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

Braised Marrow Green and King Oyster Mushroom with Minced Pork and Dried Scallops by Vanessa Tay

Braised Marrow Green and King Oyster Mushroom with Minced Pork and Dried Scallops  

























Ingredient

1 Hairy Gourd 毛瓜 600g - cut into chunk
200g Minced Pork
** marinate the minced pork with light soya sauce, cooking wine, pepper and corn flour
1 box King Oyster Mushroom - cut into chunk
Or 
8 dried mushrooms - soak and thick slice
5 dried scallops - soak and keep the water
3 slices ginger
1/2 tsp of minced garlic

Seasoning 

1 tbsp oyster sauce
1/2 tbsp sugar
1 tsp chicken stock powder
* optional 
1/4 tsp dark soy sauce
1 tsp sesame oil
A dash of pepper
2 tbsp chinese cooking rice wine
300ml water (include the scallop water)
salt to taste

Thickening 
2 tablespoons potato starch or corn flour
* Mix with 4 tbsp water

Method

Heat clay pot with oil, stir fry garlic and ginger till aromatic 
Add in mushrooms, stirring constantly till aromatic 
Add in minced pork, stirring constantly till slightly brown
Add Mo Qua and dried scallops, quick stir 
Add all seasoning, stir till well mix
Last add in chinese cooking rice wine,  give a quick stir
Add in hot water and scallop water, bring to a boil. Taste
Reduce flame, let it simmer till Mo Qua soften
Gradually stir in the starch mixture to thicken the gravy to your desire consistency

Savoury Pancake Served with Creamy Mushroom by Ronnie Chan

Savoury Pancake Served with Creamy Mushroom



Creamy Mushroom 
























Ingredient

2 nos Portobello Mushroom (Sliced abt 3-4mm thick) 

6 nos Brown button mushroom (Sliced abt 6-10mm thick) 

Half White Onion ( Sliced into strips) 

1 Tbsp Salted butter 

100ml Cooking cream or whipping cream 

Some Olive oil 

Some Freshly ground salt and black pepper 

1/2 pack or 1 handful of baby spinach (Optional) 

Method 

1. Heat the frying pan with butter in medium heat. 

2. Add in Onion and cook till soften. 

3. Add in 2 types of mushroom, drizzle some olive oil and add in salt 

and pepper. Cook till mushrooms have soften. 

4. add in Cream and continue saute for 1-2mins. 

5. Check the taste and add in more salt/pepper if require. 

6. Pour in the baby spinach and continue stir till the spinach is soft. 

7. Done. This can be served with Sourdough bread, rice and spaghetti. 

Note: This can be blended to mushroom soup without adding 

the spinach. All u need is to add some chicken stock and milk 

with the mixture (step 5) in the blender to blend it together.

Savoury spring onion and shallot pancake 

























Ingredient

100g Cake flour 

1 Tbsp Baking powder 

1 Tbsp Corn flour 

1 Tsp Salt 

1 whole Egg (beaten) 

100ml Cold Milk 

1 Tbsp Melted salted butter 

4 Tbsp Chopped spring onion 

3 cloves Shallot sliced and lightly pan fried 

Method 

1. Sieve all flour, baking powder and corn flour. 

2. Add in beaten egg, milk, butter and salt. Whisk well to all combined. 

3. Add in 3 Tbsp of chopped spring onion and combine well. 

4. Heat up a non-stick pan in low heat. 

5. Pour in a little oil, using a kitchen towel to wipe off excess oil. 

6. lay some cooked shallot and left over spring onion in the 

centre of the pan. 

7. Scoop a ladle of pancake mixture over the shallots and spring onions. 

8. When the pan cake started to has bubble holes appeared on it's 

surface, check the underside of the pancake whether it has achieved to 

your prefered browning colour. Flip and cook the other side for another 

1-2 mins. Adjust the heat when necessary.

Note: add a little more flour if batter too wet. Or add a little 

more milk if batter too dry. 

