Sunday, June 27, 2010


Learn this from the ¬In Love with French Pastisserie 1 Workshop ¬ (Global Cultures Series) organised by OnePA).

Ingredients (40 - 50 pieces)

125 ml water
125 ml milk
120 gm unsalted butter, cut into tablespoons
1 tsp of coarse salt
250 gm all-purpose flour
4 large eggs (about 60 gm/egg)
250 gm shredded Gruyere cheese, plus more for sprinkling
1 tsp freshly ground pepper
1 tsp freshly grated nutmeg

  1. Preheat the oven to 200° c.
  2. Line 2 baking sheets with parchment paper.
  3. In a medium saucepan, combine the water, milk, butter and salt and bring it to about to boil.
  4. Remove from stove, add the flour and stir it in with a wooden spoon until a smooth dough forms.
  5. Stir over low heat until it dries out (not stick to the pan) and pulls away from the pan, about 2 minutes.
  6. Scrape the dough into a bowl.
  7. Let cool fro 1 minute.
  8. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one.
  9. Add the cheese and pepper and nutmeg.
  10. Transfer the dough to a pastry bag fitted with a 1/2 inch round tip and pipe tablespoon size mounds onto the baking sheets, 2 inches apart.
  11. On a bowl, beat a whole egg for brushing.
  12. Brush the egg wash on, sprinkle with cheese.
  13. Bake for 10 min and turn the tray and continue for another 5 min or until puffed and golden brown.
  14. Serve hot, or let cool and refrigerate or freeze.
  15. Reheat in a 175° c oven until piping hot and serve immediately.

You can stuff in cream, tuna or other seafood spread. It taste nice when eaten without any spread too.


When making the choux pastry, it is important to be sure that each egg is fully incorporated into the batter before adding the next. Don't worry if the batter separates and looks curdled at first, keep beating, and it will come together nicely.

Think the Gougeres baked by the trainer taste crispier. Gonna to do a few more rounds.

Sunday, June 13, 2010

Rice Dumpling (粽子 - 端午节)

Duan Wu Jie is a widely celebrated festival amongst the Chinese。 Qu Yuan was an important minister back in Chu Kingdom in ancient China. He had been known for his loyalty for the emperor of Chu, and loved his country greatly. However, His Majesty had not taken Qu Yuan's advice seriously, and he eventually got himself trapped and captured in a foreign land by his enemies, which then lead to his own death.

Sad and angry at the corrupted, dying Kingdom, Qu Yuan tied himself to a big rock and threw himself into the River of Puo Luo. The people then made rice dumplings wrapped in bamboo leaves and threw them into the river. They believed this would stop the fish from eating Qu Yuan's body. Some would even row down stream in a boat, beating drums and shouting out loud in the hope to scare the fish away (it was believed that it is how the Dragon Boat event is related to the festival.

Since then, the 5th day of the 5th month in the Chinese calendar has been set as Duan Wu Festival to remember the patriotic poet, Qu Yuan.

I like Rice Dumpling, especially when you eat it straight from the bamboo leaf. One could smell the fragrant of the leaf within each bite of the rice dumpling

Dumpling Rice Ingredients (make 18 pcs)

Ingredients A
2 cloves garlic (chopped)
2 tbsp cooking oil
20 gm fine salt
20 gm coarse sugar
1 kg glutinous rice (wash and soak at least 4 hours and drain away the water)
1 tsp Five spice powder
1 tbsp dark soya sauce
2 tsp salt
1 tsp ground pepper

Ingredients B

100 gm of dried chestnut (washed and soak overnight)
1 tsp of sugar
Ingredients C
500 gm of pork belly (washed, cut into 18 pcs and marinate overnight with seasonings)
2 tbsp oyster sauce
1 tbsp dark soya sauce
1/2 tsp ground pepper
1 tbsp five spice powder
1/2 tsp salt
1/2 tbsp sugar
4 clove of garlic (chopped)

Ingredients D
18 pcs of dried mushrooms (soak to soften, drained and cut into half)
Ingredients E
40 gm dried shrimps (washed, soak to soften and drained)
2 clove of garlic (chopped)
36 pcs bamboo leaves (soaked overnight, washed and use a cloth to dry it).
18 raffia strands or Nylon strings
  1. Soak the mushroom till soft.
  2. Soak the chestnut and remove the skin. Add two tsp of sugar and put to steam for half an hour
  3. Season the pork belly with the pork seasoning overnight (put in the fridge). Heat up the cooking oil, stir-fry the garlic till fragrant and mix well .
  4. Heat up the cooking oil, stir-fry the garlic till fragrant, add in rice and dumpling rice seasoning to season, stir-fry till fragrant. set aside
  5. Soak the dried prawn for 15 mins. Heat up the cooking oil, pour in the dried prawn and stir-fry till fragrant. remove and set aside for use.
  6. Use 2 pcs of bamboo leaves to fold into a cone. Place in 2 tbsp pre-fried glutinous rice. Dig a well in the centre, add in fillings and cover with two tbsp glutinous rice. Wrap us and tie with the strings.
  7. Bring a pot of water to boil, drop in pre-wrapped dumplings, cover and simmer over low flame for 2 hours till well cooked, dish and drained.
Cooking Tips
During the process of simmering/cooking dumplings, when more water is needed, remember to use boiling water only.