Dates Fruit Cake (黑枣蛋糕)

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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.

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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.

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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.

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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.

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How I Wish This World Is As Colourful As A Rainbow–Cranberries Raisins Rainbow Loaf

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INTRODUCTION

Guaishushu told himself, once in a while playing with colouring is okay since he did not have a chance to colour since after schooling.

Two months ago, he “accidentally’ brought a full set of colouring intended for icing decoration for about SGD 30 and he thought that it’s only SGD3. By hook and by crook, he wanted to use up some of his colouring and he knew that the only colour that he really needed and always used is the red colour for the preparation of red eggs during his kids’ Lunar calendar birthday celebration. Besides making the red eggs, he really don’t know what to do with these colourings!

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One day, when he was browsing his Flipboard application in iPhone, he saw some rainbow loaf which is extremely beautiful but he is hesitant whether or not he should proceed to prepare this since it will need a lot of colourings.

Though it is generally not encouraged to consume too much food with colouring, but there should be government regulations that governed the import of permitted food colourings. If it is hazardous to health, he shouldn’t be able to get it in this “efficiently administered” country, Singapore. He searched the manufacturer Wilton LLC, apparently, it is an USA well established company set up in 1929. He told himself he is just a commoner, if this company had been established for so many years, their products must have been used by many people in the world and he should not casting doubt on its product reliability! In this thinking process, he gradually convinced himself that it is acceptable for him to prepare the bread!

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He knew that if he bake the bread, he will have nothing to worry about the “marketability” of his rainbow loaf as his kids will definitely fight for the bread. While he was struggling to make a decision, he certainly thought of a blog “Bake for Happy Kids” by Ms. Zoe. Her blog title is correct, he should bake to make his kids happy!

This post is about rainbow raisin and cranberry loaf. Guaishushu aims are to share about the making of rainbow loaf and raisin loaf. Therefore if readers are not fond of making the rainbow loaf, he can just make the raisin loaf instead.



WHAT IS REQUIRED

This recipe was adopted from the Sarawak buns recipe here and some of the picture are in the above mentioned post.

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  • 360 g of bread flour (you can substitute 10 g of bread flour with milk powder, in that case you need only 350 g of bread flour)

  • 70 g of beaten egg

  • 60 g of sugar

  • 40 g of butter – soften

  • 90 g of tangzhong (refer below)

  • 110 ml of fresh milk

  • 11 g of instant dry yeast ( 1 package)

  • 7 different types of colour gel or colouring (refer below)

  • 100 g of raisins and/or cranberry soaked in water/rum.

  • Pinches of salt

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THE PROCESS OF MAKING RAISIN AND CRANBERRY RAINBOW LOAF

This illustration will use the Tangzhong method of bread making and it involved 4 stages in the following orders:

Part 1 – Making the Tanzhong (Water Roux)

Part 2 – Preparing and Colouring the Dough for the 1st Proofing

Part 3 – Wrapping of Cranberries and Raisins and 2nd Proofing

Part 4 – The Baking Process



Part 1 – Making the Tanzhong (Water Roux)

PLEASE REFER TO THIS POST for the making of Tanzhong and reasons and history of Tanzhong.



Part 2 – Preparing and Colouring the Dough for the 1st Proofing

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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.

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  • In a 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.
  • Weigh the ball and divide into 7 equal portions.

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  • Take one dough and place some colour gel and knead until all the colour are even. Keep in a lightly greased bowl and covered with lightly greased cling wrap to prevent moisture loss.
  • Do the same for the remaining 6 dough with your desired colours.
  • Leave it to proof until almost double in size. This should be about 30-45 minutes depending on the day’s weather.

Colour Selection

For this pictorial illustration, the colours that I have selected was in this order (from left to right and eventually from the top level to the bottom level):

Lemon YellowGolden yellowPink”No-taste” RedKelly GreenRoyal BlueViolet

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Part 3 – Wrapping of Cranberries and Raisins and 2nd Proofing

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  • Lightly grease a loaf tin with a cover.

  • Get ready a small bowl of water and the raisins and/or cranberries to be wrapped in the dough.

