Fried Putien Xing Hua Mi Fen/ Heng Hwa Bee Hoon 兴化炒米粉［莆田兴化米粉食谱］

Whenever we dine at Putien Restaurant, we would not miss out our favourite Fried Heng Hwa Bee Hoon. I have been trying to replicate this dish at home but the end result were never closed to the one that we had at the restaurant. 

Till the day that I attended a workshop to learn from Michelin-Star PUTIEN restaurant chef, I learnt the proper method to cook this dish. 

Home cooked Fried Heng Hwa Bee Hoon
It's crucial to control the heat and cooking time in order to yield this perfect texture - long thin stripes without broken into pieces ;)

The best cookware to use in frying Heng Hwa Bee Hoon is a flat based stainless wok like the one I'm using ~ Song Cho IDEAL Wok, a 30cm stainless steel wok which is perfect for stir-frying. It is a multiply stainless steel wok without chemical coating, it's safe to use not only for stir frying but in any cooking. 

FEATURES:

• - Multiply stainless steel
• - Lightweight
• - Multi-functional (use as a hotpot; pan-fry, stir-fry & steam)
• - Suitable on various types of cooker (gas, induction, infrared, ceramic, electric, oven)
• - Energy saving
• - Economically effifient
• - Environmentally friendly

Ingredients (2 servings)

150g Dried Heng Hwa Bee Hoon/ vermicelli 兴化米粉 150克

35g Pork Belly, sliced 花肉 35克，切丝
(can be replaced with roasted pork belly/ siew yuk, more flavourful 也可以用烧肉，切成丝，更美味）

1/2 Red Onion, sliced 红洋葱 半粒，切丝

1 Shiitake Mushroom, sliced 香菇 1颗，切丝

10g Dried Scallops, rehydrated 干贝 10克，浸泡

6g Dried Shrimps, rehydrated 虾米碎 6克，浸泡

600ml Homemade Stock 骨头上汤 600毫升

(Note: Cook 1 large Kampung chicken carcass + 1 pork leg bone + 1.5ml hot water for 3 hours. Discard the bones. 1个鸡壳＋1个猪腿骨＋1.5公升水煮3小时，取上汤)

1 tbsp Concentrated Chicken Stock 浓缩鸡汤 1汤匙

6 Prawns 虾 6只，去壳去内脏

8 Clams 啦啦／哈利／蜆 8粒

10g Shallot Oil 葱油 10克

6g Shallot Bits 葱油渣 6克

80g Baby Bak Choy, cut into half 小白菜 80克，切段

12g Celery Stems/ Chinese Coriander 芹菜／芫荽 12克 ，切段

1 tbsp Lard 猪油 1汤匙

4 tbsp Cooking Oil 菜油 4汤匙

Fried Peanuts 炸花生 适量

Fried Seaweed 炸紫菜 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. Add cooking oil and lard in Song Cho IDEAL wok. Turn on medium heat.
把油加入松厨IDEAL万能锅，以冷锅下油，然后加热。

2. When the wok is hot, add in pork belly, fry until fragrant and slightly brown. Add in red onion, fry until fragrant.
烧热油后，加入花肉，爆香。加入红葱头，爆香。

3. Add in Shiitake mushrooms, dried scallops and dried shrimps, stir fry until fragrant.
加入香菇，干贝和虾米，爆香。

4. Add in homemade stock, chicken stock, shallot oil, shallot bits, prawns and clams. Bring to boil. Season with salt, if needed.
加入上汤，浓缩鸡汤，葱油，葱油渣，虾和啦啦，大火煮滚。如需要的话，可以加一些盐调味。

5. Add in Heng Hwa Bee Hoon. Cover the wok with lid, continue to cook on high heat, let the Bee Hoon absorb the soup.
加入米粉，盖上。

6. When the soup about to dry up, stir to loosen the Bee Hoon. Add in baby bak choy and Celery stems/ Chinese Coriander. Reduce to low heat, cover the wok with lid.
米粉吸收汤汁后，将米粉翻面，加入小白菜和芹菜／芫荽。转小火焖至收汁。

7. When the bak choy is cooked, turn off heat, leave it in the wok for 10 seconds. Transfer the Bee Hoon onto 2 serving plates. Top with fried peanuts and seaweed, serve right away.
白菜煮熟后熄火，待10秒后即可上碟。撒上炸花生和紫菜，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 here, LIKE & 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!

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

By HM Soh

By HM Soh

Rose Flavour Mooncake With Grass Jelly Filling 玫瑰仙草燕菜月饼［免烤月饼］

My son love to listen to my childhood stories, he would love to know what I loved to do, what I loved to play, what I loved to eat (...etc) during my childhood day. When I mentioned about the rose syrup agar-agar (jelly) that I used to buy from the school canteen, he asked if I could make some for him. And my answer is YES! because I still love this kind of old school jelly a lot! 

