Wednesday, September 30, 2009

Turkish Delight

Turkish delight was first introduced to me from a magazine together with the recipe. It has been under my cooking list for quite sometime. Lately Laura from Laura's Paris Cooking Notebook was introducing it again and reminds me of the recipe that I have in hand. Turkish delight is a confection made from starch and sugar. It's also called as 'Lokum' in Turkish word. There are more stories behind this, which you can check out from . These confection look so attractive that I have to make and try them myself. So, I did it!

Ingredients :

20gm gelatine
350gm sugar
250ml water
a pinch of salt
1 tbsp lemon/lime juice(I'm using key lime)
1 tspn lemon rind/lime rind
icing sugar for dusting
The texture is a little soft and springy. Don't worry! You can juz pull it up.
I leave it on a slightly dust working table and then cut them out by using scissors. Easier though!

Method :

- combine water, gelatine, salt and sugar in a sauce pan and boil over low heat.
- stir occasionally untill sugar & gelatine dissolve completely.
- then off the heat, add in lime juice & rind and colouring; mix well.
- pour onto a 9" square pan tray and leave to cool.
- after that cover it and keep in refrigerator overnight(at least 8 hours).
- cut them into small piece and dust with icing sugar juz before serving.
- keep them in cool and dry area.
Juz look at these tiny little sweets....Oh my, it looks almost transparent. Nice huh!
I cut them all onto the working table and ready for dusting.

Right! It's all ready to serve....Wow, my own homemade Turkish Delight! Is now infront of me. Yum yum yum......It is soft, springy and refreshing!

Tuesday, September 29, 2009

Nasi Lemak With Style

'Nasi Lemak' is one of Malaysian favourite dish. Traditionally, this comes with a platter of food wrapped in banana leaf, with cucumber slices, hard boiled egg, fried anchovies, roasted peanut and hot & spicy sauce which is also called as 'sambal ikan bilis'. It is also a common breakfast dish over here. But today, I'm going to make it special for dinner. Of coz, this is my version of 'nasi lemak' with a little style...he he! I'll have my 'nasi lemak' with pan fried spiced chicken, green beans, coleslaw and 'sambal ikan bilis'. So, are you ready for this? Here we go....

Ingredients for Coconut Rice :

1-1/2 cup Rice (or quantity as desire)
Water (1/2 cup less than usual)
1/2 cup thick coconut milk
2 pandan leaves
a few slices ginger
a pinch of salt
- rinse the rice then add in all ingredients.
- stir well and cook with rice cooker.

So, I have my 'nasi lemak' ready in the rice cooker. I also have my grind chili paste ready for the 'sambal'.
Ingredients for Anchovies Sambal :

1 cup fried anchovies
4 large onion ,sliced
handful of dried chillies (soaked with warm water)
5 red chillies
8 shallots
1 inch ginger root, sliced
8 cloves garlic
1/2 cup bottle chili sauce
salt to taste

- combine red chillies, dried chillies, shallots, sliced ginger and garlic.
- blend all ingredients together in an electrical grinder.
- preheat pan with 1/2 cup cooking oil.
- stir in sliced onion and fry untill fragrant.
- add in grind chili paste and stir fry till aromatic.
- then stir in chili sauce, salt and fried anchovies.
- cook for another 3-4 mins and serve.

I have some coleslaw ready in the other hand and pan fried green beans as well for side dish. I stir in the green beans when the pan fried chicken is about to ready and cover by lid before serve. Saving up extra cooking time for that!

Ingredients for Spiced Pan Fried Chicken :
4 boneless chicken whole leg
Seasoning :
2 tspn salt
1 tbsp turmeric powder
1 tbsp curry powder
2 tbsp sugar
ground pepper

- combine all seasoning ingredients and marinade the chicken with the mixture.
- leave aside for one hour.
- preheat the non-stick frying pan with 2 tbsp cooking oil.
- fry over medium low heat untill cook.'s my dinner set for the day! I served the 'sambal' in a small bowl separately.
The rice is so aromatic....I guess you know how it was smell like when the rice is cooked with thick coconut milk., wanna join in for DINNER????? :p It's good to have something special for dinner once in a while. And this is mine! What's yours???

