Text 3115, 83 rader
Skriven 2008-02-27 23:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: JAVA BLEND  80227
=============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 -=> Quoting Jim Weller to Glen Jamieson <=-
 
 GJ> Just about anything in cans is universally obtainable these days, at
 GJ> least in major cities

So true. And everyone, everywhere is experimenting with foreign
cuisines.

 JW> a (Chinese) Singapore lady living in Singapore.

 GJ> Ovens are certainly rarities in homes in the Tropics.

She just got her first one (she's 36) and she loves it. It appears
her kids are crazy for American style chocolate chip cookies.

 GJ> Although the wheat flour would be imported (probably from Australia),
 GJ> it is so universally used for bread and pastries that it could be
 GJ> considered as a normal tropical food ingredient, at least in the
 GJ> cities.

 GJ> The pork certainly would not be "Kosher", or even "Halal", but the
 GJ> Bhudda would not object to it.

Well she's Teochew (Cantonese) so she eats everything.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Wokking Mum's Pandan Chiffon Cake
Categories: Singapore, Cakes
  Servings: 8

           Bowl A
      6    Egg Yolks
    100 g  Sugar
           Bowl B:
      6    Egg Whites
    100 g  Sugar
      1 ts Cream of Tartar
           Bowl C:
    150 g  All-Purpose Flour aka Plain
           Flour
      1 TB Baking Powder
           Bowl D:
    200 ml Coconut Milk
      2 TB Cooking Oil
      1 ts Pandan Paste (not Pandan
           Essence)

Whisk ingredients in Bowl A until sugar melts and mixture is creamy.
Mix ingredients from Bowl D before adding into Bowl A. Mix well.
Sift flour and baking powder before adding into Bowl A. Mix well.
Use mixer to whisk ingredients in Bowl B. When egg white is stiff,
fold in manually to Bowl A and mix well. Preheat oven at 180C and
heat up Chiffon Cake Tin together. When oven is preheated, remove
cake tin and pour mixture into it. Bake for 45 to 50 minutes or
until golden brown. When cake is is ready, turn tin upside down
allowing it to cool slightly before removing it from cake tin.

Note: The recipe posted was as what was given to me. However, I
didn't follow a few steps as I used muffin cups instead of chiffon
cake tin. Plus my chiffon cake took lesser time to bake as the
mixture was much less.

  From: Wokking Mum In Singapore
  Let's get wokking!
  http://wokkingmum.blogspot.com/

MMMMM-------------------------------------------------





Cheers

YK Jim


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