Tuesday, July 25, 2017

North Indian Butter Chicken @ Murgh Mahkani 印式奶油鸡

I did mentioned about this flavourful dish on my last post. Murgh makhani, the northern Indian butter chicken. Unlike any other versions of butter chicken, this Indian butter chicken filled with plentiful of spices and with rich sourish spiced gravy. Anyone who loves Indian food will definitely addicted to this chicken dish. I love this especially with my flat bread. Please read on to find out more.

According to most recipe, chicken meat is marinade with yogurt along with other spices but I skipped that instead. I just stir fried chicken meat till cooked with some cooking oil. This will let the meat came out dry instead soaking wet.

Ingredients :
1/2  chicken, chopped into medium size
1 tspn   masala powder
salt to taste
1 TB  ginger,  chopped
1 TB  garlic,  chopped

Method :
(1)  marinade chicken meat with all the ingredients as listed and set aside to rest for an hour.
(2)  then preheat frying pan with some cooking oil and cook the meat over medium heat till done. And transfer cooked meat to a plate. Do not switch off the gas.

And this is how the cooked meat looks when done.

Ingredients for cooking :
2 TB  margarine/ghee
1  cinnamon stick
2  cloves
1 large onion, sliced
200ml   tomato paste
1 tspn   chili powder/paprika
1-1/2 TB  coriander powder
1-1/2 tspn   cumin powder
1/2 tspn   masala powder
1 tspn  turmeric powder
1 cup   heavy cream mixed with 1 TB lime juice (let to cuddle)
3 bay leaves
some cooking oil
1 tspn  sugar
salt to taste

Method :
(3)  now,  add in butter/ghee and then saute onion , cinnamon stick & star anise till fragrant.
(4)  add in all spices & bay leaves and saute for one minute or till fragrant, then add in the remaining tomato paste & heavy cream. Stir well and finally add in the chicken.

Note : you may replace heavy cream with yogurt instead.

(5)  let chicken cook over low heat with lid on, till gravy became thickened.
(6)  Finally, add in salt to your taste and serve with rice or flat bread.

In future, I will try mixing up with tandoori spices instead. I wonder the difference between the colour that will turns out. However, this is definitely another delicious dish to serve for my family. Hope you will love it too !

Thursday, July 13, 2017

Asian Creamy Butter Chicken 奶油鸡丁

This is another exotic chicken dish which is extremely rich and tasty. I did prepared this exotic flavour with prawns (creamy butter prawns) some time ago and it was really really scrumptious. However, there is an Indian dish murgh makhani also known as butter chicken. It is made of grilled chicken cooked in smooth buttery & creamy tomato based gravy. But it tasted very spicy compare to Asian version butter chicken. Come on lets find out how delicious this Asian version butter chicken is..... please read on for more.

You definitely will be very surprised how beautiful the flavour turns out.

Ingredients :
2  large boneless chicken meat, diced
1  egg white
salt & pepper to taste
1/2 cup  cornflour
3 garlic gloves, chopped
5 stalk curry leaves, rinsed
1-1/2  tspn   curry powder
1/2 tspn  turmeric powder
150ml  heavy cream/evaporated milk
1 TB  sugar
a dash of salt or to taste

Method :
(1)  marinade chicken meat with salt & pepper, then stir in egg white till well mixed.
(2)  next now, add in cornflour and stir till all meat well coated, set aside to rest for 30 minutes.
(3)  now,  fry chicken meat till golden brown and set aside.
(4)  preheat frying pan with medium heat, add in butter garlic& curry leaves and saute till fragrant.
(5)  stir in curry powder & turmeric powder, let to saute a one minute then add in heavy cream or evaporated milk, salt & sugar and let to cook till thickened.
(6)  finally, stir in fried chicken meat till everything is well mixed then serve with rice or noodle.

This tasty creamy chicken can serve either with pasta, spaghetti or rice. Just as yummy ! Hope you guys will love it too.

