Monday, May 30, 2011

Deep Fried Chicken 'Kuo Rou' & Curry Sweet Potato Puff

Yes, more local food and snacks on the way. This is one of many street food of Malaysia called as curry puff. The small ones cost about RM1 for 3 pieces without any meat, RM1.00-1.50 per piece with meat. And large ones like mine cost about $2.00 per piece. Too bad, mine are not for sale! haha....

All this while only deep fried curry tuna, chicken & beef puffs available in the market but not something more to Chinese version. I mean something unsual to enjoy. So, I'm making something wild today. Are you ready for this? Here we go.

Ingredients for Pastry Puff :
Dough A
280gm all purpose flour
1 tbsp sugar
1/4 tspn salt
50gm butter or margerine
140ml water
(combine flour, sugar and salt in a big bowl. Rub in margerine till well combined. stir in water for form a soft dough)

Dough B
180gm all purpose flour
80gm shortening
combine all ingredients and mix till to form a dough)

Method :
(1) wrap dough B into dough A, nicely sealed.
(2) roll out flat into a rectangle shape.
(3) fold dough over lap each other and again roll out flat about




Ingredients for Taro Filling :
300gm taro, cubed
1 large onion, diced
200gm chicken minced meat

Seasoning :
1/4 tspn chinese 5 spice powder
1 cube red fermented beancurd/Lam Yue
1 tbsp vegetarian oyster sauce
salt & pepper to taste
*thickening : 1/2 cup water + 1/2 tspn tapioca starch

Method :
(1) deep fry taro untill brown or totally cooked & set aside.
(2) preheat wok/pan with just enough cooking oil.
(3) stir in onion and chicken minced meat, cook over medium heat untill fragrant.
(4) add in deep fried taro and mix well. (5) stir in the seasoning and stir well.
(6) finally, add in thickening and simmer untill thickened.

Remember how I learn to make my pleating when I was little. I used to steal a little bit of my mom's homemade noodle dough to play with. Well, NO playdough available at the time! So, what else am I expecting! I'll normally watch my neighbours making their goodies from outside the window. And practised the handwork on my play dough all by myself. Cool huh! It was fun. Children's today are too busy to do such a thing. Probably, they think it's time wasting.

So, the best advice I can give to my children was "learn whatever you can when you're still young cause you'll never know what will end up in one day, the only thing is be tough whatever you're facing and be a better man"!
*
I'm sending this to Shaz @ Muhibbah Malaysian Monday event.
(pastry, snack, appertizer)

Sunday, May 29, 2011

Savory Tomato Pastry Puff Tart

I've actually just recovered from my fever, bad flu, sore throat and cough. I know, it was bad! I'm still feeling a little tired and can hardly cook for my family. I'm glad my schedule posts running quite well for this whole week, even without my attendance. Well, I guess it's time to go back to my kitchen to make some yummy food for my kids. Probably, something simple and not stressful. Come on, let's follow me to the kitchen!

Ingredients for Pastry Puff Dough :
250gm all purpose flour
15gm shortening
130ml cold water
1 tbsp vinegar
* 200gm butter
20gm all purpose flour
(I used 200gm pastry margarine)

Method : Please refer here & Folding method refer here.

I've always stock up my homemade puff pastry in the freezer. Then I can pull it out and use it at anytime I want. I saw the readymade pastry available at the supermarket the other day. It cost about RM5.00 per packet (Kawan brand) which is only half of my size. Pastry puff making isn't that hard! Maybe you should try making your own too.

In my today's recipe, I only used half pastry dough and roll it out into 14x10" flat sheet. Next, fold in all four sides and pressed with a fork. So that the wet mixture will not spill out.

Ingredients for fillings :
2 small eggs
1/4 cup milk
salt & pepper to taste
1/2 cup cheese
4 tomatoes, sliced
some fresh rosemary
a dash of crashed black peppercorn

Next, spread on the egg mixture (combination of eggs, milk, salt & pepper) and cheese then follow by chopped sausage. Decorate the top with sliced tomatoes and some fresh rosemary. And for the final touch, not to forget to sprinkle a dash of crashed black peppercorn.

