Friday, March 29, 2013

Good Friday + Easter Day + Hot Cross Bun

This is the leftover store bought preserved kamquet from Chinese New Year. Kids not fond of it at all but they like it on cakes. So then I clean them all up for other purposes. I baked a butter cake with half of them and now I'm going to use the other half on my buns. And this hot cross bun just came right on time. :o)

This is actually my 2nd attempt. My first attempt on hot cross bun was many years back...can't even remember when !!!! But I do remember I used loads of mixed dry fruits included candid orange peels. My boy hated it so much. haha..... He kept reminding me not to use candid orange peels anymore and that is why I used preserved kamquet on this buns instead of those fruit peels. Thank goodness! It turned out pretty tasty too.

Ingredients :
(A)
2 cup  all purpose flour
1-3/4 cup  bread flour
3 tspn  instant yeast
2 TB  brown sugar
2 TB  jaggery sugar
1 tspn  cinnamon powder
1/2 tspn  all spices
3 eggs
1 tspn  salt
1/2 cup corn oil
3/4 cup  milk (or milk plus water)

(B)
1/2 cup  chopped walnuts
1/3 cup  preserved kamquet
1/3 cup  candied shredded nutmeg

topping : 2 TB  flour + 2 TB water
(mix well to form paste then place into pipping bag)
2 TB honey for glazing (or you may use egg glazing)

Method :
(1) combine ingredients (A) into a big bowl, then mix (either by machine or hand) to form a soft dough. Only then add in ingredients (B) and mix well with the dough.
(2) set aside to rest for an hour or till double in size.
(3) now, rub hands with butter then punch dough to release air and knead till smooth.
(4) divide dough into 12 portions and let to sit for 5 mins.
(5) again press dough and fold to form a ball dough each of them and place to 9x13" greased tray.
(6) now, brush bun with honey then pipe on the cross with flour mixture and let to sit for 15-20 mins.
(7) finally, bake at preheated oven 185'C for about 20-25 mins or till brown.

*Note : it's highly recommended to use only 2 tspn of yeast. Mine is 3 tspn which I think a bit too much.

Oh wow, I finally made it just a day before Easter Day. Though I am not celebrating it, it still fun to join in the gang. lol. Happy Good Friday & Easter Day ! 
*
I'm sending this to Yeastspotting @ Wild Yeast Blog.

Monday, March 25, 2013

Chocolate Banana Cake

NOPE...I can't finish off the bananas the other day and used half of them to make this cake. My boy doesn't like plain banana cake. He said it's BORING ! So, something need to be done....... This is a simple & quick and yet addictive cake. I simply top it with white chocolate ganache and toasted coconut for a quick spread. Right, my boy didn't make a single sound. It's rather a good sign. :o)

Ingredients :
2-1/2 cup  all purpose flour
1 tspn  baking powder
1 tspn baking soda
1/4 tspn  salt
1 cup  brown sugar
115gm   butter, at room temperature
2 large eggs
3 large banana, mashed
1/2 cup  yogurt / heavy cream
2/3 cup  chocolate chips

Method :
(1) in a bowl, mix together flour, salt, baking powder & baking soda and set aside..
(2)  cream butter, yogurt, sugar & eggs till fluffy.
(3)  now, fold the dry ingredients, chocolate chips & mashed banana into butter mixture  till well combined.
(4) pour batter to a 8" greased tray and let to bake at preheated oven 175'C for about 55 mins or till tester came out clean.
(5) set aside to cool for 15 mins before removing from tray.

Ingredients for white chocolate ganache :
100gm  white chocolate, chopped
60gm  butter, cubed
2 TB  heavy cream

Method :
(1) combine all ingredients into saucepan and place it over a pot of boiling water without touching the  water, with the heat off.
(2) remove the pot away from hot water, once the butter has melted.
(3) continue stirring the mixture till the chocolate completely melted & the mixture combined.
(4) set aside to cool or keep refrigerated for 5-10 mins to set, stir constantly.

