Saturday, 30 May 2015

Steamed Tofu with Egg 嫩豆腐蒸蛋

I have recently started on the road to a healthier lifestyle, being more mindful of what I put in my mouth and exercise more regularly. I am watching my diet, making sure I increase my protein and fibre intake, but lower carb and reduce fat and sugar intake. Since young, my diet is mainly high in carb, low protein, low fibre. I am a rice, noodles, bread person, so it is quite challenging to plan my meals to cater to my diet and the rest of the family.

I came across this Steamed Tofu with Egg recipe from a book on eating well and weight loss programme. It is such a simple dish and rather similar to the usual steamed tofu and egg I have prepared. The only difference is, this recipe uses only egg whites and I have never tried steaming tofu with mushrooms. This dish is high in protein with the tofu and egg whites and yet low in calories. There is no oil and salt is the only seasoning used.

Since I cook this dish for my family, I replaced the egg whites with whole egg (and I do not want to have any leftover egg yolks). I have also used more tofu since the blocks of tofu available here usually come in 300g packs.

The original recipe is meant for a weight loss programme and the dish can be served along with some brown rice. I served it for my family of four as a side dish instead. This is a simple and healthy dish that is enjoyed by everyone in my family, especially my elder son. I am rather surprised that he likes this as he has quite a well developed palate. This dish has now become our new regular on our dining table :)

Steamed Tofu with Egg 嫩豆腐蒸蛋

(serves 4 as a side dish)

200g silken tofu (I used 300g which is 1 block of tofu)
2 egg whites (I used 1 whole egg)
1/4 to 1/2 teaspoon salt (according to taste)
1 shiitake mushroom (fresh or dried)
1 red chili, sliced
1 teaspoon black sesame seeds (I used white)

  • Wash and cut fresh shiitake mushroom into slices (presoak dried shiitake mushroom if using).
  • Mash silken tofu with a folk. Add in lightly beaten egg/egg whites.
  • Add salt, mushroom slices, chili slices and sesame seeds. Mix to combine.
  • Place mixture in serving dish and steam at high heat for 10mins. Sprinkle with some sesame seeds, ground black pepper (optional), before serving.
Recipe source: adapted from 吃三天瘦一圈 by 李承桓

Sunday, 24 May 2015

Luo Han Guo with Lotus Roots dessert 罗汉果莲藕甜汤

It has been a few months since I last updated my feels good to be able to sit down and post something today.

I bookmarked this luo han guo with lotus root dessert ever since my blogging pal Sherlyn gave me a cookbook filled with delicious dessert recipes. As usual, I procrastinated and eventually forgot about it. It is only when the weather is getting so hot and warm that this recipe came to my mind.

This dessert soup is very simple to prepare as there are only 3 ingredients...lotus root, lou han guo and some red dates. These three ingredients are packed with nutritional values and are known for their wide range of health benefits. There is no sugar added to this soup as the lou han guo is naturally very sweet. I bought the lotus root from the wet market, those which are sold covered in mud. I think this type of lotus root is better as it is more fresh and crunchy.

This healthy dessert soup helps to remove heatiness and moisten the lungs. Besides the health benefits, it is a delightful, fragrant and sweet dessert that can be enjoyed warm, hot or chilled.

Luo Han Guo with Lotus Roots dessert 罗汉果莲藕甜汤

(serves 4)

2 luo han guo fruits (I used only 1 fruit)
1 large section of lotus roots
6 cups (1.5 litres) of water
10 red dates

  • Rinse and soak the red dates in some water for about 15 mins.
  • Rinse and crack the luo han guo.
  • Wash and peel the lotus roots. Cut into slices (about 5mm thick).
  • Fill pot with 6 cups of water, add in the luo han guo and red dates, bring to boil. Cover, turn to Low heat and leave to simmer for about 20 mins.
  • Add in the lotus roots, bring to boil and leave to simmer on Low heat for about 15 mins. 
  • Serve hot, warm or chilled (let cool and leave to chill in the fridge before serving).
Recipe source: 甜蜜食堂, 贝太厨房

Friday, 27 February 2015

Yoghurt Soufflé Cake

Chanced upon this 酸奶蛋糕 yoghurt cake from a Chinese website when I googled for a recipe to use up the two small tubs of yoghurt before they expire.

