Thursday, June 30, 2011

Cream Cheese Buns

 I seldom make bread.Whenever I want to eat bread ,I'll just buy it from bakeries.And, since I still have cream cheese in my fridge, so,I gave it a shot to this cream cheese buns.Voila......this buns was so soft,the filling works wonderful with the buns and topping.So yummyyyyyy..........and at the moment the first thing in my mind was, I must share this immediately with friends, that's ,you, all up there.I get this recipe from Alan Ooi.....Bread Magic.....and it's really a wonderful magic...hehehe.

 Here's the recipe:
(A)
330 gm high protein flour
1/2 tsp salt
 11/2 tbsp milk powder
 60 gm caster sugar
 10 gm instant yeast
 (B)
1 egg...grade A

(C)
120 ml water

(D)
40 gm butter

Method:
Combine ingredient (A) together in a mixer.
Give it a slight blend before adding in ingredient (B) and (C).
Beat combined ingredients to form a dough.
Add in (D),and beat until the dough has a smooth surface.
Check whether the dough is fully developed by stretching a small piece of dough with your fingers.If the dough can be stretched into a thin layer without tearing, it is ready.But, if it does not stretch well, beat the dough further till it passes the next stretch test.Be careful, not to over beat.
Remove dough and leave it in a floured big bowl,cover with cling film and let it prove for 30-40 minutes till double it size.See here for how I prove my  dough.

Cheese filling: 
50 gm icing sugar
200 gm cream cheese

Method:
Combine cream cheese with sugar.

Mexican Topping:
(A)
100 gm butter
50 gm shortening
120 gm icing sugar
1/2 tsp vanilla essence

(B)
3 eggs......grade A
150 gm plain flour

Method:
Cream (A).
Add in eggs and cream again.(its curdly at this point)
Add in flour and blend till mix well. Set aside

Once the dough ready,Scale the dough at 60 gm portion.
Shape into small balls,flatten and wrap up cream cheese filling.Seal and and form into smooth ball.
Leave it in a paper cup( but I didn't use paper cup, I use lined pan).Do the same with the remaining dough.
Rest them for 50 minutes,to rise a second time.
Fill piping bag with Mexican topping.
Pipe some mixture over the buns.
Bake in pre-heated oven at 180 for 10-15 minutes.
Cool on wire rack.

*I get 10 buns from this dough.And it's a big buns,you can reduce it to a smaller buns.
For Mexico Topping, you need half of the recipe to make this portion of buns.Means, I still have another half topping mixture in my fridge.

I'm submitting this post for Aspiring Bakers #8 - Bread Seduction.

Wednesday, June 29, 2011

Fried Parrotfish with Golden Garlic

 Have you heard of Parrot fish or in chinese we call ying wu yu? It have a very nice sweet and tender flesh.You can either pan fry or steam with it. I fried my  parrot fish with golden garlic.The tender ,sweet flesh of the fish goes well with the crispiness of the golden garlic.So delicious!

Here's the recipe:
1 parrot fish tail (I used half slice )
4-5 tbsp chopped garlic

Gravy:
1 tbsp oil
2 tbsp chopped garlic
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tbsp shaoxing wine
100 ml water

Method:
Clean the parrot fish tail, rub some salt and leave for 5 minutes.
In a bowl, combine soya sauce,oyster sauce,sugar,shaoxing wine and water,mix well.
Wash the parrot fish tail, and pat dry.
Heat up oil for deep-frying, deep-fry fish tail until golden brown.
Dish and drain.
Put chopped garlic into the same wok and deep-fry until crispy.Dish and drain.
Sprinkle onto the fried parrot fish tail.

Gravy:
Heat up oil,stir-fry chopped garlic until fragrance.
Add in the combined sauce and bring to boil.
Remove from heat and pour over the fish.

*I don't like the garlic in the sauce, so I drain it, before pour it over the fish.

 This is parrot fish looks like, I asked the fishmonger to clean and cut for me, otherwise, it's hard for me to cut it into 2.

Monday, June 27, 2011

Durian Puffs


Durians! King of the fruit, now is the season!You can see everywhere people are selling durians.I believe some of you love it ,just like me, I love durians, especially if the taste is bitter.....soo  yummy!.Yesterday,I made some durian puffs,it's our favourites.I made it into this shape,so it's easy to handle.When you bite it, your hand won't be messy with the cream. Here's the recipe:

Ingredients:
(A)
100 gm butter
250 gm water
1/2 tsp sugar
pinch of salt 

(B)
150 gm flour,sifted

(C)
3 eggs

Method:
Cook (A) until boil.
Add in (B) and mix to form a smooth paste.
Let it slightly cool.
Use mixer, beat the paste,add in (C) in several times.Beat it until well blended and smooth.
Place the batter into the piping bag fitted with plain or star nozzle.
Pipe it onto lined pan.(please use non stick paper liners)
Bake at 200 C for 20 minutes or golden brown.
Take out from oven and immediately make a hole ,to let the hot air out.
When cooled,use a long nozzle to pipe some filling into it.Serve.

