Baumkuchen ~ The King of cakes in Germany

 

I saw this cake selling @ B1 Takashimaya, didnt know that I manage to do it at home, of cos not using the big rod but using the japanese egg roll pan below. This blogger give you a good information on the cake that is sold in Takashimaya.

 

http://aimakan.wordpress.com/2011/10/05/juchheims-baumkuchen-takashimaya/

 

 

 

 

 

If you want to know the history of this dessert, there is a good writing on this website:

http://www.juchheim.co.jp/english/p_baumkuchen/

http://en.wikipedia.org/wiki/Baumkuchen

 

Sharing with you some pictures of the one I did at home. I learnt it from an online chef

http://www.youtube.com/watch?v=kcPwZDe0HH4. I would say it goes well with some ice cream and fruit. However, this recipe is a bit plain to eat on its own.

 

One day I will do it again and add some strong flavour to the batter, maybe I will integrate the Indonesia Kue Lapis flavour. If you have tried it with additional flavour, share it with me how it turn out...



 

 

 

 

 

 

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Old-Cucumber Soup (老黄瓜汤)

Chinese love to drink soup...so do I and my "boss", I remembered once we were in Europe for 20 days without the "chinese soup" and we missed it so much that we rush into a chinese restaurant as if we strike a lottery...

Therefore I always took the opportunity to tell my boss, you see how important I am in your life??? I can cook soup!!!! hahahah

Never did he know that, these kind of soup is really easy to do... as usual..dump everything in the pot and cook for 2 hours ....

Old cucumber soup is cooling in nature, so if you feel heaty, you may want to drink some to relieve some heatiness in your body...

Ingredients (Serves 3 – 4, easily)

• a small Chinese old cucumber (cut into big chunks after removing the seeds)
• about 200g pork ribs/big pork bones.
• 1.5 litres of water 
• 6 red dates
• 6 dried scallops
• 1 carrot (cut into bite size)
• salt to taste

Directions

• Wash dried scallops & red dates
• Rinse pork ribs, scald in boiling water for 1-2 min. Remove and rinse in cold water.
• In a soup pot, put all the ingredients in. Bring to a boil, then reduce heat and simmer the soup over low heat for about 2 hours.
• Salt to taste, and serve.

 

 

 

 

 

 

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Tonkatsu Don

 

Tried another recipe from Ochikeron and it turns out without failed at first attempt...So if you would like to impress someone with the Japanese Restaurant menu... Try it out...

 

Here is her video recipe

 

http://www.youtube.com/watch?v=gLxB883N5Mo&list=PL1401392E1B54AB75&index=14

 

And for your convenience I have done the 2 servings recipe here... for you and your loved ones..

 

Ingredients:

((Tonkatsu))

2 boneless pork chops

salt and cracked black pepper

* flour

* beaten egg

* Panko (bread crumbs)

vegetable oil for frying

((Katsudon))

2 Tonkatsu

2 egg

1/2 pc onion

* 130 cc water

* a pinch of Hon-Dashi (packaged dashi powder) -- I replaced this with chicken stock powder as I do not have dashi powder in my kitchen

* 2 tbsp. soy sauce

* 2 tbsp. mirin (sweet sake)

Parsley

2 bowl of steamed rice

Directions:

((Tonkatsu))

1. Slash white fat rimming of pork chop in several places to keep meat from curling or shrinking when deep-fried. Beat the pork chop with a meat pounder or a rolling pin to make them tender. Season both sides with salt and pepper.

2. Flour the pork chop lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.

3. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.

((Katsudon))

1. Cut Tonkatsu into small pieces. Slice the onion. Chop Mitsuba (Japanese wild parsley) into small pieces.

2. Put water, hon-dashi (dashi powder), soy sauce, mirin (sweet sake) in a pan and bring to a boil.

3. Add onion slices and simmer on low heat for a few minutes until tender.

4. Beat an egg, bring the soup to a boil, pour the egg over the onion, and lightly mix with chopsticks. Turn the heat down to low, add Mitsuba leaf (Japanese wild parsley), cover, and turn off the heat.