Sunday, July 9, 2017

Cranberry La Brioche Feuilletee 红梅布莉歐千层酥皮



For the past couple of months, I've been busy with my herman baby. Too sad that I really don't have time for them anymore and have to freeze them for awhile. However, I still have plenty of instant yeast in the fridge that need to be sort out. And recently, I was inspired by this gorgeous pastry page, click to see here. It was astonishing ! Since this is my favourite thing to do, I shall start without hesitation..Please read on for more.

Ingredients :
250gm   bread flour/high protein flour
250gm   all purpose flour
100gm   dried cranberries, chopped
1-1/2 TB   instant yeast
2-1/2 TB   sugar
3 large eggs
150ml   full cream milk
1 tspn    salt
50gm   cold butter, diced
**300gm   cold butter for folding process
**egg glazing :  1 yolk mixed with 1 tspn  milk

Method :
(1)  combine both flour, sugar, yeast, cranberries, eggs & milk then stir to form a soft dough.
(2)  now, add in salt & butter and continued kneading till smooth & non-sticky then set aside to rest for an hour or till double in size.
(3)  once ready, punch dough to release excess air and kmead till smooth again.
(4)  place dough to slightly floured working table, roll to flatten dough into 26x12" sheet.
(5)  sliced cold butter to cover half portion of flattened dough, as picture shown here. Fold the other half dough over butter and keep the edges nicely sealed.
(6)  next, roll filled dough into 26x12" sheet again then fold both the shorter edge to meet at the center.  Now again, fold the other half over one half to generate a 4 folding layer, as seen here. Finally, cover dough with plastic sheet & keep refrigerated for 30 minutes till butter is chilled and set. This is to prevent melting butter from messing up the dough.
(7) repeat the folding process for another 2 more round then keep chilled for 45 minutes after the final touch up.

(8)  once its ready,  roll chilled dough into 26x15" sheet, trim off the edges (about half inche each) then divide into 3 portions (about 4" height 24" length).
(9)  greased two 4x4x9" tray lined with parchment paper each, then place one & a half piece of pastry sheet to tray by flipping into snake like curl shape, as picture shown above.
(10)  let to rest for another 45 minutes or till double in size as picture shown below.

(11)  now, brush dough with egg glazing and then bake at preheated oven 210'C for about 25 minutes or till golden brown
.
Love exactly how this brioche turns out. I used the leftover trimmed edges to make cruffin and it turns out as gorgeous.

Brioche is something that is made with lots of eggs & butter. And that is why the texture is so light & fluffy. I can polish one whole loaf all by myself. Hope you guys will love it too ! Happy baking.

Thursday, July 6, 2017

Yellow Mustard Fried Chicken 芥末醬炸香鸡

I am a weird person and I love mustard to bit. I know not many Chinese loves it especially hubby ! haha.... However, I am not afraid to season my cooking dish with the ingredient. The other day I found a bottle of yellow mustard in the fridge and fry chicken is the first thing strike my head. Ok OK Ok.... yellow mustard fried chicken should sounds wonderful for everyone. So, here's what I did.

Always washed & discharged extra fat from the chicken when preparing any chicken dish.

Ingredients :
4  whole chicken thigh, cut into 3 portions each
salt & pepper to taste
2 TB  yellow mustard sauce
1 tspn  garlic powder
1 TB  black peppercorn, crashed
1 tspn  black pepper powder
1/2 TB  paprika
1 tspn   granules powder
1 cup  milk
1 cup  all purpose flour
*1-1/2 cups  cornflour for coating
*cooking oil for deep frying

Method :
(1)  mix together chicken pieces with salt, pepper, mustard, black pepper & pepper corn, paprika, granules powder and stir till everything well blended. Then stir in milk & flour till well cooperated. Let to rest in the fridge for 2 hours.
(2)  once its ready, coat each marinated chicken pieces with corn flour and deep fry till golden brown.

*Note : I put in about 1-1/3 TB of salt.

