mardi 31 mai 2016

Next Up: Salami Bread

Due to the holiday, the first of this week's two new videos won't be published until tomorrow. That's the bad news. The good news is you'll get to see what happens when I try to make pizza, and don't have all the necessary ingredients, but end up making something strange and wonderful anyway. Stay tuned!

lundi 30 mai 2016

Cheng Teng


A Chinese dessert with all the dried ingredient added and brew into a refreshing and cooling soup.



Ingredient (4 servings)

1 cup gingo nut (remove core and soak)
1 cup lotus seed (remove core and soak)
1/2cup dried longan
2 cube brown honey rock(adjust sweetness according own preference)
1 -2 stalk white fungus (soaked)
3 -4 bowls water
1/2 cup barley (rinsed)
1 sweet potato (cubed)

Method
1. Boil water and add in barley
2. Add gingo nut/lotus seed, logan, fungus and sweet potato and cook till soften
3. Add sugar to taste and boil for another 10min


Gula Melaka Butter cake



Another gula malaka cake but this time a butter Cake.
Totally different texture from the Gula Melaka Chiffon cake, this gives a firmer ,crumbly texture with a rich buttery flavour.
Taste as good as chiffon cake but more fattening cos of butter. 
 For those who prefer butter, this is a very yummy cake!

Recipe adapted from Victoria Bakes

Ingredient

A- Gula Melaka syrup 
118g chopped gula Melaka (i used 168g gula Melaka)
100ml coconut milk


B) Butter+ Sugar
250g salted butter
70g coconut flower sugar  (i used 20g dark brown sugar)


C Egg (60g each)
5 eggs 


D-Dry Ingredient
200g cake flour
5g baking powder
1/8 tsp baking soda
20g coconut cream powder (I used milk powder)


Topping 
Desiccated coconut, as preferred

Method
  1. Grease and line pan 8" square pan
  2. Place Gula Melaka and coconut milk in a saucepan, and bring to a gentle boil, stirring non stop till all gula melaka has dissolved. Leave aside to cool.
  3. Sift all Dry ingredients together and set aside
  4. Whisk butter and sugar till light and fluffy
  5. Add egg one by one and mix well
  6. Fold in gula melaka syrup followed by dry ingredient alternate ending with the flour 
  7. Pour batter into pan, level out. sprinkle desiccated coconut on top of batter
  8. Bake in preheated oven of  at 180C for 40-50 mins * i baked 45 mins at 170C 



vendredi 27 mai 2016

Yucatan-Style Grilled Pork – Surrounded on Three Sides by Flavor

If the early feedback from the YouTube channel is any indication, this may not actually be “Yucatan-style,” and I couldn’t be less surprised.  I did no real research into the traditional foods of the Yucatan peninsula, and based the name of this dish solely on a pork chop I once enjoyed at a sports bar.

They called it “Yucatan-style,” and it featured vibrant citrus/chile flavors, as well as a beautiful orange hue, which I figured out was from ground annatto. This is the signature ingredient in the famous braised pork dish, cochonita pibil, and can be found at any Latin market, or your larger, fancier grocery stores.

As I mention in the video, I think this easy marinade would work on all kinds of pork cuts, but the tenderloin is very user-friendly, and it’s mild flavor really takes to these ingredients. I think 4 to 6 hours is plenty of time to marinade the meat, but I’m guessing that overnight would probably be fine as well.

Once grilled, you have so many options for enjoying these. Sandwiches, salads, and tacos are all wonderful choices, and I’ve also heard from a reliable source that diced, they make for an epic pan of nachos. This weekend is the official start of summer grilling season, and what better way to kick it off than this tasty, possibly Yucatanian treat? I really hope you give this a try soon. Enjoy!


Ingredients for 4 to 6 portions:
2 whole pork tenderloin, trimmed
2 oranges
2 or 3 lemons
2 or 3 limes
6 cloves minced garlic
1 rounded teaspoon annatto powder, plus more to sprinkle on before grilling
1 teaspoon chipotle powder
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon vegetable oil before grilling

- I garnished with cilantro, and pickled onions. To make your own, thinly slice some red onions, and cover them with red or white wine vinegar. Leave to soak for 4 hours or overnight, and that's it

jeudi 26 mai 2016

Gula Melaka Chiffon Cake

  

 
  
My 2nd attempt at making chiffon cake after my 1st trial on Susanne rainbow chiffon cake. If you like the light fluffy soft and moist texture cake, you will definitely love chiffon cake.
 
The unique sweetness of the Gula Melaka and coconut milk and coconut oil is a perfect match and I know I will be baking more of this.
 
