Cake

 Cake! Cake! Cake! Cake! Cake!

Imagine yourself in a quiet place taking a welcome reprise from all the hustles and bustles of the Festive Season, relaxing with a glass of fine Old Tawny Port or two, listening to Beautiful Music (Se Al Labbro Mio Non Credi) and dreaming of conjuring something delicious and reflective of Festive meanderings.  Try this to bring the aroma of traditional Festive Spices warming through the house and pervading every room to bring comfort to the Soul . . . and let them eat Cake !!!

A.

500 g dried mix fruits

350 mL port or equal half of port and brandy

250 g butter or 240 mL vegetable oil

250 g dark palm sugar or dark Muscovado sugar

Zest and Juice of 1 large orange

1 cup chopped almond

1 cup chopped pecan

150 g chopped pitted prunes

2 tbsp cocoa powder

1 tbsp honey

1 tbsp golden syrup

1 ½ tsp ground nutmeg

1 ½ tsp ground cinnamon

B.

1 ½ cup plain flour

½ cup fine semolina

2 tsp baking powder

3 eggs – lightly beaten

Method:

1. Preheat oven 150^oC
2. Combined A into a large deep pot and put on low heat.  Keep folding and stir gently until all sugar dissolved.  Remove from heat and leave to cool for 30 minutes.
3. Greased and lined a 10 inch spring form tin with baking parchment.  The height of the baking parchment must be twice the height of the tin.  This will prevent the top of the cake from burning.
4. Sieved the flour, semolina and baking powder together and set aside.
5. After mixture A cool down, first add in the eggs and mixed well.  Divide the flour mixture into 3 lots.  Then slowly fold them in until the batter is well combined.
6. Placed the tin on a baking tray add a layer of support and heat distribution.  Pour the batter into the lined baking tin.  If you do wish to decorate the cake with nuts and glazed cherries, then let your creativity guide you through the process.
7. Bake the cake for 2 hours.
8. Leave out to cool completely before taking out off the tin.

Let us just enjoy this delightful delight.  Merry Christmas to you all and may your spiritual journey be Joyous and Blessed for the coming New Year 2012 ! !

Yours Sincerely,

Kenny Law

Chinese Thanksgiving

This year Chinese Winter Solstice falls on the 22 December.  It is comparable to Thanksgiving Day, because on this day all family members will congregate to feast and to catch up with one another.  It is also the day to make amends and peace among family members and give thanks to gods and to honour the ancestor.

On this day, a particular type of food must be serve because of it's significant and it's meaning.  This food is called "Tang Yuan" which translate as Round Dumplings Soup.  The dumplings are made of either rice flour or glutinous rice flour or the combination of both.  Tang Yuan is normally serve as a dessert.  The 'soup' is normally a sweet syrup made of sugar and water flavoured with ginger slices, or added to any liquid based desserts.  However there are countless of way to eat Tang Yuan and varies to individual liking.  It is also common to put different sweet stuffing in the dumplings, for example, custard, red bean paste, lotus paste, crushed peanuts and sesame sweet paste.  The best of all, these varieties can be found in your local Asian grocers.  Just look for them in the freezers.

What I am going to share with you here is something different.  I will show you how to make the dumplings and cook them with leeks and roast pork.  Yes . . . it is going to be a savoury dish.  This dish brought a lot of fond memories of my parents and myself.  This dish reflects the unity and the love we share with each other.

I call this dish - My Family Tang Yuan

A. The Dumplings
1 cup rice flour
1/2 cup glutinous rice flour
1/2 tsp salt
1/2 - 3/4 cup water


Method:

1. Sieved the flour into a mixing bowl and make a well in the middle.
2. Pour the water into the well slowly and start to mix and gather the flour until form a soft dough.
3. Dust a tray with rice flour for the dumplings to rest on.
4. Start rolling into round shape to wider than 1 centimeter.
5. Bring a pot of water to boil with a pinch of salt, then drop the dumplings in as quick as possible.  Hint - the  round dumplings does not roll.  Quick pick and drop is recommended.
6. A quick stir to avoid sticking at the bottom of the pot.  Let all dumplings float and further boil for 5 minutes.
7. Removed dumplings and sit them in a cold bath.

