Monday, August 29, 2011

Cheese Cookies



The original cookies name was Cheese Almond  Cookies by Chef Alan Ooi. I didn't use any almonds, so ,just name it Cheese Cookies. I used Australian Mild Cheddar Cheese that my sister gave ,to make this cookies. It taste delicious with the great aroma of the cheese.Love this cookies:)
Here's the recipe:
 


Ingredients:  

(A)
200 gm butter
110 gm icing sugar

(B)
1 egg

(C)
50 gm cheddar cheese(finely shredded)

(D)
250 gm plain flour
1/2 tsp baking powder

For decoration:
100 gm almond nibs ( I used shredded cheese))
1 egg ,beaten

Method:
Sieve (D), set aside.
Beat ingredient (A) until fluffy.
Add in ingredient (B) and mix well.
Fold in ingredient (C) and (D) to form a dough.
Shape into rounds ( 8gm each) and dip into beaten egg.
Remove and coat with some almond nibs.(I coated with shredded cheese)
Arrange on line baking tray.Press lightly to flatten.
Bake in preheated oven  180C for 15-20 minutes until golden brown.
Cool on wire racks before storage.

I would like to take this opportunity to wish Selamat Hari Raya Aidilfitri to all my Muslim readers.

Friday, August 26, 2011

This is my favourite video on #SayaSukaMalaysia . Think it best describes us Malaysian!

This is my favourite video on #SayaSukaMalaysia . Think it best describes us Malaysian!

Chicken Pie

Chicken Pie
I used homemade puff pastry to make this chicken pie.Taste great!


Here's the recipe :

Ingredients:

1/2 portion of Ready made puff pastry from here .

Filling:
80 gm Onion, chopped
30 gm flour
3 tbsp oil
200 gm frozen mixed vegetables
200 gm chicken meat, chopped
1 1/2 tbsp worchestershire sauce
200 gm water
1 tsp sugar

salt and pepper to taste.

Method:
For filling:
Heat oil in a saucepan.Add in onion,stir fry until fragrant.
Add in flour, stir fry for about 20 second.
Add in frozen mixed vegetables and stir fry for about 1 minute.
Add in chicken meat and worchestershire sauce and cook until chicken meat becomes white.
Add in water, salt and pepper, cook till the sauce thicken.Dish up and set aside to cool.
Roll out the pastry to rectangular shape about 3mm thick. Then, roll it up like swiss roll.Chilled until firm.
Take out the pastry, and cut about 1 cm, then roll out about 3 mm thick.
Place the mini pastry onto a tart case, put in the filling.Egg wash the sides.
Top it with another piece of puff pastry and press the side with fork.
Then egg wash the top and poke some holes with a fork.
Bake at 200C for 20 to 25 minutes, till golden brown.

Wednesday, August 24, 2011

Butter Cheese Buns




The difficulty of these buns is, seal the filling, must seal it properly, otherwise, the filling will ooze out.For this recipe I used block cheddar cheese.This recipe from Bread Magic Chef Alan Ooi.

Ingredients:
(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.
For filling:
100 gm butter, diced
6 slices cheddar cheese, diced small

For topping :
1 egg, slightly beaten
6 slices of cheddar cheese, diced small

Method:
Scale dough into 60 gm portions( I did 30 gm).
Flatten dough portions, wrap some filling. Seal edges and place them on a greased baking tray.
Proof the buns for 45 minutes in a warm place till double it size.
Brush surface with beaten egg and place some dice cheese on top.
Bake in preheated oven at 180C for 12-15 minutes, till golden and cheese has melted.
Remove and cool on wire rack.

Monday, August 22, 2011

Marmite Pork


This recipe I adapted from Jamie Jong ( Assorted Lunch Boxes). I modefied the recipe a bit.
This recipe calls for lean pork, but I used pork belly, that had been sitting in my freezer for quite sometimes.

Here's the recipe :

Ingredients:
300 gm lean pork
Oil for frying

Marinate:
1 tbsp soy sauce
1 tbsp cornflour
1/2 tbsp sugar

Seasoning:
2 tbsp marmite
2 tbsp sugar
1 tbsp dark soya sauce
2 tsp cornflour
1/2 cup water

Method:
Marinate pork  for 20 minutes.
Deep fry pork pieces till golden brown.Dish up and drain.
Combine seasoning and stir cook in wok till sauce is thick.
Return the fried pork into the wok and mix well till sauce is absorbed and pork pieces well coated.
Dish up and serve.

