Dukkah @ Duqqa Bread

Dukkah is actually the name for an Egyptian spice mix. It contains of any kind of nuts, cumin seeds, coriander seeds, black peppercorn and sesame seeds. Normally, Dukkah is served as a dipping for middle east flat breads together with olive oil. Dukkah is such terrific mixed spice and it's perfect for anything...especially in bread. Even my dog can't resist the taste & smell of it.

Ingredients :
400gm    bread flour
100gm    wholewheat Bran
2 tspn     yeast
2 tbsp  sugar
1 tspn  salt
1  small egg
230ml    water
60gm   butter

Dukkah mixture :
50gm   toasted hazelnut, crushed
1-1/2 tbsp  black sesame
1 tbsp  black peppercorn, crushed
1 tbsp   cumin seeds
1/2 tbsp   corriander seeds, crushed
# 2 tin cans (D4" x H5-6")

Method :
(1) combine flour, brans, yeast & sugar in a big bowl, mix well.
(2) now, stir in water, butter & egg and mix in the salt lastly to form a soft dough.
(3) leave to rest for 30 mins, covered.
(4) then place dough to a slightly floured working table, knead dough till smooth.
(5) divide into 2 portions.
(6) flatten each dough then roll them up like a swiss roll.
(7) then gently place dough to canned food tins/trays and let them rest for an hour or till double in size.
(8) finally, baked at preheated oven 180-185'C for 30 mins.
(9) leave the bread cool for 20 mins before removing them from the cans..

Recently, I started collecting these canned food cans in various of sizes. But have to make sure they're not rusty. It's best to rub the inner can with a bit of cooking oil for better protection. You've no idea how useful they are ! Besides, saving you quite a bit. :o)

I'll have to say this bread is excellence with such flavourful spices. My whole family is loving it. Oh yeah, included my dog. haha..... Hope you guys will love it too. Enjoy.
( bread )

Thai Style Steamed Tapioca Kuih

This Thai style kuih is so popular in Thailand. In the past, whoever traveled to Hatyai will always came home with a big bag of these green kuih and some deep fried chicken wings which were sold by the children along the street of Thai bus station. I haven't had them for ages. Gosh, I do missed this kuih so much. Now, this kind of kuih is also available in Malaysia but not sure where about. However, here's the quick version of it. Maybe you can give it a go too!

Ingredients :
220gm   tapioca flour
50gm    hoen kwee flour
440ml    boiling water (with pandan leaves)
200gm   sugar
100ml   thick coconut milk
1 tspn  pandan paste

Method :
(1)  dissolved sugar into boiling water (discharged leaves) and then add in coconut milk & pandan paste.
(2)  in a big bowl, combine both flour and stir in syrup mixture once it's cooled till well mixed.
(3)  now, steam mixture with a 7" square tray with oil coating.
(4)  steam the 1st three layers for 3 mins, then 4th to 6th layer for 4 mins and final layer for 5 mins.
(5)  leave to cool completely once it's done, and keep refrigerated for 30 mins before slicing.

Hubby is a super fan of this kuih. He can wallop at least a dozen of them. haha......How nice that you have no longer need to travel far to have such kuih anymore. Just make your own and enjoy it at home with your family.
*
I'm sending this to Suresh & Shaz @ Muhibbah Malaysian Monday.
(kuih, asian cuisine, desserts )

Pithiviers @ Galette Des Rois

 

Now, this is the French version of  Three King's Cake and also called as Galette Des Rois or Pithiviers. Pithiviers is basically made by two pastry disk and some frangipane for filling, where mine looks slightly different. Do you think the King will accept this???? haha.....

Probably, the king will send me to prison or hang me till death for not presenting him the right cake! Yikes.....Or maybe he is generous enough and don't mind trying my cake. haha.... Honestly, no matter the crust is in which form, it certainly tastes as good.