Filling:
200 gm Whip topping cream, whipped
200 gm durian flesh, blend till fine.

Mix the whipped topping cream and durian flesh until well combine.Keep it in the refrigerator.

Saturday, June 25, 2011

Tomato and Cheese Pastry Puffs

I still have my puff pastry in my freezer,and the left over cheddar block from "cheese cupcakes".So, I turned them into this yummy Tomato and Cheese puff.I used Lady's choice mayonnaise,its tastes delicious with it.I made it with Japanese mayonaise, but taste different, a little bit bitter.Here's the recipe:

Ingredients
Ready made puff pastry (puff pastry)
Grated cheddar cheese or sliced cheddar cheese.
Tomatoes,slice it
Lady's choice mayonaise
1 egg ,slightly beaten.

Method:
Roll the puff pastry about 2 mm thickness.
Cut into rectangle shape.
Brush egg onto the pastry.
Sprinkle grated cheddar cheese or place a slice cheese.
Place sliced tomato onto the cheese.
Put some mayonnaise in the plastic bag and squeeze mayonaise onto the tomatoes.
Bake in the oven 180C for 15 minutes,or golden brown.
Serve.

Thursday, June 23, 2011

Designer Chocolate Baby Grands

The first batch of Designer Chocolate Baby Grands that I made was months ago.And this Designer Chocolate Baby Grands is the second batch , and brought it to the school and shared it with my friends.They like it very much.It's so delicious with the chocolatety taste .The cake was soft, and  you can just pop it in your mouth right away from fridge.It didn't harden at all.This Designer Chocolate Baby Grand recipe I got it from Wendy , and quite easy to make it.Here's the recipe:

Ingredients:   
(A)
33gm  cocoa powder 
59gm  boiling water 
(B)
37.5gm  all purpose flour
37.5gm  cake flour
1 tsp  baking powder
½ tsp  sodium bicarbonate
150gm  sugar 
1/8 tsp  salt
(C)
2 large  egg yolks
54gm corn oil
(D)
½ tsp vanilla extract.
(E)
2 large egg whites   


Chocolate Ganache:
85 gm cooking chocolate
87 gm heavy cream(whipping cream)
1/2 tsp vanilla extract.

Methods:
Combine (A) into a smooth paste.Set a side, let it cool down.
Sieve all purpose flour,cake flour,baking powder sodium bicarbonate and mix with salt and sugar.
Whisk (E) to soft pick, set aside.
Blend (C) into (A) on medium speed for 1 minute.
Add in vanilla extract/essence.
Add in half of the dry ingredients and beat on low speed till mixed,add another half of the dry ingredients,beat on high speed for about 1 minute.
Pour in half of whisked (E) into the batter, mix well, add , another half till finish.Use spatula to mix it.Mix it well.
Pour batter into lined baking muffin pan until 40% full.
Bake in preheated oven 180 C for 15-20 minutes, or until skewer comes out clean.
Once they are done, prick some holes.
Pour the ganache over the cake.Let it set.Best to be serve when cold.


Chocolate Ganache:
Chop the chocolate into small pieces.
Scald whipping cream(cook over medium heat until bubble appear/just boil),pour it into the chopped chocolate.
Leave for 1 minute.
Stir until smooth, add in vanilla extract.

This's the first Designer Chocolate Baby Grands.

I would like to share some pictures,that I'd taken before the carnival start,and most of the students assembly in the hall.

These are some of the dish that we cook.

My friend fry the "roti jon".We use sardine, onions and eggs, and bread.

Put some lettuce/cabbage,cucumber, mayonaise, ketchup and chilli sauce, and pack it up.

Selling some cakes.

Vegetarian mini chang.

More foods(not from us)

Popiah ( not from us).Did you see the pink color tin?The coupons goes in there.It's been sealed.

See the chicken? It's for Hainanese Chicken rice ball, from Hainanese Association.

Hainanese chicken rice ball.

Students selling coupon.

Teachers and students selling food.

Students and teachers making pizzas.

They use wood fire oven to bake pizzas.

This is my girl, waiting for customers,my friend and me selling waffles..

For the whole week, I was so tired and so do my girls, but we are so happy!!!!


-->

Tuesday, June 14, 2011

Sicilian Orange Cake

Last Saturday, I made a fondant birthday cake for my sister.This is my first fondant cake.I used sicilian orange cake, which I copied from Sonia.The cake taste sooo delicious.But, as you can see, I'm not a good artist,can't decorate the cake well.Can you guest what the flower???haha...it's Tulip, so ugly huh!Actually wanted to make white Tulip,but scared she don't like white, then wanted to make yellow Tulip, but yellow color Tulip not a good sign, so end up,I made pink color.The time was so tight, that I've no chance to  make the leaves...sorry sis..
Here's the recipe I copied from Sonia, which she adapted from j3ss kitch3n...

