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Schmandkuchen mit Aprikosen - German Sour Cream Cake with Apricot

Sunday, August 30, 2009

Schmand is a dairy product, which is manufactured by fermentation of the cream by different Lactobazillus cultures, a variety of sour cream similar to crème fraîche. It usually contains at least 20% fat.

Sweet CrustFilling
  • 100 g Almond meal
  • 150 g German #405 flour
  • 1 tsp Baking powder
  • 1 package / 8 g Vanilla sugar
  • 80 g Caster sugar<
  • 100 g Butter, cold
  • 1 Egg, lightly beaten
  • 1 tbsp Walnut, toasted and chopped
  1. In a mixing bowl, place together the almond meal, flour, baking powder, and sugars. Cut in the cold butter and rub until the mixture resembles the bread crumb. Add in the beaten egg and mix until a ball of dough forms. Transfer the dough to a 28cm square baking form and press the dough evenly over the bottom and 3cm up against the sides of the pan. Prick the dough all over with the tines of a fork and freeze it for 30 minutes.

  2. Preheat the oven to 180C/350F. Rinse, dry, halve and pit the apricots. Set aside. Stir together the sour cream and Schmand in a mixing bowl. Sift in the pudding powder and vanilla powder. Mix well. Add in egg yolks, 100 grams of sugar and stir to combine. Beat the egg whites with the rest of sugar until stiff. Fold the egg whites into the batter until incorporated.
  3. Remove the crust from the freezer and sprinkle the chopped walnut on the bottom of the crust. Arrange the prepared apricot on the curst, then pour in the cream mixture and bake for 50-60 minutes in the center rack of the preheated oven. Remove and cool the cake completely. Dust with icing sugar if desired.

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Teriyaki Marinated Fish with Sweet Plum Sauce

Wednesday, August 26, 2009

Teriyaki is a cooking technique used in Japanese cuisine in which the food are being basted with a sweet soya marinade and then grilled. To make teriyaki sauce, you need soya sauce, mirin, and sugar. If you don't have mirin, you can substitute it with sake and sugar. If you want the dish with the beautiful shiny look, then get the sweet rice wine - mirin!

  • 125 g Salmon fillet
  • 100 g Alaska Pollock
  • 1/2 Egg
  • Cornstarch for coating
  • Vegetable oil for frying
  • 1 tbsp Sweet plum sauce
  • 1 tsp Cornstarch
  • 1 tsp Water
  • 1 tbsp Teriyaki sauce
  • 1 tsp Honey
  • 1 tsp Lemon juice
  1. Clean and cut the fish filets into chunks. Mix the fish with marinade for 30 minutes. Heat up enough oil in a pan until very hot.

  2. Dip the marinated fish into the egg mixture and thinly coat with cornstarch. Deep-dry them until crisp, about 5 minutes. Drain and place them in a plate.
  3. Heat up a sauce pan, add in plum sauce, (and a pinch of salt if you like), cornstarch and water. Cook until it thickens. Pour over the fish and serve immediately.

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Gooseberry Blueberry Streusel Squares

Friday, August 21, 2009

"Streusel" is a crumbly topping made from a mixture of butter, flour, golden sugar, and ground cinnamon. The word 'streusel' comes from the German word "streuen" which means 'to sprinkle' or 'to scatter'. "Streusel" was originally used as a topping for the "StreuselKuchen" but you can use "Streusel" for any coffee cakes, muffins, tarts, dimsum bread, etc. etc. .
This recipe was inspired by Spiked-blueberry-crumb-bars@Cooking Canuck and Kuchen vom Blech@Dr. Oetker

  • 500 g Fresh gooseberry
  • 300 g Fresh blueberry
  • 2 tbsp Freshly squeezed lemon juice
  • 150 g Golden caster sugar
  • 350 g German #405 flour
  • 1/4 tsp Salt
  • 1 tsp Cinnamon, ground
  • 1 tsp Baking powder
  • 200 g Cold butter
  • 1 Egg, lightly beaten
  • 1/2 tsp Vanilla extract
  1. Line a 30cmx25cm rectangle baking tray with parchment paper. Preheat the oven to 190C/375F.
  2. Combine the gooseberry, blueberry, lemon juice, half of the sugar and 2 tablespoon of flour in a mixing bowl.

  3. In another bowl, mix together the remaining of the sugar, flour, salt, ground cinnamon and baking powder. Cut in cold butter and rub until coarse crumbs form. Add in the egg and vanilla extract.
  4. Pour half of the mixture into the prepared baking tray. Spread on the berry mixture and cover with another half of the flour mixture. Bake for about 40-45 minutes until the surface has become golden and crisp.

