Wednesday, September 28, 2016

Asian Kurma Chicken 亚洲拷瑪鸡肉

Kurma chicken @ ayam masak kurma is not a strange word here in Malaysia. Its one of the popular main dish serve almost every Malay restaurants or even at home. Unlike rendang or ayam masak lemak which is thick and dry, masak kurma has soup like gravy. This is such a irresistible dish to serve at anytime. I bet your guests will ask for more.

And here's what I did.
Ingredients :
1 kg  chicken, cut small (15 drumstick)
1-1/2 TB   turmeric powder
300ml   coconut milk
4 cups  water
salt to taste
1 TB   sugar
1 large  turmeric leaf, thinly sliced
3  stalk  lemongrass, take only the white part & smashed
2 pieces  asam keping

Blended paste :
3 TB  kurma mixed powder, toasted (I used readymixed)
5  candlenut / buah keras, slightly toasted
5 cloves garlic
1 large  onion
3  shallot
1"  ginger
1"  galangal / blue ginger
15  bird eye chilies
(blend into paste)

Method :
(1) wash & clean chicken thoroughly then cut into bite size as desired or you may use chicken drumstick, then marinade chicken with turmeric powder and set aside to rest for 30 minutes.
(2) preheat a wok with enough cooking oil for frying, then fry chicken meat till golden brown and set aside.
(3) now, preheat wok with 1/2 cup after fried cooking oil and saute lemongrass till fragrant then stir in blended paste and simmer everything till nice & fragrant.
(4) next, add in asam keping, water and coconut milk & bring it to boil for about 15 minutes over medium heat.

(5)  finally, add in fried chicken, salt & sugar, at the same time top up one cup of water, and let to boil over medium heat till chicken meat turns soft & tender. If the gravy is too thick, add in extra water and bring it to boil.
(6)  stir in turmeric leaf till well mixed and then off the heat. And its all ready to serve.

The gravy should look quite saucy and well blended. The additional turmeric leaf should be able to kill you instantly. Hubby calls for extra white rice...... The chicken meat tastes even merrier after soaking in the gravy overnight. Just imagine you're having a bowl of white rice infront of you right now. Slurppppp...... .haha......

Wednesday, September 21, 2016

Black Grapes Crumble Muffin 黑葡萄瑪芬

After busy making mooncakes in a roll during the whole season, its time to make something comforting for the kids and myself.  Muffins always my favourite breakfast and tea treat. And my latest favourite of all is the black grapes muffin, which I discovered and started using it a few years ago. Black grape is a perfect substitute which is high in vitamin C and also provide such beautiful food colouring in your baking too.  Hope you guys will love it too  !

Ingredients for muffins :
2-1/2 cup all purpose flour
3 tspn  baking powder
4 TB  sugar
1/2 tspn  salt
2 eggs, lightly beaten
1/2 cup thick cream
1 cup  milk
1/4 cup  corn oil
1-1/2 cup  seedless black grapes

Method :
(1) combine all ingredients and mix well, lastly stir in grapes.
(2) spoon batter evenly into 12 greased muffin tins then top with crumble pieces and bake at preheated oven 180'C for 20-25mins.


Ingredients for Crumble Topping :
40gm butter
2 tbsp sugar
1/2 cup all purpose flour
1/2 tspn  cinnamon powder

Method :
(1) cream butter & sugar till fluffy.
(2) fold in flour and mix to form a soft dough.
(3) add in chopped walnuts and mix combine.
(4) wrap dough with a plastic sheet and keep chilled for 15 



I love especially the crust. It tastes fantastic with extra butter on it.  I bet you can't stop at one ! Have fun.

Friday, September 16, 2016

Hong Kong Style Pan Fried Vermicelli In Gravy 香港式米粉


I tried this dish at least 3 times somewhere at a road side stall around Kahang, Johor. It was actually cooked by a Vietnamese lady whom married to the local guy. I have fallen in love with it eversince my first bite..... wakaka.... So finally, I decided to replicate it and this is my first attempt. Not bad at all ! My only comment is I need more gravy. Otherwise, it is perfect !

Ingredients :
4 pcs  rice vermicelli (preferably individual packing)
Cooking oil for frying

Method :  soak rice vermicelli for 3 minutes or just about to turn soft then drain (depends on thickness). Preheat frying pan with 3 tablespoon cooking oil then pan fry soaked vermicelli till brown & crispy. Add in cooking oil after each cooking.

