Wednesday, June 29, 2011
Baked a Chiffon Cake this morning using passionfruit, a flavour I haven't attempted before. Very slight modification done because I won't know what to use the remaining 15g of passionfruit pulp for, thus easier to use it all up for the cake. The juice will be a good substitute for the water portion. Sweetness just perfect, with a slight hint of sour only.
PASSIONFRUIT CHIFFON CAKE
Adapted from Alex Goh's [Fruity Cakes, page 40]
4 egg yolks
1/4 tsp salt
50g vegetable oil
55g passionfruit pulp *I used 80g of passionfruit pulp and omit the water as the passionfruit I used was quite big and juicy*
100g low protein flour *I used all purpose plain flour*
1/2 tsp baking powder
4 egg whites
1/8 tsp cream of tartar
1/ Mix the ingredients listed from the egg yolks till water together, then add in the sifted powders.
2/ Whisk egg whites till soft peaks, then add in sugar and cream of tartar to continue to whip till stiff.
3/ Add 1/4 of the meringue from step (2) and mix into mixture from step (1) until well combined, then add this new mixture into the remaining meringue and fold till evenly mixed.
4/ Pour into 22-cm tube pan and bake at 170 degree Celcius for 40-45 minutes.
5/ Invert cake till cool once it is removed from the oven.
Tuesday, June 28, 2011
Had some leftover Butter Cake batter after making some cupcakes, which came up to about 500g, so drawing inspiration from Alex Goh's [Magic Steamed Cake], I steamed it for a change.
Cake took approximately 45 minutes to get done in a 6" round baking tin which was covered with aluminium foil to prevent water droplets from creating dimples on the cake surface.
This Steam Butter Cake turned out very moist, but colour wise, I still prefer that of baked version. At least there's a brown top. In terms of taste, there were fine crumbs.
STEAM BUTTER CAKE
80g castor sugar
2 A-size eggs
125g plain flour
1 teaspoon baking powder
2 tablespoon UHT milk
1/ Cream butter with castor sugar till pale and light, then add in one egg at a time until batter is fluffy.
2/ Spoon in the flour which has been sifted together with baking powder and mix using cutting motion with a plastic spatula. Alternate this with milk until both flour and milk has been used up.
3/ Level into baking pan and steam over high heat till a skewer inserted in the middle comes out clean.
4/ Cool cake down completely before cutting.
SOUR PLUM SAUCE CHICKEN
1/2 kg chicken
1/2 bulb garlic (peel removed and smashed)
2 tablespoon sour plum sauce
4 tablespoon ketchup
4 tablespoon light soya sauce
1 tablespoon oyster sauce
1 tablespoon sugar
3 tablespoon Shaoxing wine
1/ Put everything into a deep pot and boil for 5 minutes on high then adjust fire to medium with lid on.
2/ After another 5 minutes, remove the chicken breast (if used) and continue to boil without the lid till sauce is reduced and thick.
3/ Turn off the fire and dish is ready.
I skipped the step of thickening the dish with corn flour solution (1 tablespoon corn flour to 4 tablespoon water), but add this after step (2) and bring pot to a boil again if one opts for this.
Sunday, June 26, 2011
It tasted like a cross between yam and sweet potato. Crunchy but not too starchy at the same time, don't quite know how to describe it. Added some big sago pearls, a lovely dessert which can be savoured hot or cold. We went for the latter due to the scorching heat we are experiencing currently. The purple hue is nice, don't you think so too?
Easy steps involved: Cook the rice, grill the store-bought meatball, prepare the white sauce over the stove then mix everything together. Pour into a bake dish and sprinkle with shredded mozarella cheese and baked till golden perfection.
Best eaten with a dash of tabasco sauce to cut the creaminess. Below is the brand of beef balls I used in creating this one-'pot' dish.
WHITE SAUCE FOR MEATBALL BAKED RICE
2 tbsp butter
2 tbsp plain all purpose flour
1/2 tsp salt
1/ Melt butter in a small saucepan over medium heat, taking care not to burn the butter.