B. The Soup

1 medium Spanish onion - sliced

2 cloves garlic - chopped

1 large leek or 5-6 stalks Chinese leek - sliced

200g Chinese roast pork (Siew Yuk) - thinly sliced

3-4 stalks Spring onions - cut to equal lengths

Handful of chopped Continental parsley

700 mL water

Soy sauce to taste

Method:

1. Sauteed Spanish onion and garlic until translucent.
2. Add leek and keep stirring until soft before adding the meat and water.  Bring to the boil.
3. Removed the dumplings from the cold bath into the soup.  Bring back to boil then simmer for 5 minutes.
4. Turned off the heat and add in the spring onion and continental parsley.  Give it a quick stir to wilt them slightly.
5. Divide into bowls and drizzle with a teaspoon of soy sauce if needed.

Functions and Benefits:

1. Rice and Glutinous Rice - Tones the Middle Burner; build and nourish Qi and Blood.
2. Pork -  Tones Qi and Blood.
3. Leek - Tones, regulates and benefits the Qi and expels Cold.
4. Onion - Tones, regulates and benefits the Qi and expels Cold.
5. Garlic -  tones and regulates Qi; expels Cold; warms Middle Burner; moves sluggish Qi and improves digestion.
6. Spring onion - Tones, regulates and benefits the Qi and expels Cold.
7. Continental parsley -  Clears damp and promotes urination; tones Spleen Qi improving digestion.

Precautions and Contraindications:

1. The dumplings can get you choked up if eaten in large amount in a mouthful.  They are heavy and stodgy if consume in large quantity.
2. Overall it is a warming dish and can be greasy from the roast pork.  Refrain from excess consumption.

If you have any doubt or want to know more about this recipe, contact your TCM practitioner or myself.

Thank you for reading.

Kenny Law
Australia Registered TCM Practitioner.
DISCLAIMER:
Information given are purely for references and it is not intent to diagnose medical conditions or to be used for self-diagnosed. Always consult medical health personnel for proper medical diagnosis.

© COPYRIGHT 2010 KENNY LAW

Sharing and/or reproduction of any part of this document is prohibited without written consent

Onion and Horseradish Sauce

This is a complimentary sauce to most deep-fried food.  It is tasty and a good kick of horseradish to punch through greasy food.

3-4 stalks of Spring Onion heads (the white part)

3 tsp Horseradish cream

3 heap tbsp thick yogurt

1 tsp salt

Method:

1. Finely chopped the spring onion and mixed all ingredients together.

Functions and Benefits:

1. Spring Onion - move and regulate Qi and Blood; diaphoresis.
2. Horseradish - dries Dampness and Clears Internal Heat.
3. Yogurt - Tonifies Yin-fluids; clears Heat in intestines.

Precautions and Contraindications:

1. Overall the nature of this sauce is slightly Damp and Cool but still maintaining the function of Dispersing of Heat; Dispersing Qi and Blood Stasis; and moisten Dryness.

If you have any doubt or want to know more about this recipe, contact your TCM practitioner or myself.

Thank you for reading.

Kenny Law
Australia Registered TCM Practitioner.
DISCLAIMER:
Information given are purely for references and it is not intent to diagnose medical conditions or to be used for self-diagnosed. Always consult medical health personnel for proper medical diagnosis.

© COPYRIGHT 2010 KENNY LAW

Sharing and/or reproduction of any part of this document is prohibited without written consent

Chanukah Latkes ! ! !

Hello ! Hello !

I am very excited about this recipe.  I love to make them and eating them anytime.  If you are a potato lover this would be just heavenly.

Before the recipe, I think I ought to tell you a little about the history and association between Chanukah and Latkes.

Chanukah is a Jewish celebration to commemorate the day the Jews regained control of the Temple from Syrian-Greeks and the miracle of oil.