Monday, September 28, 2009

Coffee Egg York Jelly Mooncake

I'm so excited! This is my first attempt on this jelly mooncake..a complete set with jelly egg yolk and filling. I know, a lot of works need to be done but it's OK! As long as I enjoy the whole process I think it worth though...he he! It's not an easy job after all. Everything must be calculated accurately and have to make sure the jelly wasn't too soft nor too hard. I've bought a few jelly mooncake moulds. Really pretty! Wait..I'll show you later.

Ingredient for Jelly Egg Yolk :
1/2 cup water
2-1/2 tbsp sugar
1 tspn agar-agar powder
1/3 cup thick coconut milk
1/2 tbsp custard powder
a little orange colouring

- combine coconut milk, custard powder and colouring together and mix well.
- combine water, sugar and agar-agar powder and bring to boil, stir well.
- add in coconut mixture and cook untill thicken.
- off the heat and pour into the mould.
- leave to cool and then keep in refrigerator for 30mins untill set.
- remove jelly from the mould.
Ingredients for Jelly Filling :

2/3 cup evaporated milk
1/3 cup water
2-1/2 tbsp sugar
1 tspn agar-agar powder

- combine all ingredients and boil over low heat.
- stir continuously untill thicken.
- off the heat and pour into tart moulds and leave cool completely.
- and of coz not to forget to place the jelly egg yolk in the middle.
- then keep refrigerator for 30 mins.
These are the moulds I mentioned about. There are lots of shapes and patterns.
Ingredients for Coffee Jelly Skin :

1-3/4 cup water
3-1/2 tbsp sugar
2-1/2 tspn instant coffee powder(mixed with 3-1/3 tbsp water)
2-1/2 tspn agar-agar powder
1 tspn coffee emulco

- combine water, sugar and agar-agar powder and boil over low heat.
- stir continuously untill slightly thicken.
- off the heat and add in the remain ingredients.
- pour the mixture to the jelly mooncake mould about 1/2 cup.
- place in jelly filling in the middle and cover with coffee jelly mixture.
- leave to cool and keep in refrigerator untill set.
A really satisfying result! The jelly mooncake turned out beautifully.....and I'm dancing with joy...ha ha!
Pretty??? Oooo...and it's really tasty as well. The outer layer skin is a little crunchy and the filling is soft like custard, you can really differentiate it! I guess this is another success trial....hip hip hooray...ha ha!

Sunday, September 27, 2009

Curry Bagel

You don't easily find bagels in Asian country; except at some western restaurants or specialty bread shop. Suppose not many Asians know how to enjoy this kind of bread. Even me, myself had not yet try it either...he he! I've been reading this recipe and I think they look really delicious. I'm very much looking forward to try it myself. While checking the recipe, I also read stories about bagels. Bagel is originated from Central Europe, made by a Jewish baker from Vienna. The name of bagel is originated from 'beugal'. A 1610 document from Krakow mentions 'beygls' given as a gift to women in childbirth. So I think bagel is some kind of traditional food. And it worth to try though! I've added a little flavour in this bagel and hope it goes well!

Ingredients :

4cups high protein flour
1 tbsp yeast
1 tbsp sugar
1-3/4cup warm water
1 tbsp salt
1/2 cup chopped curry leaves

Method :

- combine yeast, sugar and warm water in a bowl and let stand for 5 mins.
- then stir in salt, flour and curry leaves to form a soft dough.
- let proof for an hour or untill double in size.
- bring a pot of water to a gentle boil and preheat the oven to 200'c.
- turn dough out onto a slight floured working table.
- divide dough into 12 equal portion and shape each piece into a tight ball.
- let the dough proof for 30mins covered with a clean towel.