Salivating just by the look of the crust. Don't you think so ! Hope you guys will love it too.

Sunday, July 2, 2017

Nyonya Apom Beras @ Nyonya Pancake 娘惹米糕


This is a gluten-free recipe which is made of purely rice flour & coconut milk. You'll be fascinated how beautiful this Apom looks ! The holes were created when I'm cooking it on a frying pan. There is actually a special mould for cooking this Apom. Here's where my inspiration came from, Alan @ Travelling Foodies.  Apom its originated from traditional Indian cooking which the texture is quite similar to 'dosai' and it is both made of fermented rice batter as well. However, nyonya version is a bit thicker more alike to the western pancake and it is usually serve with sweetened banana gravy (kuah pengat pisang).  Please read on for more.

Here's what I did.
Ingredients for Apom batter  :
(A)
5gm   instant yeast
1 tspn  sugar
60ml  warm water

(B)
300gm   rice flour
1/2 TB   glutinous rice flour
1/2 TB   tapioca flour
1/2 tspn   salt
500ml    coconut milk

(C)
60gm    rice flour
410ml   coconut water
3  pandan leaves, knotted

Method :
(1)  mix together ingredients (A) and let to rest for 15 minutes or till frothy.
(2)  combine ingredients (B) into a big mixing bowl and stir till well cooperated.
(3)  stir ingredients (C) till well mixed then heat over medium flame till mixture became smooth paste, leave aside to lukewarm.

(4)  now, bring together all the ingredients (A), (B) & (C) and stir till well cooperated. Leave to rest for 2 hours.
(5)  when ready, heat up an apom mould if you have one, otherwise heat up an frying pan, rub the surface with some cooking oil.
(6)  withdraw 1/2 cup of apom batter and stir in blue pea flower concentrated water or a few drops of blue food colouring. Mix well.
(7)  pour 2 tablespoon of batter to pan and let to cook uncovered, over medium heat till bubbles appear. Then put 1 TB of blue pea batter on each apom and swirl gently with wooden chopstick.

(8)  once the apom is no longer sticky means its done and ready to pick up. And ready to serve.

I love exactly how the crust presented with all the little holes on it ! You may serve these apom with curry or rendang. Or the sweet version。。。。。。

With the most tradition way。。。。。kaya spread always my favourite thing ! Yummm...
Happy weekend to all and hope you guys are going to have fantastic week ahead. Blessings

Tuesday, June 27, 2017

Tea Smoked Chicken 茶叶熏鸡

 
I've been eyeing this tea smoked chicken long long time ago and have yet decided which is the best method to prepare this special dish. Tea smoked chicken is quite popular in China & Taiwan, and red tea leaf for instant long jing, tie guan ying, Oolong are most commonly used on this recipe. Click to check on tea leaf. The word "smoked" already very challenging when you don't have such particular tooling. After scrolling through some Chinese site, finally, I came to my final decision. And here's what I did. Please read on for more.

Ingredients  :
1 whole free range chicken (round 1.3kg)
1 TB   salt
2 tspn   sichuan pepper

First step
Toast 1 tablespoon salt together with 2 tspn of sichuan pepper till fragrant then leave cool.
Pound to break the peppers and marinade salt & sichuan pepper to the chicken, leave  over night.
The next morning leave chicken to cool at room temperature then steam for 20 minutes over high heat.
Once its done, leave to cool.

Ingredients for tea smoked :
1/2 cup  rice
1/2 cup  brown sugar + 1 TB sugar
1/2 cup  dried tea leaves
1 TB  salt
2  large aluminium sheet

Second Step
Bind 2 sheet of aluminium to form one large sheet then fold into half. Sealed one side of the sheet.
Now,  spread rice, sugar, salt & tea leave over the bottom of the sheet as shown in picture.

Next, place a steel rack over the rice & sugar mixture, and then leave steamed chicken on the rack.

Finally,  seal all edges of the sheet and making sure there's no leakage.

