Friday, 27 February 2015

Taiyaki with Azuki Filling by Stevia Chai

Taiyaki with Azuki Filling

























Ingredients:

1 3/4 c flour
2 tsp baking powder...
1/2 tsp salt
1 T sugar
3 eggs; separated
1 1/2 c milk
90g butter; melted


Filling
Sweet adzuki bean paste or desire fillings


Method:

Sift flour, baking powder and salt into a mixing bowl and set aside.

In another bowl, mix the egg yolk and melted butter together, then add in the milk.

Add the egg yolk mixture to the flour mixture and stir till not a trace of flour to be seen.

In a clean oil free bowl, whisk the egg whites till frothy and add in the sugar. Whisk till soft peak stage.

Blend the egg white mixture into the whisked egg whites with a hand whisk quite and gently.

Cook mixture in a taiyaki iron by filling the mould with half the batter and place 1 - 2 tsp of adzuki bean paste in the centre and spoon some batter to cover the bean paste. Cook by turning the mould every now and then to evenly brown both sides.

Carp Coconut Nian Gao (椰汁锦鲤年糕) by Vanessa Tay

Carp Coconut Nian Gao (椰汁锦鲤年糕)

























http://www.bakinglanguage.com/?p=795

Ingredients:

glutinous rice flour 200g

wheat starch 30g


rice flour 20g


rock sugar 120g (you may adjust to your preferred sweetness)
 

salt 1/8 teaspoon
 

water 225ml (original recipe 200ml)
 

coconut milk 150g (original recipe 130g. I used Heng Guan packet coconut milk.)
 

carrot juice 80ml (to use 140g carrot and 80g water. You may use pumpkin to replace carrot) *This amount is enough for 2 nian gaos for me. Hence you might want to half the amount here.

Method:

1. Mix rock sugar, salt and water in a pot. Boil till dissolve. Leave aside to cool.
 

2. Mix together and stir well the glutinous rice flour, wheat starch and rice flour. Slowly add in the cooled sugar water into the flour mixture. Knead into a dough. Cover with cling wrap and best to leave overnight.
*I could not get the flour to stick together and it was still very crumbly, hence I increased the amount of water to 225ml in my second attempt. For the first attempt, I just simply added another 25ml of water when I was trying to knead the dough.
*I later read under the comments in the original post that you could just leave the covered dough in room temperature. I missed out the part and left the dough in the fridge. However I let it thawed before proceeding the next step. The dough became very hard when removed from the fridge.
 

3. Steam the carrots till cooked and soft. Add in the water and blend together with the carrots to make into puree. Strain the pureed carrot to obtain the juice.
 

4. Add in coconut milk to “break open” the dough and loosen it to liquid form. Strain the liquid 2 to 3 times to ensure no flour lumps.
*I skipped the straining part and I used my mixer to help with the mixing. The mixture was smooth and no visible lumps. I increased the coconut milk from 130g to 150g.
 

5. Grease the mould with cooking oil. You may want to grease with more oil so that it will be easier to unmould the nian gao. Scoop some of the carrot juice and pour over the gales and the fins parts of the koi mould. Steam for 2-3 minutes. Pour in the remaining. Steam under high heat for 20 minutes.
 

6. Cool completely the cooked nian gao. You may want to chill the nian gao in the fridge to set it further before unmoulding as the nian gao is very soft when just steamed.

Tuesday, 30 December 2014

Longan Walnut Muffin by Uginia Eugenia Uniflora

Longan Walnut Muffin

























Serving: 10 muffins

Ingredients:
75g Dried longan
150g Yakult
2 Eggs
100g Brown Sugar
100g Butter, melt
160g Plain flour
Pinch of salt
1tsp Baking powder
1/2tsp Baking soda
80g walnut - roast and cut into cubes (keep 30g to sprinkle on top of muffin before baking)

Method:
1) Soak dried longan into Yakult for 1hr.
2) Drain the soaked longan, yakult set aside for later use.
3) Beat eggs and sugar until well combined. Then add in cooled melted butter and Yakult to mix well.
4) In another bowl, add in flour, baking powder, baking soda and salt to mix well. Then add all dry mixed ingredients into the batter and mix until well combined.
5) Use spatula to mix dried longan and 50g walnut into the batter.
6) Scoop the batter into cupcake liners about 80% full. Sprinkle the remainder walnut on top of the batter.
7) Bake in preheated oven of 180℃ for 20-25mins

