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Qiong Shan Tofu (Steamed Egg Whites Hainan Style)

Monday, July 13, 2009




"Qiongshan or Qiong Moutain" is situated on the northern coast of Hainan province, China. 'Tofu' here is not made from beancurd, but egg whites. Then why is it called Tofu? Because of its smooth, silky and delicate texture resembles to 'tofu'. This is one of many well-known local specials, flavourful and delicious. Before I start writing the recipe, I want to thank Amanda at Nourish for sharing this award with me. :-))

  • 5 Egg whites
  • 1/4 tsp Chicken bouillon
  • 125 ml Water
  • 1/2 tsp Salad oil
  • 3 Shelled shrimps
  • Some dried scallops
  • 20 g Cucumber
  • 1/2 tsp Cornstarch
  1. Soak the dried scallops with some water in a bowl. Microwave on high heat for 5 minutes. Rub them into thin threads after cooling down. Mix the cornstarch with scallops water.
  2. Devine, rinse and cut the shrimps into small pieces. Marinate them with a little of pepper, salt, and rice wine for 5 minutes.

  3. Mix egg whites, chicken bouillon and water. Steam for about 10-12 minutes until the mixture sets.
  4. Heat up a skillet with oil, adding in the prepared shrimps and stir-fry until cooked. Add in scallops and starch solution. Spread the sauce over the steamed egg whites.



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Spotted Dog Bread - Soda Bread

Friday, July 10, 2009



Spotted dog bread is a type of soda bread in which baking soda is used for leavening rather than the yeast, and with additional ingredients such as raisins, honey and nuts, just like a fruit cake. It tastes best on the day it is baked. If you prefer not to break the tradition, then it shall not contain raisins, honey, yogurt, chocolate,sour cream, etc. etc.
The cross is used to help with the baking of the bread by allowing air circulation so that the bread rises better. The cross also serves as a guideline for even slices.

  1. Preheat the oven to 165C/325F. Combine together flours, baking soda, salt and sift into a large mixing bowl. Cut in butter until mixture resembles coarse crumbs. Add in raisins and caraway seeds.
  2. In a small bowl, whisk together yogurt and honey until blended. Pour the mixture into the dry ingredients and stir until just combined. Turn dough onto lightly floured work surface and knead until dough is smooth.
  3. Shape the dough into a ball and place on lightly greased baking sheet. Make a cross incision with a sharp knife, about 1/3 inch deep into top of loaf. Brush with milk and bake for 45 to 50 minutes until golden. Cool on a wire rack.



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Marbled Chocolate Cornflake Energy Bars

Wednesday, July 08, 2009



An energetic crunchy bar with corn flakes, dried fruits, nuts and double chocolates.

  • 150 g Nuts (a mix of almonds and hazelnuts)
  • 80 g Corn flakes
  • 100 g Cranberries, dried
  • 50 g Raisins
  • 1/2 tbsp Malt extract
  • 150 ml 10% Unsweetened condensed milk
  • 150 g 72% Mövenpick dark chocolate angiesrecipes
  • 100 g White chocolate
  1. Preheat the oven to 180C/350F. Place the nuts on a baking tray and toast for 10 minutes. Lightly grease a 15x25cm baking pan. Coarsely crumble the cornflakes and chop the cranberries. Roughly chop the toasted nuts.
  2. In a large mixing bowl, combine together the prepared nuts, corn flakes, cranberries, and raisins. Heat the malt extract and condensed milk in a small saucepan over the low heat until thoroughly combined. Pour the mixture into the dry ingredients and mix well.
  3. Place the mixture into the prepared baking pan, and press it down evenly all over. Bake in the centre of the oven for about 20 minutes until golden brown. Remove and cool completely on a wire rack.

