Missing Shanghai noodles after reading Fiona Reilly’s 葱油拌面.
December 24, 2012
Shanghainese Hot Scallion Oil and Soya Sauce Tossed Noodles
December 11, 2012
Today’s Proverb
一知半解最危險
Yī zhī bàn jiě zuì wéi xiǎn
A little learning is a dangerous thing.
April 2, 2012
National Museum of Singapore In the Mood for Cheongsam (Qipao)
November 7, 2011
September 1, 2011
Butter Cake from the Pan
Butter cake experiment to bake with anodised pan. The perfect recipe is from Chan Lilian. My problems are I only have normal flour and milk powder. I made self raising flour from one teaspoon of cream of tartar and half a teaspoon of bicarbonate of soda to one cup of plain flour [link]. Approximately mixed 2 tablespoons of milk powder to half cup of hot water, when lukewarm or room temperature, added 2 teaspoons of vanilla.
Wished you were here to experience baking in a pan. I started with fairly high temperature to heat the pan, smelt heat from the pan before baking. I should’ve kept temperature at this stage same as baking temperature. As wonderful butter and vanilla aroma wafted through the house, steam gathered at top of the glass cover. This time I choose not to watch time (the lady demonstrator did the same), I choose to try evaluating baking period’s steam release, aroma and browning.
The butter cake burnt about 20% but the texture is spongy and delicious.
July 1, 2011
Singapore Asian Civilization Museum Xian Terra Cotta Warrior Exhibition
Singapore National Museum: Treasures of Vacheron Constantin
June 15, 2011
March 29, 2011
January 26, 2011
Final Days of Royal Copenhagen at Takashimaya
December 21, 2010
Martha Stewart Gift Wrapping Ideas
December 9, 2010
November 10, 2010
November 6, 2010
October 18, 2010
Day Off to Learn Rohani’s Mrs Tan’s Popiah at Bayan Indah ;)
October 17, 2010
October 15, 2010
October 14, 2010
October 3, 2010
Steam Egg
Almost mirror finish surface steam egg. I watched an aunt preparing it. I just followed her way, altered a little bit.
1. Boil water: Today i added a little chicken stock as yesterday’s was steamed bland for Christopher (was sick) to dissolve, hot water to egg ratio is 1:1
2. Cracked 4 eggs to mix gently of yolk and egg white, then strain away albumen for even colour smooth texture
3. Pour no.2 into the steaming bowl, add boiling water and mix gently
4. Place no.3 in a pan/wok of cool water with steaming rack
5. Turn on medium low gas/fire with cover open slightly – take care angle of cover doesn’t touch bowl as water may drip on egg mix.
6. Keep an eye every 3-4 minutes to tilt the steam water away from bowl back into the steaming pan/wok. Steam should rise gently, steam water bubbles should not break voraciously…
7. Keep fire/gas the same strength
8. Check done-ness by viewing from side angle, surface starts to look solidified, use a fine pick/skewer to pierce in the deepest part of the bowl: when liquid is clear, it’s done.
It should be done abt 15-20 minutes depending on the amount of egg to steam.
I tried sweet ginger steam egg with the same technique, added brown sugar and ginger juice into hot water. No bad but not smooth as Hong Kong Australia Dairy’s. I went there every morning while on holiday in Hong Kong recent July. I know I am crazy but it feels so good to have a bowl of hot ginger milk egg pudding, egg sandwiches and milk tea every morning. Just visit Lots of Cravings post to find out why, I have a feeling you will agree too. I didn’t photograph breakfast there, I would feel like a wagamama diner :}