Saturday, March 31, 2012

Eggless Tofu Zebra Cake

Hey, it's my 3rd BLOGIVERSARY ! Wow, I'm not dreaming here! My blog is actually 3 years old today. I can't believe it I can make it this far. From zero to more than 500 posts! I've learned so many fabulous baking and cooking along the way. The best two recipes I love most are danish pastry and pastry puff.....and still ARE ! Other than that recently I started some interesting recipes as well, such like vegan baking. Here's another interesting eggless baking I want to try out on this special day. 

Ingredients :
300gm   smooth tofu
180gm   sugar
50ml      kefir drinks (or 1 tbsp  vinegar)
2 tspn  vanilla extract/essence
1/2 tspn  salt
1-1/2 tbsp    baking powder
1/2 tpsn   baking soda
250gm   all purpose flour
2 tbsp    cornflour
100ml  corn oil

Coffee mixture :
1 tbsp  instant coffee powder
1 tbsp  cocoa powder
1+ tbsp   water
(mix all ingredients till well combined)

Method :
(1) beat together smooth tofu, kefir drinks and sugar till smooth.
(2) stir in vanilla, salt, baking powder & baking soda and set aside for 5 mins.
(3) then mix in both flour and alternately with corn oil till well combined. The batter looking like a thick paste.
(4) divide batter into 2 equal portions.
(5) add one portion with coffee mixture till well mixed.
(6) to fill up a 8" tray lined with parchment paper, by using a tablespoon, scoop 2 tbsp plain batter to the center of the tray and follow by 2 tbsp coffee batter by dropping on top of the plain batter. Repeat untill you have finished both batters.
(7) finally, bake at preheated oven 180-185'C for about 40-50 mins or when skewer comes out clean.
(8) cool completely before slicing.

The texture of this cake is a bit dense compare to other vegan cake recipes (here & here). Yet this is another interesting recipe to try out. Am still looking forward to more....more to learn. That's what keeps me moving. Hope you guys will love it too.
* Just to keep all my readers inform, there'll be interesting giveaway coming up soon. So, STAY TUNE !

Wednesday, March 28, 2012

Meatless Braised Cellophane Noodle

Cellophane noodle also called as glass noodle or 'dong fun' in Chinese. It's a translucent colour like noodle unlike rice vermicelli. Glass noodle is often used in making 'dong fun' soup and some stir fried vegetarian dishes but when time goes by more varieties available here & there . The most I like about it is in making stir fried or braising in gravy where the noodle became so flavourful after the absorption all sort of tasty sauce mixture.

Ingredients :
glass noodle, soaked for an hour
2 eggs
2 red chilies, thinly sliced
a bunch of spring onion, cut
100gm  beansprout, cleaned

Seasoning :
4 tbsp  vegetarian oyster sauce
1 tbsp  light soy sauce
2/3 tbsp  dark soy sauce
a dash of pepper
2 cups water

Method :
(1) fry eggs by stirring it constantly to get them scrambled, then set aside.
(2) preheat wok/pan with 1/2 cup cooking oil.
(3) stir in all the seasoning and bring to boil.
(4) add in glass vermicelli and let to cook still gravy almost completely absorb by vermicelli. Remember to stir constantly to prevent burnt bottom.
(5) now off the heat, quickly stir in eggs, chili, spring onion & bean sprout and mix well.
(6) serve warm.

I prefer to use the blue packet glass noodle (山东龙口粉丝) cause the noodle is thicker and is easier to handle. The lose packet ones where you can easily get from the local groceries store is much thinner and stickier after cooked. I'm not sure about you guys but I am dead hungry now! Happy Monday everyone!