5. Serve steamed rice in a rice bowl, place Tonkatsu pieces, pour the simmered egg on top.

* You can simmer the Tonkatsu with egg but to enjoy crispy Tonkatsu, I will simply pour the simmered egg over the Tonkatsu

 

 





Ingredients:

((Tonkatsu))

2 boneless pork chops

salt and cracked black pepper

* flour

* beaten egg

* Panko (bread crumbs)

vegetable oil for frying

((Katsudon))

2 Tonkatsu

2 egg

1/2 pc onion

* 130 cc water

* a pinch of Hon-Dashi (packaged dashi powder) -- I replaced this with chicken stock powder as I do not have dashi powder in my kitchen

* 2 tbsp. soy sauce

* 2 tbsp. mirin (sweet sake)

Parsley

2 bowl of steamed rice

 

Directions:

((Tonkatsu))

1. Slash white fat rimming of pork chop in several places to keep meat from curling or shrinking when deep-fried. Beat the pork chop with a meat pounder or a rolling pin to make them tender. Season both sides with salt and pepper.

2. Flour the pork chop lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.

3. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.

((Katsudon))

1. Cut Tonkatsu into small pieces. Slice the onion. Chop Mitsuba (Japanese wild parsley) into small pieces.

2. Put water, hon-dashi (dashi powder), soy sauce, mirin (sweet sake) in a pan and bring to a boil.

3. Add onion slices and simmer on low heat for a few minutes until tender.

4. Beat an egg, bring the soup to a boil, pour the egg over the onion, and lightly mix with chopsticks. Turn the heat down to low, add Mitsuba leaf (Japanese wild parsley), cover, and turn off the heat.

5. Serve steamed rice in a rice bowl, place Tonkatsu pieces, pour the simmered egg on top.

* You can simmer the Tonkatsu with egg but to enjoy crispy Tonkatsu, I will simply pour the simmered egg over the Tonkatsu

Tonkatsu Don

 

 

Tonkatsu Don

 

 

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Stir Fry Fish Sauce Pork with Peanuts ~

This dish goes very well with rice or porridge... I can eat up to 2 bowl of rice... :)

I read up this recipe somewhere and tried it many times without fail... I would say you can play around with the seasoning quantity to suit your taste... 

Ingredients:

300g

pork slices (pork belly is good too)

few bird eye chillies (to sprinkly on top when served)

2 tsp peppercorns (crushed)

1tbsp roasted grounded peanuts - you can obmit this ingredient if you dont have

Marinade:

1 tsp light soy sauce

1 tsp sugar

a pinch of pepper

2 tsp corn flour

1 tbsp water

Seasoning:

3 tbsp fish sauce

2 tbsp sugar

3 tbsp water

Direction:

1. Marinate the thinly sliced pork/pork belly for 3 hours.

2. Heat up 1tbsp oil, stir fry pork belly until fragrant, add in crushed peppercorn and keep stirriing until aromatic.

3. Add seasoning and stir constantly until the sauce is thicken.

4. Finally sprinkle with peanuts and chillies, toss well and ready to serve.





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Glutinous Sesame Rice Ball ~ 煎堆

Wow... This 煎堆 from Tung Lok Signature is amazingly delicious ... The best I ever ate so far... Especially the glutinous sesame rice balls match with the salted egg Yolk custard...

I m already thinking for the next meet up with them... Yum yum yum

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Stir fried Long Beans ~ Tumis Kacang Panjang (Indonesia Style)

 

 

Frankly speaking I am a carnivora... meaning that I dont really eat vegetables, but many people keep scolding me of how unhealthy... so I choose a few kind that I ate such as Long Beans, KangKung and several others that do not have very strong vege taste... heheh I know I am cheating...

 

 

But I love to eat the following dish...