Nothing better than having a slice of this chocolate banana cake with a cup of coffee.... and with my favourite book.....relaxing on the couch. lol.

Thursday, March 21, 2013

Kuih Bom Pisang @ Deep Fried Banana Donut

My leftover bananas has been sitting on the dinning table for some time already. No one seems interested. Probably because of the weather ! It has been so warm for the past couple of days. Hmmm.....something need to be done before they all ended into the dustbin. And this kuih bom idea came just right on time. I've been wanting to make this long ago. Since it can be easily found here and it's cheap.....so I kept on delay & delay....& delay. :o) But this round I have no more excuses. LOL. So, here's what I did.

(recipe adapted from here)
Ingredients :
200gm   banana, mashed
1 TB  brown sugar
1/2 cup  all purpose flour
1/4 tspn  baking powder
1/4 tspn baking soda
a pinch of salt

Method :
(1) combine all ingredients into a bowl and mix to form a paste.
(2) then set aside to rest for an hour.
(3) now, heat up a pot of cooking oil.just enough for frying.
(4) spoon some batter to the hot oil and let to fry till brown.
(5) then it's ready for serving.



Kuih bom or kuih pisang is one of many delicious & light street food over here. It's one of my favourite snack but I usually buy them at the Malay food stall early in the morning for my breakfast. Mine isn't perfect enough. I prefer darker crust which I think it's maybe caused by different type of bananas used. Will try out other type of bananas soon. However, I'm sure you guys will love this easy banana donuts too. Enjoy !

Monday, March 18, 2013

Jaggery Sugar Jelly Layer Cake

I made this cake a couple of weeks back. It's hubby 2nd birthday cake. The first one was a common blueberry cream cake. I am craving for the one with palm sugar or jaggery sugar jelly cake since long ago which I can't find it elsewhere. The only jelly cake available at the shop was pandan coconut, corn and  yam/taro flavour jelly cake. So what else can I do! Just go ahead and give it a go. It's my first attempt. I was a bit nervous at the beginning, not knowing if the sponge will goes perfect with the jelly or the jelly mixture enough to cover the cake and so on. Phewwww..... thank gpodness ! The cake turned out terrific and the jelly just enough to cover the whole thing.  :o)

This is the jaggery sugar I used on my jelly. Very fragrant.

Ingredients for sponge :
(A)
3 egg yolk
90gm  sugar
60ml  milk
70gm  superfine flour
3 TB  corn oil
1 tspn  pandan coconut paste

(B)
3 egg white
1/4 tspn  cream of tartar

Note :  for 6" tray ~ 3 layers
            but I made 3x 7-1/2" tray ~ 6 layers to make 2 cakes
            for chocolate cake ~ use 50gm  superfine flour + 20gm cocoa powder

Method :
(1) beat egg yolk & sugar till pale and fluffy.
(2) then alternately add in milk & flour till everything combined.
(3) next, beat in oil & pandan coconut paste and set aside.
(4) whisk ingredients (B) till peak form.
(5) now, fold egg white into (A) mixture in 3 batches till everything done.
(6) finally, bake at preheated oven 150'C for 30 mins and 170'C for 20 mins or till the tester came out clean.
(7) cooled to room temperature before slicing.


Ingredients for Jelly : 
(for 8-1/2" tray ~ 3 layer 7-1/2" cake)
400ml   thick coconut milk
800ml    water
85gm    hoen kwee flour (white)
15gm   agar-agar powder
200gm  jaggery sugar
80gm   brown sugar

*  1 TB syrup
   1 cup roasted coconut for decoration

Method :
(1) combine hoen kwee flour, agar-agar powder and jaggery sugar into a pot and press the rock size sugar till nice & fine. It's easier to dissolve in that way.
(2) then stir in coconut milk & water to mix well.
(3) cook over medium heat by stirring constantly till mixture is thickened.
(4) divide mixture into 4 rice bowl equally.

