Thursday, April 30, 2009

Baklava Loaf

I always wonder what is 'baklava' !!! I've never try it before and don't even know what it tastes like. I found this easy baklava recipe a week ago and thought of giving it a try. Then, here it is.
It tasted a little bit like english scone but strong nutty aroma.


Ingredients :

(A)

3 cups all purpose flour
2 tspn baking powder
3/4 tspn salt
6 tbsp butter
1 cup milk

- combine all ingredients and mix well to form a soft dough.

(B)

100gm crashed almonds
100gm crashed halzelnut
2 tbsp brown sugar
1 tspn cinnamon powder
1/2 tspn nutmeg powder

- blend all ingredients in an electrical chopper.

*one egg for glazing & 2tbsp honey.

Method :

- turn dough out onto a large sheet of parchment and place another sheet of parchment on top.
- roll out the dough to 8x14" rectangle.
- brush egg onto it and sprinkle the nut mixture on top, reserve 2tbsp nut mixture.
- then roll up into a log and place in baking tray.
- brush egg glazing on top.
- bake for about 50-55mins.
- once its ready; immediately brush honey on top the loaf and then sprinkle the nut mixture.
- leave to cool.

Tuesday, April 28, 2009

Sarawak Seri Kaya Cake

Ingredients :

(A)

10 egg yolk
4 egg white
250gm sugar
200gm flour
1 tbsp ovalette
2 oz cold milk

- whisk eggs and sugar untill fluffy.
- add in ovalette and mix till combine.
- then slowly add in flour and milk.

(B)

12 oz butter
180gm seri kaya
1 tspn vanilla essence

- mix all ingredients (B) together and whisk till creamy.
- fold in 1/2 mixture (A) into (B) and mix well, then fold in another 1/2.
- divide into two portions.
- one portion without adding in any colouring.
- one portion again divide into two, one for green and the other for red.
- line in a piece of paper to the baking tray.
- preheat the oven and place in the 8" baking tray.
- put in a ladle of mixture and spread evenly to the tray, once its ready.
(I put in two ladles, so it looks quite thick)

- grill untill golden brown or 4-5mins by using only the top fire .
(use toothpick to insert in for testing)
- adjust tray to center of oven when reached to the last 3 layers of mixture.

- unmould cake immediately once complete all layers.
- leave to cool.

Sunday, April 26, 2009

One Special Evening





These pictures were taken on the 24th April 2009, Friday evening. I was about to take my kids out for dinner and suddenly noticed this infront out of my house. I quickly took out my camera and captured this view.



It looks rather curious and I really wanted to take a closer look of it. And this is how it looks like.



Saturday, April 25, 2009

Chinese Steamed Bun (II)


This is the chicken 'char siew bao' made of starter dough skin. The texture of the bao slightly different from the previous one. This kind of bao also named as 'Hong Kong Char Siew Bao'.

**Starter Dough**

150ml water
185gm superfine flour
1/2 tspn baking powder
1/4 tspn yeast

- mix everything together and leave to proof for 8-12 hours.
(make this at night and can be used in the next morning)

-this is homemade steamed kaya bao.**Main Dough**

(A)
375gm pau flour
25gm shortening
100gm water
180gm sugar
1/2tspn vinegar
1/2 tspn ammonium powder (optional)

(B)
2 tbsp baking powder = mix together
3 tbsp water

Method :

- mix vinegar into water and then add into the starter dough.
- follow by all the (A) ingredients and knead till form a soft dough.
- finally add in (B) ingredients slowly and knead till well combine.
- divide dough into 30-40gm per piece.
- place in fillings and seal, then place on parchment paper.
- prove for 30mins.
- steam for 10-12mins in high heat.
- you need to go for second steaming progress (another 10 mins), if you're using ammonium in this recipe.

Chinese Steamed Bun

I never thought I can make such a nice and soft 'bao'. Thank you so much for the recipe given by Lydia in rasamalaysia.com. This recipe do not need to prepare any starter dough, yet it still can comes out with such a fluffy 'bao'.

