Snow Fungus Papaya Sweet Soup (木瓜银耳炖冰糖)

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INTRODUCTION

This is quite a classic Cantonese dessert commonly served in Cantonese restaurants and believed to “clear” lungs, improved complexion, improved intestinal conditions and breast enhancement. It can be as simple as the three ingredients as in this recipe or there are many things that you can add to the sweet soup..

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I accidentally double boiled the dessert for a solid 16 hours.. It become gelatine like dessert, gooey and yummy.. Such type of texture is the same as those concentrated bird nests desserts and that is the reason that people are preparing this costly bird nest sweet soup with the belief that it will enhance moisture retention in the skin.. I cannot vouch that it is true but it did convinced me with such texture. In fact, white fungus or snow fungus is long considered as an excellent ingredients to improve skin complexion and as an alternative for bird nests. A good grade snow fungus can be rather costly too.

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Most recipes called for braising or double boiling of 3-4 hours, I did that and i took my images immediately after 4 hours since I am rushing out. You can see that in some picture, the white fungus has not disintegrated yet and looks rather crunchy. After the photo shooting session, I put the dessert back to the slow cooker and I totally forget about it until I woke up in the next morning. It really transformed into gelatine or collagen type of gooey liquid. It is extremely yummy that my kids did not complain at all.

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The main ingredients in this sweet soup are snow fungus and papaya. As shared before in my previous post: Snow Fungus Pear Sweet Soup (冰糖银耳炖雪梨)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 moistures 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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As for papaya, Chinese medicine believes that papaya is warm in nature (性温), it is neither too heaty nor cooling. According Chinese Medicine, papaya is believed to: have the following properties  (Source: http://www.askdrmao.com/natural-health-dictionary/papaya/)

  • Lung lubrication
  • Kill intestinal worms
  • Increase milk production in lactating women
  • Heal skin lesions
  • Sooth Indigestions and stomach aches
  • Alleviate irritability brought by warm weather

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Putting these two together apparently is a very good dessert for lung lubrication that is suitable for this hazy weather. 

木瓜银耳糖水是一道美味可口的汉族名点,属于粤菜系。制作简单,口感良好。滋补美容丰胸的佳品。补充营养,提高抗病能力。将银耳用温水浸透泡发,洗净撕成小朵,削皮去籽,切成小块;银耳、木瓜和冰糖一起放入锅里,加适量水煮开,然后转小火炖煮30分钟-1个小时,即可食用。木瓜含有丰富的维他命a及c和纤维,当中的水溶性纤维更加有助平衡血脂水平,还能消食健胃,对消化不良具有食疗的作用。有丰胸作用! 银耳性平、味甘淡,有滋阴、润肺、养胃、生津、益气、补脑、强心之功效。不但适宜于一切妇孺、病后体虚者,且对女性具有很好的嫩肤美容功效。银耳和燕窝的功效差不多~~所以我真的超级爱银耳的~~这道银耳木瓜糖水是一道滋养糖水。常食用能养阴润肺,滋润皮肤,防止皱纹过早出现,保持皮肤幼嫩,延缓衰老。可治疗燥热咳嗽、干咳无痰等等。“ (Source: http://baike.baidu.com/view/4702571.htm)

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WHAT IS REQUIRED

Servings: 4-6 adult servings

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Main Ingredients

  • Some papaya (木瓜)
  • Some snow fungus (雪耳)
  • Rock sugar to taste (冰糖)

Optional Ingredients

  • Some apricot kernels (南北杏)
  • Pandan leaves (香兰叶)
  • Lotus seeds (莲子)
  • Goji berries (枸杞)

* Quantity is intentionally omitted as this is a flexible recipe. A bit more or less of each ingredients are acceptable, If you are unsure, use the equal volumes of papaya and snow fungus.

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STEPS OF PREPARATION

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  • Cut the papaya into small pieces , You can also chopped the papaya, if preferred. Set aside.

  • Soaked the snow fungus until full expandable. Cut away the yellow stem at the bottom. For the white colour portion, cut into small pieces. Transfer the snow fungus to a small porcelain pot that can fit into a slow cooker. Add the chopped papaya and rock sugar. Add enough water to cover the snow fungus. Double boil using slow cooker for at 3-4 hours or until your desired texture.

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Note:

  • In this illustration, I have double boiled the snow fungus for about 18 hours. if you have time, let it continue boiling and snow fungus boiled for 4 hours will have very different texture with those snow fungus who have been stewed for long hours. As it boils, the snow fungus will secrete gelatine like of substances which is very soothing to the throat.

  • If you do not have slow cooker, you can try boiling over the stove, pressure cooker, thermal flask or even rice cooker soup function. The final ultimate desired outcome is a thick and concentrated dessert. Timing will differs between different gadgets.

  • If your volume is a lot, you do not need double boiling. You can just put everything in the slow cooker and add enough water to cover it.

  • Feel free to add things that you liked such as apricot kernel, pandan leaves etc. Even red dates can be added.

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CONCLUSION

Once again, a bowl of dessert will not create a difference but it will make a difference if it was factored into your dessert menu. I hope readers will give it a try on this simple, delicious and cheap Chinese traditional dessert commonly served it is restaurant.It is extremely timely for this hazy weathers. If you never try, just imagine you are enjoying a cheaper bowl of bird nests sweet soup.

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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.

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Pumpkin Pie (南瓜派)

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INTRODUCTION

Every time around October, I will see a lot of recipe on pumpkin by Western bloggers.. One of the most common recipe will be pumpkin pie.. I have never tried this pie before but it has always in my to-do list. I can imagine the taste of the pie.. It should be creamy and yummy..