Not sure if I use a wrong funnel cake tin which resembles chiffon cake tin.
My cake shrunk at the side so I blame it on the non stick pan:P
Regardless, the cake is simply delicious and all who tried loves it!
 
A must bake!

 
Recipe source from thedomesticgoddesswannabe(Diana Gale)
 
 
Diana provide a very clear step by step instruction and even provide recipe for difference cake size.
 
I used my 21cm angel cake pan (Not supposed to use a non-stick pan)
 
Ingredients: 
  1. 150g Gula Melaka, chopped into small pieces(I used 140g)
  2. 5 pandan leaves, knotted
  3. 83ml coconut milk
  4. 5 egg yolks
  5. 50ml coconut oil 
  6. 116g cake flour
  7. 1/8 teaspoon salt
  8. 5 egg whites
  9. 33g caster sugar (I used 30g)
  10. 1/4 teaspoon cream of tartar
  11. Baking Time: 45 minutes (Mine cake was done in 35mins)

 

Instructions
  1. In a heavy-bottom saucepan, add the Gula Melaka, pandan leaves and coconut milk.
  2. Over low heat, melt the Gula Melaka, stirring occasionally.
  3. Once the Gula Melaka has completely melted, allow it to cool then remove the pandan leaves before using.
  4. In the bowl of a mixer, beat the egg yolks and oil until the mixture turns light and pale.
  5. Add the Gula Melaka and mix until combined.
  6. Fold in the flour and salt until just mixed through. Set aside.
  7. In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking until soft peaks form.
  8. Gradually add the caster sugar, whisking all the while until stiff peaks form.
  9. Transfer 1/3 of the meringue into the yolk mixture. Beat it in.
  10. Gently fold the remaining meringue into the yolk mixture in 2 batches, until no white streak remains.
  11. Pour the batter into an UNGREASED tube pan. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more. You can also gently swirl a skewer in the batter to remove air bubbles.
  12. Bake at 170°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking.
  13. Once baked, invert the pan immediately to cool completely before unmolding.
Notes
  1. Note that every oven is different – you need to experiment until you find a temperature that is best for baking chiffon cakes.
  2. I use 65g eggs for all my bakes.
Adapted from Baking Cottage
 
  
Other pan size:
 
 
For 18cm tube pan
  1. 120g Gula Melaka, chopped into small pieces
  2. 4 pandan leaves, knotted
  3. 67ml coconut milk
  4. 4 egg yolks
  5. 40ml coconut oil - I used canola oil
  6. 93g cake flour
  7. 1/8 teaspoon salt
  8. 4 egg whites
  9. 27g caster sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking Time: 35 minutes
 
For 23cm tube pan
  1. 180g Gula Melaka, chopped into small pieces
  2. 6 pandan leaves, knotted
  3. 100ml coconut milk
  4. 6 egg yolks
  5. 60 ml coconut oil - I used canola oil
  6. 140g cake flour
  7. 1/4 teaspoon salt
  8. 6 egg whites
  9. 40g caster sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking Time: 55 minutes
 
For 25cm tube pan
  1. 210g Gula Melaka, chopped into small pieces
  2. 7 pandan leaves, knotted
  3. 116ml coconut milk
  4. 7 egg yolks
  5. 70ml coconut oil - I used canola oil
  6. 163g cake flour
  7. 1/4 teaspoon salt
  8. 7 egg whites
  9. 46g caster sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking Time: 65 minutes
 

mardi 24 mai 2016

“Cheater” Demi Glace – Because Chicken + Beef = Veal

I received a lot of email after publishing our classic demi-glace video, but not the kind I was expecting. Instead of being showered with praise for finally granting this popular food wish, I was being chastised for posting a recipe that required veal bones.

This seemed a little unfair, since veal bones are sort of a key ingredient when making what’s basically a reduced veal stock. However, the more I thought about it, the more it made sense. I sometimes forget that people don’t live in restaurants, where things like veal knuckles are as ubiquitous as kale.

For your average home cook, veal bones can be expensive, and tricky to find. Plus, they come from baby cows, which many people are against harming. Nope, using adorable young calves is just not an option, although using the bones from ugly, fully-grown chickens is apparently fine.  

Anyway, possible hypocrisy aside, this alternative method worked amazingly well, and above and beyond the almost identical look and feel, the flavor was surprisingly close. This didn’t taste like chicken, or like beef, but was somewhere in the middle, which is basically how I’d describe the taste of veal. I really hope you give this cheaper, easier, and possibly more ethical version a try soon. Enjoy!


