White fungus chicken soup

White fungus chicken soup

The weather for the past few days had been wet and cold. The craving for a wholesome chicken soup is so strong. I believe a bowl of comfort soup will certainly give warmth on a rainy day and a perk-me-up after a tiring day. So here it is, a nutritional and wholesome chicken soup.

What you need for 2 person.

Dried White Fungus - 3 big bloom

南北杏仁 - I don’t know what you call it in English. Maybe NorthSouth almonds?? but you can easily buy this in supermarkets.

Dried red dates - around 4 - 5 dates

Dried wolfberry - 1 tablespoon

Dried barley - 2 tablespoon

Chicken thigh - 1 piece

Water - 1 litre

Salt

Preparation

1. Soak the white fungus and see it expand! Removes the hard part and cut it into small pieces.
2. Wash the red dates, wolfberries and 南北杏仁
3. De-skin the chicken and remove the fats. If you do not want to do it yourself, you can ask the uncle at the wet market to help you with it or you can keep everything if you do not mind an oily soup. :P
4. Prepare a bowl of boiling water, throw in the chicken and boil for 5 minutes. After that remove and set aside.

Cooking

1. Put the chicken, white fungus, red dates, wolfberries, barley and the 南北杏仁 into the slow cooker.
2. Add water to cover all the ingredients
3. On the slow cooker and wait for 4 hours. More if you like the collagen feel of the white fungus.

Thats it!

Triple Chocolate Caramel Brownies

Triple Chocolate Caramel Brownies

Ingredients:

3/4 cup plain flour
¾ cup cocoa powder
½ cup unsalted butter (room temperature)
1 cup granulated sugar
3 eggs
¼ tsp salt
2 tsp vanilla extract
1 cup chopped walnuts
1 cup dark and bitter chocolate chips
1 cup semisweet chocolate chips
2/3 cup caramel sauce
½ tsp of instant espresso powder

Making the brownie :D

1. Preheat the oven to 180deg C, grease a 8 inch square baking pan and line it with parchment paper, set aside.

2. In a small bowl, combine the flour, cocoa, salt and instant espresso powder, set aside.

3. In the bowl of an electric mixer cream together the butter and sugar, add the eggs and vanilla and mix well.

4. Add in the dry ingredients and mix just enough to incorporate the dry ingredients in well. Do not over mix!

5. Keep 1 cup of the batter and set aside. Spread the remaining batter into the bottom of the prepared baking dish, sprinkle the walnuts and dark and bitter chocolate chips evenly over the batter, drizzle the caramel sauce on top of that.

6. Add the semisweet chocolate chips to the remaining 1 cup of batter, then spread this mixture all over the top of the caramel.

7. Bake the brownies for about 30 minutes. Let them cool completely then serve.

The recipe above is adapted from the one by Laura Vitale.

 

Devil's Food Cake with Yuzu Icing Recipe

Devil's Food Cake with Yuzu Icing Recipe

For the cake:

50g cocoa power (unsweetened)
175ml boiling water
175g unsalted butter (at room temp)
350g soft dark brown sugar
3 eggs
225g plain flour
1.5 teaspoon baking soda
0.25 teaspoon baking powder
175ml sour cream (buttermilk/milk works as a replacement)

For the icing:

285g granulated sugar
2 egg whites
60ml yuzu juice
15ml fresh yuzu juice (if you do not have fresh yuzu juice, just add more yuzu juice)

Directions:

The Cake

1. Preheat the oven to 180deg C. Line two 9inch baking tins with baking parchment and oil the tins with butter or non-stick cooking oil.

2. In a bowl, mix the cocoa powder and boiling water until it is nice and smooth. Set aside.

3. In another bowl, cream butter and sugar together until light and fluffy. Once it is done, add in the eggs one by one, beat well.

4. Stir the melted cocoa into the butter mixture. In a dry bowl, briefly mix the plain flour, baking soda and baking powder. Then, sift the flour and sour cream into the wet mixture.

5. Pour into the tins, and bake for 30-35mins. After it is done, let it cool for 20mins before turning it out of the tins.

The Frosting

6. Add all of the ingredients for frosting into a bowl. Prepare a bigger bowl, preferably one that allows the one with ingredients to sit nicely on, and fill it with warm water. Place the ingredient bowl over the bowl with warm water, beat the ingredients until it can hold soft peaks.

7. Remove from water bath and continue beating the mixture until thick enough to spread. Sandwich the cakes with the frostings and then spread all over the sides and the top.

You cake is now ready to serve! :D Enjoy!

Devil's Food Cake with Yuzu Icing

This is my first time baking a cake. And making Yuzu icing for that matter. The yuzu icing was demanded by bf. Well, he didn't actually demand that I make a yuzu icing, but he just kept harping on it, "yuzu cake, yuzu sauce, yuzu this yuzu that" and i caved. HAHA. One to satisfy his demands and two, I like yuzu, so where's the harm in it? Plus i get to kill two birds with one stone!

I prepared a batch of yuzu cupcakes, just in case my devil's food cake with yuzu icing didn't turn out right.

And the results of the yuzu-iced cake that bf has been anticipating...

it looks pretty good actually. and tasted interesting. Its your usual devil's food cake, with a burst of citrus from the yuzu, that kinda balances the sweetness of the cake. Bf likes the cake, thankfully. and hopefully it will stop his "yuzu chants" for a while!

Click on the link for the recipe of the Devil's Food cake with Yuzu icing!

 

 

yay

hahahha