Thursday, March 30, 2017

Ayam Masak Merah 马来香辣茄汁鸡

My home cook ayam masak merah or well known as red-cooked chicken, one of the Malaysian traditional dish and also one of my family favourite dish. This is a dish that the chicken is fried then slowly braised in spicy tomato sauce with some fragrant spices. And it is best to serve with Malay yellow rice or white rice with some pickled vegetables. I love especially the gravy. 


Ingredients :
3 whole chicken thigh, cut into 3 portion each
4 TB turmeric powder
1/2 cup  coconut milk
2 TB  brown sugar
salt to taste
2  cinnamon sticks
3  star anise
5  cloves
2  stalk  lemongrass, roughly smashed
2/3 cup  tomato paste
2 large  onion, sliced

Ingredients for blended paste :
5  shallots
5  cloves garlic
2 inches  ginger root
1 inch  galangal / blue ginger
15 dried red chilies, soaked in warm water till soft
(blend everything into electrical grinder to form paste)

Method :
(1)  marinade chicken meat with turmeric powder for 20 minutes, then fry till brown & crispy.
(2)  preheat wok with 1/2 cup of cooking oil, saute lemongrass, cinnamon stick, star anise, cloves & sliced onion till fragrant.
(3)  stir in blended paste & tomato paste and continue saute over medium heat till well mixed.

(4)  now, add in coconut milk, sugar & salt and mix well. Finally, add in fried chicken and continue cooking or slowly braised over medium heat for about 15-20 minutes till chicken meat became tender.

(5) at this stage, the gravy as well became thick and tasty. Taste test the gravy if extra salt need to be added in. Then off the heat and serve warm.

I was in a rush.  Not enough time to prepare hard boiled eggs for the menu. Just make it simple by serving the full course meal with pickled napa cabbage, which I prepared one day before and stir fried choy sum (green mustard).

Wednesday, March 22, 2017

Pandan Coconut In Carrot Steamed Bun 班兰椰丝点心包

I really need to push myself to work out some steamed buns, otherwise, I'm afraid I'll forget. You know what I mean ! haha..... However, this is my first attempt making coconut steamed bun. A very exciting experience though ! I simply combined the coconut filling from my previous pandan coconut tart recipe and recreated the old steamed bun recipe with carrot juice for the natural food colouring. Please read on if you're interested.

Ingredients for Pandan coconut Fiilings :
400gm   young grated coconut
50gm  melted butter
3 small eggs
2 tspn  pandan coconut essence
1 TB  concentrated pandan juice
180gm  sugar
2 TB  corn flour

Method :  Please refer here. Then divide into 15 portions and round them into ball shape, keep chilled before used)

Ingredients for Bun Dough :
Starter Dough
120ml   carrot juice
1 TB     yeast
1 tbsp   sugar
130gm  flour

First, combine sugar, water and yeast together and mix well. Then stir in flour to form a sticky dough. Leave it aside for 10 mins or untill it started to rise. If the dough is not rising, please check the expiring date of the yeast. Or give it another 10 mins. If it's still not working, meaning the yeast is no more active. Make a new batch.

Main Dough
(A)
370gm flour
100gm sugar
1/4 tspn salt
(B)
110ml carrot juice, room temperature
2 tspn baking powder
1/2 tspn vinegar
(C)
2 tbsp shortening

* carrot juice : 1 carrot blend with 1 cup of water then strain to collect the juices

Method :
(1) combine ingredients (A) and place it in a big mixing bowl, make a well in centre.
(2) combine ingredients (B) and mix well.
(3) place starter dough in the centre of the flour, slowing push in the flour and knead.
(4) gradually, add in ingredients (B) to the starter dough and keep kneading untill a dough is form. It will look a little crumby, dry and yellowish but it's ok.
(5) then add in shortening and knead untill combined. You won't get a smooth dough yet but a nice non-sticky dough. Once the wall of the mixing bowl is all clear and shinny, meaning it's done.
(6) set the dough aside for 1 to 1-1/2 hour or untill double in size, make sure to cover it with a damp tower.
(7) by then, you will notice the dough became whiter (not snow white). Punch dough to release air and knead untill smooth. (see above 2nd picture)
(8) divide dough into 60gm each, cover with a damp towel to prevent dry skin.

