Preheat the oven to 320 degrees. Spray a oven safe dish with cooking oil and set it aside.
Beat up 3 eggs and set it aside.
In a small saucepan add in the sugar and water and cook over medium heat. Bring it to boil but DO NOT stir as it can crystallized the sugar.
Syrup mixture will change it’s colour from white, golden to amber colour. Remove it immediately from the heat when it becomes in between golden and amber colour. Pour the syrup to prepared oven dish.
In another saucepan add in the condensed milk and water. Heat it over medium heat until it’s just under boiling point. Remove it from the heat.
Add in salt and vanilla essence.
Now its time to warm up the eggs before adding it in to the condense milk mixture. take a big spoonful of heated condense milk mixture and add it to the eggs slowly while continue to mix. Then you can slowly add the eggs in to the heated condense milk mixture. Remember to keep mixing while adding the eggs.
By now the caramel syrup should be hard in texture. Pour the prepared mixture in to the oven safe dish on top of the caramel syrup.
Place the dish in another oven safe dish (bigger in size) and fill it with boiling water until halfway.
Bake it in the oven to 35 to 40 minutes or until the centre is lightly set.
Chill it in the fridge at least 3 to 4 hours before serving.
TIP FOR SERVING:
Cut it in to desired slices, flip the slice upside down so the top part will be dark gold in colour. Pour some syrup over the slice.
Delicious Homemade Flan or Cream Caramel Pudding Recipe
Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.) Pour the sauce into heat-resistant cups before it gets hard.
Custard
Microwave the milk for 2 minutes just until warm. Add 2 tsp. of water in the saucepan to dilute the caramel, then mix in the milk. In a bowl, lightly beat the eggs until combined but not foamy. Dissolve granulated sugar, then gradually add the milk mixture. Strain through a strainer to make it smooth. Pour the egg mixture over the sauce in the cups. Cover with plastic wrap or aluminum foil.
Steam in the Pan
Place some paper towels or a dish towel in a frying pan (so that you can gently steam the Puddings), then place the cups. Slowly add hot water in the pan (just about a half-inch across the bottom of the cups), cover, then cook on low for 20-25 minutes. Stop the heat and let them steam for 5 minutes with the remaining heat. Serve warm or put in the fridge to serve cold.
1) Add oil to a cooking pot and cooking at a medium flame saute giner and garlic.
2) Add spring onions and saute for a minute and then add rest of the veggies and saute for two minutes and learn how to make chicken soup the easy way.
3) Add Water and Chicken followed by Chicken Stock and let it come to a boil and keep boiling for two minutes.
4) Add Dark Soy Sauce and Salt to taste along with White pepper powder and taste it for consistency.
5) Add the Corn Flour Slurry (Corn Flour mixed with Water) and add it to the cooking pot to make the Chicken Hot and Sour Soup thicker and creamier.
6) Add Vinegar and serve Chicken Hot and Sour Soup Hot, enjoy 🙂
2 kg of pork (I combined 1 kg of pork shoulder and 1 kg of pork belly together)
40 grams (2 tbsp +1 tsp) of salt
130 gram (10 tbsp +1 tsp) of sugar
5 grams (1.5 tsp) of red yeast powder (optional, you can skip it or use food coloring)
60 grams (4.5 tbsp) of high-level alcohol (at least 30%)
40 grams (2 tbsp +1 tsp) of soy sauce
Lamp or pork sausage casing
A sausage stuffer
Some rope to tie the sausage
INSTRUCTIONS
– You can use pork belly, pork shoulder, pork butt. What I like to do is combine 1 part of pork shoulder and 1 part of pork belly together. Pork belly is about 50% fat and the pork shoulder is pretty lean. By combing 2 kinds of cut together, you control the fat ratio in between 25-30%. You don’t want to use completely lean meat because the sausage will dry out as the day goes by. Without the fat, it will be tough, dry, and difficult to chew. The more fat it has, the juicer it will be. If you do want to use 50% fat ratio, go ahead but it just not something that I prefer.
– Cut all the pork into thick strips first. Then slice it into small pieces. Use half frozen pork, it will be easier to work with.
– The reason I don’t use ground pork is that it does make a big difference. I prefer the sausage that when you take a bite, there are real meat pieces inside. This is the way how the traditional Chinese sausage is made for centuries. You could use ground meat thought but it does come out differently in texture. It might look like too much work but it is definitely worth it to me.
– Next, combine all the seasoning together and mix well: 40 grams of salt, 130 gram of sugar, 1.5 tsp of red yeast powder, 40 grams of soy sauce, 60 grams of high-level alcohol.
– Red yeast powder is an optional ingredient, you can skip it or use food coloring. It doesn’t affect the taste at all.
– The alcohol content needs to be at least 30%. The higher, the better. Also, you want to use the alcohol that doesn’t have that much flavor so it doesn’t affect the final taste. Do not skip the alcohol because it has many purposes in this recipe. It kills the bacteria, also changes the flavor and texture of the fat as the day goes by.
– Pour the sauce into the meat. Mix this until well combined. Let it sit in the fridge for 2 hours and we are going to prepare our sausage stuffer and casing.
– There are many types of casing. For this recipe, you want to use lamb or pork casing. It stored with a lot of salt. Wash off all the salt then soak it in clean water.
– Besides that, you will also need some rope to tie the sausage.
– Take one casing. Find the end and put it on the sausage stuffer tube. Make sure you don’t have sharp nails or else you might cut the casing by accident. Keep doing it until you reach the end. Tie a knot at the end to close it.
– Put the meat into the container. Tug it tightly so you don’t get too many bubbles. Start pressing the sausage stuffer and the sausage will come out. You want to do this evenly. Once it reaches the length that you like, Pinch the sausage a little bit and tie it with the rope. We are not using ground meat making sausage so the pinch and twist method won’t work here.
– You just keep doing this until all your meat is filled. It is a bit time-consuming. It took me about 40 minutes to fill up 2 kg of sausage.
– Use a toothpick to poke all the air bubbles so the sausage can be firm and tight.
– Put all the sausage on a drying rack. and let it sit in the fridge uncovered for 10 – 15 days. Depends on the humidity and the temperature. If you see the surface is completely dry, that means it is good. The final product looks a little bit darker than the ones you buy from the store, that is because I used the nature red yeast powder for color instead of food coloring. Also, the store-bought sausage contains much more fat. Lean meat usually courses darker result but it is definitely delicious.
– Just simply store them in a sealable bag. It will last 2 months in the fridge and 6 months in the freezer.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
…and if you’ve read this far, might as well subscribe. More recipes coming soon =)
200 ml (3/4 cup) fresh cream (I used 25% fat fresh cream)
100 gm (1/2 cup) sugar
30 gm (1/4 cup heaped) cocoa powder
30 gm (1/4 cup) cornflour or cornstarch
1 tsp vanilla extract
Extra cocoa powder for sprinkling
Instructions
– In a saucepan, mix the milk and cream together.
– Take 1/2 a cup of this mixture in a small bowl and mix in the sugar, cornflour and cocoa powder to make a smooth paste and keep aside.
– Heat the remaining milk in the saucepan over a medium flame.
– When it comes to a boil, lower the flame and stir in the cocoa/cornflour/milk mixture and cook until thick and creamy.
– Stir in the vanilla extract.
– Pour into ramekin bowls or cups.
– When the custard comes to room temperature or cools down, chill in the refrigerator for atleast 3 hours before serving.
– Sprinkle with cocoa powder before serving.
