Monday, July 28, 2014

5 Star Steamed Pumpkin Mixed Rice

I've once eaten this dish about 3 years ago but what the restaurant used was in all white rice. I can't really remember what are the ingredients they used but I think I still recognize the taste. Can't go back to taste testing anymore caused the restaurant already closed down 2 years ago. Whateverso, I will give it a go! I really enjoy using mixed rice on some special dish and of course, not going to miss out this one as well. And here's what I did.

I bought this pumpkin a couple days ago and was planning to prepare this any of this day. Finally, I get it cut and now its ready to go for steaming. Make sure you use a very sharp & good knife to make the cut on top the pumpkin. The hole shouldn't be not too big nor too small. Then dig out the seeds & all the unnecessary items.

*1 pumpkin (around 1.8kg)

Ingredients :
3/4 cup  glutinous rice
1/2 cup  white rice
3  shiitake dried mushroom, soaked & diced
5 dried oyster, soaked & cut small
handful of dried shrimps, soaked to soften then drained
3 cloves  garlic, chopped
2 shallots, sliced

Seasoning :
1/3 tspn  salt
1/2 tspn  vegetable granules
2/3 TB  light soy sauce
pepper to taste
1 tspn  sesame oil
Method :
(1) put together glutinous rice & rice and soak for an hour then drained.
(2) place them to a baking tray with water just about to cover the rice (below the rice) then steamed for 20 minutes over high heat. (the rice might get too soft after steamed if too much water)
(3) once the rice is done, leave to cool.
(4) now, preheat a wok or frying pan with 2 TB of cooking oil then stir in dried shrimps, garlic & shallots and saute till fragrant or till nicely brown.
(5) next, add in dried oyster & mushroom and continue stirring, on the other hand add in a little bit of sesame oil.
(6) now, stir in mixed rice and cook over medium heat, add in the remain seasoning and continue stirring till everything well mixed.
(7) off the heat, once its done then transfer the rice to the ready pumpkin till full.
(8) cover the pumpkin then nicely wrapped & sealed with cling wrap.
(9) finally, steamed pumpkin for 35 minutes and then ready to serve hot.

I'm getting so excited and can't wait to cut off the cling wrap and open it up to have a good look at it. And this is what I get. Beautiful !

Just how could I resist such good looking rice. Its steamy hot & soft & tasty delicious. The additional of the freshly cooked pumpkin is a bonus. What I love about the rice is the clean taste of it, not too much additional flavouring or seasoning added in. Hope you guys will love it too.
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Herewith, I would love to take this opportunity to wish all my Muslim readers 'SELAMAT HARI RAYA AIDILFITRI'. Enjoy & have fun ! Best wishes from the kitchen of My Little Space.
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I'm sending this to Foodie Friday.

Thursday, July 24, 2014

Wasabi Steamed Bun With Salted Egg Yolk Custard

The weather has been so unpredictable for the past couple of days. Raining almost every morning at around 7am.....sometimes at 5am then suddenly it became sunny at noon time. It is so hot that I nearly fainted. But then I still wanted to make steam bun ! haha.... Totally insane ! I've seen and also often heard about 'liu sha bao' @ the Chinese molten steamed bun, we even have a stall selling it here but have yet tried or eaten it even once. lol. However, my attempt wasn't that successful actually. The fillings didn't turned out as expected but more like custard. God blessed that its still edible ! haha....

The salted egg yolk fillings look wonderful but too bad it doesn't turned out as I wanted.