Ingredients :
15 sheets  phyllo pastry
or 2 large homemade pastry puff sheet
100gm    butter, melted

Fillings :
1/2 cups  sugar
2 large eggs
2 tbsp  rum
lime zest
1 cup  almond meal
3 tbsp  all purpose flour

Method :
(1)  beat eggs, sugar and rum till sugar dissolved.
(2)  stir in lime zest, almond meal and flour till well mixed, set aside.
(3)  grease a 7" round tray with melted butter.
(4)  arrange 12 phyllo sheets (brush butter in between) on the pan base with the side slightly overhang the edges of the tray.
(5)  then simply wrinkled & fold the overhang phyllo sheets to the top, together with the remaining phyllo sheets (remember to brush each phyllo with butter)
(6) finally, bake at preheated oven 195'C for about 30 mins or till nicely brown.

How could anyone resist such tempting looking pastry. Not me !

 It's such a delightful dessert to enjoy after a hard day work. I bet the King won't regret for not trying it. Sorry King, there's no more left for you. haha....
(cake, festive food, pastry )

Roscon De Reyes @ Three Kings Bread

This is what they called as the Three Kings Bread or Roscon De Reyes in Spanish. It is normally eaten on the 6th of January to celebrate Epiphany Day (which we don't celebrate here). These breads are eventually decorated with colourful topping, either with coloured cherries or sugar frosting but what I did today was something a lot simple. My son  special request NO preserved cherries topping. So, I used brown sugar for topping instead and dried apricot in dough mixing. The bread tastes nice & refreshing though. According to Elra's Baking, this is actually the Mexican version of Three Kings Bread.

(Recipe adapted from here)
Ingredients :
450gm bread flour
1/2 tspn salt
75gm sugar
75gm butter
1 orange rinds
1 lemon rinds
140ml warm milk
2 tbsp yeast
2 tbsp  rum (optional)
* 1/2 cup dried apricot, roughly chopped & soaked with rum
Egg glaze : 1 egg yolk + 1 tspn milk
Topping : 1/3 cup brown sugar + 2 tbsp hazelnut meal

Method :
(1) add yeast into warm milk & leave to rest untill dissolved.
(2) combine flour, salt, lemon & orange rinds and sugar in a big mixing bowl.
(3) stir in milk mixture to form a soft dough. (4) add in butter and continue kneading untill combined.
(5) keep dough covered and leave to rest for an hour.
(6) punch dough to release air and add in dried apricot knead to combine.
(7) roll dough into a rope shape and then form a ring shape.
(8) place to baking tray and leave to rest for another 40mins.
(9) brush on egg glaze and sprinkle on the topping.
(10) bake at preheated oven at 170-175'C for 25-35mins or untill brown.

This bread is quite large. No problem feeding the whole family for one or two days. haha..... Maybe some day this will become the Asian version of Roscon De Reyes !!!! :o)

(festive food, bread, )

Homemade Cilantro Crackers @ Vegan Prawn Crackers

Do you believe these are homemade vegan crackers a.k.a. vegan prawn crackers????

Yeap, they are homemade crackers alright ! And it's totally vegetarian. Don't you love the sound of it ? Actually, I have no idea what comes to me. Have never thought of making my own crackers before in my life ! Since it has been so hot over here, I thought probably just the right timing for drying up some homemade cracker dough. So finally, I gathered up all the ingredients and give it a go.

And here's what I did.

 Ingredients :
(A)
400gm   potatoes, mashed

(B)
300gm   tapioca flour
1 tspn  baking powder
1-1/2 tspn  salt
1/2 tspn   pepper

(C)
100ml   water
50gm   cilantro

Method :
(1)  puree ingredients (C) and set aside.
(2)  combine ingredients (B) into a big bowl and mix well.
(3)  now, combine all ingredients (A), (B) & (C) and knead till soft dough is formed.
(4) divide dough into 4 portions and roll them up separately.
(5) then steam them for 60 mins or 90 mins for bigger sizes.
(6) leave them cool before keeping them refrigerated overnight.

The next morning, withdraw cooked dough from the fridge and leave to rest for 30 minutes before start slicing them. The dough look quite like those chinese gnocchi that I made not long ago.

Next, arrange those sliced dough to a clean & dry tray and then sun dry them for 2 days. I managed to sun dry them up within a day. Just imagine how hot it is over here. Or you may dry them in a dehydrator at 50'C for about 8 hours.

