H-L Cheung Recipe Reviews (Pg. 1) - Allrecipes.com (18366207)

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Yogurt Cake

Reviewed: Dec. 30, 2006
Yum! I halved the recipe and used vanilla and butter instead - please do use butter, it tastes so much better! The edges baked up crispy and tasted like butter cookies right out of the oven. Be sure to use cold butter and do not overmix - my batter was still lumpy when I poured it into the pan.
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77 users found this review helpful

Wheat Crackers

Reviewed: Oct. 11, 2006
I subbed 1/3 of the oil for sesame oil and sprinkled black&white sesame seeds and coarse salt on top, then rolled lightly to make them stick... They were pretty good, but would've tasted bland if it weren't for the changes. They underbake/overbake easily though, so be careful. I rolled them so thin they started tearing, and made a big flatbread and tore it into pieces after baking, which made them light and crisp and taste like chips (without the oily aftertaste)!
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6 users found this review helpful

Honey Bran Muffins

Reviewed: May 28, 2006
I baked these again, using a bit of lemon juice + water (did not have enough pineapple juice). They were flat the first time, so I increased the baking soda by 1.5, let the bran mix sit overnight, and beat in the flour + soda immediately before baking. This time they were moist AND tall & fluffy. Very forgiving recipe; don't worry about overbeating/overcooking, the gluten won't overdevelop thanks to the bran and the muffins don't get overcooked easily. Honey really goes well with bran, and the sour juice 'lightened' the taste up and gave a nice flavour.
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4 users found this review helpful

Banana Bread II

Reviewed: Feb. 5, 2006
I followed this recipe to a T, using a 9x5 pan and 3 small/medium bananas (they had black spots around, but not overripe). The bread came out rather bland, probably because of the bananas, but it also definitely needed some vanilla. I used a dark pan, greased with margarine and flour and baked it for exactly an hour, and it was slightly dry, overbaked and had a thick dark crust, so be sure to put it at 325*F if you're using dark pans and/or greasing with butter+flour.
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3 users found this review helpful
Photo by H-L Cheung

Chicken Cordon Bleu II

Reviewed: Nov. 29, 2005
I'm a college student and it's the end of the term, and I'm trying to use up the stuff I have in the fridge. I made tons of small changes and it was still very good. I substituted chicken breast with leg, swiss cheese with pulled-apart ficello cheddar cheese, ham with small turkey+chicken+ham slices, flour with cornstarch, paprika with bbq chicken seasoning, wine with mirin (sweetened wine) and cream with low-calorie soy milk. These changes didn't affect the taste much, except for the soy milk. It had a weird nutty flavour, so if you have to substitute the cream, go with milk, NOT soy milk.
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3 users found this review helpful

Sweet Potatoes

Reviewed: Nov. 2, 2005
Mine also came out burnt and mushy... The tips were burnt but the center didn't have time to crisp up at all yet. Next time I'll try reducing the heat and baking for MUCH longer, or even use egg whites as suggested. A lot of fries also stuck to the pan, so make sure to turn them very frequently. The taste was really good though, so I'll definitely try again.
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4 users found this review helpful

Japanese Broiled Mackerel

Reviewed: Aug. 26, 2005
The sauce was good, but it was a bit too sweet for our taste since the mirin was already sweet to begin with. The taste also didn't stay with the fish, it was rather bland unless you dip it into the sauce... Next time I'd try slicing the side of the fish before marinating.
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8 users found this review helpful
Photo by H-L Cheung

Sunny Sponge Cake

Reviewed: Jul. 28, 2005
I've been searching for the recipe of those super-soft sponge cakes sold at Chinese bakeries for AGES, and I've finally found it! This tastes exactly like one of those pudding-included cake mixes! I was sick of failed experiments, so I scaled the recipe to 4 servings, used cake flour and used 3 very well greased tea cups as 'pans' (see pics). I baked them at 325F for 25min, then turned the heat off and left them in the oven to keep their shape... they rose twice their original size! The orange taste was very light, and they were a tiny hint too sweet for me (don't have much of a sweet tooth). Also, when folding the whites, remember to fold JUST until the color becomes uniform, not more!
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4 users found this review helpful

