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Monthly Archives: January 2013

XO Fried Rice

31 Thursday Jan 2013

Posted by denisegan in Chinese, Home Cooking, Mains, One bowl meal, Rice

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Tags

fried rice, quick meals, rice, xo chilli sauce, xo sauce

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This is a pretty simple dish, at the very least you just need rice, garlic and xo sauce. You can jazz it up with whatever you have in your fridge, be it peas, carrots, corn, leftover meat, bacon etc. which is the beauty of making fried rice. I love mine with egg!

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Ingredients (2 pax)

2 Rice Bowls of rice

6-8 prawns, peeled and deshelled if you prefer (optional)

4-6 scallops (optional)

5-6 cloves of garlic, minced

3 eggs, beaten and slightly seasoned with salt

1 tablespoon XO Chilli Sauce (or more if you like it spicy, but just to remind you that it can get salty if you put too much)

Cooking oil

Cooking Instructions

1) Pour just enough oil to cover the bottom of the wok and turn on the fire on medium high heat.

2) When the oil is hot, gently place the seafood (they must be patted dry so the oil doesnt splatter at you) into the wok and let it cook one one side for a minute or so depending on the size of your seafood. Once the cooked side turns golden brown, flip the seafood over on the other side to finish cooking. At this point, add in a quarter of your minced garlic. If you put it in too early it will burn.

3) Remove cooked seafood from the wok and set aside.

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4) Add a little more oil in the same wok and heat it up on medium high heat.

5) Add the rice into the wok, and the XO sauce to the rice.

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6) Give this a quick stir and toss to incorporate the XO sauce into the rice.

7) Push the rice to the side of the wok, add a little more oil to the wok so that the eggs that you are going to pour in doesn’t stick to the surface of the wok.

8) When the oil is hot enough (but don’t leave it too long as the rice may burn at the side, I like my rice soft, not burnt and chewy), add the eggs and let the eggs cook partially before breaking it up and mixing it with the rice.

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9) Pour the seafood back into the wok and give it a few tosses .

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10) Serve with spring onions or cilantro/chinese parsley.

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Aoki restaurant – Singapore

29 Tuesday Jan 2013

Posted by denisegan in Japanese, Restaurant review

≈ 1 Comment

Tags

aburi, anago, aoki, ara, chutoro, engawa, hotate, japanese, maguro, otoro, restaurant review, sashimi, sayori, scallop, singapore, sushi, truffle, truffle cawanmushi

Aoki Restaurant at Shaw Centre is a restaurant by the Les Amis group. You can hardly find it as the entrance is very obscure and the name of the restaurant is written in Japanese. It seems to be the trend for sushi gems to be hidden away in hard-to-find hideouts, especially in Japan but I didn’t expect it to be like this in Singapore as well. I like it though, the hunt and then the rewards you reap once you find these temples of food.

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Set lunches are affordable ($35-50) as it serves top quality Japanese food in a traditional Japanese ambience. Dinner sets are available from $40-80. Should you feel like splurging, there is the omakase set during ($100), while dinner sets are priced at $165, $300, $400 and $500.

The bar counter seats 15 guests, however we chose the table seats as those are more conducive for a girly meal. There are only three tables. All in all a very cosy and intimate restaurant. Would love to try the bar counter next time as I like to watch the chefs prepare the food. Makes it taste better 🙂

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So this is the table/room. Very very enclosed if you decide to shut the sliding door all the way. Not for the claustrophobic.

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On a random note, the menus they handed us seemed a little beat up.

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We both decided to go for the $300 omakase dinner sets. Pricey but we’ve planned to make room for a monthly treat like this whenever we can plus we both really really needed the uni!

So to start, raw shrimp mixed with some uni and topped with a dollop of caviar and a sprinkle of edible flowers. The flowers tasted sharp, not unlike shiso leaves and complemented the creamy flesh of the shrimp, uni and the delicately briny caviar. I wished there were more of it 😦

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The next dish came as a surprise. A carpaccio of Tai sashimi in what tasted like truffle oil, chopped black truffles and a generous shaving of white truffle on top. I’m not a crazy big fan of truffles but this dish made me open up and embrace the heady world of truffles. The firm chewy fish in the aromatic oil and truffle slices were absolutely delicious, and to me, very creative.

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Just look at it! Gorgeous!