Makes about 2 quarts of “Cheater” Demi Glace:
5 pounds whole chicken wings
2 pounds beef shanks (about three 1-inch thick slices)
2 onions, chopped (including skins)
2 carrots, chopped
3 ribs celery, chopped
3 tablespoons tomato paste
6 quarts cold water
bay leaf
1/2 teaspoon whole black peppercorns

dimanche 22 mai 2016

Penang Tau Sar Piang (revisit)



2nd time making these delicious tau sar piang.  Thanks to Victoria Bakes for sharing this recipe from Bake for Happy kids (both blog provides step by steps instruction.)

Luckily for me, I have  used this technique for some of my other traditional pastry such as Wife's cake, pong piang, swirl yam puff , shao bing etc.. so it was like a refresher note for me. Once you are familiar with the dough folding, you can adapt it on many other traditional pastries.

Realised that I dun have enough shortening half way making the dough so I  replaced the shortening in oil dough with vegetable oil. Need to add a bit more flour for a pliable dough.

Texture wise, the skin is much crispier..which my colleagues likes it.
Do give it a try!



Recipe adapted from Bake for Happy kids  and Victoria Bakes

Make 24 (I make it smaller and made 30pcs)
For the water dough:
200g all purpose flour
80g shortening* I used Crisco shortening
30g caster sugar (I used 20g)
95g water (I used 82g)

For the oil dough:
180g cake flour (Added +1 tbsp if replacing shortening with oil
85g Crisco shortening (Am left with 28g Crisco and replace balance with vegetable oil)

For the filling:
120g mung bean, washed with cold water and soaked with water overnight in the fridge
4 shallots, thinly sliced(I used store bought fried shallot and soak in 4tbsp shallot oil)
adequate frying oil, (vegetable or peanut oil)
1 tsp salt
100g icing sugar (I used 80g)
4 tbsp shallot oil to moisten the filling (Add 1-2 tbsp more if you want a moist texture but not too healthy)

Egg wash:
1 egg yolks, roughly beaten

Method
Mung bean filling:
  1. Wash and drain the soaked mung beans and steam for approx. 30 mins or until it can be easily squashed by fingers.
  2. I soak the stored bought fried shallot in vegetable oil . You can prepare your own fried shallot by deep frying the shallot until they are fragrant and crispy with deep golden brown colours. Remove the shallot from the frying oil and use the oil for mixing into the filling later.
  3. Combine the mung beans, fried shallots, salt and sugar in small pan and cook with low heat til the sugar dissolves.
  4. Mash the mixture and stir in  shallot oil until it forms a soft wet crumbly texture.
    Set aside to cool completely. I made it the night before and keep it in fridge for use next day.
Water dough:
  1. In a mixing bowl, combine flour and sugar. Rub shortening into the flour mixture and add water to combine mixture into a dough. Knead until it is smooth. Cover the dough with a cling wrap and set aside to rest for 1 hr in room temperature. ( I left it rest for 20mins)

Oil dough:
  1. In a mixing bowl, combine cake flour and shortening to form a pliable dough.
    Cover it with a cling wrap. Set aside.
To assemble:
Divide the water and oil dough into 12 equal portions(I made it into 15 portion).
  1. Wrap a portion of the oil dough in water dough and seal the edges.
  2. Using a rolling pin, roll the combined dough into an oval shape and roll it up like Swiss roll. 
  3. Repeat above step .
  4. Halved each portion and roll the dough into a flat round disc. Place about 1 tablespoonful of mung bean fillings in the center of the dough. Wrap it and seal the edges. Repeat this shaping method with the rest of the pastry and filling.
  5. Preheat the oven to 200°C. 
  6. Apply egg wash on the pastries and bake for 20-30 mins or until deep golden brown.


samedi 21 mai 2016

Turnip crystal dumpling


Another traditional kuehs as requested by my family.
The skin is easy to handle and it goes well with sweet sauce.

Recipe adaped from pengskitchen
Fillings (approx.  30 pcs)

Ingredient
Approx. 800gm turnip, thinly shredded
150gm carrots, thinly shredded
3 black fungus thinly sliced
6 chines or  dried shitake mushroom, soaked & sliced
4 tbsp dried shrimps, soaked and finely chopped
500ml water
5 cloves garlic, minced
1 tbsp minced ginger
6 shallots, sliced
2 tbsp oyster sauce
1.5 tbsp Dark sauce
1tsp sugar
1 tsp pepper
1//2 tsp salt
1 tsp sesame oil
1tsp chinese wine

Method
1.Heat 1/2 cup oil in wok, add shallots and deep fried until golden brown. 
2.Remove fried shallots and retain about 2 tbsp shallot oil in wok. Reserve the 
   rest for later use. or use store bought fried shallot.

