Sweet Potatoes Coconut Milk Huat Kuih (番薯椰奶发糕)

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INTRODUCTION

I have a number of huat kuih recipe but I still yet to have a sweet potatoes or pumpkin huat kuih.. I thought I might prepare some for breakfast tomorrow since I am looking for steamed cake..

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I am very happy when I opened the steamer lid.. All the huat kuih blossomed beautifully and it is such a joy to see the steamed cake.

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It was raining very heavily during the photo shooting, the images taken did not do justice to this steamed cake. It looks much better when you looked at it than in the picture. Well, I hope readers will pardon me and give this recipe a try.

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Most of the sweet potatoes huat kuih recipe come from two sources – one is with the yeasted version that need the starter dough, more common among the Chinese bloggers and another one is using baking powder as the leavening agent. I have decided to try out one recipe from : Butter . Flour & Me 爱的心灵之约: 番薯发糕. with very slight modifications.

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In order to enhance the creaminess, I have decided to use coconut milk instead of plain water. I am happy that her recipe works very well and I am really thankful that she shared the recipe.

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WHAT IS REQUIRED

Recipe adapted from: Butter . Flour & Me 爱的心灵之约: 番薯发糕. with very slight modifications.

Servings: About 8 cupcake size huat kuih

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  • 250 grams or ml of coconut milk
  • 250 grams of self raising flour
  • 100 grams of sweet potatoes puree
  • 100 grams of white sugar
  • 50 grams of cooking oil
  • 1 egg

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STEPS OF PREPARATION

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  • Put the coconut milk and sugar in a microwaveable bowl, heat for one minutes and stir until the sugar dissolved. If you do not have the microwave, you can do this over the stove.

  • In a big bowl, mash the steamed sweet potatoes. Put the egg and cooking oil and stir until well combined. Add the sweet coconut milk above. Stir until well mixed. Set aside.

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  • In another mixing bowl, put the self raising flour. Add the wet ingredients in three stages. Stir until well mixed. Transfer the batter to the muffin cups. Steam at high heat for 15-20 minutes .

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CONCLUSION’’

I am happy the recipe works beautifully. Taste is satisfactory though I have hope that it is slightly sweeter . I hope this recipe will benefit those readers who are looking for variations of huat kuih.

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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 13 March 2015)  here and you can follow me at 

PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

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Italian Focaccia (佛卡夏,意式薄饼)

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INTRODUCTION

I never knew that focaccia is so easy to prepare. I always thought that focaccia needs some long and tedious preparation resembling the sourdough bread whereby I need to wait for days before I can eat this.. That is the reason that deters me from trying the recipe..

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Yesterday, when I watched a TV program, the focaccia looks extremely delicious and I have make up my mind to give it a try. I started to search for recipes and only then I knew that there are many recipes that are fast and easy.

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I was also mislead by many images in the internet and TV that rosemary was used in the preparation. I do not have such herbs and if I want, I will have to head down to Cold storage or Fair Price Extra to buy the herbs.. Even If I bought, I will only use a small portion of the herbs, it is a waste of money. I am very happy to read Wikipedia’s definition that do not mention the absolute need to use this herb..It was written:

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“Focaccia (Italian pronunciation: [foˈkattʃa]) is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients. Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs, and may at times be topped with onion, cheese and meat. It might also be flavoured with a number of vegetables. Focaccia can be used as a side to many meals, as a base for pizza, or as sandwich bread. Focaccia doughs are similar in style and texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and yeast. It is typically rolled out or pressed by hand into a thick layer of dough and then baked in astone-bottom or hearth oven. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread. Also common is the practice of dotting the bread. This creates multiple wells in the bread by using a finger or the handle of a utensil to poke the unbaked dough. As a way to preserve moisture in the bread, olive oil is then spread over the dough, by hand or with a pastry brush prior to rising and baking.”(Source: https://en.wikipedia.org/wiki/Focaccia)

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I am also happy to note that this recipe is eggless and milk less, that suits my current vegetarian diet. As I do not have the coarse sea salt, I have used common table salt instead. Since I do not have any sun dried tomatoes and I do not intend to buy it just for this purpose, I have resorted to the use of fresh tomatoes. Well, that is optional and focaccia can be as basic as without any toppings.

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I am happy with the adventure. The bread is soft, slightly chewy and herbal aromatic. I prepared some corn soup to go with it. I do not mind to eat as a snack though it is good to eat it as dinner rolls, for sandwiches or as a pizza base.

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WHAT IS REQUIRED

Servings : Prepare about a 9” x 12” tray of focaccia

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  • 400 grams of bread flour
  • 250 ml or grams of lukewarm water
  • 7 grams of instant dry yeast
  • 2 tablespoons of olive oil
  • 1 tablespoon of white castor sugar
  • 1/2 teaspoon of salt

Toppings

  • 1 tablespoon of olive oil
  • 1 tablespoon of Italian mixed dry herbs (oregano, thymes, rosemary etc)
  • 1-2 teaspoons of coarse sea salt
  • Some tomatoes (sun dried tomatoes preferred- optional)
  • Some fresh herbs of your choice.

