Brown Roux Sauce

I served my Brown Roux Sauce with daddy's favourite rib-eye

Brown Roux Sauce:
Ingredients:
2tbsp Butter
1/2 Large Onion (cut cube)
1/2 Carrot (Cut cube)
1 Small Piece Celery (cut cube)
1 Small Tomato (Cut cube) - 1 omitted
250ml Chicken Stock (I used water mix with Teriyaki Sauce)
A pinch of Salt & Pepper to taste
2 tbsp Plain Flour

 Methods:
1. Heat the butter and fry all the vegetables except tomato.
2. Add the flour, brown well then add in tomato.
3. Add the stock, salt and pepper. Cook till the right thickness.
4. Remove vegetables and serve the sauce with your favourite dishes.



 

Pandan Chiffon Cake

Can you resist it?

Pandan Chiffon

 

I love chiffon cake! Be it pandan chiffon, coffen chiffon, choc chiffon, earl grey chiffon, marble chiffon, orange chiffon, apple chiffon & etc…… For friends who like chiffon, try it, you will love it!

Ingredients A:
6 nos Egg yolks
50g Sugar
1/4 tsp Salt
40g Corn oil
70g Coconut Milk

Ingredients B:
125g Cake flour
1/2 tsp Baking powder

Ingredients C:
6 nos Egg whites
50g Sugar
1/4 tsp Cream of tartar

Method:
1. Stir in all ingredients A with a hand whisk and set aside.
2. Sieve ingredients B and set aside.
3. Whisk ingredients C till stiff with the mixer and set aside.
4. Combine the flour and yolk mixture and mix till smooth.
5. Immediately fold in the egg whites into flour mixture and mix well.
6. Pour the mixture into a tube pan and bake till cooked @ 170C, about 50mins.