Liverpool ! !! !

I have planned this cake for long, and luckily I have a trusted baker to make this for me! and I guess the 'ED' liked it very much! aye?

my trusted baker: www.ganache-ganache.blogspot.com

She has another design for Liverpool

When I loaded these photos, my seng seng boy!!! Here's the conversation

boy: Ah Tng, what is that?
me: Cake Cake loh..

boy: ohhh...cake cake...oh! " Lao Ying" cake !

me: =_="

He meant "Eagle Cake" ! which is quite true, he won't know what is Liverpool, but he can tell the Liver bird is an Eagle! ha ha ha ha, G!! tell D about this! I bet D is happy to hear that !!

seng seng boy with his headphones

Braised Pork with Egg

I really like this recipe , now it makes me feel that those braised pork eggs selling in shops are actually very easy to make. Many thanks to Lydia 's recipe.

My family quite sensitive with star anise, hence I only use 1 star anise and 1 cinnamon stick. I did not slice the red onion & garlic, I let it cook as a whole. I cut the meat into 3 big chunks, then only slice when serving. It tastes really good!

Ingredients (4-5 servings): recipe from Lydia

• 600gm - 800gm pork belly
• 2 head garlic, whole
• 3 bulb shallots, whole
• 1/4 cup dark soy sauce
• 1 cinnamon stick
• 2 star anises
• 1 tbsp sugar
• 2 tbsp cooking oil
• 3-4 cups hot water. ( I braised for 1 hour, after tat the sauce quite thick. Eventually I add 1 cup hot water to continue boil for another half an hour, and it turned out just nice)
• Salt to taste
• few hard-boiled eggs (optional)
  

Directions:

1. Wash & cut the pork.
2. Heat up the wok with cooking oil, add in garlic, shallot, sugar, cinnamon stick and star anise. Sauté for 1-2 minutes.
3. Add in pork and dark soy sauce. Stir fry until the sauce and juice from the pork is reduced.
4. I transfer the pork and everything and eggs into another pot and add in 4 cups water to stew for 1 hour. When it's ready to eat, add in 1 cup hot water and simmer for half an hour.

Mixed Grain Rice Balls

I don't wish to change the norm, I mean this pearl rice balls are originally make with white glutinious rice, However....I have tried my best to search for glutinous rice, again, my mum keep searching for me, can't find it, went to grocery store, they sell like 5kg! my goodness, I only need 70g ;p

I used mixed grains, mum said it is a bit hard, better use jasmine rice . whatever it is, I will keep this recipe , and to impress frens next time! quite yummy !

I took this recipe from Lydia Teh - my Kitchen , I changed a bit , I added some prawns for more springy texture.

Ingredients:

70g rice (mixed grain or glutinous) , soaked overnite for mixed grain

1 T cooking oil

100g minced pork / chicken

100g minced prawn , another 50g cut prawns for stuffing

1 stalk green onion , chopped

few cloves garlic , minced

few slices gingler, minced

1 T corn flour

1 T oyster sauce

1 T cooking wine

some black pepper

1 t sugar

Method

1. soak the rice with water and 1 T of cooking oil for at least 4 hours & above.

2. Mix all the sauce & minced garlic/ginger/chopped onion in a ball.

3. Mix both all the meat together and marinate well with [2] and put in fridge for 1 hour.

4. Roll each ball and stuff with some chopped prawn and put aside.

5. Cover each ball with rice.

6.Ready the steamer , and lay with some vege / baking paper on.

7. Steam at high fire for 30 minutes. In between, open the lid, sprinkle with some water on the balls.

Use a spoon to scoop the meat, roll it in 1 hand, then pad with some rice with another hand, then use 2 hands to shape in between the palms.

Cover the balls with rice.

After steam..

I will make another version with glutinous rice!