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STEPS OF PREPARATION

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  • Put all the ingredients in a mixing bowl of a standing mixer. Use the machine to knead for 10-15 minutes at medium speed until the dough is smooth and leaves the side of the mixing bowl. Transfer the dough to a lightly floured surface. Knead for 2-3 minutes, shape round and let it proofs until double in size . Cover the dough with a clingy wrap or a wet towel during proofing.

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  • Pre-heat the oven to 180 degree Celsius.

  • Once the dough double the size, punch down the dough and force the air out. Knead again for another 2-3 minutes. Use a rolling pin to roll the dough follow the size of the baking tray. Brush the dough with olive oil, sprinkle with coarse sea salt, use a chopstick to indent holes at regular intervals. Sprinkle the dough with chopped herbs (fresh and dried) followed by the tomatoes. Lightly press down the tomatoes to the dough. Let it proofs until double in size before baking in the pre-heated oven of 180 degree Celsius for 20-25 minutes. If the top of the tomatoes section is too wet, use top heat to bake the focaccia for another 5 minutes until the tomatoes dries up. Cut in large square or your preferred shape before serving.

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Notes

  • The shape can be round or rectangular and up to individual preference. The toppings can be anything that you like including cheeses, rosemary, black olives, sliced onions and etc..

  • It can be used as a pizza base, sandwiches or with soups.  It is best consumed within the day it is prepared.

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CONCLUSION

This is a straight forward recipe and worth the try if you are craving to have some simple focaccia. Variations of toppings are many and do give it a try to see if it suits your taste bud.

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

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Chawan Muah Piah or Sesame Cake (诏安麻饼)

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INTRODUCTION

I am contemplating whether or not I should issued this recipe… This is one of the childhood mooncakes that I can only find in Kuching. After due consideration and requests from members of my Facebook Group, I have decided to issue this recipe and keep a record in my blog.

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However, I am unsure about the name this simple moon cake with no filling.. I remember my late parents called it as generic as mid autumn mooncake (tiong qiu gue pia) .. But at least 3 members in the Facebook Group called it muah pia aka sesame cake.. Since i have no better name for this cake, I shall called it sesame cake or muah pia.

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This is a mooncake that is hard to trace the origins. I suspect that it is a dialect related mooncake belong to the Chawan (Zhao An 诏安)。 It is definitely not a common mooncake, even thus elders who lives in Kuching but do not belong to this dialect may not know this mooncake at all.. It is slightly fudgy and can turn hard if it is put in the dining table for too long. When i was young, we used to “barbecue” this biscuit over the charcoal stove to make is softer before we consumed it.

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After I posted my picture, one of my Facebook friends – Mr. Edgar Ong from Kuching, managed to get hold of some being sold in the shop. i wish to take this opportunity to thank him for letting use his pictures to show all of you.

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This is a cake that I have not eaten for a long time and I have forgotten how it looks like. When I saw the picture that was sold in the stores, I realized that only one side was coated with sesame seeds as opposed to my illustration here. I remembered very clearly that in the olden days, the bottom side was written with red Chinese characters but I was told that such practises was abandoned because foodies nowadays do not like to have cakes that has food colouring in it. Well, is it not the traditional practise has lost in the battle to the current health trend? To me, it is a very sad fact if the reason is true.

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I have posted in one Chinese Food Group  and written what I knew  and felt about this biscuit: “这是很小时候贫穷人家的月饼。简单朴实耐放,符合以前辛苦的年代。人穷,中秋还要过,莲蓉不必妄想,那是大户人家的专利。一般穷苦人家就一个无馅圆饼写个红字就可以当月饼拜拜。 现在呢,有钱要买还要也不一定能够买得到,还有碰运气。现在吃起来回味无穷。 再回想起来,这些月饼很耐饿,适合工人,农夫,虽然简单,比起现在甜甜的月饼的确健康许多。”

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Before you tried this recipe, you must be somebody who like simple food .. The cake is slightly sweet, floury and yeast flavoured. It is addictive and I really love this biscuit for its simplicity.

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WHAT IS REQUIRED

Servings: About 25 biscuits depending on size

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Starter Dough

  • 300 grams plain flour
  • 300 grams of sugar
  • 260 grams of lukewarm water
  • 10 grams of instant yeast
  • 50 grams of cooking oil

Second portion

  • 300 grams of plain flour
  • Adequate sesame seeds for coating

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STEPS OF PREPARATION

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  • Put all the ingredients of starter dough in a mixing bowl, stir until well combined. Let it proof for at least 1.5 hours. Ensure that you saw some bubbles. It will be better if you have the time to proof for 2-3 hours until the dough turns a bit sour.

  • Once the starter dough is ready, pre-heat the oven to 170 degree Celsius.

  • Add in the remaining plain flour, use the machine to knead until it forms a pliable smooth dough. If the dough is too wet, add flour tablespoon by tablespoon and knead until it leaves the side of the mixing bowl.

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  • Transfer the dough to a lightly floured surface. Lightly knead and divide the dough to about 50-60 grams. Shape round and coat with sesame seeds , use a rolling pin to roll flat the dough with about 0.5-1 mm thick.  Bake in the pre-heated oven for 12-15 minutes. It is ok if the centre remain slightly soft .

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Note:

  • It is up to you if you want to coat the biscuit double or single side. 

  • You are advised to test bake one biscuit and see if it fluff up , if no, let it proof for 10-15 minutes before baking.

