Posts Tagged egg

Star Anise Ice Cream

Mar 13th, 2020 Posted in Desserts recipes | no comment »

If you are one of those, as I am, that love the heady almost erotic taste and aroma of licorice then you will love, love, love this ice cream!  This is a spice infused ice cream made from my love of Star Anise, a wonderfully versatile spice that is used in Chinese cooking mostly for its excellent companionship with savory meats.  So into this spice am I that I have been experimenting with Star Anise in sweet foods, in my baking for one and now in my ice cream making.  So here is our Star Anise Ice Cream, a wowzer of an cool luscious licorice treat with the spice’s exotic and distinctive aroma nestled snugly against a velvety smooth and creamy ice cream.  Yummilicious!

Star Anise Ice Cream Recipe (makes 1.5 quart) (adapted from epicurous recipe here)
Prep time: 30 mins   Cook time: 30 mins

2 cups  milk
2 cups cream1/2 cup sugar
1/2 cup whole star anise(or up to 1/4 cup more if you like really strong anise flavor)
pinch salt
8  egg yolks
2 tbsp anise flavored liqueur* (optional)


Roast your star anise gently over a low heat in a thick bottomed swallow pan until aromatic.  Let cool.
Combine milk, cream, sugar, star anise and salt in a small pot and bring just to the boil, remove from heat, cover and let cool.  Taste the milk mixture for the strength of the star anise infusion.  If satisfied, proceed to next steps.  If not, heat mixture again just to the boil, cover and let cool.  When satisfied with spice infusion strain out the star anise and heat the milk mixture again just to the boil and remove from heat.
In a bowl, whisk the egg yolks, add cream mixture in a thin steady stream, stirring all the while. Pour all back into pot and cook over medium low heat, stirring and scrapping the bottom of your pot, until the custard coats the back of spoon, 170°F (77°C).  Strain custard through a sieve and let cool.  Stir in liqueur, then make ice cream according to your ice cream machine.
Or, if like us, you don’t have an ice cream machine, you can make ice cream easily like this.  Place completely cooled custard in freezer for about an hour or until the custard starts to freeze up on the edges.  Use a whisk or a wooden spoon to stir custard completely.  Refreeze for another 3/4 hour to hour until custard starts to freeze again.  Again stir completely.  Repeat freezing and stirring at intervals until the custard reaches a consistency of soft serve ice cream.  Pour into ice cream storage container and freeze overnight or until firm.  You’ve just made ice cream without a machine!
*Tip: Some anise flavored liqueurs are anisette, absinthe, pastis, pernod (French), ouzo (Greek), Jaegermiester (German), Galliano and Sambuca (Italian).  
*Tip: Adding alcohol to ice cream lower the freezing point and in essence, makes your ice cream softer and easier to scoop.

Scrambled eggs with tomatoes

Mar 15th, 2011 Posted in Vegetable recipes | no comment »

Scrambled eggs with tomatoes

Scrambled eggs with tomatoes, yellow and red in color, fresh tasting, delicious and sour-sweet only with salt and green onion as the seasonings.

Without any chicken extract or monosodium glutamate, scrambled eggs with tomatoes tastes especially fresh with an original taste and flavor. It is very simple to cook but with high nutritive value, really a good recipe for body building and senility-resisting. There are five tips for cooking scrambled eggs with tomatoes. First, the proportion of egg to tomato should be proper to make it more delicious and nutritious. Second, the eggs must be stirred well to make the color of the egg more attractive. Third, enough oil should be added in the wok when stirring the egg to avoid sticking to the pan. Four, some white sugar can be added in when stir-frying the tomatoes to neutralize its sourness. Five, salt should be added in after the heat is turned off to make the dish more fresh and original.

