Friday, June 29, 2012

Roll Oat Mulberry Drop Biscuit

Fresh mulberry is nearly impossible to be seen here in Malaysia but I'm lucky enough to bump into some dried ones some time ago. The price is quite affordable though and thought of using them into my drop biscuit. This scone like drop biscuit is another popular English tea snack in US. It's actually something quite similar to scone except that the dough is dropped by a spoon rather than shaping them by cutter.

And here's what I did.
Ingredients :
3 cups all purpose flour
1 cup  roll oat
100gm  brown sugar
1 tbsp  baking powder
1 tspn  baking soda
1 tspn  salt
1 cup  dried mulberries

125gm cold butter, diced

1 cup  sour cream
3/4 cup  full cream milk (or any milk)
1 tspn  vanilla extract

Method :
(1) combine ingredients (A) into a big mixing bowl and mix well.
(2) add in butter and rub with fingers till well combined.
(3) next, stir in ingredients (C) and mix to form a soft dough, do not over mix the dough.
(4) then scoop with an ice cream gadget to baking tray.
(5) finally, bake at preheated oven 175'C for about 15 mins.

Roll oat is another favourite ingredients of mine. Love using them in many of my baking and this is just a nice one for it. Enjoy everyone & have a fabulous weekend.

Wednesday, June 27, 2012

Dunkin‘ Donuts ~ International Picnic Party

Halo halo....It's the once a year event....bring a dish to the International Picnic Party hosted by Louise @ Months of Edible Celebrations ! Last year I managed to pick the letter 'G' and brought along Gugelhoph Twister to the party and this year I'm lucky enough to pick up the letter 'D' and I am bringing in Dunkin' Donuts ~ With Maple syrup & Honey Frosting. Here's the following links to the menu before me.

A ~ Artichokes Steamed & Dressed With Mayo
B ~ Baked Beans
C ~ Cauliflower Tabboulleh
D ~ Dunkin' Donuts ~ With Maple syrup & Honey Frosting

Now, here's the recipe.
Ingredients :
3-3/4 cups  all purpose flour
1 tspn  salt
3 tbsp  sugar
1-1/2 tspn  yeast

3 eggs & 1 egg yolk
135ml  milk (50-50 milk & water)

120gm cold butter, diced

Method :
(1) combine ingredients (A) into a big bowl and mix well.
(2) then stir in ingredients (B) into (A) till everything well combined.
(3) finally, add in butter and knead till well mixed then set aside to rest for 1.5 hour or till double in size.
(4) once it's ready, knead fermented dough to release air and then place it onto slightly floured working table.
(5) then roll dough out flat into rectangle shape and again let to rest for an hour.
(6) now, cut dough with doughnut cutter then again rest for another 30 mins.
(7) next, fry dough till brown and set aside to cool.
(8) finally, glaze each doughnuts with frosting as desired.

Ingredients for Maple & Honey Frosting :
2 cups  icing  sugar
4 tbsp  maple syrup
2 tbsp  honey
3 tbsp  butter
(stir everything together till well combined)

I made these on last Saturday and was actually in a rush so the frosting looks a bit messy. Good excuses! hehe.... My whole family was actually rushing back to my in law's place in the evening to celebrate the Chinese Dumpling Festival (Duan wu jie). And I'm not bringing back any traditional dumpling but some homemade dunkin' donuts ! Cool huh! haha.... Probably, we need a change ! However, hope you guys will love this too. Enjoy !
Happy International Picnic Day !
I'm sending this to Wild Yeast @ Yeastspotting & Bake Your Own Bread

Monday, June 25, 2012

Hwajeon ~ Korean Sweet Flower Pancake

Hwajeon, the Korean sweet flower pancake. Have anyone tried this before? Oh wow, this is actually my first attempt and doesn't look good at all. HAHAHA...... I have no idea where to search for some edible fresh flowers and just simply dig out my dried roses for this special task. However, it's a splendid experience. I had fun and also be able to enjoy this little snack at the same time. This Korean sweet flower pancake is often made during spring time with fresh flower named Azaleas and this is the snack they normally enjoy during spring picnic in Korea.

