Saturday, February 20, 2010
This is a recipe I modified from a cake recipe I found at The Purple Foodie. I have cut down the sugar, used fresh ginger and crystalline ginger. This cake is very delicious
All purpose white flour - 7 oz
Crystalline ginger - 2 oz - chopped
Baking Powder - 1 tsp
Butter - 7 oz
Sugar - 5 oz
Eggs - 3
Fresh ginger juice - 1 tsp
Pear - 1 - thin wedge
Raw cashew - 2 oz - chopped
Caster sugar - 1 tbsp
1- Mixed flour, baking powder and crystalline ginger in a bowl
2- Soften 1 oz of butter and mix with the cashew
3- In a separate bowl, cream 6 oz butter and sugar.
4- Add egg and mix, one at a time. Add ginger juice lastly
5- Fold in the flour mixture
6- Put the mixture into a 9" cake pan. Arrange pear slices.
7- Evenly spread out the cashew on top
8- Sprinkle caster sugar on top
9 - Bake in pre-heated oven at 350 deg F for 35-40 minutes, or until a skewer comes out clean.
I have made a second version and I found it better with 6 oz of yogurt and 8 oz flour and 8 oz (7 oz butter in the cake batter) yields a moist cake in a bunt pan.
Thursday, February 4, 2010
Beef Shin - 2 lbs - large cube
Beef Tendon - 1 lb - large cube
Chinese Turnip - 2 lbs - large cube
Ginger - 3 long slices
Cinnamon* - 2 sticks
Amomum Costatum* - handful
Aniseed* - handful
Whole Sze Chuan Pepper* - handful
Salt to taste
Scallion - thin sliced
Coriander - coarsely chopped
Lime - wedges
1- Put beef, tendon, ginger, spices and 3 cups of water in crock pot. High for 4 hours.
2- Discard as much spices as possible, add turnip, cook on high for 2 hours, add salt to taste and cook on high for another 1 hour.
3- Serve with lime, scallion, coriander and Sriracha hot sauce.
4- Great with rice or Pho noodles.
* You can buy pre-packaged Mixed Pho Spices in China town (total 43 g)