Saturday, April 22, 2017

It is a honeyed life on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I presented dishes that featured honey.  Please support both the bees in our Manitoba environment, when considering the impact of cosmetic pesticides on human and environmental health, and consider the bee keepers and their hard work to produce excellent honey for our enjoyment.

The gorgeous cutting board is made locally by Silverbirch Designs. 

1.Honey Miso Grilled Chicken Thighs

1 inch fresh ginger, minced
3 tbs miso
1 green onion, finely chopped
3 tbs honey
3 tbs Mirin
a drizzle of chili oil
4-8 skinned and boned chicken thighs

Combine first 6 ingredients until well blended. Mix with the chicken pieces and let marinade for at least one hour. Grill, broil or saut� until done, about 4-8 minutes per side, depending on the thickness of the chicken. Serve immediately or enjoy cold.


2. Tuscan Squash Salad

1 lb squash (butternut, hubbard, or any small firm variety except spaghetti), peeled, seeded and cut in 5-inch slices
2 tsp extra virgin olive oil
3 tbs honey, warm and divided into two parts
� cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
� tsp kosher or sea salt
� tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
� cup crumbled feta

Preheat oven to 400�F. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined  baking sheet and lightly brush with half of the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes or until the squash is cooked through. Some varieties  take longer to cook.

While the squash is baking, toast the walnuts lightly. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl.

Toss the greens with the vinaigrette in a large bowl and place on serving plates. Top with 3-5 slices ofsquash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.

3. Honey drizzled on Chevre with herbs

On a cheese board, place amount of chevre. Sprinkle your favourite dried herb mixture on the cheese,

such as Herbes d�Provence, Za�atar, Sumac, etc. Drizzle liquid or warm melted honey over cheese and

herbs. Enjoy with breads or crackers.
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Friday, April 21, 2017

Traditional Baked Egg Cake ?????(??)

Traditional Baked Egg Cake ?????? - This old school egg cake recipe is simple. Basically just beat the eggs, mix together all the ingredients and bake. Everyone can learn and bake this at home. 

Update: In June when I was back home for holiday, I have learnt some tips from my dad. Due to his health concern, he did not add oil in his baked egg cake but added some milk. I like the idea of that but I did not omit oil, I adjusted my old recipe (read the notes below) and it works beautifully. 

The texture is light, soft and moist.
Photo updated: 6 July 2017

Ingredients: Yield 8 servings

2 Eggs ?? 2?

70g Castor Sugar ??? 70?

Pinch of Salt ? ??

70g Cake Flour  ?? 70?

1/2 tsp Baking Powder ?? 1/2 ??

1 tsp Vanilla Extract ??? 1??

18g Oil ? 18?

1 tbsp Milk ?? 1??

* Note: 

- Previously, I used self raising flour / all purpose flour + 1/2 tsp baking powder but some of my readers were unable to achieve the soft texture. Therefore, I have revised the recipe, replaced the flour with cake flour + baking powder. This is more easy to handle. However, do not under beat or over beat the egg. That's is crucial to yield soft and light egg cake. 

- I have received many queries about to add or not to add the condensed milk. To avoid confusion, I have removed it. It's actually optional to add condensed milk, you may just omit it.

- I have reduced the flour and sugar from 90g to 70g, added a tbsp of milk. Thanks to my dad who enlightened me on this. 

- If your oven is the "very hot" type, preheat oven 160'C, reduce to 140'C when start baking, bake for 10 minutes. Reset temperature to 150'C, bake for 22-25 minutes. 

The baked egg cake texture.
Made with cake flour this time, softer and lighter.

Note: 90g cake flour + 1/2 tsp baking powder, omit condense milk.

Photo updated: 16 May 2017

After my baking lesson (taught by my dad LOL...).
This time, I reduced flour and sugar, added 1 tbsp of milk, soft and moist.
This is perfect for now. :)
Photo updated: 6 July 2017.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. ?????????,????????????????????????????????!

Method: ??

1. In a mixer bowl, add eggs, castor sugar and salt. It is fine to use cold egg.

2. Beat until light, fluffy (start with high speed > medium > low). Add in vanilla extract. Beat with low speed to combined. 

3. Sift in flour and baking powder. Use a spatula, fold to combine. Add in oil and milk, mix well with a spatula. Do not over mix the batter.

4. Prepare 8 lined muffin cups, pour in the batter evenly. Gently tap the baking tray on the worktop to release any trapped air.

5. Bake in a preheated oven 180'C for 15-20 minutes or until golden brown. Let it cool on the rack and it's ready. 

If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Some feedback from those who have tried this recipe:

By Meky Pang

By Tricia Ng

Feedback from Patricia Ching

By Ng Chels

By Fion Pua

By Fion Pua

By Wu Wendy

By Wu Wendy 

By Seow Shin Shin

By Seow Shin Shin

By Seow Shin Shin

By Audrey Hoon

By Fhen Lau

By Fhen Lau

By Jessie Koey (Jessie Koey's Kitchen)

By Jessie Koey (Jessie Koey's Kitchen)

By Irene Tan

By Irene Tan

By Irene Goh

By Irene Goh

By Jene Chu

By Jene Chu

By Jene Chu

By Linda Yu

By Linda Yu

By Irene Goh

By Irene Goh
By Princess Closet

By Lynn Chua

Feedback from Nyukyin Lee

By Eng Mei Yin

By May Wong

By Hong Tay

By Esther Chin

By Sheryl Lim

By Susanna Wee

By Jaz Koh

By Wai Wai

By Wai Wai

By Grace Tay Sui Huay

By Charmaine Lau

By Serene Chen

By Cecilia Koh

By Apple Kwan

By Yeo SH

By Teresa Tai

By Yeo Peggy

By Kelly Ng Chen

By Teh PengKim

By Teh Pengkim

By YingShin Ang

By Suzanne Kong

By Ying Ying

By KH Chew

By Catherine Kong

By mybakinghub

By Nancy Lim

By Selinna Teoh

By Yeoh SH

By Cyin Kung

By Yen Ping

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