Marinated Guava 陈皮腌番石榴

用腌制陈皮来腌番石榴这个吃法是舅母教我的。做给D吃过后他也非常喜欢，所以每当家里有番石榴时，D都会兴致勃勃的负责切和腌制。

材料 Ingredients：
番石榴 guava
腌制陈皮 preserved mandarin peel

做法 Method：
番石榴切薄片，陈皮切丝，搅拌在一起（D的做法是放入容器内，盖上盖子shake shake shake）放入冰箱冷冻腌制一阵子后食用。

Mix sliced guava and shredded preserved mandarin peel together, chill and serve.

注 Note：
照片中的番石榴是那种形状有点像苹果的无籽番石榴，这种番石榴我们通常连皮吃。陈皮的份量随个人口味调整。

The guava in the photo is seedless guava, this type of guava we usually eat with the skin. Amount of mandarin peel depends on individual preference.

Pork Floss Steamed Cake 肉松蒸蛋糕

记得第一次做的肉松海绵蛋糕爸爸吃了赞不绝口，翻看记录，那竟然是今年4月份的事了。休假在家等待D放工回家一起回去探望爸爸妈妈时，我决定再做这款爸爸爱吃的蛋糕带回去给爸妈吃。

这回我想用蒸的蛋糕体，妈妈很爱吃蒸鸡蛋糕，我这么做就可以一举两得。翻找蒸鸡蛋糕的食谱，让我发现这个在《孟老师的100道小蛋糕》里的清蒸柠檬蛋糕，我选用了这个食谱，把食谱里的柠檬汁换成了豆奶。

这个蛋糕的口味很清爽，加上咸咸甜甜的肉松，百吃不腻。晚上把蛋糕带回家，到隔天中午蛋糕就被我们吃光光了。我唯一不喜欢的是蛋糕有点松散的组织，不知道是配方的问题，还是我做得不好（我怀疑可能是鸡蛋打发不够，又或者是鸡蛋还没完全回到室温我就开始打发）。

Ingredients:
(A)
250g eggs (about 5 eggs)
170g castor sugar
(B)
190g low protein flour (cake flour)
½ tbp + ¼ tsp baking powder
(C)
3 tbsp soya milk/ milk
3 tbsp vegetable oil (I used canola oil)
(D)

Adequate pork floss/ chicken floss

Method:
1) Line a 20cmx20cm cake pan with baking paper. Combine and mix (C) together.
2) Beat (A) with an electronic mixer. Start at low speed then change to high speed beat until the mixture turns pale and thick (lift up the beater, the drip will stay visible for a while on the mixture, see here). Change to low speed and beat for about 1 min.
3) Sift in (B) and add (C) to the egg mixture, use a spatula or hand whisk to mix till well combined. Rest for 10 mins.
4) Pour half of the batter into the cake pan, steam with high heat for 10 mins with boiling water.
5) When done, sprinkle (D) on top and pour the remaining batter, steam with high heat for another 10 mins.

Note:
If the egg mixture is beaten to the right stage, after adding flour, the flour will not sink immediately.

Braised Bitter Gourd with Bean Paste Minced Pork 苦瓜焖香菇肉酱

这是我第一尝试做这道菜，灵感来自家常的苦瓜豆酱焖鸡。家里没有鸡肉，灵机一动就想到用罐头的香菇肉酱，即方便又简单，味道也很不错。当然罐头食品还是不要常吃比较好。

材料：
苦瓜 1条（去籽，切成方块）
香菇肉酱 1罐
水 适量

调味料：
黑酱油 少许
糖 少许

酱油（酱青）适量（随意，如果不够咸才加）

做法：
1）煮滚一锅水，加入苦瓜和少许盐川烫，捞起待用。
2）倒掉罐头香菇肉酱里多余的油，加入适量水，小火煮滚，倒入苦瓜（酱汁应该差不多和苦瓜一样高），小火焖到苦瓜变软入味，加入调味料再焖一会儿即可上桌。

小小心得/建议：
如果喜欢吃辣的，可以加入少许辣豆瓣酱或是辣椒膏。

BB's Ultrasound Scan on 20 weeks 宝宝20周扫描 ～ Prince or Princess?

之前的扫描医生都是根据bb的长度来衡量bb的大小。但是随着bb日渐长大，伸展的空间有限，所以bb会把身体卷曲起来，这时测量bb的长度就不准了。从现在开始医生会为bb量体重（其实我很好奇医生是怎么测量bb的体重的）。

bb在20周时的体重是364g，医生说一般标准是300g-320g，所以bb有一点点超重。接下来医生会继续观察，如果bb超重太多的话，我这个妈妈就要减肥了。

bb weight on 20 weeks: 364g (slightly above average)

这张照片是测量bb的头周长，医生说bb的头部大小属于中等，如果头太大的话，自然生产会比较困难。

This is bb's head. According to gynea, bb's head is average size.

这是bb的小手，看得清楚吗？

This is bb's arm.

