Wednesday, December 10, 2008

大牌档菜, 好好吃!

These were a few dishes that I whipped out for dinners recently. I don't remember whipping out several dishes from just one cook book! Gosh! all the recipes I tried out were very good and well-received by my family. :)


Take this "kai lan" for example. I rarely buy this vegetable because of its "greeny" taste, if you know what I mean (青涩味). However, this chef used a mixture of salty preserved olive (橄榄菜) and minced meat to bring out the crunch and sweetness of "kai lan". The "greeny" taste was reduced to the minimum. Splendid!

I was initially quite sceptic whether my kids would eat this. But after seeing them enjoying the dish (吃的津津有味) I was very delighted. :)
The next dish was "Fried Minced Meat & Tofu with Salted Fish".


Tofu and salted fish are best match (绝配): one plain and one strong taste. Fry it with minced meat, smell and taste heavenly! My kids requested me to cook this again! :)
I still have a few "tofu" recipes to try out from this book!
I cooked this "Steamed Herbal Chicken" yesterday for our dinner.

Using simple ingredients: dang gui, qi zi, salt and shaoxing wine (I used cooking wine). Very tasty & sweet! Must use "sweet" dang gui otherwise it will taste bitter.
Original recipe used six chicken wings. Since my kids didn't know how to eat the wings, I use one whole junior chicken. (Sorry! the picture above showed the leftover chicken pieces). However, my younger boy still haven't acquired the taste of "qi zi". He prefers the gravy than the chicken!
All recipes can be found at 好好吃!大牌档菜 作者:郭子仁
Now, I can Cook Like A Chef! Oops! :)

Saturday, November 15, 2008

7 facts about me

I'd been tagged by Happy Home Baker to do a "7 random facts about myself".

Here are the rules for tagging:

1. Link to my blog (tagger) on your blog.
2. Give seven facts about yourself.
3. Tag another seven bloggers by leaving a comment on their blogs and letting them know they were tagged and listing them (and their blogs) on your blog.

Here it goes:

1. My zodiac sign is "Cancer" - the crab!

2. During my twenties till I got married, I was "quite" adventurous. I'd scaled a few "mountains" with groups of friends. The first mountain was "Mt Ophir" in Malaysia. The most memorable one was the climb up Mount Kinnabalu in Sabah. You see, there were these 2 guys who thought there were the fittest among all (commandos). In the end, because of acclimatization they almost couldn't make it to the top!

3. I remembered my first travel by airplane in my mid twenty was to... Nepal - an unforgettable experience. I hope I can visit this country in future with my kids and husband.

4. I love trekking and backpacking very much. I'd visited countries such as: Vietnam, Sabah & Sarawak, New Zealand (self-drive with four friends), Europe, Malaysia, Thailand and Indonesia. Then, I could travel with a backpack, t-shirt & sandal and off I went. Now.... with two kids in tow, I can't do that any more! :(

5. We don't own a car. Most of the time, we commute by public transport.

6. I've a big family with total seven siblings. If my father & granny were still alive, we would have ten members (一家十口)!

7. I don't watch any drama serial. I like to watch cooking programmes. :)

Hope the above are not boring you. I don't have any one to tag since some had already been tagged. So I'll just let the tag ends here. Sorry!

Tuesday, November 11, 2008

Brown Rice Milk Buns



If you have a copy of "孟老师的100道面包",you will find this recipe familiar: 糙米饭鲜奶面包. Who would have thought of using brown rice to make bread? Do you? :)

The original recipe is a plain bun with 50g of 松子(pine nuts?) and wheat germs as decoration. Since I didn't have these two ingredients on hand, I made a bold decision to change it a savoury buns, incorporating chicken cheese sausages. Sausages are a favourite among my kids and husband. So, if my buns didn't turn out well, there would be three more mouths to help me finish them! (My husband hates brown rice! )

I did not cook the brown rice just to make these buns. But rather it was our lunch (me & my 2 kids). I just reserved 50g of the cooked rice as my tangzhong starter.


I was very doubtful initially:

1. whether my tangzhong starter was cooked correctly or not?
2. whether the dough was easy to handle or not?

