Monday, December 31, 2012

Braised Lamb Shanks

My last post for the year ...  

Happy 2013 !





Ingredients:

6 lamb shanks 
2 pcs  streaky bacon, cut into pieces 
2 large onions, chopped
6 cloves garlic, minced
3 celery stalks, cut into chunks

3 carrots, cut into chunks
4 potatoes, cut into chunks

1 small red capsicum, cut into chunks
2 ½ cups beef/chicken stock
2 cup red wine
2 tbsp tomato paste
1 cup passata

2 tbsp balsamic vinegar 
½  tbsp brown sugar (or white sugar)
1 tbsp worcestershire sauce

4 sprigs rosemary
salt & black pepper, to taste
olive
1 tbsp butter


  • Season lamb shanks with ground black pepper and salt.
  • Heat a frying pan until hot; add about 1 tbsp olive oil to the pan.  Fry the lamb shanks until browned all over.  Remove from the pan and arrange on a large ovenproof casserole dish.  
  • Fry bacon pieces until brown.  Transfer into the casserole dish together with the lamb shanks.
  • Add about 1 tbsp olive oil and butter to the pan and saute onion and garlic until just softened (not browned).  Add in all the vegetables and fry for about 2 minutes.  Transfer into the casserole dish.
  • Deglaze the pan with wine.  Pour in stock, passata, tomato paste, balsamic vinegar and worcestershire sauce.  Bring to the boil and season with brown sugar, salt and pepper.  Pour over the lamb shanks and vegetables and place rosemary sprigs on top.  Cover the casserole dish with a tight fitting lid.
  • Cook in a preheated oven at 160°C for about 3 hours or until lamb is tender and falling off the bone.
  • Remove the lid and sprigs of rosemary.  
  • Carefully transfer the lamb shanks onto a warm serving platter.  
  • Blend the vegetables and the juice together.  Pour the thick gravy over the lamb shanks and serve with mashed potatoes and green vegetables of your choice. 
    







Monday, December 17, 2012

Christmas Tree Buns





Bread recipe adapted from Jocelyn's 蛋白土司 


When I saw  Jessie  and  Min  posted their beautiful Christmas Tree Bread, I decided that I must post one too to thank my fellow blogger friends who so kindly shared their wonderful creations and readers who dropped by my humble blog.  

Wishing you all a merry Christmas and may the good times and treasures of the present become the golden memories of tomorrow!


Ingredients:

220g bread flour
80g plain flour
20g caster sugar
2 tsp active dried yeast
1/4 tsp salt
130g plain yoghurt
80g egg whites
45g olive oil

grated tasty cheese
dried cranberries
dried parsley


  • In a mixer fitted with a dough hook, combine flours, sugar and  yeast together.  Add in the yoghurt and egg whites to form into a slightly sticky soft dough.  Add in salt and continue to knead until smooth and elastic (about 10 minutes).
  • Add in olive oil and continue to knead until fully incorporated.  
    [At this stage, the dough should be able to stretched to form a window-like thin membrane without breaking].
  • Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with lightly oiled clingfilm.  Then place it in a warm, moist and draught-free place to allow the dough to rise until at least double or nearly triple its original size.
    [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is underproved and needs more time to proof further.]
  • Once the dough has doubled in size, punch down by pressing the dough out evenly with your hands to remove air bubbles.
  • Divide the dough into:
    - 1 x 50g and 10 x 30g  [for bigger tree]  and
    - 1 x 30g and 10 x 20g  [for smaller tree]
    Roll them into balls and rest for 10 minutes.
  • Arrange the buns on a lined baking pan, using the 50g and 30g as tree trunks.  Cover with lightly oiled clingfilm.  For final proofing, leave them to rise in a warm place until they nearly doubled in size.
  • Preheat oven to 170 degrees C.
  • Brush the loaves with egg-wash and sprinkle some grated tasty cheese, chopped dried cranberries and  dried parsley on top.
  • Bake for about 15 minutes or golden brown.
  • Dust with icing sugar before serving.







Saturday, December 15, 2012

Steamed Daikon Cake (蘿蔔糕)




The word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). Also known as radish or white carrot.

This is a different version from my previous Steamed Radish Cake where everything was mixed together and then steamed.  Today I decided to make a plain steamed daikon/radish cake with toppings added before serving. 