2/ Add flour and stir till well combined, then pour in milk to continue stirring till it thickens.
3/ Flavour with salt and this is ready to use.
Saturday, June 25, 2011
Then recently, dh and me went for lunch to try their other dishes. First of all, the acar was fantastic. This place still does it like the olden days, which was to sun-dry the vegetables as part of the preparation process. Thus, the vegetables retain a crunchiness amiss in most acar we tasted at other so-called authentic nyonya food restaurant.
The Or Bak, doesn't look appealing but dh loves it.
Lastly, Taucheo Fish for something non-spicy. Again, dory fish was used here, which makes me think that we should avoid ordering fish at this restaurant. Eventhough boneless, which makes eating it hassleless, I still strongly think dory is best used in Fish and Chips and not chinese dishes. But I must say the blend of tomato with taucheo was a good choice.
Thursday, June 23, 2011
Yield: 8 pieces
300g plain flour
2 tsp baking powder
pinch of salt
2 tbsp castor sugar
500ml coconut milk
4 egg yolks
1tsp pandan paste
4 egg whites
1/4 tsp cream of tartar
1 tbsp castor sugar
1/ Sift flour and baking powder together. Add in salt and sugar then make a well in the centre.
2/ In a measuring jug, combine coconut milk and egg yolks.
3/ Whisk egg whites till frothy then add in the sugar and cream of tartar to continue whipping till soft peak stage.
4/ Pour the liquid content into the dry ingredients and mix till well, then fold in the meringue till mixture is homogeneous.
5/ Heat waffle griddle and make waffles.
The Nasi Rendang Chicken (RM 9.90) came with pandan rice, which was very fragrant. This is by far, the second place we have tasted Pandan Rice, the other being on the 4th floor foodcourt of Queensbay Mall. It is good to be eaten on its own, thus we had seconds of that at RM2 per serving. Rendang was finger lickin' good, not too spicy but flavourful. No choice of other cut of meat apart from chicken thigh, else this plate would have a score of ten from us.
Next interesting dish was Curry Chicken with Home-made Miku. The Miku came ala french toast style - a light coating of egg and shallow fried for a crispy exterior but yielding a pillowy soft centre. Dipped into the curry, this was a good choice for a light meal. At RM7.50, I think it was value-for-money because just look at the big serving of curry with lots of chicken and potato, won't you agree with me?
Sunday, June 19, 2011
Wanted to use up the home-made Mulberry Jam that was given by my neighbour, couple with my curiosity to check how many eggs can the square chiffon cake tin take, I decided that by baking a Mulberry Chiffon Cake, I would be able to accomplish both missions. I estimated that it can take the volume of 3 eggs, and it was correct. But I might try with 2 eggs next time to see if I get a better looking cake. The square cake tin was very very tall and silly me, I didn't realise the magnitude of it until I saw how it almost reach the ceiling of the oven. Thus, the Mulberry Chiffon Cake browned too fast to my liking, so only solution: tent it once I achieved an even browning on the surface.
I substituted the pandan juice called for in Pandan Chiffon Cake to get the task done. The overall taste of mulberry was quite faint, but we get to taste some spots of sourishness because I added extra dollops of mulberry jam in between the layers. The sweet and sour taste was a delight to bite into. Let's move on to the recipe:
MULBERRY CHIFFON CAKE
Source: Kevin Chai's [Chiffon Cake Is Done], page 045
Egg Yolk Batter
3 egg yolks
2 tbsp mulbery jam
75g coconut milk *I used box type*
1/8 tsp salt
2 tbsp cooking oil
40g castor sugar
70g plain flour
Egg White Foam
3 egg whites
1/8 tsp cream of tartar
50g castor sugar
1/ Combine everything in the egg yolk batter list in that order and fold in flour last until it all comes together.
2/ Beat egg whites till frothy, then add in cream of tartar and sugar gradually to continue to whisk at high speed till soft peak stage.
