Monday, September 19, 2016

Lemon Grass Turmeric Chicken ~ 香茅姜黄鸡


This is a simple yet delicious dish with a few easily available ingredients.  The lemon grass lets outs a citrusy fragrance while the yellow turmeric spice lends a beautiful colour to the dish.  Turmeric not only helps to boost food flavours but it also has many benefits which includes helping to ward off dementia and reduce the risk of cancer, just to mention a few.





Lemon Grass Turmeric Chicken ~  香茅姜黄鸡

Ingredients

  • 2 whole leg of chicken, about 700 gm, chopped
  • 2 stalks of lemon grass, finely choppped
  • 2 tsp turmeric powder
  • 1.1.2 Tbsp fish sauce
  • 1/2 Tbsp light soya sauce
  • 1.12 Tbsp brown sugar
  • 2 Tbsp cooking oil
  • 50 ml water
  • a dash of seasalt
Method
  1. Marinate the chicken with the chopped lemon grass, sauces, brown sugar and turmeric powder for a few hours or overnight.
  2. Heat up a non-stick pan with the cooking oil, pan-fry the marinated chicken, add in the water, cover with lid and let it simmer till the chicken is tender and cooked thoroughly.
  3. Fine tune to taste, dish up and serve.


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Thursday, September 15, 2016

Cranberry Snowskin Mooncake ~ 蔓越莓冰皮月饼 ~ 2016


These non-baked Cranberry Snowskin Mooncakes make an ideal gift for your friends during the Mid-Autumn festival.  Making these mooncakes is not so time-consuming as you don't need to  bake them and they do look cute and pretty when made in different colours.  These Cranberry Snowskin moonies remain soft and chewy even after being chilled in the fridge for four days.





Cranberry Snowskin Mooncake  ~   蔓越莓冰皮月饼  2016

Ingredients  
  • 100 gm kao fun
  • 100 gm  icing sugar (sifted)
  • 32 gm Crisco shortening
  • 125 ml ice water  (boil 1 cup of water with some pandan leaves, strain and leave
  •  in the fridge)
  • 350 gm cranberry lotus paste (storebought)
  • a drop or two of pink food colouring
Method
  1. Sift kao fun and icing sugar into a mixing bowl.
  2. Rub in shortening till it resembles bread crumbs.
  3. Measure 125 ml chilled pandan water, add in a drop or two of pink colouring, mix well. Gradually add in chilled pink coloured water and mix to form a smooth dough.  (You may need more or a bit less water).  Knead lightly till it doesn't stick to your hands and is malleable.   Cover and let rest for about 20 mins.
  4. For a 50 gm mould, divide dough into 14 portions of 24 gm each.  Roll into a ball.
  5. Divide paste into 25 gm each.  Roll into a ball.
  6. Lightly flatten the dough with a rolling pin, the edges thinner than the centre, put in the ball of paste, wrap it up and  place it into the mould.  Stamp out the snowskin mooncake.
  7. Place snowskin mooncakes  into a container and put a piece of paper kitchen  towel over the snowskin mooncakes to absorb any condensation.  Cover the snowskin mooncakes and chill in the refrigerator.  
  8. Yield :  14 snowskin mooncakes                          



To All my Readers and Friends 

Enjoy a wonderful Mid-Autumn Festival 
with your friends and loved ones!

中秋节快乐 !


Continue reading "Cranberry Snowskin Mooncake ~ 蔓越莓冰皮月饼 ~ 2016"

Monday, September 12, 2016

Vegetable and Ham Noodle Cups ~蔬菜火腿面杯


Vegetable and Ham Noodle Cups are a great way to snack on or you can add in a salad to serve as a meal.   If you have kids who refuse to  eat their veggie, this is a good way to add or rather hide the veggie into the noodles and with some meat thrown in, I'm sure they will enjoy it.







Vegetable and Ham Noodle Cups ~ 蔬菜火腿面杯  

Ingredients

  • 120 gm  dried thick noodles
  • 3 large eggs
  • 1 capsicum, chopped
  • Cherry tomatoes, chopped
  • 2 slices of ham, cut into match sticks
  • Salt, pepper, olive oil and sesame oil
Method
  1. Grease muffin pan with cooking spray or melted butter.
  2. Cook the noodles in boiling water for about 4 mins, drain.
  3. Mix olive oil and salt into the noodles.
  4. Arrange the noodles into the muffin, add in some chopped capsicum and cherry tomatoes.
  5. Beat the eggs in a measuring cup, add in 1/2 tsp salt, sesame oil and a dash of pepper.
  6. Pour the egg mixture into the noodles.
  7. Top with some ham strips.
  8. Bake in a preheated oven @ 180 Deg.C for 25 mins.  Let cool in pan for 5 mins.
  9. Remove and serve immediately with some chilli sauce.
  10. Yield :  6 Noodle cups.