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  • Start with the lowest layer, take out the violet dough and use a roller to roll into roughly the size of the loaf tin.

  • Brush slightly with some water on the surface and place your raisins/cranberries.

  • Get the royal blue dough (second bottom layer) and use the roller to roll into roughly the size of the loaf tin.

  • Place the royal blue dough on top of the violet dough. Press the sides and ensure that the royal blue dough and the violet dough stick together.

  • Brush slightly with some water on the surface and place some raisins and/or cranberries.

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  • Get the Kelly green dough (third bottom layer) and use the roller to roll into roughly the size of the loaf tin.

  • Place the Kelly green dough on top of the royal blue dough. Press the sides and ensure that the Kelly green dough and the royal blue dough stick together on the sides.

  • Repeat the same for all the other layers and finished with the lemon yellow dough on the top.


Part 4 – The Baking Process

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  • Place the dough into the lightly greased loaf tin and let it proof until it is double in size. How long it will take depend very much on the weather and today, it took me another 45 minutes to reach the desired size I want.

  • Set the oven temperature to 200 degree Celsius

  • When the second proofing is done, i.e when the dough have double the size, bake in the oven for 30 –45 minutes..

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  • At about 35 minutes or when you start to smell the aroma of the bread, use an oven thermometer and insert into the bread and see if the temperature inside the loaf is more than 90 degrees Celsius. If it is less than 90 degrees Celsius, your bread will not be cooked and it is likely that when you take out the thermometer, there will be some wet dough stick with your thermometer. In this case, continue baking until when you inserted again the oven thermometer, the thermometer shows at least 90 degrees Celsius. If you find that the top starts to turn brownish, you can lower the temperature by 10 degree Celsius. General rule of thumb is that if you are unsure, rather bake slightly longer than under cooked.

  • If you don’t have an oven thermometer, one way of testing is after about 45 minutes (which is a reasonable timing for this size of loaf), take out the loaf from the loaf tin and try to use your finger to knock the bottom of the loaf. If it is a hollow sound, your loaf is cooked, otherwise, the loaf is uncooked. Put it back into the loaf tin and continue baking for another 10-15 minutes until you are certain that the dough is cooked. Again, if the top layer has signs of getting burnt, lower the temperature slightly.

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Note that the LOAF IS NOT BURNT. The dark brown color is the color of the violet dough on the side of the loaf.

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CONCLUSION

While too much food colouring is not advisable, I choose to believe the Government’s stand on permitted food colouring. As long as consumption is not too often, such colouring shall not post a/any serious health hazard to our body.

While I am making this loaf, the kids were schooling. When they were back, I asked them to close their eyes and show it to them, “wow” are their reactions! They can’t believe that I am baking this loaf. They have requested to eat a piece of the bread but rejected by me because dinner is to start in 10 minutes time. In their mind, the loaf will definitely much tastier! Once in a while, why not bake your kids something “extraordinary” and joined them for a rainbow breakfast! Trust me, it will definitely a “colourful” and “fruitful” breakfast!

Hope you like this post on Cranberries and Raisins Rainbow Loaf. Have a nice day ahead and cheers.

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I am submitting this to Welcome To All My Bloggy Friends and #Recipeoftheweek

8646468202_0880f459d1   Link up your 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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Don’t Sandwich Me, I Can’t Breathe … Baked Hasselback Potatoes With Bacon And Mozzarella Cheeses..

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INTRODUCTION

I remembered that  immediately when I read the recipe Easy Bacon Potatoes published by Ms. Paula Jones’s,  I immediately shared in my Google Plus timeline and promised wanted to try out the recipe.

Yesterday, when I needed to prepare a lunch in a rush, I suddenly thought of this recipe but was unable to locate it. I searched high and low but in vain.

Therefore, based on my recollections, I just “anyhow” put together bacon and potatoes and this is what I have prepared.

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Taste is superb but sizes and some of the ingredients were totally different from Ms. Paula Jones recipes from www.callmepmc.com. Hers’ definitely look more appetizing but too sad, I only managed to find out the recipe when I am searching to credit her recipe while writing this report.

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WHAT IS REQUIRED?

