Double-boiled Pork Essence

Most of us are more familiar with Essence of Chicken, which we get to drink a very small bowl of Essence extracted from the Double-boiled Chicken. Despite of either using the normal Kampung Chicken or the nutrition Black Chicken that is normally used in Confinement, you can also replace it with Lean Pork or Minced Beef.

But today we are going to try out Pork Fillet Essence. To make your Essence more herbal taste, you can add in a small amount of these herbs to have a light double-boiled Essence. But remember, don't add in too much because it will eventually absorb the liquid during the double-boiled process and you will end up with less essence. Previous post, we make use of American Ginseng Root to double-boiled chicken soup so this round, we shall try on the Stem itself which yield the Ginseng Slices.

Ingredients: (serve 1)
500g Pork Fillet, cut into thin slices or minced
1 - 2 Red Dates(红枣), cut into halves
1 Teaspoon Wolfberries(枸杞子)
4 Slices of American Ginseng Slices
150ml of DOM(法国廊酒), optional
4cm Wide of Dried Hui Shan(淮山), optional
1 Slice of Yu Zhu(玉竹), break into small pieces, optional

Method:
1. Wash and trim all the fat from the pork fillet, use the back of the knife to roughly pound the pork slices.
2. Rinse and drain all the herbs then place some of it in the middle of the double-boil pot. (refer to the photo below)
3. Use small saucer or rice bowl to cover the herbs.
4. Place the pounded pork slices over the top of the sauce(refer to the photo below).
5. Lastly sprinkler the reserved wolfberries and other herbs on top, covered and place it in the slow cooker.
6. Add enough boiling water to cover almost 3/4 or more of the double-boil pot then cook over low heat for approximately 2hrs then open and drizzle the DOM evenly on the meat.
7. Continue to cook for another 30minutes. Serve immediately or reserved till later consume.

Note:
~ If you are using American Ginseng Slices, you can omit the use of DOM and serve it this Essence to kid.


As this Essence is Double-Boiled with DOM(Benedictine DOM Liqueur), it might not be suitable for kids unless you omit the use of this liqueur. You can prepared this in the mid-afternoon and reheat it to consume it before bedtime.

BAKERZIN - August Promotion

Look at this, isn't it look Luscious............ Saw this Bakerzin Tiramisu advertisement at TODAY newspaper on the way to work. On the first glance, my thought was "WOW~~~~, my favourite Tiramisu. Must go grab it after work today". So I am sure this is also a great news for Tiramisu lover or if you are a fan of Bakerzin products.


Other than the above Promotion on Tiramisu, they are also having a Mooncake sale which valid till this 31st August 2009. Maybe I would like to try their Sesame Truffle Selection which looks interesting to me compare to those traditional flavours. You can check up more details on their official website(here) or run down to any of their outlets(here) near your area.

Japanese Cotton Cheesecake

Japanese-style cheesecake relies upon the emulsification of cornstarch and eggs to make a smooth appearance. The texture is light, fragrant and not as greasy as the usual western baked cheesecake.

Although this recipe require a little bit more steps on the preparation but it is really worth the effort when you taste the end result. I really cannot re-called where I have taken this original recipe from, but after sharing it with one of my friend, she gave me another modify version of hers which use exactly 205g cream cheese. So upon seeing what her wonderful cheesecake, it makes me even wants to give this recipe a try.

The process of making these Japanese Cotton Cheesecake is not really that difficult. All you need to do is to follow the steps closely and you will sure to get the right texture and colour. (click on the picture for larger view)

Ingredients: (8" Round tin)
250g Philadelphia Cream Cheese
140ml Fresh Milk
55g Unsalted Butter
30g Cake Flour
20g Cornflour
4 Egg Whites
4 Egg Yolks
1/2 Teaspoon Lemon Juice
Grated Rinds of 1 Lemon
95g Sugar
1/4 Teaspoon Cream of Tartar

Method:
1. Dice cream cheese into cubes and soak with milk (place mixture in a glass mixing bowl or double boiler) for about 30 minutes.
2. While waiting, melt the butter and set aside.
3. Put the cream cheese mixture in a double boiler(refer to the picture above), stir until smooth and creamy then stir in the melted butter and set aside to cool.
4. After the mixture cools down, stir in the flour mixture(sieved the cornflour and cake flour together) then follow by one egg yolk at a time, whisk the mixture till well combined.
5. Next stir in the lemon juice and rind and whisk the mixture till smooth then set aside.
6. In another clean bowl, add cream of tartar into egg white and whisk until foamy.
7. Divide the sugar into 3 portion and whisk into the egg white mixture until it becomes stiff peak form.(refer to the picture above for the egg white texture, this takes about less then 5 minutes or so)
8. Slowly blend the egg whites into the cream cheese batter and mix well until colour combines.
9. Place the mixture in a greased prepared tin and give it a big bang to released the bubbles.
10. Bake the cake in hot water bath at 170 degree for 15 minutes then reduce the temperature to 150 degree and bake for another 40 - 45 minutes.
11. Cool the cake in the pan completely, then set aside in the fridge for about 1 hour or more before serving it for a better texture and taste.

Notes:
~ Water bath is a pan of hot water placed into an oven. The hot water provides a constant, steady heat source and ensures even, slow cooking for recipes.

~ The best type of pan to use for a water bath is a roasting pan or other pan with sides at least 1-1/2 to 2 inches high. That will allow you to put enough water into the pan so it won't all evaporate before your pudding or cheesecake has baked.


I used to love Fiesta Cheesecake (which is now come under Ichiban Sushi Restaurant) that comes in 3 different flavour like original, coffee and can't remember the last one....... So with that soft and irresistible texture of Fiesta Cheesecake, I decided to give this recipe a try and after all those effort and steps. My final products do pay off with a good, soft and cotton like texture cheesecake.

Soup Restaurant

Soup Restaurant, the unique Chinatown Heritage Cuisine has been preserved for your palate. Their special dishes like Samsui Ginger Chicken, other steamed dishes and herbal soups are prepared in the traditional way.

This is the 1st time I tried their "Teochew Olives Rice" which is prepared by preserved black olives mixes with plain rice. And also black olive is known to stimulate appetite and aids in the process of slimming. Take a closer look at their Olives Rice, each grain is separately nicely and suprisingly it is not that oily as what I have thought of. The texture of the rice is great and it's very different from the usual Thai Olive Fried Rice.

Soup Restaurant "Samsui Ginger Chicken" is steamed-cooked for a pre-determined duration and temperature, thus maintaining its rich chicken aroma and taste. The chicken is served with their special Ginger & Sesame dipping sauce other than the usual Hainanese Chicken Rice chilli sauce that you use to have.

The art of consuming "Samsui Ginger Chicken" is by dipping the chicken into ginger sauce and wrapping them with fresh lettuce. It taste really refreshing and non greasy too.

Come and catch up with their S$1.00 Lunch Treat promotion which is for limited period only. Upon ordering their signature Samsui Ginger Chicken or set menu any day during lunch hour to enjoy any one of the 6 popular dishes at ONLY S$1.00.

With the S$1 Lunch Treat offer, we order this Tofu Prawn. Although the egg gravy is made with simple ingredients like egg, tomato & chilli sauce. It taste so aroma and robust because they use only the freshest prawns. The sauce really goes well with white rice or bun some fried mantou if they do provide.

As you see we didn't order any of their signature soup for today because we are too fully with all the above dishes. But I would like to recommend their "Double Boiled Waisan & Ginseng Roots with Chicken Soup" and "Double Boiled Lingzhi with Lean Pork" which is I find worth of cent to try.