Homesick Buns? Yes, I am homesick of Sarawak Style Butter Buns..

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UPDATED POST ON 11-10-2014

Craving for the buns that I can get hold in Singapore, and I have decided to prepare these buns to surprise my wife. We usually bought back from Sarawak if we visited our home town. There is no change in the recipe but I have decided to use the BASIC BREAD DOUGH RECIPE instead of the tangzhong dough recipe here.  Please refer here for the BASIC BREAD DOUGH RECIPE. I find that the basic dough is much faster without compromise quality of the buns.

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INTRODUCTION

This is a rather simple basic bun of which I am yet to trace the history. The uniqueness of this bun is its filling. The filling is made of butter, sugar and flour. Throughout my years overseas, I have yet to find buns that have this filling. The nearest that I have came across is butter milk buns where milk powder is used used instead of pure butter.

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I came from Sarawak, Malaysia. Sarawak is located in the island of Borneo. Since young, I have been eating these buns for breakfasts and snacks.

I missed the buns. The fillings are aromatic. It is sweet and buttery in flavour. When I made the first batch 2 days ago, I posted my pictures in the Google plus certain baking communities and my Facebook timeline, I was surprised that there are a number of readers and my friends are requesting for the recipe. What shocked me is that most of them in Google plus communities have never seen or eaten the buns before. Apparently, they are either curious about the fillings based on my descriptions.

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As for the first batch, I did not take any measurements, I have decided to do the second batch so as to share the recipe with the readers.

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SARAWAK STYLE BUTTER BUNS

Sarawak style butter buns shall not be confused with the butter soft buns that are mentioned in other recipe books. The so called butter buns in recipe books are mostly refer to buns with no filling. It shall also not to be confused with the Hong Kong cocktail buns where the fillings are shredded coconuts and butters. In addition, they are also different from the so called “butter buns” whereby a butter cube is wrapped by the dough and when baked, the butter melts into the bread. Since there are possibilities of misunderstanding, I shall call these special buns as “Sarawak Style Butter Buns”.

Butter Buns – Normal buttery buns with no filling. (pic courtesy:  http://en.christinesrecipes.com)

Hong Kong Cocktail Buns – Fillings are shredded coconut and butter http://cornercafe.wordpress.com

Buttery Buns – Butter in the centre of the bun and melted when baked. This is also the type of buns commonly found in the famous Malaysian chain store called “Rotiboy” .http://thenewartofbaking.blogspot.sg

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Sarawak Style Butter Buns – Butter fillings. Found in Sarawak only.

   


THE PROCESS OF MAKING SARAWAK STYLE BUTTER BUNS

This illustration will use the Tangzhong method of bread making and it involved 5 stages in the following orders:

Part 1 – Making the Tanzhong (Water Roux) ..– Best to prepare the night before

Part 2 – Preparing the Dough for the 1st Proofing

Part 3 – Preparing the Butter Fillings

Part 4 – Preparing the Dough – Wrapping the Fillings and 2nd Proofing

Part 5 – The Baking Process

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TANZHONG METHOD OF BREAD MAKING

Tangzhong (汤种)is a relatively new method of bread making and the main advantages of it is because bread made using tangzhong were usually soft and fluffy and  able to keep longer. Previously, bread improver were used to make the bread softer for a longer period of time. However, this method have used all natural ingredients without any chemicals  to get the same effect.

According to Cookipedia:

“Tang zhong (also known as a ‘water roux‘) is a method used in bread making to create soft and fluffy bread which was originated by the Japanese. However, it was popularised throughout south-east Asia in the 1990s by a Chinese woman called Yvonne Chen who wrote a book called The 65° Bread Doctor. Using this method also allows bread to stay fresh for longer without needing to use artificial preservatives.

To make the tang zhong, you mix together one part flour with five parts liquid (by weight) to make a smooth paste. This is usually water, but can be milk or a mixture of both. The mixture is then heated in a saucepan until it reaches exactly 65°C (149°F), removed from the hob, covered and left to cool until it is down to room temperature, when it will be ready to use. It would be useful have a digital thermometer with a probe when making this as other types of thermometer tend to be too large. If you are not making your bread immediately, the tang zhong will keep in the fridge for a couple of days, but will need to be brought up to room temperature before use. The tang zhong is added to the main flour with the liquid and mixed in and kneaded as normal.

The amount of tang zhong used should be about 35% of the weight of the main flour. It is best to make a little extra, because the liquid will evaporate slightly during heating. To make a loaf weighing about 1kg, I would suggest using 480g flour, 200g liquid and 170g tang zhong (made with 30g flour and 150g liquid), which will give a hydration of about 68%. You can of course adjust the amount of liquid either side of the 200g, but the tang zhong proportions should not be adjusted. “

(http://www.cookipedia.co.uk/recipes_wiki/Tang_zhong)

You will note that my recipe for Tang zhong (that are detailed below) are different from what is mentioned above. You can either use my recipe or the recipe as mentioned above.

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PROCESS OF MAKING THE SARAWAK STYLE BUTTER BUNS

PART 1 – MAKING THE TANG ZHONG (WATER ROUX) …..

What is required

  • 50g bread flour
  • 50g boiling water (water should be boiling hot, otherwise you have to put it over the stove to cook it)

Steps of preparation

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  • Get ready the bread flour in a mixing bowl. Pour the boiling hot water into the flour, mixed well and shaped into a ball.
  • Let the ball cooled down at room temperature. Once cooled, covered bowl with a cling wrap and keep it in the fridge overnight.
  • This recipe will make about 90 g of tanzhong. If you cannot finish tanzhong, you can put it in a container and keep it in the fridge for future use.

Update:

The picture below is from my second batch whereby I have used the method specified in the Cookipedia above and is append here for your reference.

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What is required

  • 25 g of bread flour
  • 125 g of cold water

Steps of preparation

  • In a metal mixing bowl, mixed the water with the cold water. Stirred until well mixed.
  • Place the flour mixture under medium to low heat until the mixture boils.
  • Continue to stir until it resembles some types of glue or when the mixtures start to dissociate itself from the wall of the bowl. Cool and keep it in the refrigerator for the portion that was not used.

PART 2 – PREPARING THE DOUGH – 1st Proofing

What is required

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  • 180 g of bread flour (you can substitute 5 g of bread flour with milk powder, in that case you need only 175 g of bread flour)
  • 30 g of sugar
  • 4 g of instant dry yeast
  • Pinches of Salt
  • 35 g of beaten egg (the above picture is for illustration. 35 g of eggs is equivalent to about 1 egg)

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  • 55 ml of fresh milk
  • 20 g of butter – soften
  • 45 g of tangzhong, refer to recipe above (about half of the tangzhong made above)

 


Steps of preparation (dough)

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  • Mix all ingredients except softened butter and beat at slow speed for about 5 minutes.
  • Add the softened butter and continue kneading at medium high-speed for about 20-30 minutes or when the dough did not stick to the wall of your mixing bowl and do not break when you pull the dough.
  • In the flat surface dusted with normal or bread flour, take out the dough from the mixing bowl and slightly knead it using hand for 1-2 minutes and shape it into a ball.
  • lightly oil you mixing bowl and place the ball in the bowl. Cover with damp cloth or cling wrap (to prevent moisture loss).

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  • Leave it to proof until almost double in size. This should be about 30-45 minutes depending on the day’s temperature.
  • If you are using a metal mixing bowl which are slightly cold when touched, put it in your oven at temperature of about 30 degree Celsius for about 10 minutes or when your bowl feel warm when touched.

 


PART 3 – PREPARING THE BUTTER FILLINGS

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What is required

  • 150 g of butter
  • 150 g of sugar
  • 180 g of flour

Steps of preparation

  • Melt the butter in the microwavable bowl (1 minute). Alternatively, you can also melt it over the smallest heat directly under the fire.
  • Add the sugar to the hot melted butter, stirred until dissolved.
  • Add in the sifted flour gradually and used a spoon to stir until well mixed.
  • Let the flour mixture cooled down and let it rest for at least 5-10 minutes (note that the flour need sometime to absorb the liquid and don’t worry if it is too watery. After 5 minutes, the flour will also expand and you can see a slight increase in volume.
  • Once cool, shaped it into 10 small balls of about 40 g each. Set aside for later use.

 


PART 4 – PREPARING THE DOUGH – Wrapping the fillings and 2nd Proofing

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  • Take the dough out, punch into the dough to let any trapped air escaped. Knead for one minute and divide into 10 equal size round ball.

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  • Wrap the dough around the butter filling ball as even as possible. Put it in a baking tray and cover with the same damp cloth.
  • Let it proof for another 30 minutes or when balls were almost double in size.