Friday, March 23, 2012

Gold Dust Steamed Sponge Cake

I made quite a number of steamed 'ma lai go' for the past few years but have yet put my hands on this common steamed sponge cake before. Believe it or not??? After so many years, I finally want to test run it cause I'm planning to bring one to attend 'qing ming' prayer at hubby's ancestors' grave yard this weekend. 'Qing ming' is a very important day to all the Chinese. It's all about respect and tradition. But remember, still most importantly respect and taking good care of  the elderly at home while they're still alive and not after their passing. In other hand, this is also to show the next generation how the elderly supposed to be treated and hopefully they'll treat you the same way when you get older one day. :o)

Ingredients :
5 eggs
180gm   sugar
100gm   mashed pumpkin
60ml    milk
1/2 tspn  ovalette (optional)
2 tspn     baking powder
200gm   all purpose flour
*1/2 cup  raisins

Method :
(1) in a bowl, combine flour & baking powder then in another bowl mix together pumpkin & milk.
(2) beat sugar & eggs till fluffy & pale.
(3) add in vanilla essence & ovalette, beat till well combined.
(4) now, alternately stir in flour mixture & pumpkin mixture till everything well mixed.
(5) finally add in raisins and pour batter to a 7-8" tray lined with parchment paper.
(6) steamed for 20 mins over high heat.
(7) leave cool completely before slicing.

No doubt, the mashed pumpkin gave this cake such a perfection colour like GOLD DUST in a pot and the sweetness from raisins just lovely. Seems like this is another good start. So, wishing you all a very happy weekend. Enjoy & have loads of fun!

Wednesday, March 21, 2012

Steamed Taro Pudding

After having so much breads& cakes for the past couple of days, now I am craving for some kuih. Something sweet & chewy and with coconut  flavour. Found a nice piece of yam or taro at the wet market yesterday, think it will be perfect for my sweet little snack. Taro is often used on both sweet & savory cuisines over here but greedy ME is expecting for more....more recipes that I could put my hands on. But before that let's get started

Ingredients :
270gm   tapioca flour
2 tbsp    rice flour
230gm   sugar
1/2 tspn  salt

250ml    coconut milk
250ml    water

300gm   mashed taro

Method :
(1) combine all ingredients (A) into a big bowl & mix well.
(2) now, stir in ingredients (B) into ingredients (A) and mix well.
(3) next, add in mashed taro and hand mix it. If you prefer chunky taro, so do not over mix the mixture.
(4) then cook batter over low heat with a non-stick pan, till became sticky paste.
(5) finally, transfer it to a oil greased pan and steam for 13mins.
(5) once it's done, let steamed kuih rest for about 15 mins before started separating it and coat with grated coconut.

For grated coconut :
500gm   grated young coconut  (about one coconut)
a pinch of salt
(stir together salt & coconut, steamed for 10 mins and then set aside to cool)

This is how it looks after steamed and it is actually a bit sticky. So, must handle with care. :o)

Are you swallowing something here....your saliva!!!! haha.... Yes, you are!  And you had to go and get yourself some grated coconut and other ingredients and get started. Enjoy & have a great time.

Monday, March 19, 2012

Kefir Wild Yeast ~ Bialys

Last week when some of my blogger friends wrote about their trip to Sibu, Sarawak. I was astonished by the bakery there especially the pastry call 'kompia'. Kompia is the signature food of Sibu, Sarawak They actually reminded me of  BIALYS that I've been wanting to make long ago. Bialy is a chewy yeast roll similar to a bagel. They both have soft & chewy crust with springy soft crumb but in different cooking method. Honestly, I think mine wasn't nicely press so it looks thicker.

Here's the kompia I'm mentioning about. Thanks to Veronica @ Quay Po Cooks for lending me the picture. :o) Aren't they look mouthwatering!

Kefir Wild Yeast :
100ml   kefir drinks
100gm  all purpose flour
1/4 tspn  sugar
(mix well & set aside for fermentation overnight under room temperature)

Ingredients :
100gm    kefir wild yeast
150ml     water
300gm    all purpose flour
1 tbsp    sugar
1-1/2 tspn    salt
#extra flour for dusting

Method :
(1) combine all ingredients and mix well till a sticky soft dough is formed.
(2) then place sticky dough to a slightly oil greased container & set aside to rest for 2 hours or till double in size.
(3) now, knead dough till smooth and divide into 10 portions (for smaller size).
(4) if dough is bit too sticky, coating them with flour then place them to baking tray.
(5) next, press each with your fingers to the center, then place in onion topping; again let to rest for 20 mins.
(7) finally, bake at preheated oven 230'C for about 13-15 mins or till brown (place in a cup of water to keep the moisture).

