Pandan Chiffon Cake
8 egg yolks
1 1/4 C sugar
3/4 C veg oil
3/4 C coconut milk
1 C cake flour
2 tsp baking powder
1/4 tsp salt
2 tablespoon pandan essence
1 tsp vanilla essence
(* You can use 2 TBS of pandan essence/paste, in place of pandan juice. Although convenient, pandan paste definitely tastes more artificial, so stick with fresh pandan and pandan essence, if you can)
1 tsp cream of tartar
Preheat the oven to 350 degree in my oven
Sift cake flour and baking powder, mix evenly. Set aside.
Beat egg yolks and sugar until light and lemon-coloured. Add in the oil, coconut cream, pandan juice, pandan essence, vanilla essence and salt. Sift flour and baking powder over the mixture. Mix well until smooth.
Beat egg whites with wire whisk attachment until slightly foamy. Add cream of tartar, and beat until soft peaks. Add in sugar tablespoon by tablespoon and beat until stiff peaks form and mixture does not slide out of mixing bowl when upturned.
Add in 1/3 of the beaten egg whites into the egg yolk mixture and mix gently with whisk, to 'lighten' the mixture. Using a spatula, fold in the rest of the beaten egg whites into egg yolk mixture, gently, to prevent batter from deflating. Do not overfold.
Pour batter into pan. Run a spatula through the batter to eliminate large bubbles in the batter. **do NOT PAM THE BAKING PAN!!
Bake at 350 degree in preheated oven, for about 60 minutes or until a skewer inserted in the cake comes out clean (or with few dry crumbs adhering)
Take the cake out and invert the cake upside down.
Thursday, August 4, 2016
My husband has been asking for bun bo hue for weeks but it's just so hot here that I didn't want to have a broth simmering in the kitchen for over 4 hours. But after using the instant pot yesterday to make red beans & rice...I decided to give bun bo hue a try in the IP. I have to be honest...I prefer the stove version more ....but I think I haven't gotten the right constituency of the meat being as tender yet. Plus the pot is so small that I didn't use all the protein that I usually used when I am making it on the stove.
A little 411:
Bún bò Huế or bún bò is a popular Vietnamese soup containing rice vermicelli (bún) and beef (bò). Huế is a city in central Vietnam associated with the cooking style of the former royal court. The dish is greatly admired for its balance of spicy, sour, salty and sweet flavors and the predominant flavor is that of lemon grass. Compared to phở or bún riêu, the noodles are thicker and more cylindrical.
This is why it's my favorite Asian soup. I love it for the spicy and the lemongrass flavor and aroma.
3 pounds of chuck roast
1 pound of pig feet (cut in half)
1 large onion
1 piece of ginger (about 3in long)
6-8 pieces of lemongrass (cut into 3in long...3 whole stalk)
1 pack bun bo hue seasoning
Other SEASONING that I used:
Rock sugar (1 piece ...size of a quarter)
***1 Tablespoon shrimp pasta (man thom) optional
*** 2 Tablespoon FISH SAUCE***If you aren't using shrimp paste
REMEMBER TO USE ONLY ONE NOT BOTH IN THIS AMOUNT!! If you want to use both then adjust accordingly because the shrimp paste is VERY VERY SALTY!!
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chicken powder
1 teaspoon chili powder
1/2 teaspoon cayenne
1/2 paprika (I like my broth really red in color)
I added the chili powder and cayenne because we LOVE IT SPICY!! You can omit them if you don't like it super spicy.
**all of these garnish is optional and is up to preferences:
thinly sliced green and red cabbage
thinly sliced onion
fresh chili or jalapeño
man thom (shrimp paste)
Fill a large pot with water and blanch the chuck roast and pig feet. If you are using different types of meat..I highly recommend you blanch all your meats before you cook it in the IP. This takes out all the gunks..it's different when you cook on stove because you can strain it out during the cooking process but with the IP you can't open up the lid. Look at all the gunk here in the blanching process.
Once the water start to boil...cook for another few minutes. Next, dump the meat into a colander and wash well before placing in the IP.
Meat is blanch and wash really well. Place into the IP. Next, add the lemongrass, onion, ginger and rock sugar.
Set timer to "soup" setting then adjust to 80 minutes. Some of my friends that I have talked to program their bun bo hue to 1.5 hrs but I only used chuck roast and had already cubed it into small chunks. Didn't wanted my meat to be too too tender that it becomes mushy.
This is my first time to ever use an instant pot...and I have to say "I am in LOVE"
It's so easy to prep and clean!!! I decided that my first meal that I would prepare in an instant pot would be red beans and rice because it usually takes me over 4 hours on the stove and 8 hours in a crockpot. And to be honest...with this weather in Louisiana...this momma is not standing in front of no stove for 2 hours much less 4!!
1 pound red beans
1 pound of baby pork spareribs (cut into little pieces)
4 pieces of pig feet
1 pound pickled pork
1/2 bell pepper diced
4 stalks celery chopped
1 small onion chopped
3 bay leaf
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon Tony Chacheres (Cajun seasoning)
1/2 teaspoon cracked pepper
1/2 teaspoon sugar
1 teaspoon Tabasco sauce
Pack of spicy sausage (I cook this separately because we don't like our sausage mushy)
Tabasco (garlic flavor)
1 stick butter
****CHEATING METHOD: 1 small can of blue runner red beans (I pour that in after everything is cook and when I am mushing the red beans against the side of the pot.
Green onion chopped
In a little pot I filled it up with water and place my cut spareribs and pig feet in and blanch over to get all the gunk out. Once the pot start boiling I blanch through. Next, I wash it with just regular tap water and then I place it on top of the red beans that is already in the instant pot.
*** I pour my bag of red beans on the bottom. Then the blanch meat. Then the pickle pork. Next, I lay all my veggies in top. Cover with just enough water to cover everything. Next I pour all my seasoning on top.
Close the lid and turn on to the "beans/chilli" setting but I adjust the time to 1 hour.
Next, I pour in a small can of blue runner red beans into my pot. Taking a small spoon or ladle...I smooch the beans against the pot to make it more creamy. Then I add 1 stick of unsalted butter into the hot red beans.
Season according to taste. I used a pickle pork so I didn't need to add that much salt or Tony Chacheres
I added the cubed ham..right before serving because my husband likes the ham intact and not all cook down.
Season with more Tabasco (because we love spicy) and garnish with chopped parsley.
Spicy Sausage cooked separately in a little frying pan
I think the only thing I would change next time is I might add the ham and butter and then turn it on for another 5-10 minutes so the ham would be a little softer.
Tuesday, July 5, 2016
Saturday, June 11, 2016
Breakfast at Ohana located inside the Polynesian Resort is one of my favorite. They start with these sweet bread ...raisin and pineapple with this whip butter that is so delicious!!
Then they bring you a plate of fruits and serve you this juice...it's so yummy!!
For breakfast they bring you this huge TRAY of assorted breakfast food..scramble eggs, waffle (Mickey Mouse and Stitch) chicken sausage, biscuits and BACON!!