Thursday, April 27, 2017

Chocolate Pavlova 巧克力百露華

Well, another cleaning job for me. The best way to use up the egg white from the fridge is by making meringue, a sweet pavlova. Honestly, I have nightmare trying out baking on my new oven these days. Yet still need to experiment it and slowly play along with it. And cross my fingers, hopefully my pavlova will look good. Please read on to find out more.

Ingredients :
4  egg white (about 130gm)
1/8 tspn   cream of tartar
1 cup   castor sugar
a pinch of salt
1 tspn   vanilla essence
1 TB    cocoa powder
1 tspn    corn flour

Method  :
(1)  whisk egg white till stiff and foamy, then gradually add in sugar one table spoon at a time together with salt & cream of tartar.
(2)   once the meringue turns thicken and looks really heavy, means it is done.
(3)   now, stir in vanilla essence and blend well.

(4)  next, stir in cocoa powder & corn flour till fold till well cooperated, then transfer meringue mixture to plastic bag or piping bag.

(5)  now, pipe meringue in 6 portions onto a 9x13" baking tray lined with parchment paper or silicon sheet.
(6)  simply press meringue with a spoon to flatten it a little bit, which will helps to hold the cream for decorations later on.
(7)  finally, bake at preheated oven 150'C for about 2 hours then off the heat and let them rest in oven for another 45 minutes.

The meringue turns out beautifully. It looks so perfect with the little crack on them.

Ingredients for cream cheese cream :
50gm    cream cheese, softened
3/4 cup   whipping cream, whipped
2 TB   icing sugar

Method :
Whisk cream cheese & sugar till well blended then fold into whipped cream till cooperated.

The only advice is to bake this meringue on lower rack which is more appropriate. Mine is probably not perfect enough. However, it looks good though. >o<

Monday, April 24, 2017

Beggar Chicken 乞丐鸡

I think anyone from Asian should have heard of this delicious dish called beggar chicken. One of the legendary dish originated from Jiangsu, during Qing Dynasty. Click here to read more of the legendary story. However, there are actually quite a number of versions for this particular dish these days. For my personal opinion, since this is a dish made by a beggar, then it should be something simple without any complicated ingredients. Please read on to find out more.

And here's what I have decided to put into the chicken. My special spice mixed ingredients included 1 tspn  five spice powder, 1 tspn  dang gui powder, 1 tspn  fine salt, 1/2 tspn  pepper & 1 tspn  vegetarian granule.

Ingredients :
1  free range chicken (kampung chicken)
The abovementioned spice mixed per bird
4 slices  dang gui / angelica root
4 TB   brandy or Chinese rice wine
1  pce   Lotus leaf
a double layer greaseproof paper
1-1/2 cup   coarse salt
800gm   all purpose flour
500ml    water

**I used 1 kg flour mixed with 600ml water (but too thick for small bird). So, I suggested the above given measurement.


Method :
(1) soak lotus leaf for about 2 hours or till totally softened then washed & pat dry. On the other hand, soak dang gui slices into brandy or rice wine.
(2)  marinade chicken with the ready mixed spice then set aside to rest for an hour at room temperature.

(3)  at time being, stir water into flour till soft dough is formed and knead till smooth.
(4)   when ready, wrap chicken with lotus leaf then follow by the second wrap, with greaseproof paper. (as picture shown below) Of course, don't forget to add in the Chinese wine mixture into the chicken core.

(5)   now, its time to roll dough to thin sheet for wrapping up the chicken,

(6)  after flatten dough into thin sheet, place coarse salt onto center.

(7)  place in the nicely wrapped chicken and fold in dough to seal the chicken.
(8)  finally, bake at preheated oven 200'C for an hour and 180'C for another hour, but mine I baked at 220'C for the first 60 minutes then 200'C for the following 60 minutes.

 And finally, here's the homemade beggar chicken from kristygourmet kitchen ! Super exciting.

As I mentioned the dough is too thick, so it doesn't cracked as it was told. haha..... Ok Ok... its my fault ! Don't blame anyone ! Anyway, I cut it open and the whole thing smells soooo good.

Can you imagine this is now on your dinning table !!!! haha.....

 
The chicken is so aromatic, juicy, moist & really really tender that the meat is almost slips off the bones.Yup, it is all true !  Its all worth it. I definitely will go for another attempt soon. Hope you guys will love it too !