Finally, heat oil to deep fry the crackers till they float to the surface. Then immediately remove and drain on paper towels. And stored the cooled crackers in containers. I think this is the most worth trying food I ever made. So, what do you think?
*
I'm sending this to Suresh & Shaz @ Muhibbah Malaysian Monday.
( Asian cuisine, crackers, vegan )

Baked Eggless 'Nian Gao' Vanilla Cake

Guess what is this monkey doing? This monkey is actually enjoying an egg. I think it's a male monkey and this fellow is actually a THIEF. He stole eggs from my in-law's chicken barn almost everyday. What he did was just sitting around the area and check whenever the chickens started making noise! So, everyday my mother-in-law is like an egg marathon competitor.....see who's going to get the egg first ~ human or monkey !!!! hahaha.... Honestly, they are both equally good. Sometimes, my mother-in-law get it first and then sometimes the monkey. Oh my goodness, don't you love the village  life! :o)

If you're out eggs, don't worry! You can still make yourself an awesome eggless cake just like this one here. Since I'm using butter and condensed milk in this recipe, so it's not a vegan but a vegetarian cake.  This is actually the first time I'm making cake with 'nian gao'. Sounds pretty interesting, isn't it!  It is actually quite tasty with the addition of chewy gluey sweet glutinous rice cake in between. You'll be surprised.

And here's what did.
Ingredients :
(A)
2-1/2 cups  all purpose flour
2 tbsp  corn flour
2 tpsn  baking powder
1 tspn  baking soda
2 tbsp  sugar
1/2 tspn  salt

(B)
300ml  condensed milk
113gm  butter, melted
2 tbsp  vinegar
2 tspn   vanilla extract

* 1-1/2 cup nian gao, cubed (best in smaller chunks)
   1 cup  almond slices

Method :
(1) combine ingredients (A) into a big mixing bowl.
(2) stir ingredients (B) into (A) and mix well with a hand mixer.
(3) pour batter to a 10" baking lined with parchment paper, top with nian gao & sliced almond.
(4) bake at preheated oven 175'C for about 45-50 mins or 9x13" tray for 30 mins.
(5) then leave to cool for 20 mins before removing cake from tray.

Normally, there will be loads of leftover 'nian gao' after the Chinese New Year and mostly will be ended up in deep frying. I mean it's alright to have the deep fry food once a while but not so often. Besides, 'nian gao' isn't very nice to get them steam if they're no longer fresh & soft. So, here's another way to help you clearing off the 'nian gao' in your fridge. Hope you guys will love it too! Enjoy & have fun.

And then before ending this I would like to thank the following wonderful & thoughtful blogger for sharing such lovely awards with me. I am honoured to be apart it.

Merci, Vivian @ Vivian Pang Kitchen & Ah Tze @ Awayofmind. Do hop over to check their kitchens out!

Hereby, I would love to dedicate this award to all my blogger friends, NEW & OLD BUDDIES! Thanking all for supporting me all these years without failed. Love you guys. ((hugs)) & kisses.

Cheapest Valentine Roses

HEY, HAPPY VALENTINE'S DAY TO ALL ! Have any of you already receiving roses from your loved ones? Talking about roses, today roses actually cost double than usual rate. Hubby is so so so stingy! He's not buying me any. FORGET IT cause I'm not expecting any from him either. hehe.... By the way, I prefer edible roses......something like this one here. If you've no idea what to gift away for this year Valentine's Day, may be this will help. Come on, let's join in for some fun.

Ingredients :
4 cups   all purpose flour
1 tbsp  sugar
1/2 tbps  yeast
1 cup lukewarm milk
1/2 cup  yogurt
1/2 cup  corn oil
1 egg + 1 egg yolk
1/2 tspn  salt

* extra egg for glazing
* chocolate chunks or red bean paste (into 24 portions)

Method :
(1) stir together sugar, yeast & milk and let to rest for 10 mins or till bubbling.
(2) once the yeast mixture is ready, combine all ingredients to form a soft dough and knead till smooth.
(3) then keep dough cover and let to rest for an hour or till double it size.
(4) place the ready dough to working table and knead till smooth, then divide into 24 portions.
(5) roll each portion into round shape thinly and them make four cuts to each corner in between 90 degree each.Do not cut cross the centre.
(6) place fillings to the centre, roll up dough up starting from opposite petals. Then follow by the other way round.
(7) place all nicely wrapped dough to baking tray and let to rest for about 30 mins.
(8) finally, brush on egg glazing and bake at preheated oven 200'C for about 15 mins or till golden brown.

