Tuesday, February 21, 2017

Pandan Coconut Tart 香喷喷班丹椰挞

After making the hanjuku cheese tart successfully.  I am in the mood experimenting the tarts lately.  Actually, its been a while since I baked some tarts. I received a bucket of margarine from my sister in law a while ago and have no idea how to finish it up. Hopefully it works well with the crust. These pandan coconut tarts already in my list to do since a long long time ago and it has to be done soon. And I did it.

Ingredients for pastry crust :
125gm   margarine
70gm    icing sugar
260gm  all purpose flour
2 TB     milk powder
1  whole egg, lightly beaten

Method :
(1)  combine sugar, flour & milk powder into a big bowl then mix well.
(2)  add in margarine and rub till well cooperated with flour mixture.
(3)  now, stir in egg till soft dough is formed. Let to rest for 30 minutes.
(4)  then divide dough into 40-45gm each and press to muffin cups then prick the base of the pastry with a fork . Keep chilled for 30 minutes to set.



Ingredients for pandan coconut fillings :
500gm   grated young coconut flesh
2 tspn    salt
50gm     butter at room temperature
3  small eggs
180gm   sugar
1-1/2 tspn  pandan extract / paste
2 TB  corn flour
1 tspn   concentrated pandan juice

Method :
(1)  cream butter, salt, sugar and eggs till well combined
(2)  then stir in grated coconut and corn flour and mix well.

TO ASSEMBLE :
(1)  fill cold pastry with pandan coconut mixture.
(2)  then bake at preheated oven 185'C for about 20-25 minutes till brown, on middle rack.
(3)  remove the cups once its cooled completely.

The colour turns out just wonderful and love the aroma.

The pastry crust turns out beautifully even working with margarine. That's a good news. What else can I say more !!!

Thursday, February 16, 2017

Homemade Hanjuku Cheese Tart 日式半熟起士塔



Gosh, I have been waiting for this moment for a very long time. See, I'm still keeping the tart packaging after so many months. haha....  And finally, made this !!! Here is some nice review regarding our local famous & best seller Hanjuku Cheese Tart or Hokkaido Cheese Tart, click here to read.  I remember I bought two boxes of these from Lavender Bakery City Mall and cost me around RM66.00, which is RM33.00 per box of six. I spent at least RM150.00 that day on Hanjuku cheese tart, Hanjuku cheese cake, puff pastry cream horn & some breads before travelling back to Johor. Hubby said I am insane. haha....  At the end, my kids & I polished off everything on the following day. He is speechless. Thanks to QL Kitchen for the inspiration. My Hanjuku cheese tart tuns out beautifully.

Ingredients for pastry crust :
160gm  all purpose flour
10gm  ground almond
40gm  icing sugar
1/8 tspn  salt
90gm  cold butter, chopped
2 egg yolk

Method : 
(1)  combine flour, almond mealed, sugar, salt into a big bowl then stir well.
(2)  add in butter and rub till fine crumb is formed.
(3)  finally, stir in egg yolk and mix till soft dough is formed.
(4)  take a small amount of dough and press it to a muffin cups then prick the base of the pastry with a folk.
(5)  now,  keep chilled for 30 minutes and then bake at preheated oven at 170-175'C for about 10 minutes.


Ingredients for cheese filling :
(A)
220gm  cream cheese
1 TB   parmesan cheese powder
40gm  icing sugar
70ml  heavy cream
40gm  butter
20gm  evaporated milk ( I omitted )

(B)
1 egg
2 TB  corn flour
2 TB  lemon juice
a pinchh of salt

Method :
(1)  melt ingredients (A) with a double boiler till mixture became creamy.
(2)  then add in ingredients (B) and continued stirring till well cooperated.
(3) leave to cool then transfer to a pipping bag and  keep chilled for 30 minutes.

 
*Egg glazing :  1 egg yolk mixed with 1 tspn  milk

TO ASSEMBLE :
(1)  when ready, fill each pastry crust with cream cheese filling then brush on egg glazing, make sure the egg glazing is well spread.
(2)  finally, bake at preheated oven 220'C for 10 minutes (on top rack) or till the top crust turns brown.

I am glad the cheese filling turns out fantastically even without the milk. But if with the evaporated milk, I think the cheese filling will turns out looking like lava. That will be perfect ! No worries, I will definitely go for another batch.

Friday, February 10, 2017

Roasted Green Curry Chicken 泰式綠咖哩烤鸡肉

Its been a hectic week and has been busy travelling. I really have no energy to prepare a big meal for my family. However, I think they already had enough of big meals at my parents' place and my mother in law's place. Hubby and the kids still prefer light meal that I used to prepare. So, I decided to make something exotic and easy to prepare for them and for myself as well. What an excuse !!!! haha......  Please read on if you're interested.

And here's what I did.
Ingredients green curry paste :
5-6  cilantro plant including roots & leaves
2 inches   fresh galangal root / blue ginger, sliced
6 garlic cloves, skinned
6  shallots, sliced
4 stalks   lemongrass (take only the white bottom part)
15  green bird eye chilies
a small piece of shrimp paste (belacan)
1 TB   coriander powder, slightly toasted
1/2 TB  cumin powder, slightly toasted
1  kaffir lime zest

Method :  Blend everything into fine paste then set aside

For mild flavour curry, replaced bird eye chilies with green chilies and seeded.



Ingredients :
3 whole chicken leg
3 stalk   lemongrass, take only the white bottom part & smashed
250ml  thick coconut milk
2  lime juice
2 TB  brown sugar
1 TB  fish sauce
salt to taste
3-4  kaffir leaves, thinly sliced
a handful of basil leaves

Method :
(1)  marinade chicken with half portion of blended paste overnight or at least 2 hours
(2)  put together coconut milk, lime juice, sugar, salt, fish sauce & the remaining green curry paste to blend till cooperated.

(3)  now, place lemon grass & marinated chicken into baking tray then add in the blended coconut mixture & kaffir leaves. Cover tray with an aluminium foil.
(4) then bake at preheated oven 200'C for about 30 minutes, remove the foil and reduce heat to 180'C, continue baking for another 45 minutes or till the meat became tender.

Finally, add in basil leaves and its ready to serve.


I am truly surprised that my family loving it especially my boy. Hubby took the last piece of the meat and polish off the gravy as well. Its not easy to satisfy this picky kampung guy and I am grateful that he at least enjoying it very much.  Thank goodness ! Hope you guys will love it too. Enjoy & have a great week ahead everyone. And at the same time, wishing all my readers a very Happy Chop Goh Mei. 
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