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Christmas Dinner at Home

2010-12-25T07:35:00.000-08:00

Is always a headache when come to Christmas Eve dinner. What to buy or cook to share with the family.

Gonna to try something new after going thru' various places on selection of festive goodies bundle available. I decide to cook the food ourselves this Christmas. And instead of doing it on Christmas Eve, we are having it on Christmas Day to allowed ample time for food preparation.

Hmm, here come the list of food.

Roast lamb leg, Salad (honey cherry tomato, romaine lettuce, green seedless grape, Japanese cucumber, longan rambutan, carrot & apple), Salted Egg Sauce Prawn, Grilled Chicken Wing). And not forgetting our Chocolate Mousse 500gm log cake from Amara Hotels.

Yummy Yummy !

Gougeres

2010-06-27T02:28:00.000-07:00

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

Method

Preheat the oven to 200° c.
Line 2 baking sheets with parchment paper.
In a medium saucepan, combine the water, milk, butter and salt and bring it to about to boil.
Remove from stove, add the flour and stir it in with a wooden spoon until a smooth dough forms.
Stir over low heat until it dries out (not stick to the pan) and pulls away from the pan, about 2 minutes.
Scrape the dough into a bowl.
Let cool fro 1 minute.
Beat the eggs into the dough, 1 at a time, beating thoroughly between each one.
Add the cheese and pepper and nutmeg.
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.
On a bowl, beat a whole egg for brushing.
Brush the egg wash on, sprinkle with cheese.
Bake for 10 min and turn the tray and continue for another 5 min or until puffed and golden brown.
Serve hot, or let cool and refrigerate or freeze.
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.

Notes

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.

Rice Dumpling (粽子 - 端午节)

2010-06-13T07:20:00.000-07:00

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)

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)

Wrapping

36 pcs bamboo leaves (soaked overnight, washed and use a cloth to dry it).

18 raffia strands or Nylon strings

Method

Soak the mushroom till soft.
Soak the chestnut and remove the skin. Add two tsp of sugar and put to steam for half an hour
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 .
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
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.
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.
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.

Nian Gao (大中国年糕)

2010-02-06T18:50:00.000-08:00

Nian Gao sound common and easy to get when close to Chinese New Year time. I use to think that’s no big deal for such common stuff and didn’t know how to appreciate it very much. To me when I see my mum wait for it to be moldy, slice it into bite pieces, sun it and store it in the fridge every year, it just another superstitious act during Chinese New Year.

In Chinese belief, Nian Gao must keep until moldy. It symbolize ‘windfall’ (发财) and ‘Promotion’ (年年高升) to those who are employ.

There are many ways in eating the Nian Gao.

Dip in egg flour batter and pan fried
Steam it hot and dip in coconut strip
Wrap with dumpling skin and pan fried
Using slice of Nian Gao with slice of sweet potato or yam and pan fried
Cook with Tang Yuan

During harvest, using the rice grain to make Nian Gao is to bear in mind the hard effort of the farmer.

As years goes, I start to compare the different brand of Nian Gao available in the market. Not for commercial gain, I favour 大中国年糕. You can taste the different when comparing to other brand. It gives a unique aroma smell when you bite into the Nian Gao. Oh for healthy reason, it is less sweet too.

If you like it to be crispy thin crust, use one beaten egg. Dip one slice of Nian Gao into the mixture and rolled over plain flour for both side. Heat the wok with 1 to 2 tablespoon of oil and pan fried both side until golden brown and serve.

Alternatively, if you want it to be slightly puffy, beat one egg with 80gm of self rising flour. Dip the Nian Gao with the batter and pan fried.

Using my new addtion of long chopstick to pan fried the Nian Gao

You may pan fried all your Nian Gao and keep it covered with sling wrap in the fridge. Toast it for a min or two when you wants to consume.

La Gourmet Thermal Wonder Cooker

2010-01-31T07:08:00.000-08:00

I have been eyeing to own a Thermal Wonder Cooker. Saw one demo in the wet market which is made locally. Cost about S$200+, think is on the high side.

Come across this promotion at Robinson under La Gourmet brand. Buy one 7L La Gourmet Thermal Wonder Cooker, get one 1.5L Thermal Wonder Cooker free at S$129.00. A great deal for me.

1.5L Thermal Wonder Cooker

7L Thermal Wonder Cooker

1.5 L Thermal Wonder Cooker (available in this green or the above light brown col)

What so special about this cooker ?

It reduce cooking time

It save gas, energy or electricity

It is convenience

It is hassle free

How ?

Simply cook soup, stew the normal way for 20 - 30 mins. Remove from stove and place the inner pot into the thermal wonder cooker. Leave it to cook w/o any power connection. Food stay hot, soft and tender after 7 - 8 hours. So if you're on the go, you may just carry it along with you while you on the road and your food is still cooking in the wonder cooker. Cool meh !

Seaman's Scarf Knitting Pattern

2010-01-03T08:55:00.000-08:00

Yin Yin's Auntie daughter-in-law have left behind 6 - 8 rolls of brand new wool after she headed back to HK.

She gives these wool materials to me. With that I start to look for suitable design and think knitting a scarf will be the right choice.

This is the website that I obtain the pattern. I did some modification to the no of sts for width and length differential.

http://knittingonthenet.com/patterns/scarfseaman.htm

Seaman's Scarf Knitting Pattern
Designed by Knit Picks Design Team
Ribbing around the neck hugs the scarf close, keeping the cold wind out. This makes an exceptionally warm scarf.

Instructions

Loosely CO 64 sts using cable cast on.
Knit 4 rows in garter stitch.

Establish cable base with 3 stitch garter stitch border:
Row 1 (RS): Slip 1 as if to purl with yarn in front, K2, *P2, K6; rep from *, ending P2, K3
Row 2: Slip 1 as if to purl with yarn in front, K2, *K2, P2; rep from *, ending K5
Repeat Rows 1 and 2 three more times.

8 Row Cable Sequence with 3 stitch garter stitch border:
Row 1 of Cable Sequence (RS): Slip 1 as if to purl with yarn in front, K2, *P2, slip next 6 stitches off left needle, use left needle to pick up the 2 far right stitches leaving the other four stitches in the front, use the right needle to place the middle 2 stitches on the left needle, finally use the right needle to place the far left 2 stitches onto the left needle, k6; rep from *, ending P2, K3.
Row 2 of Cable Sequence: Slip 1 as if to purl with yarn in front, K2, *K2, P2; rep from *, ending K5
Row 3 (RS): Slip 1 as if to purl with yarn in front, K2 *P2, K6; rep from *, ending P2, K3
Row 4: Slip 1 as if to purl with yarn in front, K2, *K2, P2; rep from *, ending K5
Repeat Rows 3 and 4 two more times.
Repeat Cable Sequence 10 times ending with Row 1, preparing to flow into neck ribbing.

Neck Ribbing:
Row 1 (WS after Row 1 of Cable Sequence): Slip 1 as if to purl with yarn in front, *P2, K2; rep from *, ending P2, K1
Row 2: Slip 1 as if to purl with yarn in front, *K2, P2; rep from *, ending K3.
Repeat these two ribbing rows until ribbing rows measure to desire length. End by purling across last row (WS row).

8 Row Cable Sequence with 3 stitch garter stitch border:
Row 1 of Cable Sequence (RS): Slip 1 as if to purl with yarn in front, K2, *P2, slip next 6 stitches off left needle, use left needle to pick up the 2 far right stitches leaving the other four stitches in the front, use the right needle to place the middle 2 stitches on the left needle, finally use the right needle to place the far left 2 stitches onto the left needle, k6; rep from *, ending P2, K3.
Row 2 of Cable Sequence: Slip 1 as if to purl with yarn in front, K2, *K2, P2; rep from *, ending K5
Row 3 (RS): Slip 1 as if to purl with yarn in front, K2 *P2, K6; rep from *, ending P2, K3
Row 4: Slip 1 as if to purl with yarn in front, K2, *K2, P2; rep from *, ending K5
Repeat Rows 3 and 4 two more times.
Repeat Cable Sequence 10 times ending with Row 1

Row 1 (RS): Slip 1 as if to purl with yarn in front, K2, *P2, K6; rep from *, ending P2, K3
Row 2: Slip 1 as if to purl with yarn in front, K2, *K2, P2; rep from *, ending K5
Repeat Rows 1 and 2 three more times.

Bind off

Here's the finishing scarf

Pan Fried Bao (生煎包)

2009-12-27T06:57:00.000-08:00

Saw this from one of the TV food program and would like to have my hand on in making for the family to try.

With the courtesy from Florence, I proceed using her recipe

http://wlteef.blogspot.com/2009/06/pan-fried-baos.html

Here's the finished product and it was well received by the family member. You too can give it a try.

Christmas Eve at home 2009

2009-12-24T08:21:00.000-08:00

Last year this time, I was at Harbin for holiday and have attended a wonderful Christmas Party on Eve of Christmas.

Consecutive for two years, office is having shut-down during this period. Like it or not, you’re asked to go on leave, one of the cost cutting measure and also due to seasonal off for most of the industry.

Some preparation done for the family gets together. I have order a Dinner Deal Feast $39.90 consists of Turkey Ham, Roasted Pork Knuckle, and Jumbo Chicken Bratwurst. If you’re within the first 500 customers, it comes with an early bird gift of Chocolate Log Cake. Quite a steal.

I have also pre-ordered a Christmas party pack from Coffee Bean.

Think the family member don't like the taste of the assorted cake. They prefers the free Chocolate Log Cake, I will stop ordering it next year .

We ate the Turkey Ham, Roasted Pork Knuckle and Jumbo Chicken Bratwurst going along with grape sparkling juice.

Merry Christmas and may all of us be happy and stays healthy. Cheer!

Winter Solstice 冬至 2009

2009-12-21T06:09:00.000-08:00

Is another year of Winter Solstice 冬至 .

Same as last year, I have home made Glutinous Rice Ball. This time I put in three different type of filing. Peanut, Red Bean Paste and Gula Melaka (coconut sugar).

Oops, one mistake! I didn't have the red food colouring available. I used cherry paste as substitute. And guess what, the glutinous rice ball have a unpleasant taste.

What a pity!

Christmas Potluck 2009

2009-12-18T02:41:00.000-08:00

This year we have Christmas Pot Luck on 15 Dec which is the best timing to suit almost everyone in our department.

Look, here are the food prepared/ordered by my fellow colleagues.

933 Golden Pillow Curry Chicken Bread/Mee Siam (Ching Harn/Janet)

Satay - beef, mutton & chicken (AY)

Turkey (Kirk)

Tidbits (Henry)

Sparking Juice (Teen Teen)

Otah (Kala)

Mushrooms salad (Cindy)

Hashbrown Bacon Chedder Cheese Puff (Yin Yin)

Cream Puff (Anthea)

Chocolate Fondue (Yanti/Juliah/Nuraini)

Cranberry Pear Cake (Ai See)

Cheesy Macaroni (Ai See)

Brownie (Yin Yin)

Ice-Cream topping (Charmaine)

Mixed Vegetable Smoked Salmon Salad (Yen Yen)

Tuna spread w cracker (Cheryl)

Chicken Pie (SP)

Christmas Tree filled with "the wish" tag for gift exchange

The "biggest" size gift exchange wish being fulfilled to kk , so envy her.

Not forgetting our "Little Guest of Honour"

Rich & Chewy Cranberry Cookies

2009-12-14T17:18:00.000-08:00

There were few years back on one of the Christmas celebration. Annamma George who is a newbie to our department bakes these nice rich & chewy cranberry cookies for all of us in the office.

It aroma smell and appearance lure me to the first taste of this cookies. Mm, it taste heavenly and I was touch by her for putting aside her busy schedule to bake these for us.

I asked her for the recipe and she willingly share it with me by personally wrote it down in this lovely piece of notepad.

This is also the first time that I was being introduced to Panettone Bread. Trust me, it taste very nice.

Oh for the cookies, I think she still bake the best taste cookies.

In life, you get to meet a lot of nice people and I'm fortunate to meet many of them.

Ingredients

2/3 cup cutter - slightly warmed
1 egg
3 cup flour
1 cup cranberry
1/2 cup pecans/other nuts
1/2 cup oats
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1 cup brown sugar
2 teaspoon honey
1 teaspoon vanilla essence
3/4 cup white chocolate

Method (12 big cookies size)

Mix butter, brown sugar & honey together.
Add lightly beaten egg + vanilla essence.
Mix well the above
In a separate bowl mix all other ingredients together
Combine 3 & 4 to form a soft dough.
Place dough in fridge to chill for 10 - 15 mins
Remove from fridge and dividle dough into desired shape and size
Place dough in grease paper
Preheat oven and bake at 180 c for 10 - 15 min depending on your oven heat
Remove from oven and place on wire rack to cool down before consumption or storage.

Dragon Fruit Ice-Cream

2009-11-17T06:38:00.000-08:00

Ingredients

300 gm dragon fruit puree
100 ml orange juice
160 ml milk
80 gm egg yolk
80 gm caster sugar
20 gm corn flour
160 ml whipping cream

Method

Pour milk into a saucepan, then boil over medium heat until about 85°C. Set aside.
Whisk egg yolk with caster sugar until white and creamy, then add in corn flour and mix well.
Pour method (1) gradually into method (2) and mix well.
Use double boil and stirring method to boil method (3) until become thicken. Once turn thicken, remove it from flame and add in dragon fruit puree and orange juice and mix well. Leave it to cool.
Whisk whipping cream until soft peak and mix well with method (4), then pour into container.
Place method (5) into the freezer and freeze for about 2 hours. Remove and mix well, then freeze into the freezer again. Repeat this method for 2 - 3 times

Mee Hoon Kuey Soup

2009-10-18T05:06:00.000-07:00

One of the favourite food for KK. She can have Mee Hoon Kuey at least three times a week.

Run out of idea what to cook for the family, so I decide to have Mee Hoon kuey for the family. Simple and easy to prepare, just dump everything into the pot to cook.

Ingredients (serve 4 pax)

Mee Hoon Kuey
(2oo gm of flour, 1/4 tsp of salt, 1 egg - optional) and enough water to knead into a dough. Flatten the dough into rectangle shape and ready to use.

Minced Meat (100 gm)
(add in 1 tsp of Tong Cai, 1/2 tsp of corn, 1/2 tsp of sugar and 2 tsp of light soya sauce). Leave aside for 10 - 15 minutes. Roll the seasoned minced meat into ball shape.

