Traditional Batik Cake or Hedgehog Cake

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Updated post on 10-10-2014

Have not prepare this cake for one year. A sudden craving made me wanted to prepare this rich and sinful cake to curb the sugar cravings. However, I have added 3 eggs to the recipe and using the boiling method.

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The simplified method are:

  • Melt the butter, add in condensed milk, beaten eggs and milo, cooked under medium heat until it starts to thicken. Transfer the mixture to the baking tin lined with Marie biscuits. Cover the base layer of Marie biscuits with the mixture. Put another layer of Marie biscuit on top and follow by another year of mixture. 

The shape is better and it wouldn’t melt in the hot weather. Of course, it will not be that creamy like the chilled version since it had been cooked. Happy trying.

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INTRODUCTION

Don’t bombard me this controversial version of batik cake or “hedgehog” cake. It is simplified by Guaishushu as he had omitted the cooking steps.

Guaishushu like traditional cakes for its simple to follow ratio. Due to lack of precise measuring equipment in the early days, most household cakes recipes are simple such as pound cakes.

Today, Guaishushu is not promoting the one number baking ratio. Instead, he is making a cake that truly reflects the lifestyles of the people living in Malaysia in the early 70’s to 80’s. This cake is a simple cake that Guaishushu’s have made a long long time ago, may be 30 years back. Then, there was no oven in the house and his family just have a very simple fridge.

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This was one of the easiest cake that he can make because it required no oven, no mixer and just need a fork and a spoon. In addition, the ingredients were household common breakfast items such as Milo beverage drink and Marie biscuits. There was no internet then and most recipes were by words of mouth. He can’t recall which relative gave him the recipe, what he could remember very clearly was the nice pattern in the cake.

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In Malaysia, the cake was called BATIK CAKE. Batik is a cloth that is traditionally made using a manual wax-resist dyeing technique. It is a beautiful cloth and usually wore by Malay in the Malay Peninsular.

(Source: http://en.wikipedia.org/wiki/Batik)

Guaishushu had long wanted to make the cake but he did not have the recipe. He had in fact bought the Marie biscuits but did not have the time to search for a recipe. Coincidentally, one of the members in a Google Plus communities disclosed that her week end adventure was preparing a batik cake, Guaishushu immediately felt extremely happy and asked her for the recipe. The member was very kind to share her recipe and uploaded a picture. Guaishushu showed his wife the picture and his wife concurred that she have missed the cake too as she had not eaten this for ages.. With her recipe, Guaishushu started his preparation and within one hour, everything was done and send to the fridge for chilling.

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This recipe is a bit different from the original recipe in that Guaishushu do not cook the mixture. No cooking is actually required because all the ingredients are cooked ingredients. He opted just to mix and chilled to simplify the preparation. Of course, without cooking, the texture will be much softer and it can be treated as a type of chocolate sauce.

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The cooked version will have  a better shape but the texture is slightly chewy . Non cooked version will have a totally different texture, soft and smooth and rich in chocolate flavour.

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WHAT IS REQUIRED

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  • 1 can of condensed milk (385 grams)
  • 385 grams of milo (breakfast beverage drink)
  • 385 grams of melted butter
  • 1 packet of Marie biscuits (about 250 grams) – a bit more or less is okay.
  • 3 eggs (optional) – If eggs are added, you will have to use the cooked version.

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STEPS OF PREPARATION

There are two methods of preparation. Either you melt the butter, milo, eggs  and condensed milk in a sauce pan and cooked under low heat until it thickens. In this case, you cake will be chewy and more shapely (Please refer to the update post for procedures)  For better presentation, it is advised that you follow this method such that it had a nicely cut cake. But for taste wise, it is advise that you follow the second method below.

The second method is as in this illustration where no cooking is required, therefore, you final products will become very creamy, soft as if you are having some rich chocolate sauce with biscuits.

Chilled Version

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  • In a big mixing bowl, place melted butter and condensed milk together, use hand or machine whisk until texture is consistent.

  • Add in milo powder and mix until it is well mix.

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  • Arrange your Marie biscuits in the tin and pour some chocolate sauce over the biscuits. Add another layer and repeat the same procedures until all biscuits and batter are used up.

  • Freeze it in the freezer for 1 hour or until temporary set. Cut into the desired size and served immediately out from the fridge. The sauce will gradually melt in the room temperature and therefore you shouldn’t put in the serving plate too early especially in hot weather like Malaysia and Singapore.

  • Best serve cold as a form of dessert.

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Cooked Version

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  • Melt the butter, add in condensed milk, beaten eggs and milo, cooked under medium heat until it starts to thicken. Transfer the mixture to the baking tin lined with Marie biscuits. Cover the base layer of Marie biscuits with the mixture. Put another layer of Marie biscuit on top and follow by another year of mixture. 

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CONCLUSIONS

This is a twist of the traditional Batik Cake. I have purposely not to cook the batter since all ingredients are cooked ingredients. The texture and the level of enjoyment is totally different. While the traditional method of cooking the batter will provide you with better shaping but to me, its texture is compromised. I would prefer something soft, silky, rich and creamy full of chocolaty flavour to go with this simple plain biscuit. Whether or not this can still called a batik cake is irrelevant to me. The texture and taste will definitely a better alternative for me.

