Friday, May 22, 2015
What do I do with mung beans?
Initially I was preparing them for tao suan (a type of Chinese dessert) but changed my mind because none of my children fancy it. So I ground the mung beans into paste as ang ku kueh fillings.
I have made purple, green and yellow ones (link here) and my mood today convinced me to make ang ku kueh with red skin. The skin dough is made up of sweet potato and glutinous rice flour. The sweet potato used was yellow and after adding a little bit of red colouring, the appearance of the dough turned into a lovely rosy cheek colour . They are lovely and sweet.
Monday, May 18, 2015
Its tastes so good. The outside is crispy and inside is moist and soft. This croquetts is suitable for tea-time and even dinner time served on the table with chilli sauce or mayonnaise.
3 medium sized potatoes
1 large onion, peeled and chopped
350 g sardine (in tomato sauce, drained)
salt and pepper to taste
1 tablespoon of lime juice
1 egg, lightly beaten
2 cups breadcrumbs
Oil for deep-frying
1) Boil potatoes. Peel skin off and mash. Heat 1 tablespoon oil, stir-fry onion until fragrant, then add sardines. Mix in mashed potatoes. Add salt and pepper to taste. Remove from heat. Allow to cool slightly.
2) Add lime juice to the sardine mixture. Shape the sardine mixture into oval or round shapes.
3) Coat with egg, then breadcrumbs. Place on a tray and chill in the fridge for at least 30 minutes.
4) Heat oil in a pan or wok until hot. Deep-fry croquetts until golden brown and crispy. Drain, and serve with your desired sauce.
Sunday, May 17, 2015
Attracted by the colour of its beautiful picture in the recently acquired recipe book, I decided to cook it since it also looked easy to make. It is my first attempt of a French dish.
Well, its taste is unique and a bit of sourish, and the hint of the orange zest gives out another fruity taste. As I used shallots instead of onion (only found out that I ran out of onion during preparation), this might affect the final result. Looks like i have to give it another try.
Recipe: Serves 4
3 tbsp olive oil
115 g thick-cut bacon, diced
900 g stewing stewing steak cut into 4 cm pieces
1 large onion, chopped
2 carrots, sliced
2 ripe tomatoes, peeled,seeded and chopped
2 tsp tomato puree (paste)
2 garlic cloves, very finely chopped
250 ml/1 cup fruity red wine
150 ml beef stock ( I used 1 beef stock cube + 150 ml water)
1 bouquet garni (thyme/parsley/bay leaf etc) (I used 2 pieces dried bay leaves)
1 small onion, studded with 2 cloves
grated zest and juice of 1/2 unwaxed orange
1 tablespoon chopped fresh parsley
salt and ground black pepper
1) Heat 1 tablespoon of the oil in a large heavy frying pan, then add the bacon stir-fry until browned and the fat is rendered.
2) Working in batches, add the beef to the pan in a single layer, pan-fry (do not over crowded the pan, or the meat will stew in its own juices and not brown) until all sides are browned, about 6 - 8 minutes. Transfer the beef to the ceramic cooking pot and continue browning the rest of the meat in the same way, adding more oil when needed.
3) Pour the wine and stock over the beef in the ceramic cooking pot, then add the bouquet garni and the onion.
4) Add the remaining oil and the onion to the frying pan and cook gently for 5 minutes, until softened. Stir in the tomatoes, tomato puree and garlic, then transfer to the ceramic cooking pot.
5) Cover with the lid and switch the slow cooker to low. Cook for 5 -7 hours, or until the beef and vegetables are very tender. Uncover and skim off any fat. Season, discard the bouquet garni and clove-studded onion, and stir in the orange zest and juice and the parsley.
Saturday, February 28, 2015
Hi! dear friends and bloggers. I wish everyone of you a very happy and prosperous Chinese Lunar New Year .
This would be my first and last post of the month (only one post for this month/February 2015).
I still had some BBQ pork (bakgua or rou gan) left on the shelf and it will be the perfect home for various microorganisms if i left it in room temperature for too long. Moreover, my fridge is already at full capacity so I have to find a way to get rid of it. Subsequently, I decided to bake a cake with it. The origin recipe is from Kevin Chai.
Verdicts for the cake: The texture of the cake is soft and moist. It is full of the fragrance of butter. The butter taste overpowers the bakgua, hardly have the bakgua taste. If you want a stronger taste of bakgua, may have to replace butter with corn oil, olive oil or sun flower seed oil. Let me try out my next attempt and I will let you know the outcome. Hmmm, I may not do it again because I hardly eat bakgua. lol.
