Lepat Pisang (蒸香蕉糕）

Posted on October 31, 2015 by Kenneth Goh

INTRODUCTION

I have shared two recipes in the last two days – Kuih Bongkong or Kuih Jongkong (马来娘惹元宝/荷包糕）and Apam Berkuah (娘惹米糕）. To be frank, these two recipes are not very well received because many readers have never seen such a kuih before and it is not commonly sold nowadays.

In fact, I have prepared 3 kuih in that morning, and the last one is this kuih lepat pisang or mashed banana parcel. This shall be one the easiest among the three and should be more popular than the other two. It was still rather common in the kuih stalls.

This is kuih that have many variations and hence it may not look the same in all pictures. If brown sugar was used, it will appear brownish and if white sugar was used, it is white. As for the fillings, usually sliced bananas are used. However, I have also eaten those who wrapped shredded coconut instead.

As for the banana, you can used any type of banana though I will recommend reader to use cheaper banana that cannot be eaten raw such as pisang tanduk or pisang berangan.

It is a rather tasty kuih, it is soft and wobbly. Preparation is extremely fast and chances of failure are near zero. In addition, the recipe can be substituted with mash sweet potatoes or mash tapioca.

WHAT IS REQUIRED

Servings: About 6-8 lepat pisang

200 grams of banana
80 grams of white sugar or palm sugar (gula apong or gula melaka)
80 grams of plain flour
50 grams of shredded coconut
At least 8 pieces of banana leaves of size 20 cm x 20 cm
1 banana additional for filling cut into thick slice

STEPS OF PREPARATION

Cut the banana leaves into 20 cm x 20 cm and scald in hot boiling water with drops of cooking oil for about 1-2 minutes to soften the banana leaves. Drain and set aside.

In a big bowl, mash the banana, add shredded coconut and sugar, stir until well combined. Sift in the plain flour and stir until well mixed.

Take a banana leaves, put 1 tablespoons of the mash banana batter at the centre, put a few pieces of banana and top with another tablespoon of the batter.. Fold up both sides and followed by tuck in the other two sizes under the parcel. Steamed at high heat for 10-15 minutes until the cake is cooked.

CONCLUSION

An easy peasy recipe that you can even ask your kids to prepare. Do give it a try and see if this recipe suits your taste buds. Yes, remember you can use additional shredded coconut as the filling. If you have sweet potatoes or tapioca, you can use it to substitute the banana and become “lepak ubi” .

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

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Kuih Bongkong or Kuih Jongkong (马来娘惹元宝/荷包糕）

Posted on October 30, 2015 by Kenneth Goh

INTRODUCTION

In this region, there are many types of kuih or cakes and I can’t possibly tasted all of them especially if the kuih is regional and has become less and less common. This is one of the many kuih that I have never tried before.

I am eating a piece of the kuih while writing this post and I should say I like it. It is a rice flour cake, soft and flavoured by palm sugar..It is rather addictive especially after it was chilled in the fridge.

There are two names.. Malay called kuih bongkong and apparently, the Peranakan community called it kuih Jongkong. There is not much differences between the two version and there are basically the same . The nonya version usually added blue pea flower to the kuih whereas the Malay version is usually green (pandan) and yellow. ..I understand that this kuih is especially common in the state of Perak and Penang.

Jongkong in Malay means ingot, it was called as such possibly because it look liked an ingot. I heard some Chinese colloquially called it “wallet cake” meaning the cake looked like a wallet. I have difficulty to find out any additional information pertaining to the cake.

One of the distinct feature of the kuih is its wrapping into a parcel and I really felt a sense of achievement to be able to wrap it correctly. Such type of wrapping is definitely essential as the melted palm sugar will be collected by the “boat” made from banana leaves. Some of the Malay recipes have coconut milk being added to to the steaming too. But in this illustration, no coconut milk was being used.

Well, don’t be deterred if do not know how to wrap. I saw some recipes prepared this is a cup without banana leaves and palm sugar syrup were poured on top of the rice cake. Any differences, not much differences except the lack of banana leaves aroma.

WHAT IS REQUIRED

Servings: 8-10 kuih bongkong

Rice Flour Batter

125 grams of rice flour
20 grams tapioca flour
50 grams of castor sugar
200 grams or ml of coconut milk
500 grams of plain water
Pinches of salt

Others

3 tablespoon of thick blue pea flower (bunga telang concentrate)
100 grams of palm sugar (Gula apong or gula melaka) – cut into small pieces
100 ml or grams of coconut milk (not included in this illustration to be put at the last stage).- optional
At least 10 pieces of banana leaves with dimension of about 20 cm x 24 cm

STEPS OF PREPARATION

Cut the banana leaves into 20 cm x 24 cm. Get ready a pot of boiling water, add a few drops of cooking oil, blanch the banana leaves for 2-3 minutes until it is soft. Otherwise it will be very difficult to wrap and there is a tendency to break.

Put the rice flour ingredients in a pot, stir until well mixed. Transfer the rice flour to a stove and heat under medium heat until it starts to thicken. Constant stirring is required as thickening can be fast. In the event that it thickens too fast, add a few more tablespoons of water to the batter. Slightly lumpy batter is acceptable.

Transfer 1/3 of the ingredients and add the bunga telang concentrate. Stir until well mixed.

Put a piece of the blanched banana leaves, put about 1 tablespoon of palm sugar (I use semi solid gula apong). Put about 2 tablespoons of white rice batter on top follow by about 1 tablespoon of blue rice batter. You can adjust the size of the kuih according to your preference.

Use your hand to pull the longer side together (24cm side).

With one hand holding/pinching the longer side, use the other hand to fold the shorter side (20cm) equally and push these ends to the centre. Perform the same for the other side. Pierce a tooth pick to the centre of the leaves.

