Monday, July 27, 2015

Green Tea Sticky Rolls

My girl came home for her semester holiday a few weeks back and will be leaving on the end of August. This is the right timing for me to start baking & experimenting more deliciousness out of the oven. And have made this sticky buns a while ago, love them so much.

Ingredients for green tea dough :
Starter
2-1/4 tspn   instant yeast
1 tspn  sugar
2 TB water
(combine all ingredients and let to rest for 10 minutes or till bubbling)

Main Dough
1 cup  milk
125gm  butter
1 egg + 1 egg yolk
3 TB  sugar
1/2 tspn  salt
4 cups  all purpose flour (take away 2 TB)
2 TB  green tea powder

Method :  Refer here for bread making (except the shaping process).


Ingredients for cream cheese fillings :
250gm  cream cheese, at room temperature
2 TB  sugar
2 small lemon, juice & zest
2-3 TB  corn starch (depends on how big is your lemon)
(beat together all ingredients and keep refrigerated before used)

TO ASSEMBLE
(1) flatten dough by rolling it into thin sheet, I personally prefer thin layers.
(2) spread on the cream cheese mixture then place in the cranberries as well, roll it up to form a swiss roll.
(3) divide rolled dough into 12 portions and place it to a 9x13" greased tray, again let to rest for 40 minutes.
(4) finally, bake at preheated oven 190'C for about 25 minutes or till brown.
(5) cool the bread before drizzle on the chocolate garnish.

I skipped the egg glazing for the baking part and so it doesn't look as shinny. Anyway, the white chocolate topping turned them into precious gem just right.

For ganishing :
200gm  white chocolate
3 TB  heavy cream
(bring cream to boil then add in chocolate and stir till nicely melted)

I really enjoy the green tea flavour of this bun plus the super duber yummy cream cheese & cranberries. It's heavenly ! Hope you guys will love it too. Enjoy & have a great week ahead everyone.

Sunday, July 19, 2015

Vegetarian 'Mei Cai' Steamed Bun

'Mei Cai' (梅菜 or 霉菜) is known as preserved Chinese mustard and it comes in either salty or sweet. In China, 'mei cai' baozi is one of the popular snack  Other than that 'mei cai' is particularly used in making stewed pork as well. Since 'mei cai' contained of loads of salt rock while undergoing the preservation, so you definitely need to wash & rinsed it thoroughly before used. But these days, the youngster seems show no interest in it anymore.

Ingredients for 'mei cai' filling :
200gm  salty 'mei cai', soaked & rinsed till clean
200gm  sweet 'mei cai', soaked & rinsed till clean
60 ml  light soy sauce
3 TB  vegetarian oyster sauce
2 inch  ginger, finely chopped
5 cloves  garlic, chopped
4 cups  water

* thickening : 50ml water mix with 1 TB tapioca flour
*Note :  'mei cai' should be rinsed & cleaned thoroughly and make sure there's no more rock salt or sand left on it. Then squeeze to drain the remaining water, cut 'mei cai' thinly.

Method :
(1) preheat pan or wok then stir in 'mei cai' and saute till nice dry and aromatic. Remove then set aside.


(2) preheat pan or wok with enough cooking oil, saute garlic & ginger till aromatic then add in 'mei cai' and continue stirring with high heat.
(3) now, add in water and bring it to boil, then add in all seasoning & continue boiling it over medium heat till 'mei cai' turn soft & tender. This will take roughly about 20 minutes. Make sure you keep an eye on it.
(4) once its ready, off the heat and stir in the thickening little by little then set aside to cool before refrigerated overnight which is the best. Its easier to handle.

The dough is actually a bit too soft. So, its best not to add in the water all at once during the dough making process.

Ingredients for cilantro bao dough :
500gm  bao flour / superfine flour
2 tspn  yeast
2 TB  sugar
200ml water
a pinch of salt
1 bunch of cilantro, rinsed (about 1-1/2 cup)
2 TB  cooking oil

Method :
(1) place flour, yeast, sugar & salt into a big mixing bowl and mix well.
(2) puree cilantro with water in the blender till fine, then stir it together with cooking oil into the dry ingredients to form a soft dough. Knead till smooth and set aside to rest for an hour or till double in size.
(3) punch dough to release extra air and again knead to smooth, then place dough to working table and divide into 12 portions.
(4) now, round the dough then flatten it with rolling pin, fill in chilled 'mei cai', wrap & sealed nicely.
(5) place filled bao dough to individual  parchment papers then set aside to rest for 20 minutes.
(6) when ready, steamed bun with preheated steamer for 15-20 minutes.
(7) once its done, leave bao stay in the steamer for 5 minutes before removing them out. This to prevent strinkage.

