Wednesday, January 21, 2015

Easy No-Beat Red Velvet Cupcakes


With Valentine's Day just around the corner, one of the most popular cakes would be the Red Velvet - rich, red and luxurious and all that signifies romance. Bake some red velvet cupcakes for your loved ones this Valentine's Day. I've got the perfect recipe that's easy and super delicious - just whisk, mix and bake. Some of you might take a look at the recipe and think "Hmm....no butter in a cake?". This recipe uses oil instead, which makes it ultra soft and moist. The previous version of red velvet cake that I made used butter, and although it was delicious, it was relatively richer and denser, compared to this one which was light, moist, soft and fluffy. If you have to make red velvet cake, try this recipe first. It is so melt-in-your mouth heavenly good you'd fall in love with it.

Thursday, November 27, 2014

Chinese Roast Pork (Siu Yuk)



There can never be too many recipes for chinese roast pork (or "siu yuk" as commonly known in Cantonese). Over the years, I have attempted various recipes and methods for achieving the perfect crackling - crispy and brittle enough that it doesn't break your teeth when you bite into it. It has always been a hit and miss for me. Either the skin doesn't fully crackle all over (leaving some parts soft and chewy), or the meat's dried out, or the crackling is burnt in some parts. But now, I have successfully made the almost-perfect roast pork, twice in a row. Woo-hoo! I must be doing something right there?

Sunday, November 23, 2014

Grilled Beef with Teriyaki Sauce



Grilled Beef with Teriyaki Sauce

Ingredients

2 x 220g Scotch fillet beef steaks
Ground black pepper
Vegetable oil

Teriyaki sauce:
1/4 cup Kikkoman soy sauce
1/4 cup mirin
1/4 Japanese cooking sake
2 tbsp brown sugar (or to taste)

Method

Prepare the sauce first. Combine everything in a saucpan and bring to a boil. Simmer for 5 minutes or until sauce is reduced to half. Transfer to a heatproof bowl to cool.

Place steaks in a ziplock bag (or just use a dish) and add 2 tbsp of the sauce that has cooled down. Add some ground black pepper if desired. Mix well and leave to marinade for about 1 hour.

Heat a grillpan or frying pan on high, lightly greased with some oil. Drain the excess marinade from the steaks and fry the steaks for about 3 minutes each side. Pour in 1-2 tbsp of teriyaki sauce and let it coat the steaks. When the steaks are cooked (medium rare), transfer to a plate and let it rest for 5 minutes, covered with aluminium foil. Reserve any remaining sauce in the pan for later.

Slice the beef thinly on the diagonal, and arrange on a serving plate. Drizzle with extra teriyaki sauce and enjoy with a bowl of steamed white rice.