Ingredients:

750g coarsely grated daikon/radish
100 ml water

Seasoning:
1 tsp sesame oil
1/2 tsp chicken granules
2 tsp salt
1 tbsp sugar
pepper

Batter:
200g rice flour
20g wheat starch
20g corn starch
550ml water


Toppings:
100g dried shrimps, washed and chopped
5 cloves garlic, finely minced
4 shallots, sliced
oil (about 2 tbsp)
pounded peanuts
spring onions for garnishing

  • Cook grated daikon with 100ml water in a pot over low fire until daikon turns translucent (about 10 - 15 minutes).  Set aside to cool. Squeeze out excess water from the daikon.  Set aside.
  • In a mixing bowl, combine all the ingredients for the batter.   Stir to ensure there are no lumps in the mixture.  Then add in seasoning and stir well to combine. Place the bowl over boiling water and cook until mixture thickens.  Add in the cooked daikon and mix well.  Transfer batter into a 24cm greased pan; level the surface.  Steam over high heat for about 50 minutes or until cooked.  (There will be liquid on the surface, just leave it as it will be absorbed as the cake cools and prevents the surface from drying out).
  • Meanwhile, to prepare the toppings - heat oil in a frying pan and saute shallots and garlic until fragrant; remove from pan.  Then lightly fry dried shrimps.  Mix in the sauteed shallots and garlic.  Set aside. 
  • To serve, sprinkle daikon cake with toppings. 

Wednesday, December 12, 2012

Kimchi (Repost)



[Some changes I've made on my previous post Kim Chi]


Ingredients:

1kg napa cabbage, cut into big pieces
3 carrot, cut into sticks
1 daikon, cut into sticks
1/2 cup sea salt dissolved in 1 cup of warm water
enough cold water to cover all the vegetables
1 cup red chilli flakes/chilli powder
4 cloves garlic
1 knob ginger
1/2 small brown onion
1 ripe Packham pear (peeled and cut into chunks)
1 ripe apple (peeled and cut into chunks)
1/4 cup fish sauce (to taste)
5 tbsp sugar (to taste)
salt to taste
3 spring onions, sliced
glutinous rice paste (optional. This rice paste is to speed up the fermentation process)

To make the glutinous rice paste:   Cook 1 tbsp glutinous rice flour with 1/2 cup water  over low heat until the mixture has thickened and turned white and bubbly.

  • Dissolve the sea salt in warm water and add in the cold water.  Stir well.
  • Place cabbage, carrots and daikon in a big mixing bowl and pour salt water over it.  Toss gently.  Leave vegetables in the brine for  about 3 hours, making sure that they are all fully submerged in the salt water.
  • Wash the vegetables  to rinse off excess salt.  Squeeze and drain well.  Transfer to a large mixing bowl.
  • Place pear, apple, onion, ginger, garlic, sugar and glutinous rice paste into a blender and blend until fine.  Then add in chilli flakes, salt, sugar and fish sauce.  Combine well.
  • Add sliced spring onions to the drained vegetables.  Pour in the blended paste and toss well.  
  • Once all the vegetables  have been coated, transfer to an airtight glass container and press down the vegetables.  Pour in the liquid as well.    (Do not fill right up to the rim).
  • Cover and store the Kim Chi  in a cool, dark place for 24 hours to stimulate the fermentation process.  Then refrigerate it.  Kim Chi keeps well in the refrigerator for 3 - 4 weeks.


Monday, December 10, 2012

Acar







Ingredients:

1 kg cucumber (skin on, halved lengthwise and remove seeds and  cut into 3cm strips)
500g carrots (peeled and cut into 3cm strips)
800g cabbage (cut into chunky pieces)
600g cauliflower (cut into small florets)

'Blanching mixture':
800ml water
800ml white wine vinegar
4 tbsp salt
4 tbsp sugar 

Pounded ingredients:
10 shallots
10 cloves garlic
1pc belacan
thumbsized fresh tumeric
thumbsized fresh galangal
5 candlenuts
2 stalks lemongrass, sliced finely
2 tbsp hot chilli powder
100g dried shrimps (soak 10 min and drain - pounded)

Seasoning: (adjust quantity of ingredients to suit taste)
1 1/2 cup white wine vinegar
3 tbsp fish sauce
sugar
salt

roasted peanuts, pound
lightly roasted sesame seeds

  
  • Sprinkle  salt over cucumber slices.  Toss well.  Set aside for about 30 minutes. Rinse off the salt.  Squeeze out excess liquid.  Do the same with carrots. 
  • Bring 'blanching mixture' to the boil.  Blanch cabbage and cauliflower separately for about 15 seconds.  Drain well.
  • Heat oil in a wok and lightly fry the pounded dried shrimps.  Transfer into a bowl and set aside.  Add more oil into the wok and  fry the pounded ingredients until aromatic.  Stir in the pounded dried shrimps and seasoning.  Adjust the taste accordingly.  Bring to the boil.  Remove from heat and set aside to cool completely.
  • Add all vegetables into the wok and stir well.   Keep refrigerated.
  • Add in peanuts and sesame seeds before serving.
Note:  Acar  is best served the next day.  







