Tuesday, November 30, 2010

Red Dragon Fruit & Green Tea Pasta With Red Wine Sauce

I just bought my pasta maker a couple weeks ago. Can't wait to make some pasta with my new toy! This round, I have double up the green tea powder and the pasta looks darker and smell nice & strong. Other than that I've also trying it out with some dragon fruit puree. It turns out beautifully RED. I love the colour.

Ingredients for Red Dragon Fruit Pasta :

300gm all purpose flour
2 eggs
1/3 cup red dragon fruit puree
a pinch of salt
* Note : combine eggs and fruit puree to make up 2/3 cup and extra flour for dusting.

Method : Refer here. Then add in a little olive oil to the cooked pasta and mix well. To prevent from sticking together.

Notice the colour differences before and after cooked? This is the nature of colours. Unlike those artificial colours! I think beetroot should works well too but can't find any for this little project.

Ingredients for Red Wine Sauce :
100gm minced chicken meat (marinade with salt & pepper)
1-1/2 cup red wine
1/2 cup tomato puree
2 large tomato, diced
1 large onion, chopped
1 tspn mixed herbs
1 tspn crashed black pepper
salt to taste

Method :
(1) preheat frying pan with enough cooking oil.
(2) stir in chicken minced, onion & mixed herb and sautee untill fragrant.
(3) add in diced tomatoes and simmer untill soft.
(4) stir in tomato puree, crashed black pepper and red wine, simmer untill the sauce is thickened.
(5) add in salt to taste, off the heat & serve hot with pasta.
(6) ganache with parmesan cheese.

Homemade pasta isn't that hard at all. All you need to do is just put your hands on and roll it. Enjoy and you'll love your homemade food even more. Have fun!

I'm sending this to Denise @ Quickies Noodle Challenge.

Friday, November 26, 2010

Chocolate Matcha Bundt Cake

Happy Thanksgiving to all! I am so excited when seeing everyone enjoying roasted turkey with cranberry sauce and all kind of dishes served on their thanksgiving tables. Especially the desserts! Really mouthwatering. Though I'm not celebrating it, I'm still looking forward to have something sweet to ease the crave. What an excuse! haha....

And here's the recipe for this cake.

Ingredients :
1-1/2 cup all purpose flour
1/2 cup cocoa powder
1-1/2 tspn baking powder
1/2 tspn salt

1-2/3 cup all purpose flour
1 tbsp matcha/green tea powder
1-1/2 tspn baking powder
1/2 tspn salt

2-1/2 cup sugar
230gm butter, softened
3 eggs
1-3/4 milk
1 tspn vanilla extract

* melted chocolate for decoration as desire.

Method :
(1) cream butter and sugar untill fluffy then add in eggs & mix to combine.
(2) beat in the milk untill well mix.
(3) divide the mixture into 2 portion (about 2 cups each).
(4) add in portion to ingredients (A) & the other to ingredients (B) and mix well.
(5) coat the bundt cake tray with butter & flour.
(6) pour half portion of mixture (A) into the baking tray and then follow by all mixture (B).
(7) finally, top with the remain mixture (A).
(8) slightly swirl the batter with a spoon.
(9) bake at 165'C preheated oven for about 1 hour 15 mins.
(10) leave cake to cool before removing it from the tray.
(11) then decorate the top with melted chocolate.

Green tea is never the favourite of my family but at least they didn't complain a thing about this cake. The cake is actually quite huge and we managed to finish it the following day. I like the texture a lot. And hope you will too!

By the way, any of you watching this Korean drama series, 'Tamra The Island'? I bought the tape and already finished watching it. Gosh, the story is marvellous, very touching! I can watch it over & over again. I enjoyed the songs very much too. So, do you have any comment based on this movie?

Tuesday, November 23, 2010

Steamed Turtle Bun @ 'Mee Koo'

This kind of steamed bun is called 'Mee Koo' in Hokkien, meaning of Red Turtle Bun. The Chinese are usually used them in offering the god during prayers, which symbolized longevity and prosperity. Click here, for more interesting traditional way of making the buns. Usually, they'll make a turtle shape out of the dough with head, tail & legs but I just keep it simple.

The following recipe is adapted from Aunty Yochana.

Ingredients for Starter Dough :

125gm all purpose flour

1 tspn baking powder

2 tbsp sugar

1/2 tbsp yeast

150ml water

1 tspn vinegar

Combine water, sugar, yeast and vinegar together and mix well. Then stir in flour and baking powder and mix to combine. Keep the mixture cover. Leave to rest for overnight or at least 8 hours.

