Another Hawker Centre Noodle Dish–Curry Laksa or Curry Mee (咖喱叻沙, 咖喱面)

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INTRODUCTION

I love curry laksa but I have never wanted to cook at home because the pre-mix laksa paste was too spicy for my kids. When I was shopping yesterday, I suddenly feel the urge to have some curry laksa but if I am cooking at home, I would have to do it from scratch so as to adjust the spiciness for my kids. I did not locate any recipe but instead I went to the counter selling the Laksa premix, took a photo of the ingredients and started my curry laksa adventures.

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I am very pleased with this adventure. Sorry for not being humble, in fact the taste is very close to what I have tasted in Singapore hawker centres. Wife loves it but kids  still complaining a bit spicy which I think is reasonable given  that this is one of their very first chilli based dishes.

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Preparation is not difficult and it all depends whether or not you want to prepare your own meat stocks.  I have prepared the stocks from the prawn shells and chicken bones but you can always substitute with readymade chicken stock if you wish to.

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If you do not want to prepare the meat stock, you can easily get it done in a few steps and a bowl of delicious curry laksa will be available for your family members.  One thing good about home made laksa paste is that you can easily adjust to suit your families’ taste buds. That is especially so when kids are not able to take spicy food.

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As per Wikipedia,

“Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Indonesia, Malaysia and Singapore. Curry laksa (in many places referred to simply as “laksa”) is a coconut-based curry soup. The main ingredients for most versions of curry laksa include bean curd puffs, fish sticks, shrimp and cockles. Some vendors may sell chicken laksa. Laksa is commonly served with a spoonful of sambal chilli paste and garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum. This is usually known as curry mee in Penang rather than curry laksa, due to the different kind of noodles used (yellow mee or bee hoon, as opposed to the thick white laksa noodles).” (Source: http://en.wikipedia.org/wiki/Laksa)

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WHAT IS REQUIRED

Servings: 5-6 adults

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Spice Mix or rempah

  • 4 cm galangal, peeled
  • 2 fresh chillies*
  • 10 cloves of garlic
  • 20 medium size shallots
  • 10 candlenuts
  • 2 tablespoon of balachan
  • 2 lemon grass stalks (white part only)
  • 50 grams of dry shrimps
  • 1 tablespoon of turmeric powder (or 2 cm long fresh turmeric)
  • 2 tablespoons of chilli powder (or 10 dry chillies) *

*As for the chilli quantities, feel free to adjust to suit your family’s taste buds. You can either use chilli powder or dry chillies or fresh chillies. I have selected chilli powder as it will not stain my blenders.

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  • 500 grams of prawns
  • 3 chicken drumsticks
  • 200 grams of beansprouts
  • 1 kg of laksa or coarse vermicelli
  • 10 tofu puffs (not in picture)
  • 6 hardboiled eggs (not in picture)
  • Some homemade sambal
  • 2-3 stalks of laksa leaves
  • 200 ml (1 packet) of coconut milk
  • 2-3 tablespoons of cooking oil

STEPS OF PREPARATION

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  • Shell and devein the prawns. Keep the head and the sells. Meanwhile, de-bone the chicken drumsticks. Keep the bones too.

  • In a large pot with about 6 cups of water, bring the water to boil under high heat. Blanch the prawns for 2-3 minutes until the prawns start to curl and flesh is translucent. Take out the prawns and add the chicken drumstick meat.

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  • Boil the chicken until it is cooked. As this is only chicken drumstick meat, it can be cooked rather fast and take about 5-6 minutes under high heat. Drain the chicken and set aside. Once cooled, cut into your desired sizes.

  • Once the chicken were taken out, put in the prawn shells, heads and chicken bones. Bring to boil, lower the heat and let it simmer under medium for at least 30 minutes. If you found that the water starts to reduce, add some plain water and continue boiling.

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  • Meanwhile, put all the spice mix ingredients (rempah) except turmeric and chilli powder in a blender. Add in some water (about half of the volume of the ingredients) and blend the herbs until fine. If it is too difficult for you to blend, add in some more water. Set aside for later use.

  • In a pot, heat up 2-3 tablespoons of oil, pour in the rempah, followed by chilli powder and turmeric powder.

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  • Stir fry the rempah under low to medium heat until aromatic and colour start to turn darker. This will took about 5-6 minutes depending on your heat. But never use high heat for stir frying as your rempah will get burnt easily. Once burnt, it is hard for you to salvage a situation. Once the rempah is fragrant, sift the prawn and chicken stock into the pot. Add in a handful of laksa leaves.

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  • Bring the laksa gravy to boil. Add a packet (200ml) of coconut milk, followed by the tofu puffs. Bring to boil, add in seasonings of your choice (suggested: salt or fish sauce, sugar or mushrooms concentrate). Off the heat and set aside for later use.

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  • Before serving, have a large pot of hot boiling water, blanch the bean sprouts for 1-2 minutes followed by blanching the laksa vermicelli or coarse bee hoon for 1-2 minutes. Drained and set aside.