Friday, April 21, 2017

Taiwanese Coffee Pillow Cake 台湾咖啡口味枕頭蛋糕

As promised, I finally tried the other method for this Taiwanese sponge cake or you may called it as Taiwanese pillow cake..... meaning the cake as soft as feather like pillow. The only difference between this cake and the earlier one is by baking it with the paper board on the side, which is quite similar to castella cake.  Yeap, it sounds like not much difference but the out come is superb. I'll have to admit THAT !!!  The texture is extremely fluffy and not too dry. It's something like the souffle cake. Isn't it interesting ! Please read on for more.

I'm sure most of you guys already came across this kind of baking ! It has been pretty HOT over at facebook recently.

Ingredients :
(A)
8  egg yolk
125gm   all purpose flour
1 tspn    baking powder
90gm     corn oil
110gm   full cream milk
2 TB   instant coffee powder
2 tspn    coffee emulsion

(B)
8  egg white
110gm   castor sugar
1 tspn   salt
1/8 tspn   cream of tartar


(This above picture is actually from my previous cake, Taiwan Danshui Sponge Cake)

Method :
(1)  sift together flour & baking powder and mix well.
(2)  now, heat milk, oil and coffee powder for about 2 minutes or till mixture became about to hot, not boiling.
(3)  stir flour mixture into warm milk mixture till everything well blended ( as picture shown above), then add in egg yolk in few batches and continue beating till well cooperated. Set aside.
(4)  next, in another mixing bowl beat egg white till foamy by adding in sugar & cream of tartar gradually, continue whisking till egg white became soft peak (meringue like).
(5)  now, fold the meringue into the yolk batter in 3 batches and mix till everything well cooperated.
(6)  transfer batter into a 8" lined with parchment paper (as picture shown earlier with fitted paper board on the sides ). Level batter by holding pan 2" above counter, dropping it flat on the counter. Repeat this several times to release air bubbles.

(8)  finally, bake at preheated oven 170'C for first 20 minutes on lower rack (for 42L oven size), then 150'C for 60 minutes. Please adjust your oven temperature according to your oven cause some used only 140'C for other half baking.

(9)  once its done, ajar oven door for 5 minutes before bringing out the cake, invert and remove parchment paper. Slice the cake only when its cooled.


FINALLY, I found the bouncing kind of texture Taiwanese sponge cake. This is really really cool !  The cake can even dance when you shake them.

This is exactly the kind of cake that will melt in your mouth immediately. Hope you guys will love it too. Enjoy & have fun !

Tuesday, April 18, 2017

Cereal Butter Prawns 香喷喷麦片虾

Honestly, after enjoying this cereal butter prawns for many years, yet I have no idea where is the recipe originated from. This is a very simple recipe as you can easily prepare at home. As my girl came home for her Uni break one week ago, I prepared this cereal butter prawns for our dinner. It is definitely a winner.  It is also best to bottom off all your leftover cereal in one time. What not to love about !  >o<   Kindly read on for more.


I personally prefer to fry my prawns in a clean way without add in any kind of flour coating. This will give the prawns really nice whitish colour shade on the shell.
Tips : it is to fry them with just a little bit of oil which is more or less to half fry and half toast them over medium heat.

Ingredients :
400gm   tiger prawns (about 6 big size prawns)
4   garlic cloves, finely chopped
20 spring    curry leaves
1  bird eye chili, smashed
4 TB    salted butter
1-1/2 TB    sugar
1/2 tspn  salt (or to taste)
1-1/2 cup    cereal mixed with 2 tspn   milk powder
* 1 TB  salted butter

Method :
(1)  clean prawns and cut the back of prawn to remove vein. Skip this if you're using small prawns,  then drain and pat dry with paper towel.
(2)  preheat wok with 1/2 cup cooking oil, once the oil is hot enough, fry prawns in few batches till just cooked. Set aside to drain.

(3) remove cooking oil from wok, then melt butter over low heat.
(4) once butter melted, stir in garlic and let to cook till lightly brown,
(5) now, add in chili & curry leaves and saute for 30 seconds.

(6) finally, stir in cereal mixture and the remaining seasoning and mix well. Off the heat, transfer to bowl.

(7)  preheat wok with 1 TB butter over low heat, add in fried prawns and mix till prawns coated with melted butter, then off the heat.
(8)  add in cooked cereal and mix well, then serve.