Ingredients for Main Dough :

500gm Bao flour

1/2 tspn salt

5 tbsp sugar

1 tspn baking powder (I omit this)

200ml water, add gradually, stop if it is too wet

1/2 tspn alkaline water

Method :

(1) combine starter dough and main dough ingredients together to form a soft dough.

(2) withdraw 250gm dough and mix with a few drops of red colouring.

(3) leave doughs aside to rest for an hour or untill double in size.

(4) then divide both doughs into 8 portion.

(5) slightly flatten the red dough and stick it to the plain dough.

(6) Then slowly wrap the plain dough into the red dough. But leave the bottom uncovered by red dough.
(7) place dough onto a piece of greaseproof paper and leave to rise for 15-30 mins.

(8) steam for 15 mins over medium heat.

These kind of buns are more or like French sourdough bread but is much softer and fragrant due to the sweetness in it. After prayers, we can have them steam and eat with jam or coconut egg custard. But I prefer to have them in French toast.

Sunday, November 21, 2010

Sour Plum Sauce Apple Chicken

I've been extremely busy travelling for the past couple of days. I think I spent most of my time driving. All together I've travelled more than 300km. I really don't feel like cooking or baking at this moment but we still have to eat. Aren't we? Hubby wants home cooked meal. So, I ended up making a three course meal for dinner. A soup, a stir fried vegetables and a plum sauce apple chicken.

And here's the recipe.

Ingredients :
200gm chicken thigh fillet, sliced
1 apple, cubed
1 large onion, cubed
1 large tomato, cubed
1/2 can whole lychee (optional)
salt & pepper
1 tspn sesame oil
cornflour for coating

Seasoning :
2 tbps sweet plum sauce
2 tbsp sugar
1 tbsp lemon juice/lime juice
salt & pepper to taste
* thickening : 1/3 cup water + 1 tspn cornstarch

Method :
(1) marinade sliced chicken with salt & pepper and 1 tspn of sesame oil.
(2) mix in 1/2 cup corn flour and make sure all sliced meat is well coated.
(3) deep fried untill brown & crispy and set aside.
(4) remove cooking oil from the same pan or wok, leave about 2 tbsp of cooking oil.
(5) stir in onion and apple and saute over medium heat.
(6) add in all the seasoning and let to simmer untill sugar dissolved.
(7) stir in thickening and cook untill the gravy became a little thickened.
(8) add in all the fried chicken fillet, tomatoes and lychee.
(9) cook untill gravy is well thickened and off the heat.
(10) serve hot.
This is a very appetizing and fruity flavour dish! I enjoyed eating everything in there. Hope you will too! Enjoy.

I'm sending this to 3 Hungry Tummies for Muhibbah Malaysian Monday Event.
And to Lyndsey @ The Tiny Skillet for Tailgating Time.

Thursday, November 18, 2010

Black Sesame Steamed Bun With Coffee Lotus Paste

Yes, it's raining here almost everyday and windy. But not as scary as 120mph like in Ireland!

And I think this is the best time to enjoy all kinds of steam and bake goods which I've been doing for the past couple of days. This is yet another easy to prepare steamed bun and you can have any fillings in it. As for mine, I have them with coffee lotus paste.

Ingredients for Bun Dough :
250gm Bao flour
200gm superfine flour
50gm black sesame powder
70gm sugar
2 tspn baking powder
40gm shortening

2/3 tbsp yeast
300ml lukewarm water
2 tbsp all purpose flour
1/2 tbsp sugar

Method :
(1) combine all ingredients (B) and mix well, then set aside for 10 mins.
(2) combine ingredients (A) in a big mixing bowl, except shortening.
(3) stir mixture (B) into (A) and mix to form a sticky dough.
(4) add in shortening and mix to combine.
(5) leave dough to rest for about 20 mins, do not over proof.
(6) then divide dough into 40gm/50gm each.

(7) then wrap in any desired fillings and place it onto a greaseproof paper.
(8) steam for 10 mins over high heat.
(9) serve hot.

The freshly steamed buns are so soft & fluffy and really aromatic. The aroma of that black sesame is absolutely stunning.

This recipe may also perfect for making Chinese Birthday Bun. Hope you will love it!
I'm sending this to Chaya @ My Sweet & Savory for Meatless Monday Event.

Tuesday, November 16, 2010

Pecan & Rice Pops Bars

Like mother like son! ha! My boy was asking for some sweet treat a couple of days back. And here's what I made for him. Something small and not too heavy but sweet and flirty. Frankly, I prefer having this kind of bars & slices than having a big slice of cake. Not too filling and just nice for the crave.