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  • For assembly, in the serving bowl, have some laksa vermicelli, add in the beansprout and pour some laksa gravy on top of the noodles. Put on top of the noodles half a hardboiled egg, blanched prawns, chicken meat, and sprinkle sparingly some chopped laksa leaves. Best served hot with some sambal chilli of your choice.

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CONCLUSION

The post is rather long but it does not means that the noodle dish is difficult to prepare. You can always start from a step that you feel comfortable with. It is definitely not difficult at all.

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As this is a savoury noodle dish, variations are many and it is up to you to adjust to suit your taste buds. This recipe have taken into consideration of kid’s taste buds of not able to take spicy food, therefore, you can increase the chillies used if you wish.

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This recipe was included in Page 11-13 of the “One Pot Noodle E-book”. For more One Pot Noodle Dishes, you can have a copy of Easy One Pot Noodles  – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD5.00. The recipes covered various recipes from curry laksa, prawn noodles to fish head beehoon and etc. Of course not forgetting the well like Economy Bee hoon and Mee Rebus . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

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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 (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Currently there are about 7,600 members sharing various food photos . I would be more than happy if you can  post in the Group for the recipes that you tried from this Guaishushu’s blog.

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Seaweed Pork Floss Bread Roll (紫菜肉松面包卷)

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INTRODUCTION

I used to order this type of bread rolls when I shopped at local bakeries. It is a rather common item sold in Singaporean and Malaysian bakeries.

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While I was browsing through my cookbook, I found that there is one recipe for this bread roll and I decided to give it a try, prepared some breakfast for my kids two days ago…

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Preparation is not very difficult except a bit laborious in the rolling like rolling Swiss rolls. However, when you take your first bite, you will agree that such hard work is worth the effort.

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It is basically a big piece of bread, spread with mayonnaise and sprinkle with meat floss and sea weed, rolled and cut into smaller pieces. It is savoury and goes well with a cup of coffee and tea.

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WHAT IS REQUIRED

Recipe adapted from: 简易家庭面包制作 by 王志雄/游纯雄 (畅文出版社)Page104 肉松卷

Servings:  About 16 pieces 3 cm thick bread rolls

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  • 500 grams of bread flour
  • 270 grams of water
  • 80 grams of castor sugar
  • 30 grams of butter
  • 6 grams of salt
  • 1 packet (11 grams) of instant yeast
  • 1 egg

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  • About 5 stalks of spring onions chopped into small pieces.
  • 2 tablespoons of white sesame seeds
  • 1 eggs for egg washing – slightly beaten
  • 1 cup of seaweed meat floss (or any types of meat floss)
  • 4 tablespoons of mayonnaise
  • 1 tablespoon of condensed milk

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STEPS OF PREPARATION

  • Lightly greased two 2 baking trays of 32cm x40cm.

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  • In a mixing  bowl, mixed all the ingredients (except butter) together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed (speed 2 in Kenwood Chef or Kitchen Aid) for about 5 minutes. Add in the butter and let beat the dough and medium to high speed (speed 4 kin Kenwood Chef or Kitchen Aid) for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl.

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  • Transfer the dough out to a lightly flour surface. Lightly knead for 1-2 minutes and let it proof until it double in size. Cover the dough with some clingy wrap. After the proofing, transfer the dough to the floured surface again. Divide the dough into two portion and roll one portion of the dough (about 0.5 cm thick) in the size of baking tin.

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  • Preheat the oven to 200 degree Celsius.

  • Use a fork to make some holes in the bread and let it proof until double the size (after proofing the dough will be about 1 cm thick). Once the proofing is done, brushed the dough with the beaten eggs as evenly as possible. Sprinkle on top with the chopped onions and sesame seeds. Bake in the oven for about 12-15 minutes until the top part is browned. Cool completely before proceed to the next step.

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  • In a bowl, mixed the mayonnaise and condensed milk until well combined. Get ready the seaweed meat floss.

  • Once completely cooled, put the bread on top of the baking paper with the bottom facing up. Use a serrated knife to lightly cut a straight line at one end of the bread dough. The purpose of this step is to facilitate the rolling. Spread the bread with mayonnaise mixture sparingly and as evenly as possible.

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  • Sprinkle  the meat floss in the bread spread with mayonnaise as evenly as possible. Roll up the bread as tightly as possible (as in the case of rolling sushi) and let it wrapped with the baking paper for at least 15 minutes before proceed to cutting. Cut into about 3 cm wide bread rolls. Best serve as a snack or a breakfast item.

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CONCLUSION

You can use any meat floss of your choice and what I have used is the meat floss that comes with seaweed slices. Pardon me for the slant cutting ..Ha-ha

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Do give it a try and see if this recipe suits your taste bud.

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Have a nice day. Cheers.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Currently there are about 7,300 members sharing various food photos . I would be more than happy if you can  post in the Group for the recipes that you tried from this Guaishushu’s blog.

