Friday, September 20, 2013

Ayam Pentul (Indonesian Boxing Chicken)

Cute boxing chicken, done ala Indonesian style.  Crispy and fragrant, simply irresistible!  Good as snack too, or as party food, the choice is yours. 
 
 
 
AYAM PENTUL (INDONESIAN BOXING CHICKEN)
Source: WeNdY
Yield:  Serves 2 adults
Ingredients: 
10 chicken drumettes
1/2 tsp salt
1/2 tsp chicken stock powder
1 tsp ground coriander *I omitted because I don't have this on hand*
1 tsp sugar
1/2 tsp pepper
1 tbsp lime juice *I omitted because I don't have this on hand*
2 tbsp evaporated milk *I used milk powder just like Wendy did*

 1 tbsp olive oil
 
Coating
1 cup flour
2 egg whites (whisked until very frothy)
1 cup panko *I used cornflakes, milled until fine using the food processor*
 
Method: 
1/  Prepare drummets by cutting the skin at the end and push the meat towards the fleshy end.   
2/  Marinate the drummets for at least 15 minutes. 
3/  Dip drummets into flour and try to form the flesh into a pinhead, then dip the floured drummets into the frothy egg whites before finally coating it with bread crumbs. 
4/  Chill in fridge for 1 hour (I skipped this). 
5/  Deep fry until golden, drain on kitchen towel and serve.
 

Thursday, September 19, 2013

Mocha Jelly Mooncake

This is a mix and match recipe that I semi-created as I didn't want a cheese filling for the recipe that was in Alan Ooi's Mooncake book, so I just used the Jelly Mooncake skin from his recipe.  One point to note, the 1/2 tsp of instant coffee called for in his recipe was little in my personal opinion as I can hardly taste any coffee in it, thus I have renamed it as Mocha Jelly Mooncake as it has a stronger chocolate flavour instead. 
 




MOCHA JELLY MOONCAKE
Source:  Adapted from "Mooncake Sonata" by Alan Ooi (page 83)
Yield: 14 complete pieces & 1 piece without filling, so total 15 pieces  
Ingredients: 
Jelly Egg Yolk * This recipe gave me enough Jelly Egg Yolks for 2 types of Jelly Mooncake*
(A)
160ml water
25g castor sugar
a pinch of salt
1/4 tbsp (2g) agar-agar powder *I used 1 tsp (3g) instead as it is not easy to measure 1/4 tbsp*
1 piece pandan leaf
(B)
1 tbsp evaporated milk
 1/2 tbsp custard powder
few drops of orange colouring *I used AmeriColor's Electric Orange colour*
 
Jelly Filling
(C)
150ml water
550g evaporated milk *I used Carnation brand*
100g castor sugar
2 1/4 tsp agar-agar powder
 
Jelly Mooncake Skin
(D)
1100ml water
25g agar-agar powder *I used 1 packet of Rose brand, which came in 25g packaging*
150g castor sugar
1 tbsp chocolate powder
1/2 tsp instant coffee powder * I used Nescafe*
 
(E)
200g fresh milk
 
Method: 
1/  Jelly Egg Yolk: 
Combine ingredients A in a pot and bring to a boil, then off the flame and remove the pandan leaf.  Stir in ingredients B and fill the round jelly tray with the mixture, then leave it aside to set. 
Note:  I managed to get 26 pieces of Jelly Egg Yolk using the smaller pink mould, refer picture below. 
 
2/  Jelly Filling: 
Cook ingredients C in a pot and keep stirring till it boils, then remove from heat immediately.  Let this mixture cool down to slightly warm to touch, then pour into small muffin cups place the prepared Jelly Egg Yolk from Step (1) in the middle and leave this to set. 
Note:  I managed to get 15 pieces of the Jelly Filling of 40ml each using 4cm diameter muffin cup
 
