Homemade Pickled Ginger 自制腌酸姜

Ingredients :
250-300gm young ginger
2/3 tspn salt
1 glass jar

Ingredients for brining :
150ml vinegar
6 TB sugar
1/2 tspn salt
( combine all ingredients then cook to dissolve sugar or till vinegar smell has evaporated, next off the heat and set aside )

Method :
(1) scrap off ginger skin then cut and throw off the green part, keep the red part instead for later use.
(2) next, cut ginger into thin slices and stir in 2/3 tspn salt till well mixed, then let to rest for 15 minutes. (you may use a peeler to slice the ginger)

(3) once its ready, squeeze out juices and ginger should turned soft at this stage.

(4) bring a small pot of water to boil then stir in ginger slices and let to boil for about 3 minutes.

(5) once its done, drain and squeeze out the excess water. Then let ginger slices lined on a tray or basket to cool off.

(6) now, place cooked ginger slices into jar including the remaining red ginger head. This pink part will helps the juice became pinkish after some time later.

(7) finally, pour the brinning syrup into filled jar and keep jar cover by lid.

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB salt 1 TB ginger juice / shaoxing wine 1-1/3 TB wheat starch 2/3 cup water 1/2 cup ice cube, crushed Method : (1) Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2) by using a stone mortar...

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o< Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine...

Air Fryer Pandan Sponge Cake 气炸锅班兰海绵蛋糕

I am truly blessed with another successful baking with my air fryer. This round I am trying out the pandan sponge cake by using the straight method, without heating the oil or butter. The texture turns out really nice and fluffy. I am really confident with my air fryer and going to explore more recipes in future. Hope you guys as happy as I am, with your air fryer ! Please read on for more. For Air fryer with 3L fryer basket. (Khind Air Fryer ARF3000) Ingredients : (7" baking tray) (A) 50gm corn oil 60gm pandan juice 50gm all purpose flour 3 egg yolk (B) 3 egg white 1/8 tspn cream of tartar 50gm fine sugar a pinch of salt Method : (1) from ingredients (A), hand beat corn oil and egg yolk till creamy, then add in flour alternately with pandan juice in 3 batches till everything well cooperated. Set aside. (2) Ingredient (B), whisk egg white till foamy then add in cream of tartar and half of the sugar. ...

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