Orange Chiffon Cake 香橙戚风蛋糕

I haven't baked mini chiffon cakes before and with this 4 egg recipe, I managed to get 2 mini chiffon cakes. These orange chiffon cakes were soft, moist, fluffy and the colour was of a striking bright orange. I was totally pleased with these 'products' and yes, they were indeed yummy!

Recipe for Orange Chiffon Cake (Adapted froml Anncoo Journal with modification)

Ingredients (A)

4 egg yolks
15 gm caster sugar
50 gm corn/canola oil
70 ml orange juice
90 gm plain flour
10 gm cornflour
Zest of 1 orange

(B)

4 egg whites
65 gm caster sugar

Method

Sift plain flour and cornflour into a bowl.
Beat egg yolks and sugar with a hand whisk till pale.
Add in oil, orange juice, zest and stir as you add.
Sift the flour mixture again into the egg yolk mixture. Stir well till smooth and mixture becomes a thick paste.
Beat egg whites till foamy, add in sugar and continue to beat till stiff but not dry.
Fold the egg whites into the egg mixture, mix well.
Pour the mixture into two mini chiffon cake pans. Lift and drop pans gently to remove air bubbles.
Bake in a preheated oven @ 160 deg.C on the lower shelf for 45 mins. Test with a skewer till it comes out clean.
Immediately invert the pans onto a wire rack to cool completely.
Slide a sharp knife round the sides of the pans to unmould the cakes.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet. There are many ways of cooking mui choy with pork belly. Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it. This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉 Ingredients 400 gm pork belly cut into bite size 100 gm preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more. Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry. Cut into slices Heat some oil in the wok, fry the mui choy. Add in the ginger slices. Stir-fry. Add in the pork belly, fry for a while and

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts. It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets. This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Read on for the Recipe

Chinese Almond Tea ~ 杏仁茶

As the name implies, I've used Chinese almonds to make this Chinese Almond Tea. Chinese almonds are divided into two types, one is sweet South almonds (南杏) and the other is bitter North (北杏) almonds. The bitter almonds have a very distinctive scent which may be sweet smelling to some but ill-scented to others. These almonds are not the same kind of almonds that we use for baking, cooking and snacking. They are in fact 'Apricot kernels' and are only available at the Chinese medicinal stores. The bitter almonds have a mild toxicity and cannot be eaten raw, only upon cooking or roasting can they be consumed. These almonds help to relieve heatiness and soothes coughs. The ratio to this recipe is 4 sweet almonds to 1 bitter almond. Rice or glutinous rice was added to the recipe and I was thrilled to be rewarded with a silky smooth, sweet smelling creamy tea and most important is that all my family members relish the sweet scent of these almonds!

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