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The cake is made with simple ingredients, no complicating beating using expensive equipment, why not making one today and try. You can add nuts if you want to, can add some Nescafé if you prefer, change to some other types of biscuits if this suit your taste buds.  Remember, boiling method can give you a better shape but the texture is slightly harder. Chilling method is very creamy but a bit messy. If you asked me which do I prefer? For small gathering at home, chilling method. As gift or buffet style, boiling method…. Last but not least, I forgot to say that this taste like Asian Kit Kat.. Ha-ha.

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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 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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Vegetarian Pizza Is Just As Tasty ! Simple And Basic Vegetarian Pizza Preparation

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INTRODUCTION

I loved pizza. Pizza is one of the most common food that I ordered when I have meals in Western Restaurants. I love pizza for its dough and cheese. It is a comfort food that I can easily eat an 6 inches diameter pizza. However. I have never really ever prepare pizza since I start my baking 15 years ago. I am thinking that since I have made bread, cakes, muffins cupcakes etc., why don’t I make my own pizza?

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In my Facebook group : Food Bloggers and Foodies United, one of the bloggers Ms Ainy Wajahat from Pakistan have posted some pizza recipes and I promised here that I will bake some pizza. Therefore, I have based on her recipes to make the dough. For the toppings, since I am still on the vegetarian diet, I have used mostly vegetables found in my fridge.

Initially, I intended to make my own pasta sauce. Somehow, as I am too tired that afternoon, I rushed to a provision store nearby and bought a can of ready made pasta sauce. You can read the making of Pasta Sauce from fresh tomatoes HERE.

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Instead of preparing it  in the traditional round shape pizza, I have opted to make a rectangular shape pizza which is easier for me to bake and cut for later serving. I made the dough in the morning and intended to have the pizza for lunch, somehow, the family members decided to go out for lunch, therefore, I froze my dough in the fridge and only made the pizza during dinner time.

Making pizza is really simple and at times, I just wonder why shall I pay so much for pizzas that were sold in the eating outlets.

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WHAT IS REQUIRED

Dough – Recipe adapted from Ainy Cooks

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  • 500 grams plain flour

  • 30 grams butter (at room temperature) or olive oil or ghee or normal cooking oil

  • 300 ml of water

  • 1 egg

  • 1 teaspoon of salt

  • 1 tablespoon of instant yeast

Toppings

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  • Some Enoki mushrooms (cut into half)

  • Some fresh mutton mushrooms (shredded)

  • Some fresh sweet corns

  • Some green capsicums (shredded)

  • Some sausages (for my kids portion)

  • 1 tin of pasta sauce about –about 500 grams

  • Abundant of mozzarella cheeses or cheddar cheeses or goat cheese or other cheeses of your choice. 

The ingredients here are for reference only. You can add a whole range of your preferred vegetable such as tomatoes, pineapples, preserved olives, celeries and etc..

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STEPS OF PREPARATION

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  • In a big mixing bowl, place all materials except butter/ghee/cooking oil/olive oil and use a dough hook to mix until well mix. Add in butter and continue to beat until the dough is smooth. Let it proof for at least 1 hour or until the dough size double. Use a cling wrap or a wet towel to cover the top.

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  • Lightly grease a baking tin and pre-heat your oven to 200 degree Celsius.

  • Punch your dough in the centre to let the air escape. Lightly knead and use a roller pin to roll into  a flat piece resembling the shape of the baking tin. It will be about 0.5-1 cm thick for the dough to cover all the tin area. Make it as even as possible.

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  • Use a fork to lightly make some holes on top of the dough. As this is a big piece of pizza, this is to let the air to have some holes to escape.

  • Spread some pasta sauce on top of the dough

  • Fill the top with your choice of vegetables  and meats, if desired. sprinkle some Italian herbs mix such as basil, oregano etc..

  • Sprinkle sparingly with mozzarella cheese or other cheeses with your choice.

I have make half of the pizza as vegetarian and another half into ham and sausage pizzas for my kids.

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  • Bake your pizza in the oven for 15-20 minutes until the bases are cooked and cheeses have melt.

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  • Cur into your desired size and shape and best serve hot with your choice of additional sauces such as Tabasco sauces, mayonnaise or just plain.

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CONCLUSION

This was one of my very first basic vegetarian pizza that I have made  with great success. The post was very short because it deals with basic pizza preparation. More variations will come and Guaishushu will tailor the taste to the very Asian taste such as curry and etc.. However, that shall have to wait after Guaishushu finishes his vegetarian diet.

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

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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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What? Baked Your Rice? Yes, Try Carbonara Cheesy Bacon Baked Rice

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INTRODUCTION

The main staple food for Asians are rice. We have porridges, fried rice, plain white rice, steamed rice, braised rice ….. But we seldom have baked rice.

Bake is usually associated with oven which is rather uncommon to Asians until the last 5 decades (pardon me if I am wrong)….Baking rice is still something not really common especially in Malaysian and Singaporean Chinese household cooking. One could easily have baked rice especially in Portuguese restaurants particularly in Malacca, Malaysia and Macau SAR in Peoples Republic of China.

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Is baked rice nice? If you are a generation who get use to Western cuisines, I presumed you will concur with me that it is another good way of appreciating cooked rice! Children who are exposed to Western numerous fast food chains such as Kentucky, McDonalds, Pizza Huts etc. will definitely like this simple comfort food that is packed with milks and cheeses.