Hubby & I left all the prawns to the kids. They're loving it to bits. So, each of them polished off three big prawns. I am so happy to watch them eating with their fingers licking good. haha..... So, enjoy your week ahead everyone !

Saturday, April 15, 2017

Ayam Kapitan @ Nyonya Chicken Curry 甲必丹娘儿咖喱鸡

Nyonya chicken curry, another famous Peranakans cuisine from Malaysia. It is a kind of curry cooked without adding in curry powder. As I know, most nyonya food use a lot of sour or tangy ingredients in their cooking for instance kaffir leaves, lime juice, tamarind & more. Nyonya cooking is known as the result by blending in Chinese ingredients and cooking techniques into Malay cuisine. Please refer here to find out more stories regarding Kapitan chicken. I have tried cooking this particular flavour with giant prawns. Oh my, my kids are loving it. Its a super scrumptious dish. And recently I was inspired by Sonia.  So this round, I am preparing it with chicken meat. Unlike most recipe, I personally prefer to fry the meat before braised it with the sourish gravy. Hubby said it tastes so much difference from the one without frying. Please read on to find out more.

Ingredients :
2  whole chicken leg, cut into 3 portion each
2 TB    turmeric powder
7 pcs   keffir lime leaves
6 pcs   tamarind slices
1  key lime juice
100ml   coconut milk or 1 pkt coconut powder
1 TB   brown sugar
1 tspn  vegetarian granules & salt to taste
2 stalk   lemongrass, smashed
2 cups   water

Ingredients for blended paste :
5  shallots
5  garlic cloves
1 inch  ginger
1 inch  galangal / blue ginger
1 stalk   lemongrass, only the white part
15   dried chilies, soaked to soften
one small piece of belacan (shrimp paste), slightly toasted
(gather everything into grinder, add in 1/2 cup cooking oil & grind into paste)
I omitted candlenuts

Method :
(1)  marinade chicken pieces with turmeric powder & rest for 20 minutes, then fry till golden brown.
(2)  preheat wok with 1 cup of cooking, stir in blended paste & smashed lemongrass and saute till fragrant & red.
(3)  add in fried chicken, tamarind slices & (5 pcs) of kaffir leaves (slice the remaining leaves), mix well.
(4)  next, add in water and bring it to boil.

(5)  now, stir in coconut milk and continue boiling till thicken, it takes roughly about 15 minutes.
(6)  finally,  add in salt, sugar, granule & lime juice and continue cooking for another 2 minutes. Off the heat & serve.


I'm run out of coconut milk & tamarind paste that day and replaced it with coconut powder and tamarind slices instead. Gosh, it still tastes fantastically !  The gravy looks really really good as well. Overall, its truly satisfying. Two of our guests polished everything off quietly.... by adding in extra rice. haha..... Glad you guys loving it.

Wednesday, April 12, 2017

Taiwanese Danshui Cheese Sponge Cake 台湾淡水起士蛋糕

Recently, this Taiwanese Gochabi sponge cake is getting quite famous around Malaysia and there's a branch just newly opened at Austin Heights Johor Bahru on the 7th of April. As info written, they are selling it for RM18 (original flavour) and RM23 (for cheese flavour), one slice in a box. Yes, I am daring to try it at home! I am using the direct baking method based on the recipe adapted from Edith @ Rumbling Tummy.   Unlike the common sponge cake making, this Taiwanese sponge cake is using the cooked dough method by adding flour into warm milk & oil. Please read on to find out more.

Ingredients :
(A)
110gm  full cream milk
90gm    corn oil
3/4 tspn  salt
2 TB   parmesan cheese powder

(B)
7 egg yolks
125gm   all purpose flour
1-1/4 tspn   baking powder

(C)
8  egg whites
1/4 tspn  cream of tartar
110gm   castor sugar

*6 slices  cheddar cheese slices
1/2 cup   parmesan cheese powder for topping

Method :
(1)  sift together flour & baking powder and mix well.
(2)  now, heat milk, oil and cheese powder for about 2 minutes or till mixture became just warm, not boiling.
(3)  stir flour mixture into warm milk mixture till everything well blended, then add in egg yolk and continue beating till well cooperated. Set aside.
(4)  next, in another mixing bowl beat egg white till foamy by adding in sugar & cream of tartar gradually, continue whisking till egg white became soft peak (meringue like).

(5)  now, fold the meringue into the yolk batter in 3 batches and mix till everything well cooperated.