(9) roll out each dough and place in the fillings.
(10) plead the edges and place it to a parchment paper, simply spray on a little water.

(11) set aside to rest for 15-20mins and then steam for 12-15 mins over high heat.
(12) off the heat, remove the lid a few minutes later to prevent shrinkage.

These steamed bun turns out looks simply gorgeous. Super love the transformation of the natural food colouring. I bet you will love it too !  Hope you all will enjoy the week ahead.


Monday, March 20, 2017

Kristygourmet Easter Bread Collection 自家的復活節面包食谱

These Easter Bake that are shown on today post are all made out of joy, fun and love over the years. Can't believe it my own eyes when I started gather everything here the other day. I am glad I did so ! It brings back so many fabulous memories. Hopefully, I'll be able to recreate more recipes on the coming days.  Happy baking everyone <3 And have fun on the coming Easter Day !

Flaounes @ The Cypriot Easter Bread

Babka ~ The East European Festive Bread

 Panettone ~ The Italian Festive Cake

Traditional Hot Cross Bun

Challah ~ The Jewish Festive Bread

 Pasca ~ The Romanian Easter Pastry

Kolaches or Kolach ~ The Czech Festive Bread

Cozonac ~ The Romanian & Bulgarian Festive Bread

Eggless Chocolate Hot Cross Bun 无蛋巧克力复活节的十字包

Friday, March 17, 2017

Irish Soda Bread 爱尔兰的苏打面包

Happy St Patrick day to my readers who are celebrating it today, 17th of March !  This is my first attempt trying to prepare soda bread. Soda bread is consider as quick bread that rises due to the reaction of lactic aside in buttermilk and baking soda. Yogurt can be used as well. Soda bread is normally eaten on this special Christian holiday. I am a fruit person and I really love mine soda bread fully packed with sweet dried berries. Yummm.....  No worries, its a super easy recipe.


Ingredients :
(A)
250gm  all purpose flour
2 TB  sugar
1 tspn  baking soda
1/2 TB  baking powder
a pinch of salt
(B)
50gm  butter, melted
180ml   full cream milk add in a tspn of lemon juice
1 egg
(C)
1 cup   dried cranberries
1/2 cup  raisins
* milk glazing :  40ml  milk mixed with 40gm melted butter

Method :
(1)  combine ingredients (A) into a big mixing bowl and mix well.
(2)  beat together ingredients (B) till cooperated and stir into mixture (A) to form a sticky dough.
(3)  add in ingredients (C) and fold to mix till everything is evenly combined.
(4)  transfer sticky dough to a slightly floured parchment paper then sprinkle extra flour over the dough.
(5)  push to press dough for rounding it then make a cross over the dough, brush milk glazing all over the dough.
(6)  finally, bake at preheated oven 185'C for about 30 minutes (brush the remaining milk glazing after 15 minutes baking).Once its done, off the heat and let to stay in the oven for another 10 minutes.

Perfect piece of work ! Love how the bread turns out and the texture is beautiful.

Tuesday, March 14, 2017

Eggless Chocolate Hot Cross Bun 无蛋巧克力复活节的十字包


Yup, another festive bread coming your way.....
HOT CROSS BUN, HOT CROSS BUN, 
ONE A PENNY, TWO A PENNY, HOT CROSS BUN.....
This is the most popular bun which is traditionally eaten during Easter Day, all over the globe. However, I personally prefer extra fluffy kind of bread and I also want something special for a trial. And so, here it is my eggless chocolate flavour hot cross bun. I am loving it ! Please read on if you're interested.

Ingredients :
220gm   bread flour
30gm   cocoa powder
1-1/2 TB  sugar
1 tspn  yeast
110ml   warm milk
80ml    water
20gm   butter, chopped
* 1 cup   chocolate chips

Ingredients for white paste :
3 TB  all purpose flour
2-1/2 TB  water
(stir till thick paste is formed then transfer to pipping bag)
1 pce  pipping bag

* 2 TB  apricot jam mixed with 1 tspn hot water for glazing


Method : 
(1)  combine flour, cocoa powder, yeast & sugar into a big bowl and mix well.
(2)  stir in water & milk to foam s sticky dough, then add in butter and continued kneading till smooth & elastic. Set aside to rest for an hour or till double in size.
(3)  now, punch to release excess air from dough then add in chocolate chips and fold dough till well cooperated. Divide dough into 58gm each and round it.
(4)  place dough to 9x9" greased baking tray and let to rest for 45 minutes..
(5)  now, squeeze on the cross sign with white paste from the pipping bag.and then bake at preheated oven 180'C for about 15 minutes. Brush on apricot jam all over the bread topping for shinny effect.

