Sugee Cake

Sugee Cake

1. 50g crystalised winter melon strips (tung kwa), finely chopped
2. 50g mixed peel, finely chopped
3. 120g almonds, coarsely chopped
4. 150g sugee (semolina)
5. l00g castor sugar
6. 300g butter, at room temperature
7. 2 tsp vanilla essence
8. 1/4 tsp almond essence
9. 50g self-raising floor, sifted
10. 3-4 tbsp brandy
11. 8 egg yolks
12. 2 egg whites

Line 24cm cake tin with greased greaseproo paper.

Beat butter for 5-10 minutes, then add the semolina. Continue to beat Ibr another 8-10

minutes. In another bowl, beat egg yolks am sugar until pale and light. Add this to the butter and semolina mixture. Add in the sifted flour to mixture and stir in essences, tungkwa, mixed peel and almonds.

In a clean mixing bowl, beat the egg whites until stiff, then fold into the cake mixture. St in the brandy. Transfer mixture to the prepared cake pan. Bake in a preheated oven at 160C for about 50-60 minutes or until cooked through when tested with a skewer.

Lemon Flaveured Meringues

Lemon Flaveured Meringues

Beat egg whites with an electric beater until soft peaks form, then add in sugar grad ually, beating well after each addition. Sift in the cornflour and fold in the vinegar,lemon juice and essence.

Line baking trays with parchment paper. Shape the mixture into rounds using a small

spoon and place them on the parchment paper. Bake meringues in the preheated oven

Once the tray is placed in the oven, reduce the temperature to 120C. Bake for about 30-35 minutes. Turn off the heat and leave the meringues to cool in the oven.

1. 1/2 tsp lemon juice
2. 4 egg whites
3. 180g castor sugar
4. 1 tbsp cornflour
5. 1 tsp white vinegar
6. 1/8 tsp lemon essence
   
7. Preheat oven to 150C.

Spareribs simplified

Spareribs simplified

Vinegared Flavoured Spareribs

600g spareribs, chopped

8-10 dried red chillies, cut into sections and seeded

Marinade

1/2 tsp salt

3/4 tsp sugar

1 tsp black vinegar (chit choe)

1 tbsp comflour

1 tsp Shao Hsing wine

1 egg white

Sauce

1 tbsp light soy sauce

1/2 tsp thick soy sauce

1 tbsp chilli sauce

1 tbsp tomato sauce

1 tbsp HP sauce

1 tbsp sugar or to taste

2 tbsp black vinegar

1 tsp cornflour

4-5 tbsp water

Season ribs with marinade and leave for several hours, preferably overnight. Deep-fry

ribs over medium heat until lightly golden. Remove and drain. Reheat the oil in the wok

and fry the ribs for a second time until crispy and golden brown. Dish out and drain well.

Deep-fry chillies until crispy and fragrant. Dish out and set aside.

Heat one tablespoon oil in a clean wok and pour in the combined sauce. Simmer until the sauce thickens. Add pre-fried ribs and dried chillies. Stir well and toss until ribs are coated with the sauce. Serve immediately.