  4. Temper the dark and white chocolate separately in heatproof bowls set over pans of barely simmering water, making sure the base of the bowls doesn’t touch the water.
  5. Once the baked cornflake has cooled, loose the edges with a knife and turn it out onto a board lined with a parchment paper. Spoon the dark chocolate all over the top of the square, leaving space in between. Then fill the gaps with the white chocolate. Swirl two chocolates together with a toothpick to create the marbled effect. Chill until set. Cut it into 15 squares.



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Berry And Frangipane Tart

Friday, July 03, 2009




Crumble, buttery pastry crust with lemony custard, almond pastry cream (frangipane - FRAWN-zhee-pan )and topped with berries, brushed with berry glaze for a shiny finish. A ground almond cream filling or topping most often used for cakes, pastries or other sweets.

The name "Frangipane" has a very unusual origin. In the 16th century an Italian nobleman, Marquis Muzio Frangipani, created a perfume for scenting gloves. It was popular in Paris, and pastry cooks flavored pastry cream with almonds and called it 'frangipane', presumably to take advantage of the scents popularity.

CrustLemon Custard
  • 100 g German #405 flour
  • 100 g Almond meal
  • 1 tsp Vanilla powder
  • 120 g Unsalted butter, cut into small pieces
  • 80 g Caster sugar
  • 1 tsp Lemon zest, finely grated
  • Pinch of salt
  • 1 Egg yolk
  • 80 g Castor sugar
  • 3 Egg yolks, at room temperature
  • 30 g Cornstarch
  • 250 ml Whole milk
  • Finely grated zest and juice of 1 lemon
  • 25 g Unsalted butter, melted
FrangipaneTopping
  • 85 g Unsalted butter, room temperature
  • 85 g Golden caster sugar
  • 85 g Almond meal
  • Finely grated zest of 1 lemon
  • 1 Egg
  • 500 g Fresh berries
  • 200 g Sour cream
  • 3 tbsp Raspberry jam
  • 1 tbsp Water
  1. To make the pastry crust, put the flour, almond meal, vanilla powder and butter in a large bowl. Rub them together with your fingertips until the mixture resembles coarse breadcrumbs. Add in the rest of the ingredients and mix until you have a smooth dough. Wrap the dough with cling film and chill for 1 hour.
  2. While the pastry chills, start preparing the custard by placing the milk and lemon zest in a saucepan and set the pan over a low heat. Let it slowly warm up until it’s just starting to steam. At the same time beat egg yolks and castor sugar in a bowl until the mixture turns light. Sift in the cornstarch and mix well. Pour a trickle of hot milk over the yolks and whisk until incorporated. Now pour in the rest in a steady stream, whisking continuously until everything is smooth. Return the mixture back into the saucepan. Set the heat to low-medium and simmer for 2 minutes, stirring continuously to avoid any burnt bits or lumps until it has thickened. Remove the pan from the heat and stir in the lemon juice and butter. Pour the custard into a clean bowl and cover it with cling film to stop a skin forming.
  3. To make the almond filling, beat the butter and sugar until light and fluffy. Beat in the egg. Fold in the almonds and lemon zest until the mixture is smooth.
  4. Roll out the chilled crust and line on a 10-inch or six 3-inch tart pans. If your tart pan is not the loose-bottom type, then you might want to line the bottom with a parchment paper (or tin foil) to ease the tart out. Prick the bottom of the crust and bake for 10 minutes. Remove and fill the tart with 2/3 of lemon pudding, smooth and top and then spread on frangipane evenly. Return it to the oven and continue to bake 20 minutes until the frangipane is golden brown. Cool the tart for 10 minutes, and then lift from the tin. Leave on a wire rack to cool completely.
  5. Fold sour cream into the rest of lemon custard and spread the mixture over the frangipane. Arrange the berries on top, placing them as closely as possible. Put the jam and water in a small bowl and microwave for 30 seconds, stirring to combine. Brush the berries with the glaze. Dust with icing sugar if desired.




