Monday, October 31, 2011

Stir Fried Radish Cake @ Chai Tou Kueh

Can't believe it myself! I am making my own stir fried radish cake. Stir fried radish cake is a common street food and also dim sum dish over here. Honestly, I can easily buy this from the nearby stall for just RM2.50 per packet. And I love it spicy and also with extra red sweet sauce. Hmm...mmmm... salivating just by mentioning it! haha..... Well, this post is actually a special dedication to Elra under her special request. So, are you ready?

Homemade Radish Cake
Ingredients : (serve 4)
(A)
300-400gm   shredded radish
250ml   water
1 tbsp   sugar
1 tspn   salt

(B)
200gm   rice flour
2 tbsp    wheat starch(tung fun)
250ml   water

Method :
(1) combine ingredients (B) and mix well then set aside.
(2) next bring ingredients (A) to boil and let it simmer till soft.
(3) then combine both ingredients (A) & (B) together and mix well.
(4) place mixture to an oil base 7" tray, then steam for 30-35mins.
(5) leave cool completely before cutting into small portion.

You can either cut them into smaller portions or in this way.

Ingredients for stir fried radish cake :
(for half portion of the above radish cake)
1 tbsp  sesame oil
2 tbsp  cooking oil
2 tbsp  chopped garlic
2 tbsp  preserved chopped radish/Chai poh
2/3 tbsp  dark soy sauce
2 eggs, beaten
1/2 tbsp  fish sauce
2 tbsp   caramel dark soy sauce
a dash of pepper
100gm   bean sprouts, cleaned
handful of chopped spring onion 
* 1 tbsp  chili paste (for spicy version)

Method :
(1) preheat a non stick frying pan with sesame oil & cooking oil.
(2) stir in garlic & preserved radish, saute till fragrant.
(3) then add in radish cake and let it simmer for about a minute. At the same time, cut cake into smaller chunks.
(4) now stir in dark soy sauce and mix well.
(5) after that add in beatened egg and let it cook till aromatic.
(6) now, add in sweet soy sauce, fish sauce, bean sprouts & pepper and stir well.
(7) off the heat, once it's done and then top with spring onion and serve.

Ta....Da.... Here's my stir fried chai tou kueh! Hope you will like it too, Kak Dewi. Enjoy!
*
I'm sending this to Shaz & Suresh @ Muhibbah Malaysian Monday.

Saturday, October 29, 2011

Green Pea Bread Loaf

Green pea flour is not an easy going ingredient. It is mostly used only in making cookies....as far as I know! Other than that I don't think I see much recipes on it.....but I'm lucky enough to have found one bread recipe out from Baking History site, which is made of green pea flour. I am truly honoured to try this recipe out. And here's what I did.

Ingredients :
(A)
2/3 cup  water

(B)
1 cup   warm milk
2 tbsp  honey
1 cup bread flour
1/2 tbsp  yeast

(C)
2 cups  bread flour
1-1/2 tspn  salt
1/2 cup  water
1 egg
2 tbsp  corn oil/butter

Method :
(1) combine ingredients (A) and set aside for 30mins.
(2) combine ingredients (B) and set aside for an hour or till double in size.
(3) then stir ingredient (A), (B) & (C) and mix well, till foam a soft dough.
(4) set dough aside for an hour or till double in size.
(5) once it's ready, place dough onto a slightly floured working table.
(6) knead dough till smooth then roll out flat, next roll it into swiss roll shape.
(7) place rolled dough to a 4x9" pan and set aside for 30-45mins or till nicely rose.
(8) finally, bake at preheated oven 190'C for about 45mins or till nicely brown.
(9) leave cool completely before slicing.

The green pea colour looks simply beautiful. It has a very light & tempting flavour of green pea on it. For vegan blogger, you may omit the egg and replace it with another 30ml of milk/water. Just a reminder, the texture of this bread is more likely to the American style or French style. It's springy & dense....not soft and fluffy. And it's also perfect for making panini. So, what do you think!
(bread, green pea)

Monday, October 24, 2011

Marble Pumpkin Kuih

Frankly, I really adored the sunshine colour of pumpkin. After making the last batch of pumpkin kuih.... yet the result isn't really satisfying me at all. Here, I have another version of pumpkin kuih wanna to show you. This recipe includes very little ingredients which I love about. And the process is quite easy as well. It is best to prepare this at night and leave to cool overnight and then serve it in the morning. Don't that sounds great to you! And here we go.

