Chinese Cabbage and Leek Salad with Goji Vinaigrette

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

This Asian-inspired cabbage salad, packed with vitamins A and C, and full of antioxidants and fiber, combines a half head of thinly sliced Chinese cabbage and leek with a quick vinaigrette prepared with peanut oil and goji berries. You can add some roasted sesame seeds or peanuts for extra crunchiness.

500 g Chinese cabbage, finely shredded A handful of radicchio, finely shredded 120 g Leek, thinly sliced 2 tbsp Roasted peanut oil 1 tbsp Sunflower oil 2 tbsp Rice Vinegar 1 tbsp Soya sauce 1 tsp Honey 15 g Dried goji berries White pepper powder Sea salt

1. Finely shred the Chinese cabbage and radicchio. Cut the leek in half lengthwise and wash in water, being careful to check all the layers for hidden dirt. Drain and thinly sliced the leeks. Place the cabbage, radicchio, and leek in a large bowl, cover and refrigerate until ready to use.
   
2. Meanwhile, make the dressing. In a glass jar, add in peanut oil, sunflower oil, rice vinegar, soya sauce, honey, goji berries, salt and pepper. Put the lid on the jar and shake until well blended. Refrigerate for about an hour. Shake well before using. Pour the dressing over the salad and toss gently to coat. Sprinkle some roasted sesame seeds over if using.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Matcha Spelt Castella

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Castella, (or Kasutera) soft, delicate with sweet aroma, is a highly popular Japanese sponge cake, raised only by the air incorporated into the eggs and oil-free. The origin of castella is believed to have come from Portuguese merchants who introduced European sweets to Nagasaki Japan in the 16th century.

Castella cake is traditionally baked in a wood box, which helps to bake the cake evenly, but a standard baking tin would work just great. Unlike most cakes, castella cake is baked with bread flour (I used spelt bread flour), not cake or all purpose flour.

There are now many varieties of this sponge cake made with chocolate, honey, green tea, and brown sugar. If you have baked other foam cakes before, the process of creating castella is quite similar. Please do drop by Biren of Roti & Rice to read all the detailed instructions with beautiful photos. And if you are interested in learning more background of castella, please refer to Wise Geek.


You can also find castella on

Anncoo Journal

Nasi Lemak Lover

No Frills Recipes

120 g Spelt bread flour 13 g Matcha tea powder Pinch of salt 5 Large egg whites, at room temperature 5 Large egg yolks, at room temperature 130 g White fine sugar 20 ml Medium sweet sherry 20 g Honey

1. Line an 8-inch / 20x20-cm rectangular baking dish with aluminum foil. Whisk and sieve spelt bread flour, matcha powder and salt together 2-3 times into a mixing bowl. Warm sherry and honey in a bowl over a pot of hot water, stirring until honey completely dissolves. Set aside. Preheat the oven to 160C/320F.
   
2. Beat the egg whites in the bowl of your stand mixer at high speed until foamy, about 30 seconds. Beat in sugar in 3 additions until firm peaks form, about 3-4 minutes. Add in egg yolks, one at a time, at medium-low speed until well combined, about 1 minute.
   
3. Now add in prepared flour mixture, still at medium-low speed, and stir until just combined. Pour in the sherry-honey mixture and continue to stir for another minute until well-combined and smooth.
   
4. Pour the cake batter from a 30-cm / 1-foot height directly into the prepared baking dish. Tap the baking dish on the counter to remove bubbles. Using a spatula, smooth the surface to remove any remaining bubbles.
   
5. Bake in the center of the hot oven for 50 minutes until evenly brown. Remove and drop it from a 30-cm / 1-foot height onto the counter to prevent shrinkage. Cool the cake on the counter for 5 minutes. Lift the cake from the pan and invert it onto a piece of parchment paper. Peel the aluminum foil. Wrap the cake with a plastic wrap and store in the refrigerator overnight to preserve moisture.
   
6. To serve, trim off the sides of the cake with a sharp serrated knife, then cut up into the even slices.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Thai Style Salmon Fritters

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A perfect party starter, these salmon fritters are coated with batter and deep fried until crisp and golden brown. They are best eaten fresh out of the oil while they're still hot and crisp.

I have substituted a few ingredients as I don't happen to have them on hand. Please do visit I Just Love My Apron for the authentic and original recipe.