Luckily, everything turned out well. The dough was rather easy to handle and the dough was proofing normally thereafter.

Once the buns had cooled, I was very anxious to test the texture of the bun. Well, needless to say, it was very nice: soft & fluffy. It tasted just like a normal bun but with the goodness of brown rice. :)


I had tried a number of recipes from 孟老师and most of the times it turn out very good. She has a couple of unusual bread recipes which I hope to try one of this day. This is one of them. :) Next round I'll make it plain. May be as a burger bun?

Sunday, November 9, 2008

My Vanilla Yogurt Ice Cream





If you're a yogurt lover, you may like this ice cream. This is unbelievable simple. No eggs and cooking are involved. Simply: mix, whisk, pour and freeze.

Recipe courtesy from Gina of Kitchen Capers. Since I didn't have any fresh peppermint on hand, I changed it into a vanilla flavour one. Here's my version:

Ingredients:

2 cups plan yogurt (I used "Pauls" set yogurt 500g -$4.60/tub)
1 cup whipping cream (I also used non-diary)
120g caster sugar (I used 10g less: don't think is significant)
1/2 tsp salt (I used extra fine sea salt)
1 & 1/2 tsp vanilla oil (or essence) [Add slightly more if you want stronger taste. ]

Method:
1. Whisk yogurt, cream, sugar, vanilla oil/essence and salt in a mixer until well blended.

2. Pour into container and freeze till set. (Between 4 t0 6 hours) **

3. Top with chocolate chips/rice or whatever cross your mind. Enjoy!

Note:
1. After 2 days, I noticed that the ice cream became very hard to scoop. So I checked with Gina of Kitchen Capers. Her advice was to whisk it a few times and put it back to freeze. (When you take in and out of the freezer, condensation will happen and water vapour turns into ice.)

2. Was wondering whether one should whisk a few times when the ice cream is semi-set. (Just like those ice cream with eggs & cooking involved). Is it the same or??? Anyone out there have better ideas?

Anyway, this is a very refreshing dessert with the warm weather out there. Taste wise, it has a bit of the sourish taste from yogurt. Think next time will stick to the 120g castor sugar called for.

My two boys were the one who enjoyed the ice cream most. They love yogurt. They were very happy that mummy can make ice cream from now on ! :)

Saturday, November 8, 2008

Steamed Tofu with Fish Paste


This was a dish that I first made sometimes back in September. Ever since then, I had cooked on two occasions: one, for my mother-in-law's family, second, for my family again. This dish was very received and particularly appeal more to the kids!

The ingredients are easily found and best thing, you can whip up in minutes if you run out of ideas what to cook! (which happens quite often to me).

Recipe as follows:

1 tub soft tofu, lightly mashed (I used Silken Tofu, 300g)

150g fish paste (I think I bought at $1.00 per 100g)
1 egg
1 tsp corn flour
1/2 tsp salt (I omitted, since fish paste is already salty)
Dash of pepper
1 tbsp oil
1/2 tbsp chopped garlic
Some chopped spring onion and some red chili (for decoration)
1 tbsp light soysauce (adjust accordingly: some brands are more salty)

Method:

1. Mix fish paste with egg.
2. Add in the remaining ingredients and mix well.
3. Steam at high heat for 10 minutes or till cooked. Remove.
4. Heat up oil and saute chopped garlic till fragrant. Pour over steamed tofu.
5. Sprinkle spring onion and light soy sauce on top.

Recipe Source: 好好吃!大牌档菜 作者:郭子仁

Note: There are quite a number of mouth watering recipes in this book. Most of the ingredients are easily found or available in your pantry.

Tuesday, November 4, 2008

My favourite sweet bun

My kids love buns. Buns with hot dog, pork floss, and lotus seeds are their favourites. My little son has very sweet tooth. He likes anything sweet! :)

This is a very versatile recipe. You can bake it as a loaf or turn it into a sweet bun just like this lotus seed buns.


One thing I like best about this recipe is that all the ingredients are very basic: water, bread flour, milk powder, sugar, salt, butter (sometimes I substitute with corn oil), and yeast

I try to double the recipe and keep half in the fridge so that whenever I feel like making buns or loaf, I have one ready-made. :)

My two kids love to eat lotus seeds buns. However, my husband prefers savoury buns in the morning...