Ingredients :
(A) Pumpkin Layer
900ml  water
100gm  green bean flour
300gm  mashed pumpkin
250gm  sugar

(B) Coconut Layer
350ml   coconut milk
270ml   water
50gm   green bean flour
80gm  sugar
1/4 tpsn  salt
pandan leaves (pinescrew leaf)

Method :
(1) combine all ingredients (A) into a big sauce pan and 
simmer over medium till the mixture became thick. Stir gradually and make sure you didn't burnt the bottom.
(2) then transfer mixture to a 10" or 11" tray, set aside.
(3) now, combine ingredients (B) into a big sauce pan and simmer over medium heat till the mixture became thick.
(4) withdraw the leaves then transfer the coconut mixture to the pumpkin mixture, stir the mixture to make the swirl effect.
(5) finally, steam mixture for 25-30 mins over medium heat.
(6) only slice it after the kuih has completely cooled.
#For those who couldn't find green pea flour, you may use Hoen kwe flour.

You may either skip the steaming process and leave to cool completely. Keep refrigerated for an hour or so till it's set and then serve. It tastes more like jello and the one after steamed taste a little gluey & chewy more like kuih. Or you may also refer some other flavour of this kuih from here & here.
#
I am sending this to Shaz & Suresh @ Muhibbah Malaysian Monday and also sending this to SSM @ Aspiring Baker #12 Traditional Kuih.

Before ending this post, I would like to thank Amelia Desserts for passing me the following beautiful awards. Most appreciate it and sorry for taking so long to post about it.  However, I would like to pass the awards to the following wonderful new blogger buddies. Please feel free to pick them up, friends.
(1) Amy @ uTry.it
(2) Taste Hong Kong
(3) Ann @ Cooking Healthy For Me
(4) Sylvia @ Peaches and Donuts
(5) Premalatha @ Prema's Thaligai
(6) Simply Hanushi
(7) Shaz @ Feeding My Kids Better
(8) Murasaki @ Samurai Viking Cuisine
(9) Tina @ Flourtrader
(10) 鱼鱼




Thursday, October 20, 2011

Kurtos Kalacs @ Chimney Cake

Now what is Kurtos Kalacs? Kurtos Kalacs is actually a traditional Hungarian pastry which also called as Chimney Cake. It is originated from Transylvania. Just like those coffee cake which the bread topping covered with loads of sweet frosting, so it is called a cake eventhough it is a bread. I first learned about this pastry just a week ago from a Taiwan TV commercial. They have introduced this lovely bread or cake. I then quickly google about it. Getting really excited! You may refer here for more info as well.



See, how I prepared my own pins! Wrap both sides of the wooden pin with foil to prevent from heating. Then cover the centre with greaseproof paper, so that the cakes can be removed easily. Below is a 9" baking tray with clips on both sides to fix the position. Yeasted dough is then used to wrap around the wooden pin, next cover dough with loads of sugar. Finally, barbecue the dough till the crust turned crispy brown. After that, coat the crust with desire nuts, scented powder or coconut.
Ingredients :
500gm bread flour
200ml warm milk
3 tbsp sugar
2 tbsp yeast
2 eggs, beaten
5 tbsp corn oil
1/3 tspn salt

Method :
(1) combine milk, sugar & yeast in a bowl and leave aside for 5 mins or till bubbling.
(2) in another big bowl, combine flour and salt then mix well.
(3) make a hole in the centre, add in oil, eggs and milk mixture.
(4) stir to combine then knead by hand till smooth. Do not add in extra flour if the dough is sticky, add in a few drops of oil if needed.
(5) then set aside to rest for about an hour or till double in size.
(6) once it's ready, place dough onto working table (please do not use extra flour on the working table). Knead dough till smooth and divide into 6 portion.
(7) roll each into a string then roll it to the prepared rolling pin.
(8) then slightly roll to press the dough & coat with sugar.
(9) finally, bake at preheated oven 190-200'C. Roll the pin gradually so that the colour of the crust is balance. Brush the crust with some honey when half way thru.
(10) once the baking is done, coat the crust with desire additional flavour.



FINALLY.......! So this is how it is actually taste like. It is also best to spread on some nutella or peanut butter to the inner ring of the cake. Really tasty. I made about one kilo of flour (12 rings) and everything gone by the next day.