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Next course: Sashimi

Top left we have an ark shell sashimi and scallop, and going clockwise we have otooro, something that looks like sashimi from a great trevally judging by its creamy pink flesh but I could be wrong, ebi and chutoro.

All very fresh and delicious. Generous thick cuts too. The scallops were creamy, shell was crunchy, otoro and chutoro tasted like butter in my mouth and in fact so did the great trevally sashimi.

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After all that indulgence came a Japanese tomato, which is unlike any other tomato that you’d normally find in the grocery stores in Singapore. The locally grown tomatoes in South East Asia are hard and sour most of the time. This tomato, with its bright red color, firm yet supple flesh, tasted savory when dipped into the salt. Its like a red tomato sauce party in your mouth and is just so so rich in flavor. IMG_8387

Truffle cawanmushi. The cawanmushi is slightly thicker in texture than your normal Sushi Tei restaurant, but still delicious. Again topped with chopped truffles, probably a dash of truffle oil and shavings of white truffle. Egg custard perfumed with truffles made for a pretty heady experience. I would love to try making foie gras cawanmushi one of these days. Bet that would be amazing!

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Now this was when I got slightly annoyed. More of the waitress’s fault rather than the chef/restaurant. I know that we were at the tables and not the counter, but I do think we still deserved to know what type of fish we were being served. The waitress served me sushi and just said “white fish”. I KNOW it is white fish, I can totally see it from the color, but it tells me nothing else. I asked every time she served sushi about the type of fish that was being served. They always had to go and check with the chefs, which I thought was pretty bad. Shouldn’t you know what fish you are serving especially since you’re working in a pricey sashimi/sushi restaurant? Ok I’m digressing from the main topic.

On the left is Ara sushi, and on the right is Engawa sushi. See, I would never have known the names if I didn’t ask. And it was a good thing I did! They were absolutely delicious! Both of them had a chewy/crunchy texture to it and a light, subtle ocean taste to it. I would have preferred it if the chef had seasoned it rather than leave us to our devices (ie our soy sauce saucers) as I always find it difficult to dip the sushi into the soy sauce without making a mess. Shinji was better in this sense, they seasoned all the food unless they made special sauces for you to sample with the food. Shinji’s gari (pickled ginger) is also way better than Aoki’s, much crunchier and it seemed fresher too.

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Next plate of sushi, the toro and an aburi toro. The fish was good, toro again was buttery while the aburi had a nice scorch to the fatty meat. But it bothered me a little that the shape of the sushi was so long and can’t be popped into the mouth whole. The bite wasn’t to my liking either.IMG_8395

So I flipped the sushi over and finally noticed what was bothering me. The rice is long grained and a bit too tightly packed. I prefer short grained rice in sushi and they must be packed just right such that it doesn’t fall part in your hands but not too tight so that it can still fall apart in your mouth. This needed a little bit more chewing. So a little disappointed on the rice.

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Next, some scallop sushi and sayori sushi. The scallop hardly needs introducing, but the sayori, I’ve never had it before. It is Japanese halfbeak or needlefish. As you can see, the flesh is white with shiny skin and the fish is fresh, the taste itself is very delicate bordering on light.IMG_8399

Uni! My favorite! This uni sushi by itself costs like SGD 28. Yikes. I could get a tray of uni for SGD 45. But of course it wouldn’t be as tasty.IMG_8400

My friend requested for the steak tataki (I think that’s what its called) as her sister highly recommended this dish to her. She was a little disappointed as the beef was cold. She liked the egg though, which, being fresh and well done, had none of the slight but noticeably foul smell that raw eggs tend to have.IMG_8402

Braised anago sushi. I wish it had a little more char on it, but it was good otherwise.IMG_8403

Dessert was not included in the set so we were asked if we wanted to order a dessert. We declined and continued to drink tea and chat for quite a while. Then the chef sent over some fruits on the house (I’m not sure if this was because we were so thick skinned and sitting so long with just tea and not leaving, or if it was because the chefs were being nice, but we appreciated it very much!). IMG_8404

 

All in all a pleasant dining experience, not the best but still pretty good.