Creamy, cheesy and soft are the words to describe the textures of this baked rice.

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Of course there are many different types of baked rice, as an Asian, I will definitely prepare using ingredients that are well liked by the kids here.

This post is  about CARBONARA CHEESY BACON BAKED RICE. It is prepared using Carbonara sauce with lots of bacons, kernel corns, canned button mushrooms and etc.… In addition, sensing not many households may have a conventional oven, this recipe called for a mini oven that is movable .. Of course you can used an oven if you wish to!


WHAT IS REQUIRED

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  • 500 grams of cooked rice (overnight rice is acceptable)
  • 50 grams of bacon – small pieces
  • 100 grams of onion– chopped
  • 100 grams of canned button mushrooms – slices
  • 100 grams of canned creamy sweet corns
  • 30 grams of Japanese “crab meat” (optional)
  • 200 ml of cream + fresh milk (preferred 50% cream : 50% fresh milk)
  • 150 grams of mozzarella cheeses
  • 2 teaspoons of dried/fresh herbs (basil, dill, oregano etc.) (Optional)
  • 1 cup of water
  • 1 tablespoon of olive oil/butter

Note:

This is a good way to get rid of your overnight rice. Of course you can cook with fresh rice for the dish.

This is a dish with full flexibility, except rice, cream+milk and cheeses, almost other ingredients can be substituted.

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STEPS OF PREPARATION

  • Get ready an 8”x8” inches baking tin or any casserole that are able to withstand high heat.

  • Put the rice in a big mixing bowl and set aside for later use.

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  • In a sauce pan, put in the olive oil and bacon and stir fry until the bacon were fully fried and the aroma of bacon starts to emit.

  • Add in the chopped onion, stir fried until the onion is soft.

  • Add in 1 cup of water, add in chopped mushrooms, creamy sweet corns and bring to boil under medium heat.

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  • Once boiled, add in the cream and herbs and off the heat. Stir and mixed well.

  • Pour on top of the rice and use spoon to mix well.

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  • Transfer the well mixed rice to the baking tin. Add in more milk if possible.
  • Place in more creamy sweet corns or other side ingredients such as crab sticks if desired.

  • Sprinkled sparingly with mozzarella cheeses and more herbs.

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  • Bake the rice in the mini oven for about 30 minutes or until all the cheeses have become soft and melted. It should be noted all ingredients are cooked ingredients. Therefore, baking the rice is only to ensure that all the cheeses have melted and  speed up the process of sauces absorbed by the rice.

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VARIATIONS

Of course, if you want to cut short the preparation process, you can used the ready made carbonara sauces or cream of mushroom soup or cream of chicken soup. The end results will be equally tasty.

You can also substituted with fresh corns, baby corns, even Asian fish cake if your kids like it and anything that will wake up your families palates!

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CONCLUSION

An easy to make comfort food good when you runs out of time to cook a decent meal. It’s full flexibility make it easy to tailor your family taste buds. Try this way to get rid of your overnight rice.

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

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I am submitting this to Welcome To All My Bloggy Friends and Recipe of the Week.

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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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What I “Ate” Today (家常便饭系列)…. 17 August 2013- Special

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You may be surprised about this title! In fact, the title is not correct either. What I am going to post is not “what I cooked today” or “what I ate today”. It was a gathering at one of my relative’s house and she had cooked some Chinese dishes that are not common among Fujian or Guangdong Province.

My relative is from Jiangxi Province and therefore the food that she cooked were rather different! As you all know, Singaporean and Malaysian Chinese are descendants of immigrants mainly from the South Eastern Coastal Fujian and Guangdong Province.


JIANGXI CUISINES

Per Wikipedia:

Jiangxi (Chinese: 江西; pinyin: Jiāngxī; Wade–Giles: Chiang-hsi; Postal map spelling: Kiangsi, Gan: Kongsi) is a province in the People’s Republic of China, located in the southeast of the country. Spanning from the banks of the Yangtze River in the north into hillier areas in the south and east, it shares a border with Anhui to the north, Zhejiang to the northeast, Fujian to the east, Guangdong to the south, Hunan to the west, and Hubei to the northwest. (http://en.wikipedia.org/wiki/Jiangxi)

As compared to Nanyang Chinese (Malaysian and Singaporean Chinese), in a household meal, they are more dishes but with a smaller portion. For us, we will usually serve 3 dishes and 1 soup, for them the dishes can be as many as 6-12 dishes. Today, the host is kind enough to cook us 7 dishes (excluding desserts and sweet soups). Jiangxi dishes were rather spicy (chilli hot) and as my kids were having meals with us, for some dishes, they have to prepare both the spicy and non spicy version.

Note than I am currently on a vegetarian  diet and since I did not told them in advance, I have taken my meals before joining them.  Therefore, I did not join them for meals.


SPICY AND SOUR SHREDDED POTATOES (酸辣土豆丝)

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Yes, this is my favourite. Potatoes were julienned into thin strips. There were then soaked in cold water until all the starch were gone. This will make the potatoes “crunchy” and water have to be changed regularly. Look at the thin strips, these were all manually done. They were then stir fried with spring onions, black vinegars and chilli. This is something that I have yet to share the cooking illustrations with readers but I can assure you it is something simple yet the taste is superb. Kids are fighting for this.


