Corner Café

June 14, 2009

Microwaved Lemon Curd

Filed under: Basics,Jams & Preserves,MasterChef Australia Test Kitchen — SeaDragon @ 12:00 am
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April 1, 2009

Serikaya (caramel version)

Filed under: Basics,Jams & Preserves,Kuih-Muih — SeaDragon @ 12:00 am
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January 30, 2009

Microwaved Berry Filling

Filed under: Basics,Jams & Preserves — SeaDragon @ 12:00 am
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Raspberry Filling.

January 18, 2009

Microwaved Pineapple Filling (for Pineapple Tarts)

Filed under: Basics,Jams & Preserves — SeaDragon @ 12:00 am
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August 9, 2008

Salted Eggs

Filed under: Basics,Dim Sum,Jams & Preserves — SeaDragon @ 9:41 pm
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The successful raw salted duck egg after 30 days using the brine method, the egg yolk has solidified beautifully. Special thanks to tt and Lily for their invaluable advice. However the dry method was not as successful since I used salt with anti-caking agent in it which prevented the salt from adhering to the eggs, the eggs after 30 days were still very slightly salted, so I now put them into the brine to continue salting.

The cooked salted duck egg.

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