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  • 10 small washed baby potatoes

  • 4 thin pieces of bacon cut into small rectangular shape

  • 1 teaspoon of general Italian herbs for Italian cooking (optional)

  • 1 tablespoon of soft butter

  • 1 teaspoon of salts

  • 1 cup full of mozzarella or cheddar cheese or parmesan cheese

  • 2 large tablespoons of mayonnaise or sour cream (optional)

  • 2 slices of breakfast cheese (optional)

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STEPS OF PREPARATION

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  • Wash your baby potatoes. Slightly cut off one side so that the potato can stand on its own.

  • Use a sharp knife to slice open the potato with about 0.5 cm thick towards the direction of the bottom but do not slice through.

  • Rub with salt, butter and Italian herbs (optional). Set aside for next steps.

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  • Slice the bacons into thin strips and place it in between the spaces between the cut potatoes.

  • Place the potatoes in low casserole dish or baking tin.

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  • Baked in the oven at 180 degree Celsius for at least 30 minutes.

  • Take out and sprinkled with mozzarella or cheddar cheese and baked for 10 –15 minutes or until the cheese had melted.

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  • Preferably served hot with generous amount of sour cream or moderate amount of mayonnaise or toppings of your choice. Plain serving is acceptable if preferred.

  • This is good to go with any Western set meals and as an alternative for baked potato skins, mash potatoes, potato chips or any other carbohydrate loaded meal items.

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VARIATIONS

  • If you runs out of time, you can always sliced it directly instead followed what I described above. You can refer to Ms Paula Jone’s version here.

  • All ingredients mentioned above are mostly substitutable to suit your family taste buds. If you are health conscious, you can lower the usage of mayonnaise or go for low fat mayonnaise dressing. Alternatively, you can also consider replacing the bacons with chicken frank or even fresh meat slices (for steamboat) if you preferred. If you preferred fresh Western herbs, you can put in dill, basil, rosemary and etc.….Full flexibility is the key and I encouraged readers to think out of the box and made one that suits your family’s taste buds.

  • Instead of putting mozzarella cheese, you can also substitute with breakfast cheese slice. As I have run out of mozzarella cheese, I decided to place a slice of breakfast cheese and it tasted equally well.

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CONCLUSION

This dish is simple though the process is a bit laborious. However, you can always cut through the potatoes if you run out of time. It is a good choice as a party “snack” (depending on your size), a side meal and some simple home gatherings. It is a comfort  food and the combination of bacon, cheese with potatoes runs well beyond your visual expectations. The taste is just superb. Try and let me know.

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

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  GUAI SHU SHU | Guai Shu Shu is a “shu shu” that is “guai“….


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 20 November 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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Grapefruit Chiffon with Grapefruit Citrus Glaze,… Ever Try This?

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First of all, the format of this post will be slightly different as I did not take images for all the steps and procedures and I will share with readers what ever images I have taken. However, the taste of the grapefruit chiffon cake with grapefruit glaze is superb. 


WHY THIS CAKE

Since I come to Singapore almost 15 years ago, this is the cheapest grapefruit that I have ever bought in Singapore. Five sweet juicy medium sized grape fruits only cost about SGD2.50. When I saw the bargain, I immediately bought it and have been in my fridge for almost one month. While I can just cut and have it as fresh fruits, I thought I might as well to use it for baking. I thought of tarts, pies, poached grapefruits and many others recipes. However, this grapefruit chiffon cake caught my attention. The recipe is from Red Grape Fruit Chiffon Cake from www.canadianliving.com.



Recipe adapted from: Red Grape Fruit Chiffon Cake 



WHAT IS NEEDED

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Cake tin:     10 inches chiffon cake tin

Ingredient A – For egg yolk batter portion

  • 6 egg yolks
  • 0.5cup of granulated sugar 
  • 2.25  cups of sifted self raising flour
  • 0.5 cup of cooking oil
  • 0.5 tsp salt
  • 1 tbsp of baking powder
  • 0.75 of grapefruit juice
  • 2 tbsp of grapefruit rind

Ingredients B – For egg white beating

  • 8 egg whites
  • 1cup of granulated sugar 
  • 1 tbsp of cream of tartar

Ingredient C – For Grapefruit Glaze 

  • 100 g of melted butter
  • 25 cups of icing sugar
  • 0.5 cups of grapefruit juice
  • 2 tbsp of cream

Ingredient D – For Decoration

  • 0.5 whole fresh grapefruit cut in slices.