BRAISED BEEF (酱牛肉)

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I do not know if there is any translation of this dish. It is basically beef braised in dark soya sauce (and herbs and spices). It was then air dried. If it was kiln dried, it will become smoked beef. This is a form of meat preservation that can be commonly found in many parts of China. My relatives have prepared these meat in China and brought it over.

I still remembered  when I was stationed in Changchun, China about 10 years ago, one of the past time is to buy some braised chicken drumsticks and ate it in the hotel. It is delicious and thinking about it make me drooling. Depending on the regions, the preservations can be sugar based or salt based.


TOMATOES FRIED WITH EGGS (番茄炒蛋)

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A common household dish in China. Besides stir frying, another way of cooking this combination is making it into a soup.

Tomato is not a common vegetable in my  traditional house cooking. Tomatoes are considered vegetables imported from other countries (though this may not be true any more). This is evidenced in its Chinese name literately translated as Western Persimmon (西红柿)or Foreign brinjal (番茄)。In Hokkien dialects, it was called Caucasian Brinjal (angmokio)!  Therefore, my mom seldom cooked tomatoes in the house.

As my girl is a tomato fanatic, this will definitely her top choice. However, as my boy is tomato phobia, this is definitely a good dish to make my boy eating tomato.  Though he is a tomato phobia but he is an egg fanatic. I usually requested that if he wanted to eat 2 tablespoons of eggs, he will need to finish 1 tablespoon of tomatoes. Haha


STEAMED CHINESE SAUSAGE WITH CHINESE BLACK FERMENTED BEANS (腊肠蒸豆豉)

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The Chinese sausages were prepared by my relatives in China and brought it over. You can hardly find any fats in the Chinese sausages. Before I am on my vegetarian diet, I have tried the sausages before and it is delicious.

The Chinese sausages were cut into slices, steamed with Chinese black fermented beans and chopped garlics. May be after my vegetarian diets end, I shall cook this. Good thing about having this post is that it can remind me of what I should cooked when I run out of ideas.


PIGTAILS PORK BELLIES SOUP (猪尾猪肚汤)

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I never have this combination before, pork bellies plus pigtails. The reason is because both meats have different cooking times. You know pork bellies are rather difficult to cook until soft. So, it is not easy to cook this soup. Even if you used pressure cooker, both items will have to be cooked separately. There is no vegetables or white peppers. It is pure meat broth!

If you ask me whether it is yummy or not, of course, I can’t tell you directly because I did not taste it. However, from my years of cooking experience, I can tell you that it is a good soup because the soup had turn milky meaning all the gelatine from the meat have been dissolved in the soup/broth.

Don’t believe me, freeze it and you will see that it become jellish and you can use a knife to cut it into small pieces. Teochew dialect group also have a dish that after braising certain meat for a long time, they cut the meat into very small pieces, freeze the broth and become a jelly. The jelly was then cut into small pieces and served as cold dish (猪头粽)


STIR FRIED CHINESE WATER CRESS (清炒西洋菜)

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I remembered when I told my mother in law and wife to stir fry water cress previously, they are against it as they always used water cress to cook soup. It is generally true that most Chinese dialect groups like to boil soup with this vegetable. However, when I travelled to China, I always have stir fried water cress in restaurants. Usually, this vegetable were stir fried using garlic without any other ingredients.

Try and tell me whether it is nice or not! Remember that you have to stir fry the vegetables using high heat, otherwise, it may be bitter.


STEAMED KUDZU FLOUR COATED PORK WITH PUMPKIN (南瓜米粉肉)

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When I asked for the name of the dish, I was told  “namguamifenrou”. However, I can’t find any rice vermicelli or Beehoon. Later she explained the 米粉 is not rice vermicelli, it means “rice flour”. Though the name is called rice flour, the coating of the meat can be any types of flour. It can be corn flour, sweet potato flour, potato flour and etc.…But today the flour that she used is kudzu flour (葛根粉). Again this is brought from Jiangxi and she disclosed that this was made from wild kudzu roots.

Kudzu has many health benefits and among them are relief symptoms of postmenopausal women, reducing alcohol intake, alleviating cluster headaches, managed metabolic syndromes etc. etc. etc. In Singapore, we do have a type of Chinese instant flu medicine called Kudzu soup (葛根汤) that you consumed when you have a fever and it is believed that it will help to reduce your body temperature. You may want to know more about kudzu from here.

Coming back to the dish. Meat were seasoned and coated with kudzu flour. The meat was then placed on top of the pumpkins and steamed under high heat until the pumpkins were soft. The purpose of the flour is to retain the meat juiciness in the process of steaming. Any meat juices that escaped will dripped into the pumpkins those flavoured the pumpkins.

Lastly, I want to convey my sincere thanks to my relatives who cooked us a sumptuous meal and we really appreciate that.

Hope you like the post today and I find this post is meaningful to share with readers about other different types of Chinese cuisines.

Have a nice day and cheers.

FOOD PREPARATION SERIES INDEX

 
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The following are temporary indices for all recipes issued by Guaishushu in both https://kwgls.wordpress.com and Guaishushu’s Facebook Page. The index shall be for temporary references only.

