Ingredients Jump to Instructions ↓

  1. 1 lb Snow Pea shoots - use only the young shoots - wash and drain

  2. 2 tbsp oyster sauce

  3. 3 - 4 tbsp garlic oil

  4. 4 chicken legs - cut into bite size and seasoned with salt and pepper

  5. 1 big onion - chopped

  6. 1/2 inch ginger - grated with microplane or minced

  7. 4 cloves garlic - minced

  8. 2 heaped tablespoons curry powder

  9. 1 can of diced tomato/

  10. 1 1/2 cups overriped tomato - chopped

  11. 1 cup mint/cilantro - chopped

  12. 1 cinnamon stick

  13. 5 - 6 cardomons - cruched

  14. 5 - 6 cloves Salt and pepper to taste Oil

  15. 1 3/4 cups flour(1 1/2 cups for sea level)

  16. 1/4 teaspoon baking soda(1/2 tsp for sea level)

  17. 1/4 teaspoon baking powder

  18. 1/4 teaspoon salt

  19. 2 large eggs, room temperature

  20. 2 1/2 teaspoons toasted sesame oil

  21. 1 teaspoon vanilla extract

  22. 8 tablespoons butter, room temperature

  23. 3/4 cup sugar(1 cup sugar for sea level)

  24. 1/2 cup buttermilk, room temperature

  25. 1/4 cup toasted black sesame seeds

Instructions Jump to Ingredients ↑

  1. Put drained snow pea shoots on to a large plate. Pour the garlic oil over the snow pea shoots, cover with splatter cover and microwave on high for 3 minutes. Remove splatter cover and add in oyster sauce. Serve hot. Serves Read More... Brown chicken pieces and leave aside. Add more oil and add in cinnamon stick, cardomons and cloves. Fry in medium heat until the cinnamon stick opens up. Add in the chopped onions. Sprinkle a pinch of salt and fry until slightly limp, then add ginger and garlic. Saute well, then add in curry powder. When curry mixture is fragrant, add the browned chicken pieces , the chopped tomato and the mint/cilantro.

  2. fresh red jalapeno/chillies can be added for more spicy curry. Cover pan with lid and cook until chicken pieces are cooked. - Stir now and then to prevent burning. Cook the curry until it is very dry, stirring all the time. Adjust the taste with salt and pepper. Serves Read More... Preheat the oven to 350 degrees F. Grease the bottom and sides of a 8 inch cake pan or a springform pan or line muffin pan with paper cups - Combine the flour, baking soda, baking powder, and salt together in a bowl and set aside. Beat the eggs together in a bowl with a whisk. Add the sesame oil and vanilla and thoroughly combine. Place the butter in the bowl of a stand mixer and beat with the paddle attachment on medium for a few minutes to soften it up. Add the sugar and beat for several more minutes until it is light-colored and fluffy. Add in the egg mixture a little at a time while the mixer is still running, letting it slowly combine over a couple of minutes. Stop the mixer and pour in a third of the flour mixture, and beat just until combined. Scrape down the sides as necessary. Add half the buttermilk and beat until combined. Repeat with half of the remaining flour mixture, the rest of the buttermilk, and finally the rest of the flour mixture with the sesame seeds. With each addition, beat it only until it is just incorporated. Scrape the batter into the prepared pan and bake in the oven for about 30-40 minutes, 20 - 25 minutes for muffin pan, until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cupcakes cool on the rack . If you baked the cake in a regular cake pan, invert it onto the rack, and turn it right side up to finish cooling. This cake will keep in an airtight container for up to 4 days. Serves Read More...


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