What I cooked today (家常便饭系列)- 25-7-2013

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On 25-7-2013, white rice served with:

Miso Pork Belly 味增五花
Tofu, Meatballs and Glass Noodles Soup 豆腐鱼丸冬粉汤
Ginger and Chinese Fermented Bean Braised Fish 姜丝豆酱焖鱼
Blanched Choy Shym with Prawns 虾球菜心

Oh! It is time for me to submit my daily report card! Haha! Tired as I have a lot of “projects” today.

As for the dish, all are rather common dish except the miso pork belly which is a new dish “invented” by me.


Miso Pork Belly

The inspiration of this dish is from a famous Chinese dish fermented bean curd fried meat(南乳炸肉). While the fermented bean curd (腐乳)belong to Chinese and Miso is the fermented bean sauce of the Japanese. Therefore, I have decided to “invent” this dish purely using Japanese condiments. Unlike the Chinese fermented bean curd meat dish, the miso paste is much tastier and therefore this dish did not use additional condiments except some sugar to enhance the flavor. Miso is quite salty and the sugar will helps to negate its saltiness to a more balance taste. This newly created dish is a dish that utilizes Japanese ingredients but prepared using the Chinese cooking method! Therefore, shall I called it a fusion dish?

Frankly speaking, a rather unhealthy dish and I do not think I will cook it that often. I will in my next attempt try to use chicken cubes or fish slices or even prawns. I strongly believed the taste will definitely blend.

If you want to know how to prepare, you can follow this link to Guaishushu’s page’s for pictorial illustration.

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Pineapple Tarts

Besides that, today, I have made a batch of closed version of pineapple tarts. The intention is actually for the celebration of Hari Raya Aidilfitri, a Muslim festival. I always think that as a Malaysian or a Singaporean PR, I shall play my part to contribute something for this celebration.

I am not entirely satisfied with this batch because the skin have a slight crack. However, I know that the reason is because I am too “greedy”. I have used too little dough for my filling causing my tarts to crack when the pineapple jams expand. That is not a great deal and I am still likely to share the recipe with readers soon. Again, the method of preparation is totally different from what you may find in the internet as I have discovered this method unintentionally during my Chinese New Year preparation.

 

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Steamed Sugar Cake (Pak Tong Koh) or 白糖糕

I have a recipe book in the balcony where i sit and when my boy looked inside the book, he found the type of Chinese steamed cake that he liked. He immediately asked me to prepare. I have hold up this “assignment” for more than a month and as I was clearing my kitchen shelves, I found some rice flours that have been with me for quite a while. I thought why not I just prepare for him so that he will not pester me any more. I cooked the rice flour, let it fermented for 8 hours and after cooking the dinner, I steamed it and this is what i get!

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I have yet to cut it as  I want to leave it overnight and completely cooled. It looks ok and who know what is inside like. Hope everything is okay.


Okay, that is what I cooked today. For those readers who are new, I have to reiterate that this series was created with the intention for people to “peep” into my kitchen and see how I rotate my dish, create my dish and it is best that readers take this as a casual reading. Pick up something that you don’t know and share with me things that I may have done wrong. Again, long recipes will be posted in this blog and short recipes will be posted in the Guaishushu’s Facebook Page.


Hope you like the post today. Have a nice day and cheers.

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What I cooked today (家常便饭系列)- 13-7-2013–Tomato Yimin Noodles (茄汁伊面)

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On 13 July, 2013. – Tomato noodles

Today’s dinner, i have cooked the a noodle dish which is a fusion dish between the famous Sarawak tomato noodles and Kuala Lumpur Style fried Noodles (Cantonese Yimin).

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The main difference between the two is the gravy and type of noodles.

Sarawak Tomato Noodles Cantonese Seafood Yimin
Type of noodles Fresh fine egg noodles fried in oil usually just before serving Ready made fried egg noodles in a round shape. Noodles are coarser
Gravy Tomato puree or tomato sauce with no egg added Clear gravy with beaten eggs added

Since I have nothing much to comment on what I cooked today, I have decided to have my cooking illustration in this post.

Authentic Sarawak Tomato noodles

In Kuching, Sarawak, Malaysia, the tomato noodles are a type of egg noodles, deep fried and soaked in a gravy made from tomato puree and sauce. The gravy is clear and orange in color.

pic courtesy : http://mile.mmu.edu.my

In Kuala Lumpur, Selangor, West Malaysia, there is another type of Cantonese noodles, called Cantonese Yi Min, a ready made deep fried noodles and soaked in a clear whitish egg gravy and cooked with seafood and meat.

pic courtesy: http://wongpenny.files.wordpress.com

The uncooked Cantonese Yimin is like the picture below and I bought it in a Singapore provision shop that sells other types of Chinese dried goods.

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WHAT IS NEEDED?