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Let’s Try Another Type Of Butter Cake–Dutch Butter Cake (Boterkoek) (荷兰牛油蛋糕)

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INTRODUCTION

When I looked at a picture of boterkoek in Google Plus post : Dutch Buttercake (Boterkoek), it immediately caught my attention. I have a weak point for this type of flat, thin and dense cake.  It immediately reminds me some of the pastries sold in Ikea Singapore. The type of rather flat and thin dense cake is  one of the must have items when I dinned at Ikea cafe.

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Looking at the picture, I can imagine biting a piece of cake which is rich in buttery aroma and with a  dense, slightly chewy texture. After reading through the recipe, I have decided to give it a try as the recipes requires simple ingredients and method of preparation.

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When I took my first bite, I knew very well that I will definitely prepare it again in the near future, cut it into slices and served it to guest during party events.

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The recipe is slightly on the sweet side. However, it definitely goes well with a cup of tea or coffee without sugar. From my humble understanding of Singaporean and Malaysian’s taste buds, you may want to reduce the sugar by 10% of the original recipe.

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So what is this special cake? It is the Dutch version of Butter cake popular in Holland. Boter essentially means “butter” and Koek means “cake” in Dutch language.

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As per Wikipedia,

“A butter cake that is a flat round cake traditionally largely prepared with butter . The cake is usually made ​​in a butter cake shape with a diameter of 20-24 inches. The cake, the name boterkoek wear only when real butter used.Other ingredients are flour , sugar , a little salt and an egg. A part of the (beaten) egg is also used to join cover so that the cake get a shiny, golden brown crust.” (Source: http://nl.wikipedia.org/wiki/Boterkoek_(Nederland) – Translated by Google)

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WHAT IS REQUIRED

Recipe adapted from: Dutch Butter Cake (Boterkoek)

Servings: Prepare a 2-3 cm thick 9’ round baking tin butter cake

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  • 150 grams of butter
  • 150 grams of castor sugar
  • 100 grams of self raising flour
  • 100 grams of almond meals (or substitutable with same quantity of self raising flour)
  • 1.5 teaspoons of almond extract (not in picture and optional)
  • 1 egg, beaten (reserve about 1 teaspoon for egg washing the cake)

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STEPS OF PREPARATION

  • Lightly greased a 9 cm or 23 cm spring form baking tin and pre-heat the oven to 180 degree Celsius.

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  • Cream the butter and sugar until light and fluffy. Add in the beaten egg (remember to reserve one teaspoon for egg washing) and beat until well combine. Add in the self raising flour and use the mixer’s lowest speed to “fold” until well mixed. Note that you can also use a spatula to fold the flour. As this is a dense cake, using machine mixing is acceptable but the mixing shall only be about 1 minute.

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  • Transfer the batter into the baking tin. level it and use the knife to score the surface of the cake with criss cross patterns. Mix the one teaspoon of egg with one teaspoon of water and egg washing the cake as evenly as possible. Bake in the pre-heated oven of 180 degree Celsius for 25-30 minutes or until a skewer inserted comes out clean.

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CONCLUSION

I will definitely prepare this in the very near future. Both my wife and I seriously love the cake very much for it’s dense texture and rich buttery aroma. Do give it a try and let me know if it suits your taste buds.

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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 (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

 

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Currently there are about 7,200 members sharing various food photos . I would be more than happy if you can  post in the Group for the recipes that you tried from this Guaishushu’s blog.

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Simple Yet Elegant Nonya Kuih–Kuih Pulut Tai Tai, Pulut Tekan, Pulut Tatal (娘惹兰花加椰糕)

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INTRODUCTION

When I prepared this Nonya Kueh, I was unsure about its name. After my preparation, I started to Google for the name, I typed in the name “nonya Kuih” and perform an image search. I saw one image that looked quite similar to the kuih that I have prepared, tracing back to the source, it was labelled as “Pulut Tai Tai” – literally translated as “Mrs’ Glutinous Rice Cake”.

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After my picture taking, I posted in a few Groups, that is when the confusion comes it. Some called it Pulut Tekan literally translated as “Pressed Glutinous Rice Cake”. In the Peranakan Facebook Group, some members said that it was called Pulut Tekan for the Melaka Peranakan  community and the Penang Peranakan said that it should be called Pulut Tai Tai….Then another member said that in Singapore, the Peranakan called it “Pulut Tata or Tatal”…..

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Hmmmm, it is really too many names that it confused me… But for this post, I will stick to the special name of Pulut Tai Tai.  Until now, I am still unsure how the name Pulut Tai Tai arises, and if any readers know about the origin, I would be appreciate if you can share with me.

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This is a cake prepared from glutinous rice and served with the sweet and aromatic screw pine coconut jam. Traditionally, the glutinous rice was steamed and pressed until as compact as possible. It was served with a scoop of kaya (screw pine coconut jam).

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With the advent of modern kitchen technology, I have used rice cooker to cook the glutinous rice and this had cut short the preparation time tremendously. As for the kaya, I have resorted to outsource from the stores for this illustration. However, if you want to know how to make the coconut jam, I do have a simple, quick and easy recipe here: Coconut Pandanus Jam/Pandan Kaya (香兰加耶酱)

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This cake is still not perfect as far as I am concerned. It is still not as compact as what I desired.   As for the colour of blue pea flower,  I would hope to have a darker blue shade. However, as I can only get a small handful of about 20 flowers from the neighbourhood of which I have reserved 5 for my picture taking.. therefore effectively, I only used 15 flowers. However, in order to get a nice darker share, at least 30 flowers are required.