Mooncake Festival is around the corner, I thought it would be good to make it into mooncakes for the little boy who dislikes traditional mooncakes. I used store bought grass jelly as the filling and the outer skin is rose syrup jelly. This combination that I have created is super quick and easy. I’m sure your family and friends, especially kids will definitely enjoy this refreshing and delicious jelly mooncake.



Ingredients: 材料

Rose Syrup Jelly Recipe 玫瑰燕菜做法

10g Agar-agar Powder 燕菜粉 10克

855ml Water 水 855毫升

120g Castor Sugar 细砂糖 120克，喜欢少甜的话，可以减少糖的份量
(can be reduced/ adjusted to your desired sweetness)

145ml Rose Syrup 玫瑰糖浆 145毫升

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

Store bought/ ready-to-eat Grass Jelly 仙草 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. Dissolve agar-agar powder in water. Stir in sugar, turn on medium heat, bring to boil. 
燕菜粉加入水，拌均。加入糖，拌均。以中火煮滚。

2. Turn off heat, stir in rose syrup.
熄火，加入玫瑰糖浆，拌均。

3. Slice glass jelly according the thickness of your mooncake. Use a cookie cutter to trim the edges, if needed. 
仙草切片，依月饼模具的形状／尺寸自行调整厚度。

4. Pour rose syrup jelly liquid into mooncake mould to cover the base of the mooncake mould, about 0.5cm high.
玫瑰燕菜倒入月饼模，需盖过底部。

5. When the jelly is slightly cooled, add in grass jelly. 
底部的燕菜未完全凝固前，加入已切好的仙草。

6. Pour the rose syrup jelly liquid to cover the top. Refrigerate until set. Un-mould, slice and serve chilled. 
倒入适量的玫瑰燕菜把模具添满。放进冰箱冷藏至凝固。脱模后切片，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 here, LIKE & 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!

Totoro Chocolate Steamed Cake 蒸巧克力蛋糕［简易食谱，无需搅拌机］

This is a super easy and straight forward steamed cake recipe, no mixer needed, just mix together the ingredients and steam. Upon my son's request, I made the steamed cake into three little Totoro. As usual, no food colouring is added.

That's the reason why I made Totoro steamed cake!
The boy got a huge Totoro soft toy, he told me to make "everything Totoro" for him. 

The chocolate flavour is mild as I would like to have light brown colour for Totoro, feel free to add more cocoa powder or some chocolate chips if you love them more chocolaty. Here's a very old photo of the chocolate steamed cake with raisins that I made in year 2013 using the same recipe...

Recipe adapted from here.
Ingredients: (Made 3 - 4 small cupcakes)
材料


(A)

1 Egg (Lightly beaten) 鸡蛋 1粒，打散

2 tbsp Castor Sugar 细砂糖 2汤匙

1 tbsp Oil 油 1汤匙

1 1/2 tbsp Condensed Milk 炼奶 1 1/2汤匙

1 tbsp Fresh Milk 牛奶 1汤匙

(B)

1/3 cup All Purpose Flour 面粉 1/3杯

1 tsp Baking Powder 发粉 1小匙

(C)

A pinch of Charcoal Powder 黑碳粉 少许

1/2 tsp Cocoa Powder 可可粉 1/2 小匙

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. In a bowl, mix (A) until well combined.
将材料（A）混合均匀。

2. Sift in (B) and mix until well combined. 
将（B）过筛，加入（A）搅拌均匀。不要过度搅拌。

3. Reserve 3 tbsp plain batter, 1/2 tbsp plain batter + charcoal powder and add cocoa powder to the remaining batter, mix well.
取出3汤匙原味面糊，1/2汤匙原味面糊＋黑碳粉，其余的面糊加入可可粉，拌均。

4. Add batter to the paper cups as shown in the picture below.
参考以下的图，分别倒入面糊。

5. Steam in a hot steamer for 8-10 minutes, steaming time depends on the size of the cupcakes. Shape and assemble the ears. Serve warm.
蒸8-10分钟。蒸好后装上龙猫耳朵即刻。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 here, LIKE & 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!

Fluffy Souffle Pancake 舒芙蕾松饼

These airy and fluffy souffle pancakes are made without baking powder and baking soda. The process of making souffle pancakes is about the same as making cakes, requires only simple ingredients. The one step that is the most crucial is whipping the egg whites and folding them into the egg yolk batter.  Made using egg separation method, the air that is whipped into the egg whites is what lift the pancake batter and create fluffiness. 

These souffle pancakes are super light and soft, once you've make pancakes this way, you may not go back to the ordinary pancakes. ;)



Ingredients: yield 2 regular pancakes or 4 small pancakes
材料

1 Egg (70g with shell, cold) 冷鸡蛋 1粒

1/8 tsp Lemon Juice 柠檬汁 1/8小匙

1 tbsp Castor Sugar 细砂糖 1汤匙，喜欢较甜的可以放1.5汤匙
(1.5 tbsp if you like sweeter pancakes)

3/4 tbsp Oil 油 3/4 汤匙

3/4 tbsp Milk 牛奶 3/4 汤匙

2 drops Vanilla Extract 香草精 2滴

20g Cake Flour 低筋面粉 20克

Some water for cooking 水，少许

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. Separate egg white and egg yolk. Beat egg white and lemon juice until frothy. Gradually beat in half of the sugar. Continue to beat until firm peak.