Ingredients for Egg Yolk Custard :
5 salted egg yolk (steamed for 10 minutes or till cooked then finely mashed)
120gm  butter, softened
100gm  sugar
2 TB   milk powder
2 TB  custard powder
1 TB  cornflour
80ml   coconut milk

(Beat all ingredients into smooth paste and well combined, then keep refrigerated till set. When ready, divide custard paste into 14 portions and wrap with plastic sheet each of them. Again, place them back into the fridge to keep chilled before used)

I'm not a weird person..... sometimes, I just wanted to polish off the leftover at home to reduce unwanted wasting. Guess, its still considered as a good practice. Right ? Luckily that both my teenagers love trying new stuffs. haha.... And this round I'm experimenting with wasabi paste on steamed bun. >o<

Ingredients for wasabi bun dough :
500gm  all purpose flour / bao flour / Hong Kong flour
2 tspn  yeast
2 TB  sugar
260ml  water
1 tube wasabi paste
2 tspn cooking oil/ shortening

Method :
(1) mix all ingredients to form soft dough then set aside to rest for 45 minutes.
(2) now, punch dough to release extra air then knead till smooth.
(3) place dough to slightly floured working table and divide dough into 10 portions, then rest for 5 minutes.
(4) slightly press dough to the size as desired, then wrap in custard ball and nicely sealed.
(5) place wrapped dough onto parchment papers and again let to rest for another 20-25 minutes.
(6) finally, steamed buns for 18-20 minutes over high heat.

It was pretty much excited when it comes to this point, waiting to steam the buns.

Too bad.... that it doesn't work out as good as I thought. Well, the bun is actually quite tasty with a touch of wasabi flavoured... not too heavy but just nice. Will definitely try it again. Yeap...not giving up !

Hope everyone will have a fabulous weekend. Enjoy & have fun !
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I'm sending this Wild Yeast @ Yeastspotting & Foodie Friday.

Monday, July 21, 2014

Spicy Minced Meat Brinjal & Basil

My family eating habit is getting weird these days. Hubby & my girl are both eating less meat, me ALMOST 0% meat intake and my boy is getting along well with eggs these days ( he used to hate eggs !), yet still a carnivore. Well, I'll have to say not easy to satisfy this kind of family members every meal. Absolutely, headache ! But hate it or like it..... I'll sometimes just playing selfish..... only cooking my own favourite food. haha.... I love brinjal especially when it is nicely brown. It smells simply fantastic. And one of my favourite brinjal dish is the one cooking with basil.

And here's my brinjal dish with basil with bird eyes chilies.

Ingredients :
200gm  chicken minced meat
2 large brinjal/eggplant, cut small
a handful of basil leaves
2 shallots, thinly sliced
1/2" ginger knob, juliened
3 bird eye chilies, cut small

Seasoning :
Salt & pepper to taste
sweet/caramel dark soy sauce

Method :
(1) preheat frying pan with just 4 TB cooking oil, then brown the brinjal in batches till fragrant. Set aside.
(2) now, add in 2 TB cooking oil and saute ginger & shallots over medium till fragrant.
(3) once the ginger & onion started to brown, add in minced meat and cook over high heat till cooked but stir in the basil half way through.
(4) now, add in fried brinjal and chilies and keep on cooking over high heat for another 3-4 minutes but at the same time adding in salt & pepper and then finally add in caramel dark soy sauce. Stir in everything till well mixed and off the heat.

The aroma simply irresistible and I can just have it with my favourite unpolished rice. Usually, most meat will be left on the dish after meal. :o) My beagle will be the lucky & happy one at the end. haha.... I wonder if anyone of you love it as well ?

Enjoy & have a fabulous week ahead everyone.

Thursday, July 17, 2014

Chocolate & Cinnamon Babka ~ The Famous Babka In New York

Babka is such a familiar name to me. I've first learnt about Babka is from Mary from One Perfect Bite, a dear blogger buddy, since a couple years back. But have never thought of trying it even once though. haha.... Weird huh ! And then by early of this year, I was again seduced by the introduction made by Kak Dewi from Elra's Baking on my facebook. She drove me all the way to the most famous & beautiful babka in New York ! And I was stuck there since then. haha.... After a long consideration, I finally decided to make one most famous chocolate babka at home and found some really good info from here & here. And here I go.

