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COOK WITH LOVE FOR A HAPPY HIM

Singapore home cooking/ baking/ food & recipe blog features more than 500 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.


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Tuesday, 26 June 2018

Basic Moist Sponge Cake aka Ogura Cake 原味相思蛋糕


Light, soft, fluffy and moist sponge cake with a hint of vanilla flavour. It is a delicious stand alone cake on its own. An easy recipe for home baking. :)






Ingredients: yield one 7" square cake

材料:
准备一个7寸方模

(A)

5 Egg Yolk 蛋黄 5粒

1 Egg 全蛋 1粒

1/8 tsp Salt 盐 1/8小匙

47g Oil 油 47克

70g Fresh Milk 牛奶 70克

70g Unbleached Cake Flour/ Hong Kong Flour 低筋面粉/香港面粉 70克 

1 tsp Vanilla Extract 香草精 1小匙

(B)

5 Egg White 蛋白 5粒

90g Castor Sugar 细砂糖 90克

*1/4 tsp Cream Of Tartar 塔塔粉 1/4 小匙
* Can be reduced to 1/8 tsp. 可减至1/8 小匙,新手勿减。 






If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method: 步骤

1.  Use a hand whisk, whisk egg yolk and whole egg until frothy (until small bubbles appeared), whisk in salt, oil, vanilla extract and milk until well combined. Gradually sieve in flour, gently whisk until no more lumps. Do not over mix the batter.
把蛋黄和全蛋打至起小泡,加入盐,油,香草精和牛奶,搅拌均匀。分次筛入低粉/香港面粉。混合均匀即可。不要过度搅拌。









2. In a stand mixer, beat egg white and cream of tartar until frothy, gradually beat in sugar. Continue to beat until the meringue is stiff but not dry. 
把蛋白和塔塔粉打至起泡,慢慢加入细砂糖,继续打至接近硬性发泡。(看下图参考)






3. Fold egg white into yolk batter in 3 batches. 
分次把蛋白拌入蛋黄糊。混合均匀即可。





4. Pour the batter into a lined baking tin (7" square baking tin). Gentle tap the baking tin on the worktop to release trapped air. 
准备一个7寸方形的蛋糕模,铺油纸。把混合好的蛋糕糊倒入,把烤盘轻轻在桌面敲几下。





5. Steam bake in a preheated oven 140'C for 80 minutes. When it's done, remove the cake tin from oven. Invert the cake, peel off the baking sheet. Let it cool completely on the rack. Best serve chilled.
放进已预热的烤箱,以140度,蒸烘法,烘烤80分钟或至熟。烘烤完成后,把蛋糕倒扣,取出蛋糕。把油纸拿掉,蛋糕放在架子上待凉。蛋糕放冰箱冷却后即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Note: 
 - Every oven is different, adjust the baking time and temperature accordingly. 每个烤箱的温度都不同,烘焙时间和温度须自行调整。
 - Bake the cake one rack above the lowest rack, place a tray of hot water at the lowest rack. 蒸烘法:在烤箱下层放一盘热水。

By readers, some feedback from those who have tried this recipe:

By Serena Chen

By Sonu Punjabi Nawani






Monday, 25 June 2018

Creamy Chicken Stew 香滑浓汁蔬菜鸡肉煲


Creamy Chicken Stew 香滑浓汁蔬菜鸡肉煲 - This hearty chicken stew is made all in one pot with tender chicken drumstick and savoury root vegetables. Need no milk or cream, the gravy is thicken by adding flour and broth to yield this simple yet flavourful dish. This can be a meal on its own or serve with rice, noodles or bread. 






Watch Creamy Chicken Stew video tutorial:






This is the rice cooker that I'm using - Song Cho Rice Cooker with stainless steel inner pot that has no chemical coating, which is safe to use in all kind of cooking. I used the STEAM function to generate heat for stir frying ingredients then I reset to STEW and leave it to cook by itself in the rice cooker. It's so easy and mess-free. 


Photo credit: Song Cho Singapore









Ingredients: Yield 3 servings
材料 : 三人份

6 Chicken Drumstick 鸡腿 6只

4 medium size Potatoes, peeled and cut into chunks 马铃薯 4粒,去皮切块

2 medium size Carrots, peeled and cut into chunks 胡萝卜 2条,去皮切块

2 Onion, peeled and cut into chunk 洋葱 2粒,去皮切块

1 whole Garlic 蒜头 1粒

Some oil for cooking 油 适量


Marinade: 腌料

1 tbsp Corn Flour 玉米粉/粟粉 1汤匙

1/2 tsp Salt 盐 1/2 小匙

1 tbsp Light Soy Sauce 酱油 1汤匙

2 tbsp Shao Xing Cooking Wine 绍兴花雕酒 2汤匙

1/4 tsp White Pepper 胡椒粉 1/4 小匙

1/2 tsp Garlic Pepper/ Black Pepper 大蒜胡椒/黑胡椒 1/2小匙

2 tsp Sesame Oil 麻油 2小匙

1 tsp Castor Sugar 细砂糖 1小匙


Sauce: 酱汁材料

1 tbsp Oyster Sauce 蚝油 1汤匙

1/2 tbsp Light Soy Sauce 酱油 1/2 汤匙

60ml Water 水 60毫升

300ml Chicken Broth 鸡汤 300毫升

40g All Purpose Flour 中筋面粉 40克





If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method:  步骤

1. Add all marinade ingredients into chicken, mix well. Cover and let marinate in the refrigerator overnight.
将所有腌料加入鸡肉,拌均。盖上,放进冰箱腌隔夜。