2 - 3 stalks of Xiao Bai Cai or Chye Xin (own preference vegetable)
250 gm of prawn (wash and remove the shell).
1 - 2 clove of chopped garlic.
2 - 3 tbsp of cooking oil
4 bowl of water
4 eggs (optional)
1 tsp of salt
1/2 tsp of sugar

Method

Heat the cooking oil in a wok.
Put in the chopped garlic and stir fry until fragrant.
Pour in the water.
When water is boil, add in the salt.
Put in the minced meat ball.
Add in the vegetable.
Cut the Mee Hoon Kuey into length size and drop into the boiling soup.
Let is cook for 2 - 3 min.
Break the egg and add into the boiling soup (optional)
Add in the prawn and let it boil until cook.
Serve with sprinkle Fried Ikan Bilis (anchovies) topping.

Durian with Purple Glutinous Rice

2009-10-18T04:51:00.000-07:00

Ingredients

80 gm black glutinous rice
1/2 tsp salt
2 tbsp purple sweet corn
2 tbsp coconut sugar (finely chopped)
4 pcs durian flesh

Sweet Liquid

2 tbsp milk
1/2 cup coconut milk
some sugar

Method

Wash the black glutinous rice and then soak it in water overnight.
Strain, put it in a pot, add in salt and fill in water two inches above the ingredients.
Boil it on medium heat for 30 mins until it becomes tender.
Add in coconut sugar and cook until it dissolves. Take it out, strain and shape it into desire size.
Tear off the skin of durian. Set aside.
Put the milk, coconut milk, sugar into a pot and boil until sugar dissolve over low heat.
Remove and refrigerate.
Serve with scoop of durian flesh and coconut milk mixture.

Kuey Tiao Style "Fried Carrot Cake"

2009-10-17T04:42:00.000-07:00

Another different version of "Fried Carrot Cake" . Everything is the same as the fried carrot cake except this time, Mr Chef used Kuey Tiao as the main ingredients.

White Fungus Dried Longan Konnyaku

2009-10-14T08:07:00.000-07:00

Ingredients

100 gm dried longan
1 packet of Konnyaku Jelly Powder
10 gm of wolfberry (gau qi zi)
10 gm of white fungus

Method

Soak all the dried ingredient for 30 mins (do not soak the dried longan for too long. Remove from water once the dried longan come apart).
Raise over tap water.
Boil about 950 ml of water.
Pour in dried longan, white fungus and wolfberry to boil for about 15 - 20 min.
Remove and let it cool down.
Divide dried longan, white fungus and wolfberry in jelly mould.
Mix Konnyaku jelly powder with 180 gm of fine sugar together and stir well.
Bring back the boiled water and add to 950 ml level.
Gradually pour the mixture in boiling water and stir well until mixture is dissolved. (approx 8 mins).
Pour the Konnyaku solution into the moulds.
Put moulded jelly solution in the refrigerator for 1 hour and serve chilled.

Cha Siu Pau

2009-10-10T07:04:00.000-07:00

Everything is ready for the making of Cha Siu Pau on Saturday morning.
Who know the role actor of Cha Siu Pau is not available. Did you guess it right?

Yah, Cha Siu is out of stock this morning from the roast meat shop. All Sold out!

As the Chinese said, 万事齐全，只欠东风!

I’m very reluctant to abandon the plan for today. I proceed on by buying the raw meat from market and roast the Cha Siu myself .

Here it goes for the roasting of Cha Siu.

Ingredients

300 gm of meat

Seasoning
2 tbsp Hoshin Sauce
1/2 tsp garlic powder
1 tsp soy sauce
3 tbsp sugar
1/2 tbsp wine mui kail Lu
1/4 tsp 5 spice powder
1/4 tsp salt
1/4 tsp pepper

Glaze
1/2 tbsp dark soya sauce
1/2 tbsp honey
1/2 tbsp cooking oil

Method

Season the meat with all the seasoning sauce for 15 mins or can bake immediately.
On the baking tray, line the foil at the base.
Put the marinated meat on the baking tray and cover with layer of foil.
Bake Cha Siew at 220°C for 10 mins
Remove from Oven. Open the lid foil and bake again until gravy thicken and coat the meat.
Preheat grill and grill the meat until it is brown (not burnt).
Dip into glaze and returns meat to grill just for 5 mins or shine.
Remove and cool down before cut into desire size.

Ingredients for Cha Siu Pau

Ingredients A
2 shallots
300 gm Cha Siu
25 ml cooking oil
1 1/2 tbsp roasted sesame

Ingredients B
200 gm HK flour
2.5 gm instant yeast
100 ml water

Ingredients C
100 gm castor sugar
2 gm ammnia
1/2 tsp vinegar

Ingredients D
7.5 gm baking powder
100 gm HK flour

Seasoning
1 tbsp soy sauce
1/2 tbsp oyser sauce, tapioca flour, corn flour
1/4 tbsp thick soy sauce, plain flour
1 1/2 tbsp sugar
60 ml water

Method (Filling)

Cut shallot into mince and cut Cha Siu into cubes.
Heat the wok with cooking oil.
Stir-fry shallots until fragrant.
Dish up fried shallots and add in all seasoning.
Keep stirrig until become thicken and boiling.
Add in Cha Siu, sesame and mix well.
Dish up and leave it to cool.

Method (Skin)

Mix well all ingredients B
Cover with a piece of wet cloth and let it proof for 6 hours.
Mix well the proof dough and ingredients C
Knead into soft dough
Add in ingredients D and form a smooth and pliable dough.
Divide dough into portions of 40g each and shape into balls.
Roll dough into a round shape, add 1 tbsp of filling and form into a pau.
Line pau with a piece of gease proof paper.
Steam the pau with preheat steamer over high heat for 10 minutes.

Fried Radish Cake

2009-10-09T06:27:00.000-07:00

Yesterday I bought a medium tube of radish cake (S$2.50) from the wholesale outlet near Aljunied MRT.

That’s what 大宝贝has for her breakfast box.

Get this request across to Mr Chef who did the cooking this morning.

Ingredients (serve 4 pax)

1 medium tube of Radish Cake
3 Eggs
2 tbsp Salted Turnips
1 tbsp sweet Soya Sauce (for dark colour fried radish cake)
1 tbsp light Soya Sauce (for white colour fried radish cake)
2 clove of chopped Garlic
1 stem of green onion
1/4 tsp of pepper
4 – 5 tbsp of cooking oil

小宝贝's share

Method

Cut the tube of Radish Cake to cube size.
Beat the egg with pepper (ready for use).
Heat the wok with cooking oil.
Put in the chopped garlic and salted turnips.
Stir fry until fragrant.
Pour in the radish cake and let it cook for a while.
Turn the radish cake over and continue to cook.
Stir in the sweet Soya sauce (for dark radish cake) or light Soya sauce for (white radish cake). You may add in chilli sauce if you like it spicy.
Continue to stir fry.
Pour in the beaten egg mixture.
Let it cook until turning light brown.
Turn over the radish cake.
Continue to cook until the radish cake turned light brown.
Sprinkle the green onion on top of the radish cake and serve .

Mushroom Glutinous Rice

2009-10-07T16:39:00.000-07:00

Yesterday me and my "lunch kaki" head to Daiso at VivoCity and I bought a cold/warm lunch box bag. We seem to equip ourselves for a "Riot", almost every one of us bought a knife.

Very happy with all my new purchase, $2 each per items and my damage is $22 altogether. Can't believe it right? No wonder Daiso run the business so successful, every dollar makes the difference.

大宝贝is having her six months internship, so I’m trying to act as a dutiful mummy by preparing her breakfast/lunch box.

Ingredients

2 cups of glutinous rice (soak for 2 hours)
8 pcs of black dried mushroom
2 tbsp of dried prawn (soak)
2 tbsp of peanut
2 tbsp of cooking oil
2 cloves garlic (chopped)

Seasoning
1 tbsp of oyster sauce
1/4 tsp of salt
1/4 tsp of sugar
1/4 tsp of salt
2 tbsp of dark soya sauce
1 1/2 rice bowl of water

Method

Heat the oil in the wok, put in chopped garlic.
Put in the dried prawn and stir fry until fragrant.
Put in dried mushroom and then peanut to stir fry for 2 minutes.
Pour in the seasoning and let it cook to boil.
Pour in the glutinous rice and stir fry.
Remove from wok and move it to smaller pot.
Continue to cook at low heat until rice is cook.
Remove and serve.

Korean Stir Fried Nokdumuk (韩式辣炒凉粉)

2009-10-03T10:28:00.000-07:00

Nokdumuk, Korean Muk or Jelly made from Mung Bean Starch. Also called Cheongpomuk (clear froth jelly).

Ingredients A (serve 5 ppl)

1 cup of Green Pea Powder (Mung Bean Starch)
2 cups of water

Method

Mix green pea powder to 2 cups of water.
Cook at low heat until almost boil. Keep stirring the mixture.
Remove from pot and steam for 10 mins.
Remove and let is cool down.
Cut into length size, ready for use.

Ingredients B

200 gm of prawns (wash clean)

1 pc of cuttlefish (cut into bites size)

2 stalk of green chives (Cut into length size)

2 carrots (shred)

100 gm bean spout

1 tbsp of Korean Chili paste

2 tbsp of dried prawn (blend into pieces)

3 tbsp of cooking oil

1 tsp of sugar

1 clove of garlic (chopped)

1/2 tsp of salt

1/2 rice bowl of water

Method

Heat the oil in the wok.
Put in chili paste, chopped garlic and dried prawn.
Fry until fragrance, put in Nokdumuk and continue to stir fried.
Put in rest of ingredients (prawn, green chives, cuttlefish and carrots).
Put in 1/2 rice bowl of water
Let it cook until try, put in sugar & salt to taste.
Serve when is hot

Purple Sweet Potato Bread(絷心番薯面包)

2009-09-22T07:44:00.000-07:00

Ingredients A

380 gm bread flour
120 gm water
8 gm instant yeast
5 gm sea salt
65 gm sugar

Ingredients B

140 gm milk
120 gm Tang Zhong

Ingredients C

40 gm unsalted butter

Ingredients D

269 gm Purple Sweet Potato (steam and mashed)

Method

Calculating and measuring the ingredients
Mixing
Proving (or fermentation), Basic proving - about 40 mins (28° temperature)
Driving the air out
Dividing - 12 pieces
Rounding
Extended proving - 10 mins (room temp)
Styling - place dough on counter top with opening placing down. Turn over and ready for filling. Put 1 tbsp of Purple Sweet Potato into bun dough. Close up the seam and place on tray for final proving.
Final proving - about 30 mins (38° temperature).
Baking temperature - 160° c to lower rack (25 mins).
Cooling - remove from oven to let it cool down

Japanese Hot Cake (パンケーキ)

2009-09-20T21:46:00.001-07:00

Pass by Shop N Save where they are having promotions on Japanese foodstuff.

I caught sight of this Morinaga Hot Cake Mix and bought a packet back. It comes with 4 individual pack of 150 gm each.

Ingredients (6 pcs)

Morinaga Hot Cake Mix (1 pack)
1 egg
100 ml of water or milk

Method

On a mixing bowl, break the egg and use a whisk to blend.
Pour in the water / milk and mix well.
Pour in the Hot Cake Flour and use the whisk to stir in up down direction til well blend. Do not go in circular direction.
Heat the pan at medium heat, pour in one ladle of batter at 30 cm height into the pan.
Change the heat to low and let it cook until you see bubble appear.
Turn over the hot cake and cover with a lid for about 2 minutes.
Repeat step 3 to 5 until batter is fully used up.
Pour maple syrup, piece of butter / jam and serve.

Teochew Spiral Yam Mooncake (潮州芋蓉月饼)

2009-09-19T06:29:00.000-07:00

I remember eating this Teochew Spiral Yam Mooncake that I buy from one of my ex-colleague who makes to sell. The yam fillings covered by the crispy spiral skin is so fragrant on your every bite. Unlike those that sell in the shop, the filling is not too sweet and sticky. You can still feel the yam crumb blend with pinch of savory taste.

I decide to attempt baking this myself since I have lost her contact and no longer able to place the order with her.

Ingredients (12 pieces)

Water Dough :

200 gm plain flour
1/2 tsp white rice vinegar
50 gm shortening
30 gm sugar
80 gm water

Oil Dough :

180 gm plain flour
100 gm shortening

Fillings

500 gm yam
140 gm sugar
4 tbsp shallots oil (4 nos of shallots, slice and fry till golden brown. Use the oil for the fillings)
1/4 tsp salt
40 gm melon seeds (roast / microwave the melon seeds for about 5 mins)
8 salted egg yolks (optional)

Method

- Fillings

Peel, wash and cut the yam into wedge or quarter size.
Steam yam in a cooker or wok until soft.
In a mixing bowl, mashed the yam.
Add in sugar, shallots oil, salt and melon seeds.
Mix well and put aside to cool down.
Soak the salted egg yolks in white rice wine for 5 mins. Discard the white rice wine (to remove the strong smell). Steam salted egg yolks over medium heat about 5 mins. Put aside to cool down.

- Water Dough

Rub shortening with flour until it looks like breadcrumbs.
Add in water, sugar and mix together to form a small dough.
Rest for 30 mins.
Divide into 4 portions.

- Oil Dough

Mix all the ingredients together into a smooth dough.
Divide into 4 portions.

Assemble

Take water dough and wrap up the oil dough.
Roll into a long rectangle and roll up into a swiss roll shape.
Turned 90° and repeat step 2
Repeat step 3
Cut the roll into 3 pcs each. Roll out the cut dough, spiral side facing up and wrap up with yam + salted egg yolk (optional) filling.
Repeat step 1 to 5 until you finish with all the dough.
Deep fry in medium hot oil till golden brown.

Grab, 4 pcs to FIL house for bunch gathering. Very glad that FIL likes the Teochew mooncake. Seeing him finished up one whole piece by himself warmth my heart.

Hello Kitty Piglet (猪仔饼)

2009-09-17T07:08:00.000-07:00

Look impressive !

Unfortunately , it smudge after the bake. I think must be the egg wash.

Ingredients (12 pcs)

200 gm HK flour
130 gm sugar syrup (Golden Syrup)
5 tbsp corn oil or peanut oil

1/2 tsp alkaline water

Method:

Sieve the flour, and make a well in the centre.
Pour in syrup, oil and alkaline water, knead gently into a dough or use a blender to mix the dough. Leave aside (10 mins with cling wrap or plastic sheet).
Divide dough into 12 pieces and shape into round shape.
Dust the mould with some flour and press the dough into the mould to form the shape.
Remove dough by knocking the two sides against a table top (put layers of table cloth under the mould to support before the knocking).
Place shaped dough on baking tray.
Repeat steps 4 to 6 until you have finish working on the 12 pcs of shaped dough.
Bake in a preheated oven at 180° C for about 25 mins (high rack or more to upper heat).
Remove from oven and placed on tray to cool down.
Brush with super glaze (furnishing effect-optional).

