Walnut cake

My most delicious cake. Adored by everyone who tries it at least once.



Interesting fact: in this cake there is not even a gram of flour!



This cake I am making for Christmas. Aroma of nuts is so lovely!




Ingredients for cake:




250 g ground walnuts (weigh it after grinding)

10-12 eggs (from 12 is more tastier)

250 g icing sugar

3 tablespoons bread crumbs

1 teaspoon

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Sichuan dry fried shredded beef 干煸牛肉絲

Dry fried shredded beef or 'gun ban niu rou si' 干煸牛肉絲 is a delicious Sichuan dish.'Gun ban' 干煸 is a twice cooked method whereby meat or vegetable is shallow fried with oil till dry and brown, this frying gives a lot of flavour to the meat or vegetables. The fried meat or vegetable is then stir fried with a spicy and savoury flavour. Famous 'gun ban' dishes are dry fried shredded beef or 'gun ban

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Korean pancake with brown sugar and walnut syrup

I love Korea! I have been looking for easy recipe for korean sweets. Hoddeok is one of them. You might eat it with nutella, chesse filings or you can make it in traditional way.

This recipe is for 8 hoddeoks.



What you need:



1 cup warm milk or water

2 teaspoons of dry yeast

pinch of salt

1 tablespoon of oil

2 tablespoons of sugar

2 cups of flour



For filling:



Half cup of

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Sponge cake with whipped cream and strawberries.

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Chakka Varatti(Jackfruit Jam)

Am back after a long vaccation in India.We had a great time there..but i really missed blogging and my friends:-( So here am! Back to be with you all!

Malaysia,our new place is very nice, except the fact that, the climate over here is very hot,same like Kerala.That is the only thing i don't like.Everything else is so good .Everybody knows Malaysia is one of the famous tourist destinations. 20% of the population are indians! So its a home away from home for us. :-)

Malaysia is also famous for variety of food. Here we can find out Indian,chinese,Malay,Middle-Eastern,Korean,Western,Japanese and many other types of cuisines.

Coming back to today's recipe Chakka Varatti(Jackfruit Jam).This is prepared by my MIL when we were at my hubby's home. Jack Fruits were available in plenty during that time and so one fine afternoon, she made this for us :-)

Ingredients:

Ripe Jackfruit pulps - 1kg

Jaggery - 750g

Ghee - 250g

Cardmom Powder- 1 tsp

Method:

1.Finely chop the jackfruits and steam it till it become soft.Cool it and make a paste in a blender.

2.Melt the jaggery using little water.

3.Put a thick bottomed pan in the stove(Traditionally this is made in 'Uruli'.)

4.Add ghee and jackfruit paste.Saute well.

5.Add jaggery syrup and mix well.

6.Cook on medium heat till the water is reduced.Add cardmom powder to this.

7.Stir it continuously till you get a jam consistancy.

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Stir fried seitan with mixed vegetables 麵筋炒雜菜

I made seitan few days ago, I shallow fried and braised half the quantity, the remaining (about 300g) I boiled for about 30 minutes till cooked through. After cooling, I pat dry it and left in the fridge to use later. Raw seitan can also be steamed for about the same time till cooked through.Yesterday I stir fry the boiled seitan with mixed vegetables. It was a yummy.For the recipe of the stir

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半斤八两 Half catty eight taels

''半斤八两 Half catty eight taels'' In Mandarin reads as 'bun jin ba liang' or in Cantonese is 'boon gunn bak liong'If you are familiar with Chinese have you heard of this expression before?There is a very old hilarious Cantonese movie by the same name 半斤八两 (English title 'The Private Eyes') by the Hui brothers. Remember that? Here is the link to the movie if you like to watch it in Chinese, it's

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Stir fried courgette with glass noodles and prawns

I love courgettes (zucchini) a lot, my favourite summer vegetable. When freshly picked they have a lovely sweetness. Courgette can be bitter too, not very nice, I reckon may be due to the way they are grown or when they have been stored for over 4 - 5 days in the fridge. Always eat them as soon as you buy them or pick them. When buying and choosing courgettes look at the cut stem check if it is

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Fried gluten puffs 炸麵筋球

If you have read the last post you may be wondering what I like to do with the gluten.My favourite way to use gluten or seitan is to fry them in oil till they puff up and golden. Then they can be stuffed and/or braised. Fried gluten has a lovely nutty flavour, chewy and spongy. If you have eaten fried tofu puff, fried gluten is similar to fried tofu puff in texture and taste.Here is how to fry

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Homemade gluten or seitan 麵筋

Chinese has been using hydrated gluten or seitan (麵筋 'mien jin' in Mandarin) as a meat substitute ingredient for hundreds of years. Gluten is very versatile can be used in hundreds of ways and recipes. Not only as vegetarian it can also cook with meat or seafood. Fried gluten balls can be stuffed with minced fish or prawn or veggie filling. I love gluten especially fried then braised.Gluten

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Char siu bao using water roux

I made these char siu bao (bbq meat steamed buns) with a simple yeast dough. This is not the traditional smiling (cracked top) bao recipe which takes about 2 days to prepare. Traditional smiling bao also needs super white bleached fine milled flour (Hong Kong flour) which is not easy to find even from Chinese supermarkets in London. I used standard non bleached plain flour, the buns are not

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