(6)  transfer half of the batter into a 8" lined with parchment paper (only bottom). Then line in sliced cheese. as shown as the above picture.

(7)  then pour the remaining batter to baking tray, spread batter over the cheese then sprinkle on parmesan cheese powder.

(8)  finally, bake at preheated oven 150'C for about 90 minutes on lower rack (for 42L oven size), but some oven 140'C for 70 minutes by covering the top with foil for the first 30 minutes. *Its my new oven, still can't get use to the temperature setting. Need more time to get along with it. >o<

(9)  once its done, ajar oven door for 5 minutes before bringing out the cake, invert and remove parchment paper. Slice the cake only when its cooled.

I should say it is quite a satisfying result, except the top crust isn't brown enough. The texture & aroma is absolutely fantastic. Hopefully, I'll be able to work along with my new oven more often. However, I'm still looking forward to the bouncing kind of texture as seen in the shop & videos. Wish me luck !

Saturday, April 8, 2017

Ayam Masak Kicap 马来香辣酱油鸡

Recently, Asia Food Channel fb page is featuring Ayam Panggang Kicap Indonesia (Indonesia grilled soy sauce chicken)  by Chef Yuda Bustara. I am so tempted to try it soon, but before that I am preparing the local style Malay ayam masak kicap. I've been cooking it for several times and it was well received by my family members & friends. And here I decided to post it out on my humble little blog today.  What I did was I fried the chicken meat till golden brown, before braised it with sweet dark soy sauce and spices. To make it a little more interesting, I added in some chili boh (dried chili paste).  Just imagine how interesting the gravy going to taste !

Ingredients :
2 whole chicken thigh, cut into 6 portion
1 cup  corn flour
1 large onion, sliced
3 green chilies, seeded & cut into 3
1 cup  thick sweet soy sauce
2 TB  light soy sauce
1 cup   water
1 TB   peppercorn, crashed
1 TB  sugar (omitted)

Ingredients for blended paste :
1 TB   chili boh / dried chili paste
3  shallots, sliced
4  garlic cloves
1/2 "  fresh ginger
1/2 cup  cooking oil
(put everything into electrical blender grind into paste)

Note : for dried chilies,user, soaked 6 dried chilies to soften then grind together with other ingredients. For medium flavour, add another one tablespoon of chili boh.

Method :
(1)  coat chicken meat with corn flour then fry till golden brown, set aside.
(2)  preheat wok with 1 cup cooking oil then stir in blended paste and saute till mixture turned red and fragrant.
(3)  then add in sliced onion & green chilies, continue saute for another 2 minutes or till fragrant.


(4)  now, add in thick sweet soy sauce, light soy sauce, peppercorn and water, and bring it to boil.

(5)  add in fried chicken and let to simmer over medium heat till gravy became thicken. It takes more or less about 15 minutes. Finally, serve warm with rice or noodle.

The gravy absolutely fantastic ! It tastes sweet & spicy with some really interesting aroma. This is a very flavourful dish and its best to serve with white rice and pickled vegetables. I personally prefer sweeter gravy but hubby not ! So, I omitted the sugar.  Hope you guys will love it too ! Have fun everyone.

Sunday, April 2, 2017

Pickled Napa Cabbage 腌制白菜

Preparing napa cabbage dish is a challenging task. Anyone agree with me ? How many recipe can you actually search under this category.... other than kimchi, cabbage roll, vegetarian dish and soup ? Napa cabbage isn't my family thing but today I managed to catch their attention to dig into this refreshing dish. That is a good sign indeed. This refreshing pickling cabbage is also perfect to go along with Banh Mi @ The Vietnamese sandwich.

Note : My apology to all readers that I have actually missed out the vinegar on my recipe earlier.

Ingredients :
one quarter  napa cabbage, sliced
1  Japanese cucumber,  sliced
1  carrot,  julienned
2  bird eye chilies
one bunch of cilantro,  chopped
1/2 cup   water
1/2 cup  vinegar
140gm   sugar
1 inch  ginger, julienned

Method :
(1)  bring water to boil then add in sugar till dissolved, off the heat then throw the fresh ginger and leave to cool completely.
(2)  bring a pot of water to boil then off the heat, blanched cabbage, cucumber & carrot separately and drained.

(3) finally, combine all ingredients into a glassware or pot except cilantro. And let to stay overnight in the fridge.

And when its done the following day, stir in cilantro and serve. Hope you guys will love it too ! Enjoy.
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