Discovered there is a pork floss function from the new Donlim Breadmaker I ordered from Ezbuy and has been tempted to try. Used the pork collar meat used for my old cucumber soup to try out and wow I am impressed.. really Pork Floss!
- 250 gm cooked pork, shredded with fork or use rolling pin to break up
- 1.5 tbsp brown sugar
- 1 tbsp oyster sauce, vegetarian (made from mushroom)
- 1 tbsp toasted sesame oil
- 1.5 tsp mushroom seasoning powder (I omitted this)
- 1 tsp salt 盐
- 1 tbsp dark soy sauce
- Shred the meat with fork or roll over with rolling pin to break up the meat
- Marinade with seasoning
- Put the shredded meat into the tin and select the Floss option on the breadmaker. For other models which might have the Floss mode, select the Jam option.
Recipe from Journal of a nutritionist mum
It’s been a while since I cooked soup and I’ve always been tempted to cook something besides the usual ABC soup so I decided on Old Cucumber (老黄瓜） since the ingredients needed are pretty generic and not hard to find.
- One small to medium size Chinese old cucumber
- 1.8 litres of water
- 10 red dates (optional)
- 6 dried scallops
- 200g pork ribs or lean meat
- 1 piece dried cuttlefish
- 1 sweet corn, cut to small pieces (optional)
- 1 medium carrot, peeled and cut
- salt, to taste
- Scrub the skin of the old cucumber clean and cut it in half, length-wise. Scoop out the seeds using a spoon. Cut into smaller chunks.
- In a small pot, blanch the pork ribs in boiling water for a few minutes (so as to remove the scum bits). Drain the pork ribs and set aside.
- In a soup pot, add old cucumber chunks, blanched pork, water, red dates, dried scallops, dried cuttlefish, sweet corn and carrots. Bring to a boil, then reduce heat and simmer the soup over low heat for about 40 minutes. For best results, keep warm in thermal pot for four hours prior to serving.
- Season to taste with salt.
Recipe from Noobcook
Decided to make this today to use up my last egg and also to use up the chocolate chip I bought previously from Phoon Huat. This recipe is pretty easy to do and the cookies taste pretty good.
- 150 gm unsalted butter
- 100 gm castor sugar
- 40 gm brown sugar
- 1/2 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 220 gm plain flour
- 1/2 tsp baking soda
- 150 gm chocolate chips / 100 gm of almonds chips
- Cream butter and sugar until fluffy
- Add egg and vanilla extract and combine well
- Add flour and fold into mixture
- Mix in chocolate chips / nuts
- Use 2 spoons / scoop dough onto baking tray
- Bake at 150C for about 25-30 mins (own oven)
Recipe from Baking Taitai
Butter pound cake is one of my favorite cakes – I always remember Sara Lee cakes which was a treat when I was young. Another way to add flavor to ordinary pound cake is to add tea leaves.
- 200 gm cake flour
- 1 tsp baking powder
- ½ tsp salt
- 200 gm unsalted butter, room temperature
- 170 gm caster sugar
- 3 eggs
- ½ tsp vanilla extract
- 50 ml milk
- Prepare oven to 180C / 356F. Place the butter at room temperature until softened.
- Sift the cake flour together with baking powder and salt. Set aside. Line the pan with baking paper or spray the bottom and sides with oil. Beat the eggs and drain through a fine sieve to remove the foam.
- Beat the butter in a large bowl with an electric mixer at low speed until smooth. Add the sugar and beat at medium speed. Then increase to high speed and continue to beat until very pale and creamy. Scrape down the sides of the bowl occasionally.
- Add the beaten eggs, in 3 additions. Beat well after each addition. Beat in the vanilla extract.
- Sift in the flour mixture, in 3 batches, and gently fold to combine with a spatula, scraping down the sides of the bowl occasionally.
- Add milk and quickly combine into a smooth batter. Make sure not to over-mix because you don’t want your cake turns tough. Scrape the batter into the lined pan. Level the surface with a spatula. Immediately transfer into the preheated oven and bake for about 20 minutes. When the sides start to set, remove the cake from the oven. Use a sharp knife to draw a line in the middle. Put it back into the oven. Reduce the oven temperature to 170C / 335F. Bake for another 20 to 25 minutes, until the cake turns golden brown. Insert a needle in the center. If it comes out clean, it’s done. Remove the cake from the oven and let it cool on a wire rack for about 5 minutes. Remove the cake from the pan and let it cool completely on the wire rack.
Recipe from Christine’s Recipes