Miss Beth's Yoghurt Cake

Reviewed: Jul. 25, 2005
The only changes I've made to this recipe is that I've used margarine instead of oil and added 1.5tsp of vanilla. This recipe isn't very specific about how much you should beat the ingredients, which is really important for the texture! Mine came out WAY too dense (didn't beat enough?)... I also used large eggs, and it was WAY too eggy. The sweetness was good just right, not too sweet, but I could still taste the baking powder (I used 1tsp). Overall, the amount of ingredients is right (for 3 small eggs), but this recipe should give more directions than just 'mix everything until combined'. Also, definitely do the variations because it's rather bland, even with the vanilla.
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7 users found this review helpful

Fruit Cookies

Reviewed: Jul. 21, 2005
I stumbled across this recipe and noticed that all the ingredients were stuff that I wanted to get rid of, so having nothing to lose, I experimented a bit... I halved the recipe and used All-bran Original cereals (let it sit in the wet mixture for 10min to soften). I didn't have enough dried apricots (only 1/4 cup) so I used the rest in apricot jam and omitted the oil to balance the moisture. I also used 3 packs of instant oatmeal (2 of which were peach & cream), sifting away the sugar to keep the oats and peach bits (exactly 3/4 cups). I kept the cookies small as advised, and it yielded 45 mini 1-inch wide cookies. The texture was pretty good, and it tasted very much like granola bars. It was also not too sweet. They stuck on the wax paper and fell apart though, even after spraying it with PAM... Overall, it's a nice, VERY healthy recipe but I can't judge it more than that, since I made so many modifications...
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5 users found this review helpful

Hot Milk Sponge Cake II

Reviewed: Jun. 27, 2005
I omitted the vanilla and used 1tbsp of green tea powder to make a green tea cake, so I shall not comment on the taste... As for the texture, it was great! Moist and spongy, exactly like those from cake mixes! I'm not sure if it's my own fault (I used silicone pans, which supposedly bake faster), but at 25min the cake was already slightly overbaked... I'll definitely bake this again and try out the original recipe!
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7 users found this review helpful

Baby Back Ribs

Reviewed: Jun. 20, 2005
I used the Honey Garlic sauce found in this site but baked the ribs according to this recipe because I wanted very tender ribs, and I'm glad I did! These were the most tender ribs I've tasted for a while! I've also marinated the ribs for 4 hours beforehand for extra flavor. The only changes/suggestions I'd make is to open up the wrapped ribs, scoop a bit of sauce onto the ribs and bake for an additional 15min (wrap open) for a better look/texture.
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6 users found this review helpful

Apple Crisp I

Reviewed: Jun. 6, 2005
A bit more or less of any of the ingredients don't make much difference for this recipe, so you definitely can't go wrong. The topping was good, but nothing spectacular. I put some topping at the bottom as a crust, as suggested, and it came out too mushy - I think it would've been better if I baked the crust first, baste it with egg white, then add the apples + topping and bake again.
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5 users found this review helpful
Photo by H-L Cheung

Morning Glory Muffins I

Reviewed: May 31, 2005
I used unsweetened applesauce so I didn't cut back on the sugar like some reviewers advised, and it was way too sweet. My raisins (Maid raisins) were pretty sweet by themselves, so it added even more sweetness to the muffins. There was also way too much cinnamon, next time I'll reduce it or omit it altogether. With so many ingredients, it was really a flavor overdose (in a bad way). I used a whole egg instead of 2 egg whites, and used around 1-2tsp less oil, but the muffins were still too greasy to the touch even after 3 days. Taste-wise they were okay. The texture was fairly nice though, very moist. They also had a strong cinnamon aftertaste, which I hate.
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6 users found this review helpful
Photo by H-L Cheung