  • The biscuits are supposed to be slightly under baked. It is softer in the centre. It can keep for a long period of time in a container.

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CONCLUSION

This recipe is doable and whether or not you like it will very much depends if you have ever tasted it before. It is supposing to be simple, rather soft, not extremely fluffy and yeast flavoured simple cake.  In my next attempt, I would have to brush up with the shaping of the biscuits  .  To me, it is very addictive and I usually ended up eating 3-4 pieces per session.. What surprised me is my boy liked this biscuits too. If you are game enough, do give it a try.

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

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food bloggers[4]

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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 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Beer Shredded Chicken (啤酒手丝鸡)

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INTRODUCTION

If your spouse is drunk and he or she insisted that he or she did not drink any alcohol, I think you will not believe him or her because there are some alcoholic smell in the shirts or body… The alcoholic smell can be rather strong and it is the same when you use alcohol to cook a dish.. This beer chicken is flavoured by alcohol instead of the normal spices that we used.

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Do not worry, the flavour is there but the alcohol will be evaporated in the process of cooking. I get this extremely simple recipe from one Taiwanese Facebook Group… About a month ago, the Group’s timeline were flooded with the same type of beer braising posts.

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The original recipe appeared to use beer to braise the duck, subsequently, more and more variants come out from pork belly to lamb to chicken to beef… The picture did caught my attention as it looks glossy and juicy and I also believed that it will be a nice dish.

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I have decided to try and braise the chicken using beer too… Since I have kids, I decided to shred my chicken and prepare another dish, shredded chicken cold dish.This is optional as the chicken can be served like poached chicken after it was braised. The dish was well liked by family members as expected as it is sweet and aromatic.

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I have used pressure cooker to prepare the dish which took me only 15 minutes to cook and another 15 minutes for the submersion in the braise sauce. If you do not have the pressure cooker, you can braise over the stove but you have watch over the heat…

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WHAT IS REQUIRED

Servings: 5-6 adult servings

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  • 1 medium size chicken
  • 1 can of beer (about 330 ml)
  • 1/3- 1/2 cup of golden syrup or maltose or brown sugar (depends on personal preferences)
  • 1/2 cup of dark soya sauce
  • 1 cup of water

* The measurement are very flexible and very much depend on the size of your chicken and the size of the pot. You may need to adjust the water level subsequently to at least cover 3/4 of your chicken.

Shredded Chicken Sauce

  • 2 tablespoons of light soya sauce
  • 2 tablespoons of sesame oil
  • 2 tablespoons of dark vinegar
  • 1/2 tablespoon of sugar
  • 1 tablespoon of chilli oil (optional)
  • Some sesame seed
  • Some shredded cucumber
  • Some shredded carrots

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STEPS OF PREPARATION

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  • Use part of dark soya sauce to marinate the chicken for at least 15 minutes. This will help to have a darker colour .

  • Transfer the marinated chicken to the pressure cooker pot, add the beer , remaining dark soya sauce, brown sugar or maltose. Add the water and adjust the water to at least 3/4 height of the chicken. Pressure cook the chicken for 15 minutes. Once it is done, turn the chicken around and let the other side submerge in the braising liquid. Let it rest in the pot for at least 30 minutes for colour consistency.

  • For the braising sauce, if it is too watery, transfer it to a pot and boil the sauce over the stove until the sauce thickens. Timing depends on the quantity of your braising liquid.

  • Shred the chicken if preferred and set aside. In a bowl, mix sesame oil, dark vinegar, chilli oil, sugar and light soya sauce. Stir until well combined. In a plate, place the shredded chicken, cucumbers and carrots. Drizzle the sauce and dust sparingly with toasted sesame seeds. Toss well and best served chilled as an appetizer. Alternatively, the shredded chicken can be drizzle with the braising sauce.

Note:

  • If you do not have a pressure cooker, you can always braise the chicken using a wok or pot over the stove. However, you will need to monitor the timing. An estimated timing will be about 30-45 minutes.

  • If you preferred, garlics and ginger or even spices like cinnamon can be added. However, it will not have the original beer smell as the smell was masked by the spices.

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CONCLUSION

This is a flexible recipe and again, it very much depends on your personal liking, your pot size and your chicken size. You have to exercise judgement and do some adjustment to suit your family members’ taste buds. The left over sauce can be thickened or it can be used as broth for cooking noodles and etc.  Lastly, you can also braised with pork belly, pig maw , pork knuckles , duck and etc..

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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 13 March 2015)  here and you can follow me at 

PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

pinterest[4]

  • 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 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Snow Fungus Pear Sweet Soup (冰糖银耳炖雪梨)

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INTRODUCTION

Autumn in Northern Hemisphere has arrived and those who has lived in the countries with 4 seasons will know that Autumn season is very “heaty” and “dry” making some people prone  to have nose bleed and irritation in the throats..The “heat” and “dryness” in the body will produce the following symptoms

  • Nose bleeding
  • Dry skin
  • Dry cough
  • Sore throat
  • Constipation

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A bowl of this snow fungus pear sweet soup will be just the right remedy if you have one of the above symptoms. For families in Singapore and Malaysia, this sweet soup is equally good for our body whole year round. I am contemplating to start a series on common Chinese medicinal sweet soups that have nutritional and possibly healing properties.