If you want to add the coconut milk, you will need to secure one side first before you can add the coconut milk. Slightly tilted one side such that the coconut milk will not flow out. You can then proceed to fold the other side.

Steam the kuih in a steamer with hot boiling water for at least 15-20 minutes. Best chilled before serving. If preferred, cooked coconut milk can be added.

CONCLUSION

I do have difficulty to explain the wrapping part. You may want to Google “Kuih jongkong video” to have a better understanding. If you have never tried the kuih, please do try. If you are not confidence about the wrapping, just forget the wrapping, transfer the batter to the muffin cups, steam until set and served with coconut milk and palm sugar. Some stalls do sell in plastic mould instead of the traditional banana leaves.

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

Apam Berkuah (娘惹米糕）

Posted on October 29, 2015 by Kenneth Goh

INTRODUCTION

Unlike savoury dishes, I have not much to write kuih backgrounds.. Many kuih recipes are very similar with a little twist here and there by different races. Even within the same race, there are many variants to suit individual taste buds and in my humble opinion, none shall claimed the originality of a recipe since we are living in the same region. Cross cultural preparation method is inevitable.

One of them is this apam berkuah . Apam is basically yeast leavened type of rice flour cake. Berkuah basically means it goes with some type of thick gravy and in this recipe, the thick gravy that was served was pengat pisang (banana in thick coconut milk).

Chinese have its “apam” recipe and one of the most common type is this Teochew Huat Kuih as in this post: Teochew Huat Kuih or Ka Kuih (潮州发糕，潮州酵糕，米糕，松糕）

Malay have another version called apam beras or apam nasi, which is also using the same ingredients but usually in different shapes. If you are interested, you can refer to this post: Apam Beras (马来蒸米糕·）

The Peranakan have the same type of rice flour cake but it was prepared in a very specific mould. It was much thinner and usually served with thick coconut gravy. I have ever tasted this kuih in one of the famous nonya kuih stores in Malacca and it was such a disappointment especially the pengat pisang which is not fresh..

If you looked closely the texture, the three kuih has similar texture. It is fluffy, springy, slightly tangy (if over proofed) and full of rice aroma. Since I have already two recipes on rice flour cake leavened by yeast, for this recipe, I have designed my own recipe and confident that it will work beautifully. In fact, it worked as intended. The only regret that I have is I do not have the mould and that make the kuih looked less authentic. It is thinner and the airy structure are not as constant possibly due to different heat circulation that affected the kuih. Well, I also do not intend to invest in a mould just for a particular recipe.

Unlike most other recipes, I do not use coconut water and my proofing time is rather short. All this while for this type rice batter, I will precook it until thick to improve the chances of success. It will then be proofed and usually for this stage, proofing time will be fast to get until double in size. If I found the batter is too thick, I will just dilute with some more warm water and i am ready to do the steaming or in this case, pan frying..

Again, this may not be the authentic Peranakan recipe but what I can assure you is that this is the texture that was sold in the kuih stalls. It is springy with rice aroma.

WHAT IS REQUIRED

Servings: About 30 Apam berkuah, depending on size

Yeast starter

6 grams of instant yeast
50 grams of plain flour
50 grams of lukewarm water

Rice Flour Batter

250 grams of rice flour
20 grams of glutinous rice flour
200 grams or ml of coconut milk
250 grams of plain water
50 grams of white sugar
2 tablespoons of thick bunga telang concentrate

Pengat Pisang

2 medium size bananas
80 grams of palm sugar (gula melaka or gula apong)
200 grams or ml of thick coconut milk
300 grams of plain water
2 tablespoons of plain flour
6 pandan leaves, bundled

STEPS OF PREPARATION

In a bowl, mix all the ingredients of yeast starter (lukewarm water, yeast and plain flour). Stir until well mixed. Set aside at a warm place for proofing.

In pan, put in the rice flour, glutinous rice flour, coconut milk, sugar and water. Stir until well mix. Place on top of a stove, cook under low heat until the rice flour slightly thickens. Constant stirring is required and thickening of the batter can occur rather fast. Once it thickens, set aside for it to cool until 25-30 degrees or it would not hurt your hand when you touch the sticky batter. (Note: If your batter is too hot, it will kill the yeast)

By now, the yeast should be frothy with a lot of bubbles. If not bubbles are noted, do not proceed as your yeast may be dead. You will need to get some new yeast and do the dough starter again.
Once the thicken rice flour solution is lukewarm, pour the starter dough into the rice flour solution. Stir until well combined. Divide into 3 portion, add your preferred colouring, stir until well combined. Let it proof in a warm place until double in size and cover with a wet towel. (Note, you can also take a few tablespoons of the rice batter and add bunga telang juices at this stage)

While the rice batter is proofing, prepare the pengat pisang. Put all the ingredients (pandan leaves, plain flour, palm sugar, coconut milk and water) in a pot and bring to boil. Constant stirring is required as it can get thicken rather fast. If it is too thick, add some more water . Once it boils, add the freshly cut banana, off the heat and set aside for cooling.

Once the rice batter has been proofed, take 3-4 tablespoons of the proof rice batter, add the bunga telang juice and stir until well combined. Note that this step can be done before proofing too .

Heat up a non stick frying pan using medium heat, put 1-1.5 tablespoons of rice batter and slightly smear it to form a circle. Quickly put a small quantities of the blue coloured rice batter on top of the white batter. Pan fry under medium heat until the top dries up.

Note:

When you pan fry the first cake, if there is no holes or bubbles, it means that the batter is not ready. Stop and wait for a while. You may need to try a few to get a reasonable look of your rice cake. Don’t get disheartened by your first cake.

If you cannot smear, it means it is too thick. Add a few tablespoons of water to make it more liquid. If it flow out too fast, it means it is too watery and you have to add 1-2 tablespoon of ‘PLAIN FLOUR” to salvage. In this case, you have to let it proof for another 15 minutes before proceeding again.

