31 May 2010

Pumpkin Cheese cake(Steamed)

My previous post, I am talk about I am lazy to fry the pork belly so I choose to steam it. Now I would like to continue my lazy style with looking for the steam food. I bought cheese cake from store, actually I bought it for my daughter. I would like to try steam cheese cake, not baked cheese cake, I have oven, but I seldom use it, I prefer steam, so I search for steamed cheese cake, but it not actually what I want to, but I haven't try this before, so it is fresh to me, that is pumpkin cheese cake (steamed).


3/4cup pumpkin (canned)
1cup ricotta cheese
1tablespoon potato starch cornstarch, or arrowroot
1/3cup sugar
1/2each lemon grated zest only
4large egg whites


Lightly coat a nonstick 9-inch round cake pan with vegetable oil (if not nonstick, lightly butter pan and line the bottom with a round of buttered parchment or waxed paper).

Put the pumpkin puree in the bowl of a food processor.

Add the ricotta cheese, potato starch, sugar, and lemon zest and process until smooth.

Scrape into a large bowl.

In another large bowl, beat the egg whites to stiff peaks.

Stir about one quarter of the whites into the pumpkin mixture to lighten it.

Then gently fold in the remaining whtes.

Scrape the mixture into the pan with a rubber spatula and smooth the top.

Cover with aluminum foil and press the foil around the rim to seal.

Put the pan on the steamer rack, place over simmering water, cover, and steam 20 minutes.

Then set the lid ajar and steam 5 minutes more, or until the cake is set and a knife inserted into the center comes out clean.

Let the cake cool, then refrigerate until chilled.

To serve, invert a serving plate over the pan and quickly reverse the two to unmold the cake.

Remove the parchment or waxed paper, if used.

Cut the cake into wedges.

Serve cold.

P.s. If you don't want to buy canned pumpkin, you can steam the fresh pumpkin and cut in into small cube.

30 May 2010

My Wok Life: Pork Belly with Preserved Vegetables (Mei Cai) Recipe (梅菜扣肉)

My Wok Life: Pork Belly with Preserved Vegetables (Mei Cai) Recipe (梅菜扣肉)

I like this recipe of pork belly with preserved vegetables, I try this recipe my own, I like to eat, my hubby also like to eat, I want to share with you with this lovely recipe I found from this nice blog MyWokLife.

Original Recipe:
600 gram of 3-layer pork belly with skin intact, clean its skin by scrapping it.

Seasoning for pork:
1 - 2 tablespoons of dark soy sauce
2 - 3 tablespoons of soy sauce
1 tablespoon of Chinese rice wine (米酒)
½ tablespoon of black bean paste (豆瓣酱)
½ small cube of fermented red bean curd (红腐乳/ 南乳)
1 thin slices of ginger, about thumb size
5 cloves of garlic with skin intact, coarsely mashed
2 star anise (八角)
150 grams of preserved (dried) vegetables (梅菜干)
1 teaspoon of light soy sauce
2 tablespoon of sugar
1 teaspoon of Chinese rice wine
1 cup pf cooking oil (for frying)

1) Steep preserved vegetables in warm water for at least 3 hours in order to extract excessive salt from it. Rinse the vegetables, and change water after every 2-hour of steeping. Therafter, drain the vegetables a little by squeezing it, and then, chop into little pieces (bite size). Reserve for later.

2) Marinate whole 3-layer pork belly with all seasonings, for at least 1 hour.

3) Remove pork from the seasoning mixture, and pat it dry a little using kitchen towel (to avoid oil splashing when frying it). Do not discard the seasoning mixture. Set aside.

4) Heat wok with oil over medium heat. Fry or sauté pork till slightly browned, or about 80% done. Remove from wok to drain and cool on chopping board.

5) Coming back to the preserved vegetables while waiting for pork belly to cool. Season preversed vegetable with sugar, soy sauce and rice wine. Heat up a clean wok, pan fry vegetables for about 2 minutes, or until fragrant. Remove from work and set it aside for later.

6) When pork belly is cool, slice it into 1cm thickness lengthwise. Lay pork slices neatly after each piece on a medium-sized porcelain wide bowl (or deep plate), with pork skin facing downwards.

7) Return the seasoning mixture and pour over pork slices. Top preserved vegetables evenly on the pork slices.

8) Heat wok with plenty of water over medium fire, place in metal steam rack. Steam pork dish for 45 minutes.

9) When it is done and meat is soften, heat off and remove bowl from the wok. Use a large deep serving plate to cover the bowl filled with pork dish. Use hands (with glove or table cloth) to lift up and 'lock the pork dish between' both plate and bowl, hold tightly and tilt them to drain the sauce in a separate bowl. Then, over-turn the whole bowl, and now large serving plate should be at the bottom, while bowl is on top of the plate. Remove bowl, the pork belly should be nicely presented with the preserved vegetables underneath.

10) Return the sauce and pour over the pork dish to serve. If desire, heat wok to slightly thicken the sauce with 1 teaspoon of corn starch slurry, before pouring over pork belly dish. Serve warm.

I change a little bit for the cooking style, I do it all in steam method, for those who lazy to fry the pork, you can choose to only steam it. So I steam the pork for 8 minutes. After the pork been steamed, mix with the preserved vegetables, add the seasonings, then steam it for another 8 minutes with strong fire, then turn to medium fire for 12 minutes. Serve warm.

12 May 2010

Scallops lean meat porridge

This is a chinese porridge that can easily find from chinese restaurant who serve dimsum on the morning. This recipe I get from 51ttyy.com.

* Time: 90 minutes
* Main ingredients: rice flour type
* Cuisine: rice porridge

Glutinous rice 2 tablespoons (30g)

Rice 2 tablespoons (30g)

Scallops 3

100g pork tenderloin

Ginger 1

3 cups hot water

2 teaspoons of dry starch (10g)

Salad oil (oil products) 1 / 2 tablespoon (8ml)

Salt to taste

1. The scallops washed with flooding 1 hour, get from the torn silk, soaked scallops water retention.
2. Rinse and wipe dry the pork, cut into coarse, add dry starch and mix well, add salad oil and mix well.
3. Washed with two kinds of rice, into containers, then scallops, pork, ginger into a vessel, add 3 cups hot water mix (including scallops soaked water), cover the high fire for 10 minutes. Lid to have holes, so that rice water overflow.
4. The use of low fire for 15 minutes, add a moderate season with salt.


1. With pork or beef instead of pork, you can change another taste, very delicious delicious.
2. Congee do after, such as beans can be served with hot and sour, very appetizing.
3. This porridge is best to use fresh scallops to do, if it is dry, use warm water must be made well in advance.



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