Monday, September 29, 2014

Mushroom Floss Savoury Buns

How often do you take this kind of buns ? I think I have only take them once while I was working in Singapore more than 26 years ago. hehe.... Yes, its been a long long time. At the beginning, I thought it was a cake cause it looks like a savoury Swiss roll to me. I was totally amazed after my first bite then. Well, I personally like the bun very much but not so crazy about it.due to the meat floss but without the meat floss, it looks weird though or incomplete. haha.... I have to thank this mushroom floss. Now, I'll be able to enjoy more great food with them. So, here's what I did to the buns.

Ingredients for bread dough :
4 cups  all purpose flour
2 tspn  yeast
2 TB   sugar
1 tspn   salt
300ml   water
2 TB cooking oil / corn oil

Other Ingredients :
300gm  mushroom floss
handful of chopped spring onion
1-1/2 cup  mayonnaise (plain or flavoured)

Method :
(1) combine all ingredients to form a soft dough then set aside to rest for an hour or till double in size.
(2) once its ready, punch dough to release extra air then place it to a slightly floured working table and knead till smooth.

(3) divide dough into two portions then flatten each with rolling pin for about 9x13".
(4) place it to greased 9x13" tray, again roll it to fit the tray then leave to rest for 20 minutes or till dough puff up.
(5) when ready, try to porch the flattened dough with a fork to release airy bags.
(6) now, brush dough with egg glazing then top with sesame seeds & onion. Finally, bake at preheated oven 180'C for about 12-15 minutes or till slightly brown (watch gradually to prevent hard crusted bread). Preferable softer bread which easier for rolling and also to prevent crack surface.
(7) once its done, leave bread to cool for 10 minutes before transferring to working table.
(8) cut 2 sides of the bread into 45 degree and the other two into 90 degree, and make another 2 cuts on the bottom of the bread. Then quickly roll bread from the 45 degree edge into Swiss roll and wrap it with a parchment paper and leave aside till completely cooled.

(9) when ready, spread mayonnaise onto the bottom bread then top with mushroom floss. Again, roll bread into Swiss roll.

(10) now, cut bread into preferable size then spread some mayonnaise onto both side of the bread, coat mayonnaise surface with mushroom floss. Then serve.


 Well, what do you think ?
                 
It looks sooooo tempting  and the bun texture is really soft which is perfect for this recipe. Hope everyone will have a fabulous week ahead.
*
I'm sending this to Wild Yeast Blog @ Yeastspotting and Weekend Bites

Thursday, September 25, 2014

Nyonya Kuih Bongkong @ Kuih Jongkong

Never had I thought of making more kuih this days after my girl admitted to Uni. Supposed I have a little bit more time for myself, yet still struggling in between. I remember I often enjoy this kind of kuih during my childhood days but never know what its called ! haha..... Boy,  miss them so much ! There's actually not much recipes available for this kuih bongkong on the website, I found one recipe 2 to 3 years ago as written under kuih jongkong but recipe isn't detail enough. I was confused then, not knowing which is the right one. So, finally found it at Debbie Teoh's kitchen, the famous nyonya cuisine chef of Malaysia. Now I am  100% confirm that this kuih is called as nyonya kuih bongkong, as well as kuih jongkong. Cause 'jongkong' is meaning ingot in English, just like the process how this kuih was done & shaped. What a name !

This is a very easy to prepare recipe. I'm sure anyone can make this at home at anytime. All you need is to wipe up the ingredients then leave cooled and wrap & steam.


Ingredients :
80gm   rice flour
20gm   tapioca flour
10gm   green pea flour
2 cup   coconut milk (1 cup thick coconut milk + 1 cup water)
1 TB    sugar
1 tspn  salt
2 pandanus leaves, washed

*100gm   gula melaka / jaggery sugar, chopped
* 10 pcs  banana leaves by the size 8x12"


Method :
(1) combine rice flour, tapioca flour, green pea flour, coconut milk, sugar & salt, then mix well.
(2) add in pandanus leaves then cook over medium heat till almost thicken, switch to low heat continue stirring till you get the consistency you want. Then off the heat.