Ingredients :

(A)
1/2 tbsp yeast
160ml warm water =mix these 3 items together
1/2 tspn vinegar

(B)
280gm pau flour
100gm wheat starch =mix these 3 items together
90gm sugar

(C)
30gm shortening

(D)
1 tbsp baking powder = mix these 2 items together
2 1/2 tbsp cold water

Method :

- add items (A) and (B) together and form a soft dough.
- add in item (C) and knead for 10mins.
- cover dough and proof for 30mins.
- add in item (D) slowly and knead untill well combine.
- Divide dough into 30-40gm per piece.
- place in fillings and seal nicely, then place it to a parchment paper.
- final proof 15mins.
- steam for 10-12mins in high heat.

*Instead of using pau flour, I'm using 100gm all purpose flour + 180gm superfine flour in this recipe. If the dough is too soft to handle then add in more flour.

- make sure you don't place the bao too close to one and another.
- these chicken 'char siew bao' looking good, huh!

- I made some custard bao too because not enough 'char siew' fillings.

**custard fillings**

2 tbsp custard powder
5 tbsp cream corn
1/2 cup milk
1/2 cup sugar
1 egg
*thickening : 60gm corn starch + 1 1/2 cup water
*
Method :
*
- mix all the ingredients together untill well combine.
- cook under low heat and keep stirring.
- add in the thickening mixture slowly and stir well.

Thursday, April 23, 2009

Pan Fried Bun

I have changed my mind this morning! Instead of making steam bun, I have made the pan fried bun with fillings (the leftover chicken fillings).

Ingredients :

**Dough**

150gm superfine flour
50gm all purpose flour
1 tbsp sugar
1/2 tspn baking powder (dissolved in water)
1 1/2 tspn yeast
30gm butter
100ml water

Method :

- mix all the ingredients together to form a soft dough.
- first prove : 1 to 2 hours.
- then divide dough into 30-40gm per piece and fill with fillings.
- use rolling pin slightly roll the dough flat.
- place it onto a plastic sheet(must handle with care).
- final prove : 30mins.
- then fry in a frying pan without using any cooking oil untill golden brown.

- this is the frying process of the bun, it takes roughly about 5 to 10 mins to complete it.
- remember, do not press on the bun!

- this bun is filled with sweet & salty fillings (chicken char siu
fillings).

- and this is the bun with yam/taro fillings.

**yam fillings ingredients**

250-300gm mashed yam
1/4 cup cooking oil
70gm sugar
1/8tspn salt

- heat cooking oil in a wok/pan and put in all the ingredients.
- stir the mixture untill everythings are well combine and thicken.
- remove from heat.
- it's better to make it over night and let it cool in the fridge.
(chilled fillings is easier to handle)

Wednesday, April 22, 2009

Yam Puff

It is difficult to search for a store which is selling this kind of yam puff in my town. So, I started trying this recipe weeks ago. And this is my 3rd attempt, it wasn't as beautiful as the first and second one but it tasted as yummy though !

Ingredients :

**yam puff dough **

300gm mashed yam/taro
45ml boiling water
100gm wheat starch
120gm shortening
30gm sugar
1 tspn salt
1 tspn five spice seasoning powder
1/8 tspn cinnamon powder
1 tspn sesame oil
There are two types of yam/taro in the market, the picture shown as the above is the purple flesh one and the other is yellow flesh. I used the purple one cause it's tastier.

Method :

- add boiling water to the mashed yam and stir untill well combine.
- then add in all the ingredients into the mashed yam and mix well, leave aside.


