Carrot Muffin

I bought too many carrots, needed to clear some for this Carrot Muffin.  Interesting recipe as this batter needs to be chilled overnight before baking.

Findings: This muffin is so tender and soft.  I really love it especially when it is eaten freshly baked as the crumble adds a touch of crunch.

What you need:

180g cake flour

3g baking soda

1g baking powder

4g cinnamon powder

3g salt

180g sugar

140g oil

¼ tsp vanilla

80g egg

212 Carrot

Method:

Peel the carrot and chop.

Mixed all dry ingredients together.  Set aside.

In another bowl, mix the sugar and oil together.

Mix in vanilla and egg.

Add flour to egg mixture in 2 additions, mixing well in each.

Mix in the chopped carrots.

Cling wrap and chill overnight in the fridge.

Crumbles

What you need:

47g cake flour

66g oats

15g brown sugar

10g castor sugar

0.4g cinnamon powder

0.2g nutmeg powder

0.2g salt

1/8 tsp vanilla

43g cold butter, cubed

Method

Knead the butter into the mixture.

Assembly

Preheat oven to 220℃.

Pour the overnight mixture into the muffin tray.

Sprinkle crumbles on top.

Lower oven temp to 160℃ and bake for 40 mins.

Enjoy!

BBQ pork (char siew)

Tried out another version of Char Siew but I think I still prefers the cook from wok version.

What you need:

800g pork belly, skinless, cut into 6” length x 1” thick

10g rock sugar

Seasoning

5 cloves garlic, peeled

5 shallots, epee;

40g coarse sugar

40g light soy sauce

20g dark sauce

20g Shaoxing rice wine

20g honey

Method

Pound garlic and shallot and extract the juice.

Place garlic and shallots into TM bowl, chop 5 sec/sp 10.  Sieve to a fine strainer to extract juice.  Clean TM bowl.

In a med bowl, mix seasoning ingredients with pork belly, cover and chill overnight.

In a wok, cook marinated pork for 20 mins.

Place marinated pork into TM bowl, cook 20 mins/120℃/reverse sp 1

Add rock sugar and continue to cook for 6 mins.

Add rock sugar and cook 6 mins/120 ℃/reverse sp 1

Remove pork belly and place it on a lined baking tray, Bake for 10 mins at 180℃.  Braise the pork belly with the sauce.  Serve the remaining sauce after cooked.

Preheat oven to 180℃, rub pork belly with the sauce and place it onto a lined baking tray.  Remaining sauce for later use.  

Bake for 10 mins.

Let it rest for 10 mins and slice.  Serve with sauce.

Enjoy!