 

 

Desserts:

 

Aloe Vera

Some Aloe Vera Sweet Fruit Dessert Just Specially For You, Dear!

Barley Peanut Soup

Easy Peasy Barley Bean Curd Sheets Sweet Soup (腐竹薏米甜汤)

Black Glutinous Rice

What? Having Rice as A Dessert- The Nutritious Black Glutinous Rice Porridge

Sweet Potato Soup

Malaysian Singaporean Chinese Food–Sweet Potato Soup Dessert

Barley/Black Glutinous Rice

X4 – Black Glutinous Rice and Barley Sweet Porridge (血糯薏米甜粥)

Honey Dew Granita

C1 Honey Dew and Cantaloupe Granita  哈密瓜奇异果挫冰

Poached Bosc Pears & Dragon Fruits

X3-Chinese Style Poached Pear and Dragon Fruits Desserts (博斯克梨龙珠果炖冰糖)

Bubur Cha Cha

X5 – Bubur Cha Cha (摩摩喳喳)

 

 

Drinks:

 

Chrysanthemum Tea

Come and have a cup of Chrysanthemum Tea (菊花茶)

Hawthorn Ume Tea

Need A Drink To Repair Your Vocal Cord? Hawthorn Ume Is The Tea For You!

Roselle Tea

 Game To Try Some “Wild Hibiscus” Tea………….?(洛神花茶)

Rhoeo Tricolor Tea

Purple is mysterious, purple is nobly and a purple drink is definitely lovely! – Rhoeo Tricolor Tea (如意兰茶,蚌兰花茶,红竹叶茶)

Hedyotis Diffusa

 Snake Tongue Tea? Gosh.. I Am Going Away……白花蛇舌草罗汉果茶

   

Breads

 

Sarawak Style Butter Buns

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

Roast Meat Buns

P1 – Roast Meat Bun (烧肉包)

 

 

Cakes/Muffins/Scones

 

Banana Cake

P2 – Banana Cake (香蕉蛋糕)

Butter Cake/Pound Cake

1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Mrs. NgSK’s Butter Cake-Guaishushu’s Version

Butter Cake/Pound Cake Hey, My Chick Want To Eat My Zebra Pound Cake !

Chinese Steamed Sponge Cake

The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…

Chinese Steamed Sponge Cake My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕) 

Steamed Sugar Cake

P3-Steamed Sugar Cake (白糖糕)

Microwave Mug Cake

Microwaved Mug Cakes, Another Quick Alternative to Baked and Steamed Cakes…

Sarawak Midnight Cake

Where is my cake? I Can’t See!–Famous Sarawak Midnight Cake (Cake Seri kaya Sarawak) revisited..

Grapefruit Chiffon Cake

Grapefruit Chiffon with Grapefruit Citrus Glaze,… Ever Try This?

Carrot Muffins

Simple Carrot Muffins for Your Love Ones…

Scones

Basic But Presentable, Basic But Irresistible…Basic Raisin Scones Shared…

Tapioca Cake

CCC – Cheesy Cassava Cake–A Modified Version of The Traditional Nonya Kuih Bengka Ubi

Cake Decoration Ideas

From Plain to Eye Catching…From Muffins to Elegant Celebration Cakes

 

 

Cheese Cakes

 

Ferraro Rocher Ice Cream

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

Durian Cheese Cake

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

 

 

Cookies

 

Pineapple Tarts

What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts

 

 

Puddings

 

Bread Puddings

Who Said Bread Puddings Must Be Prepared As Such…..Bread Puddings “Reinvented”

Cake Puddings P4 – Cake Puddings (蛋糕布丁)

Cookie Puddings

Creative Food Series – Cookie Puddings 1

Cookie Puddings

Cookie Puddings – 2

 

 

Snacks

 

Nonya Chang 

Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part I)

Nonya Chang 

Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part II)

Popiah

Malaysian Singaporean Chinese Food–Popiah Sarawak Style

Kueh Pie Tee

Malaysian Singaporean Chinese Food -Kueh Pie Tee

Roasted Peanuts

C2 – Spiced Roasted Peanut (香脆花生)

 

 

Rice and Porridges

 

Chicken Rice

Why Not Cook Your Mother A Meal Of Chicken Rice This Coming Mother’s Day?

Nasi Goreng Aruk

 Are you kidding? You don’t need oil to fry rice?– The authentic Sarawak Cuisine–Aruk Fried Rice

Fried Rice

N1 – Nameless Fried Rice (无名炒饭)

White Gourd Braised Rice

N2 – White Gourd Braised Rice (白莆焖饭)

Pork Porridge

N3- Pork Porridge (肉粥

 

 

Noodles and Pasta Dishes

 

Kolo Beehoon

Food Preparation Series–Kolo Beehoon

Sarawak Laksa

Hey, My Laksa Secret Recipe Was Stolen!!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART I)

Sarawak Laksa

Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)

Sarawak Laksa

Hi, Let Start Cooking the Laksa …. An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (Part III)

Singapore Prawn Noodles

Prawn noodles? Hokkien noodles?… No, it is Singapore Hokkien Fried Prawn Noodles (新加玻福建炒虾面)

Tom Yam Noodles

Bachelor’s Tomyam Noodles–Quick And Nice…

Tomato Yimin Noodles

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

Pasta Sauce

Let’s See How An Asian Make The Tomato Pasta Sauce From Scratch and How He Baked His Pasta….