Ingredients

250g unsalted butter, softened
200g caster sugar
4 medium eggs
grated orange zest from 2 oranges
250g self raising flour
120ml freshly squeezed orange juice
1/2tsp Rum, optional ( worth to add this ! )

Method:

1. Preheat oven to 180C. Grease and line a cake pan.
2. Using an electrical beater, cream the butter and sugar until light and fluffy.
3. Beat in the eggs, 1 at a time, beating well after each addition, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest and rum. Add the flour all at once and mix well, then slowly mix in the orange juice.
4.Scrape the batter into the prepared pan and bake in preheated oven for 45-50mins or until a skewer inserted into the center of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly greased aluminum foil.
5.Leave the cake, in the pan, to cool on a wire rack, then unmold and serve.



ps* This sat &sun, my eldest school celebrates school anniversary(98th).There's a fun fare for 2 days, so I'll be busy helping to prepare food for fund raising.We'll cook rendang curry, pong teh, curry chicken devil,popia,roti john, waffles and etc.....for sale.Sorry, if I didn't visit your blog,which ,I'll try to do so, if I'm not tired, and I'll be back completely next week.



-->

Thursday, June 9, 2011

Rendang Ayam Goreng/Fried Chicken Rendang

 

When I saw this in My Kitchen Snippets,I said "wht ? chicken rendang without coconut milk?"As I know, we cook chicken rendang need lots of ingredients like coconut milk, kerisik(toasted coconut),rempah(spices)......, at the end felt so tiring.So, as promise, I gave it a try.hhmmm...sooo delicious, we do enjoy it even without coconut milk,or kerisik(toasted coconut), rempah(spices)..... You should try this also.If you want it more spicy , can add some bird chillies.Here's the recipe I copied and modefied a bit from My Kitchen Snippets :


Ingredients:
2 drumsticks and 3 chicken wings,chopped 
3 stalk lemongrass – smash it
3 kaffir lime leaves
3 tbsp soy sauce
2 tbsp kicap manis/sweet soy sauce
1 1/2 tbsp tamarind pulp + ½ cup water
Sugar and salt to taste

 Marinate for chicken:

1 tsp turmeric powder(I use 2 11/2inch fresh turmeric,grated)
1 tsp salt
½ tsp pepper

Ground into paste:

4 green chili – cut in chunks
1” ginger
4 cloves garlic,peeled
10 shallots,peeled


Method:
Clean the chicken. Cut into small pieces. Drain dry and marinate it with turmeric powder, salt, pepper and set it aside for half an hour.
Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice. Set it aside
Heat up some oil in a wok over medium heat and shallow fried chicken until cook and golden brown on both sides. Remove and drain the oil on paper towels.
Remove some of oil from the wok and leave about 3 tbsp of oil. Sauté the ground paste, kaffir lime leaves and lemon grass until lightly brown and fragrant. Add in the tamarind juice, soy sauce, kicap manis(dark sweet soy sauce), salt and sugar. Continue to stir until the sauce boiled.
Add in the chicken, toss and turn until it is well coated with the sauce. Check seasonings. Dish out and serve it with rice.

-->

Wednesday, June 8, 2011

Chocolate Bottom Banana Square

 I saw Sonia  and Cathy did this,and this is one of the bloggers favourites and I wonder how it tastes.I get this recipe from Sonia, and agreed with her, this chocolate banana square was super soft.The chocolate part a bit dry,the banana part was so soft ,but it's indeed still very nice .Here's the recipe that I adapted from Sonia's blog:

Ingredients:
125 gm butter,softened
120 gm sugar
1 egg, lightly beaten
1 tsp vanilla/rum(I used rum)
220 gm ripe smashed banana
180 gm cake flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tbsp cocoa powder
1/2 cup chocolate chips

Method:
Line 8 " square tin with baking paper.
Sieve flour, baking powder, baking soda,add in salt, set aside.
Cream butter and sugar till light and fluffy.
Drizzle in the eggs,vanilla/rum and mashed bananas,beating thoroughly.
Add in flour mixture and mix well.
Divide the batter into half.
Add the cocoa powder to one portion of the batter.
Spread cocoa butter in the baking pan, followed by the other half plain batter.Smooth the top.
Sprinkle with chocolate chips.
Bake in pre-heated oven at 180 C for 30 minutes.
Cool  and cut into squares,serve.