把蛋白和柠檬汁，慢慢加入一半的细砂糖，打至硬性发泡。

2. Use a hand whisk, whisk egg yolk with the remaining sugar until pale yellow, whisk in oil, milk and vanilla extract. Mix until well combined. 

把蛋黄打至泛白，加入油，牛奶和香草精。搅拌均匀。

3. Sieve in flour. Gently whisk until no more lumps. Do not over mix the batter.

筛入面粉，混合均匀即可。不要过度搅拌。

This is the step that my boy loves to do, mix mix mix! 

4. Fold meringue into the yolk batter in 2 batches. 

分两次把蛋白混入蛋黄糊，混合均匀即可。

5. Heat a non stick pan (low heat), carefully pour the batter on the pan, make two regular size pancakes or 4 small pancakes, it's easier to scoop the batter with a spoon and slowly add up to make thicker pancakes.
低温烧热平底锅，用汤匙倒入面糊，慢慢把面糊堆高。

If you like it thicker, make 2 instead of 4 pancakes.

6. Add few drops of water onto the pan, cover with lid and let it cook for 3-5 minutes, cooking time depends on the size and thickness of the pancakes. Flip the pancakes and continue to cook until cook through. Serve warm.
加几滴水在锅里，盖上。微火焖煎3-5分钟然后翻面煎至熟透。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 here, LIKE & 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!

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

By Te Yen Ni

By Maria Lim

Cheese Sponge Cake aka Traditional Pillow Cheesecake 奶酪海绵鸡蛋糕 ［枕头蛋糕]

This pillow-like cheese sponge cake is similar to the Taiwanese Gochabi (古早味) Sponge Cake. I love the soft, light, moist and fluffy texture of this cake. Added cheese in the batter and layered in between gives a really nice aroma to the cake. However, the cheese layer only taste good when it's warm and melted, once the cake is completely cooled, the cheese layer will harden. If you're planning to serve this cake cooled or chilled, do omit the cheddar cheese layer. ;)

Ingredients:

材料：

(A)

40g Salted Butter 牛油 40克

40g Milk 牛奶 40克

15g Grated Parmesan Cheese 奶酪／巴马臣芝士粉 15克

(B)

*3 Egg Yolk 蛋黄 3粒 

60g Cake Flour 低筋面粉 60克

*3 Egg White 蛋白 3粒

70g Castor Sugar 细砂糖 70克

1/8 tsp Cream Of Tartar 塔塔粉 1/8 小匙

2 - 3 slices Cheddar Cheese 车打奶酪／芝士片 2-3片

*The weight of the egg (with shell): 70g each. 选用70克的鸡蛋（带壳的重量）

Printed a cute Kiroitori picture on the cake using hot stamp tool.

Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.

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.  Double boil (A) until butter and cheese melted. 

材料（A）隔水融化。

2. Remove from heat, the mixture should be warm, not hot. Add in yolk, one at a time, mix well with a whisk.

分3次加入蛋黄，拌均。

3. Sieve in flour, mix well. Do not over-mix the batter. 

加入面粉（过筛）。拌均。

4. In a stand mixer, beat egg white and cream of tartar until frothy, gradually beat in sugar. Continue to beat until firm peak. 

把蛋白和塔塔粉打至起泡，慢慢加入细砂糖，继续打至硬性发泡。（看下图参考）

5. 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。

6. Pour half of the batter into a lined baking tin (I use 12cm x 22cm rectangle tin). Gentle tap the baking tin on the worktop to release trapped air. 

蛋糕模铺油纸（我用的是12cm x 22cm 的吐司模）。把混合好的蛋糕糊倒入一半的份量。把蛋糕模轻轻在桌面敲几下，震出气泡。

7. Layer with cheddar cheese. Pour the remaining batter and smoothen the top with a spatula.

铺上车打奶酪／芝士片，倒入其余的蛋糕糊。用刮刀把表面铺平。

Water bath method:  put the filled baking pan in a larger pan and add some hot water in the larger pan.
水浴法：把蛋糕模放进一个更大的烤盘，加一些热水，然后放进烤箱烘烤。

8. Bake in a preheated oven 160'C for 90 minutes (water bath, 2nd rack from lowest). When it's done, open the oven door and let the cake sit in the oven for 2 minutes before removing the cake tin from oven. Transfer the cake on a cooling rack, peel off the baking sheet. Let it cool completely on the rack. 

放进已预热的烤箱，以160度，水浴法，烘烤90分钟或至熟。烘烤完成后，把烤箱的门打开，2分钟后才取出蛋糕。把蛋糕周围的油纸拿掉，蛋糕放在架子上待凉后即可享用。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 here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your 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。