Most if not all ingredients except the noodles (Yin Min) are substitutable to your liking. Measurements is for reference and for cooking a meal of 2 adults and 2 kids.

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  • 250 grams of shrimps or/and cuttlefish
  • 250 grams of sliced pork/chicken
  • 250 grams of fish cakes cut into slices
  • 200 grams of fresh leafy vegetable such as choy sim

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  • 1 8 inches diameter fried egg noodles (Yimin) usually available in Chinatown especially Cantonese provision shops
  • 100 g of tomato ketchup;
  • 4 eggs – crack and slightly beaten
  • 50  g of corn starch/potato starch
  • 2 tablespoons of white vinegar
  • Seasonings such as salt, flavour enhancers
  • 5 cloves of garlics and shallots – chopped into small pieces
  • Pinches of salt and 1 tablespoon of sugar.

STEPS OF PREPARATION

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  • In a big and dip plate, placed your noodles in the centre.
  • In a small mixing bowl, place tomato paste/puree and corn starch, add half cup of water, stir until well mix and set aside for later use. Your tomato starch solution should be orange creamy in colour. You can also add the seasonings of your choice at this point of time).

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  • In a hot frying pan, put 3 tablespoon of oil, fried the chopped garlics and shallots until golden brown or until aromatic.
  • Add the sliced meat (pork of chicken) and fried for about 1 minutes;
  • Add the sliced fish cake, cuttlefish (if any), chopped vegetable and fried for another 1 minutes;
  • Add 1.5 cups of hot water to the pan and bring to boil under high heat.

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  • Add in tomato starch solution and bring to boil.
  • Add in the prawns, beaten eggs. Pour your beaten eggs slowly into the boiling tomato gravy, use a chopstick of fork to slightly make a circular motion in the gravy such that the egg will be broken into tiny pieces in the gravy.
  • Add in vinegar, sugar, salt and any other seasonings that you like (e.g fish sauce, light soya sauce, mushrooms concentrate, pepper etc.) and bring to boil.
  • Once boiled, slowly scoop out your gravy and pour on top of the noodles. The noodles will gradually soften. You can prepare your gravy first and pour on the noodles only when you want to have your meals.

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  • Let it soak for about 5 minutes before putting it in separate plates for individual servings. This will help the noodles absorbed the gravy making the noodles tastier.
  • Serve hot in individual plate.

 

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CONCLUSION

  • This is the first time I published a cooking illustration in “What I cooked today series”. Cooking illustration that are less complicated will be published in this blog’s sister Facebook Page – Guaishushu’s Page. Please refer to this page for simple cooking illustration for daily meals.
  • This noodle is neither the famous Sarawak tomato noodles nor the famous Cantonese Yimin noodles. It is a fusion of the two. I have used the Cantonese Yimin noodles and soaked in tomato egg sauce. The end product is better than I expected. As the Cantonese Yimin noodles are coarser, they are able to absorb more gravy making the noodles tastier. The texture of the noodles are better and will not break too easily as compared to the Sarawak tomato noodles.
  • As for non-Asian readers, shall I call this Asian Style spaghettis? You will like it as the noodles are soft and smooth with tomato fragrance.

Hope you LIKE the post and let me know after you try out the dish.

Cheers and have a nice day.

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What I cooked today (家常便饭系列)- 10-7-2013

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On 10 July 2013,

1 White Gourd Braised Rice 白莆焖饭
2 Oiless Fried Eggs 无油煎蛋
3 White Gourd Miso Soup with Meat Balls 白莆味真肉丸汤

White gourd braised rice can be consider as a dish by itself. However, I usually give everyone a fried egg. I dust it will seaweed pork floss since it is a bit sweet. You may be asking why is there white gourd miso soup since I already have a white gourd braised rice. This is because the white gourd that I bought is too big (about a kg) and I only used about 500g and I have only 500g left. Instead of keeping it, I just used it to make Miso soup and the taste is fantastic. I have added meatballs to it. I presumed this can be called a Japanese fusion dish..

The egg that I fried today is oil less fried rice, You may want to know how to do it from my earlier post here. As for the illustration of cooking Chawan braised rice, please refer to Guaishushu’s Facebook Page here.

Hope you like the post and have a nice day.

 

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Simple, Tasty, Elegant …Chilled Ferrero Rocher Oreo Ice Cream Cheese Cake

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INTRODUCTION

I like to simplify my recipe. When I cooked or when I baked, i usually think of bachelor who are kitchen phobia and who do not like to cook. With this in mind, I always modify my recipe to the extent that it is simplest possible.

This is a modified traditional recipe for cheese cake. Instead of using cream, ice-cream was used. No gelatine were used to keep the cheese cake in shape, Therefore this chilled cake is suitable for those that are out of time and wanted an equally delicious presentable cheesecake.


