5-Minute Cantonese Porridge (Congee)

Tuesday, 14 June 2016

Forget cooking Cantonese porridge the traditional way. That takes way too long.

On the stove, simmering raw rice in lots of water or stock till it breaks down and forms a smooth, thick gruel takes 2-3 hours.

In a slow cooker, the process is an overnight job.

Mango Mille Crepe Cake (芒果千层可丽饼蛋糕)

Tuesday, 3 May 2016

mango mille crepe cake photoCrepes may be tough and rubbery. Or they may be soft and delicate, that they fall apart in the pan when you flip them.

What makes good crepes good, and bad crepes bad?

Gluten.

Macarons, French Meringue Method (法式马卡龙)

Tuesday, 30 June 2015

Here are 12 FAQ to help you make macarons:

1) Which almond flour?
I use Phoon Huat's superfine almond flour. PH sells three types of almond flour. Only the one labeled "SUPERFINE" is good for macarons.

Edith Chong Pei See: A Thief?

Tuesday, 12 May 2015

Some readers share my recipes on their blogs, such as here, here and here. The bloggers in these examples rewrite the instructions, in their own words. I am flattered and happy that they share my recipes with their readers.

Sadly, not all bloggers are honest. Some people just copy and paste from my blog.

Copying word for word, or almost word for word, is an infringement of copyright, even when the original author is credited. If it weren't, we can all upload best selling books and make loads of money, right?

Matcha Swiss Roll

Tuesday, 3 February 2015

Knock, knock!

Who's there?

Matcha!

Matcha who?

Much ado about Swiss rolls.

This is another Swiss roll post, the third on this blog. 

Marble Butter Sponge Cake (Tang Mian Method)

Wednesday, 29 October 2014

Tàng, 烫: scald.

Miàn, 面: flour.

Tang mian is roux, made by cooking flour in bubbling hot butter.

Tang mian cake has the fluffiness of chiffon cake and the butteriness of butter cake. It has the best of two cake worlds but that's not all. It is smooth, smoother than chiffon or butter cake could ever be.

Some people call tang mian "cooked dough" instead of "roux". And the cake is sometimes called "黄金蛋糕" or "golden sponge cake". Hey, a rose by any other name . . . .

Chocolate Swiss Roll (巧克力瑞士蛋糕卷)

Tuesday, 30 September 2014

If you've never made Swiss roll before, or never made one successfully, please don't try my chocolate Swiss roll recipe.

Making chocolate Swiss roll is a bit tricky. Why? Because cocoa powder complicates things. If you want a straightforward recipe, go for vanilla roll. That's almost idiot-proof (not that idiots are the lowest common denominator).

Cocoa powder makes the cake less stretchable, so you have to be careful not to overbake the cake. Even slight overbaking makes the cake crack when you roll it.