Monday, December 3, 2012

Spicy Glutinous Rice Rolls (Rempah Udang)

A cheat's version of Rempah Udang ~



A very popular nyonya kuih which is known as Pulut Panggang, Rempah Udang or Lemper Udang - glutinous rice rolls filled  with spicy coconut and dried shrimps (or fresh prawns) wrapped in banana leaves and then grilled.  

For my convenience, I used sushi mould to make my rice rolls.  And since I didn't have any banana leaves, I just served them without grilling. However, nothing beats the traditional Rempah Udang as the grilled banana leaves impart a lovely fragrance. 


Ingredients:

Rice mixture:
400g glutinous rice, washed and drained
375ml coconut milk
1 tsp salt
1 tsp sugar
pandan leaves  (knotted)

 Filling:
100g dried shrimps, washed, drained and chopped finely
70g dessicated coconut, toasted and ground
1 cup coconut milk
Oil 

 Seasoning:
1/4 tsp salt
1/2 tsp sugar
dash of pepper
fish sauce (to taste)


Ground spices:
4 shallots
3 cloves garlic
1 stalk lemon grass, sliced
2 candlenuts
1 tsp chilli powder

  
  • Mix glutinous rice, coconut milk, salt and sugar together.  Put in pandan leaves. Steam for about 30 minutes until cooked.  Remove from steamer and set aside to cool.
  • Heat oil in a frying pan and lightly fry the dried shrimps until aromatic.  Set aside.
  • Fry the ground ingredients until fragrant.  Add in dried shrimps, ground dessicated coconut and seasoning followed by coconut milk.  Cook until dry.  Set aside.
  • Using sushi mould, press in glutinous rice and then put in filling.  Cover filling with more rice and press down firmly.  
  • Unmould the rice rolls and serve them on a plate.  



 


Spicy Glutinous Rice Rolls (Rempah Udang)

A cheat's version of Rempah Udang ~



A very popular nyonya kuih which is known as Pulut Panggang, Rempah Udang or Lemper Udang - glutinous rice rolls filled  with spicy coconut and dried shrimps (or fresh prawns) wrapped in banana leaves and then grilled.  

For my convenience, I used sushi mould to make my rice rolls.  And since I didn't have any banana leaves, I just served them without grilling. However, nothing beats the traditional Rempah Udang as the grilled banana leaves impart a lovely fragrance. 


Ingredients:

Rice mixture:
400g glutinous rice, washed and drained
375ml coconut milk
1 tsp salt
1 tsp sugar
pandan leaves  (knotted)

 Filling:
100g dried shrimps, washed, drained and chopped finely
70g dessicated coconut, toasted and ground
1 cup coconut milk
Oil 

 Seasoning:
1/4 tsp salt
1/2 tsp sugar
dash of pepper
fish sauce (to taste)


Ground spices:
4 shallots
3 cloves garlic
1 stalk lemon grass, sliced
2 candlenuts
1 tsp chilli powder

  
  • Mix glutinous rice, coconut milk, salt and sugar together.  Put in pandan leaves. Steam for about 30 minutes until cooked.  Remove from steamer and set aside to cool.
  • Heat oil in a frying pan and lightly fry the dried shrimps until aromatic.  Set aside.
  • Fry the ground ingredients until fragrant.  Add in dried shrimps, ground dessicated coconut and seasoning followed by coconut milk.  Cook until dry.  Set aside.
  • Using sushi mould, press in glutinous rice and then put in filling.  Cover filling with more rice and press down firmly.  
  • Unmould the rice rolls and serve them on a plate.  



 


Saturday, December 1, 2012

Sago-Mango Pudding

A delightful dessert to welcome the first day of summer ~











(Makes 6 glasses of pudding)
Ingredients:

130g sago
300g mangoes, peeled and diced - puree
50g mangoes, peeled and cubed
150ml orange juice
450ml coconut milk
150ml evaporated milk
150g sugar
5 tsp gelatine + 2 tbsp cold water


  • Pour sago into boiling water.  Let it boil for about 5 - 7 minutes.  Turn off heat, cover the pan and set aside for 15 minutes.  Run cold water into the pan and stir.  Then drain in a sieve.
  • In a blender, puree diced mangoes with orange juice. 
  • Sprinkle gelatine over 2 tbsp of cold water and let it bloom.  Then dissolve the gelatine in the microwave oven for a few seconds.
  • Combine coconut milk and sugar in a saucepan.  Simmer gently until sugar dissolves. Add in gelatine mixture and stir to combine.  The pour in mango puree and evaporated milk.  Stir well.
  • Divide mango cubes into glasses and then fill up the glasses with pudding mixture. 
  • Place the glasses onto a tray.  Cover with cling wrap and refrigerate the pudding overnight to sets.
  • Serve cold and garnish with fresh fruits.