(3) the mixture will became a bit lumpy at the beginning, keep on stirring till became smooth paste. Set aside to cool.
(4) now, bring a pot of water to boil and soften banana leaves over hot water. Then wipe dry.
(5) spread a big spoon of coconut paste to banana leaf then place in some chopped gula melaka, cover the top with one more spoon of coconut paste then wrap & sealed nicely.
(6) steam at preheated steamer for 15 minutes. Best to serve after cooled.

This is how the kuih was wrapped.

Ooooo..... now, this is it ! My very first batch of kuih bongkong. It was so delicious. Have to make another batch soon for my girl. She's coming back for a short break soon. Hope you guys will love it too. Enjoy !

Monday, September 22, 2014

Taiwan Sticky Rice Roll

Hubby's friend throw a mid-autumn festival party at the very last minute on the last celebration. He asked each of us who attend the party to come up with a dish. And I only have one day time to plan and to get it prepare the following day. Honestly, time is very very limited cause I'm also helping another friend to prepare a Hainanese chicken (blanched white chicken) on the same day. However, its my lucky day I guess ! I bump into this Taiwan sticky rice roll recipe just a day before the party, at My Kitchen Snippet. Have to thank Gertrude for sharing it. Since I have some Siam glutinous rice which I bought from Kota Bahru, I knew I got to bring this to the party for sure. Sticky rice is considered one famous street food over in Taiwan, China & Hong Kong. There are all kinds of filling available, savory or sweet. You just name it ! I think I prefer  vegetarian.

This mushroom floss has been in my fridge for quite some time already and I think its perfect for this vegetarian rice roll. You may consider by using this mushroom floss on your food in future, which is much healthier than meat floss !

I used store bought Chinese crullers and then stuff with toasted chopped sweet preserved radish & mushroom floss. You can either used half or whole 'you tiao', of course, the more the merrier. >o<


Ingredients for glutinous rice :
3 cups  glutinous rice, soaked for 2 hours
2-1/2 cup  water
1 tspn  salt
1 TB  sugar

Method :
Dissolved salt & sugar into water then combine mixture into rice, let to steam for 20 minutes over high heat. Once its done, loosen the rice and divide into 6 portions, set aside to cool for 5 minutes.

Ingredients for rice roll :
6 chinese crullers
1 cup  mushroom floss
1/2 cup  preserved chopped radish, toasted
some cilantro
6 pcs  plastic wrap

TO ASSEMBLE :
Line plastic sheet on a bamboo roller (like making sushi), spread one portion of rice onto plastic sheet then place in stuffed Chinese cruller & cilantro. Roll it up like a Swiss roll then tightened or lock both side of plastic by twisting it. Make sure the rice won't fell apart or loosen easily. Finally, leave to cool completely before slicing it.

And TA...DA..... here's the scrumptious homemade rice roll. Looks more like sushi to me. Even the kids at the party asking me the same thing. haha..... I bought back some leftover and preheated it on the frying pan over low heat the next day. It was even tastier. This rice roll is a perfect healthy party snack for anyone. Hope you guys will love it too. Enjoy !

Monday, September 15, 2014

Kuih Sepang Kukus & The Giveaway Result

Honestly, I have never heard of this 'kuih sepang kukus' (dumpling sepang) nor seen it before in my life. It also called as 'kuih basah' (wet dumpling) as it is steamed. I came across this kuih from an oldie magazine of a friend. As it mentioned, 'kuih sepang kukus' is originated from Negeri Sembilan and its customary to serve it at the bride's house on the wedding night. There's actually a place in Negeri Sembilan called Sepang where its located just nearby the KLIA airport..... also near to hubby's home. However, I'm glad I finally have the chance to give this a go and introducing this special dessert to my readers.

