Friday, 22 June 2018

Steamed Milo Sponge Cake 蒸美禄马来糕



We are a group of Singapore homecooks whom have volunteered to create some dishes to promote awareness for the School Goodie Bag Programme by showing what we can cook with the ingredients in the bag. Food from the Heart (FFTH) started School Goodie Bag Programme, a monthly food pack that helps to defray living expenses, with the belief that no child should ever have to go to school on an empty stomach.

I made use of the MILO powder and UHT packet milk that's included in the school goodie bag to create this simple steamed cake. It does not require the baker to use oven, mixer or any baking trays. I made the entire cake using only 2 bowls, a pair of chopsticks, a sieve and a pot for steaming over the stove top. Some simple indulgence for a simple family.

Help us fundraise to help a family receive this food pack at $55 a month or $660 for a year. Our target is to raise enough funds to support a school of 50 students for a year!

To support a family with a food pack @$55 today, go to: http://bit.ly/2IPLQgb

All monetary donations above $10 are eligible for 250% tax deduction in Singapore.

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Ingredients (enough for a 7-inch or 18 cm noodle bowl) :
  • 2 eggs (room temperature)
  • 70g sugar
  • 200 ml UHT packet milk (room temperature)
  • 50g vegetable oil
  • 60g MILO powder (approx. 6 tbsp) 
  • 200 gm cake flour 
  • 1 tsp baking powder (optional)
  • 1/8 tsp salt

(tsp = teaspoon; tbsp = tablespoon)    

Method :
  1. Use paper towel or a brush to apply a thin layer of oil on a 7-inch or 18 cm noodle sized bowl. This way, the cake would not stick to the bowl when cooked. Set aside. 
  2. In a separate bowl, use a whisk or a pair of chopsticks to beat eggs and sugar till light and fluffy. 
  3. Add UHT milk, vegetable oil and mix till well blend.
  4. Sieve in Milo powder, cake flour, salt and baking powder.
  5. Use a whisk or a pair of chopsticks to stir and beat till mixture is even and has no more clumps.
  6. Sieve mixture into bowl that was oiled earlier. Set aside to rest for 20 minutes.
  7. Meanwhile, add enough water to a pot for steaming purpose. Bring to boil. 
  8. When 20 minutes' up, put the entire bowl of batter into boiling pot (with the bowl). 
  9. Cover lid and allow to steam for 45 minutes at medium heat (or high heat for 30 minutes). Top up water for steaming as and when necessary. 
  10. When 45 minutes' up, insert a bamboo skewer into centre of cake of cake. Cake is fully cooked if skewer comes out clean. 
  11. Turn off heat and remove bowl from pot. The cake should drop smoothly and easily onto a plate when overturned. 
  12. Cut and serve whilst hot. 

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Monday, 28 May 2018

Bread Maker Fun : Homemade Pizza Crust 自制比萨饼皮



This is a very simple, fuss free recipe. If you do not have a bread maker, simply use hands to knead till right texture and leave it in oven to rest for about 1 hour. Do not need to power on the oven when dough is resting in the oven. It's really that easy!


Ingredients for Pizza Crust Dough (enough for 2 large pizzas) :

  • 1 tsp salt
  • 1 tbsp sugar
  • 2 tbsp coconut or peanut oil
  • 1/2 cup lukewarm water
  • 2.5 to 3 cups bread flour
  • 1 to 2 tsp dried rosemary (finely chopped)
  • 2 tsp instant yeast

(tsp = teaspoon; tbsp = tablespoon)    


Tip 1 : Store yeast in freezer for longer life and effectiveness.

Tip 2 : When adding ingredients, do not let yeast get in direct contact with salt and water. Salt is a yeast inhibitor. It would retard or stop yeast activity.


Method :
  1. Add all ingredients (in accordance to sequence mentioned above) into bread maker's bread pan.
  2. Mount bread pan into bread maker and close lid. 
  3. Set breadmaker to 'Dough' mode. Press 'Start'. 
  4. The knead blade would start working. After about 5 minutes, you should see a nicely kneaded dough. In the first few minutes, if you see the dough being too watery, add a little bread flour. If you see the dough being too dry, add a little water (tsp by tsp) slowly until satisfied. Leave the dough in the bread maker for about 1 hour. 
  5. Preset oven to 220C.
  6. Line pizza baking tray with baking paper. Remove dough from bread maker and split to half. 
  7. Roll dough to desired thickness and shape (with rolling pin or hands).
  8. Top with preferred pizza toppings/ingredients.
  9. Bake entire pizza/pizzas in oven for 30 mins at 220C (subject to thickness of crusts and toppings).  
  10. Remove from oven and serve.

Notes
a.  I used only half portion dough to make 1 pizza on first day and used an air-tight container to keep the other half portion dough in the chiller. I made the 2nd pizza on the 3rd day. If you intend to keep the dough longer (up to 2 weeks), do freeze the dough. 

b. Do note that temperature and baking time may vary in accordance to different oven makes, sizes and  performances. Make your own adjustments as you know your oven better. 


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Sunday, 20 May 2018

Mixed Berries Yoghurt Chiffon Cake 杂莓优格戚风蛋糕




Ingredients (for a 20 cm tube pan) :

Group A (Egg Yolk Batter) Ingredients
  • 5 egg yolks (est. 65 gm egg each)
  • 30 gm castor sugar
  • 70 gm cake flour (sieved beforehand)
  • 55 ml vegetable oil
  • 1/4 tsp baking powder (sieved beforehand)
  • 1/8 tsp salt
  • 60 ml mixed berries yoghurt drink
  • 1 to 2 drops red gel food colouring (I used Wilton) if your yoghurt drink has no colour. I used Farm Fresh brand yoghurt drink (available at NTUC Finest) that has no colouring.