 


PART 5 – THE BAKING PROCESS

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  • Set the oven to temperature 190 degree Celsius.
  • Put  in the oven and bake at 10-15 minutes. After 10 minutes of baking, egg wash (please see below) the buns quickly and continue baking for about 5 minutes or when the top start to turn slightly golden brown. Alternatively, you can egg wash first before you send into the oven. I prefer to egg wash at the latter stage as I can control the colour better.
  • Egg wash – Crack one egg and mixed with 3 teaspoons of water and 2 drops of oil, slightly beat and sift into a small box, use the brush to brush on top of the surface. The purpose is to let the buns looks shinny and golden brown. 

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  • Take out from the oven and transfer to a rack for cooling.

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MODIFICATIONS AND VARIATIONS

  • For the butter fillings, you can add 1-2 tablespoons of milk powder to the flour. Personally, I do not prefer to have milk powder added since it will negate the butter aroma. However, commercially, they do add milk powder to this and in fact, my kids loved the fillings that have milk powder.
  • For the dough, you can add 1 teaspoon of milk powder as well. However, both this modification are not traditional methods of preparation.

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CONCLUSIONS

  • This is a traditional bun that is very popular among the Sarawakians.  The history has yet to be traced. However, this bun is usually prepared by Hainanese “kopitiam” (coffee shops) and most of the good bakers are Hainanese. Hainanese are the descendants of immigrants from the Island of Hainan in People’s Republic of China. It is also a Chinese dialect group and they are very good chefs and pastry chiefs. This is because they arrived South East Asia later than other Chinese dialect groups (like Cantonese, Hokkien, Foochow) and they were employed as chefs in the then British families and well to do local and nonya families. They were trained by the British in baking and when the colonial era ceased, they started to set up coffee shops cater for the Chinese immigrants in from China. The consumption and usage of butter in pastry were mostly influenced by the British administration. Though unconfirmed, however , it appeared to be logical because Chinese traditional cooking did not use its butter in its delicacies.
  • The Sarawak Style butter buns have a nice buttery fragrance and taken a bit resembles taking a teaspoon of butter and sugar in the mouth….It is divine especially eaten with a cup of tea or coffee. It is ideal as a breakfast item or afternoon snacks.
  • The use of tanzhong in this recipe made the bread softer even after a day or two. This newly developed baking method is widely used by bakers in the Asian region and that is one of the reasons that sweet buns and soft buns were popular in Asian region. The texture will definitely different from the traditional method of bread baking.

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Hope you take a move in trying out this new recipe. For my readers who are in other countries and never tasted this bun, just take a bowl, add equal amounts of melted butter, sugar and flours, stirred and put in the microwave for 2 minutes. Have a small scoop of filling and tell me if this is your cup of teas.

Thanks for reading and have a nice day. Cheers. 

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Don’t “Gaduh” over “Gado Gado”–Indonesian One Dish Salad, Gado Gado

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INTRODUCTION

I used to travel a lot when I am in the corporate world. Most of the time, I need to travel and stay in the hotel by myself and at times, the trips will stretch to weeks or months. I still remember my 2 years secondment to Hong Kong and Shanghai, more than 80% of my stay was in the hotel. Room services was very common and cafes at the hotel become my “dining hall”. During these times, one of my favourite order was the “look-alike” home cooked was gado gado since the food was served with peanut aka satay sauce. Of course, other favourites in the hotel will include Singapore Hainanese Chicken rice and Singapore Fried Bee Hoon (新洲炒米粉)。

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That is how I first got in touch with gado gado. Gado gado in essence is Indonesian’s salad with peanut sauce. However, unlike Western salad, it is a one pot dish, meaning one can have gado gado as the main meal.

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Gado gado in Indonesia means plural for “mixing” action and it shall not be confused with “gaduh gaduh” in Malaysia which means heated arguments.

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There are a few versions of Gado gado in Indonesia depending on which part of Indonesia you are in and this version is called “Gado Gado Siram” which was what I usually have in hotels and Indonesian Restaurants. Essentially, vegetables were cooked separately, put together in one plate and add some peanut sauce were poured on top, mixed and served.

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PREPARING OF PEANUT SUACE (Serving of about 5-6 adults) 

What is required

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Ingredients A

  • 50 grams of chilli powder (or dry chilli)

  • 100 grams of garlics

  • 40 grams of galangal (blue ginger)

  • 40 grams of lemon grass

  • 1 tablespoon of cumin powder

  • 1 tablespoon of coriander powder

(You can either use the powder form of the above ingredients or use its original form of raw ingredients)

Ingredients B

  • 500 grams of peanuts (coarsely ground)

  • 10 tablespoons of castor sugar or gula melaka (coconut palm sugar)

  • 5 tablespoons of cooking oils

  • Pinches of salt

  • Pinches of turmeric powder (optional)

  • 3 big tablespoons of tamarind paste (assam)

  • 5 cups of water

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Steps of Preparation

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  • Use a food processor to blend all the ingredients (except powder ingredients) in “A” until fine. Alternatively, you can use a mortar and pestle to pound the non-powder ingredients until fine as in the picture. 

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  • In  a big frying pan, add the cooking oil and stir fried the ingredients as in A until fragrance. Add in tamarind, water and remaining ingredients B (coarsely chopped peanut, sugar, salt) and bring to boil.

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  • Reduce heat and simmer until the sauce thickens and oil start to appear on top of the peanut sauce. Off the heat and stir in pinches of turmeric powder (optional) and add some hot water if the peanut sauce is too thick. Set aside for later use.

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PREPARING THE SIDE INGREDIENTS

No quantities will be stated here as it is very much depends on your personal preferences.  Most ingredients are substitutable except the most common and must have are long beans, fried tau kwa). I did not prepare all the ingredients as I am having it by myself  and I will not be able to  finish if I used all the ingredients. However, I will list out the other side ingredients.

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  • Peanut sauce (as mentioned above)

  • Some long beans (cut into 4-5 cm) – blanched

  • Some bean sprouts – blanched

  • Some kangkong (convolvulus) – blanched

  • Some hard boiled eggs – cut into half

  • Some taukwa – deep fried and cut into slices – See below

  • Some cucumbers _ julienned into small chunks

  • Some lettuce – chopped

  • Some Empiring/Melinjo crackers (Indonesian padi oats crackers)-optional

Not in the pictures above

  • Some cabbages – blanched

  • Some potatoes – boiled and cut into cubes

  • Some lontong (rice cakes) – cut into small pieces

  • Some prawn crackers  (keropok udang)

  • Some tempeh (soya bean cakes) – cut into small pieces – optional

  • Fried Shallot.

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Deep Frying the Taukwa

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  • Marinate the taukwa (drier version of bean curd) with some salt, white pepper and coriander sauces. Deep fried under medium heat until the skin is crispy yet the inside is soft. Cut into small pieces and set aside for future use.

Blanching The Vegetables

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  • In a wok or frying pan, put some water, drizzles of oil and some salt and bring the water to boil. Add in beansprouts, green beans and kangkong (convolvulus) in this order. Take out and set aside for later use.

 


ASSEMBLING THE INGREDIENTS AND SERVINGS

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  • Arrange the lettuce on the serving plate and place all blanched vegetables , taukwa, eggs on top of it.

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  • Pour the warm peanut sauce over and garnish with Melinjo or prawn crackers and additional fried shallots, if desired.

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CONCLUSION

  • This is a rather simple dish to prepare except a bit laborious. However, it is a healthy dish as it is packed with vegetables and I like to eat it as a one dish meal.

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  • Only pour sauce over the vegetables before serving otherwise, the peanut sauce may become watery due to the water excreted from the vegetables. If the sauce is too thick, add in some hot water and heat it up. Warm sauce is always preferred. For left over sauces, you can freeze it and used for other noodles dish (Satay Bee Hoon) or as dips for Satay.

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

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Eating “Rat’s Shit”? You AreTotally Gross! –Vegetarian Fried “Beethyemak” Rice Noodles

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INTRODUCTION

Beethyemak (“米大目”) is the name stated in the package of rice noodles that I bought from the supermarket. It is also called “Loh Su Fun” (“老鼠粉”) in Cantonese literally translated as  “Rats flour” …In my Chawan dialects group, it was called “ngiao chu sia” (”老鼠屎“) literally translated as “Rat’s shit”. My mother in law who is a Teochew, called it “ngiao chi ni” (“老鼠奶“) literally translated as “Rat’s milk”..