As mentioned in several Chinese blog posts, the finished cake resembles a Japanese souffle cheesecake. This is something rather 'unusual' from a usual 'yoghurt cake'...which tends to be more dense and butter cake-like.

The cake batter is prepared using the separate eggs method, very much like a chiffon cake and is baked in a water bath just like a Japanese cottony soft cheesecake.

Whipping up the cake was a breeze as the recipe calls for only a few pantry staples plus I am so familiar with making chiffon cakes. Yet, there was a major or minor (depending on how one views it) hiccup after I sent the cake into the oven.

I have set the oven temperature to 170 degC and for the first 30 minutes all went well and the cake rose and domed nicely just over the rim of the pan. However, very soon after that, the cake kept rising and expanding until the top erupted like a volcano! I immediately turned down the temperature to 150 degC but the damage was already done. I left the cake to continue baking and before the baking time was up, it looked more like a tall and gorgeous prosperous huat cake (^_^"). From my previous experience with baking souffle cheesecakes, I should have baked it at 150~160 degC instead.

Thank goodness, once I retrieved the cake from the oven, the exploded top started to close up. Upon cooling, the top sank and I was left with a souffle cheesecake-like cake with a crackly crust, lol. It is definitely a flawed cake but I have learned not to be too obsessed with baking the perfect cake. In the past I would have deemed this as a major let down but I am now able to take things easy and minor hiccups like this wouldn't bother me as much.

The texture of the cake is just like a souffle cheesecake although the tight and compact crumbs makes it look more like a Chinese traditional kueh.

I wouldn't use the adjective delicious to describe this cake. It tastes light and tender very much like a healthier version of a souffle cheesecake without the cream cheese flavour. The next time I were to bake this, I would probably jazz it up with some lemon or orange zest. The yoghurt lends the cake a very slight tangy flavour making it a refreshing dessert especially after it is left to chilled for a few hours in the fridge.  This recipe will be a keeper, there is no doubt that I will grab it whenever I need to use up my yoghurt :)

Yoghurt Soufflé Cake 舒芙蕾酸奶蛋糕

(makes one 7" cake)

200g plain yoghurt (I used marigold's plain low fat yoghurt)
48g vegetable oil (I used canola/sunflower seed oil)
4 egg yolks (I used eggs with net weight of 55g)
40g cake flour
24g corn flour
1 teaspoon vanilla extract

4 egg whites (I used eggs with net weight of 55g)
70g caster sugar (original recipe calls for 80g)

  • Preheat oven to 160 degC.
  • Line the base and sides of a 7" round cake pan(fixed base) with parchment paper, set aside. (Note: it is not necessary to grease or line the sides of the pan).
  • Sieve together cake flour and corn flour, set aside.
  • Place vegetable oil in a mixing bowl. Add yoghurt and whisk with a balloon whisk to combine.
  • Add egg yolks, one at a time, whisk to combine.
  • Sieve over the flour mixture, whisk to combine. Small lumps may form once the flour is added, whisk the batter gently till there are no lumps.
  • Add vanilla extract, whisk to combine.
  • In a clean, dry mixing bowl, beat egg whites with an electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar and turn to medium-high speed and beat the mixture. Continue to add in the remaining sugar mixture in separate additions and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. Turn to low speed and beat for another 1 to 2 mins (this helps to stabilise the air bubbles).
  • Add the beaten egg whites to the yolk mixture in 3 separate additions, each time fold with a rubber spatula (I prefer to use a balloon whisk) until just blended.
  • Pour batter into the prepared cake pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
  • Place cake pan in a deep baking tray. Fill the baking tray with hot water (the water should rise up to about 1 inch of the cake pan).
  • Place on the lowest rack of the oven and bake at 160 degC for 60 mins. (Note: every oven works differently, lower the temperature by another 10 degC if the cake rise and expands too quickly or if the top starts to crack).
  • Remove cake pan from oven and immediately drop the pan at a height of 20~30cm onto the table top. This helps to prevent the cake from shrinking upon cooling. Unmould the cake immediately. To unmold, place a large plate or baking sheet on top of the cake pan, invert the cake pan onto the plate/baking sheet. Remove the cake pan and the parchment paper on the base and sides of the cake (Note: do use oven mitten as the cake pan will be very hot). Next, place a cooling rack on the base of the cake, invert the cake right side up onto the cooling rack and leave to cool completely. Leave the cake to chill in the fridge for about 2 to 3 hours, best overnight, before serving.
Recipe source: adapted from here.

