Monthly Archives: May 2019

Baked Souffle Pancake

Baked Souffle Pancake

I love pancakes that are light, fluffy and especially jiggly. So that is what I’ll be presenting you today, a jiggly pancake! I prefer to use the oven instead of the stove as with the oven I can just leave it and do other things while it is baking. My soufflé’s risen so much, but as you know it has to be served and eaten quickly though I was so busy plating that it deflated. (Oops! Hahaha)

Ingredients

  • 117g egg white
  • 55g egg yolk
  • 45g sugar + extra for coating the ramekin
  • 3/4 tsp pure vanilla extract
  • 57g sifted All purpose flour
  • 50g melted butter + extra for brushing the ramekin
  • 95g buttermilk
  • 1 tsp lemon juice

Prepare your ramekin, melt some butter and lightly brush the inside, coating it with some sugar, this will help to more easily release your pancake. Tap out excess sugar, and avoid using too much butter, you do not want to end up having an oily and too sweet pancake. I prefer to use sugar instead of flour because I do not want to see any white residue when I release the pancake from the ramekin. Preheat your oven to 190 degree celsius.

Now beat the yolk, vanilla extract, melted butter, and buttermilk altogether. Mix it until all are incorporated. Then add in your sifted flour. Beat it all together until no lumps or white residue from the flour can be seen.

Now prepare your meringue. Start by adding your egg white with the lemon juice. Use your mixer to beat until foamy. Gradually add in the sugar in 3 portions then continue beating until soft peak. Remember to not over beat!

Soft peak

Now fold in the meringue into the egg yolk batter in 3 batches. I prefer to use the whisk to slowly mix it instead of a spatula, but do it gently. You do not want all the air to pop.

Now scoop the mixed batter into your ramekin. Fill it up to 3/4 full. Bake it for about 18 minutes. Your soufflé’s should have risen nicely. Now flip your ramekin to release the pancake onto your serving plate. Sprinkle some snow powder on top for presentation.

  • Fluffy Fluffy Pancake
look at the texture!

Silver Fish/White Bait Fish Omelette Foo Yong

This is not only easy to prepare, but also economical. Silver fish cost less than 3 Singapore dollar for about 150g. The rest of the ingredients added are not expensive as well. Living in Singapore, which is the most expensive city, and has already surpassed Hong Kong , you need to know how to cook and look for ingredients that are inexpensive yet healthy.

Ingredients For omelette

  • 150g silver fish
  • 50g grated carrots
  • 4g spring onion (can add more as to your preference)
  • 40g minced shallots
  • 4 large eggs (64g each)
  • 1 Tbs black sesame oil
  • 1 Tsp rice wine
  • 1 Tsp chicken powder
  • 1 Tsp oyster sauce

Ingredients for the gravy

  • 1 pack of bunashimeji
  • 160 Ml water
  • 3 Tbs oyster sauce
  • 2 Tsp soy sauce
  • 1 Tsp chicken powder
  • 1 tsp sugar

Beat your eggs then add in the rest of the ingredients except the one for the sauce. Prepare your hot wok, drizzle sufficient oil only when your wok is hot, you should start seeing a bit of smoke. Then pour in your omelette mixture. My wok is big enough to pour everything in.

Flip the omelette to fry the other side. When ready place it on a dish. Now we are going to prepare the gravy. Remove excess oil, leave only about 1/2 Tbs, this is good enough to sauté your mushrooms. Sauté until soften then add in the water. Add the rest of the ingredients for the gravy. As our soy sauce and oyster sauce might be of different brand, so please adjust accordingly to suit your taste. I do not need to add cornstarch to the gravy as the oyster sauce also helps thicken my gravy exactly the way I wanted it to be. But if you wanted to thicken it more, just add some cornstarch slurry. Last step would be to drizzle your gravy onto the omelette. Yum! Let’s eat!

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