Tuesday, December 28, 2010

Homemade Silky Seaweed Egg Tofu With Minced Chicken Oyster Sauce

Anyone of you love having Japanese Egg Tofu??? And have you ever thought of making your own egg tofu? Just imagine how easy it is to make it at home. I have to thank Elin for sharing this lovely and easy to prepare silky egg tofu. It is simply delicious.

Here's the recipe as follow.
Ingredients for Seaweed Egg Tofu :
500ml fresh soy milk
6 eggs, beatened
1/2 tspn salt
1 tbsp crashed dried seaweed

Method :
(1) beat beatened eggs, soy milk, seaweed and salt untill well mixed.
(2) pour mixture to two prepared 5" tray lined with plastic sheet.
(3) steam for 10 mins over medium heat.
(4) and then leave cool.
Place cooled egg tofu to a large plate. Don't worry, the tofu can be easily released from tray. I think mine is a little over cooked. he...
Ingredients for Minced Chicken Sauce :
150gm minced chicken
3 tbsp vegetarian oyster sauce
1/2 tbsp light soy sauce
1/8 tpsn pepper powder
2 shallots, sliced
1 tbsp chopped garlic
1/2 bell pepper, diced
*thickening : 1/2 cup water + 1 tspn cornstarch

Method :
(1) preheat wok/frying pan with enough cooking oil.
(2) stir in sliced shallot and chopped garlic, saute untill fragrant.
(3) add in minced chicken and continue cooking for another 2 mins over medium heat.
(4) stir in other seasoning and thickening, cook untill thickened.
(5) finally, stir in diced bell pepper and off the heat.
(6) place sauce over the tofu and serve.

Frankly, I can have the whole lot of this with just some white rice! Hmm...mm.... soooo tempting!

You can wrap the other half with plastic sheet and keep refrigerated up to 2 days. And try with some other interesting recipes! I'm sure you will love it.

Sunday, December 26, 2010

Beignet Apple Pudding

Since there are plenty of homemade Beignet. I kept some for the pudding recipe. This is actually a bread pudding recipe which is commonly used. I just replacing the bread to beignet. The pudding custard is more or less similar to pot de creme. It's sweet and with fragrant egg flavour. Frankly, I still think it's pretty plain though. So, added in some interesting stuffs to the pudding instead of going plain. And here we go.

Ingredients for pudding custard:
2 large eggs
1/4 cup sugar
1/4 cup brown sugar
25gm butter, melted & cooled
2 cups buttermilk
1 tspn vanilla extract
1 tspn lemon zest
Fillings :
1 large green apple, diced (or pear)
1 tbsp raisins
1 tbsp shredded candied nutmeg
5 beignet, sliced

Method :
(1) prepare 4 coffee mugs with diced apple, raisins and sliced beignet, and set aside.
(2) whisk eggs and both sugar untill thick and pale in colour.
(3) add in all other custard ingredient and mix well.
(4) pour mixture to the prepared coffee mugs untill about 90% full.
(5) water bath bake at 150'C preheated oven for an hour or untill set.

Oh yes, really interesting flavour combo! Imagine every bite filled with surprises and love the toasted beignet. I like it warm and it's such a great comfort.
Finally, I can see the sun coming out today. It has been raining for almost a week and can hardly see the sun. So, I quickly get all the laundry done and dry them up under the hot sun. Phew.... what a day! Don't you love those fresh clean laundry smell ! Hmmm.....mm.... Hope you all having a terrific time too! Enjoy.

Saturday, December 25, 2010

Homemade Beignet

What is a Beignet? Beignet is actually just a simple pastry made from deep-fried dough to something much like doughnuts, dust with sugar or any form of frosting. It's also called as French doughnut! Or some may even served with sweet cream fillings which is more interesting, as what they called 'Beignet de creme'.

And here's the recipe.
Ingredients for pastry dough:
1 cup warm water
1/4 cup sugar
3 tspn yeast
(combine and let it stand for 5 mins)

1 large egg, lightly beaten
1/2 cup milk
2 tbsp melted butter
2 cups bread flour
2 cups all purpose flour
1/2 tspn salt

Method :
(1) combine flour and salt in a big bowl.
(2) stir in ingredients (A), milk, butter & egg, then mix to form a soft dough.
(3) place dough in a covered container and keep refrigerated for 3 hours or more.
(4) then place dough onto a slightly floured working table and roll out flat around 1/2cm thickness.
(5) divide dough into equally square or rectangle shape and leave to rest for 10 mins.

(6) finally, deep fry untill golden brown and coat with cinnamon icing sugar after cooled.

*cinnamon icing sugar : 1 cup icing sugar + 1 tbsp cinnamon powder.

This is quite a large portion of recipe and there are plenty to serve. Would be great for this holiday season when family members gathered around enjoying this sweet little snacks. It actually tastes a little like the Chinese crullers, 'ham chim peng'. I stuffed some of them with lime curd cream and it is really really luscious. Enjoy everyone!

Tuesday, December 21, 2010

Savory Glutinous Rice & Roasted Chicken

Everybody is having turkey for X'mas but I'm having roasted chicken. haha..... Not funny at all ! Oh well, still a bird. Right! What about a roasted chicken with glutinous rice? I love glutinous rice in any form and my kids are getting to love it too. But so far, have yet tried stuffing it to the chicken and not sure if the rice will cooked properly in this way. This is a real filling and easy to prepare meal. As always, we will never get enough of the rice. I'll prepare extra glutinous rice in another tray by steaming it, so that we have enough rice to feed everyone else.