Thursday, November 29, 2012

Kuih Talam



Source:  Amy Beh (with some slight changes)

For bottom layer:
75g rice flour
25g mung bean flour
280ml water
250ml coconut milk
180g sugar
a few drops of pandan paste
soda bicarbonate solution (¼ tsp water  mixed with ¼ tsp soda bicarbonate)

For top layer:
50g rice flour
1½  tbsp mung bean flour
½  tsp salt
75ml water
225ml coconut cream


  • In a mixing bowl, combine rice flour and mung bean flour with water and set aside for 15 minutes.  Then add in pandan paste, sugar and soda bicarbonate solution; mix well.  
  • Set the bowl of flour mixture over boiling water and stir continuously with a balloon whisk until batter becomes fairly thick.
  • Pour the hot batter into a greased 20cm round pan.  Smooth and level the surface with a spatula.  Steam over boiling water for about 30 minutes.
  • Meanwhile, prepare the top layer - mix rice flour, mung bean flour, salt, water and coconut cream to combine.  Set aside for 10 minutes.  Gently pour the mixture over the cooked bottom (green) layer.  
  • Steam for a further 10 minutes.  
  • Cool the kuih completely before cutting.  

Kuih Talam



Source:  Amy Beh (with some slight changes)

For bottom layer:
75g rice flour
25g mung bean flour
280ml water
250ml coconut milk
180g sugar
a few drops of pandan paste
soda bicarbonate solution (¼ tsp water  mixed with ¼ tsp soda bicarbonate)

For top layer:
50g rice flour
1½  tbsp mung bean flour
½  tsp salt
75ml water
225ml coconut cream


  • In a mixing bowl, combine rice flour and mung bean flour with water and set aside for 15 minutes.  Then add in pandan paste, sugar and soda bicarbonate solution; mix well.  
  • Set the bowl of flour mixture over boiling water and stir continuously with a balloon whisk until batter becomes fairly thick.
  • Pour the hot batter into a greased 20cm round pan.  Smooth and level the surface with a spatula.  Steam over boiling water for about 30 minutes.
  • Meanwhile, prepare the top layer - mix rice flour, mung bean flour, salt, water and coconut cream to combine.  Set aside for 10 minutes.  Gently pour the mixture over the cooked bottom (green) layer.  
  • Steam for a further 10 minutes.  
  • Cool the kuih completely before cutting.  

Sunday, November 25, 2012

Black Sesame Spiral Bread



 




















Inspired by Vivian Pang's Black Sesame Spiral Loaf Bread


(Makes 3 loaves)

Scalded dough:
150g bread flour
115g boiling water
50g water (room temperature)
  • Add boiling water into the flour and mix with a wooden spoon to form a dough.  Rest for 5 minutes.  Then gradually add in the room-temperature water and mix into a pasty dough.   Cover with a clingfilm and set aside to cool.   Refrigerate for 1 hour.

Main Bread dough:
300g bread flour
150g wholemeal flour
150g plain flour
60g caster sugar
1½  tbsp active dry yeast
2 eggs, lightly beaten
110ml milk
150g natural yoghurt /Greek yoghurt
2 tsp salt
90g Rice Bran oil
1/2 cup black sesame powder (see Note)