Saturday, 27 December 2014

Graham Balls by Gwen Chow

Graham Balls


























Recipe:

200 g graham crakers (crushed)
3/4 tin condensed milk
1 packet marshmallows

Crush crackers and mix with condensed milk to form a dough.
Wrap marshmallow in the middle.
Coat with icing sugar and leave to dry for 2 to 3 hrs. (I placed into fridge)

I used the chocolate marie biscuit in place of graham crackers, thus the chocolate looking balls. I thought recipe would be very sweet but surprisingly it's not!

Reese's Peanut Butter Chips & Dark Chocolate Chips Cookies by Vanessa Tay

Reese's Peanut Butter Chips & Dark Chocolate Chips Cookies

























Link: http://www.bakinglanguage.com/?p=213

{RECIPE}
Yield approximately 80 pieces of standard small-sized (around 5-cm diameter) cookies
Ingredients:
2 cups minus 2 tablespoons (8½ ounces) cake flour (approx. 240.97g)
1 & 2/3 cups (8½ ounces) bread flour (approx. 240.97g)
1¼ teaspoons baking soda
1½ teaspoons baking powder
1 teaspoon sea salt
1¼ cups (10 ounces) unsalted butter, at room temperature
1¼ cups (10 ounces) light brown sugar (approx. 283.50g) (I reduced to 250g and used muscovado sugar)
1 cup plus 2 tablespoons (8 ounces) granulated sugar (approx. 226.80g) (I reduced to 200g)
2 eggs
2 teaspoons vanilla extract
250g dark chocolate chips, at least 60% cacao content  and
283g (one pack) Reese’s peanut butter chocolate chips
Sea salt, for sprinkling

Method:

1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the peanut butter chips and chocolate chips.
3. Divide the dough into smaller portions. I divided them into 4 balls. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
4. When ready to bake, preheat oven to 140 degree celsius.. Line a baking sheet with parchment paper or a nonstick baking mat.
5. Scoop a heaped teaspoon dough, roll into a rough ball and place on the baking sheet.  Repeat until you have finished the dough. Sprinkle lightly with sea salt and bake until golden brown but still soft, 15 to 18 minutes. I did mine for 15 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.


Note:
(1) I am not able to find kosher salt (which is coarser and less chemical taste) and so substituted with sea salt. As my sea salt is fine type, I replaced with 1 tsp. If your sea salt is coarse type, you may still use 1 1/2 tsp.
(2) You may make your cookies a bigger size but would need to adjust and increase the baking temperature (maybe to around 170 deg cel) and baking time to approximately 18 – 20 minutes.
(3) As the dough balls will spread during baking, there is no need to flatten the dough balls before baking.
(4) I would likely further reduce the sugar amount as the peanut butter chips are sweet.
(5) Reason why I like to divide the dough into smaller packs for chilling is to allow me to bake the cookies in batches. I would take out the pack of chilled dough from the fridge before baking. If you are taking out all the chilled dough, it will become too soft and you might need to put it back in the fridge before taking out to roll into the cookie size again.

Thursday, 25 December 2014

Rustic Apple Pie by Karen Yee

Rustic Apple Pie
















Ingredients:

Pie Shell

300 cups flour 
2 tbsp sugar 
½  tsp salt 
½ tsp of baking powder (this really makes the crust extra yummy)
250g cold unsalted butter, cubed 
2 egg yolk
2 tbsp ice water 

For the Filling

5 green apples - peeled, cored and sliced 1/4 inch thick
40 grams granulated white sugar
55 grams light brown sugar
1 tablespoon lemon juice (tossed into the sliced apples to prevent browning)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
2 tablespoons unsalted butter
1 1/2 tablespoons cornstarch (corn flour)

Directions:

Preheat oven to 220 degree celsius. Place the rack to the lowest of the oven.

For the pie shell, mix all the ingredients together except water.
When the mixture is crumbly, add water. If the dough is too sticky, add a bit more flour 
to bind. Add 1 tbsp. at a time. Divide into 2 portions and press into a disc.
Wrap the dough up and chill for 30 mins.
Press one portion of the cold dough into you 8" pie pan and chill it while you prefer the 
filling.