**Filling**

2 tbsp sesame oil
100gm chicken breast (minced)
100gm baked green pea/mixed vege
1 tbsp minced garlic
3 tbsp chopped onion

*seasoning*


1/2tspn ground pepper

1 tbsp sugar

2 tspn black soya sauce

2 tbsp oyster sauce
2 tspn light soya sauce

* sauce thickening : 1tbsp tapioca starch + 2tbsp water

- heat up the wok/pan.
- fry onion and garlic with sesame oil untill aromatic.
- add in minced chicken meat and green pea and stir fry untill the meat is totally cook.
- add in all others seasoning and mix well.
- put in the sauce thickening slowing.

*prepare the filling a day earlier and leave it to the fridge(chilled filling is easier to handle).
- then shape the yam dough on your hand and fill with fillings (as the above picture).
- the yam dough must be handle with care.
- deep fry the puff untill golden brown and serve hot.
- make sure the cooking oil temperature is hot enough.
This is the result. Not bad, huh!! If there is still some left over fillings, keep in the fridge for steam bun. I always make extra and then I also keep some mashed yam for steam bun fillings too. So, steam bun should be in my next coming menu.

Tuesday, April 21, 2009

Mini Rock Cakes

Ingredients :

2 cups raising flour
80gm melted butter
1/3 cup sugar
1 large egg (beaten lightly)
1/2 cup milk
100gm shredded nutmeg
100gm sultanas
1/4 tspn cinnamon powder

**1 tbsp extra sugar

- preheat the oven.
- add all the ingredients (except the extra sugar) together and mix well.

- then drop the rounded teaspoon of mixture on the baking tray.
- sprinkle with a little extra sugar on top.
- and bake for 15min at 185'c.

- once its cool, spread jam to the cake and serve.
- these cakes can at least keep for a few days.

Monday, April 20, 2009

Stir Fried Vermicelli With Crab

I've been searching for fresh crabs since last week. Finally, I bought some at the morning market today. Actually, this is my family's favourite dish especially my husband and son.



Ingredients :


1kg crabs (cut in half)
250gm vermicelli (soaked in water)
1000ml water
1/2 cup cooking oil
2 tbsp sesame oil
2 1/2 tspn salt
1 tspn ground pepper
100gm sliced ginger
50gm garlic


- soak vermicelli in water untill it turns soft.
- cut crab into half and clean them thoroughly.
- heat the wok/pan.
- fry the crabs, ginger & garlic in high heat with cooking oil & sesame oil untill half cook.
- add in 500ml water and bring to boil; and then add in the other half of water.
- add in the soft vermicelli once the water has boiled.


- at this stage, must cook in medium heat
- stir the vermicelli to make sure it doesn't stick to the bottom.
- then add in salt and pepper to taste.

- off the heat once the water has dried out.
- you can add in bean sprout or lettuce and serve.


Dinner is ready!! Remember to keep your hands clean.






Sunday, April 19, 2009

Mix & Match Pumpkin Bread

Ingredients :


1 cup mashed pumpkin
1 egg
2 tbsp corn oil
1 tspn salt
2 tbsp sugar
3 cups bread flour
1 1/4tspn yeast
100gm crashed walnuts
100gm raisins



- add all the ingredients together (except walnut & raisin) and knead till you get a smooth dough.
- let it proof for one hour.
- then divide the dough and shape it by adding in walnuts and raisins in two rolls and plain bread in another two rolls.
- final proof for 30mins.
- brush with egg glaze.
- bake at 200'c for 15mins.




- the bread is so....so pumpkin!!! Ha Ha


Winter Melon Sweet Dessert

These few days the weather is really really hot over here. So, I have cook some cooling dessert for my family.

Ingredients :

1/2kg fresh winter melon (shredded)
3000ml water
200gm sugar rock/sugar cane sugar rock
100gm red dates
- boil water and put in the shredded winter melon and red dates.
- cook in high heat for 15mins.
- then cook in low heat for one hour.
- add in the sugar rock and cook another 15mins in low heat.
- off the heat and leave to cool.
- this dessert can be served in hot or cold.
- These are the red dates that I'm using for in this recipe cause I really like the sweet aroma of it.