2. To cook: Plug in Song Cho rice cooker. Press <MENU> function button, select <STEAM> function, press and hold the <START> button for 2 seconds.
先把松厨电饭锅插电开启。按《MENU 功能》 键,选择《STEAM 蒸煮》功能。长按2秒《START 开始》键。




3. Add oil into the inner pot, when the oil is heated, add in onion and garlic, stir fry until fragrant. 
内锅加入少许油,烧热后加入洋葱和蒜头,爆香。





4. Stir in 1 tbsp flour, add 60ml water. Mix well. 
加入1汤匙面粉,拌均。加入60毫升水,拌均。



5. Add in the remaining flour, add 100ml chicken broth, stir well. 
加入其余的面粉和100毫升的鸡汤,拌均。




6. Add in carrots, potatoes, chicken, oyster sauce, light soy sauce and the remaining chicken broth. The liquid should be just enough to cover the chicken. Cover with lid.
加入胡萝卜,马铃薯,鸡腿,蚝油,酱油和剩下的鸡汤。盖上。




7. Press and hold <CANCEL> for 2 seconds. Press <MENU> function button, select <STEW> , press and hold <START>. Let it cook. 
长按2秒《CANCEL 取消》键,按《MENU 功能》 键,选择《STEW 慢炖》功能。长按2秒《START 开始》键。





8. Upon completion, a 'beep beep' sound will alert you that the cooking process is completed. Serve warm with rice, pasta, noodles or toasts.
设定功能完成后,饭锅会发出 “啲”“啲” 的声音,提示工作完成,自动进入保温状态。味道浓郁又美味的浓汁蔬菜鸡肉煲即可享用,可以配饭,意粉,面条,吐司等。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

~ Special thanks to Song Cho Singapore ~ 

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Tuesday, 19 June 2018

Blueberry Jam 蓝莓果酱



All natural Homemade Blueberry Jam made with 3 simple ingredients. Perfect for spreading on bread/ toast and biscuit. It can be used in making dessert and baking pastry or cakes. 





Previously I cooked jam in conventional pot. I have to stand by the stove, stirring constantly until the jam is ready, it takes about 25-30 minutes depends on the quantity of jam I cooked. Now that I have a bread maker to do the stirring for me, it's a lot simpler. Just put everything into the bread maker, set "JAM" function, I could sit back and relax in the living hall enjoying precious family bonding time. 


This is the bread maker that I'm using - Song Cho Bread Maker.
The price is reasonable, the machine is powerful and efficient.
 Most importantly, it's very easy to use and easy to clean. 








If you do not have a bread maker, click HERE for conventional method.




Ingredients:
材料

435g Fresh Blueberries 蓝莓 435克

70g Castor Sugar 细砂糖 70克

20g Lemon Juice 柠檬汁 20克







If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method: 步骤

1. Wash and pat dry blueberries with kitchen towel. Place 400g blueberries in a bowl, use a fork or hand blender to crush the blueberries.
把蓝莓洗净,抹干。碗里加入400克蓝莓,用叉子压碎或用手提搅拌器稍微打碎。







2. Immediately stir in lemon juice to retain the colour, add in sugar and the remaining blueberries. Stir to mix well. Cover with cling wrap, keep chill for 15 minutes.
立刻加入柠檬汁,拌均。加入细砂糖和剩下的蓝莓,拌均。盖上保鲜纸放冰箱腌制15分钟。





3. Take out bread barrel from Song Cho Bread Maker. Install the stirring rod. Remove the blueberries mixture from the refrigerator, pour the mixture into bread barrel. Cover the top part of the bread barrel with aluminium foil. 
从冰箱取出已腌制好的蓝莓,倒入松厨面包机。然后盖上锡纸。





4. Return bread barrel into Song Cho bread maker, press bread barrel down, turn it by clockwise and make sure it is installed firmly. Press < MENU >, select <#13 JAM > , press < START >.
安装好后按键《MENU》,选择 《#13 JAM 》,按 《START》。




5. When the jam is ready, beep sound 10 times and it turn into keep warm status automatically. The longest time of keeping warm is 1 hour. Press <STOP> button for 3 seconds, it stop keeping warm so that you could remove the bread barrel and let the jam cool to room temperature. 
果酱完成后面包机会响10声。面包机会自动保温长达一小时。持续按键《STOP》三秒钟停止保温,即可拿出。





6. When it's completely cooled, transfer the jam into a cleaned/ sanitised glass container. Store in the refrigerator for later use.
待凉后装进玻璃罐,放冰箱储存,随时可以享用香甜的蓝莓果酱。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!


~ Special thanks to Song Cho Singapore ~ 




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