Saturday, June 24, 2017

Nasi Kerabu Kelantan 吉蘭丹藍花飯

Guess what ! Finally, I got to taste nasi kerabu Kelantan during my previous trip to Kelantan. I was actually in Kelantan to help my girl to do some shifting a few weeks back. She's temporary moving home for out campus project and will be going back to Uni on next January. There's still one more shifting task need to be done in another 2 months time. Hopefully, everything works out according to plan ! Keep my fingers cross. But before that, I have to introduce my new discovery during my previous stay in Kelantan. Yes, its their nasi kerabu. I skipped the spicy gravy this round on my recipe (click for nasi kerabu Terengganu) but used the sweet red chili sauce instead. And。。。BINGO ! So, here's what I did. Please read on for more.

This is my blue pea flower water. I still think its not dark enough for the rice. Not sure if the fresh ones will work better !

Ingredients :for blue pea rice :
2 cups   rice, rinsed
2 cups   water
30 pcs  dried blue pea flower
1 stalk   lemongrass
1"  ginger, chopped

Method :
Soaked blue pea flower into 1 cup warm water for 20 minutes then drain. Now, mix together rice, ginger, lemongrass, blue pea water and the remaining water. Let rice soaked for 15 minutes. Finally, cook with rice cooker till done.

Ingredients for kerisik kelapa / tasty toasted coconut :
2 cups   grated young coconut
3  TB   brown sugar
1 tspn  salt

Method :
Toast coconut till brown & fragrant. It takes about 20 minutes & make sure stir gradually, not to burn it.
Finally,  of the heat and mix in the remaining ingredients till cooperated. Next, pound the toasted coconut till oil start to excrete from coconut.

Ingredients for Ulam sayur (salad) :
1/2  small cabbage
1 pce   turmeric leaf
a handful of cilantro
1 pce  bunga kantan, use only petal

Method :  Slice everything thinly and then mix well.

For ikan kembung / Mackerel, just fry till golden brown. Leave to cool then tear the meat apart into small chunks. Its ready to serve.

Ingredients for sweet chili sauce:
5   red chilies, sliced
3/4 cup  Thai chili sweet sauce (Imported) (click to check)
3 TB   fish sauce
5 TB   calamansi juice/ lime juice
2 TB   sugar

Method :  
Grind red chilies into chunk pieces then combine everything together and mix well. Ready to serve.

 This is exactly how the salad taste and looks like when I'm having my nasi kerabu at Kelantan previously. The salad became so addictive after mixing up with this special sweet red chili sauce. Its definitely a new discovery.

I bought these fish crackers from Kuantan. Its getting really pricy these days.

This is how you start your nasi kerabu..... press to break the crackers into small pieces.

Now, mix everything up on the plate and serve. I love an extra sweet chili sauce on mine plus some fried toufu and chicken pop for my kids. Finally, found my favourite nasi kerabu recipe. Loving it ! It suddenly worth the effort. Hope you guys will love it too.

Friday, June 16, 2017

Herman Streusel Coffee Cake 赫爾曼脆皮奶酥茶点

This is an easy bitsy streusel cake you can bake at anytime for an afternoon tea. Has anyone told you that SIMPLE IS BEAUTIFUL !  Another recipe working with my Herman starter. I'm sure Herman starter group members can easily prepare this simple recipe for a start. So, here's what I did.

To activate the Herman culture by mixing the following ingredients 3 hours before working on dough.
**1/2 cup Herman starter + 1/1 cup  all purpose flour + 1/2 cup milk + 1/3 cup  sugar

Ingredients for cake :
1 cup  Herman starter
1 cup all purpose flour
1 tspn  baking soda
1/2 tspn   cinnamon powder
1/2 tspn  salt
1/2 cup  sugar
1 large egg
1/3 cup  corn oil

Ingredients for streusel topping :
1/2 cup  all purpose flour
1/4 cup  brown sugar
1 tspn   cinnamon powder
50gm   butter, chopped

Method :
(1)  mix together struesel topping then rubbing butter in with your fingers till mixture became crumbly and be able to stick together when you press it. Keep refrigerated.
(2)  combine flour, baking soda, sugar, salt & cinnamon powder and mix well then stir in Herman starter, egg and oil till stick paste is formed.
(3)  pour batter to a 9x9" tray lined with parchment paper then sprinkle chilled crumb evenly over the batter.
(4)  Let cake rest for 30 minutes in a the oven, finally, bake at preheated oven 180-185'C for about 35 minutes or till set.

The cake turns out nice & fluffy. An extra whipped cream should be perfect !

Did you notice air bubbles inside the cake ?  That means my Herman starter is doing its job. Well done baby ! Happy baking everyone.