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The main ingredients in this sweet soup is snow fungus and pear. It was stewed or slow cooked with rock sugar. Snow fungus is a type of mushroom and has long been famous to have the following properties by Traditional Chinese Medicine:

  • Improve the skin completion
  • Nourishes and moisturization of the lungs
  • Probable  lowering of blood sugar and inhibit increase in cholesterol level
  • Reduce symptoms of constipation, dry cough, dry skins and respiratory discomfort.
  • improve immune systems
  • Improve retention of bodily fluids

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On the other hand, pear according to the Chinese medicine

  • Improve immune systems
  • Moisturize the lungs and prevent dry couth
  • Clear lung heat
  • Prevent constipation and improve bowel movements

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For those readers who understand Chinese:

“冰糖银耳炖雪梨是一道汉族药膳,属于粤菜系。冰糖有生津润肺、清热解毒、止咳化痰、利咽降浊之功效;冰糖加雪梨则具有清热润肺,清凉止咳的效果,加热过的梨汁含有更大量的抗癌物质—多酚 “梨和加热过的梨汁,都有加速排出体内致癌物质的功能。”银耳有清肺、润肺的功效,富有天然植物性胶质,外加其具有滋阴的作用,是可以长期服用的良好润肤食品。冰糖银耳炖雪梨能清火止咳,此汤也适合孕妇饮用。” (Source:http://baike.baidu.com/view/1219133.htm)

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WHAT IS REQUIRED

Servings: 6-8 adult servings

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  • 1 white fungus about palm size (雪耳,银耳)
  • 2 medium size pears (雪梨)
  • 1 tablespoons of apricot kernel (南杏)- optional
  • 50 grams of rock sugar (冰糖)
  • 4-6 red dates (红枣)
  • About 2000 ml of water

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STEPS OF PREPARATION

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  • Soak the snow fungus for at least 15 minutes in cold water and ensure that it expands fully. Turn and cut away the yellowish hard part. Cut the white part into small pieces. Set aside.
  • Skinned the pear and cut away the kernel. Cut into big pieces and set aside.

  • Put all the ingredients into the pressure cooker pot, add the water and ensure that the water at least cover 1 inches above the ingredients. Pressure cook for at least 30 minutes or your desired texture. Best served warm as a dessert.

Note:

  • The quantities stated here are all estimated quantities and feel free to adjust the quantities that suit you taste buds.

  • If you do not have pressure cooker, alternatives are slow cooker or over the stoves (about 1 hour) .

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CONCLUSION

For Chinese traditional medicine, none will believe a bowl of sweet soup will work magic. However, if this was factored into your dietary menu, the benefits will accumulate over time.. I hope this recipe new house chefs who are looking for Chinese traditional sweet soup.

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

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food bloggers[4]

Food paradize[8]

pinterest[4]

  • 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 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Adzuki Bread Loaf aka Red Bean Bread Loaf (红豆面包条)

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INTRODUCTION

If you like soft fluffy Asian type of pillow loaf, this is not a recipe for you. However, if you like wholemeal bread type of texture, this is a good recipe that you can try. This recipe yields a soft loaf of nutritious but slightly chewy bread.

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Red bean is also technically called adzuki or azuki beans. It is a bean that is very commonly used in Asian cuisines.

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“The adzuki bean (Vigna angularis; from the Japanese アズキ(小豆) (azuki?), sometimes transliterated as azuki or aduki) is an annual vine widely grown throughout East Asia and the Himalayas for its small (approximately 5 mm) bean. Red bean paste is used in many Chinese dishes, such as tangyuan, zongzi, mooncakes, baozi andred bean ice. It also serves as a filling in Japanese sweets like anpan, dorayaki, imagawayaki, manjū,monaka, anmitsu, taiyaki and daifuku. A more liquid version, using adzuki beans boiled with sugar and a pinch of salt, produces a sweet dish called red bean soup. Adzuki beans are also commonly eaten sprouted, or boiled in a hot, tea-like drink. Some Asian cultures enjoy red bean paste as a filling or topping for various kinds of waffles, pastries, baked buns or biscuits. Adzuki beans are a good source for a variety of minerals, with 1 cup of cooked beans providing 4.6 mg of Iron (~25% RDI), 119.6 mg of magnesium (~30% RDI), 1.223 g of potassium (~25 % AI), 4.0 mg of zinc (~25% RDI) and 278 µg of folic acid (~70% RDI)” (Source:  https://en.wikipedia.org/wiki/Adzuki_bean)

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I have prepared some Hong Kong Red Bean Cake last week, since the cake uses only 10-20 grams of red beans, I have decided to boil the entire packet of red beans using pressure cooker and using part of the red beans to do this bread. Some others were used to make desserts. If you are interested in the red bean cake, you can refer to this post: Hong Kong Red Bean Steamed Rice Cake aka Put chai ko (砵仔糕) 

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WHAT IS REQUIRED

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

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  • 100 grams of red beans
  • 3 pandan leaves (optional)
  • 20 grams of sugar

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  • 400 grams of bread flour
  • 200 grams of water
  • 40 grams of sugar
  • 30 grams of butter (softened)
  • 6 grams of yeast
  • 200 grams of cooked red beans

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STEPS OF PREPARATION

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  • Wash the red beans, add sugar and pandan leaves. Add water until it is about 2 cm above the red beans. Pressure cook the beans for 30 minutes. Drain and set aside.

