Chinese Chicken Congee

June 8, 2008

 This is easy to make and there aren’t long list of ingredients 🙂
The secret of good congee is the broth you’re using because it is the “heart” of the congee. Good broth will create good tasting congee 🙂

1 cup short-grained rice

6 cups Chinese chicken broth, or 6 cups regular chicken broth with 2 tablespoons soy sauce and 1-2 slices ginger the size of your thumb

1 tbsp minced garlic

salt as needed

slivered cooked chicken
sesame oil
soy sauce
minced spring onion

(actually you can add in any of your fave as topping)

Heat up some oil and stir in the garlic, cook until fragrant.

Add in the pot washed rice with chinese chicken broth, or regular
chicken broth to which soy and ginger has been added.

Bring to a boil. When boiling, reduce heat to low. Cook for 2
hours, partially covered, stirring frequently. Don’t be lazy, the stirring process is important 🙂

Soup is done when it reaches a porridge-like consistency. Remove ginger slice if you have added it.

You can add chopped bok choy, or small slivers of chicken and a dash of sesame oil.

Leftover turkey after a Thanksgiving meal is another great addition,
and a turkey carcass can provide a nice broth instead of chicken soup.

For more fancy congee, add in raw egg in serving bowl then cover it with hot congee. Stir until well combined.

Serves 6 – 8.


Cinnamon Rolls

March 21, 2008


I think everyone love the smell of cinnamon and this rolls are one of the best selling rolls 🙂

It is easy to make, the key is to knead it long enough until it is smooth and elastic.

 To make this, you need:

For the bread:

550 g  bread flour (high protein flour)
Bread Improver (optional but recommended, use it as the direction of the package)
1 pckg or 8.5 g  dry yeast
70 g  melted butter
210 ml milk
75 g castor sugar
2 medium eggs
1/2 tsp salt

For the filling:

2 Tbsp ground cinnamon
135 g brown sugar
2-3 tbsps butter kept at room temperature
2 tbsps sesame seeds
50 gr raisins

 For the glaze:
1 medium egg
2 Tbsps milk

Add the flour, the yeast, the sugar, the salt, the eggs, the milk, and the butter into the mixer. Mix the ingredients on low for 5 minutes until it becomes shiny in appearance. Add about 2 Tbsp more of flour to the bowl and turn off mixer. Now scrape the dough from the hook.

Sprinkle some flour on your working table. Knead the dough until elastic, cover  with plastic or cloth and let it rise until double in amount (about 30-60 minutes depends on your temperature).
While the dough is rising you can place into a bowl all the filling ingredients except the butter and mix with a spoon until combined. Set it aside.

Preheat oven to 200°C

Punch the air out of the dough. Sprinkle the work space with flour and place the dough on it. Sprinkle the dough with some flour. Now roll out the dough to a 1/2 cm thickness, making sure there is enough flour to prevent it from sticking to the table.

Spread the butter onto the dough surface evenly and then spread the filling. Carefully roll the dough into a log and cut it into slices of about 3 cm thick. Place them on a lined baking tray, leaving enough space for the rolls to rise. Allow them to rise for 15-20 minutes.

Brush each roll individually with the glaze then  bake for 12-15 minutes or until done.
Remove the tray from the oven and let the rolls cool a bit. Your Cinnamon Rolls are now ready to serve. They can be eaten cold but they taste especially good warm.

Corn Cheese Tart

March 16, 2008


I like the crust of this tart, unlike “normal” crust usually used for pie/tart/quiche.. this one is typical German style (afaik). It is made out of quark but you can use any other curd cheese available, the texture is cake-like instead of crunchy solid one. And the most thing I love is because it is lower in fat amount 😀

You can substitute the corn with any fillings you like, maybe fruits, fresh or dried one .. or make the savory version with smoke beef 😀

For the crust:

1 egg yolk

100 gr quark (or any other curd cheese)

4 tbsps vegetable oil

5 tbsps sugar

1/2 tsp vanilla

1/4 tsp salt

125 gr AP.flour

1 tsp baking powder

1/2 tsp lemon rind

For the filling:

125 gr quark (or any curd cheese available)

1 egg white

60 gr sweet corn (i used canned one)

3 tbsps sugar

1 tbsp custard powder (or cornstarch if you don’t have custard powder + 1 egg yolk)

1 tsp lemond rind


Mix together: quark, sugar, egg yolk, oil, sugar, vanilla and salt.

Shift together the baking powder and flour, then mix them well to the quark mixture.

Let it rest for about 10-15 minutes.

Meanwhile, you can prepare the filling.

Mix together the quark (or any other curd cheese you’re using), corn, sugar and custard powder until well blended.

Whip the egg whites until stiff then fold it into the quark mixture, mix well.

Roll the crust dough then put it in a greased muffin form (you can use other form as you like).

Fill it with the filling mixture until almost full.

Bake in 200°C for about 25 minutes.

The tart will shrink after you take it out of the oven, don’t worry, it is supposed to be like that 🙂

Serve: 6 tarts.

Eierpannekoeken (Egg Pancake)

November 16, 2007


This is something I always imagine, sunday morning… mom (that’s me) makes something nice and warm for family’s breakfast and they are waiting on the table… waffles or pancakes are the favorite as they are quick and easy to make. I think it is a nice way to start a week end after hectic days 🙂

These pancakes are as big as a dinner plate and formerly even bigger (12″ in diameter!). Nowadays you may find such big pancakes on the menu of a restaurant, but at home you can make them the dinner plate size.
Usually they are either eaten as a savory (with smoked sausage or bacon) or as a sweet (plain with molasses or golden syrup or with apples). Pancakes are best when made with yeast and they should be served piping hot. Cold pancakes are awful! The following recipe is a luxury one, for special occasions, as many eggs are used in preparing (instead of yeast).

For one large pancake:

1 cup All Purpose Flour
1/4 tsp Salt
2 large eggs — or 3 medium (lightly beaten)
1 cup milk
1/4 cup butter — or margarine, at least

3 tbsp sugar (optional) –> this is sweet version if you want to eat it straight without any topping

Put the flour and the salt in a bowl, make a well in the middle and add the beaten eggs. Mix to a smooth batter. Add the rest of the milk. Melt half the butter in a heavy skillet. Pour the batter into it. Turn these pancakes frequently, each time adding some butter. They should then become golden brown and crisp at the sides.

Source: The Netherlands Cookbook