Tuesday, June 25, 2013

Golden Pillow Hee Ban @ Hakka Steamed Kuih



Wowwww......The once a year time picnic game is on again.Thanks to Louise @ Month of Edible Celebrations for sharing such fun party with us. And I'm bringing in the letter 'G' this year. 'G' for golden pillow hee ban or hakka steamed kuih. These golden hee ban are actually made of pumpkin which gave such incredible colour to the kuih ! Guess, it's perfect for the picnic.I have other version & flavour of hee ban as well, you may check it here. So...not waiting for long, here's the arrangement of the letters.

A ~ Aloo Gobi
B ~ Blueberry Cucumber Salsa
C ~ Crispy Curry Fried Chicken
D ~ Dying For Chocolate Chocolate Cake
E ~ Eton Mess
F ~ Fish In A Jar
G ~ Golden Pillow Hee Ban

And here's the recipe.
Ingredients :
250gm  all purpose flour
250gm  glutinous rice flour
160gm  sugar
1 tspn  yeast
250gm  pumpkin, steamed for 20 mins & pureed
240ml   water
40ml   cooking oil

*one whole banana leaf

Method :
(1) combined both flour, sugar & yeast into a big bowl then mix well.
(2) stir in warm pumpkin puree and mix to combine.
(3) now, slowly add in water and stir to form a sticky dough.
(4) next, add in cooking oil & knead to combine.
(5) set aside to rest for 30 mins or till double in size.
(6) divide banana leaf into few portions, then slowly run the leaf directly over low fire before cutting them. This is to soften the leaf for easier cutting. This method is better than running them over boiling water. I found that the leaf turned softer. Finally, cut leaf into small portions and ready to use.

(7) once the dough is ready, punch & knead dough to release air. Then divide dough by using an ice cream scope and place them onto working table. Roll dough into round shape and place them to banana leaf. Then flatten dough by pressing it.

(8) now, again let to rest for 45-60 mins or till double in size or when nicely puff up.
(9) finally, steam for 12 mins. Once it's done, let them sit in the steamer for 5 mins with lid ajar before removing them.

Taaa....Daaa.... These hee ban look just the way my mother in law ordered. The traditional hakka hee ban even flatter than mine as she said so cause 'ban' meaning something flat in hakka dialect. However, are you guys ready for these delicious steamed kuih. Don't forget to bring along extra containers to takeaway cause I'll be doing the same. haha.... >o<  Enjoy & have fun everyone.
*
I'm sending this to Wild Yeast Blog @ Yeastspotting.

Monday, June 24, 2013

Fried Crusted Brinjal Roll

Do these look like some yummy vegetables to you ? This creation is certainly best to cheat the non veggie eaters especially the carnivores. Well, it does work out quite good especially for kids and teenagers and even adults. haha... The result has proved it well. My kids finished up almost 90% of them. I have never seen them taken so much brinjal before this. Yeap...biggest surprise ever. Come on ! Lets go to the recipe.

Ingredients :
2 medium size brinjal/eggplant, thinkly sliced
1 egg, beatened
300gm  homemade fish paste
1-1/2 cup bread crumb
2 TB  tapioca starch

Method :
(1) spread fish paste to sliced brinjal then simply roll it up like making a swiss roll.
(2) after completed, sprinkle on tapioca starch and run rolled brinjal through beaten egg then coat with bread crumb.
(3) finally, fried till golden brown & serve.




Looks how thin can the brinjal slices get ! Thanks to the peeler that Elin sent me 2-3 years back. Ya...still brand new. Guess, it considered as an open ceremony ! haha....

Don't worried ! It wasn't messy as you think.The whole process only taken me less than an hour.

Well, do you think its all worth to give it a try ??? By the way, don't forget to enter the giveaway contest which will be ended by 28th of June. Good luck guys & have a great week ahead.

Thursday, June 20, 2013

Lychee Agar-agar & A Giveaway !

Just celebrated my big day last week! Not much has been done....I went for my yearly cervical check-up in the morning that day and then spent an hour shopping at Jusco, nearby the hospital. Bought some food and bought myself a top (shirt). Rush back to fetch the kids from school after driving a total of 80km ! Finally, came home & baked myself a cake and also make some agar-agar. lol.Yeappp...a very rush & simple day. I didn't make dinner. Hubby & I went out for dinner with some friends but didn't tell them it's my birthday.  Not untill I brought out the cake later on after we spent our evening at the cafe. haha..... Oh well, no big deal. Just a birthday ! And I enjoyed celebrating it peace & quiet. >o<

Ingredients :
2L water
25gm  agar-agar powder (1 pkt)
180gm    sugar
1 canned Lychee, blended with juice

Method :
Mix together agar-agar powder & water, then add in blended lychee with juice. Bring mixture to boil then add in sugar and continue cooking over medium heat till mixture became slightly thickened (about 10 mins). Now, pour mixture to silicon mould or any mould as desired. Leave cool to set and chilled before serving.