Finally, bake at preheated oven 195-200'C for about 25-30 mins or untill brown.

Ta...Da... It's all done! Well. what do you think?

Now, who said sick people can not cook???? :o)
(pastry, snack, appertizer)

Friday, May 27, 2011

Chocolate Macarons......Ice-cream !

MACAROONS! All this times, I have heard all about it and how tricky they are to be baked. Even professional bakers did mentioned about the same problems. So, if any of you out there couldn't make this successfully...don't worried, you're not alone! hahaha..... For me, the most trickiest part was the baking process. Probably different oven need different set up. The normal baking temperature is 150'C for 8-10 mins for most bakers but mine took much longer than that. And I'm glad I didn't give up.... I better not cause almond meal is pretty expensive here. ha..

And here's what I did.

Ingredients : (recipe adapted to Cannelle en Vanille)
100gm egg white
1 tbsp sugar
200gm icing sugar
125gm almond meal/flour
15gm cocoa powder
pinch of salt

Method :
(1) measure the egg white the night before or 2 days before, leave it at room temperature to dry & thicken.
(2) sieve almond flour, icing sugar & cocoa powder together, set aside. If using almond meal, blend them all together by using a blender/food processor)
(3) whip egg white and salt untill foamy, then add in 1 tbsp sugar & continue whipping untill peak foam.
(4) now, fold in almond mixture bit by bit gently, by using a hnad whisk or flexible scraper or spatula.
(5) once the batter is well incorporated, it should be shinny & 'flow like magma'. Do not over mix the batter.
(6) now, transfer batter to a piping bag and pipe it onto baking trays lined with greaseproof paper, roughly in about 1 inch circle.
(7) and leave them aside for at least an hour or untill the skin crust has foam on the surface of the batter. Otherwise, the top crust will crack after baked.

(8) finally, bake at reheated oven 150'c on the middle deck for 10 mins and then rotate the tray and bake at 160'C for another 8 mins on the bottom deck. Keep your eyes on them.
(9) once the macaroons can be easily push off the greaseproof paper, remove them from the oven immediately; if they're still sticking to the sheet , they are undercooked. Bake for a few more minutes.
(10) leave to cool completely before removing from the greaseproof paper and sandwich them with cream or any other fillings as desired. I had mine with dulche de leche mousse cream and then freeze them.

I kept mine in the freezer before serving. The cream isn't falling apart and it tastes exactly like having macaroons ice-cream. It is great! ha... These macaroons are absolutely marvelous.
(candy, sweets, desserts)

Wednesday, May 25, 2011

Homemade Deep Fried Egg Tofu

Homemade deep fried egg tofu is one of the most popular dish at almost every restaurants around the region. Almost every restaurants I've been to will recommend their signature golden deep fried egg tofu dish. Well, I had finally came to make mine own as well.

Ingredients : (recipes adapted from here)
500ml fresh soy milk
6 large eggs
1 tspn salt
*thickening : 1 tspn wheat starch + 1 tbsp water
one sheet seaweed

Method :
(1) beat the eggs, salt and soy milk together untill well mixed.
(2) stir in the thickening and mix well.
(3) pour mixture to a 7" tray lined with aluminium foil.
(4) then cover the top with the seaweed sheet.
(5) steam for 20mins in a preheated steamer over super low heat. Keep an eye on the mixture after 10 mins and check on it another 10 mins later if the middle is set.
(6) remove the tray from steamer once its ready. Leave to cool completely before slicing it.
(7) preheat a frying pan or wok with cooking oil.
(8) coat the egg tofu with flour mixture and then fry untill golden brown over medium heat. Fried them over medium heat will help to maintain the crispiness of the crust for a little while longer.