Tuesday, June 13, 2017

Herman Danish Loaf 赫爾曼丹麦酥皮面包

As I am a super big fan of danish pastry, so this famous danish loaf definitely something that I shouldn't missed out. I worked on the bread recipe shared by Herman Starter fb group members and combining it with the pastry folding. Honestly, I didn't expect much from my first attempt but it actually turns out really good. The bread is so soft and aromatic. Thumbs up !

To activate the Herman culture by mixing the following ingredients 3 hours before working on dough.
**1/2 cup Herman starter + 1/1 cup  all purpose flour + 1/2 cup milk + 1/3 cup  sugar

Ingredients :
1 cup  herman starter
350gm   bread flour
2-1/2 TB  sugar
1   whole egg
100ml   milk
1/2 tspn  salt
20gm   butter, diced

**200gm   margerine (for folding)
**Extra flour for dusting
**egg glazing :  1 egg yolk mixed with 1 tspn  milk

Method :
(1)  stir together ingredients from main dough (except butter) till sticky dough is formed.
(2)  add in butter and continue kneading till smooth, at this stage, dough no longer be sticky.
(3)  place dough to a slightly floured working table and flatten into 12x16" sheet.
(4)  spread margarine over half of the flatten dough sheet and fold the other half over margarine then sealed the edges nicely.
(5)  now, roll to flatten it into even larger sheet. and fold them into 4 layers as picture shown below.

Note :  I used margarine instead of butter for the folding, which makes it easier.



(5)  placing both end of dough facing the center, as picture shown the above. Then make another folding by placing one overlap the other, as picture shown below. Looking like a 4 layers stacked dough.
(6)  keep dough freeze for 20 minutes after each turn, meaning prepare the 4 folding for 3 times and keep dough freeze after each turn. This will helps to generate better layers. Next, rotate dough in 90 degrees so that the opening is facing the left or the right and then repeating the same process once and again freeze it for the 2nd time. Try to press dough by rolling pin to flatten it before rolling it out after each freeze.
(7)  now, for final rolling, flatten dough into 4x16" rectangle shape which is twice the size of the loaf tray. Then cut into 4 strips and braid the dough strips into pony tail.
(8)  place shape dough to a 4x9" greased loaf pan and let dough rest in oven with a cup of hot water for at least 4-5 hours.
(9)  finally, brush with egg glazing and bake at preheated oven 210'C for about 30-35 minutes.

WA..LA.... Finally, my Herman danish loaf is done ! Clap... clap... clap.... I am definitely a happy baker. LOL

I am truly admired the beauty of the layering.  Don't you love it too !!!

Wednesday, June 7, 2017

Herman Cinnamon Rolls 赫爾曼桂皮麵包卷

This is the best cinnamon rolls I've ever baked. I can bake this over and over and over again. Even my kids are addicted to it. The exact texture that I'm looking forward to ....... not the kind of soft thick fluffy bun but cinnamon rolls of its own unique way, especially when working with Herman ! I am in love the way it turns out. Just perfect !

Can you imagine how delicious it is..... just by looking at it ! haha....

To activate your Herman culture by mixing in the ingredients as follow 3 hours before working on dough :
**1 cup  Herman starter + 1 cup all purpose flour + 1 cup milk + 1/2 cup  sugar

Ingredients :
2 cup   Herman starter
2 cups  all purpose flour
3 tspn  baking powder
1/2 tspn  baking soda
1/2 cup   sugar
1/2 tspn   salt
1/2 cup  peanut cooking oil

For fillings :  2 TB  cinnamon powder & 100gm   butter at room temperature

Method :
(1)  combine flour, baking soda, baking powder, salt & sugar into a big mixing bowl and mix well.
(2)  next, stir in Herman starter till sticky soft dough is formed.
(3)  stir in oil and continue kneading till smooth and no longer sticking to hands.
(4)  place dough to slightly floured working table and roll it out flat into 14x16" sheet.

(5)  spread on butter evenly then sieve cinnamon powder over butter evenly as well.
(6)  now, roll dough to form swiss roll (as shown in picture).
(7)  cut into 12 equal portions and place it to 9x13" tray lined with parchment paper.    

(8)  let shaped dough to rest for an hour and then bake at preheated oven 185-190'C for about 35 minutes or till brown.
(9)  drizzle on sugar frosting once its cooled.

Just in case, you prefer a fluffy soft bread kind of texture. Let dough rest for 4 hours before baking. I still prefer the present texture. It stays as good on the following day.

Ingredients for sugar frosting :
3/4 cup  icing sugar
2 TB   calamansi juice
(mix to form thick paste then transfer to pipping bag)

Perfect taste with perfect size and what can I say more !

Sunday, June 4, 2017

Eight Treasure Beggar Chicken 八宝乞丐鸡

Still remember the beggar chicken I prepared one month back ! And during the previous Chinese Dumpling Festival, I prepared another ultimate beggar chicken dish for my family to celebrate this special day. This special chicken dish is stuffed full with chestnuts, mushroom, dried shrimps & dried oysters, together with some tasty gravy. I'm lucky still stocking up some dried lotus leaves that I bought 2 years ago. Probably, need to start looking for more leaves later on. >o<   Please read on for more.