The texture of the bread: soft and fluffy!
Recipe over here.

Sunday, September 21, 2008

Braised Pork in Miso


Whenever I cook miso soup, my kids will shun away from it. They still can't get use to the taste of miso. However, I was quite surprised that they love this dish. They simply spoon the sauce and drizzle over their rice.

All along I thought miso can only be used for soup. But this braised pork using miso as marinade change my mind completely. It was not very salty. May be because of the amount of the rock sugar, my husband found it a bit sweet. Apart from that, we love the taste of this dish. It was simply delicious. :)

More information on miso, read here.

Recipe as follows:

Ingredients:

Pork belly 500g (I used 五花肉.)
Miso paste 3 tbs
Rock sugar 50g (can reduce to 40g)
Small cucumber, cherry tomato & spring onions - for decoration (I omitted)

Seasonings:
Cooking wine 2 tbs
Dark Soy Sauce 2 tbs
Star Anise 1 pc
Broth 2 cups (I used homemade chicken stock)


Method:

1. Clean & pat dry pork belly.
2. Coat miso paste onto the meat completely. Marinade for at least 2 hours.
3. Put all the seasonings into a pot and bring to a boil. Once it boils, put in the meat. Cover. Braise for about 30 minutes using small fire.
4. Add in rock sugar and braise for another 1 hour (using small fire).
5. Slice the meat and arrange onto a plate. Decorate with spring onion, cherry tomato and slice cucumbers. Drizzle the braised sauce onto the meat. Serve.

Do let me know if you have try it! :)


Recipe source: 妈妈做的菜 (莊佩柔 编著)

Sunday, September 14, 2008

Happy Mid-Autumn Festival

My first homemade mooncakes gifts to my mum, mother-in-law and of course, some for myself :)


Fresh out from the oven:


I used a wooden mould for this "White Lotus mooncake". The knocking was quite fun: left, right, top and bottom. The most difficult part was dislodging! Look at the sides... need more practice to perfect it! :(

This plastic plunger mould was a breeze to use. Press and it came out very nicely. This one with "Green Tea lotus" fillings.

This one with salted egg yolk. My kids didn't like it! So did I! :D My husband felt that the yolk was a bit dry and not fragrant enough! (may be I didn't soak with sesame oil long enough or I over-baked...)

My snowskin "Green Tea Lotus" mooncakes also as gifts. Quite pretty right? My elder boy loves this very much!

Looks pretty but need lots of practice to perfect the skin... some thin, some thick...!

My mum was very pleased with the baked mooncake. I was pleasantly surprised when she gave a thumb-up for my bakes! Needless to say, I was really HAPPY!
Thank you Aunty Yochana and Amanda for the wonderful recipes! All the mooncakes were very well-received! :)
祝大家:中秋节快乐!

Monday, September 8, 2008

Green Tea Chiffon Cake




A simple cake on a very special day for someone special....

Hesitating whether to try my luck to bake a chiffon cake or try a no-bake cheese cake. Finally decided to give chiffon cake a try after discovered this site:周老師的美食教室 - yam天空部落 not long ago. There are a couple of videos and there are three videos demo specially for "Chiffon Cakes". I find it very useful for me since I'd failed a couple of times. If I did remember correctly, this was my fifth try on chiffon cake: the first try was perfect! but dry texture :( Subsequent bakes were all failure.... :(

These videos demo on chiffon cake really help me on the correct way to beating egg whites. Besides chiffon cakes, there are a few videos on bread too. By the way, you need to register before you can access all the videos.


This "Green Tea chiffon cake" was taken from Do What I like. I was really happy when I unmould the cake: no volcano valley! :) Was over the moon when the cake was cut: soft, light and moist to our delight! The birthday man took 3 slices at one go! One slice spread with kaya, and he similed and said delicious!