Ingredients for Onion Topping :
1 small onion, chopped
1 tspn  poppy seeds
salt & black pepper to taste
(saute all ingredients at once with butter till fragrant, which I didn't ! But still turned out great.)

You can reheat the rolls the next day and it tastes as great. Personally, I prefer bialy than bagel. Bagel is much tougher. Sometimes, my jaw just get tired.. hehe....  Guess, porridge is more suitable for me huh !. haha....
I'm sending this to Wild Yeast @ Yeastspotting.

Saturday, March 17, 2012

Homemade Pickled Mustard Green

Pickled mustard green or 'ham choy' is one crucial food for the Northern population in China especially during winter. Pickling vegetables is also the only way to keep the food stock up through winter. The Northern Chinese preserved almost all kind of vegetables for winter including radish & cabbage.  But  pickled mustard is now very common in many Asian cultures. It can be used in almost all sort of cooking from stir fried to boiling soup. But before that I'm really excited to find out how it is done. Come on, let's follow me.

Ingredients :
1+ kg  mustard greens (gai choy), rinsed & drained
70gm   salt
*one glass jar with lid and a plastic sheet & rubber band

Brining Ingredients :
2 Litre  water
2 tbsp  salt
a few slices of galangal (blue ginger)
1/4 tspn   turmeric powder
1/2 tbsp   rice flour (mix with some water)

Method :
(1) cut mustard greens into half, rub salt in between the leaves and stem then set aside for about 6 hours to draw out the moisture.

(2)  at the other hand, bring water to boil together with all other brining ingredients. Then set aside to cool before used.
(3) now, as you can see those vegetables has became softened. Squeeze moisture from the mustard greens and then pack them into jar.

(4) then pour cooled brining solution into the jar to keep those mustard greens covered. You can either place in a ceramic bowl or any heavy object to submerge the greens fully.
(5) finally, cover the top with plastic sheet & tide it up with rubber band, then cover by lid and set aside to in a cool place to ferment for 5-7 days.

(6) check the greens everyday, skim off the whitish bloom that appears on the surface if there's any.
(7) once it's ready, discard brining water and withdraw mustard greens without squeezing out the liquid. Wrap it in a plastic sheet and keep refrigerated in an airtight container for up to 2 months time.

Now, this mustard green is ready to use. So, any idea what to eat ? want 'ham choy' soup, stir fried 'ham choy' with vegetables.....and many more. Can't wait to try it !

Wednesday, March 14, 2012

Kefir Wild Yeast ~ Steamed Sponge Cake

My 2nd kefir wild yeast project ~ steamed 'Ma Lai Go' or sponge cake, and this is also my number 500th blog post within 2++ years time and going to celebrate my 3rd blogiversary soon as well. Yay ! (clap clap clap) Unbelievable....I can't believe it I can make it this far.WOW! OK enough for that. Let's go back to the recipe. I actually already have two other versions of this cake (here & here) and they are both incredibly good. And this one here looks even fluffier.

(Recipe adapted Catherine lau)
Ingredients :
Starter Dough :
200gm  all purpose flour
150ml   homemade kefir drinks / enzyme juice (at room temperature)

Main Batter :
150gm   palm sugar (red sugar/raw sugar)
150gm  brown sugar
6 large eggs
1/4 tspn  salt
40gm    all purpose flour
20gm    corn flour
40gm    custard powder

Final Mixture :
60ml   corn oil
1 tspn  baking powder
1 tspn  baking soda

Method :
(1)  combine starter dough ingredients and mix well, set aside and let to ferment for 4 hours. (I made it over night, so that I could get it done by the next evening)
(2)  then beat egg & starter dough and both sugar till sugar well dissolved. (best to melt the sugar first which I didn't.)
(3)  now, beat together the remaining flour, corn flour, custard powder & salt till everything well combined.
(4)  again set the mixture aside (cover with lid) for final fermentation for about 8 hours (mine is 7 hours).
(5)  finally, mix in the final ingredients and stir well.
(6) pour batter to a 9" tray lined with parchment paper, cover the top with aluminium foil and steamed for about 35 mins over high heat.
(7) once ready, leave cool completely before slicing it.