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Stir-fried Mushrooms With Satay Sauce

Tuesday, August 18, 2009

This thick creamy Satay sauce is widely used in Indonesian, Malaysian, Thai, Vietnamese and Chinese cuisines. It is a peanut-coconut based sauce, a balance of hot (from chilli), salty (soya sauce), sour (fish sauce), and sweet (brown sugar). if you love peanut butter, then don't miss the satay sauce.
Satay sauce is typically paired with grilled chicken, pork or beef skewers. This rich creamy sauce is just for the meat dish, but also perfect for making tofu, and vegetable dishes.

  • 200 g Fresh mushrooms
  • 10 Chinese black mushrooms
  • 1 tbsp Satay powder
  • 1/2 tsp Jiafan rice wine
  • 1/2 tsp Chicken bouillon
  • 1/2 tsp Salt
  • 1 stalk Spring onion chunks
  • 2 Garlic cloves
  1. Clean the mushrooms and slice. Soak the dried mushrooms in water. Drain and cut into small pieces.

  2. Heat up a skillet with some oil. Add in garlic, onion and dried mushrooms and stir until fragrant. Add in sliced mushrooms. Stir briefly. Sprinkle rice wine, satay, salt and chicken powder. Stir until the mushrooms are coated with the sauce. Serve immediately.

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Mung Bean Dorayaki Sandwiched Pancakes

Sunday, August 16, 2009

"Dorayaki" is a popular tea snack or dessert in Japan, which consists of two spongecake-like pancakes sandwiched typically with a red bean filling. You may also use other beans, or nutella, jam, cheese as a filling.

  • 2 Eggs, at room temperature
  • 80 g Sugar
  • 120 g German #405 flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 30 ml Milk
  • 1 tbsp Caramel syrup or honey
  • 100 g Mung bean paste
  1. Whisk together flour, baking powder and baking soda. Sift and set aside. Whip the whole eggs and sugar until creamy and lemon white in colour. Sift the flour mixture into the whipped eggs. Fold to combine. Mix in milk and caramel syrup. Cover it with plastic wrap and let rest for 30 minutes.

  2. Set a nonstick frying pan over medium heat and swab on some vegetable oil with a paper towel. Drop in about 1-2 tablespoons of the batter. Cook over the low heat until brown and the tiny bubbles appear on the pancake. Flip and cook another side for about 30 seconds. Transfer to a serving plate. Continue the same with the rest of batter.
  3. Spread some bean paste onto a pancake and top with another pancake. Serve with a cup of hot tea.

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Ginseng Tea Spinach Jiaozi

Friday, August 14, 2009

Jiaozi or pot sticker is a type of Chinese dumplings. They typically consist of ground meat, seafood, or vegetable fillings wrapped into a thinly rolled round of dough, which is then sealed by crimping. They can be steamed, boiled or pan-fried.
A dipping sauceangiesrecipes made of vinegar and soya sauce makes a tasty accompaniment to the Jiaozi. Flavour the sauce with sugar, sesame oil, chilli oil, maggi, chilli flakes, spring onions for a more flavourful treat.

  • 300 g All-purpose flour
  • 150 g Spinach juice (60 g Spinach puree+100 ml water, blend well)
  • 1/3 tsp Salt
  • 250 g Ground meat
  • 8 g Light soya sauce
  • 5 g Sugar
  • 1/3 tsp Vegetable bouillon
  • 3 g Salt
  • White pepper powder
  • 2 teabag / 6 g Ginseng tea granulesangiesrecipes
  • 90 ml Warm water
  1. Stir the salt into the flour. Slowly stir in the cold water to make a dough and knead until smooth. Cover the dough and let it rest for at least 30 minutes.
  2. While the dough is resting, prepare the filling ingredients. Combine ground meat and seasonings and mix. Dissolve ginseng powder in warm water. Gradually add into the meat mixture, stirring in one direction until it becomes a paste.
  3. Divide the dough in half. Shape each half into a long roll and cut into ½-inch slices. Roll each piece out into a circle about 8-cm in diameter. Place a small portion of the filling into the middle of each wrapper. Fold and seal in your desired pattern.
  4. To cook, bring a large pot of water to a boil. Drop in a bit of oil and add in some dumplings. Bring the water to a boil, and add 100 ml of cold water. Cover and repeat. The dumplings will be done when they float to the surface. Drain and remove. If desired, they can be pan-fried at this point. Serve with a mix of seasoned soya sauce and black rice vinegar.