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Don’t doubt about the colouring of this kuih, it is natural colouring from the famous blue pea flower or “bunga telang” as in Bahasa Malaysia. Juices from this flower were extracted and used in the preparation of many Peranakan cuisines. As per Wikipedia:

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“Clitoria ternatea, common names including butterfly-pea, blue-pea, and cordofan-pea, is a plant species belonging to the Fabaceae family. The flowers of this vine have the shape of human female genitals, hence the Latin name of the genus Clitoria, from “clitoris“. (Synonyms: Clitoris principissae.). In Southeast Asia the flowers are used to colour food. In Malay cooking, an aqueous extract is used to colour glutinous rice for kuih ketan (also known as pulut tai tai in Peranakan/Nyonya cooking) and in nyonya chang. In Kelantan it is used to colour white rice for Nasi Kerabu..” (Source: http://en.wikipedia.org/wiki/Clitoria_ternatea)

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WHAT IS REQUIRED

Servings: Prepared about a tray of 6”x6” square tray of Pulut Tai Tai

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  • 2 cups of glutinous rice
  • 100 ml of coconut milk (dilute with water until it becomes 2 cups of diluted coconut milk)
  • 1/2 teaspoon of salt
  • 1/2 cup of screw pine coconut jam or Kaya
  • 30 blue pea flowers or bunga telang
  • 6 leaves of screw pine or Pandanus

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STEPS OF PREPARATION

  • Line a 6” square baking tray with waterproof baking paper or cellophane sheet or lightly grease the tin with cooking oil.

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  • Wash the glutinous rice, add in 2 cups of diluted coconut milk (from 100 ml of thick concentrated coconut milk), add pinches of salt, the Pandanus leaves and cook in the rice cooker under the “sticky rice” function. If your rice cooker do not have such function, just use normal rice function and cook for 1 cycle. In this case, your steaming time at the later stage will have to be slightly longer.

  • While the rice cooking, pound the blue pea flower in a mortar. Add in 2-3 tablespoon of water to extract the juice. Of course, you can use any way possible to extract the flower colouring.

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  • Just before the glutinous rice is cooked, pour the pea flower extract to one part of the rice. Let it continue to cook until the cycle is over. Once over, let it rest in the rice cooker for another 10-15 minutes. It is okay that the blue flower extract is not cook here as the main role is for colouring part of the rice. It will be cooked in the next step of simple steaming. This is the cut short method. You can always use the extract to colour one cup of the uncooked rice and cook separately for the white colour and blue colour of rice. If this is the case, you will need to cook 2 cycles.

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  • Take out the rice from the rice cooker, divide into two portions – the white and the blue portion. Put the white portion of the rice on the bottom, press hard and until as compact as possible. You can press using your hand or a spoon or any gadgets available. Transfer the blue coloured rice on top of the white coloured rice. Press as hard, as compact and as level as possible. Steam in a steamer for another 5-10 minutes. The purpose of this step is for further binding.

  • After steaming, cool completely and cut into your desire sizes. Put some kaya (screw pine coconut jam) on top of the rice cake before serving. Best serve as a snack for teatime.

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CONCLUSION

This is a simple easy peasy recipe for you to try out.. Nothing to shout about.

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Though simple, I am sure most of your family members or your guests will be impressed by what you have done.

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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 (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Currently there are about 7,000 members sharing various food photos . I would be more than happy if you can  post in the Group for the recipes that you tried from this Guaishushu’s blog.

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Four Seasons Blog Hop #50 (15 May 2014)

Four Seasons Blog Hop - Easy Life Meal & Party Planning

Welcome to the Four Seasons Blog Hop

A party where we can celebrate the greatness that each season brings to our lives.
To be interested in the changing seasons is a happier state of mind than to be hopelessly in love with spring.
Thank you to everyone who shared their wonderful creations last week and to all of you who are joining us new this week!
If you would like to co-host this party contact us at Google + 
Meet Our Hosts:
Four Seasons Blog Hop Hosts

So Let’s Get This Party Started!! Share your  food creations, gardening, clever projects, tablescapes, decorations, party themes, and inspirational knowledge … Ok, you get the point.  Join us every Thursday (opens Wednesday evening at 6:00 pm). Please stay for awhile and show some love to the guests, join us in the fun and grab a button. Four Seasons Blog Button

We will share your posts in a variety of ways on Pinterest, Twitter, Facebook and Google Plus.  We will also have features of the week! Be sure to follow our Four Seasons Board on Pinterest!
 

By participating in this linky party, you agree to have your posts shared on social media and Pinterest and to receive email and Google notifications for reminders about the party. If you don’t want to receive notifications, please let us know.


