Sunday 20 August 2017

Salted Egg Yolk Mochi

Mochi Skin Ingredients
120g Japanese glutinous rice flour
200g water
1 tbsp sugar

Salted Egg Yolk Paste Ingredients

1/2 cup Knorr salted egg yolk powder
20g unsalted butter
3 tbsp sugar (to taste)
5-6 tbsp evaporated milk

The Method
1. Combine all the mochi skin ingredients in a bowl and mix well. 
2. Prepare a steamer, cover the bowl of the mixture with a cling wrap or cover the steamer lid with a towel (to prevent the water from dripping into the mochi) and steam the mixture for 15-18 minutes or till translucent. 
3. Remove the mochi from the steamer and let it cool down.
4. Put all the salted egg yolk paste ingredients in a pot and use low fire to cook till it's thicken or turn into paste. 
5. Divide the paste into 8-10 and roll it into balls. 
6. Dust some potato/corn starch on a flat working surface and dust the wooden roller and your hands with some flour too. Transfer some mochi and spread it out thinly by using a wooden roller. 
7. Use a round large cookie cutter to cut out 8-10 mochi skin.
8. Put the rolled salted egg yolk paste on the mochi and slowly close it by pinching the sides of the mochi together. If it's sticky, you may want to dust some flour on the mochi.
*You may freeze the mochi to eat it like snowskin mooncakes*

Friday 18 August 2017

Salted Egg Yolk Cupcakes with Salted Egg Yolk Butter Cream

The Cupcakes
4 eggs
1 1/4 cup cake flour
1 1/4 cup all purpose flour
1/2 cup Knorr salted egg yolk powder
1 cup buttermilk
1 1/2 cups granulated sugar
2 teaspoons baking powder
225g unsalted butter, softened, cut into small cubes

1. Preheat the oven to 160ºC.
2. Mix the flours, knorr salted egg yolk powder, sugar and baking powder in a mixing bowl and combine well.
3. Add the butter and mix on low speed. 
4. Add the eggs, one by one and scrape the bottom of the bowl to make sure all the ingredients are well-combined.
5. Add 1/2 of buttermilk into the mixture and beat for 1-2 minutes. scrape the bottom and sides of the bowl. Add the rest of the buttermilk and beat for another 1-2 minutes (do not over mix).
7. Scoop the batter into the cupcake liners till 2/3 full and bake for 20-30 minutes.
8. Cool completely on wire rack before frosting.

The Buttercream
3 egg whites
1/2 cup Knorr salted egg yolk powder
1 cup granulated sugar
225g unsalted butter, softened but cool

1. Place the egg whites and sugar in a mixing bowl. Set it over a pot of simmering water (the water should not touch the base of the bowl) and whisk continuously, until the sugar is completely dissolved and remove.
2. Whip the mixture on high speed till stiff peaks form.
3. Add the Knorr salted egg yolk powder and mix till just combined. 
3. Beat 225g butter into the beaten egg whites in 3 batches. The mixture will look watery, just continue beating until the mixture become creamy.
4. Lastly, add in 1/2 cup of Knorr salted egg powder and continue beating till the buttercream is smooth.

Salted egg butter cake (Recipe adapted from the net with some modifications)

4 egg yolks
250g unsalted butter (I used Lurpak)
200g self raising flour
60g salted egg powder (I used Knorr)
50g milk 
2 tsp vanilla extract

4 egg whites
180g sugar

1. Preheat oven at 160ºC
2. Beat egg whites and sugar till stiff peaks form.
3. In another mixing bowl, beat butter until creamy, add egg yolks one by one and mix well. Add vanilla extract and milk, combine well.
4. Fold half of the egg whites and mix well, then fold the remaining egg whites. 
5. Add and fold the sieved flour and salted egg yolk powder, mix well.
6. Pour batter into lined pan and tap a few times on the table. 
7. Bake for 25 minutes, turn the temperature down to 150ºC, lightly cover the cake with aluminum foil and bake for another 45 minutes or until skewer comes out clean.

The Paste

50g unsalted butter
1 cup salted egg yolk powder
1/4 cup sugar (to taste)
1/2-1 cup evaporated milk

1. Using low fire, melt the butter in a saucepan. 
2. Add salted egg yolk powder, sugar and evaporated milk and bring it to boil (Add more evaporated milk if the sauce is too thick or add more salted egg yolk powder if it's too watery).
3. Let it cool completely.

Friday 4 August 2017

SzeChuan Hot and Sour Soup

Ingredients (All to be shredded)
2 large pieces of black fungus
1 small bowl lean pork
1 carrot
1 box tofu
4 dried mushrooms
1 bamboo shoot

1.5 tbsp minced garlic
1 beaten egg white
1.5 L of water/chicken stock/soup broth (I used homemade soup broth)
1/2 small bowl potato starch for thickening (mix with 3 tbsp of water)

Seasonings (to taste)
2 tbsp oyster sauce (LKK)
2-3 tbsp black vinegar
White pepper
Sesame oil
1 tsp Thick black soya sauce for colouring (optional)

1. In a pot, heat 1 tbsp sesame oil with 1 tsp cooking oil. Stir fry garlic till fragrant, add the shredded lean pork until its half cooked follow by the shredded dried mushrooms, black fungus and carrot. Add bamboo shoot and fry for a while.
2. Pour 1.5 L of water or soup broth into the pot and cook until it's boiled and simmer for 15 minutes. Add all the seasonings to taste. 
3. Stir in the potato starch water gradually to thicken the soup (add and stir the soup at the same time to prevent lumpy). 
4. Add in the shredded tofu and mix it gently. Lastly, pour some egg white and stir it at the same time (to make the shredded effect). Serve hot with some coriander.

Pulled Pork Burger

600g pork (I used prime ribs and pork belly)
1 onion, sliced
5 bay leaves

2 tbsp tomato sauce
2 tbsp honey mustard
2 tbsp bbq sauce
1 tbsp worcester sauce
1 tbsp garlic powder
2 tbsp light soya sauce
2 tbsp black/brown sugar
1 tsp paprika 
1 tsp all purpose seasonings
Black pepper
Salt to taste
1 tbsp olive oil


1. Mix all the ingredients and seasonings and marinate in the fridge overnight.
2. Preheat oven at 130ºC
3. Lay a piece of aluminum foil on a baking tray, spread the marinated pork on it and cover it with another piece of aluminum foil.
4. Put it to bake/grill until its tender and juicy, about 3 hours.
5. Pull the pork and serve with hamburger bun.