Monday, August 18, 2008

Steam Minced Pork with Salted Fish Paste


My steam minced pork with salted fish paste. Taste yummy! My family loves it! only comment from my husband was: more generous topping of the paste next time please.... :)

Recipe as follows:

Ingredients:
300g minced pork
2 tbsp shredded ginger
2 tbsp fragrant salted fish paste
1 tbsp chopped spring onion

Seasoning:1 tsp light soya sauce
dash of sesame oil and pepper
1 tsp corn flour
2 tbsp water


Method:1. combine minced pork, seasoning and mix well. Arrange onto a steaming plate.

2. Sprinkle shredded ginger on top of the minced pork and spread over salted fish paste.

3. Steam at high heat for 15 minutes or until cooked.

4. Sprinkle chopped spring onion on top and serve hot.


Recipe source: 大牌档酱 (郭子仁著)

Friday, August 15, 2008

Snow Skin Mooncake 冰皮月饼




My first homemade snow skin mooncake in my life! Think snow skin mooncake is more manageable for a beginner like me.

I got all the necessary ingredients like, "Kao fen", shortening and the lotus paste plus the plunger from Sun Lik on Monday. After running through all the mooncake recipes files, decided to use Amanda's recipe. Her recipe is much simpler and like me, that was her first mooncake! :)

Well, unlike her who made her own lotus paste, I bought a ready pack. No regret! the paste is very good! Not too sweet to my liking. :) However, the paste is not cheap! $13.00 per kg! The shop won't sell half kilo to you! :(

Thinking that I might fail in my trial today, I attempted half the recipe (make 5 pcs). The plunger is a breeze to use. I finished the 5 pcs in no time (less than half hour?). A pity that the plunger only got 1 plate! How nice to have a few to interchange......

Guess I'm too generous with the melon seeds.

By the way, you need to roast the melon seeds . For me, I fried the melon seeds in my wok. Easier for me.

Understand that for snow skin mooncake, you need to make it fast and chill immediately otherwise the skin will harden!?
As for the mooncake, it tastes super soft after chilling. The softness of the skin and the crunch from the melon seeds is simply delicious! My two kids love it very much. :)

Going to make another batch later so that my mum & sisters can taste tomorrow.

Oh yes, before I forgot, I added half teaspoon of banana essence into my snow skin. It actually blends well and enhance the whole mooncake.

Sunday, August 10, 2008

Fragrant Salted Fish Paste 咸鱼酱


This salted fish paste was made on the same day as my "Jing Du Sauce". The "Jing Du Sauce" was a breeze to make whereas this salted fish paste need some patience. You need to peel and chop the shallots (which I dread). Though all the hard work, the salted fish paste turned out to be very nice and fragrant. It tasted especially good with fried rice. My husband gave a thumb-up for this sauce. :D

Recipe as follows:

Ingredients:
150g Mui Heong Salted Fish (梅香咸鱼), wash & chop
10 shallots, peel & chop
1 tbsp chopped garlic
1 tbsp sugar
100ml water
100ml oil

Method:
1. Heat up oil, saute chopped shallots and garlic till fragrant.
2. Add in chopped salted fish, sugar and stir well.
3. Add in water and cook for 3 minutes.
4. Remove from heat.

(Storage time: 1 month in the fridge)
This sauce is also good for "steam minced meat" which I'll try sometimes next week.


Recipe source: 大牌档酱 (郭子仁著)

Friday, August 8, 2008

Jing Du Prime Ribs 京都排骨


Jing Du Sauce


Made my very first "Jing Du Sauce" for my "Jing Du Prime Ribs". The sauce was simple and straight forward to make.

Ingredients:
100ml dark vinegar 浙醋
2 tbsp worchester sauce
5 tbsp tomato sauce
5 tbsp plum sauce
2 tbsp sugar
1 tsp five spice powder
100ml water

Method:
Combine all ingredients and bring to boil for 3 minutes. Remove from heat.
(This sauce should be kept in the fridge for 1 month.)
The recipe for the ribs as follows:

Ingredients:
1 kg spare ribs, cut into pieces (I used prime ribs)
150ml Jing Du Sauce

Marinade:
1 tbsp oyster sauce
1 tsp sugar
1 tsp salt
1 tsp sesame Oil
1 egg
2 tbsp plain flour
1 tbsp corn flour
1 tbsp custard powder
3 tbsp water

Method: 1. Mix ribs with marinade for 3 hours.
2. Deep fry in hot oil until golden brown. Dish and drain.
3. Bring Jing Du Sauce to boil. Add in the ribs and mix well.
4. Thicken with corn flour water and dish up.