  • In a mixer fitted with a dough hook, combine flours, sugar, yeast and egg together.  Add in the scalded dough, then gradually add in the milk and yoghurt to form into a slightly sticky soft dough.  Add in salt and continue to knead until smooth and elastic (about 10 minutes).
  • Add in oil gradually and continue to knead until fully incorporated.  
    [At this stage, the dough should be able to stretch to form a window-like thin membrane without tearing].
  • Take out two-thirds of the dough and leave one third of the dough in mixer; add in the black sesame powder.  Knead well to combine.  
  • Shape the two doughs  into smooth balls and place in a greased  bowl.  Cover with lightly oiled clingfilm.  Then place it in a warm, moist and draught-free place to allow the doughs to rise until at least double or nearly triple its original size.
    [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is under-proved and needs more time to proof further.]
  • Once the doughs has doubled in size, press down gently on the dough to deflate it.
  • Turn the doughs out onto a lightly oiled work surface, divide them into 3 equal pieces.  Roll them into balls. Let them rest for 15 minutes.
  • Working with one piece at a time, flatten the dough into a rectangle.  Place the black sesame dough onto the plain dough and roll into a tight cylinder, tucking the dough under itself as you go.  Pinch the seam at the end to close. 
  • Place the loaf, seam side down, in the greased loaf pans.  Repeat with the second and the third piece of dough.  Loosely cover with lightly oiled clingfilm and let them rise until just about doubled in size.
  • Preheat oven to 190 degrees C.
  • Bake for about 25 - 30 minutes or until golden brown.
  • Remove the pans to a wire rack and brush the top with butter. 

 Note:  Lightly toast black sesame seeds in a pan, then grind into powder.

Tuesday, November 13, 2012

French Earl Grey - Vanilla Chiffon Cake



An exotic fruit salad of aromatic delights, blended with China black tea, bergamot oil, hibiscus, sunflowers and rose petals.



Ingredients: (for a 20cm chiffon)

(A)
5 egg yolks
20 sugar
70g oil
70g earl grey tea
70g self-raising flour
2 tbsp French Earl Grey - grind into dust
1 vanilla bean - split and scrap out the seeds (reserve the pod for other purposes)



(B)
5 egg whites
80g caster sugar
1/2 tsp cream of tartar

  • Preheat oven to 150 degrees C.
  • Beat egg yolks and sugar until thick and pale.  Gradually add in oil, tea, vanilla and tea dust. Beat until well combined.
  • Sift flour into a mixing bowl.  Gradually whisk in the egg yolk  mixture in a slow and steady stream.
  • In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
  • Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches. 
  • Pour batter into an ungreased tube pan.
  • Bake for about an hour or until cook.
  • Remove cake from the oven and invert the pan to cool.
  • Unmould the cake when it is completely cool.


    Thursday, November 8, 2012

    Steamed Pumpkin Cake





    Ingredients:

    500g pumpkin (cut into cubes)
    100g dried shrimps, washed and chopped
    6 cloves garlic, finely minced
    5 shallots, finely sliced
    3 tbsp cooking oil

    Seasoning:

    1/2 tsp cinnamon powder
    2 tsp chicken stock granules
    1 tsp salt
    3/4 tsp pepper


    Batter:

    250g rice flour
    40g wheat starch
    30g tapioca flour
    1.25 litre water

    For topping: 

    spring onion, sliced finely
    ground toasted peanuts (optional)
    toasted white sesame seeds
    chilli sauce


    • Heat oil in a frying pan and saute shallots and garlic until fragrant; remove from pan.  Then lightly fry dried shrimps. Transfer to a bowl.
    • In the same pan, stir fry pumpkin for about 2 minutes.  Add in the fried shallots, garlic, dried shrimps and seasoning.  Stir fry for another minute.  Remove from heat.
    • In a mixing bowl, mix  the rice flour, wheat starch, tapioca flour and water together.  Stir to ensure there are no lumps in the mixture. 
    • Cook batter over low heat until mixture thickens.  Add in pumpkin.  Mix well.  
    • Pour batter into a well greased (26 cm round) pan.  Using a spatula, level the surface.
    • Steam on high heat for about 45 - 55 minutes or until cooked.  (There will be liquid on the surface, just leave it as it will be absorbed as the cake cools and prevents the surface from drying out). 


    Monday, November 5, 2012

    Coco-Pandan Chiffon Cake



    Ingredients: (for a 20cm chiffon)

    (A)
    5 egg yolks
    20 sugar
    70g oil
    70g coconut milk
    70g self-raising flour
    1/4 tsp pandan paste
    cocoa powder (for dusting)


    (B)
    5 egg whites
    80g caster sugar
    1/2 tsp cream of tartar

    • Preheat oven to 150 degrees C.
    • Beat egg yolks and sugar until thick and pale.  Gradually add in oil, coconut milk and pandan paste. Beat until well combined.
    • Sift flour into a mixing bowl.  Gradually whisk in the egg yolk  mixture in a slow and steady stream.
    • In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
    • Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches. 
    • Pour a layer of  batter into an ungreased tube pan and sift cocoa powder over it.  Gently pour another layer of batter over the cocoa powder (you do not have to level it).  Then sift cocoa powder over the batter.  Repeat the process.
    • Bake for about an hour or until cook.
    • Remove cake from the oven and invert the pan to cool.
    • Unmould the cake when it is completely cool.