Basic Bread Ingredients

2009-09-17T06:29:00.001-07:00

Yeast

Fresh Yeast - Contains about 70% water, tend to prove quickly and should be kept at a low temperature. They last in the fridge for 1 month at 0°C to 5°C. Although they last much longer in the freezer, the freezing step tends make them less active and you have to use a larger quantity to make up for that. They can be added straight into the flour before mixing and kneading.

Dried Yeast - It has a much longer shelf life. Before using dried yeasts in dough, you should soak them in warm water with sugar added for 10 to 15 minutes, to wake them up. Dried yeasts have a lasting leavening power but not commonly used due to the additional "waking" step. Use only half the amounts if the recipe states fresh yeast.

Instant yeasts - You may put them directly into the dry ingredients before mixing. If you're making a small quantity of bread, it's advisable to get instant yeasts in individual small packets from supermarket. Once a packet of yeasts is open, they slowly lose their leavening power, and it's hardly noticeable until you've spent all the time kneading the dough. Thus, try your best to use up the whole packet and chute any leftover. Use only 1/3 the amounts if recipe call for fresh yeast.

No matter which yeasts you use, always keep the leftover in the fridge.

Eggs

Eggs make the bread more fragrant and nutritious. Eggs also make the bread fluffy and glossy. The lecithin in egg fat is a medium for both water and oil. It is also a natural emulsifier that keeps the baked goods moist.

Water

An indispensable ingredient in bread making apart from flour and yeasts, water gives flour elasticity after kneading. Water is also the essential medium for yeast fermentation. In case you use vegetable juice or other ingredients with high water content, you should further reduce the amount of water. Otherwise, your dough will be too wet.

Milk Products

Milk gives bread a special taste; enhances its nutritional value and colour; while making it more chewy and spongy. Milk products like evaporated milk, condensed milk, regular milk or milk powder are commonly used in bread making. As fresh milk has limited shelf life, milk powder is considered the best substitute.

Grease

Grease enhances the texture of bread and lubricates the dough in the proving process. Grease also helps raise the dough; makes the bread fluffy; extends the shelf life of baked goods; and enhances their fragrance and nutritional values. Most bread has a fat content around 6% to 12%. Adding too much fat would make the bread tough and retard the proving activity.

Salt

Salt is another essential ingredient in bread. Not only does it enhance the fragrance of the bread, it also strengthens the gluten structure in the proving process to give the dough softness, resilience and leavening power. Salt suppresses the action of yeasts and is used to control the leavening ratio. Dough without salt tends to be less stable and may be over-proved. Most bread has a salt content from 0.8% to 2.5%. Adding too much salt would make the bread too salty and insufficiently raised.

Sea salt has an unique taste.

Sugar

Sugar provides the nutrients for yeast fermentation. Besides adding taste, sugar also makes the bread soft and gives a nice colour. Sugar also keeps the bread moist and acts as a natural preservative.

Lotus Paste Mooncake

2009-09-10T09:42:00.002-07:00

Before Bake

Hm, Mid-Autumn (Mooncake) Festival is around the corner. I begin to crave for Lotus Paste Mooncake with melon seeds. A lot of well knows Restaurants or Hotel starts to have early bird promotion on Mooncake. It comes in a wide varieties, from savory, sweet, spicy or cold flavor.

In the recent years, most bakers’ stop including melon seeds as part of the filling. I don’t know the reason behind it for not adding in this ingredient. But I did miss it very much.

Actually I don’t have the intention to make any Mooncake. I was at Phoon Huat and saw all the Mooncake ingredients displaying on the shelf. I bought 1 kg of White Lotus Paste, a packet of Melon seeds, a bottle of Golden Syrup and Super Glaze.

I’m very pleased with the new packaging of Golden Syrup. It comes in plastic non-drip bottle as compared to the previous tin pack. I always worry the tin will turn rusty and contaminate the syrup. I can now well be assured it is safe and no rush in utilizing the whole bottle of syrup.

Ingredients (8 pcs of Mooncakes)

200 gm HK flour
130 gm sugar syrup (Golden Syrup)
5 tbsp corn oil
1/4 tsp alkaline water

Fillings :

900 gm Lotus paste (you can use Lotus or White Lotus Paste)
20 gm melon seeds(wash & dry)
Cook in microwave or lightly roast in oven for 2 mins
(stir in between)
8 salted egg yolk (optional)

(to reduce the strong smell of duck egg yolks, add 1-2 tsp of rice wine to the yolks. Set aside for a while. Remove the yolks and steam for 5 mins. Observe the yolk color, do not over steam. Should remains bright oranges color. Remove immediately from the stove and put aside to cool before using.

1 egg yolk + 1/2 egg white (for brushing)

Method:

Sieve the flour, and make a well in the centre.
Pour in syrup, oil and alkaline water, knead gently into a dough or use a blender to mix the dough. Leave aside (10 mins with cling wrap or plastic sheet).
Mix lotus paste with melon seeds and divide into 8 rounds.
Wrap round with egg yolk.
Divide dough into 8 pieces and shape into round shape.
Flatten the dough and wrap the round (Lotus paste + melon seeds).
Dust the mould with some flour and press the wrap dough into the mould.
Remove dough by knocking the two sides against a table top (put layers of table cloth under the mould to support before the knocking).
Place Mooncake on baking tray.
Repeat steps 6 to 9 until you have finish working on the 8 pcs of Mooncake.
Brush with egg wash on each pieces of Mooncake.
Bake in a preheated oven at 180 degree c for about 25 mins (high rack or more to upper heat).
Remove from oven and placed on tray to cool down.
Brush with super glaze (furnishing effect-optional).

Tips:-

Leave mooncake at room temperature for 3 - 5 days before consumption.
Thickness of Mooncake skin - three variation (30gm - thin, 40gm - thick, 50gm - thickest)
You need to do some math before dividing the ingredient and dough to fix into the Mooncake mould.
If you are using a wooden mould and for the first use, you need to treat the mould. Pour cooking oil to fully fill the Mooncake mould and soak overnight. Discard the cooking oil in the mould (there's two tiny little hole beside the mould, use a toothpick to insert thru the hole to avoid the oil from flowing out). Wash and let dry the mould for later use. Is worth the effort to perform this step as the mould will last a life time even after extensive use.

Mould Metrics Calculation

- Use a plastic bag and scoop enough lotus seed paste to fill the mould together with the plastic bag. Press into the mould and release out the lotus seed paste (with the plastic bag). Put the lotus seed paste with the plastic bag on to the weighting scale to determine the weight of the Mooncake per the Mooncake mould.

- Next, breakdown the respective weight contributes by the various ingredients.

- Eg.
My Mooncake mould can make a 175 gm of Mooncake.

- Weight the yolk and the pastry

- If my total weight for the pastry is 372 gm divide by 8 nos of ooncake that I'm going to make = 46.5 gm. I portion it to 4 x 46gm and 4 x 47gm.

- Yolk is about 15 gm

To fill 175 gm

Pastry = 46 gm
Yolk = 15 gm
Lotus paste = 114 gm

This will be the metrics of my Mooncake (per piece). Is alright to have weight varies of 1 - 2 gm per ingredient. So long the overall weight adds close to it.

Cheese Chicken Floss Bun

2009-09-10T09:42:00.001-07:00

Ingredients A

210 gm Bread Flour
56 gm Cake Flour
20 gm Milk Powder
42 gm Fine Sugar
1/2 tsp Sea Salt
6 gm Instant Dry Yeast

Ingredients B

30 gm Eggs
85 gm Water
84 gm Tang Zhong

Ingredients C

22 gm Unsalted Butter

Fillings

100 gm Chicken Floss

Garnishing

9 pcs Cheddar Cheese
1/2 tsp Black Sesame Seed

Method

Calculating and measuring the ingredients
Mixing
Proving (or fermentation), Basic proving - about 40 mins (28° temperature)
Driving the air out
Dividing - 9 (60gm each)
Rounding
Extended proving - 10 mins (room temp)
Styling - place dough on counter top with opening placing down. Turn over and ready for filling. Put 1 tbsp of chicken floss bun dough. Close up the seam and place on tray for final proving.
Final proving - about 30 mins (38° temperature). Spray water on dough after final proving. Brush with egg wash on cheddar Cheese. Placed cheddar cheese over the bun. Sprinkle some black sesame seed on top of the Cheddar cheese.
Baking temperature - 165° c to lower rack (15 mins).
Cooling - remove from oven to let it cool down.

Memo : I used the single slice cheese and cheddar cheese for the top layer. Find that the one using single slice turned hard as compared to the cheddar cheese. My own preference is cheddar cheese but 大宝贝 and her friend both said they like the single slice cheese, puzzle me a lot ?? I also roll one mini size and conclude that the size does matter. The filling blend with the mini bread tend to be salty due to the chicken floss and cheese.

Mistake that I made for this bake, over prove the bread. The gluten texture seem to be on a rough side. I missed out a few of the ingredients and keep running to the supermarket to buy it during the proving time. So the pre-preparation is important too.

Hokkaido Milk Loaf

2009-09-09T10:02:00.000-07:00

Ingredients (2 x 8" loaf tin)

Ingredients A

540 gm Bread Flour
86 gm sugar
8 gm sea salt
11 gm instant dry yeast

Ingredients B

86 gm whole egg
59 gm whipping cream
54 gm milk
184 gm Tang Zhong

Ingredients C

49 gm unsalted butter

Method

1) Calculating and measuring the ingredients

- Weight the ingredients according to recipes (Measure accurately with a scale, do not use estimation).

2) Mixing

- Mix ingredient A to B. Put ingredient B on the mixing bowl, Sieve in bread flour. Make a well and put in the instant yeast. Put sea salt at one side and sugar on the other side of the mixing bowl (ingredients A). Do not let sea salt or sugar have direct contact with the yeast. It will inactive the yeast and effect proving of the bread.

- Use the dough hood at slow speed to mix the dough. When Ingredients A + B look well mix, change to medium speed. Mix until dough feels/look elastic, add in ingredient C and mix at slow speed. Mix until unsalted butter absorb into the dough and change to medium speed. You may add in the raisin/walnut etc at this stage if your recipe called for this to premix with the dough. Continue till dough turn smooth on the outside and stretchable into a thin sheet without breaking. Remove from bowl and pat into a smooth dough.

3) Proving (or fermentation)

- Pour/spray a few drops of olive or cooking oil into a plastic bag (to avoid the proving dough to stick on to the plastic bag). Rub the plastic bag to distribute the oil evenly (do not add too much oil).

Put in the dough with the edged placing below. Depress the air from plastic bag and tied a knot on the plastic bag. Make sure there are room for expansion (about double the size of the original dough).

Turn on the oven at Preheat mode (set as 5 mins), place a wire rack on the oven top and put the seal dough on the wire rack. Let the dough prove at this temperature till it prove to double the original dough size.

You may test the dough by dipping some bread flour on your index finger. Slowly poke the dough with your index finger. If the dough has been proved properly, the indention made with your finger should stay the same size. If the indentation collapses and flattens after you pull your finger out, it is under-proved. On the other hand, if the whole dough collapse and shrinks after you pull your finger out, the dough is over-proved (Proving time about 40 mins, temperature 28°C).

4) Driving the air out

- Flatten the dough with your fists to drive the air out. Take the dough out of the plastic bag and fold the edged towards the centre. This helps relax the gluten in the dough; redistributes the yeasts among other ingredients: and evens out the temperature throughout the dough.

5) Dividing

- Use a scraper or dough cutter to divide the dough into four portions. Each dough weight about 265gm. Weight each piece of dough with a scale to make sure they are of equal weight. You should do this step quickly. Otherwise, the pieces of dough may prove differently.

6) Rounding or hand squaring

- Round or hand square each piece of dough after dividing them. Let both your hands down on the table top with your finger resting against the table top. Round and tighten the dough inwardly. Turn 90°, round and tighten the dough inwardly one more time. Closed up the seam. Each piece should look smooth on the surface for the end-product to have the best presentation.

7) Extended proving

- After rounding or hand squaring, put the pieces of dough on a counter-top or in a baking tray. Cover with a cling wrap. Leave the dough to prove again for 15 mins. This step also helps relax the dough and make it easy to shape into desired form.

8) Styling

- If you use a mould, make sure you grease it for easy unmoulding. Then put the dough in with the seam side facing down. Yet, if you use a proving basket, you should put the seam side up.

After the extended proving of the dough, flatten and roll the round dough to let the air out. Fold top to center of the dough (1/3), press down.

Fold below to center of the dough (1/3), press down.

Turn the seam downside, roll into length size (about 30 cm). Overturn the dough and rolled into swissroll shape.

9) Final Proving

- Place roll into loaf tin with seam facing down for final proving. Leave the dough in a warm spot until it expands to desired volume (80% of the loaf tin).

10) Baking

- Decorate the dough if necessary (such as brushing on egg wash, sprinkling flour or sesames, or scoring the dough crust etc).

Brush with egg wash generally as it will sank the bread if too much force is use. Egg volume should not be too much as the furnishing colour will turn too dark, the egg liquid will flow down and affect the unmolding of bread.

Put into a preheated oven for baking at 165°C, using low rack or put rack nearer to lower deck.

11) Cooling

- If you bake the bread in a mould, you should unmould it immediately after it's done. Cool it on a wire rack to prevent the crust from picking up the condensation. The inside of freshly baked bread is filled with steam and moisture. That's why you should let it cool off completely or at least until you can barely feel the heat before you slice or eat it. Otherwise the interior texture will be tangled together and you end up with a sticky mess.

12) Storage

- The Bread starts to age since the moment it comes out of the oven. Using pre-ferment dough will extends the shelf life at room temperature to 2 to 3 days without getting dry and hard. If you freeze the bread in a freezer, it actually lasts for months. Just leave it to thaw under room temperature before serving. Or reheat it in a microwave or conventional oven. It'd taste as good as it's fresh.

Memo : Since is my first attempt, I'm very worry about the bread being burnt after seeing the top layer turned brown after 5 mins of baking. I turned off the heat after 15 mins and took it off. Realised that the inside is still very moist and put in for further 15 mins. The texture of the bread would be better if I have not done this due to lack of my confidence. In conclusion, bake according to recipes given time.

65°C Tang Zhong (汤种) Pre-Ferment Dough

2009-09-09T07:56:00.000-07:00

I have dropped off from bread making since many years ago. One of the reason is the failure I have encountered. The bread just don’t turned-up well at all. Is either too damp inside or at time is as hard as a rock.

Bread Baking is really not an easy task. The tougher part is how you can bake out a consistent texture of bread on every attempt.