It was quite exciting while waiting for something new to come out from the steamer! >o<

Ingredients for dumpling skin :
100gm  glutinous rice flour
pinch of salt
100ml  warm water
(combine everything to form a soft dough then divide into 10 portions)

Ingredients for coconut filling :
1 cup  grated young coconut
50gm  gula melaka / jaggery sugar
40gm  white sugar
salt to taste
1 tspn  tapioca starch
60ml  water
(combine everything then cook over medium heat till thickened, set aside to cool)

*1 cup  thick coconut milk + pinch of salt
* pandanus leaf, washed

TO ASSEMBLE
(1) press to flatten dumpling skin into round shape between a plastic sheet which is much easier, place in the coconut filling then nicely sealed.
(2) place stuffed dumpling to tray then add in pandanus leaf & 1/2 cup coconut milk mixture.
(3) steamed for 10-15 minutes over high heat or till cooked. Serve hot once its done by adding in the remaining coconut milk mixture.

Oooo..... my first bite on the 'kuih sepang kukus' ! Slurpppp.... The texture is very smooth & springy and it goes really well with the coconut filling. It is something quite similar to the Korean dessert called songpyeon. Of course, this 'kuih sepang kukus' best to serve it hot or warm together with the coconut milk gravy. Pretty addictive ! Hope you guys will like it too. Enjoy !

Now.... here's the giveaway result you've been waiting for ! CONGRATULATIONS to all four winners Victoria Bakes, Louise, Jess & Charlotte. Please kindly send me your contact address through email ASAP. Thank you for joining the contest everyone. Hopefully, there'll be more coming up in future.

Good day & have a fabulous week ahead everyone !

Thursday, September 11, 2014

Nasi Dagang Kelantan


I bought some Siam rice, glutinous rice and 'nasi dagang' rice on my last trip to Kelantan. Oh boy, am I craving for some 'nasi dagang' this day ! Basically, 'nasi dagang' rice is the mixed rice between unpolished glutinous rice & Siam fragrant rice if not mistaken. That's what the lady owner of the rice stall told me when I visited the famous 'Siti Khatijah Market' at Kota Bahru, Kelantan recently. And the price for the unpolished glutinous rice is two times higher than the Siam fragrant rice. I'll have to say its all worth it ! I only bought two small packets ready mixed 'nasi dagang' rice cause hubby said we'll be back again some time soon. So, its all on the list for my next trip. hehe..... Somehow, for those who are unable to get this kind of mixed rice. You may try to combine unpolished rice or brown rice with pure white glutinous rice & some long grain basmati rice. Ratio = 0.5 : 1 : 1.

Nasi dagang is such popular dish over the east cost of Malaysia. Its usually serve with hard boiled eggs, pickled vegetables, fried salted fish, and the famous ikan tonggol masak gulai and of course the famous steamed 'nasi dagang' rice as well. 'Ikan tonggol masak gulai' also meaning thunnus tonggola fish cooked in sweet spiced thick coconut milk or the east cost style masak lemak. I am in love with the thick gravy.

Ingredients for steamed rice (nasi dagang kukus) :
3 cups  nasi dagang rice, soaked for an hour
1 cups  thick coconut milk
2 cups  water
1 tspn  salt
1 tspn  sugar
1 " ginger, pounded
3 shallots, sliced & pounded
1/4 tspn   fenugreek / halba, soaked for 10 minutes
pandan leaves or lemongrass

Method :
(1) place drained soaked rice to a 9" tray and let to steam for 20 minutes over high heat.
(2) at the same time, stir together salt, sugar, coconut milk & water, set aside.
(3) once the rice is ready, stir all the coconut milk mixture & the remaining ingredients into steamed rice then mix well.
(4) again, cover the rice and let to steam for another 25 minutes over medium heat. Make sure you add in enough water to the steamer.

Note : its best not to soak the rice overnight but if you prefer softer rice then keep it.

Ingredients for pickled salad :
1 large Japanese cucumber, cut into bite size
1 small carrot, cut into bite size
1 bird eye chili, sliced
4 TB  calamansi juice
4 TB  sugar
(combine all ingredients and mix well then set aside to rest for an hour)

* 4 hard boiled eggs for serving
* some salted fish as desired

Instead of using ikan tonggol, I prefer cooking with chicken cause hubby & my boy doesn't like ikan tonggol.