3/  Jelly Mooncake Skin: 
Bring ingredients D to a boil, then stir in ingredient E.  Let this mixture cool down to slightly warm to touch, then pour some into jelly mooncake mould.  Place the prepared Jelly Filling into the middle, then fill up mooncake mould to the brim with the remaining mixture.  Chill well before removing out from mould to serve. 
Note:  I managed to get 15 pieces of Sweet Corn Jelly Mooncake, breakdown as such:
a/  8 pieces round fish mould
b/  6 pieces round 花圆月好 mould
c/  1 piece round 花圆月好 mould without filling  
 
 
 
 

Soya Milk Cincau Jelly Mooncake

This Soya Milk Cincau Jelly Mooncake has the softest texture of the 4 Jelly Mooncakes I made this year, and I love the velvety smooth texture even though it was more fragile.   Just need to handle it with more TLC (tender loving care) when dislodging it and during transportation. 
 



SOYA MILK GRASS JELLY (CINCAU) JELLY MOONCAKE
Source:   Anncoo's Journal
Yield: 12 pieces
Ingredients: 
Jelly Egg Yolk * This recipe gave me enough Jelly Egg Yolks for 2 types of Jelly Mooncake*
(A)
160ml water
25g castor sugar
a pinch of salt
1/4 tbsp (2g) agar-agar powder *I used 1 tsp (3g) instead as it is not easy to measure 1/4 tbsp*
1 piece pandan leaf
(B)
1 tbsp evaporated milk
 1/2 tbsp custard powder
few drops of orange colouring *I used AmeriColor's Electric Orange colour*
      
Grass Jelly (Cincau) Filling  * I made 2 sets of the original recipe, so this was a scaled-up recipe that yield 550ml*
(C)
500ml water
2tsp agar-agar powder
4 pcs pandan leaves
(D) 
200g grass jelly {unsweetened variety} (cut into strips)
7 tbsp sugar
OR
200g grass jelly {sweetened} (cut into strips) * I bought the boxed type that came as 300g per box, so I used about 2/3 box for this recipe*
2 tbsp & 2 tsp sugar (about 40g)
 
Jelly Mooncake Skin  * I made 2 sets of the original recipe, so this was a scaled-up recipe*
(E)
1000ml Soya Milk (boxed pack) 
4  tsp agar-agar powder
90g castor sugar
(F)
250g fresh milk
 
Method: 
1/  Jelly Egg Yolk: 
Combine ingredients A in a pot and bring to a boil, then off the flame and remove the pandan leaf.  Stir in ingredients B and fill the round jelly tray with the mixture, then leave it aside to set. 
Note:  I managed to get 26 pieces of Jelly Egg Yolk using the smaller pink mould, refer picture below. 
 
2/  Jelly Filling: 
Cook ingredients C in a pot and keep stirring till it boils, then remove from heat and stir in ingredient D immediately until the grass jelly dissolves.  Discard the pandan leaves and let this mixture cool down to slightly warm to touch, then pour into small muffin cups and place the prepared Jelly Egg Yolk from Step (1) in the middle and leave this to set. 
Note:  I managed to get 12 pieces of the Jelly Filling of 40ml each using 4cm diameter muffin cup
 
3/  Jelly Mooncake Skin: 
Bring ingredients E to a boil, remembering to stir constantly to prevent soya milk from burning.  Then stir in ingredient F and let this mixture cool down to slightly warm to touch, then pour some into jelly mooncake mould.  Place the prepared Jelly Filling into the middle, then fill up mooncake mould to the brim with the remaining mixture.  Chill well before removing out from mould to serve. 
Note:  I managed to get 12 pieces of this Soya Milk Cincau Jelly Mooncake, breakdown as such:
a/  8 pieces square fish mould
b/  4 pieces round 花圆月好 mould


 
The two ingredients I used in this recipe, for my own reference. 



Pandan Gula Melaka Jelly Mooncake

This is a very fragrant jelly mooncake, and the filling of Gula Melaka blended very well with the pandan skin.  I adapted the recipe from Anncoo's Journal with some slight modifications to make the quantity I wanted.  I added sugar to the Gula Melaka jelly solution as the brand of Gula Melaka I used was quite bland, but I love the smoky flavour this brand gave.  Also, the sugar helped to offset the sourish tinge of the Gula Melaka, and I was happy with the result. 