Just like human being it does have it own character and temper. If you put in the right amount of ingredients, getting the right temperature, follow strictly to the steps, it will prove and stay to the way that you want it to be.

The best resource and knowledge place is no other than the Library. Like a treasure chest, waiting for one to discover.

Yah, 65°C Tang Zhong Bread (Bread Doctor). I'm so backwards; it has been there for a few years already. A valuable bakery book to own.

What's Tang Zhong Pre-ferment dough?

Florence has a very good write-up on this.

Read here Posted by Florence for detail on 65°C Tang Zhong (汤种) Pre-Ferment Dough.

Here are the illustration on the making of 65°C Tang Zhong (汤种) Pre-Ferment Dough.
Taken from "Bread Doctor" recipe book.

(1 - 2)

1) Pour 500gm of water to 100gm of bread flour in a saucepan.
2) Mix well the flour and water.

(3 - 4)

3) Cook over low heat and stir continually with a hand whisk
to prevent burning.

4) Cook until it reach 65°C (you will see lots of small bubbles
forming on top. Keep stirring until the bubbles disappear
and streaks appear in the mixture for every stir you make
with the whisk. Stop at this stage).

5)

Pour the hot Tang Zhong on to a bowl and cover it with cling wrap.
The cling wrap must touch the surface of the mixture (to avoid
forming of thin film on the Tang Zhong and water preservation).
Leave to cool down at room temperature before use.

Tips :

- Leftover Tang Zhong can be store in container or plastic bag, kept refrigerated for 1-2 days.
- All chilled Tang Zhong must return to room temperature before use.
- If chilled Tang Zhong has turned grayish in colour, discard it.
- Weight will varies after cook due to water evaporate during the heating process.

Italian Salad Dressing

2009-09-08T10:27:00.000-07:00

Salad can be a good choice for a main meal. Depending on the type of salad , the most common ready mixed dressings to go with it is Thousand Island, French Dressing , Dry Ranch, Basic Italian & many more.

The one that I like most is Italian Salad Dressing which is introduced by Ai See during one of the salad lunch gathering. You can't stop at one serving of salad and wants to have more due to the yummy salad dressings.

One of the ingredient is Capers. What's Capers ? I have never heard about it until now. Well, a search in the Internet and from the library's collection, here the data.

Capers are the unripened flower buds of Capparis Spinosa, a perennial spiny bush that bears rounded, fleshy leaves and big white to pinkish-white flowers.

This plant which is native to the Mediterranean and some part of Asia. The small, green herb buds lend a piquant sour and salty flavour to salads, dressings, sauces, vegetable. After the buds are harvested, they are dried in the Sun, then pickled in vinegar, brine, wine or salt.

The Curing brings out their tangy lemoning flavor. Much the same as green olives. The size of the buds range from tiny (about the size of a baby petite green pea) up to the size of a small olive. The smallest variety from the South of France, called Nonpareil, is the most prized and the price tag is equally high.

Larger Capers are stronger in flavor and less aromatic. So choose the smaller buds for better taste.

Thank to Ai See for sharing her signature salad dressing recipe.

Ingredients (Serving : 10 pax)

3 tsp Sacia Acetelli Capers (chopped finely)
1 tsp Maille mild wholegrain mustard (original is 3 tsp)
12 tsp Lemon Juice (about 1 lemon)
10 tsp Honey (original is 6 tsp)
6 tsp Olive oil
3 cloves Garlic (chopped finely)
1 tsp S&W Red Wine Vinegar

Method

Mix together chopped capers and garlic.
Add mustard & vinegar.
Blend in olive oil.
Add honey and lemon juice (add more honey if you like it sweeter and vice versa)

Note : - Not brand specific for the ingredients.

If using Romaine Lettuce for salad, follow the process to make it
crispier:
1) Wash lettuce and soak for about 10 mins in ice water
2) Shake off excess water and chill in fridge
3) Cut when ready to eat

Korean Pan Fried Prawn Cake

2009-09-04T06:44:00.000-07:00

Ingredients

100 gm plain flour
25 gm corn flour
50 gm glutinous rice flour
2 - 3 pcs of leafy cabbage
500 gm prawn
1 Japanese cucumber
1 Potato
1 tsp salt
1/2 tsp sugar
1/4 tsp pepper

Method

Cut cabbage into dice size.
Cut prawn into dice size and season with half tsp salt, 1/4 tsp of pepper, corn flour & sugar.
Grate Japanese cucumber and potato into length size.
In a bowl sieve plain flour, corn flour, glutinous rice flour together.
Add in half tsp of salt and 1/4 tsp of sugar.
Add water to mix into batter.
Put in the seasoned prawn, potato, cabbage, Japanese cucumber and mix well.
Heat the pan with 1 tbsp of cooking oil.
Scoop in one ladle of mixture and make it into square or round shape at medium heat.
Pan fried the prawn cake at both side till golden brown (crispy surface texture).
Repeat steps 8 & 9 until the mixture is fully used up.
Set aside to cool down before cutting into desire pieces.

Korean Mochi Bread with Black Sesame (韓國QQ麻糬麵包)

2009-08-25T07:25:00.000-07:00

Korean Bakery Homemade Sesame Glutinous Bread Mix

I was at the cookery section and found this baking cookbook on Mochi Bread at the library. Didn't know that mochi can mixed with bread and create a New Era for the bread history, what a brilliant thought.

It has a website skybake.com with lots of recipe for mochi bread. Oh, not only mochi bread but a width range of bread, pastries & cake recipes.

With this Mochi Bread in mind, I starts on my ride in search of a good recipe in fulfilling my dream of baking the mochi bread. In the next few days, I spent times in looking at the various blog site and get to know the type of premix mochi flour available. Taiwan premix mochi flour from BakerKing brand and Korean Bakery Homemade Sesame Glutinous Bread Mix.

Blogger Site that I have visited to collate these information:-

1) Aunty Yochana - Auntyyochana.blogspot.com

2) Do what I like - Wlteef.blogspot.com

3) All That Matters - allthatmatters2rei.blogspot.com

4) Bakerking - Bakerking.com
The premix flour is called Xiao Xue Q Fen (小雪Q粉). Found this brand "BakerKing" at Kwong Cheong Thye at Lorong 27, Geylang (Singapore). But "Xiao Xue Q Fen" which is the flour that I'm soughing for is not available, what a pity!

I'm thinking that if I can't get the pre-mix mochi flour, maybe I can try using the Japanese mochi flour to bake the mochi bread. I proceed to try my luck @
Anna's Culinary (Coyaku Food Products Pte Ltd)
Blk 47, Sims Place
#01-173, S 380047,
tel 67470069
one of the place recommended to buy the Japanese mochi flour. Having too much confidence on the location, I didn't pay much attention to the address mentioned at the website.

To my dismay, I can't find Anna's Culinary.
Isn't it next to
Phoon Huat at Geylang Lor 23,
1 Sims Lane #01-10，
S 387355,
Tel 68467825 ??
I called up "Art of Eating" who asked me to check if is at the right side of the road next to Phoon Huat.
No, is neither there too.
Sob, Sob, that goes my dream of getting the Japanese Mochi Flour!

Back in the office, I get hold of the tel # and called Anna's Culinary. Omg, it has moved to the HDB block behind Phoon Huat. Across the road., opposite the Hawker Center.

I made my way there after I knock-off from work.
Did I get the flour ?

Yes, No, they don't sell the premix flour
Hold on, what now ??

The Japanese Mochi flour is available
cost S$10 for a packet (230gm). I grab one packet of it for another type of Japaneses mochi bread recipe.

I reached home later in the evening and continue to do research on the flour. That's another place that recommended by the blogger on where to buy this Korean Bakery Homemade Sesame Glutinous Bread Mix (Seoul Mart at Parkway Parade - SG). Gosh, is out of the way for me.

The next morning, I talk to Art of Eating of my intention to drop by Seoul Mart at Parkway Parade. She asked me to try the nearby accessible Korean Mart around the CBD area. Searching through the Internet and is very lucky to find the list of Korean Mart available in Singapore posted by solelyseoul.blogspot.com .

Ki Ki Too Too, which one ?

Okay, decide on this -->

S-Mart Korea Shopping Mall
34 Craig Road #02-10
Chinatown Plaza
Singapore 089673
Tel 62247753, 6224 7097
Online Website : Koreasmart.com

It must be a auspicious day for me, my three lunch kaki's is willing to accompany me to S-Mart. Guess what, I found the Sesame Glutinous Bread Mix (cost S$8.00/box) there. The person attending to us is very helpful. Did the baking instruction translation for me too. Really very please with my good luck today and the supports from my lunch kaki.

The Premix Mochi Flour hunt finally come to the end.

Here come the baking experience....

1 box come in two individual pack of 250 gm premix flour

Before bake

The end product look like English Rock Bun

Chewy inside

Ingredients

250 gm Bakery Homemade Sesame Glutinous Bread Mix
1 egg
70 ml water or milk (if use milk ignore the milk powder)
2 tbsp of milk powder

Method

In a mixing bowl, pour in the water or milk.
Add milk powder. Stir well (skip step 2 if you use milk).
Add in the egg. Stir well.
Fold in the flour progressively in one direction until all flour are used up.
Knead into a dough. You may dust a bit of bread flour or plain flour to your palm if dough is too sticky.
Divide dough into 25 gm each and shape them into round balls.
Place the shaped round balls on a lined tray. Dough yield 12 balls.
Preheat oven at 180 temperature.
Bake for 5 min then spray with some water.
Bake for the next 5 min then spray with some water.
Lower the temperature to 160. Bake for another 10 min and spray with some water.
Turn the baking tray around and bake for the last 10 min till brown.
Remove from Oven.

Hints : Best eaten when hot. Preheat or put in toaster to heat the mochi bread when you want to consume. Mochi bread turned hard when cold. But once preheat or toast, the texture is chewy soft inside and crispy outside.

After going through the whole lot of hassle, I will grade it a worth while effort. Is definitely a nice treat for family gathering or party where you can pre-bake the bread before hand and serve it hot to your guests. The whole baking + preparation time is less than an hour.

Banana Butter Cake

2009-08-22T05:33:00.001-07:00

I used "Ang Ba Jio" (a type of banana specially for cake baking) to bake this Banana Butter Cake. Cake turned up very soft and texture is just right with the natural banana fragrant. I adopt the recipe from "Hong Kitchen". Next time I will left it to ripe for a day or two before using it to bake banana cake.

Ingredients (7 x 7 square cake tin)

250 gm unsalted butter or salted butter (don't add anymore salt to the mashed banana if salted butter is used)

280 gm cake flour

180 gm castor sugar

3 eggs

1 tsp baking powder

1 tsp sodium bicarbonate

500 gm banana (4-5 nos of banana)

1 tsp salt

1 tbsp milk powder or 2 tbsp of milk

Method

Peel and mash banana fresh in a bowl.
Add salt and milk or milk powder in mashed banana fresh. Set aside. Don't over mashed the banana if you want to feel the banana bits.
Sieve and mix cake flour, baking powder and sodium bicarbonate together.
Beat butter and sugar till creamy and light.
Add egg to butter mixture, one at a time. Mixed well.
Add in 1/2 portion of flour mixture and fold in one direction.
Add on 1/2 portion of banana mixture.
Put in balance portion of flour mixture.
Add in balance portion of banana mixture. Mixed well.
Pre-heat oven at 180 temperature
Place cake tin for baking at 180 temperature for 5 min.
Turn to 160 temperature and bake for another 45 min.
Use a toothpick or chopstick to poke thou the cake to test if is ready. Toothpick should be free of sticky mixture when lift out. Continue for another 10 - 15 min if cake is still moist.

Herbal Jelly (龟苓膏- Gui Ling Gao)

2009-08-18T05:22:00.000-07:00

Herbal Jelly Powder from Eu Yan Sang (only available in Malaysia)

Preparation

Pour 1 packet of 50 gm herbal jelly powder into a bowl.
Add in 250 ml cool water and mix well.
Bring to boil 1 litre of water, add in 150 gm sugar.
Turn to low flame then pour in the herbal jelly mixture and continuously stir for 10 mins.
Filter the boiled herbal jelly mixture and pour it into a bowl. Leave to cool and ready to serve with or without honey.

Thanks to Kui Khim who helps to buy this from Malaysia and Art of Eating for recommending this item. Cost is RM 20.00 for 5 packets. If you buy individual pack, is RM 5.oo/packet. As good as buy 4 get 1 free.

Winnie The Pooh's Turnover

2009-08-16T10:25:00.000-07:00

Puff Pastry (refers to Mixed Vegetable Pie)
Filling (refers to American Apple Pie))

Mixed Vegetable Pie

2009-08-16T09:52:00.000-07:00

Ingredients (Puff Pastry)

200 gm High protein flour
50 gm Plain flour
30 gm butter
1/4 tsp salt
130 gm water
130 gm pastry margarine

Method

Mix well water, salt and butter.
Add in some flour to mix well.
Add in remain flour to mix into smooth dough. Rest for 10 - 15 mins.
Roll dough into rectangular shape.
Put pastry margarine in the middle.
Fold into 3 layers.
Roll out the dough 5mm thick.
Fold into 3 layers. Rest for 10-15 minutes.
Turn the dough by 90 degree and roll out the dough 4 mm.
Fold into 4 layers. Repeat step (9), fold into 3 layers (x 3).

Ingredients (for the fillings)

100 gm vegetable mixed

3 nos of potatoes

1 chicken cube

1 tsp of pepper powder

2 nos of hard boil egg (shell and slice)

Half onion

Half rice bowl of water

One tbsp of cooking oil

Method

Put one tbsp of cooking oil to heat
Add in onion
Fry until the onion is fragrant
Add in mixed vegetable and potatoes
Stir fry for three minutes
Add in chicken stock cube
Add in pepper
Add in water
Stir fry for another 3 minutes
Put aside for use

Assemble

Roll puff pastry to thin pastry
Cut pastry to idea size (round or square, depending on self reference)
Scoop enough filling to fill up the pastry and put slice of hard boil egg.
Brush pastry with egg wash to seal the pie pastry
Preheat oven to 180 temperature
Bake at 180 temperature for 20 minutes or pastry turned brown.

Roselle Flower Tea (洛神花茶)

2009-08-15T09:13:00.000-07:00

I have seen this fresh Roselle Flower during one of my previous trip at Desaru Farm. The Chinese Medical Hall sell the dry version. At times, it is pre-pack with some other type of herb as well.

While browsing the vegetable stall at the wet market this morning, I come across the fresh Roselle Flowers. Going at 100 grams for S$0.50. The lady boss told me is good for lowering cholesterol level. Since I have not taste it before, I decide to give it a try.

