Saturday, April 30, 2011

Purple Sweet Potato Steamed Bun With Curry Sweet Potato Filling

As promised on my earlier steamed bun post, I'm going to try out the curry steamed bun. Guess, this is more than what am I expecting! A total new thing for me to give it a go. It keeps my heart speed up for awhile along the process. Pretty excited though. Can't wait to see the end product.

And here's what I did.

Ingredients for Purple Sweet Potato Bun Dough :
Start Dough :
100gm all purpose flour
2-1/2 tspn yeast
1 tbsp sugar
100ml water
(combine all ingredients and mix well. Set aside to rest for 10 mins)

Main Dough :
400gm bao flour/all purpose flour
4 tbsp sugar
1/4 tspn salt
250gm mashed purple sweet potato
50ml water
2 tspn baking powder
2 tbsp shortening

Method :
(1) Combine all main dough ingredients and starter dough together, mix well till get a semi-soft crumby dough.
(remember to combine baking powder into water before mixing in, only add in shortening last)
(2) set aside to rest for an hour or untill double in size.
(3) then punch out the air and knead till smooth.
(4) divide dough into 60gm each and cover with a piece of damp tower.
(5) roll each dough out and fill in the curry sweet potato.




(6) sealed and place over a piece of parchment paper.
(7) spray on a little water and let them rest for another 10 mins.
(8) finally, steam over high heat for 10-12 mins.

And here comes my little babies! All together 17 of them. Aren't they cute! Pretty purple...just the way I wanted. yay!

*I'm sending this to 3 Hungry Tummies @ Muhibbah Malaysian Monday event.

Curry Sweet Potatoes Filling

Curry sweet potato is one commonly used filling here in Malaysia. They're best to be used in deep fried stuffed curry puffs and is normally cooked without the meat. But some may use potatoes instead. Thus, sweet potatoes still remain the best after all, due to the unique combination.

Ingredients for Curry Sweet Potato Filling :
300gm sweet potatoes, diced
1 large onion, diced
200gm minced chicken fillet
1 tbsp curry powder
2 tspn light soy sauce
* thickening : 1/2 cup water + 1 tspn corn starch

Method :
(1) marinade minced meat with a little salt & pepper and sesame oil.
(2) preheat a frying pan with enough oil to fry the sweet potatoes untill brown or cooked.
(3) set aside the cooked sweet potatoes and withdraw partial of oil.


(4) then stir in onion & minced chicken, and let to cook over high heat untill fragrant.
(5) next add in sweet potato and switch to medium heat, and let to cook for one minute.
(6) add in the seasoning and mix well.
(7) finally, stir in thickening and off the heat once it has thickened.

It's still best to prepare this a day or two before used. Keep them chilled or frozen.

Yeap, more is coming up after this! Stay tune.

Wednesday, April 27, 2011

Easter Day Special

Happy Belated Easter Day to all! I've been tagged and here's my 5 course meal for the party. A big thank you to these lovely blogger for your invitation, Katrina, Lena, Anncoo & Ah Tze. I'm saving the tagging game till the next Easter. So Enjoy!


Here's the light opening. Bloody Red Hot Mocktail to keep you cooled.

This will definitely keep your appertite going. Sweet & sour Mango Salad to keep your belly growling for more.

Now, here comes the pre-main course, Sate Lilit Indonesia. Just nice to fill up 30% of your empty stomach.

Ta...da....Mdm, your meal is served! Main course : Sweet Potato Gnocchi With Tuna Chowder. Do you want extra cheese???
WAIT!!!! You're not going home without the desserts. Beignet Apple Pudding! Do enjoy it. :o)

Before ending the party, I would like to take this opportunity to thank the following fellow blogger for passing me these wonderful awards. I'm honoured to be apart of this. Thank you very much to our lovely Esther & Passionate About Baking.

I am dedicating these awards to all of my loving blogger buddies. Please do feel free to drop by and collect the buttons.

Monday, April 25, 2011

Penang Coconut Tart *Copycat*


Why I'm calling this a copycat? See, the other day when scrolling through our local famous coconut tart on the site and found this HERE ! The picture blew me away immediately the minute I saw it. It such an amazing pastry tart. This pastry tart is originated from a very famous bakery shop in Penang called Leong Chee Kee Biscuit. I've never been there before. How I wish I had! Well, If I can't go there, it doesn't mean that I can't have them here. Right? So, here's what I did......

Ingredient for Pastry Crust :
(Dough A)
180gm all purpose flour
50gm rice flour
1 egg, lightly beaten
1 tspn salt
1 tbsp milk powder
110gm water
2 tspn butter
(combine all ingredients and mix them to form a soft dough.)

(Dough B)
230gm all purpose flour
100gm corn oil
(combine all ingredients and mix well.)

Method :
(1) divide dough A into 10 pcs, 33gm each dough balls, set aside the leftover.
(2) divide dough B into 10 pcs, 25gm each dough balls, set aside the leftover.
(3) wrap dough B into dough A and nicely sealed.
(4) and also wrap the leftover dough B into dough A.
(5) further process, please refer here & here.
(For leftover dough, don't have to go through the 2nd roll up.)
(6) use a fork to make holes on the pastry.


