Friday, January 20, 2012
Chinese Peanut Cookies
Lunar New Year is around the corner, as I'm very busy every weekend so those cookie like kuih bungkit which needs abit of time to do I will skip it, went thru some blog and found that Florence's Chinese Peanut Cookies was very popular and well received so attempt double recipes of it, but I omit the coarse peanut. Its indeed melt in the mouth and nice to eat...
Tuesday, December 27, 2011
Pork floss Brinjal
This is one of the dishes that I tried with my new toy... Philips Airfryer. Healtier way of cooking without using much oil and at the same time taste the sweetness of the brinjal.
After cut and soak the brinjal for a while, drain and coat the brinjal with some oil, I use my hands to rub the brinjal pieces, only need 2 tbsp oil for 2 big brinjal. Then place the brinjal in preheated airfryer and let it 'fry' at 180 deg C for 15min then remove on plate, sprinkle with pork floss...its that easy..
After cut and soak the brinjal for a while, drain and coat the brinjal with some oil, I use my hands to rub the brinjal pieces, only need 2 tbsp oil for 2 big brinjal. Then place the brinjal in preheated airfryer and let it 'fry' at 180 deg C for 15min then remove on plate, sprinkle with pork floss...its that easy..
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.
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
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
Thursday, November 3, 2011
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
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
Wednesday, October 26, 2011
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
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
Saturday, October 15, 2011
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.
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.
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