Ingredients for prawns gravy :
3 cups  water
10 pcs  fresh water prawns, trimmed
1 small fish cake, cut small (optional)
salt & pepper to taste (I used 1/3 tspn salt)
1/3 tspn  vegetables granules
1 egg, roughly beaten
2 TB  chopped garlic
some Chinese cabbaage, cut small (as desired)
*thickening : 3 TB  water mixed with 1 TB  tapioca starch

Method :
(1) preheat frying pan or wok with 3 TB cooking oil, then stir in garlic and saute till fragrant (lightly brown).
(2) add in prawns & any other meat, cook till the prawns turned red.
(3) now, add in water, salt & pepper and vegetables granules, and bring it to boil over high heat.
(4) finally, stir in cabbage & thickening, let to cook for about a minute over medium heat or till the gravy became slightly thicken.
(5) off the heat, add in egg and let to stand for 2 minutes before stirring the gravy.
(6) now, pour gravy over to the serving plate with fried vermicelli and serve hot.

Of course, you need to cut the fried vermicelli into bite size, which is preferably !

It's best to serve these fried vermicelli immediately after adding in the boiling hot gravy cause the soup will be soaked up by the vermicelli very fast.  I have to say this is quite an addictive dish.  I will definitely make another batch soon. Just can't get enough of it ! >o< Hope you guys will love it too.

Sunday, September 11, 2016

Five Spice Mooncake Biscuit With Red Bean Paste 五香粉口味公仔饼

Now I am totally in love with my new mooncake gadget. It works so well in any way. So, I decided to try out another batch with different flavour. I love cinnamon but I tried that before, so I'm gonna try one batch with five spice instead. Honestly, I still think cinnamon is more addictive.

The transformation after moulding. It looks really sharp. Isn't it !

Ingredients : (yeild :  28 pcs small mooncakes)
250ml    golden syrup
110ml    peanut cooking oil
1 tspn    alkaline (lye) water
430gm   all purpose flour
1/4 tspn   baking soda
2 tspn   five spice powder 五香粉

*Egg glazing ;  1 egg, lightly beaten with 1 tspn  milk
*Fillings  :  850gm  red bean paste 
1/2 cup   cooked glutinous rice flour / tung fun (for coating)

Method :
(1)  combine syrup, cooking oil and lye water, beat well then set aside to rest for an hour.
(2)  now,  combine flour, 5 spice powder and baking soda till everything is well cooperated then stir in the wet ingredients till a sticky dough is formed. Again cover dough and let to rest for another an hour before used. But still best leave to rest overnight.
(3)  next, weight red bean paste /mung bean paste into 30gm each and round them, into 28 pcs.
(4)  when dough is ready, weight them into 30gm each, into 28 pcs.
(5)  now, wrap red bean paste/mung bean paste with dough then nicely sealed.
(6)  then coat wrapped dough with tung fun and mould it with mooncake gadget for shaping.
(7)  arrange all mini mooncakes to a greased baking tray lined with parchment paper.

**Note :  Overnight dough works better, which is highly recommended.

And the transformation after the first 10 minutes of baking session. Shape is well maintained.

8)  now,  bake at preheated oven 170'C for 10 minutes then leave aside to cool while baking the following tray till everything is completed.
(9)  later then brush all baked mooncakes with egg glazing and again throw back into the oven and bake for another 10 minutes at 160'C till brown & shinny.
(10) finally, leave to cool completely before storage. Best to consume two(2) days after.

Everything turns out looking fantastic ! Looks really really sharp too.

Please check out the link here for my personal mooncake collection.

Friday, September 9, 2016

Pandan Mooncake Biscuit With Pandan Mung Bean Paste 班兰翡翠公仔饼

This year I found a great looking gadget for my mooncake. I personally prefer mini sizes mooncake and this mould fit in just right. Love this special peach shape gadget so much. Since pandan flavour mooncake is still not under my collection list, and here I am, finally tried one batch specially for my own collection. There's difference between mooncake and mooncake biscuit actually, where mooncake biscuit skin is much thicker due to the additional of baking soda on the recipe. Hope you guys will love it too !

This is how the moulded dough looks like before baking.

Ingredients : (yeild :  28 pcs small mooncakes)
250ml    golden syrup
110ml    peanut cooking oil
1 tspn    alkaline (lye) water
430gm   all purpose flour
1/4 tspn   baking soda
2 tspn   pandan paste

*Egg glazing ;  1 egg, lightly beaten with 1 tspn  milk
*Fillings  :  850gm  pandan mung bean paste 
* 1/2 cup   cooked glutinous rice flour / tung fun (for coating)

Method :
(1)  combine syrup, cooking oil and lye water, beat well then set aside to rest for an hour.
(2)  now,  combine flour and baking soda till everything is well cooperated then stir in the wet ingredients and pandan paste till a sticky dough is formed. Again cover dough and let to rest for another an hour before used. But still best leave to rest overnight.
(3)  next, weight mung bean paste into 30gm each and round them, into 28 pcs.
(4)  when dough is ready, weight them into 30gm each, into 28 pcs.
(5)  now, wrap mung bean paste with dough then nicely sealed.
(6)  then coat wrapped dough with tung fun and mould it with mooncake gadget for shaping.
(7)  arrange all mini mooncakes to a greased baking tray lined with parchment paper.

