Mushroom Pottage Soup

Mushroom Pottage Soup

Recipe source :  Doris Choo @ Sumptuous Flavours


My friend, Sharon was talking about her mother's potato soup. She shared with me that it can  be easily made and that homemade mushroom soup is very tasty. Sharon did not record her recipe so I had to figure out and estimate the amount of ingredients used. 

I made this for my son, YS who loves mushroom pottage soup. It  was thick and creamy. The soup was delicious. It has the aroma of  mushrooms and potatoes. However, it wasn't smooth like the famous Campbell's pottage mushroom soup.

The plus point is that there is no additives or preservatives.

Ingredients

200g fresh button mushrooms
350g potatoes ( about 3 medium-sized potatoes )
300g milk
800ml water
1/2 tsp chicken stock granules
1 tsp salt
dash of pepper
1 tbsp butter

Preparation

1.  Peel potatoes. Cut one potato into small cubes. Cut the other two potatoes into chunky pieces and place them into a blender with 500ml water.
2.  Slice 3 to 4 button mushrooms into thin slices. Roughly chop up the rest and place them into the blender with the potatoes. 
3.  Blend the button mushrooms and potatoes into puree.
4.  Pour the puree into a medium-sized pot.
5.  Add in the potato cubes and sliced button mushrooms. Add in 300ml water.
6.  Boil over medium flame until the potatoes are soft. Stir occasionally to prevent sticking to the bottom of the pot.
7.  When the potatoes have soften, add in milk, salt, butter, chicken granules and pepper.
8.  Adjust taste. Switch off  flame.
9.  Enough for 4 to 5 persons.

I am linking this post to Little Thumbs Up

The theme for July  2014 is Potato

Hosted by Jasline of Foodie Baker

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Black Forest Cherry Cheese Mooncake

Black Forest Cherry Cheese Mooncake

Recipe :  Flavours Magazine

I love making jelly mooncakes. And it goes without saying that I love eating them as well! I treat them more as a jelly i.e. more as a dessert than as a traditional mooncake. Which means I can make them anytime I feel like eating jellies. They are colourful and very refreshing, especially when they are well chilled before being served.

I always serve jelly mooncakes as desserts after a hearty Mid-Autumn dinner which my family celebrates without fail every year.  We need to keep traditions and cultures alive, to pass on to the next generation even though these may be mere jellies. It's the symbolism that counts. A symbolism of sharing mooncakes, Chinese tea and pomelos with friends and family gathering together to admire the full moon and the children's brightly coloured lanterns! 

Just talking about it has already gotten me into the mood  of looking forward and anticipating the Mid-Autumn festivities.
 
   

For cherry cheese filling ( makes 6)

3 1/2 tbsp water
2/3 cup UHT milk
50g sugar
1 tsp agar-agar powder
50g cream cheese, soften
10 pitted cherries ( from canned cherries ), drained on absorbent paper

Equipment : round tart moulds

Instructions

1.  Bring the first 4 ingredients to a boil. Add in soften cream cheese and stir continuously with hand whisk. Turn off heat once mixture starts to bubble and pour into round tart moulds.
2.  Add in 2 pitted cherries into each mould and allow to set completely before chilling in the refrigerator for another 30 minutes.

 

Cherry Syrup Skin ( enough for 3 only because my mooncake mould is big)

2 1/2 tsp agar-agar powder
1 3/4 cups water
70g sugar
4 tbsp cherry syrup
1/4 tsp red colouring

Equipment : round jelly mooncake moulds

Instructions

1.  Bring the first three ingredients to a boil.
2.  Add cherry syrup and colouring and bring to a quick boil again.
3.  Pour in 1/2 cm of this syrup into a jelly mooncake mould and allow to cool until it is almost set.
4.  Place one piece of pre-prepared cheese filling into the centre of the jelly mooncake mould.
5.  Fill up with cheery syrup skin mixture and allow to set completely. It takes about 20 minutes to set. 
6.  Chill in refrigerator for another 30 minutes.

Spicy Cinnamon French Toast

Spicy Cinnamon French Toast

Recipe source :  Deen Brothers

This is a spicy variation of the French toast by the Deen Brothers. 

I like the crusty base of the toast where the sugar and melted butter had cameralised. The spicy flavour is a welcomed change from the usual French toast. Add more cayenne pepper if you prefer a fiery hot toast.

To borrow a phrase from the Deen brothers, this is a recipe worth waking up for!

