Monday, May 27, 2013

Homemade Kao Nang @ Uyghur Flat Bread

Guess what ???? I am one of the ten lucky winners of the magazine subscription giveaway at Life of Nanchang Lu. Have to thank Fiona for such wonderful giveaway. I am trilled when I saw my name on the list that morning. It was actually one day after I came back from visiting my dad (after the car accident). Phew..... can you imagine the up & down feelings! Can't wait to receive those mag soon. And this homemade Kao Nang @ Uyghur flat bread (west China food) is actually inspired by one of  Fiona's blogpost, The Bakers of Kashgar. I really love & enjoy reading her blog & learning all things around China. And she took really gorgeous photos as well.

Just take a look at this !!! More beautiful pictures on her blogpost, check it out here. I'm sure you're going to love them. And try to take note of the shaping equipment they used on the to MINE ! haha..... I used old time grandma hair brush. As picture shown below. :o) Working fine. LOL.

Ingredients :
1-1/2 tspn  yeast
1 TB  sugar
1/2 cup  warm water
(combine all ingredients and let to stand for 10 mins or till bubbling)

5 cups  all purpose flour
1 cup  plain yogurt
1 cup  water
1 TB  salt

Method :
(1) once mixture (A) is ready, combine all ingredients (B) and stir to form soft dough,
(2) cover and let to rest for 2 hours or till double in size.
(3) now, punch and knead dough till air release then place it to a slightly floured working table.
(4) divide dough into 10 portions (for smaller disk) or 8 portions (for bigger disk), set aside to rest for 10 mins.
(5) press dough into round thin disk and fold the side dough inward, to make it look thicker.
(6) place set dough to baking tray and brush with onion oil, then press the center of dough with the shaping brush (haha...!).
(7) again rest dough for 20 mins and then straight to preheated oven & bake at 220'C for 12 mins or till nicely brown.
(8) finally, serve warm with curry.

Now, here's the dough after shaping & stamping. NOT BAD ! haha.... Hey, first timer...what else do you expect huh !!!!

Compare to the traditional Kao Nang (meaning grilled bread) I need to work harder. However, good that I got the chance to taste it myself finally. Kao nang is a savory flat bread and it tastes more like pizza or focaccia. Should fly to Xinjiang to try this bread someday. :o)
I'm sending this to Yeastspotting @ Wild Yeast.

Thursday, May 23, 2013

Danish Dream Cake ~ Drommekage fra Brovst

It's been a hectic week! My dad involved in a car accident last Friday. He was hit by a car when on his way to work .Luckily, nothing serious happened but both of his legs are swollen. NO major injury and I am glad he's in full recovery now. Have to thank hubby for driving 5 hours straight heading back to my hometown just to see my dad. ((hugs)) So, it's about time to relax and have a cup of coffee with some tasty baked goodies at home this weekend. I found this easy & divine cake after google for some time and can't resist without giving it a go.

(recipe adapted here)
Ingredients for sponge :
4 eggs
210gm  sugar
1 tspn  vanilla paste / essence

250gm  all purpose flour
3 tspn   baking powder

50gm  butter, melted
200ml  milk

Method :
(1) beat ingredients (A) till fluffy & pale then stir in ingredients (B) alternately with ingredients (C) till everything combined.
(2) pour batter to a 9x13" tray lined with greaseproof paper & bake at preheated oven 190'C for about 20-25 mins.
(3) prepare the top mixture while the cake is still in the oven.

Ingredients for coconut topping :
300gm  fresh young coconut, grated
250gm  brown sugar
70ml   milk
1 tspn  vanilla paste
125gm   butter, softened
(combine all ingredients to form soft paste)

(4) spread the coconut mixture to the top of the cake once it's ready, straight from the oven.
(5) then place it back to the oven and bake for another 10 mins at 220'C.
(6) once it's done, cooled & keep refrigerated overnight before slicing.

OLALA.... the cake turned out great. Such irresistible aroma. I found some blogger heat the coconut topping to thicken the mixture before spreading it onto the cake. That's a great idea as well. I'll have to try that the next time.

The cake is really moist & smooth. Not to mention about the topping.....absolutely addictive! This cake is best to keep refrigerated before serving. Hope you guys will love it too! Happy weekend.

Monday, May 20, 2013

Croissant ~ Pain Au Chocolate

Bonjour....croissant pour le petit déjeuner n'importe qui? haha..... I wonder if the translator working or not ! Can anyone tells me? haha.... I can't even pronounce those words sounds like my tongue is fighting between my lips. Gosh ! haha.....  My younger brother speaks really well. He took French subject during his college time in Singapore. Anyway, I'm glad I still be able to spend time for some homemade croissants lately. Did you notice that croissant & Danish pastry do look quite the same ? But it is not ! Danish pastry is a rich dough which contained high amount of butter & sugar and it taste sweet & soft. While croissant is a lean dough which contained less amount of butter & sugar, and it taste savoury & crispy. So, are you ready for this!