Banana Crumb Muffins

Reviewed: May 14, 2005
I used applesauce instead of butter, used 4 bananas and added 2tsp of lemon juice to them to prevent discoloring, and they turned out way too moist, which led me to think they were undone and to overcook. It's probably my fault for altering the recipe though, hence 4 stars instead of 3. The flavor was okay but kinda bland, and I could somewhat taste the baking powder even though I mixed quite well. I didn't do the crumb topping and sprinkled flaked coconut instead (I'm saving the crumb topping for non-rising muffins). The texture of the muffin was unexpected, but quite good - crunchy top, spongy center... it was more like a bread than a muffin.
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Buttermilk Pancakes II

Reviewed: May 8, 2005
Don't try too hard to not overmix - I did on my first try, and I had LARGE clumps and the pancake had blotches of white dry mix! It was also quite bland, even after adding 1tsp vanilla to 1/3 of the batch. I still don't know what I did wrong and I was going to rate this recipe badly, but decided to try again. This time, I followed the advices and beat the egg whites separately and folded it into the batter AFTER mixing the dry/wet parts, and let it sit overnight - this morning (Mother's day), I heat the pan up until a few drops of water took 7-8 seconds to evaporate, and cooked the pancakes a little less than 2min each side without oil. They turned out to be light, fluffy and actually had some (eggy) taste! Do NOT overcook, the least bit of overcooking will hide the taste of the pancakes! Also, to get it crisp, undercook it slightly and toast them briefly in the oven/toaster. My mom even asked me where I bought the pancakes!
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3 users found this review helpful

Sauteed Apples

Reviewed: May 7, 2005
I'm planning to make pancakes tomorrow morning for mother's day and wanted something other than syrup as a glaze, so I decided to try this recipe out - I made 1/4 of the recipe in a small saucepan, and it came out pretty well. They're very much like apple pie filling (which I don't like), nothing out of the ordinary. I used only 3/4 of the sugar, and I still found it a bit too sweet when eaten alone. I tested them out on pancakes, and they were much better that way! Definitely serve this as a sweet glaze.
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Chinese Steamed Buns

Reviewed: Apr. 30, 2005
I haven't made these yet, but I just wanted to point out that you can throw leftovers in the freezer and freeze them for long periods of time. When you're ready to eat them, just put them in the refrigerator to thaw at least overnight and steam them for 10-15min. If you only want to eat a couple at a time, just fill a high saucepan with one inch water, put a wire rack at the center and steam the buns directly on the rack, or on a small saucer. DO NOT let the buns touch the water. Another alternative is to fry the leftover buns and serve them with condensed milk - the way traditional Chinese people eat them.
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113 users found this review helpful

The Old Boy's Strawberry Pie

Reviewed: Apr. 17, 2005
Since some reviewers commented on the sweetness of the pie, I halved the sugar+flour+cornstarch mixture for the strawberries and slightly drained it on the side before putting the filling in - that helped a lot on the 'runny filling' problem, but it didn't help on the sweetness at all! If you want it less sweet, make sure you cut on the sugar in the crumb topping, because that's what's overly sweet. Also, the pie was white/yellow and rough (I could taste the granular sugar even though I sifted it), so definitely use brown sugar (sifted) for a better texture. Overall, if it weren't for the filling, this would've tasted like chunks of white sugar.
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31 users found this review helpful

Chinese Steamed Cake

Reviewed: Mar. 20, 2005
I've originally wanted to bake another kind of cake that's also found in Chinese bakeries, so I was a little upset when it didn't turn out to be the kind of cake I was looking for (I think what I was looking for is a sponge cake); however, I DID recognize the smell and taste of this cake to be the ones found in Dim Sum, called 'mah lai go' in Cantonese. I reduced the sugar to 1cup, used 2tsp vanilla extract instead of almond and baked it in the oven at 325F for around 50min. The taste was pretty authentic, nothing special, but it was slightly dry and not as spongey and moist as the ones found in the restaurants. Next time I'll definitely try to steam it.
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