Monday, June 29, 2015

Negeri Sembilan Spicy Lemongrass Chicken

For the past couple of weeks, hubbys' friends started gather around and hanging out at my place during the night for tea. We usually get together and meet up at the kopitiam or coffee shop but they're suggesting to go to my place. So, ended up everyone comes here. And the other day, a friend bring in a huge poultry (about 3kg chicken) and asked me to make something out of it for the night. I then decided to bring in two recipes with one chicken. I used half of it for this spicy lemongrass fried chicken which my Malay sister in law used to make. Since my Malay sister in law is from N.Sembilan, so I named it after her.

And here's what I did.
Ingredients :
1/2 or 1.5kg  chicken, chopped
3 TB  corn flour
salt to taste

Blended paste :
1 large onion
6 cloves  garlic
3 stalk   lemongrass, thinly sliced
1 inch  ginger, sliced
10  bird eyes chilies
1"  turmeric or 1/2 TB  turmeric powder
(bring everything into blender & grind into paste)

Method :
(1) marinade chicken with the blended paste & salt for about an hour (drained if they're extra juices).
(2) now, preheat a wok or deep frying pan with enough cooking oil to fry the marinaded chicken meat.
(3) at this moment, add corn flour into marinaded chicken meat and mix to combine then transfer chicken to hot oil and fry till golden brown.

This delicious bite is best to go along with some beer. I guarantee you won't stop at one. Enjoy & have a great ahead everyone !

Wednesday, June 24, 2015

Black Treacle Chiffon Cake

I supposed life is getting exciting each day. I just found an old friend on facebook today. It was such a great joy ! And then awhile later, I found a few more of them..... my secondary school classmates. haha..... The first reaction when I saw their latest picture I was like.... huh.... Is it really them ?? A kinda of surprise how's everyone has changed after 28 years but still be able to recognize some of them. Life is just so short, isn't it ! And so is this black treacle chiffon cake, its going to end up into everyone stomach soon after this. Black treacle is called as gula hangus in Malay, which is widely used in many local kuih-muih and as well as in baking. I think you can easily get this kind of black treacle sauce at those specialty cake house anytime anywhere now. This store bought black treacle sauce is as good as those homemade ones indeed and its hassle free. Its not expensive at all. I am highly recommended it.

So, here's what I did.
Ingredients :
(A)
5 egg whites
3 TB  sugar
1/4 tspn  cream of tartar / 1/2 tspn  cornflour

(B)
5 egg yolks
2 TB  sugar
50ml  milk
3 TB  black treacle sauce
90gm   all purpose flour
60ml   corn oil / melted butter

Method :
(1) whisk egg white till foamy then add in cream of tartar & sugar one tablespoon at a time till everything well combined or till egg white became stiff.
(2) next, beat egg yolk & sugar till pale & fluffy then add in milk & black treacle and continue beating till everything well corporate.
(3) now, fold in flour bit by bit till well combined and then follow adding in the oil.
(4) once its ready, transfer batter to a 7" chiffon cake tray coated with flour (I'm using a 8" tray which is too big for it). Remember, do not brush your chiffon cake tray with butter or cooking oil. NEVER !
(5) finally, bake at preheated oven 170'C for about 20-25 minutes or till tester came out clean.
(6) place the cake tray upside down when done and only discharge the cake when its cool.

As expected, the cake is so aromatic and the texture is fabulous as well. I have to make good use of those sauce. Hope you guys will love it too. Have a great week ahead guys !

Tuesday, June 16, 2015

Double Sesame Finger Loaf


There's always something to clear up after a housekeeping day. Stuffs that has been keeping for ages sitting in the pantry, from the storage cabinet & refrigerator. And here's what I found, some black sesame paste and white & black sesame seeds. The black sesame paste should works wonderful on snow skin mooncakes but its not the right timing yet ....mmm....mm... I supposed bread making should be the only quickie way to clear off some of the sesame paste & seeds for me. Well, I'm glad I did. The toasted sesame tasted absolutely delicious.