Aoki Restaurant

Aoki Restaurant
1 Scotts Road
Shaw Centre #02-17
Singapore 228208
Tel: +65 6333 8015
Mon to Sat: 12noon – 3pm, 6.30pm – 11pm
Sun: 6.30pm – 11pm

Assam Chilli sauce

27 Sunday Jan 2013

Posted by denisegan in Sauces

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Tags

assam belimbing, assam chilli sauce, chilli, chilli sauce, condiments, dips, lemon juice, sauce

We Asians love our sauces! There are many varieties of dipping sauces, accompanying sauces and condiments at almost every meal. I like my udon soup with cut chilli padi and soy sauce while I love my pan mee with a sour-sweet ish chilli sauce.

Previously I blogged on how to make yam cake (Orh Kuay) but I completely forgot about the recipe for the accompanying sauce so here it is!

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Ingredients

  • 1kg tomatoes (hard)
  • 1 kg red chilli
  • 15 cloves of garlic or two whole bulbs
  • 1 kg assam belimbing
  • 3 cups sugar
  • 1 tsp salt
  • Juice from 4 yellow lemons

Instructions

  • Cut up your tomatoes into small chunks, slice the chilli, peel the garlic and chop the assam belimbing into halves. This is all put into the blender and blended into a paste.
  • Pour out the paste into a large pot.IMG_6477 IMG_6478
  • In case you haven’t seen it, this is what an assam belimbing looks like. It gives the sauce its deliciously sour zingIMG_6479 IMG_6481 IMG_6488
  • Squeeze the juice from the lemons and add to the paste.IMG_6499
  • Add the salt and sugar to the pot.
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  • Simmer on low heat for an hour, stirring every few minutes.
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The sauce should keep for about a month and goes amazingly well with yam cakes, chicken, lettuce wraps etc. Feel free to play around with your options!

Pineapple Jam Tarts

21 Monday Jan 2013

Posted by denisegan in Desserts

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Tags

biscuits, chinese new year cookie, cookie, festive, pineapple, pineapple jam tarts, pineapple tarts, tarts

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It’s that time of the year for Pineapple tarts!!! I love love love this Chinese New Year cookie! Pineapple in Hokkien is “Ong Lai” which means “luck is coming” which is very auspicious and also very apt as a food to bring in the new year. I remember asking my mom to send over a couple of jars of these delicious crumbly tarts to the UK when I was in university. I savoured every bite.

This year I thought I’d try making this on my own. If I ever have children/grandchildren I’d want them to have fond memories of “Mom’s or Amah’s” kitchen. God knows my mom can’t cook and is ticking time bomb in the kitchen.

So here is my second batch of cookies! The first batch came out sloppy and slightly burnt as I was lazy and followed other recipes and baked at a temperature of 170 degrees celsius. Not a good idea.

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Ingredients

Pineapple Jam (Makes 1.6 kg worth of jam)

5 1.5kg average sized Malaysia honey pineapples

3 cups sugar (or more if the pineapples aren’t sweet)

1-2 sticks cinnamon

1 star anise

25 gram butter

Makes around 1.6kg worth of jam

Pastry for 400g of jam:

200gm salted butter (cut up into smaller chunks and freeze it before use)

2 cups plain flour

1/2 cup corn flour

2 tbsp sugar

1/2 tsp cream of tartar or baking powder

2 egg yolks

1/2 tsp vanilla essence

7-8 tsp ice water

2 more egg yolks for glazing

Cooking instructions

  1. Remove the outer skin, leaves of the pineapple and cut out the “eyes” of the pineapple. Instead of wasting all that pineapple by slicing off the the sides with the eyes, it would be better to cut the eyes out in grooves instead as seen in the pictures below.

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2. Some recipes call for the core to be removed and trashed but I think the jam needs fibre to hold it together. Thus I use the core. It helps that the pineapples are ripe and sweet and the core is not hard and tough.

3. Separate the core and the softer flesh such as below. They will be blended separately. If the flesh is too soft and the core is too tough you’ll end up with liquid flesh and large chunky bits of the core. However, if your core is pretty soft then just skip this step.

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4. Cut up the pineapples into manageable chunks and blend the core and flesh separately. Don’t over blend, the fibre makes it easy to roll the jam later on.

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5. Pour the blended pineapple into a colander and strain the excess pineapple juice out. Do this if you don’t want to spend an extra hour stirring the jam over a hot stove.

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6. Meanwhile, melt the butter in a non stick wok and add the star anise and cinnamon sticks. Pour in the strained pineapple and the sugar and stir every couple of minutes over medium heat to ensure that the bottom doesn’t burn.