So, here's what I did.
Ingredients :
1 cup   glutinous rice flour
1/2 tspn  salt
2/3 cup   boiling water
* some fresh edible flowers / dried flowers

Method :
(1) combine glutinous rice flour & salt then mix well.
(2) then slowly stir in boiling water till everything well combined and knead till smooth.
(3) divide dough into 8-10 portions ball shapes.
(4) flatten each and then pan fried with just enough cooking oil.
(5) fried one side till slightly brown and then flip to the other side, now place on flower petal or fresh flowers to upper cake.
(6) once the other side has turned brown, again flip the flower side to cook for just a short while and then quickly flip back. So that the flower won't get burnt.
(7) transfer the cooked pancake to a serving plate.

This is a very easy recipe with just very little ingredients. I'm sure you can do it too. Well, you can actually enjoy this little snack by dipping them into honey or syrup. SLURPPPPP............. So, enjoy everyone & have fun !

Saturday, June 23, 2012

Common Vegetarian Dish @ Zhai Cai

Let's see what we have here today! Fried beancurd sheet (tofu skin), dried lily bud, dried black wood ear and glass, what can we do with all these dried ingrediemts here? These are the dried food stuff that the Chinese often eaten since centuries ago. This kind of preservation is normally taken place when they have extra food to keep for the winter or for long period of storage. All you need to do is just to get them all soften by soaking into clean water. And then transform them into luscious classic vegetarian dishes or any kind of creation flavour as desired.

So, here's what I did.
Ingredients :
1 large  fried beancurd sheet, cut small & soaked
20gm   black wood ears, soaked
10gm   dried lily buds, soaked
40gm   glass vermicelli, soaked
quarter or half chinese/napa cabbage, cut into bite size
handful of shredded ginger
1-1/2 cube  fermented red soybean curd
salt to taste
1 cup water
*thickening : 1 tbsp water + 1 tspn tapioca starch

Method :
(1) preheat wok/pan with just enough oil, add in ginger once it's hot enough & saute till fragrant.
(2) stir in napa cabbage, wood ear and lily buds, let simmer for a couple of minutes by stirring constantly.
(3) next, add in fermented bean curd and mix till combined.
(4) add in water and cook over high heat, add in soaked glass vermicelli half way through.
(5) let it simmer over low heat till gravy almost thicken or dry.
(6) finally, stir in thickening and then off the heat. Keep on stirring till you get very thick gravy and then transfer to a serving plate.

There are actually two kinds of dried black wood ear in the market. One is smaller in size and the other is bigger & thicker. The smaller black wood ear is preferable to be used in stir frying and some easy cooking while the thick & bigger ones is only suitable to be used in braising or you may slice them into thin shreds to combine into other simple cooking.

Here's the transformation from all the dried ingredients. Can you imagine how delicious these are? Yeap, this is another favourite dish of mine. I can just have this with plain rice or noodle. Hope you'll love it too. Happy weekend, everyone!
I'm sending this to Muhibbah Malaysian Monday.

Monday, June 18, 2012

Drunken Prawns

Here's another recipe for my homemade red yeast wine. A classic chinese dish called drunken prawns. Funny name, right? I'm sure you know exactly what it means......Prawns get drunk in the wine. This dish is very often served in many restaurants by using life prawns. Sorry but NOT me! However, I am highly recommending tiger prawns for this recipe due to the sweetness of the prawns itselves.

So, here's what I did.
Ingredients :
500gm   fresh tiger prawns (medium size)
3/4 cup   homemade red yeast wine
1 tbsp     homemade red yeast paste
3/4 cup   water
1/2 tbsp   sugar
1/2 tspn   vegetables granules
a pinch of salt & pepper
2 tbsp  fried ginger & ginger oil

Method :
(1)  combine red yeast wine, red yeast paste, water, sugar, granules, salt & pepper and fried ginger oil & ginger to a 1.5 Litre pot, and bring it to boil.
(2) reduce heat and let to simmer for another 5 minutes to increase thick aroma to the soup.

(3) finally, increase the heat and then add in prawns once the soup starts boiling. Stir prawns for a few seconds, then keep the lid cover and off the heat.
(4) shake the pot for a few seconds and then set aside till time to serve. This to prevent the prawns from over cooked.

