blueberry kinako cake & hongkong style fish congee

The eggs at home have been multiplying thanks to the 3 supermarts near my place who keep trying to outbeat each other at low prices.
I m happy though=)
this means more stuff for me whip up!

Made blueberry kinako cake today

kinako is roasted soy bean flour and has a really really nice fragrance
This was made using the chiffon cake technique except with less eggs and instead of wheat flour, rice flour.


used a round cake mold too instead of the chiffon tin.
works well too!

blueberry kinako fluffy cake
rice flour 70g
kinako powder 30g
baking powder 1/2tsp
3egggs
sugar 60g
butter 10g
milk 30ml
dried blueberries 1/2 cup

Preheat oven to 190degC.
Using a hand mixer, whip the eggs and sugar(poured in a third at a time)
till the meringue like mixture leaves ribbons.
sift in flour mixture into this bowl.
add in melted butter and milk.
grease cake tin, pour blueberries in, then batter over, bake at 30minutes.

i know i have got lots of mini cakes at home, including this that Js ex secretary bought for the office from her Hakone holiday

Called yumochi


fluffy & soft like mashmallow, yet chewy since it is mochi

Dinner tonight was cantonese


what i always love to have after a non stop work flight into hongkong

fish congee with dried conpoy & topped with fried shallots


choy sum with oyster sauce


if i m home, i love to have pickled cucumbers with my porridge, so i placed this on our table too =)
with pickled eggs


BBQed purple sweet potato
this has nothing to do with hongkong
something we got at the supermarket kagoshima fair. got me really excited cos i have never seen purple sweet potatoes with white skins!
kagoshima is famous for their purple sweet potatoes.

tonights congee was the first time i made congee successfully thanks to this method i saw on tv.
after soaking rice in water for 30 min, the point to having really smooth congee, is to blend the rice and some fresh water in the food blender.
then pour into pot and boil for only 15min!

my style
fish & conpoy congee
3/4 cups rice
2 tablespoons rolled oats
1 knob ginger
3 tablepoons full dried scallops
white fish slices 200g

wash rice.
soak rice and oats for 30min. soak conpoy in a pot of 4 cups of water during this time. discard water from rice.
Add the ginger into pot and bring to boil.
blend 1/2cup water with rice & oats in blender and pour this into the pot.
cook on gentle heat for 15min.
add chicken stock granules or just salt to taste.
stir in fish slices before scooping congee out.
top with shoyu & pepper & fried shallots.

ahh... warmed up my tum tum... =)