Rose’s Kitchen

Steamed Sponge Cake

Ingredients:

10 eggs

500g plain flour

400g sugar

3/4 can ice cream soda

some sultanas (optional)

Method:

1.  Line a round tin with cellophane paper.

2.  Beat eggs with sugar till very thick and white.

3.  Fold in sifted flour with ice cream soda alternately.  Add in sultanas (if used).

4.  Pour batter into cellophane-lined tin.

5.  When water in steamer is boiling vigorously, place the tin of batter onto the steaming tray.  Cover and steam over high heat for 1 hour.  Do not lift the lid until the cake is cooked.  If you need to top up water in steamer, use hot water.

6.  Remove cake and place on a wire rack to cool.

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February 2, 2007 Posted by | Desserts and Snacks | 10 Comments

Lotus Root Soup

Lotus root Soup

Ingredients:

1 section lotus root

500g pork ribs

a handful of peanuts

20  red dates, stoned

2 litres of water

Seasoning:

1 tsp salt

1 tsp light soya sauce

Method:

1.  Remove mud from lotus root.  Wash clean and cut into slices.

2.  Blanch pork ribs in boiling water.  Rinse and drain.

3.  Blanch peanuts in boiling water, wash and drain.

4.  Bring 2 litres of water to a boil.  Add in the sliced lotus root, peanuts, red dates and pork ribs.  Boil on high flame for 15 minutes.  Lower flame and simmer for 2 hours.

5.  Lastly, add seasoning to taste.

February 2, 2007 Posted by | Soups | 2 Comments

Talam Nangka

Ingredients for Bottom Layer:

285g rice flour

2 level tbsp hunkwei flour

170g castor sugar

1 litre thin coconut milk

a pinch of salt

6 pieces nangka, chopped

Method:

1.  Mix rice flour with hunkwei flour (green bean flour), salt and sugar.

2.  Add 400ml coconut milk and mix well, sieve mixture.

3.  Boil remaining 600ml coconut milk.  When boiled, pour into the flour mixture and stir well.  Add in chopped nangka (jackfruits).

4.  Pour mixture into a greased, preheated 10-inch square tin.  Steam over high heat for about 30 minutes or until cooked.

Ingredients for Top Layer:

6 eggs

55g plain flour

2 level tbsp rice flour

425ml thick coconut milk

a pinch of  salt

Method:

1.  Mix eggs with sugar and stir gently until sugar dissolves.

2.  Mix flour with coconut milk and add a pinch of salt.  Add to the egg mixture, stir well and sieve.

3.  Stir custard over a pot of boiling water until mixture thickens slightly.  Pour on top of steamed Bottom Layer and steam over a medium flame for about 35-40 minutes.   Cool pudding thoroughly before cutting. 

February 2, 2007 Posted by | Nonya Kueh | 2 Comments

Chocolate Walnut Cake

Ingredients:

10 eggs, separated

350g butter

300g castor sugar

250g plain flour

2 tsp double action baking powder

100g chocolate coverture, scraped

100g walnuts, chopped

1 tbsp Rum

1 tsp vanilla essence

1/2 tsp cream of tartar

Method:

1.  Sieve flour with baking powder.

2.  Beat butter with 50g castor sugar, rum and vanilla essence until stiff.

3.  Add egg yolks to butter mixture, one at a time and beat till stiff and thick.  Fold in sifted flour.

4.  Beat egg whites with 250g sugar and 1/2 tsp cream of tartar until stiff.

5.  Fold butter mixture into the stiffly beaten egg whites, half way add in chocolate shavings.

6.  Pour mixture into a greased 10-inch sqaure tin and sprinkle chopped walnuts on top.

7.  Bake in preheated oven at 190 deg C for about 50 minutes.

February 2, 2007 Posted by | Cakes | 2 Comments

Honey Sponge Cake

Ingredients:

10 eggs

225g plain flour

1 tsp baking powder

115g castor sugar

115ml honey

115g cooled, melted butter

Method:

1.  Sieve plain flour with baking powder twice.

2.  Beat eggs with castor sugar until thick and creamy.  Add in honey and continue beating for a while more.

3.  Fold in sifted flour.  Add in cooled, melted butter slowly and fold in one direction.  Do not over stir or mixture will sink.

4.  Pour into a greased 9-inch square tin and bake in a moderate oven at 180 deg C for 45 minutes.

February 2, 2007 Posted by | Cakes | 3 Comments

Chocolate Chiffon

Ingredients:

8 eggs, separated

225g castor sugar

140g softasilk flour

145ml water

90ml corn oil

3 tbsp cocoa powder

2 tsp chocolate colouring

11/2 tsp baking powder

1/2 tsp cream of tartar

Method:

1.  Mix softasilk flour with corn oil, water, cocoa powder, baking powder and stir well.

2.  Beat egg yolks with 85g sugar until stiff.

3.  Mix beaten egg yolks to the flour mixture and stir well till smooth.

4.  Whisk egg whites with remaining sugar and cream of tartar until very stiff.

5.  Fold flour mixture into stiffly beaten egg whites and mix well.

6.  Place cake mixture into a tube chiffon tin and bake in oven at 180 deg C for 40-50 minutes.

7. Turn cake plus tin over on a cake rack and leave to cool before turning out.

February 2, 2007 Posted by | Cakes | 1 Comment

Black Kidney Beans With Pork Soup

Ingredients:

200g black kidney beans

200g preserved turnip (‘Dai Tou Choi’)

500g pork ribs

10 dried red dates

3 tbsp medlar seeds

3 litres water

salt to taste

Method:

1.  Soak preserved turnip in water for about 1 hour so that it will not be so salty.  Rinse and and cut into slices.

2.  Soak black kidney beans in water for an hour.  Boil the beans with some water and discard the tainted water.  Rinse and drain.

3.   Blanch pork ribs in boiling water for a few minutes.  Rinse well and drain.

4.  Bring the 3 litres of water to a boil and add in all the other ingredients.  Bring to a boil again,  then lower heat and simmer soup for 2 hours.  Season with salt to taste.

February 2, 2007 Posted by | Soups | Leave a comment

Pig Trotter With Soya Bean Soup

Ingredients:

1 pig trotter

150g soya beans

3 pieces bean curd sticks

3 litres water

salt to taste

Method:

1.  Cut pig trotter into pieces.  Blanch in boiling water for 5 minutes.  Rinse and drain.

2.  Soak soya beans for 1 hour till softened.  Cut soya bean curd sticks into smaller pieces and soak in water till softened.

3.  Bring 3 litres water to a boil.  Add in pig trotter and soya beans.  Boil soup for 1 hour.

4.  Add in the soya bean curd sticks and boil for a further 45 minutes till meat is tender and bean curd sticks are soft.

5.  Season with salt to taste.

February 2, 2007 Posted by | Soups | Leave a comment