As always hubby has something to complain about. He asked me to remove the intestine (at the back of the prawns) before cooking it the next time. Phew..... then I asked him again if he wants me to peel the shell & head off as well.*wink*  (What a nasty wife I am!) hahaha..... Anyway, hope you guys will love it too.

Friday, June 15, 2012

Quickie Homemade Kimchi Mixed

I've tried making kimchi for the last time but the colour turned out doesn't look very satisfying. Not the good  looking RED that I'm expecting! Finally, I've bought a small tub of gochujang sauce from my last trip to the city. It's an imported food so it's a bit costly but it sure worth it. It gives my kimchi such beautiful colour. Unlike other kimchi, I want mine looks less tradition with a twist of spicy sweet & sourish flavour which inspired by Cass.

So, here's what I did.
Ingredients :
1/2  napa cabbage, sliced
2 cups  pineapple, diced
1  green apple, thinly cut
2 cups  radish, thinly cut
a bunch spring onion, cut short
1 onion,  thinly sliced
2 tbsp  garlic, chopped
2 tbsp  ginger, chopped

* 4 tbsp  salt

Method :
(1) stir together salt & sliced cabbage till well mixed then set aside for about an hour or till cabbage turned soft.
(2) finally, squeeze out the extra water from cabbage and set aside.

Ingredients for kimchi brining :
1-1/2 cup  water
4 tbsp  glutinous rice flour
4 tbsp  sugar

50ml  fish sauce
(for vegetarian consumer replace it with olive oil)
20gm  red chili powder (1 pkt)
4 tbsp  korean red chili paste (gochujang sauce)
1 tbsp  red chili flakes

Method :
(1) place ingredients (A) into a non-stick sauce pan and simmer over low heat till thickened.
(2) then stir in ingredients (B) and mix well then set aside.

FOR ASSEMBLE :  combine all cabbage & fruits mixture together with kimchi brining and then stir everything together with hand till well mixed. Keep mixture to an air-tight container and set aside to ferment under room temperature overnight. Then keep it refrigerated the next day for at least 5-6 days before consuming. For storage, it can last up to 3 months in the refrigerator.
Can't wait to make something out of it soon! So, stay tune. :o)

Wednesday, June 13, 2012

Hoddeok @ Korean Sweet Pancake

Found this little sweet snack recently from some Korean food site. This is one of the Korean famous street food called Hoddeok or Hotteok meaning filled pancake if not mistaken. Correct me if it is not ! :o)  It is a very thin fried pancake which is usually filled with ground nuts or sweet paste. Eventhough this is my first attempt. I am falling in love with it already.

Now, here's what I did.
Ingredients :
2 tspn  yeast
80ml    warm water
2 tbsp  sugar

180ml   warm milk (50% milk + 50% water)
1-3/4 cup  all purpose flour
3/4 cup   glutinous rice flour
1 tspn  salt
a dash of sesame oil

For filling :   500gm  red bean paste/lotus paste/mung bean paste/grind nuts

Method :
(1)  combine ingredients (A) and set aside to rest for 15 mins.
(2)  then stir together ingredients (B) & (A) till well mixed then set aside to rest for an hour or till double in size.
(3)  once it's ready, punch and knead dough to release air till smooth.
(4) divide dough into 12 portions for bigger sizes or 15 portions for smaller sizes.
(5) wrap each dough with 25gm of fillings (L) and then seal nicely, set aside to rest for 15 mins.
(6)  once it's ready, flatten each filled dough and pan fried them with just enough cooking oil till both sides turned golden brown.
(7) serve warm.

I like the additional of glutinous rice flour into the recipe. It gives the crust an extra crisp which is just amazing. I'm sure you guys will love it too.
I'm sending this to Wild Yeast @ Yeastspotting.

Monday, June 11, 2012

Somerset Apple Cake

Somerset apple often you heard of this cake? As apple cake is pretty much a common cake to most of us, so what is the different between Somerset apple cake! Somerset apple cake is actually originated from a place called Somerset in England where they normally used apple juice or apple cider in their cake mixed. Other than that the classic English apple cake is usually no need much whisking. The very common way of making this cake is by rubbing butter with flour and then stir in wet ingredients to combine, just like making the English scone or welsh cakeSo that the cake can only captured just enough moisture to serve with ice-cream or fresh cream. Sounds incredible, isn't it? haha....

