Tapioca Egg Noodle

This is a recipe which was taught by my father. It has been around for generations I guessed. The noodle is just like any noodles, can be make into soup based or fried. Old M love it very much and this is the first time I make for the two monsters!

Tapioca Egg Noodle

600g tapioca flour
2tbsp flour
6 eggs
pinch of salt
water

Mixed flour and salt with water(flour dissolved but sticky)
Add in eggs and mixed well
Put one laddle into heated non stick pan or kuali(slightly covered with oil and moved the pan in circular motion to level up the mixture.
Repeat till all the batter being used.
Cut the cooked pancake into stripe and used it as noodle (can be used in either soup base or fried noodle)

Just like pancake


After being cut into stripe


For soup based, I used anchovies stock and some chicken. I shredded the chicken meat and added fish ball and chinese celery.

Traditional Steamed Egg Cake

This recipe is from http://blessedhomemaker.blogspot.com/search/label/Steam%20Cakes

One thing I like most about this recipe is that there is no oil in the ingredient. Not because I dont at oil but because I feel less guilty to slap on more butter before munching the cake! My taste bud really love the cake with butter spread over. For me it is like a beautiful combination. Somehow it doesn't taste that good when you add butter as the ingredient than spreading it across after the cake was done.



Traditional Sponge Cake
Ingredients
(A)
Egg : 200g (I use 4 extra large or AA eggs)
Sugar : 230g (I use 160g)

(B)
Hong Kong flour : 230g (can replace using Cake Flour)

(C)
7-up : 75g (or any fizzy drinks)


Method

Use high speed beat eggs till fluffy. Add in sugar gradually and continue beating till well- blended(until ribbon stage, meaning if you draw lines on the beaten eggs, it doesn't fade straight away)

Fold in the flour in 3 portions, alternating with 7-up. Stop once there is no flour streak visible

Pour mixture into 20cm round bamboo basket lined with glass paper till 90% full(I use Chinese wok to steam).

Sprinkle a handful of sugar such that it forms a cross on the surface of mixture (I omit this)

Steam over high heat for half an hour