Apple Cupcake 苹果杯子蛋糕

6 pieces
Ingredients 用料

Ingredients for Apple Filling 苹果馅

7g	Caster Sugar 细砂糖
8g	Butter 牛油
60g (about 3/4 of a small apple)	Apple (de-skinned, de-cored and cut into cubes) 苹果块
1 tablespoon	Lemon (juiced) 柠檬汁

Ingredients for Cupcake

40g	Caster Sugar 细砂糖
25g	Butter 牛油
20g	Yogurt 乳酪
1	Egg 鸡蛋
70g	Cake Flour 低筋面粉 (or 60g plain flour 面粉 and 10g of corn flour 玉米粉)
1/3 teaspoon	Baking Powder 泡打粉
20ml	Milk 鲜奶
1/3 teaspoon	Salt 盐

Method 做法
1. To make apple filling, put caster sugar, butter, and apple into a small pot. Cook over low heat until apple softens. Add lemon juice. Put aside.
2. Beat butter, caster sugar and salt in a mixing bowl until mixture turns creamy. Add yogurt and egg, mix well.
3. Sift in cake flour and baking powder. Mix well. Add milk and apple filling. Mix well.
4. Preheat the oven to 175 degrees Celsius.
5. Fill 2/3 of muffin paper with mixture.
6. Bake for 20-25 minutes. Serve warm.

Comments

Steam Scallop in Thai Sauce 泰式蒸带子

4人份 Ingredients 用料 12 pieces Scallops (with Shells) 带子 10 cloves Garlic (minced) 蒜蓉 120g Vermicelli 冬粉 2 tablespoons Sesame Oil 麻油 4 tablespoons Light Soya Sauce 酱清 2 tablespoons Thai Fish Sauce 泰式鱼露 4 tablespoons Thai Green Chilli Sauce 泰式酸辣酱 4 Limes 酸酐汁 (Optional) 1 stalk Chinese Parsley 芫荽 (Optional) 1 stalk Spring Onions 葱碎 Method 做法 1. Wash scallops and place on steam plate. 2. Soak vermicelli in boiling hot water for 5 minutes. Drain the water. Place vermicelli on top of the scallops. Add minced garlic on top. 3. Mix sesame oil, light soya sauce, Thai fish sauce, Thai green chilli sauce, and lime juice into a bowl. Drizzle over scallops. 4. For double boiling (steaming), boil water in a pot. Raise the bowl with a metal stand. Add the plate of scallops onto stand. Steam over high heat for 10 minutes. (Optional) Garnish with Chinese parsley and spring onions. Serve.

Honey Glazed Pork (Char Siew) - from basics 蜜汁叉烧

4人份 Ingredients 用料 250g Pork Fillet 五花肉 1 Large Onion 洋葱 5 slices Ginger 姜 4 cloves Garlic (minced) 蒜末 1 tablespoon Dark Soya Sauce 黑酱油 1 tablespoon Sesame Oil 麻油 2 tablespoons Honey 蜂蜜 2 tablespoons Sugar 白糖 2 tablespoons Oyster Sauce 蚝油 2 tablespoons Chinese Cooking Wine 绍兴酒 1 teaspoon Salt 盐 1 teaspoon Pepper 胡椒粉 Method 做法 1. Marinate pork with all the ingredients overnight. 2. Heat oven at 200 degrees Celsius. Bake for 15 minutes. Turn the meat, and glaze meat with remaining sauce. Bake for another 15 minutes. Serve. Time 时间 Preparation time: 15 mins Marinate time: Overnight Cooking time: 30 mins Complexity: simple

Tom Yum Goong

3人份 Ingredients (Soup Base) 汤头用料 16 Prawns 虾 5 slices Ginger 姜片 2 litres Water 水 Method to prepare soup base 汤头做法 1. De-shell the prawns. Wash the shells. 2. De-vein the prawns. Add 1 teaspoon of salt to the prawns and mix well. Set aside (in the refrigerator) 3. Bring the water to boil in a pot. Add prawn shells and ginger to boil. Simmer for 1 hour. 4. Drain the soup, discard the shells. Set aside the soup base. Ingredients 用料 6 stalks Lemongrass 香茅 2 stalks Kaffir Lime Leaves 青柠叶 2 pieces Galangal 高良姜 5 tablespoons Lime Juice 柠檬汁 2 Green Chillis 青辣椒 3 tablespoons Thai Tom Yum Goong Paste (Holly Farm Brand) 1 bowl Straw Mushrooms Method 做法 1. In the soup base, bring to boil with lemongrass, kaffir lime leaves galangal and green chillis. Simmer for 15 minutes. 2. Add straw mushrooms and prawns into the pot. Bring to boil. Add lime juice and Thai Tom Yum Goong Paste. Stir well. Serve.

Happy SG Cooking

Search This Blog