300 g butter
200 g fine sugar
4 whole eggs
250 g plain flour
20 g milk powder
5 g baking powder
100 ml milk
100 g BBQ pork, blended
1) Preheat oven at 160 deg C. Grease and line an 8" x 8" square baking pan.
2) Beat butter and sugar till creamy and light. Add eggs, one at a time, beating well after each addition.
3) Sift flour, baking powder and milk powder together. Fold in flour and milk aleternately in 3 batches. Fold in BBQ pork, mix well.
4) Pour the batter into the prepared pan. Bake for 50 - 60 minutes or until cooked.
5) Remove from oven, leave it cool on the rack. Cut into pieces, serve.
Sunday, January 25, 2015
作天经过厨娘香Q秀的厨房，看到制作美丽又零失败的发糕，今天就迫不急待就开始做了4个口味的发糕；有巧克力搭配巧克力米； 香兰搭配日本黑豆；芋头香精搭配紫色番薯；草莓香精搭配蔓越莓；哇塞，每个发糕都笑到非常灿烂，而且好吃, 成功！
Never imagined eating Huat Kuey can be so exciting. There's chocolate, green tea, strawberry, pandan, yam, etc flavours. I feel so blessed!
Happened to visit 厨娘香Q秀, and I couldn't wait any longer to try out their beautiful and successful Huat Kuihs. I made chocolate combined with chocolate rice, pandan combined with japanese black beans, yam combined with purple sweet potato, strawberry combined with cranberry. wow! all came out smiling at me! and delicious too! Success!
Verdict: not sticky on the teeth, with a good level of elasticity. however it was a little hard when cold, so I can probably add more water next time.
Recipe: I made 1/2 recipe of the original
250 g water
1.5 g salt
30 g whole egg (without shell)
300 g plain flour
1 tablespoon double acting baking powder
150 g fine sugar
1) Sift flour (2 x) into a big mixing bowl, add in the remaining ingredients, mix to combine a free lumps and smooth mixture.
2) Divide mixture into 3 or 4 portions, stir in the colour and flavour to your liking. Pour batter into small cups /mould till 3/4 full. Steam over high heat for 15 - 20 minutes or until cooked.
Saturday, January 24, 2015
Are they huat kuih or kuih Apam? They are the same thing. Malay calls it Kuih Apam, Chinese calls it fatt koh or huat kuih. . I personally do not quite like the texture of this kuih , because it is quite sticky. However, they are still delicious and fragrant.
Recipe: source from Steamed Cake & Kuih Muih
140 g rice flour
1 teaspoon instant yeast/dry yeast
200ml thick coconut
15 plain flour
1 teaspoon baking powder
150g caster sugar
120 ml water
20ml fresh pandan juice (extracted from pandan leaves)
1) Boil caster sugar, water and pandan juice in a pot until the sugar is dissolved, remove from heat, leave to cool and strain.
2) Add in ingredients A mix well thoroughly until no lumps and smooth mixture. Leave and cover to rest or 1 hour.
3) Lightly grease the small cups, spoon mixture till 3/4 full, top with some pumpkin seeds. Steam for 15- 20 minutes over high heat.
4) When cool, remove cakes from the small cups (moulds), ready to serve.
Thursday, January 22, 2015
These chiffon cupcake are really awesome. I like the chiffon cupcake very much. They are soft, light and fluffy. As for the cake filling, it is smooth, and creamy.
The Chiffon cupcakes recipe is adapted from Kitchen Tigress, and the custard filling recipe is from Ocikeron.
Cake: makes 9 - 11 cupcakes
45 g egg yolks
20 g caster sugar
35g corn oil
45 g full -fat milk
60 g cake flour
135 g egg whites
40 g caster sugar
Method: Please follow the link.
Custard Cream Filling:
1 tablespoon cake flour
1 tablespoon corn flour
200 ml milk
40 g fine sugar ( I used 20 g)
2 egg yolks
15 g butter
1) Place flour, corn flour and sugar in a bowl, then mix well with a whisk. Add in the milk and yolks, mix well. Strained the mixture into a saucepan then add butter. Cook over medium low heat, stir constantly, stop the heat when the mixture starts to thicken. Mix well with the remaining heat. Leave to cool completely. Combine and mix with the whipped cream when it cools. You may add in vanilla essence or any flavour if you wish.
2) Fit a pastry bag with a long, small round tip and fill with cream. Pipe the cream into the chiffon cupcakes, dust with sugar powder and decorate with strawberry.
Whipped cream: Whisk together until stiff form
100 ml heavy cream
1 tablespoon fine sugar