(recipe adapted from here)
Ingredients :
500gm  all purpose flour
160ml  water
160ml  milk
1 TB  yeast
2-1/2 TB  sugar
2 tspn  salt
40gm  margarine

*250gm  margarine, thinly sliced

Method :
(1) combine ingredients (A) into a big bowl and stir to form soft dough.
(2) knead to smooth and let to rest for an hour or till double in size.
(3) next, punch dough to release air then wrap with plastic sheet and keep refrigerated overnight.
(4) then follow by the folding method here, on the next day.
(5) again keep the folded dough refrigerated for overnight, soon after folding completed.
(6) finally, place dough to a slightly floured working table on the next day and rest for 20 mins.
(7) roll dough into 24x48" flat sheet, divide into 4 equal cuts and again halved each portion into triangle shape.
(8) now, roll each dough up like Swiss roll and place them to baking tray to rest for about 60-80 mins.

(9) finally, bake at preheated oven 200'C for 10 mins and then 180'C for another 10 mins, or till nicely brown. comes my babies! Gorgeous brown as you see here. I'm a bit sad cause the bread came out too soft & fluffy (What the heck!). Yeah, I'm expecting something else actually. I should have follow the quantity of water as given which is 140ml each. I added in 40ml extra ! YIKES!

I actually ended up making 4 croissants and 4 Pain Au Chocolate. If time allows, I'll make one more batch. And my kids are asking for more Pain Au Chocolate. lol.
I'm sending this to Yeastspotting @ Wild Yeast Blog.

Monday, May 13, 2013

Natural Remedy ~ Preserved Calamansi With Sour Plum

I'm sure many Malaysians already tried this sweet version preserved calamansi with salted sour plum drinks before. It's a very delicious drink. Or you may easily find the concentrated juices selling at some supermarket with reasonable price. However, I wish to make my own though. This preserved calamansi with salted sour plum drinks is best to take when heat wave hits. It helps to cure sore throat, headache & stomach relief. There's actually another salty version preserved calamansi but we prefer the sweet version the most.

Here what you need :

1 kg  calamansi
1 pkt (400gm)  rock sugar
2 cup  light brown sugar
200gm  preserved salted sour plum, halved
1 large jar

Wash the calamansi then roughly dry them with a kitchen tower. Next, throw them to a baking tray and bake at preheated oven 100'C for about 20-25 mins. Be caution not to burn the fruits. The fruits should came out warm and dry.  Or you can sun-dry under the sun for a couple of hours. Some blogger choose to steam the fruits instead of baking them then sun dry under the sun. I found that baking method is much better and fuss free.

Then make a small cut at the middle of the fruit and squeeze out the juice & seeds to a separate bowl. Later,.stuffed in preserved salted sour plum and remove seeds from the juice. And set aside.

Now, line a layer of calamansi on the bottom of the jar and cover the fruits with rock sugar & some brown sugar. Repeat everything again till everything completed, except the final layer of sugar. Then pour in the juices. Finally, spread the top layer with sugar till everything completely covered.

It's best to cover the jar with a plastic sheet before putting on the lid. Here's how it looks ! Finally, set aside to rest for fermentation at least 10 days. The longer the fermentation the better ! Oooops...and remember to shake or turn your jar around once awhile to keep the top layer wet all times.

TA...DA.... This is how it looks after 10 days of fermentation. Clean & neat ! I can't wait to give it a try. Now, all you need to do is.....dig out 2 pcs of calamansi & some syrup to a mug, then add in hot water. Mix well & serve. Of coz, you can also serve it cold but hot drinks helps better to cure sore throat, headache & stomach relief. And do take note that you may sweat like crazy after the hot drinks. Enjoy guys !

*Tips On Food & Drinks*

Wednesday, May 8, 2013

Lontong Johor

Lontong is a dish made of compressed rice cake with coconut based soup which is widely sold almost everywhere. Honestly, I only had them once but it was a long time ago. Can't even remember how it was taste like! haha..... Since I have a batch of  homemade Korean rice cake stored up in my freezer. Why not using them on this ! Yeap...yeap...yeap... Sounds like a perfect idea. So, after google for some time finally picked up a recipe. Since very little ingredients are involved, I managed to make this on the same day. So, here's what I did.