And here is the irresistible yuumy eggless chocolate bun.!  The texture is just wonderful. Hope you guys will love it too. Enjoy !

Sunday, March 12, 2017

Cozonac 保加利亞復活節面包

 
Cozonac or kozunuk, a traditional Romanian & Bulgarian festive sweet bread, which is usually prepare during Easter. It is actually quite similar to stollen, the German festive bread & panettone, the Italian festive bread, which is sweet and with load of dried fruits.

On this recipe, I am using bread flour but if you prefer cake like texture, you may replace bread flour with all purpose flour. The texture is actually quite similar to brioche but less egg added in.

Ingredients :
330gm   bread flour / high protein flour
1-1/4 tspn   yeast
a pinch of salt
1/2 cup  full cream milk
1  whole egg + 1 egg white
2-1/2 TB  sugar
85gm   butter
1  lemon rind
1/2 cup   dried cranberry, chopped
1/2 cup   raisins
* Egg glazing : 1 egg yolk mixed with 1 tspn  milk
* 1 cup   almond mealed for topping








Method :
(1)  heat milk, butter & sugar to dissolve (do not boil), set aside to cool.
(2)  now,  add in eggs, yeast, lemon rind & 1 cup of flour and mix well. Set aside to rest for 15 minutes.
(3)  stir in the rest of the flour, raisins & cranberry and knead to form soft dough then set aside to rest for an hour or till double in size.
(4)  once its ready, punch dough to release excess air and knead till smooth.
(5)  place dough to working table and divide into half, simply roll dough into rope shape and then twist dough together. Let to rest in a 4x4x9" baking tray lined with parchment paper for 30 minutes.
(6)  brush dough with egg glazing then sprinkle on the almond mealed.
(7)  finally, bake at preheated oven 185'C for 10 minutes with a cover on top (e.g.foil or tray) then remove the tray or foil and continue baking for another 30 minutes or till brown.
(8)  rest for 10 minutes before removing from tray.

It looks very much like babka.

This is fantastic to serve in toast or french toast with load of butter. Yummm..... Hope everyone will have a great week ahead. Enjoy !

Friday, March 10, 2017

Samgyetang @ Korean Chicken Soup With Tongkat Ali Root 韩式参汤

I've totally lost connection for the past couple of days due to network line problem. Thank goodness, its all fixed up by the technician yesterday. And I am back into action.  haha..... I've seen and heard so much about this Korean style chicken soup but have yet tried making it at home. I am so excited ! Finally, I did it and the chicken soup turns out perfectly. The special part of the soup is the rice. However, I didn't managed to use the sweet rice but stuffing in the long grain rice instead. It is as good though. >o< This is a very clean touch flavour of soup with a little bitterness, which is still very well received by everyone. Also a perfect recipe for two. I love the soup.

This is one of our local gingseng, tongkat ali (or longjack) or scientific name as Eurycoma longifolia. There are a few types actually, some is black and some is white, and this orange type is the smallest species which has similar flavour to ginseng. It need to be dried up for long period storage. I finally put them into good use after one year of storage. haha....


Ingredients :
Free range chicken about 1.6-2kg
1 cup  glutinous rice soaked for an hour
(I used long grain basmati rice)
5  red dates or jujube
4 cloves  garlic, skinned
7 sticks   tongkat ali orange root (highly recommended)
Salt to taste
1 Litre cups  water
*extra water for topping if possible

Method :
(1)  wash and clean chicken then stuff in the rice, red dates and garlic. Sealed nice with a string.
(2)  next heat up 1 Litre of water then pour boiling water into  slow cooker pot and place in chicken & tongkat ali root.
(3)  switch to high heat and let it cook for at least an hour. Add in extra water if possible. (tips : medium heat for gas cooker).
(4) add in salt once it's done and serve warm.

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