Tuesday, June 7, 2011

Alkaline Dumplings

This alkaline dumplings can be serve with kaya(egg custard), or coconut sugar.My mom used to serve this with plain coconut sugar(gula melaka), or sometimes she will add some durian flesh into the sugar( I love this type the most).But, my friend suggested me to try this recipe  coconut sugar cook with coconut milk,and I found it delicious too.Thank you Ms Ang ,for this recipe,if you read this.Here's the recipe:

Ingredients:
1 kg glutinous rice,wash and soak over night.
3 tbsp alkaline water
5 tbsp cooking oil
Small bamboo leaves,soak overnight
Hemp string

Method:
Wash and drain the soaked glutinous rice.
Add in alkaline water and oil,leave aside for 30 minutes.
Wash the bamboo leaves.
Boiled the bamboo leaves for about 10 minutes,drain.
You can see here for how to shape tie the dumplings.
Boil the dumpling in plenty of water for about2 - 3 hours,until cooked.
Serve with kaya(egg custard) or coconut sugar(gula melaka).

Coconut sugar:
150 gm coconut sugar(gula melaka)
75 ml coconut milk
50 ml water

Method:
Cook the coconut sugar and water, until it's boiled.
Strain the mixture and cook again till thick.
Add in coconut milk, let it boil.
Remove from fire and serve with alkaline dumplings.


Saturday, June 4, 2011

Pickled Ambarella/Great Hog Plum (Buah Kedondong)

I got this Ambarella/great hog plum/ buah kedondong from my sister.She gave me a bag of it, and my niece teach me how to pickle it.It is so nice.While typing this, I got a bowl of it on my table...very nice.It is easy and simple method, and would like to share it with you,but I'm so sorry I didn't weigh all the ingredients.I just estimate the ingredients.Maybe , you can use this method/way to pickle others mangoes.Here's how :

Ingredients:
Ambarella/Great Hog Plum / Buah Kedondong.
Dried sour plums
Cool boiled water

Method:
Boil water ,then let it completely cool.
Peel great hog plum and wash it.
After washed, make sure it's dry to touch.I put under a fan, to dry it.
Put the dry fruit in a big bowl.
Add in cooled boiled water.
Add in dried sour plums.Let it sit for about 6 to 7 hours.
After 6 or 7 hours, the pickle can be eaten, or refrigerated it for more tasty.

Here's the Ambarella/Great Hog Plum/Buah Kedondong.

Peeled ,washed and drain.

Let it dry to touch, I put under the fan.

Put everything in a large bowl and leave it for about 6 to 7 hours.

Here's the pickled ambarella/great hog plum/buah kedondong after 24 hours.
Very nice , mouthwatering ha...Faster go do it, now is the fruit season.

I used this kind of dried sour plum.

Friday, June 3, 2011

Danish Pastries

This is one of my favourites,Danish Pastries.This danish pastries taste yummyyy and soft.
It's one of Alex Goh's recipe,I like his recipe because it's easy to make and well instructed.

I'm submitting this entry to Aspiring Bakers # Bread Seduction (June2011) hosted by The Sweetylicious
Here's the recipe that I adapted and modefied a bit:

Ingredients:
(A)
280 gm bread flour
120 gm plain flour
55 gm sugar
1 tsp salt
1 1/2 tbsps milk powder
4 tsps instant yeast

(B)
190 ml cold water
1 egg

(C)
40 gm butter

(D)
200 gm croissant margerine

(E)
2 tbsps instant custard
5 tbsps water

(F)
Some  Raisins

Method:
Mix (A) till well blended.
Add (B) and knead to form a dough.
Add(C) and to form a smooth dough.
Roll it into a rectangular shape,wrap the dough with clear film and freezed it for 1 hour.
Wrap (D) with plastic sheet and roll it out.
Roll the dough into square, and wrap up croissant margerine.
Give the dough a bit hit, then roll into rectangular,fold into 3 layer two times ,then wrap it with cling film and put it in fridge for 20 minutes.
Take the dough out and repeat the folding step once,and wrap it with cling film, and put it in fridge for another 30 minutes.I always leave it in freezer overnight.
Mean time, mix the instant custard with water,stir it until become a smooth paste.
Take it out from fridge and divide it into 2 portions.
Roll them out thinly about 2-3 mm.
Spread some instant custard and sprinkle some raisins.
Rool up the dough, like a swiss roll.
Using sharp knife,cut it about 2.5cm height.
Put these dough portions on to lined baking tray,lightlt press them flat,then put half cherries in the centre of each.Let it prove for 45 minutes.
Brush with egg wash and bake at 180 C for 13-15 minutes.Serve.

Spread instant custard and sprinkle raisins.

Roll up,like a swissroll.

Use a sharp knife and cut it.

Arrange it in lined baking tray and prove for 45 minutes.

After egg wash, ready to go in the oven.

Voila!!The Danish Pastries.Enjoy!!