CREAM CHEESE CHIFFON CAKE

Yesterday while I was browsing all my favorite blogger, I came across to Beachlover blog with this interesting chiffon cake recipe with cream cheese. I immediately dotted down all the ingredients and methods for today's baking.

These few days it have been very cold in Atlanta, Georgia and I am having the mood of baking to make my house warm. This chiffon cake is so soft and fluffy. It's tastes almost the same like Japanese Cheesecake and I totally love it because it's not so sweet and it goes well with any kind of hot or cold drinks.

INGREDIENTS :

(A)
1/2 cup milk
4 oz cream cheese
3 tbsp butter

(B)
1 cup cake flour
6 large egg yolks
1/2 tsp baking powder
1/2 tsp salt

(C)
6 large egg whites
1 cup fine granulated sugar
1/2 tsp cream tartar



METHODS :

1. Combine all ingredients (A) in a double-boiler, cook until thicken and incorporated. Then set aside to cool down.

2. Preheat oven at 325 F.

3. Sieve all the dry ingredients (B) in a mixing bowl and stir it with a spatula until well combined. Then add in the eggs and the mixture of the ingredients (A), with a hand mixture (with whisk attachment), whisk until well incorporated and the mixture smooth.

4. In another mixing bowl, beat ingredients (C) in high speed until stiff peak and glossy. Then fold in the egg whites mixture to the cake batter in 3 parts.



5. Pour the cake mixture into ungreased 10" tube cake pan and bake for 55-60 minutes.

6. Invert the cake and let it cool completely in the pan. When it's cool, loosen the edges of the pan with a sharp knife and remove the cake gently. Cut into desired size and served.

HOT & SOUR FISH CURRY (GULAI TUMIS)

My another Nonya Cuisine from my favorite cookbook Nonya Flavours. For anyone who love hot and spicy food, should give this recipe a try....it's the yummiest of all and it tastes much much better than those ready make paste.

INGREDIENTS :

Spice paste (to be ground)
50 g dried chilies, soaked in hot water and drained
50 g fresh red chillies, sliced
80 g lemangrass, sliced
20 g old tumeric, skinned and sliced
200 g shallots
40 g garlic
20 g belachan, toasted
3 tsp sugar


250 ml vegetable oil

750 ml water
50 g tamarind pulp
2 tsp salt, or to taste
5 tbsp sugar, or to taste

600 g white fish (Jenahak or white/black Pomfret)
1 ginger flower, halved lengthwise and finely sliced


METHOD :

1. Heat oil in a wok over a low fire and saute the spice paste until oil breaks the surface and separate from the paste, about 15-20 minutes.

2. Mix the tamarind pulp with the water and strain to get tamarind juice. Add to the spice paste in the wok and bring to a boil. Simmer for 15 minutes. Season to taste with salt and sugar.

3. Add in the fish slices and finely sliced ginger flower. Simmer until the fish is cooked, about 2-5 minutes, before turning off the fire.

4. Serve with steamed white rice....and ENJOY!!!



NOTE :
The color of the curry is dependent upon the color of the chillies and tumeric. Adjust the gravy consistency to your own preference by adding more or less water.

FRIED LONG BEAN RICE

This is one of my family favorite when I was small. My mom and my sisters love to cook this dish especially on the weekend. Long bean or the yardlong bean, is also known as the long-podded cowpea, asparagus bean, snake bean, or Chinese long bean. They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.




Last Saturday at Chinese school, one of my friend gave some of her home grown long beans and I decided to make a fried long bean rice. I like using this method than my mom older method because I like the texture of the rice. The older method is you cook the ingredients until fragrant and add uncooked rice and stir fry until well blended. Then pour into the rice cooker and cook until done.


I don't have the exact measurement for this recipe but here is the main ingredients I used;

Ingredients;
a pot cooked white rice
longs beans, washed and cut into 1/4-inch length
dried shrimps, soaked
dried shiitake mushrooms, soaked and sliced thinly
pork belly, sliced thinly

Seasoning Ingredients;
oyster sauce
light soy sauce
dark soy sauce
some Shoaxing cooking wine
salt and pepper to taste


In the wok, add some vegetable oil and stir fry the dried shrimps, dried shiitake mushrooms, long beans and pork belly until fragrant, about 20 minutes. Then add the seasoning ingredients and the cooked rice. Fried until well blend and add salt and pepper to taste.

Serve it hot and enjoy!!!