The special Chinese Food

Chinese Food is welcomed in many countries, and that's why ChinaTown exist. What will come to your mind first, when talking about Chinese food? Hotpot? Yumcha?

Here, we cooked a special kind of hotpot -- Dry hotpot.

Here are the materials to prepare: Meat (any kind of meat) , fish meat, potato, gizzard，needle mushroom.

STEPS:

STEP 1: Fried the spice in the oil to make the source.
STEP 2: Put all the material into the source and fry until it become dry.

It does not look like very nice but taste great!

Shui Jing Fang is the very famous Chinese restaurant for waiting hotpot. Only in this restaurant, you can have authentic dry hotpot.

Address

15 GlebePoint Road, Glebe

Phone

9518 5328

Style

Restaurants

Cuisine

Chinese

Hours

Lunch and dinner daily

Details

Licensed, BYO

Price Guide

About $70 for two, plus drinks ($3 a person corkage)

Chiffon Cake Recipe

I started baking when I was having my first summer break back in Uni Year 1. We were having a Christmas lunch at my uncle's house and I got nothing to bring, so I decided to bake a cake - brilliant! It was just a chocolate mud cake with some decorations, quite simple. But everyone loved it and made so many compliments...and that was my starting point. 

It is a great feeling sharing your food with your beloved and see how much they enjoy it. 

Today is an amazing recipe from Savourydays - Chiffon cake. This cake is so well-known for its fluffy, light and soft texture - 'like you're having cloud, it melts in your mouth'. It's a quite challenging cake. I've been trying countless times before I can actually bake a proper one. But this cake deserves that much effort, seriously! My family loves the strong flavor of coffee, but you still can substitute with pandan, orange, lemon, anything that you can think of...give it a try and you won't regret! 

Ingredients (20 x 20 cake pan)
1. Egg Yolk batter

• 4 egg yolks (50g/e)
• 20g sugar
• 40g all-purpose flour
• 40g corn flour
• 45ml milk
• 35ml vegetable oil
• 1 tablespoon coffee powder

2. Egg White foam

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 40g sugar

Method
1. Egg Yolk batter

• Heat up the milk in the microwave with coffee powder (50sec), mix well. Set aside.

• In a mixing bowl, beat together the egg yolks and sugar with a hand whisk till sugar dissolved.

• Stir in oil and milk-coffee.
• Fold the flour into the egg yolk mixture. Mix well. Set aside.

2. Egg White foam

• Beat the egg whites with hand mixer/stand mixer at medium speed until frothy (2-3 minutes). Slowly add in sugar and cream of tartar while beating at high speed.

• Beat until the egg white is stiff and shining but not dry (about 3 minutes).

3. Preheat oven at 175 degrees Celsius 

4. Use a spatula and gently fold 1/3 of the egg yolk mixture into the egg white mixture (meringue). Do it thoroughly.

5. Gently fold 1/2 of the remaining egg yolk mixture into the egg white mixture. Do it clockwise and very gently, about 5 rounds. 

6. Fold in the rest of the egg yolk mixture. Do it clockwise and very gently, about 3 rounds. 

7. Pour into an ungreased cake pan. Bake for 40-45 minutes.
8. Once cake is cooked (insert a skewer into the middle of the cake and it comes out clean), remove immediately from the oven and invert the pan onto wire rack. Let it cook before removing cake from pan. 

*Note: 
1. Try to use the fresh eggs if you can2. Step 4 - 6 is really important, try to do it gently and do not fold too much (2-3 rounds for each step should be enough). 

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When Food Unites Us To One

A blog of three Australian university students, all bought together by the love and passion for food of different cuisines and times, from all around the world, but eaten and experienced in Sydney.

This blog will follow us on an adventure as we share recipes, stories and foods from anywhere in Sydney that have made us melt on the inside, and perhaps drool on the outside.

As food is such a vital aspect of our lives, it is incorporated in a huge aspect of socialising, being social beings. This consequently invites us to broader our palettes and experience new foods and tastes of all colours, textures and countries, which will be shared with you.

So here is to the first thought for this blog, which will be the basis of our posts and new journey we start:

"Chefs, authors, musicians, actors, poets, so many of us have very strong feelings about food.  Why is food so emotional?  Scents of food stir up childhood memories, cooking for and feeding someone is one of the sweetest gestures in the world, even watching someone eat can be a delight.  Food and love are undeniably connected."

To the foods which have been a favourite for years, and for the ones that will cause a new obsession and mouth-watering experience!

Note: we will also be intertwining our journey with the use of twitter! Follow us!!

"https://twitter.com/Thyme_forfood" OR @Thyme_forfood