FEATURED BLOGGER
This week we are featuring a blogger who has beautiful and scrumptious dessert blog. Each week we look forward to her posts! Stop by and check out her blog and say hi while you’re there. Meet Winnie Rottem from the Something Sweet Blog

FEATURED POSTS
 

 
Please link your entry  HERE  or clicking on the Icon below

 
 
 

 

Steamed Egg and Milk Custard Dessert (蒸奶蛋甜品)

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Updated post on 19-11-2014

Steamed some ginger milk egg custard dessert today.

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I have slightly amended the recipe in red to add in boiled ginger juice and upload some new pictures.. Since there are ginger in the custard, no ginger syrup were prepared.

 

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INTRODUCTION

I loved to  steam eggs and I am very pleased with my savoury steamed eggs. The picture below is my savoury tofu steamed eggs prepared for my families 2 days ago.

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When I posted the above picture in my Facebook Food Group: Food Bloggers and Foodies United , one member asked me if I knew how to steam  milk custard with ginger juice (姜汁撞奶)that were commonly sold in the Hong Kong dessert shops。 I told her that I can try to replicate that on my very own ways.

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In fact, I did not look for any recipe in the internet. I just transformed my savoury steamed eggs recipe into a dessert steamed milk and egg custard.

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Prior to the issuance of this report, I found out my very own recipe is very different from most of the traditional recipes.  I have therefore  decided not to associate my recipe with the famous dessert  for the fear of misunderstanding.

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Traditional recipes uses only egg whites and some don’t even used eggs at all with just pure fresh milk.  I have also decided to name it as Steamed egg and milk custard (蒸奶蛋甜品).

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As my kids do not like ginger, I have therefore omitted ginger juices in my preparation. However, before I served, I find it especially nice to go with ginger syrup. The ginger syrup preparation is not covered in this post and you can easily get the ready made ginger tea in the supermarket.

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As for the kids, I have served them with Gula melaka or coconut sugar syrup. Other possible syrup are maple syrup or caramelized golden syrup.

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Note that though condensed milk were added to the recipe, it is more for the milky flavour rather than for the sweetness. Therefore, don’t worry that the dessert will be too sweet. It is design for you to go with the syrup especially with the black ginger syrup. Just like the way bean curd puddings are served with syrups.

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WHAT IS REQUIRED

Servings : 4 soup bowls of steamed custard

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  • 4 eggs
  • 2 tablespoons of corn flour
  • 3 cups of lukewarm water  or (3 cups of boiled concentrated ginger juice)
  • 4 tablespoons of condensed milk

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STEPS OF PREPARATION

  • Get ready a steamer capable of steaming the custard for about 10-15 minutes.

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  • Put eggs, condensed milk and corn flour, beat for 1-2 minutes. Add in 1/3 of the lukewarm water, beat until well combined.  Repeat the same procedure for the other 2/3 of the water. Sift the egg mixture to your desired steaming bowls.
  • For boiled ginger juice, pound about 10 cm long fresh ginger and extract the juices. Add water until it become 3 cups. Bring to boil and pour to the above mixture when it is lukewarm. (note that if you use this, there is no need to use lukewarm water).

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  • Steamed the custard mixture for 10-15 minutes or until the custard dessert is set. If you preferred, you can use a clingy wrap to cover the steaming bowl. Set means that when you pushed the bowl, the egg custard is not runny and shaking. Best served with some ginger syrup (from ginger tea instant package), maple syrup, caramelized golden syrup or even honey).  When steaming, the heat have to be medium .

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CONCLUSION

This is my recipe and I am reluctant to associate it with the famous Hong Kong dessert because the recipe differs significantly from the traditional ways of preparation. Just take it as a new hybrid dessert. 

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Do give it a try and tell me  if it suits your taste buds.

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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 (updated as at 15 October 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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Basic White Loaf – Bread Bible Pullman Loaf Sandwich Bread (白吐司面包)

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INTRODUCTION

I stumbled across this recipe in a cooking discussion forum and I am unsure where did the poster get the recipe form, therefore, I am unable to credit it to the source of the recipe provider except to provide the source of the forum where I get it from.

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One of the members asked why is her bread always turns out hard and dense despite many precautions that she had taken. After many discussions in that forum, one member requested the asking member to try a new recipe. That member tried and concurred that the bread is  a recipe keeper that yields a soft and fluffy bread, unlike the previous recipe that she had tried.

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Hmm, that sparked my interest wanted to try.  Digesting the recipe in more details, I noted that the bread recipe is very different from the normal white loaf recipes, at least to me, a rather special recipe. Among the major differences are:

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  • Butter is added to the flour before liquids are added. This is totally different from the normal bread making that requires the kneading of dough for at least  10-20 minutes before fats/butters were added;
  • Plain flour or all purpose flour or low protein wheat flour were used. All this while, we believed that bread flour, a type of high protein flour shall be used as it will yield a good gluten structure to support a well risen bread;
  • The proofing period is the reverse. Instead of a longer first proofing, this bread recipe requires only 15 minutes for first proofing and the second proofing is much longer. The recommended timing is 1 hour to 1.5 hour..(my experience show that it is much faster in tropical countries in Singapore and Malaysia and I used only about 45 minutes)

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I am determined wanting to try this recipe…I prepared the bread, baked and beautifully risen. The step is the slicing of bread. Since this is a Pullman tin recipe, one would hope that the bread be sliced as evenly as possible…. I doubt it is possible at home, at least I believed I can’t ….A good loaf of bread with poor cutting will not attract any people to appreciate. Too thick a slice will make it appeared hard which in actual fact may not be.

