Ann Paul Recipe collection

Sunday, May 28, 2017

ruth CHOCOLATE SELF SAUCING PUDDING

CHOCOLATE SELF SAUCING PUDDING

Ingredients:

60g butter

0.5 cup sugar

1 egg

1 cup self raising flour (can use plain flour and 1 teasp baking powder)

1 tablespoon cocoa

0.5 cup milk

0.5 teaspoon vanilla

0.5 cup sugar, extra

1 tablespoon cocoa, extra

1.5 cups hot water

Method:

Cream butter and sugar with vanilla until light and fluffy. (Mix together and beat hard)

Add egg, beat well.

Fold is sifted flour and cocoa alternately with milk.

Put in greased, ovenproof dish

Mix extra sugar and cocoa together and sprinkle over pudding.

Pour hot water gently over.

Bake in moderate oven, 180 deg C, 35-40 mins.

Turn onto plate and serve.

Serves 4-6

Thursday, May 25, 2017

Steam egg Thermomix

Teacoholic Perth
3 egg 260ml water 5sec sp4 after that pour into ur plate and steam (do cover with aluminium paper)

marmite chicken Thermomix taken from FB Thermomix user

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Active time: 10 minutes
Total time: 55 minutes
Serving Size: 5 portions
Calories per portion: 187 kcal

INGREDIENTS

500 g free range chicken, chopped into bite-sized pieces (4-5 cm)

Marinade

1 tsp light soy sauce

1/2 tsp salt

1/2 tsp white pepper powder

Sauce

15 g marmite yeast extract

20 g rock sugar

10 g light soy sauce

15 g honey

METHOD

1. Marinate chicken with marinade for 30 min.

2. Place marinated chicken and sauce into mixing bowl and cook for 15 min 120°C Reverse Speed Slow

http://cookwitholivia.com/recipes/marmitechicken/

Tuesday, May 9, 2017

Fish paste & char siew demo

Demo by Pam 9/5/17

Weight fish eg 525g

X 0.875 for water

Ann Paul comment: too much water n bit salty

To reduce to 0.5-0.6 for water

Round up 500g

Put Salt every 100g 1 tsp

30s S6, check texture, no fix rule, do until satisfied w texture

****

Reverse spoon to avoid sticking to blade

Monday, May 1, 2017

Friday, April 28, 2017

1. Chop garlic, 5 seconds, sp 5.
2. Add Cooking oil 50g, saute onion garlic 3 min, sp 2, 120 degree.
3. Put 600g water, 30g oyster sauce, 30 g light soy sauce, 20g dark soy sauce. This may differ depends on your own preference. Cook 5 minutes, 120 degree, Reverse spoon.
4. Add cabbage, or other vegetables. Remember, vege go in first, then add bihoon.
3.5 min +2min with spatula,
Don't do it the other way round to prevent sticky bowl.

Initially my bihoon always not fully cooked. The tips is the way you wash the bihoon. Get a big bowl, wash your bihoon with water. And try to spread the bihoon especially the corner part.
https://www.facebook.com/groups/589796224492492/permalink/857043547767757/