 

 

Meat and Savoury Dishes

 

Korma Chicken

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

Grilled Chicken

M1- Chinese Style Grilled Chicken (中式烤鸡)

Ginger Chicken

M2 – Ginger Chicken (姜丝鸡)

Soya Sauce Chicken

M4- Braised Chicken with Soya Sauce (酱油鸡)

Minced Pork with Taukwa

Creative Food Series–Minced Pork Belly with Taukwa

Miso Pork Belly

M3 – Miso Pork Belly (味增五花)

Meat Rolls

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

 

 

Vegetarian Dishes

 

Tempeh

Tempeh Revisited – Sweet And Spicy Tempeh And Oven Baked Honey Tempeh

Vegetable fritters

Vege Vege Vegetable Fritters–Indonesian’s Bakwan Sayuran

Vegetables

Blanching Vegetables in Chinese Cooking – 利用汆烫准备可口的中式的菜”肴

Chinese Lettuce

V2 – Blanched Chinese Lettuce With Fermented Bean Curd Sauce (白腐乳生菜胆)- Vegetarian

Bitter Gourd & Chinese Mustard

V3- Braised Bitter Gourd With Chinese Mustard (苦瓜焖芥菜)

Shark Fin Melon Soup

S6 – Vegetarian Shark Fin Melon Soup (素鱼翅瓜羹)

 

 

Vegetable Dishes

 

Luffa

D1-Braised luffa/tower gourd with egg* 蛋汁炆丝瓜

Preserved Mustard

D4 – Foochow Preserved Mustard Fried With Minced Meat (福州糟菜炒肉碎)

Winged Beans

D7 – Fried Winged Beans With Minced Meat (肉碎四棱豆)

Kailan with Prawns

V1 – Blanched Kailan With Prawn (芥兰虾球)

Romaine Lettuce Miso

V4 – Blanch Romaine lettuce with miso sauce (味真酱罗明旦)

 

 

Tofu and Egg Dishes

 

Minced Taukwa Omelete

D2 – Minced Taukwa Omelete (豆干蛋饼)

Braised Egg & Tofu

D3 – Braised Eggs and Bean Curd (豆干卤蛋)

Bean Curd Omelete

D5-Beancurd Omelet (豆干蛋饼

Celery Omelete

D6- Celery Omelete (西芹蛋饼)

Steamed Tofu

D8-Steamed Tofu With Eggs (豆腐蒸蛋)

Salted Turnip Omelete

D9 – Salted Turnip Omelete (菜脯蛋饼)素

Devilled Eggs

 Devilled Egg- Simplicity Rules…

   

Soup Dishes

 

Sweet Corn Soup

S1 – Sweet Corn Pork Rib Soup 玉米排骨汤)

Carrot Soup

S2 – White Carrot Pork Rib Soup (白萝卜排骨汤

Double Mushroom Soup

S3 – Double Mushroom Chicken Soup (双菇鸡汤)

Bitter Gourd Pineapple Soup

S4-Bitter Gourd Pineapple Pork Rib Soup (苦瓜黄梨排骨汤)

Chinese Napa Soup

S5 – Chinese Cabbage (Napa) Soup ( 大白菜汤)

Salted Vegetable Duck Soup

Salted Vegetable Duck Soup (咸菜鸭)– A Quick and Easy Way to Prepare This Traditional Soup Dish

 

 

Interesting Cooking Ingredients

 

Chilli

Burnt, Hot, Spicy– I am running away!!!– Understanding Chilli Pepper and Making Of Chilli Sauce

Belachan

Can You Stand The Smell of Belachan (Shrimp Paste)?

Belachan

Z1 – Belachan (Shrimp Paste) – Roasting Belachan

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Vege Vege Vegetable Fritters–Indonesian’s Bakwan Sayuran

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INTRODUCTION

Vegetable fritter is  rather international. Almost all international cuisines will have some form of vegetable fritters. It is a  very common food item in South East Asian countries. Be it called bakwan sayuran (Indonesia), vegetable tempura (Japan), parkosa (India) or just vegetable fritters. Packed with vegetables, it can be as healthy as you want it. You can oven baked, pan fried or deep fried. Depending on which cuisine’s vegetable fritters, the dips can also be significantly different.

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WHY THIS DISH

I am having my yearly vegetarian 1-1.5 months and I am looking for some vegetarian dishes. In addition, I am preparing this dish in response to the monthly challenge organized by a Google plus food community.

This recipe is not my household recipe but an Indonesian vegetable fritter recipe obtained from Ms Karin’s blog on bakwan sayuran However, I have modified to suit my family’s taste buds.

I concurred with Ms Karin that vegetable fritter recipe has lots of flexibility especially the choice of vegetables. Ms Karin had written in Google communities that “We can make fritters out of everything. Sometimes with something as lame as cabbage and a bunch of leftover vegetables (just avoid wet ones like tomatoes)”.

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WHAT IS REQUIRED

Recipes adopted from  Ms. Karin’s blog on bakwan sayuran.