Ingredients for Coconut Fillings :
250gm shredded young coconut
180gm sugar
2 eggs, beaten
2 tbsp milk powder
1 tspn salt
1 tspn vanilla essence
50gm butter
1 tbsp cornflour
(mix eggs, sugar and butter till well combined. Stir in the remaining ingredients and mix to combined. Set aside)



Ingredients for Almond Cookie Dough :
75gm margarine
40gm sugar
1 egg, beaten
125gm all purpose flour
100gm toasted almond meal

Method :
(1) beat margarine, sugar and egg till well mix.
(2)Stir in flour and almond, mix well.
(3) roll large(leftover) pastry dough into 9x8" square.
(4) spread almond cookie's mixture over the pastry dough, make sure it's well spread & flat.
(5) finally, roll it up like a swiss roll and wrap with plastic sheet.
(6) Keep chilled for about 30mins before slicing it.
(7) finally, divide into 20 pcs and place it to the top of the coconut tart.



(8) brush with egg glaze and bake at preheated oven 205'C for 10 mins and brush egg glazing for the 2nd time, again bake for 10 mins more at 230'C (for crispier skin). I baked mine at 210'C.


I think I'm almost there! :o) Except the crust isn't brown enough.

Boy, glad I made this! Such a great satisfaction. It's like serving myself some hot Penang coconut tarts at home, straight from Leong Chee Kee bakery shop. Enjoy!

Friday, April 22, 2011

Salted Black Pepper Cracker

These are my very first batch of homemade crackers. I never knew it was so easy to make. Just with some simple ingredients, you'll be able to enjoy freshly baked 'RITZ' crackers. Oh yes, what is better than homemade crackers! It does taste exactly like one of those 'RITZ' crackers..... but with my fancy flavouring. Isn't that fun!

Ingredients :
150gm all purpose flour
1/4 tspn baking soda
3/4 tspn yeast
50gm margarine
60ml milk
1/2 tbsp crashed black pepper

Method :
(1) combine all ingredients in a big mixing bowl.
(2) stir to form a dough and keep kneading till you get a smooth dough.



(3) once the dough is ready, roll out flat as thin as possible.
(4) shape the dough as desired and place them to baking tray.
(5) leave to rest for 10 mins and sprinkle a dash of salt over the top.
(6) finally, bake at preheated oven 200'C for 10-15 mins (according to size) or untill brown.
(7) keep them into air tight container once they're cooled completely.

You'll have whole lot to feed if your triple the recipe. The best thing was you're feeding your family something fresh and good, without any preservatives and with your own favourite flavours as well. How cool is that! This is a quickie recipe, so there's nothing to hesitate about. Enjoy & have lots of fun! Well, kids are welcome to join in the fun.

Wednesday, April 20, 2011

Pear & Apple Crumble Slices

Here's another favourite of mine. It's simple and extremely delicious to be served at anytime. I especially love using all my leftover fruits on it especially fruits which is less juicy. Nectarine should be an excellence choice in this recipe as well. This actually reminded me of the first piece of pineapple slices that I've eaten many years back at a buffet restaurant. I never knew how is a perfect slices surposed to look like, not untill today! This is soooooo much better.

Ingredients for Base Crust :
185gm all purpose flour
145gm butter
25gm sugar
1 egg yolk
2 tbps cold water

Method :
(1) combine flour & sugar and rub in butter; mix well.
(2) then add in egg yolk & cold water for form a fine crumb.
(3) press mixture to a 9x13" tray lined with greaseproof paper.
(4) bake at preheated oven 180'C for 15 mins and leave aside to cool.




Ingredients for Top Crumb :
125gm all purpose flour
125gm butter
55gm sugar
(beat butter & sugar till creamy, stir in flour till form soft crumble dough)
*2 green apples & 2 green pears, cleaned & cubed
*200gm toasted whole almond, crashed
*1 lemon rinds

TO ASSEMBLY :
(1) combine apples & pear with lemon rinds, spread over the cooled base crust.
(2) top with crumble mixture and crashed almond.
(3) now, bake at preheated oven 180'C for 40 mins.
(4) cool completely before cutting and dust with icing sugar.

I'm going to make one more batch on next week. Are you coming over to join me???

Monday, April 18, 2011

'One Stone Two Birds' Tea Snack

Malaysia is such an amazing place where there's so much food available just everywhere you go. From breakfast till dinner or even supper. Those simple little snacks can make your day so much easier. What I'm going to introduce you today is sweet & savory tea snack which you could enjoy at the same time. I love cucur badak, the savory deep fried sweet potato with rempah udang filling. But my kids prefer the sweet version deep fried sweet potato, kuih keria. So, what should I do ? NO PROBLEM. ! Just make both in one shot cause they both using the same ingredients.

Ingredients for Dough :
600gm sweet potato, steamed & mashed
1 tspn salt
100gm all purpose flour
(combine all ingredients and mix to form a soft dough, it's best to mix them up while the mashed potato is still warm. Then divide into 35gm each per portion)



FOR CUCUR BADAK :
(1) fill the mashed potato with inti rempah udang, and sealed nicely.
(2) roll into smooth ball and then slightly flatten it.
(3) deep fry them in hot oil untill golden brown.

Cucur badak is my all time favourite snack. I especially love the deep fried crust with spicy savory filling. Perfect for anytime.



FOR KUIH KERIA :
(1) shape mashed potato into doughnut shape.
(2) then deep fry in hot oil untill golden brown.
(3) finally, stir them over hot syrup frosting and leave cool completely before serving.

Kuih Keria is more to sweet flavour deep fried mashed potato. This is a quickie delicious snack you'll never resist.

Ingredients for Hot Syrup Frosting :
4 tbsp castor sugar
2 tbsp water
a drop of pandan extract

Method :
(1)combine all ingredients and boil over medium heat.
(2) off the heat once it starts bubbling, stir in deep fried kuih keria untill well coated.
(3) leave them onto a tray to cool completely, the syrup will crystallize once it's cooled.
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