You have to remove the fruits from the flower bulb. Put one pot of water to boil with the flower bulb. After 25 mins, you will notice the flower bulb turned to pale transparent colour. The water appears as purple. Now, you can add rock sugar to your taste.

It taste a bit sour, similar to Blackcurrant or the Ribena drink. Wonder if Ribena did extract from this Roselle Flower.

Tips from Ai See - Not to waste the flower bulb after boil. Add spoonful of sugar and made it into jam. I shall try the next round.

Ginger, Lemon & Honey Tonic Drink

2009-08-02T10:44:00.000-07:00

It seem that the flu virus is spreading around everywhere. Few of my friends and even family member "Mr Chef" has been down with sore throats, fever and cough for the past few days.

Now even "小宝贝" (xiao bao bei) also shown sign of symptom. I remember seeing this remedy drink and mix a glass for her to drink. I took a sip too, it taste good. Truly a refreshing drink for this hot climate.

Ingredients

1 tbsp lemon juice

1 tbsp old ginger juice

2 tbsp honey or to taste

150 ml boiling water

Method

Combine all the ingredients in a glass to make a strong tasting tonic drink

** Help dispel cough and sore throat

Tips - Stir in honey only when the water becomes warm to avoid the loss of nutrients.

Dorayaki (どら焼き)

2009-08-01T09:39:00.000-07:00

I love Dorayaki, Yummy Yummy !

In the Kansai region (Kyoto, Osaka, Kobe and surrounding areas), Dorayaki are called Mikasa, name after a mountain in Nara Park in Nara. It has been known as a tourist attraction, an excellent place to view the moon.

I did some research and here's the final product of mini and normal size Dorayaki.

Ingredients (can make 8 nos of Dorayaki)

4 whole eggs

150g top flour

60g castor sugar

60g honey or 40g of maple syrup (for better fragrance)

1 tsp baking soda >

2 tbsp of water > mix together
5 tbsp of milk

2 tbsp of sugar syrup

Ingredients for Red Bean Paste

100g Red Beans

20g Maltose

80g Sugar

1/2 tsp salt

Method

Pour eggs into a mixing bowl. Whisk the eggs and slowly add the castor sugar (divide into three times) in the same direction. Whisk eggs until the colour is light and fluffy.
Add in honey and mix well. Then add in baking soda that was mixed with water and mix well. Add in sieved flour and using a spatula mix the flour into the egg mixture. Do not over stir the mixture.
Cover the batter with cling strap and let it rest for 30 mins in the fridge. After the resting time, pour in the milk. (Tips : add in more milk if the batter is too thick or add more flour if the batter is too dilute).
Heat pan up using low heat. Do not put in any oil to the pan or wok. Scoop one spoonful of batter onto the pan or wok. And make into a round shape.
Let it cook until you see bubbles forming. Then turn the pancake over and fry for another 5 seconds.
Brush sugar syrup on both side of hot pancake to prevent it from getting dry and hard.
Spread the red bean paste on one of the pancake and seal with the other pancake.

For sugar syrup - Mix 1 tbsp of sugar to 1 tbsp of hot water. Mix well and leave aside to cool for use.

Fillings Method

Soak red bean for 4 hours
Pour red bean into saucepan and bring to boil over high heat. Fill water enough to cover the red bean + above 2 inches level.
Turn to low heat once the water boil and cook until red bean is soften and drain the excess water.
Pour cooked red bean with some water on to the blender (if you like to have whole bean, skip step 4 - 5).
Blend until paste is form
Remove from blender and pour red bean paste, maltose, sugar and cook at low heat. Stirring from below up. Keep stirring until sugar melts and excrete water.
Continue to cook until red bean is dry.
Add in salt and leave aside to cool.

Note : You may choose to use jam, Nutella, ready made paste for fillings)

Souffle (法式蛋奶酥）

2009-07-29T10:05:00.000-07:00

I have not forgotten the taste of the Souffle (法式疍奶酥) from Hokodate that both "大宝贝" and me missed the most. There's no on-line order available and it can only be keep in the fridge for one week。

I was very delight when I come across this recipe while browsing thru some magazine. Can't wait to have my hands on to see if it can satisfy my carving.

It turned out pretty close and "大宝贝" (Da Bao Bei) is very happy too.

Ingredients (serves 4 - 6 pax)

250g cream cheese (Philadelphia)
2 egg yolk
20g sugar (1 tbsp)
30g cornstarch (1 1/2 tbsp)
3 egg white
50g sugar (2 1/2 tbsp)
1 tsp lemon juice

Method

Wrap up the 18cm round cake mould with aluminium foil
Preheat oven to 150 c
Meringue : Beat cream cheese with mixer until fluffy and set aside. Beat separately the egg yolk and become white. The mix together with fluffy cream cheese, and add cornstarch to mix well.
Beat egg white with a pinch of sugar until fluffy and stop immediately. Add 50gm sugar (2 1/2 tbsp) and continue to beat until foaming and set aside. Then, combine half portion of foaming egg white and lemon juice with the mixture from step 3. Stir slowly to mix well (never stir too fast) and add the remaining portion of foaming egg white. Stir slowly to mix well and pour into the cake mould.
Pour warm water into the baking tray and put in the cake mould. Bake at 150 c for 45 mins until the surface become golden brown.
Set to cool completely. Cut into small pieces and serve.

Fleshfingered Citron Fruit Soup

2009-04-26T08:53:00.000-07:00

合掌瓜鲜百合汤

Ingredient

1 Fleshfingered Citron Fruit (合掌瓜) - Remove the skin, seed and cut into length size
1 pkt Fresh LilyBulb (百合）6 - 8 nos red dates
500 gm of Chicken meat
2 tsp of salt

Method

Bring 1 pot of water to boil
Add in red dates, lilybulb, fleshfingered citron fruit
Boil for 10 minutes
Add in chicken meat and continue to boil for 30 minutes at low heat
Add in salt and ready to serve.

Tiramisu Cheese Cake

2009-04-26T07:43:00.000-07:00

Another easy to make delight for the family to enjoy and get your taste bud captivate by the aroma that stay within. The best part of it, no baking is required !

Ingredient
1 cup of espresso / black strong coffee
3 tbsp Brandy (optional)
2 large eggs separated
3 tablespoons sugar
250 gms Mascarpone Cheese
2 rice bowl size whipped cream (strong)
150 gms cocoa powder dark
200gms Edler's Boudoir Sponge / Lady Fingers (any brand)

Method

Mix cup of espresso / black strong coffee and allow to cool, before adding the brandy.
Separate the eggs and set aside whites. In a large bowl, whisk the egg yolks and the sugar together until pale and thick.
Add the Mascarpone and mix until combined (folding method).
Add whipped cream to the egg, sugar and cheese mixture.
In another bowl, beat the egg white into soft peaks and then quickly fold into the cake mix.
Sprinkle a thin layer of cocoa powder into a 7" x 7" tins using a sieve.
Dip the sponge fingers (sugar side down) into the coffee and brandy mixture, taking care not to soak them for too long before placing in the tin.
Continue dipping sponge fingers and line them in the tin, creating a layer of soaked sponge fingers. Dust with a thin layer of cocoa powder using a sieve.
Spread a thick layer of the cake mixture over the layer of sponge fingers.
Dust with a thin layer of cocoa powder using a sieve
Place another layer of soaked sponge fingers in the tin, again dust with cocoa powder.
Smooth the rest of the cakes mixture in a thick layer over the second sponge fingers layer.
Dust with a thin layer of cocoa powder using a sieve.
Place in refrigerator and allow to set for two hours. For best flavour, leave for 24 hours before serve.

Mango Ice-Cream

2009-04-26T07:27:00.000-07:00

Easy to made Ice-Cream with Mango flavour.

Ingredient

4 Fresh Mango

7 oz condensed milk

4 oz whipped topping

Method

Mango - cut fresh from mango (3 nos) and blend into pulp (ready to use)
On a mixing bowl, add fresh mango pulp, condensed milk and whipped topping, mix well.
Transfer to a container and put in freezer for 2 hrs
Cut mango (1 no.) into dice size
Remove mango ice-cream from freezer, add in dice size mango and mix well. Top with few dice of mango for garnishing effect.
Place mango ice-cream into freezer for another 5 hours.
Ready to serve with your own favourite topping

Mini Apple Pie

2009-04-25T08:42:00.000-07:00

Same recipe with the American Apple Pie but in mini version.

Crispy Fish N Chips

2009-04-05T21:06:00.000-07:00

I have my hand on to try this new "Jaguar" brand Crispy Powder (product of Taiwan) that I have purchased from one of the shop at Tanjong Pagar SMRT Exchange.

I bought a packet of frozen Sutchi Fish Fillet (no fishy smell) and meat is very tender from "Shop N Save" to go with this crispy batter.

It turned up well and look at the output !

For the fish, I first spread the egg white over it and pat the fillet with the crispy powder. Deep fry until golden brown.

For the fries, remove from fridge and bake in oven for 30 minutes (turned the fries in between).

Not forgetting the salad (Romaine Lettuce). Just add olive oil and bacon bits. An easy prepare meal for the family.

Prawn Noodles

2009-04-05T19:53:00.000-07:00

Ingredients :-

500 gm of yellow noodle
100 gm of bean spouts
1/2 kg of prawn
10 nos of small onions
1 - 2 nos of fish cake
5 - 7 nos of small rock sugar
4 tbsp of fish sauce
1/2 tbsp of dark soya sauce
1 tsp of salt (add more to your taste)

Method :-

Soup

Wash and rinse clean the prawns
Remove the head of the prawns and rinse clean
Boil 3/4 pot of water (about 2 litre)
Boil the prawn head in the boiling water for 10 minutes
Discard prawn head from boiling water
Put clean prawn with shell in boiling water to boil till cook (5 mins)
Remove prawn and put it under running tap water for 5 mins
Remove the shell from prawn and ready for use or you can leave the shell on
Sieve the soup and put aside
On the wok, stir fry the rock sugar over medium heat gas until sugar dissolve.
Pour in the soup for it to boil
Add in the fish sauce, dark soya sauce & salt to taste
Continue to boil for another 10 mins

Onion

Slice the small onions
Use a small micro proof bowl ware. Put the small onion with corn or cooking oil cover over the onion.
Put into microwave oven and cook for 2 minutes
Continue with another 1 minutes
Open the microwave oven door and stir well the onion
Combine with another 1 minutes and repeat steps 4 - 5 until onions is light brown in colour
Remove from microwave oven and remove the onion from the onion oil.
Mix one teaspoon of sugar with the onion. The onion is ready for your use. Onion is crispy and fragrant

Noodle (you can either have it in soup or dry)

Put water to boil in a pot
Add in kang Kong, bean spouts and noodle (amount depending on individual liking) to boil.
Remove from pot and place in a bowl (soup) or plate (dry)
Place prawn, fish cake on top of cooked noodle
Boil the soup and pour soup to noodle
Top with fried onion and sprinkle bit of onion oil to serve

For dry noodle, you can take 1 tsp of onion oil and mix with some chili or tomato sauce for the sauce base.

Sandwich Maker

2009-04-04T20:36:00.000-07:00

This Sandwich Maker is purchase from Carrefour (Bluesky) at S$15.90. A good buy with the additional $1.00 discount for being the Lucky Charm member. Actual price is S$16.90 offer to public.

I want to have something new aside from using bread as the original toast. I visit Shop N Save to see if there's any new product on the shelf.

I browse around the supermarket and come across this product called "Toaster Flat Bread" from Chinatown (brand name) S$3.95. Making wild guesses that it will be similar to pancake type at the first look of the cover on the product.

And to my surprise, yes is indeed a pancake. Similar to the Indian style of "Roti Prata". Big and Small Poh Bei like it very much. As it is crispy and not too big piece for the breakfast. Most importantly is the convenience, oil free and no mess preparation. Something worth to try on... with or without fillings.

Waffle

2009-03-24T08:19:00.000-07:00

Kind of like the Waffle's texture and taste from Prima Delfi. So much that I would like to try my hand on making some.

Together with "Art of Eating", we headed down to buy the Waffles Maker from Carrefour. The new toy that she has endorse over at her blog in making those delicious waffles successfully.

I will explore into Belgian Waffle (good with ice-cream topping) another day. For now is the spotlight on Classic Waffle (you can choose to spread with peanut butter, kaya, margarine, cheese, red bean paste or Nutella). Mr Chef even suggest to dip it with the Durian Green Bean soup that I have cooked yesterday or to go with mini hotdog/cocktail.

Ingredient :- (9 pcs serving)

Dry Ingredient

280 gm flour
60 gm sugar
1 1/2 tsp baking powder
1 tsp baking soda (Bicarbonate of Soda)
1/4 tsp salt

Wet Ingredient

3 eggs, separated yolk and white
100 gm butter, melted
500 ml of milk or buttermilk

Method

Dry Ingredient - Add the flour, sugar, baking powder, baking soda and the salt into a bowl and mix it all together.

Wet Ingredient - Into the milk add the egg yolks and the melted butter, making sure that you leave a little behind for later on for waffle maker brushing and stir well. Pour it over to the dry mix. Using the whisk, combine slightly.

Mix the egg - Place the egg whites into the mixing bowl. Whip them using the hand whisk until they are stiff in consistency, but still wet. Do not over-whip them! Pour them into the batter and use your whisk to carefully fold the mix together.

Preheat the waffle maker.

Brush the waffle maker with butter on both sides (for first piece of waffle only). Place one ladle's (depending on the size of your ladle. To be exact, fill up the mould of the waffle maker) worth of batter onto the waffle maker. Spread it out to the sides with the back of your ladle, close it and let it cook for approximately 3 minutes. Remove and repeat until all the batter is used. For this waffle maker, cooked waffle is indicate when the green light go off. You can heat for a further 1 - 2 minutes to get a slightly thin crispy top texture.

Spread with your own favourite topping (peanut butter, kaya, margarine, cheese, red bean paste or Nutella).

Grill Stingray

2009-03-22T07:04:00.000-07:00

Ingredients

600 gm Stingray

1 sheet of banana leaf (optional)

Grill Fish Chili Sauce (Grind separately)

100gm of fried chili paste

6 cloves of garlic

6 nos of onion

100gm of dried Shrimps

4 nos of candlenut (Buah Keras)

Method :-

Heat oil in wok and fry dried shrimps until fragrant and leave aside.
Heat oil in wok and stir fry garlic, onion & buah keras together.
Add in fried chili paste and continue to stir fry at low fire until fragrant.
Add in fry dried shrimps and continue to stir fry until fragrant.

(need about 4 tbsp of dried shrimps chili paste for the above fish portion, rest can keep in freezer for next use).