Ingredients

1 cup packed light brown sugar
1/2 cup unsalted butter, melted
1 1/2 cups milk
2 eggs
1 tsp vanilla
1 tsp freshly squeezed lemon juice            ( I did not add lemon juice )
3/4 tsp ground cinnamon
pinch of salt
pinch of cayenne pepper
12 slices bread

Instructions

1.  Preheat oven to 180 degree C.
2.  In a bowl, whisk together the sugar and melted butter. Spread the mixture in a large baking pan. Set a side. ( Adjust and divide the ingredients if the oven and baking pan are small ).
3.  In another large bowl, whisk together milk, eggs, vanilla, lemon juice, cinnamon, salt and cayenne pepper. 
4.  Dip each slice of bread in the egg mixture and soak for 30 seconds. Transfer to the prepared baking pan.
5.  Bake for about 20 to 25 minutes or until golden.

 I am submitting this post to Cook Like A Star 

Organised by Zoe of Bake For happy Kids, Joyce of Kitchen Flavours and 

Diana of Domestic Goddess Wannabe 

Cook like a Star (Paula Deen and Deen brothers theme) organised by - See more at: http://www.bakeforhappykids.com/#sthash.4jBisJVD.dpuf

This post is linked to Cook like a Star (Paula Deen and Deen brothers theme) organised by me, Bake for Happy Kids, Joyce from Kitchen Flavours and Diana from Domestic Goddess Wannabe - See more at: http://www.bakeforhappykids.com/#sthash.4jBisJVD.dpuf

This post is linked to Cook like a Star (Paula Deen and Deen brothers theme) organised by me, Bake for Happy Kids, Joyce from Kitchen Flavours and Diana from Domestic Goddess Wannabe - See more at: http://www.bakeforhappykids.com/#sthash.4jBisJVD.dpuf

 

I am linking this to Little Thumbs Up

The theme for June 2014 is Butter

Hosted by  Spice Up My Kitchen

This event is organised by Zoe of Bake For Happy Kids 

and Doreen of My Little Favourite DIY

Indian Masala Chai

Indian Masala Chai

Recipe source :  here

My Indian friends introduced me to masala chai.  I  was hooked to this spicy  tea ever since my first sip. But it was expensive to enjoy this tea at fine Indian restaurants. And I do not quite fancy the pre-packed variety which are sold in supermarkets or Indian shops. The pre-packed varieties are definitely not as good as masala chai brewed fresh from scratch. 

My friends advised that masala chai is best drunk after a sumptuous and spicy Indian meal. However, I can drink it anytime, with or without a spicy Indian meal. I just love to drink this fabulous tea which is so richly infused with spices to give it the extra oomph!

Come join me for a cuppa!

Ingredients

4 whole cloves
2 cardamom pods
1 cinnamon stick,
3 cups water
1/4 tsp ground ginger
1/8 tsp ground black pepper
1/2 cup milk
2 tbsp granulated sugar
2 black tea bags

 Top down : 

1. Cloves

2. Cardamom pods

3. Cinnamon

4. Tea bags

Fresh milk

Ginger powder

Method

1.  Crush the spices in a mortar. Transfer the crushed spices to a small pot.
2.  Add in water, ginger powder and black pepper. Bring to a boil.
3.  Remove from heat, cover and let steep for 5 minutes.
4.  Add in milk and sugar and bring to a boil again.
5.  Switch off the flame and add in the tea bags. Let it steep for 3 minutes.
6.  Stir the chai and strain into a warm teapot or directly into mugs or tea cups.
7.  Serve hot..

I am submitting this post to Asian Food Fest  : Indian Subcontinent

Hosted by Alvin of Chef and Sommelier

I am linking this post to Little Thumbs Up

The theme for May 2014 is Milk

Hosted by Tze of  Awayofmind Bakery House

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Honey Peach Panna Cotta

Honey Peach Panna Cotta

Recipe source : Adapted from Dairy Goodness

The original recipe used peach puree. But I opted to chop the peaches instead of blending into a puree. I like a slight bite to the peaches and I like the speckled design of the peaches against the creamy milk. The honey was a brilliant addition instead of using sugar.

This is a wonderful and very refreshing dessert.

Ingredients

2 1/2 tsp agar-agar powder      ( original recipe used gelatin )
500 ml milk, divided into 2 portions
a pinch of salt
2 tbsp honey
1 tsp vanilla extract
1 can sliced peaches in juice
Ground cinnamon                     ( I omitted this )

Fresh milk

 Canned peaches

Preparation

1.  Sprinkle agar-agar powder into one portion of milk. Stir to mix well.
2.  Pour the other portion of milk into a small pot and heat over low heat until steaming.
3.  Add in the portion of agar-agar mixture. Continue stirring until it comes to a boil.
4.  Remove from flame and add in honey, salt and vanilla extract. Allow to cool.
5.  Chop 3/4 cup of peaches and add in 1 tbsp of the canned juice. Pour the chopped peaches into the slightly cooled down pudding. 
6.  Pour into 4 small cups. Leave to cool. 
7.  Cover the cups with cling film and refrigerate for at least 3 hours.
8.  When chilled, use a sharp knife to run around the edge of the panna cotta and invert onto a serving plate.
9.  Garnish with sliced peaches and sprinkle with ground cinnamon (optional).