Hope you guys will love this too.
(bread, cake, hungarian cuisine, snack)

Monday, October 17, 2011

Deep Fried Purple Sweet Potato Balls


Frankly, I have not taken this for a long long time. There are actually a few versions of this kuih. Some is made with flour and some with wheat starch and some with glutinous rice flour and some even use baking powder. Still I enjoy the chewy texture of this kuih by using glutinous rice flour while the one with wheat starch is crispier. I'm not sure if this is a traditional kuih but this is definitely a keeper for me. Too bad that I've to go without the red bean paste filling. Otherwise, it sure a super winner.
Ingredients :
400gm mashed purple sweet potato
200gm glutinous rice flour
2 tbsp tapioca flour
120gm fine sugar
3/4 tspn salt
2/3 cup hot water

Method :
(1) combine Sweet potato, glutinous rice flour, tapioca flour, sugar & salt then mix well.
(2) slowly add in hot water and mix to form a soft dough.
(3) divide into 30 portions and roll them into balls.
(4) finally, fry them till golden brown and serve warm.

This is a fun & quick to prepare recipe for afternoon tea especially with all the family members gathered around. Will definitley finish off every single one of them in no time.

Crispy aromatic crust with a chewy gluey bite. Are you salivating now!!!!!!
#
I am sending this to Shaz & Suresh @ Muhibbah Malaysian Monday event and also sending this to Aspiring Baker #12 Traditional Kuih.

Thursday, October 13, 2011

Seaweed With Pesto Bread Loaf

Hey, it's World Bread Day 2011! Last year I've contributed something fun (here). This year I'm going to contribute another fun flavour of bread for the special day and of course, healthy as well. Seaweed is so popular all around Asia and it's such a nutritious food to consume by all ages. By combining seaweed in bread will helps those who doesn't like the particular greens to consume it easily. And with an extra touch of pesto will definitely keep you awake the whole morning.

Bake Bread for World Bread Day 2011
Here we go!
Ingredients for bread dough (without egg) :
(A) sourdough ingredients :
100gm bread flour
60ml water
1/4 tspn yeast
(combine all ingredients and mix well, then leave aside for 12 hours)

(B) gelatinized dough ingredients :
100gm bread flour
70ml boiling water
(slowly add hot water into flour and mix to form a soft dough, then keep refrigerated)

(C) Main dough ingredients :
350gm bread flour handful of dried seaweeds
2 tspn yeast
1 tspn salt
3 tbsp milk powder
220ml water
40gm butter
 Method :
(1) combine all ingredients (C) into a big mixing bowl, except butter.
(2) add in all sourdough and gelatinized dough (tear into pieces), mix to form a soft dough.
(3) knead dough till smooth and then leave aside for an hour or untill double in size.
(4) once it's ready, punch dough to release air and knead till smooth.
(5) leave dough to rest for 10mins before roll out flat.
(6) spread on some pesto paste and roll it up into swiss roll.
(7) seal dough nicely and then place it to the tray, leave to rest for another hour or till double in size.
 (8) make a few cuts on top of the dough and then bake at preheated oven 190-200'C for about 35-40 mins.

Finally, remove bread from tray after cooling for 5 mins then slice bread after completely cool.

Here, I have two different texture of bread with almost the same recipe. Did you notice the difference between the top & the bottom pictures of the bread slice?

The bottom bread slice contains of more bubble holes and the top bread slice looks smoother and nicely rose. Here's the trick! I added in an egg to the top bread recipe.

Here's what I did to the main dough ingredients:
350gm bread flour handful of seaweed
2 tspn yeast
3 tbsp milk powder
1 tpsn salt
160ml water
1 whole egg (do not beaten)
40gm butter
#Please take note of the changes in water level.

HAPPY  WORLD BREAD DAY & ENJOY !

Tuesday, October 11, 2011

Stir Fried Green Pea & Bell Pepper With Miso Paste


Something healthy for the day! It's a four colours dish. Still remember the story of the power of colours? How I wish I can have more colours on this vibrant dish. Don't you feel excited when you're about to serve something like this. Well. I am !  

And here's the simple & easy to prepare recipe.
Ingredients :
200gm chicken fillet, thinly sliced (optional)
a few slices fresh ginger root
1 tbsp  chopped garlic
1 yellow bell pepper, cubed
1 red bel pepper, cubed
200gm  fresh green pea
100grm   fresh mushroom, sliced
1 tbsp  miso paste
salt & pepper to taste
*thickening : 1 tspn  corn flour + 1/3 cup water


Method :
(1)  preheat wok/frying pan with enough cooking oil.
(2)  sautee garlic & ginger till fragrant.
(3)  stir in chicken fillet and simmer for a few minutes or till cooked.
(4)  next add in the bell pepper, mushroom & green pea and let to simmer for 2 minutes.
(5)  add in miso paste, salt & pepper and thickening, let to stir till well mixed and thick.
(6) off the heat and serve hot.