2 Eggs 150 ml Whole milk 1/2 tbsp Fish sauce 1/2 Lime, juiced 150 g All purpose flour 2 tsp Baking powder 1 tsp White pepper

1 tbsp Red curry powder 1/2 tbsp Lime zest 1 cup Frozen green peas, thawed and drained 1 tin /225 g Alaska redhead wild sockeye, drained and flaked 250 g Fresh salmon, sliced Oil for frying Some fresh celery leaves Salt and Cayenne pepper for dusting

1. Beat eggs, milk, fish sauce and lime juice in a mixing bowl until everything is incorporated. In another bowl, whisk together the flour, baking powder, white pepper, red curry powder and lime zest.
   
2. Add the flour mixture into the egg mixture. Stir until just incorporated. Add in drained green peas, tinned and fresh salmons to the batter. Stir until well combined.
   
3. Add oil to a saucepan and heat it up to 190C/375F. Line a baking tray with paper. Preheat your oven to 100C/210F.
   
4. Drop by tablespoon into hot deep oil. Don't overcrowd. Once they are nicely brown, remove from the pan and keep warm in the oven and repeat the process until you have finished the batter.
   
5. Sprinkle the fried fritters with salt and cayenne pepper. Use same oil to fry fresh celery leaves until crispy. Place the fritters on a platter and top with celery leaves. Serve salmon fritters hot accompanied with preferred yogurt dressing.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Pomelo Salad

This is an incredibly refreshing and tasty salad that combines together sweet pomelo, peanuts, toasted coconut and sesame seeds tossed in a spicy dressing.

• 1 Pomelo
  ©angiesrecipes, break into bite size
  
• 1 Shallot, thinly sliced, separated into rings
  
• 2 Piri piri, thinly sliced
  
• 1 tbsp Fish sauce (or soya)
  
• 1 tbsp Brown sugar
  
• 1 tbsp Lemon juice
  
• 1 tbsp Peanuts, coarsely chopped
  
• 1 tbsp Coconut, toasted
  
• 1/2 tbsp Sesame seeds, toasted
  
• 1 tbsp Chopped parsley

1. Separate the pomelo into sections, then peel and break up the sections into bite size chunks and transfer to a bowl. (check out Sharon's post on How To Cut Pomelo Fast)
   
2. Heat the oil in a small saucepan. Add the shallot rings and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer them to paper towels to drain.
   
3. In a small bowl, stir the piri piri with the fish sauce and sugar. In a large mixing bowl, combine the pomelo with peanuts, toasted coconut, sesame seeds and the dressing. Toss to coat. Mound the salad on a plate, then sprinkle the chopped parsley and fried shallots.

Matcha Kasutera Honey Sponge Cake

In the 16th century, the Portuguese reached Japan, and soon started trade and missionary work. Nagasaki was then the only Japanese port open for foreign commerce. The Portuguese introduced many then-unusual things, such as guns, tobacco, and pumpkins—and castella. It was able to be preserved for a long period of time, and so was useful for the sailors who were out on the sea for months. In the Edo Period, in part due to the cost of sugar, it was an expensive dessert. When the Emperor of Japan's envoy was invited, the Tokugawa Shogunate presented the Castella. Over the years, the taste changed to suit Japanese palates.from Wikipedia

Kasutera is a traditional Japanese sponge cake made of sugar, flour, eggs, and honey. There are now many varieties made with ingredients such as matcha green tea, cocoa or brown sugar.

• 125 g German #550 flour©angiesrecipes
  
  
• 10 g Matcha tea powder
  
  ©angiesrecipes
  
  
• 50 g Honey
  
  
• 50 g Green tea drink
  
  
• 5 Eggs
  
  
• 140 g Caster sugar

1. Line a 44x12x6-cm wood box or an 9-inch baking pan with parchment paper. Fill half of a large pot with water and bring it to a boil. Stir together the honey and green tea drink in a small bowl. Combine the flour, matcha tea powder and sift twice and set aside. Preheat the oven to 175C/350F.
   
   
2. Place the eggs and the sugar into the bowl of your mixer. Set the bowl over the pot of hot water and whisk the mixture until lukewarm and the sugar is dissolved. Remove and beat over medium speed until the mixture starts to thicken. Lower the speed and continue whisking until it is thick and smooth. When you lift the whisk, the peaks drops slightly. Beat in honey water mixture in a few additions until incorporated.
   