Put the batter as thin as possible. Too thick batter will have difficulty to cook the top and produce airy holes since we are not using the specific moulds.

Your first cake is your yardstick whether you should proceed further. Do not proceed it does not look like what you are expecting. Do necessary adjustments as stated above.

CONCLUSION

Well, I knew my recipe is rather different from other Peranakan recipe and I never claimed that mine is authentic.. What I can assure readers is that the output or the final “apam” taste like what I have purchased in Melaka this June. I dare to issue this recipe because I am satisfied with this method of preparation and be it Malay kuih or Chinese rice flour huat kuih (without eno and baking powder), they can all be used the same method of preparation.. Possibly, they all come from the same source. I do hope that readers will give this recipe a try and let me know if this is what you are looking for.

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

Chestnut Chicken (板栗烧鸡）

Posted on October 28, 2015 by Kenneth Goh

INTRODUCTION

When I was in Shanghai, my helper in Shanghai used to cook this dish. That is how I get to know this ..

Over here, most chestnut was paired with pig trotters due to its long cooking hours. Pairing with chicken is something that I am surprised and it tastes so well. Well the challenge to cook the dish is to make sure that the chestnut maintain in whole yet is soft and melt in the mouth. The same is with the chicken. Chicken cooked rather fast, Therefore, certain treatment is need for the chestnut to shorten its cooking time..

While I was doing some marketing yesterday, I saw some vacuumed packed chestnuts. It was priced reasonably at about S$4.oo. Immediately that comes to my mind is this dish. If you can’t get hold of the fresh vacuumed packed chestnuts, you can always get the dried one and soak overnight, par boiled for 10 minutes on the next day to take off all the unwanted skins attached to the nut before cooking.

Preparation is not tough and family likes it. My boy who ate chestnut for the very first time feedback to me that the nuts are soft and sweet. Yes, in fact, chestnut is very sweet in its self.

“板栗烧鸡，是一道汉族名菜，属东北菜、川菜、湘菜等。主要材料为带骨鸡肉、板栗肉。这道菜的特点是补脾胃、强筋骨、止泄泻。一般人群均可食用，老人、病人、体弱者更宜食用。板栗烧鸡营养丰富，又有一定疗效。成品具有鸡肉鲜滑、板栗香甜、汁浓醇厚、色泽红亮、美观大方的特点。”（source：http://baike.baidu.com/view/118748.htm）　

WHAT IS REQUIRED

Servings: 3-4 adult servings

500 grams of chicken drumsticks, cut into 1 inch cubes
250 grams of chestnuts
2 cm of ginger , sliced
3 cloves of garlics , sliced
3 tablespoons of Chinese cooking wine
1 tablespoon of dark soya sauce
1 tablespoon of sugar
Dashes of white pepper
Pinches of salt
1 tablespoon of corn flour mixed with 3 tablespoons of water.

STEPS OF PREPARATION

Put some water in a pan, bring to boil, add the chestnuts and let it boiled for at least 5 minutes under high heat. Drain and set aside.

In another frying pan, put some cooking oil and deep fry the chestnuts for at least 5 minutes under medium heat. Ensure that the chestnuts are properly drained before deep frying. Drain the chestnuts and keep the oil in the frying pan.

Deep fry the chicken cubes for 1-2 minutes. It is consider as done when the exterior turns beige. Drain and keep 1 tablespoon of oil in the frying pan.

Sauté the ginger and garlic until fragrant. Add the chicken and chestnuts, follow by the dark soya sauce and Chinese cooking wine, stir fry until well mixed. Add about 1 – 2 cups of water, use medium heat to simmer the chicken and chestnuts until the chicken are soft. If water dries up too quickly, add more water. Add starches, white pepper, pinches of salt and sugar, once the starches turn transparent, off the heat and let the dish to sit on the frying pan for at least another 15 minutes before serving. Best served with steaming white rice.

CONCLUSION

This Chinese household dish will be classified under simple home cooked food series. I hope via sharing more simple recipes, it will provide readers with more choices in the dinner table.

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

Apam Beras (马来蒸米糕·）

Posted on October 27, 2015 by Kenneth Goh

INTRODCUTION

Wait, if you think this rice cake should have a flowery shape, you can always refer to this post :: Huat Kueh- Chinese Steamed Rice Flour Cake–A Cake That Brings You Luck And Prosperity

They are essentially the same type of rice flour kuih with different leavening agent. The picture above uses eno and baking powder whereas most Malay style apam beras uses yeast (both commercial or natural yeast (tapai)) and eno was recently added to have a flowery shape ..

I have to be franked that I do not like eno flavoured huat kuih as it tends to change the taste of the this rice flour cake, therefore I have decided not to use eno as a leavening agent for this Malay apam beras. Well, for this recipe, whether it smile or not are not that critical . Chinese insists the flowering of rice cake to get an auspicious meaning. For our Malay brothers, there is no such believe and therefore , blooming of this kuih is not necessary and I do not want to add unnecessary agent to the cake to destroy the flavour.

If you go pasar malam or night market, most are not “smiling” too. It was served with some shredded coconut which is very delicious. To complete my Malay and nonya kuih series, I must at least blog one of this apam recipes.

This recipe is slightly different from other apam beras recipes:

This recipe uses commercial yeast and not tapai or wine yeast which can become rather sour if there is over proofing
This recipe does not really need very long hours of fermentation which most recipes called for at least 3-4 hours
This recipe does not used overnight rice. On the contrary it uses pre-cooked rice flour

This is my own recipe and I am happy with the outcome. It tasted like what is sold in the night market though the preparation are much faster.