Ingredients Scrambled eggs with tomatoes:
3 eggs
300 grams (0.66 lb)tomatoes
50 grams (3 1/2 tbsp)cooking oil
1 gram (1/4 tsp) MSG
2 grams (2/5 tsp)sugar
2 grams (1/3 tsp) salt, or to taste
20 grams (1 1/3 tbsp)water

Method to cook Scrambled eggs with tomatoes:
1. Cut the tomatoes into pieces 2 cm (0.8 inch) thick. Whip the eggs in a bowl. Add 1 g (1/6 tsp) of salt, half of the MSG, and stir well.
2. Heat the wok. Add 20 g (1 1/2 tbsp) of cooking oil and heat the oil. Add in the eggs and scramble. Then take out the eggs and put them aside.
3. Add 30 g (2 tbsp) of oil in the wok and heat it. Add in the tomatoes and stir-fry for 1-2 minutes. Add the water, sugar, 1 g (1/6 tsp) of salt, and the remaining MSG. Add the scrambled eggs and mix well. When the soup thickens, take out and serve.
Enjoy Egg Fried with Tomatoes with rice and noodles.

Soup of Hairy Melon

Aug 3rd, 2010 Posted in Soup recipes | no comment »

Soup of Hairy Melon

Ingredients :
600g   hairy gourd
40g   crab meat
1   egg white
120g   straw mushroom
1 tbsp   ginger, shredded

40g   dried scallops, soaked & torn
1 tsp   Chinese wine
2,000ml   broth
little   salt

6 tbsps   water chestnut powder
6 tbsps   water

1.Peel and wash the hairy gourd. Remove the seeds. Steam until soft. Press into paste.
2.Cut the straw mushroom into halves. Blanch in boiling water and further cut into small pieces.
3.Heat some oil. Saute the ginger, then add the dried scallops and straw mushroom. Continue until brown. Add Chinese wine followed by the broth.
4.Add hairy gourd paste and continue to cook for another 15 minutes. Add salt to taste and add the thickenings.
5.Add crab meat and turn off the fire after boiling. Gently stir in egg white and serve hot.

Pain au Chocolat

Jul 28th, 2010 Posted in Desserts recipes | no comment »

Pain au Chocolat

Ingredients :
bread flour 120g
flour 80g
custard powder 6g
salt 4g
sugar 30g
yeast 6g

water 110g
egg 1
butter 20g

Seasoning :
butter, melted 100g
chocolate, melted 40g
cocoa powder 20g
cake flour 20g


1.Combine filling ingredients. Blend well. Refrigerate until firm. Roll out to a thin layer. Combine dough ingredients. Blend until incorporated. Knead to soft, smooth, elastic dough. Chill in a refrigerator for 30 minutes.
2.Take out chilled dough. Roll out. Place rolled-out chocolate filling down the dough. Wrap and fold to a rectangle. Fold in half.
3.Repeat the previous step once. Cut in small squares of 4cm by 4cm. Put in a lightly oiled baking tray. Proof for roughly 45 minutes.
4.Place proofed squares in a preheated 200℃ oven. Bake for about 10 minutes.

Chili Crescent

Jul 7th, 2010 Posted in Dim Sum recipes | one comment »

Chili Crescent

Ingredients :
Dough Ingredients
250g   bread flour
5g   salt
8g   yeast
50g   water
30g   sugar

100g   fresh milk
1   egg
20g   butter
50g   preferment

1g   dried chili
1g   crushed black pepper
40g   cooked bacon bits

little   flour
little   water

1.Mix yeast, a little amount of water and a pinch of sugar. Ferment until foam floats on the surface.
2.Combine other dough ingredients. Make a well in the centre. Add the yeast mixture in(1). Blend. Knead to smooth, elastic dough.
3.Add filling ingredients to dough. Knead until incorporated. Put in a lightly oiled tray. Ferment for 45 minutes. Take out. Cut in 8 equal portions.
4.Knead each lump to a crescent shape. Proof for about 30 minutes. Rise to be doubled.
5.Sprinkle the top with flour. Squirt with water. Place in a preheated 200℃ oven. Bake for about 10 minutes. Remove from the oven.