Ingredients for Ayam masak gulai :
2 large  whole chicken thigh, cut into six
2 cups  thick coconut milk
1 cup  water
2 tspn  salt
4 TB  gula melaka/gula merah
4  lemongrass, roughly smashed

Blended paste :
1 large  onion, sliced
4 shallots, sliced
5 cloves  garlic, skinned
10 dried chilies, soaked till soften
5  red chilies, sliced
2"  galangal, sliced
1 "  shrimp paste (belacan)
(combine all ingredients by adding in some water, blend everything till smooth & creamy)

Mixed spice paste:
2 tspn   coriander powder
1 tspn   fennel powder
1 tspn   fenugreek, soaked & pounded
(combine everything with just enough water to turn into paste)

Method :
(1) preheat a wok with about 1/2 cup  cooking oil, then saute lemongrass til aromatic over low heat.
(2) now, add in mixed spice paste continue saute till fragrant for about 1-2 minutes.
(3) next, stir in blended paste continue saute till red and aromatic over medium heat but not dry. Add in extra cooking oil if necessary.
(4) add in chicken meat and keep on cooking till the meat became 70% cooked.
(5) now, pour in coconut milk and stir gradually till everything well combined.
(6) cover by lid and let it cook over medium heat, stir gradually to prevent burnt bottom.
(7) you can actually smell a very strong aroma of the spices once the gravy became thicken, now its time to lower down the heat and let it continue cooking for a little while.
(8) when some red chili oil appeared on the gravy meaning its done and ready to serve. But normally if you're using packet coconut milk, the chili oil layer will not appear as expected.

I actually soaked my first batch of rice overnight which turned out not as what I'm expecting. The rice became more whitish. The colour should be more to brown then white. However, its still acceptable cause hubby prefer softer rice. >o<

Before ending this post, I would like to keep all my readers inform that the NuNaturals contest result will be coming out on next week.So, stay tune ! Wishing all the best of luck.

My Nasi Dagang post has been featured on 12/9/2014 Asian Food Channel (Official). Thank you very much AFC.

Sunday, September 7, 2014

Swirl Coffee Mooncake Biscuit @ 'Gong Zi Bing' 公仔饼

I spent a few days sweating & housekeeping the whole house eversince I came home from Kelantan. Finally, its all done and be able to spend my whole Saturday morning making these awesome mooncake biscuits. I bought this gorgeous wooden mould 2 months ago from a local shop for only RM10.00. Honestly, this is the first time ever the shop owner willing to offer me such price. She said its the last one. >o< I've been eyeing on this wooden mould for a long long time already... so how could I resist such an offer ! haha.... It has been years since the last batch of mooncake biscuit I made. Glad that I can make some this year.

So, here's what I did.
Ingredients for Biscuit dough : (for 25-26 biscuit)
(A)
250ml  golden syrup
110ml  cooking oil/corn oil
1 tspn   alkaline or lye water
(combine all ingredient & mix well then leave to rest for an hour)

(B)
430gm  all purpose flour
1/4 tspn  baking soda

Coffee mixture :  2 tspn   instant coffee powder mix with 1 tspn warm water & 1 tspn  coffee emulco

Fillings :  650gm lotus paste

Method :
(1) once ingredients (A) is ready to use, stir in ingredients (B) and mix to form a soft & sticky dough.
(2) withdraw 1/3 of dough to mix with coffee mixture till well combine. Add 2-3 TB flour if dough is too sticky to handle.
(3) then let dough set aside to rest for another an hour.

Tips for shaping the biscuit :
Before start shaping the dough, please check the dough usage size of your mould by gathered one 50gm size pastry dough then stuck it to the mould and try to press fit into the mould.
If extra dough appear to the end of the mould then withraw some off. Weight the dough later after its done. If its too small then add another 10gm dough, again press it to fit.
By the total figure dough you collected, for example if its 60gm then pastry dough use should be 30gm and fillings should be 30gm. Ratio 1 : 1.
For swirl dough, 20gm plain dough plus 10gm coffee dough.