STEPS OF PREPARATION

  • Preheat the oven to 180 degree Celsius.
  • Get ready the 10” chiffon cake tin but do not grease the cake tin as greasing will make the cake sink when taken out from the oven.

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  • In a mixing bowl, put all ingredients A together and use a mixer to beat at medium to low speed until thick and smooth which will need about 1-2 minutes only.

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  • In a new mixing bowl that are clean and greaseless, put in the egg white, whisk until the soft peak form.
  • Add in cream of tartar and gradually add in the sugar (in 3 stages). Beat until firm peak form. Set aside for later use.

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  • Gently fold in 1/3 of egg whites into the batter using a spatula. Mixed well and poured the remaining 2/3 of the egg whites (meringues) and mixed well. The actions have to be light and swift.
  • Poured into a 10” chiffon cake tin and bake for 40-45 minutes or until when a skewer inserted comes out clean. In the event that the top starts to turn brown, you can lower the temperature to 165 degree Celsius and continue the baking.

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  • Take out from the oven, invert upside down over a wire rack and let it cool completely. Use a plastic knife to scrap the sides.

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  • In  a mixing bowl, beat all ingredients until smooth . Pour on top of the chiffon cake and let it drip naturally.

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  • Top it with cut slices of grapefruit or grapefruit pulp. Serve with additional cream or butter icing if desired.

CONCLUSION

This recipe yields a rather unique chiffon cake by utilizing grapefruits. One will never expect the grapefruit pulp with butter icing in an excellent glaze. Grapefruit is refreshing when served with the soft, spongy and soft chiffon. It is ideal for an afternoon tea… Try and let me know.

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

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

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

This post is updated  on 9th January 2014 with the inclusion of a VEGETARIAN RECIPE. This recipe is egg less, milk less and butter less. Please scroll down towards the end of the post for vegetarian recipe. Both recipes share the same steps of illustration.

Second updates on 20 July 2014 : New Picture Taking

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INTRODUCTION

I told myself, I must set aside my time to write this post. I have lost my recipe twice. Once, accidentally thrown away by my wife as she thought it is my kids recycle paper and in another incident, I have typed down in a notepad in my old computer but I just can’t locate it when I switched to my new computer. So this time, I told myself that I must publish in my blog so that I have multiple copies and if I lost it, maybe I can still get a copy from my readers ! Ha-ha

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PINEAPPLE TARTS DEFINED

As usual, I will give some standard definition of the food that I am going to post so as to give readers a better understanding on what they are going to prepare! As per Wikipedia:

“Pineapple tarts refer to small, bite-size pastries filled with or topped with pineapple jam found in different parts of Asia. In South East Asia exists one form of Pineapple tart.  The pastry consists of a large proportion of butter and egg yolk, besides using corn starch, giving it a rich, buttery, tender and melt-in-the-mouth texture. The pineapple jam is usually made by slowly reducing and caramelizing grated fresh pineapple that has been mixed with sugar and spices – usually cinnamon, star anise and cloves. Typical shapes include a flat, open tart topped with pineapple jam under a lattice of pastry, rolls filled with jam that are open at the ends and jam-filled spheres. Considered a “festive cookie”, pineapple tarts are usually consumed during Hari Raya, Chinese New Year and Deepavali periods in Singapore and Malaysia.[However, they are sold all year round by commercial bakeries and by souvenir stores serving tourists.” Source: (http://en.wikipedia.org/wiki/Pineapple_tart)

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MAJOR TYPES OF PINEAPPLE TARTS

There are many types of pineapple tarts and the basic types are:

1) The golf ball types or enclosed version. It is also called melt in the mouth types of pineapple tarts. This shall be the recipe that I will share with readers today.

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2) The opened version whereby the pineapple jams sits on a flower like pastry.