Note:

  • In this illustration, I have cooked 400 grams of red beans for other purposes. All my remaining red beans has been used in making desserts and bread. You may want to consider prepare a bit more to fully utilize the pressure cooking.

  • If after 30 minutes, you found that the bean is too hard, you can consider adding a bit more water to continue cooking for another 15 minutes.

  • If you do not have pressure cooker, you can cook over the stove or rice cooker until soft. In this case, to expedite the process, it is advisable that you soak the red bean overnight.

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  • Lightly greased a Pullman tin of 9” x 4” x 4”.

  • In a mixing  bowl, mixed half of the water and all the other ingredients (except butter)  together.  Gradually add the other half of the water and use a spoon to stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to high speed (speed 2 in Kenwood Chef or Kitchen Aid) for about 5 minutes. Add the butter and continue to beat the dough for about 15 minutes  or until the dough is smooth and leaves the side of the mixing bowl. (If the dough is too dry, add water teaspoon by teaspoon and if it is too wet, add bread flour tablespoon by tablespoon. The water quantity is for your reference and it is very much depends on the flour’s water absorbing properties and how wet is your mashed potatoes. A pliable dough shall be the final outcome)

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  • Transfer the dough out to a lightly floured surface, shape it into a ball, cover with clingy wrap or wet towel, and let it proof until double in size.

  • After first proofing, divide the dough into 3 portions. For each portion, use a rolling pin the roll flat the dough following the width of the baking tin. Roll up again like you are rolling a Swiss roll. Place the roll into the baking tin  and let it proof until it reaches about 90% of the tin.

  • Preheat the oven to 190 degree Celsius.

  • Once the proofing almost reaches the cover, close the pull man lid and bake in the pre-heated oven of 190 for 35-40 minutes or until a skewer inserted into the centre of loaf comes out clean. Cool completely before slice for serving.

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CONCLUSION

Though chewy, this bread is soft. The chewiness stems from fibrous red bean that contains lots of mineral. Hope some readers will give it a try and see if this suits your taste bud.

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

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food bloggers[4]

Food paradize[8]

pinterest[4]

  • 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 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Tofu Burger (豆腐汉堡)

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INTRODUCTION

I blog what I ate and I prepared some tofu burger for my family and that is why I take this opportunity to blog this recipe…

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I am not the one who started this concept of tofu burger, there are many many websites in the Internet that have such recipes and notably in the Western website…It was designed for vegan or vegetarians who like meatless dish..

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Is the tofu burger tasty? I have tried some vegetarian burger in a vegan bar and it is very nice and that is why I have decided to blog this recipe. A Google of vegetarian burger will give you a number of restaurants that served this and prices can be rather steep..

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The challenge of vegetarian burger is more on the texture and not really on the flavour itself since one mouthful of the burger will have lots of mix aroma from mayonnaise, vegetables, chilli sauce, cheeses and you can hardly differentiate if it is a real meaty burger or vegetarian burger. Nobody in my family complain about such burger since it was eaten as whole.

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This recipe is for octo and lacto vegetarians meaning those vegetarians that can consume diary and egg products. I will share the basic recipe of the burger patty and for the assembly, I will leave it to the readers to design your own . Even for the patty, only the cereal, tofu and eggs are compulsory , there are many alternatives for other ingredients and you can always flavoured your burger differently for each attempt.

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As per Wikipedia:

“A veggie burger is a hamburger-style, or chicken-style, patty that does not contain meat, but may contain animal products such as egg or milk. The patty of a veggie burger may be made from vegetables (like corn), textured vegetable protein (like soy), legumes(beans), tofu, nuts, mushrooms, or grains or seeds, like wheat and flax. The patties that are the essence of a veggie burger have existed in various Eurasian cuisines for millennia, including in the form of disc-shaped grilled or fried meatballs or askoftas, a commonplace item in Indian cuisine. Some fast food companies have been offering vegetarian foods increasingly since the beginning of the 21st century. In the United States as of April 2005, veggie burgers were available in Burger King restaurants and those of its franchise Hungry Jack’s. As of that same time, they were also available in certain Subways and Harvey’s, as well as many chain restaurants, such as Red Robin, Chili’s, Denny’s, Friendly’s, Culvers, Johnny Rockets, and Hard Rock Cafe. Occasionally the veggie burger option will appear at the bottom of a menu as a possible substitution for beef or turkey burgers, rather than as an individual menu item.’ (Source: https://en.wikipedia.org/wiki/Veggie_burger)

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WHAT IS REQUIRED

Servings: Prepare 6-8 tofu patties

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  • 200 grams of firm tofu or taukwa
  • 100 grams of instant oatmeal
  • 50 grams of green capsicum
  • 50 grams of red capsicum
  • 50 grams of shitake mushrooms
  • 50 grams of cashew nuts (optional)
  • 1 tablespoon of sugar
  • 1/4 teaspoons of black pepper
  • 1/4 teaspoons of dried oregano
  • 1 tablespoons of dark soya sauce  (optional if you want lighter patty)
  • Pinches of salt
  • 1 egg

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STEPS OF PREPARATION

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  • Pulse blend cashew nuts, capsicums, and shitake mushrooms until coarse form. Add the firm tofu, dark soya sauce, black better, sugar, oregano, salts, instant oatmeal and eggs. Blend until well mixed. Take a small teaspoon and taste the raw batter. Adjust the seasoning if necessary.