Continue reading "Vegetable and Ham Noodle Cups ~蔬菜火腿面杯 "

Monday, September 5, 2016

Bacon Bones and Cabbage Stew


I cooked this dish during my recent holiday in Perth.  I was attracted to the big chunks of bacon bones at the butchers in the supermarket and instantly thought of the savoury and sourish dish which we normally cook leftovers with 'gai choy'.   I couldn't find 'gai choy' and so substituted with green cabbage which turned out just as good.




Bacon bones and cabbage stew

Ingredients

  • 500 gm bacon bones
  • 800 gm green cabbage
  • 6 pieces tamarind skin
  • 4 dried chillies, reconstituted
  • 1 Maggi chicken cube
  • Salt and sugar to taste
  • 1.5 litre water
Method
  1. Blanch the bacon bones in hot water, drain and rinse with water.   Set aside.
  2. Cut the cabbage.
  3. In a pot, add in the water and bring to a light oil.  Add in the tamarind skin and dried chillies.
  4. Add in bacon bones and cabbage.  Cover and simmer till the cabbage is soft.
  5. Stir in the chicken cube and add salt, water to taste.
  6. Dish out and serve with rice.

 

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Thursday, September 1, 2016

Red Bean Paste Mooncake ~ 红豆蓉月饼 (2016)


Mooncake festival is here again.   And looks like I've been collecting and tempted to collect more and more mooncake moulds each year.  I love this 'Fook' or  Prosperity mould which was a gift from a good friend and I made these mooncakes with homemade red bean paste.








Red bean paste mooncake  ~  红豆蓉月饼
    Ingredients for Skin Dough 
    • 150 gm superfine flour (may need to add more if too soft to handle)
    • 90 ml golden syrup
    • 38 ml vegetable oil
    • 2 ml alkaline water
    • Egg wash - 1 whole egg + 1 tsp water, mix and strain
    Filling - Red bean Paste

    Method

    1. Mix syrup, oil and alkaline water thoroughly till no oil surface.  Use a ball whisk.
    2. Sift in flour, mix well with spatula and let rest for 2 hours or more.
    3. Knead lightly on floured surface.
    4. Dough skin is 25 gm
    5. Red bean filling is 25 gm
    6. Yield :  11 pieces of mooncakes

    How to assemble and bake the mooncakes, please check it out 'here'.



Continue reading "Red Bean Paste Mooncake ~ 红豆蓉月饼 (2016)"

Monday, August 29, 2016

Lotus Meat Floss Mooncake ~ 莲蓉肉松月饼 (2016)


The annual Mooncake or Lantern festival is fast approaching and this year it falls on 15th September.  These Lotus meat floss mooncakes were made from a wooden mould  which I bought recently.   Personally I find that stamping the mooncakes out from the plastic mould is faster and easier.  These mooncakes are semi savoury because of the meat floss embedded in the lotus paste and having a nice neat cut can be a bit challenging because of the meat floss.




Lotus Meat Floss Mooncake  ~    莲蓉肉松月饼

    Ingredients for Skin Dough
    • 150 gm superfine flour (may need to add more if too soft to handle)
    • 90 ml golden syrup
    • 38 ml vegetable oil
    • 2 ml alkaline water
    • Egg wash - 1 whole egg + 1 tsp water, mix and strain
    Filling - Lotus Paste (store bought)
              -  Chicken meat floss

    Method

    1. Mix syrup, oil and alkaline water thoroughly till no oil surface.  Use a ball whisk.
    2. Sift in flour, mix well with spatula and let rest for 2 hours or more.
    3. Knead lightly on floured surface.
    4. Dough skin is 45 gm
    5. Lotus paste is 100 gm
    6. Meat floss is 10 gm
    7. Yield :  6 pieces of mooncakes

    How to assemble and bake the mooncakes, please check it out 'here'.


Continue reading "Lotus Meat Floss Mooncake ~ 莲蓉肉松月饼 (2016)"

Thursday, August 11, 2016

Pandan Chiffon Cake ~ 香兰戚风蛋糕


This is my second attempt at baking Pandan Chiffon Cake for I slightly underbaked the first one and it just dropped off from the pan about 10 mins. after I inverted it onto a cooling tray.  So this time I did some homework and found a lot of tips to fine tune the recipe.  As I've never tried whisking the egg yolks and sugar with the ball whisk of a stand mixer, I thought I'd give it a try.  I'm not sure why this time my chiffon cake has more craters than all my previous Chiffon cakes, just wondering whether it could be due to the mixing with the ball whisk which had incorporated more air into the batter.  Nevertheless, I'd prefer to adhere to either beat the egg yolks and sugar with the paddle attachment of a stand mixer or just combine the egg yolks and sugar with a wire whisk which I normally do.