For those of you who has yet received any roses from your other half. Don't be sad. Go ahead just make yourself some really nice edible roses. I bet you're going to enjoy it ! Ahemm...... WE GOING TO MAKE OTHERS ENVY ! *wink* hahaha..... 
( bread, valentine's special )

Steamed Black Sesame Kuih

This black sesame kuih is actually originated from Hong Kong if not mistaken. It is one of the many popular dishes served in most of the dim sum restaurants in Hong Kong. I haven't seen this kind of kuih available here so far. This recipe has been in my list to do for ages. Now, it's about time for me to give it a go. Come on let's join me for some fun!

Ingredients :
(A)
270gm    tapioca flour
30gm   rice flour
70gm   black sesame powder
2 tbsp  wheat starch (tung fun)

(B)
180gm   sugar
270ml    boiling water

(C)
200ml    water
100ml    thick coconut milk

Method :
(1) combine ingredients (A) in a big bowl and mix well.
(2) dissolved sugar into boiling for ingredients (B).
(3) now, stir together all ingredients and mix to combine.
(4) for steaming, greased a 7" square tray with oil and steam mixture layer by layer (by using a soup ladle).
(5) for 1st 3 layers steam for 3 mins, 4th & 5th & 6th layer steam for 3.5mins and the rest steam for 4 mins. Final layer steam for 6 mins.
(6) then leave cool completely before slicing it with a plastic cutter (highly recommended).

This black sesame kuih is quite similar to my steamed sweet potato kuih. The texture is very chewy & springy and you can actually eat it layer by layer just like those 9 layer nyonya kuih. I'm sure you will too enjoy the unique flavour of this black sesame dessert. Have fun!
*
I'm sending this to Suresh & Shaz @ Muhibbah Malaysian Monday.
( kuih, black sesame, asian cuisine, desserts )

Homemade Salty Sweet Popcorn

Popcorn certainly brings back loads of childhood memories to most of you but not me! I don't eat popcorn during my childhood days because no where to be found at that moment. I think popcorn only came along during my teenage life after my family shifted to a bigger town. I can hardly remember what do I ate during my childhood days. HAHAHA.... Oh yeah, that's the sign of getting old huh!  But I do remember I can buy 3 sweets for 5 cents during the 70's. Frankly, kids of these days don't even bother to pick a 5 cents coin from the floor. And besides, I don't think I can buy anything with that one 5 cents! But with many 5 cents, I can buy myself a packet of corn kernels. :o)

See, I didn't know not untill today that making popcorn is such a fun thing to do. And this is actually my first attempt. OK now may we begin. Preheat a non-stick wok or pot with lid over medium heat and add in 3 tablespoon of cooking oil. Once the pot is hot enough, place in 80gm of dried corn kernels & cover by lid but before that make sure the corn kernels is dry enough to be used.

Then remove the pot/wok from the heat for 30 seconds once the corn kernels starts to pop. And at the same time shake the pot, so that the heat is evenly distributed to all the kernels..

Wooopie... just look at those POP~POP~POP~POP....popping corns! Gather all the popped corns to a clean bowl once it's done. And then get ready to make the yummilicious coating.

Ingredients :
2 tbsp  cooking oil
50gm   golden syrup
100gm  maltose
100gm  brown sugar
2 tpsn   salt
100ml   water
1/2 tpsn  cinnamon powder
*140gm  popped corn (made from 240gm corn kernels)

Method :
(1) combine all ingredients together (except popped corn) into a non-stick pot and bring it to boil.
(2) once the mixture has reaches the soft ball stage, mix in the popped corn.
(3) then spread coated popcorn to a single layer on the trays.
(4) And bake at preheated oven 80'C for an hour. (suggesting 90'C)
(5) leave cool completely and then break into small clusters before storing them into containers.