Friday, August 19, 2011

Fruit Tart With Egg Custard Filling



I like to try new different recipes.Same goes with this tart shell.Although I got my favorite tart shell recipe here , I still like to try other version.
Both making methods are different.The taste? , quite same....lol.
I've made fruit tarts before, before I started my blog. I used whipping cream and instant custard for the filling.I'll share the recipe, if I make it again, I will.....
At the moment I'll share this recipe.
And for this version,it's a little eggy for me.But ,for those who like egg, can try this.


Here's the recipe from Think Out Of The Shell, Chef Gina Tan
Ingredients:
For Pastry:
130 gm butter
65 gm icing sugar
250 gm plain flour, sieved
30 gm egg

Method:
Cream butter and icing sugar until fluffy.
Add in egg and sieved flour until dough is formed.
(Here, I rested the dough for 6 hours in fridge,need to ferry the kids in and out,then dinner.I started to bake after my dinner.)
Take the dough out from fridge,thaw it.
Press the dough into tart moulds and bake in preheated oven at 180C for 15-25 minutes or until cooked.
Take out from moulds and let it cool.Store it into airtight container.

Custard filling:
5 egg yolks
30 gm brown sugar
1 tsp cornstarch
80 gm low fat milk
1 tbsp butter( 15 gm)

Method:
Mix egg yolks , sugar and cornstarch, whisk until creamy.
Add in milk and butter.
Cook the mixture over low heat , keep stirring until it becomes thick.
Set aside, let it cool.

Fruits for topping:
Blueberries, strawberries,raspberries, or any combination of tropical fruits.

To assemble:
Fill the custard into the tart shells.
Keep in fridge for 30 minutes and top with fruits.
Serve.

I'm submitting this post to Aspiring Bakers # 10 : Easy as Pie ( August 2011), hosted by Janine of Not the Kitchen Sink.

Monday, August 15, 2011

Butterscotch and Hazelnut Pudding

I saw Zoe and Lena made this yummy dessert. Then Anncoo also made this dessert..Hmm....must be very delicious, so I must try it.
Yes, indeed , it's very yummy, especially the sauce. I made this pudding twice...hehehe.
The first attempt, I replace the single cream from butterscotch sauce to whipping cream.I get a thick sauce.
The second attempt, I replace the single cream from butterscotch sauce to evaporated milk,get a thinner sauce, and the taste just like condensed milk.
Both are delicious, but I preferred the 1st attempt.Using whipping cream gives very nice aroma and I love it.
Why don't I use single/pouring cream? Simply because, I still had my left over whipping cream and evaporated milk in my fridge, so,don't waste....lols

Here's the recipe I coppied from AnncooLena  and Zoe

Basic pudding mixture:
75 gm butter
58 gm brown sugar
1 egg
1/2 tsp vanilla extract
113 gm all purpose flour
1 tsp baking powder
125 ml milk
25 gm ground hazelnut

Butterscotch sauce:
80 gm brown sugar
30 gm butter
125 ml single/pouring cream

Method:
Preheat oven to 170 C.
To make butterscotch sauce:
Place the butter, sugar an cream in a saucepan over low heat and stir until sugar is dissolved.
Increased heat to high and bring to boil, stirring occasionally about 3 minutes until thickened.
Pour into 4-5 ramekins and refrigerate.( I made 7 small ramekins).

To make hazelnut pudding mixture:
Sift the flour and baking powder.
Place butter, sugar, egg, vanilla, sifted flour,  baking powder, ground hazelnut, and milk in a mixing bowl and beat till well in combined at medium speed.
Divide the mixture between the ramekins.
Place pudding in water bath.
Cover the tray with 2 sheets of aluminium foil and bake for 45 minutes or until puddings are springy to touch.
Dust with icing sugar on the pudding or turn out the pudding on to a serving plate.Best eaten warm.

Kitchen note:
If using baking dish, please adjust baking time to 1hr 5 mins - 1 hr 10 mins.

Thursday, August 11, 2011

Pecan Chocolate Tarts

Erm.....how am I going to say about this tarts???I saw these tarts at here the other day, while doing blog walking, which she get it from here .As can see from the date ,it is quite old recipe.