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If you ask me what is the English translation? I will just translated it into a type of rice noodles taken in different form of the shape of disgusting “worms”. Apparently, it was shaped liked a “rat” .. Does it? I don’t know! I looked for some write up for this noodle dish and I managed to get a Chinese description in http://www.baike.com , the Chinese equivalent of Wikipedia. What is written is:

“米苔目是闽南语,又叫米筛目,漳州龙海特色小吃,是用米和番薯粉做成的。制作米苔目的工序颇为复杂:先要将米浸泡磨成米浆,然后放进布袋加压脱水成“饭脆”,将“饭脆”加入番薯粉,揉搓成饭团,再把饭团做成细条状,放到锅里煮熟捞起后用冷水冲洗,使之滑嫩。米苔目加入糖水、刨冰,可以做成冰凉可口的甜品,咸吃则可以用乌醋拌食或放入柴鱼熬煮成汤,再加入爆香的作料;像河粉一般热炒的米苔目很有嚼劲。 米苔目现在是闽南地区以及台湾著名的美食。” (Source: http://baike.baidu.com/view/68002.htm)

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I have used Google Translation to translate and this is what I got:

“Mitai Mu is the Taiwanese language, called m mesh , Zhangzhou Longhai snacks, with rice and sweet potato flour made. Making process is quite complex Mitai Mu: Soak the rice milled rice milk first and then put into a pressure dewatering bag “rice crispy”, the “rice crispy” adding sweet potato powder , rub into balls , then made ​​into balls thin strips, into the pot boiled picked up after the rinse with cold water to make it smooth and delicate. Mi Taimu added sugar , ice, can be made ​​into delicious cold desserts , salty food, you can use the black vinegar mixed with food or put dried fish boiled into soup, then add the spices until fragrant; like rice noodles stir-fried rice general moss mesh very chewy. Mitai Mu is now southern region as well as Taiwan ‘s famous cuisine.”

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Well, if readers can understand, it is best. However, if you can’t, I think that is unfair to you and I will try my best to translate for you.

“ Beethyemak is the name in Mingnan (Fujian or Hokkien) and the “thye” can also be translated or treated as “sift” in Hokkien. It is a famous snack in Longhai County, Zhangzhou (People’s Republic of China) and it is made of rice and sweet potatoes flour. The manufacturing process is rather complicated. Firstly, the rice grain have to be soaked and ground into rice batter, These are then put in a bag made from cloth. A heavy object is then placed on top of the rice batter to exert pressure and squeeze out the water making it to become a drier batter. Sweet potatoes flour are then added and mixed well. It is then made into long stripes by pouring the batter into the hot water. When cooked , the noodles are immediately dip in cold water such that the texture will be smooth and springy. To serve as a dessert, syrups and crushed ices were added to beethyemak . For savoury dishes, beethyemak can be stir mixed with black vinegar。 It can also be cooked with Bonito broth, and garnished with aromatic deep fried garlics or shallots. It can also be stir fried like Horfun (Kway Tiao) and both noodles have almost similar textures. Beethyemak is now a famous cuisine in the Mingnan (Fujian) area and Taiwan.”

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I have been eating this noodle dish since I was young. Because of the name “Rat’s shit”, psychologically, I do not really like it. In addition, when I was young in Kuching, Sarawak, the Beethyemak is mostly made from pure rice flour. The texture is rather coarse and tasteless. It is not until when I came to Singapore that I started to like Beethyemak. The Beethyemak in Singapore is more springy and if properly cooked, it taste better than rice vermicelli or Kway Tiao (another flat type of rice noodles). 

This noodle is not easy to prepare as compare to rice vermicelli or Kway Tiao. You can either cook it in soupy version or stir fry it.

For stir frying, if you want to maintain the shape, the oil for frying will have to be quite a lot. Otherwise it will stick to your frying pan making it hard to fry. The purpose of this post is to illustrate how to stir fry this noodle dish, the ingredients can be anything from prawns to meat to the vegetables of your choice.

Again, as I am still on my vegetarian diet, this dish will be a vegetarian version. But remember, you can always add meats, prawns, fish cakes etc. of your choice. In addition, you can always used the same method to fry rice vermicelli and Kway Tiao or Horfun.

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WHAT IS REQUIRED

There will be no quantity stated here and you have full flexibility to change the ingredients. This illustration is the vegetarian version and please add in any other ingredients that you like.

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  • Some cabbage cut in slices

  • Some black fungus – soaked and cut into small slices

  • Some tofu puff – cut into small square cubes

  • 1 package of Beethyemak rice noodles (about 500 grams – servings of 4-5 adults)

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  • Some eggs, lightly beaten

  • Some celery – cut into small cubes

  • Some mock meat – cut into strips

  • Some dried mushrooms – soaked and cut into strips

  • Some shredded gingers and/or shallots and/or garlics

  • Condiments of your choices – light soya sauce, dark soya sauce, flavour enhancer like mushroom concentrate, white pepper, salt)


STEPS OF PREPARATION

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  • Put one to two tablespoons of cooking oil in the frying pan. Add in shredded gingers and mushrooms (non vegetarian version can put in shredded shallots and garlics) and stir fried under high heat until the fragrance starts to spread.

  • Add in cabbage, stir fry for one minute and follow by celery, mock meat, tofu puffs, black fungus, stir fry until well mixed. Add in half a cup of water (estimate) and let it cooked for one – two minutes.

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The above garnishes of spring onion for picture taking purposes, Religion vegetarian cannot have spring onion in the dish.

Note

  • The purpose of adding the water is to soften and cook the vegetables. Remember, unlike stir frying rice vermicelli, the water has to be minimal as the noodles are rather wet and will not be able to absorb any more water.

  • If your are frying with meat, meat will be the first item to be stir fried followed by hard vegetables (carrots, cabbage, celery etc.), leafy vegetables and tomatoes in this order.

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  • Add in the noodles and stir fry until well mixed. Add in dark soya sauce, light soya sauce, pepper, salt and flavour enhancer. Stir fry until well mixed. Add in beaten eggs and fry until all the noodles were coated with the eggs.

Note:

  • In this illustration, I have purposely used this method of adding the eggs to the noodles. The purpose is to let the eggs coating the noodles. If you do not like the moist soft egg coated noodles, you can prepare the omelette and cut it into strips. You can refer to Vegetarian Tom Yam Bee Hoon for making of omelette strips. The difference is this way of frying noodles will result in moister noodles.

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  • Add in tomatoes and and stir fry for another minutes before scoop out to the plate for serving. Best serve hot with your preferences of garnishes such as coriander leaves, freshly cut chilli or Chinese celery leaves.


CONCLUSION

This noodle dish looks easy to prepare but in fact, it need some practise. The challenges is to ensure the noodles are well coated with eggs and not stick to each other or soggy. To get this texture, the following points have to be taken into considerations:

  • The heat has to be high heat throughout the stir frying. Therefore action have to be fast. If you can’t handle, this, you have to use at least medium heat. High heat is required to ensure that all the fragrances of gingers/shallots/garlics mix well with the noodles and any moisture or water contents dries up quickly. With this, there is less chance for the noodles to get soggy.

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  • There is always a trade off between the look of your final cooked noodles and the amount of cooking oil used. You have to chose whether you want to have a healthier dish (using less oil) but an uglier dish (may be a bit out of shape as some of the noodles may stick to your frying pan). If you want to have an impressive non stick noodles, you will have to use quite a lot of oil to achieve that effect.

  • Unlike fried rice vermicelli and Kway Tiao, the water used for simmering the vegetables or side ingredients cannot be too much, otherwise, your noodles will be soggy and stick to the frying pan. If you have accidentally added too much water, you would rather let the water dry up first (meaning cook a bit longer) rather than having some soggy noodles.

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  • If you do not like moist egg coated noodles, you can use egg omelette strips.

  • All side ingredients in this illustrations are optional and substitutable. Please use what you like to fry the noodles. I have raid my fridge to come out with this and is a vegetarian version. Otherwise, I would have added pork belly meat, prawns and even some dry shrimps. So, use whatever that your family likes to cook the noodle dish.

  • Though all ingredients appeared to be optional, however, the selections will usually based on the colour of the side ingredients and a good combination of colour will make the dish looks appetizing. I usually used tomatoes or carrots for orange, chillies for red colour, choy shym or leafy vegetable for green, dried mushrooms or black fungus for black,  and corns or eggs for yellow colour. This minute detail of colour combination will make this simple dish becoming a presentable dish.

  • Remember that this method of cooking is equally applicable to fried yellow noodles, rice vermicelli, Kway Tiao, Pad Thai and etc..

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

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Soft Chewy or Crispy,You Choose Yourself! – Baby Cereal Oatmeal Cranberry Biscuits (麦片饼干)

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UPDATED POST ON 2-10-2014

A biscuit that I like very much but went unnoticed because I did not like the initial pictures taken.. Since I have some cereal at home, I decided to prepare this for my relatives as a hand gift. Nothing change except that I substitute the oats portion with instant cereal since I do not have it at home. In addition, instead of cranberry, I have used raisin instead. It is crispy outside and chewy in the middle. You can make it totally crispy if you make it a smaller size and extend the baking time at a lower temperature. A rather addictive cookie and I really love the cereal flavouring.