*Flour mixture : 1/2 cup all purpose flour + 3tbsp rice flour (mix well)

Did you notice the silky mirror surface of the homemade egg tofu? The egg tofu looks so presentable with the addition of seaweed sheet as well. Even a simple decoration does make a big difference. Enjoy!
*
I'm sending this to Shaz @ Muhibbah Malaysian Monday event.
(snack, appertizer)

Monday, May 23, 2011

Spiral Kaya Puff

I used to buy these kind of kaya puffs back home whenever I visit my parents. It's my all time favourite. Now, even hubby and the kids are all loving it as well. I have tried many other of our local kaya puffs around here but nothing can compare to those I had back home. So, it's still the best to make my own. I've tried a few recipes and I think this is one which truly satisfied me.

Ingredients for Pastry Dough :
Dough A
230gm all purpose flour
1 tspn salt
1 tbsp milk powder
100gm water
1 small egg, lightly beaten
1 tbsp margarine
(mix together flour, salt & milk powder in a big bowl. Stir in water, egg and margarine till form a soft dough. Set aside.)

Dough B
230gm all purpose flour
100gm corn oil
(combine both ingredients and stir to well mix. It should be very soft dough but not sticky.)

Method :
(1) wrap ingredient B into A, sealed nicely.
(2) further process, please follow here.


(3) divide rolled dough into two portion, place the nicely swirl side downwards.
(4) roll flat into oblong shape.
(5) spread on some kaya jam/coconut custard.


(6) fold dough equally and seal the side.
(7) finally, pleat the side for double sealing.


(8) brush with egg glazing and bake at preheated oven 190'C for 10 mins and again brush with egg for the 2nd round and bake for another 10 mins or untill brown.

I think I have to make one more batch soon. Just can't help it! I just love the look of the spiral shape of the crust and also the crispy texture. I also have one more version back then. Hope you will like it too. Enjoy!
*
I'm sending this to Shaz @ Muhibbah Malaysian Monday event.
(snack, appertizer, pastry)

Friday, May 20, 2011

Spreadable Pineapple Jam

Last year, I made my very first batch of lemon marmalade and red dragon fruit jam. You don't believe it, I am actually sent them home by FedEX to my mom. ha! However, mom loves them. She has never tried anything like that before. And under her special request, I finally made her this spreadable chunky pineapple jam. This pineapple jam is completely different from the previous one which I used to make my pineapple rolls.

And here's what I did.

Ingredients :
1 large pineapple (about 60 oz, cleaned)
8 cups sugar
1/2 cup fresh lemon juice
lemon zest from the lemon used
4 cups water
*prepare about 7 empty jars.



Method :
(1) cleaned & skinned the pineapple and then cut them into small chunks.
(2) add in sugar and water to soak them for 5 hours.
(3) collect lemon zest from the lemons before juicing.
(4) now, squeeze the lemon; keep the juice aside and tie the rest of the unused lemon parts into a cheese cloth for cooking later (to produce natural pectin).
(5) now, boil the pineapple when it's ready together with the unused lemon parts and lemon zest with a non-stick pot for about 30 mins.
(6) remove the cheese cloth and squeeze out the pectin.
(7) continue boiling for about 30 mins or untill a little thickened.
(8) test the jelly by placing a teaspoon of hot jelly onto a chilled plate.
(9) if the jelly hold the shape a bit, like an egg then it's ready.
(10) off the heat, transfer the jelly to prepared jars.

FOR JARS PREPARATION AND SEALED : Please do refer here.

The cooked pineapple jelly looks something like this, very sticky and yummy in colour. Beside of using natural pectin, we can also use acid citric to perfect the jelly texture.

I get about 4 bottles medium size jam jar, 1 bottle st.dalfour jar and 1 bottle large pasta sauce jar of jam. If the jars are proper sealed, they can be kept for up to 2 years.
Don't this look super gorgeous in my recycle St.Dalfour jar! Perfect!