This is how the smoked infuse parcel looks like after sealed.
Next, baked the parcel over preheated oven at 210'C for 20-30 minutes.
Once its done, transfer chicken to a serving plate and serve.
The chicken should look very moist at this stage but I prefer crispy skin, so what I did is to bake the chicken for another 15 minutes at 220'C, with an open sheet.

It actually works pretty good. I personally prefer using an oven than wok for such kind of preparation. Less messy!  The chicken really unique with the tea infused flavour plus crispy skin. Double goodness I should say ! Hope you guys will love it too.


Saturday, June 24, 2017

Nasi Kerabu Kelantan 吉蘭丹藍花飯

Guess what ! Finally, I got to taste nasi kerabu Kelantan during my previous trip to Kelantan. I was actually in Kelantan to help my girl to do some shifting a few weeks back. She's temporary moving home for out campus project and will be going back to Uni on next January. There's still one more shifting task need to be done in another 2 months time. Hopefully, everything works out according to plan ! Keep my fingers cross. But before that, I have to introduce my new discovery during my previous stay in Kelantan. Yes, its their nasi kerabu. I skipped the spicy gravy this round on my recipe (click for nasi kerabu Terengganu) but used the sweet red chili sauce instead. And。。。BINGO ! So, here's what I did. Please read on for more.

This is my blue pea flower water. I still think its not dark enough for the rice. Not sure if the fresh ones will work better !

Ingredients :for blue pea rice :
2 cups   rice, rinsed
2 cups   water
30 pcs  dried blue pea flower
1 stalk   lemongrass
1"  ginger, chopped

Method :
Soaked blue pea flower into 1 cup warm water for 20 minutes then drain. Now, mix together rice, ginger, lemongrass, blue pea water and the remaining water. Let rice soaked for 15 minutes. Finally, cook with rice cooker till done.

Ingredients for kerisik kelapa / tasty toasted coconut :
2 cups   grated young coconut
3  TB   brown sugar
1 tspn  salt

Method :
Toast coconut till brown & fragrant. It takes about 20 minutes & make sure stir gradually, not to burn it.
Finally,  of the heat and mix in the remaining ingredients till cooperated. Next, pound the toasted coconut till oil start to excrete from coconut.

Ingredients for Ulam sayur (salad) :
1/2  small cabbage
1 pce   turmeric leaf
a handful of cilantro
1 pce  bunga kantan, use only petal

Method :  Slice everything thinly and then mix well.

For ikan kembung / Mackerel, just fry till golden brown. Leave to cool then tear the meat apart into small chunks. Its ready to serve.

Ingredients for sweet chili sauce:
5   red chilies, sliced
3/4 cup  Thai chili sweet sauce (Imported) (click to check)
3 TB   fish sauce
5 TB   calamansi juice/ lime juice
2 TB   sugar

Method :  
Grind red chilies into chunk pieces then combine everything together and mix well. Ready to serve.

 This is exactly how the salad taste and looks like when I'm having my nasi kerabu at Kelantan previously. The salad became so addictive after mixing up with this special sweet red chili sauce. Its definitely a new discovery.

I bought these fish crackers from Kuantan. Its getting really pricy these days.

This is how you start your nasi kerabu..... press to break the crackers into small pieces.

Now, mix everything up on the plate and serve. I love an extra sweet chili sauce on mine plus some fried toufu and chicken pop for my kids. Finally, found my favourite nasi kerabu recipe. Loving it ! It suddenly worth the effort. Hope you guys will love it too.

Friday, June 16, 2017

Herman Streusel Coffee Cake 赫爾曼脆皮奶酥茶点

This is an easy bitsy streusel cake you can bake at anytime for an afternoon tea. Has anyone told you that SIMPLE IS BEAUTIFUL !  Another recipe working with my Herman starter. I'm sure Herman starter group members can easily prepare this simple recipe for a start. So, here's what I did.