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INTRODUCTION

One number baking ratio now extends it to biscuit and of course it had to be slightly amended. In this recipe, one portion of milk was being substituted by a portion of flour to make it a cookie liked structure.  This biscuits can be a soft chewy type of biscuit that is crispy on the outside but slightly soft in the middle. It can also be a crispy type of biscuits it you prefer it to be crunchy.

This is not the first time I prepared these biscuits. I prepared these biscuits a few months back. I loved it for its chewy texture and the baby cereal fragrance.

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WHAT WILL HAPPEN WHEN INSTANT OATS “MEET” QUAKER OATS

I like to blend my instant Quaker Oats with the Nestum Baby Cereals and make it into a breakfast cereal drink. I usually put 50% of instant oats and 50% of baby cereals and use a food processor to blend these two items. The breakfast cereal drinks will have instant oats “stickiness” but with baby cereals fragrance. I usually sweetened it by some condensed milk and if it was too “sticky”, I will add in some fresh milk. Bananas and nuts were added when I craved for it. May be I shall have another post on this wonderful breakfast drinks and you wouldn’t be disappointed with this cereal drink..

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WHAT IS REQUIRED

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  • 100 grams of butter

  • 100 grams of plain flour

  • 50 grams of instant oat

  • 50 grams of instant baby cereals

  • 100 grams of sugar

  • 100 grams of eggs

  • 50 grams of cranberry (optional and substitutable with raisins or other dry fruits)

  • 1 teaspoon of baking powder

  • 0.5 teaspoon of baking soda

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STEPS OF PREPARATION

Preparing the instant oat baby cereal mixture

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  • Blend 50 grams of instant oats and instant baby cereal each using a food processor until your desired textures.


Preparation

  • Get ready 2 baking trays lined with parchment paper or baking paper.

  • Pre-heat oven to 180 degree Celsius.

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Preparation the batter and baking

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  • Cream the butter and sugar. Add the eggs and followed by the mixture of oats/baby cereals. Stir and mix well.

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  • Add in the sifted flour, baking powder and baking soda, mix until just combined. Stir in cranberries or raisins and mix well.

  • Place one teaspoon/tablespoon full of soft dough (depending on the size you want) on the parchment or baking paper.  Give adequate space for the dough to expand when cooked.

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  • Bake in the oven at 180 degree Celsius for 15-20 minutes or until the colour starts to turn golden brown on the edges but still soft in the centre.

  • Cooled completely in a rack before store in an air tight container.

  • Best served with hot tea and coffee and as a snack.

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VARIATIONS

  • If you preferred the crunchy version, after the 20 minutes baking at 180 degree Celsius, reduce your temperature to 150 degree Celsius and continue baking for another 10 minutes. Note that the cookies will not be hardened until you take it out from the oven. Let it cool and see if that is your desired texture. In the event you prefer to be even crispier, put back to the oven and baked for another 5 minutes. The longer you baked, the more moisture will be lost making it to be crispier. However, do watch out for the colour of cookies. If it is too brown, you can turn off the top heat and use the bottom heat to continue the baking.


CONCLUSION

From preparing the biscuits until I finished this posting, it took me about 2 hours. Therefore, readers should comprehend how easy this biscuit was. If you like baby cereal like I do, you will like it. If you like soft chewy type of biscuits where the edges are crispy and soft in the inside, you will like it. Take a step to make this, tailor to your family taste buds, it definitely wouldn’t disappoint yourself and your family members.

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Join me to have some of these cookies as breakfast and of course, not forgetting a cup of hot Earl Grey tea.

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Cheers and have a nice day!

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Nostalgic Soup Than Can’t Erase From My Mind–Chinese Style Potatoes Soup

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Updated Post on 9-10-2014

I have prepared the soup again today and have some new picture taking. However, today when I prepared the soup, as I am running out of time, I have decided to by pass the sautéing of the starch and onion. I put everything in the wok, boil until the meat is soft and add the starches. Of course, it was not as fragrant as what my father have prepared but it saves some times.. Kids start to like this starchy soup. Personally, I prefer the yam or taro version but shelve the idea as kids still dislike the taro.

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INTRODUCTION

I seldom have soup recipe in this blog except salted vegetable duck soup, a well known traditional Chinese soup for Malaysian and Singaporean Chinese.  Of course I have many other soup preparation illustrations such as bitter gourd and pineapple pork rib soup, double mushroom chicken soup, sweet corn pork rib soup and many more at Guaishushu’s Facebook Page under the index start with “S”.

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Today, I will share this special soup which is a comfort food with nostalgic and sentimental feelings for me.  I am still in doubt its origins and totally unsure if other families are cooking this soup, not at least my circles of friends. It is hope that via this post, some readers will be able to tell me the origin of this soup!

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This is a “strange” soup cooked by my late father. Not even my late mother cook this soup as she said it is a bit laborious to cook this soup.

In fact, the ingredients and cooking method have influences of both oriental and western method of cooking. Talking about this soup, I am sure my brothers and sister in laws can recall about the soup. It can either be cooked with taro or  potatoes. What we usually cooked is with yam or taro and I knew my sister in laws still cook the taro version of this soup as at today.

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The potato version of soup what is always in my mind. When I told my mother in law that I wanted to cook this soup, she looked at me unbelievably and she thought that I am cooking ABC soup, a soup that were cooked using carrot, potatoes and onions. I told her no, it is a pure potatoes soup!

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WHAT IS REQUIRED

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  • 250 g of potatoes cut into big chunks

  • 250 g of onion cut into a quarter

  • 250 g of pork ribs

  • 6 cups of water

Thickening starch

  • 50 g of sweet potatoes flour

  • 400 g of water

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STEPS OF PREPARATION

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  • In a big soup pot that can accommodate at least 10 cups of water, put some water adequate to cover the pork ribs.

  • Blanch the pork ribs until the outer layers is slight cooked. Throw away the water.

  • Wash the pork ribs under running water to get rid of any blood clots and add in the cut potatoes. Add in 6 cups of water and bring to boil under high heat. Once boiled, turn to medium heat and continue boiling until the potatoes and meats are soft. This will take 15-20 minutes. You can just let it boil until your next step is ready. Change to low heat if necessary.

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  • In another sauce pan, add in 1 tablespoon of oil, add in the cut onions and fried until the fragrance of onion start to spread.

  • Put in the sweet potatoes starch and cook under low heat, Stir fry until the flour turned into a lump and become colourless. Note that the main reason of cooking this way is to give the flour some flavour of onions. If you add directly to the soup, you will find the flour in the soup is flavourless. Well that is how my late father cooked and I do agree to it.

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  • Transfer your cooked starch to the soup and continue boiling until the meat and potatoes of your desired textures.

  • Add seasonings of your choice (flavour enhancer such as mushroom concentrate, pepper, salt, light soya sauce etc.).

  • Bring to boil and once boiled, off the heat and garnish with herbs of your choice. Preferably served hot with rice.

WHY THIS SOUP IS UNIQUE?

The soup has the oriental elements because it is cooked with normal cooking oils used by Chinese home cooking (instead of butter or olive oils) and pork ribs and flavour using the Chinese condiments. In addition, the thickening is using Chinese cooking ingredients sweet potatoes starch. It is definitely more watery and less creamy than Western soup! The final soup still maintain the shape of the potatoes, pork ribs and even onions. It complements the dryness of the white rice.

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On the other hand, it is unusual for Chinese to use potatoes to cook soup. Besides ABC soup, most Chinese households do not use potatoes to cook soup. Besides this unusual ingredient, Chinese soups usually do not use thickening agents in soup with the exception of some special soups such as shark fin soups and sweet and sour soups. The soups, in traditional sense should be watery and clear (or whitish colour due to the meat essence in the both). Thickening agents are used in many Chinese dishes including braised dishes, noodle dishes , vegetables dishes, egg dishes, bean curd dishes but not in soup dishes.

For purposes of further illustrating this soup may have Western influences, I have took out portion of the soup and added plain flour (wheat flour as you used for making cakes) and some creams.

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This is what the end product looked like and in fact, my kids do not mind this soup after adding of cream and wheat flour. My boy says that the soup is very creamy like cream of mushroom soup that he used to have in Western restaurant.

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CONCLUSION

Having a post on this particular soup brings me  lots of fond memories and sentimental feelings, making me wanted to know more about my late father. We did not really communicate much due to very traditional Chinese family upbringings whereby we were not encouraged to ask about what the adults are doing. Communication was always unidirectional. However, if he was still available, I would know how to tackle the issue and “fished” out his thoughts!

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It is a soup that none of friends knew. It is neither Western or Oriental style of soup. It is a mixture of both. Where my late father learned the cooking of this soup was really a mystery (in my humble opinion). He hailed from China and could not read or spoke ABC not to mention exposure to Western cuisines. The only remote reason that I could think of was due the influence of British colonization of Sarawak until late 1940’s  and at that time, he was a teen.

