Thursday, April 28, 2016

Nyonya Style Pineapple In Coconut Gravy @ Gulai Nenas Nyonya 娘惹鳳梨

A couple days ago, a friend gave me two half raw pineapples but till now the pineapples still tasting sour. No good at all ! And the first thing came to my mind was this nyonya style pineapple. Nyonya & Baba is also called as Peranakan Chinese. (click to read more regarding nyonya cusine & the history of nyonya & baba)  Most nyonya cooking contains of lots of spices and special ingredients such as preserved soy beans, buah keras (candle nuts), belacan (shrimp paste), asam (tamarind juice) and more. Nyonya heritage is not only famous in all kinds of cooking and also very famous with its own designated kuih-muih, such as ang ku kuih, kuih talam, kaya jam, bubur cha cha and more.

And here's what I did with the pineapple.
Ingredients :
2  small pineapple, skinned & cut into medium chunks
2  cinnamon sticks
4  pcs  cloves
4  pcs  asam slices / tamarind peel
3 stalks  lemongrass, use only the head
250ml   thick coconut milk
1-1/2  cups  water
1 tspn   salt (adjust to your personal taste)
2 TB   sugar (to your taste)

Ingredients blended paste :
30gm  dried red chilies, soaked with warm water till soft
5  shallots, skinned & sliced
6  cloves of garlic, skinned
1 inche  ginger, sliced
2  buah keras / candlenuts
1 stalk lemongrass, use only the head & sliced
20gm   shrimp paste (belacan)

Method  : 
(1) preheat wok then add in 1/2 cup cooking oil, saute lemongrass, cloves & cinnamon sticks till fragrant.
(2) then add in blended paste and continue cooking till fragrant and the chili paste turned into darker colour.
(3) next, add in water & coconut milk and bring it to boil.
(4) now, add in pineapple and let to cook for about 20 minutes or till slightly soft then its all ready to serve.

I ended up cooking one big wok. I kept some for myself and gave away the rest. This nyonya style pineapple can be stored in the fridge for days and reheat it whenever you like. Or maybe you want to add in big prawns later days. haha....  Enjoy !

Tuesday, April 26, 2016

Wheat Bran Muffins With Dried Fig & Apricot 果干米糠瑪芬麵包

After the steamed wheat bran mantou and here is the second recipe made out of the leftover wheat bran flour.... steamy hot muffins fresh from the oven !  I added in extra dried apricot and dried figs... and its going to be perfect with just a spread of butter & jam.  I just love homemade muffins. Yes, its always that GOOD !

So, here's what I did.
Ingredients :
1-1/2 cup  whole wheat bran
1 cup   all purpose flour
1-1/2 tspn   baking soda
1-1/2 tspn   baking powder
1/2 tspn   salt
3-1/2  TB  brown sugar

1  cup  milk
1/2 cup   yogurt
1 egg, do not beat
1/2 cup  corn oil
100gm   dried figs, cut small
80gm  dried apricot, cut small

Method :
(1)  soak dried figs & apricot into milk and let to rest for 30 minutes. Then drained to separate both.
(2)  bring ingredients (A) into a big mixing bowl then stir well.
(3) next, stir in ingredients (B) till everything is well cooperated.
(4) now, scoop batter to greased muffin baking tray then bake at preheated oven 210'C for about 15 minutes or till golden brown.
(5) remove muffins from tray and serve warm with butter & jam.

I gave away half of them to friends and kept half for my own breakfast & tea. Will bake one batch for my boy this coming when he came home. Guess, its going to be another busy week !  Enjoy & have a great week ahead everyone.

Saturday, April 23, 2016

Wheat Bran Mantou Flower Roll 米糠馒头卷

I found a packet of wheat bran flour the other day while cleaning my refrigerator. Its been there for almost a decade and glad its still in good condition. And not for waiting long, I have to figure out how to fully utilize them as soon as possible. Then this is the first thing on my list ~ Mantou Flower Roll. In the recipe, I added in extra wheat bran to suit my personal taste. And of course, extra water is needed cause the absorption level is slightly higher. Mantou is slightly different from the common luxury steamed bun. The texture should be firm and not overly fluffy.

And so, here's what I did.

Ingredients :
450gm   bao flour
150gm   wheat bran flour
2 tspn  yeast
2 TB  brown sugar
290ml   water
2 TB  shortening

Method  :
(1) combine flour, wheat bran, sugar & yeast into a big mixing bowl then stir in water till everything well mixed.
(2) add in shortening and continue kneading till well cooperated, and soft dough is form then set aside to rest for an hour or till double in size.
(3) when its ready, punch and knead dough till smooth to release excess air. Then divide dough into 12 portions (about 74gm each).
(4) flatten dough will rolling pin into oblong shape then brush on a bit of cooking oil.
(5) now, make a few cuts in the center (refer here as picture shown) , then roll dough from both end to met at the center point.
(6) next, turn dough around and place it to parchment papers then set aside to rest for about 30 minutes.
(7) finally, steam dough at preheated steamer for about 15 minutes.

Note  :  you may keep these mantou into freezer and reheat it at anytime when needed.

Just tested these mantou with curry gravy. I'll have to say.... simply irresistible ! I took at least three in one go. Surely going to put on some weight soon. haha..... Hope you guys will love it too ! Happy weekend.

Monday, April 18, 2016

Deep Fried Sweet & Savoury Banh Bao 鸡肉松豆蓉炸包子

I went off for another camping trip with a group of friends lately. I'm the only female in the group and also the only chef. I have the menu list out for 14 persons before the trip starts and this deep fried sweet & savoury banh bao is one of them from the list. After the trip still some friends are asking for echo, So, I made another batch on last Saturday. However, it ended up my boy kept most of them for his room mates and himself. haha.... Again, not enough for everyone ! Well, I have to admit these buns are quite sellable. haha.... 

And here's what I did.

Ingredients for bao dough :
500gm  all purpose flour
2 TB  sugar
1-3/4 tspn   yeast
2 TB  shortening
260ml  water

Method :
(1)  combine flour, sugar & yeast into a big bowl then add in water to mix well.
(2)  once soft dough is formed add in shortening and continue kneading till everything well cooperated. (dough can be hand knead easily)
(3)  keep dough cover and rest for an hour or till double the size.
(4)  once its ready, punch and knead dough till smooth to release excess air.
(5)  now, place dough to working table (omit the flour) and divide into 20 equal portions.

Ingredients for dou yong fillings :
1 kg  pandanus mung bean paste (divide into 20 equal portions, about 50gm each)
250gm  chicken floss (spicy flavour)

Note : I used store bought mung bean paste. For homemade paste, please refer here.

Method :
Press mung bean paste to make a hole then place in chicken floss and press to fit. Slowly seal it to form a ball.

(1) start with one bao dough, fold bao dough inwards till a ball like dough is formed. Then flatten it with a rolling pin to form a disk.
(2) fill in the twin flavour mung bean paste and wrap to seal by pleading dough to the center (just like making bao)
(3) as soon as you completed everything, its about time to get them into hot oil and starts frying them till golden brown. Its best to serve warm.

I am now planning for the third batch, need to get the ingredients ready soon. Hope you guys will love it too ! Have a wonderful week ahead, everyone. Enjoy.
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