Group B (Egg White Batter) Ingredients
  • 5 egg whites (est. 65 gm egg each)
  • 50 gm sugar (subject to your preferred sweetness level)
  • 1/8 tsp cream of tartar

(tsp = teaspoon; tbsp = tablespoon) 


Method :
  1. Pre-heat oven to 150C (upper and lower heat, no fan). To prepare for steam bake, pour about 3 to 4 cups water into a tray and insert below baking rack.
  2. In a large bowl, combine yolks and sugar and beat till mixture's light and fluffy.
  3. Fold in oil, mixed berries yogurt drink and 1 drop of red gel food colouring (if your mixed berries yoghurt drink has no colour) into same bowl and mix well. 
  4. Slowly fold in flour, baking powder, salt and mix till a smooth batter is formed. Set aside.
  5. In a separate clean mixing bowl, add egg whites and whisk till foamy. 
  6. Start mixer and slowly fold in cream of tartar and sugar till stiff peak is formed 
  7. Gently fold in meringue into Group A's egg yolk batter in 3 batches. Each time, use a spatula to fold gently and swiftly. 
  8. Check if the batter colour is what you desire. Adjust by adding another drop of red gel food colouring if necessary.
  9. Final cake batter (i.e. Group A + Group B) all ready when no streaks remain.
  10. Transfer batter to a 20 cm tube pan.
  11. Tap baking pan against kitchen top a few times to rid air bubbles.
  12. Use a satay stick to quickly stir through the cake batter in the baking tin as a final attempt to remove air bubbles if necessary. 
  13. Steam bake in oven at 150C for +/-60 minutes. 
  14. Remove from oven once satisfied with the colour of cake at the end of baking time.
  15. Immediately invert to cool. 
  16. Wait till cake is completely cooled down before dislodging from tube pan.
  17. Slice and serve.

Do note that temperature and baking time may vary in accordance to different oven makes, sizes and  performances. Make your own adjustments as you know your oven better. 


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If you prefer, you may apply just 4 eggs in this recipe. Everything else remains the same except you get a shorter cake, like the one in the 2 pics below. 



I added 2 drops of red gel food colouring because the yoghurt drink that I used has no colour. If your yoghurt drink is already in your desired colour, you may not need to use food colouring. 



Tuesday, 8 May 2018

Air Fried Prime Ribs 空气炸锅排骨 (Version 2)




Main Ingredients :
  • 3 to 4 pcs large fresh bone-in pork ribs 

Marinade/Seasonings :
  • 1 tsp hoisin sauce (or to taste)
  • 1 tsp garlic black bean paste (or to taste)
  • 1 tsp minced ginger (to taste)
  • 1 to 2 tbsp honey (or to taste)

Method :
  1. Rub a little salt on ribs, rinse and pat dry.
  2. Combine marinade/seasonings in a tray/plate and mix well. Dip pork ribs into marinade mixture and leave to refrigerate overnight or at least half a day in the same plate/tray.
  3. When ready to cook, arrange marinated pork ribs on a lined baking tray. Pour marinade sauce over ribs.
  4. Air fry at 250C (or highest temp of your air fryer) for 5 mins. 
  5. Adjust air fryer temperature to 150C for 20 to 25 mins (subject to size and thickness of meat). Flip the ribs at half-time.
  6. When done, continue to air fry at 250C (or highest temp of your air fryer) for another 5 mins to 10 mins (subject to highest temp of your air fryer). 
  7. Pork ribs should be slightly charred on the outside and still tender and succulent on the inside. Serve whilst hot!

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Mango Yoghurt Chiffon 芒果优格戚风蛋糕




Ingredients (for a 20 cm tube pan) :

Group A (Egg Yolk Batter) Ingredients
  • 4 egg yolks (est. 65 gm egg each)
  • 30 gm castor sugar
  • 70 gm cake flour (sieved beforehand)
  • 50 ml vegetable oil
  • 1/4 tsp baking powder (sieved beforehand)
  • 1/8 tsp salt
  • 60 ml mango yoghurt drink

Group B (Egg White Batter) Ingredients
  • 4 egg whites (est. 65 gm egg each)
  • 50 gm sugar (subject to your preferred sweetness level)
  • 1/8 tsp cream of tartar

(tsp = teaspoon; tbsp = tablespoon) 


Method :
  1. Pre-heat oven to 150C (upper and lower heat, no fan). To prepare for steam bake, pour hot water into a tray and insert below baking rack.
  2. In a large bowl, combine yolks and sugar and beat till mixture's light and fluffy.
  3. Fold in oil, mango yogurt drink into same bowl and mix well. 
  4. Slowly fold in flour, baking powder, salt and mix till a smooth batter is formed. Set aside.
  5. In a separate clean mixing bowl, add egg whites and whisk till foamy. 
  6. Start mixer and slowly fold in cream of tartar and sugar till stiff peak is formed 
  7. Gently fold in meringue into Group A's egg yolk batter in 3 batches. Each time, use a spatula to fold gently and swiftly. 
  8. Final cake batter (i.e. Group A + Group B) all ready when no streaks remain.
  9. Transfer batter to a 20 cm tube pan.
  10. Tap baking pan against kitchen top a few times to rid air bubbles.
  11. Use a satay stick to quickly stir through the cake batter in the baking tin as a final attempt to remove air bubbles if necessary. 
  12. Steam bake in oven at 150C for +/-70 minutes. 
  13. Remove from oven once satisfied with the colour of cake at the end of baking time.
  14. Immediately invert to cool. 
  15. Wait till cake is completely cooled down before dislodging from tube pan.
  16. Slice and serve.

Do note that temperature and baking time may vary in accordance to different oven makes, sizes and  performances. Make your own adjustments as you know your oven better. 

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