Seasoning

1 tsp salt
1 tbsp sugar
Juice of 1 stalk serai (lemon grass)
1/4 tsp turmeric powder
1 tbsp of oil

Method

Rub seasoning all over fish and marinate for 1 hour.
Preheat oven and grill fish at 160 c temp for five minutes and turn over for another five minutes.
Remove from oven, place on banana leaf.
Spread premix chili sauce with 2 tbsp of water all over stingray.
Grill for another 5 minutes and serve with lime juice.

Cooking tips

Do not marinate fish for too long, otherwise fish meat will become soft and tasteless.

Onde Onde

2009-03-22T02:26:00.001-07:00

Ingredients

Skin Ingredients (Portion is for 40 balls)
300 gm sweet potato paste (choose orange fresh for naturally colouring)
100 gm glutinous rice flour
80 gm topioca flour
50 gm sugar
28 ml water

Filling
150 gm gula melaka (chopped)
50 gm sugar

Coating (mix and stream for 5 minutes)
1/2 young shredded coconut
Pinch of salt

Method

Mix skin ingredients and knead into a smooth dough.
Divide into small balls and wrap in filling.
Put balls into boiling water to boil until float up. remove and coat with shredded coconut.

Cooking Tips **Onde Onde will be elastic if glutinous rice flour and sweet potato paste are added

Sackboy

2009-03-14T23:30:00.000-07:00

One day, 小宝贝 approached me to teach her to knit the "Sackboy".

I did some research from internet to study how this little creature look like. In fact I have no idea how it look like and never heard of it. Generation gap!

After much research and study, I finally complete this version of "Sackboy".

Mango Egg Custard Rolls

2009-03-09T23:16:00.000-07:00

Ingredients :-

Glutinous Rice Dough :-
300gm glutinous rice flour
1 tbsp Tang Flour
2 tbsps condensed milk
3 tbsps sugar
1 tbsp oil
1 and half cups water

Filling :-
2 tbsps custard powder
3 tbsps cornflour
60gm sugar
2 egg yolks
1/2 cup coconut milk
1/3 cup evaporated milk
1/2 cup water
1 tbsp butter

Condiments :-

1 mango (cored and cut into strips)
1/2 cup coconut shreds

Method :-

Egg Custard :
Put all ingredients into a pot and mix well. Stir over low heat until it thickens. This is the egg custard filling. Wrap with cling wrap.

Glutinous Rice Dough :

Mix all ingredients in a bowl and sieve well.
Spread the mixture thinly on a grease streaming tray. Steam for 5 minutes. Set aside to let cool.

Assembling:

Spread the egg custard filling onto the steamed glutinous rice dough. Put mango strips on top. Roll up the dough and sprinkle coconut shreds on top. Cut into pieces and serve.

Stewed Frog Jelly with Red Dates and Lotus Seeds

2009-03-08T23:02:00.000-07:00

雪蛤炖红连

Ingredients :-

10gm frog jelly (雪蛤)
8 pitted red dates
2 tbsps lotus seeds
100gm rock sugar
2 slices ginger
3 cups boiling water

Method :-

Remove the veins and dirt on the frog jelly. Rinse and soak it in water for several hours. Cook in water with ginger slices for 10 minutes. Drain.
Rinse and core the lotus seeds. Soak in water for 2 hours.
Put frog jelly, red dates, lotus seeds and rock sugar into a stewing pot. Add boiling water. Stew over low heat for 2 hours. Serve.

Sang Ji Sheng Sweet Soup with Lotus Seeds and Eggs

2009-03-08T22:39:00.000-07:00

桑寄生

桑寄生连子蛋茶

Ingredients :-

80gm Sang Ji Sheng

4 eggs

60gm lotus seeds

100gm brown sugar (片糖)

8 cups water

Method :

Poach the eggs in water with their shells on until hard-boiled. Shell them.
Soak lotus seeds in water for a while. Rinse Sang Ji Sheng and put into a cloth bag.
Bring water to the boil. Add lotus seeds and cook for about 30 minutes. Add Sang Ji Sheng and cook for about 30 minutes. Put in the hard-boiled eggs and cook for 10 minutes. Add brown sugar and cook until it dissolves. Serve.

Tips

This sweet soup retards aging, expels Wind in the body, strengthens tendons and bones, reduces blood pressure, calms the nerves and help alleviate the conditions of coronary diastolic.

Egg Custard Puff Tarts

2009-03-07T22:03:00.000-08:00

Ingredient (10 - 12 egg tarts)

Oil Dough

75gm flour

100gm pastry margarine/butter

Water Dough

75gm flour

20gm egg yolk

30gm cold water

Egg Tart Filing

3 eggs (whisked with 1 tsps of custard powder)

90gm sugar

210 ml boiling water

45 ml evaporated milk

Method

Oil Dough

Pour flour on desktop, add in pastry margarine
Use hand to short crust pastry
Knead into dough
Use plastic bag or cling wrap to wrap
Put in fridge for 10 mins

Water Dough

Pour flour in mixing bowl
Put a well in the centre
Pour in egg yolk, cold water to mix
Knead into dough for use
Put in fridge for 10 Min's

Combination

Put the water dough on a counter top. Roll thin into square (the centre needs to be thick). Put the oil dough on top at the centre. Wrap it up.

2. Sprinkle a bit of flour on it. overturn sprinkle a bit of flour

3. Over turn again. Roll the pastry out into a rectangle.

4. Roll into 1/2 inch thick and fold the left and right sides towards the centre (3 fold) and put into plastic bag. Into fridge for 20 - 3o mins (repeat step 3 to 4 for 2 more times)

5. Take out from fridge. Sprinkle flour and rolled over

6. Turn over and continue to roll

7. Roll into 1/2 inch thick and fold the left to centre and right sides to the centre (4 fold) and put into plastic bag. Into fridge for 15 - 20 mins (repeat 6 to 7 for another time)

8. Roll out the pastry. Shape into circles with moulds. Press into tart moulds. Press with your thumb while turning the tart mould at the same time until the pastry fits snugly on the mould.

9. Remain an edge of about 1/4 inch above the mould. Refrigerate until firm.

10. Put sugar in the filling into boiling water and mix until it dissolves completely. Add egg mixture and mix well. Put in evaporated milk and essence. Mix well and skim off the bubbles.

11. Pour the filling into tart moulds until 90% filled. Bake in a pre-heated oven at 200c for about 15 to 20 minutes. Serve.

Real Cafe Coffee

2009-02-22T23:56:00.000-08:00

Annie Tan our main coffee "purchaser" come across this new product from NTUC and brought it to the office. I'm so excited to try it out during my self declared "coffee break".

Real Cafe ~ Specially Blended Drip Coffee ~

Instruction :

Open the bag by tearing along the arrow line.
Pull the hooks to make the opening squarely and hook it on the cup.
Half fill with hot water slowly and wait for 20 seconds before adding more water.
Shake the bag well and remove it before drinking (Add sugar or milk to suit your taste).

The second cup AT helps me to prepare taste very much better than the one that I mixed.

Probably that's come with a touch of tender care, hahaha !

Oyster Omelette (Or Luak)

2009-02-22T03:36:00.000-08:00

Serves 2-3 people

Ingredients
110gm sweet potato flour
250ml water
½ tsp salt
15gm Chinese chives, chopped finely
3 tbsp lard or vegetable cooking oil
2 eggs, beaten
2 tbsp finely chopped garlic
½ tbsp chopped preserved radish (chai por)
800gm fresh oysters, washed and drained (I used 500gm prawns)
½ tsp fish sauce
½ tsp light Soya sauce
White pepper to taste
2 tbsp chopped coriander leaves to garnish

Method

Whisk the starch batter and set aside to let it rest for 15 minute.
Heat 2 tbsp of oil in frying pan of about 12-16 inches over medium to high fire. Stir batter as it settles, and ladle over enough to form a thin splattered layer. Don’t let the starch harden, pour in the eggs within five seconds and allow the pancake batter to settle and softly firm up before breaking it up.
When the texture is crispy outside and soft within, push the batter to the side of the pan.
Add the chai por, oyster (dip them in the batter for added smoothness) and fish sauce. . Stir-fry quickly. Take care not to overcook the oysters or they will get hard.
Season to taste with the fish sauce or Soya sauce and pepperDish omelette onto plate, top it with the succulent oysters and garnish to serve.

Birthday

2009-02-21T03:00:00.000-08:00

We headed to somewhere new for this year birthday treat by "Art of Eating". There are surprises every year !

Mad Jack Cafe

Selegie Outlet - Paradiz Centre 01-04/05, 1 Selegie Rd

Chicken Leg in Special Mad Jack's sauce

Grill Chicken in Blace Pepper Sauce

Chocolate Delight Cake with Ice-Cream

我吃到饱饱,

谢谢你我的好朋友！

My home 大宝贝bought for me a cheese cake from Lil’ Foot Patisserie (littlefootpastry.wordpress.com). The checked design is made of chocolate spongy cake with cheesy cream and tint of lemon . Taste pleasant and great, thanks alot !

盆菜 Pen Cai

2009-02-15T05:43:00.001-08:00

盆菜 Pen Cai

It was said that Poon Choi was invented during the late Song Dynasty.When Mongol troops invaded Song China, the young Emperor fled to the area around Guangdong and Hong Kong. To serve the Emperor as well as his army, the locals collected all their best food available, cooked it, and put it in wooden washing basins. By doing so Poon Choi was invented.

Poon Choi includes ingredients such as pork, beef, lamb, chicken, duck, abalone, ginseng, shark fin, fish maw, prawn, crab, dried mushroom, fishballs, squid, dried eel, dried shrimp, pigskin, beancurd and chinese radish.

Poon Choi is special in that it is composed of many layers of different ingredients. It is also eaten layer by layer instead of "stirring everything up", but impatient diners may snatch up the juicy radish at the bottom first using shared chopsticks.

Traditional Village Poon Choi is served in large metal washing bowls with a perforated metal plate at the bottom to keep food from burning, as it is kept warm on a portable stove as it is being served.

Some restaurants or providers change the poon choi and add fresh shrimp and fresh oyster instead of dried ones. This increases the potential risk of contamination by bacterial that causes disease. It has to be cooked thoroughly.

It is often served during religious rituals, festivals, special occasions and wedding banquets in open area of villages. From the 1990s, Poon Choi became popular among urban dwellers and can also be enjoyed at many Cantonese restaurants in the autumn and winter or on special occasions throughout the year.

It is only in the recent two years that 盆菜 Pen Cai has become popular during the Chinese New Year period in Singapore.

There are really no strict and hard rules on the ingredients. Almost anything goes into the pot!

Every ingredient has to be layered and stacked up properly. Chicken and duck meat are usually placed on the top, implying that birds return to the nests. Though those who know would reach for the bottom where the gravy trickles over the ingredients.

Pen Cai is associated to an event that unites the entire community. It is a symbol of cohesion, such that everybody who eats from the common pot are equals, therefore making it a popular dish during the New Year.

A lot of Chinese restaurants serve reasonably good Pen Cai with a rough estimate of the price ranging from S$200 - $1000 depending on the ingredient and popularity of the restaurants.

Food for the day : 盆菜

Warm Chocolate Cake Pudding

2009-02-14T03:34:00.000-08:00

Ingredient

A
150gm butter
150gm dark chocolate

B
3 egg yolks
2 whole eggs
60gm sugar
1/4 tsp vanilla essence

C
24gm flour

Garnishing
Vanilla or strawberry ice-cream

Method

Preheat oven at 180 c temperature.

Put butter and dark chocolate into a double-boiler and cook over low heat until melt. Stir well and set aside.

Beat ingredients B until fluffy and add melted chocolate, stir well and add ingredients C. Mix well and set aside.

Grease ramekins and sprinkle with flour. Turn it over to remove excess flour.

Scoop chocolate batter into ramekins and bake at 160 c temperature for about 8 mins and remove.

6. Transfer to a serving plate and serve together with ice cream.

Tips

Chocolate batter can be kept refrigerated for 3 days. Hence, you may prepare the batter earlier and only bake it right before serving. Select dark chocolate of 55% cocoa for better result. Over here I brought the dark chocolate from OG under the fondue section (Chocolate Line - 53% cocoa 150gm @ S$5.90/packet). Can make about 8 pieces of warm chocolate cake pudding. The inside texture will give you the chocolate melting effect once you slice through the cake.

Agar Agar

2009-02-14T02:56:00.001-08:00

One of the recipe that I pick up from my mum. Simple and back to basic (60's).

Ingredient

1 packet of agar agar powder (clear col)

3 stalk of pandan leaf

8 tbsp of caster sugar

1 packet of cocount milk

Method

Cut 1 stalk of pandan leaf into length size and pound into paste.
Add in one tbsp of water and mix with the paste.
Squeeze the juice and ready for use.
Fill pot with water (about half level of the round tray).
Tie two stalk of pandan leaf and put into the water
Pour in the agar agar powder.
On the stove and cook at medium heat. Keep stirring the mixture while waiting for it to boil.
Lower the heat once mixture is going to boil.
Pour in sugar, coconut milk and then pandan juice.
Off the stove once it is boiled and sugar is dissolved.
Pour mixture into the round tray for setting
Once the agar agar is set, put into fridge
Cut into bite size and serve.

Steamed Fa Gao

2009-01-25T08:21:00.000-08:00

Fa Gao Literally translated as "Prosperity Cake", fagao is made with wheat flour, water, sugar and leavened with either yeast or baking powder. Fagao batter is steamed until it rises and splits open at the top. The sound "fa" means either "to raise/generate" or "be prosperous", hence its well intending secondary meaning

Starter

200gm Hong kong flour
1 tsp Instant yeast
150ml water

Dough
250gm Hong Kong flour
20gm Double-acting baking powder
160ml water
200gm brown sugar or gula melaka

Method

Starter : Sift Hong Kong flour and mix well with instant yeast and water. Cover with damp cloth and set aside for 2 hours.
Dough : Sift Hong Kong flour and baking powder together.
Dissolve brown sugar in water. Fold in sifted ingredients. Add starter and mix well. Use toothpick to cut a cross through the mixture. Sprinkle sugar on the cross line.
Line aluminium cups with paper cups and arrange on steamer tray. Pour batter into cups until 90% full and leave to rise for 290 minutes. Steam over rapidly boiling water for about 15 minutes.

(portion : 2 big, 2 small bowl)

Reunion Meal

2009-01-25T07:59:00.000-08:00

Get together with close family members for the reunion meal. In my family, all the members must be present at the table for our meal and we will have Chinese dishes.

All prepared by Mr Chef , what a wide spread !