TO ASSEMBLE :
(1) pour one portion of the jelly mixture to the pot slightly bigger than the sponge.
(2) place in a layer of sponge and slightly press the sponge to the jelly.
(3) pour in 2nd portion of jelly and spread to cover everything nicely.
(4) place in 2nd layer of sponge and again slightly press the sponge to the jelly.
(5) pour in 3rd portion of jelly and spread to cover everything nicely.
(6) place the last layer of sponge and again slightly press the sponge to the jelly.
(7) finally, pour in the last batch of jelly and spread to cover everything nicely.
(8) leave to cool at room temperature and then keep refrigerated overnight before serving.

Couldn't find a perfect cake pan for my cake. Lucky or not? I found a perfect pot for it. haha..... And the size is just nice.

Ta...da...here's my jaggery sugar jelly cake. Looks & smell really irresistible. I wanna try with palm sugar the next time I make this. Wonder how it would taste! :o)

I actually brush on a layer of thin syrup over the whole jelly cake to give it the shiny look. NO, not sweet at all ! I found that the jelly made of jaggery sugar isn't very sweet compare to white sugar or brown sugar. I actually prefer sweeter jelly. However, I really love the smell of the cake. Nice !

Thursday, March 14, 2013

Tri~Colour Ice Tea @ 三色奶茶

I fell in love with this tri-colour tea eversince hubby ordered for me at one of our local  kopitiam (coffee shop) a few months back. Honestly, I'm not a tea person. But lately I'm really addicted to this tri-colour tea. Why it is called a tri-colour tea? Well, please scroll downwards and take a look at the below pictures then you'll see. Oh yeah....this tea is made of three different ingredients in three layers. Since these few days has been so warm over here, it would be nice to enjoy this at home. And here's what we need for the tea.

This is the concentrate wheat grass juice we need to add to the drinks. This is concrntrate sweetened juice or you may use any branding of wheat grass juice as desired. Mine is only around RM10.00 per bottle. If not mistaken, some kopitiam serving it with palm sugar syrup (gula melaka) instead of wheatgrass juice.

Ingredients for Tea : (to serve 3)
3  Lipton tea bags
500ml  boiling water
6 tspn  sugar
(combine everything and stir till sugar dissolved then set aside to sit for 15mins)

Firstly, pour in 3 tablespoon of concentrate wheat grass juice to a glass and then fill in half of the glass with ice cube.

Now, adding in 3 tablespoon of evaporated milk over the ice and let it flow slowly downwards. You can clearly see the layering between the two.

Finally, top up the glass with ice cube and pour in about 150ml tea mixture. Do not stir the drink untill you serve it to others.

So, here we are the tri-colour icy cold tea. Hubby is shaking his head when I placed this drink infront of him. haha.... "You made this ????" hubby asked."Yeah, I made this !....SO...." I said. "Good then I can save a few ringgits the next time we visit that kopitiam." :o(   Naaaa.....just joking ! haha.... He is actually speechless after he tried the tea and with his thumb up later on. :o)  Hope you guys will love it too. Enjoy !
By the way, my previous post was being featured at Asian Food Channel yesterday (13th of March). Thanks to AFC !

Monday, March 11, 2013

Peanut Butter Fudge Tang Yuan In Lemongrass Soup

I made this tang yuan during Chinese New Year but after came back from the trip. I really enjoy spending every moment in my own kitchen. During the whole trip, I have to cook at my parents in law kitchen & also my parents' kitchen. Honestly, they have such huge kitchen spacing but it wasn't as comfortable as my own little kitchen. haha...... Perhaps, all housewives felt the same way too ! Anyway, here's my little gigantic peanut butter fudge tang yuan.