Source : http://happyhomebaking.blogspot.sg

3) The half enclosed type or Nastar version whereby part of the jams were wrapped with two ends opened.It is also called pineapple rolls

Source: http://www.tastespotting.com


PREPARATION OF PINEAPPLE TARTS

Preparation of pineapple tarts will involve the following two main parts:

  • Preparation of pineapple jam – I will not cover this part in this post. I have made my pineapple jam before but as I did not capture the images here, therefore, I will not share with readers here. Instead, if you are interested to make your own pineapple jam, you can visit this blogger’s video http://.bigheadmagicmad.com on how he makes the pineapple jam. For this illustration, I have opted to use the ready-made jam sold over the counter which can be easily bought in most supermarkets or cake specialty stores in Singapore and Malaysia.
  • Shaping of Jams;
  • Preparation of Doughs;
  • Wrapping of Jams; and
  • Baking the Pastry

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The steps that I am going to detail here are rather unconventional and “unusual”. This is a method that I have used and found to be the easiest and fruitful method.  If you follow this recipe and preparation illustration strictly, you will get a melt in the mouth buttery pastry. Unlike other posts, I am rather insistent on the method and ingredients used to achieve that quality of tarts made. It is via many trial and error that I have come out with this recipe. There are no corn flours or cream cheeses as in other recipes. The pastry is just using extremely simple ingredients low gluten wheat flours or normal wheat flours, butter, sugar and egg. The recipe uses creaming method as opposed to the rubbing method but provide equally light pastry that melts in your mouth.

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WHAT IS REQUIRED

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  • 1 kg  of pineapple jam.
  • 500g of plain flour
  • 350g of salted butter (softened at room temperature)
  • 50g of icing sugar
  • 4 egg yolks (note that in the picture there are some egg whites which is not supposed to be there)
  • 4 tablespoons of icy cold water. You can have 3 tablespoons of water from the fridge and one ice cubes.
  • Pinches of salt
  • 2 egg yolks (for egg washing)

Pineapple Jams – Personally, I prefer the pineapple jam that are made with the pulps included. It will be slightly sour and fibrous. There are some category labelled  as “premium quantity” (which is made purely from the flesh) but in my humble opinion, the jams will are too sweet and too soft for this golf shape pineapple tarts

Salted Butter – I am rather insistent that it must be pure butter. No vegetable oil and mixture of vegetable oil and animal fats. Put aside the health issues, the fats selected must have high fat content!

Icy cold water – It is very important to have ice-cold water to incorporate air into the dough. When it is ice-cold, butter will not melt that soon and therefore, it is less likely to have a sticky dough.

Icing sugar – It must be icing sugar as the sugar must be extremely fine so that you don’t have any sugars that are not dissolved in the pastry due to the special handling of this dough.

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SHAPING OF JAMS

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  • Cut over the jam package. Use your best estimation to divide the jam equally. I am making about 1oo jam balls for 1 kg of pineapple jams. About 10 g per balls.
  • When shaping the balls, you may find it extremely sticky. Pat your hands with some clean water. the balls that you made will become very smooth. If you have excessive water in your hands, your balls will become very slippery and it will drop.
  • Get ready a plastic container, arranged it nicely layer by layer. In between the layer, add a piece of plastic sheet to separate the balls. This step is also deemed to be a must if you are following my methods later.
  • Once you have shaped all the jams, stored in the freezer for 3-4 hours. Don’t worry if your jam looks like an iron ball, that is ideal if you can constantly keep it in that way. Well this is a rather controversial step.

Notes

This step is preferably done the day before. Even not, should be at least 3-4 hours before. Unless you are an expert, you can wrap with immediately shaped balls, otherwise, 3-4 hours preparation, in my humble opinion is a must. You will know the reasons why very soon.


PREPARING THE DOUGHS…..

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  • Sift your flours, if possible two times in a container. Set aside for later use.
  • In  a mixing bowl, placed your butter and sugar. Beat until creamy.
  • Add in the egg yolks one by one, reduce your speed to slow and beat until the yolk were well mixed

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  • Take out the mixing bowl and fold in the flours using a big metal spoon as lightly as possible.
  • Alternate with icy cold water until all the flours and water have been added and well mixed.
  • Scope into a plastic container and put inside the refrigerator and let it cool for at least 1/2 to 1 hour.

