Monday, August 14, 2017

Thousand Layer Water Chestnut Cake 港式QQ千层马蹄糕

This water chestnut cake is one of the many famous dim sum of the East. However, I don't see any local dim sum shops providing this on their menu so far. This water chestnut cake looks quite similar to our local nyonya kuih lapis but it tastes so much difference. Nyonya kuih lapis is made of rice flour and the texture is less chewy & springy compare to the one made with water chestnut flour. I bet you can imagine how lovely is the texture. Please read on for more.


Ingrediets :
1 packet    water chestnut powder (227gm)
100gm   white sugar
100ml    milk
400ml    coconut milk
150gm   brown sugar
600ml    water

Method :
(1)  divide water chestnut powder into portion according to this (A) 90gm and (B) 137gm.
(2)  mix together (B) 137gm w/chestnut powder into 300ml  water, then dissolved brown sugar into the remaining water over medium heat. Do not boil the syrup. Let to cool then stir together chestnut mixture & brown sugar syrup till cooperated.
(3)  mix together (A) 90gm w/chestnut powder and 400ml coconut milk then dissolved 100gm sugar into milk over medium heat, do not boil it. Let to cool then stir together chestnut mixture & syrup till cooperated.
(4)  now, preheat a steamer with a 9" greased tray.
(5)  pour one to two scoop of brown syrup batter to tray and let to steam for 3 minutes or till set. Make sure the batter is fully cover the tray.
(6)  once its done, pour in the white syrup batter for the second layer and let to steam for 3 minutes again. Repeat the brown ones alternately till everything completed. And let to steam for 5 minutes at the final layer.
(7)  leave cake to cool completely before keep chilled.

By right, the brownish layer looks translucent at the beginning but after the final steamed it turns out blur. I suspect that I've over steamed the cake. Anyway, it still looking good though. >o<  Enjoy everyone !

Wednesday, August 9, 2017

Thai Pandan Chicken 泰式班兰鸡

There are actually a few version of this Thai pandan chicken, but still I go according to the original one. And based on their recipe, the meat is steamed before go into deep frying. I also noticed that Thai food don't often use turmeric on their recipe. However, they used loads of coconut and mostly fresh herbs & spices.  And that's why Thai salad is always my favourite thing. Please read on for more.

Ingredients :
4  deboned chicken thigh, cut into 9 portion each
5 cilantro root
1/2"  ginger
3  garlic cloves
2 TB  vegetarian oyster sauce
2 TB  light soy sauce
1 TB  brown sugar
100ml   thick coconut milk
1 TB  corn flour
1/2 tspn  ground pepper

Method :
Pound ginger, cilantro & garlic to paste then mix together with the remaining ingredients. Finally, marinade chicken meat with the mixture and keep chilled over night.

TO ASSEMBLE :
Prepare 30 pieces pandan leaves. Wash & trim off the edge.


Fold pandan leaf into a ribbon cross as picture shown above.

Now, insert a piece of meat into the core then fold the leaf by flipping the lower one over & insert into the core all the way to the edge of the hole. Just like making a knot.

It will look as the picture shown above after the leaf inserted through the other end. Then flip the other leaf overlapping the other and insert into the same hole as well.

It looks something like this on one side.

And looking like this on the other way round.

Now, steam pandan chicken for 10 minutes over high heat. Then leave to cool for 10 minutes and deep fry till golden brown.

I'll have to say this is one tasty dish you'll never want to miss out. The preparation is as easy as 1...2....3..... !  Hope you guys will love it too.

Monday, August 7, 2017

Spicy Fish Stick 香辣炸鱼柳

I discovered a very lovely blog lately which inspired me a lot. Honestly, this is the best fish fillet recipe I've ever tried so far and my children really love it very much. The crust is so crispy and the cooked fillet is not too dry nor too soggy. I'm pairing this fish stick with tom yum fried rice and lettuce salad. Please read on for more.