   
3. Sift in the flour in a few additions and whisk on low speed until fully incorporated. Pour the batter into the prepared wood box or the pan. Place in the hot oven and bake until the cake is golden brown and it feels spongy not tacky to the touch, about 50 minutes. Cool on the rack for 10 minutes, and remove from the pan.

Matcha Kasutera Honey Sponge Cake

Prune Chutney

Fruit chutneys are basically made by boiling fruit in acid, sugar and spices, and then simmering to reduce the liquids and fruit become soft and tender. Enjoy it with meats, chicken or curry dishes.

Chutney is an Anglo-Indian loan word derived from caṭnī, a term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain idiosyncratic spice and vegetable mix that complement one another.

Chutneys usually are wet, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several Northern Indian languages use the word for fresh preparations only. A different word achār applies to preserves that often contain oil but are rarely sweet. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid. Wikipedia

750 g Prunesangiesrecipes, pitted 4 Green apples 1 Onion 60 g Raisins 2 tbsp Ginger, finely chopped 30 g Mustard seeds

240 ml White vinegar 200 g Sugar 1 tsp Chilli 2 tsp Allspiceangiesrecipes 650 ml Water

1. Rinse the prunes, apples and onion clean. Pat them dry with kitchen towel. Cut prunes lengthwise into strips. Peel, core and dice the apples. Cut the onion into thin wedges.
   
   
2. Place onion, raisins, prunes, ginger, mustard seeds, chillie, allspice, vinegar, sugar, and 2/3 of the water in a large saucepan. Set over medium-high heat, and bring liquid to a boil. Reduce heat to medium and simmer, stirring occasionally, until most of the liquid has been absorbed, about 40 minutes.
   
   
3. Add the diced apples and the rest of the water. Stirring frequently, cook until apples are soft and translucent and liquid has been absorbed, about 30 minutes. Remove pan from heat. Transfer chutney immediately to jars.

Stir-fried Eggplants with Chillies

A little while ago, when I saw this spicy eggplant stir-fry from one of my favourite foodie blogs: The Little Teochew, who has a large selection of delicious recipes. I knew I would love a vegetable dish like this too. So I have decided giving it a try last weekend. Since there are just dried chillies and cherry tomatoes in my pantry, I have changed the recipe a little bit, but the eggplant dish still tasted very delicious with some steamed white rice.

500 g Eggplants 7 Cherry tomatoes 3 clove Garlic 2 Shallots

3 Dried chillies Salt and sugar to taste Oil for frying Chopped spring onions and shallot fritters for garnish (optional)

1. Finely chop the garlic cloves, shallots and chillies. Place them in a bowl. Dice the tomatoes and add into the garlic mixture. Set aside. Cut the eggplants into thick strips. Heat some oil in a frying pot. Lower the eggplant strips into the hot oil and fry they have turned light golden. Remove and drain off excess oil.
   
   
2. Add about 1 tablespoon of oil in a skillet, stir-fry the tomato mixture until aromatic. Return the fried eggplant into the skillet, seasoning with salt and sugar to taste, and then stir all the ingredients until combined. Dish up and garnish it with chopped spring onions and crisp fried shallots if desired. Serve hot with steamed rice.

Mung Bean Dorayaki Sandwiched Pancakes

"Dorayaki" is a popular tea snack or dessert in Japan, which consists of two spongecake-like pancakes sandwiched typically with a red bean filling. You may also use nutella, jam, cheese as a filling.

2 Eggs, at room temperature 80 g Sugar 120 g German #405 flourangiesrecipes 1 tsp Baking powder

1/4 tsp Baking sodaangiesrecipes 30 ml Milk 1 tbsp Caramel syrupangiesrecipes 100 g Mung bean pasteangiesrecipes

1. Whisk together flour, baking powder and baking soda. Sift and set aside. Whip the whole eggs and sugar until creamy and lemon white in colour. Sift the flour mixture into the whipped eggs. Fold to combine. Mix in honey and milk. Cover it with plastic wrap and let rest for 30 minutes.
   
   
2. Set a nonstick frying pan over medium heat and swab on some vegetable oil with a paper towel. Drop in about 1-2 tablespoons of the batter. Cook over the low heat until brown and the tiny bubbles appear on the pancake. Flip and cook another side for about 30 seconds. Transfer to a serving plate. Continue the same with the rest of batter.
   
   
3. Spread some red bean paste onto a pancake and top with another pancake. Serve with a cup of hot tea.