WHAT IS REQUIRED

Servings: About 20-25 small praying cup size Apam beras

Yeast starter

6 grams of instant yeast
50 grams of plain flour
50 grams of lukewarm water

Rice Flour Batter

250 grams of rice flour
80 grams of white sugar
250 grams of plain water
Colouring of your choice

Steamed shredded coconut

150 grams of grated coconut
Pinches of salt
3-4 pandan leaves

STEPS OF PREPARATION

Lightly greased your preferred steaming cups

In a bowl, mix all the ingredients of yeast starter (lukewarm water, yeast and plain flour). Stir until well mixed. Set aside at a warm place for proofing.

In pan, put in the rice flour, sugar and water. Stir until well mix. Place on top of a stove, cook under low heat until the rice flour slightly thickens. Constant stirring is required and thickening of the batter can occur rather fast. Once it thickens, set aside for it to cool until 25-30 degrees or it would not hurt your hand when you touch the sticky batter. (Note: If your batter is too hot, it will kill the yeast)

By now, the yeast should be frothy with a lot of bubbles. If not bubbles are noted, do not proceed as your yeast may be dead. You will need to get some new yeast and do the dough starter again.

Once the thicken rice flour solution is lukewarm, pour the starter dough into the rice flour solution. Stir until well combined. Divide into 3 portion, add your preferred colouring, stir until well combined. Transfer the batter to your greased steaming cups and fill until 50% full. Put the cups in the steaming tray and let it proof until it reaches at least 90% full.

Get ready a steamer capable of steaming at least 20 minutes and bring the water to boil. Transfer the proofed rice flour batter to the steamer and steam at high heat for at least 15 minutes or when a skewer inserts into the centre of the cake comes out clean. Steaming shall be at high heat throughout the whole duration. Timing will depend on size of your cups.

In a steamer, place the grated coconut, 1/4 teaspoon of salt and the pandan leaves. Steam in the steamer for about 10-15 minutes or until the pandan leaves are soft. Apam beras is best served with these shredded coconut .

NOTE:

If you prefer the smiling Apam Beras, you will need to alter the procedures. Proof the three coloured batter separately, once it have been proofed until twice the volume and before sending for steaming, add 1/2 tablespoon of Eno fruit salt to each batter, stir until well combined, quickly transfer the batter to fill at least 90% of the steaming cups. Once done, steam at high heat for 15 minutes.

CONCLUSION

This recipe is very fast as compare to the other recipe but the taste will not be much compromised.. Do give it a try and see if it suits your taste buds. Possibly in my next attempt, I will add some Eno to the cake to let it flower. Having said that, it is very difficult to flower for this small cup, i would have to change to possibly muffin cup size .

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

Chinese Cucumber Appetizer (凉拌小黄瓜, 蒜香拍小黄瓜）

Posted on October 26, 2015 by Kenneth Goh

INTRODUCTION

Not all blogged recipes need to be complicated.. Some recipes are very simple but new house chefs may not know how to prepare it and I am targeting at this group of readers who are new to the kitchen..

To me, this is a very familiar dish in the Chinese restaurant but I can’t recall whether it is overseas of Singaporean restaurants. It is an appetizer that most diners will like. Preparation are very simple though restaurant charged you a premium for this small plate of appetizer..

What you need is just some firm and fresh cucumber and there are many variations to the recipe. You can add peanut powder if you want, some even added chilli soya beans but what I am sharing is the very basic version of this dish using very simple ingredients .

WHAT IS REQUIRED.

Servings: 3-4 adult servings

2-3 medium size Japanese cucumber
1 tablespoon of sugar
1 tablespoon of sesame oil
1 – 2 tablespoons of dark or white vinegar
1/2 teaspoon of salt
1 chilli , deseeded
3 cloves of garlic

STEPS OF PREPARATION

Cut the chilli into small pieces. Chopped the garlic until as fine as possible and garlic paste is preferred if available. Set aside.

Wash the cucumber, cut 1-2 inches length. Cut open and take away all the centre soft pulp full of seeds. Use a big knife to bang on the cucumber until the cucumber break into smaller pieces. Transfer the cucumber to a plastic bag, add the chilli, garlic paste, sugar, salt and vinegar. Shake vigorously for 1 minutes until well combined and transfer to the serving plate. Drizzle with sesame oil before serving and best served chilled and immediately after preparation.

Note：

This recipe used a bit of salt to maintain the crunchiness. Another alternative way is put more salt, rest for 30 seconds, immediately wash with cold water and proceed to the steps above.

For best absorption of flavour since we are not really marinate it for the sake of crunchiness, garlic paste is advised instead of minced garlic.

CONCLUSION

This dish will be classified under simple house cooked dishes series and cooking restaurant dishes at home series .. The preparation looks simple but in my humble opinion, the taste is great. The cucumber are crunchy, a bit sour, sweet and spicy and most important of all, it will improve the diner’s appetite.

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

Homemade Collagen Stock (胶原蛋白）

Posted on October 25, 2015 by Kenneth Goh

INTRODUCTION

One of the most common comments received when you posted your pork trotter pictures is there are lots of collagen and it is very beneficial to the skin.. Well, this is a true fact minus the fats under the pigskin… If you keep the pig trotter broth in the fridge, the next day, your broth may become jelly like and if you re-heated it , it will melt and become the same soup again.. The same for the fish stock that you have prepared..

If you Google “collagen for skin care”, you are likely to see that most major cosmetic companies will have such a product to enhance your skin complexion and reduce wrinkles.. Cosmetic surgery also uses this important ingredients.

The health supplements will also want a share of this natural protein product by introducing collagen supplements..You can easily get it in supplement stores in Singapore and Malaysia.

Of course restaurant owners will not be left out in this trends, they will sell you a pot of collagen pack hotpot at a huge price premium and customers believed that it will transform you into a beauty and hence the name beauty hotpot (美人锅） were used. Whether or not restaurant uses the top collagen ingredients is up to everyone’s guess.. I can also cheat the readers in this illustration by putting some milk and gelatine powder to come out to some collagen look alike ingredients..

