Saturday, September 19, 2015

Chocolate Chips Chiffon cake by Angela Seah Thulin

Chocolate Chips Chiffon cake by Angela Seah Thulin

Ingredients A -

5 egg yolks
3 tbsp granulated sugar
100g cake flour, sifted + 1/2 tsp baking soda (combine them)
90g chocolate
1 tbsp cocoa powder, sifted
40ml water or chocolate milk
3 tbsp oil
4 tbsp chocolate chips 

Ingredients B -
5 egg whites
4 tbsp granulated sugar
1/2 tsp cream of tartar

Steps for ingredients A -
1. Using double boil method, melt the chocolate and stir till smooth. Then add the oil in and stir to well mixed and smooth.
2. Using a hand mixer, beat the egg yolks and sugar till light and frothy. 
3. Transfer no. 1 to no. 2. Add the water, cocoa powder and cake flour in and beat till combined. 
4. Set aside.

Steps for ingredients B - 
1. In a clean metal bowl, using mixer, beat the egg whites till bubbles formed then add cream of tartar in. Continue beating then add sugar in slowly. Beat till stiff peak formed.

To assemble - 
1. Scoop half of the ingredients B into ingredients A and fold them in gently. Follow by the other half. Then gently fold the chocolate chips in.
2. Pour onto 21cm (i'm using a 23cm mould) pan and bake in preheated oven 140 degree celsius for 30 - 40 minutes or until its baked. 
3. Invert cake immediately and onto cooling rack until completely cooled.

Note - 
Just like me, my oven is pretty hot-tempered thus I baked at 125 degree celsius with foil covered for first 20 minutes and then another 28 minutes without. 

Pan-fried Prawn Omelette by Angela Seah Thulin

Another local Singaporean favorite - Oyster eggs (Orh Luak)  aka 耗蛋,耗煎 which is most commonly sold in Hawker Centers. This is the same cooking method but i used prawns instead of oysters. I like the crispiness at the sides combined with the soft and gooey texture. 

100ml water
3 tbsp tapioca flour
1 tbsp rice flour

1 tbsp hua tiao jiu
1.5 tbsp fish sauce
1 tsp light soya sauce 

2 large eggs 
2 tbsp oil
6 medium size prawns

I push it aside because i like the heat to focus on the prawns first.

Steps -
1. Mix (A) items altogether in a bowl. 
2. Mix (B) items altogether in a bowl.
3. Crack the two eggs and take 1 tbsp from (B) and beat to mix.
4. In a heated big pan, pour the oil in. Then add all of (A) in. Let it cook for a while until sides are slightly crispy. Then pour the eggs in. 
5. At the side of the pan, add the prawns in and drizzle 1 tbsp from the balance liquid from (B) onto the prawns and cook them. 
*discard the rest of the sauce.
6. Then join step 4 & 5 together and pan fried till your desired crispness. 

Garnish with coriander!

Hakka Yam Abacus Beads 客家算盘子 by Angela Seah Thulin

Hakka Yam Abacus Beads 客家算盘子is a traditional Hakka dish that is usually eaten during festivals.

For the yam abacus -

350g yam
110g tapioca flour

1. Peel, cut the yam into slices and steam till cooked. Est. 20minutes...
2. While yam is hot, mash it and mix in the tapioca flour using a ladle. Do this while it is still hot. Then knead to form a pliable dough. Add bit of water if needed. I did not add water as i want to retain the strong yam taste, so this action of mixing and kneading it together must be fast. 
3. Roll it into a thin long log and cut. Then shape into a ball. Using my thumb, i give a gentle press down at the center. 
4. Prepare a cold icy water in a big bowl. 
5. To cook - in a pot with hot boiling water, add all these in. Let it cook till float and then continue cooking for another 2 minutes. 
6. Transfer them to the cold water immediately.
7. Drain them and coat with 2 tbsp of oil (to prevent them from sticking).

For stir frying -

Garlic, minced
Dried shrimps
Chinese mushrooms
Light soya sauce
White pepper
Bit of sugar

1. In a heated wok with oil, cook the minced garlics, shallots and dried shrimps till fragrant.
2. Then add the carrots and mushrooms in till almost cooked.
3. Add the abacus beads and all the seasoning, stir fry to well mixed and add scallions/chilli in. Taste and adjust accordingly.
4. Dish up and garnish with more scallions and deep fried shallots.