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Cassis Biscuit Roulade

Wednesday, August 12, 2009

Before starting the recipe, I want to address my appreciation to Heather aka girlichef for giving me this special award. Thank you! Heather, for your support, your hard work and your friendship! (p.s. the drawings on the stamp means "Thank You" in Chinese.)
A Biscuit Roulade, or Jelly Roll, is a type of form cake, which baked in a sheet pan and then rolled around a filling, like whipped cream, jam, peanut butter, nutella, or ganache.

  • 4 Eggs, large
  • 4 tbsp Water, cool
  • 125 g Sugar
  • 1/3 tsp White vinegar / or lemon juice
  • 90 g German #405 flour
  1. Line a 40 x 30 cm rectangular baking tray with baking paper and lightly butter the paper. In the large bowl of the standing mixer, whip the egg whites and water at medium speed until frothy. Add the white vinegar, increase the speed to high, and continue beating until the whites form soft peaks. Add sugar, 1 tablespoon at a time, whip until they form stiff peaks.
  2. Fold in egg yolks, one by one, until blended. Gradually sift in the cake flour, cornstarch, baking powder and vanilla powder. Quickly but gently fold to combine. Pour into the prepared pan and bake at 200C /400F for about 14 minutes until golden on top.

  3. Let the cake rest in the tray for 1 minute. Flip it out onto a clean tea towel that was sprinkled with powdered sugar. Brush the paper lining with water and let soak 1 minute before peeling it off the cake. Trim dry edges from the cake if needed. Roll the cake up tightly with the towel, rolling away from you and cool on a rack 30 minutes or more.
  4. Carefully unroll the cake and spread it with a thin layer of black currant jam and tightly re-roll the cake and chill for at least 1 hour or up to 2 hours before slicing. With a wire cake leveler, gently slice the cake roll and serve.

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Traditional Chinese Mooncakes / 广式月饼

Tuesday, August 11, 2009

Mooncake is a Chinese confection that is traditionally eaten during the Mid-Autumn Festival, although they can be eaten at other times of the year as well. Traditional mooncakes are typically baked and consists of a thin tender skin enveloping a sweet and slightly oily filling, like lotus seed pasteangiesrecipes, bean paste, jujube pasteangiesrecipes, sesame paste, and many other kinds.
Besides its significance in Chinese history, mooncakes play an important role in August Moon gatherings and gift giving. These palm-sized round cakes symbolize family unity and perfection. Some mooncakes have a golden yellow egg yoke in the center which looks like a bright moon. They usually come in a box of four and are packaged in tin boxes with traditional Chinese motifs.

Traditional mooncakes have an imprint on top consisting of the Chinese characters for "longevity" or "harmony" as well as the name of the bakery and filling in the moon cake. Imprints of a moon (月亮), a woman on the moon(嫦娥), flowers(花), vines(藤), or a rabbit(玉兔) may surround the characters for additional decoration.

This crust has a reddish-brown tone and glossy sheen. It is the most common type of crust used on Cantonese-style mooncakes. It is also the most commonly sold in many western countries. Chewy mooncake crust is made using a combination of inverted sugar syrup, lye water, flour, and oil, thus giving this crust its rich taste and a chewy yet tender texture.

Nobody actually knows when the custom of eating moon cake of celebrate the Moon Festival began, but one relief traces its origin to the 14th century. At the time, China was in revolt against the Mongols. Chu Yuen-chang, and his senior deputy, Liu Po-wen, discussed battle plan and developes a secret moon cake strategy to take a certain walled city held by the Mongol enemy. Liu dressed up as a Taoist priest and entered the besieged city bearing moon cake. He distributed these to the city's populace. When the time for the year's Chung Chiu festival arrived, people opened their cakes and found hidden messages advising them to coordinate their uprising with the troops outside. Thus, the emperor-to-be ingeniously took the city and his throne. Moon cake of course, became even more famous. Whether this sweet Chinese version of ancient Europe's "Trojan Horse" story is true, no one really known.
First lady on the moon: It is generally conceded that Neil Armstrong , the American astronaut, was the first man on moon ( he made that historic landing in 1969). But that's not necessarily the truth to Chinese, who believe that the first people on the moon was a beautiful woman who lived during the Hsia dynasty (2205-1766BC). This somewhat complicated moon-landing story goes like this: A woman , Chang-O, was married to the great General Hou-Yi of the Imperial Guard. General Hou was a skilled archer. One day, at the behest of the emperor, he shot down eight of nine suns that had mysteriously appeared in the heaven that morning. His marksmanship was richly rewarded by the emperor and he became very famous. However, the people feared that these suns would appear again to torture them and dry up the planet, so they prayed to the Goddess of Heaven (Wang Mu) to make General Hou immortal so that he could always defend the emperor, his progeny and the country. Their wish was granted and General Hou was given a Pill of Immortality. More information about Moon Cake Festival

