Miki's Food Archives : January 2017

Monday, 23 January 2017

Shanghai Pancake With Pineapple Jam Filling 上海锅饼 [Tefal Expertise Fry Pan Review]

Shanghai Pancake is different from the normal crunchy pancake that is made from pastry skin. Comparatively, Shanghai Pancake is easier to prepare, no deep frying required. All you need is a trusty good quality fry pan to pan fry the pancake till golden brown, crispy on the outside, soft and sweet in the middle.

Recently, I have received a Tefal Expertise Fry Pan which is made with an extra thick Titanium hard base and top coat. It has a mineral reinforced layer for anti abrasion and it's innovated with three times the durability for 12 years of usage. The Expertise series cookwares are PFOA free and are made in France.

With the reinforced layer for extra non-stick, this Tefal Expertise Fry Pan guarantees an unparalleled non-stick performance. Thus, I have decided to try out this recipe using the leftover pineapple jam from my Chinese New Year pineapple tarts baking. I would like to test it out and see if I could get a crispy and nicely brown Shanghai Pancake. This was a challenge and YES! Tefal product never disappoint me.

I have got this nicely pan fried Shanghai Pancake with the perfect texture that I wanted to achieve.

The Tefal Expertise Fry Pan comes in the following sizes:

Tefal Expertise Fry Pan 20cm

Tefal Expertise Fry Pan 24cm

Tefal Expertise Fry Pan 26cm

Tefal Expertise Fry Pan 28cm (mine is this size)

I'm not selling the pan and I'm not earning any commission from this. If you are interested to find out more, feel free to visit Tefal Singapore Website for more details.

Ingredients: 材料

(A)

45g All Purpose Flour 面粉 45克

15g Rice Flour 粘米粉 15克

1/4 tsp Baking Powder 发粉 1/4小匙

1 tsp Sugar 细砂糖 1小匙

1/8 tsp Salt 盐 1/8 小匙

(B)

