Mapo Tofu 麻婆豆腐

Lard is one of the regular ingredients in cooking Chinese dishes. It is possible to use Thermomix for lard rendering, however, Thermomix does not provide sufficient heat to produce perfectly crispy lard remaining. Following are the steps: 1. Warm up peanut oil in pot, set 1min/ 120 deg C/ Sp 2. Add a handful of pork fat, process at 30min/ 120 deg C/ rev sp 3. Add by interval of 15min/ 120 deg C/ Rev sp until you are satisfied with the crispiness of lard remaining. *if you are rendering a large volume of lard, you may add-on by interval of 30 minutes. First photo shows crispy lard remaining (猪油渣) rendered with belly fat, the crispiness is considerably good. The last photo featured crispy lard remaining rendered with more solid pork fat, though it has beautiful gold colour, it is not perfectly crispy. It is possible to extend the rendering time in order to achieve very crispy lard remaining but it is not time and cost viable. Due to insufficient heat, please do not add water during the rendering process. I saw some users do that by adopting varoma setting, however the yield looks cloudy, and we may risk the machine should all liquid be evaporated when we are not around. If you feel interested, give it a try. Both types of fat will yield crystal clear lard though, perfect for eating hot steaming rice along with soy sauce. Enjoy. #lard #lardrendering #bellyfat #porkfat #crystalclear #chinesecooking #chineseingredients #homecooking #猪油 #猪油渣 #猪油捞饭 #中餐 #食谱 #好味道 #中式料理 #炼猪油

with Philadelphia cream cheese frosting In one of the Christmas events I participated, I demonstrated the making of carrot cake using Thermomix. This recipe is carefully developed and tested in order to replicate my tasty carrot cake recipe. CAKE BASE Ingredient 1. Walnut 80g 2. Carrot 230g 3. Raisin 50g 4. Plain flour 160g 5. Baking soda 3/4 tsp 6. Baking powder 1/2 tsp 7. Salt 1/2 tsp 8. Cinnamon 1-1/2 tsp (ground) 9. Nutmeg 1/4 tsp (ground) 10. Egg 100g (room temperature) 11. Fine sugar 85g 12. Dark brown sugar 85g 13. Vegetable oil 120g 14. Unsalted butter 60g Method 1. Preheat oven to 175°C, grease baking pan. 2. Put walnut into mixing bowl, process at 2sec/ Sp8, set aside. 3. In a big bowl, sift dry ingredient 4 to 9, add walnut, stir to mix well. 4. Put carrot and raisin into mixing bowl, grate at 7sec/ Sp 5, set aside. (my preference is to process twice) 5. Add ingredient 10 to 12 into mixing bowl, mix 10sec/ Sp5 6. Scrap down the sides, add ingredient 13 to 14, mix 20sec/ Sp3.5 7. Put in carrot, raisin and ingredients in step 3, process 30sec/ Rev Sp2 8. Pour batter into baking pan, bake 35-45 minutes or until cake tester comes out clean. CREAM CHEESE FROSTING Ingredient 1. Cream cheese 300g 2. Unsalted butter 70g 3. Icing sugar 270g (possible to reduce by 10%-15%) 4. Vanilla 3/4 tsp 5. Salt 1/4 tsp 6. Lemon zest 1 no 7. Lemon juice to taste Method 1. Add all ingredient into mixing bowl, set 10sec/ Sp3.5 2. Scrape down sides, process again at 20sec/ Sp4 3. Repeat step 2 for 10 more seconds. 4. Chill to firmer before using. #carrotcake #chefpeishuen #bakingclass #bakingdemo #handsonclass #creamfrosting

Making your own sesame dressing at home ensures you enjoy the real ingredients without addition like emulsifier or stabilizer. You may also use other food processors for this recipe. Ingredient 1. Toasted white sesame 60g 2. Fine sugar 1 tblsp 3. Japanese sesame oil 1/4 cup 4. Japanese soy sauce 1/4 cup 5. Rice vinegar 1 tblsp 6. Mirin-sake mixture 1tblsp 7. Japanese mayonnaise (optional) 2 tblsp Preparation 1. Toast white sesame to enhance its fragrance 2. Bring mirin and cooking sake to soft boil, in the ratio of 1:1 Method 1. Pour half of the white sesame into pot, process at 5sec/ Sp10. 2. Add balance of the white sesame, process at 5sec/ Sp7. 3. Add ingredient 3-7, mix well for 10sec/ Sp3. Remark 1. For smoother consistency, put all white sesame into pot at step 1, process at 10sec/ Sp10. Omit step 2. 2. For creamier sesame dressing, add Japanese mayonnaise as indicated. To compare Japanese sesame dressing using traditional method, Click HERE