 
 

PANDAN GULA MELAKA JELLY MOONCAKE
Source:  Ann's Blog
Yield: 12 pieces
Ingredients: 
Jelly Egg Yolk  * I didn't use Ann's recipe for the Jelly Egg Yolk because one set of this recipe gave me enough Jelly Egg Yolks for 2 types of Jelly Mooncake*  
(A)
160ml water
25g castor sugar
a pinch of salt
1/4 tbsp (2g) agar-agar powder *I used 1 tsp (3g) instead as it is not easy to measure 1/4 tbsp*
1 piece pandan leaf
(B)
1 tbsp evaporated milk
 1/2 tbsp custard powder
few drops of orange colouring *I used AmeriColor's Electric Orange colour*
 
Jelly Filling * I made 1.5 sets of the original recipe, so this was a scaled-up recipe that yield 550ml*
(C)
450ml water
150g Gula Melaka (chopped to pieces)
3 pieces pandan leaves (knotted and bruised)
2 3/4 tsp agar-agar powder
 
Jelly Mooncake Skin * I made 3 sets of the original recipe, so this was a scaled-up recipe*
(D)
960ml water
300g castor sugar
4 1/2 tsp agar-agar powder
9 pieces pandan leaves (knotted and bruised)
(E)
6 tbsp fresh milk
3/4 tsp pandan paste
 
Method: 
1/  Jelly Egg Yolk: 
Combine ingredients A in a pot and bring to a boil, then off the flame and remove the pandan leaf.  Stir in ingredients B and fill the round jelly tray with the mixture, then leave it aside to set. 
Note:  I managed to get 26 pieces of Jelly Egg Yolk using the smaller pink mould, refer picture below. 
 
2/  Jelly Filling: 
Cook ingredients C in a pot and keep stirring till it boils and that Gula Melaka has melted completed.  Discard the pandan leaves and strain the mixture.  Let this mixture cool down to slightly warm to touch, then pour into small muffin cups place the prepared Jelly Egg Yolk from Step (1) in the middle and leave this to set. 
Note:  I managed to get 13 pieces of the Jelly Filling of 40ml each using 4cm diameter muffin cup
 
3/  Jelly Mooncake Skin: 
Bring ingredients D to a boil, then remove pot from fire and stir in ingredient E.  Fish out the pandan leaves and let this mixture cool down to slightly warm to touch, then pour some into jelly mooncake moulds.  Place the prepared Jelly Filling into the middle, then fill up mooncake moulds to the brim with the remaining mixture.  Chill well before removing out from moulds to serve. 
Note:  I managed to get 12 pieces of Pandan Gula Melaka Jelly Mooncake, breakdown as such:
a/  8 pieces square dragon mould
b/  4 pieces round 花圆月好 mould

 
 
This is the brand of Gula Melaka I used, bought from Giant at RM7.70 for a box of 440g.  My first time coming across such cute square cubes and there were 16 pieces in this box, and I used 6 pieces for this Jelly Mooncake recipe.  
 



Thanks Ann for this recipe! 
And this is my first time participating in this LTU event, which I have seen from numerous blogs. 

 
I am submitting to the Little Thumbs Up "Pandan" event organised by
and hosted by Butter, Flour & Me. 

 

Sweet Corn Jelly Mooncake

 
 
 
 
 
 
 
SWEET CORN JELLY MOONCAKE
Source:  "Mooncake Sonata" by Alan Ooi (page 85)
Yield: 12 complete pieces & 1 piece without filling, so total 13 pieces
Ingredients: 
Jelly Egg Yolk * This recipe gave me enough Jelly Egg Yolks for 2 types of Jelly Mooncake*
(A)
160ml water
25g castor sugar 
a pinch of salt
1/4 tbsp (2g) agar-agar powder *I used 1 tsp (3g) instead as it is not easy to measure 1/4 tbsp.  Furthermore, I tried 2g for the first time and the result was too soft*
1 piece pandan leaf
(B)
1 tbsp evaporated milk
 1/2 tbsp custard powder
few drops of orange colouring *I used AmeriColor's Electric Orange colour*
 