Here's what I did.
Ingredients :
500gm  bread flour/ high protein flour
1 TB  sugar
1-1/2 tspn  yeast
1/2 tspn  salt
1-1/2 TB  black sesame paste or tahini
180ml   warm milk
2 eggs, do not beat
80gm   cold butter, chopped

*1 cup  white sesame seeds mixed with 1/3 cup  black sesame seeds for coating
* 1 cup  milk for dipping the dough

Method :
(1) combine all ingredients except butter, mix to form a soft dough then add in butter and continue kneading till everything is well coorperated. Then leave dough to rest for an hour or till double in size.
(2) when ready, punch dough to release excess air and knead till smooth. Then, place dough into working table and divide into 4 equal portions and round them. Let them rest for 10 minutes before further shaping.
(3) Now, again divide each 4 of them into 6 small portions to make it 24 small balls.
(4) dip each of them into milk then coat with sesame seeds and place them nicely to the 4.5 x 4.5 x 9" greased tray till completed.
(5) Again, let dough sit & rest in the tray for an hour or till nicely rose or double in size. Then bake at preheated oven 190'C for 25 minutes with open top.
(6) when done, rest for 10 minutes before transferring from tray.

From this.......TO......

Can you see how awesome is the roasted sesame seeds !

Just in the right bite size but if you have time to reduce the sizes even merrier ! By toasting it with an additional touch of butter should be irresistible. Hope you guys will love it too. Enjoy & have a great week ahead.

Sunday, June 7, 2015

Cranberry Pandan French Muffins

Just bought a new toy the other day at Giant Hypermarket with reasonable price. I simply can't resist not bringing it home with me. haha..... And French muffins would be my first recipe on this tray. By the way, what is the actual definition for French muffins and what's the difference between the French & American muffins ? Can anyone tells me more about it? As we know they both look so much alike. French moufflet is the only name I could find which meaning small cake that is soft as bread. From my personal opinion, American muffin is dense & less moisture compare to the French muffins which is more cake like texture and is soft as a gateau (as it said so).

And here's what I did.
Ingredients :
(A)
300gm  all purpose flour
1 TB  baking powder
180gm  sugar

(B)
3 eggs, do not beat
120ml  milk
200gm  butter, melted
1 tspn  pandan extract
2 drops of green food colouring

Method :
(1) combine ingredients (B) into a big bowl and stir to mix well, without whisking them.
(2) now, stir ingredients (A) into (B) till everything well coorperated, do not beat as well.
(3) when done, place batter into 12 cupcake pans lined with papers and bake at preheated oven 190'C for about 25 minutes or till brown.

Yes, these muffins are absolutely soft as a gateau and really yummy.  Glad I made these in pandan flavour.... I think chocolate should be as tempting ! I have to give it an A+...... >o< Will go for another batch soon. Slurpppp.....

Wednesday, June 3, 2015

Homemade La Boheme Walnut & Hazelnut Pillow Bread


Hi guys ! Sorry for being missing for awhile. Have been busy and glad is coming back with some knock out. I have to say I am a big fan of La Boheme Bakery and their walnut bread is one of my favourite., so is my mom ! I bet who ever love La Boheme bakings should know their famous walnut bread as well and I'm making my own just right in the kitchen of My Little Space.    Emmmm.... just something went missing from this bread ! Oh yeah, the sesame topping ! No wonder it looks a bit strange. haha.... Overall, its thumbs up.

Ingredients :
(A)
50ml  warm milk
1 tspn  sugar
1 tspn yeast

(B)
500gm  all purpose flour
1 tspn  baking powder
3 TB  sugar
1 tspn  salt
1 cup  water
1 tspn  vanilla essence
1 egg, do not beat
100ml  cooking oil
*  1 cup  walnut, toasted & crashed
*1/2 cup  hazelnut, toasted & crashed



Method :
(1) combine ingredients (A) and let to sit aside for 10 minutes.
(2) on the other hand, combined ingredients (B) into another big bowl except walnut & hazelnut, stir mixture (A) into (B) to form a soft dough and knead till everything well coorperated then let it rest for an hour or till dough double in size.
(3) now, punch & knead the dough to release excess air then place dough onto slightly floured working table.
(4) flatten dough and spread on the the nuts then roll like swiss roll and divide into 3 equal portions.

(5) now, round the dough by pressing dough from outside into the center and let to sit for 10 minutes.

(6) when ready, cut the edge of dough into flower shape & transfer onto baking tray, then again let to rest for 45 minutes. (my baking tray size is 13.5 x 9",its best to separate them into 2 trays)
(7) finally, brush the top with melted butter and then bake for 20-25 minutes or till nicely brown.

Not to mention about the aroma, the texture of the bread itself already looks fantastic. So soft & fragrant ! I wonder why I didn't try making it earlier. Hope you guys will love it too.
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