Monday, 2 May 2016

Soy milk (Duyu: 두유)

My family loves soy milk and I tried to make them at home.  For those serve outside, it is either too sweet or too diluted.  Also my concern with the GMO issues as I was told that soy bean is one of those used often.

For me, I know I can use up the okara but I am just too lazy.  Yet I felt such a waste throwing it away each time.

So when I chanced upon Maangchi's Soy milk (Duyu: 두유), I want to try her method.


Findings: My family still prefers the filtered method and I added sugar instead as they prefers it sweetened.

What you need:

1 cup dried soya beans, soaked in cold water overnight
3 cups icy cold water
50g unsalted toasted cashews
1 tbsp sesame seeds, toasted
2 tbsp sugar

Method:

Remove the skins from the beans.  Strain the beans and put them in a large bowl.

Fill the bowl with cold water and remove any floating skins, then pour out the water. Repeat this a couple of times: scrubbing, adding water, pouring out the skins and water, until you are left with mostly skinned beans.

Strain the skinned beans.

Put skinned beans in a large pot with 2 cups of water, cover, and boil for 15 minutes over medium high heat. If it boils over, cover pot halfway.

Soak the cashew in water.

Rinse the beans in cold water and remove the remaining skins floating on the top.  Drain with a sieve.

Add the cashews and sesame seeds together with 1 cup of the soy bean to the blender. (Freeze the leftover beans for future use).

Add 2 cups of water and blend for 2 minutes until the mixture turns creamy.

Add the remaining 1 cup of water and the sugar. Blitz for 10 seconds.

Transfer the soy milk to 4 large cups and serve right away.



Take care!





Friday, 29 April 2016

Condense milk cotton cake (炼奶棉花蛋糕)

I have not bake a cake for awhile.  Each time I looked at my fellow bloggers' bakes, I am tempted but with my cough lingering, I was not motivated.

Hub and I were invited to his class potluck gathering this evening.  Usually I need a push factor to get my butt moving and such event does help.

Looking at my fellow bloggers baking this Condense milk cotton cake, I can see why it has gotten so much positive comments.

Who doesn't like a girl with great body, this cake fits just nicely into this category.  Sexy!


Findings: The cake is soft and fluffy and has a nice evenly brown top.  I have gotten good feedback from hub's classmates as well.

This recipe is definitely a keeper!

Thanks for sharing this recipe 君之的博客!

What you need:

3 egg yolks
30g egg, beaten

35g unsalted butter
50g cake flour, sieved
50g condensed milk

3 egg whites
40g castor sugar

Method:

Preheat oven to 170°C. Lined a 6" round cake pan.  DO NOT GREASE

Whisk egg yolks with beaten egg. Set aside.

In a small pan, melt butter until you see small bubbles appear, remove from heat.

Pour the flour into the hot melted butter.  Mix with a spatula to form a paste.

Add in the condensed milk and whisk to combine. 

Add the egg mixture and whisk to combine. Set aside.

In a clean bowl, whisk egg white until foamy.  Slowly drizzle in the sugar and whisk at high speed to soft peak.  Lower speed and continue to whisk until stiff peak.

Fold of the meringue into the yolk batter until batter has “soften”.  Fold the remaining meringue until evenly combined.

Pour the batter into the cake pan. Lightly bang the cake pan a few times to remove any trapped air bubbles in the batter.

Place the cake pan in a tray of 1cm-deep hot water. 

Steam-bake the batter for 40 mins (top heat) at second lowest rack of the oven.

After 40 minutes, reduce the oven temperature to 150 °C (top and bottom heat) for another 20 to 30 minutes.

If the cake browns too fast, cover it with an aluminum foil.

Once done, remove the cake from the oven and drop the pan from a height of about 5 cm for about three times. This is to prevent the cake from over shrinking during the cooling period.  By then, my cake was already nicely unmould from the pan. 

Then let them cool down on a cooling rack for about 15 - 20 mins, or till the cake slightly shrink away from the wall of the cake mould.

Remove the cake from the cake pan and cool down on a wire rack.

If the cake is still damp, dry it up by keeping it in the warm oven for about 5 min at 90°C. 


TGIF!






Thursday, 28 April 2016

Double boil Orange Remedy (寒咳)

I caught some bugs during my March holiday, just 2 days before I ended an all girls' trip and it took me a long time to get well.  

Just before I can shake off that cough bug, I caught it once again during the FHA and this time, I even had fever.   So more or less, my cough lasted nearly a month!

Finally I went to consult TCM as the antibiotics were giving me cold sweat.  According to him, I still have that heat element in my body and that explains the fever but yet I am having cold cough (寒咳).

After 2 doses of herbal medicine, now at least I don’t feel that I am trapped with the fever but that naggy cough still persist.  Was too busy to go down to the TCM to queue.

I decided to give this old recipe, that was circulating as far back as in 2011, a try, Double Boil Orange remedy.  After all, I don't think will have side effect with just an orange.

Guess what, after a dose, my phlegm seems to dislodge from my respiratory tract and I am no longer coughing that much!

So today, I went ahead to prepare another portion, just to ensure that I can healed completely.

Give this a try if you are experiencing persistent cough with phlegm that is white.  If your phlegm is green, then please go see a doctor!

Disclaimer: this works for me but if you are suffering from chronic respiratory problem, please consult doctor.


What you need:

1 orange
1 + ½ tsp salt

Method:

Soak the orange with 1 tsp of salt and water.  This is to remove whatever is coated in the orange.

Scrub clean.

Cut the top off, approx 1" from the stem tip.

Place orange in a bowl.  

Put ½ tsp salt on the orange.

Slit the orange as much as possible for it to release the juice.  You can use either chopstick but I used a knife.  Make sure orange is not puncture on the bottom.

Place bowl with orange in a pot of water.  

Cover the orange with the "orange cover".

Turn on heat and let it double boil for 10 mins.  

Remove and squeeze out the juice. (I did not take the pulp)

Drink the warm juice.


Take care.