Note : for new wooden mould, wash with clean water then rub dry with a tower. Pour about 2-3 tspn of cooking oil to brush over the mould. Let it stand overnight for drying up.

This is how the biscuit looks like after spending the first 10 minutes in the oven.

TO ASSEMBLE
Wrap lotus paste with dough then nicely sealed. Slightly coat filled dough with flour then press to fit into the mould. Knock wooden mould from all corner to release shaped dough biscuit and place it to greased baking tray.
Bake at 165'C for 10 minutes then remove and brush with egg glazing. Again bake for another 10 minutes or till golden brown. Cooled for 10 minutes before transferring biscuits from tray.

Look how shinny it is after brushing on egg glazing !

And here's the gorgeous little babies ! I'm sure you will love it too.
Wishing all my readers a very Happy Mid-Autumn Festival ! Enjoy & have lots of fun.

Here's some of my mooncake biscuit collection.
Coffee Mooncake Biscuit With Dried Fig & Dates
Sun Dried Tomato Mooncake Biscuit

I'm sending this to Foodie Friday.

Saturday, September 6, 2014

Cuti-cuti Malaysia ~ Kelantan (2)

My luck has come .... we accidentally bump into one of the famous spot in Kota Bahru. Its called the Wat Phothikyan Phut Thak Tham which located at Bachok. This is what I saw when we passed by this area.

Its a Siam Temple.

Stunning view of our mighty Buddha, Amitabha.

I am honour standing next to his feet.

Siam Walking Buddha. More info here.

Sorry, not knowing what to call this statue !

Avalokiteśvara. More info here.

Siam Four Faced Brahma. More info here.

What interest me was this Siam 7 days Buddha. More info here.

Wat Phothikyan Phut Thak Tham temple is about half an hour drive from Kota Bahru to Bachok. There are many beach resort along the way as well.

Now, here is the situation at Jalan Kebun Sultan during evening time. Very very very busy ! All Chinese food is located along here and its also the only China town in Kota Bahru. Did you notice the Jawi words ?  One thing you have to take note is 90% of shops will be closed after 5.00pm, supermarket is about 10.00pm then 90% of the restaurants & food court will be closed at 10.00pm as well. There's still some 24 hours food stalls available everywhere in the city but mostly are closed and its actually very very quiet after 10.00pm. So, make sure you go to have your dinner early ya when you're in Kota Bahru!

This is the view between Jalan Buluh Kubu & Jalan Parit Dalam. And Siti Khatijah Market is on the left (just in front of the red car).

There are quite a number of vegetarian restaurants available in Kota Bahru too. I've already noticed a few of them around the city.

Oh boy, this ad is actually taking me back to the 70's. haha..... There's also one newly open Chinese food court at Jalan Sultanah Zainab called Medan Selera Kubang Pasu. There is one delicious 'yong tou fu' stall there that you must try.

Infront of me is the famous Arkinson Clock Tower in Kota Bahru.
And this Restaurant Capital is situated just in front of the clock tower, at Lorong Dewan Kota Bahru. They serve really delicious chinese Kuih and also nasi dagang. Their customers are queuing up almost every morning just to enjoy the nasi dagang.

I really like it especially the rice. Its not overly cooked and its really aromatic with all the gravy. Hubby & I share one packet. I took mostly the rice, egg & pickled vegetables. Am totally speechless ! I am returning to this restaurant for the second time just for this nasi daging before living Kota Bahru. So, what can I say ! Bye-bye Kelantan.

This mosque is located nearby Bandar Permaisuri, Terengganu

This is the east cost highway but only available till Paka, Terengganu. Its not totally ready yet. Once its ready, then you can travel straight to Kuantan - Karak Highway till Kuala Lumpur from this east cost highway. By the way, thanks for visiting and hopefully my Kelantan trip will bring you a little joy. Have a lovely weekend everyone.
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