Kueh Lapis

2009-01-25T07:30:00.000-08:00

Ingredients

550gm salted butter (prefer white butter, less oil. Avoid SCS brand use french brand like
President, Lupak)

30 eggs yolk

300gm Icing Sugar

3 tbsp brandy (optional)

140gm condensed milk (dutch lady)

100gm egg white

50gm Icing sugar

150gm plain or cake flour

2 tsp lapis spices

Method

Place tracing paper at bottom of tin. Grease bottom tin so that baking paper station. Grease top tracing paper and sprinkle flour over it.
Preheat oven to 200 c
Cream cold butter till light and fluffy (about 10 mins at high speed). Watch up make sure no oil. (about 10 mins at medium speed).
Beat egg yolk and 300 gm icing sugar till creamy. Thick in texture / slight pale yellow.
Add in condensed milk and beat at medium speed (5 mins).
Fold butter into the mixture gently and continuous to beat at low speed for 3 mins (mixture hold together not liquid). Fold in flour with spices, then brandy.
Whisk egg white lightly with 50gm icing sugar (high speed till soft) not stiff.
Fold in egg white into mixture (light mixture- final mixture - not dilute).
Base - 4 tablespoon (Grill 2 or low function) 2 mins. First layer prick some holes with toothpick.
Second layer - 2 tbsp, don't pull too far apart. Short stoke to avoid marble.
Third layer - 2 tbsp and repeat step
Last layer thicker mixture 2 1/2 spoon (bake at 160 c) 10 - 15 mins.

Lo Hei

2009-01-25T07:12:00.000-08:00

In Cantonese it is known as Lo Hei with lo also meaning "tossing up good fortune". The tossing action is called lo hei, which means to "rise" (hei).

We have our "Lo Hei" lunch early this year due to the tight work schedule.

Yusheng (鱼生)

2009-01-25T07:05:00.000-08:00

鱼生

Yusheng (also spelt Yu Sheng) meaning "raw fish" is a Chinese New Year dish, served traditionally on the seventh day of Chinese New Year or Ren Ri ("Everyman's Birthday"). It is a salad dish made of thin slices of raw fish and various spices, mixed with tossing actions by diners. A play on Chinese homonyms links the ingredients and tossing actions to prosperity and longevity, all adding to the good wishes for the new year.

Ingredients

2 large red carrots ) grated into strip

1 radish ) grated into strip

1 green radish ) grated into strip

1 pkts of sweet candies (about two pieces each of sweet ginger, lotus, coconut slices, lime, kiwi, carrot etc).

Sauce

4 tbsp Plum Sauce

4 tbsp Lemon Sauce

Syrus (2 tablespoon mix with 4 tablespoon of sugar)

10 ml oil

(mixed together)

Lemon (squeeze into salmon)

Salmon

Sweet lotus, kiwi, lime, carrot, ginger, dates, winter melon slice (cut into dice size ready for use)

Ground Peanut

Sesame seed

(mixed together)

Plain Cracker (mix 80gm of plain flour with warm water and knead until dough is form. Rest for 10 minutes before roll and cut into square shape. You may add a little bit of water if is too dry or add flour if dough is too wet. Deep fry in oil until golden brown. Leave to cool).

The God of Stove (灶神)

2009-01-24T21:15:00.000-08:00

The 24th of 12th lunar month is the Farewell Day for The God of Stove (灶神)

In Chou Dynasty (1122 B.C.), Mr. Chang was born in a rich family. He was very wasteful and spent all the family money very quickly. After running out of money, he decided to do a small business, but without money. He sold his wife to someone as a maid. But he promised to buy her back.

Unfortunately, he was a real prodigal and couldn't change his habit. He became a beggar after spending all his wife money. Finally, he woke up and was very regret and very sorry for his wife. But he couldn't do anything.

One day he begged for food on the front of his ex-wife house. His ex-wife recognized him and brought him into kitchen for better food. Meanwhile, his ex-wife husband came back into kitchen. Mr. Chang hides in the stove very quickly and quietly. But the husband put the fire into the stove to prepare hot water for bath. Mr. Chang kept inside and didn’t make a sound to protect his ex-wife reputation. Certainly he was burnt to die.

Later, his ex-wife prayed for Mr. Chang over the kitchen stove every day. People asked her what she was doing. She always answered she worshiped the God of Stove. The name of God of Stove was spread from there.

It is therefore a tradition to offer sacrifices of sweet candies made of Lotus, carrot, winter melon, ginger, kiwi, lime, coconut slices to the Kitchen God so it can seam the mouth and he has difficulty speaking and passing on any negative reports. Ones need to be grateful and thank the Kitchen God to bring you food. It is almost the same as you pray for grace on every meal. The Chinese people just do this once a year. We need to remember and thankful what we have got, so the luck of food source will continue.

The farewell meal must be served in the early morning, because returning to heaven is a long way trip. The god of Stove must leave in the morning, so he can arrive heaven on the same day.

Interestingly enough the sacrifice is a compromise since the Kitchen God never minds the sweet candy and usually accepts it.

Same for the rest of the God, "send gods" 送神 it is believe all were report to the Jade Emperor of the family household's transgressions and good deeds.

After burning the paper sedan chairs and paper horses (with the word "送") and sprinkling three cups of liquor, people give the gods a send-off. Then it is the turn for every family to offer their memorial sacrifices to their ancestors.

Oops ! dont forget to "receive gods" burning the paper sedan chairs and paper horses (with the word "迎") on 4th of Lunar New Year. You can do it as late as possible so that the deity can have good time up there.

Peanut Puff

2009-01-20T09:17:00.000-08:00

Peanut Puff is one of my favorite Chinese New Year delicate. In my younger day, I used to do this with my mother and one of the Cantonese neighbors "Ma Jie". In fact Ma Jie taught us how to knead the flour and folding of the trimming.

In the eve of Chinese New Year, she will stay up the whole night to make this peanut puff to keep her awake for the purpose of 守岁, it is believe that by doing so, it can prolong the parent life.

I missed the chatting and bonding time with my mother while kneading the peanut puff. Is really an asset to me as I can't get the same flavor from the ready make peanut puff.
Most importantly the tactics of folding the timming that I have acquired over time.

Ingredients

For the pastry filling
100gm groundnut
(fry, cool, shell the skin and blend coarsely)
4 tsp Sesame seed (roasted)
4 tsp fine sugar
(mix together and ready for use)

Pastry
300gm plain flour
half cup of syrup (boil half cup of water with 2 dessert spoon of sugar)
2 tbsp of cooking oil

Method:

Pour syrups into plain flour.
Knead and mix well
Add in the cooking oil gradually and knead in between
Leave dough with wet covered cloth for 10 minutes
On a rolling area, take small portion of pastry and roll it out
Use a circle mould to cut out the design
Take the cut pastry, put in 1 tsp of peanut filling and seal the edges.
Continue til pastry is used up
Heat the wok and deep fry the peanut puff
Leave to cool and keep in air tight container

Deep Fried Crispy Groundnut Biscuits (Rempeyeh)

2009-01-20T08:55:00.000-08:00

Rempeyeh Kacang - Is a kind of crispy groundnut biscuits likes/commonly know by the local in Indonesia. However, each might use different spice to enhance the favour.

A popular snack to enjoy while you watching a television programme/movie, when gathering with friends and also a all time favourite for the afternoon tea break.

I add this to my Chinese New Year's Cookies collection.

Ingredients (Batter) : (mix together)
40gm Rice flour
40gm Tapioca flour
1 egg
150gm coconut
1 tbsp Ikan billis
1/2 tsp Jintan manis
1/4 tsp Jintan putih
1 tsp salt to taste
1 tsp sugar

150gm groundnuts
5 cups oil for deep-frying

Method :

Wash and dry groundnuts.
Put all the ingredients for batter together into a big mixing bowl. Mix well until there is no lumps. Add a little bit of water if batter is too thick.
Heat up oil for deep frying. Soak the mould in hot oil till hot, pour a little batter into the mould to make it round and pour the excess batter away, stick 5-6 groundnuts on batter and let it fry till it come off from the mould, fry till the groundnut are crispy and the batter is golden in colour. Dish and drain.
Repeat till all the batter is used up.

Marshmallow Crispie Bites

2009-01-19T10:22:00.000-08:00

Ingredients

150gm bag of toffees

50gm butter

3 tbsp milk

115gm marshmallows

150gm Crispy Rice Puff

Method

Lightly brush a 8" x 13" roasting tin with a little oil. Put the toffees, butter and milk in a saucepan and heat gently, stirring until the toffees have melted
Add the marshmallows and rice crisps and stir until well mixed and the marshmallows have melted.
Spoon the mixture into the prepared roasting tin, level the surface and leave to set.
When cool and hard, cut/break into pieces, remove from the tin and serve.

Garlic N Spices Cookies

2009-01-19T10:05:00.000-08:00

Ingredients

(A)

250gm butter

100gm icing sugar

2 egg yolks

(B)
360gm plain flour
20gm cornflour

(C)

100gm garlic and spices spread

Method

Beat (A) until creamy, fold in (B) to form a dough.
Put dough in icing pipe and press out pattern.
Bake at 160 c for 15 minutes

Prune Delights

2009-01-18T08:35:00.000-08:00

Ingredients

Pastry

500 gm flour

1 tsp baking powder

50gm icing sugar

300gm slightly salted butter or ghee, chilled

80ml Marigold King of Kings full cream evaporated milk

Filling

500gm pitted prune (blend into paste)

100gm icing sugar (mix with the prune paste)

Egg Wash

1 egg yolk

1/2 egg white

Method

Sift the flour, baking powder and icing sugar into a mixing bowl
Rub in the butter till the mixture resembles fine breadcrumbs.
Add Marigold King of Kings full cream evaporated milk and knead till the dough just come together.
Chill the dough in the fridge for an hour or until firm enough to handle.
Take 10gm of dough and shape into round ball.
Flatten the pastry.
Wrap pastry with 1 tsp of prune paste.
Shape it into a ball.
Place pastry ball on baking tray (lined with non-stick baking paper) and press down slightly with your index finger.
Brush with egg wash (beat 1 egg yolk with 1/2 white of an egg).
Bake in preheated oven of 160 c for 15 minutes.
Remove from oven and brush the prune delights with egg wash again.
Bake for another 5 - 10 minutes
Cool thoroughly on wire rack before storing in airtight containers.

ETC

2009-01-17T23:06:00.000-08:00

Shopping for New Year’s goodies at the wholesale outlet is so interesting and rewarding. Together with KK, her husband and Mr Chef we met in the morning at 8.30 am of Jan 18 (Sun) to set off with our shopping experience.

To my surprise there are a lot of big charter bus (organized by the community Centres/Club) to bring the public to this place for their New Year purchase (of course you need to pay for this service). Be it dried, seafood, tidbit, confectionery or steamboat stuff, lot of variety is available for you to choose from.

Here are some of the values for money good stuff to share with.

Fassler Gourmet Pte Ltd
46 Woodlands Terrace
Singapore 738459
Tel : 65-62575217

Prawn : $7.50/kg
US Scallops (500gm) : S$18.00
Crab meat 250gm : S$3.50

Wang Foong Foodstuffs Suppliers Pte Ltd
48 Woodlands Terrace
Singapore 738460
Tel : 65-67594388

(1 pkt = 1kg) Price before GST (7%)
Chicken Cocktail : S$11.50
Garlic Pork Cocktail : S$11.50
Cheese Cocktail : S$14.40
Bratwurse Sausage (German sausage) : S$17.00

Note : Foodedge Gourmet : 26 Woodlands Terrace, Tel : 65-63394953 also selling sausage, but closed on Sunday. Both are equally good.

Got this at the unit next to Foodedge Gourmet (forget to note down the company name and unit #). Items such as sotong ball, fish egg roll, fish meat ball are at 3 pkts for S$10.00. Other stuffs like mushroom ball, crab meat, crab meat ball are at 5 pkts for S$10.00 (or S$2/pkt).

William Koo Sea Product Processing Factory
56 Woodlands Terrace
Singapore 738464
Tel : 65-62692129

Shark fin 250gm = 1 pkt (1pkt = S$8.00, 2pkt = S$15.00, 3pkt = S$21.00)
Sea Cucumber (1kg) = 1 pkt (1pkt = S$24.00, 2pkt = S$45.00)

J & C (Fong’s) Food Industrial
15 Woodland Loop (Drive in car park)
#03-03
Tel : 65-63394953

Pineapple Tarts S$13.50 per tin

Fragrance Foodstuff Pte Ltd
60, Woodlands Terrace
Singapore 738466
Tel : 65-62578608

Xiang Wei Bakkwa
500gm S$20.00
1kg S$40.00 (come with a air-tight container)

Dried Fish Maws – 1pkt = S$7.00, 2pkts = S$13.00

Note : usually these wholesale outlet are closed on Sat & Sun (except during this festive season).

Pineapple Cheese Tart

2009-01-17T09:51:00.000-08:00

Pineapple Tart Filling

Ingredients (A):

10 raw pineapple (1kg pineapple flesh), 200gm caster sugar

Ingredients (B):

2 cinnamon stick, 4 cloves, 4 blades pandan leaf (knotted)

Method :

Cut pineapple flesh into pieces, blend it in a blender until finely paste, remove. Strain well.
Cook blended pineapple paste in a non-stick frying pan, add in ingredients(B). Stir-fry over medium heat until slightly dry.
Add sugar, keep stirring over medium heat until the sugar is well dissolved, stir-fry the pineapple paste until golden in colour. Remove from heat, remove the ingredients (B). Set aside the pineapple paste filling to cool, ready to use.

Pastry Ingredients :

250gm margarine

60gm icing sugar

2 egg yolks

370gm plain flour

40gm Parmesan cheese

2 tbsp custard powder

2 tbsp corn flour

Topping : (mix well)

1 egg (beaten)

1/4 tsp salt

Method:

Divide the pineapple filling into small portions, form it into oval shapes.
Combine all the pastry ingredients in a mixer until form into soft dough. Remove, rest dough for 5 minutes.
Place some dough into mould. Pipe dough of about 2 1/2 - 3 inch in length, place a piece of pineapple filling on it. Roll the pastry up to enclose the filling.
Brush the pastry with some beaten egg, bake in the preheated oven at 160 for 20 minutes till cooked and slightly golden brown, remove and serve.

Almond Cookies

2009-01-17T09:26:00.000-08:00

Ingredient

300gm plain flour (sieved together)

1/2 tsp baking powder (sieved together)

100gm icing sugar

1/4 tsp bi-carbonate soda

1/4 tsp fine salt

150gm roasted almond (ground)

170ml corn oil

Method

Mix flour, baking powder,icing sugar, bi-carbonate soda, salt, almond together.
Slowly add oil and knead into a dough
Shape dough into small balls
Preheat convention oven at 170c and bake at 150c for 15 mins

Hint : If dough is too wet, don't add in all the oil

Kueh Bangkit

2009-01-17T08:46:00.000-08:00

Symbolism also comes in the shape of flower and animal motifs - such as goldfish (prosperity), butterflies(afterlife), Peonies (faith) and chrysanthemums(fortune). These rice flour cookies are sometimes sprinkled with sesame seeds that symbolise numerous progeny. Kueh bangkit are typical of the evolution of the cultural osmosis from mainland China to overseas Peranakan communities; their origin being rice cakes baked in the shape of currency as an altar table offering for the departed to spend in their next life.