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7. Stir until the jam thickens, turns golden and most of the excess moisture has been cooked out. Remember, if the jam is too moist, it will be hard to roll the jam and will spill out of the pastry. If the jam is too dry it could burn easily in the oven and makes for an unpleasant eating experience. The picture below shows an ideal jam texture (ideal to me that is).

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8. Let the jam cool and refrigerate overnight. It is so much easier to handle the jam when it is cold. If you find that you’ve made too much jam, just freeze the excess.

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9. Have a drink of strained pineapple juice before starting on the pastry 🙂 It’s delicious cold and no additional sugar is required if your pineapple was sweet to begin with.

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10. Starting on the pastry, sieve the plain flour, corn flour and cream of tartar into a mixing bowl before adding the sugar.

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11. Using your finger tips, rub in the frozen butter and mix into the flour bit by bit until the mixture resembles breadcrumbs. The idea is to have many little bits of cold butter covered in flour. This will give the biscuit a crumbly and thus “melt in your mouth” texture.

12. If your butter is starting to melt, put the mixture back into the freezer for a minute.

13. Beat the 2 egg yolks and vanilla essence in a separate bowl. Slowly mix this into the butter-flour mixture until just incorporated.

14. Add a few teaspoons of ice cold water to the bowl until the dough just comes together. Most recipes call for 5 teaspoons, sorry to say it took me a lot more than that to bind the crumbs together. Try not to go over 10 teaspoons though, and don’t overwork the dough, otherwise the pastry becomes tough and bread-like.

15. Lightly flour a clean board/kitchen surface area and rolling pin. Roll out the dough until it is 6mm in thickness.

16. Using your favourite cookie cutter, cut out the pastry into preferred shapes. Chill in the fridge for a couple of minutes.

17. Preheat your oven to 160 degrees Celsius.

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18. Place the cookies into trays lined with baking paper and brush the top with egg yolk for that beautiful golden sheen when its baked.

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19. Now this is important, you have to roll out the jam into balls before you even put the pastry dough into the oven. This is because you will be baking the cookie for 10 minutes without the jam, and you’ll need to take the cookies out and place the jam in the centre before baking it for another 15 minutes.

Because I was lazy and sloppy, my jam was uneven and came out slightly burnt as I baked the tarts with the jam right from the start. This was my first batch:

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Pretty sad even though it still tasted good.

So yes. 1) Pre-roll the jam. 2) Bake the cookie for 10 minutes 3) Add the jam balls to the cookie 4) Bake for another 15 minutes

Then you get this!!

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Beautiful golden tarts with even coloring !

20. Let the cookies cool on a rack before eating/storing. Try to finish the cookies within 3 days 🙂 enjoy!

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Sashimi Presentation

13 Sunday Jan 2013

Posted by denisegan in Fish, Healthy, Japanese, Mains, Snack/Light Meals

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Tags

amaebi, fish, flowers, healthy, maguro, prawn, presentation, sashimi, sea urchin, shisamo, spring onions, tuna, uni

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When it comes to Sashimi, there’s not much to talk about cooking. You just need to get your fish sliced and arrange it on a plate. Since I had some time to spare, I went hunting up some edible flowers from the market. It really makes a dish so pretty and fresh!! Just look at that picture!! Even took the ama-ebi (prawn sashimi) and arranged it nicely so that it fans out.

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The uni was slightly tricky so I used it to fill in the spaces between the prawns. Then I placed the shisamo leaves (most times this will come together with your sashimi but if it doesn’t, you can buy it) at the edge of the plate and arranged the maguro (tuna) slices on it in a fan. Then I topped off the maguro with chopped spring onions before placing the flowers and petals randomly all over the plate.

Sashimi may be good on its own, but sometimes it tastes even better when the eyes are feasting as well ;p

Strawberry Japanese Cheesecake

09 Wednesday Jan 2013

Posted by denisegan in Desserts, Japanese

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Tags

cake, cheesecake, desserts, Japanese cheesecake, shortcake, strawberry

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I’m not a big fan of cakes, but I love cheesecake and strawberry shortcake. And now I’m infatuated with Japanese cheesecakes as they are so light and fluffy with a subtle cheese flavor.