3/ Remove some egg white meringue to mix with the egg yolk batter, and then, mix this with the rest of the egg white till homogeneous.
4/ Bake at 170 degree Celcius for 40 minutes or until the skewer-test comes out clean.
5/ Remove Mulberry Chiffon Cake from the oven and invert it to cool completely.
Friday, June 17, 2011
This bento was done during the Double Fifth Festival beginning this month. The rice dumpling was given by a friend, and it was superb because it wasn't oily at all. I filled up the rest of the space in the bento box with chinese pear wedges and two strawberry hearts. Some kiwi slices also.
Half a bento box for fruits and the other half, the mains.
On the left were juicy sweet watermelon plus mangoes dotted with some blueberries.
On the right, scrambled egg with stir-fried eryngii mushroom.
Let the dough proof a second time till double which took approximately 40 minutes and bake for about 20 minutes (but I prefer browner rolls, thus baked longer for 10 more minutes). And here's the tray of inviting Raisin Cinnamon Rolls for tea time or breakfast, or anytime one fancies a snack.
RAISIN CINNAMON ROLL
Source: Mykitch3n, thanks Lydia
Yield: 10 rolls of 7cm x 7cm x 4cm in height
250g bread flour
50g all purpose plain flour
6g instant dry yeast
30g soft brown sugar
1/2 tsp salt
125ml fresh milk
25g melted butter (for brushing on dough to let the cinnamon sugar stick to the surface)
*Cinnamon sugar mixture
50g soft brown sugar
1tbsp group cinnamon (equivalent to 10g)
1tbsp all purpose plain flour
*Cream cheese frosting
25g cream cheese
40g icing sugar
1/2 tsp vanilla essence
1/ Bring milk to a light boil (bubbles appearing on the side of pot) and get ready all the dry ingredients in the breadmaker pan. Remember to put the yeast in one corner while the salt in another far corner.
2/ Switch on the breadmaker with dough function, then let the machine give the dry ingredients a stir, then pour in the warm milk plus egg (amout of mixture should be 200ml, if the egg used is small, then just top up with more milk to get 200ml).
3/ Once dough is formed, add the 50g butter to continue mixing.
4/ Depending on the cycle of breadmaker, once dough has doubled in bulk, remove it from the breadmaker and do as per the paragraphs above.
5/ After second proofing, bake the cinnamon rolls for 10 minutes with 190 degree Celcius then another 10 minutes at 180 degree Celcius.
6/ Prepare cream cheese frosing by combining all ingredients and whisk till a paste is formed, then drizzle the frosting over the hot rolls.
Sweetness is sufficient for us without the frosting.
These soft rolls were great with a strong cup of cappuccino. It was so good that I went on to make one more batch with wholemeal version.
To my delight, the bi-monthly Yum Yum magazine Issue 72 (April 2011) featured a char siew recipe that uses Palm Sugar (or more commonly known as Gula Melaka). Now I can utilise the Gula Melaka that I bought from Jonker88. I set about going to the market the very next day and got into action quickly. Results was good lah. I went one step further to char the char siew in the oven for the crispy edge, but this is not compulsory.
GULA MELAKA CHAR SIEW
1 tbsp oil
1/2 bulb garlic (smashed with peel removed)
600g pork belly (cut into strips) [I just inform the butcher I want to make char siew and he would prepare accordingly]
4 tbsp light soya sauce *I use LKK Select brand*
50g gula melaka
1/ Heat up oil and saute the garlic till fragrant in a pot.
2/ Add pork belly and brown both sides, then add all the seasoning.
3/ Bring to a boil and lower the heat to cook till meat is tender with the pot lid closed.
4/ Once char siew is tender, remove the lid and let the content to continue simmer till gravy is thickened.
5/ Put the char siew in oven to grill at 200 degree Celcius for 10 minutes to crisp the edge.
6/ Cool char siew before cutting and serve.