  • 105 g Plain flour (I used German #405 flour)
  • 780 g Fillingangiesrecipes
    (Pastes of lotus seeds, black sesame, Chinese dates or poppy seeds)
  • 1 tbsp Egg yolk
  • 1/2 tbsp Egg white
  1. Dissolve alkali with water in a bowl. Add in inverted sugar syrup and oil. Beat until thoroughly combined and emulsified. Sift in the half flour and mix to the consistency of smooth paste. Add in another half and use rubber spatula to mix the dough until it becomes as soft as your earlobe. Cover it with plastic film and set aside for at least four hours at room temperature.

  2. Divide dough and filling into 12 portions, each about 17 grams and 65 grams respectively. Flatten a portion of the dough in the palm of your hand and center the filling. Gently push the dough upward from all sides with two hands until all the filling are fully covered. Extend the dough with constant strength to so that the filling can be completely and evenly enclosed. Rub into a ball and coat thinly with flour. Dust the mold with flour and pour off the excess.
  3. Preheat the oven to 170C/340F. Stir the egg yolk and white in a bowl until combined. Set aside. Place the filled packet, seam side up, in the floured mold. Press firmly to obtain the clear imprint of the mold and push down the imprinted mooncake onto a baking tray.

  4. Lightly spray the surface of the mooncakes with water and bake for 5-7 minutes on the upper rack of the hot oven. Once the surface of the mooncakes started to appear light-coloured, remove and lower the oven temperature to 150C/300F. Brush the imprints atop the mooncakes with egg mixture and return them to the oven. Bake for 7 further minutes and take out again. Brush with egg mixture once more and return to bake for 5 more minutes until golden.
  5. Remove and cool completely on a wire rack. Store the mooncakes in an airtight container. Mooncakes are at their best 2-3 days after baking. The recipe can be easily doubled or tripled if you want to give a thoughtful and homemade gift to your friends.

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Nutella Bread with Tangzhong Starter

Sunday, August 09, 2009

A Tangzhong starter / Water roux starter is a mixture of flour and water. That is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

  • 285 g German #550 flour
  • 42 g Sugar
  • 1/2 tsp Salt
  • 6 g Instant dry yeast
  • 30 g Whole Egg
  • 85 ml Warm milk
  • 84 g Tangzhong Starter
  • 22 g Butter
  • 180 g Nutella
  • Some almond slices
  1. Place flour, sugar, salt and instant yeast in the mixing bowl, add in milk, and the starter. Mix with dough hook at slow speed for 1 minute. Increase the speed to medium, and continue to mix for 3 minutes on medium speed until a dough forms. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of the mixing bowl.
  2. Proof the dough in a lightly greased plastic bag for 1 hour. Leave in a warm place until dough is double in volume. Punch the dough down to release gases produced in the fermenting process. Divide dough into 9 portions, each about 60 grams. Round up and rest for about 10 minutes.

  3. Press the small dough, with the sealing side down, to release the gas. Turn the sealing side up and place 20 grams of nutella in the middle of the dough. Seal the edges of the round to make a bun shape. Place the sealing side down and roll out each into an oval shape. Fold into half and slice the folding part 4 times to obtain a hand pattern. Place them in a baking tray lined with baking paper. Turn each cutting edge over and let rise for about 60 minutes. Brush with egg wash and sprinkle with almond slices. Bake in a preheated 175C/350F oven for about 15 minutes.

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Chinese Cabbage With Chilli Sauce

Friday, August 07, 2009

Chinese cabbage, or Napa cabbage, widely used in Chinese cuisine, is made up about 97% of water, which means, it is low, very low in calories and has zero fat or cholesterol. It is a good source of fiber, vitamin C, folate, calcium, potassium, and manganese.

  • 200 g Chinese cabbage
  • 50 g Carrots
  • 8 Chinese black mushrooms
  • 1/2 stalk Spring onion, cut into segments
  • 2 Garlic cloves, sliced
  • 2 tbsp Corn oil
  • 2 tbsp Chilli sauce
  • 2 tbsp White vinegar
  • 2 tbsp Sugar
  • ½ tsp Salt
  • 1 tsp Cornstarch
  • 1 tsp Water
  1. Wash the cabbage, drain well, and cut into chunks. Cut the carrots in the desired pattern. Soak the mushrooms in water for about 20 minutes. Drain and cut into small pieces. Place all the sauce ingredients in a small bowl and set aside.
  2. Heat up a skillet with corn oil and add garlic slices and mushrooms. Stir until fragrant, then add carrots and cabbage. Stir for about 3-5 minutes. Pour in the sauce and spring onion segments. Stir constantly until cooked. Transfer to a serving dish and serve immediately.