 (Recipe adapted from here )
Ingredients :
2 slices of dory fish, cut into chunk slices
ground pepper & black pepper
1 cup  all purpose flour for coating

Ingredients for batter :
3/4  cup  all purpose flour
1/4  cup  potato starch
1/2 tspn  black peppercorn, crashed
1 tspn   ground white pepper
3/4 tspn  baking powder
1/4 tspn  baking soda
1/2 tspn  chili flakes (chili powder)
salt to taste
1 cup  cold beer
2 TB  chopped herbs (basil or mint)

Method :
(1)  mix together all the dry ingredients from batter into a big bowl then mix well. Stir in cold beer and chopped herbs till well cooperated. Do not over work the batter. Lumpy is good.
(2)  marinade fish fillet with pepper powder then drench it to plain flour, pressing flour into fish so that it sticks well.

(3)  then place fish fillet to batter, making sure everything is well coated with batter.
(4)  next, deep fried coated fish fillet till golden brown over medium heat.

And ta....da....

This crispy crust recipe or may works well with other seafood too. Will definitely try it out in future. Hope you guys will have a great week ahead !

Monday, July 31, 2017

Chinese Thousands Layer Steamed Cake 千层油糕

Steamed buns are the most consumed food by the people from Northern China. And one of the many famous steamed bun is Thousands Layer Steamed Cake, which animal lard & sugar are both used in the folding. This particular steamed bun is one of the specialty in China, but it is now available in Taiwan & Hong Kong too, at 鼎泰豐 Ding Tai Fung Restaurant. There's still plenty of specialty food to discover in China. Hopefully, more inspiration from there to keep me motivate ! As for this recipe, I chose to prepare in a simple flavour which is hassle free. Please read on for more.

Ingredients for dough :
480gm  all purpose flour
20gm   corn flour
3TB  sugar
2-1/2 tspn  yeast
1 tspn  baking powder
250ml  water
2 TB  cooking oil
2 TB  shortening

Ingredients for custard paste :
35gm  custard powder
3 TB  water
3 TB  melted butter
(combine all ingredients and mix till cooperated)
* 1 cup rough sugar for sprinkle




Method :
(1) to prepare bun dough, combine both flour, sugar & yeast into mixing bowl and mix well.
(2) dissolved baking powder into water then stir into flour mixture, at the same time add in cooking oil.
(3)  stir mixture till soft dough is formed then add in shortening and continue kneading till smooth.
(4)  then let dough to rest for an hour or till double in size, make sure to cover dough with plastic wrap or damp towel.
(5)  once its ready,  punch dough to release excess air and knead till smooth.
(6)  place dough to slightly floured working table, then flatten it with a rolling pin into 36x12" sheet.
(7)  spread custard paste onto 2/3 of the sheet and sprinkle on some sugar.
(8)  next, fold dough into 3 layer folding then again flatten it with rolling pin into 36x12" sheet, as shown in pictures.

(9) again, spread remaining custard paste onto 2/3 of the sheet and sprinkle on some sugar.

(10) again, fold dough into 3 layer folding and flatten it with rolling pin. Repeat the folding one more time.

(11)  then after the 3rd folding, flatten dough into 24x12" sheet on the 4th folding.
(12)  now,  make the final 3 layer folding then place folded dough onto a parchment paper or silicon sheet and let to rest for 30 minutes.

(13)  once its ready, steam dough over a preheated steamer for 18 minutes on high heat.
(14)  when done, off the heat and let steamed bun rest for 5 minutes with lid on before serving.

 
Finally, its all ready for slicing !

I still think it needs extra more butter for the layering process, so that the cake layer looks more attractive. Yeap, definitely need more improvement on this one. Anyway, hope you guys will love it too !

Thursday, July 27, 2017

Sweet & Savoury Alkaline Rice Cake 咸甜碱水糕

Another long waiting recipe from my list to do ! Finally, I have time to work this out recently. This alkaline rice cake is quite similar to chwee kuih, the common steamed rice cake. The only difference is the additional of alkaline liquid to the batter or some may use borax, which created a chewy & springy texture to this cake. This is actually a heritage Hokkien snack dish and it is normally served with gula melaka coconut gravy & spicy dried shrimp paste. Does it sounds good to you !

The water did help a lot to smooth up the surface beautifully.