Well, I did not cheat in terms of my ingredients but I cheated in terms of my preparation method. Traditionally to get a very concentrated collagen stock like in this illustration, one will need lots of pork big bones, chicken bones, fish bones, fish scales and etc.. In addition, you will need very long hours of stewing until all the collagen were being extracted.. So this recipe is different from most recipes that uses chicken bones and pork big bones. with long hours of slow cooking.. It uses pigskin..and food processor and effectively, it takes less than half an hour to prepare this natural gelatine.

In fact it is a gelatine and if you are unaware, gelatines used in cheesecake or other jelly are actually animal based. Most of them are non halal and prepared using pigskin… Of course there are halal fish gelatine that sell in speciality cake shop and generally, vegetarians are not advised to eat gelatine set cakes..

In my humble opinion, only this method can yields such concentrated collagen and mind you, over usage of this collagen stock will render your soup a sticky soup. That also explains why it is not transparent like what you saw in most pictures and it is solid white that can be cut into squares for usage..

Well, collagen are not fats… There may be minute quantities of fats but in this recipe, it will be discarded and it should be unnoticeable.. Long term consumption of reasonable quantities of these stock is believed to be able to improve skin complexion and inhibit wrinkles formation.

With such a bit pot of collagen stock, how shall we used in our daily cooking.. You will be surprised that there are many usages that can be used in our daily cooking…Usages of collagen in daily cooking includes

Act as a starch substitute to thicken a sauce – Sauce will be easily thicken without adding any starches.. The dish will be glossy and smooth
Act as a soup base for most soups such as ramen, hotpot, fish head beehoon and etc.. You can always add one portion to the soup at anytime you like it..
Provide liquid inside the dry fillings for an enveloped dough such as the minced pork steamed buns, xiao long bao, soup dumplings (灌汤水饺）
Preparation of traditional meat Jelly such as pork trotter jelly (猪脚冻） but it need to be diluted first

I do not know how much one pays for a collagen hotpot in Singapore, but I used S$3.50 to prepare this big tub of collagen and it can definitely be used for months. Adding about 100 grams inside my soup already make the soup look thick like the broth of the hot pot..

As per Wikipedia:

Collagen /ˈkɒlədʒɨn/ is the main structural protein in the extracellular space in the various connective tissues in animals. As the main component of connective tissue, it is the most abundant protein in mammals, making up from 25% to 35% of the whole-body protein content. Collagen, in the form of elongated fibrils, is mostly found in fibrous tissues such as tendons, ligaments and skin. It is also abundant in corneas, cartilage,bones, blood vessels, the gut, intervertebral discs and the dentin in teeth. In muscle tissue, it serves as a major component of the endomysium. Collagen constitutes one to two percent of muscle tissue, and accounts for 6% of the weight of strong, tendinous muscles. The fibroblast is the most common cell that creates collagen. Gelatin, which is used in food and industry, is collagen that has been irreversibly hydrolyzed. Collagen also has many medical uses in treating complications of the bones and skin. (Source: https://en.wikipedia.org/wiki/Collagen)

WHAT IS REQUIRED

Servings: About 2 –3 litres of thick concentrated stocks that can be further diluted

1 kg of pigskin
About 3-4 times the volume of water

STEPS OF PREPARATION

In a big pot put the pigskin, add the water. The water volume shall be at least 2-3 times the volume of the pigskin. You can add water at any stage of your preparation. Bring the water to boil and let it simmer for about 5 minutes. Drain the pigskin and keep the hot water.

Trim away all the fats under the pigskin if any. Cut into small pieces.

Transfer the cut pigskin to a food processor or blender. If using a blender, add some hot water from the pot and blend it until as fine as possible. You will witness the solution will turn whitish and that is essentially collagen. Transfer the blended solution back into the pot, let it boil for another 15 minutes.

Put a sift on top of a desired container, pour the hot whitish solution into the container. Collect the pigskin that are not fine enough. If dsired, you can re-blend these pigskin and boil again for the second time to maximize the recovery rate. Effectively, I have only threw away about 100 grams of the pigskin as i have blended a few time to collect more stock.

Cool completely and when set, cut it into small pieces for future usage. The firmness of your collagen stock will depend on the amount of water added. The more water it is, the softer it will be ..

To use it, add your pre-cut collagen slices into soup or meat dishes. The soup will looked very concentrated and for meat dishes, it will be very glossy without the need to add starches.

Note:

If you do not like it to be too thick, you can dilute with water before setting.

To wash all the cooking utensils, flush all the utensils with hot boiling water.

CONCLSUION

As you can see, I have prepared two dishes using a small quantities of homemade collagen.. It is so satisfactory especially the shredded ginger chicken. It smoothen the meat without the need to add starches. In view of such thick concentration of collagen, it is likely that I will use it for noodle dishes. My own perception is a small quantity of additional collagen per day will replenish the natural lost of collagen in the body and in the long run, I hope, I hope, I hope I will have less wrinkles.. Lol

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

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.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.

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.

Iconic Hong Kong Porridge–Sampan or Boat Congee (香港艇仔粥）

Posted on October 23, 2015 by Kenneth Goh

INTRODUCTION

Hong Kong Boat or Sampan porridge is not supposed to be a luxurious version of porridge ..。。 It is supposed to be a humble down to earth porridge that was served by family who lives in the boats in Hong Kong. It has been popularized in Hong Kong and Guangzhou and become a fast food item for those who are looking for a quick serving of porridge. There is a plain porridge based and the side ingredients being served apparently is based on what is available at the time of serving. As this porridge originated from the inhabitants in the boat, it is logically that most ingredients are seafood though there are also beef and pork.

