Sweet Sour sauce Prawn

Recipe from yum yum issue 72

600g medium size prawns, trimmed and cut slit at the back
1 cup oil
1tbsp shredded ginger
1 tbsp shredded red chilli

sesoning
5tbsp plum sauce
1/2 tbsp lime juice
1tsp sugar
1/2 tsp salt
3tbsp water

1 green mango, peeled and shredded onto a serving platter

Method:

1. Heat up oil fir deep frying, deep frying, deep fry prawn until golden brown. Dish and drain.

2. Leave 2 tbsp oil and saute shredded ginger until aromatic. Add red chilli, seasoning and bring to boil.

3. Lastly add in prawn and stir well. Dish onto the serving platter lined with shredded mango. Serve.

White chocolate & macadamia nut muffin

Made some muffins for my sis's family when they came over for dinner over the weekend.

300g self raising flour
150g caster sugar
200g white chocolate chips
100g roughly chopped, lightly toasted macadamia nuts
pinch of salt
4 tbsp butter, melted
175ml buttermilk
1 lightly beaten egg

Preheat the oven to 190deg C. Grease a large 6 cup muffin tin. (I use muffin cups)

In a medium bowl, mix the flour,sugar, chocolate chips, nuts and salt with a spoon.

In a large bowl, beat the butter, buttermilk and egg with an electric whisk. Add the flour mixture to the buttermilk mixture, stirring until just combined. Do not overmix.

Spoon the mixture into the prepared tin or cup. Bake for 25min. Remove tin from the oven and cool for 5 min. Then remove the muffins and cool on a rack.

Store in and airtight container for up to 3 days, or freeze for up to 3 months.

Make half dozen

Cinnamon Raisin Nut Bread

Tried delay timing function with my bread machine to make this bread for breakfast. Was woken by the fragrant of the bread, makes a good start for a sunny Sunday morning ;)

Loaf size :                750g     900g
Water                      200ml    270ml
Oil                            2 tbsp     3 tbsp
Cinnamon                   3/4tsp      1tsp
Dark brown sugar      1tbsp      1 1/3tbsp
Raisin                        60g        80g
Nuts                          60g        80g
Salt                           1 1/2tsp   2tsp
Bread flour               350g        460g
Dry Yeast                 1tsp         1 1/4tsp

Program : Sweet

Kuih Lapis

Kuih lapis is one of my favorite kuih, tried this recipe from Popular Kuih Muih published by one publisher, but the batter was quite thick compare to the other recipe that I tried before so the thickness was difficult to manage.

Ingredients
A)
350g rice flour
50g tapioca flour
300ml water
B)
280g sugar
800ml water
5 pc pandan leaves knotted
400ml thick coconut milk
colorings

Method
1. Mix A) in a mixing bowl, stir well.
2. Boil B) till bubbles, pour into A) and mix well.
3. Add in coconut milk and stir well.
4. Divide mixture into a few portions, add desire coloring.
5. Heat a greased 8" cake tin in a steamer, pour in a thin layer of white layer, steam for 5 min or until set.
6. Pour a layer of prefer colour mixture on top and steam 5 min till set.
7. Proceed alternating the colour layer till mixture is used up, make sure every layer is cooked before pouring the next layer.
8. Cool kuih completely before slicing.

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

Small Choux Bun

Have not made cream puff for a long time, tried this recipe from Michel Roux's Pastry book. The book makes the making of pastry looks easy. Did some chocolate cream and only coat the puff without filling, and some custard filling for another batch of puff.

Choux Paste
Ingredients:
125ml milk
125ml water
100g butter, diced
1/2 tsp salt
1tsp caster sugar
150g plain flour
4 eggs

Combined the milk, water, butter, salt and sugar in a saucepan and set over low heat. Bring to the boil and immediately take the pan off the heat. Shower in the flour and mix with a wooden spoon until completely smooth.

Return the pan to a medium heat and stir continously for about 1 min to dry out the paste, then tip it into a bowl.

Add the eggs one at a time, beating with the wooden spoon.

Once the eggs are al incorporated, the paste should be smooth and shiny with a thick ribbon consistency. It is now ready to use.

