ROAST MILKFISH STOMACH |
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| SPONGE CAKE |
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Materials: |
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| Material: |
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Milkfish Stomach | 2 | pieces | Cake Flour | 7 | oz | |||
Green Onion (Chopped) 2 stalks | Sugar | 5 | oz | |||||
Garlic (Crushed) | 3 | cloves | Egg | 4 |
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Chili (Sliced) | 2 | pieces |
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Ginger (Sliced) | 5 | slices | Ingredient: |
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| Salad Oil | 1 | tablespoon | ||
Ingredient Sauce: |
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| Concentrated Vanilla1 teaspoon | ||||
2 | tablespoons | Salt | little | |||||
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| Cream of Tartar | 1 | teaspoon | |||
Soy Sauce | little |
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Sugar | little | Steps: |
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Salt | little | 1. | Separate the egg yolk and egg white. | |||||
Cooking Wine | little | 2. | Stir egg white till it is firm, add sugar and sti | |||||
Aluminum Foil | 2 | sheets |
| mix. |
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| 3. Add salad oil, salt, concentrated vanilla into eg | ||||
Steps: |
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| stir. |
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1.Clean the milkfish stomach and marinate with salt4.andAdd egg yolk mixture into egg white and stir.
cooking wine. | 5. Add |
2.Put green onion, ginger, and chili into the ingredientwell. Repeat till all the cake flour is mixed. sauce. Pour the sauce into the milkfish stomach.6. Spread oil on the baking pan and pour the egg mix
3.Wrap the milkfish stomach with aluminum foil and roastintoat the baking pan.
450F for 15 minutes. | 7. Preheat the | oven | at | 300F | for | 3 minutes and put in |
| baking pan. | Bake | at | 480F | for | 10 minutes and bake a |
375F for 10 minutes.
Note: Do not open the lid while baking. Press the m the cake to check whether it bounces back. Or pierce into the cake to check whether anything sticks to it. is done if nothing sticks to it. Take it out from ov it up side down. Serve after it cools down.
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