- then shape the bagel by using fingers, poke a hole through the center of each dough.
- scratch out the dough into a ring with fingers and let to rest for another 10mins.
- drop the bagels carefully into the boiling water and boil for 2mins.
- flip and boil for another 1 mins.
- using either chopstick or strainer, transfer bagels to a clean cloth to drain.
- then place onto oil coated baking tray.
- brush with egg glaze and top with sesame seeds.
- finally, bake for 20-25mins or untill golden brown.
- cool completely on a wire rack.
Bagel after boiling process.
I think they look gorgeous! I can smell the curry aroma coming from the excited!
Look at it! Would you like to try it too??? Sorry, I have to take the first bite! Lovely, it's a little chewy and intense but crisp outer shell. Not bad not bad...he he! It's a good try. The only thing is they can't be keep long. So, have to keep them in the freezer so that they taste as fresh as possible when you're ready for them.

Friday, September 25, 2009

Homemade Potato Wedges

Potato wedges! What a simple recipe! This has been my children's all time favourite. Not to mention about them I love these as well. I used to buy the ready made frozen wedges at the supermarket and of coz you've to pay more for that. So, I gave it a try some day ago and it came out great. Over more, I can make any flavour that I like...curry coating flavour or mixed herbs flavour...etc. And the good thing is you do not need to pay more! Sounds wonderful, isn't it? The only thing needed to work out is boiling the potatoes, that it!

Ingredients :

1/2kg potatoes
salt & pepper to taste

Coating : 1/3 cup fried chicken powder + 1/4 cup tapioca starch + 1tbsp rice flour

Method :

- wash and clean the potatoes without peeling the skin.
- boil untill juz cook and leave cool in a pot of running water.
- cut them into wedges shape.
- season with salt and pepper.
- then add in the coating powder and mix well.
- deep fry over hot oil untill golden brown.
- the out layer should be crunchy and a little salty.
Taste absolutely wonderful! Especially with some dipping sauce.....Ooo...yum..yum! I guess you might love to give it a try.

Thursday, September 24, 2009

Taiwanese Mooncake

Did you notice the flaky skin of this pastry? Isn't it lovely? I found this recipe when surfing the net. I have never taken this kind of mooncake before, so I think it juz pop-up at the right timing! This recipe needs a lot of hand works and patience. I went through the recipe one day earlier and try to check up the ingredients that I have in hand. So, I have all the stuffs I needed....then what else. Here I go.....

Ingredients for Water Skin :

300gm all purpose flour
1 tbsp icing sugar
120gm shortening
100ml water

- rub shortening with flour & icing sugar untill well combine.
- add in water to form a soft dough and leave aside for 15mins.

Ingredient's for Oil Skin :

190gm all purpose flour
100gm shortening

- rub shortening with flour and then knead to form a dough.
- divide into 16 portion.

Method :

- flatten water dough and wrap with oil dough.
- roll into long shape and roll up like a swiss roll.
- then flatten again into long shape and do a 3 fold method.
- roll into round shape and wrap with the prepared fillings.

Ingredients for filling :

640gm pandan lotus paste
(divide into 16 portion)

Sesame Seed Filling :

260gm lotus paste
50gm chicken floss
50gm sesame seeds
50gm almond flakes, roasted

- combine all ingredients together untill well mixed.
- divide into 16 portion.

Method :

- wrap sesame filling with lotus paste and seal nicely.
- then wrap into pastry dough and place to the baking tray.
- brush on egg glaze and top with sesame seeds.
- bake for 20-25mins at 190'c.
- leave cool before cutting.

Everything ended up perfectly...the fillings, the pastry dough, the wrapping job and of coz the baking time. I can't wait till I take my first bite out of it!

I'm cutting! Juz look at it. Still a little warm. It looks better in the next day when it's completely cool. I'm salivating! YUm...YUm...YUm... Well, what do you think it taste like??? Absolutely delicious with all the combination fillings and flaky skin. Juz imagine when you chew on the inner layer with all those sesame seeds, chicken floss and almond flavour! Perfect!

Tuesday, September 22, 2009

Homemade Chilled Mooncake (Steamed Dough)

These gorgeous looking mini mooncake is adapted to Angie's Recipes, which I promised I'm going to try out her recipe. So, Angie dear...these are for you...ha ha! This recipe isn't that troublesome after all and it's quite easy to handle. I'm actually having fun with the colours! It tasted more to the milky flavour because of the condensed milk.