    Saturday, October 27, 2012

    Banana-Chocolate Muffins



    Recipe taken from here.
     
    Ingredients:  (Makes 12)


    (A)
    230g plain flour
    150g caster sugar
    1 tsp baking powder
    1/4 tsp baking soda
    1/4 tsp salt
    1 tsp ground cinnamon
    115g walnuts, toasted and chopped coarsely
    50g chocolate chips

    (B)
    2 large eggs, lightly beaten
    113 g butter, melted and cooled
    454g bananas, mashed  (Reserve 12 slices of banana)
    1 tsp vanilla extract


    • Preheat oven to 170 degrees C.  
    • In a large bowl, combine all the dry ingredients in (A).
    • In a medium-sized bowl, combine all the wet ingredients in (B).
    • With a spatula, lightly fold the wet ingredients (B) into the dry ingredients (A) until just combined.  The batter should be thick and chunky.  Do not over mix the batter.
    • Spoon the batter into the prepared muffin tins and place a slice of banana on top.
    • Bake for about 20 - 25 minutes or until cooked.
    • Cool the muffins for 5 minutes before removing from the pan.  



    Sunday, October 21, 2012

    Yogurt-Cranberry Scones



    I was very excited when Chontelle Clark (Fleishman-Hillard) asked me if I would like to sample the newly launched Chobani Greek Yogurt.  It is the number one yogurt brand in the US and now available here in Australia. The good news is it is produced locally in Dandenong, Victoria.   They come in 7  flavours - fat free Strawberry, Blueberry, Peach, and Plain, and 98% fat free Pineapple, Mango, Passion Fruit, and Plain.  

    Chobani is made with only natural ingredients using a traditional Greek straining method, which is why it is so thick and creamy. It is packed with real fruit which tastes great! My daughter who never likes Greek yogurt fell in love instantly with the Strawberry as well as the Mango flavour.


    All Chobani products are gluten free, Kosher-certified, made with milk free of rBST and provide five live and active cultures and three strains of probiotics.  It has two times more protein than regular yogurt and also safe for those with nut and soy allergies.
     




    Recipe adapted from Gourmet Magazine

    Ingredients:

    310g plain flour
    1 tbsp baking powder
    100g sugar
    1/2 tsp salt
    zest of 1 orange
    85g butter, cut into cubes
    65g dried cranberries, chopped coarsely
    1 large egg
    1 large egg yolk
    1 tub (170g) Chobani Greek Low Fat Yogurt  (Passion Fruit flavour)

    milk for glazing


    • Preheat oven to 190 degrees C.  Line a large baking pan with baking paper.
    • In a food processor, pulse flour, sugar, baking powder, salt, butter and orange zest until mixture resembles breadcrumbs.  Transfer to a large mixing bowl.
    • Add cranberries to flour mixture.
    • In another small mixing bowl, lightly beat egg and egg yolk; stir in yogurt.  
    • Add egg mixture into flour mixture and stir until just combined.
    • On a floured surface, pat dough into a 1 inch thick.  With a 2 inch round cutter dipped in flour, cut out as many rounds as possible.  
    • Arrange rounds about 1 inch apart on baking pan.  Brush scones with milk and bake for about 15 - 20 minutes or until golden brown.
    • Serve scones warm with jam and plain Chobani Greek Yogurt.



    Thursday, October 18, 2012

    Ma Lai Ko (Steamed Sponge Cake) 馬拉糕



    This is the unyeasted and darker version of  steamed sponge cake  also known as Ma Lai Ko (馬拉糕).  Thanks to my friend Linda, the Wonder-Cook who kindly shared this recipe with me -


    Ingredients:

    (A)
    110g caster sugar
    230ml water
    200 butter
    1 tsp dark soy

    (B) Sift together:
    300g plain flour
    1 tbsp bicarbonate of soda

    (C)
    3 eggs
    150g caster sugar
    2 tbsp condensed milk
    400ml evaporated milk

    • (A)  Heat sugar until dissolves.  Add in water and stir well.  Turn off heat.  Stir in butter and dark soy.  Set aside to cool.
    • (C)  Beat eggs and sugar until light and fluffy.  Add in milks.  Then add the butter mixture and gently fold in the sifted flour mixture.  Pour into a cake pan or individual moulds.  
    • Steam over high heat for about 20 minutes.





    Friday, October 12, 2012

    Fruit Pastry Cake




    Cake batter recipe adapted from Maggie Beer's  Upside-down Grape Cake - which I find involves too many steps and since I don't have any verjuice on hand, I'd just make it into a Fruit Pastry Cake which I had bookmarked many months ago.  I loved the texture of this cake which is quite light. 