Ingredients for one chicken filling (about 1.5kg) :
4  shitake mushroom, soaked & quartered
120gm   chestnut (storebought ready to eat)
5  dried oyster, soaked
2  garlic cloves, chopped
1 shallot,  sliced
1 TB  chopped ginger
1 cup   water (mixed 1-1/2 tspn  cornflour)
2 TB  oyster sauce
1 TB  light soy sauce
1/2 tspn  granules
pepper to taste

Method :
(1)  preheat wok or frying pan with 1 TB cooking oil, stir in shallot, garlic & ginger till fragrant.
(2)  add in mushroom, chestnut & oyster and continue stir fry for 2-3 minutes.
(3)  now, add in seasoning to your taste and keep on stirring till well mixed.
(4)  add in water and bring it to boil till liquid almost thicken.
(5)  off the heat and transfer to a bowl, leave to cool.

Ingredients for marinade chicken :
1-1/2  tspn  five spice powder
1 tspn  ground sichuan pepper, toasted
1 TB  oyster sauce
2 TB  light soy sauce
pepper to taste

Method :
Mix all ingredients together then rub all over the chicken and keep chicken refrigerated overnight.

Items for wrapping beggar chicken :
2 large lotus leaves, soaked overnight
a string
2 pcs  large aluminium foil
600gm  all purpose flour
water for dough mixing

(1)  wash soaked lotus leaf and pad dry with towel then place it onto aluminium foil.
(2)  next, put chicken (from fridge) onto lotus leaf and stuffed in the filling including the thick gravy, then seal chicken with a toothpick.

(3)  fold in lotus leaf to wrap up the chicken then tight it with a string.
(4)  then to secure it, wrap it with another layer of aluminium foil, then set aside.
(5)  place flour into a big mixing bowl then slowly add in water till soft dough is formed. You need roughly  more or less 500ml water  Then knead dough till smooth.
(6)  now, flatten dough into thin sheet and place in the well wrapped chicken, push dough to stick to aluminium foil till everything is fully covered.
(7)  finally, bake at preheated oven 195'C for about 2 hours.

This round the crust turns out really thin & crispy and it cracked well.... Just the way I wanted !

The aroma busting out immediately once I unwrapped the aluminium foil. It smells truly amazing !

The meat is so juicy & tender. No wonder the Chinese Emperor is loving it so much.....

You can just skip the rice and wallop those juicy meat and the fillings. It such a blessing to have this on my dinning table. A very satisfying dish for the feast. Hope you guys will love it too !

Thursday, June 1, 2017

Herman Mantou Roll 赫爾曼饅頭卷

Another project from my Herman starter, I'm making Chinese steamed bun out of it from scratch. Oh yeah, I am having fun with my new pet. I am thankful yet another successful bun produced by my natural yeast. Did you know there are so many beneficial from using natural yeast ! Natural yeast can break down harmful enzyme in grains, makes vitamins & minerals more easily available for digestion. It can improves your digestion system and reduce bloating problem. This is so encouraging and we should start using natural yeast more often from now on. Please read on for more.

To activate the Herman culture, mix together the following ingredients 3 hours before working on dough.
**3 TB Herman starter + 3 TB  flour + 3 TB water + 2 TB sugar

Ingredients for main dough  :
150gm  herman starter
300gm  all purpose flour
1 TB   sugar
100ml  water (depending on flour)
40gm  shortening

*300gm  red bean paste filling
(flatten into 10x14" sheet between two plastic sheets)

Method :
(1)  stir together ingredients from main dough (except shrtening) till sticky dough is formed.
(2)  add shortening and continue kneading till smooth, at this stage, dough no longer be sticky.
(3)  place dough to a slightly floured working table and flatten into 12x16" sheet.
(4)  transfer red bean paste sheet onto flattened dough, then roll it up like a Swiss roll and make sure its nicely sealed and place onto a piece of parchment paper.
(5)  let dough rest in oven with a cup of hot water for at least 4 hours.
(6)  once its ready, steam at preheated steamer for 30 minutes over high heat.

* Tips :  always adding in water slowly to test the level of moisture when kneading the dough. Some flour need more than other and some need less. When dough turns sticky enough but not paste like, meaning its ready for you. Never afraid of sticky dough, the dough will turns out great once cooperated with shortening or butter or cooking oil. You can actually feel more & more air in the dough when kneading it.

The mantou should be extremely hot at this moment, you need to wait till its completely cooled before slicing it.

This steamed bun turns out so soft and bouncy, just like the Chinese festive turtle bun or steamed Mee Koo. If it is made without the filling, you'll be able to turn them into eastern French toast. hahaha.....  Hope you guys will love it too ! Enjoy.
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