Saturday, April 18, 2009

Steamed Ginger Chicken



Ingredients :

1/2 chicken (cut small)
1tspn salt
1tspn ground pepper

- marinade the chicken with salt & pepper and leave it aside.


Seasoning :

200gm ginger
50gm small onion
4tbsp sesame oil
2tbsp light soya sauce


- blend ginger and small onion with a electrical chopper (do not add in water).
- fry the blended mixture with sesame oil untill aromatic.
- then off the heat and add in the light soya sauce and stir till well combine.
- put the seasoning mixture to the merinade chicken and mix well.
- then cover the tray with an alluminium foil.
- finally, steam the chicken for 30mins in high heat and then 30mins in medium heat.


Sometimes, I even add in a little bit of wine just before steaming. I don't know about others but I think it tasted really good when ginger seasoning mixed with wine. I hope you guys will love it too. Happy cooking !!

Thursday, April 16, 2009

Fried Vermicelli With Sauce

Tonight I have made a very simple dish for my family. We considered that we are a kind of small eater. So, I always cook very little.

Ingredients :

200gm dry vermicelli (do not soak into water)
200gm prawn
100gm squid
100gm crab stick
some minced garlic
a few slices of ginger


Seasoning :

4cups water
1/2 tspn salt
3 tbsp oyster sauce
1/2 tspn ground pepper


**For thickening graving : 3tbsp tapioca stach + 1/3cup water.



Firstly, fry all the vermicelli and put it a side. Make sure you keep them in dry place.



Sauce :

- fry the garlic and ginger untill aromatic.
- put in all the seafood and stir fry for a while.
- add in water and wait till its boil.
- add in salt, pepper and oyster sauce, let it cook for a while.
- finally, put in the tapioca mixture slowly.
- make sure the sauce is not too thick.


- pour sauce onto the fried vermicelli and serve immediately.




Traditional Fatt Kuih (Rice Flour)

This morning, I've made some fatt kuih. I thought of making them green. So, I added in 1/4tsp green colouring and 1/4tsp pandan & coconut emulco in one of the portion. The aroma is so delicious !
But I like the white one the most cause it looks like snow ball !
*
Besides of the traditional version recipe, I have here with me another simplified version. Hope you'll enjoy it as well.
*
Ingredients :
*
250gm rice flour
150gm sugar
300ml water
1 tbsp yeast
2 tspn ENO salt
*
Method :
*
- combine rice flour, sugar, yeast and water and mix well.
- leave for fermentation for 24 hours.
- then stir in ENO salt slowly untill well combined.
- divide into muffin cups lined with paper cups.
- then steam for 20 mins over high heat.

Wednesday, April 15, 2009

Steamed Tapioca Layer Kuih (2)

Ingredients :

600gm tapioca starch
450m sugar
1100ml coconut milk
1/2tspn salt
1/2tspn vanilla essence
1tspn green colouring


Method :

- preheat the steamer.

- combine everything together (except the green colouring) and mix well.

- divide into two portions, add the green colouring into one of the portion.

- make sure the tray is hot before ladle in the mixture.

- first layer should start with the mixture without colouring.

- steam for 3-4 mins.

- then follow by the green one, untill its done.

- leave to cool before cutting.

**The layers are uneven cause I'm using a table spoon in the process, its better to use a bigger spoon for example a ladle.

**The texture should be really chewy.

**This is a heavy coconut cream dessert.

Tuesday, April 14, 2009

Steamed Tapioca Layer Kuih (1)

Recipe :

Syrup :

1000ml water
450gm sugar
a few pandan leaves

- heat water, sugar and pandan leaves together untill sugar melted, do not boil.
- leave to cool.


Ingredients A :

220gm tapioca starch

50gm hoen kuih powder/mung bean flour

1/2tspn vanilla essence

1tspn pandan coconut emulco

600ml syrup

- add all the ingredients A together untill well combine.