这是bb的小脚板。医生说bb手脚都比平均长，但是还是属于正常范围内，所以我们的bb会是一个“高”bb。哈哈。

This is bb's foot. According to gynea, bb has long legs and hands, so our bb will be a "tall" bb. Haha.

白白的一排是bb的脊椎骨。

This is bb's spine.

bb转过头来看我们。第一次看到bb的正脸，很兴奋。医生说bb的脸颊稍阔，应该长得像爸爸（妈妈可是瓜子脸的哦）。

bb is facing us! Gynea said bb's face was slightly broader, so bb should look like father (mother's face is oval shape, hehe).

扫描师从下往上照bb的小屁屁。这张照片也能猜到bb的性别。你猜到了吗？

This photo was taken from bottom to show bb's pat pat. You can also guess bb's gender from this photo. Got it?

Chiffon Cheesecake 芝士戚风蛋糕

上一次做戚风蛋糕是很久很久以前的事，我想至少也有5年。

第一个做的戚风蛋糕是向姑姑讨教的班兰戚风蛋糕。班兰戚风蛋糕是姑姑最拿手的，虽然以前姑姑有接受订单，但是姑姑还是无私的公开食谱，还收了不少徒弟。可是不知道为什么很多人向姑姑学习后回家自己做时都不成功，姑姑还担心人家会以为她故意留一手。

其实我觉得这种需要打发蛋白的蛋糕有时真的要看手气，还有蛋白和蛋黄糊混合时也是个关键。一味的搅拌结果只会把面糊里的空气去掉（不知道我这样说对吗？），那蛋糕当然发得不理想。

而我这个徒弟呢？姑姑说我一学就会。呵呵呵，我不是卖花赞花香啦，其实是从小就常常看姑姑制作这个蛋糕，看多了当然也比较容易上手。

说回这个芝士戚风，它的味道好极了。淡淡的芝士味夹杂牛油香，蛋糕入口像绵花一样软，而且很moist。外形方面就差多了，我脱模得不好，我想是我用错了刀子（我竟然用切面包的刀子，工欲善其事，必先利其器。哎呀！自己功夫不到家，还要怪用器具，哈哈）。

不喜欢吃芝士蛋糕的D尝了一口后问我这是什么蛋糕来的，他说蛋糕很软很好吃，很像有点芝士味。我跟他说这是cheese的pandan cake啰，这样说他就明白了。对他来说pandan cake就等于chiffon cake，跟他说chiffon cake只会把他搞得一头雾水。

Ingredients:
(A)
60g milk (I used UHT milk)
40g cream cheese
25g butter
(B)
65g flour (sifted)
(C)
4 egg yolks
(D)
4 egg whites
90g sugar (I cut down to 75g)
Pinch of salt
1/8 tsp cream of tartar

Method:
1) Cook (A) over double-boiler until well blended and thickens.
2) Remove from double-boiler. Add (B) and mix until smooth.
3) Add (C) and mix until well combined.
4) Whip the egg whites in (D) until foamy. Add the rest of the (D) ingredients in (D). Whip until stiff. Add it into the cheese mixture from step (3). Fold in by hand (use a rubber spatula) until well incorporated.
5) Pour it into a 9-inch chiffon pan. Do not grease the pan. Bake in preheated oven at 175C for 35 - 40 minutes. Remove it from the oven. Invert the pan and let it cool upside down.

Click here to know more about beating of egg white in step (4).

Notes:
1) I doubled the recipe as my chiffon pan was big and another reason was I wanted to finish the leftover cream cheese from making this cake. (I used all 90g).
2) The recipe does not mention if the cheese mixture in step (1) need to cool down before proceed to step (2) and (3). I didn't let it cool down. I just placed the cheese mixture over a plate of water while doing step (2) and (3).
3) My cake started to crack after baking for about 20 minutes, I am not sure of the reason (anyone can advise me?) but I lowered the temperature to 160C and continued to bake. I baked for 40 minutes in total.

Tips:
1) Make sure the mixing bowl and utensil you use to beat egg white is free of oil, water or egg yolk. The presence of any would affect the final result.
2) Cream of tartar can be replaced by lemon juices.

(Source of recipe: Alex Goh's Fantastic Cheesecake 《情迷芝士饼》)

Beating of Egg White 蛋白的打发 - Stiff 干性发泡 AND This Marks My 100th Post

If the egg white is kept on beaten after the "soft peaks" stage, it turns thicker and expands in volume. It also gains a satiny sheen. If you hold up your electric mixer at this stage, it does not drip. Egg white is usually beaten untill stiff in chiffon cake. It gives the cake a fluffy light texture.

(Source: Picture and wording taken from Wendy Koh's "Dessert's Temptation")

This Marks My 100th Post

I didn't realize that this is my 100th post until I went to the "Edit Post" function.

Time flies, almost 7 months has passed since I started this blog on 6th April 2009. I am not sure how far I can go as I foresee I will be more occupied after my little one arrives.

I would like to keep it going as I really enjoy blogging. It is not just a place to record my personal experiences, I also get to know more friends who share the same interests from here.

Thanks everyone who ever visit my blog and for those who leave your comments I really appreciate it. ^O^