And it's a worth to try ,these pecan chocolate tarts were so delicious.It has the crunchy pastry,although I made them and store it in fridge for 24 hours, the pastry still crunch.
While making the dough, I made mistake in the process, I took out butter for too long, about 1 1/2 hour,the butter turned out too soft,then I cream it with sugar , also too long, so, the pastry quite soft, hard to handle.The recipe mentioned,  rest the dough in the fridge for 1 hour, but rest it for 9 hours....LOLs.....Took out from fridge and thaw it , but still soft , still hard to handle.
How?? This is how I did......
I dip my fingers into a bowl of flour....lols....now, my fingers mess with flour,my table top too.....haiz..., and manage to press the dough into the tarts mould, yay.......
Ok, enough of talking !!! Here's the recipe :This is the original recipe, I made half of the recipe.

Chocolate Pastry : 
340 gm butter
160 gm sugar ( I used caster sugar)
1/2 tsp vanilla essence
80 gm eggs
500 gm plain flour
45 gm cocoa powder

Method:
Sift plain flour together with cocoa powder, set aside.
Cream butter and sugar till creamy, add in vanilla essence & beaten egg and mix thoroughly.
Add in sifted flour and cocoa powder, mix till just combined.
Rest in fridge for 1 hour.
Press dough in moulds of your choice.
Bake in oven for 15 to 20 minutes till cooked ( I did 20 minutes 180C). Set aside to cool.

Soft Caramel:
200 gm evaporated milk.
200 gm sugar
1/2 pod vanilla bean ( I used vanilla essence)
10 gm orange zest ( about 1 -2  oranges)
60 gm glucose syrup
10 gm butter

Method:
Mix all ingredients in a pot and cook till thicken. Set aside to cool.


Soft Ganache:
150 gm dark chocolate
200 gm heavy cream ( I used whipping cream)
200 gm pecans - Toasted and chopped coarsely

Method:
Warm up heavy cream( whipping cream, pour in chopped chocolate and stir till chocolate melts.
If mixture is too watery, add in extra chocolate.It should be thick.

Assemble:
Spoon a tsp of soft caramel into the baked tart, sprinkle some toasted chopped pecans on top and then spoon some ganache on top. Tap tarts to even the top.
Chill in fridge and let it set before serving.

As you can see, there's 2 types of tarts mould. I made half of the recipe, so I get large(on the plate ) 12 pcs,and small (not mini)20 pcs .

I'm submitting this post to Aspiring Bakers # 10 : Easy as Pie ( August 2011), hosted by Janine of Not the Kitchen Sink.

Tuesday, August 9, 2011

Pineapple Upside Down Cake

Remember the Almond Torte that I made last month? Recipe from Chef Mei Kei from 'Think Out Of The Shell' by Nutriplus.Yesterday, I tried another recipe from her, it's Pineapple Upside Down cake with Fresh Cherries,but I don't have fresh cherries, so i omitted it. That Almond Torte was so delicious, and this Pineapple Upside Down was fabulous.
My sister in law said , the topping was quite sweet, but it's OK for me.That's my favorites part, the topping, so yummy. Here's the recipe that I change a bit ( use what I have in my kitchen).

Topping:  
120 gm brown sugar
65 gm butter
1-2 tsp water ( I used 1 tsp only)
1 small fresh ripe pineapple,core and sliced ( or use tinned pineapple for neater presentation).
A handful of fresh cherries , I omit this

Cake:
120 gm plain flour
30 gm super fine flour
(for these 2 flours, I used plain flour only)
1 1/2 baking powder
145 gm butter, softened
110 gm sugar
140 gm eggs (about 3 eggs)
1/4 tsp vanilla essence 
115 gm sour milk ( 1 tsp vinegar, topped up with evaporated milk to make 115 gm total.)

Method :
Line the bottom of a 8 inch round baking tin with parchment paper.

To make topping :
Melt butter and sugar in a saucepan until sugar dissolves and mixture is bubbly.If the mixture is very grainy,add a teaspoon of water or just sufficient for the mixture to become smooth.
Remove from heat and pour the mixture into the prepared tin.
Arrange the pineapple slices.

For the cake:
Sift together the plain flour,superfine flour and baking powder.
In a separate bowl,cream together butter and sugar.
Gradually add in egg and vanilla essence.
Fold in the dry ingredients alternately with the soured milk.
Pour cake batter over the topping in the tin.
Bake in preheated oven at 160C for 50 minutes to 1 hour ( I did 50 minutes only), or until cake is done.
Cool slightly , then turn out onto a serving plate.Serve.