The porridge that I have eaten in Hong Kong when I stay there donkey years ago are rather miserable.. What I can recalled is only the cuttlefish, peanuts and some minced meat type of ingredients that I am not aware of what it is. The porridge are rather watery and chopped spring onion was sprinkled on top of the watery congee..

However, when I goggled for an authentic recipe, it seems that the traditional recipe have much more ingredients that what I have eaten.. I posted In Hong Kong Food group and i was told that currently what is being sold is very basic and most of the ingredients in this recipe have disappeared over the years. and my post have brought them down the memory in the good old days..

The recipe shared here are rather complete and compiled from many recipes and those ingredients that appeared in only one or two recipes will not be included .Among the items that was not included are roast duck or roast goose, jellyfish stripes, minced beef and etc.. Apparently, these were ever being included too as confirmed by a Hong Kong member.. The more common ingredients now are cuttlefish, peanuts, pigskin , some meat ..

For this recipe, I am unable to give you the exact quantities in the recipe as there are too much variation. As for home cooking, you can choose the ingredients that you liked and add or minus the quantities. I definitely will not cook in such a grand scale for this humble porridge if not because it was for this recipe sharing. The preparation flow will very much on what you used and the times you have.. I did my preparation that suits my work this morning and believing that it is the easiest and fastest.

As per China Daily, it was written that :

“Sampan porridge is a traditional rice-based dish, unique to Guangzhou and with a long and colourful history. As one of the most popular Cantonese snacks, it is popular for its fresh and sweet taste. It is commonly known as Tingzai Zhou in Guangzhou because the soup is served on sampans that plied Liwan Lake on the western outskirts of the city and its fresh taste is imbued with the spirit of the water villages of southern China.In the past, Litchi Bay in the western suburb of Guangzhou was a popular gathering place for men of letters and refined scholars at dusk in summer. While cruising the river, they were served with Sampan porridge (literally Boat Porridge) prepared on dedicated boats. The owners of the boats delivered bowls upon bowls of Sampan porridge on the shore and to tourist boats on the river. Over the time Sampan Porridge has become the most famous porridge in Xiguan.” (Source: http://www.chinadaily.com.cn/sports/guangzhoufood/2010-11/08/content_11517762.htm)

“广州人称小舟为“艇仔”，艇仔粥就是这些以小艇为生，专营供应水边及船上顾客的小商贩所经营的粥品．主要配料为碎鱼肉、瘦肉、碎油条、花生、葱花，亦有加入猪皮、海蜇、碎牛肉、鱿鱼等，以粥滑软绵、芳香鲜味闻名。现在在广州、香港以至海外各地的广东粥品店，艇仔粥都是必备的食品。一种说法是一个家道中落的广州“西关阔少，他于经济拮据的窘境中，买了一只小艇，在荔枝湾做起了卖粥的营生。以油炸花生米、炸鱿鱼丝、炸米粉丝、生菜叶丝、海蜇丝、熟猪肚丝等作粥料，客人要吃时，就把粥料放入碗里，临时加入新鲜鱼片，冲入沸滚的味粥（这种味粥多用鸡鸭或生鱼的骨熬成），然后撒上芫荽、葱丝、紫苏叶，最后加入一小撮虾子、几滴麻油，热腾腾、香喷喷的端到游客面前。这种粥由于在艇仔（珠江三角洲称长约4米、铺上舱板、中段或中后段有篷的小舟为“艇仔”）上出售，故被叫做“艇仔粥”。由于用料丰富，味道鲜味，深收大家欢迎．”

WHAT IS REQUIRED

Servings: 5-6 adult servings

A small pig maw, cooked (熟猪肚）
1 pork big bone （猪大骨）
One piece of pigskin （油炸猪皮）
Some soaked cuttlefish, sliced into small pieces （鱿鱼切小块）*
Some thinly sliced fish fillet （鱼片）*
Some deep fried peanuts （油炸花生）*
Some thinly sliced pork fillet （肉片）
A small bundle of rice vermicelli （炸米粉丝）
2 sticks of you tiao （油条）*
few sprigs of spring onion （青葱）*
2-3 eggs （鸡蛋）
2 cm of ginger (姜）*
Pinches of salt （盐巴）*
Dashes of white pepper（胡椒粉） *
Chicken stock (鸡精块）*
1-2 cups of rice (白米）*

* Recommended to have

STEPS OF PREPARATION

In a pot of water, put the deep fried pigskin and cooked until soft. It will took about 10-15 minutes. Dish and cut into small pieces.

Use the same pot of water, put the cuttlefish , blanch in the water for 2-3 minutes. Drained and set aside.

Use the same pot of water, put the fish slices, blanch for 1-2 minutes. Drain and set aside . If your fish is very thinly sliced, you can put the fish slices in the bowl and pour the hot porridge on top. If this is the case, this step is not necessary.

Use the same pot of water, put the meat slices, branch for 3-4 minutes . Drain and set aside. Keep the meat juices.

In a pan, put some oil and deep fried the rice vermicelli or beehoon until crispy. In hot oil, this may take less than one minute. Drain and set aside.

Take away the excess oil and leave one tablespoon of oil. Pan fried the egg omelette and cut into thin stripes.

Cut the you tiao into small pieces, chopped the spring onion and shred the ginger into thin stripes.

Transfer the water to a bigger pot, put the pig maw (already cooked and sold by the stores) and pork big bone, bring to boil and let it simmer for about at least 20-30 minutes.. Add additional water to at least cover the bones if required.

Take out the big bone and pig maw, put rice and start cooking the porridge until the porridge is soft and the consistency that you are looking for. When the rice grain is soft, use a ladle to grind the grain against the side of pot. For this illustration, it took me about 30 minutes to get the texture that I want.. Add seasonings (suggested: salt, dashes of white pepper, sesame oil and some chicken stock ).

For serving, have a bowl of hot porridge, sprinkle with some peanuts and chopped spring onion. Take a bit of each condiments and place on top of the bowl.Drizzle with additional sesame oil and white pepper if desired. The porridge is best eaten piping hot.