3.Add ginger and saute till fragrant.
4.Add garlic, dried shrimp & mushroom, fry till fragrant.
5.Add in shredded turnip, black fungus ,carrots and stir to blend well.
6.Add about 500ml water, bring to boil. 
7.Cover and simmer over medium low heat  until the turnip softened. Stir in-
   between simmering time.

8.Add in seasoning and half of the fried shallots, mix evenly. Add water if
   mixture is too dry.

9.Adjust seasoning accordingly and let it cool before wrapping

Recipe source : Fong Kitchen
Dough Skin (approx 30 pcs)

Ingredient
-200gm wheat starch
-100gm tapioca starch
-100gm premixed soon kueh flour
-600ml boiling water (I used approx. 580ml water)
-3 tbsp shallot oil1 tsp salt
-1.5 tsp sugar

Method

1.Mix all the flours into a mixing bowl.
2.Combine salt & sugar into boiling water.
3.Pour in the hot water at one go into the flour mixture and quickly stir with a
   wooden spoon.
Mixture will be crumbly. Cover and rest for 10mins.
4.Add in 3 tbsp shallot oil into the flour mixture and knead till smooth and non-
   sticky.

5.Divide dough into approx. 35gm each, cover the divided dough with a damp
   cloth to prevent the dough from drying

6.Take a small dough and roll out thinly. I used a round bowl to cut round disk.
7.Spoon filling onto the dough skin, fold it over to form a semi-circle and pinch
   the edges firmly to
seal the filling. Repeat till dough completed.
8.Place the soon kueh on a well-greased steaming plate or lay parchment paper
   on steaming tray. I find it easier to remove using parchment paper.

9.Brush soon kueh with shallot oil and steam over medium high heat for 10
   minutes till dough skin turns translucent.

9.Brush shallot oil on the soon kueh after steaming.
   Cool down slightly before removing from steaming plate. Serve with fried
    shallots and dark sweet sauce.



 






vendredi 20 mai 2016

Steak Pauline (The Steak Formerly Known as Diane)

As you may know, I haven’t posted for a while due to the sudden passing of my mother, Pauline. It’d been a tough few weeks, but she was the ultimate, “the show must go on” kind of lady, and so that’s what we’ll do. She had multiple surgeries in recent years that made it difficult, and often painful, to move around her kitchen. Despite this, she’d still somehow manage to bake a cake (or two), or make a big batch of cookies to bring to whatever family event she was attending.

While cooking and eating with family was her greatest joy, she also loved going to restaurants. Going out for dinner on Friday night was one of our great family traditions, and while I don’t remember having Steak Diane cooked table-side, this dish represents that bygone era for me. Looking back, I realize this weekly respite meant much more to her than just a short break from cooking and dishes.

Before I get into the recipe, I wanted to take a moment to thank everyone for all the amazing thoughts and prayers I received during the last couple weeks. I’ve never met the vast majority of you, but nevertheless, it felt like I was hearing from hundreds of old friends, who somehow knew exactly what to say. There’s no easy way to lose someone you love, but your kind, comforting words, gave me strength.

With that in mind, I present this incredibly delicious, Steak Diane, which I’m hereby renaming Steak Pauline, in my mother’s honor. Of course, there’s no official way to do this, except to simply do it, and hope it catches on. Even if it doesn’t, at the very least, many years from now, while surfing the web, I’ll stumble across a recipe for it, and I’ll smile, thinking of her.

The procedure here is very straightforward, and relatively safe, except maybe for the exploding fireball step. As long as you turn off the flame, and keep your eyebrows at a safe distance while igniting the liquor, there shouldn’t be any real danger, and all those Oo’s and Ah’s are well worth the risk. Hey, that’s what insurance is for.

However, the pyrotechnics are very much for show, and if you’re concerned, you don't have to ignite the cognac. The alcohol will still evaporate as the sauce boils, and the end result will taste the same. By the way, even if you don’t ignite the pan with a lighter, it can still flame up when you turn up the heat to reduce, so you still need to be a little careful.

If you do decide to make this, I hope that above and beyond calling it “Steak Pauline,” you will also enjoy it surrounded by the people you love. While the flames in the pan eventually die out, the smiles they ignite, and the memories they produce, will be with you forever. I really hope you give this a try soon. Enjoy!


Ingredients for 2 portions:

For the sauce mixture:
1 generous tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
pinch cayenne pepper
1/2 cup demi-glace (Or substitute 2 cups rich, low-sodium or salt-free chicken broth. It will take longer to reduce, but will still produce a great sauce. Just be careful with the salt.)