(Recipe inspired by chef Agnes Chang)
Ingredients :
150gm   rice flour
1 TB  tapioca flour
1/2 TB   wheat starch
1/2 tspn  salt
1 tspn  alkaline water / lye water
600ml   water
1.2 TB  cooking oil

Method :
(1) combine all flour, salt, 300ml of water & alkaline water and mix well then set aside to rest for 30 minutes.
(2) next, bring the remaining water to boil and then stir in flour batter & cooking oil, continue cooking over low heat till batter became thickened and turns into paste form.
(3) now,  transfer mixture to an 8" greased plate or tray and smooth the surface with 2 tspn of water.

(4)  finally, steamed at preheated steamer for about 35 minutes or till tester came out clean.
(5) once its done, leave to cool to room temperature then refrigerated for an hour before slicing.

It is best to prepare some fried onion oil & fried shallots for serving along with other two beautiful condiment as follow.

Ingredients for gula melaka coconut syrup :
50gm   palm sugar/gula melaka, chopped
3TB   coconut milk
1/2 pce  pandan leaf

Method :  combine all ingredients and cook till sugar dissolved & became slightly thicken. Discharge the leaf.

Ingredients for spicy dried shrimp paste :
1 TB   red chili boh
100gm   dried shrimp, soaked to soften
3 shallots, skinned & sliced
1" ginger, sliced
3  garlic gloves, skinned
1 stalk  lemongrass, only the white part, sliced
1 tspn   rough sugar
salt to taste

Method :  grind all ingredients (except salt & sugar) into paste then cook over medium heat till thick & fragrant. Off the heat then add in salt & sugar. to your taste.

I simply add in some fried onion oil & sprinkle on some fried shallots to the cake before serving. It does brings out the heritage flavour to the eyes and you'll automatically swallow your own saliva , right away. haha....

Not to mention more ! This picture already says it ALL. You can imagine how satisfying to enjoy this simple snack with the exotic flavour of the east. And its best to serve it chilled. Hope you guys will love it too !

Tuesday, July 25, 2017

North Indian Butter Chicken @ Murgh Mahkani 印式奶油鸡

I did mentioned about this flavourful dish on my last post. Murgh makhani, the northern Indian butter chicken. Unlike any other versions of butter chicken, this Indian butter chicken filled with plentiful of spices and with rich sourish spiced gravy. Anyone who loves Indian food will definitely addicted to this chicken dish. I love this especially with my flat bread. Please read on to find out more.

According to most recipe, chicken meat is marinade with yogurt along with other spices but I skipped that instead. I just stir fried chicken meat till cooked with some cooking oil. This will let the meat came out dry instead soaking wet.

Ingredients :
1/2  chicken, chopped into medium size
1 tspn   masala powder
salt to taste
1 TB  ginger,  chopped
1 TB  garlic,  chopped

Method :
(1)  marinade chicken meat with all the ingredients as listed and set aside to rest for an hour.
(2)  then preheat frying pan with some cooking oil and cook the meat over medium heat till done. And transfer cooked meat to a plate. Do not switch off the gas.

And this is how the cooked meat looks when done.

Ingredients for cooking :
2 TB  margarine/ghee
1  cinnamon stick
2  cloves
1 large onion, sliced
200ml   tomato paste
1 tspn   chili powder/paprika
1-1/2 TB  coriander powder
1-1/2 tspn   cumin powder
1/2 tspn   masala powder
1 tspn  turmeric powder
1 cup   heavy cream mixed with 1 TB lime juice (let to cuddle)
3 bay leaves
some cooking oil
1 tspn  sugar
salt to taste

Method :
(3)  now,  add in butter/ghee and then saute onion , cinnamon stick & star anise till fragrant.
(4)  add in all spices & bay leaves and saute for one minute or till fragrant, then add in the remaining tomato paste & heavy cream. Stir well and finally add in the chicken.

Note : you may replace heavy cream with yogurt instead.

(5)  let chicken cook over low heat with lid on, till gravy became thickened.
(6)  Finally, add in salt to your taste and serve with rice or flat bread.