Oh yeah, I bought another mini size mooncake mould. Traditional style. Isn't it gorgeous?
I'm using red bean paste for this and added in a little sunflower seeds.

Homemade Chilled Mooncake (Non Steamed)

My very first batch homemade chilled mooncake(non steamed style). And this is the simplest chilled mooncake recipe ever! The most importantly, this mooncake can easily last for a couple of day without getting chewy. This recipe is using 'koh fun' in it. Probably, most of you won't be able to find this ingredient out there but you can always make your own 'koh fun' at home. Not troublesome at all! All you need is juz place the quantity glutinous flour you need into the oven and bake for 25-30 mins at 160'c and stir every 10 mins; or simmer it over a non-stick frying pan under low heat untill it became loose and dry. For me, I'll juz buy the ingredients at the specialty store and saving me lots of time...he he ! Actually, chilled mooncake is tasted more or less like a gigantic mochi. makes me feel like I'm going to try out mochi mooncake as well...ha ha!

Ingredients for Skin Dough:

200gm 'koh fun'/cooked glutinous flour

230gm icing sugar

80gm shortening

260gm cold water

1 tspn banana extract

These are the changeable cartoon mooncake mould I bought not long ago.

Method :

- combine icing sugar and 'koh fun' together and mix well.

- rub shortening into dried ingredients untill combined.

- then add in cold water & banana extract, mix till form a soft dough.

- divide into 35-40gm each dough for mini size(depends the size of your mould).

- wrap in 25gm paste and roll into a round ball, coated with 'koh fun'.

- press into mould and dislodge; keep in refrigerator before serving.

I love mixed paste. It's much more flavourful than the plain one!
And here comes my 2nd batch chilled mooncake, mango flavour skin mooncake and it's super yummy.
I'm bringing these back to my in-laws' place later on. I hope they'll like it! Oh, don't have to mention about my kids....they're so in love with it...he he!

Monday, September 21, 2009

Duo 'Rasa' Cheesecake

This morning I found some cream cheese in the fridge which doesn't look good anymore. Not yet expired but looks a little frozen at one side. I don't want to throw it away, so I decided to make something nice out of it. Since, I've been craving for cheesecake for a long time and I think it is about time....for that nice little dessert. But one thing that I worried about is the texture of the cake. The cream cheese is a little probably the cake isn't going to turn out as smooth as it was. What the heck! I'm still go on with it.

Ingredients for cheesecake:

250gm plain biscuit or oreo, finely crushed
125gm butter, melted
750gm cream cheese, softened
3 eggs, beaten
3/4 cup sugar
150gm plain yogurt/sour cream
1 tspn lemon rind
1/4 cup lemon juice
1 pkt 3 in 1 coffee mixed/1 tspn instant coffee powder(any flavour)
Ingredients for filling :
3 apples, peeled & diced
2-1/2 tbsp brown sugar
1/2 tspn cinnamon powder
2 tspn cornstarch
- preheat pan with 1 tbsp butter
- stir in apples and cook under medium heat.
- then add in sugar and cinnamon powder.
- off the heat once the apple became juz about soft.
- stir in cornstarch and leave aside.
Method :
- combine crushed biscuit and melted butter together.
- press mixture to a 9" spring foam tray, refrigerate for 30 mins.
- beat the remaining ingredients in a big bowl (except coffee & lemon rind) untill smooth.
- divide the cream cheese mixture into 2 portion.
- add lemon rind to one portion and mix to combine.
- then add coffee to the other portion and mix to combine.
- pour coffee flavour mixture to the biscuit crust.
- bake at 180'c for 15 mins.
- then spread filling over the coffee flavour batter.
- and cover with lemon flavour batter.
- bake at 180'c for 45mins or untill just set in centre.
- cool cheesecake in oven with door ajar.
- then cover and refrigerate it overnight.
- serve chill.
Like always! My son can't wait till the next day. So, I have to cut a few slices out to satisfy him. And then keep the cake back to the fridge again untill tomorrow.
Though the texture is not exactly I wanted it to be, yet still tasty good! NO REGRET at all....ha ha ha !
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