Fried glutinous rice 生炒糯米飯

Today the lesson is dicing.  All the ingredients have to be diced:  green onions, 1 onion, mushrooms, chinese sausage, small dried shrimps.  After soaking 2 cups of glutinous rice in water for 4 hours, it is then steamed for 30 min.

Then the ingredients are stir fried first. Afterwards the rice is added in with some dark soy sauce for seasoning and colour.  Sesame oil and water is needed to prevent the glutinous rice from clumping & drying.

Oh yes, the goggles.  This is the no crying technique for cutting onions :)

Creme Caramel

On to another one of my favourite desserts.  This time Crystal helped me with the recipe and supervising my preparations.

We got the recipe from ricardocuisine.com :

Ingredients:

Caramel

• 1/2 cup (125 ml) sugar
• 2 tablespoons (30 ml) water

Flan

• 1/4 cup (60 ml) sugar
• 2 teaspoons (10 ml) vanilla extract
• 2 cups (500 ml) milk, hot
• 3 eggs, lightly beaten

Preparation:

1. Preheat the oven to 180 °C (350 °F).

Caramel

2. In a saucepan, cook the sugar and water until it is a dark golden brown (mahogany). Divide among six 125 ml (1 / 2 cup) capacity ramekins. Allow to cool.

Flan

3. Add the sugar and vanilla extract to the hot milk. Stir until the sugar has dissolved. In a bowl, beat the eggs. Whisk in the hot liquid. Pour into the ramekins.
4. Prepare a water bath by laying a towel in the bottom of large baking dish. Place the ramekins in the dish and fill halfway up with simmering water. Bake for about 40 minutes. The water should never boil.
5. Remove from the oven and water. Cool. Refrigerate. Run the blade of a knife around the ramekins, invert and serve very cold.