Okra with Tomato Sauce

My mum used to cook Okra (Ladies' fingers) by just blanch the vege, and top with dried shrimp. I felt so bored with it and so tasteless! I found the above recipe, Okra with tomato sauce taste is very appetizing and, something different too!

see my previous version of Okra with fried garlic borvil. That was the time when I m so crazy with Borvil, until even cooked Borvil pasta

Thanks to Food-4tots.com 's recipe. I adjusted a bit by adding some Plum sauce & oyster sauce in order to get rid of the ' tomato' green smell!

Ingredients

200g chicken breast ( about half of the medium chicken breast)

Okra, 6-8 sticks

2 large tomatoes, diced.

1/2 medium onion, chopped finely

Sauce

4 T tomato ketchup

1 T light soya sauce

1 T Oyster sauce

1 T plum sauce ( optional)

1 t sugar

Marinate

2 T light soya sauce

1 T corn flour

1 t sugar

Method

1. minced the chicken, marinate with light soya sauce, corn flour and sugar. Mix well. Cover well and Fridge it for at least half an hour.

2. For tomatoes, remove the stems, use the tip of knife to cut a very shallow " X" on the bottom. Drop the tomatoes into the boiling water for 1 minute and removing them quickly. Let it cool for a while, peel off the skin and chop finely. ( You can ignore this step by just chop the tomato finely with the skin)

3. Wash and rinse the okra. Boil some water in a pot/pan/ wok, seasons with some salt, and blanch the okra for 2 mins. Dish up.

4. Heat up the wok with oil, Add in minced chicken. Do not stir fry immediately. Let it cook with medium heat for a while until slightly browned. Turn it over and continue cook until browned. Reduce the heat to low, and start breaking up the minced chicken into small pieces.

5. Now add in onion at this stage, and fry . Add in tomatoes and mix well.

6. Add in enough seasonings and let it simmer a while. ( Adjust the taste to your likings. If it is too sour, add in sugar, if it is too sweet, add in more ketchup. If it is too dry, add little bit of water)

7. Pout it over the cooked okra and serve immediately.

Marinating...

"X" at the bottom

Remove the skin

Let the meat cook until slightly brown on one side, then flip to the other side.

Breaking up the meat into small pieces...

Soft Blueberry Swirl Mini Cheesecake

(before bake)

I made these in order to finish-off my left over blueberry jam. (still I can't finish the jam, even after baked these! Grrrr).

This is a "Soft" type cheesecake, after I ate, I checked back the recipe, hey, no flour added! no wonder it's creamy soft. I prefer dense cheesecake. Haha, U will realise even meat, chicken meat, I like breast meat, because it is "rough" , not silky smooth like drumstick meat, which I totally object & dislike to it !

Recipe Please check this out : "6 Bittersweets"

Digestive biscuit ...

This method works well !

They were slightly puffed during baked.. they will return to normal when it's cool.

I have no idea why out of so many cupcakes, my darl ate the UNcooked one!!! and he said yucky after he finished the whole cup! ha ha ha

Blueberry cupcake with cream

I like this blog a lot , very informative and beautiful cakes & bread .

I follow this one , with slight changes to the recipe .. ( to reduce the flour)

Ingredients

4 yolks

40g oil

15ml milk ( I replaced with cream)

50g blueberry jam

45g cake flour

25g corn flour

4 whites

1 tsp cream of tartar

40g sugar

200g dairy whipping cream

1/2 t brandy

( u can add more brandy if you like)

Method

1. Preheat oven at 160C. Shift the flour well

2. Whisk the eggyolks until light, add in oil, continue beat, add in blueberry jam and cream/milk.

3. add in flour in stages until well incorporated. ( Do not overmix).

4. Add in cream of tartar to the eggwhite, beat until fluffy, add in sugar in stages and continue beat until soft peak.

5. Pour the yolk batter into the eggwhite batter, fold well.

6. Pipe the batter into individual cups, and bake for 25 mins.

7.Let it cool , before you can pipe the cream inside.

8. While cooling the cupcake, chill the cream + bowl together.

9. I cut a square hole in the cupcake center, and pipe the cream into it. Fridge it

Yolk after mix in oil. Put in blueberry jam & cream.

Mix the flour well

Beat the eggwhite until fluffy ( the above pic).. then start adding in sugar.

Beat until soft peak

Cut a square hole in center.. I still wonder how come Carol can pipe so many cream in her cupcake without cutting any place!!

This is the LAST session I quite don't like about...washing & washing..should ask my vincent to help me!

Green Tea Chiffon Cake with Cream & Red Bean

Green Tea Chiffon Cake with Cream & RedBeans

I found out, to retain the" moisture" in the chiffon cake, the eggwhite must not be over-beaten, It should be on soft peak. The baking time + temperature also another factor. Other than that, Oil added , and addition of cornflour also all key ingredients to cottony-moist-chiffon cake.

This time I baked with a tray of whitepapers soak with water on top of oven.. so this will prevent my top too brown or burnt b4 the cake is completely baked!.

Ingredients (this can fit in one 18cm + 5cm) or one 8inch

65g cake flour

5g corn flour

pinch of salt

5 egg yolks

20g caster sugar

40g vegetable oil

3 Tablespoon green tea powder

100ml hot fullcream milk

Eggwhites:

6 eggwhites

40g caster sugar

1/2 tsp cream of tartar

Method

a. Preheat oven to 170C. Dissolve green tea powder in hot milk. Let it cool down.

b. Sift cakeflour, corn flour ... then add in salt. put aside.

c. Whisk egg yolks + 20gram sugar until completely dissolved. Add in vegetable oil, greentea mixture and sift in cake flour stages by stages. Make sure to combine and stir well between adding each ingredient. Do not overmix.

d. Use electric mixer to beat eggwhites until SOFT peak form.

e. pour the eggyolk batter INTO the eggwhite batter and fold gently & lightly.

f. Transfer mixture to cake mould. Bake in preheat oven for 35-40 minutes. (Turn to 160C when u have put the cake inside to bake)

g. For cream, pour in 1 cup of dairy whipping cream, put some caster sugar to your liking.

(for me, I chill the cream together with the bowl in the fridge first, before i beat them)

( I realise the way I put in powder on the milk, cannot easily dissolve!! lots of lump that I need to melt one by one with Thumbs and sieve!! lots of work.. I think the correct way should be pour in the milk bit by bit into the powder! lol! ;D)

Green Tea Milk!

Beat the eggyolk + sugar until totally dissolve. ( normally i judge by seeing the eggyolk a bit pale)

The eggyolk after mix in vegetable oil ! slightly thicken.

Add in Green Tea milk

Eggwhite in SOFT peak.

Pour the eggyolk into eggwhite and fold gently.

Fold until fully incorporated.

Pour in the batter until 3/4 full

Hehe!

mini cake

I hate the red bean i bought from a place, where so cheap quality! not in full beans type! almost blended in paste! ( now i believe 1 cent 1 good) - chinese translation