Ingredients

400gm sago flour

3 large pandan leaves

200 mil coconut milk

200gm sugar

1 egg yolks

1/2 egg white

1/2 tsp baking powder

1 egg, beaten lightly (for brushing)

sesame seeds (optional) 10 gm

Method

Take 2 pandan leaves and cut up into 2 cm pieces. Dry-fry sago flour in wok (preferably non-stick) with the cut-up pandan for about 10 minutes over a low flame until very dry. Remove to cool. This removes most of the moisture and renders the flour light-as-air.
Put sugar, coconut milk and remaining pandan leaves to simmer over medium heat. Do not over boil or the coconut milk will turn oily. Remove from heat once sugar is melted and allow to cool completely.
Beat 1 egg yolks and 1/2 egg white till frothy and add to cooked coconut milk. Beat lightly for 3 minutes. On the working area, scoop 2 tablespoons of premix flour (sago flour + baking power to coconut mixture. Knead into a soft, pliable dough. Add a little if dough is too soft or add coconut mixture if dough is too dry.
Roll out dough to about 1 cm thickness. Use cookie cutters or traditional bangkit cutters, usually paisley-shaped or as stylised flowers, and punch out the shapes. Dust a baking tray with a little sago flour and place bangkit in this, without touching each other.
Bake in pre-heated oven (180 degrees c) for 10 minutes until light brown. Cook and store in air-tight containers. They keep for up to a month.

Chili Crab

2009-01-17T08:29:00.000-08:00

Stroll around Shop N Save seafood section this morning and come across these crabs out for sale. Really tempt by it and persuade Mr Chef to buy three of it to cook at home for the family (kids like it).
Here’s the chili crab that he cook for us. Thank for his effort that we have a superb meal today.

Gingerbread Man

2009-01-16T22:02:00.000-08:00

Ingredient

Ground Ginger - 1 teaspoons (1/2 tsp if you prefer not to be spicy)

Ground Cinnamon - 1 teaspoon

Baking Soda - 1 teaspoon

Ground Nutmeg - 1/4 teaspoon

salt - 1/4 teaspoon

Brown Sugar - 3/4 cup

Butter 170gm (melt)

Molasses - 1/2 cup (120gm)

1 egg (lightly beaten)

3 1/2 cup flour (about 260 gm)

Method

Mixed all ingredient together and mix well with the flour to form a dough.
Divide dough into two portion.
Put dough in clear plastic bag and roll into flat square shape (two separate plastic bags).
Place dough with plastic bag in the fidge for 10 - 15 min.
Remove from fidge and cut into shape using the mould.

Bake at 180 c

Leave to cool

Pipe in icing with your own design

For Icing :

Beat one egg white with a whisk until it form peak
Add in 200 gm icing sugar and mix well.
Put aside and ready for use (you can add in different colouring)

Winter Solstice 冬至

2008-12-19T21:19:00.000-08:00

Glutinous Rice Balls (汤圆)

As early as 2,500 years ago, about the Spring and Autumn Period (770-476 BC), China had determined the point of Winter Solstice by observing movements of the sun with a sundial. It is the earliest of the 24 seasonal division points. The time will be each December 22 or 23 according to the Gregorian calendar.

The Northern hemisphere on this day experiences the shortest daytime and longest nighttime. After the Winter Solstice, days will become longer and longer. As ancient Chinese thought, the yang, or muscular, positive things will become stronger and stronger after this day, so it should be celebrated.

The Winter Solstice became a festival during the Han Dynasty (206 BC-220 AD) and thrived in the Tang and Song dynasties (618-1279). The Han people regarded Winter Solstice as a "Winter Festival", so officials would organize celebrating activities. On this day, both officials and common people would have a rest. The army was stationed in, frontier fortresses closed and business and traveling stopped. Relatives and friends presented to each other delicious food. In the Tang and Song dynasties, the Winter Solstice was a day to offer scarifies to Heaven and ancestors. Emperors would go to suburbs to worship the Heaven; while common people offered sacrifices to their deceased parents or other relatives. The Qing Dynasty (1644-1911) even had the record that "Winter Solstice is as formal as the Spring Festival," showing the great importance attached to this day.

In some parts of Northern China, people eat dumpling soup on this day; while residents of some other places eat dumplings, saying doing so will keep them from frost in the upcoming winter. But in parts of South China, the whole family will get together to have a meal made of red-bean and glutinous rice to drive away ghosts and other evil things. In other places, people also eat tangyuan, a kind of stuffed small dumpling ball made of glutinous rice flour. The Winter Solstice rice dumplings could be used as sacrifices to ancestors, or gifts for friends and relatives. The Taiwan people even keep the custom of offering nine-layer cakes to their ancestors. They make cakes in the shape of chicken, duck, tortoise, pig, cow or sheep with glutinous rice flour and steam them on different layers of a pot. These animals all signify auspiciousness in Chinese tradition. People of the same surname or family clan gather at their ancestral temples to worship their ancestors in age order. After the sacrificial ceremony, there is always a grand banquet.

I will made tang yuan (汤圆) for the whole family in the traditionally way.

Ingredient

250gm Glutinous Rice Flour
6 - 7 tbsp Brown Sugar (add more if you like it to be sweeter)
5 - 7 slice of ginger
2 pieces of Pandan leaf
1 rice bowl of hot water
3 - 4 tbsp cooking oil
1 drop of red colouring

Method

Sift the glutinous rice flour in a bowl
Add in the hot water gradually and mix with you hand to form a dough. Add more water if you find that the dough it too dry
Divide dough into two portions
Mix one portion with the red colouring
Add in the oil to each portion of dough and continue to form into a smooth dough
Divide the dough in small portion (1 cm thick/length)
Put dough in your palm and roll in circular motion
Complete all dough into small balls
On a boiling pot, fill water to half level
Add in pandan leaf (you can tie around the pandan leaf using the leaf itself)
Add in ginger slice or pieces (depending on own preference)
Put water to boil
Add in brown sugar (Boil for half an hour in low gas)
Put in the Glutinous Rice Ball to cook
Is consider cook once you see the glutinous rice ball float to surface

Hints

Using hot water to have chewy effects. Those ready made dough that buy from market, usually melt apart after leaving aside for a few hours. But this home made dough after cook will still remains impact.

I prefers home made dough than those that you buy pre-packed with filling inside. The texture of the glutinous rice ball itself taste very difference. You can add filling (red bean paste, yam paste, peanut, ginko nut) of your choice to the home made glutinous rice ball too.

Charm of Hokkaido

2008-12-13T06:43:00.000-08:00

北海道

Hokkaido is the second largest, northernmost and least developed of Japan's four main islands.

Hokkaido's weather is harsh in winter with lots of snowfall, below zero temperatures and frozen seas, while in summer, it does not get as hot and humid as in the other parts of the country.

With its unspoiled nature, Hokkaido attracts many outdoor lovers, including skiers and snowboarders in the colder seasons and hikers, cyclists and campers from June to September.

These are some of the photo that I took during my trip in May 08.

Christmas Get-Together

2008-12-09T07:59:00.001-08:00

Group Photo

Left : by Cheryll (mixed fruit cocktail & konnyaku jelly), Right : by Yin Yin (brownie)

Left : by Yanti (Chocolate Fondue), Right : by Kirk (Roast Turkey)

Some of the photo shot taken on 9 Dec (Tue) 2008 at our office. These are the most fabulous food contribute by fellow colleagues. Not forgetting the hearty presents too.

American Apple Pie

2008-12-08T09:53:00.000-08:00

Last year I tried using Susan's recipe and somehow it didn't turned up well. I picked this out from Videojug.com as it look impressive and instructive. Additional item to contribute.

Ingredient
For the crust

500 gm flour
360 gm butter, cut into cubes
2 tsp salt

3 tbsp sugar
150 ml cold water
Some extra four for dusting

For the filling
6 granny smith apples, peeled, cored, and cubed
65 gm sugar
65 gm dark brown sugar
½ tsp cinnamon powder
1 tsp lemon juice
50 g melted butter
1 egg, beaten with 2 tbsp cream

Make the Crust
Pour the flour into the mixer. Add the salt, the sugar and the butter. Mix on slow speed for roughly 2 minutes, only until it becomes the consistency of coarse salt, with some of the pieces of butter still intact. Slowly begin to add in half of the water. Continue adding the water in small amounts, but just until the dough begins to cling together. Remove the dough from the hook and make into a ball. Remove it from the bowl.

Refrigerate the dough
Next, cut a third off the dough. Flatten and wrap both pieces of dough in cling film. Now place them in the fridge for a minimum of 30 minutes.

Preheat the Oven
Set the oven to 180ºC

Roll out the dough
Sprinkle a little flour upon your work surface. Take the larger piece of dough and unwrap it. Dust the top with some flour. Roll it out to a large circle about less than half a centimeter in thickness. Move the dough around to help create a circle and to stop the dough sticking to the table. Wrap the dough around the rolling pin. Place it into to pie pan, being careful not to let it tear.

Mould the dough to the shape of the pan using your fingers. Cut off the excess dough that’s over hanging leaving half a centimeter above the rim. Pinch the edge of the crust with your fingers to make little ridges, Transfer the shell into the fridge or freezer. Let it chill for at least 15-20 minutes.

Make the filling
Into the bowl of apples add the white sugar, brown sugar, cinnamon, lemon juice, flour and the butter. Mix together well.

Prepare the top
Flour the work surface with flour. Roll out the remaining dough into a rectangle of ½ centimeter in thickness. Move it around in the flour to stop it sticking to the table. Then cut the dough into 8 long strips of about 1.5 centimeter wide.

Prepare for the oven
Pour the apple filling into the chilled pastry shell. Spread and flatten the apple around the pan with a spoon. Brush the pastry edges with the beaten egg. Place the pastry strips diagonally across the top of the apples. Then weave them together, to create a lattice effect. Cut off the overhanging excess pastry. Press the edges down into the rim. Brush the pastry lattices with a little bit of the egg wash.

Bake
Place the pie into the oven. Bake for about 50 minutes. Once brown, remove it from the oven.

Serve
Allow the apple pie to cool before serving.

Pot Luck Preparation

2008-12-08T09:41:00.000-08:00

Office is going to have shut down soon. We bring forward the celebration of Christmas as many of us will be away during this festive season.

In my menu is Roast Lamb Leg.

Here I try a new recipe from Videojug.com

Ingredient

1 leg of lamb weighing 1 ½ to 2 kg
6 cloves of garlic, peeled and cut into 4 slices lengthwise
2 to 3 tbsp of rosemary
6 tbsp olive oil
2 tbsp wholegrain mustard
Roast lamb seasoning

Preheat the oven
Set the temperature at 250º

Season the lamb
Rub the leg of lamb with the mustard and generously season with roast lamb seasoning
Make incisions in the lamb with a small knife and insert the garlic and rosemary
Drizzle with oil and place on a roasting rack
Place the leg of lamb onto a roasting rack above the try and drizzle over the olive oil

Roast the lamb
Put the roasting tray in the oven and cook for 1 hour
After about 30 minutes, lower the temperature to 200º and continue cooking for the remaining 30 minutes.
Leave the meat to rest
After the cooking time, check that the lamb is ready
Insert a knife into the thickest part of the leg. The cooked meat should be of a pinkish colour
Remove it from the oven and leave to rest for 15 minutes
Carve the leg of lamb and serve with roast potatoes, a selection of vegetables, gravy and mint sauce.

Hari Raya Haji

2008-12-08T09:04:00.000-08:00

Celebrated by the Muslims on the tenth day of the last month of the Muslim calendar. This is an occasion celebrated marking the conclusion of the annual Haj - the pilgrimage to the holy city of Mecca, when the pilgrims are given the title of Haji for men and Hajjah for women. Thanksgiving prayers are offered in the mosques. Goats or buffaloes are sacrificed and the meat was distributed among the relatives and the poor.

So for this holiday, Mr Chef cooked for us Ramdan Chicken.

Creamy Seafood Spaghetti

2008-12-06T07:05:00.000-08:00

Oh, my long waited weekend!

To have a day or two to spend time with family members and unwind from the hectic work schedule. It also time for tranquility one soul & mind.

"What's cooking today Mr Chef"

Silent......

Mr Chef : "Why not make a round to the supermarket and see what they have up there"?

Spaghetti!

Weekend Chef = Hubby

2008-11-30T07:25:00.000-08:00

Every week, Mr Weekend Chef will cook something for the family. This week he choose to have western meal. Yummy Yum !

Broccoli, tomatoes, carrot, steak, fried egg, baked potatoes, garlic bread with mushroom soup.

Opening **

2008-11-30T01:34:00.000-08:00

Guess what for today ??

Yes, Marble Cake !

Did some research from Internet and with the valuable advice from Yin and G', here it goes....

Marble cake recipe

Ingredients

Four eggs
250 grams butter
200 grams caster sugar
250 grams self-raising flour
2 tbsp milk powder
2 drops of vanilla essence.
3 tbsp cocoa powder

Method

Cream the sugar and butter with a mixer till white and fluffy.

Add in eggs. Fold in flour (use a wooden spoon and gently add in). One egg and one fold of flour until all eggs and flour are used up.

Add milk powder (for soft dropping consistency batter)

Add 1 - 2 drops of vanilla essence

Take 1/3 of the batter and put in the cocoa powder. Mix well.

On 8" x 8" cake tin, plop the first layer with vanilla cake mixture, next chocolate and vanilla alternately.

Swirl with a chopstick.

Preheat oven to max temperature for about 3 - 5 mins. Continue baking at 160º for about 45 mins.

Cool cake before cutting

Recipe : Marble cake (tips to avoid lousy cakes)

Making nice cakes involve precise measurements. One cannot skip or add extra ingredients. For The butter and sugar, it must be beaten fast and hard to avoid the butter from melting too much. The butter and sugar has to end up fluffy and white. To get the best result, use a electric cake mixer. Add in egg one by one, alternating with flour. I.e. One egg, fold (as in gentle motion with a wooden spoon), add flour, fold, one egg, fold, flour etc.

If the cake tin is too small and there is not enough place for the cake to rise it will create crack after baking.

Preheat the oven at max degrees and turning it to moderate is for better cake texture.

Pointer taken from Lilian of malaysiabest.net