 Pour into small cups and allow to set before chilling

I am linking this post to Little Thumbs Up

The theme for May 2014 is Milk

Hosted by Tze of  Awayofmind Bakery House

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Char Siu Pork Buns 叉烧包

Char Siu Pork Buns 叉烧包

Recipe source : Adapted from Feeding the Dragon : A Culinary Travelogue Through China


Char siu bun is a popular choice for Chinese breakfast. It is very convenient to buy pork buns from our local coffee shops and even from roadside vendors during the mornings and evenings. However, I tend to believe that the quality and taste of char siu buns sold at dim sum restaurants are better than those sold at coffee shops. And of course the flavours of pork buns from Hong Kong restaurants are even tastier!

I was very excited when I came across this recipe together with a few other popular dim sum recipes featuring popular foods of Hong Kong.

Ingredients For Dough

1/4 cup water                                            ( I used 3/4 cup water )
5 tbsp milk powder
2 1/4 cup flour
1/2 cup sugar                                             ( I used 1/4 cup sugar )
3 1/4 tsp baking powder
2 tbsp vegetable shortening, melted
1 tsp white vinegar
1 1/4 tsp yeast                                           ( I added 1 1/4 tsp yeast )

Method

1.  Combine water, milk and sugar in a small bowl.
2.  In a large bowl, combine flour, baking powder and stir well to combine.
3.  Slowly stir in the water mixture and when it is absorbed, stir in shortening and vinegar.
4.  Turn the dough out onto a floured work surface and knead for 10 minutes or until the dough is smooth and elastic.
5.  Cover with plastic wrap and let rest for 1 hour.
6.  Meanwhile, cut 10 pieces of grease-proof paper into 2-inches squares. ( original recipe divided the dough into 16 portions )

Ingredients For Filling

2 tbsp light soya sauce
2 tsp sugar
1 tsp black soy sauce
2 tsp honey
1 tbsp oyster          ( I used 1/2 tbsp oyster sauce )
1 tbsp vegetable oil
4 sprigs spring onions, white parts only, chopped
1 1/2 cups char siu or grilled pork cut into cubes (click here to learn how to make char siu)

Two pieces of home-made char siu
One piece is enough to make this batch of pork buns

 

Thickening Solution

1 tsp cornflour
1 tbsp water

Mix well together to form a solution.

Method

1.  Heat oil in wok over medium heat.
2.  Add in white parts of the spring onions and saute for 30 seconds.
3.  Add in char siu cubes and the sauce ingredients. Stir for 2 minutes to mix everything together.
4.  Add thickening solution and cook until most of the liquid has evaporated.
5.  Remove from heat and let cool.

Wrapping the bun

1.  Roll out a portion of dough into a circular disk.
2.  Add 1 tbsp of char siu filling.
3.  Gather the edges together to seal.
4.  Place bun on a piece of grease-proof paper.
5.  Repeat process with the rest of the ingredients.
6.  Arrange buns on steaming trays and steam for 15 minutes.

 

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food

Ginger Juice Egg White Pudding 姜汁炖奶

Ginger Juice Egg White Pudding 姜汁炖奶

Recipe source :  Y3K magazine, Issue No 26, 9/10 2005

This egg white pudding is a popular dessert in Hong Kong. It's a good pudding to eat on chilly days as it contains ginger juice which is good for warming the stomach. 

This is silky smooth and is very similar to soya bean milk custard or tau fu fah. It is rather easy to make at home. 

Ingredients

180ml full cream milk
1 tbsp sugar
A knob of old ginger to extract 1 1/2 tbsp ginger juice
2 fresh eggs , whites only

Ingredients to make ginger juice egg white pudding

Method

1.  Pound or grate ginger to extract 1 1/2 tbsp juice. Pour the ginger juice into a bowl and set aside.
2.  Place 180ml milk and sugar together. Stir till sugar is dissolved. Add in egg whites and beat lightly, strain through a sieve into a small pot. Heat over low heat. Keep stirring all the time till it comes to boiling point. Take if off the heat and pour this directly into the bowl with the ginger juice. Cover it for 5 minutes to allow the pudding to set.
3.  Uncover and you will find a bowl of smooth, egg white pudding.

