Tag Archives: Medium Heat

Wind Chimes in a Bakery – Baking a Red Bean Bun

The Moments Captured on That Morning

Wind Chimes in a Bakery A

Yesterday myself and a big group of bloggers were invited to attend a baking session with Sue (Koe Yeet) and Adam (Ahmad Nabil) who are the main cast for the Samsung Galaxy S4 Wind Chimes in a Baker. It was a fun session. We got close with the casts and we managed to hear their thoughts and questions where thrown to them. It was a fun baking session. Both Sue and Adam were extremely friendly. Naughty they were, flour were flying everywhere. They definitely my two big monkeys ! lol!

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Teochew Cooking with Master Chef Tony Gao, Guangzhou – Series 3

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Master Chef Tony Gao from Guangzhou, China is an authentic Teochew cuisine chef with more than 20years of experience and started cooking at the age of 17years old. His appreciation for pure, simple and fresh ingredients is translated into delectable signature dishes that he carefully prepares. Currently he is a visiting master chef at The Mandarin Oriental Hotel, Kuala Lumpur from 1st till 10th May, 2008.

Broth

TAI JI VEGETABLE BROTH

Ingredients

700gm Sweet potato leaves or spincah leaves
2kg Superior chicken stock
200gm Minced chicken
50gm Chicken Ham
100gm Superior potatoes starch

Method

1. Blanch the spinach leaves for few seconds then chill in ice water.
2. Heat up some chicken oil and wok-fry the vegetables until fragrant. Set a side.
3. Blanch the minced chicken. Set a side.
4. Seasonthe superior chicken stock with remaining ingredients under medium heat. Add the vegetables. Gradually add the superior starch that has been mixed with water, slowly untilthe broth thickens.
5. Lastly add shredded chicken and ham, simmer for a while and serve in individual bowls.

Braised Chicken Feet

I got this feet fetish, something I can’t avoid when being confronted with. Right! I know what is running in your mind now, but I am not talking about feet licking . . . . . lol! I am talking about chicken feet, oh they are so gorgeous when they are cooked well. I am sure you have heard about this dish, thai chicken feet. This dish is so deliciously, tasty and the texture is so inviting and crunchy. As from my kitchen, I bring you yet another delicate chicken feet dish which widely cooked by the chinese folks at home and also a dish you get to taste during the chinese new year homecoming dinner celebration . . . . . Braised Chicken Feet


Ingredients

25 Chicken feet
10 Dried chinese mushroom
5 Large dried oyster
5 cloves Whole garlic
3 Dried cherry chillies
4 Star anise
1tsp sesame oil
3Tbspn Cooking oil
2Tbspn Oyster sauce
2Tbspn Soya Sauce
1Tbspn Dark soya sauce
1/2tsp salt
1/2tsp sugar
a pinch of white pepper
2cup Water

Method

Presoaked chinese mishroom over night and aslo dried oyster.
Wash and clean the chicken feet.
Heat up the cooking oil in a pot.
Add in peeled whole garlic and sautee for a few minute at medium heat.
Add in sesame oil and star anise. Sautee till fregrant.
Add in mushroom, dried oyster and chicken feet. Stir for few minutes.
Add in oyster sauce, soya sauce, dark soya sauce, dried chillies, pepper, salt and sugar.
Add in water.
Braised for one and half hours till the chicken is soft and tender.


This is a fantastic dish especially for those chicken feet lovers, something I can’t resist! . . . . . . Sidney

Kumquat Compote


Kumquat Compote (adapted from Hidemi Sugino’s The Dessert Book) Makes about 24 halves kumquats

200g (7oz, about 12) kumquats
200g (1 cup) granulated sugar
200g (generous 3/4 cup) water

1. Wash and pat dry kumquats. Remove calyces, and cut in half horizontally; pit with a fork.
2. Bring sugar and water to a boil, and add kumquats. Cover with paper towel, and cook over medium heat for 1 to 2 minutes. Remove from heat and set aside at room temperature overnight.
3. Reheat only poaching liquid to a boil an return over to kumquats. leaving overnight. refrigerated in a container up to 1 week.

I love these kumquat compote as they can be added into your baking, ice cream and many other dessert. In coming posts I will show you what I did with this gorgeous and lovely kumquat compote.

Big Boys Oven

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