Keeping it simple this was what happened.  During the time of Syrian-Greek rule over the Jewish land, they have taken control over everything including forbidden the practice of Judaism.  The persecutions were severe if caught not obeying the foreign laws and regulations or for not bowing to foreign gods.  Due to the acts of worshiping foreign gods, slaughtering and consumption of swines within the Temple, the whole Temple and it vicinity is not longer Holy.  Jewish resistance forces were formed in secret and they were ready to overthrown the foreign power.  The troops managed to drive the Syrian-Greek out and took control of their own land and its people.  The first thing to do was to purify the Temple by burning ritual oil (refined olive oil) in the Temple's menorah for 8 days.  To their disappointment they discovered there were only enough oil to lit the menorah for 1 day.  However they lit it anyway and miraculously the menorah kept burning and lasted the full 8 days.

Therefore oil (especially olive oil) plays a huge role in celebration of Chanukah.  Two most famous dish served during Chanukah are Latkes (Potato Pancakes) and Sufganiyot (Jammed Doughnuts) because they are fried in oil and served as a reminder of this holiday.

Let's get to it!!

600 g or 3 medium sized Brush Potatoes – coarsely grated

1 medium red onion – sliced thinly and rough chopped

2 handfuls chopped spring onions – using only the green part

2 eggs

½ cup bread crumb

½ cup self raising flour

1 tsp white pepper

1 tsp Nigella seeds

1 tsp ground cumin

Oil for frying

Method:

1. Mixed ingredients well and divide into 12 portions using a 12 muffins baking tray.
2. Heat up oil in frying pan and keep oil up for each frying process.  You will need quite a bit of oil to avoid burning and for the potatoes to cook through.  Keep oil at medium heat is necessary to avoid burning the surface and under cook.
3. Scoop a portion out and placed gently into the frying pan and press down to flatten the mixture.  Frying 3 portions at a time 2 minutes on each side or until golden brown both side.

Functions and Benefits:

1. Potatoes – Tonifies Qi and Blood and tones the Spleen.
2. Red Onion and Spring Onions – Benefits and Regulates the Qi, and expels Cold.
3. Egg – lubricates Dryness, tones Yin.
4. Flour and Bread crumbs – Tones Qi and Blood and tones the Spleen.
5. Spices – warms the 3 Burners; moves Qi and Blood.

Precautions and Contraindication:

1. This is not a dish for everyday consumption.  It is greasy and Hot in nature.
2. Those with Excess Damp-Heat; Excess Dampness in the Middle Burner or Lower Burner; Excess Heat consume cautiously.

**Please refer next blog for Onion and Horseradish Sauce.

If you have any doubt or want to know more about this recipe, contact your TCM practitioner or myself.

Thank you for reading.

Kenny Law
Australia Registered TCM Practitioner.
DISCLAIMER:
Information given are purely for references and it is not intent to diagnose medical conditions or to be used for self-diagnosed. Always consult medical health personnel for proper medical diagnosis.

© COPYRIGHT 2010 KENNY LAW

Sharing and/or reproduction of any part of this document is prohibited without written consent

The Return . . . . . .

It is December already!!!  Time just flew past without realizing how quick and fast pace the society we are living in.  You must be wondering why I have not been updating this blog since my last post.  Partly was due to time factor - juggling between work, renovation, gardening with a wee bit of laziness.  However, but I do have more recipes added to my kitchen's library.

Since we are truly in the mist of festive season, not just Christmas but also Chanukah, and Chinese Winter Solstice Festival - 冬至(dōngzhì) - aka Chinese Thanksgiving Day,  I would be delighted to share some of my favourite festive food that I would make to celebrate each of them respectively.  I promise that these recipes definitely to be proud of and deliciously too.

The recipe will be lined up to the order of which festival comes first.  For this year

• Chanukah starts from sunset 20th December until sunset 28th December, then
• Chinese Winter Solstice Festival falls on the 22nd December, and finally
• Christmas Day is definitely on the 25th December.

So the first recipe comes into my mind for Chanukah is my scrumptious Potato Pancakes with Onion and Horseradish Cream.  It is so easy to make and not easy NOT to eat them too.

For the Chinese Winter Solstice Festival, I am going to share an intimate recipe with you.  I am going to call this particular recipe "My Family Tang-Yuan".

Lastly to celebrate Christmas, a moist, light and delightfully Christmas cake.  This cake is easy and hassle free, best of all you can make this cake just a day before Christmas or at anytime throughout the year.

For further reading: