Ingredients
4 pork spare ribs
3 chicken thighs, skin and bone still on
50ml mixed fruit juice (The original recipe requires apple juice)
1 tablespoon maple syrup
0.5 tablespoon vegetable oil
0.5 tablespoon soy sauce
1 star anise
0.5 cinnamon stick, halved
3 cloves garlic, unpeeled
Method
1. Mix all the ingredients together and leave to marinate in the fridge, preferably overnight.
2. Preheat the oven to 200°.
3. Pour the ingredients into a baking tray (making sure the chicken is skin-side up), place in the oven and cook for about an hour and a quarter, by which time everything should be sticky and glossed conker-brown.
29 March 2009
Maple Chicken And Ribs
Bought some chicken drumsticks and ribs from Carrefour today for tonight's dinner. So I took the opportunity to try out Nigella's recipe. Here's my version because I do not have apple juice at home and I only marinated for about 2.5 hours.
24 March 2009
Steam Sponge Cake（鸡蛋糕）
I'm determined to try making 鸡蛋糕 again after a not-so-successful attempt last Wednesday. I think I didn't beat the egg mixture long enough so the cake was rather flat and dry, though the taste was pretty good.
My second try today yields better texture and fragrance.
I'm following closely to the recipe on Baking On Cloud 9. More reference from Cookbake Legacy, Random Ramblings and Fenying's Blog. I'll definitely try the other recipes later.
Ingredients
200g self-raising flour
200g sugar
4 eggs
Method
1. Beat eggs and sugar together till light pale and ribbon stage
2. Gradually fold in the flour till mix well.
My second try today yields better texture and fragrance.
I'm following closely to the recipe on Baking On Cloud 9. More reference from Cookbake Legacy, Random Ramblings and Fenying's Blog. I'll definitely try the other recipes later.
Ingredients
200g self-raising flour
200g sugar
4 eggs
Method
1. Beat eggs and sugar together till light pale and ribbon stage
2. Gradually fold in the flour till mix well.
3. Pour the mixture into a baking pan and sprinkle sugar across the mixture into a + sign.
4. Steam on high heat for 25 minutes or until skewer comes out clean.
08 March 2009
Sweet and Simple Bakes: Oatmeal and Chocolate Chip Cookies
Here are the cookies baked on this hot and windy Sunday afternoon. It's Sweet and Simple Bakes' 10th monthly baking challenge, but it's my 1st...
The surface of my cookies are not as smooth as those made by Ms Maria and Rosie from Sweet and Simple Bakes. Agree that it's an easy recipe.
Ingredients
110g (4oz) butter, softened
110g (4oz) caster sugar
110g (4oz) soft brown sugar
1 egg
2 tbsp water
1 tsp vanilla extract
250g (9oz) porridge oats (rolled oats)
110g (4oz) self-raising flour
1 level tsp salt
110g (4oz) chocolate chips, raisins or chopped nuts (I used chocolate chips and raisins)
Method
1. Preheat the oven to 180C
2. Cream the butter in a large bowl or in an electric food mixer until soft.
3. Add the sugars and beat until the mixture is light and fluffy.
4. Add the egg, water and vanilla extract while still beating.
5. Reduce the speed and gently mix in the oats, flour, salt and raisins to form a dough.
6. Using your hands, roll the dough into walnut sized balls and place slightly apart on two baking trays.
7. Bake in the oven for 12-25 minutes or until light golden brown but still slightly soft in the centre.
8. Allow to cool on the trays for a minute before transferring to a wire rack to cool.
The surface of my cookies are not as smooth as those made by Ms Maria and Rosie from Sweet and Simple Bakes. Agree that it's an easy recipe.
Ingredients
110g (4oz) butter, softened
110g (4oz) caster sugar
110g (4oz) soft brown sugar
1 egg
2 tbsp water
1 tsp vanilla extract
250g (9oz) porridge oats (rolled oats)
110g (4oz) self-raising flour
1 level tsp salt
110g (4oz) chocolate chips, raisins or chopped nuts (I used chocolate chips and raisins)
Method
1. Preheat the oven to 180C
2. Cream the butter in a large bowl or in an electric food mixer until soft.
3. Add the sugars and beat until the mixture is light and fluffy.
4. Add the egg, water and vanilla extract while still beating.
5. Reduce the speed and gently mix in the oats, flour, salt and raisins to form a dough.
6. Using your hands, roll the dough into walnut sized balls and place slightly apart on two baking trays.
7. Bake in the oven for 12-25 minutes or until light golden brown but still slightly soft in the centre.
8. Allow to cool on the trays for a minute before transferring to a wire rack to cool.
07 March 2009
My First Cinnamon Roll
It's my "off" day today, ie no need to go to work. How about trying to make my first "edible" bread?
I've been reading on the wonderfully soft bread at Do What I Like for a few days. It looks like I have almost all the ingredients required, except the condensed milk. We don't particularly like condensed milk because of its sweetness, perhaps I can just add some more skim milk to replace the liquid content? Anyway, try and see what will happen.
Mixing the ingredients into a dough and then kneading by hand for about 25 minutes. Still wondering if it was enough of kneading. Well, looked like the dough was smooth enough for its first rising. Meanwhile, went online to do more research on how long to knead the dough and found this interesting site called Baking911.com.
After about 1 hour of rising, I was amazed to see the dough has risen to double in size. The yeast was working. Took out the dough to punch it down and to shape. Then it was a time of wondering how to shape the dough. After shaping, the little doughs were sent for their second rising for about 1 hour. After that, the little doughs were sent for the 15 minutes' bake in a 190C oven.
After close to 13 minutes of baking, it looked like it was getting a bit too hot in the oven and I could see the buns getting a little dark. Took out all the buns from the oven immediately to prevent the buns from getting too heated up. Here is how they look like...
I've been reading on the wonderfully soft bread at Do What I Like for a few days. It looks like I have almost all the ingredients required, except the condensed milk. We don't particularly like condensed milk because of its sweetness, perhaps I can just add some more skim milk to replace the liquid content? Anyway, try and see what will happen.
Mixing the ingredients into a dough and then kneading by hand for about 25 minutes. Still wondering if it was enough of kneading. Well, looked like the dough was smooth enough for its first rising. Meanwhile, went online to do more research on how long to knead the dough and found this interesting site called Baking911.com.
After about 1 hour of rising, I was amazed to see the dough has risen to double in size. The yeast was working. Took out the dough to punch it down and to shape. Then it was a time of wondering how to shape the dough. After shaping, the little doughs were sent for their second rising for about 1 hour. After that, the little doughs were sent for the 15 minutes' bake in a 190C oven.
After close to 13 minutes of baking, it looked like it was getting a bit too hot in the oven and I could see the buns getting a little dark. Took out all the buns from the oven immediately to prevent the buns from getting too heated up. Here is how they look like...
Had a quick bite after it cooled a little. It was slightly crispy on the outside, soft on the inside. It wasn't sweet, perhaps due to the lack of condensed milk. Add more sugar next time? Maybe I'll just buy a can of condensed milk and remember to lower the temperature. Perhaps a breadmaker can help in the kneading process. Maybe I can attend a breadmaking course to learn more. ;-)
Subscribe to:
Posts (Atom)