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  • 150 g of jicama (shredded)
  • 150 g of French beans (cut into small pieces)
  • 100 g of bean sprouts
  • 50 g of red carrots (shredded)
  • 50 g of peanuts

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  • 2 tablespoons of coriander powder
  • 2 tablespoons of white pepper
  • 1 tablespoon of salts
  • 2 tablespoons of sugar
  • 125 g of rice flour
  • 125 g of wheat flour
  • 200 ml of plain water
  • 5 cups of cooking oil for frying


STEPS OF PREPARATION

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  • In a big bowl, assemble all ingredients together;
  • Add in coriander powder, sugar, salt, white pepper. Stir until well mixed.
  • Add in flour (rice flour and wheat flour) and water. Stir until all the ingredients are coated with the batter.

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  • In a big pan, heat the cooking oil. The oil is considered as ready when you insert a chopstick or other wooden object into the hot oil, bubbles started to emit.
  • Put few tablespoons of batter at a time and deep fried until golden brown. You will have to keep a close eye during your frying process to ensure that your batter is not too big (otherwise it will be difficult to get cooked) and your oil temperature should not be overly hot (meaning exterior to start to get burnt and inside may not be cooked). In that case, you have to turn the heat to medium or small, it make take a bit longer but once you note that the colour start to turn golden, switched to high heat for high heat and immediately take it out. This will prevent the oil from going back to the batter!
  • Drain the fritters in oil absorbing paper.

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  • Let it cool and serve with your preferred dips.

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VARIATIONS

There are many variations to this dish. You can add in any vegetables of your choice such as Entoki mushrooms, cauliflowers and the list is endless.

Method of cooking, beside deep frying, can also be pan fried or oven baked. Though oven baked and pan fried version will not be that crispy, it is healthier and equally delicious.

Spices used can also change to include cardamom, cumin seeds, turmeric powder if you preferred.

Dips and garnishes have lots of flexibility. For my kids, I have some mayonnaise and tomato sauces which become thousand island dressings. For adults we have like to home made chilli sauce. Original Indonesian fried fritters like to go with fresh chilli or cabit as they called it. You can also garnish with cucumber or tomato slices to negate the slight greasiness of the dish!

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CONCLUSIONS

  • A simple and easy to do dish that is packed with vegetables and can be as healthy as you want it to be . It is a vegetarian dish suitable for all age groups.
  • A full flexibility dish that can be tailored to meet your family taste buds including types of vegetables, spices used, method of cooking dips and garnishes.

Hope you like the post today. Cheers.



I am submitting this post to the Monthly Challenge organized by Google Plus Singapore, Malaysia & Indonesia – Cuisine Communities in response of Ms. Karin’s Bakwan Sayuran (Vegetable Fritters)  post in her Karin’s Recipe blog. 

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For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTERESTor visit this blog’s FACEBOOK PAGE .

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1000 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

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Tempeh Revisited – Sweet And Spicy Tempeh And Oven Baked Honey Tempeh

IMG_2330.JPG (2)http://en.wikipedia.org/wiki/File:Tempeh_tempe.jpg

INTRODUCTION

I never cooked tempeh before. I have tempeh in some Malay restaurants but I did not like it. However, after joining various Facebook Food Groups, I noted that tempeh is becoming popular in Singapore and I have decided to relook at this special fermented soya beans products. Like bean curd, taukwa, miso paste and etc, tempeh also uses soya beans as its ingredients, however, it’s nutritional benefits is much higher than the the above mentioned products due to differences in production methods.


TEMPEH DEFINED..

As per Wikipedia:

“Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, IPA: [tempe]), is a traditional soy product that is originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.

It originated in today’s Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities.[1] Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.” (Source: http://en.wikipedia.org/wiki/Tempeh)

pic source: http://en.wikipedia.org/wiki/File:Tempeh_tempe.jpg


WHY THIS DISH

As I was doing my weekly marketing in one of the supermarkets in Singapore, there was a sale of fresh tempehs. 5 packets of fresh tempeh of 6 inches x 2 inches cost only SGD 2. I think that is a bargain and I want to take this opportunity to explore more about tempeh.

I knew I will not like tempeh if I just deep fried it and pan fried with belachan (shrimp paste) sauces, That is what I usually saw in the Malay food stalls. I knew if I am going to like it, the sizes have to be bite size with rich flavour to cover its original special flavour.

I decided to use half of the tempeh I bought by following the recipes published in Loft 48’s Sweet, Spicy Crunchy Tempeh. I told the blogger that sweet and spicy is something that I can’t resist. However, instead of crunchy, I prefer mine to be chewy, Therefore I have chose to oven bake instead of using deep fried. 

For the other half, I have make it into honey “roasted” tempeh where it become a sweet and chewy tempeh!

Note that these 2 recipes are VEGETARIAN friendly, therefore, you can adjust to include other spices or herbs such as shallots, onions, garlics and etc..


RECIPE 1 – SWEET AND SPICY TEMPEH



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WHAT IS REQUIRED

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  • 250 g of fresh tempeh
  • 2 tablespoons of granulated sugar
  • 1.5 tablespoons of chilli sauce
  • 1.5 tablespoons of dark soya sauce

STEPS OF PREPARATION

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  • Cut the tempeh into cubes.
  • Place it in a baking tray and put in a cold oven.
  • Set the oven temperature to 180 degree Celsius and bake for 15 minutes. For ever 5 minutes, open the oven door and stir it to ensure consistent baking.
  • After the 15 minutes, take it out and set aside.

