Wednesday, November 27, 2013

Broccoli tofu

I added some Enokitake mushroom for extra vegetable and taste.

Enokitake mushroom
Soy sauce
Corn starch (Optional)

1. Cut broccoli into small pieces. Bring a saucepan of water bring to boil and cook the broccoli.
2. Heat oil, saute garlic and ginger to brown.
3. Add Enokitake mushroom and soy sauce, cook to half cook.
4. Add tofu and water, cover and simmer.
5. Add cooked broccoli and chilli, stir and mix, add corn starch.

-All done-

Monday, November 25, 2013


Tiramisu, 'Italian dessert,with the meaning of pick me up'

2 Tablespoons ground espresso coffee
250ml boiling water
125ml Masala
250g Sponge finger biscuit
300ml Thicked cream
40g Icing sugar
500g Mascarpone cheese
2 Tablespoons Marsala
2 Tablespoons cocoa powder

1. Combine coffee and water in plunger, stand for 2 minutes before plunging. Combine coffee mixture & marsala, cook for 10 minutes.
2.Place half the biscuit in mould, drizzle with half the coffee mixture.
3.Beat the cream & sifter icing sugar in a small bowl until soft peaks form. Fold in and combined mascarpone cheese and extra marsala.
4.Spread half the cream mixture over the biscuits. Submerge remaining biscuits, one in a time, in the coffee mixture. Place over cream layer. Top with remaining cream mixture. Place over cream layer. Top with remaining cream mixture. Cover, refrigerate 3 hours. Dust with cocoa powder.

Very good dessert to make for you love ones. Also suitable for any occasion such as Christmas, Valentine's or New Year.

Sunday, November 24, 2013

`Mince pork tofu

If you like a little spicy food, this is a pretty great dish to eat with rice or noodle.

I suppose to sprinkle spring onion on top, but unfortunately I didn't buy any spring onion.

Tofu - 1
Pork mince - 120g
Chopped Ginger - Trace
Chopped Garlic - Trace
Chopped Mini red chilli - 3 (can be reduce or added more for personal spiciness)
Chopped Spring onion - 1
Corn flour - Trace (For corn starch, can be optional)
Soy sauce - 2 tablespoons
Salt - Trace
Oil - Trace

1.Heat oil in pan, add ginger and garlic. Saute it to brown, add pork mince with soy sauce and salt.
2.Cook the pork mince and add tofu with a bit of water, cover to cook till water thicken.
3.Add chilli, stir well and add corn starch, simmer and cook for 1 minute.
4. Place in bowl, sprinkle spring onion.

-All done-

`24112013 Summer - Melbourne

Happy Sunday :)

First of all I hope everyone enjoy their Sunday no matter was with family, at work or with friends.
Today in Melbourne, another pretty cool summer. Windy and a bit of cold.

I spent my morning in Victoria Market, did some groceries shopping. Walk around, look around. Was pretty crowded in market. After done with shopping I came home and start clearing up the groceries that I brought.

Did a little cooking. Cooked a pork rib soup. With carrots, potato and corn. And I am done with today's cooking. Clean eating, having soup the whole day.

After shower, as usual watch some movie, read some articles and yes I am here up on Blogger.

Hope for a warm day coming soon.
Enjoy your night everyone. I will see you soon.

Saturday, November 23, 2013

Fruit tart

Basically you just have to make the tart base and prepare the pastry cream (filling) just like profiteroles pastry cream.Click here. Then top with any fruits that you like.

I was in a rush so the lime was very thick. It is suppose to be thinner sliced and candied for garnish.

Sweet shortcrust pastry (Tart base)
200g Unsalted butter
100g Caster Sugar
50g (1) Egg
300g Plain Flour
Pinch of salt.

This recipe makes about 650g of the pastry dough.

`Pastry (Tart)
1.Cream the butter and sugar lightly.
2.Add egg and continue creaming until absorbed.
3.Carefully fold in flour and salt, mixing only until combined. (The dough will be very sticky)
4. Wrap with greaseproof paper/ cling wrap, chill in fridge for 15 minutes.
5. Roll the dough out to about 5mm and line on mould.*
6. Use a fork and pop some holes on the lined dough.
7. Blind bake about 10-15 minutes or until cooked at 180 degree Celsius.*
8. Allow to cool.

Splash some flour if dough is too sticky to work with.
Blind bake needs some rice or blind bake beans on the dough so that tart comes out flat.

`Pastry cream
Please click on the link above that say [Click here] for reference

` Assemble
1.Fill pastry cream in piping bag with star nozzle. Pipe into tart. (Photo shows at the bottom)

2.Line fruits over one by one overlapping each other.

(Goes from other layer to inner layer)

3.Glaze with apricot glaze, and all done :)

Friday, November 22, 2013

Custard Profiteroles

Choux Pastry (Profiteroles)
Water 120ml 
Butter 40g
Salt Trace
Flour 80g
Eggs 2

Pastry Cream (Custard Filling)
Flour 30g
Sugar 80g
Egg yolk 2
Milk 300ml
Vanilla essence trace

`Choux pastry
1. Sift the flour. Bring water, butter and salt to boiling point in a saucepan.
2. Add the flour and mix together with a wooden spatula.
3. Continue to cook this panada until the mixture leaves the sides of pan (Do not overcook)
4. Remove from stove, work in eggs one at a time to achieve a smooth, semi-liquid paste.
5. Fill the mixture into a piping bag and pipe as required.
~I used Macaroon Mat as based so every mixture pipe is the same size.
6. Space regularly and evenly to ensure even cooking. Brush with egg yolk.
7. Bake at 200 degree Celsius for 18 minutes, allow to cool.

`Pastry cream
1. Sift flour in to basin, add the egg yolk, sugar and 10% of milk and mix well.
2. Bring the rest of milk to the boil in a saucepan.
3. Pour the milk into the flour mixture, mix well and pour it back to saucepan.
4. Return to stove and bring to boil. Cook for 2 minutes, stirring continuously to cook the flour.
5. Pour into basin and add vanilla essence.
6. Cover with buttered greaseproof paper to prevent a skin foaming.

1. Cut the profiteroles in to half.
2. Pipe small amount of pastry cream.
3. Cover with the top of profiteroles.
4. Sift some icing sugar on profiteroles.

-All done- :) 

`22112013 Summer - Melbourne

Another few months past again is been awhile since my last update. Recently have been busy with lots of stuff, but seriously to be honest, ask me about where did I spend my time I would still say I have no idea.

Towards the end of November, we are 5 weeks away from Christmas. What are your plans?
I am staying in Melbourne again. Needed to do some school stuff. And yes I decided to further my studies.

Weather in Melbourne been really bad, cold and hot, hot and back to cold. Hardly could take care of health issue and hay fever is the issue. I hope everyone do take care and I look forward to see everyone :)