(Recipe adapted from here)
Ingredients for lontong soup :
1L  water
250ml  coconut milk
salt to taste
1/2 tspn  vegetable granule
2 stalk  lemongrass, cut into shorter
3 slices galangal / blue ginger

Other ingredients used :
fried beancurd sheet, soaked
handful of glass noodle, soaked

Ingredients for blended paste :
1 large onion
3 shallots
3 cloves garlic
1/3 tspn turmeric powder
1 tspn  coriander powder
1/2 tspn  cumin powder
1 tspn  belacan / shrimp paste, toasted (I omitted this)
1/2 cup dried shrimp, soaked  (I omitted this)

*homemade rice cake, thawed & steam for 20 mins

Method :
(1) preheat a pot with just enough oil to saute the blended paste.
(2) stir in the paste, turmeric powder, galangal & lemongrass and saute till fragrant.
(3) add in water and about 100ml coconut milk, bring it to boil.
(4) now, add in the other remaining coconut milk, cabbage, beancurd sheet, glass noodle, vegetable granule and salt & pepper to taste.
(5) let them boil for another 20mins over medium heat till everything is softened.
(6) finally, off the heat and serve with rice cake, hard boiled egg & sambal.

Hmmm...mmm... yum.... I especially love the beancurd sheet and the coconut soup is something to die for as well.

By the time, I almost finished up my first bowl of lontong I only realized I have missed out the sambal. No wonder it looks a bit weird. haha..... Now, here comes the second bowl with loads of sambal. Yummmm...

Monday, May 6, 2013

Not So Perfect Homemade Garaetteok @ Korean Rice Cake

I'm sure you guys know what I'm trying to say here, my 'not so perfect' homemade garaetteok, the Korean rice cake! haha.... The rice cake isn't look as smooth as what I'm expecting. Maybe because of the local fragrant rice that I used. The texture isn't as white as the imported ones and the surface isn't look as smooth either. :o(  Hopefully, someday I'll be able to find the perfect rice for my homemade garaetteok. Probably, more experiment needed as well. :o) Wish me luck !

However, here's what I did.
(recipe adapted here or here)
Ingredients :
2 cups  fragrant white rice, soaked for at least 8 hours
1 cup boiling water
1/2 tspn  salt
1 TB sesame oil

Method :
(1) drain the rice and then blend them in 2 batches with boiling water (1/2 cup each) till smooth & fine.
(2) now, stir in the salt and mix well.

(3) pour fine rice mixture to a pan lined with silicon sheet and steam for 30 mins.

(5) once it's ready, quickly transfer steamed rice to a bigger pot lined with silicon sheet on bottom.

(6) now, add in sesame oil and start pounding the rice till soft & smooth.

(7) finally, divide rice mixture into 8 portions and then roll them into cyclinder shape, leave aside to cool completely before slicing them.

Thursday, May 2, 2013

Kanelsnegl ~ Danish Cinnamon Roll

Yumm..yummm..yummm.... more danish pastry coming up! I made another batch of danish buns the other day. It was dark when the buns are not much photos are taken. And by next morning, only half of them left on the table. I quickly took a few snaps before they all gone. The buttery aroma of danish pastry simply a killer and that's what make danish pastry so addictive. I remember when I first made them, my working table was so messy with all the melting butter and the folding process is killing me as well. Totally insane! But now, I enjoy every bit of it.

Here's how I made my danish pastry (sometimes), by cutting in the semi-cold butter directly. But the butter should be at room temperature and it's easily sliced. Otherwise, you will have trouble rolling them. Other than that you need a cold dough for the folding process. So, it's good to keep your dough refrigerated for at least an hour or so before you start the folding process.

Ingredients for Dough :
300gm  bread flour
200gm  all purpose flour
2 tspn  yeast
4 TB  sugar
100ml   milk
90ml   water
2 eggs
1/2 tspn  salt
40gm  butter, chopped

*250gm  butter, room temperature (cut into 10 pcs)
  1 TB all purpose flour

Method :
(1) combine all dry ingredients into a big mixing bowl then add in milk & egg and gently stir to form a stick dough.
(2) add in butter and knead till smooth then set a side to rest for an hour or till double in size.
(3) punch dough to release air and again knead dough till smooth.
(4) place dough to a greased plastic bag and keep refrigerated for an hour. (I kept mine in the freezer for 30 mins)
(5) once ready, place dough to a slightly floured working table and roll it flat for about 12x24" size.
(6) arrange butter onto dough (as shown as the above picture), fold dough over and nicely sealed.
(7) refer here for folding method.
(8) again, keep the ready dough refrigerated or frozen once it's done. And use it at anytime you want.
(9) finally, roll dough flat into 15x24" and spread on melted butter then top with cinnamon & brown sugar.
(10) roll dough like swiss roll from the longer side, divide dough into 24 portions and leave to rest for about an hour or till double in size.
(11) now, brush on egg glazing and top with sliced almond.
(12) bake at preheated oven 200'C for about 18-20 mins or till nicely brown.

This is how the dough look after 45 mins

OK, now it's all ready for the final touch up. Dust with icing sugar and serve. Slurpppp.....

I'm sending this to Wild Yeast @ Yeastspotting.
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