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Hopefully by having this post, some of my readers from any  parts of the world can share with me, if you have ever tasted exactly soup cooked in this manner and what do you think is the origin of the soup. It is also hope that my readers will try out this soup and let me know if it suits your taste buds. Thanks and have a nice day.

 

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Dates Fruit Cake (黑枣蛋糕)

Processed with Moldiv

INTRODUCTION

This is the 5th cake in a series of my baking adventures utilizing the “one number baking ratio”. Previously I have written about basic pound cake, zebra patterned pound cake, layered pound cake, grapefruit cognac pound cake and this post, I am going to share a simple fruit cake like dates pound cake. It is going to be a short post as most background have been explained in the previous posts.

The taste of this pound cake is very much like the fruit cake. The dates have been soaked in cognac before it is added to the cake. Of course for Muslim readers, you can always soaked in milk or orange juices. Therefore, the cakes is full of dates and cognac fragrance.

Processed with Moldiv

As contrast to the traditional fruit cake, the cake texture will be much softer due to the insistence of using one number baking ratio that include one portion of milk. You can understand one number baking ratio here. In summary, the ratio means flour: egg: sugar: butter: milk (or liquid mixtures) is  1:1:1:1:1:1.

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This time, I have purposely not using the egg separation method! Therefore this recipe is even easier than the previous recipes. It have cut less at least half of the time of preparation.

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WHAT IS REQUIRED

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  • 250 grams of self raising flour (sifted)
  • 250 grams of brown sugar
  • 250 grams of butters
  • 5 eggs or 250 grams of eggs
  • 220 grams of milk (balancing figures subject to the weight of your eggs used)
  • 250 grams of dates (soaked in water or alcohol such as rum)
  • 2 teaspoons of vanilla essence
  • 30 grams of rum/cognac or other alcohol or other liquids
  • Some almond flakes (optional)

Calculation of milk if you are using 5 whole eggs instead of using 250grams of eggs

Milk volume is the balancing figures and subject to the volume of liquid ingredients and size of eggs. In this illustration, my eggs weigh a total of 310 grams. Therefore actual milk used = 500 grams (milk + eggs theoretical volume) – 290 grams (weigh of eggs) – 30 grams (weigh of cognac) = 180 grams.

Alternatively, you can just fixed the eggs volume to be 250 grams therefore, you need not to recalculate the milk volume and purely follow the recipe above.

Processed with Moldiv



STEPS OF PREPARATION

Preparation…

  • Preheat the oven to 180 degree Celsius

  • Lightly grease an 8” x 8” diameter baking tin preferably with a detachable base. (In this illustration, as I want to give some of the cakes to my friends, I have decided to use one 6” x 6” diameter and two small loaf tins therefore cutting time have been cut short considerably).

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  • In a big mixing bowl, add in butter and brown sugar, beat until light and fluffy.

  • Add in vanilla essence and one egg at a time. Beat until eggs are well blend with the beaten butter.

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  • Add in the soaked dates and mixed at low speed until the dates are well mix with the butter batter.

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  • Take out the mixing bowl and fold in 1/3 of the flours followed by 1/3 of the milk and 1/3 of the cognac. Repeat for the other 2/3 portion. 

  • Pour into the light greased baking tin  and baked in the oven at 180 degree Celsius from the first 30 minutes.

  • Reduce the temperature to 150 degree Celsius and bake for another 15 minutes or until the top turn yellowish brown and until a skewer comes out clean.
  • Transfer it to a wire rack and let it cool for at least 1 hour before cutting the cake. It is best to let it rest overnight if time permits.

Note that the above baking time is for an 8”  x 8” baking tin. If you are using 6” x 6” and 2 loaf tins, you will have to bake at 180 degree for the first 20 minutes and reduce the temperature to 150 degree Celsius and bake for another 15 minutes.

Processed with Moldiv



CONCLUSION

This is a very short post by applying the one number baking ratio to the dates fruit cakes. The cakes are definitely moister than traditional fruit cakes. It is definitely a cake worth trying. One number baking ratio can definitely be extend to the baking of more cakes and next in the list will be cup cake or muffins..It is late and really tired after baking 3 products and rushing out 3 posts today. 

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

Processed with Moldiv


Processed with Moldiv

One Number Baking Ratio Adventures Continues… Grapefruit Cognac Pound Cake With Grapefruit Posset…

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INTRODUCTION

One number baking ratio adventures continues and gradually extends to other pastry. I have explained in this post about how I want to apply this ratio to cup cakes, muffins, fruit cakes, layered cakes and other pound cakes. The main objective is to further testify this ratio and giving assurance that this easy to remember simple ratio will beneficial lazy people like me. Very briefly, Guaishushu believes that egg : flour : sugar : butter : milk (or other liquids) can be 1 : 1 : 1 : 1 : 1, hence called it “one number baking ratio”.  You may also be interested in the following posts based on principle of one number baking ratio:

Today, he is going to twist a little bit to become a fruity pound cake and served with grapefruit posset – a traditional Western drink/dessert.

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ONE NUMBER BAKING RATIO VS FRENCH’S QUATRE à QUATRE

As one reader pointed out that the ratios that I am using is basically the “quatre à quatre” ratio used in French cake making and I am basically just reinventing the wheels and revert back to the traditional ratios.

I tends to agree  with this and in fact, I am ignorant about the above ratios before the reader pointed out. I have to thank him for his knowledgeable input.

It is really a coincidence that all the while I am fond of using one number and it would be ideal if it applies to all cakes. I have written in the reply to the reader: I do not think that I am brilliant enough to create a good theory as cooking is just my passion! However, if you analyse in details,“quatre à quatre” ratio differs from Guaishushu’s “one number baking ratio” in that there is a portion of milk (or other liquids) which I insisted to be included in this ratio. So, Guaishushu is just promoting this modified traditional ratios instead of remembering different ratios for different ingredients and for different cakes.

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WHY THIS CAKE?

Grapefruit again? Yes, though Guaishushu just issued a post on Grapefruit Chiffon Cake – Grapefruit Chiffon with Grapefruit Citrus Glaze,… Ever Try This?, however, as grapefruit is very cheap in Singapore this month, I can’t help but to grab another 5 large and juicy grapefruits for SGD2.85 and I am thinking of preparing some other cakes with this fruit. While thinking of what cake to bake, i realized that I have a cognac sitting in my kitchen shelf for many years that I have never used it because I am allergic to alcohol. In fact, when I tried to open it, the cork on the bottle have broken (too dry) and I have to sift the alcohol and transfer to another small bottles.

This cake is rather simple to make and again it is based on Guaishushu’s one number baking ratio. To make is slightly different, I have substituted some portion of milk with grapefruit juices and  addition of some grapefruit peels. With the aim of differentiating this cake with other cakes, I have made the cake slightly pinkish and of course all these colouring are optional.

Note that the recipe applies equally well to an orange cake. Just substitute grapefruits with oranges.

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SELECTION OF GRAPEFRUITS AND PREPARATION OF GRAPEFRUIT PEELS

I will take this opportunity to share with readers about the selection of grapefruits that are juicy after many years of observation!

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The grapefruits on the left were smooth with lights reflection. As it is smooth, it implied that the air holes in the skin are very small and therefore moisture loss will be less than the grapefruit on the right. As contrast to grapefruit on the left, grapefruit on the right appeared to have more holes and if you touch it, you will find some unevenness on the surface. More moisture will be lost and at times, it will feel a bit like a sponge when you squeeze it. Therefore, when one buy a grapefruit, just ensure that it is smooth and full when you squeeze it.

Preparing The Grapefruit Peels

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I am peeling the grapefruit using the above peeler. I just peel in the S shape and a nice pattern will evolve. Try not to peel too deep as the white spongy skin can be rather bitter. Make sure the grapefruits or oranges was thoroughly wash before it the peeling begins. Cut into small strips and chopped fine before adding to the batter as required below.



WHAT IS REQUIRED

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  • 250 grams of white sugar (divided into 100 grams for beating of egg whites and 150 grams for beating of egg yolks)

  • 250 grams of self raising flours (sifted)

  • about 250 grams of egg white and egg yolks (about 5 eggs separated into egg yolks and egg whites) (Note below for calculation)

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  • 150 grams of milks (Note below for calculation) – Balancing

  • 100 grams of grapefruit juice (Note below for calculation) – Fixed

  • 150 gram of grapefruit peels

  • 5 tablespoons of rum or any other alcoholic drinks (cognac, whisky or others) – Optional

  • 2 teaspoons of cream of tartar (optional)

Note: Calculation of liquid required

In accordance to one number baking ratio – eggs plus milk should be equal to 500 grams.