So, here we go.
Ingredients :
300gm   all purpose flour
2 tspn   baking powder
160gm   sugar
pinch of salt
1 tspn  cinnamon powder
200gm   butter

3 eggs, beaten
60ml    apple cider (I used Kefir drinks)
2 apples,  diced
1/2 cup  raisins

Method :
(1) combine all ingredients (A) into a big bowl and rub butter till well combine.
(2) then stir ingredients (B) into (A) and mix well.
(3) pour batter to a 9" greased tray and bake at preheated oven 175-180'C for about 50-60 mins.

I baked mine at 185'C for the first 30 mins then 180'-175'C the following. I like the burnt looking crust of the cake.
The texture of this cake tastes as beautiful as the common apple cake. I think I prefer the crust. It's simply addictive!  Hope you'll love it too.

Friday, June 8, 2012

Red Yeast Wine Noodle @ Hong Jiu Mian Xian

This is a well recognized confinement dish to most Asians. Red yeast wine rice vermicelli is normally serve to post-natal mothers for breakfast or lunch during their confinement period. According to the elderly, it is the best food source to keep the mother's belly & womb warm up early of the day. In Malaysia, this dish is wildly sold at many  food stalls with just reasonable price. These days red yeast wine noodle is not just the confinement food source, it is also something that others can enjoy.

It is very common that mee suah is used in cooking red yeast wine. Mee suah is of flour unlike the rice vermicelli. It is easily cooked & turn soft.

Ingredients :
4 cups  water
150ml  homemade red yeast wine
2 tbsp  homemade red yeast paste
1/2 tspn   salt
1 tspn   vegetable granule
fried ginger oil with fried ginger
handful  fresh black woodears, thinly sliced
handful of chicken shreds, marinated with salt & pepper
1 or 2 fried egg
some cilantro

*1 pkt  mee suah, (100gm)

Method :
(1) combine water, red yeast wine, red yeast paste, salt, vegetable granule, fried ginger oil, black wood ears, chicken meat & fried egg into a pot and bring it to boil.
(2) reduce heat and let to simmer for another a few more minutes, test taste the soup till you get right taste as desired (as if you might want to add in more wine).
(3) next, add in mee suah and let to simmer for a couple of seconds or till soft.
(4) then serve immediately with cilantro.

This soup will look a bit thick just the way I wanted. Some may prefer to cook with less water and with more wine but I find that it's a bit too heavy and very heaty. I don't recommend it to most post-natal moms  especially breast feeding mothers. It's still best to take lighter wine soup.

Frankly, I could just take the soup.... haha....Yeah, very addictive! Hope you guys will love it too.

Wednesday, June 6, 2012

Danish Almond Croissant

Pastry puff & Danish pastry are both my top favourite bread & pastry. I remember the first time making them, what a mess! Butter splitting everywhere....I'm sure you know what I mean! haha.....Though that can't stop me from what I'm doing. In the opposite, I'm expecting even more and want to learn even more. That is the most joyous part of life....there's always something waiting ahead that you're looking forward to. The excitement !!!! ha.....

So, here comes the task.

Ingredients for dough:
500gm   bread flour
40gm  milk powder
2 tbsp  sugar
1 tbsp  yeast
1 egg yolk
270ml   milk
40gm  cold butter, chopped
1 tspn  salt

*300gm  pastry margarine ~ for folding
(I used 200gm pastry margarine + 100gm butter)

Method :
(1) combine bread flour, sugar, yeast, milk powder, egg & milk and stir to form a soft dough.
(2) add in butter & salt and knead till well mixed, set aside to rest for an hour or till double in size.
*tips : always remember to add in salt at the final step, otherwise it will kill most of the yeast and the bread won't rise as expected.
(3) punch & press to release air then knead till smooth.
(4) place dough to a slightly floured working table then roll flat slightly bigger than the chilled butter.
(5) place on the butter and sealed nicely with dough, next roll out flat to a rectangle shape around 11x15".
(6) fold into 3 then roll out flat again, like making a puff pastry.
(7) repeat the folding for another 2-3 more times, keep dough chilled for 30 mins when the butter is a bit too difficult to handle before further folding.
(8) once it's done, keep refrigerated for about 30-40 mins.
(9) now, flatten dough by rolling into a rectangle shape slightly bigger.
(10) divide dough by using pizza cutter into triangle shape then each up like a swiss roll.
(11) place them to baking tray and let to rest for 45-60 mins or till it puffs up nicely.
(12) brush on egg glazing & almond flakes/sesame seeds and then bake at preheated oven 185-190'C for about 25 mins or till nicely brown.