  • In a non stick pan with some oil, put 1-2 tablespoons of tofu patties, pan fry the patties until both side are well cooked and reached your desired tone. The batter will harden when cook, it is considered as cook when a tooth pick insert into the centre of patties come out clean.

  • To assemble, you can consider added cheese, mayonnaise, lettuce, tomato and cucumber to the veggie burger.

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CONCLUSION

This is my own recipe and I like the taste very much. Having said that, variations are many, you can add whatever things you liked such as basil, celery or other types of ingredients and come out your unique version. It is advisable that you do not change the instant oatmeal, egg and tofu ratio so as to maintain a texture that is like the real meat patty.

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

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Food paradize[8]

 

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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 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.
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Hong Kong Red Bean Steamed Rice Cake aka Put chai ko (砵仔糕)

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INTRODUCTION

This is a traditional Hong Kong snack that I can’t recall  seeing it being sold in Singapore or Malaysia. However, it is rather common in Facebook Groups where members are preparing it..

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The pictures looked delicious and it prompted me to try out a recipe.. I have digested many recipes but what deter me to use the recipe is that the traditional method of preparation are rather consuming. Time consuming in the preparation of  the red beans and steaming the rice cake.. The preparation of red bean will took about 1 hours of continuous boiling and the steaming, depending on the size of the bowl will take about 45 minutes.

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I am some one who lack of patience and recipes that required such a long time always deter me from trying. I have therefore decided to to try shortening the timing of preparation . I used 1/2 hour to pressure cook my red bean and use about 15 minutes in the cooking and steaming. With this approach, unlike the traditional method where there is a hole in the centre of the cake and the red beans are deposited at the bottom of the bowl, my method will not have this problem. It will be nicely levelled and beans are distributed evenly throughout the cake.

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I am very happy with this adventure. I am surprised that I like the cake very much especially the texture. It is slightly springy and the sweetness is just nice to my liking. Since original recipe requires brown cane sugar, I have used local palm sugar instead. It gives some fragrance to the rice cake as well.

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“Put chai ko is a popular snack in Hong Kong.[1]” The pudding cake is palm size and is sweet in taste. It is soft, but can hold its molded shape outside of a bowl.The cake is made from white or brown sugar, long-grain rice flour with a little wheat starch or cornstarch. Sometimes red beans are also added. The batter is poured into porcelain bowls and steamed until cooked through. Then it is let cooled and served at room temperature. Traditionally, the hawker inserts two bamboo skewers into the cake to turn it out and the eater holds the skewers to consume. But nowadays, most Put Chai Ko are sold in plastic bags. The snack is also known by a number of English names, including Put chai pudding, Earthen bowl cake, Bootjaigo, Red bean pudding or Bood chai ko. The pudding is made like other traditional Cantonese steamed cakes. It is said to have originated in the Chinese county of Taishan, which is 140 km (87 mi) west of Hong Kong. The pudding reached its popularity peak in the early to mid-1980s when hawkers sold it all over the streets in their push carts. At the time, there were only a small handful of flavors. One of the dish’s cultural trademarks is that it is served in a porcelain bowl or an aluminium cup. The snack is still available today in select Chinese pastry or snack shops, or from street hawkers. The pudding can also be served like an ice pop, held up by two bamboo sticks.” (Source: https://en.wikipedia.org/wiki/Put_chai_ko)

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WHAT IS REQUIRED

Recipe adapted from: 懷舊砵仔糕(附食譜)|我的手作料理| Karen Petite Kitchen

Servings: About 8 egg tarts size steamed rice cake

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  • 50 grams of red beans
  • 3 pandan leaves (optional)
  • 10 grams of sugar

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  • 100 grams of rice flour
  • 30 grams of wheat starch
  • 40 grams of brown cane sugar or gula melaka or other palm sugar
  • 40 grams of white sugar
  • 440 grams of water
  • 1 tablespoon of oil

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STEPS OF PREPARATION

  • Lightly greased 8 egg tarts tin and get ready a steamer capable of steaming at least 15-20 minutes.

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  • Wash the red beans, add sugar and pandan leaves. Add water until it is about 2 cm above the red beans. Pressure cook the beans for 30 minutes.

Note:

  • In this illustration, I have cooked 400 grams of red beans for other purposes. All my remaining red beans has been used in making desserts and bread. You may want to consider prepare a bit more to fully utilize the pressure cooking.

  • If after 30 minutes, you found that the bean is too hard, you can consider adding a bit more water to continue cooking for another 15 minutes.

  • If you do not have pressure cooker, you can cook over the stove or rice cooker until soft. In this case, to expedite the process, it is advisable that you soak the red bean overnight.

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  • Put all the flour, white sugar, brown sugar, water and red bean in a non stick pan. Cook until low-medium heat until the batter thickens. Constant stirring is required for this step and the thickening process can be rather fast. If it become too thick, add some water to dissolve the batter.

  • Transfer the thick batter to the greased tin, level it and steam under high heat for 10-15 minutes. Insert a toothpick in the centre of the tin and ensure that it comes out clean. Once cooked, let it cooled completely before unmoulding using two tooth pick  insert on the side.

