Lemon Chiffon Cake

This is the first time for me to do this lemon chiffon cake.
It took about 1 and 1/2 of grated lemon zest, 6 eggs ( about 70 g  each ).
If compare to other chiffon cakes , the only different is the sugar content is very low ( the total sugar is only 50 g).

Lemon Chiffon Cake:(  22 cm chiffon cake pan )
Ingredients:
Egg white foam :
6 egg white
50 g castor sugar
1/4 tsp cream of tartar

1 tbsp corn flour ( about 20 g)


Egg yolk batter : ( * No sugar is added here )
6 egg yolks
50 ml corn oil
70 ml liquid ( 20 ml lemon juice +  water)

100 g flour + 1 tsp baking powder ( sieved together)
1 tbsp  grated lemon zest

Method and procedure:
1. Beat egg white , speed 3 ( 2 mins) + sugar + cream of tartar ( beat 2 mins)+ corn flour  ( 1 min).  Leave aside.
2. Beat egg yolk ( speed 3 , 5 mins) until creamy and thick .
3. Beaten egg yolk +  50 ml corn oil + 70 ml liquid + flour + lemon zest , mix well.
4. (1) + (3) , mix well.

Oven temperature and baking time:
190 C ( lower heat ) for the first 40 mins, then 160 C ( lower and upper heat for 15 mins) ( * This is varied from the individual oven ) .                  

Easy Stir-fried Pork with Button Mushroom : ( Chinese style)

Button mushroom is one of my favourite mushroom.

But I seldom take this because it is canned food here.

A simple to cook button mushroom is to cook with either chicken or pork.

Easy Stir-fried Pork with Button Mushroom : ( Chinese style)

Ingredients :

200 g pork slices

1 Onion cut into wedges

A can of button mushroom

Method: 

1.    Marinate 200 g pork slices with : 

1/2 tbsp corn flour

1/8 tsp salt

1/2 tbsp soy sauce 

1/2 tsp sugar

1 tsp dark sauce

1/8 tsp pepper

1 tbsp sesame sauce

2. Heat  2 tbsp oil in frying pan and stir fry the pork for 3 mins + a can of button mushroom + half a cup of water. Covered the pan and simmer for 3 mins. 

And some photos shooting on the same day.

Shabu Shabu

This buffet style of shabu shabu was taken on the second day of Chinese New Year.

3 women were still hesitated what to eat when we were going out at 9 pm. 

Finally, we found this shabu shabu at De Garden, Ipoh.

One of my friend was only wished to have something light. 

So, we couldn't take so much for such late dinner.

My wok of shabu shabu.

Soy sauce , sesame sauce and chilli sauce.

 Beef slices

I usually avoid taking " processed food" but C still liked to take some because she said those food was really "cute". 

My choice of enorkie mushrooms ，白玉菇。

海蜇 ,squids

Finally , I "invented" my type of ice-cream with the triple flavour agar-agar ( from the above picture). Am I "clever" enough ?

Sambal Petai

I myself usually don't cook such petai in my meal.
This Sambal Petai was given by a friend.
It's pungent, hot and spicy.
The after eating effect is even worse than what you can imagine !

Lunch Menu :
1. Sambal Petai
2. Stir-fried Four Season Beans with Preserved Radish （榨菜）and Mince Meat.

Apple Walnut and Sunflower Seeds Muffins

I made muffins for breakfast again.

This time is apple walnut and sunflower seeds muffins.

I didn't put too much sugar as I don't like them too sweet.

Breakfast Menu :

 An Apple Walnut and Sunflower seeds muffin.

A Mug of Coffee

Apple Walnut and Sunflower Seeds Muffins: ( 6 muffin pans)

Dry ingredients: ( Mixed well )

200 g flour

2 tbsp castor sugar ( 40g)( You can increase sugar content according to your own taste)

2 tsp baking powder 

50 g chopped and roasted ( or pan fried ) walnut

50 g sunflower seeds

Liquid Ingredients: ( mixed well)

2 Beat eggs ( 70 g each)

1 apple , cut into chunk ( 160 g each before it is skinned and cored )

90 ml water

3 tbsp corn oil ( =30 ml)

Method :

1. Mix dry ingredients + liquid ingredients into lumpy mixture.

2. Oven temperature : 180 C ( Middle rack , upper and lower heat).

3. Time : 35 mins ( muffins become golden in colour ).