Jelly Filling
(C)
100ml water
130g sweet corn *I used canned cream corn which came in 425g packaging, so about 1/3 of a can*
60g fresh milk
70g castor sugar
8g agar-agar powder
(D)
150g coconut milk *I used Kara's boxed pack*
 
Jelly Mooncake Skin
(E)
1100ml water
25g agar-agar powder *I used 1 packet of Rose brand, which came in 25g packaging*
150g castor sugar
some green colouring *I used yellow colouring instead, and it was AmeriColor's Egg Yellow colour*
(F)
200g fresh milk
 
Method: 
1/  Jelly Egg Yolk: 
Combine ingredients A in a pot and bring to a boil, then off the flame and remove the pandan leaf.  Stir in ingredients B and fill the round jelly tray with the mixture, then leave it aside to set. 
Note:  I managed to get 26 pieces of Jelly Egg Yolk using the smaller pink mould, refer picture below. 
 
2/  Jelly Filling: 
Cook ingredients C in a pot and keep stirring till it boils, then remove from heat and stir in ingredient D immediately.  Let this mixture cool down to slightly warm to touch, then pour into small muffin cups and place the prepared Jelly Egg Yolk from Step (1) in the middle and leave this to set. 
Note:  I managed to get 12 pieces of the Jelly Filling of 40ml each using 4cm diameter muffin cup
 
3/  Jelly Mooncake Skin: 
Bring ingredients E to a boil, then stir in ingredient F.  Let this mixture cool down to slightly warm to touch, then pour some into jelly mooncake mould.  Place the prepared Jelly Filling into the middle, then fill up mooncake mould to the brim with the remaining mixture.  Chill well before removing out from mould to serve. 
Note:  I managed to get 13 pieces of Sweet Corn Jelly Mooncake, breakdown as such:
a/  8 pieces square fish mould
b/  4 pieces round 花圆月好 mould
c/  1 piece round 花圆月好 mould without filling
 
 
 
Verdict: 
Sweetness just nice, but the texture of the jelly skin was quite crunchy hard, I will reduce the 25g of agar-agar powder for future attempt.  
 

Jelly Mooncakes For Lantern Festival 2013

Made these four flavours of Jelly Mooncakes for Mom.  Pretty easy to make, only tricky part is getting all the 3 different parts - yolk, filling and skin to stick together.  Slightly time consuming for me as I have to rotate the moulds for I have only 2 moulds for each design (one mould has 4 cavities), and each mooncake needs at least 3 moulds, so I broke down the process over 2 days. 
 
Flavours as follow: 
Green - Pandan with Gula Melaka Filling
White - Soya Bean Milk with Cincau Filling
Brown - Mocha with Milk Filling
Yellow - Sweet Corn
 
The green and white were Ann's recipe, while the remaining two were that of Alan Ooi's.  Shall be posting up the recipe shortly. 
 


HAPPY MOONCAKE FESTIVAL 2013!  
 


Wednesday, September 18, 2013

Steamed Chicken With Bottled Essence Of Chicken

 
I have always wondered how steamed chicken with bottled essence of chicken tasted like, and with some bottles of Eu Yan Sang of essence of chicken lying around, I wonder no more.  The steamed outcome was good to go with rice, and the gravy was light to go as soup. 
 

STEAMED CHICKEN WITH BOTTLED ESSENCE OF CHICKEN
Source:  Ellena Guan
Yield:  Serves 2 adults
Ingredients: 
1/2 portion of a medium chicken *I used 2 chicken thighs*
3 slices Of Ginger, shredded *I omitted*
1 bottle Chicken Essence
3-4 slices Of dang gui(当归)
4 red dates(红枣)
1/2 tbsp wolfberries (杞子)
Marinade:1/2 Teaspoon Salt
1 Tablespoon Cooking/Rice Wine
10g Finely Grated Ginger
Method: 
1/  Rinse the chicken, pat-dry and season with marinade for at least 30 minutes or more.
2/  Arrange the marinated chicken on the plate together with the herbs and steam for about 15 minutes.
3/  Remove from the steamer, pour in the chicken essence over the chicken and steam for another 15 to 20 minutes until the thicker part of the chicken is tender.
4/  Serve immediately.