Mine is not so nicely brown. I think I should try another batch. However, I had fun ! It has made my day a little easier though. Hope you will too. Enjoy!
( snack, popcorn)

Golden Pot For The Dragon Year

Like every year, our nearby Chinese temple will organize a Chinese New Year parade which is specially dedicated to the goddesses. As usual, they will passed by my place and these are the two of many photos that I've taken. Hopefully, I'll be able to take some really nice photo at the Thaipusam parade as well. Oh no, not at Batu Cave but here, at where I live!  Of coz, you'll be able to get better shots at Batu Cave and enjoy the magnificient experience at the same time of our Thaipusam Festival here in Malaysia. You'll be amazed.

And it is very common for the Chinese to use prosperous items for their prayer. We often used Fatt Kuih cause it brings the meaning of 'wealth'. Nowadays, something even better has been created which they use a steamed bun to wrap around Fatt Kuih and brings the meaning of 'confirm wealthy'! HAHAHA..... Don't you love the sound of it too. kekeke....

(Recipe adapted from here)
Ingredients for Fatt Kuih :
100gm  self raising flour
75ml    warm water
1 tbsp  sugar
1 tbps  corn oil
a few drops of red colouring

Method :
(1) combine red colouring,  warm water & sugar and mix till sugar dissolved.
(2) then mix together flour, oil and sugar mixture, stir still combined.
(3) pour mixture to 3 muffin cups (with paper cups), then make a cross on the mixture with a scissors coating with cooking oil.
(4) finally, steam for 30 mins over high heat.

I think this Fatt Kuih recipe is the easiest one ever and is highly recommended to all.

Ingredients for Golden Pot :
300gm   all purpose flour
1 tbsp  sugar
1/2 tbsp  baking powder
1 tbsp    yeast
165ml   water
1 tspn   corn oil
1/2 tspn   yellow food colouring  

Method :
(1) combine all dry ingredients into a big bowl.
(2) mix together water, oil and yellow colouring, stir well.
(3) now, combine all ingredients together to form a soft dough then leave to rest for 30 mins.
(4) then divide dough into 3 portion.
(5) flatten dough with a bottle in the centre.
(6) place in the kuih to the centre and then slowly push dough upwards to the kuih.

(7) now, tight dough nicely with a string a ribbon.
(8)  finally, steam dough for 12 mins over high heat.

Oh my, oh my, don't you love the colour combination! And it's very easy to prepare as well. I'm sure this recipe will be very helpful to those who are looking for one. Hope you guys will like it too! Enjoy.

When 'Nian Gao' Meets Sago

Today is 'Chop Goh Meh' and also called as 'Yuen Xiao Jie', the last day of Chinese New Year. Click here & here for further stories. It is also the Chinese Valentine's Day. Like every year in the evening, tonnes of  Chinese will bring along their own mandarin oranges with their written wishes on and then throw them to the sea or river....hoping that their wishes will come true one day. ME!!!! Probably, I'll have to throw mine to the drain. haha..... OK, enough for that! This year my mom gave me two big 'nian gao' but not sure what to do with them. The 'nian gao' looks really fresh and still a bit soft. So, I think I would prefer to get them steam. Instead of steaming it plain, I'll try to combine it with something refreshing.

Here's what I did.

Ingredients :
300gm  sago (white), soaked for 30mins
230gm   sugar
50ml  water
Pandan leaves/screw pine leaves
300gm   grated young coconut (about half nut)
1/4 tspn  salt
*some 'nian gao', cubed

Method :
(1) combine grated coconut with salt, mix well and  steam for 10mins. Then leave cool completely.
(2) now, simmer sugar and water till dissolved with pandan leaves. Then discharge the leaves.
(3) add sugar mixture into sago and mix well. .
(4) pour sago mixture into a 9/10" tray with oil coating, then arrange 'nian gao' cubes into sago mixture.
(5) finally, steamed for 30mins over high heat.
(6) leave cool completely before cutting & coating them with steamed coconut.

Sago kuih is another favourites of mine due to the light & chewy texture. And the coconut coating is a plus.

Well, do you want to wait any longer for this ????

I also used some of the 'nian gao' by baking it with my homemade pastry puff. Don't you love it too? Slurp....
*
I'm sending this to Shaz & Suresh @ Muhibbah Malaysian Monday.
( nian gao, chinese cuisines, desserts, sweets )