Ingredients :
1 whole chicken about 1-1/2 kg)
1-1/2 cup glutinous rice, soaked for 3 hours
30gm dried shrimp, soaked
1 stick Chinese sausage, sliced
handful of mushroom, sliced
some cilantro, chopped

* prepare one big sheet of greaseproof paper.

Seasoning for glutinous rice :
1/2 cup water
2 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1 tspn dark soy sauce
1/4 tspn white pepper
2 tbsp fried garlic oil
1/2 tbsp sesame oil
(combine all ingredients and mix well)

Seasoning for Chicken :
salt & pepper
1 tspn Chinese five spice
1 tbsp sugar
1 tbsp light soy sauce
1/2 tspn dark soy sauce
1 tpsn blended garlic
1 tspn ginger juice
1 tpsn Chinese rice wine/shaoxing wine
1 tbsp sesame oil
(combine all ingredients and mix well, then rub mixture to the chicken and set aside for an hour)

Method :
(1) steam the drained plain glutinous rice for about 30 mins.
(2) then pan fried dried shrimp with fried garlic oil.
(you need extra garlic oil)
(3) soon after the shrimp turned fragrant, off the heat and stir in the seasoning and mix well.
(4) add in sausage & fried dried shrimp included garlic oil to the rice.
(5) stuff the rice into the chicken and keep the chicken sealed.
(6) wrap chicken with a piece of greaseproof paper and sealed.
(7) finally, bake at 200'c for about an hour and 20 mins at 185'c.
(add in extra dark soy sauce if you prefer the skin looks darker)
Dried shrimp is something that is so popular over in Asia and we're loving it. We used it in many dishes especially in making 'sambal'. Other than that we love using it in stir fried vegetables too. While I love using it in fried rice which hubby loves the most. Non of my family like Chinese sausage except me but I still need them in this recipe to flavour up the rice. Of course, I'm the one ended up eating all the sausage. lol! ^_^ The rice turned out just nice and perfect. And is totally well cooked.
Wishing all a Merry Christmas & a Happy New Year!

Sunday, December 19, 2010

Purple Sweet Potato Gnocchi In Rice Wine Sauce

No doubt, it's not easy to find the purple sweet potatoes these days. I guess it's my lucky day! I found some at the wet market yesterday and used half of them making sweet soup but the sweet potato wasn't as good as what I'm expecting. Maybe because of the rainy season. It's absolutely tasteless! So, I decided to use the other half to make gnocchi. Hopefully, it turns out great.

And here's the recipe.

Ingredients for Purple Sweet Potato Gnocchi :
350gm mashed purple sweet potato
1 egg, lightly beaten
1 cup all purpose flour
a splash of olive oil
a pinch of salt

Method : Refer here. (always remember to mix everything in while the mashed potato is still warm & with enough moisture)

Ingredients for Rice Wine Sauce :
100gm chicken minced
3/4 cup rice wine (or you can use Shaoxing wine)
1 tbsp vegetarian oyster sauce
1 large onion, diced
salt & pepper to taste

*thickening : 1 tpsn corn flour + 2 tbsp water (mixed well)

Method :
(1) marinade chicken minced with sesame oil, salt & pepper.
(2) preheat frying pan with just enough cooking oil.
(3) add in chicken minced and onion, sautee untill fragrant & the chicken is roughly cooked.
(4) add in rice wine and vegetarian oyster sauce, let it bring to boil.
(5) switch to low heat, add in salt & pepper to taste.
(6) then slowly stir in the thickening and off the heat.
(7) now, add in sweet potato gnocchi and mixed well.
(8) and serve hot with some chopped cilantro or spring onion.

I have to say I have no regret at all ! I think the sweetness of the rice wine sauce goes so perfectly well with the gnocchi and the colour is speechless. The addition of greens should brighten up the whole dish but I decided to go without it. Maybe you should! Hope you guys will like it too. Enjoy!

And before ending this, I would like to thank Elin for this lovely little package. You made my day, Santa mama! ;o) I'm going to make good use to them. Thanks so much !

Friday, December 17, 2010

Fruity Lemon Festive Mini Cake

There are loads of festive breads, cakes, candies & goodies available during this time of the year. Especially sweet treats make with tons of mixed fruits. I found some of them are way too sweet for us. Of coz, this is my personal opinion. So, why not making something lighter and yet delicious for this festive celebration instead of having such big slice of sweet treat.

By the way, I'm glad I went off for a while. It makes such a big difference! And I am feeling much much more better now. Guess what?! I actually got some surprises from these wonderful ladies when I got home yesterday. Thanks so much Mama Kucing & Heavenly Housewife. You made my day. ((hugs))

And here's the recipe.

Ingredients : (for 24 mini bundt cakes)
200gm butter, softened
250gm sugar
4 eggs
1 cup all purpose flour
1/3 cup dried cherry chunks
1/2 cup dired cranberry chunks
1 lemon zest
2 tbsp lemon juice
1 tbsp milk

Method :
(1) combine dried fruits, lemon zest & juice and milk together then set aside for 1/2 hour.
(2) beat butter and sugar untill fluffy.
(3) add in eggs one by one and beat untill well mixed.
(4) stir in the dried fruits and fold in flour, mix well.
(5) place batter into well greased tray and bake at 170'c for 20-25mins.

Then leave the cakes to cool before removing them from tray.

Finally, ganache the top with melted chocolate. The texture of these little cakes are unlike those dundee cake. It's a little dense with crispy crust. It should be great with dark chocolate glazing too. Since it's festive season, so I prefer to put on the green. ^_^

Happy Holiday to all ! Have fun !
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