In future, I will try mixing up with tandoori spices instead. I wonder the difference between the colour that will turns out. However, this is definitely another delicious dish to serve for my family. Hope you will love it too !

Thursday, July 13, 2017

Asian Creamy Butter Chicken 奶油鸡丁

This is another exotic chicken dish which is extremely rich and tasty. I did prepared this exotic flavour with prawns (creamy butter prawns) some time ago and it was really really scrumptious. However, there is an Indian dish murgh makhani also known as butter chicken. It is made of grilled chicken cooked in smooth buttery & creamy tomato based gravy. But it tasted very spicy compare to Asian version butter chicken. Come on lets find out how delicious this Asian version butter chicken is..... please read on for more.

You definitely will be very surprised how beautiful the flavour turns out.

Ingredients :
2  large boneless chicken meat, diced
1  egg white
salt & pepper to taste
1/2 cup  cornflour
3 garlic gloves, chopped
5 stalk curry leaves, rinsed
1-1/2  tspn   curry powder
1/2 tspn  turmeric powder
150ml  heavy cream/evaporated milk
1 TB  sugar
a dash of salt or to taste

Method :
(1)  marinade chicken meat with salt & pepper, then stir in egg white till well mixed.
(2)  next now, add in cornflour and stir till all meat well coated, set aside to rest for 30 minutes.
(3)  now,  fry chicken meat till golden brown and set aside.
(4)  preheat frying pan with medium heat, add in butter garlic& curry leaves and saute till fragrant.
(5)  stir in curry powder & turmeric powder, let to saute a one minute then add in heavy cream or evaporated milk, salt & sugar and let to cook till thickened.
(6)  finally, stir in fried chicken meat till everything is well mixed then serve with rice or noodle.

This tasty creamy chicken can serve either with pasta, spaghetti or rice. Just as yummy ! Hope you guys will love it too.

Sunday, July 9, 2017

Cranberry La Brioche Feuilletee 红梅布莉歐千层酥皮



For the past couple of months, I've been busy with my herman baby. Too sad that I really don't have time for them anymore and have to freeze them for awhile. However, I still have plenty of instant yeast in the fridge that need to be sort out. And recently, I was inspired by this gorgeous pastry page, click to see here. It was astonishing ! Since this is my favourite thing to do, I shall start without hesitation..Please read on for more.

Ingredients :
250gm   bread flour/high protein flour
250gm   all purpose flour
100gm   dried cranberries, chopped
1-1/2 TB   instant yeast
2-1/2 TB   sugar
3 large eggs
150ml   full cream milk
1 tspn    salt
50gm   cold butter, diced
**300gm   cold butter for folding process
**egg glazing :  1 yolk mixed with 1 tspn  milk

Method :
(1)  combine both flour, sugar, yeast, cranberries, eggs & milk then stir to form a soft dough.
(2)  now, add in salt & butter and continued kneading till smooth & non-sticky then set aside to rest for an hour or till double in size.
(3)  once ready, punch dough to release excess air and kmead till smooth again.
(4)  place dough to slightly floured working table, roll to flatten dough into 26x12" sheet.
(5)  sliced cold butter to cover half portion of flattened dough, as picture shown here. Fold the other half dough over butter and keep the edges nicely sealed.
(6)  next, roll filled dough into 26x12" sheet again then fold both the shorter edge to meet at the center.  Now again, fold the other half over one half to generate a 4 folding layer, as seen here. Finally, cover dough with plastic sheet & keep refrigerated for 30 minutes till butter is chilled and set. This is to prevent melting butter from messing up the dough.
(7) repeat the folding process for another 2 more round then keep chilled for 45 minutes after the final touch up.

(8)  once its ready,  roll chilled dough into 26x15" sheet, trim off the edges (about half inche each) then divide into 3 portions (about 4" height 24" length).
(9)  greased two 4x4x9" tray lined with parchment paper each, then place one & a half piece of pastry sheet to tray by flipping into snake like curl shape, as picture shown above.
(10)  let to rest for another 45 minutes or till double in size as picture shown below.