Notes:

The harder it is, the easier for you to wrap. If you know how to handle this type of soft dough, you can wrap directly. However, for my wrapping method to be shared below, it is advisable for you to cool your dough until the butter start to solidify a bit.

If you are making a big batch of pineapple tarts, to save your electricity and effort, you can make the dough all at once at keeping it in the fridge. It can keep for a long period of time (at least more than a week) provided you only take the portion that you want for that session and keep all the rest in the fridge until you need it for the next session.

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WRAPPING THE DOUGHS AND ….

Here is the fun and controversial part.

I will show you the traditional way of wrapping and then show you my own way of wrapping to increase your productivities.

My unique way of wrapping was discovered by me during one of the nights just before Chinese New Year when I have to rush out the orders for my customers. The time is already very late, almost 11:00 pm. Nobody is helping me as my wife and my kids have to sleep early as they have to attend the school next day. I have to make at least 2 kg  jam equivalent of pineapple tarts (about 240 pineapple tarts). I am tired as nobody was helping me, I suddenly felt the urge to discontinue the making of the tarts. I threw all the balls into the dough, walked to the balcony and take a rest. After 15 minutes when I cooled down, I tried to salvage the situation and that I discovered this method was the best method so far. Subsequent testing confirmed that this was the easiest and with the thinnest dough. However, there are a few requisites that you must follow strictly as what I have described above and subsequently.

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  • Shape your dough into 10 grams each.
  • Flattened the dough, take a jam ball and put on top of it. Wrap it and shaped into a round ball.

You can use this method but since the objective is to have a mouthful pineapple tart. The pastry must be light and melt in your mouth. The flattening of dough may result in over handling of dough that yields harder crust eventually.  

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  • Pre-heat your oven to  180 degree Celsius.
  • Take out your dough, and use a spoon to slightly loosen the dough.
  • Take the jam balls from the freezer and throw, say, the first layers of the hard jam balls into the dough container. Put the rest back to the freezer.
  • Put some dough on top of the balls and rolled the balls on top of the hard dough.

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  • Shape the dough following the shape of the round hard jam balls and put in the baking trays.

Note:

This is a very important step, the harder the balls, the better it is for you to shape. The cold temperature of the balls will help to make the butter in the dough in solid form and resulting in light pastry crust.

As long as the dough covers the balls, you can start shaping it. Hard balls made your shaping very easy and give your final pineapple tarts an identical shape.

You need to time to make the tarts and at the same time, your balls will start to defrost. Therefore it is a must that you put it back into the freezer for it to get hard again. Rubbing the balls against the dough is very fast and quickly enclosed your jam balls.

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  • First egg wash before you  send the tarts into the oven. For egg wash, hand beaten 2 egg yolks and add 2 big tablespoons of water and 2 drops of oil. Sift and put in a container. Use a brush to lightly brush the tarts.
  • Put the tarts into the oven and bake for 20 minutes. 
  • 15 minutes after baking, take out the tray and have the second egg wash. By now, your tarts will start to take shape and firmer, so you can apply the egg wash more liberally. But care still have to be taken because it is “melt in your mouth”, when it is hot, it is still very “fragile”. so handle with care!!
  • After 5 minutes, take out the tarts and your mission is completed.

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Updated picture

Pineapple tarts prepared on January 2014

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CONCLUSIONS

  • This is a rather controversial way of making the tarts. However, the tarts that you made will really melt in your mouth.
  • It is unusual for me to say that you have to follow my exact steps but for this pastry, you have to follow very closely. Even 1 tablespoon less icy water may make your final products very floury.

  • The order of procedures have to be adhered very closely. Too high the temperature will make your dough sticky and finally your products become very hard. In addition, it will be rather difficult to handle if both the jam and the dough become sticky.
  • The selection of the ingredients are very important. I personally prefer animal fats with high fat content with no compromise. In addition, the jam preferably will include some pulp as it will not be too sweet and too sticky.