Notes:
a) You can used any favour of the Chicken Essence.
b) You may omit the extra herbs if you find it too heaty.

Tuesday, September 17, 2013

Banana Bread Recipe

Stumbled upon Extra Virgin Chef's blog recently, but alas, she has stopped blogging.  Her posts were fun to read with lots of information.  This Banana Bread recipe was from her site, and as she said it's her go-to recipe, definitely I was keen to try.  Can make it more luxurious with nuts, but for the first time to try out the outcome, I just didn't. 
 
 
The texture was fine crumbs, and at the same time, not too sweet. 
 
 
BANANA BREAD 
Yield:  8" x 3" x 2" loaf
Ingredients: 
220g all-purpose flour
110g castor sugar (original 150g)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs (lightly beaten)
115g butter (melted and cooled)
4 overripe large bananas (mashed)
1 vanilla pod (or you can use 1 tsp pure vanilla extract)
1 cup of nuts (assorted and toasted) {almond flakes, pine, raisins, cranberry and chocolate chips!} *I omitted*

Garnish: a few slices of banana on top of batter
 
Method:
1/  Preheat oven at 160 degree Celcius and line the loaf pan. 
2/  Combine dry ingredients - namely flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. 
3/  In a medium size bowl, combine the wet ingredients - mashed bananas, lightly beaten eggs, melted butter, and vanilla.
4/  With a rubber spatula, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. Don't overmix or you will lose the fluffiness. 
5/  Pour the batter into prepared pan and place slices of banana on top for garnish (optional). 
6/  Bake till golden brown and a stick inserted into the bread comes out clean, about 60 minutes. 
7/  Place on a wire rack to cool, then remove bread from the pan. 

Note: 
- It's lovely served warm. If you intend to serve it on another day, let it cool completely then double cling-wrap tightly to preserve moisture. 
 
 
 

Monday, September 16, 2013

Moist Chocolate Cake

Made these for dh's birthday last month.  I was attracted to try this because of the cup of hot boiling water.  Yes, unbelievable to me at first glance, but glad that I give it a go because this recipe indeed lived up to its name of being the Best Moist Chocolate Cake.  I chanced upon it in Wendy's blog, and went on to read more from the source link she provided. 
 
My only mistake is, I used {Cap Helang} brand of oil which gave a very strong peanut aroma.  Better to opt for corn oil, so I would think Mazola would be a better choice for this. 
 
 
 
 
MOIST CHOCOLATE CAKE
Yield: One 6" round cake 3" height & 12 pieces 1.5" diameter soufflé cupcakes  
Ingredients: 
2 cups flour
3/4 cups cocoa powder
2 tsp baking soda
2 cups sugar
2 large eggs
1 tsp salt
1 cup buttermilk *I substituted with soured milk, which is 250ml milk + 1tbsp vinegar)*
1.5 tsp vanilla extract
1 cup boiling hot water
 
Method: 
1/  Preheat oven at 160 degree Celcius. 
2/  Place all of the ingredients except the boiling water into a mixing bowl and mix at medium speed until smooth. 
3/  Add in the hot water and mix till well blended. 
4/  Pour into baking pan and bake for 1 hour. 
 
Note: 
- The cupcakes were quite level after baking, but the 6" round cake domed when done baking. 
 

Sunday, September 15, 2013

Home-made Sweetened Condensed Milk Take 2

 
Had another go at making Home-made Sweetened Condensed Milk, this time with soft brown sugar instead.  Thus the colour of the outcome was darker compared to the previous trial.  I also omitted the butter because I didn't quite like the layer of visible oil in my first attempt, and in the end, this condensed milk was runny!  Guess the butter was essential to get a thick consistency.  Now I have learnt my lesson.  *wink* 
 
I also tried leaving the pot to cook without stirring, and sieved the end product instead.  Managed to get the same smoothness.  Oh...and the milk I used this time was Dutch Lady's Fresh Milk (first from left in this photo). 