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Charlotte Potato Salad

Monday, June 29, 2009



If beef's the king of meat, potato's the queen of the garden world. -Irish Saying

Charlotte' is a very popular salad variety which produces pear-shaped, yellow skinned waxy potatoes with creamy-yellow flesh. They are full of flavour and delicious either hot or cold.
Potatoes were originally cultivated in Peru, South American. It didn't gain prominence across Europe until 1780's. Spanish explorers were the first Europeans to eat potatoes. Today, the potato is so common and plentiful in western diet.
Potatoes should be stored in dark, but dry places. Light will cause the formation of solanine on the skin of the potato. Though not likely to cause serious harm, green skinned potatoes can taste bitter and may result in temporary digestive discomfort. When confronted by green skin on a potato, simply peel it away. Keep as much of the rest of the skin as possible.
I am sending this to BSI-Potato hosted by Doggybloggy at Chez What?

  • 500g Charlotte potatoes
  • 1/2 Lemon, juiced
  • 1 tsp Dijon mustard
  • 1 stalk Spring onions, finely chopped
  • Salt and freshly ground black pepper
  • 40 ml Olive oil
  • 75 g Ham cubes
  • Pinch of dried parsley
  1. Boil the potatoes in salted water until they are just soft. Drain and peel off the skin. Whisk together freshly squeezed lemon juice, mustard, pepper and salt in a bowl until the mixture is well blended, then start to slowly beat in the olive oil. Add in the spring onions.

  2. Dry fry the ham cubes over a low heat for 5 minutes and add the ham to the dressing. Thickly slice the warm potatoes and add to a serving bowl, then pour the dressing over. Toss to mix through. Sprinkle the parsley over before serving.


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Blueberry Cheesecake

Saturday, June 27, 2009



Blueberries are literally loading with nutrients and flavor, yet very low in calories. Rinse, pat them dry gently with kitchen paper before use. I am sending this to Blueberry - Blogger Secret Ingredient hosted by Reeni

Sweet Shortcrust PastryFillingTopping
  • 90 g Unsalted butter at room temperature
  • 50 g Sugar
  • 1 Egg yolk
  • 1/3 tsp Vanilla extract
  • 180 g German #405 flour, sieved
  • 125 g Fresh Blueberries
  • 180 g Sugar
  • Juice of half fresh lemon
  • 600 g Cream cheese, regular
  • 1 cup Sour cream
  • 2 Eggs
  • 200-250 g Fresh blueberries
  • 50 g Sugar
  • 1 tbsp Cornstarch
  • Zest and juice of one fresh lemon
  1. Preheat the oven to 180C/350F. Make the pastry by mixing all the ingredients into a dough. Press the dough firmly against the bottom of a 26-cm springform baking pan. Prick the bottom dough all over with a forkangiesrecipesPrebake the dough for 12 minutes. Remove and let cool. Adjust the oven to 160C/320F. Set a deep baking tray half filled with hot water top with a wire rack on the bottom of the oven.

  2. In a saucepan cook blueberries, 50 grams of sugar, and lemon juice over the low heat until syrupy. Set aside to cool. Beat the cream cheese, sour cream and the rest of the sugar until smooth. Add in syrupy blueberries and eggs.

  3. Pour the filling into the prebaked pastry and bake for 65 minutes. Turn off the oven and let the cheesecake cool down inside of the now turned off oven. Cool the cheesecake completely and chill overnight.

  4. Combine all the ingredients for the topping in a saucepan and cook until thick over medium heat. Let cool and pour over the cheesecake. If desired, decorate the edge with chantilly cream.




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Steamed Aubergines With Pickled Chillies

Wednesday, June 24, 2009

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© 2023 | http://angiesrecipes.blogspot.com


Aubergines, native to India, are a favourite ingredient in kitchens all over the world. They are a perfect vegetarian main dish because of its meaty texture. An aubergine with flabby skin will probably taste bitter. Gently press it with your thumb, the indentation should return fast if it is fresh.