Monday, August 8, 2011

Pork Chops With Fried Onions


This pork lion ribs best to be serve with rice, or you can just eat it alone.The sauce make it more flavorful,and the onion was so crunchy.Here's the recipe:

Ingredients:
500 gm of pork lion, cut into 5mm thickness

1 onion , shredded
Potato/corn flour for coating

Marinade:
1 egg
2 tbsp water
1 tbsp worcestershire sauce
1 tbsp light soya sauce
1/2 tbsp sugar
2 tbsp cornflour

Sauce:
150 ml water
2 tbsp worcestershire sauce
3 tbsp tomato sauce
1 tbsp chilli sauce
2 tbsp sugar
1/2 tsp salt

Method:
Pound pork lion rib with the back of a knife until tender.
Add in marinade and mix well.Set aside for 30 minutes.
Coat the marinated pork ribs with potato/cornflour and deep fry in hot oil,until cooked.Dish up.
Cut the fried pork lion ribs into pieces. Set aside.
In a wok, heat 2 tbsp oil,stir fry the onions till fragrant, add in sauce and cook the sauce until thick.
Dish up and pour over the fried pork lion ribs.Serve.

Friday, August 5, 2011

Steam Pumpkin Cake

Whenever I visit my friend,she'll make this Steam Pumpkin Cake for us.She knew my girls love this Steam Pumpkins Cake.She not only make for us, but,she also handed me the recipe.
Last Tuesday night I made this and bring it over to my eldest school the next day.We got parent and teachers meeting,and breakfast too....LOL. They like it very much.I'll share the recipe here.
I like to sprinkle fried shallots just before I eat it,so, I can feel the crunch of the fried shallots,very nice.

Here's the recipe:

Ingredients:    
(A)
375 gm rice flour
150 tang ming flour (wheat flour/starch)
750 ml water

(B)
600 gm pumpkin ( weight without skin)
4 tbsp oil
3/4 bowl dried shrimp (blend finely)
5 tbsp chopped shallot
2 tbsp chopped garlic
1 tbsp sugar
1 1/2 tsp salt
1/2 tsp pepper
570 ml water

(C)
Some fried shallots
1 bowl of dried shrimps, finely blended ,and deep fry till crispy.


Method:
Mix (A) ingredient,stir well blended.Set aside.
Chop pumpkins into small chunk bites.
Heat a wok, add oil, fry chopped shallots until fragrant.
Add in chopped garlic,Stir fry until fragrant.
Add in dried shrimp,stir fry until fragrant.
Add in chopped pumpkin,fry again for about 2 minutes.
Add in sugar, salt and pepper,stir, add in water.
Cook till the pumpkin turn soft.
Turn to small fire, smash all the pumpkins with a smasher (I'll show you how )
Add in the pre-mix (A) ingredients.Off the fire,and stir until well mix.
Pour into square 9" tray,and steam high heat for about 30 minutes.
When done, off the fire,immediately sprinkle the fried dried shrimp.
Sprinkles some fried shallots and serve.

Use a smasher to smash the pumpkins, becareful,cause it's hot!

Tuesday, August 2, 2011

Avacado Creamcheese Cookies

Avacado Creamcheese Cookies from  Anncoo Journal. I gave it a try, and it's very nice.It's a nice soft and chewy cookies. For those who would like to try, here's the recipe I get from Anncoo Journal and Angie's Recipes .With a slightly change:
Ingredients:
100g Butter (room temperature) 
1/2 Avocado, mashed ( I used 110 gm) 
125g Cream cheese
130g Icing sugar ( I used 140 gm )
21/2 tbsp Lemon juice
1/2 tsp Vanilla extract( I used Vanilla Essence)
1 tbsp Poppy seeds ( I ommit this)
230g All purpose flour
1/2 tsp Baking soda

Method:
Line 2-3 baking trays with paper.
Cream butter, mashed avocado, cream cheese and sugar together. 
Add lemon juice, vanilla extract and beat until light and fluffy.
Add in flour, baking soda and mix until incorporated.
Fill your piping bag fitted with a star tip half full with cookie batter and pipe out cookies onto the prepared trays.
Preheat oven to 190C/375F. 
Bake for 12-15 minutes until the cookies are lightly golden. 
Transfer them on the wire rack to cool and store in an airtight container.