WOW, actually I didn't even expect the cake risen so perfectly. The lid almost fell off while half way steaming it. :o)

But one thing I am not very happy about this cake is the bottom layer of the cake cause I was expecting something like this here.  Maybe I should melt the sugar from the beginning and leave the batter to rest on the baking tray for 10 mins just before steaming it. Am still looking forward to one more try. Wish me luck!
I'm sending this to Wild Yeast @ Yeastspotting.

Monday, March 12, 2012

Kefir Wild Yeast ~ Nutmeg Rye Bread

"You're my only make me" My goodness, my very first kefir wild yeast project, LOVING IT ! The out come is truly satisfying and the bread smell so fresh & fruity. Of coz, there's still many more ways of making this kind of wild yeast bread. Still.... EXPLORE.... that's what is all about and the journey is the most joyous part of it ! I bet you guys should know what I'm trying to say here. No matter what's the result, WE food blogger still enjoy every moment of it. So, here's one of mine little journey.

Ingredients :
Starter Dough :
200gm   all purpose flour
50gm     rye flour
200gm   homemade Kefir drinks / enzyme juice (at room temperature)
160ml    water
2 tbsp   brown sugar
1/2 cup  raisins
1/2 cup  candied shredded nutmeg

Main Dough :
200gm   flour
1/2  tspn  salt
80gm  butter / corn oil
* extra flour for dusting

Method :
(1) combine all starter ingredients and mix to form a sticky paste, then set aside to ferment for 90 minutes.
(2) add main dough ingredients to starter dough and knead till well combined.
(3) place dough to slightly floured working table knead to smooth and then shape it into a ball.
(4) now, place dough to a floured basket and set aside to rest for another 90 minutes or till double in size. Sometimes it took longer than that (depends on room temperature).
(5) bake at preheated oven 200'C for about 30 mins, place a small cup of water into oven (to keep the moisture).

Just to make things clear, I have to explain one more time regarding the starter dough. For starter dough, I am using the kefir dirnks / enzyme juice for fermentation NOT the experimental wild yeast. Right! Do I need to explain more here? Hope not! :o) As you can see here, the bread looks really soft & smooth. The addition of candied nutmeg is simply amazing. I can just finish off the bread any time. Hope you guys will have fun too!
I'm sending this to Wild Yeast ~ YeastSpotting.

Sunday, March 11, 2012

Homemade Wild Yeast The Easy Way

Remember I told you about my last batch of wild yeast? It has all gone due my fridge problem and too lazy to grow another batch of it. Fortunately, I finally found more ways of making wild yeast the easy method. There are actually two ways of making the easy wild yeast, one is with enzyme juice and the second one is with kefir drinks. Herewith, I've made a little small experiment on both juices and they both turned out PERFECT!

Let me show you the first method.
Ingredients for enzyme juice :
3 apples, cubed (grapes or any other fruits)
4 tbsp   organic sugar

Method :
(1) place apples and sugar into a clean jar.
(2) add in filtered water (till water just about to cover apples).
(3) keep it cover and set aside for 3 days or till fermentation reaches top form. (where you can see more & more bubbles appeared on the surface)
(4) once it's ready, strain out the water where you can roughly get 1-1/2 cup of it.
(5) keep refrigerated after bottling.

This is the well fed wild yeast with enzyme juice. I used 100gm of enzyme liquid mix with 3 tbsp all purpose flour, 1/2 tbsp sugar and 40ml  water. Mix them well and then let to rest for 90 minutes. Very satisfying out come!

