Home Dine Out Hawker Ampang Homeland Yong Tau Foo 釀豆腐 | Ampang, Kuala Lumpur

 

Black and White Soy Milk

4. Add water.

 

Chou Shun Kan BBQ 长春馆 | Japanese Restaurant | Krystal Point, Penang

Yakiniku 焼肉 is a Japanese term, meaning grilled meat. It is a Japanese style of cooking meat over flame of wood charcoals carbonized by dry distillation or gas or electric grill. To some other country, Yakiniku is referred as Japanese barbecue or Korean barbecue.

 

香港,澳门,珠海,广州,深圳 六天五夜 行 (第二章)

看完了"香港,澳门,珠海,广州,深圳 六天五夜 行 (第一章)"之后,让我们继续第二天的行程吧! 23/10/2012 7:50今天一大早就被叫醒,这也是我不喜欢跟旅行团的另一个原因。为了赶上每个行程,每天七早八早就要被吵醒。自由行就不同,你可以自己安排自己的行程,爱几点醒就几点醒哈!但跟随旅行团可免掉自己安排行程的麻烦,酒店也不必自己操心,有好有坏啦。 今天的开始是从香港点心开始。来到香港,点心是我们的另一个期待。由于酒店没包早餐,司机带我们到外享用早餐。我们抵达一间餐厅,那里的装饰不算豪华,就是有种老土的感觉,餐厅装潢好像七十年代的。  

 

Pandan Chiffon Cake Recipe

This is a long keep recipe that I baked few months ago. Baked it together with other chiffon cakes during my chiffon cake study. I get this recipe from Kitchen Tigress, I found her blog from youtube while I was searching for video on how to make chiffon cake.       Recipe 100g pandan leaves, use only soft and moist young leaves 70g freshly squeezed coconut milk, undiluted 180g egg whites ½tsp cream of tartar 50g sugar 60g egg yolks 50g sugar 60g corn oil ¼tsp salt 100g cake flour (sifted with baking powder) 1tsp baking powder Method 1. Blend pandan leaves with coconut milk and 1 tbsp water. Strain pandan leave and get green liquid. Set aside green liquid, which should weigh 95 g. 2. Add sugar into egg yolks, immediately whisk with hand whisk until pale and light. 3. Add in corn oil, mix well. 4. Add in green pandan coconut liquid, mix well. 5. Sift in flour, baking powder and salt, stir until well combined. 6. Whisk egg white with electrical hand mixer until big bubbles form, add in cream of tartar. 7. Continue whisk from medium to high speed until small bubbles form (egg white is white in colour now) . 8. Slowly add in sugar, continue whisk at high speed until soft peak formed. 9. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined, you will get a light mixture. 10. Change hand whisk to spatula, fold in 1/2 of remaining meringue. GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now). 11. Add all remaining meringue and fold GENTLY with spatula again until well combined. I did in in this way: spatula cut mixture into center all the way to bottom bowl, scrap from bottom along bowl side toward you. Rotate bowl few degree and repeat this action until well combined. (your mixture should be very light and volumic now). 12. Pour batter into 18cm chiffon cake pan, level the surface. Bang mixing bowl against worktop 2-3 times to remove air bubbles. Run a chopstick round side of tin to remove more air bubbles. Level and smooth top. Bake in preheated oven at 160C at lowest rack with fan forced for 40-45 minutes.   13. Remove cake pan and invert pan immediately, cool completely before remove cake from pan. Result The cake should be evenly green but I saw some white spot, it was due to unbalance mix during step 11, meringue not mix properly with egg yolk batter. Compare with other recipe which I used 5 eggs, this recipe used only 4 eggs. It is shorter compare with 5 eggs chiffon cake on right (picture below). I prefer 5 eggs recipe. Left: 4 eggs recipe; Right: 5 eggs recipe
Ampang Homeland Yong Tau Foo 釀豆腐 | Ampang, Kuala Lumpur PDF Print E-mail
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Saturday, 04 December 2010 20:33
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YTF

Yong Tau Foo (stuffed bean curd) is a Hakka dish famous in Ampang, Kuala Lumpur. Tau Foo is stuffed with fish (or meat or pork) paste, hence the name "Yong Tau Foo". Since then, variety of vegetables or fried fritters is stuffed with the fish paste, but all are categories as "Yong Tau Foo".

Two weeks ago, we travelled to KL for food hunting and shopping. Among the food we hunted in KL, Yong Tau Foo suits our taste the most! This was the first meal we hunted for when we first arrived in KL.

 

There are few restaurants selling Yong Tau Foo at Ampang and all are crowded with people. We entered one of the restaurants, Ampang Homeland Yong Tau Foo to have our lunch.

We ordered almost all types of Yong Tau Foo with rice. After ordered, Camus realized that we forgot about "Tau Foo". Well, I personally do not like Tau Foo so much, hence it can be ignored, boleh diabaikan. Haha...

YTF_2

I believed that the restaurant is open by Hakka people as most of the workers speak Hakka. Photo below shows the menu of the restaurant, other than Yong Tau Foo, they serve Asam fish, Vegetable, Vinegar Pork Leg as well.

YTF_3

Chili sauce and brown sweet bean sauce for dipping.

YTF_4

The Ampang Yong Tao Fu is highly recommended by MnY. It is in "Must Eat" list when we travel to KL.

Location: No. 622-C, Jalan Merdeka, Kg Baru Ampang, 68000 Ampang, Selangor.

Tel : 03-42924712


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