Ingredients for bread dough : (2 loaves)
(A)
1 cup  warmed milk
1 TB  yeast
1 TB  sugar
1 cup flour
(mix well and leave to rest for 20 minutes)

(B)
3-3/4 cup bread flour
3 large eggs
120gm  butter, chopped
2 tspn  vanilla paste
1 tspn  salt

Method :  once the ingredients (A) is ready, stir ingredients (B) into (A) to form a soft dough and knead till smooth. Then keep dough into a well sealed plastic bag and keep refrigerated overnight.

Ingredients for chocolate fillings : Please refer here. (double the recipe for 2 loaves)
Or you might as well try out my green tea flavour fillings.

Ingredients for cinnamon sugar spread :
1 cup  brown sugar mixed with 1 TB  cinnamon powder

Ingredients for streusel topping :
60gm  butter, softened
2 TB  brown sugar
2 TB  sugar
1/2 tspn  cinnamon powder
3/4 cup  all purpose flour
(cream butter & sugar till smooth then add in cinnamon & flour to form crumble paste. Keep refrigerated before used)

TO ASSEMBLE :
(1) divide dough into 2 portions, roll each into 12x12" and place chocolate paste into the middle. Wrap it like an envelope and nicely sealed. Unlike the usual process, I'm using the pastry folding method on this.
(2) now, roll wrapped dough into rectangle shape as thin as you could. Then sprinkle on the cinnamon & brown sugar.
(3) next, roll dough like swiss roll from the longer side and then simply twist the rolled dough as much as you could with both hands.
(4) finally, place dough to 4x4x9" tray with parchment papers and let to rest for an hour.
(5) brush on egg glaze or milk then spread on streusel topping and let to bake at preheated oven at 165'C for about 60 minutes or till brown.
(6) once its done, cooled completely before slicing.

Babka is a traditional Jewish bakery specially made during Easter celebration. And also well known as sweet yeasted cake which meaning more eggs & butter are involved in the recipe. Something similar to brioche. And some say Babka is a classic Czech coffee cake as well. Well, whateverso its a scrumptious treat for everyone. My babka turned out looking great. I am a happy happy baker ! :o)

The outcome of this bread like cake is totally out of my expectation and I'm dancing to celebrate this gorgeous cake. Aaaa.... finally, one of the famous babka is in my kitchen right at this moment. What not to be happy about !

Monday, July 14, 2014

Shanghai Sweet Pancake @ Wo Bing

'Wo Bing' or Shanghai sweet pancake is often served at many wedding dinner for the final serving dish as dessert in Malaysia. Of course, not all restaurants served this scrumptious dessert as their final dish or neither as dim sum. Some restaurants only served chilled sweet soup & hot sweet soup. Still I prefer this crispy treat. Its been a long long time since the last time I had them. Guess, its time to make them my own.

(recipe adapted from Kuali )
Ingredients for pancake crust :
125gm  all purpose flour
45gm    glutinous rice flour
1 TB  sugar
1/2 tspn  baking powder
1/4 tspn  salt
2 eggs
280ml   water

Method :
(1) Combine everything and mix till well cooperated.
(2) Preheat a 9" non-stick frying pan with a bit of cooking oil then pour one scoop of mixture to the pan and let to cook till brown. But make sure you keep some leftover for the sealing task.
(3) You will get about 6 sheets of pancake then set aside to cool.


There is one more recipe for Shanghai pancake here & here, where you may as well put into consideration.

*450gm  red bean paste for fillings (homemade red bean paste)

TO ASSEMBLE :

(1) Divide red bean paste into 3 portions, then flatten each into 5x6" or 5x5" size. Set aside.
(2) place one piece of pancake to working table, brush all sides with the leftover batter then top in the red bean paste.
(3) now, brush another piece of pancake with some batter then cover the other half of the filled pancake with it.
(4) once its done, preheat a wok with enough cooking oil and then fry pancake till brown & crispy.
(5) cut pancake into 6 or 8 slices and serve hot.