Choux bun


For small choux buns, put the paste into a piping bag fitted with a 1 cm nozzle. Pipe small mounds in staggered rows onto a baking sheet lined with greasedproof paper for preference, or directly on greased baking sheet. Lightly mark the top with the back of a fork. Bake at 180 deg C for 15-20min until the outside of the buns is dry and crispy but the inside  is still soft. Cool on a wire rack.

Custard Filling


250ml milk
1/2 tsp vanilla essence
3 egg yolk
55g sugar
20g cake flour
5g butter

1. Pour milk and vanilla essence in sauce pot, stir over medium heat till slight boil.
2. Mix egg yolk and sugar in another bowl, use whisk to mix till egg mixture turns pale color.
3. Sift flour into egg mixture, mix till well combined.
4. Add flour mixture into milk of step 1. Mix till well combined. Put on stove and turn on fire(medium fire).
5. The mixture will be watery at first, continue to stir and it will thicken. When the mixture turn smooth, glossy and thick texture, turn off fire.
6. Transfer custard to tray,cling wrap with the plastic touch the custard, chill. Pipe the chill custard into puff when serve.

Min Jian Kuih

Made this pancake for today's breakfast, recipe adapt from 'Reviving Street Hawket' by Pang Nyuk Yoon.
I did half recipe.

Ingredients:
600g plain flour
2 eggs
2 tsp baking powder
60g custard powder
300g sugar
900ml water

Filling:
300g peanut (toast at 150 deg C till slight brown, remove skin, grind it and add 150g sugar)
50g sesame seed (I omit it)

Method:
1. Sieve the flour, baking powder and custard powder together.
2. Beat the eggs, add in sugar, flours, water and mix well.
3. Rest the mixture for about 15min to let the gluten in the flour relax.
4. Heat flat pan, grease the pan with little oil, scoop about 1-2 laddle of batter into pan depend on how big the pancake preferred.
5. Level the pancake and fry over v weak fire until cooked. Then add Fillings at on half of the pancake and fold out the other half.

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

Happy Mid Autumn Festival

Happy Mid Autumn Festival to All!
Manage to squeeze out some time to make traditional mooncake and snowskin mooncake.
On saturday morning I've done some snowskin mooncake with pandan paste with some chocolate pearl mixed in the paste.
As the lotus paste I made couple of weeks back was spoil when I need it to make mooncake, thinking that its still more economical to bake mooncake myself, last minute went to buy 2 kg of white lotus paste and did 14 pcs of traditional mooncakes. The mould is not so sharp, thus the goldfishes are not obvious :(...

Snow skin Mooncake with pandan paste & chocolate pearl

I'm submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011)...

Traditional Mooncake with Lotus paste & Macademia nut

Making Mooncake skin,

Ingredients

300g golden syrup (available at baking supply shops)

90g peanut oil

3 tsp alkaline water

400g plain flour

Method:

1. Sieve flour in a big bowl and set a side. Mix golden syrup, peanut oil and alkaline water in together in a bowl. Add syrup mixture into flour and mix together using a spatula till well combined. 

2. Cover the sticky dough with cling wrap and let it rest for 2 hours.

Making of Mooncake

1. Toast preferred nuts or melon seed till golden brown, set aside to cool. 

2. Mix nut into lotus paste and knead till well combined-I use macadamia nuts so I chopped it smaller for better bite. 

3. Weigh the lotus paste and 40g of mooncake pastry inorder to determine the paste weight require for the mould*. Roll paste into a ball and set aside on a tray.

4. Dust hand with some flour, take 40g of mooncake pastry roll into a ball, flaten it on one palm, place on ball of lotus paste on pastry, wrap paste in pastry. Dust mould with flour. Put the wrapped filling in the mould and press it flat. Knock the four sides of the mould to loosen the mooncake, place palm under the wrapped filling and unmould shaped filling onto palm, place it on baking tray. Keep a distance between each piece of mooncake so that it will be fully baked.

5. Place mooncake into preheated 160 deg C oven. Bake for 15min, remove and let it cool. Brush with egg wash then put it back into oven and bake till 15min or till golden brown. 

6. Rest the mooncake for 2 days before eating it.

* There are various mould sizes. Wrap the lotus paste with cling wrap, then press it into the mould. After deduct the weight of the pastry, only the weight of the filling remains. If want to add salted egg yolk, deduct the same weight of paste and replace with yolk.