  • Practice made perfect! It is not tough but you must have that feeling of touch so if you fail your first attempt, you should not be deter to try the second time.

 

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

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UPDATED ON 9 JANUARY 2014 WITH INCLUSION OF VEGETARIAN PINEAPPLE TARTS


Every year I have to prepare two types of pineapple tarts: normal pineapple tarts and vegetarian pineapple tarts. Vegetarian pineapple tarts means that there are NO EGGS, NO BUTTER AND NO MILK. Therefore, it is acceptable for vegetarian by religion – particularly Buddhism.

Eggs have the ability to provide fragrance and binding effect of the tarts. These are substitute by corn flour. For egg wash purposes, honey is used instead of egg yolks. Of course the results will be less shinny like those egg washed by egg yolks. As for butter, it is substituted with margarine or other vegetable fats. In this recipe, it was 50% of margarine and 50% of olive oil bread spread. The end products will have some fragrance of olive oil. No detail illustration will be provided except the recipe. It is nice and slightly crispier than traditional pineapple tarts minus the butter aroma. It is definitely acceptable to me when I am on a vegetarian diet.

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VEGETARIAN PINEAPPLE TARTS RECIPES

  • 1 kg  of pineapple jam.(凤梨酱)

Dough

  • 400g of plain flour (面粉)
  • 200g of corn flour (玉米粉)
  • 175g margarine (Planta) (植物油)
  • 175g olive oil spread (can be substitute with margarine) (橄榄油-涂面包所用)
  • 50 g of icing sugar (糖粉)
  • Pinches of salt (少许盐)

“Egg Washing”

  • 1 tablespoon of honey with 1.5 tablespoon of water/soya milk – mixed well (1汤匙蜂蜜+1.5 汤匙的水或豆奶)

It is hoped that with this recipe, more people will be able to enjoy the South East Asian famous pineapple tarts. If you are on a gluten free diet, you can try to substitute the plain flour with gluten free flour

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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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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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Bachelor’s Tomyam Noodles–Quick And Nice…

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INTRODUCTION

I am struggling whether I should post this simple noodle preparation. It is just that simple and up to your own creativities. I am thinking, will putting up this post insult my reader’s intelligence? Will it qualify as a professional blog post? Is this consider as an recipe? Well, after struggling for 10 minutes, I have decided to post this dish to gauge what is my reader’s reactions. Due to this impromptu decision, therefore, unlike other post, some pictures were not available.

This is a super fast dish that I cooked for myself today.  From cooking to eating to cleaning, it took me less than half an hour.  It is ideal for those who just want a simple, quick and nutritious meal.

 

WHY THIS DISH

I am alone by myself at home and I don’t feel like cooking for myself. Usually,  I would just eat the breakfast leftover items for lunch. But I have been eating breakfasts as lunches for the last 3 days and my body tells me that I need something that don’t taste like “breakfast”.

Cooking a dish for myself is never a problem, I just search my kitchen cabinet and my refrigerator and see what I have at home. As my kids were away on holiday and we will not be cooking these few days, therefore, my perishable stocks were very limited and this is what I found, a packet of Tom yam instant noodles.

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As I have never fancy any instant noodles, this packet of instant noodles is not attractive to me at all especially if it is plain (meaning water plus instant noodles). But suddenly, it come across my mind and asked myself, why not cook myself some Tom Yam noodles. So I take out a pot and cooked my superfast Tom Yam noodles.


WHAT YOU NEED

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As far as I am concerned, there is nothing that you can’t put it. I usually cooked based on what I have especially the side vegetables. What I used this time:

  • One pieces or dry egg noodles – this is exactly the same as your instant noodles except it is slightly firmer;
  • Some cherry tomatoes – supposingly to be eaten as fruits but since I have some in the fridge, I just dump it in.
  • Some chicken breast meat (optional) cut into small chunks – I had this in the fridge for quite a while and since I will not be cooking for the these 2 weeks, I have to “get rid” of it. But frankly speaking, it taste better with some meaty flavor;
  • Few pieces of chili (optional) – These chili were specially flown from China given by one of my guest who stay in Guangxi China. It is supposingly very spicy but for me, it is slightly more spicy than the red chili but not as spicy as chili padi.
  • Tom Yam paste – It is good to keep some ready made tom yam paste at home for making quick soups, fried noodles and etc. My wife have bought this vegetarian tom yam paste which I don’t think there is much differences. The only difference in ingredients that I can think off is the shallots and garlics since Buddhist vegetarian were not allowed to consume any shallots and garlics.