Alternately, u can use Instant pancake mix. Just add Salt, Spring 

Onion and shallots.

Minced Meat Terrine By Ronnie Chan

Minced Meat Terrine (using mini bread loaf tin)





Ingredients
1 Tbsp
Olive oil
1 no
White Onion cut into strips
2 nos
Garlic finely chopped
2 Tsp
Curry powder
1 Tbsp
Sugar
500g
200g minced pork + 300g minced beef
1 no
Egg (beaten)
200ml
Milk
Some
Mixed fresh herb (Basil, oregano, rosemary)
Some
Salt and grounded black Pepper
Abt 10 pcs
Streaky Bacon
Optional
1 hard boiled egg and button mushroom for filling.
Method
1. Heat the pan with oil. (medium heat)
2. saute the onion and garlic till fragrant.
3. Add in sugar/curry powder, cooked, remove and set aside.
4. Mix minced pork and beef together in another bowl
5. Add in the cooled onion, egg, herbs, milk, salt and pepper.
6. Mixed well and set aside.
7. Lay the bacon strips in the tin, make sure there is sufficient
bacons hanging out, which able to wrap over the minced meat.
8. Fill in the minced meat. Optional to add hard boiled egg and
mushroom filling. Or any prefered veggies like carrot, broccoli
or cauliflower.
9. Wrap over the loose hanging out bacon strips, and make sure
to press tightly to compact the minced meat.
10. Covered with aluminium foil and send to bake in a water
bath for 50mins.
11. Remove the aluminium foil and bake for another 10-15mins.
12. After it cooled down, slice and serve. Or can keep in fridge
and served chill, as traditional terrine usually is served chill.

Asparagus Prawn Sticks by Ronnie Chan

Asparagus Prawn Sticks



Ingredients  
(Make 8 sticks)

8 nos
Thick Asparagus (cut off the bottom part and leave around 15cm long)
12 nos
Grey prawn (remove shell and devein)
2 Tbsp
Fish paste
3 Tbsp
Minced pork
1 Tbsp
Fish sauce
1 Tsp
broth powder
1 Tbsp
sugar
Some
Salt and white Pepper
3 Tbsp
Spring Onion (white and green part finely chopped)
Method
1. On a chopping board, lay a cling film to cover the prawns.
Smash and flatten the prawn with the back of a mini pot or
frying pan.
2. On the same chopping board, mix in fish and pork paste.
3. Using a chopper to chop and fold the mixture till well mixed.
4. Transfer to a mixing bowl, add in fish sauce, broth powder,
sugar, salt, pepper and spring onion.
5. After mixing the ingredients well combined. Use hand to
scoop up the mixture and throw back to the bowl (ard 20 times)
This method can helps the mixture become chewy after frying.
6. Grease some oil on your left hand palm. Using the left hand to
pinch out around 2-3 Tbsp of prawn mixture. With right hand
hold the asparagus, slowly wrap, turn and press the mixture
around the asparagus, exposing the asparagus tip.
7. Send to deep fry till golden brown. (I used a 20cm frying pan
with vegetable oil height around half the thickness of the prawn.
stick and fried for around 2 mins and turned it over for another
1-2 mins) lower the heat if too high.
8. This can be served with Thai chilli or Viet dipping sauce.

Saturday, 27 September 2014

Deep Fried Breaded Mushrooms by Gwen Chow

Ingredients:

1 pack fresh shitake mushrooms (from ntuc)
1 cup flour
1/2 cup corn flour
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
1 1/2 cups water
2 cups Panko bread crumbs


Method:


1) Wipe mushrooms with clean dish towel, cut off stems and discard.
2) In a bowl, mix together flour, corn flour, baking powder, salt, garlic powder and black pepper.
3) Add water to create a batter.
4) Dip mushrooms into batter, drip off excess and coat in bread crumbs.
5) Deep fry in hot oil till golden brown.
6) Serve with mayo or ranch dressing.