My Wife Is Not A Korean, But She Likes To Prepare This –Korean Kimchee

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INTRODUCTION

I can’t remember exactly when was the first time I ate Kimchi. But it must be very recent! What I can remember is the time when Singapore and Malaysia was flooded with Korean Drama series, possibly 10 years ago? Until now, I still refused to say that Kimchi is my favorite for its strong garlic smell. However, my wife is a Kimchi fanatic and she had learned to make Kimchi from a website which she can’t remember the source now. In addition, she had modified the recipe over her many years of preparing this. She started making Kimchi for herself, her friends, families relatives and neighbours and 2 years ago, she shared this recipe with my neighbour. As my neighbour has lot of connections in wet markets and she started preparing it and gave it to friends, other stall owners and her employees. Apparently, the recipe is good and more and more of her connections asked for her kimchee. Now, she usually make few times a year and when she made, it will be about 4-5 big Napa vegetables.. As you need to ferment the vegetables for at least 3 days and her sons can’t stand the strong garlic “aroma” all over her house, it usually ended up that the fermentation process was done in my house…

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For purposes of this illustration,  it was requested by me, coincided with my neighbour’s intention of preparing a batch this week and concurred by my wife to be hands on this time. The fermentation period is due today. Therefore, I will have to quickly take the pictures, issue this post before the kimchee are given away. For this batch, we have prepared 5 big plants of Napa vegetables.

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For my international readers, what is Kimchi? Kimchi is Korea’s national dish. It is slightly sour and spicy full of garlic aroma. Kimchi  is believed to aid in digestions, possible inhibitions of cancerous growth and rich in lactic acid bacteria, Vitamin A, B1, B2, calcium, iron and beta carotene. and therefore, it was dominated as one of the World’s Healthiest Foods by the Health Magazine.  As usual, I will refer reader to Wikipedia’s definition:

Kimchi (Korean: 김치 Korean pronunciation: [kimtɕʰi]; English pronunciation: /ˈkɪmtʃi/), also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as “spicy” or “sour”.  In traditional preparation Kimchi was often allowed to ferment underground in jars for months at a time. It is Korea’s national dish, and there are hundreds of varieties made with a main vegetable ingredient such as Napa cabbage, radish, scallion, or cucumber.[5] Kimchi is also a main ingredient for many Korean dishes such as kimchee stew (김치찌개; kimchee jjigae), kimchee pancake (김치부침게; kimchijeon), kimchee soup (김칫국; kimchiguk), and kimchee fried rice (김치볶음밥; kimchee bokkeumbap).”

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WHAT IS REQUIRED

Servings (1 large size Napa about 2 kg)

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  • 1 large Napa cabbage about 2 kg – Cut into halves (not in picture)
  • 1 radish about 1 kg – cut into matchstick size of 0.5cm x 0.5 cm x 4 cm (not in picture)
  • 4 stalks of spring onions chopped diagonally
  • 1 cups of chives chopped into smaller pieces
  • 2 cups of leek cut into small pieces
  • 0.5 cup of salt
  • 2 cups of chilli powder
  • 1/2 cup of fish sauce
  • 1/2 cup of minced garlic
  • 1/2 tablespoon of minced ginger
  • 1/2 cups of minced onions

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  • 1/2 cup of rice four
  • 1/4 cup of sugar
  • Water (adequate water to make a sticky starch)

Depending on your preference, if you like more Kimchi sauce, you can have more water to make it less sticky. This recipe is rather wet as both my wife and my neighbour loves the Kimchi paste for preparing cuisines such as fried rice, noodles and etc..

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STEPS OF PREPARATION

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  • Cut the radish into matchstick size and the Napa cabbage into half. Marinate the cabbage and radish with salt for 2 hours. Make sure that every leaf is rubbed with the salt and ensure that the stems get more salt than the leaves. Also ensure that the Napa cabbage centre face upwards during the fermentation. After 2 hours, turn to the Napa cabbage and radishes and let it soaked in the salty vegetable juices secreted from the first 2 hours. Let it marinate for another 2 hours. After 4 hours, rinse the Napa cabbage and radishes in cold water and manually squeeze out as much water as possible. Set aside.

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  • In a sauce pan, make a solution of rice flours by mixing 1/2 cups of flour with 3 cups of water. Note that this is an estimation and you can always add more water if it is too sticky. Cook under medium heat and when it starts to boil (bubbles start to emit), add in sugar and boil for another minute to let it dissolve. Set aside and let it cool. Once cool, add in fish sauce, chilli powder, minced ginger, minced garlic, minced onion and mix well.

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  • Add in chopped leek, spring onions, chives, marinated radishes and mix well.

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  • Spread the kimchee paste evenly on each Napa cabbage leaf and ensure the Napa cabbage centre is facing up. Let it ferments for at least 2 days or when the taste of the Kimchi paste become sour. After 12 hours of the first fermentation, turn the Napa cabbage and spread again the Kimchi paste into the leaves again. Do the same for every 12 hours. When the Kimchi have lots of bubble and smell sour, it is considered as done. Store in an air tight container and can keep for months (since this is a preserve vegetables). Can serve as a side dish or use for making of Korean cuisines.

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CONCLUSION

Among my circle of girl friends and my wife’s friends, most of them like this, possibly because of it is spicy and sour. While I know that this may be a niche cuisine, I am sure some of the readers may be looking for this recipe. Since my wife has always been complimented for her Kimchi, I thought I might as well share this recipe with my readers. As per my wife and neighbour, they are totally satisfied this batch that they have made. Lastly, preparing Kimchi have lots of variations and error tolerances, start with this batch and for the second batch, you will know how you want to adjust the ingredients to suit your taste buds.

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Hope you like the post today, cheers.


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kimchi collage

FOUR SEASONS BLOG HOP #24

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Luxurious Chocolate Cake with Chocolate Sauce–One Baking Ratio Number Adventure (12)

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INTRODUCTION

I have to admit that I am rather poor in cake decoration. When I prepared the chocolate sauce for the cake, the whole kitchen was in a mess. During photo taking sessions, that was another disaster.. The chocolate sauces stained my phone, my plates, my cloths …… I gave up. What a consolation statement when one of my friends told me, chocolate is supposed to be messy anyway, what is more important is the taste of the cake. For taste, I am very confident that I wouldn’t disappoint reader with this easy to do and moist chocolate cake..

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The cake uses 500 grams of sweeten dark chocolate (including 250 grams for making of the chocolate sauce) and I would say, it is designed for the hard-core chocolate addict.. It is extremely easy to prepare, just mix and bake and was prepared using “one number baking ratio”. In order to maintain the moisture of the cake, I have opted to use steamed bake method, meaning putting the baking tin in a pool of hot water. The steam will help to conserve the moisture of the cake. However, this step is optional. Don’t be shocked by the watery batter, it will turn out well as long as you bake it according to the prescribed time and temperature.

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WHAT IS REQUIRED

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  • 250 grams of melted butter
  • 250 grams of eggs (about 5 eggs) – lightly beaten
  • 250 grams of sweet dark cooking chocolate –melted
  • 250 grams of white castor sugar
  • 250 grams of milk
  • 250 grams of self raising flour
  • 1/8 teaspoon of baking soda (optional)

For chocolate sauce

  • 250 grams of sweet dark cooking chocolate – melted
  • 250 grams of normal cream or double cream

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STEPS OF PREPARATION

  • Pre-heat the oven to 180 degree Celsius. Put a baking tray and put 2-3 cups of water in the baking tray.

  • Lightly grease a 8” x 8” baking tin or line the baking tin with some baking paper.

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  • Melt butter in the microwave using medium to high heat (about 1 minute). Melt the chocolate in the microwave using medium heat. This will take about 2-3 minutes. However, stir the chocolate in a minute interval to ensure all the chocolates have melt.

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  • Put all ingredients into a machine whisking bowl and whisk until smooth. Once smooth, transfer the batter to the baking tin. In the illustration, I have put in stages for purposes of photo taking. Don’t be alarmed by the watery batter. For all recipes using one number baking ratio, the batter is usually very wet.

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  • In a large baking tray, put in 2 cups of water. Place the baking tin in the baking tray. Bake in the oven for 180 degree Celsius  for the first 20 minutes. Reduce the temperature to 170 degree Celsius and continue to bake for another 20-25 minutes or until a skewer inserted into the cake comes out clean.

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  • To prepare the chocolate sauce, put equal amount of dark chocolate with equal amount of double cream (I used normal cream) and melt in the microwave using medium heat for 3-4 minutes. In between a minute interval, stir the chocolate and cream and ensure that it is well combined. Note that you have to constantly stir the mixture, otherwise, the chocolate or the cream can be cooked rather fast. As long as the chocolate melts, you can off the microwave. Of course, you can resort to the traditional method of placing the chocolate and cream over a pan of hot boiling water and stir until it melts. In this case, make sure the water vapour should not have a chance of touching the chocolate sauce. Otherwise, the sauce will not be smooth.

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  • Cut the cake into halves or into 3 layers horizontally. Pour some chocolate sauce evenly on one layer, top by a new layer and follow by some chocolate sauce. Cut into the desired sizes for serving. Before serving, drizzle with additional chocolate sauce.

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CONCLUSION

This is my own recipe without referring to any recipe book. If you looked at the ingredients list, can you see a pattern? There is only one number –  250 grams. Hope you can give it a try! Not confidence that it will work? Okay, try making with 1 egg. Measure your egg and if your egg is 50 grams, then use 50 grams for all the other ingredients and share with me if this is the cake that you are looking for? Hope you like the post today. Cheers and have a nice day.

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Grilled Mushroom Meat Rolls With Korean Bibigo Sauce and Italian Oregano Cream Sauce

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INTRODUCTION

I have prepared this to entertain my guest during weekend. As it is my own creation, there is nothing much for me to write about this recipe. The dish is simple to prepare and requires only household mini ovens for the grilling. There are only two main ingredients, Shimeji mushrooms and sliced pork belly meat. Variations are many and if you prefer, you can always use beef rolls or change to other types of vegetables such as asparagus. I have prepared two types of sauces for the meat rolls, the Italian Oregano Cream Sauce and the Korean Barbecue Sauce. The Oregano Cream Sauce Meat Rolls are savoury whereas the Korean barbecue Sauce Meat Rolls are slightly sweet.

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WHAT IS REQUIRED

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  • 1 packet of Shimeji mushrooms
  • 1 packet of sliced pork belly meat (for steamboat purposes) about 300 grams

For Italian Oregano Cream Sauce

  • 1 tablespoon of butter (melted)*
  • Some oregano dried herbs*
  • 1–2 tablespoons of normal cream*
  • 1 tablespoon of plain flour*
  • Salt to taste*

For Korean Barbecue Sauce

  • 3 tablespoons of Korean Barbecue Sauce (Bibigo Sauce)*
  • 1 teaspoon of corn flour (mix with 5 teaspoons of cold water to form a corn starch solution)*
  • Some sesame seeds*
  • 1 teaspoon of dark soya sauce (optional)*

*Seasonings (not in picture)

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STEPS OF PREPARATION

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  • Wrap the mushrooms using the sliced pork belly meat as above.

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  • For Italian Oregano flavoured meat rolls, brush the meat rolls with butter, sprinkle with salt and some oregano herbs. Marinate for at least half an hour. For Korean Barbecue meat rolls, use 2 tablespoons of Korean Barbecue sauce to marinate the mushrooms meat rolls for at least half an hour.

  • Grill in the mini oven or toaster for 10 minutes. Open the mini oven, change to the other side and grill for another 10 minutes. If you are using a conventional oven, preheat the oven to 150 degree Celsius and baked for 5-10 minutes for each side. You will witness some meat juice in the baking tray as the meat rolls are grilled. Keep these meat juices for making of sauces.

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  • Italian Oregano Mushrooms Meat Rolls – In a small sauce pan, put in the meat juices from grilling of meat rolls. If there are no meat juices, just put 5 tablespoons of plain water. Add some oregano dried herbs (half a teaspoon), 1 tablespoon of cream and 1 tablespoon of plain flour. Stir until well mix and bring to boil. When the sauces boil, off the heat and drizzle on top of the meat rolls. If the sauce is too thick, just add a few tablespoons of water to dilute it. Garnish with some chopped parsley if desired.

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  • Korean Barbecue Mushrooms Meat Rolls – In a small sauce pan, put in the meat juices from grilling of meat rolls. If there are no meat juices, just put 5 tablespoons of plain water. Add 1 tablespoon of Korean Barbecue Sauce to the meat juice or plain water. Bring to boil. Meanwhile, add 1 teaspoon of corn flour with 5 teaspoons of water to make a starch solution. Gradually pour the starch to the boiling sauce Once the sauce boil again, off the heat and drizzle on top of the meat rolls. Sprinkle some sesame seeds on top and garnish with coriander leaves if desired.

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CONCLUSION

Isn’t this a simple recipe? However, it is a presentable dish and my guests loved it. Do try to make this and remember, you can always substitute the meat rolls with beef slices and mushrooms with other types of your desired vegetables such as asparagus. Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE.

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Happy Diwali 2013–Indian Coconut Candy–Coconut Barfi

Arrangement of diyas on Diwali night.

INTRODUCTION

I have to say that I am no expert in Indian sweets and delicacies though I grew up in Malaysia and Indian is one of the 3 major races in the multiracial harmonious society. Diwali or Deepavali or Divali (Festival of lights) is round the corner and Indians (pardon me if I am wrong) throughout the world will be celebrating this festival on the 3 November 2013. It is a public holiday in many countries including Singapore and Malaysia. If you want to learn more about the significance and celebration activities of this important Hindu Festivals, you can refer to Wikipedia’s explanation on Diwali.

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Of course, as part of a multi-racial society, I want to join the celebration by blogging some Indian cuisines. The most immediate Indian cuisine that came to my mind is a type of Indian coconut candy (COCONUT BARFI) that I loved. Frankly speaking, I did not have many chances of eating this candy because it is not easily available in Singapore or Malaysia. It could be due to my ignorance of the places that sell this candy but in my about 16 years in Singapore, I can only recall one Indian restaurant that sells this candy.  I remember when I took my very first bite of the candy many years back in Malaysia, I immediately fell in love with it. As I have very limited knowledge on this candy, I shall refer you to Wikipedia on a brief explanation of Barfi.

Barfi (burfi, burfee or borfee) is a sweet confectionery from the Indian subcontinent. Plain barfi is made with condensed milk and sugar cooked until it solidifies. The many varieties of barfi include besan barfi (made with gram flour), Kaaju Barfi (made with cashews), and Pista Barfi (made with ground pistachios).  Barfi is often flavored with fruit (such as mango or coconut) or nuts (such as cashew and pistachio) and spices such as cardamom or rose water. They are typically cut into square, diamond, or round shapes. Different types of Barfi vary in their color and texture. The confection is now served in South Asia at festivals such as Diwali, Eid, and Holi. “(Source: http://en.wikipedia.org/wiki/Barfi)

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I have managed to get a recipe for this Coconut Peanut Candy . However, since I do not have peanut with me, I have made some pure coconut Barfi instead. As the coconut Barfi that I bought and tried are mostly green and red, therefore, I have added some permitted food colouring to it. Due to my inexperience of moulding and colouring, the look of my coconut Barfi today look is less than satisfactory but you can just safely omit the colouring and come out with this delicious coconut Barfi. The taste of the Barfi is awesome and full of coconut aroma. The sweetness of this recipe is just right for me. In my previous purchases of this candy, it was usually too sweet for me until it hurts my teeth.  

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WHAT IS NEEDED

Recipe adapted from: Coconut Peanut Candy from http://karileaves.blogspot.sg

  • Lightly grease a 20cm x 20cm square baking tin with ghee

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  • 250 grams (1 packet) of grated white coconut
  • 400 grams (1 tin of condensed milk)
  • 1 cup of castor sugar
  • 15 grams of ghee
  • 1 tablespoon of vanilla essence
  • Red and green permitted colouring


STEPS OF PREPARATION

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  • In a big non-stick sauce pan, add in sugar, grated coconut and condensed milk. Heat using medium heat until it boiled. After it boiled, turn to low heat and continue to cook until all the milk thickens. You have to constantly stir the mixture to ensure that it is not burnt. The milk will gradually thicken and be patience. In my case, it took about 30 minutes to thicken. Thicken means the milk and sugar starts to solidify and leave the sides of the pan. .Add in ghee and vanilla essence. Continue stirring and get ready for next step’s of moulding.

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  • Get ready 3 bowls, one each for red, green and original colour. Divide the candy equally into 3 portions put one portion in the assigned bowl.. Quickly mix the candy with colour. (Note that this step have to be fast as the candy can solidify very fast when not boiling)

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  • Pour all the candies into the lightly greased baking tin. Level it as much as you can into your desired thickness. Let it cool completely before cut into desired shapes.

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CONCLUSION

Personally, I found that the most difficult part of the entire recipe is the moulding. Possibly if you omit the colouring part, the whole process will be easier and gives you more times to mould. Melted sugar solidifies very much once it touches the air (without any heat). It is rather easy but takes time to boil the milk but the taste of the candy is worth the efforts.  I like to take this opportunity to wish all my Indian readers a HAPPY DIWALI FESTIVAL 2013 and other reader a HAPPY DIWALI HOLIDAY.

Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE.

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Healthy Vegetables Muffins (健康蔬菜小松饼 (素))

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UPDATED POST ON 23-11-2014

Have not prepared this for a year and in this attempt, I have transformed the muffin into a savoury muffins and reduce the olive oil used. Please refer to recipe 2 highlighted in red .

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If you are not a vegetarian, you can always add in cheeses and bacon or ham.

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INTRODUCTION

My post is getting shorter and shorter because my recipe is getting easier and easier. I have a number of muffin/cupcake posts and I am not tired of creating more based on my one number baking ratio theory. The theory is to promote the use of same ratio in the baking of cakes or muffins. It is based on the basic pound cake ratio with some modifications. It is easy to practise and in essence, it is just the manipulation of 4 basic baking ingredients: fats (butter, peanut butter, cooking oil, olive oil), liquids (eggs and milk), flour (wholemeal or plain flour or even semolina flour) and sugar (brown sugar, white sugar, icing sugar and etc.). Because of using this ratio in the baking, the muffins/cupcakes are usually very moist.  If you are interested in my other muffins/cupcakes series, these are the few that you can consider:

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This is a healthier version of muffins. No complicated creaming of butter, folding of flours and etc. It is just a simple mix and bake muffins. In addition, to further testing the “simple” principle behind the theory, I have started with 100 grams of fats and all remaining volumes will be 100 grams. The muffin uses olive oil and the inclusion of some vegetables – mushrooms and broccoli. Is the results satisfactory? Yes, definitely yes. Not only the pattern insides the muffin looks pretty, the taste is awesome as well. 

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WHAT IS REQUIRED

Servings: Make 5-6 medium sized muffins

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  • 100 grams of self raising flour (or wholemeal flour+1/2 teaspoon of baking powder)
  • 100 grams of olive oil (or cooking oil or melted butter)
  • 100 grams of eggs (about 2 eggs)
  • 100 grams of sugars
  • Some cauliflower and mushrooms
  • 1/4 teaspoons of baking soda

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Recipe 2

  • 100 grams of self raising flour (or wholemeal flour+1/2 teaspoon of baking powder)
  • 50 grams of olive oil (or cooking oil or melted butter)
  • 100 grams of eggs (about 2 eggs)
  • 10 grams of sugar or any flavour enhancer that your are using now such as mushroom concentrate granules etc..
  • 20 grams of fresh milk
  • Some cauliflower and mushrooms
  • 1/4 teaspoons of baking soda
  • Pinches of salt
  • Some cheddar cheeses, bacons or hams (if preferred)

 

  • Please disregard ‘!!” in the picture as it is my mistake to include in the picture.

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STEPS OF PREPARATION

Preparation:

  • Lightly grease some muffin tins or get ready 5-6 muffin cups and put in the muffin tins.

  • Preheat the oven to 180 degree Celsius

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  • Shift the flour and add in the sugar. Stir until well mix. Make a well in the centre and put in eggs and olive oil. Stir lightly until it is “mix” and slight lumpy is okay for muffins. Filled up 1/3 of the muffins cup with batter, put  one small size broccoli and ensure that it is surrounded by the batter. Continue to fill until the batter is 85% full. Top with additional broccoli and mushrooms.

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  • Bake in the oven at 180 degree Celsius for 15 to 20 minutes or when the skewer inserted comes out clean.

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  • Note that the shape of your muffins will depend on the positioning of your vegetables. If you put the mushrooms too close to the muffin cups, you will have a funny shape muffins like the above picture. Of course, the taste is still awesome and edible. Try not to put big pieces of broccoli in the centre of the muffin batter as it will hinder the rise of the muffin.

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CONCLUSION

A simple, quick and easy recipe. It can be as healthy as you want it to be. Try to substitute the self raising flour with wholemeal flour and you can get a wholemeal broccoli mushroom muffin. Run out of breakfast tomorrow? Why not making it today as it utilizes mostly common household ingredients. In addition, it is fast and easy.

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Hope you like the post today. Cheers and have a nice day.

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(updated as at 20 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Condensed Milk That Are Not Sweet? Home Made Condensed Milk

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INTRODUCTION

I have always taking things for granted and never ever thought of making my own version of condensed milk. Recently, I joined Pinterest and noted a pin on home made condensed milk. I read the article at the bed with great interest and the first thing I woke up in the next morning, I am all set to try making my own condensed milk.

Condensed milk is always one of the my favourite creamer. I personally find that it had its distinctive flavour. Until today, it is one of the items that is always in my kitchen shelf. I used it every morning for making my morning coffees and I liked it to use it to make desserts from ice cream (Peanut Butter Cream Cheese Ice Cream) desserts, (Tiramisu), sweets (Indian Coconut Candy, Burfy) to cheesecakes (Ferraro Rocher Ice Cream Cheese Cake)

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To my knowledge, there are two ways of making home made condensed milk. One is by boiling fresh milk with sugar until all the water evaporates and become a sticky creamy like condensed milk. That will need a lot of time and you need to stand by the stoves to ensure that the milk is not burnt. The second method is what I am going to illustrate today using machine whisk and ready made milk powder. Only 4 ingredients (including one optional) are needed and the making is so simple and fast. It takes less than 1/2 hours from the preparation to getting the condensed milk ready.

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Condensed milk drizzled on top of a saltine crackers and a cup of coffee with condensed milk


WHAT IS REQUIRED

Recipe adapted from: Homemade-Sweetened-Condensed-Milk

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  • 2 cups of full cream milk powder
  • 1.5 cups of sugar
  • 1 cup of hot boiling water (preferred)
  • 2 tablespoons of melted butter or ghee (optional) – to provide glossy effect and aromatic purposes.

The original recipes called for 1.5 cups of milk powder, but I found that it is a bit watery, therefore, I have increased to 2 cups of full cream milk powder.

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B is the homemade condensed milk and A is the store bought condense milk.


STEPS OF PREPARATION

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  • Heat up the water using microwave until boiling (optional – you can just use boiling water without the use of microwave. The hotter the water, the easier for the milk powder and sugar to dissolve. In a machine whisking bowl, put in the hot boiling water, add in sugar and milk powder gradually and whisk at a high speed until it is creamy and fine. Scrap the sides of the whisking bowl and add in the melted ghee or butter and continue whisking until well mix.

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  • Note that I have tried from 1.5 cups to 3 cups of milk powder. For this illustration, it is 2.5 cups of milk powder but I think it is too sticky, therefore, the recipe have been amended to 2 cups.  While beating, observed the consistency. If you find that it is watery, add in more milk powder. Put the condensed milk in a sterilized glass bottle. You can sterilize the glass bottle with some hot water. Let it cool completely before store in the fridge. Can keep to 1-2 weeks if clean utensils were used.

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Making a cup of coffee with condensed milk


CONCLUSION

This is really a very easy recipe that I should have known it earlier. There are some advantages to home making your own condensed milk . One of the advantages is the ability to adjust the sweetness. I always found that the condensed milk sold over the counter is very sweet and surprisingly this recipe is not overly sweet. Secondly, if you do not like the dairy creamer, you can try to use soya bean milk powder and come out with the non-dairy version of condensed milk.. If you are concerned about the fat content of the milk, use the low fat version of the milk powder instead. 

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Cost may not be the main reason as milk powder can be equally expensive. But you know what you are preparing can have an added advantage as compared to store bought condensed milk. Lastly, to be fair, if you do not like the trouble of making this, adding 2 tablespoon of milk powder plus 1.5 tablespoon of sugar to your preferred beverage will also provide the same effect!!!!

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Hope you like the post today. Cheers and have a nice day.


UPDATED POST – 2 – 12- 2014

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Members of the Facebook Group are complaining that they have cans of condensed milk in the shelf unused and at times, they are so happy to see recipes that uses condensed milk. Personally I loved condensed milk and I like to use condensed milk for my bakes.. As such, I never have any problems with condensed milk that are unused. In fact condensed milk perform a major role of binding a cake. However, if you have problems of finishing your condensed milk, I have decided to select and share with a maximum of 15 recipes that uses condensed milk from Guaishushu blog. Many other recipes are not included because it utilizes only 1-2 tablespoons of condensed milk and inclusion of these will lead to too many recipes that need to be listed..If you still want the recipes, you can refer to the search queries: https://kwgls.wordpress.com/?s=condensed+milk 


Grapefruit Yoghurt Ice Cream

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Malaysian Beehive Cake or Honeycomb Cake (蜂窝蛋糕)

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Sarawak Midnight Cake (Cake Seri kaya Sarawak, Kek Belachan, Kek Hati Parit) revisited.. (砂朥越深夜蛋糕)

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Chinese White Cakey Biscuit , Guang Su Pin or Kong Soh Peng (光酥饼,大福饼, 西樵大饼)

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Chilled Honey Cheesecake (免烤蜜糖芝士蛋糕)

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Blueberry Yoghurt Muffins (炼乳酸奶蓝梅小松饼)

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Lapis Horlicks (Horlicks Layered Cake)

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Indian Coconut Candy–Coconut Barfi

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Traditional Batik Cake or Hedgehog Cake

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Chilled Ferrero Rocher Oreo Ice Cream Cheese Cake

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Mandarin Orange Steamed Sponge Cake (芦柑鸡蛋糕)

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Sugar Rolls (瑞士糖卷)

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Homemade Strawberry Cheesecake Ice Cream With Cookies Swirl (草莓奶酪冰淇淋)

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Salted Egg Yolk Custard Buns or Liu Sha Bao or Nai Huang Bao (流沙包 / 奶皇包 /奶黄包)

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Cream Cheese Herbs Loaf (奶酪香料面包)

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


 

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