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CONCLUSION

I am unsure if there are similar recipe in the internet that use this pre-cook method to expedite the preparation. I get this idea from the preparation of Chwee kuih which is common in Singapore and Malaysia. i have therefore extend this method to prepare the Hong Kong well liked snack..

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

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food bloggers[4]

Food paradize[8]

pinterest[4]

  • 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 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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French Pastry–Palmiers (法国蝴蝶酥)

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INTRODUCTION

I remembered two years ago when I started blogging, one Facebook friend asked for the recipe of Palmiers… Hmmm, when I confirmed with her that day, obviously she can’t remember it… Well, that is how I get to know this French Pastry..

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Then, I did not take up the challenge as I have no clue as to how puff pastry should be done. It appeared to be difficult. However, after preparing croissants and Danish pastry, I have much more confidence doing some homemade puff pastry..

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Come on, homemade puff pastry using pastry margarine are not difficult or messy, but homemade puff pastry using butter is, especially in this hot weather. I have decided to try out this recipe because I have some pastry margarine left in the fridge after prepared some croissants and Danish pastry weeks ago, I have to find a way to gradually get rid of this block of pastry margarine and I have selected this simple recipe.

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Yes, the recipe is simple, it is much simpler than croissant as you need not to proof. Don’t worry that you cannot do it. If you have no confidence, you can use ready made pastry purchased from the stores. In fact, I have  a hard time to locate a recipe to prepare Palmiers from scratch, possibly more than 80% of the recipes are using ready made puff pastry..

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“A palm tree (French: palmier or cœur de France) or elephant ear is a French pastry in a palm shape or a butterfly shape, sometimes called palm leaves, elephant ears, French hearts, shoe-soles, Pakistani jalebi or glasses.. Palmiers are made from puff pastry, a laminated dough similar to the dough used for croissant, but without the yeast. Puff pastry is made with alternating layers of dough and butter, rolled and folded over to create possibly hundreds of flaky layers. The puff pastry is rolled out, coated with sugar, and then the two sides are rolled up together so that they meet in the middle, making a roll that is then cut into about 1/4″ slices and baked. Usually it is rolled in sugar before baking. In the Puerto Rican version, it is topped with honey. In Mexico they are known as Orejas (ears).” (Source: https://en.wikipedia.org/wiki/Palmier)

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WHAT IS REQUIRED

Recipe adapted from: Homemade Puff Pastry and Palmiers | Baking Bites

Servings: About 20-25 palmiers

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  • 250 grams of plain flour
  • 80 grams of cake flour
  • 280 grams of cold butter or pastry margarine
  • 1 teaspoon of salt
  • 230 ml or grams of water

For Dusting

  • 1/2 cup of castor sugar
  • 1/2 tablespoon of cinnamon powder (optional)

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 STEPS OF PREPARATION

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  • Put the flour, salt and water in a mixing bowl. Use the dough hook to knead the dough until smooth which took about 10-15 minutes.  If the dough are too wet, add flour tablespoon by tablespoon. If too dry, add water tablespoon by tablespoon.

  • Transfer the dough to lightly floured surface and let it rest for 10 minutes before proceed to the next step.

  • In a lightly floured surface, use a roller pin to roll the dough in a rectangular shape .

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  • Spread the butter or pastry margarine on half of the rolled dough. Cover the other half on top of the half where the margarine were spread. Seal the edges and roll it as thin as possible. Fold the dough into 1/3 of the size overlapping each other. Roll thin using a rolling pin. Repeat the same procedure 3 times. The final shape shall be a square of at least 12 inches by 12 inches

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  • Dust the cinnamon powder and sugar on top of the puff pastry as evenly as possible. Use a rolling pin to roll once or twice such that the sugar stick to the dough. Roll up the left vertical sides toward and centre seam and perform the same for the left side. Use a knife to cut the puff pastry to about 1/2 cm – 1 cm thick. Transfer to the baking tin. Prior to the baking, use palm to likely pressed down the dough. Bake in the pre-heated oven of 210 degree Celsius for 15-20 minutes or until crispy. You may need to turn the side of the puff at the 10 minutes juncture such that the baking of both sides are even. Cool completely before store in an air tight container.

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CONCLUSION

If you never try this before, you should give it a try. The recipes look so complicated, but if you used store bought puff pastry, it will be as easy as ABC.

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

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food bloggers[4]

Food paradize[8]

pinterest[4]

  • 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 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Teochew Glutinous Rice Roll Cake–Guan Jian (潮汕灌煎)

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INTRODUCTION

Usually when It is a Chinese traditional recipe, I will check the background before I blogged. That is the reason why you always read the Wikipedia definition in my post. That provides a basis to support a cuisine background..But I have a huge difficulty to find basis to support the origin of this snack..

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I have seen this special snack being shared by some Facebook pages which in turn took it form some blogger’s blog. Some claimed that it is their traditional granny recipe and there are many names to this snack especially in Malaysia.. – 灌肠糕, 光煎,广煎 etc.. When I read further, all the recipes are basically similar using peanuts, yam stripes, jicama stripes and some rice flour.. Taiwanese have another version called glutinous rice intestine 糯米肠. The ingredients are similar but it was not wrapped using bean curd sheets.