Sunday, 18 January 2015

an easy crowd pleaser

I made these easy muffins for my younger child's school outing yesterday. He was supposed to bring sandwiches but we would need to be out the whole morning, I thought it was not a good idea to let sandwiches go without refrigeration for hours especially in hot weather. Upon checking with the organisers, he told me it would be ok to bring muffins instead.

I would love to bake a batch of our favourite blueberry muffins but I decided to opt for a guaranteed crowd pleaser...chocolate-chocolate chips muffins :)

Most chocolate flavoured muffin recipes which I have came across seem to use quite a substantial amount of sugar and fat. I believe they would yield really moist and rich chocolate crumbs, but I prefer something lighter and yet taste as moist and chocolatey. I played around with my usual 'go-to' muffin recipe, substituting a few tablespoons of the flour with cocoa powder and used an extra tablespoon of sugar so that the muffins wouldn't turn out too bitter-sweet.

The result was indeed very satisfactory. The muffins turn out moist and tender despite using less sugar and oil. I guess the yoghurt really works wonders as a great substitute for butter and oil in baking muffins and cakes. The sweetness was just right for us and I love the chocolatey flavour which was further enhanced by the chocolate chips. Just like any easy muffin recipes, these muffins took me no time to prepare. The most important thing was, I didn't have to worry about my boy returning home with a box of leftovers ;)  

Double Chocolate Chips Muffins


(makes 15 small muffins)

240g plain yoghurt (I used low fat yoghurt)
1 large egg, lightly beaten
4 tablespoons canola or corn oil
1 teaspoon pure vanilla extract
230g plain flour
30g cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
120g* caster sugar
1/4 teaspoon salt
50g~60g mini chocolate chips

*note: use extra 1~2 tablespoons more sugar if you prefer it to be sweeter

  • In a mixing bowl, whisk together the yoghurt, lightly beaten egg, oil, vanilla extract until just combined.
  • Sieve flour, cocoa powder, baking powder and baking soda into another mixing bowl. Add sugar, salt and whisk to combine.
  • Pour the wet ingredients into the dry ingredients. With a rubber spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are just combined. Do Not over mix. (Note: stop stirring once the flour incorporates into the batter, but do check that there is no pockets of flour at the bottom of the bowl). 
  • Gently stir in the chocolate chips. Do Not over mix the batter. The finished batter should appear thick and lumpy.
  • Spoon batter into paper muffin cups, fill it to about 3/4 full.
  • Bake in preheated oven at 190degC for about 20 mins or until a toothpick inserted in the center of a muffin comes out with a few crumbs or almost clean (do not over bake). Transfer to a wire rack and let cool completely.

Thursday, 11 December 2014

Orange and peach yoghurt cake

Here's sharing with you an easy to prepare, moist and delicious orange flavoured yoghurt cake which I made using my Bosch Maxomixx hand blender set. This simple cake is made with basic baking ingredients that are readily available and it takes no time to whip up.

I topped the cake with peach slices which makes the cake a delightful and refreshing treat that pairs well with a hot cup of tea especially on a cold, gloomy afternoon.

Its sunny disposition brightens up my morning and it is pleasing to the eyes as it is to the palate...

the golden crumbs tastes tangy and sweet while the scent of the orange makes one feels joyful...what a great way to kick start the day.