Fried Rice with Dried Scallops and Egg White

Jul 5th, 2010 Posted in Rice recipes | no comment »

Fried Rice with Dried Scallops and Egg White

Ingredients :
3   dried scallops
100g   scallops(diced)
8   choi sum stems(sliced)
3   egg white
400g   cooked rice
ginger(finely diced)

Seasoning :
1/2 tsp   salt
1/2 tsp   chicken essence powder


1.Wash dried scallops, soak until tender, steam with soaking water for 15 minutes, take scallops into strips, deep-fry a tbsp of dried scallop strips in boiling oil until golden, strain; stir-fry the remaining dried scallop strips with a little oil, toss well, and then set aside.
2.Blanch fresh scallops in hot water, rinse, and then set aside; slightly stir-fry choi sum stems with a little oil, toss well, and then set aside.
3.Beat egg white; cover a bowl of cooked rice, heat it in a microwave for 2 minutes, or steam it over boiling water until hot.
4.Heat 2 tbsps of oil, add in egg white to stir-fry until medium cooked, add in rice to stir-fry until rice becomes disintegrated. Add in ginger dices, other ingredients(except deep-fried dried scallops), and seasonings to stir-fry quickly, transfer to a plate, and then sprinkle deep-fried dried scallops on top. Ready to serve.

Mochi Cheese Balls

Jun 26th, 2010 Posted in Vegetable recipes | no comment »

Mochi Cheese Balls

200g   plain mochi bread mix
3g   baking powder
3g   salt
140g   water
25g   egg

60g   softened butter
20g   grated parmesan(add later)

1.Sift plain mochi bread mix, baking powder and salt.
2.Gently blend softened butter and flour mixture. Add the egg and water, stir until strong extendibility appeared. Add grated cheese. Stir to form batter.
3.Put batter in a pastry bag. Pipe on a lightly oiled baking tray.
4.Place in a preheated 200℃ oven. Bake for about 25 minutes. Remove from the oven.

Walnut & Apricot Pound Cake

Jun 12th, 2010 Posted in Desserts recipes | no comment »

Walnut & Apricot Pound Cake

90g   soft flour
20g   strong flour
110g   unsalted butter
100g   sugar
2   eggs
35g   dried apricot

35g    walnut
1 tsp   lemon zest

1.Place the butter in room temperature for around half an hour. Preheat the oven to 180℃.
2.Cut the baking paper to the size of a 17cm×8cm baking mould, and then place it inside the mould.
3.Sift the soft and strong flour together. Set aside.
4.Whisk butter and sugar in high speed until pale yellow. Add in 1/5 egg and continue to beat until blended. Add in the remaining egg in 4 separate portions. Add in the sifted flour and lemon zest, and mix well using a spatula.
5.Pour half of the cake mixture into the cake mould. Add in walnut and apricot, and then pour in the remaining mixture on top. Level the top and then bake for 60 minutes.

Madeleines Cakes

May 15th, 2010 Posted in Desserts recipes | no comment »

Madeleines Cakes

35g   soft flour
30g   sugar
25g   egg
1/2 tsp   lemon zest
1 tbsp   whipping cream

12g   melted unsalted butter
1/8 tsp   baking powder
little   melted butter(for greasing the mould)

1.Preheat the oven to 180℃. Grease six shell-shaped moulds with melted butter.
2.Beat egg and sugar with an electric beater in high speed until stiff. Fold in cream and mix with a spatula until smooth.
3.Fold in the sifted flour, baking powder and lemon zest with a spatula. Fold in the melted unsalted butter.
4.Spoon the mixture into the prepared moulds evenly and bake in a preheated oven for 12 minutes or until golden brownish.

Cranberry Muffin

Apr 30th, 2010 Posted in Desserts recipes | no comment »

Cranberry Muffin

100g   soft flour
80g   sugar
1   egg
50g   unsalted butter
60g   milk
1/2 tsp   baking powder
1/2 tsp   Kirsch
30g   dried cranberry(chopped)

1.Preheat the oven to 180℃. Sift the soft flour and baking powder. Set aside. Mix cranberries and Kirsch. Set aside.
2.Beat butter ad sugar in medium speed until pale yellow.
3.Add in 1/3 egg and continue to beat until blended. Then add in the remaining egg in 2 separate portions.
4.Fold in the sifted flour and baking powder. Then add in milk and mix well. Fold in cranberries dices.
5.Put the mixture into 4 muffin cups evenly of about 2/3 full with a spatula, then bake in preheated oven for 25 to 30 minutes.