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What it surprised me is that I can’t find any more information besides those provide by Singapore and Malaysian bloggers. Usually for traditional cuisines, it will be mentioned some where in China website though recipe may not be available. I seriously do not think that this is a local snack of which the Chinese ancestors in China do not prepare at all.

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Further goggling with many Chinese letter probability, mix and match and I found this term “灌煎“ 。 That is the nearest that all I could get and it fits the description of the local bloggers except there is no glutinous rice being used. ..As per Baike:

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”灌煎,是潮汕小吃之一。灌煎这一小吃的名称,据说是取自外形及烹制方法而得名的,因这一小吃制成后是一长卷形,而有些人在食用前也下锅略煎,故名为灌煎。灌煎里面包有糯米、虾米、五花肉碎、花生仁、芋丝、香菇丝等等配料,还要加入少许芹菜碎味精胡椒粉等调料。值得一提的是灌煎那层黄色而透明的皮,那是用腐皮制作而成的,把搅拌均匀的糯米饭放在腐皮上卷成条状长卷,放到蒸笼上蒸一蒸,香喷喷的灌煎就可出炉了。如果你想要吃到比较香脆烫口的灌煎,那可以把灌煎切成小块,放入锅中煎炸。因为糯米饭有粘质,加上配料后卷起来不会散,所以潮汕人制作的卷煎是一定要用糯米的。而且糯米含有蛋白质,营养成分丰富,所以说,潮汕人独制的灌煎,是相当具有营养价值的小吃。潮汕的灌煎,沾上独制的甜酱油蘸汁,灌煎的香味与甜酱油相融合,形成独一无二的潮汕风味。(Source: http://baike.baidu.com/view/9097082.htm

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To summarize the description, Guan Jian is a Teochew Shantou  snack. The name was obtained from its method of cooking meaning shallow frying.  The main ingredients are glutinous rice, baby shrimps, minced meat, shredded yam, peanuts, shitake mushrooms and etc. You can either steamed and served or before serving, pan fried again until crispy on the exterior. The yellowish exterior was prepared using bean curd sheets and it has a nice shape because glutinous rice is sticky and after adding various material, it will not disintegrate. Therefore, the guan jian prepared by Chaozhou must include glutinous rice and because glutinous rice have high protein and nutritional contents, Chaozhou style of guan jian is a nutritious snack. It was served with special homemade sweet soya sauce.

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Based on the above definition, in order to double confirm my understanding,  i performed an image search for the term and it come out as in the picture above.

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Based on the literal definition and the image of the snack, I have design this recipe which is different from other version for my blog records. What is shown in this illustration is the vegetarian version. To transform it to non vegetarian version, just add some garlics, minced meat and dry prawns. Others remain the same.

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WHAT IS REQUIRED

Servings: 3-4 adult servings

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  • 1 cup of glutinous rice
  • 1.5 cups of water
  • 1/2 cup of peanuts
  • 1 cup of shredded yam
  • 2-3 sprigs of Chinese celery or coriander stalks
  • 1/4 teaspoon of five spice powder
  • 2 sheets of bean curd sheets
  • 5 soaked shitake mushrooms
  • 5 water chestnuts (optional)
  • 1/2 tablespoon of sugar
  • Extra seasoning to taste (mushroom concentrate)
  • Pinches of salt
  • Dashes of white pepper

For non vegetarian version, add:

  • 1/2 tablespoon of minced garlics
  • Some minced meat
  • 1 tablespoon of soaked dry shrimps

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STEPS OF PREPARATION

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  • Wash the glutinous rice., cut/chopped the yam, shitake mushrooms, celery stalks until small pieces.

  • In a frying pan, put some cooking oil, add the minced garlic, and/or shitake mushrooms. Add the dry shrimps and sauté until fragrant. Add the washed rice, stir fry until well mixed, add the white pepper, seasonings, salt , shredded yam, shredded stalks and stir fry until well combined. Take some to taste and adjust the seasoning accordingly. Off the heat and transfer the rice to the rice cooker. Add 1.5 cups of water and use the rice cooker “sticky rice” function to cook for one cycle..

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  • Once it cooked, fluff the rice and set aside for cooling.

  • For wrapping, use a wet towel to mop the bean curd sheet. Put 2-3 tablespoons of cooked glutinous rice on the sheet and roll in 1.5 rounds as if you are rolling sushi. Seal the edges with some plain flour batter or water. Steamed the glutinous rice roll for 15 minutes under high heat.

  • Once it cooled down, pan fried the steamed rice rolls in a stir frying pan until the surrounding bean curd sheets are golden brown. Drained and let it cooled completely before cutting into small pieces. For serving, cut the rice cake into small pieces and pan fried until both sides are golden brown and crispy. Best served with sweet dark soya sauce or chilli sauce if preferred.

Note:

  • You can also steamed, cooled, cut and pan fried .

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CONCLUSION

As a blogger who are extremely passionate about traditional cuisines, I have tried my best to substantiate the recipe that I issued. I hope via the above Chinese definition and description, more readers will try this Chinese version of guan jian. It may not be the type that you have eaten but  I am happy that it taste very good. Since I do not have any sweet dark soya sauce or sweet sauce with me, I have served with homemade chilli sauce.

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

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food bloggers[4]

Food paradize[8]

pinterest[4]

  • 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 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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