 

Here are the recipe:

 

Ingredients:

- A bunch of long beans (usually around 8 stalks sold in local supermarket)

- 8pcs of medium size shrimp

- 1 tbsp dried shrimp (soaked in water till softened, do not throw away the water)

- 4 pcs red bird chilli (slice diagonally)

- 2 cloves shallots (chopped finely)

- 1 clove garlic  (chopped finely)

- 1 tsp chicken powder/ shrimp paste (belacan)

 

Directions:

1. Cut long beans (6cm long) and wash throroughly.

2. Dried them and fried it for awhile until the skin start to wrinkle (you can skip this step if you prefer less oily and prefer more crunchy texture). Set aside

3. In a wok, heat the oil. Then add the chopped garlic and shallots and stir fry till aromatic.

3. Add chilli, dried shrimp and shrimp paste/chicken powder and then mix well.

4. Add shrimp and cook till turn pink.

4. Add long beans and mix well. Then add the leftover dried shrimp water and cook for few minutes.
5. Season with salt if needed.  Serve with steamed rice  or good to go with beer.



 

 



 

 

 

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Indonesia Sytle Buffalo Wings

This dish is actuallly called sambal fried chicken in Indonesia. One day I ate the american style buffalo wings, I find the taste is quite similar so I just name it Indonesia style buffalo wings for easy taste reference. :)



 

Ingredients:

 

- 500g chicken wings

- Pepper

- 1 tbsp Dark Soya Sauce

- 2tsp chicken stock powder

Marinade the above for 15 mins or more

 

- 50g chilli padi (lesser if you cant eat too spicy)

- 2 cloves red onion

- 1 tomato cut into small pieces

- 1 clove of garlic

Blender the above till it turn out to be paste

 

- 2 tbsp tomato sauce

- 1/2 tsp of salt

- 1 tbsp sugar or more depend on your taste

- 1/2 cup of chicken broth/water

 

Direction:

1. Fried the marinated chicken till it turn to golden brown. Set aside.

2. Add 1tbsp of oil in frying pan and then saute the paste.

3. Once it is fragrant, add tomato sauce,salt and sugar and mix well and then add chicken broth. Once boiled add the fried chicken and mix well until all chicken is coated with the sauce.

4. Ready to serve.

 

 

 



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Butter Cream Cheese Loaf ~

Its weekend, thinking of spending time with my boss...
So browsing around the website to look for some interesting recipe...

Found this recipe online, turn out to be quite nice except that its not cheesey enough..maybe next time I would add more grated cheese in the batter...


http://beelittlefood.blogspot.sg/2011/11/butter-cream-cheese-loaf.html

 

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Cod Fish with home made soy sauce ~ Chinese Cooking Style

 

When I visited China, I like to eat their soya sauce dish, the taste is slightly different from those I ate in Singapore and the sauce is a perfect match for eating rice. You know...I love to eat RICE, so I always keep a look out for the perfect match....

 

I saw the soy sauce recipe from a famous chef recipe book and so I incorporated it with my pan fried cod fish.

 

Ingredients:

For the cod fish:

- Cod Fish (quantity depend on yourself the soy sauce can cook for quite a big quantity)
- Salt & pepper

For the home-made soy sauce:

- 1/2 tbsp cooking oil

- 2 slices ginger

- 1 spring onion (scallion) cut into short length

- 2 sprigs coriander leaves

- 320 ml chicken stock

- 70 ml light soy sauce

- a dash of dark soy sauce

- 45g rock sugar

 

Direction:

1. Marinade cod fish with salt and pepper.

2. Pan fried both sides of the cod fish till cooked around 6-8 min depens on the size (the fish is cooked when you can push the chopstick in the meat).

3. Set aside the fish while you preparing the sauce.

4. Heat oil in a pan and stir fry ginger, spring onion and corriander till fragrant. Add remaining ingredients and bring to boil.

5. Strain and pour over the cod fish. Add some bird chilli for presentation.

 

Note: This sauce recipe should produce quite a large quantity. You can keep the sauce for other dishes for 2-3 days later or maybe try to cook half portion.

 

 

 

 

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