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After baking, I wrapped up my bread in a big piece of baking paper, I went to the neighbourhood bakery and asked them to do me a flavour. After pleading for a while, the bakery shop manager finally agreed to help me to slice the loaf.. He told me that he was worried as the slicing machine may not be able to slice my bread beautifully because my loaf size is different..

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I told him whatever it is, machine slicing will definitely be better than my manual slicing. After slicing, I asked him to examine my bread and provide me with some feedback… He said it is not a bad loaf of bread.. He believed that the colour is slightly darker because of the colour of the flour… He agreed that it is a good loaf of bread and he told me that as long as it is put in an air tight container, the bread will not turn hard….I have to thank him to slice for me for free and his valuable feedback..

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WHAT IS REQUIRED

Recipe adapted from: Bread Bible Pullman Loaf sandwich bread 

Servings: One 9”x 4” x 4” Pullman Loaf Tin (or any Pullman loaf tin not smaller than this size)

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  • 585 (4 cups) grams of plain flour
  • 40 grams (1/4 cup) of milk powder
  • 9.6 grams (1 tablespoon) of yeast
  • 85 grams of unsalted butter – soften
  • 354 grams of water (1.5 liquid cups) of lukewarm water
  • 40 grams of honey (2 tablespoons)
  • 13.2 grams of salt (2 teaspoons)

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WHAT IS REQUIRED

  • A lightly greased Pullman tin of 9” x 4” x 4”.

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  • In a mixer bowl, put in the milk powder, plain four and yeast. Add in the butter and mix the dough on low speed (#2 with Kenwood chef/Kitchen aid) for about 1-2 minutes. Add honey, water and salt. Knead for 1-2 minutes until all the four are moisten. Increase the speed to medium (#4 with Kenwood chef/kitchen aid) and beat for 7 minutes.  The dough will be smooth but slightly sticky to touch. If it is too wet, add in a bit of flour. If it is too hard, spray with some water. The dough should weigh about 1102 grams (mine weigh about 1142 grams)

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  • Take out the dough and let it rest in a floured surface for about 10-15 minutes. Cover the dough with plastic clingy wrap. After 15 minutes, lightly deflate the dough. Roll the dough into the cylindrical shape following the shape of the loaf tin. In the process of rolling, if it is too sticky, just dust with more flour.

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  • Transfer the dough into the loaf tin and let it proof until it double in size which will take about 1 – 1.5hours depending on the days temperature (Actually proofing in this illustration is only about 45 minutes.

  • Once the dough reaches about 80% of the Pullman tin, preheat the oven to 215 degree Celsius. Bake in the oven for 46-60 minutes. At about 35 minutes when you start to smell the aroma of the bread, use an oven thermometer and insert into the bread and see if the temperature inside the loaf is more than 90 degrees Celsius. If it is less than 90 degrees Celsius, your bread will not be cooked and it is likely that when you take out the thermometer, there will be some wet dough stick with your thermometer. In this case, continue baking until when you inserted again the oven thermometer, the thermometer shows at least 90 degrees Celsius. If you find that the top starts to turn brownish, you can lower the temperature by 10 degree Celsius. General rule of thumb is that if you are unsure, rather bake slightly longer than under cooked.

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  • If you don’t have an oven thermometer, one way of testing is after about 45 minutes (which is a reasonable timing for this size of loaf), take out the loaf from the loaf tin and try to use your finger to knock the bottom of the loaf. If it is a hollow sound, your loaf is cooked, otherwise, the loaf is uncooked. Put it back into the loaf tin and continue baking for another 10-15 minutes until you are certain that the dough is cooked. Again, if the top layer has signs of getting burnt, lower the temperature slightly.

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CONCLUSION

This bread looks more attractive because of the nice cutting and there is no need to credit me for cutting. However, assuming that our home bread made can be turned into a commercially sold bread with the help of a bread cutting machine, is it not that the bread recipe is a good recipe?

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What would happen if you do not have a Pullman tin? Don’t worry, just use the normal loaf tin and it will use the same type of soft bread.

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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 (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Currently there are about 6,500 members sharing various food photos . I would be more than happy if you can  post in the Group for the recipes that you tried from this Guaishushu’s blog.

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My Favourite Japanese Dish–Katsudon (カツ丼, 猪肉盖浇饭, 日式猪排饭)

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INTRODUCTION

When I went to Japanese restaurant, in fact I have quite limited number of choices because I do not take raw food like sashimi. While friends or families are enjoying their expensive sashimi, I can only order simpler item such as katsudon or karagee chicken. So, I have been eating katsudon in many Japanese restaurant and in fact I love this simple one dish meals which is fulfilling and tasty. Since I like it very much, logically I shall look for a recipe and try to replicate it.