Today, my eggs yolks and egg whites worked out to be  298 grams, therefore, the balancing of milk used is 500 grams (total milk + eggs) less 100 grams (grapefruit juice) less 298 grams (egg yolks + egg whites) =  102 grams of milk (actual usage after considering egg size)

 


STEPS OF PREPARATION

The steps of preparation will involve:

  • Beating of egg whites , creaming of butters, mixing of flours and folding of egg whites

  • Making of pinky patterns (optional)

  • Baking

  • Making the grapefruit posset (optional)

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Preparation…

  • Preheat the oven to 180 degree Celsius



Beating of egg whites , creaming of butters, mixing of flours and folding of egg whites

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  • In a clean, grease free mixing bowl, add egg whites, cream of tartar and sugar. Beat using the machine whisk to whisk the egg whites until firm peak. Spoon the filling into a clean bowl and set aside for later use.

  • Change your whisk to a K beater, place your remaining 150 g sugar and butter, beat until light and creamy.

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  • Add in the grapefruit peels and eggs yolks and use slow speed to “mix” until well mixed. Eggs yolk should be added one by one and scrap the bottom of the bowl to ensure no unmixed egg yolk settled at the bottom of the mixing bowl.

  • Add in 1/3 of the sifted flours, add in 1/3 of milk and 1/3 of the grapefruit juice, used slow speed to mix together. Repeat for the other 2/3 portion. Off the machine and bring out the mixing bowl.

  • Once well mixed, fold in the egg white swiftly and lightly until the batter are smooth.



Making of pinky patterns (optional)…

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  • Take out about 1/4 of the of the batter and add 2 drops of red colouring (optional). Mix well.

  • In the greased cake tin (note that I have also slightly floured it but this is optional), start with 4 big tablespoons of the beige batter. Add 2 tablespoons of pink batter on top of the beige batters. Shake it slightly so that the batter spread over a wider surface. Add another 3 tablespoons of beige batter on top of the pink batters follow by 1 tablespoon of pink batter on top of the beige batter. Do the same for the next step using 2 tablespoons and finally one tablespoon until all the batter have finished. In the event you still have left over, just create another pattern with the batter that you have!



Baking….

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  • Shake the baking tin slightly and baked at 180 degree Celsius from the first 30 minutes.

  • Reduce the temperature to 150 degree Celsius and bake for another 15 minutes or until the top turn yellowish brown and until a skewer comes out clean.

  • Transfer it to a wire rack and let it cool for at least 1 hour before cutting the cake. It is best to let it rest overnight if time permits.

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Making of Grapefruit Posset

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WHAT IS REQUIRED

  • 120 grams of white sugar

  • 1.5 cups of cream

  • 150 grams of grapefruit

Note: Most posset will called for double thick cream, however, since I wanted it to use as some form of toppings, I will use normal cream for whipping. As such, the curdling will not be less strong and easier to pour.


STEPS OF PREPARATOIN

  • In a sauce pan, place the cream and sugar.

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  • Cooked under low heat and bring to boil and let it boil slowly for 2-3 minutes.

  • Off the heat and add in the grapefruit juice. Chilled for at least 3 hours or overnight.

  • Pour on top of the cake and let it drip naturally.

Note that whether you posset will successfully curdled will very much depends on the acidity of your grapefruit. If your grapefruit is sour, it will curdle easily. If it can’t curdle, add in few drops of fresh lemon juice. The use of normal cream and grapefruit juice will produce a posset that are slightly runny which is easier for you to pour on top of the cakes.

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CONCLUSION

A simple cake to make using one number baking ratio. However, the twist to add in grapefruit peels and cognac transformed it into a cake that is full of fruity and cognac fragrance. While posset is generally served with biscuits, the modified grapefruit posset goes well with this cake and will heighten and wake up one’s palate especially  with a cup of Earl Grey tea!

Hope you like this cake and have a nice day. Cheers

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I am submitting this post to Little Thumbs Up “Eggs” event organized by organized by Bake for Happy Kids, my little favourite DIY and hosted by (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.

I am also submitting this to #recipeoftheweek and Marvelous Monday and Welcome to all My Bloggy Friends

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King of Fruits + Cream Cheese = Durian Cheesecakes, Game to Try?

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INTRODUCTION

Imagine a bite of cream cheese and another bite of durian flesh, that will be what you are going to get from these cheese cake, soft, smooth, creamy and sweet.

A rather simple chilled cheese cake to make without baking, therefore the natural aroma of the durian are maintained in the cake even days after it was prepared. For this recipe, it is rather flexible except one step that I am rather insistent-handling of the durian flesh. Mastering this step will give you a cheese cake that will impressed your guest. For this step, I beg to disagreed  with any shortcut method(no blending), other than that, you can use your common sense to proceed with the making of the cheesecake.

Steps in preparing the durian cheesecake will involve (preferably in this order to smoothen your flows of preparation):

  • Preparing the biscuit crust
  • Preparation of gelatine
  • Beating the cream
  • Sifting the durian flesh
  • Making the cream cheese fillings
  • Decorating and serving the cake

Though it looks like the step are many, however the times taken are very short. So, don’t be frightened by the steps  mentioned here.

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WHAT IS DURIAN….

To start the post,  it is only fair that I have some introduction on durian as a number of my overseas friends apparently never seen durian before. As usual, per Wikipedia:

“The durian /ˈdjʊriən/ is the fruit of several tree species belonging to the genus Durio and the family Malvaceae. Regarded by many people in southeast Asia as the “king of fruits”, the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb.). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species.

The edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as pleasantly fragrant; others find the aroma overpowering and revolting. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as almonds, rotten onions, turpentine, raw sewage. The persistence of its odour has led to the fruit’s banishment from certain hotels and public transportation in southeast Asia.”

picture source: https://upload.wikimedia.org/



WHAT IS REQUIRED

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  • 350 g of assorted biscuits.You can use biscuits of any type and I have used 2 types of biscuits some sugar crackers and some Fox chocolate crunch biscuits. I have chosen to use these 2 types of biscuits as there are slightly sweeten and have been sitting in my kitchen cabinets for quite a while.
  • 150 g of melted butter.
  • 350 g cream cheese at room temperature
  • 750 g of fresh durian flesh (with seeds)

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  • 90 g of granulated sugar or sugar powder
  • 1 cup of whipping cream
  • 6 large teaspoons of gelatine powder 
  • 1/2 cups of plain water
  • 8 inches spring form cake tin or detachable base cake tin. You can refer here for more explanation on the cake tin selection.

For decoration of the cake

  • 10 large teaspoons of gelatine powder 
  • 1 cup of plain water
  • 200 gram of flesh durian tear into smaller pieces.

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STEPS OF PREPARATION

Preparing the biscuit crust….

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  • Microwave heat your butter for 1 minutes and set aside for later use.
  • In a food processor, place your assorted biscuits and blend your biscuits until very fine pieces. The finer it is, the easier it is for you to make the crust . However, if you want to have something to munch in your mouth, you can have your biscuit pieces coarser.
  • Transfer the chopped biscuits into a mixing ball. Gradually add in the melted butter. Stir until well mixed.

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  • Transfer the chopped biscuits into the spring form baking tin. Use a spoon to press firmly against the bottom and against the side such that it is equally spread out. Put in the freezer and refrigerate until later use.

 


Preparation of gelatine…..

This step can be used for both the cream cheese filling and decoration of the cheesecake.

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  • Put the water in a small metal bowl, sprinkle the gelatine in an even layer over the surface and leave to go spongy.
  • Take another bigger metal bowl, put some water and heat it using the smallest heat. Place the first bowl on top of the hot water, stir until all the gelatine are dissolved.
  • Take out, let it cool at room temperature and set aside for later use.

Beating of Cream…

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  • Either hand whisk or using a machine beat the cream until firm peak. Note that your mixing bowl must be dry and free of any oils. Otherwise , it is hard to beat the cream until firm peak. Don’t over whipped your cream. When you over whipped your creams, your can add a bit of fresh cream to make the cream looked fresh again. Shall I refer to you to some links from www.finecooking.com’s video that I have posted in Guaishushu’s Facebook Page here.
  • Scoop out your whipped cream and put it in a fridge.


Sifting of Durian Flesh…

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  • Get hold of 750g of fresh durians. De-seed the durian and put it in a sift. Use a metal spoon to rub against the sift until all the flesh become some meshed durian. Weigh 350 g and keep the leftover in the fridge for making of “durian ice cream” if you want.
  • Put your sifted durian in the fridge as it can oxidize rather quickly. Alternatively, you can just add one scoop of fresh cream that you have whipped and mixed with the sifted durian, it will reduce the tendency to get oxidize. Oxidize will render your colour darker and therefore would have less appeal to your guest.

Note:

There is no compromise to this step. As I am making a chilled creamy cheese cake, I do not wish to have any durian fibres in the cake. It should be as smooth as the cream cheese. No blending and other short cut. Eating a cheesecake with strains for durian fibres will irk your guest.