I probably used to much ginger juice today to cause some of the ginger juice to rise to the top of the pudding. 
I have made this before and the pudding set beautifully as it should be, silky white and smooth and the ginger juice was not visible from the top.

But the taste wasn't affected in anyway

Delicious! Silky smooth and very similar to tau fu fah

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food

I am also linking this to Cook-Your-Books #9  

 

Organised by Joyce of  Kitchen Flavours

Fruity Yoghurt Jelly (Neen Neen Yau Yee) 年年有余

Fruity Yoghurt Jelly (Neen Neen Yau Yee) 年年有余

Recipe source :  Adapted from Amy Beh ( The Star Newspapers )

This fruity yoghurt jelly is made into the shape of a beautiful koi fish. The ingredients consist of three different types of fruits, namely strawberry (red), orange juice (orange) and kiwi fruit (green)  to form the beautiful hues of the koi fish. 

This is a great dessert after a hearty and sumptuous reunion dinner. "Neen Neen Yau Yee",  the auspicious sounding name in Chinese signifies so much prosperity and over-abundance of food, wealth and all good tidings, so much so that, there is a spill-over to the coming year!

I am sure everyone of us wants an over abundance of good tidings all year round!

Ingredients for Strawberry jelly

5g agar-agar powder
20g castor sugar
110ml water
50g strawberry, finely chopped
A few drops of red food colouring

Ingredients for Orange jelly

5g agar-agar powder
20g castor sugar
110ml orange juice (squeezed from 2 fresh oranges)
A few drops of orange food colouring

Ingredients for Kiwi jelly

5g agar-agar powder
20g castor sugar
50g kiwi fruit, finely chopped
110 ml water
A few drops of green food colouring

Ingredients for Yoghurt jelly

400ml water
60g castor sugar
10g agar-agar powder
150ml UHT milk
50g yoghurt 

Utensils required

A fish-shaped jelly mould
2 black beans for the eyes

 The fish-shaped jelly mould

Fruity jellies of three different colours, cut into strips, 

ready for assembling the Koi fish

Method

1.  Heat the first three types of jelly individual to make jelly of red (strawberry, orange (orange juice) and green (kiwi fruit). Pour each colour into individual bowls and allow to set. 
2.  Cut the three different coloured jellies into fine strips. Set aside.
3.  Heat ingredients for yoghurt jelly until agar-agar powder and sugar dissolve. Keep warm.

To assemble the fruity fish jelly

1.  Place small lumps of coloured jelly along the base of the fish mould.Fill half-way first.
2.  Place the 2 black beans to make the eyes.
3.  Slowly pour yoghurt jelly into the mould into the coloured jellies.
4.  Wait a while to allow the jellies to set.
5.  Continue to place more coloured jellies to complete the koi fish. Pour in more yoghurt jelly to fill up the fish mould. Allow to cool and set before placing into refrigerator to chill. 
6.  Once fully set and chilled, remove the fish jelly from the mould. Ready for serving.

Caramelized Sugar Cheese Jelly 焦糖芝士燕菜

Caramelized Sugar Cheese Jelly 焦糖芝士燕菜

Recipe source :  Y3K, issue No. 57  11/12 - 2010

My family loves jelly dessert. All the more delightful when it is well chilled before serving them after dinner.

The original recipe instructed to use 8 medium-sized jelly cups. I prefer smaller servings so I opted to use plastic jelly moulds which are often used to make konyakku jellies.

These cheese jellies look cute and are just the right size for small bites.

Ingredients A ( makes 22 pieces )

80g castor sugar
475ml water
1 tbsp agar-agar powder

Ingredients B

100g cream cheese
150ml fresh milk
80g Castor sugar
1 tbsp agar-agar powder

Ingredients C

300ml fresh milk
25g custard powder

Utensil:  

Jelly moulds

Method

1.  Caramel sugar of ingredients A over low heat. Do not stir but let it come to a light golden. Add in water and agar-agar powder. Let it come to a boil. Pour into moulds half full. Let it set slightly.
2.  Bring ingredients B to a quick boil. Add ingredients C. Once it comes to the next boil, turn off the heat.
3.  Pour the cream cheese mixture into the half-filled moulds of the caramelised sugar jelly.
4.  Let it set before transferring to the refrigerator for chilling.

I am linking this to Little Thumbs Up

The theme for January 2014 is Cheese, 

hosted by Alice of I Love. I Cook. I Bake

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am also linking this to Cook-Your-Books #8

Organised by Joyce of  Kitchen Flavours