Author Archives for Geraldine's Kitchen Journey

About Geraldine's Kitchen Journey

A simple woman who has a strong passion for cooking and baking. Amidst all setbacks, she is determined to keep going.

Fluffy Plain Buttermilk Pancake

Sundays are usually brunch day in my household. Waking up a little later than the usual, I would take it slow and easy, playing vinyl records in the background while I prepare a big delicious breakfast for my family. Truly, a relaxing morning! One of the things that I would prepare is my family’s all time favourite – plain buttermilk pancakes. They are fluffy and delicious and would make a great brunch for everyone.

Ingredients

  • 200g All Purpose Flour
  • 35g White Sugar
  • 6g Baking Soda
  • * 7g Double Acting Baking Powder (See note Below)
  • 1g Salt
  • 40g Cooking Oil
  • 64g eggs
  • * 300g Buttermilk

Note * Use double action baking powder because this will help make your pancake thick and fluffy as compared to single action. Why? Because more chemical reactions happen when cooking with double action baking powder as compared to its single action counter part. Single acting baking powder chemical reactions occur mostly when in contact with liquid. As a home cook, you won’t be able to cook all your batter quickly using a pan, hence it is better and easier to maintain the fluffiness throughout your cooking when you use double acting.

As for the buttermilk, it helps create a thicker batter than regular milk. This will also help make your batter more vicious, preventing it from spreading out easily. On top of that, it gives additional flavour to your pancake.

Method

  • Add all the dry ingredients together, give it a few whisks.
  • Add in all the wet ingredients such as eggs, buttermilk and oil into the dry ingredients. Whisk until batter becomes smooth.
  • Heat up your non-stick pan at medium low heat.
  • Pour some batter onto your pan, forming about 5-6 inches diameter circles.
  • Flip when the edges appear to be harden.
  • Cook the other side for the same amount of time, until light brown
  • Do the same thing for the rest of the batter
  • Serve with butter and syrup of your choice

Beancurd with Spicy Bamboo Shoots and minced pork

This dish is made with very simple ingredients, simple process yet tasty. It goes very well with rice or porridge. I love bean curd and spicy bamboo shoots, hence the combination of these two ingredients is a perfect match. Simple yet delicious.

Ingredients

  • 4 pcs bean curd (豆干) – sliced into log shape ( refer to picture below)
  • 270g minced pork
  • 110g spicy bamboo shoots
  • 2 shallots (chopped)
  • 1 sliced long chili (deseeded)

Sauce

  • 1/2 cup water
  • 1/2 tsp potato starch
  • 1 tbs oyster sauce
  • 1 tsp sugar
  • 1 tsp soy sauce

Garnish

  • 1 stalk green onion (chopped)

Method

  • Mix all the sauce ingredients in a bowl. Set aside
  • In a heated non-stick pan, add enough oil to pan fry the bean curd at medium heat. Pan fry until it becomes golden brown on both sides, around 1 minute on each side. Fry in 2-3 batches. Add oil if necessary in between batches. Set aside
  • Remove the excess oil on the pan, and just leave about 2-3 tbs oil. Using medium heat, add in the shallots and chili. Stir- fry for about a minute or 2.
  • Add in the minced pork, stir-fry and break up the meat into small bits. Stir-fry until all meat are lightly brown and cooked.
  • Add in the spicy bamboo shoots
  • Add in the sauce and let it simmer for a minute. Turn off the heat
  • Add in the pan-fried bean curd and gently mix all the ingredients well. Top with chopped green onion.
  • Serve with hot porridge or rice
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