I tried making strawberry shortcakes, then I tried making Japanese cheesecake. One day I decided to just put the two together and make a strawberry Japanese cheesecake.
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It took many tries to make it. In one attempt, the cake had a slightly denser texture to it (more like normal cake rather than the airy light Japanese cheesecake), another time it was too moist and didn’t rise enough because I tried it with less flour and more lemon juice and sprite. For some reason my mom and dad liked the moist one. Most of the pictures here are attempt number 3 or 4, which had the denser cake texture. I’m using pictures from two attempts, you can see that one cake was done during the day and the other at night. The night attempt is my latest and most successful attempt, but the day attempt has nicer pictures =D

I adapted the recipe from Diana’s desserts and reduced the flour amount as I find that the cake comes out lighter this way.

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Ingredients

For the Japanese cheesecake

– 140g fine granulated sugar

– 6 egg whites

– 6 egg yolks

– 1/4 tsp cream of tartar

– 50g butter

– 250g cream cheese

– 100ml fresh milk

– 40g cake flour (can also use plain flour)

– 20g corn flour

– 1/4 tsp salt

 For assembling the strawberry cheesecake

– a box of strawberries

– 2 tsp grand marnier for the strawberries

– 2 cups cold heavy cream

– 1/4 cup sugar

– 2 tsp sugar for sprinkling on strawberries

– 1 tsp vanilla extract

– 1 tsp unflavoured gelatin (I did not use it in these two attempts as the cream froze up the last time I tried.)

– Icing sugar for decoration

Instructions

1. Preheat the oven at 160°C

2. Mix the cream cheese, butter and milk over a double boiler. I didn’t have a double boiler so I put a big bowl over a saucepan of simmering water. Smooth out the mixture and try to get rid of the lumps.

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Smoothen out the mixture as much as you can. But don’t mull over the bowl too long otherwise the mixture will start drying out.

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3. Take the bowl off the saucepan (or just turn off the double boiler) and let the mixture cool.

4. While the mixture cools, you can sieve your flour, cornflour and salt into a bowl and separate your egg yolks and egg whites. IMG_2543

5. Mix in your egg yolks into the cooled cream cheese mixture, and fold in your flour. It should look like this:

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6. Sieve the cheese/yolk mixture through a wire mesh so that you get a smoother batter.

7. Whisk your egg whites and cream of tartar on medium-high speed until foamy. Then add in the sugar and whisk on high speed until soft peaks form and the mixture can stand on its own when you scoop it up with a spoon. This could take a while, but it is essential that the white stuff has stiff peaks. Perhaps towards the last few minutes you could slow down on the speed so you won’t have lots of air bubbles in the batter. Your egg white mixture should look like this:

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8. Add the egg whites to the cheese mixture to and fold until it’s just incorporated.

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9. I lined the an 8-inch round springform cake pan/removable-bottom cake pan with some baking paper. I suppose you could also grease the inner surface of the pan but I think it’s easier to peel off the paper after baking? Make sure the baking paper is higher than the cake tin by about a couple of inches as the cake will rise while baking.

10. Fill a deep tray with hot water and place on the bottom rack in the oven. An alternate water bath if you must, and it is not so heavy and dangerous to remove both a water bath with your cheesecake in the middle of that hot water bath. One slip and you’ll have a soggy cheesecake. So tray with hot water goes on the bottom, while the cake tin takes the center rack.

11. Also I tried to “cover” the cheesecake while it’s in the oven with some paper or aluminum foil (aluminum works better just because it’s heavier and has staying power) so as to prevent the top from burning/browning too much.

12. Bake cheesecake over the water bath for 1 hour 10 mins or until set and golden brown at 160°C.

13. Leave to cool in oven with door ajar, about 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse. As you can tell, I’m pretty impatient so my cakes tend to deflate/collapse. I just turned them over on their heads XDIMG_8418IMG_8422 IMG_8424

The difference between sieving the cheese mixture and switching from high to low speed when mixing the egg whites can be seen in the next two photos.

This is the one where I was lazy and didn’t sieve and whisked the egg whites on high speed all the way. There are lumps and inconsistency in the cake.

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This is the successful attempt. Notice the air bubbles are smaller and the cake has more consistency?

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13. Back to assembling the cake, first, cut a few of the strawberries into nice thick slices. This will go in the middle of the cake. Sprinkle the strawberries with sugar and some grand marnier.