Note that your tempeh will shrink quite significantly due to water loss. Every oven temperature will slightly differs. The error tolerance level is quite high for this recipe. Therefore, if you find the oven is too hot (sides to start to get burnt) or too cold (no changes in appearance), you can adjust your temperature accordingly by plus or minus 15 degree Celsius.

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  • In a pot, put the water, chili sauce, dark soya sauce and sugar and bring to boil under high  heat.
  • Let it boil until the mixture become sticky and glossy or caramelized.
  • Add in the baked tempeh and stir it until the all the tempeh were coated with the sweet and spicy sauce.

I have opted to use my own home made chilli sauce and you can understand more about chilli and chilli sauce HERE, When you read my post on chilli, you will know how spicy is my tempeh!

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  • Add additional red cut chilli if desired. Sprinkle some finely chopped coriander leaves as garnish.
  • Dish is best served with white rice

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RECIPE 2 – OVEN BAKED HONEY TEMPEH



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WHAT IS REQUIRED

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  • 250 g of fresh tempeh cut into thin slices
  • 3 tablespoon of honey
  • 1 tablespoon of olive oil
  • 3 tablespoon of water
  • 1/4 cups of sugar
  • 1 teaspoon of salt

STEPS OF PREPARATION

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  • Cut the tempeh into thin slices.
  • Line the tempeh in a baking tray and put in a cold oven.
  • Set the oven temperature to 180 degree Celsius and bake for 10 minutes. For ever 5 minutes, open the oven door and stir it to ensure consistent baking.
  • After the 1o minutes, take it out and set aside.

NOTE

If you want it to be crispy, you will have to bake for additional 10 minutes.

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  • Put the honey, water and olive oil in a pot and bring to boil.
  • Let it boil for 2 minutes and add in the baked tempeh slices
  • Stir well until it is well mixed and the tempeh slices have absorbed all the sugar syrup.

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  • In a big plate, put the sugar and salt and stir until it is well mixed.
  • Add the honey coated tempeh slices, stir and ensure all the tempeh were coated with sugar and salt mixture.
  • Take out the tempeh, shake of the sugar and transfer to  another plate.
  • Good to be served as party snack.

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CONCLUSIONS

  • Tempeh is full of nutritional values. It is the only soya bean related dish that do not originated from Greater China Region but from the Island of Java. It is fermented soya bean and consumption of tempeh will provide more nutrition (especially vitamin B12) than other soya beans products.
  • Tempeh is also called vegetarian burger patties. These two ways of preparation have masked the special soy flavour of tempeh yet provide some chewy texture of tempeh. Be it snack or side dish, it will definitely be welcome by your guest.
  • With these two ways of cooking, I have changed my perception of tempeh. My kids aged 7 and 9 who tried the oven baked honey tempeh have give his thumb up ! Personally, I prefer the sweet and spicy tempeh which is rather addictive and can’t go without  a class of icy cold water!

Hope you enjoy my post and feel free to LIKE me at this blog’s sister page Guaishushu Facebook Page. Have a nice day!

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What I cooked today (家常便饭系列)- 6-8-2013

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It is another day and time to submit my report.  On 6th August 2013, white rice served with:

1 Steamed Tofu With Eggs 豆腐蒸蛋
2 Blanched Chinese Lettuce With Fermented Bean Curd Sauce 白腐乳生菜胆
3 Sweet corn pork rib soup 玉米排骨汤
4 Salted vegetable duck soup 咸菜鸭

You may be wandering why there are 2 soups. The reasons is easy. I am testing my new pressure cooker. I am using the new pressure cooker to cook my salted vegetable duck soup.


SWEET CORN SOUP

 

Very simple soup and some soup that’s well like by the kids. When I was young, my mum never use sweet corn to made soup. This soup was introduced to me by my mother in law when my kids were born. Now, i also started to like this soup. I have forgotten to put carrots and mushrooms so it is a rather pure sweet corn soup boiled with goof berry and sweet dates.

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BLANCHED CHINESE LETTUCE WITH FERMENTED BEAN CURD SAUCE

This is a vegetarian dish. However, if you are a vegetarian by religion, please omit the shallot oil. The simple recipe is to blanch the Chinese lettuce with boiling water (with drips of oil to preserve the colour) for about 1 minute. For the sauce, get ready 2 cubes of Chinese fermented bean curd (either white or red color), mash it, add a tablespoon of water, drips of sesame oil or shallot oils, 1 teaspoon of sugar (no more salt as fermented bean curd is very salty). Mixed well and pour on top of the blanched vegetables. Sugar is to negate the saltiness of the fermented bean curd.
Variation: Miso paste can also be considered.
Time of preparation – 15 minutes or less

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STEAMED TOFU WITH EGGS

You can refer the recipe in the links in Guaishushu’s Facebook Page as above. A kid friendly dish, soft and smooth with full flexibility.

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SALTED VEGETABLE DUCK SOUP

As explained above, a dish that I cooked using my new pressure cooker. It only take me about 1 hour to cook until the desired texture and taste. That is totally not possible if we cooked using the traditional way. A separate post will be issue to give a detail description on the method of preparation.

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