I simply adored the colour of this buns, super natural green colour. And the filling tastes really tempting as well. Something unusual to your taste buds. haha..... My friends love them so much. So, I guess, I have passed another taste testing again. Thank goodness !  Hope you guys are having a fantastic weekend.

Friday, July 17, 2015

Stir Fried Spicy Horse Bush @ Petai Laut

This is the very first time I came to know about this Horse Bush @ Petail Laut. It was introduced to me by the orang asli where we met during our last 4x4 trip. He purposely climbed up the tree to collect it. This kind of petai is very rare and not easy to be found these days due to logging problems. It actually smell just like the common petai but a bit stinkier. The price range is around $30-40 ringgit per kilo (gross weight). A friend told me, this petai is only sold at the price of RM$5 per condensed milk tin (net) about 35 years back but mostly found at northern part of Malaysia.

As for taste testing, I prefer to prepare this dish with simple ingredients in lighter flavouring.

The seeds are rounder than the common stink beans/petai and the smell is thick & strong. Weird though cause it doesn't taste as it smells.


Ingredients :
200gm  petai laut (whole, halved or chopped)
1 large   onion, sliced
6 bird-eye chilies, thinly sliced
some dried enchovies, rinsed
some dried shrimps, soaked
salt & pepper to taste

Method :
(1) preheat frying pan or wok with just enough cooking oil, fry enchovies till brown & crispy, then set aside.
(2) now, with the same pan brown the dried shrimps then stir in chilies & onion and continue saute till aromatic.
(3) finally, add in petai and seasoning and let to cook for another 2 minutes then off the heat immediately & not to forget to mix in the fried enchovies. Serve with white rice.

Tuesday, July 14, 2015

Meatless Japanese Curry Bun @ Kare-Pan

Kare-pan is one of the popular bread in Japan and it is normally deep fried with coated bread crumb or panko, filled with curry potatoes. I've been eyeing on this Japanese curry bun for quite a long time and don't really have time to prepare till last weekend. My boy came home for weekend holiday and this delicious buns are specially made for him.

The hot gravy is oozing out like lava, looks very very inviting and the crust is soooo crunchy delicious.

Ingredients for Japanese Curry Filling :
5 medium size potatoes, peeled & diced
1 large onion, thinly sliced
3 TB worcestershire sauce
2 TB  tomato sauce
2 TB  light soy sauce
3 TB  curry powder
1 TB  sugar
1 tspn  vegetable granule or food seasoning
salt & pepper to taste
2 cups  water

* Thickening :  1/3 cup water mix with 2 tspn tapioca flour
*Note :  you may replace worcestershire sauce with HP sauce instead (about 1/3 cup)

Method :
(1)  preheat frying pan with enough cooking oil to fry the potatoes.
(2) when potatoes turned brown add in onion and saute till fragrant, following by adding in all other ingredients and let to boil till potato turned tender & just soft. Add in extra water if needed.
(3) when the potato is done, stir in thickening & cook over low heat till gravy became thicken.
(4) finally, off the heat and let to cool then keep refrigerated overnight the best.

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

Method :
(1) combine all ingredients to form a soft dough then set aside to rest for an hour or till double in size.
(2) when ready, punch dough to release excess air then knead till smooth.
(3) place dough to working table then divide into 12 equal portions.
(4) rest dough for 10 minutes before flatten it by rolling pin, fill one big spoon of cold curry potato. Sealed & set aside till everything completed.

Ingredients for frying Kare-Pan :
1 egg,  beaten
1-1/2 cup  bread crumb

TO ASSEMBLE
Now, roll filled dough to beaten egg then coat with bread crumb. Finally, fry till golden brown. Its best to serve warm.

And here's the irresistible looking homemade kare-pan. My boy can't wait and wallop one immediately. I over heard the sound of his first bite.... so crunchy. He at least taken 3 buns that afternoon. Hope you guys will love it too. Enjoy & have a great week ahead everyone !

Sunday, July 5, 2015

Indian Curry Chicken

And here's the other half of the chicken, I used them in making Indian curry chicken which is good to go along with fried rice noodle, noodle or white rice as well. This recipe is came from an Indian lady nearby my neighbourhood. I saw her cooking it a number of times then I tried it at home later days. It turns out great. I love dipping my bread with the gravy especially. The aroma is totally different from the Chinese ones due to the spices they used on it. I think having this with roti canai or Indian flat bread even merrier. Hmmm... yumm..yummm....yummm.....