Ingredients for tang yuan dough :
250gm  glutinous rice flour
3/4 cup  warm water

*Fillings :  peanut butter fudge, cut small as desired sizes
(it't best to used cold fudge, easier for cutting)

Ingredients for lemongrass soup :
1.5L (7 cups) water
2 stick  sugar cane sugar
3 stalk  lemongrass, roughly smashed
(combine everything into a pot and heat till sugar dissolved, set aside)

Method :
(1) to make tang yuan dough, slowly stir in warm water to glutinous rice flour till form a soft dough. Do not add in the water at once.
(2) continue kneading the dough till smooth and the side bowl is clean.
(3) next, divide dough into more or less 25 portions, press each dough center to make a hole then fill in peanut butter fudge. Wrap & sealed nicely till everything completed.
(4) bring a pot of clean water to boil, throw in all the dough and let to boil till all floating then transfer to a pot of tap water for cooling for about 5-10 mins and drained.
(5) finally, bring the lemongrass soup to boil and add in cooked tang yuan. Let them cook for another 15 mins over medium heat and it's ready to serve.

Hey, those are NOT fishball but my cooked glutinous rice ball or tang yuan.But looks more like ping pong balls. haha...... I am very much crave for the lemongrass sweet soup. I normally add in fresh ginger to boil the soup but have omitted it this round. And am glad it works well. The soup turned out so aromatic. And not to mention about the fillings. It was good...really really good.

Thursday, March 7, 2013

Homemade Golden Seafood Tofu @ Hai Xian Tofu

If you're a Malaysian, you should have heard and seen this kind of fried tofu very often at the supermarket frozen department, even wet market or serving steamy hot from the kitchen of a local restaurant which most of them claimed that it's their signature dish. Ok Ok signature dish or not, whereas, it is now mine signature dish as well. haha..... Are you dare to try it ?

Here's what I did.
(recipe adapted by here)
Ingredients :
250gm   fish & shrimp paste mixture
(with additional chopped mushroom)
2 tube Japanese egg tofu
2 pcs silky soft tofu /1 box soft tofu (around 300gm)
handful of cilantro, chopped
2 TB  scallop sauce
salt & pepper to taste

Method :
(1) place everything together and beat with electrical mixer till well combined.
(2) spread mixture to a 7" baking tray lined with plastic sheet then cover the top nicely with the same sheet.
(3) steam over medium heat for about 10 mins or till set.
(4) then leave cooled before slicing.
(5) finally, coat each block of tofu with corn flour and fry till golden brown.

Make sure your steamer is not overly hot, otherwise partial of the texture will became harden.

The tofu will brown very fast, so be very careful with the temperature.

It is best to have an early preparation and keep this tofu refrigerated or frozen either way. So that you can serve it at any time. Of coz, you can easily get this kind of frozen seafood tofu at the supermarket or even wet market but I bet it ain't taste the same.

Monday, March 4, 2013

Gyoza In Red Hot Kimchi Mixed

Does it sound weird to you when I mentioned gyoza in kimchi mixed???? haha.... It doesn't make sense at all cause gyoza is Japanese style dumpling and kimchi is Korean food. Can you imagine the combination between the two? Honestly, it actually turned out pretty good. I'll have to say eating dumpling with hot tasty sourish kimchi mixed is another new experience to me. I suggest to add in extra bird-eye chilies which is just terrific for an Asian taste bud. Don't worry.....you won't be eating this with tears over your eyes. :o)

And here's what I did.
Ingredients for Gyoza :
one fish paste mixture recipe, refer here
one batch homemade jiaozi skin 
some spring onion, thinly sliced
1 cup  homemade kimchi mixed

Ingredients for stock :
1 TB  gochujang sauce (Korean red chili paste)
1-1/2 cup  water
1 tspn   vegetable granule
(combine everything & mix well)

Method :
(1) preheat non-stick frying pan with some cooking oil, cook gyoza over medium heat till bottom turned brown.


(2) once the gyoza is cooked, add in stock mixture and let it cook over medium heat with lid on for another 10 mins or more or till the gravy became thicken.

(3) finally, stir in kimchi mixed and let to cook for another 2 mins...just to warm it up. Then serve hot with either noodle or rice.
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