Ingredient B :

220gm tapioca starch

50gm hoen kuih powder/mung bean flour

1/2tspn vanilla essence

400ml syrup

200ml coconut milk

- add all the ingredients B together untill well combine.


Method :

- preheat the steamer and place in the 9" tray (keep it hot before the 1st layer).

- first layer, ladle in the mixture A and steam for 3-5 mins.

- then follow by the mixture B and steam for another 3-5 mins
- do this continuously untill its done.

- finally, remove from heat and leave to cool.


**Do not cut it when its still warm.

Monday, April 13, 2009

Traditional Fatt Kuih (Rice Flour)

Ingredients :

Starter Dough**

240gm cold white rice
1 1/2tbsp wine yeast(pounded)
1/2 tbsp sugar
some water

- combine white rice, wine yeast, sugar and water together.
- cover and let it ferment for 2 to 3 days.

Ingredient A :

140gm sugar
400ml water
2blades pandan leaves

- heat water, sugar and pandan leaves together (do not boil) unitll sugar melted.
- leave to cool.

Ingredient B :

300gm rice flour

Ingredient C :

1/2 tbsp ENO (or 1 pkt = 4.3gm)
some food colouring

Methods :

- get 80gm of starter dough after the fermentation period.
- mix ingredient (A) , ingredient (B) and starter dough together and stir well.
- then, cover the mixture and leave for 2nd fermentation for 8-12 hours.
- finally, add in ENO after the 2nd fermentation and stir well.
- divide one or two portion for colouring.
- pour the batter into the cups and steam for 15mins.
- of course, the steaming time will run according to the cup size.

**the paper cups should be taller than the tin cups, so that you can get better out look.

Here you are!!! The traditional Fatt Kuih that I made. It was so soft and tasty. My family like it so much.

What do you think guys? By the way, this traditional fatt kuih can at least stand for a few days.

Sunday, April 12, 2009

Unbaked Yogurt Cheese Tart

Ingredients :

***Biscuit Base

160gm biscuit crushed
80gm melted butter

***Mousse Filling

500gm cream cheese
375gm yoghurt
100gm mashed manggo
200gm manggo
2tbsp gelatine
5tbsp sugar
6tbsp orange juice/lemon juice
5tbsp hot water

***whipped cream for decoration

Method :

- mix the crushed biscuit with melted butter together and spread them over a 12pc baking tray and the balance spread them to a small baking tray. Press down firmly and chill untill set.
- heat the water, sugar and orange juice untill sugar completely dissolved(do not boil).
- off the heat and add in the gelatine, stir untill combine, then leave to cool(mixture thicken).
- whisk the cream cheese and yogurt untill fluffy, and add in the gelatine mixture and mashed manggo.
- whisk everything untill well combine and spread them onto the biscuit base.
- cut manggo in small cubes and add onto the cream cheese mixture.
- chill in the refrigerator for 4 hours before serving.

This is the larger cake that I made at the same time. My kids just love it so much especially the chunky manggo. My son told me that he prefer this soft cheese cake than the bake one. He even asked me to make another one for him! Ha..I'm glad he likes it so much.

Friday, April 10, 2009

Kampung Fried Rice

Kampung Fried Rice(Nasi Goreng Kampung) is a very popular food among Malaysians. This is a kind of villagers' cooking recipe. There isn't any special ingredients in the fried rice. They only use the left over rice from yesterday to make a dish for the day. Normally, they will put in whatever they have in the kitchen such as onion, ginger, chili, egg, ikan bilis, salt and pepper.

No expensive things!




I cooked this Kampung fried rice for lunch today because there's some left over rice from yesterday and I don't know what to do with it! This is also one of my husband's favourite dish. I used very little cooking oil in this cooking (just enough to fried the eggs), otherwise the rice will be too oily. And I also added in some vege. Well, want to have a try?


**Fried the rice untill it pops around on the wok/frying pan. It tastes better.


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