My elder son and husband love it very much! My little one didn't like it because of its sourish taste. I think the "sourish" taste comes from the plum sauce. Anyway, this sauce is a real keeper! I like it too! Sedap! :D

Recipe source: 大牌档酱 (郭子仁著)

Cheese Bacon Roll 培根乳酪捲




Our breakfast last week. Recipe from “孟老师的一百道面包".

This recipe only uses 50g of water plus 70g of egg white. Hm... interesting recipe to try. What to do with the egg yolks you may ask? I used them in my fried rice.

Like smallsmallbaker, I also encounter sticky doughs using the bread machine on many occasions even though I'd tried opening the cover :( To counter this problem, I normally take out the dough and knead from my table-top plus "throwing & banging" (摔打) it on the table-top. Find that this "throw & bang" method actually develop the elasticity of the dough faster. Of course, you must have some patience lah!
(Make 5 pcs)
Ingredients A:
200g bread flour
15g Castor Sugar
1/4 tsp Salt
70g egg white
2g (1/2 tsp) instant yeast
50g water

Ingredients B:
15g unsalted butter

Fillings:
5 pcs bacons
5 pcs cheddar cheese (cut into half each)


Method:

1. Using low speed of your mixer, mix all ingredients A till it forms a dough. Change it to medium speed and knead till dough becomes smooth.

2. Using low speed, add in the unsalted butter. Change to medium speed and knead dough till it becomes elastic.

3. Place the kneaded dough in a mixing bowl, cover with cling wrap. Let it ferments for 80 minutes.

4. Divide dough into 5 equal parts. Round them up and cover with cling wrap. Rest for 10 minutes.

5. Using a rolling pin, roll the dough into a rectangle shape (16 cm x 10 cm).

6. Flip the dough, place bacon follow by 2 pcs cheese on top. Roll up the dough like swiss roll style. Use a sharp knife to cut a slit through the centre. Gently fold the cut side up and place in a baking tray.

7. Lightly press the dough and cover with cling wrap. Final proofing: 25 minutes.

8. Glaze with egg wash. Bake in a preheated oven at 190 deg C for about 20 minutes.
We find that bacon baking this way does not taste as good. However, this is only personal preference. This roll remained soft even after 2 days.

Monday, July 28, 2008

Red Beans Buns




Have been lazy blogging lately...

Managed to get hold of this book “孟老师的一百道面包”when my brother went to Taiwan a couple of weeks back.

Saw two very unique bread: "bamboo charcoal Cheese Toast"“竹炭乳酪土司” and "Garlic Squid Buns" ” “墨鱼香蒜面包” in her book. Bet you can't find in Singapore! The two bread are all in black! Real BLACK!!!
Anway, I decided to bake a simple "Red Beans bun" using my homemade red beans paste which I made a few weeks back.

This "Red Beans bun" recipe was taken from “孟老师的一百道面包". I was surprised and pleased that this recipe uses very little sugar and butter. One thing I like about this book is that the recipes all yield about 8 pieces (just nice for a family of four).

I made these buns on Thursday and it still remained soft on Saturday morning after I warm it in the oven! My little son commented that the bread was delicious than the fillings... !

Recipe as follows:
(Make 8 pieces)

Ingredients A:
Bread flour 200g
Cake flour 20g
Castor sugar 25g
Salt 1/4 tsp
Instant yeast 3g (1/2 tsp + 1/4 tsp)
Milk powder 15g
Egg 25g
Water 115g

Ingredients B:
Unsalted butter 15g
Red beans paste 200g

Ingredient C:
White Sesame Seeds 20g


Method:

1. Using low speed of your mixer, mix all ingredients A till it forms a dough. Change it to medium speed and knead till dough becomes smooth.

