1. In a bowl, whisk egg yolk, buttermilk, honey and vanilla essence until well combined.
2. Sift/ Add flour, bicarbonate of soda and salt into the above bowl and mix until smooth.
3. Using an electric mixer, beat egg white until soft peaks form. Mix 1/4 of the egg white through the batter, then gently fold in the remaining egg white.
4. Heat a non-stick pan on medium-low heat, drop half ladle of batter onto the pan. Cook until bubbles starts to appear on the upper side or until underside is golden. Turn pancake over and cook other side.
5. Keep warm while cooking remaining pancakes. Repeat with remaining batter.
6. Serve warm with butter, honey and ground cinnamon.
2 kg pork belly, skin on with no bones 2 tablespoons salt(我只用1.5大匙)
Bottom marinade:
1/2 tablespoon seasoned pepper (Ajishio) (这个我没放, 你也可以用味精来代替)
1/2 tablespoon salt
1 tablespoon 5 spice powder
5 large cloves of garlic (smashed with some salt from the above allocated 1/2 tablespoons salt into paste)
2 cubes of 'Nam Yu' (南乳)
4-5 tablespoon Chinese cooking wine/ Shao Xing
To brush on pork skin (later during roasting):
2 tablespoons rice vinegar
Method:
1. On the meat side, make shallow cuts (about 1 cm deep and 1.5 cm apart across the length of the meat).
2. Mix bottom marinade together. Rub the underbelly with marinade, massage into every nook and cranny.
3. Overturn pork and put on salt. Rub and rub only on the skin.
4. Place pork into fridge, skin side up, uncovered.
5. The next day, preheat oven at 200 degrees Celsius.
6. Prepare and elevated roasting rack with a pan underneath.
7. Roast pork for 40 minutes.
8. Remove pork from oven, and turn up the temperature to 250 degrees Celsius (grill/ top heat only).
9. Prick holes all over pork skin with a sharp knife or a bunch of needles, as much as you can.
10.Brush vinegar over pork skin. Change the tray underneath/ clean it.
11.Return pork to oven and bake for another 40 minutes or until the skin is slightly charred.
Sift cake flour, set aside. Grease and line a 20cm round pan, set aside. Pre-heat oven to 180degC. Position rack at the lower bottom of the oven.
With an electric mixer, whisk eggs and sugar & salt on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
Add sifted cake flour into the batter. With a spatula, gently fold in the flour until well blended.
With a spatula, mix about 1/3 of the batter with the salad oil in a separate bowl. Fold in this mixture into the remaining batter. This method will help to ensure the oil will be fully blended and at the same time will not deflate the batter.
Add in fresh milk and fold in gently with spatula.
Pour the batter into the pan and bake for 35 mins, or until a skewer inserted in the centre comes out clean. Unmold and cool completely.
Assemble the cake
With an electric mixer, whip the whipping cream still stiff.
Slice the cake horizontally into 3 layers. Place one of the cake layers cut-side down on a cake plate.
Spread the whipped cream over the layer. Arrange rings of peach slices to cover the whole layer. Fill with some more whipped cream. Top with the second cake layer, cut-side up.
Repeat step 3 for the second cake layer. Top with the third layer.
Spread the whipped cream over the top and side of the cake. Decorate as desired.
(**Note: Salad oil is a term which I have translated from the Chinese recipe. It refers to vegetable oil. You can use sunflower oil, canola oil, olive oil, as long as the type of oil you use doesn't give a strong smell.)