These days I really enjoyed using silicon mould for agar-agar making. It's pretty and easy to use.

And the jelly is easily remove from mould as well. Hassle free !

These little jelly are perfect for any party. And here's the giveaway !!!!!

Since it's my birthday month, I'll be giving away one of my brand new 6 cavities silicon mould to one of my lucky reader; effective from 19th of June till 28th of June. You may leave as many comments as possible and the lucky winner should be one of my blog follower..So, good luck guys!

Friday, June 14, 2013

Lotus Leaf Parcel Zongzi

This year, 'Duan Wu Jie' falls on the 12th of June (Wednesday). As usual, week days is pretty much the busiest time for most housewives & working mothers. Most of them are trying to sneak off for more rest time by the end of the day and not many willing nor want to wrap their own dumplings or zongzi anymore these days. So, mostly ended up buying the store bought zongzi or special order homemade dumplings which cost about RM3.50 to $5.50 each for savory zongzi & RM1.00 to RM1.50 each for alkaline zongzi. I bought a few vegetarian zongzi one week before 'Duan Wu Jie' cause my girl really loves them. My boy has never tasted any zongzi so far. He hates pork & he never interested in any vegetarian zongzi as well. Yeah, such a picky eater he is ! So at the very last minute, I decided to make some dumplings on this 'Duan Wu Jie'. No jokes ! haha.... I only started making them at 6pm that day but I soaked everything early in the morning. Yeap, skip dinner ! Luckily, hubby didn't complaint a thing. >o<  It took me 3 hours to complete everything, from steaming the rice to wrapping and then final steaming. Phew.... I even managed to giveaway some the same night.

These are the wrapping items that I used. You need to soaked them overnight or at least 4 hours before used. Wash & wipe dry just before used. And make sure you handle the lotus leaves with care.

Ingredients : (9-10 servings)
4 cups  glutinous rice, soaked for 4 hours
5 pcs lotus leaves, soaked & halved
10 pcs  zhang/bamboo leaves, soaked & trimmed both end
10 strings
300-400gm  skinless mung bean, soaked for 2 hours
2 pkts of ready to use chestnuts
250gm   vegetarian pork, marinade with dark sweet soy sauce

Ingredients for rice gravy :
1-1/2 cup  chicken broth (or 1-2/3 cups for softer rice)
4 TB  vegetarian oyster sauce
2 TB  light soy sauce
2 TB  garlic oil
2 TB  sesame oil
1-1/2 tspn  five spice powder
1 tspn  ground pepper
(combine everything & mix well)

Method :
Wash & drain  the soaked rice, then steam for 30 mins without adding in water. Once the rice is ready, remove rice from steamer and straight away stir in rice gravy mixture and mix well. Then set aside.

For skinless beans, wash & drain then add in a pinch of salt and mix well. Finally, steam for 30 mins without adding in water. And set aside ready to use.

Ingredients for stir fry dried shrimps & mushroom :
100gm  dried whole shrimp, soaked
10pcs dried mushroom, soaked & sliced
100gm  dried whole oyster, soaked
5 shallots, sliced
some cooking oil

Seasoning :
2 TB vegetarian oyster sauce
1 TB dark sweet soy sauce
pepper to taste
*thickening (1/3 cup water mix with 2 tpsn tapioca flour)

Method :
Heat wok or pan and saute sliced shallots & dried shrimp till fragrant. Add in mushroom & oyster and cook for about 2 mins. Then add in seasoning and following by thickening. Off the heat once the gravy became thickened. Then set aside ready to use.

TO ASSEMBLE :
(1) line lotus leaf onto working table the top with 2 pcs of zhang leaves.
(2) put on 3 spoonful of rice to the leaves then top with stir fry dried shrimp & mushroom, chestnut, vegetarian pork & 2 spoonful of cooked beans. And top with one spoonful of rice.
(3) roll the bottom lotus leaf to cover the rice, then fold in both side one by one.

(4) then again roll the parcel over to the longer side of the leaf neatly.
(5) finally, tide the parcel with reed or any string as desired. Trim off the extra reed once its done.

Here's the finishing ! Neat ya.... Finally, steam for another 45-60 mins. Yes, that quick ! Make sure you watch out the steamer water, not to let it dry out.

