Monday, May 22, 2017

Homemade Steamed Fish Sauce 自制八宝蒸鱼酱料

There is a restaurant in Kahang (Johor), where steamed fish was served with this aromatic glossy red spicy sauce. I am in love with the sauce eversince then. After travelling so frequent to Kahang, finally a friend gave me the recipe. I am truly honoured & thankful for the generosity.  I would be happy to share this with my readers.


Ingredients :
3  blue ginger flower / bunga kantan
1/2 inch  ginger
1 inch  blue ginger/galangal
2  stalk  lemongrass, take only the white part
10  red chilies, seeded
10  garlic cloves, skinned & finely chopped
2 bottles of Maggie chili sauce
1 bottle  sweet plum sauce

Method :
(1)  put together ginger, ginger flower, blue ginger & lemongrass with some cooking oil, grind into paste and set aside.

(2)  grind red chilies into chunk and set aside as well.
(3)  now,  preheat wok or frying pan with 1/2 cup cooking oil.

(4)  stir in ginger paste and saute till fragrant, then add in chopped garlic and continue saute for another 3-4 minutes till fragrant as well. Make sure its not burnt.

(5)  now, add in chili sauce & plum sauce and bring it to boil, for at least 5-10 minutes.

(6)  finally, stir in chili chunk and continue cooking for another 2-3 minutes.

Finally, off the heat and let it cool before bottling. Keep refrigerated for further storage and reheat anytime you want to serve with steamed fish or fried fish. I'm sure you guys going to love it too !

Friday, May 19, 2017

Mulberry Slices 澳式桑莓茶点

As I mentioned earlier, there are still plenty more of mulberry to be harvested at my neighbourhood. So I just collected another 2 cups of fresh mulberries yesterday. I made some refreshing slices with them ! The word SLICES here meaning bake goods which is baked and serve in a flat thinner sizes, and this is something quite popular in Australia & New Zealand. Other places would called this as BARS. Please read on for more.


Ingredients:
150gm   butter softened at room temperature
220gm   castor sugar
2 eggs
230gm  all purpose flour
3 TB corn flour
2 tspn  baking powder
160ml  full cream milk mixed with 1/2 TB  lemon juice
1 tspn   vanilla extract/paste
2 cups  mulberries

Method :
(1)  combine both flour & baking powder then mix well.
(2)  cream butter and sugar till fluffy then beat in egg, one at a time till cooperated.
(3)  now, add in both flour mixture and milk alternately till everything well cooperated.
(4)  stir in vanilla extract and mulberries till well mixed.
(5)  pour batter to a 9x13" tray lined with parchment paper then bake at preheated oven 180-185'C for about 40 minutes.

Once its done, leave to cool on rack then serve with icing sugar dusting on top.

This is a perfect afternoon tea treat with a bunch of girlfriends. Light & presentable ! Bet no one can resist such a treat. Happy Baking !

Tuesday, May 16, 2017

Mulberry Coffee Cake Muffin 桑莓松饼

I just discovered this lovely coffee cake muffin recently and can't wait to attempt the recipe. This is definitely something new & interesting, since more eggs required. Other than that batter need to be chilled overnight before baking. I kept questioning myself if the leavening going to work after chilled ! Well, as you see here it works wonderfully. Please read on for more.

Ingredients :
120gm   butter, softened room temperature
3/4 cup  brown sugar
3 large eggs
1-1/2 tspn  vanilla essence
1 cup   heavy cream mixed with 1 TB lemon juice
1/4 cup  milk
2-1/2 cup all purpose flour
2 tspn  baking powder
1/2 tspn  baking soda
1/2 tspn  salt
1-1/2 cup   fresh mulberries

Method :
(1)  mix together flour, baking powder, baking soda & salt till combined.
(2)  beat butter and sugar till fluffy then add in vanilla essence & egg, one at a time till everything well combined.
(3)  now, beat in flour, milk and cream alternately till cooperated.
(4)  finally, fold in fresh mulberries and keep batter cover then refrigerated overnight.
(5)  leave batter to rest at room temperature for 20 minutes the next day, then scoop batter about 3 quarter full to muffin cups lined with paper cups then bake at preheated oven 180'C for about 25-30 minutes or till golden brown.

And it happened that I collected about 2 cups of fresh mulberry from my neighbourhood, which is just perfect for these little muffins. There are still plenty more to harvest <3  These muffins are really soft with slightly crisp crust on the top. Bet you will love it.
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