1 Egg 鸡蛋 1粒

90g Water 水 90克

~~~~~~~~~~~~~~~~

100g *Pineapple Jam (chilled) 凤梨馅 100克，也可以随意选用豆沙或莲蓉馅

*Can be replaced with red bean paste or lotus bean paste.

Cooking Oil 菜油适量

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. Roll out the pineapple jam as shown in the picture below.
把凤梨馅压平，备用。

2. Sift (A) into a bowl. Stir in (B), mix well and strain through a sieve.
（A）过筛，加入（B）搅拌均匀，过筛。

3. Use a kitchen towel, wipe the Tefal Expertise Fry Pan with some oil.
把不黏底的平底锅用厨房纸巾涂少许油。

4. Heat the pan.
热锅。

The signature Thermo-Spot has now comes with a new design that turns red completely once the pan is heated to the prefect temperature. It is now easier to see clearly the exact moment to start frying and searing. You may click here to see how does the Thermo-Spot works. It's pretty interesting and it helps a lot especially when I have to multitask cooking 2 dishes + baking at the same time (my 7yo can help me watch the Thermo-Spot :P ).

5. Pour some batter into the pan, swirl to form a thin pancake.
倒入适量的面糊，稍微把锅摇动，形成薄圆形的锅饼皮。

6. Once it is set, remove from pan and place the pineapple jam on the pancake.
然后把锅饼皮放在盘上，放入馅料。

7. Brush the sides with some batter, fold into half and seal.
对折，用少许面糊把边黏好。

8. Heat oil in the pan, pan fry the pancake until golden brown on both sides. Dish out and drain the excess oil. Cut into pieces and serve right away.
烧热适量的油，把锅饼煎至金黄色和香脆，取出沥油，切片，即可趁热享用。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。

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Some feedback from those who have tried this recipe:

By Cleo Jinyan Liu

Tuesday, 10 January 2017

Steamed Hoisin Sauce Pork Ribs 海鲜酱蒸排骨

I have a long list of steamed dishes. Simply love it because the preparation is easy and can be prepared ahead of time. Just add the seasoning, let it marinate in the fridge, when it's time to cook, put it into the steamer and my job is done.

This recipe is adapted from my Black Bean Steamed Ribs recipe. Using Hoisin sauce and salted bean sauce (Taucu) instead of black beans sauce, with a hint of sweet taste from the hoisin sauce, the steamed ribs goes well with a bowl of warm rice. My son loves this especially with the gravy in rice.

这道海鲜酱蒸排骨是小朋友的挚爱。海鲜酱带点甜味，豆酱蛮惹味的，配饭吃就是无敌的配搭。

Ingredients: 材料

240g Pork Ribs 排骨／软骨 240克

1/2 tbsp shredded Ginger 姜丝 1/2 汤匙

Seasoning: 腌料

2 tsp Hoisin Sauce 海鲜酱 2小匙

1 tsp Salted Bean Paste/ Spicy Bean Paste 咸豆酱／辣豆瓣酱 1小匙

1 tsp Shao Xing Hua Tiao Cooking Wine 绍兴花雕酒 1小匙

1 tsp Tapioca Flour 木薯粉 1小匙

1 tsp Light Soy Sauce 酱油 1小匙

1/4 Sesame Oil 麻油 1/4 小匙

1/4 tsp Dark Soy Sauce 黑酱油 1/4 小匙

Garnishing (Optional) :

1 tsp chopped Spring Onion 葱碎 1小匙

2. Add in pork ribs, mix well.

加入排骨，混合均匀。

3. Cover and chill in the refrigerator at least 4 hours or overnight.
盖好，放入冰箱腌至少四小时或隔夜。

4. Add in shredded ginger, steam in a hot steamer for 40 minutes. Garnish with spring onion. Serve warm with steamed rice.
加入姜丝，蒸40分钟。蒸好后，撒上青葱点缀，即可配饭享用。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。

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Enjoy!

Sunday, 1 January 2017

Rice Cooker Soy Sauce Chicken Leg 电饭锅酱油鸡腿

Soy Sauce Chicken is a Cantonese favourite cuisine. Most people cook this dish using whole chicken, braise in a pot of soy sauce flavoured watery gravy. It is quite tedious to braise a whole chicken as you need to stand by the stove, rotate the chicken to get an even colour and flavour. Fred not! The recipe that I am sharing here is my simplified method. Use chicken leg, cook in a rice cooker, the simplest method.

The reason why I cooked soy sauce chicken leg instead of whole chicken is simple 'because I do not like to eat chicken breast meat.'

The rice cooker method is rather simple and straight forward. Just 2 steps:

1. Get the ingredients ready and put in a rice cooker.

2. Close the lid, set to cook.

Of course, you can do as I did, flip the chicken at the end of the cooking to get a nicer colour and flavour. The last step is optional, do it if you want your dish to look gorgeous! ;)

酱油鸡也称为豉油鸡，是一道广东菜。一般的做法是把整只鸡浸熟，就是用一锅以酱油为主，再加一些姜，葱，八角，酒，冰糖之类的材料调配而成的。我讲的 ‘一般做法’，不是我的做法，因为太麻烦啦！家里有电饭锅，就好好把它利用。用电饭锅来煮这道菜，就是把所有材料放进电饭锅里，按键 ‘煮’。实在容易，成品也是色香味俱全。

Ingredients: Yield 2-3 servings
材料：2-3人份

3 Chicken Legs 全鸡腿 3只／ 2只鸡腿＋ 2只鸡翅膀，大约500克
(or 2 chicken legs + 2 chicken wings, about 500g)

2 Cooked Eggs (optional, peeled) 熟鸡蛋 2粒，去壳

6 cloves of Garlic (pounded) 蒜头 6棵，拍烂

8 slices Ginger (12g) 姜 8片，大约12克

1 stalk Spring Onion (15g) 葱 1棵，大约15克

450g Water 水 450克

30g Shao Xing Hua Diao Cooking Wine 绍兴花雕酒 30克

3 tbsp Dark Soy Sauce 黑酱油 3汤匙

65g Light Soy Sauce 酱油 65克

27g Rock Sugar 冰糖 27克

1/8 tsp Five Spice 五香粉 1/8茶匙

1 Cinnamon Stick 肉桂皮 1支

1 Star Anise (small, optional) 八角 1小粒 (随意，喜欢清淡的味道可以不放）

3 Cloves 丁香 3粒

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，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. Put all ingredients in the inner pot of the rice cooker. Close the lid, turn on DIY mode, set 45 minutes cooking time and press start. If you are using a regular rice cooker without DIY setting, just press start to cook, check the progress in the middle of cooking and adjust the time and water accordingly.
把所有材料放进电饭锅。

2. When the cooking is done, open the lid, flip the chicken and eggs. Close the lid, set the time to 10 minutes (DIY mode), press start and let it cook. When it's ready, serve warm with rice, noodles or porridge.
按DIY键煮45分钟，翻面，继续煮10分钟即可。如果你的电饭锅没有DIY键，就按开始键，自己拿捏时间和水份。不用电饭锅的话，可以用普通煤气炉。煮法：把所有调味料放进锅里煮滚，加入鸡腿，盖上。小火煮40分钟左右，熄火，焖10分钟即可。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。