Sauce
  • 200 g Aubergine
  • 1 stalk Spring onion, shredded
  • 2 tbsp Pickled chilli, chopped
  • 1 tsp Minced garlic
  • 1 tsp Ginger paste
  • 1 tbsp Light soya sauce
  • 1 tbsp Maggi sauce
  • 1 tbsp Sesame oil
  • 1 tsp Salt
  • 1/3 tsp Chicken bouillon
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Malt Extract Spelt Loaf

Sunday, June 21, 2009



Malt extract is produced by mashing malt, removing the solids, and then using an evaporator to concentrate the aqueous fraction. The resulting product is a thick syrup containing sugars, vitamins, and minerals. (Encyclopædia Britannica)

Malt extract of good quality, containing an active form of diastase, is a good form of relish to take with meals. The diastase promotes starch digestion and makes a good addition to foods of the cereal order. The thick sticky form is the best because the diastase is then in an active condition. Dried malt usually will have this diastase destroyed, hence, although much more convenient to handle, it is not so good dietetically as the sticky original extract. (The Food You Crave: Luscious Recipes for a Healthy Life

  1. Dissolve the malt extract with warm water in pan of the bread machine. Add in melted butter and the rest of the ingredients in the given order. Select the knead-cycle and press start. You may need to adjust the dough by adding a tablespoon or water or flour at a time until the dough is tacky to the touch. Line a loaf pan, about 30cmx12cm, with parchment paper.

  2. Once the cycle is complete, remove the dough and place it on the lightly floured work surface. Knead out the air and form into a loaf. Place it into the pan and cover the dough with a light damp towel. Set aside in a warm place to rise until doubled. Preheat the oven to 190C/375F. Lightly brush the top with egg wash and bake for about 35 minutes. Remove and cool on a wire rack.



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Escarole and Alaska Pollock Cutlets

Wednesday, June 17, 2009


Batavian endive, or escarole, broad chicory has broad outer leaves with a crinkled shape. They can be served cooked or used raw in salads with mayonnaise. They don't taste as bitter as Belgain or curly endive. I am sending this to Blogger Secret Ingredient: GREENS hosted by girlichef.

  • 2 Alaska Pollock fillets
  • 1/2 tsp Jiafan rice wine
  • 1/3 tsp White pepper powder
  • 1/3 tsp Salt
  • 200 g All-purpose flour
  • 1 Egg
  • 50-80 g Escarole, sliced thinly
  • 10 g Salt
  • 10 g Chicken bouillon
  • Cooking oil
  • Sweet chilli sauce
  1. Marinade the fish fillets with rice wine, white pepper and 1/3 teaspoon of salt. Set aside for 10 minutes. In a mixing bowl place the flour, egg, greens, salt and chicken bouillon. Well mix. Coat the fish fillets with the batter.

  2. Heat up a skillet over the high heat with some oil. Add in the coated fish fillets and pan-fry until golden brown at the both side. Slice them and serve with sweet chilli sauce.


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Nudelsalat German Noodle Salad

Monday, June 15, 2009



Noodle salad will perfect your picnic basket, as it makes feeding a crowd as easy as it is tasty!

  • 80-100 g Gemelli or fusilli
  • 150 g Cornichons
  • 50 g Bierwurst (or Jagdwurst)
  • 2 Cherry radishes
  • 70 g Green peas, canned
  • 2 tbsp Homemade mayonnaise
  • 2 tsp Brine, saved from cornichons
  • Salt and freshly ground black pepper
  1. Cook gemelli according to instructions on box and cool. Chop the cornichon and radish. Dice the sausage.
  2. Mix the cooked pasta with the rest of the ingredients. Refrigerate salad in a tightly covered container for several hours before serving.


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Dessert Crepes with Carrot Honey Juice

Saturday, June 13, 2009




Crepe, originated in France, is a type of thin pancake, and can be served either with savory or sweet fillings. You don't have to buy a crepe pan, unless you don't mind crowding up your kitchen. (today I just packed 4 skillets/pans away....yes, they have to go to the cellar). So if you have a non-stick pan, it would be just fine.

