Hello There,
Just to update a lil on me blog...
There's loads of small restaurants usually family runs in PANDAMARAN, Klang.
Just drop by any restaurants that have loads of people and u will see....delish home cooked meal.
Enjoy!!
My kids
My son sang a few words from a K POP group called BIG BANG . . .song titled fantastic baby.
I dont fancy K Pop but guess i better listen to some so i can follow him........
I dont fancy K Pop but guess i better listen to some so i can follow him........
Green Tea Ice Cream
Anyway, i havent tried making ice cream before but since Eternity asked for an ice cream recipe, i will assist but the credit goes to Stefanie a great cook from Singapore and one of the main person in Jamie Oliver's forum .
This recipe is copied from one of her post here dated 040106.
This is what she posted, no words are changed and none added.
As for the green tea ice cream,here it is.
Be sure to get the best quality green tea powder,to be exact,it is called Matcha.
YOU NEED:
2 cup milk
4 egg yoks
2/3 cup sugar
1 tbsp cornstarch
1/3 tsp salt
4 tbsp matcha + 2/3 cup hot water
1 cup fresh cream
HOW:
1. Heat the milk in a small pan to about 140C,or at boiling point. Remove from heat and set aside.
2. Place the egg yolks in a pan and beat lightly. Add the sugar, cornstarch and salt. Mix thoroughly with a whisk. Gradually pour in the heated milk and stir, making sure that no lumps form. Strain the mixture and pour it back into the pan.
3. Place the pan over a low flame and cook until the milk thickens, stirring all the time with a wooden ladle. Remove from heat and set aside.
4. Mix the matcha and hot water and stir briskly until the paste becomes smooth.
5. In another bowl, whip the cream until semi-stiff, fold into the milk, and add the matcha paste.
6. Pour into a metal or plastic container, and place in the freezer to set. After two hours or so, take it out and mix thoroughly with a spoon or whisk then resume freezing. Better yet,blend in a processor. Repeat this process 3 or 4 times to ensure the ice cream is smooth.
Thanx Stefanie
This recipe is copied from one of her post here dated 040106.
This is what she posted, no words are changed and none added.
As for the green tea ice cream,here it is.
Be sure to get the best quality green tea powder,to be exact,it is called Matcha.
YOU NEED:
2 cup milk
4 egg yoks
2/3 cup sugar
1 tbsp cornstarch
1/3 tsp salt
4 tbsp matcha + 2/3 cup hot water
1 cup fresh cream
HOW:
1. Heat the milk in a small pan to about 140C,or at boiling point. Remove from heat and set aside.
2. Place the egg yolks in a pan and beat lightly. Add the sugar, cornstarch and salt. Mix thoroughly with a whisk. Gradually pour in the heated milk and stir, making sure that no lumps form. Strain the mixture and pour it back into the pan.
3. Place the pan over a low flame and cook until the milk thickens, stirring all the time with a wooden ladle. Remove from heat and set aside.
4. Mix the matcha and hot water and stir briskly until the paste becomes smooth.
5. In another bowl, whip the cream until semi-stiff, fold into the milk, and add the matcha paste.
6. Pour into a metal or plastic container, and place in the freezer to set. After two hours or so, take it out and mix thoroughly with a spoon or whisk then resume freezing. Better yet,blend in a processor. Repeat this process 3 or 4 times to ensure the ice cream is smooth.
Thanx Stefanie
wok fried Pork Belly
Damn. .. .i havent been cooking for ages and now starts all over again during my day off. Craved for fried porkbelly that we can dip into a chili padi with soy sauce as condiment, i decided to try something that had been in my mind.
What u need
1 whole strip of pork belly - cut into a long strip of about 1cm thick, 3 inches wide and length of about 6 inches.
2 marinade - minced ginger, shallots, garlic, sesame oil, rice wine, light soy sauce. it really depends on how much u like ginger and shallot. I personally prefers more ginger flavour. Minced ginger,shallot and garlic. Mix all ingredients and pour on the pork belly. Marinade in chiller for at least 2 hours.
3 Remove from chiller, scrub down the marinade and fried the pork belly over low heat till cook and golden broen on all side. Use as little oil as possible as the lard from the belly will oozed out and fried the belly as well.
4 to serve, sool the belly for at least 1/2 an hour. This will ensure the meat stays moist. Slice into a 2mm thick pork belly slice. serves with cucumber slice with chilli padi and light soy sauce as condiments.
5 Nom Nom
Cheers! Sorry for the lack of pic. . . . . .always forget to snap pic to show u guys. . .
What u need
1 whole strip of pork belly - cut into a long strip of about 1cm thick, 3 inches wide and length of about 6 inches.
2 marinade - minced ginger, shallots, garlic, sesame oil, rice wine, light soy sauce. it really depends on how much u like ginger and shallot. I personally prefers more ginger flavour. Minced ginger,shallot and garlic. Mix all ingredients and pour on the pork belly. Marinade in chiller for at least 2 hours.
3 Remove from chiller, scrub down the marinade and fried the pork belly over low heat till cook and golden broen on all side. Use as little oil as possible as the lard from the belly will oozed out and fried the belly as well.
4 to serve, sool the belly for at least 1/2 an hour. This will ensure the meat stays moist. Slice into a 2mm thick pork belly slice. serves with cucumber slice with chilli padi and light soy sauce as condiments.
5 Nom Nom
Cheers! Sorry for the lack of pic. . . . . .always forget to snap pic to show u guys. . .
Subscribe to:
Posts (Atom)