2. Using low speed, add in the unsalted butter. Change to medium speed and knead dough till it becomes elastic.

3. Place the kneaded dough in a mixing bowl, cover with cling wrap. Let it ferments for about 60 minutes.

4. Divide dough into 8 equal parts. Round them up and immediately put the fillings inside. Shape the individual dough. Cover with cling wrap and let the shaped dough rest for 15 minutes. After the resting period, use your hand to slightly flatten the rounded dough.

5. Using a scissor, cut an inch at 8 sides of the flatten dough:
- First, cut the top & bottom, left & right. Follow by a cut on each portion.

6. Brush the doughs with egg wash. Wet the tip of a rolling pin and coat it with white sesame seeds. Imprint the rolling pin (with the sesame seeds) onto the dough.

7. Bake in a preheated oven at 190 deg C for about 15 minutes.


Recipe source: “孟老师的一百道面包"

Tuesday, July 8, 2008

Milo Chocolate chips & rice Muffins


Get "xian" eating bread everyday.... :(

I'm not a muffin lover. But I'm gradually liking it. They are so much easy and straight forward to bake than breads! Had tried store bought muffins but sad to say they are either too dry or too oily to me!!

Searched through my files and found this muffin recipe from Happy Home Baker. She has a wide collection of muffin recipes worth trying. :)

Decided to try her "Milo Double chocolate chips Muffins" as I needed to use up my chocolate chips. Since I didn't have any white chocolate chips on hand and my leftover dark chocolate chips were only about 70g, I topped up the remaining balance using chocolate rice. So total chocolate I used was about 160g! I used a fairly big paper cups and my muffins were quite huge! I couldn't finish one whole piece!

This milo muffins turned out very nice: soft and moist, very chocolaty (may be because of the chocolate rice, I think.) My family members like it very much. The three of them can't resist chocolate!

Thank you Happy Home Baker for all your wonderful bakes! :)

Friday, June 20, 2008

Oreo Butter Cake


Read with interest and enthusiasm that this cake received rave reviews from several bloggers: soft, light & moist. This is the kind of cake my family likes. (Original recipe from Angie-My Kitchen:My Laboratory)

Decided to make this since Oreo biscuit is one of my husband's favourite. My two kids love it too. As for me, I try to stay clear from biscuits and cookies because they are too "heaty" to me. :(




The wonderful aroma from this cake was simply delicious. My little son who was playing with his elder brother came running to me: "Mummy, what smells so good?"
While waiting for the cake to cool, he told his elder brother how he wished he could have 3 big cakes to himself!! :D
From the way my two kids ate the cake, I know they love the cake (or the biscuit?). Both of them finished the cake first and slowly enjoyed the biscuit topping!!!
It could be that my skill in beating the butter & sugar (to creamy stage), I felt that it wasn't that moist (though my husband thought otherwise). Its just soft & nice to me.

Monday, June 9, 2008

Cheese Potato Bread 乳酪洋芋香草面包





Made a batch of these bread buns for breakfast a few days ago.


Recipe as follows:

(Make 12 pieces)

Ingredients A:Bread Flour 300g
Castor Sugar 15g
Instant Yeast 6g
Water 165cc
Egg 30cc

Ingredients B:
Salt 5.4g
Milk powder 6g
小茴香 3g (I omitted this.)

Ingredient C:
Unsalted Butter 15g


Ingredient D:
Shredded Cheese 150g


Fillings:Mashed potato 200g
Bacon 60g
Onion 10g
Salt - some
Pepper - some
Parsley flakes - some


Others:Egg - for glazing
Shredded cheese - for topping


Method:

1. Use your basic kneading of dough: Add ingredients A,B,C & D to form a dough.

2. After the first fermentation, punch out the gas, weigh the dough and cut into 12 equal pieces.

3. Round each dough into balls with seams side down. Cover with a damp cloth and let it proof for 20 minutes.

4. For filling:
a) Sweat out the oil in the bacon in a frying pan till crispy. Chop into small pieces
b) Cut and chop onion into small pieces.
c) Fry the onion till fragrant. Add the bacon pieces till combined with onion. Dish up.
d) Add in the mashed potato. Stir till well combined with the onion bacon pieces.
e) Add salt, pepper and parsley till well combined. Set aside to cool.