(11)  now, brush dough with egg glazing and then bake at preheated oven 210'C for about 25 minutes or till golden brown
.
Love exactly how this brioche turns out. I used the leftover trimmed edges to make cruffin and it turns out as gorgeous.

Brioche is something that is made with lots of eggs & butter. And that is why the texture is so light & fluffy. I can polish one whole loaf all by myself. Hope you guys will love it too ! Happy baking.

Thursday, July 6, 2017

Yellow Mustard Fried Chicken 芥末醬炸香鸡

I am a weird person and I love mustard to bit. I know not many Chinese loves it especially hubby ! haha.... However, I am not afraid to season my cooking dish with the ingredient. The other day I found a bottle of yellow mustard in the fridge and fry chicken is the first thing strike my head. Ok OK Ok.... yellow mustard fried chicken should sounds wonderful for everyone. So, here's what I did.

Always washed & discharged extra fat from the chicken when preparing any chicken dish.

Ingredients :
4  whole chicken thigh, cut into 3 portions each
salt & pepper to taste
2 TB  yellow mustard sauce
1 tspn  garlic powder
1 TB  black peppercorn, crashed
1 tspn  black pepper powder
1/2 TB  paprika
1 tspn   granules powder
1 cup  milk
1 cup  all purpose flour
*1-1/2 cups  cornflour for coating
*cooking oil for deep frying

Method :
(1)  mix together chicken pieces with salt, pepper, mustard, black pepper & pepper corn, paprika, granules powder and stir till everything well blended. Then stir in milk & flour till well cooperated. Let to rest in the fridge for 2 hours.
(2)  once its ready, coat each marinated chicken pieces with corn flour and deep fry till golden brown.

*Note : I put in about 1-1/3 TB of salt.

Salivating just by the look of the crust. Don't you think so ! Hope you guys will love it too.

Sunday, July 2, 2017

Nyonya Apom Beras @ Nyonya Pancake 娘惹米糕


This is a gluten-free recipe which is made of purely rice flour & coconut milk. You'll be fascinated how beautiful this Apom looks ! The holes were created when I'm cooking it on a frying pan. There is actually a special mould for cooking this Apom. Here's where my inspiration came from, Alan @ Travelling Foodies.  Apom its originated from traditional Indian cooking which the texture is quite similar to 'dosai' and it is both made of fermented rice batter as well. However, nyonya version is a bit thicker more alike to the western pancake and it is usually serve with sweetened banana gravy (kuah pengat pisang).  Please read on for more.

Here's what I did.
Ingredients for Apom batter  :
(A)
5gm   instant yeast
1 tspn  sugar
60ml  warm water

(B)
300gm   rice flour
1/2 TB   glutinous rice flour
1/2 TB   tapioca flour
1/2 tspn   salt
500ml    coconut milk

(C)
60gm    rice flour
410ml   coconut water
3  pandan leaves, knotted

Method :
(1)  mix together ingredients (A) and let to rest for 15 minutes or till frothy.
(2)  combine ingredients (B) into a big mixing bowl and stir till well cooperated.
(3)  stir ingredients (C) till well mixed then heat over medium flame till mixture became smooth paste, leave aside to lukewarm.

(4)  now, bring together all the ingredients (A), (B) & (C) and stir till well cooperated. Leave to rest for 2 hours.
(5)  when ready, heat up an apom mould if you have one, otherwise heat up an frying pan, rub the surface with some cooking oil.
(6)  withdraw 1/2 cup of apom batter and stir in blue pea flower concentrated water or a few drops of blue food colouring. Mix well.
(7)  pour 2 tablespoon of batter to pan and let to cook uncovered, over medium heat till bubbles appear. Then put 1 TB of blue pea batter on each apom and swirl gently with wooden chopstick.

(8)  once the apom is no longer sticky means its done and ready to pick up. And ready to serve.

I love exactly how the crust presented with all the little holes on it ! You may serve these apom with curry or rendang. Or the sweet version。。。。。。

With the most tradition way。。。。。kaya spread always my favourite thing ! Yummm...
Happy weekend to all and hope you guys are going to have fantastic week ahead. Blessings

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