Hainanese Kopi-O A place to share, keep events and thoughts.

October 18, 2010

Day Off to Learn Rohani’s Mrs Tan’s Popiah at Bayan Indah ;)

Filed under: Kitchen — agnes @ 6:03 pm

Lemon poppy seed cake for breakfast... very delicious.... :) The kitchen before class... Quiet and relaxing... Table set for the day :) Table flowers from garden.... Herbs and chilli from garden too... of course the vase of flowers and  plants from Bayan Indah garden too... Roselle.... Roselle flower.... we had cold Roselle refreshment from Bayan Indah garden :) Peaceful and cool Bayan Indah The Dominator of Bayan Indah Keep turning away from camera... Even closed its eyes.... :( Gotcha!!! Class starts soon.... Practising popiah skin making Cooking popiah filling 3 types of sauces.... very different from "West Coast" of Peninsular Popiah... Cooked filling  Lettuce.... Wrap.... Wrap.... Special Sauce... Yummy!!! Ready for serving... Taaa Daaaa Yummy Popiah ala Mrs Tan from Trengganu Sweet Potato Steam Cakes in Progress :)Sweet Potato Steam Cakes :)Makan Time!!!

October 17, 2010

Mad About Eggs

Filed under: Kitchen — agnes @ 2:42 am

MSE Eggs Benedict Family-Style Rolled Omelet with Spinach and Cheddar MSE Souffleed Omelet with Goat Cheese Asparagus and Ham MSE Egg White Omelet MSE Cheese Strata MSE Mini Frittatas MSE Souffled Frittata with Leeks Tomatoes and Goat Cheese MSE Tomato and Leek Frittata MSE Crustless Broccoli-Cheddar Quiches MSE Mini Quiches

October 15, 2010

Happy Children’s Day

Filed under: Kitchen — agnes @ 4:16 pm

Children's favourite is soya sauce... with soft boiled eggs.... packed in gift bags...

October 14, 2010

October Chocolate & Jelly Triathlon

Filed under: Kitchen — agnes @ 1:30 pm

2 kgs 60% bitter sweet chocolateKids favourite DSCF4940DSCF4924Cointreau 40% alcohol, pandan flavouring  Castle colours Dreamy coloured castle in pandan flavourCointreau jelly - kids dislike it, alcohol is in jelly. We love it ;)

October 3, 2010

Steam Egg

Filed under: Kitchen,Let's Salivate — agnes @ 11:52 am

steam egg 1 steam egg 2

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 :}

October 2, 2010

Agar-agar Experiment

Filed under: Eye Candy,Kitchen — agnes @ 6:28 am

DSCF4906 DSCF4907 DSCF4908 DSCF4909 DSCF4910 DSCF4920

Powered by WordPress