STEPS OF PERPARTION

I have no picture to show as this post was rather impromptu and only decided half way when I was cooking. In fact, it is such a simple dish that there are only 2-3 steps and further elaboration will “insult” my reader’s intelligence. If you really can’t understand what I am trying to say, just imagine you are cooking some instant noodles in a pot.

  • Take out a pot and pour in some plain water. Put a few table spoon of tom yam paste (depending on taste) and bring to boil. Throw in other ingredients in these orders – meat, chili, tomato, egg noodles. 

  • As I am using chicken breast and cut into small chunks, it is rather quick to cook. The smaller your meat is, the easier it is to cook! You can use some sweet potato flour or corn flour to slightly cover your meat before you put them in the pot. The role of these flours is to keep the juice inside the meat and also make its texture smoother. For me, as I want it to be quick, I have not perform this step, I just put my meat in without adding any corn flour.
  • Boil for 1-2 minutes until your noodles have soften.
  • I prefer to rest it for a while until the noodles absorbed all the soup and this will make it tastier and softer.
  • Variations – There are many variations that you can have. You may want to add some eggs. or sausages. some cabbage, red carrots, celery, etc. and the lists are endless. These are all up to your imaginations and creativities.

FINAL OUTPUT

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In the picture, does it look appetizing to you?

To make it look better you can consider using mushrooms for black color, red chili for red color, baby corns for yellow color and carrot for orange color.

Compare to the 1st picture and the last picture, you can see that noodles is softer as it had absorbed the gravy.

Taste wise, if you want it more sour, you can squeeze some lime juice. For me that is just nice. It is essentially tom yam cooked with chicken stock and if you like tom yam, this is a suitable meal for you!


CONCLUSIONS

  • Not all foods need to be elaborately prepared before it is considered as tasty. Simple meal like this is ideal for those who are kitchen phobia or short of time to prepare a nutritious meal;
  • It is nutritious because the ingredients that were used are simple (like my post on Nasi Aruk here) but packed with proteins and vitamins. Tom yam paste itself is full of herbs and spices that is beneficial to the body.
  • It is healthier because no oil and further seasonings were used. IT IS DEFINITELY HEALTHIER THAN INSTANT NOODLE AS NO MSG WAS USED。When you ate plain instant noodles, most people will craved for stronger flavor as the taste is very monotonous and you need seasonings to make your palate “happy”. With slight additions of meat and vegetables, your attention will gear towards your meats and vegetables. The soups will have some meaty flavor and you don’t feel the need to add any more seasonings. Is it not healthier?
  • It is fast to prepare, full flexibility and you can substitute any ingredients with what you have at home.

Because it is so flexible, it essentially means there is no recipe. So, do you like this type of simple dish or you think reading my post is wasting your precious time?

I treasure your feedback and let me know how you feel about it.

Happy reading and cheers.


I have recently open a Facebook community page ‘AUTHENTIC SARAWAK FOOD AND HISTORY” and I hoped you can support the page by visiting the page. If you find the page benefits you in some way, please give it a “LIKE”.

The page is intended to become a center of collection of unique Sarawak Cuisines. For those who don’t know where is Sarawak, Sarawak is one of states belong to Malaysia and in the Island of Borneo. It is famous of its eco-tourism and multi racial society. Its unique cuisine are cuisines like Sarawak Laksa, Kolo mee and scarce vegetables such as jungle fern shoot, hairy eggplant etc. PLEASE COME  AND UNDERSTAND MORE ABOUT SARAWAK CUISINES HERE.

 

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Thousand apologies.  I have to put this picture here due to technical error. Otherwise it will mess up my Tumblr. accounts posting and my Facebook posting.