Note:

The above is my flow of preparation, you can always planned ahead to design one flow that is most suitable to your preparation. You can also boil the porridge and prepare the side items concurrently.

No water volume is mentioned to cook the porridge. However, I usually for 1 cup of rice, I used 4-5 cups of water. You can start with less water and gradually add water along the way until the consistency that you are looking for.

CONCLUSION

When I shared recipe, I did my researches.. I will try to share with you as detail as far as I can within my capabilities. For Chinese recipes, I will revert back to Chinese website who is much more authentic for these traditional recipes.. While this look luxurious, you can but you may not need to have so many ingredients.. To simplify it further, it is just some seafood porridge characterized by the cuttlefish and peanuts.. All others are delicious but optional.

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

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.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.

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.

Japanese Omurice (日式蛋包饭オムライス Omu-raisu）

Posted on October 22, 2015 by Kenneth Goh

INTRODUCTION

My girl has been pestering me to prepare this egg omelette rice for a long time after she visited one of the stalls at food exhibitions. I have been delaying the preparation as the menu has been planned daily and i usually cooked based on what is available in the fridge. In addition, fried rice was only prepared when there are overnight leftover rice.

One day when we dined out, my girl want to order again and I rejected saying there is nothing fancy about rice wrapped with eggs… My wife then said why not I prepare some for them to satisfy their cravings…

On the next day, I asked them what type of omelette rice they will like to have? They can’t decide and what they could described was there was fried rice inside in the omelette.. I then gave them a choice of either Malaysian style’s Pattaya fried rice or Japanese style’s omurice They left the decision to me I have decided for them Omurice since Pattaya fried rice are more spicy and they may not be able to appreciate for the time being. On the contrary, omurice is commonly flavoured by tomato ketchup and I am sure there will like it..

In order to share recipe, I will have to do some researches for the fried rice. I have studied a few Japanese’s English blogs and come out with this recipe. Well as for the fried rice ingredients, I will leave it to all of you to choose.. There is no fixed and fast rules as what must be included except tomato ketchup. As a Chinese who are very well verse in our fried rice, I am sure most readers will be able to fry their rice using their favourite ingredients combinations.

“Omurice or omu-rice (オムライス Omu-raisu^?) is an example of yōshoku (a Western-influenced style of Japanese cuisine^[1]) consisting of an omelette made with fried rice and usually topped with ketchup.^[2]^[3] With omu and raisu being contractions of the words omelette and rice,^[4] the name is an example of wasei-eigo. It is a popular dish both commonly cooked at home and often found at western style dinersin Japan. The dish was brought to Korea during Japanese rule, and today it is a fixture on gimbap restaurant menus throughout South Korea, where it is rendered as “오므라이스 (omeuraiseu)” in Hangul. Omurice is also popular in Taiwan, another territory formerly occupied by Japan. Children, in particular, enjoy omurice, and it is often featured in okosama-ranchi or kids’ meals.Omurice is said to have originated around the turn of the 20th century at a western style restaurant in Tokyo‘s Ginza district called Renga-tei, inspired by chakin-zushi. The dish typically consists of chikin raisu (chicken rice: rice pan-fried with ketchup and chicken) wrapped in a thin sheet of fried egg. The ingredients flavoring the rice vary. Often, the rice is fried with various meats (but typically chicken) and/or vegetables, and can be flavored with beef stock, ketchup, demi-glace, white sauce or simply salt and pepper. Sometimes, rice is replaced with fried noodles (yakisoba) to make omusoba. A variant in Okinawa is omutako, consisting of an omelet over taco rice. Fried hotdog and Spam are also two popular meats to include in the dish.” (Source: https://en.wikipedia.org/wiki/Omurice)

WHAT IS REQUIRED

Servings: 3-4 adults

Fried Rice

2-3 cups of overnight rice
2 chicken drumsticks , cut into cubes
1 onion , chopped
1/2 cup of prawns , cut in big pieces
4 shitake mushrooms , cut into cubes
1/2 cup of mixed fried rice vegetables (sweet corns, carrots, green peas )
3-4 tablespoons of tomato ketchup
Pinches of salt
Sugar or seasonings to taste
Dashes of white pepper
1 tablespoon of oil or butter

Omelette (Per person)

2 eggs
1 tablespoon of cooking cream or milk
Pinches of salt

STEPS OF PREPARATION

In a wok, heat up the butter or cooking oil, sauté the chopped onion until soft. Add the chicken cubes, stir fry for 1-2 minutes until the exterior has turned beige. Add the frozen vegetables, shitake mushrooms and prawn cubes, stir fry for 1 minute. Add the overnight rice, stir fry until the rice is well mixed with the ingredients . Add the tomato ketchup, salt, pepper, stir fry until well mixed. Off the heat and set aside for cooling.

Crack the eggs, add the cream or milk and beat well. In a lightly greased pan, put the eggs and let it pan fried under medium heat until the top part is slightly set. Put some rice on one side and quickly flip the other sides. Pan fry for another one minute before transfer to the plate for serving. Note that your egg omelette shall not be too dry, otherwise, it will have a difficulty to seal the edges. Seal before the egg sets.

For servings, best drizzle with mayonnaise or additional ketchup on top of the omelette. Best served hot immediately out from the kitchen.

CONCLUSION

Definitely not a difficult recipe. For the first omelette, you may need some practise but by the time you prepare the last omelette, you shall be the sealing the omelette.

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

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.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.

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.

German Soft Pretzels (德国扭结软面包）

Posted on October 20, 2015 by Kenneth Goh

INTRODUCTION

i am rather worry that my pretzel did not turn out well.. But it turned out to be a nice soft chewy German bread…It is not the most beautiful batch and I do have some area of improvement for the pretzel that I will overcome it in my next attempt.. Well, all the imperfections have been addressed in the recipe and if you follow the recipe, you will be able to get a rather authentic German style soft pretzel..