For the filling, toss all the ingredients together except butter.
Meantime, roll out the 2nd piece of dough for the top crust. 
Arrange the apple slices onto your pie shell you have already prepared in the fridge.

**Do not pour in too much excess liquid left in your bowl as your pie  may turn out to be 
very soggy.

Gently lay the 2nd piece of dough to cover the entire pie. Trim of excess dougn hanging 
over the edges and crim the edges with a fork.

Using a knife, make 2 to 3 slits in the centre of the top crust to allow steam to escape.
Brush the top with an egg wash (mix one egg with 1 tbsp of water)

Place the pie pan onto a baking sheet and bake for about 40 to 45 minutes or till the 
apples feel tender when you insert a knife into it.

Remove from the oven and allow it to cool completely before serving.

Braised Pork Belly (Kong Bah Bao) by Vanessa Tay

Braised Pork Belly

























Ingredient

500g Pork Belly
4 Ginger - thick slice 
6 Cloves Garlic - whole without skin
5 shallot - thick slice

Seasoning 

2 tbsp Premium Light Soya Sauce
2 tbsp Dark Soya Sauce with Caramel
3 tbsp Oyster Sauce
2 tbsp Sugar
* I used Brown Sugar
A Dash of Pepper
3 tbsp Cooking Rice Wine
500ml Hot Water 

Method

Parboil meat till cook and rinse with water. 

Cut pork belly into slices, place pork belly into stew pot with ginger, garlic and shallot. Turn on low flame, add in seasoning as mentioned above. 
➰ Add in each condiment at a time .. Give quick stir whenever each condiment added in. Once done, let it boil for 5mins.
�� I used this method to bring out the flavor before adding water. 

Add in 500ml hot water. Bring to a light boil and let it simmer for 1 1/2 hours. 

Tuesday, 16 December 2014

Earl Grey Tea Bread by Grace Chang

Earl Grey Tea Bread
















































Ingredients


A
120g   Bread flour
   4g   Earl grey tea leaves
 80g   Boiling water


B
280g   Bread flour
   6g   Instant yeast
 20g   Milk powder
 50g   Sugar
   5g   Salt


C
160g   Cold water


D
 50g   Butter

Method


1. Mix boiling water fr A with earl grey tea leaves n set aside for 1 min . Add it into
   flour n mix well to form a dough . Cover n set aside to cool then refrigerate for a
   at least 12 hrs.
2.  Mix B until well blended then add in C, knead to fora a rough dough. Add in A
    and knead until well blended.
3.  Add in D n knead to form an elastic dough
4.  Set aside to proof for 40 mins.
5.   Divide the dough into 80g each n mould it round. Let it rest for 10 mins.
6.  Shape it into oval n place onto greased pan. Set aside to proof for 50 mins.
7.  Bake at 180deg C for 15 mins or until golden brown.
8.  When it is cooled down , cut the centre of bread n pipe in the butter cream
    filling..

Cream fillings..
30 g  icing sugar
60 g  condensed milk
200g butter
Whip all the above until light n fluffy..

Beef Croquette by Ronnie Chan

Beef Croquette



















Ingredients:

(Yield 15 pieces)

3 large russet potatoes (boiled in water for 45-50mins with skin on)

1 TBsp of salted butter

100ml milk

150g minced Beef

1/2 White Onion finely diced

50g fresh button mushroom finely diced

Salt, Pepper and sugar to taste

Some plain flour for coating.

1 egg beaten + some milk for coating.

Some bread crumb for coating.

Some olive oil + Butter

Oil for deep frying.

Method:

~Check if the potatoes have cooked thru by pricking a fork into it.

~After the potatoes cooked, put in tap water to cool and peel it's skin.

~ Mash the potatoes in a mixing bowl.

~When is almost done, add in 1 Tbsp butter, some salt and pepper continue to mash.

~ Add milk gradually and mash/mix till it is soft and creamy. (check taste, add salt and pepper if require). 

Set Aside.

~ In a frying pan, add some olive oil + butter. Add in onion and mushroom cook till fragrant. Add some 

salt, pepper and little sugar for seasoning. Add in minced beef, continue to stir fry till beef is cooked.

~ Mix in the beef/onion/mushroom mixture into mashed potato and combine well.