5. After 20 minutes of proofing, take out one dough. Using your hand, flatten the sides of the dough. With the centre of the dough protruding up, lightly press out the gas.

6. Add in about 25g of the fillings, seal and wrap up into a ball.

7. With the sealed side down, put the shaped doughs onto a baking tray. Slightly press to flatten them a little. Final proofing: 20 to 30 minutes (with humidity: 85%)

8. After the final proofing, use a scissor to cut a small cross in the centre of the dough.

9. Glaze with egg wash and top them with some shredded cheese.

10. Bake in a preheated oven @ 180 deg C for 15 minutes.


These buns smell very nice when fresh from the oven. However, we found it a tad too salties.......:( But the next day, it wasn't that salties, strange! I passed a few of them to my sisters, niece and nephews. They tried and commented that they were very nice and not salties at all!! One of my nephew thought it was a store-bought one! :D If you're trying, may be you want to reduce the shredded cheese quantity which is incorporated in the dough.



Recipe source: <曾美子教你第一次做面包>







Sunday, June 1, 2008

Homemade Chwee Kueh (水粿)


This is one of the many chinese snacks I like, Chwee Kueh. Made of rice flour and part of corn flour. The texture of this snack should be soft and "Q". Most important part of this snack is the topping: preserved raddish. The raddish must be crunchy! The soft & Q chwee kueh with the crunchiness of raddish make this snack taste heavenly.

Recipe is taken from Fenying's Blog. But I'm very puzzled why the recipe called for the preserved raddish (菜脯) to be cooked in 500g of water till tender!?

However, I did not follow her method of cooking the 菜脯. Being born as a hakka, I know how this 菜脯 should be cooked. Afterall, 菜脯 is one of our dish in 擂茶. :)

By the way, I bought the 菜脯 in strips and chopped them into small pieces before frying them. Find that those ready-minced type does not have the crunch and bites. If you intend to buy, choose those that are "sweet". I can assure you your 菜脯 will taste delicious. This 菜脯 can also fry with eggs and goes very well with your plain porridge.

Friday, May 30, 2008

Ham & Cheese Buns





Our breakfast this morning.

Original recipe yield 19 pcs. I half the quantity to suit my family.

Recipe as follows: (yield about 10 pcs)

Ingredients A:
Bread flour 250g
Castor sugar 50g
Salt 3g
Instant Yeast 5g
Butter 25g (I use corn oil)
Egg 25g
Water 125g

Ingredients B:
Ham (Shredded)
Cheese slice 5 pcs (cut into half: triangle)
Some almond slices (for decoration)
Some mayonnaise (for piping)
Egg (for glazing)

Method:

1. Use your basic kneading process.
2. Once dough double, punch out the gas, divide into 50g each.
3. Round them up to form a ball. Rest for 5 mins. (I let them rest for 10-15 mins)
4. Slightly flatten the dough and wrap some shredded ham.
5. Round them up again. Using a rolling pin, roll them into a round shape.
6. Send them for proofing. (About 45 mins)
7. After the proofing, glaze with egg wash, place a piece of cheese on top.
8. Piped some mayonnaise across. Sprinkle some almond slices on top.
9. Bake in a preheated oven @ 200 deg C for about 15 mins. (I think about 12 mins is enough.)
I think because of my oven temperature, my buns always turn out to be a little on the brown side. :( But anyway, these buns were very yummy! My little son wanted me to make again! :D


Recipe source <简易家庭面包制作> by 王志雄/游纯雄.

Sunday, May 18, 2008

Minced Meat with Long Beans 长豆肉末


A simple dish that goes very well with plain porridge or multi-grain porridge (杂粮粥). A dish that my kids finish in no times! Even my little son who usually doesn't like to eat porridge finished his meal in record times. :D

Recipe as follows:

Ingredients:
Minced Meat 80g
Long Beans 300g
Garlic 2 pcs (minced)
Red chillies 1 pc (minced)

Seasonings A:
Corn starch 1/2 tsp,
Water 1 tbsp

Seasonings B:
Dark Soy Sauce 1 tbsp
Salt 1/2 tsp
Sugar 1/4 tsp


Method:

1. Remove the head and tail of long beans before washing. Blanch the long beans in hot water for a while before dishing up. Cut into bite size.