So, are you excited to see the finish goods stacking up one and another...just like the one at the shops???

Emmmm....nothing is more satisfying than enjoying the homemade classic bread & pastry. Hope you guys will have fun making it too!
I'm sending this to Wild Yeast @ Yeastspotting.

Monday, June 4, 2012

Tocino Chicken Wrap With Butter Mushroom Mixed

Tocino is well known as sweet cured pork or meat and it is one of the famous cuisine of the Philippines. Tocina is a kind of sweet cooked meat which is so irresistible. Since there's NO PIG in the house, I'm going to use chicken fillet on this recipe with my special  homemade red fermented rice paste. I'm sure you're getting excited to find out as well. So, here we go.

Ingredients for Tocino Chicken Shreds :
2 whole chicken fillet, cut into thin shreds
1/2 cup  light soy sauce
2 tbsp  homemade red yeast paste
3 tbsp  pineapple juice
1 cup   brown sugar
2 tspn   salt

Method :
(1) combine all ingredients and leave to marinade for 2 hours or over night.
(2) preheat frying pan with just enough cooking oil, stir in marinated chicken meat and leave to simmer over low flame till the meat is well cooked & nicely brown.

Ingredients for Butter Mushroom & leek :
1 pkt  white beech mushrooms
2 chinese leek, thinly sliced
1 big onion, diced
2 tomatoes, diced
dash of black pepper
salt to taste
2 tbsp  butter

Method :
(1) preheat frying pan with butter then add in onion and saute till fragrant.
(2) now, stir in mushrooms, chinese leek, salt & pepper and black pepper.
(3) simmer all ingredients till tender and then off the heat.
(4) finally, add in tomatoes.

Other additional ingredients : lettuce & parmesan cheese.

I simply adored the colour of the red yeast paste. The meat looks nicely red & beautiful.

Once it's ready, arrange them to tortilla sheets and then roll them up like making a swiss roll. And ready to serve. SLURPPPPPP.........

Friday, June 1, 2012

Homemade Red Yeast Glutinous Rice Wine

Red yeast rice is also called as red fermented rice or red koji rice. Red yeast rice is widely used in many Chinese cuisines for instance home brew red yeast glutinous rice wine. Red yeast wine is mostly consume by post-natal mothers to maintain their health after delivery. It helps in blood circulations and also best for belly warming after giving birth. But these days rice wine is also widely used in many restaurants to produce specialty dishes. And I'm sure you will like this too.

So, here's what I did.
Ingredients :
2kg  glutinous rice, rinsed
3 tbsp  sugar
2-1/2 chinese wine yeast, pounded
200gm     red rice yeast, pounded
(Note : I have to apologise for the earlier ingredients which was wrongly writen. Please take note to the changes)

Method :
(1) cook glutinous rice with more water compare to usual days. I'm using a rice cooker. It took me 2 rounds to get the 2kg of rice ready.
(2) once the rice is cooked, spread them to a bigger tray to let them cool. It's best to cook the rice in the evening and then let them cool overnight.
(3) when everything is ready, add sugar, yeast and red yeast rice to cooked glutinous rice, then mix well.

It's best to use hand mix and then place mixture to a big clean glass container.

Make sure you press the rice probably to the container. Finally, cover it with a plastic sheet and then close the top with a lid loosely.

Normally, wine will be started to form and collected below the rice after one week time.

Then slowly the rice will sank to the bottom in about 3 weeks time.

Here finally, I harvest it after 4 weeks time. Strain the wine and separate it from the fermented rice. And then blend the rice to form fine paste.

Here's the wine and fermented rice paste after bottling and it's ready to be use at anytime. So, stay tune for the up coming menu ! Have fun.
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