  • 110 g German #405 flour
  • 1/4 tsp Salt
  • 2 tbsp Corn oil
  • 180 ml Milk
  • 110 ml Carrot honey juiceangiesrecipes or milk if you want to make regular crepes
  • 1 Egg
  • 1/2 tsp Vanilla extract
  1. Combine the flour and salt together in a bowl. In another mixing bowl, whip oil, milk and carrot honey juice together. Sift the flour mixture into the liquid and stir until the batter is free of lumps and smooth. Batter will be thin, like heavy cream. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
  2. Grease an 8-inch nonstick pan lightly and heat over medium-high heat. Pour 2 tablespoons of batter into pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
  3. Fill crepes with desired filling and seasonal fruit or stack them after they have cooled and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw before using.



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Coffee Nuts Muffins

Wednesday, June 10, 2009



I am sending this to "Creative Coffee Recipes", Chow and Chatter First Giveaway event hosted by Rebecca.

BatterGlaze
  • 2 tsp Instant coffee powder
  • 125 ml Hot water
  • 175 g German #405 flour
  • 20 g Alkalized unsweetened cocoa powder

    angiesrecipes

  • 2 tsp Baking powder
  • 110 g Butter at room temperature
  • 100 g Caster sugar
  • 2 Eggs at room temperature
  • 1/2 tsp Rum extract
  • 30 Whole skinless hazelnuts
  • 100 g Powdered sugar, sieved
  • 1/2 tsp Instant coffee powder
  • 2 tbsp Hot water
  1. Preheat oven to 190C/375F. Line muffin tins with papers or grease liberally. Dissolve the coffee powder in hot water. Set aside to cool. In a large mixing bowl, whisk together flour, cocoa powder and baking powder. Set aside.
  2. Beat butter in large bowl until creamy. Gradually add in sugar and beat until fluffy and light in colour. Add in eggs, one at a time, blending well after each addition. Mix in rum extract. Alternately add in flour mixture and prepared coffee. Stir only until combined. Do not over-mix.
  3. Fill muffin cups 4/5 full and top with 3 hazelnuts. Bake 25 minutes. Transfer the muffins on a wire rack. Combine together the powdered sugar and instant coffee. Add in hot water and stir until smooth. Drizzle the glaze across the top of each muffin and leave to set before serving.



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Asparagus with Wolfberries in Stock

Sunday, June 07, 2009


Wolfberry, (other names like Chinese Wolfberry, Goqi ) a Powerful Antioxidant, has been highly regarded as one of the foremost nutritional and therapeutic plants in China. It can be used to nourish a weak body, improve vision, and promote longevity. Chinese Wolfberry contains compounds known as "lycium polysaccharides", which is highly effective in promoting immunity. TCM (Traditional Chinese medicine) uses Chinese Wolfberry to treat diabetes, hypertension, fever, malaria, and cancer. It's also used for improving circulation, erectile dysfunction, dizziness, an eye tonic for blurred vision and tinnitus.
If you interested in TCM and wants to know more about Goqiangiesrecipes, check Traditional Chinese Medicine Health out.

  1. Peel the rough skin off the asparagus and trim them into even stalks. Rinse and put them in a pot of salted boiling water. Blanch briefly and remove. Slice the ginger, onion and garlic. Clean the Chinese wolfberries with water. Drain.
  2. Heat the corn oil in a skillet until hot. Add in sliced ginger, onion and garlic, stirring until aromatic, and pour in the stock. Bring it to a boil. Put the asparagus into the stock, and season it with the salt.
  3. Transfer the asparagus into a serving dish, discard the ginger, onion and garlic. Add in Chinese wolfberries and let cook briefly. Dissolve the cornstarch in water and drizzle into the soup. Cook on strong heat until it thickens. Pour over the asparagus and serve immediately.


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