2. Minced the garlic; Remove the stalk of the red chilli and chop into small pieces.

3. Standby Seasoning A: mix corn starch with water.

4. In a wok heat up 3 tbsp of oil, saute garlic, add minced meat and fry for a while.

5. Add in long beans, fry for a while. Add 2 tablespoon of water and braise for 3 minutes.

6. Add Seasoning B and red chilli and continue frying. Pour in Seasoning A to thicken. Dish up and serve.



Recipe source: 美味粥配小菜


You can omit the red chilli if you wish. But actually the red chilli add more "kick" to this dish.
Frankly speaking, the red chilli wasn't that hot as I'd removed most of the seeds.



One more delicious side dish anyone can cook: Szechuan vegetable fried with meat.

Thursday, May 8, 2008

Tuna & Ham Buns


Made this as our breakfast.

This recipe is quite interesting: the flattened dough was first filled with ham, roll up swiss roll style, fold up one end to the other and cut up from the centre, after that pull out the cut side. With the cut side up, the dough was sent for final proofing. Thereafter, glazed with egg wash and filled the centre with tuna mayonnaise.




Of course my "gongfu" for shaping dough was not up to standard as compared to the two expert baker lah!






Once the buns were out from the oven, I tried piping some tomato sauce on top. Look more appetizing with the tomato sauce, right?

My three testers at home gave thumb-up for these buns. :)

Original recipe yields 19 pieces. (I half the quantity which yield 9 pcs, just nice for the four of us.)

Ingredients:
Bread flour 500g
Caster sugar 80g
Salt 6g
Dry yeast 10g (I used instant yeast)
butter 30g
Egg 50g
Water 250g


Filling A
: Ham, glazed egg wash

Filling B:
Tuna 100g [I use 1 whole can of tuna flake (in water)]
Celery 20g (I omitted)
Mayonnaise 40g
Onion 20g
Black pepper 3g

Note: I find that the quantity given for filling B is too little. So I made more or "agar agar". I'm sure you can use store bought one if you think is too much work to make your own tuna mayo. I like to try making my own as I find that store-bought one tends to have more mayo.:(

I use my normal kneading method as the basic dough kneading method in the book is quite long!

Method:

1. Use your basic kneading process.
2. Once dough double, punch out the gas, divide into 50g each.
3. Round them up to form a ball. Rest for 5 mins. (I let them rest for 10-15 mins)
4. Flatten the shaped dough and place a piece of ham on top.
5. Roll up swiss roll style. Fold up one end to the other.
6. Using a cutter, cut the centre of the fold up dough.
7. Open up the cut dough with the cut side up.
8. Send for proofing. (about 45 mins to 1 hour)
9. After proofing, glaze with egg wash and spread a layer of tuna mayonnaise on top.
10. Baked in a preheated oven @ 200 deg C for about 15 mins.
11. Once out of the oven, piped some tomato sauce on top.

One thing I like about this book is: most of the recipes are shown step-by-step. It even showed the length & width of the shaped dough before and after proofing. For example this tuna ham buns, before the 2nd proofing, the length is about 8cm, the width is about 6 cm. After proofing, the length is about 10cm with the width 8 cm. This allows me to gauge whether my shaped dough is proofing correctly or not.

Recipe source <简易家庭面包制作> by 王志雄/游纯雄.

Tuesday, May 6, 2008

Steam Banana Cake



Ever since I came across this "Steam Banana Cake" from Amanda, it went straight into my top to-do list for banana cake. The reason being: its healthier and will be ready within minutes.

I made this yesterday morning to supplement part of our lunch. Like Amanda, I also made this into muffin cups. And they all turn out very well: soft, light and fluffy and not too sweet! My elder son brought one piece to school as his snack. :) As for my husband, he gave a thumb-up: very nice!






Think because I used pure olive oil that's why the appearanec so creamy!


This will be our regular steam cake from now on.... :)