Goat versus cow milk

A

Reference

orange carrot cake

ingredients

ingredient A

  • 1 2/3 cup flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp baking powder
  • 1/2 tsp salt

ingredient B

  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • juice of 1 orange (70 mL)
  • 1/4 cup canola oil

ingredience C

  • 2 carrots grated
  • zest of 1 orange

steps

  1. preheat oven 180oC
  2. combine A. set aside.
  3. in large bowl, on medium speed, beat eggs until blended. add in sugar, beat, 2 min. on low speed, beat in orange juice and oil
  4. add in A and stir until combine
  5. stir in C
  6. pour batter into pan and top with almonds
  7. bake 2 min
  8. lower temperature to 160Oc and bake 25 min until cooked
  9. cool in pan, 10 min
  10. invert cake and cool completely

ginger shallot soy BBQ sauce

ingredients

  • 1 kg chicken wings
  • 1/4 cup soy sauce
  • 1/2 tsp salt
  • 2 tsp light brown sugarr
  • 3 tbsp fresh ginger root, grated
  • 6 garlic cloves, minced
  • 1 tsp paprika/red capsicum
  • 3-4 shallots, minced
  • 1 tsp pepper

steps

  1. mix all ingredients until thorough
  2. marinate refrigerated >= 4 hrs to overnight
  3. grill at low heat (or BBQ) until golden brown

ngoh hiang (five spice fritter)

ingredients

  • 1 packet bean curd skin
  • 500g minced pork belly (fatty)
  • 500 g fresh shrimps, minced
  • 400 g chestnuts (or jicama)
  • 1 egg
  • 6 garlic
  • 6 shallots

seasoning

  • 1 tsp light soy sauce
  • 1 tsp salt
  • 2 tsp white pepper
  • 50 g flour
  • 1 tsp five spice powder

step

  1. mix all ingredients and seasoning together and marinate, >= 1 hr
  2. place 3 tbsp filling in lower half of bean curd skin (soaked first)
  3. roll it in and seal edges with egg yolk/washes (egg wash is mixture of egg, water, milk, cream and salt)
  4. optional step: steam >= 10 min, cut into smaller pieces, coat with flour and proceed to deep fry
  5. deep fry until ngoh hiang turns golden brown
  6. drain excess oil and paper towel
  7. serve

deep fried anchovies (ikan bilis)

ingredients

  • dried anchovies
  • cooking oil

steps

  1. heat thick bottomed saucepan with 4-5 cm cooking oil, 5 to 10 min
  2. test oil by adding few anchovies into the oil. anchovies should float up within second.
  3. drop in only a handful of anchovies to fry each time.
  4. when anchovies sizzle, stir and pick the rest up to test, approx 4-5 min.
  5. drain fried anchovies.

DIY chee cheung fun (rice noodle)

ingredients

  • 354 ml rice flour
  • 3 tbsp tapioca starch
  • 2 tbsp wheat starch
  • 1/2 tsp salt
  • 2 tbsp canola oil (and extra for greasing pan)
  • 354 ml lukewarm water
  • 236 ml boiling water

steps

  1. combine rice flour, tapioca, and wheat starch, and salt in mixing bowl
  2. add canola oil and lukewarm water
  3. whisk until smooth
  4. whisk in boiling water
  5. set aside and allow the batter to rest, 45 min
  6. use aluminium square cakepan for steaming rice noodle
  7. add batter to abiout 1/8 in thickness to prewarmed greased pan
  8. swirl around to coat evenly and steam, 3 min until noodle bubble up

Traditional white bread

Tradtional white bread should be soft and once toasted, good candidate for butter and kaya. This setup will complement with soft-boiled egg (softer than poached egg). Such setup is best for typical Singaporean breakfast.

Ingredients

  • 2 packages of 0.25 oz active dry yeast
  • 3 tbsp white sugar
  • 2 1/2 cups warm water (45oC)
  • 3 tbsp margarine/butter
  • 1 tsp salt (or to taste)
  • 6 1/2 cups bread flour

steps

  1. in large bowl, dissolve yeast and sugar in warm water
  2. stir in margarine/butter, 2 cups flour
  3. stir in remaining flour gradually
  4. when dough has pulled together, turn it out onto lightly floured surface
  5. knead dough until smooth and elastic, 8 min
  6. lightly oil large bowl, place in and turn to coat with oil
  7. cover with damp cloth and rest in warm place until doubled in volume, 1 hr
  8. dflate the dough and turn it out onto lightly floured surface
  9. divide dough into two equal pieces and form into loaves
  10. place them in lightly greased loaf pans
  11. cover loaves with damp cloth and let rise until double in volume, approx 40 min
  12. preheat oven to 220oC
  13. bake at 190oC, 30 min until the top is golden brown and the bottom of the loaf sounds hollow when tapped