~ prepare 3 plates for flour / egg / bread crumb coating.

~ Using a Tbsp scoop a large portion of potato mixture put into flour.

~ shape/coat the croquette and pat off excess flour.

~ transfer and dip into egg wash.

~ coat with bread crumb, and shape the croquette. Make sure to pat tightly the crumb.

~ Send to deep fry to golden brown.

~ Serve while still warm with tonkatsu sauce and sesame mayo (3 Tbsp mayo 1 Tbsp kewpie sesame 

sauce)

Lotus Seeds White Fungus with Dried Red Date and Longan Dessert by Vanessa Tay


Lotus Seeds White Fungus with Dried Red Date and Longan Dessert

红枣龙眼雪莲子白木耳 甜汤


























Ingredient

10g Snow Lotus Seeds
10g White Fungus 
6 - 8 Dried Red Date
30 Dried Longan
Rock Sugar
2 Liter Water
Pandan Leave

Method

Soaked Snow Lotus Seeds for an hour
The snow lotus seeds will expand in water, about 1-2 times its original size, and become almost translucent
Remove and rinse under a running tap to remove dirt particles

Soak white fungus in a large bowl filled with water for about 15 minutes or until soft. The white fungus will expand in water, about 1-2 times its original size, and become almost translucent. Remove and rinse under a running tap to remove dirt particles. Using your hands or scissors, cut off the discolored parts and hard stem. Next, tear white fungus into small florets. Rinse thoroughly and drain the water.

In a large pot, bring water to boil.  Add in pandan leave, dried red date and soaked white fungus. Bring to a boil and reduce to simmer slowly for 30 mins.

Add Snow Lotus Seeds, continue to simmer for another hour

Lastly add in dried longan, increase the flame, let it boil for 5mins. Lastly add in rock sugar to taste 

























Attached a link for your understanding what is Snow Lotus Seeds

Here the pic of how snow lotus seeds look like and information where I bought.
I bought it from a Chinese Medical Store ~ Bee's Brand Bird's Nest & Health Products located at Ghim Moh "I cannot remember the address" HDB block facing Fresh Market



Braised Pork Belly with Salted Fish Head by Ginny Chan

Braised Pork Belly with Salted Fish Head

















































Ingredients:

1.7kg belly pork

450g ~ 500g salted Fishhead

120g old ginger, shredded 

5~6 cloves Garlics, crushed or chopped

2 tbsp Hua tiao wine

2 chilli padi, slit at the centre (optional)

Method:

1) Chop salted fishhead into chunks about 7cm size.

2) Soak in tap water for half an hour.

3) Rinse and clean the fishhead of scales. Wash under gills and remove anything that does not 

look like fishmeat to you.

4) Drain and soak in hot water for 15mins and remove any remaining scales. Dry with paper 

towels and set aside.

5) Cut belly pork into strips about 3cm wide and blanch in hot water for 5 mins. This is to 

remove any smell and also to make it easier to cut the pork neatly.

6) Cut pork into 1.5cm thick pieces and set aside.

7) Heat a wok and add a bit of oil and panfry the fishhead till fragrant and slightly brown. Dish 

up and set aside.

8) In the same pan, add the pork (discard any bloody water) and fry till slightly caramelized. 

Dish up and set aside. By now some oil will be rendered out of the pork belly. Leave oil in 

the wok.

9) Add ginger strips and fry till fragrant. Add garlics and fry till fragrant.

10) Return pork and fishhead to the pan and fry to mix well. If using chilli, you may add it now.

11) Drizzle huatiao from the side of the wok, fry a bit and add water to above the pork level and 

simmer, topping up the water till pork is tender and the skin and fats are melt-in-the mouth.

12) Adjusts seasonings if necessary. (use light soya sauce).

Notes:

The completed dish should have a creamy gravy that has been thickened slightly by the 

collagen from the pork skin and fats.

500g of salted Fishhead is not too much!  By the time you clean and remove any scales and 

and other matters from underneath the gills and other parts of the head, the remaining fishhead 

would be just nice. Don't forget 3/4 of the 500gm is the bones.

Ginger is a critical ingredient in this recipe so the more the merrier.

The dish improves in taste the next day.

Others:
Follow me on Instagram: mycookingescapades or