    Ingredients:

    4 eggs, separated
    150g caster sugar
    zest of 1 lemon
    1/3 cup extra virgin olive oil
    1/3 cup plain yoghurt
    160g plain flour
    3/4 tsp baking powder
    pinch of salt
    icing sugar - for dusting

    250 blueberries and strawberries (cut into smaller pieces) - toss with 2 tbsp of sugar

    • Preheat oven to 180 degrees C.
    • Line the base and sides of a 20 cm pan with baking paper. 
    • Beat half of the sugar with egg yolks and lemon zest until thick and pale.  Gradually pour in the olive oil and yoghurt into the egg yolk mixture.  Mix for 30 seconds to combine.  
    • Sift flour and baking powder mixture into the batter and beat for about 1 minute or until mixture is smooth.  Set aside.
    • Place egg whites into a clean mixing bowl and whisk until soft peaks form.  Gradually add in the remaining sugar and and continue to whisk until sugar has dissolved.  
    • Gently fold the meringue into the batter 1/3 at a time, using a metal spoon.
    • Pour mixture into the prepared pan and place fruits on top of batter (do not press fruits into the  batter).
    • Bake for about 45 - 50 minutes or until cake is cooked.
    • Remove from oven and allow cake to cool in the pan for about 10 minutes before unmoulding. 
    • Dust with icing sugar before serving.


    Saturday, October 6, 2012

    Hokkaido Cupcakes

     

    Source:  Nasi Lemak Lover and Lite Home Bake with some changes in red. 

    Ingredients:
     
    3 egg yolks
    25g caster sugar
    35g corn oil
    60g milk (substitute with orange juice)
    1 tsp vanilla extract
    70g cake flour (substitute with plain flour)
    1/2 tsp baking powder 
    3 egg whites
    20g caster sugar
    1 tsp lemon juice (substitute with 1 tsp cream of tartar)
    Icing sugar for dusting


    1. Preheat oven to 170C.
    2. Sift flour and baking powder twice.  Set aside.
    3. Using a handheld electric beater, beat egg yolks and sugar until pale in colour.  Add in oil,  milk and vanilla extract.  Mix well.  Beat the mixture into flour.  Set aside.
    4. Beat egg white until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar in 2 additions and beat  until stiff peaks form.
    5. Fold 1/3 egg white into egg yolk batter.
    6. Fold in balance egg white until well combined.
    7. Fill in paper cups to almost full.
    8. Bake for 18-20 minutes.  I left cupcakes in oven with door ajar for 5 minutes before removing them to cool completely.
    9. Transfer the cupcakes onto a wire rack and turn them upside down to cool completely.
    10. Dust some icing sugar on the cupcakes before serving.







    Wednesday, September 26, 2012

    Kerabu Bihoon (Rice Vermicelli Salad)


    Ingredients: 

    400g rice vermicelli (soaked in water until softened)
    10 shallots, finely sliced
    1/2 cup lemon juice (approx)
    2 tbsp sugar
    150g dried shrimps (washed and chopped)
    200g prawns (shelled and deveined)
    2 tbsp finely chopped torch ginger flower (bunga kantan)
    3 tbsp dessicated coconut, light toasted and pound
    3 tbsp fried shallots
    1 small cucumber, julienned
    1 small carrot, julienned
    some mint leaves, shredded
    some coriander leaves, chopped


    Dressing:
    100ml lemon juice
    1/2 tbsp sugar (or to taste)
    1/2 tbsp salt
    6 tbsp fish sauce (or to taste)
    6 tbsp sambal belacan
    3 tbsp fried shallot oil

    • Blanch vermicelli  in a pot of boiling water.  Drain and rinse under cold running water,  then drain well.  Set aside.
    • Marinade finely sliced shallots in lemon juice and sugar.  Set aside.
    • With 1 tbsp of oil, stir-fry dried shrimps until fragrant and pound.  Set aside.
    • Fry or boil prawns until cooked.
    • In a large mixing bowl, combine all the ingredients together and toss well to mix. 
    • Serve immediately.


    Friday, September 21, 2012

    Vanilla Chiffon Cake




    A recipe taken from Okashi Sweet Treats Made With Love by Keiko Ishida with slight modification.