Now.... finally, this dumpling actually attracted the youngest guy at home...yeap...that's my boy ! He asked for one but unable to finish up the whole thing. I think it's a bit too much for him. The size of this dumpling perfect to serve two persons. However, good that he finally tried one. :o) Enjoy & have a lovely weekend everyone.

Tuesday, June 11, 2013

Vegan Chestnut Buckwheat Cake

Just celebrated Father's Day last weekend....not with my parents but with my in law. That's the problem when staying too far from home. Not be able to celebrate every single festivals together very often. Just imagine what if living overseas!!!! Errrr.... However, I'm still glad I'm not staying thousands of kilometers away from home. >o<

Nowadays, it's so easy to get these kind of ready to eat chestnut almost everywhere. In older days, chestnut is normally came in dried or fresh and extra work need to be done before you can really enjoy them. I have a few packets in my pantry that I can make good use of them today. Guess, it's time to get rid of these Nuts... nUts... NUts.... :o) Did you know that vegan baking is the most easiest & quick to prepare baked goodies? And that is what I love about it. And how about baking with the mini silicon pans !!!! Simply adorable.

So, here'w what I did.
Ingredients :
(A)
1/2 cup  corn oil
2 cups  soymilk
1 cup   syrup
1 TB  vinegar
1 tspn  vanilla essence

(B)
3 cups  all purpose flour
1 cup   buckwheat flour
1 cup   almond flour
2 TB  baking powder
1 tspn  baking soda
1/2 tspn  salt
1/2 tspn  cinnamon powder

*1-1/2 cup  chestnut, chopped

Method :
(1) combine ingredients (A) and mix well, set aside.
(2) combine ingredients (B) and mix well then fold into mixture (A) till everything well combined.
(3) add in chestnuts and mix well.
(4) place batter to small silicon moulds and bake at preheated oven at 180'C for about 25 mins.
(5) leave cakes cooled for 5 mins before removing from moulds.
(6) fnally, drizzle on lemon frosting before serving.

Ingredients for lemon frosting :
1 cup  icing sugar
1/2 lemon, juiced
lemon zest from one lemon
(combined everything and mix well, place mixture into plastic bag and its all ready)

Hmmm....mm... how I wish I could send these home. Do you think I should FEDex these ???? haha..... Probably, my mom will said something like..."Gosh, the posting fee is so expensive, you shouldn't send them back by courier ! You should have buy a ticket and bring it home personally. LOL." haha.... Anyway, hope you guys will love it too & enjoy your week ahead.

Tuesday, June 4, 2013

Fresh Mulberry Mille High Sponge Cake

Oooo....FRESH MULBERRIES ! Also known as Morus. I managed to grab two packets of these (at RM3.99) on last weekend when shopping at Jusco. Oooo....how lucky am I !!! I actually discussed about the mulberry plants with Vivian a few months back and she told me that her father in law has some in his Nursery shop in Seremban. I definitely will hop over some day to get them when I'm free, but NOT at this moment. However, I at least got the chance to try out the fresh berries before I owned one of those plants. How nice ! :o)

At the same time, I knew I got to try out the Mille High sponge cake as well. So, this is the combination between the two. Simply Superbbbb.....

Ingredients :
(A)
7 egg white
4 TB  sugar

(B)
7 egg yolks
1 TB  sugar
1 tspn  vanilla
2 tspn  lemon zest

(C)
80gm   all purpose flour
2 TB corn oil

*1 cup  fresh mulberries, washed & dust with flour

Method :
(1) beat ingredients (A) till stiff & foamy, set aside.
(2) cream ingredients (B) till light & creamy pale, then slowly fold (B) into mixture (A) in 3 batches till everything well combined. Do not beat the mixture.
(3) now, fold in flour bit by bit & follow by oil till well mixed.
(4) then place batter to a 9" greased tray alternately by adding in mulberries.
(5) finally, bake at preheated oven 185'C for about 25 mins or till tester came out clean.
(6) once it's done, quickly remove pan from oven and place it up side down with proper stand. (I placed it to a glass bottle in the middle)
(7) remove sponge from pan once it's nicely cooled.

Note : there's no milk or any other liquid added in on this recipe.

The cake came out really soft & fluffy. Can't wait to have my first bite on it. It tastes almost the same as chiffon sponge cake except that chiffon is smoother & lighter due to the milk used in it. Mille High sponge tastes as good though. And those fresh mulberries tastes almost the same as blueberry or blackberry !  Sourish sweet....yummm.....
Related Posts Plugin for WordPress, Blogger...