It is rather difficult to estimate the exact quantity of the raw durian you need as the recovery rates can varies. The durian that you seen in the picture is of rather good quality, yellowish colour, sweet and soft but comparatively small compared to other better quality ones. You don’t need top grade durians as too strong the smell will mask cream cheese flavour. Probably you just need the least expensive durian and your guest will be equally impressive with your final cheesecake. For Singapore and Malaysian readers, I have bought about 1.5 kg of raw durians for about SGD20. You should be able to judge the quality. It is a good buy as I only managed to use half of the durians.

Another side tip. Add equivalent amount of cream to your meshed durian, stir well, freeze it and you will get the durian ice cream. Try it and you will know that only homemade durian ice cream can be that luxurious.. thick and aromatic. Alternatively, pump into a choux pastry and it will become durian puff and if wrapped in a crepe will become durian crepe… 

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Making the Cream Cheese Fillings

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  • Use the same mixing bowl that you beat your cream, put in the cream cheese and the sugar, beat until well mixed and smooth. It will be rather fast and 2-3 minutes will do.
  • Add in the sifted durian flesh and beat at low speed until well mixed.

Note:

Some readers are telling me that they don’t have a sweet tooth and concerned about the sweetness. The sugar content in this recipe is very low considering 90g in the entire cake of about 900g, representing only about 10% of the ingredients. However, if you are still concern about the sweetness, change the granulated sugar to icing sugar powder, start with half of the volume and take a small tablespoon and taste the cream cheese durian mixture, if it is too sweet, just add in the remaining sugar powder in stages until it suit your taste buds.

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  • Take out the cooled gelatine, fold in the durian cream cheese mixture with a spatula or big metal or wood spoon. Ensure that it is well mix and followed by folding in the whipped cream. Stir until well mixed.

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  • Take out the baking tin, pour the mixture and use a spoon to flatten the top and chilled it over night.

Note:

While it is best that you chilled it overnight. However, if you run short of time , you can consider to put it in the freezer for about 1 hour when the mixture start to set or becoming firm and proceed with the next steps of decoration.

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Decorating and serving  the Cheesecake

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The decoration below is for your reference only. As durian and cheese are rather yellowish in colour,  therefore the colour of the cheesecake is quite monotonous. I have topped the cheesecakes with additional tear durian flesh. When it is set, I have made some more gelatine (about 10 big teaspoons of gelatine with 1 cup of water) and put on top of durian flesh. In this manner, the gelatine will help to preserve the durian flesh flavour and avoid it to oxidize.

For the serving, I have cut slices of fresh mango to go with it. The fresh mango will negate the creaminess of the cheesecake and just an excellent combo that I have never thought of before.

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CONCLUSIONS

  • This is not a difficult cake to make but if you are a durian and cheesecake lover, you will definitely like the cake. The cake is very creamy with natural durian fragrance even days after the cake is make. It is smooth and soft as the durian flesh have been sifted to get rid of the fibre.
  • Understand how to make this cake will also give you numerous alternatives of dessert preparation. The addition of cream to sifted durian flesh will be ideal for your durian cream puff using the choux pastry or durian crepes when wrapped it in a crepe.
  • The recipe here is definitely for homemade purposes where the usage of ingredients are rather “hard core” for durian lovers. With the same proportion of raw ingredients I mentioned in this post, this cake will be very costly if you buy it in restaurants or cafe. However, with  a fraction  of restaurant price, you can comfortably have a much better cheesecakes than in other eating outlets.
  • All steps here are rather flexible except sifted  durian flesh which I am quite insistent as the cake should be smooth and  non – fibrous. If you can’t finish the cake, try store it in a freezer, take a portion out, when you crave for it, defrost and tell me what is it like. You would not be disappointed.

Thanks for reading the post and hope you have a nice day. Cheers.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 10th February 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

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Special – What I cooked today (家常便饭系列)- 22-7-2013–Korma Chicken (科尔马鸡肉)

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UPDATED POST ON 16-2-2015 – Update with another set of images since i cooked the dish today.

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On 22 July, 2013, white rice served with:

  1. Korma Vegetable and Chicken       (蔬菜及鸡肉科尔马)
  2. Blanched Ladies Finger                 (青烫羊角豆)
  3. Chinese Cabbage (Napa) Soup       ( 大白菜汤)

To day, I have decided to cook Korma Chicken and Vegetable to expose my kids to curry dishes. As per my daughter’s request, no additional dishes were needed since she said she liked the dish and they have the Chinese Cabbage (Napa) soup which I cooked for lunch.

I agreed with her and just blanched some ladies finger to go with the Korma dish. If you want detailed pictorial instructions on cooking the Chinese Cabbage (Napa) Soup, you can follow the link above to Guaishushu’s Facebook Page.

 


KORMA CHICKEN AND VEGETABLES

 

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INTRODUCTION

I first tasted Korma chicken during my university days in Kuala Lumpur. It was in a Malay store  and when I take the first bite, I immediately fell in love with it as it is not spicy hot and the chicken is full of coriander fragrances. It had always in my mind because unlike other chicken curry dishes, the curry is beige in colour (depending on the spice mix) as opposed to the reddish yellow colour.

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Korma is actually a dish from South or Central Asia such as India and Pakistan. It is essentially cooked with a variety of spice powders of which the two most important spices are coriander  powder and cumin powder. It differ from the normal curry spice mix in that the ratio of turmeric powder is very small whereas for curry, the major portion of the spice mix is turmeric thus causes the dish to be yellowish in colour. In Malaysia, the Korma was cooked and thickened with coconut milk as compared to India and Pakistan where yoghurt were used. Nuts and peas  (such as cashew nuts and almonds) usually added to further thicken the gravy and enhance the taste.

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WHY THIS DISH

Recently, I found that my kids start to like curry dishes. However, before they eat the curry dishes, they will get ready a cup of cold water, take the curry chicken, dip into the cold water and start eating it. They still cannot take spicy hot food that were cooked with chilli. In view of this, I am thinking of letting them to try some Malay and Indian dishes that were not spicy hot. The first thing that comes to my mind is Korma chicken (ayam kurma in Malay). Therefore, last Saturday, when I frequented one  of the Indian Muslim spice stalls in Geylang Serai Singapore, I asked the same lady who gave me the Sarawak Laksa spice mix to pack me one Korma spice mix. You can read my previous “spice encounter” HERE.

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Another reason that I cooked this dish is for purposes of contributing to a food community in Google Plus whereby members were encouraged to contribute halal dishes during the month of Ramadan.

I love to eat Korma chicken. However, today, I have used more vegetables than meat in my Korma.  As my kids don’t really like to eat meat, hence I have used about 5 vegetables to make the dish. Should it be called a vegetable or chicken Korma is entirely up to you since it have almost equal portion of meats and vegetables in the dish. Smile

As this Korma dish uses small chicken chunks from drumsticks and vegetables, it is rather easy to cook, as such braising is consider not really necessary as compared to the traditional braising of lamb or big chicken pieces.

 


KORMA DISHES DEFINED

As per Wikipedia,

Korma, kormaa, qorma, khorma, or kurma is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk. It is a type of curry.

It is a characteristic Indian dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or creamy azid (the name is in fact derived from the Hindi and Urdu words for “braise”). The technique covers many different styles of korma (azid).

The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.

 


WHAT IS REQUIRED?

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  • 1.5 cups of tomatoes cut into big pieces;
  • 1.5 cups of onions cut into big pieces;
  • 1.5 cups of potatoes cut into big pieces;
  • 1.5 cups of carrots cut into big pieces;
  • 1.5 cups of celery cut into big pieces;
  • 750 grams of chicken tights cut into big pieces;

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  • 200 gram of Korma mix (readily available in most Indian provision shops or spices stalls). However, If you can’t get hold of the ready mix Korma spice, the two most spices are coriander powder and cumin powder in the ration of about 4:2. All other spices shall include cardamom, anise powder, fennel powders, turmeric all of which shall need a 1-2 teaspoon only).
  • 1 cup of yoghurt (optional but I have used it as I like the korma to be rich in flavour but slightly sour).
  • 2 cups of fresh coconut milk .
  • 1/2 cups of cooking oil or ghee or butters.

 


STEPS OF PREPARATION

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  • In a big mixing bowl, put the Korma spice powder and gradually add in water until it form a paste.
  • Have about 2-3 big tablespoons Korma spice mix and marinate for at least 15-30 minutes. As the chicken is quite small, therefore 15-30 minutes is deemed sufficient.

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  • In a big pot, put some cooking oils and fried the Korma spice mix until the fragrance starts to permeates the space.
  • Add 3 big cups of water, stir until the spices are well mixed.
  • Bring to boil until high heat. Note that as this is quite concentrated, you have to constantly stir it until it boils. This is to avoid the spice getting burnt in the bottom of the pot. Once boiled, turn the heat to medium or slow heat.