Watch the word, it is German style of soft pretzel.. It is not American Auntie Annie’s crispy pretzel snack.. Auntie Annie’s pretzel is famous internationally but that is not what I am going to share.. What I am sharing is another famous bread in my international bread series..

Pretzels come in many forms, it can be crispy snack as in the pub or it can be soft that served as breakfast rolls. I remembers many years back when I stayed in a German Hotel in Beijing, that is the first time that I have encountered with this unique bread.. What captured my attention is its unique butterfly (?) shape and the sprinkle of coarse sea salt.. I have never try bread with this coarse sea salt.

Soft pretzel’s texture is soft according to Western standard, but for Asian, some may considered as hard. It is slightly chewy but much less chewier than the baguette or other artisan breads.. It can be dipped in mustard sauce or served with butter. It has an unique flavour, a lye or kansui flavour skin and it is very dark..

The unique darkness on the exterior and the special flavour of the bread was done via a special process which I have never seen it was done on other bread. The bread was dip in hot lye solution to provide the special flavour and that differentiate it from other breads..

“A pretzel (German: Brezel or Breze) is a type of baked bread product made from dough most commonly shaped into a twisty knot. Pretzels originated in Europe, most likely among monasteries in the Early Middle Ages.^[1] The traditional pretzel shape is a distinctive symmetrical looped form, with the ends of a long strip of dough intertwined and then twisted back into itself in a certain way (“a pretzel loop”). Pretzels now come in different shapes. Salt is the most common seasoning for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional “skin” and flavor through the Maillard reaction; other seasonings include sugars, chocolate, glazes, seeds, and/or nuts.” (Source: https://en.wikipedia.org/wiki/Pretzel)

I am unsure how many Asian readers will give this a try. Well, I still need to blog this recipe for my international bread collections. Trust me, it is a delicious unique bread and if you go German, you should give it a try.. If not, you should try preparing at home…

WHAT IS REQUIRED

Recipe adapted from: How To Make Soft Pretzels – The Kitchn

Servings: About 8 Pretzels

Bread Dough

400 grams of plain flour
250-280 ml or grams of lukewarm water
1.5 tablespoons of sugar
1.5 teaspoon of salt
5 grams of instant yeast

Alkaline solution

1/4 cup of baking soda
2000 ml of water
1 tablespoon of maltose

Others

1 egg yolk mixed with 1 tablespoon of oil and sift
Some coarse sea salt

STEPS OF PREPARATION

Put all the dry ingredients in a mixing bowl of a standing mixer, gradually add in lukewarm water, knead using low speed until well combined. Transfer out to a lightly flour surface. Hand knead for 2-3 minutes and let it proof until double in size. Cover with a wet towel or something during the proofing.
After the first proofing, punch the dough to let the air escape, shape round and divide the dough into 8 equal parts.

Take one dough and use you hand to roll form the centre to the end for at least 12 inches. Perform the same for the other 7 dough. The dough string shall be slightly fatter in the middle and slimmer at the ends.

After all the 8 strings are done, take the first dough string, continue rolling using your hand until it reaches about at least 18 inches. Lift the ends of the string towards the top and cross them . Make another cross and fold back the twisted string down over the bottom loop like the shape as in the picture. Transfer the pretzel to a baking tray. Perform the same for the remaining 7 pretzels. Proceed to second proofing until double in size. Cover with a wet towel.

Once the dough have double its size, put the dough inside the fridge for at least 15 minutes to 1/2 hour to firm the dough.

Pre-heat the oven to 240 degree Celsius.

In a big pot , put the water and bring to boil. Add the baking soda and maltose and stir until dissolve. An alkaline solution will then be formed. Reduce the heat to medium to let it simmer. (Note: Commercially lye water or caustic soda was used )

Take out the chilled firm dough, take one dough and carefully put it the simmering alkaline solution. For each side, only 30 seconds is adequate. Dish out the blanch dough and place it on top of the baking tray. Perform the same for the remaining 7 chilled dough. It is normal the dough may have “wrinkle” on the crust. It will bounce back again when it is baked in the next step. However, if you have overcooked the dough, the yeast are dead and it will the crust will not be smooth even when it is baked. Therefore, 30 seconds of simmering is of critical importance in this recipe.

Egg wash the dough and sprinkle with some coarse sea salt. If you wish, you can use a knife to make 1-2 slashes in the dough. Bake in the pre-heated oven of 240 degree Celsius for 12-15 minutes or until your desired colour tone.

Pretzel is best served in the day it is prepared. It can be dipped in mustard sauce or spread with butter. The pretzel shall be slightly crusty but soft and chewy inside.

CONCLUSION

Shall I say sorry that I may disappoint you with this type of famous German pretzel soft bread rather than Auntie Annie’s pretzel snack? Well, If i have time, I will search for a recipe, tried and share with all. I seriously hoped that readers will give this bread twist a try.

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

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.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.

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.

GUAI SHU SHU

Guai Shu Shu is a "shu shu" that is "guai"….

Monthly Archives: October 2015

Lepat Pisang (蒸香蕉糕）

Kuih Bongkong or Kuih Jongkong (马来娘惹元宝/荷包糕）

Apam Berkuah (娘惹米糕）

Chestnut Chicken (板栗烧鸡）

Apam Beras (马来蒸米糕·）

Chinese Cucumber Appetizer (凉拌小黄瓜, 蒜香拍小黄瓜）

Homemade Collagen Stock (胶原蛋白）

Iconic Hong Kong Porridge–Sampan or Boat Congee (香港艇仔粥）

Japanese Omurice (日式蛋包饭オムライス Omu-raisu）

German Soft Pretzels (德国扭结软面包）

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