    Ingredients: (for a 20cm chiffon)

    (A)
    5 egg yolks
    20 sugar
    60g oil
    70g soy milk
    70g cake flour
    1 vanilla pod (scrape the vanilla bean out)
    pink colour gel

    (B)
    5 egg whites
    85g caster sugar
    1/2 tsp cream of tartar

    • Preheat oven to 160 degrees C.
    • Beat egg yolks and sugar until thick and pale.  Gradually add in oil, water and vanilla bean. Beat until well combined.
    • Sift flour into a mixing bowl.  Gradually whisk in the egg yolk  mixture in a slow and steady stream.
    • In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
    • Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches. 
    • Divide the batter into two lots and add in colour.
    • Pour batter into an ungreased tube pan. 
    • Bake for about 45 minutes or until cook.
    • Remove cake from the oven and invert the pan to cool.
    • Unmould the cake when it is completely cool.






    Wednesday, September 12, 2012

    Red Duck Curry With Lychees




    Ingredients:

    3 duck drumsticks (about 650g), cut into 3 pieces
    100ml lychee syrup
    1 cup water (approx)
    about 10 drained canned lychees
    oil
    fish sauce, to taste
    150ml coconut cream
    1 lime juice 
    3 kaffir lime leaves
    coriander leaves, for garnishing


    Grounded Ingredients:
    2 tbsp chilli powder
    150g shallots
    50g garlic
    40g tumeric
    40g galangal
    2 stalks of lemongrass
    5 candlenuts
    4 coriander roots

    • In a frying pan, over medium heat,  fry the duck, skin-side down for about 5 minutes to render the fat.  Turn over and fry lightly to brown the duck.  Transfer onto a plate and set aside.
    • Reduce heat and add about 1 tbsp of oil into the pan.  Stir fry the grounded ingredients until aromatic; add about 1/4 cup coconut cream and bring to the boil.  
    • Add in duck, water and lychee syrup.  Bring to the boil and simmer until duck is tender. Stir occasionally. 
    • Add in the remaining coconut cream, lychees and kaffir lime leaves.  Season with fish sauce and lime juice.
    • Serve hot with steamed rice.


    Friday, September 7, 2012

    Wholemeal Multi Seed Bread





    Ingredients:

    Scalded dough:
    150g wholemeal flour
    115g boiling water
    45g water (room temperature)
    • Add boiling water into the flour and mix with a wooden spoon to form a dough.  Rest for 5 minutes.  Then gradually add in the room-temperature water and mix into a pasty dough.   Cover with a clingfilm and set aside to cool.   Refrigerate for 1 hour (I left mine in the refrigerator overnight).

    Main Bread dough:
    300g bread flour
    150g wholemeal flour
    150g plain flour
    60g caster sugar
    1½  tbsp active dry yeast
    2 tbsp LSA (ground linseed, sunflower seed and almond)
    2 tbsp black chia seeds
    2 tbsp sunflower seeds
    2 tbsp pepitas
    2 eggs, lightly beaten
    110ml cold water/milk
    155g natural yoghurt /Greek yoghurt
    2 tsp salt
    90g Rice Bran oil

    • In a mixer fitted with a dough hook, combine flours, sugar, yeast, LSA, chia seeds, sunflower seeds, pepitas and egg together.  Add in the scalded dough, then gradually add in the water/milk and yoghurt to form into a slightly sticky soft dough.  Add in salt and continue to knead until smooth and elastic (about 10 minutes).
    • Add in oil gradually and continue to knead until fully incorporated.  
      [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test].
    • Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with lightly oiled clingfilm.  Then place it in a warm, moist and draught-free place to allow the dough to rise until at least double or nearly triple its original size.
      [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is under-proved and needs more time to proof further.]
    • Once the dough has doubled in size, press down gently on the dough to deflate it.
    • Turn the dough out onto a lightly oiled work surface, divide it into 3 equal pieces.  Roll them into balls. Let them rest for 15 minutes.
    • Working with one piece at a time, flatten the dough into a rectangle.  Roll the dough into a tight cylinder, tucking the dough under itself as you go.  Pinch the seam at the end to close. 
    • Place the loaf, seam side down, in one of the greased loaf pans.  Repeat with the second and the third piece of dough.  Loosely cover with lightly oiled clingfilm and let them rise until just about doubled in size.
    • Preheat oven to 190 degrees C.
    • Bake for about 25 - 30 minutes or until golden brown.
    • Remove the pans to a wire rack and brush the top with butter.  Let the bread cool for 5 minutes before turning out the loaves onto the rack and allow to cool to room temperature before slicing.


    Gluten development is tested with the "Windowpane Test".  Pinch a small piece of dough and stretch it into a thin membrane without it breaking and that means the dough is sufficiently kneaded and is ready to rise.  
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