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  • Add in the potatoes, celery, carrots and onions and boiled for about 10 minutes;
  • Add in chicken chunks and boiled for about 20 minutes;
  • Add in tomato and boiled for another 5 minutes;
  • Add in yoghurt and coconut milk, seasonings (salt and sugar). Once boil, off the heat and let it sit in the pot for at least 5-10 minutes to let the ingredients further absorbed the gravy.
  • Garnish with fresh coriander leaves or mint and served with hot rice. Drizzle more yoghurt or coconut milk on top of the dish if necessary.

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CONCLUSIONS

  • Korma dish is a common dish among the Indian households in South and Central Asian. it is equally popular in Malaysia and Singapore especially among the Malay and Indian races. It is a form of curry dishes of which the main spices are coriander powder and cumin. It differs from curry in that the proportion of turmeric is very small and it can be cooked without chilli those making it rather “kids friendly”. The gravy were usually thickened with yoghurt or coconut milks and at times nuts such as cashew nuts and almonds were added.
  • The dish that were illustrated today uses lots of vegetables including celery which is not a common vegetable included in the curry dishes. However, celery is definitely a good choice as it could withstand rather long hours of cooking though the strong celery flavour were masked by the strong Korma aroma. As I have use drumstick meat, it is rather easy to cook and the texture is soft as compared to the breast meat.

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Hope you LIKE the post today and cheers.


 

 

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Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang

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INTRODUCTION

This post is sharing the Chinese version of meat rolls or Ngoh Hiang. It is different from the meat roll in Western cuisines such as the Italian meat rolls. Usually, minced meat (usually pork) and prawns were used and wrapped in a dry bean curd sheet.

Meat roll is an extremely popular dish for Malaysian and Singaporean Chinese households. The number of recipes available are the same with the numbers of Chinese grandmothers meaning every household have their unique recipe and all claims that theirs is the best. Depending on the dialect groups, meat rolls can be also be called ngoh hiang (five spices or 五香) or lok bak (卤肉)or hay g’ng (虾卷)

This recipe of mine, again is based on my recollection of what my late mother have prepared and the various meat rolls that I have tasted throughout the years.  I have purposely prepared this  meat roll for the noodle dish Lor Mee, a common Hokkien dish in Penang.

Usually, we prepared more meat rolls than required and stored in the refrigerators. When we wanted to serve the meat rolls, we will re-heat it.  Chinese meat rolls traditionally are commonly prepared for religious ceremonies or important house gatherings. The process  of preparation can be slightly laborious and usually ladies in the house were called to help with the preparation.

 


MEAT ROLLS OR NGOH HIANG DEFINED

As per Wikipedia: 

Ngo hiang (Chinese: 五香; pinyin: wǔxiāng; Pe̍h-ōe-jī: ngó͘-hiong), also known as heh gerng (Chinese: 虾卷; pinyin: xiājuàn; Pe̍h-ōe-jī: hê-kǹg) or lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) is a unique Hokkien and Teochew dish served in many of Indonesia, Malaysia and Singapore’s hawker centres and in Cebú in the Philippines, in addition to its place of origin in eastern China. In parts of Malaysia the dish is known as loh bak or lor bak.

It is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-esque roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder (Hokkien: 五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a beancurd skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried beancurd, fishball and many others. It is usually served with chili sauce and a house-special sweet sauce. Many stalls in Singaporean food courts and hawker centres sell fried bee hoon with ngo hiang; this combination is common for breakfast and lunch. In Indonesia, people enjoy ngo hiang with sambal sauce. (Source: http://en.wikipedia.org/wiki/Ngo_hiang)

 


WHAT IS REQUIRED

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  • 1 kg of minced meat – In this illustration, I have used minced pork. However, minced chicken breast can also be used.
  • 250 g of prawns cut into small chunks – you can also mince the prawns. I have opted to use chunked prawns instead of minced prawns as  I would like to have some prawns being seen in my meat rolls.
  • 200 g of fish paste (optional). I have used this to enhance the seafood fragrance and improve the binding properties of all materials inside the meat rolls.
  • 4-5 spring onions chopped into small pieces
  • 1 big onion chopped into small pieces
  • 10 water chestnuts peeled and cut into small pieces. The purpose of water chestnuts is to let the meat rolls have some feel of crunchiness when eaten.

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  • half cup of corn flour – purpose is to enhance the springiness of the meat roll;
  • 1 cup of wheat flour – purpose is to enhance the stickiness of the ingredients. Without wheat flour, the meat rolls can be rather loose.
  • 1 egg – purpose to increase the stickiness and fragrance of the meat rolls.
  • 1 tablespoon of salt 
  • 3 tablespoons of light soya sauce to taste
  • 2 teaspoons of five spices powder (optional). Though the name is called Ngoh Hiang (five spices), my family seldom put these spices as our family members do not really like the aroma. However, most of the meat rolls that I have tasted do put these spices.
  • 2 tablespoons of sesame oils
  • 5 teaspoons of white pepper
  • 5 tablespoons of granulated sugar
  • 12 sheets of bean curd sheets of 6 inches x 6 inches big

 


STEPS OF PREPARATION

Mixing the ingredients…….

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  • In a big mixing bowl, place all ingredients together. Use a big spoon to stir until all ingredients are well mixed. As some of the ingredients can be very fine (such as five spice powders, white peppers and etc.), you can also add the ingredients in stages if you find that it is difficult to mix well by putting all the ingredients all at once.
  • The final picture is the well mixed minced meats and it is considered as well mixed when the colour is even and consistent. The minced meat can be rather sticky due to the addition of egg and wheat flour.

 


Rolling the minced meats…

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  • In a flat surface, place a dried bean curd sheet. Use a wet hand to lightly pat the bean curd sheets. The purpose is to make it more flexible as too dry the bean curd sheets can be easily broken.
  • Placed about 150 grams of minced meats on top of the dry bean curd sheets.
  • Make a small roll, fold in the sides, used some of the minced meats or water to apply to the sides and corners of the bean curd sheets. Roll the minced meat until the end of the bean curd sheets. With the minced meat or water at the sides, it will help to  bind the bean curd sheets together.
  • If you runs out of bean curd sheets, you can shape the remaining into a ball and deep frying it. Please refer to the section below “When you runs of bean curd sheets”.

 


Steaming the meat rolls….


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  • In a steamer, place some water and bring to boil.
  • Transfer the meat rolls to the steamer and steamed for 15 minutes. Use a skewer/toothpick to penetrate one of the rolls and ensure that the skewer/toothpick  comes out clean.

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Deep frying the meat rolls……..

This step will involve frying the meat rolls. However, if you do not want the meat roll to be deep fried, you can also served it after steaming by cutting into small slices. Traditional ways of preparation will require the meat rolls to be deep fried such that the bean curd sheets will become crispy and golden brown.

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  • In a deep pot, have some oil until smoking hot. As a test of whether the oil is adequately hot for frying, place a wooden chopstick into the hot oil. If bubbles start to come out, it means that oil is ready for frying.
  • Place the meat rolls into the hot oil and deep fried until golden brown. Note that as the whole roll is already cooked, therefore the purpose of this step is just to ensure that bean curd sheets are crispy and the color is golden brown, therefore, the timing of the deep frying is rather fast usually less than  5 minutes.
  • Take out the meat rolls and place it in a plate with an oil absorbing paper on the plate.
  • Cut into small pieces when serving. Condiments can include sweet chilli sauce or plum sauce.

 


 

 

 

 

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What would happens if you runs out of bean curd sheets….

It is rather difficult to estimate the exact quantity of bean curd sheets that you need. At times, you may run of bean curd sheets as not all rolls are of the same sizes. In that case, you can shape the minced meats into small balls and roll it in the biscuit crumbs before deep frying (steps as above).

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  • Have some biscuits and grind it as fine as possible. Add some corn flour to the biscuit crumbs.
  • Shaped the minced meats into small balls and roll the balls in the biscuit crumbs.
  • Placed in the hot oil until the skin of the balls turns golden brown. Take out and place in an oil absorbing paper.

 


CONCLUSIONS

Meat rolls are a common household dish among Malaysian and Singaporean Chinese.  There are many recipes and each family will claim their is the best. Making meat rolls can be laborious but the moment you put it in your mouth, the taste is worth every efforts preparing it. Meat rolls are usually prepared for religious ceremonies and is served in restaurants as one of the cold dish. It is also used for noodle dishes such as lor mee. A detail post on the preparation of lor mee will be released soon. Preparation of lor mee will require  the use of these meat rolls  and meat balls as the ingredients.

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Hope you LIKE the post to day. Have a nice day and cheers.

 

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