 
 
HOME-MADE SWEETENED CONDENSED MILK
Source:  Just as Delish
Yield:  1 jar of 400ml
Ingredients: 
1 liter fresh milk
1 cup soft brown sugar 
1 tbsp butter *I omitted*

Method: 
1/  In a pot, bring milk and sugar to a boil over medium heat. 
2/  Reduce the heat to low and simmer very gently for about two hours until volume is reduced by half.  The mixture should be barely simmering and never bubbling at any time to get a smooth outcome. 
3/  Stir every 15 minutes to keep the milk from forming a "skin" on top. 
4/  Stir in butter at 2 hours mark, and once butter has melted, remove the Home-made Sweetened Condensed Milk from heat and let it cool.  Mixture will thicken further after it has cooled. 
 
To compare the result with the 1st batch, jump to this link
 

Saturday, September 14, 2013

Jamie Oliver's Crisp Chicken With Tomatoes

 
My sister highlighted this easy recipe to me quite some time ago, and I didn't come round to doing it till a fortnight ago.  This was good...very simple to put together, and the rest is the waiting time for the chicken to get done in the oven for 90 minutes.  I didn't follow the exact recipe by Jamie Oliver, as I did not have herbs on hand.  Still tasted lovely nonetheless, at least to us. 

 


No liquid was used at all, so all those were juice from the chicken.  A complete meal within a casserole, life can't be any simpler. 
 
JAMIE OLIVER'S CRISP CHICKEN WITH TOMATOES
Yield:  Serves 3 adults
Ingredients: 
4 chicken drumsticks
2 chicken thighs
1 tsp fine salt
250g cherry tomatoes
1 tbsp oil
1 bulb garlic (washed and sliced off the top)
 
Method: 
1/  Preheat oven at 180 degree Celcius. 
2/  Season chicken with salt, then put them in a single layer in the pyrex. 
3/  Scatter the cherry tomatoes around, and push some underneath the chicken. 
4/  Drizzle the oil and place the garlic in, then bake the casserole for 90 minutes. 
 
Note: 
I threw in some cubed pumpkin half-way through the cooking time, and the pumpkin managed to soften and soak up the chicken juices, making it very delicious. 
 



Friday, September 13, 2013

Steamed Banana

 
I was taught this "recipe" by my hubby...something he loves to eat when young, about toddler age.  A very simple method of just steaming ripe banana with peel on till the peel burst, and it's done.  I will rinse the bananas, then put it to steam over rapid boiling water for 15 minutes over medium fire.  The banana used was Pisang Raja, and once steamed, it was very sweet and juicy, akin to eating goreng pisang without the batter.  And this is even better, less calories from the oil-laden goreng pisang.  Of course, it is not an apple to apple a banana to banana comparison, but it does draw similarity to the texture.   
 


Thursday, September 12, 2013

Cashew Nut Butter

 
Bought a pack of cashew nut which was on sale, and not wanting to just eat them roasted, I decided to be more adventurous.  How about turning it into nut butter?  I didn't really followed a recipe though I have a rough idea in mind.  Some of the recipes I read used raw cashew nut, but here, I roasted mine.  Unlike walnut which is high in oil, after processing the roasted cashew nut in the food processor, the cashew nuts just won't bind.  It resembles fine almond meal, so I tried adding honey to make it meld together.  Still of no help, I ended up adding oil and finally my end product resembles that of nut butter.  However, it won't be as smooth as commercial peanut butter no matter how long I processed it in the food processor.  
 

Nice and yummy to eat on its own.  I tried to spread it over bread slices, and instead, I get chunks of cashew nut butter, but since it was so delish, who's complaining? 