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“Katsudon (カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish). It has become a modern ritual tradition for Japanese students to eat katsudon the night before taking a major test or school entrance exam. This is because “katsu” is a homophone of the verb 勝つ katsu, meaning “to win” or “to be victorious”. It also a famous gag of Japanese police films: many people think that suspects will speak the truth with tears when they have eaten katsudon and are asked, “Did you ever think about how your mother feels about this?” Even nowadays, the gag of “We must eat Katsudon while interrogating” is popular in Japanese films.” (Source: http://en.wikipedia.org/wiki/Katsudon)

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One of the main condiment in this dish is Dashi, a type of Japanese stock. Dashi (, だし) is a class of soup and cooking stock used in Japanese cuisines. Dashi forms the base for miso soup, clear broth,noodle broth, and many kinds of simmering liquid. You can easily get this in major supermarkets Japanese goods section.

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As my girl do not like to eat pork, therefore, I have also prepared a Chicken katsudon for her. I am unsure whether it is correct to called this as “chicken katsudon” since Katsu itself means pork cutlet. However, I do notice foodies and restaurants are using the terms..

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I like this dish for its egg gravy that drizzle in the rice with lots of onions and of course, the crispy tasty and juicy pork cutlet that goes well with the rice.

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WHAT IS REQUIRED

Recipe adapted from : Chicken Katsudon and  Katsudon

Servings : About 4 adult servings

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For Meat

  • 4 pieces of tonkatsu, cut into 1 inches wide pieces (pork collar meat) or chicken tenders
  • 1 egg for deep frying tonkatsu
  • 1 cup of bread crumbs or Panko
  • 1/4 cup of plain flour
  • 1/4 teaspoon of black pepper
  • Adequate oil for deep frying
  • Pinches of salt

For Gravy

  • 1 onion, thinly sliced
  • 1 cup of dashi soup stock (not in picture)
  • 1/3 cup of Japanese light soya sauce
  • 2 tablespoons of mirin (Japanese rice wine)
  • 1 tablespoon of sake (Japanese rice wine) – optional
  • 1 tablespoon of sugar
  • 4 eggs for gravy

For Rice and Garnishing

  • 2 cups of calrose rice or Japanese pearl rice (cooked in accordance with rice packaging instruction)
  • Some Japanese seaweed for garnishing
  • Some sesame seeds
  • Some Japanese wild parsley or Mitsuba (optional)
  • Some Japanese Chilli powder or Ichimi Togorashi (optional)

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STEPS OF PREPARATION

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  • Clean the meat, drain, dredge in flour, coat with eggs and  followed by coating of panko or bread crumbs.

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  • Heat up a frying pan of about 5 cm of cooking oil, deep fry the tonkasu or chicken tenders under medium heat until golden brown . Drain and cut the cutlets into 1 cm wide strips. You can also consider using air fryer to fry the tonkasu.

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  • In a frying pan, slightly heat up 1 tablespoon of cooking oil. Sauté the onion for about 1 minutes and pour in the dashi stock . Let it simmer until the onion are soft. Add in all the other condiments and seasonings followed by pork cutlets or chicken tenders. Let it simmer for another 1 minute.

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  • Meanwhile, beat up the 4 eggs and pour it on top of the katsudon as evenly as possible. Let it cook for about 1 minutes or until the egg it set. Dish the katsudon and gravy on top on a bowl of cooked calrose /pearl rice. Garnish with Japanese seaweeds or Japanese Chilli powder if desired. Best served hot as a single rice dish.

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CONCLUSION

It is such a nice dish that one may think that it is difficult to prepare. In fact, it is not.. With the advent of new kitchen technology like air fryer, it can be a rather healthy dish.

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As they are many condiments being called for, actually, what is most important is only Dashi stock which provide most of the taste. In addition, onions and eggs do contribute to its unique flavour of this rice dish. Therefore, if you are reluctant to buy the various Japanese condiment just for this dish, it is ok to substitute with some Chinese condiment or seasonings. It is equally delicious too.

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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 (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Currently there are about 5,200 members sharing various food photos . I would be more than happy if you can  post in the Group for the recipes that you tried from this Guaishushu’s blog.

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A Biscuit That Have Long History Significance–ANZAC biscuits (澳纽燕麦饼干)

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INTRODUCTION

I am craving for some biscuits, some traditional and Western type of biscuits. Biscuits that can satisfy my sugar cravings and my hunger. After Chinese New Year in February, 2014, I have not prepare biscuits for at least 3 months. I thought I might searched for some recipes and try preparing it. I flipped my recipes book and I found this rolled oats biscuit. I know I will like it as all this while, I have been purchasing oatmeal biscuits in the supermarket.