The batter is prepared using the creaming method, that is, beating butter with sugar to incorporate air into the batter. The batter will turn pale, increase in volume and become light and fluffy. I usually leave the butter to soften in room temperature (which is around 28-30 degC) for 15 to 20mins. During this time, I will gather and prepare the rest of the ingredients. The butter should be firm and easily leaves an imprint when you press a finger into it. It is important not to leave the butter out for too long especially if the weather is hot, if the butter appears greasy or becomes too soft, it will not be able to hold too much air or give as much volume when creamed with sugar. As a result, the cake may not rise that well during baking.

The next step is whisking in the eggs. Patience is key. Add the eggs in several portions and whisk well each time it is added. Adding eggs too much at a time will cause the batter to curdle. Using room temperature eggs will also help to prevent curdling. If the batter starts to curdle, add some flour to the mixture to stop it from curdling. Do not try to continue to whisk a curdled batter as it will make worst.

Due to the 'runny' consistency of beaten eggs, I tend to pour too much eggs into the batter. However, with a hand held whisk, I can prevent curdling as I could easily manoeuvre the whisk over the batter so as to incorporate the eggs a little at a time. The balloon whisk attachment of the Bosch hand blender works like a charm. If the butter is still too cold or too firm, I could use the turbo button or pulse function to beat the mixture as it provides more power. The balloon whisk is also much easier to clean as compared to the paddles of my handheld electric mixer.

The final steps involved whisking in some orange juice and zest, followed by flour and yoghurt. I added the flour alternate with the yoghurt to prevent curdling and also for easier mixing.

The finished batter could fill up slightly more than half the height of my 7 inch round pan.

The cake rose beautifully and the crust baked to a nice golden hue.

The texture of this zesty cake is tender and moist, smells good and is full of orange flavour. Everyone in my family loves it. It is going to be another great add-on to my baking repertoire, something which I will turn to whenever I feel like baking on a whim :)

Orange and Peach Yoghurt Cake

(makes one 7" cake)

150g unsalted butter, cut into cubes (leave to soften at room temperature for about 15~20mins)
120g caster sugar
2 medium sized eggs, lightly beaten (about 100g without shell)
3 tablespoons orange juice
1 tablespoon orange zest
200g cake flour
1 1/2 teaspoons baking powder
120g plain yoghurt
some canned peach slices

  • Grease the sides of a 7" round pan with some butter, dust with flour. Line the base with parchment paper, set aside.
  • Cut canned peaches into 8 slices. Rinse, drain and pat dry with paper towel, set aside.
  • Sift cake flour and baking powder together, set aside.
  • Place butter in a mixing bowl. Using the Bosch MaxoMixx hand blender with the whisk attachment, whisk the butter using speed 8 for about 1 minute. Add in the caster sugar, whisk until the batter becomes pale, creamy and fluffy (takes about 2 mins). Stop in between to scrape down the sides of the mixing bowl with a rubber spatula.
  • Add in the beaten eggs in a few separate additions, whisk well each time the eggs is added.
  • Add in the orange juice and orange zest, whisk to combine.
  • Sift in half of the cake flour/baking powder mixture. With a spatula, stir until the flour mixture is incorporated into the batter.
  • Add in the yoghurt, stir with spatula until just incorporated.
  • Sift in the rest of the flour mixture, stir until flour mixture is just incorporated into the batter. Do not over mix. Scrape down the sides and the base of the mixing bowl to make sure there is no residual flour mixture.
  • Pour batter into the prepared pan. Spread and smoothen the top with the spatula. Arrange peach slices on top. 
  • Bake in a pre-heated oven at 180deg for 50-55 mins till the top turns golden brown or until a skewer inserted into the centre of the cake comes out clean.
  • Remove cake from oven, let cool slightly for about 10mins. Run a knife along the sides of the pan (use oven mitten as the pan will still be hot). Invert the pan onto a plate or baking tray. Remove the pan and the parchment paper on the base of the cake. Place cake right side up on a wire rack and leave to cool completely. Dust with icing sugar before serving, optional. The cake can be stored in room temperature for a day, any leftovers can be stored in the fridge, let the cake returns to room temperature before serving.