Hey hello there! It’s been slightly over a month since I last posted. I’m always online and yet busy. If you miss me, come follow me in Instagram. I usually share my cooking, baking, etc stuff there. 😉
My last post were about making pandan juice and pandan extract. So you bet I need to use them for something right? I’m sharing with you my pandan chiffon cake making experience including a recipe (adapted from Kitchen Tigress), tips and more tips. I baked three pandan chiffon cakes within 2.5 weeks period until I finally got it quite right on the 3rd trial. During the trials, I learned what makes my chiffon cake cracks quite deeply (slight cracks are ok), why it’s short in height, why my meringue turned liquidy and how to judge the right stiff peaks when whisking egg whites into meringue.
Pandan chiffon cake. 😍
At the mention of pandan, what comes to your mind?
Heavenly, aromatic, yummy kuihs and cakes. Right?
Pandan chicken? Oh yeah!
Pandan or also known as screwpine is one of South East Asian prized flavoring treasures. In Malaysia, we simply called them as pandan, pandan leaves or daun pandan (in Malay). I’m really proud of our pandan leaves. Besides using pandan mainly as flavoring agent in baking and cooking, you can also use pandan as coloring agent.
I’ve been wanting to learn how to make pandan juice from scratch for the looooooongest time. Because I never make any desserts requiring pandan juice (actually more like I skipped them because I always thought making pandan juice is hard work), the learning process never takes place. Well until I decided to learn how to make chiffon cake that is. More precisely pandan chiffon cake. I know I can’t escape this time. Tsk, turns out making pandan juice is not as hard (or scary) as I imagined it to be.
Freshly squeezed homemade pandan juice is DA best! 😍
Not for drinking ya.
I know what roasting can yield to the flavors of many tasty ingredients. Yet, I don’t do much roasting… because using oven increases my electricity bill by a lot. Yes, it’s my stingy attribute, the Chinese in me or perhaps because life is hard or it’s better to save for other better things (e.g. travel!!!). I used to have the same thinking for baking but recently I’ve been baking quite frequently. In baking sense, I know I’m learning. But in roasting sense, it’s just for eating. You get me?
I came up with this recipe because of the ingredients on hand and my-oh-my what a beautiful combination this is. Pumpkin + sweet potato + corn = 👍. A little heads-up; from the photos you’ll notice the soup DOESN’T look like a soup. “Where’s the liquid?” you WILL ask. Well, I like this kind of soup in thick consistency to savor its beautiful roasted flavor. If you like more liquid, you’re welcome to add more liquid. 🙂
Perhaps I shall call this puree? I bet baby would love this too.
Roasted pumpkin, sweet potato & corn soup. ‘Cheng’!
Just when I run out of idea on how to cook salmon in more ways, I chanced upon a fellow Instagrammer with a beautiful salmon dish post. Turns out he adapted the recipe from Nigella (Nigella Express). So I googled the recipe, tried it andddd loved it! The best part about this dish is that it’s simple, quick and easy. Perfect for working and busy people or lazy people like me. 🙂
Mirin glazed salmon is wickedly good! 👍
When I went to Formosa Chang in Taipei late last year, I bought one each of their pre-packed braised pork sauce and chicken sauce. As much as I wanted to try them once I got home from the trip, I told myself to be patient. So I chuck ’em at a corner in the fridge until the right time comes (=early this month).
After procrastinating for so long, I’ve finally made sigeumchi namul 시금치나물 (Korean spinach side dish) at home. Can’t believe how easy it is! Sigemuchi 시금치 means spinach while namul 나물 means seasoned vegetable. Sigeumchi namul is a regular banchan serves in many Korean restaurants. In fact this spinach side dish is a norm in many Korean household. You will almost always find sigeumchi namul in bibimbap. They’re great in kimbap too.
Sigeumchi namul 시금치나물.