Wednesday, May 18, 2011

Nyonya Sambal Chicken

My mom used to make this kind of sambal cooking with prawns many years back but don't see her making this anymore. Not sure why! I'm actually quite craving for this dish. Can't help it either to make my own. Besides, my mom can hardly remember what she has put into that recipe as well. Believe it or not! hahaha.... Well, imagine that is ME 10 years later! ha... No doubt that I have to put everything in my blog.

Ingredients :
2 chicken thigh meat, sliced
salt & pepper
1 egg white
1/2 cup corn flour or tapioca flour
handful of cherry tomatoes, halves1 big onion, cut in chunks
3 tbsp tomato sauce
1 tbsp sugar

Method :
(1) marinade chicken meat with salt & pepper and then stir in egg white, set aside.
(2) now, blend sambal paste and set aside.
(3) preheat wok/pan with enough cooking oil to fried the chicken meat.
(4) coat chicken meat with cornflour then fry untill golden brown.
(5) using the same pan, remove more than half of the cooking oil.
(6) stir in the blended paste and saute untill fragrant.
(7) then add in tomato sauce, sugar, tomatoes and onion, cook over high heat for 2 mins.
(8) now, stir in fried chicken meat and mix well.
(9) off the heat and serve hot.

Ingredients for Sambal Paste :
5 shallots
6 gloves garlic
1 inch fresh ginger, sliced
5 red chilies
5 birdeyes chilies
1 stalk lemongrass, sliced (only the bottom part)
50gm dried shrimp, soaked
1 tspn asam jawa paste
15gm belacan/shrimp paste
(combine all ingredients and blend into fine paste)

Probably, I will cook this next time when I visit her. See, what will she comment on my version of nyonya sambal. Enjoy!
*
I'm sending this to Shaz @ Muhibbah Malaysian Monday event.

Monday, May 16, 2011

Chestnut & Dulce De Leche Torte

Frankly, this is the biggest project I've ever done so far and really proud of myself. Thinking of 2 years back, I know nothing about the making of dulce de leche, sponge fingers, cream mousse and has always lack of ingredients in making almost everything. But now, I am confidence enough to make something which is impossible. Probably, the PASSIONATE in baking has such power to keep me motivate. and I'm glad I didn't give up. It took me about 2 days to complete the whole cake and also the photo shoot. Finally...finally.... yay....


Ingredients for sponge disk :
4 eggs, separated
120gm all purpose flour/superfine flour
1 tbsp corn starch
1 tbsp rice flour
* 8 tbsp icing sugar for final dusting

Method :
(1) for sponge making, please refer here.
(2) prepare 3 sheets of greaseproof paper and a 8" round tray.
(3) by using the tray, draw a circle onto each sheet of paper.
(4) pipe on the batter starting from the centre of the circle.
(5) sprinkle ont half of the icing sugar and let to rest for 5 mins before sprinkle on the rest of the remaining sugar.
(6) finally, bake at preheated oven 190'C for about 10 mins and rotate the tray and bake for another 10 mins.
(7) remove all biscuit from papers and leave to cool completely.

TO ASSEMBLE :
(1) by using a 8" spring foam pan lined with aluminium foil.
(2) place in one biscuit at the bottom of the tray.
(3) now, pipe the dulce de leche mousse onto the biscuit from the centre heading out.
(4) repeat untill everything completed.
(5) keep chilled for an hour.

Finally, fill piping bag with chestnut paste and drizzle the paste on top of the biscuit. For the finishing, dust the top with icing sugar and serve. The chestnut paste is best to prepare one or two days before.


I've tried a number of our local branded sweetened condensed milk in making dulce de leche for the past 2 years; and so far this is the best brand I've ever tried. It has such best DDL texture ever compare to others. It's the yellow label TEA POT brand. Errr... this is not a paid post ya!

Ingredients for Duche De Leche Mousse :
250gm cream cheese, softened at room temperature
200gm dulce de leche
1 cup whipping cream
(beat cream cheese and dulce de leche untill smooth, then fold in whipped cream and mix till well combined. Do not over mix!)

So........ do this looks mouthwatering to you????
(cake, desserts)
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