For vegetarian, just omit the meat and it's still taste as fabulous. Miso paste is quite a flexible cooking ingredient. You may also use it in your steam fish or making gravy.... whatever you can think of. So, enjoy, have fun & have a healthy living !

Wednesday, October 5, 2011

Bun @ Vietnamese Vermicelli Cold Salad

Recently, I've been served with this delicious cold vermicelli salad by a Vietnamese whom has been married and stay here for more than a year ago. This is a very simple, appetizing and filling meal I ever had so far. It's best to serve at anytime and fast to prepare. They called this as 'bun' in Vietnamese language. Normally, it is served with pan fried shredded pork but today I'll have to go with chicken fillet.



Ingredients :
500gm  dried rice vermicelli, soaked
200-300gm   bean sprout, cleaned
1 cucumber, cut in shreds
1 whole chicken breast fillet, cut in shreds
1 tbsp  sesame oil
1 tbsp light soy sauce
salt & pepper to taste

Ingredients for spicy sauce :
1-1/2 cups  water
150gm   sugar
6  birds eye/red chilies, thinly sliced
1 tbsp  fish sauce
1/2 cup calamansi juice
1 tbsp lime juice
some chopped garlic, optional

Method :
(1) marinade shredded chicken fillet with sesame oil, light soy sauce and salt & pepper. Set aside.
(2) bring a pot of water to boil then place in bean sprouts and let simmer for one minutes. Remove bean sprouts from hot water and soak them in tap water for a few seconds. Then drain and leave aside to cool.
(3) by using the same pot of hot water, boil the soaked vermicelli till cooked, remove them from boiling water once it's done, drain and leave aside to cool.
(4) preheat a frying pan without any cooking oil, stir in marinated chicken fillet and saute till the meat turned brown & dry. Cut the meat into smaller sizes after cooled.
(5) for the sauce, combine water & sugar into a sauce pan and let it boil till sugar is totally dissolved. Off the heat, leave aside to cool completely before adding in other ingredients.
(6) finally put everything together and enjoy.


If you want to enjoy such tasty bean sprout, please spend a little time by removing the roots from the sprouts. Totally worth it! And they look better in this way as well. My Vietnamese friend recommended to use the thick vermicelli (slightly thicker than mine) which taste nicer for this recipe. You have no idea how tasty it is! Hope you guys will love it too!  Oh boy, ONE MORE PLEASE.

Monday, October 3, 2011

Strawberry Cheese Cake & The Pink Ribbon Alert

Strawberry is such delicious fruit which gives beautiful scent of flavour to almost any cooking and baking. And I love having mine freshly blended. So, unbaked cheesecake is my kind of stuff. Don't you love the colour of pink? At the same time, does the PINK remind you of something? Yes, it's the PINK RIBBON month.....or the National Breast Cancer awareness month.

Recently, there's a 4th stage breast cancer patient calling for help. Her name is Madam Fija. She's a mother of four and one of her kid need to go through a heart surgery soon......plus, her house was seriously flooded some time ago. She needs HELP!!!! And here's the original post and full details included banking account, regarding Madam Fija. Please do hop over to check it out.

Ingredients for Base:
150gm digestive biscuit/'tiger' biscuit
2 tbsp ground roasted hazelnut
80gm butter, melted
(combine all and mix well, then press mixture onto a 8" springfoam pan and refrigerate for 30mins)

Ingredients for Fillings :
500gm cream cheese, softened
300gm yogurt/sour cream
1/2 cup honey
1 cup strawberry pureed
1-1/2 tbsp gelatine
1/3 cup water

Method :
(1) dissolved gelatine into water and set aside.
(2) bring strawberry puree to boil, then stir in gelatine and simmer over low heat till totally dissolved.
(3) remove strawberry puree from heat and leave it cool.
(4) beat cream cheese untill smooth
(5) then stir in honey & yogurt and beat till well combined.
(6) now, add in strawberry mixture and mix well.
(7) pour batter to the biscuit based springfoam pan and keep refrigerated over night.

Ingredients for Strawberry Topping : Please refer here.


A slice of cheesecake will help to chill out our day. A little help and care will sure brighten up someones lives. Our contribution will means so much to them who needed. Besides of that, do keep in mind....do your regular breast check up. PREVENT IS BETTER THAN CURE !
#
Before ending this, I would like to keep you all inform that a few of our blogger buddies have entered the Selangor Pewter 30-days Challenge. And here's the link to the list. Do hop over to check them out.

GOOD LUCK TO ALL THE CHALLENGERS!
(cake)
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