Ingredients for Bottom Crust :
180gm butter, softened
1 tspn vanilla extract
1/3 cup sugar (90gm)
250gm all purpose flour

Method :
(1) cream butter, vanilla and sugar untill fluffy.
(2) fold in flour and mix to form a soft dough.
(3) press dough to a 9" square pan, lined with greaseproof paper.
(4) bake at 180'c preheated oven for about 25 mins.

Ingredients for Rice Pops Caramel :
120gm butter
1 can (450gm) condensed milk
2 tbsp syrup
1 cup rice pops

* 2/3 cup crashed roasted pecan

Method :
(1) combine butter, condensed milk and syrup in a sauce pan.
(2) leave to cook untill thicken or for about 15 mins.
(3) fold in rice pops and mix well.
(4) pour the mixture over to the shortbread base.
(5) bake at 180'c preheated oven for about 10 mins.
(6) spread on the roasted crashed pecan.
(7) leave to cool completely and then keep refrigerated untill set before slicing.

A 9 inches tray of bake goodie !!! How long do you think this can last? Not long for sure. Actually, I hold up half of them and store it somewhere safe for the next day. This sounds terrible, isn't it! haha... They're safe from the kids but not ME. lol ! ^_^
I'm sending this to My Sweet & Savory by Chaya, for Meatless Monday Event.

Sunday, November 14, 2010

Creamy Spiced Squid @ Sotong Masak Lemak

This is a simple and yet easy to prepare squid recipe I love very much which comes along with a hearty and yet flavourful creamy spicy gravy. It's originally a Malay dish. But the one they're serving in the Malay stall or Mamak stall is normally less creamy.

Ingredients :
500-600gm squid, cleaned & sliced
2 stalks lemon grass, cleaned cut & smashed
1 large onion, sliced
2/3 tbsp turmeric powder
salt to taste
1/2 tbsp chopped ginger
1/2 tbsp chopped garlic
4-5 bird eyes chillies, chopped
1 cup coconut milk
* turmeric leaf, sliced thinly (optional)

Method :
(1) combine sliced squid & turmeric powder and mix well.
(2) preheat wok or frying pan with enough cooking oil.
(3) stir in chopped ginger, garlic and smashed lemon grass, sautee untill fragrant.
(4) add in chillies & sliced onion, continued on cooking for about one minute.
(5) place in the squid and cook over high heat for another one minute.
(6) pour in coconut milk & salt, and simmer over medium heat untill the coconut milk became thicken & creamy. (remove the lemon grass)
(7) off the heat, stir in sliced turmeric leaf and serve hot.

I love it really spicy. So I added in a few more extra bird eye chillies! Oh yes, burning hot!

I would recommend not to reduce the chillies in this recipe cause it won't taste the same. An additional of curry leaves sound as wonderful! This creamy squid is also best to serve with 'nasi lemak' or spiced fragrant rice. Enjoy and Happy Weekend !

I'm sending this to 3 Hungry Tummies for Muhibbah Malaysian Monday Event.

Friday, November 12, 2010

Sweet & Savoury Chicken Pastry @ 'Char Siu Suo'

This is the kind of 'Char Siew Sou' I ate during my teenager days and is still available back home. Yeap, another favourite dim sum and snack from my hometown. It has a real crisp lower crust and a soft sweet custard topping with some savoury 'char siew' chicken in the middle. Since I can't travel often back home lately, I have to make my own here.

And here's what I did.

Ingredients for Pastry Dough (base) :
Dough A :
200gm all purpose flour
30gm icing sugar
50gm olive oil / corn oil
100gm cold water
(divide into 40gm per dough ball)

Dough B :
150gm all purpose flour
50gm olive oil/corn oil
(divide into 20gm per dough ball)

Method : follow instruction from here.

(1) coat mould with flour.
(2) place in flatten dough and press to the pastry cup.
(3) cut out the access dough at the edges by pressing them.

Ingredients for sweet custard topping :
200gm butter, softened
120gm icing sugar
1 egg, lightly beaten
1 tspn vanilla extract
300gm all purpose flour
60gm custard powder
Method :
(1) cream butter and sugar untill well combined.
(2) stir in egg & vanilla and mix well.
(3) fold in flour & custard powder and mix to form a soft dough.
(4) divide into 40gm each.

Ingredients for Chicken Char Siew :
Please refer here.
*prepare one egg for glazing.

Method :
(1) fill in the dough tray with chicken 'char siu'.
(2) cover the top with custard sweet crust and seal nicely to the side.
(3) brush on egg glaze and bake at 180'c for about 20 mins or untill brown.
I know this is a lot of work but it's while worth it! I have the 'char siew' filling and the topping made a day before or you may make this at anytime you want and keep refrigerated. It may come in handy. I normally used leftover roasted chicken for the filling and it taste as good. So, craving no more. lol! ^_^
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