Note : its best to fry the pancake with medium heat till pancake slowly brown.

The bubbles are formed by the baking powder working well. It gives the pancake perfect crisp. I fried them for 2 times to give me the diehard crust. Though, it couldn't last for too long. You can still preheat it any time.

I can't wait to give it a BIG bite. Just look at the melting hot red bean paste. Ooooo..... so yummy ! Or you may try using phyllo pastry for the crust. I'm sure it turns out as wonderful. Anyway, hope you guys will like this too. Enjoy your week ahead everyone !

Monday, July 7, 2014

Vegan Banana Quick Bread

No matter what season I am into, there always free fruits coming from everywhere. Jealous? haha.... Well, banana is often received from friends and neighbours all year round. But you will definitely have nightmares when you have too much of them. haha... However, there always somewhere to go when they ended up in my kitchen. So, it isn't a problem! Now, what comes to your mind when I mentioned about quick bread? The word QUICK already telling you the whole thing, right ! Bread is commonly known as a long hours processing baked item which certain fermentation needed. And quick bread is the easiest bread ever, no yeast needed but baking powder & baking soda are used as quick leavening agent instead. If you needed a change in your routine breakfast, this might be the one on the list. Here I come BANANA.... don't go away.

Ingredients :
(A)
280gm  all purpose flour
1 tspn   baking powder
1/2 tspn baking soda
100gm   brown sugar
1/2 tspn  salt

(B)  100ml   coconut milk + 1 tspn  vinegar

(C)  115gm  margarine,  melted

(D)  3 bananas, mashed
       1 tspn  vanilla paste / essence

(E)  1/2 cup  raisins
       handful of almond slices




Method :
(1) place ingredients (A) into a big mixing bowl and mix well.
(2) stir together coconut milk & vinegar till well mixed and set aside.
(3) now, pour mixture (D), (C) & (B) into (A) and mix to combined then stir in raisins.
(4) pour batter into 4x4x7" tray lined with parchment paper, top with almond slices then bake at preheated oven 165"C for about 60-70 minutes or till nicely brown.

The best bread for a healthy living and more over, its a vegan quick bread. What more do you ask for ! All I need is just a big spread of butter on it. Yummm..... Hope you guys are having a fabulous week ahead. Enjoy !
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I'm sending this to Foodie Friday.

Thursday, July 3, 2014

Steamed Tapioca & Sago Pudding

It's durian season again. I went to my friend's durian stand to pick up some durians the other day and at the same time I collected some fresh cassava/tapioca as well. My friend planted lots of them just next to his durian stand. I pull the plant out all by myself and pick up as many as I want. My friend particularly requested for some homemade kuih from his cassava/tapioca and I found one recipe just nice for them.

This recipe is adapted from Kuali by Amy Beh, one of the Malaysia famous cook & cookbook writer.


Ingredients :

(A)
450gm  cassava,  grated
200ml   evaporated milk
100ml   coconut milk

(B)
150gm   sago, soaked for 30 minutes & drained
150gm   sugar
4 TB   tapioca starch
1 tspn  vanilla paste

(C)
3 cups  grated young coconut
1 tspn  salt



Method :
(1) Steam ingredients (C) for 10 minutes then set aside.
(2) combine ingredients (A) and blend till smooth paste.
(3) once its done, stir together ingredients (B) and mix well then pour mixture to a 9" greased tray & steam for 35 minutes.
(4) cut pudding into bite size and coat with steamed coconut then serve.

No additional colouring is added in and the colour stays as pretty. My kuih is a bit soft cause I've added in an extra 100ml water which is not listed the above.

The texture looks good though and love the additional of sago. Its quite similar to my steamed taro pudding. Its fragrant and springy. Yummm....
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I'm sending this to Foodie Friday
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