To activate the Herman culture by mixing the following ingredients 3 hours before working on dough.
**1/2 cup Herman starter + 1/1 cup  all purpose flour + 1/2 cup milk + 1/3 cup  sugar

Ingredients for cake :
1 cup  Herman starter
1 cup all purpose flour
1 tspn  baking soda
1/2 tspn   cinnamon powder
1/2 tspn  salt
1/2 cup  sugar
1 large egg
1/3 cup  corn oil

Ingredients for streusel topping :
1/2 cup  all purpose flour
1/4 cup  brown sugar
1 tspn   cinnamon powder
50gm   butter, chopped

Method :
(1)  mix together struesel topping then rubbing butter in with your fingers till mixture became crumbly and be able to stick together when you press it. Keep refrigerated.
(2)  combine flour, baking soda, sugar, salt & cinnamon powder and mix well then stir in Herman starter, egg and oil till stick paste is formed.
(3)  pour batter to a 9x9" tray lined with parchment paper then sprinkle chilled crumb evenly over the batter.
(4)  Let cake rest for 30 minutes in a the oven, finally, bake at preheated oven 180-185'C for about 35 minutes or till set.

The cake turns out nice & fluffy. An extra whipped cream should be perfect !

Did you notice air bubbles inside the cake ?  That means my Herman starter is doing its job. Well done baby ! Happy baking everyone.

Tuesday, June 13, 2017

Herman Danish Loaf 赫爾曼丹麦酥皮面包

As I am a super big fan of danish pastry, so this famous danish loaf definitely something that I shouldn't missed out. I worked on the bread recipe shared by Herman Starter fb group members and combining it with the pastry folding. Honestly, I didn't expect much from my first attempt but it actually turns out really good. The bread is so soft and aromatic. Thumbs up !

To activate the Herman culture by mixing the following ingredients 3 hours before working on dough.
**1/2 cup Herman starter + 1/1 cup  all purpose flour + 1/2 cup milk + 1/3 cup  sugar

Ingredients :
1 cup  herman starter
350gm   bread flour
2-1/2 TB  sugar
1   whole egg
100ml   milk
1/2 tspn  salt
20gm   butter, diced

**200gm   margerine (for folding)
**Extra flour for dusting
**egg glazing :  1 egg yolk mixed with 1 tspn  milk

Method :
(1)  stir together ingredients from main dough (except butter) till sticky dough is formed.
(2)  add in butter and continue kneading till smooth, at this stage, dough no longer be sticky.
(3)  place dough to a slightly floured working table and flatten into 12x16" sheet.
(4)  spread margarine over half of the flatten dough sheet and fold the other half over margarine then sealed the edges nicely.
(5)  now, roll to flatten it into even larger sheet. and fold them into 4 layers as picture shown below.

Note :  I used margarine instead of butter for the folding, which makes it easier.

(FOLDING STEP 1.)

(FOLDING STEP 2)

(5)  placing both end of dough facing the center, as picture shown the above. Then make another folding by placing one overlap the other, as picture shown below. Looking like a 4 layers stacked dough.
(6)  keep dough freeze for 20 minutes after each turn, meaning prepare the 4 folding for 3 times and keep dough freeze after each turn. This will helps to generate better layers. Next, rotate dough in 90 degrees so that the opening is facing the left or the right and then repeating the same process once and again freeze it for the 2nd time. Try to press dough by rolling pin to flatten it before rolling it out after each freeze.
(7)  now, for final rolling, flatten dough into 4x16" rectangle shape which is twice the size of the loaf tray. Then cut into 4 strips and braid the dough strips into pony tail.
(8)  place shape dough to a 4x9" greased loaf pan and let dough rest in oven with a cup of hot water for at least 4-5 hours.
(9)  finally, brush with egg glazing and bake at preheated oven 210'C for about 30-35 minutes.

WA..LA.... Finally, my Herman danish loaf is done ! Clap... clap... clap.... I am definitely a happy baker. LOL

I am truly admired the beauty of the layering.  Don't you love it too !!!
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