14. Mix the cream, vanilla extract and sugar and whisk until the cream forms stiff peaks. A lot of recipes out there call for “stabilized cream” where they add gelatin to the cream, however when I tried it the cream just froze up and became disgusting and lumpy. So I went without this time, might give it another go in the future though.

15. Slice the cake into half and lightly brush the cut surfaces with a mixture of grand marnier and sugar.

16. Spread a layer of cream onto the bottom half. Next, lightly press your strawberry slices onto the layer of cream so that it looks like the picture below. Just one layer will do, do not stack strawberry slices on top of each other as it makes the top and bottom halves of the cake susceptible to falling in separate directions when cut into slices. This way it is also prettier to photograph.

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17. Spread another layer of cream over the strawberries and top with the other half of the cheesecake.

18. Frost your cake with the cream, I do a terrible job of it so I load up the top with fruits to hide the appearance =(. I forgot the icing sugar!!! Put two or three tbsp of icing sugar into the sieve and lightly tap over the fruit topping. Gives it a nice wintery effect.

19. EAT!!!! I suggest wiping your knife, dunking it into hot water and drying it before each slice you make. It comes out so much cleaner!

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Stir fried pork tenderloin in dark sauce and onions

02 Wednesday Jan 2013

Posted by denisegan in Chinese, Healthy, Home Cooking, Mains, Pork

≈ 1 Comment

Tags

Chinese, healthy, Home Cooking, mains, onions, pork, tenderloin

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This is one of my brother’s favourite foods. As he’s a picky eater, I thought I’d make this for dinner. Made this in Whistler, Canada during the christmas holidays. We go almost every year and there’s always a kitchen in the winter lodging where we can cook our meals. Of course, the kitchen was probably not made for serious cooking… probably meant for stuff like heating up soups, making instant noodles and the such but not that we cared 😉 We’re Asians! We like our stir fry and rice! This year I even brought my own condiments and essential ingredients like soy sauce, dark sauce, ABC sauce, corn flour, sesame oil etc. I was almost asleep on my feet, cooking in the kitchen after putting in a long day of snowboarding in the powder, but I enjoyed myself 🙂

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Ingredients (Serves 6-8)

1) 500g pork tenderloin at room temperature

2) 1 tbsp ABC sauce (kicap manis)

3) 1 tbsp dark soy sauce

4) 1/2 tbsp soy sauce

5) 2 tbsp sugar

6) 2 tsp cornflour

7) 1/2 tsp sesame oil (optional)

8) 1 large green onion, sliced

9) 5-6 tbsp Chicken stock

Cooking method

1) Prepare the pork by cutting it into slices. The way you cut it is important to retain the succulence and tenderness of the pork. As you can see from the photo below, I’m cutting it lengthwise, or “along the grain“. To do this, I cut up the tenderloin into four separate pieces so I can cut along the grain for each of the hunks of meat to result in bite sized slices (see pictures below). I find that if you cut horizontally, the meat tends to dry up quickly and would become rubbery and harder in texture. If you follow this method there is absolutely no need to use a meat tenderizer and the meat stays tender even after a night in the fridge and a reheat! The other important bit is that the pork has to be at room temperature when you cook it.

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2) Marinade the meat with soy sauce, dark sauce, ABC sauce, sesame oil, sugar and flour. Leave for about half an hour at room temperature.IMG_2593

3) Fry the onions first until translucent and gold around the edges (they turned out kinda white in the photos but it’s supposed to be a little golden!) and set aside in the serving plate.

4) Station your chicken stock next to the frying pan (I used half of the chicken stock in the bowl below)

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4) Heat up your pan to medium-high heat and add some oil to cover the surface of the pan.

5) Once your pan is hot (doesn’t need to be smoking hot as it tends to burn fast), place your pork in the pan (yes I’ve overcrowded it but it still came out awesome ;p) and brown both sides. The pork should not be sticking to the pan.

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6) Add the stock to the pan and cover for 30 seconds.

7) Remove cover, stir through, cover again and lower the heat to medium.

8) Stir every 30 seconds for another minute or two until the gravy thickens and pork is cooked through.

9) Ladle the pork onto the serving plate atop the onions and spoon the sauce all over the pork and onions

The result is really juicy pork in sweet dark sauce, the perfect accompaniment for fluffy white rice.

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The rest of the dinner I made that day:

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