2 teaspoons vegetable oil
two (8-ounce) beef tenderloin steaks, fully trimmed, pounded to 1/2-inch thick (top sirloin will also work nicely here)
kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
3 tablespoons finely minced shallots
1/4 cup Cognac or brandy
1/4 cup heavy cream
2 teaspoon sliced fresh chives

lundi 16 mai 2016

Png Kueh 2



Am quite pleased with this 2nd attempt using Zoe- Bake for Happy Kids 
with a softer skin and easier to manage dough but I find the glutinous rice too soft , maybe the water proportion was too much resulting a wet and sticky rice.
If using Zoe method,  the glutinous rice was cook in rice cooker and thereafter stir fry the cooked glutinous rice with seasoning. I find a challenge to mix the cooked rice with seasoning. 

I prefer the firmer rice texture using Kenneth Goh's method of preparing the filling, which we stir fry the drained rice with other ingredient and seasoning and cook in rice cooker. 

However, kneading the hot dough and wrapping is still very challenging.
Do give it a try.



Recipe source adapted from Bake for Happy Kids and Kenneth Goh
Makes about 22-24 portions depending on the size of the mould used
  
For easy glutinous rice filling: 
350g (1 3/4 cup) glutinous rice
6-8 dried shiitake or Chinese mushrooms, (Depending on size of mushroom)
40g dried shrimps
12 small or 6 large shallots
1 can (weight of the can is 170g) braised peanuts* or raw peanut
4 tbsp cooking oil
 
To season:
1 tbsp oyster sauce
½ tsp sesame oil
3 tbsp soy sauce
1½ tsp caster sugar
½ tsp salt
1½ tsp ground white pepper
6 tbsp (90ml) water

For the skin: 
400g rice flour, plus extra to dust
80g tapioca flour
1 tbsp caster sugar
1/2 tsp salt
560ml water
2 tbsp cooking oil,
1tsp of peach pink powder colouring or drops pink colouring
 
Preparation of Filling:
  1. Soak the peanuts in adequate amount of water in the fridge if you are cooking the peanuts from scratch.
  2. Wash and rinse glutinous rice and soak it at least one hour or overnight in the fridge.
  3. Soak mushrooms and shrimps till soften. Rinse and pat them dry and slice the mushrooms and cut dried shrimps into small pieces.  
  4. Peel shallots, rinse, pat dry with kitchen towel and  chop them finely.
  5. Drain braised peanuts from the can and discard the braised sauce.-Combine all seasonings in a small bowl.
  6. Cook glutinous rice using a rice cooker, steamer or on a stove. 
    Using Rice Cooker: 
    -In a frying pan, put the cooking oil, sauté the garlic and shallots until
     fragrant.
    -Add in the dry shrimps or baby shrimps and sliced mushrooms.
    -Stir fry for 2-3 minutes until the mushrooms slightly dries up.
    -Add the washed glutinous rice and peanuts, stir fry until well combined. -Add seasonings and salts to taste.
    -Transfer the rice to the rice cooker and add about 1 & 3/4 cup of water
     (412ml) (Rice /water ratio  1:1)
    -Switch on your rice cooker preferably with glutinous rice function) to cook
      the rice.
    - If your rice cooker has an automatic function and let it cool.
This is the rice texture I prefer -using KG method - stir fry raw rice, ingredient and seasoning together and cook in rice cooker


This is the wet and softer texture using BFHK- Cook the rice in rice cooker and ingredient separately. Mix the seasoning to the cook rice and well mix. 




 
Which texture do you prefer? both are just as good.
 
Preparation for Skin:
  1. In a large mixing bowl, combine rice flour, tapioca flour, sugar and salt.
    Set aside.
  2. In a saucepan, bring water to boil and before removing the boiling water from the heat, stir in the oil and a few drops of pink colouring until the solution is pink enough to use.
  3. Pour boiled water into the rice flour mixture and mix quickly with a wooden spoon until a dough is formed.
  4. Using your hand, knead dough until it pliable and smooth 
 
To assemble, wrap and steam the kueh:
  1. Dust png kueh mould especially its groove with a good sprinkle of rice flour or oil.
  2. Fill the dough with the glutinous rice filling and place it in mould to shape.
  3. Turn mould over and knock the assembled kueh onto lightly floured work surface.
  4. Place the assembled and shaped kueh on a oil steam tray with steam ventilation holes and steam kuehs for about 8 -10mins with low heat or
    until skin is cooked. 
    Brush oil on the freshly steamed png kuehs.
If consumed on next day:
Steam the keuh to make it soft or panfry for a crispy skin.