WHAT IS REQUIRED

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  • 350 g of any sweet or plain biscuits
  • You can use biscuits of any type and I have used 3 types of biscuits (inclusive of oreo biscuits) and some Ferrero Roche chocolates.  It is advisable to have some sweetened biscuits as it will make the base tastier and there is no need to add additional sugar. Search you kitchen for some biscuits that have been with you for a while and use these instead of throwing it away..smile.

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  • 2 blocks of 250 g cream cheese at room temperature
  • 150 grams of sweetened beverage creamer or condensed milk
  • 200 g of unsalted butter
  • 100 g of Oreo ice cream – melted at room temperature (can change to any flavour that you like)
  • 100 g of chocolate ice cream – melted at room temperature

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  • A 8” diameter spring-form tin – This is a special non stick baking tin with a spring on the side. It is not a must but if you have the tin, it will make your life much easier especially when you detach the cheesecake from the tin. Otherwise, try to use a baking tin whereby you can detach the bottom as in the third picture. If you wanted to cut your cheese cake into small finger sizes, you can use a detachable square tin, which is easier to cut and maximize your “recovery rates”.

STEPS OF PREPARATION

 

Getting Ready the biscuit crust

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  • Melt the butter either directly over small heat or using a microwave oven and heat for 1 minutes. Set aside for later use.
  • Grease a round 20cm (8 inch) spring-form tin with melted butter and line the base and side with baking paper.
  • IF YOU ARE USING A NON STICK SPRING-FORM BAKING TIN as in this illustration, there is no need to grease and line with baking paper. This illustration have by pass this step. Otherwise, you have to do the greasing and lining This step is important to ensure that when you open your “fragile” cheese cake, it would not break the size or base.
  • Finely crushed all the biscuits and chocolates using a food processor until very fine. If you do not have or do not wish to use a food processor, place them in a sealed plastic bag and crush them with something heavy like a rolling spin.
  • In the above illustration, the second picture is the plain crushed plain biscuits and the third picture is after additions of crushed  Oreo biscuits and Ferrero Rocher chocolates.

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  • Transfer to the bowl , add melted butter, stir until the biscuit crumbs are moist.
  • Press firmly over the base and up the side of the tin to create an even shell.
  • Refrigerate for about 20 minutes or until firm.
  • This biscuit crust is a rich and aromatic crust after the addition of Oreo biscuits and most important of all, Ferrero Rocher chocolates and it blends well with the cheesy fillings.

Making the fillings..

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  • Beat the softened cream cheese in a bowl for about 3 minutes, or until smooth.
  • Add in the condensed milk and continued to beat for another 1 minutes or until smooth.

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  • Separate the beaten cream cheese into two portions. Leave one portion in the mixing bowl.
  • Add the melted Oreo ice cream to the portion in the mixing bowl, beat for another one minute or until smooth. Set aside for later use.

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  • Place the other portion of beaten cream cheese in the bowl.
  • Add the melted chocolate ice cream, beat for one minutes or until smooth and the color is consistent. You have to scope up the cream cheese stick to the bottom of the mixing bowl and ensure there were no cream cheese left in mixing bowl.

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  • Pour both portions into the tin and dust with some crushed Ferrero Rocher and Oreo biscuit.
  • Chilled overnight decorate with fruits or extra cream.
  • Best serve directly from the fridge.

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VARIATIONS

There are many variations to this recipe. Do consider the following variations to suit your own taste buds. This recipe had used chocolate based flavour putting together Ferrero Rocher and Oreo Biscuit. However, you can always use other flavour like strawberry ice cream with strawberry flavoured biscuits, coconut ice cream with plain biscuit based (added shredded coconuts), Mocha ice cream with coffee flavoured biscuits etc. … Or you can just used plain biscuits using vanilla ice creams.

As this is an ice cream based cheesecake, therefore, the texture will be slightly soft but very creamy. If you like a firmer texture like the type that you seen in the pastry shops, you can add some gelatine to the batter.

To add gelatine, put about 3 tablespoons of plain water/lemon juice/orange juice, sprinkle some gelatine powder in an even layer over the surface and leave to go spongy. Bring a large pan filled with water to the boil, then remove from heat. Carefully lower the gelatine bowl into the water (at least halfway up the side of the bowl) then stir until the gelatine has dissolved. When the cream cheese batter is ready, fold in these melted gelatine to the mixture.

 


CONCLUSONS

  • This is a chilled cheesecake and no baking is required.
  • The replacement of normal cream in the making of cheesecake with ice creams make the cheese cake more aromatic.
  • It is a fusion of normal ice cream cake and traditional cheesecake that provides a cheesy yet creamy taste.
  • The recipe is fully flexible and you can easily tailor to the type of flavor that you preferred.
  • At the right temperature, it is very easy for you cut into your desired size. It is good to serve as a small house gathering snack.

Hope you like it and make a step towards making the cake. It is nothing difficult to make. Kitchen phobia bachelors, make this cake to surprise your loved ones.  Cheers

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