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Fancy Steamed Eggs

Wednesday, August 05, 2009

© 2022 |

Just if you some time to kill, or you want to try something different for your kids, then this might be the one for you. My mum said that I should not play with food.....

  • 2 Eggs
  • Pinch of salt
  • Pinch of chicken bouillon
  • 50 g Mix of finely chopped carrots, green onions, black fungus
  1. Make a small hole in the eggs with a knife, pour out the egg whites and egg yolks in a bowl, add in other ingredients, season and mix well. Refill the egg shells, about 3/5 full, with the prepared mixture. Remember not to overfill, otherwise will be crowned all over while steaming. Steam the rest of the mixture in a small bowl or you could try save some extra egg shells for doing this steamed egg. The mixture shall be enough for 5 egg shells.
  2. Place them in egg cups and steam for about 10-12 minutes. Allow the eggs to cool a bit, then peel and enjoy !

© 2022 |

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Nutella Marbled Banana Bread

Monday, August 03, 2009

Banana bread is a sweet, cake-like quick bread which normally uses baking soda as the leavening agent instead of yeast. This banana bread is very moist and delicious with awesome banana and Nutella flavors!

  • 220 g German #405 flour
  • 3/4 tsp Baking soda
  • 1/2 tsp Salt
  • 120 g Golden caster sugar
  • 50 g Butter
  • 3 Ripe bananas
  • 2 Eggs
  • 1/2 tsp Vanilla extract
  • 150 g 3.5% Vanilla yogurt
  • 100 g Nutella
  • 1 Banana, peeled and sliced
  • 1/2 tbsp Cinnamon sugar
  1. Preheat the oven to 175C/350F. Butter and flour a loaf pan. Whisk together the flour, baking soda, and salt in a mixing bowl.

  2. Stir the softened butter and sugar until they are well mixed. Add in bananas, eggs, vanilla extract and vanilla yogurt. Mix well. Sift in the flour mixture and mix until just incorporated and free of lumps. Pour the batter into the prepared pan.
  3. Warm up the nutella with a bowl of hot water until it reaches the runny consistency. Swirl the Nutella with the batter to create the marble effect.
  4. Peel and slice the banana. Place them on the center of the batter, sprinkle with the cinnamon sugar and bake in center of the preheated oven for 45 minutes.

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Shrimp Balls In Lemon Sauce

Sunday, August 02, 2009

Shrimp features prominently in Cantonese cuisine, which is famous for her seafood dishes. Minced shrimp (it's called Bai Hua/百花 in Cantonese cuisine) are often used to fill the mushrooms, bell peppers, tofu, crab shells and ect etc.

Shrimp MixtureSauce
  • 200 g Shrimp, shelled and devined
  • 1/3 tsp Salt
  • 1/4 tsp Ginger paste
  • Salt and white pepper powder
  • 1 tsp Sugar
  • 1 Egg white
  • 2 tsp Cornstarch
  • 1 tsp Sesame oil
  • Cornstarch for coating
  • Frying oil
  • 1 Lemon
  • 50 ml Stock
  • 5 g White vinegar
  • 10 g Sugar
  • 5 g Sherry, medium-dry
  • 1/4 tsp Salt
  • 1/4 tsp Light soya sauce
  • 1 tsp Cornstarch
  • 1 tsp Water
  1. Remove the shell of the shrimps. Devine and rub them briefly with salt. Rinse and pat the shrimps dry with the kitchen paper. Finely chop the shrimps. Place them in a bowl together with ginger paste, salt and pepper, sugar and egg white. Stir in one direction until the mixture is blended, smooth and elastic.
  2. Shape the shrimp paste into 8 balls and lightly coat with cornstarch. Squeeze half lemon into juice, and decorate the edge of a serving plate with the remaining half lemon slices. Mix all the ingredients for the sauce in a small bowl.
  3. Heat some oil in a pan on high heat until very hot. Carefully lower the shrimp balls into the pan and fry until they are lightly golden. Remove and drain with kitchen paper. Leave a bit of oil in the pan and add in prepared sauce. Cook until the mixture thickens, return the shrimp balls to the pan. Once the shrimp balls are evenly coated with the sauce, transfer them to a serving dish. Garnish as desired.

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