Pandan Chiffon Cake ~ 香兰戚风蛋糕 

Ingredients (A)                   
                        

  • 6 large egg yolks (68 gm  each with shell)
  • 24 gm caster sugar
  • 120 ml coconut milk
  • 3.1/2 Tbsp canola/corn oil
  • a pinch of salt
(B)
  • 120 gm superfine flour or plain flour (sifted twice)
  • 1.1/4 tsp baking powder
(C)
  • 6 large egg whites
  • 72 gm caster sugar
  • 1/2 tsp cream of tartar
Pandan Juice
  1. Cut up about 15 or more pandan/screwpine leaves and blend with 2 Tbsp of water.
  2. Strain the blended pandan leaves into a measuring cup.
  3. Let the pandan juice settle in the fridge for a few days.
  4. Use the settled residue.
Method
  1. Beat egg yolks with sugar till sugar is dissolved, whisk in pandan juice, coconut milk, oil and salt till well combined.
  2. Sift over the flour and baking powder.  Fold till mixture is free from lumps.
  3. In a clean mixing bowl, beat egg whites with cream of tartar @ high speed till foamy, then gradually add in the sugar.  Beat till stiff peaks form.
  4. Add in 1/3 beaten egg whites to the yolk batter, fold till well combined.
  5. Fold in remaining egg whites.  Mix well.
  6. Pour the batter into an ungreased  23 cm tube pan, gently bang the pan on the work top to dispel air bubbles.  Use a chopstick or skewer to go round the batter also to eliminate air bubbles.  Smooth the surface with a spatula.
  7. Bake in a preheated oven @ 170 deg.C for 55 to 60 mins. till golden brown.  Test with a skewer till it comes out clean.
  8. Immediately invert the cake over a mug and let cool for about 1 to 1.1/2 hours.  Gently remove the cake by hand.

Continue reading "Pandan Chiffon Cake ~ 香兰戚风蛋糕 "

Thursday, August 4, 2016

Plain buns - (Gelatinized method) ~ 普通面包子


I took the opportunity to make some buns during this hot spell for I know that the dough will be able to proof very quickly.  I wasn't wrong for the dough doubled up in size within half of the normal time required for the proofing process.   These soft and fluffy buns were made using the 'Gelatinized Method' and you can view the step-by-step instructions 'here'.




These plain buns go very well with soup or can be served with just a spread of butter

Plain Buns - (Gelatinized method)  ~  普通面包子

Ingredients for Gelatinized dough   

  • 100 gm plain flour
  • 70 ml boiling water

Method
  1. Place flour in a bowl, add boiling water and mix with a wooden spoon or lightly knead to form a dough.
  2. Cover with cling wrap, leave to cool and keep refrigerated overnight.
Ingredients for Dough
  • 400 gm high protein flour
  • 75 gm caster sugar
  • 20 gm skimmed milk powder
  • 2.1/4 tsp dried yeast
  • 1 tsp salt
  • 170 ml ice cold water
  • 75 gm cold butter, cubed
  • 1 cold egg, lightly beaten
  • 1 whole egg lightly beaten for egg wash
  • Sunflower seeds, pumpkin kernels, Demerara sugar  (optional)
Method
  1. Attach the dough hook of a stand mixer.  Combine flour, sugar, mild powder, yeast and salt together in a mixing bowl.  Mix well.
  2. Tear the gelatinized dough into piees and add to flour mixture.  Add in beaten egg.
  3. Mix on low speed, adding in cold water gradually.
  4. Scrape the sides of the bowl and dough is combined when it leaves the sides of the bowl.
  5. Add in the cubed cold butter, mix to combine and turn on high speed and knead till dough is smooth and not sticky and can be lifted up with the dough hook.
  6. Shape dough into a ball.  Cover with cling wrap or a piece of damp cloth and let proof in a warm place for about 45 mins to 1 hour or till dough double in size.
  7. Knock out air in the dough, gently knead on a flour dusted surface.  Divide dough into 2 portions and subdivide into 6 rolls each.  Shape each roll into a ball.
  8. Place balls of dough in a greased 10 inch square pan and cover with cling wrap or a piece of damp cloth.  Let proof in a warm place for 50 mins.
  9. Apply egg wash.  Sprinkle some with sunflower seeds and pumpkin kernels and some with Demarara sugar.
  10. Bake in a preheated oven @ 180 deg.C for 25 to 30 mins.  Let buns cool in pan before serving.
  11. Yield :  12 Buns

Continue reading "Plain buns - (Gelatinized method) ~ 普通面包子"

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