While the second experiment, I'm using 100gm kefir drinks mix with 3 tbsp flour, 1/2 tbsp sugar and 40ml water. And this is what I got after 90 minutes. Extremely active wild yeast.

And this is how the starter dough look, perfectly risen. Want to know what I manage to do with it? STAY TUNE.....

Friday, March 9, 2012

Homemade Kefir Fizzy Drinks ~ Orange Flavour

Has anyone of you came across something like this???  This is what they called as Kefir grains. Actually, it has quite a number of names for instance tibetan mushroom, Japanese water crystals, fungus enzyme, tibicos and more. Whateverso, I have to thank my neighbour Diane again for these tiny little grains and also thanks Catherine Lau for the inspiration. Catherine is one of our local famous Chef & baker. What I love about her is everything she taught has to be start from basic. And kefir drinks is one of her fabulous work.

According the info I have, kefir grains is not a plant. It is actually a symbiotic cluster of friendly bacteria and yeast. Kefir grains is able to convert sugar into acid, carbon dioxide & alcohol. (This is not ME...I'm not a science person! haha...) Sounded just like those homemade enzyme, right! But this tastes much better than the enzyme I used to have. You'll be surprise how awesome they are.

(Recipe adapted by Catherine Lau)
Ingredients :
8 oranges, skinned and cut small
1 litre  chlorine-free water
130gm   sugar
40ml   lemon juice
30gm  kefir grains

Method :
(1)  blend oranges together with water, then mix with sugar and bring it to boil.
(2)  keep boiling over low heat for about 30 mins and then leave cool completely.
(3)  strain juice with a sieve once it's ready, discharge the pulp.
(4)  pour juice into a clean jar, stir in lemon juice and kefir grains.
(5)  put the lid on and let to ferment at room temperature for 48 hours ~ the juice will be bubbling actively.

This is how it looks after 2 days of fermentation. Now, you can strain mixture and allow liquid to drip without pressing the kefir grains. Then fill kefir drinks into bottles, leaving some space between the cap. The drink will continue fermenting and developing fizz. Keep refrigerated after bottling and serve chilled.

Ingredients for Plain Palm Sugar :
1 cup  chlorine-free water
2 tbsp  palm sugar
30gm   kefir grains
(combine all ingredients into a bottle and keep aside for fermentation for 48 hours or 3 days the max)

Further additional ingredients :
1-2/3 cup   chlorine-free water
2 tbsp        brown sugar/honey
(stir in the additional ingredients after 48 hours of fermentation and then set aside again for 2nd fermentation for another 48 hours and will be ready by then)

The one made with plain brown sugar tasted really good. My kids love it very much and the one made with fruit juice tastes something like vodka or beer. Very interesting though! These healthy drinks simply irresistible and good especially to bowel & digestion problem and of coz many more health benefits. So, what are you waiting for!

Wednesday, March 7, 2012

Eggless Black Forest Cake

Yesterday was hubby's birthday but we celebrated it on last weekend. No party! Just made him a cake and one simple meal.Yeah, it has been a hectic I have a little project going on here. So, quite ! I even have problem frosting the cake due to my exhaustion. Lack of concentration at the same time. BUT the cake turns out unexpectedly good. :o) Thanks to Diane Marie (my dear neighbour) for your lovely eggless cake recipe. Everyone loves it.

Ingredients  for Eggless Chocolate Sponge:
125gm   butter
1 cup     sugar
1 tspn   vanilla essence/extract

1 cup   milk (add 2 tspn  lemon juice)
1-1/2 cup  all purpose flour
1/4 cup   cornflour
1 tspn  baking powder
1 tspn  baking soda
one pinch of salt

1 cup   cocoa powder
1/2 to 2/3 cup  boiling water

Ingredients for Cream cheese mixture :
200gm   cream cheese, softened
40ml   lime juice
one lime zest
3 tbsp  sugar
(mix all ingredients and beat till well combined)

Decorations :
1 can  pitted dark cherry
2/3 cup  non-dairy whipping cream
grated chocolate for topping