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When I was shopping in a supermarket a few days ago, I saw 3 kg pumpkin was sold at a very reasonable price. Unknowingly, I bought a big pumpkin home. I remembered that it was less than S$3 and i know it is very heavy, probably about 2 kgs ..Ha-ha.. Therefore I must churn out recipes using pumpkins.

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First thing that come to my mind is this pumpkin pie.. It is time to try out a recipe and if successful, I shall share with the readers. I searched for recipes but most are Western recipes that uses ready made canned pumpkin puree. After digesting a few recipes, I have decided to design my own recipe to suit Asian taste..

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Bingo, the pumpkin pie is so delicious and make me wonder why such delicious pie is not common in this part of the world. I posted this western dessert in 3 Chinese food groups – One each in Taiwan, Hong Kong and Malaysia. The response is overwhelming. The likes are escalating and members are requesting for recipes. That is also the reason why I rush out to issue the recipe today.

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Preparation is not difficult at all.. I have simplify the version of using food processor. Don’t worry, if you do not have food processor, you can easily do it manually or using a stand mixer or use hand rubbing method.

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As per Wikipedia,

“Pumpkin pie is a traditional sweet dessert, often eaten during the fall and early winter, especially for Thanksgiving and Christmas in the United States and Canada. The pumpkin is a symbol of harvest time and featured also at Halloween. The pie consists of a pumpkin-based custard, ranging in colour from orange to brown, baked in a single pie shell, rarely with a top crust. The pie is generally flavoured with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used, and can replace the clove and nutmeg as its flavour is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices.” (Source: https://en.wikipedia.org/wiki/Pumpkin_pie)

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WHAT IS REQUIRED

Servings: About two 6 inches diameter pies

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Short crust pastry

  • 160 grams of plain flour
  • 100 grams of butter, chilled
  • 2 teaspoons of castor sugar
  • 1 egg yolk
  • 3 teaspoon of milk

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Fillings

  • 500 grams of pumpkin flesh
  • 80 grams of condensed milk
  • 30 grams of castor sugar – optional
  • 2 eggs + 1 egg white
  • 1 teaspoon of mixed spice (cinnamon+nutmeg+ginger) – optional

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STEPS OF PREPARATION

  • Pre-heat the oven to 180 degree Celsius.

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  • Put all the butter, sugar and plain flour in a food processor. Use pulse mode to blend until the flour become crumble. Add eggs and milk, blend for 1/2 minute until it forms a liable dough. Divide the dough into two portions. Put one dough on top of a piece of clingy wrap. Put another clingy wrap on top of the dough. Use a rolling pin to roll the pastry to about 2mm thick . Transfer the pastry to your baking dish, press down follow the shape of the dish. Bake in the oven for about 15 minutes. If you have baking beads, you can place on top of the pastry and take it out once the baking is done.. Set aside for cooling.

Note

  • If you do not have a food processor, you can rub the butter and sugar using finger tips, add eggs and milk, LIGHTLY knead until if forms a pliable dough.

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  • Steam the pumpkin until soft.

  • Transfer the pumpkin to the blender. Add eggs, sugar, condensed milk and mixed spice. Blend until fine. Fill  the baked pastry shell with the puree to about 95% full. Bake in the pre-heated oven of 180 degree Celsius for about 25 –30 minutes or until the puree is set. Cooled completely before cutting and serve at room temperature.

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CONCLUSION

I love this pie and my kids love them too. I hoped more readers in this region will try this recipe and let me know if it suits your taste buds. If you do not want to prepare the pastry, store bought pie cups can also be used.

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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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Light Fruit Cake (轻杂果蛋糕)

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INTRODUCTION

I have a pack of dried fruits sitting in my shelves for a long time, by hook and by crook, I must get rid of it..

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Since I do not have a golden or light fruit cake recipe, I have decided to design a recipe…. What disappointed me is that I have only used on 1/3 of the fruits in my recipe… The outcome is my fruit cake have very little fruits and my kitchen still have another 160 grams of mixed fruit sitting there. What a blunder and it is best not to do any baking before I drink my morning coffee..

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Well there is no fault to the recipe and in fact the cake is delicious. Well, it is easy to imagine the taste, a butter cake with mixed fruits. In my case, since fruit is less, it will be more like a butter cake. Haha.

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Since I am still on my vegetarian diet, in this illustration, I did not use any alcohol. I used orange juice instead. Therefore, this recipe is equally applicable to Muslim readers.. If you preferred, you can substitute the orange juices with cherry wine or rum.

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WHAT IS REQUIRED

Servings: Prepare an 8” fruit cake

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  • 250 grams of butter, softened at room temperature
  • 250 grams of mixed fruits
  • 250 grams of castor sugar
  • 150 grams of self raising flour
  • 100 grams of plain four
  • 4 eggs lightly beaten
  • 50 grams or ml of fresh orange juice
  • 1 teaspoon of vanilla essence

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STEPS OF PREPARATION

  • Pre-heat the oven to 160 degree Celsius.

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  • Soaked the mixed fruits in orange juices for 15 minutes, drain, collect the orange juice and set aside.

  • Cream the butter and sugar until light and creamy. Add eggs one by one , beating thoroughly after each addition. Scrap the sides to ensure that there is none stick to the bottom and the sides.

  • Fold in the soaked fruits, flour and collected orange juices in 3 stages until well combined. Folding shall be light and fast.

  • Bake in the pre-heated oven of 160 degree Celsius for 45 minutes to 1 hour or when a skewer inserted comes out clean. Cool in the tin for 20 minutes before turnout into a wire rack. Cool completely before cutting.

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CONCLUSION

If you follow the recipe exactly, your outcome will be difference from what you saw in the picture. you will have more fruits in the cake.  Hope this recipe will benefit those readers who are looking for a simple, fast and easy fruit cake recipes.

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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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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]

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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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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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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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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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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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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