STIR-FRIED FISH HOR FUN

{ no pics}

Ingredients: 

(Recipe adapted from here) 

500g snakehead fish slices 

1kg hor fun

100g bean sprouts

6 garlic cloves, chopped

3 to 4 tbsp light soya sauce

Salt

Cooking oil

Marinade for fish:

2 tsp Chinese wine

1 tsp sesame oil

Dash of pepper

3 tsp cornflour

Method:

1. Add two teaspoons of salt to a bowl and fill it with enough water to cover the fish. Soak the fish in this solution for 30 minutes, chilled.

2. Drain away the water.

3. Heat three to four tablespoons of oil in the wok. Add some of the garlic, fry until fragrant.

4. Add the hor fun and stir-fry.

5. Remove hor fun from wok and set aside.

6. Heat two tablespoons of oil in wok and add some garlic.

7. Add the fish and fry until opaque. Set aside.

8. Heat oil, fry rest of the garlic with the bean sprouts.

9. Season with light soya sauce and salt.

10. Put it all together, add a little sesame oil and serve hot.

 

PRAWN FRITTERS

{ no pics} 

Ingredients:

(Recipe adapted from here)

500g medium-sized prawns

200g self-raising flour

1/3 tsp baking powder

200ml water

1 flat tsp salt

Pepper

Oil for deep frying

Method:

1. Remove the head and shell of the prawn, leaving the tail intact.

2. Rinse and place the prawns in a sieve or basket. Chill in the fridge to allow the prawns to dry.

3. Season with half a teaspoon of salt.

4. Add some pepper.

5. Put back in the fridge for half an hour.

6. Sieve the self-raising flour.

7. Place self-raising flour, baking powder and remaining salt in bowl.

8. Add the water. Stir until the mixture is completely smooth.

9. Heat enough oil to submerge prawns.

10. Dip each prawn into the batter and place into hot oil over medium heat.

11. Fry for 2 to 3 minutes until golden brown.

12. Place on kitchen paper to drain off excess oil. Serve hot.

BIRTHDAY CAKE 1

* I used the swiss roll recipe below and made into a round birthday cake

Ingredients:
(Recipe adapted from The Sunday Times)
225g or 4 large eggs, whisked
55ml water
12g sponge gel 
50g sugar
40g flour, sifted
20g corn flour, sifted
3g baking powder
10 strawberries, sliced

For the cream:
200g topping cream 
1 to 2 drop of red colouring (I used blue colour)

For the caramel sauce:
100g sugar
80g cream

Method:
1.  Preheat the oven to 190 deg C.
2.  Place eggs, water, sponge gel, sugar, flour, corn flour and baking powder in an electric mixer
     and mix on high speed until they form a creamy batter.
3.  Line a 32x26cm baking tray with baking paper.  Pour the batter onto the tray and spread it 
     out evenly with a spatula. (I used a 6" round tray)
4.  Bake the cake for 10 to 14mins, until the top is lightly browned.
5.  Remove the cake from the tray and peel off the baking paper.  Leave to cool to room 
     temperature.

For the cream:
1.  Whip the cream until firm.
2.  Scoop out half of the whipped cream and mix in the food colouring to get a pink hue.  
     (mine is light blue)
3.  Leave both portions of whipped cream in the fridge until ready to use.


For the caramel sauce: (I omitted this)
1.  In a small pot, melt the sugar over a low fire until it turns light brown.
2.  Remove from heat and stir in the cream.  Strain the caramel to get a smooth sauce.  
     Leave to cool in the fridge until ready to use.

To assemble the cake:
1.  Lay the cooled cake on a large sheet of baking paper.  With the  small spatula, 
     spread the whipped cream over the cake.
2.  Using the baking paper, gently lift the cake on the side with the strawberries and roll the 
     cake over.
3.  Wrap the rolled cake tightly in clingwrap and leave to set in the fridge for 1 hr.
4.  When ready to serve, remove from the fridge and spread the pink cream over the top with a
     spatula.
5.  Slice the cake and drizzle the caramel sauce over.  Garnish with more strawberries and
     serve.

 

ALMOND COOKIES

Ingredients:
(recipe adapted from here)
 170g cake flour
1/2 tsp baking soda
1/4 tsp baking powder
75g almond nips
50g icing sugar
1 tbsp almond powder (optional)
4 tbsp melted butter + (3 - 4) tbsp corn oil (It is very dry. I added 1 more tbsp of melted butter and 2 tbsp more of corn oil until the dough is manageable)
Egg wash: 1 egg yolk + 1 tsp water

Method: 
1. Sieve flour, icing sugar, baking soda and baking powder together 3 times.
2. Add in the almond nips and mix well.
3. Make a well in the middle of the flour & almond mixture. Stir in the butter oil mixture and mix till a dough is 
    formed. If dough is too dry, add in corn oil by teaspoonful.
4. Roll the dough on a floured surface and cut into shape with your cookie cutter.
5. Glace with egg wash and bake on a lined pan at 175C for 15 - 25 minutes or till colour is golden brown or the 
    golden colour that you like.