Method :
(1)  mix ingredients (C) to form a paste.
(2)  in another bowl,  beat ingredients (A) till fluffy.
(3)  then stir cocoa mixture into ingredients (A) and mix till combined.
(4)  alternately, beat in milk and flour mixture till everything well mixed.
(5)  pour batter to a 9" tray lined with parchment paper.
(6)  add in cream cheese mixture and make a swirl between the two mixture.
(7)  finally bake at preheated oven 175-180'C for about 45-55 mins or till cooked.
(8)  leave cool completely before frosting with whipped cream and then keep refrigerated till frosting is set before further decorations.

This cake has became one of my boy favourites ever since then. He never had enough of it and has requesting for more. Hope you guys will enjoy it too.
(eggless cake, vegetarian, dessert) 

Monday, March 5, 2012

Vegetarian Tofu Fritter

I'll have to say not many people enjoy taking tofu especially my boy. He is an extreme picky eater. He's the one always judging my food by the look on his face. haha.... After cooking for so many years, I have finally learnt something. Never ever tell the picky eater what's in the food. Only tell them after they tried the food and let you know that was GOOD! haha....Just like these tofu. My boy loves deep fried food a lot and this just perfect for him. He didn't even ask what's in there! See what I mean.

Ingredients :
2 cube medium size smooth tofu
one red chili, chopped
some coriander leaves, thinly sliced

Flour mixture :
1-1/2 cups  flour
1 cup   rice flour
2 tbsp   wheat starch(tung fun)
2 tspn   baking powder
1/2 tspn  vegetarian granule seasoning
salt & pepper to taste
1-1/4 ++ cup of water

Method :
(1)  squeeze tofu with hands (the most fun part...haha...) and then add in chili & coriander, set aside.
(2)  in another bowl, combine all flour ingredients and stir in water slowly till you get a very thick & sticky paste (but not runny).
(3) next, combine both flour mixture and tofu mixture together and mix well.
(4) finally, fry them over medium heat till golden brown.

Each of these tofu fritter is about the size of a spoon. It's best to keep it small, so that the crunchiness will stay lasting.

Now, show you the inner look of the fritter. Yummmm.... What you do next is just dip it in to some chili sauce and then dive straight into your mouth. That is !  :o)
I'm sending this to Shaz & Suresh @ Muhibbah Malaysian Monday.
Check out these Macys coupon codes for possible savings on an electric fry pan.

Friday, March 2, 2012

"Chicken" Mushroom !!!!

SORRY NO CHICKEN on my recipe ! Only mushroom and bread ! You can't find any mushroom??? OK OK...let me show you.

Here's the mushroom I am using. It's called abalone mushroom but it looks more like our local wild mushroom called "chicken" mushroom or 'gai yoke gu'. Those wild mushroom can be easily found along the road side after raining at least for a few days. And here's the tips if you want to have the chicken like texture  mushroom. Never ever slice it with knife ! What I did here was just tearing them into pieces by hand.

It will look like this. And here's the recipe as follow.

Ingredients :
2-3 pcs  abalone mushroom
1 tbsp  chopped garlic
1 tbsp  chopped ginger
a few bird eye chilies, chopped
salt & pepper to taste

# Thickening :  1 tspn  tapioca starch + 2 tbsp water
# Half of Dukkah Bread recipe, sliced & toasted with butter.

Method :
(1)  preheat pan with 2-3 tbsp cooking oil.
(2)  stir in ginger & garlic and saute till fragrant.
(3)  next add in chilies, salt, pepper & mushroom, let them cook over high heat for a couple of minutes or till mushroom turned soft / tender.
(4)  finally off the heat, then stir in thickening and mix well.

You can either serve this as side dish or bruschetta or maybe burger. So, what do you think!? This dish is certainly taking hubby back to his childhood days cause his family loves mushrooms picking
I'm sending this to Shaz & Suresh @ Muhibbah Malaysia Monday.
mushroom, chicken, bruschetta, bread) 
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