**Note :  Overnight dough works better, which is highly recommended.

And this is the look after the first 10 minutes of baking session. The shape still maintain very well indeed.

(8)  now,  bake at preheated oven 170'C for 10 minutes then leave aside to cool while baking the following tray till everything is completed.
(9)  later then brush all baked mooncakes with egg glazing and again throw back into the oven and bake for another 10 minutes at 160'C till brown & shinny.
(10) finally, leave to cool completely before storage. Best to consume two(2) days after.

And here they are ! All looking good & shinny. These little mooncakes will became much softer & shinier two days after, which is ready to serve then. Happy baking & have fun !

Please check out the link here for my personal mooncake collection.

Tuesday, September 6, 2016

Walnut Cream Cheese Bun 起司核桃面包

After years of bread making,  I really love the prefermented dough making version. It has proved that the bread actually turns out really moist and lasting.  And one of the most commonly known is the gelatinized method by Alex Goh.  Once again, I'm working out another delicious bread from his bread recipe. Hope you guys will love it too !

Ingredients : (recipe adapted to Alex Goh)
Gelatinised dough :
100gm  bread flour
70ml  boiling water
(mix together to form a rough dough then rest for 1 hour)

Main Bread dough :
300gm  bread flour
100gm  all purpose flour
2 TB  milk powder
80gm  sugar
1 TB  yeast
1 tspn  salt
175ml   tap water
1 egg, do not beat
60gm  cold butter, chopped
100gm   walnut, toasted & chopped




Fillings :   350gm   cream cheese, softened at room temperature
                  150gm  icing sugar
                  1 lime juice & rinds
                  (mix together all ingredients till well cooperated then keep chilled)

Method : 
(1) combine both flour, milk powder, sugar, yeast and egg into a big mixing bowl, then tear gelatinised dough into pieces add into the mixture.
(2) either by using an electric hook mixer or by hand, stir mixture by adding in water till a soft dough is form and then add in salt & butter and knead till everything is well cooperated and smooth dough is formed.
(3) now, keep dough cover and leave to rest for an hour or till double in size.
(4) when ready, punch to release excess air and knead till smooth, then place dough to a slightly floured working table and divide into 6 portions. Again, rest for 10 minutes.
(5) next, flatten dough and fill in cream cheese mixture and toasted walnut (reserved 1/3 cup), then sealed and arrange them to 9x13" baking pan lined with parchment paper individually and leave to rest for another 45 minutes.
(6) sprinkle the remaining walnut to the top of each buns then press the center with a gadget to form a doughnut shape dough.
(7) finally, bake at preheated oven 185'C for about 20 minutes or till golden brown.

The buns turned out great even without the egg glazing. However, I won't go without the icing sugar garnished before serving. Its always look stunning with the sugar dust.

The texture is moist and soft ! Yet .....still preferably to add in an extra spoon of cream cheese if possible. >o<  And that would be perfect !

Friday, September 2, 2016

Pan Fried Red Beans Sesame Sweet Rice Cake 土豆糯米煎饼

After blogging for so many years, this is something that I picked up from my list to do yesterday. Another word for sweet rice is glutinous rice. This sweet rice dessert is quite popular among the Asian countries and it is usually serve with red bean filling.  Unlike the fried glutinous ball,  the texture is soft and moist due to the additional of mashed potato. I'm glad it is well received by everyone. So, here's what I did.

Ingredients :
200gm  glutinous rice flour
200gm   potato, skinned
180ml    water
2 tspn   sugar
1 TB  cooking oil
1 cup   sesame seeds

Fiilings :  350gm homemade red beans paste (divide into 30gm each and round them into balls)

Method :
(1)  cut & boil potato till tender, then drain & mashed till smooth.
(2)  combine glutinous rice flour, sugar and mashed potato into a big bowl and mix till potato is well cooperated with flour.
(3)  next, stir in water bit by bit till soft dough is formed.


(4)  now, divide dough roughly about 50gm each and fill in the read bean paste then round them into balls.
(5)  then coat each balls with sesame seeds and flattened it straight away.

(6)  preheat frying pan with just enough cooking oil and pan fry dough till golden brown.

This sweet rice snack is best to serve warm. Thumbs up with the homemade red bean paste ! Hope you guys will love it too. Happy weekend !

Related Posts Plugin for WordPress, Blogger...