CASHEW NUT BUTTER
Ingredients: 
300g cashew nut
3 tbsp soft brown sugar
2 tbsp honey
5 tbsp oil

Method: 
1/  Roast cashew nuts in the oven at 180 degree Celcius till golden brown, then let the cashew nuts cool down. 
2/  Process the roasted cashew nuts in a food processor until fine textured, then add brown sugar and honey. 
3/  Lastly, add in the oil one tablespoon at a time till combined.  Store in a sterilised jar and keep in the fridge to prolong shelf life. 

Wednesday, September 11, 2013

Meatloaf With A Surprise

 
Initially I wanted to make meatballs using the thawed minced meat, and suddenly thought that since I haven't made meatloaf in quite some time now, the last being February 2010, it would be a good change.  Didn't realise it had been that long and thanks to this blog, I was able to recall exactly when.  That's the beauty of having a blog to record down the attempts for future reference. 
 
Within the meatloaf there were hidden gems...in the form of "golden eggs".  Love the 'treasures' found inside and it definitely looked more appealing.   We enjoyed this meatloaf very much, and paired it with steamed broccoli for a complete meal.  Next attempt, I would try to centralise the egg more, I think putting more than half of the minced meat mixture at the bottom would do the trick. 
 


MEATLOAF WITH A SURPRISE
Source:  Inspiration from Nigella Lawson 
Yield:  Serves 4 adults
Ingredients: 
600g minced pork
1 onion (minced)
1 bulb garlic (minced)
1/2 carrot (minced)
1 tbsp light soya sauce
A dash of Maggi seasoning
1/4 tsp fine salt
A dash of sesame oil
1 egg
4 slices whole wheat bread (processed into fresh breadcrumbs using food processor)

3 hard-boiled eggs (de-shelled)

7" x 4" x2.5" loaf pan

Method: 
1/  Preheat oven at 180 degree Celcius. 
2/  Mix minced meat with seasoning before adding the egg and breadcrumbs until well combined. 
3/  Line a loaf pan with aluminium foil, then pour half of the minced meat mixture into the loaf pan. 
4/  Create an elongated cavity in the middle, then place the hard-boiled eggs inside and top with the rest of the minced meat mixture. 
5/  Pat to compact, then bake in oven for 60 minutes until juice runs clear. 
6/  Cut into chunky slices to serve. 

Tuesday, September 10, 2013

Steamed Silky Minced Pork Bean Curd

 
While flipping through this cookbook by Chef Phang Fah called "Yummy Yummy Hawkers' Fair", I decided to try this recipe for its simplicity.  Steamed in aluminium foil, the food would retain its heat until dinner time.  Perfect for the current wet weather as it that had been raining continuously since yesterday afternoon.  Taste wise, it was quite bland since the tofu was tasteless.  Perhaps going with the original recipe that uses fish paste would taste better as fish paste normally came salted.  The below recipe is halved of that published in the book, which was just nice for our family. 

 


STEAMED SILKY MINCED PORK BEAN CURD
Source: "Yummy Yummy Hawkers' Fair" by Chef Phang Fah (page  70)
Yield:  Serves 2 adults
Ingredients: 
100g fish paste *I used 100g minced pork*
1/2 egg white *I used 1 tbsp egg white*
1 block soft bean curd *I used 300g box pack*

Seasoning:
1/2 tsp
1/4 tsp salt
1/2 tbsp light soya sauce
A dash of sesame oil and pepper
1/2 tsp cornflour

1 tbsp chopped spring onion

100ml water
1 piece aluminium foil

Method: 
1/  Put fish paste, egg white and seasoning into a mixing bowl and stir with chopsticks in one direction until very sticky. 
2/  Half the bean curd horizontally and place them onto a piece of aluminium foil, then top the tofu with fish paste. 
3/  Bring 100ml water to boil, place the bean curd parcel into the wok and cover with lid to cook until water is dry and aluminium parcel puffs up. 
4/  Sprinkle chopped spring onion on top and serve.

Note: 
- The minced pork was still uncook after the water in the wok has dried up, so I ended up topping with more water and steam until it was cooked, so do adjust the time accordingly.