salt 1 tsp
sugar 1 tsp
light soya sauce 1-2 tsp
oyster sauce 2 tsp
sesame oil 1 tsp

1tsp salt, fine sugar 1/2 tsp,light soya sauce 1tsp , pepper, 2 tablespoon corn flour

Method: 1. Mince the lean pork. Cut ham, bamboo shoot, spring onions, and cut into small pieces. Mix all the ingredients with the marinate and egg. Stir in one direction until the mixture becomes sticky and firm.
2. Divide into 6 portions. Roll into 6 balls.
3. Coat each ball with corn flour before deep-frying. Then deep fry until golden in colour.
4. Leaving 3 tablespoon of oil in the wok, fry ginger and cabbage for 1minute and dash 1 tablespoon of "Hua Teow" chinese wine, and pour in the gravy sauce. Lastly add in the meat balls.
5. Cover lid and simmer at low flame until the sauce become quite thick. (about one rice bowl left).
6. Transfer the meat balls onto a deep dish. Put in the steamer and steam for 1 hour.
7. Garnish with parsely and serve hot!