Ingredients : (10 servings)
1/2 or 1.5kg  chicken, chopped
6 potatoes, quartered each of them
1 TB  coriander powder
2 tspn  red chili powder
1 tspn  fenugreek, soaked
3  star anise, rinsed
3  cinnamon sticks, rinsed
1 large onion,  sliced
salt to taste
1 tspn  vegetable granules
one bunch of curry leaves, rinsed
100ml  thick coconut milk / evaporated milk
2 Litre  water
1/2 cup  cooking oil
1-1/3 cup  curry powder

Pounded paste  :
1 inch  ginger, sliced
5  cloves  garlic,  skinned

Note  :  Marinade chicken with the pounded paste and 2 tspn salt then set aside. This will helps to put away the meaty smell. For mild curry flavour, you can reduce the chili powder to half. And for thicker gravy, you may add another 50-100ml of coconut milk but I prefer it lighter. I'm highly recommend extra curry powder for heavy thick gravy. I used around 1-2/3 cups & extra turmeric powder as well, about 1 tablespoon.

Method  :
(1) preheat the wok or pot with cooking oil, then fry the potatoes till lightly brown over medium heat. Do not over cook the potatoes, otherwise it turned soft quickly after boiling.

(2) next, add in fenugreek, star anise, cinnamon stick, coriander powder & onion and saute till fragrant.
(3) now, its time to add in water and bring it to boil. At the same time, add in the marinaded chicken & curry leaves once the water begins to boil.

(4) Let the chicken & potatoes boil over high heat till the meat became tender. Then lower the heat to medium and stir in curry powder & red chili powder and continue boiling it for another 15 minutes.

Finally, stir in the coconut milk and let it boil for another 5 minutes. Add in extra salt if needed. I personally prefer lighter curry gravy cause you may use the leftover to make curry noodle after that. As what we're calling it as one stone two birds. S, what not to happy about ! Enjoy guys.

Thursday, July 2, 2015

Swedish Cinnamon Rolls @ Kanelbullar

The other day while I was strolling through the internet and got lucky to bump into this blog, What's Gaby Cooking. I was instantly hooked up with these little Swedish Cinnamon Rolls. So, without thinking for long I gathered everything on the table and get going.... You see, I have to get my hands on it before my inspiration gone. haha.... Hopefully, this Swedish ones turned out as good as my Danish Cinnamon Roll cause I've high expectation on this.

(Recipe adapted from here)
Ingredients for dough :
Starter
2-1/4 tspn  instant yeast
1 tspn  sugar
2 Tb  water
(combined and let to rest for 10 minutes or till bubbling)

Main Dough
1 cup  milk
125gm  butter
2 tspn  cardamom powder (omitted)
1 egg & 1 egg yolk
3 TB  sugar
1/2 tspn  salt
4 cups  all purpose flour
* 1 egg white + 1 tspn milk (for glazing)
* extra sugar for topping

Note :  I replaced cardamom powder with cardamom seeds then boil together with milk to infuse the aroma.

Ingredients for fillings :
100gm  butter, softened
100gm  superfine sugar
2 tspn  cinnamon powder
2 TB  full cream milk
(beat all ingredients together till creamy & smooth)

Method :
(1) cook milk with cardamom seeds over low heat for 10 minutes then add in butter and off the heat immediately after that, set aside to cool. Drain the milk after butter has melted completely.
(2) now, put together flour, salt & sugar into a big bowl and mix well.
(3) while waiting for the milk, you can prepare the fillings by beating all ingredients together till creamy smooth.
(4) get the starter prepare once the milk is ready, then stir milk mixture, eggs & yeast into dry ingredients to form a soft dough. Then set aside to rest for an hour or till double in size.
(5) punch dough to release extra air bubbles and knead to smooth then place dough to working table and divide into two portions.
(6) flatten dough by rolling it into 9x13" length sheet each then spread half of the filling to each of the sheet. Its best to brush the filling by using your hand, so that its nicely spread.
(7) now, fold dough into three to form an envelope. Then slightly roll to flatten it to fit the size for 7 to 8 stripes dough. So, you'll probably get about 14-16 portions of them.
(8) from here you can refer the shaping details, click here.
(9) place shaped dough to greased tray and let to rest for 20-30 minutes, then brush with egg white glazing and top with sugar.
(10) finally, bake at preheated oven 175'C for about 25 minutes or till nicely brown.

I actually tried baking it with different temperature in two batches. I tried one with 175'C and bake for 25 minutes. Then the other one at 190'C for about 15 minutes. And I found that the one baking at 190'C for 15 minutes, the texture is much softer than the earlier batch and the moisture is just right.

I am drooling ! These rolls are really really delicious. I'm going to make another batch soon when my girl come back for long holiday. I bet she'll love it too.

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