braised abalone with mushroom

ingredients:

- 1 kg frozen fresh abalone

- 4 - 8 shiitake mushrooms, rehydrated

- 4 cloves garlic, finely chopped

- 4 sliced ginger

- 7 tbsp oyster sauce 

- 1 tbsp rice wine

- 4 tbsp cooking oil 

- 2 tsp salt

- 1 1/2 tbsp sugar

- 2 cups chicken broth 

- 2 cups water

1. Saute garlic and ginger at pressure cooker for 30 seconds or until fragrant. 

2. Add the mushrooms in. Stir fry them for 2 minutes. 

3. Add the abalone in and stir fry for another 2 minutes. 

4. Pour in the oyster sauce, salt, sugar. Mix and cook all the ingredients for 2 minutes.

5. Add rice wine, chicken broth and water, give it a quick stir and bring to a boil. 

6. Change to slow cook for 2 hrs.

note:  if making dried abalone, cook for 5 hrs.

ref: https://www.wokandkin.com/braised-abalone-with-mushrooms/#recipe

vanilla cupcake I

ingredients: (make 6 big cupcakes)

- 63 g self-raising flour

- 63 g caster sugar

- 1/8 tsp baking soda

- 63 g butter

- 1 egg

- 1/8 tsp vanilla extract

- 2 1/4 tsp whole milk

1. Preheat the oven to 375F.

**** The ingredients will be listed again @ below **** 

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- 63 g self-raising flour

- 63 g caster sugar

- 1/8 tsp baking soda

2. Sift all dry ingredients into a free-standing electric mixer bowl.

- 63 g butter

- 1 egg

3. Add butter and egg into mixer bowl, use speed 4, beat 60 sec.

- 1/8 tsp vanilla extract

- 2 1/4 tsp whole milk

4. Add vanilla extract and whole milk, and beat another 20 sec.

5. Scrape down the side batter and beat 30 sec.

6. Scope the batter to the cupcake liner, about 3/4 full of each cup.

7. Bake for 20 mins. or until cooked.

8. Leave it cool to decorate.

ref: Jamie Oliver's Food Tube presents the Cake Book by Cupcake Jemma

waffle bowls with egg white

ingredients: (makes 4 bowls)

- 2 large egg whites

- 4 granulated sugar

- 1/2 tsp vanilla extract

- 1/8 tsp salt

- 1/8 tsp mustard powder

- 1/4 tsp baking powder

- 2/3 cup all-purpose flour

- 1 tbsp unsalted butter, melted and cooled

1. Beat egg whites, sugar and vanilla.

2. Add salt, 1/2 flour and beat again.

3. Add the rest flour and beat again.

4. Add butter and beat until smooth.

5. Preheat the waffle bowl machine, lightly brush both sides with oil.

6. Use regular ice-cream scoop (about 1/4 cup), scoop the waffle batter to the waffle bowl machine.

7. Close the lid and bake for 4 mins.

8. Let it cool on the cooling rack.