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The name amazed me. It was called ANZAC biscuits. Looking at the name, I will know that it is a biscuit originated from the continent of Australasia. In fact, this is a classic and traditional biscuit with a long historical background. After reading Wikipedia’s explanation, I have given more respect to this special biscuit. As per Wikipedia’s definition:

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“An Anzac biscuit is a sweet biscuit popular in Australia and New Zealand made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. “ (Source:  http://en.wikipedia.org/wiki/Anzac_biscuit)

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Looking at the definition, one will note that one of the most important ingredients are rolled oats. Rolled oats are full of fibre and easily satisfy hunger. Another deeper look at the definition will note that the biscuits do not have any egg. It was written in some literature that eggs then were very expensive and that without eggs, the biscuits can be kept longer.

In this illustration, I have made the following changes:

  • As I am running out of rolled oats, I have substituted rolled oats with breakfast cereals (of course, will some rolled oats in it);
  • I have also substituted part of the sugar with brown sugar to get rid of my leftover brown sugar.

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I have purposely mentioned the above changes as a respect to this traditional cookies and I believe that the recipes that I will shared later will yield readers a good batch of traditional ANZAC biscuits.

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I like the biscuits very much. It is slightly on the sweet side and in this recipe, I have adjusted the sugar level to suit Singapore and Malaysian taste buds. It is crispy when it is cooled but as time went by, it becomes a bit chewy. In fact, I like this chewy texture. As I am using breakfast cereals that come with pecan nuts, I like the nuts as much as the others.

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WHAT IS REQUIRED

Recipe adapted from : Page 100 Essential Baking Books Murdoch Books 2000

Servings: Prepared about 18 – 27 (depending on size of cookies)

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  • 125 grams of plain flour*
  • 140 grams of white sugar or brown sugar* (original recipe 160 grams)
  • 100 grams of rolled oats or breakfast cereal*
  • 90 grams of desiccated coconuts*
  • 125 grams of butter
  • 90 grams of golden syrup
  • 1/2 teaspoon of baking soda

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The above is golden syrup I used. If you are reluctant to buy a big canned just for this purpose, you can substitute with runny honey, or corn syrup or maple syrup. However, the flavour will be slightly different.

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STEPS OF PREPARATION

  • Preheat oven to 180 degree Celsius. Lightly greased 2 baking trays.

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  • Mix all dry ingredients marked with “*” in a mixing bowl, use a spoon to stir until well mix, make a well in the centre.

  • In a pot under low heat, melt the butter and add in the golden syrup until the butter have melted and mixture are smooth. Remove from heat.

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  • Meanwhile, dissolve the baking soda in one tablespoon of boiling water. Add immediately to the butter syrup mixture. It will foam instantly. Pour into the well of the dry mixture, use a tablespoon to stir until it is well combined. Drop a tablespoon of the mixture onto a baking tray leaving adequate space for expansion (For a standard baking tray, it will be about 12 per tray). Use a fork or hand to lightly flatten it.  Bake in the oven for about 20 minutes or until browned. Leave the cookies on the tray for 3 minutes before transferring to cool at the cooking rack completely. Store in an air tight container.

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CONCLUSION

A simple classic recipe with great taste. If you used rolled oats and white sugar, your cookies will be slightly lighter. I have reduce the sugar in the content to suit the current taste buds. If you have a sweet tooth, you can follow the original recipe. In my humble opinion, such sweetness is deemed necessary to provide energy to the soldiers.

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I felt bored and I have prepared some in square size, ha-ha. Is it not life is boring at times? Do give it a try. 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 (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Currently there are about 5,200 members sharing various food photos . I would be more than happy if you can  post in the Group for the recipes that you tried from this Guaishushu’s blog.

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Four Seasons Blog Hop #49 (8 May 2014)

Four Seasons Blog Hop - Easy Life Meal & Party Planning

Welcome to the Four Seasons Blog Hop

A party where we can celebrate the greatness that each season brings to our lives.
To be interested in the changing seasons is a happier state of mind than to be hopelessly in love with spring.
Thank you to everyone who shared their wonderful creations last week and to all of you who are joining us new this week!

If you would like to co-host this party contact us at Google + 
 
Meet Our Hosts:
Four Seasons Blog Hop Hosts
 
 

So Let’s Get This Party Started!! Share your  food creations, gardening, clever projects, tablescapes, decorations, party themes, and inspirational knowledge … Ok, you get the point.  Join us every Thursday (opens Wednesday evening at 6:00 pm). Please stay for awhile and show some love to the guests, join us in the fun and grab a button.

 

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We will share your posts in a variety of ways on Pinterest, Twitter, Facebook and Google Plus.  We will also have features of the week! Be sure to follow our Four Seasons Board on Pinterest!

By participating in this linky party, you agree to have your posts shared on social media and Pinterest and to receive email and Google notifications for reminders about the party. If you don’t want to receive notifications, please let us know.

Featured Blogger

This week we are featuring a blogger who has great crafts for children and much more. Each week we look forward to her posts! Stop by and check out her blog and say hi while you’re there. Meet Tracey Kite who is “ a work from home mother of two, who one day thought I needed to spend more time with my girls and so we started crafting together.  Our crafts quickly turned into this blog and has grown from just crafts to include some recipes and science projects as well.  We pretty much will make or do anything that is fun and then share our projects with you so you can do them with your family!” Don’t miss out on her fabulous We Made That Linky Party for Kids

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