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Archive for November, 2010

We got some blueberries yesterday and decided to make blueberry pancakes for today’s family breakfast. I searched internet, and quickly settled on this recipe before I got distracted with tons and millions of pancake recipes out there. Well, after the testimony this morning I think I have indeed found good pancake recipe. Unlike other recipes that use whole eggs, this recipe calls for folding whipped egg whites into egg yolk mixture, and thus producing light and fluffy pancakes. You can skip the blueberries for a plain version if you like.

Blueberry Pancakes

Blueberry Pancakes

Fluffy Blueberry Pancakes– adapted from preparedpantry.com (makes 10 pancakes)

12/5/10 update: I have increased ingredient portions to make 15 pancakes for my family as it wasn’t enough based on original version. The changes are written in bold blue color. Also, be sure to check out my notes below for some tips on made-ahead pancake batters.

Ingredients (bold blue is for making 15 pancakes):
(1 1/2 cup) 1 cup all-purpose flour
(4 tsp) 1/2 tbsp baking powder
(1/4 tsp) 1/8 tsp salt
(3) 2 egg yolks
(1 cup + 1 tbsp) 3/4 cup milk
(5 tbsp) 4 tbsp melted butter
(3) 2 egg whites
(2 1/2 tbsp) 1 1/2 tbsp sugar
1 cup fresh blueberries– rinsed

Method:

  1. Sift flour, baking powder and salt into a medium bowl. In a separate small bowl, mix egg yolks, 1/2 cup (or 3/4 cup if making for 15 pancakes) of milk and melted butter with a hand whisk until smooth.
  2. Make a well in the center of the flour mixture. Pour yolk mixture all at once, and use the hand whisk to stir just until combined. Over mixing will make for tough pancakes.
  3. Beat egg whites until fluffy. Add in sugar and continue beating until soft peak appears as for meringue. Fold in 1/3 of whipped egg whites into yolk mixture using a spatula. Fold in remaining whipped egg whites into the batter. Add in remaining milk and blueberries. Continue folding until all blended.
  4. Cook on low heat as you would with other pancakes.

Regina’s Notes– sharing with you some quick tips I learned from PreparedPantry.com:

  • Pancake and waffle batters made with baking powder can be made ahead and stored in the refrigerator overnight.  Since the baking powder may lose some of its potency overnight, add a little extra.  If the first pancake doesn’t rise enough, sift a little more over the batter and gently stir it in.  Alternatively, you can add an extra 25 to 50% when you make up the batter.
  • Pancake and waffle batters leavened with baking soda cannot be stored. The leavening go to work as soon as they are moistened and will lose their power overnight.
  • If the recipe calls for baking powder and egg whites, you can mix the batter the night before but wait till morning to fold in the egg whites.


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Breakfast Burrito

Breakfast Burrito

This was what I made for our Sunday family breakfast not long ago. It is so good, and the best part is it doesn’t take long to prepare. All I had to cook is scrambled eggs and spicy sausage, the rest is all about assembling.

This is what you need:
flour tortilla wraps
scrambled eggs
ham
spicy sausage
avocado slices
shredded cheese
your favorite salsa

Wrap up all ingredients (except avocado slices– put them in after warming up the burritos) and microwave until burrito is warm and cheese has melted.

 

 

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I saw this recipe on Spicy Delicacies 惹味香辣菜. The eggplants look so delicious on the picture, and I was determined to give it a try. This is by far the best eggplant dish I have ever made (anything fried and seasoned with salt pepper flavor is of course delicious! 🙂 ), and Richard gives it a thumbs up. However, it’s quite a process– first steaming, then frying and lastly toss in the wok… I don’t think I’ll be making it often, unless I’m desperately craving for it.

Salt Pepper Eggplant Layers 椒盐茄片

Salt Pepper Eggplant Layers 椒盐茄片

Salt Pepper Eggplant Layers 椒盐茄片–adapted from Spicy Delicacies 惹味香辣菜

Ingredients:
80 g shrimp paste— see note below
2 -3 eggplants
cornstarch
1 egg– beaten
coarse tapioca flour
oil for frying
4 cloves garlic– finely chopped
4 red hot peppers– chopped
3 stalks green onion– chopped
salt & ground white pepper to taste

Method:

  1. Slice eggplants horizontally into 1/2 inch thick. Soak in salt water to prevent discoloring. Drain and pat dry with paper towel.
  2. Sprinkle a little cornstarch on EACH cut side, spread some shrimp paste and layer with another slice of eggplant. Repeat with the remaining shrimp paste and eggplant slices.
  3. Steam eggplant sandwiches on high heat until cooked, about 5-8 minutes. Let cool, then slice into 1 inch thickness ( I used toothpicks to secure the eggplants before slicing).
  4. Coat eggplant sandwiches with beaten eggs then tapioca flour. Let eggplant sit for a few minutes to absorb tapioca flour (so less flour crumbs drop into the oil during frying). Deep fry over medium heat until golden brown. Set aside and drain.
  5. Heat oil in a pan. Saute garlic and red peppers until aromatic. Add eggplant sandwiches, green onion, salt and pepper. Stir fry quickly. Dish out and serve immediately.

Regina’s Note:

  • Shrimp paste: Instead of buying from store, I just used about 2 rice bowl full of shrimps, shelled and deveined, then blend in food processor (adding some salt, ground white pepper, cornstarch, cooking oil and a little egg white). It’s not the best shrimp paste, but salt and pepper flavor makes everything taste incredibly delicious!
  • To simplify the process, I should skip the steaming part next time (which means the eggplant will have to be pat dry really well to avoid oil splashing). This way it might help to retain the beautiful purple color of eggplant too… (unfortunately steaming takes away the purple color 😦

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