An International Pie That Will Suit Everybody’s Taste Buds–Japanese Curry Flavoured Potato Pie

IMG_7392

INTRODUCTION 

As a Malaysian, I loved curry but I can’t cook curry that is spicy because I have to consider the palate of my kids. Beside curry, I loved curry puffs but I do not really like the filo type of pastry or pastry that requires deep frying… and… I like the type of pastry that is usually used to make apple pies or chicken pies.  Therefore, I have decided to make “curry pie” using Japanese curry cubes. 

When I first travelled  overseas donkey years back, I always craved for Malay or Nonya curries. However, most restaurants overseas did not sell these curries. The more popular curries was the Japanese curries. Initially, I never like Japanese curries because it was sweet and not spicy hot.

IMG_7346

I did not “touch” these curries for many years until very recently because of my kids. My kids liked curries but they can’t take the spiciness. When we cooked curry, they will fight for the potatoes. When they know there was a curry dish, before their meals, they would take a cup of cold water with them. During the meal, they would dip the curried potatoes in the cold water and ate them. At times, they would run around the dining table because the washed curried potatoes were still too spicy hot for them.

IMG_7379

Two three month’s ago, my kind neighbour gave us some Japanese curries that she cooked and I am very happy to see that my kids were eating happily and requesting for more. Since then, it was quite common for us to cook Japanese curries at home and personally, I have get used to the taste and fell in love with it. Bear with me, the next post will also be another Japanese curry post and I am sure you will like it.

IMG_7395

This recipe incorporated both the Western and Asian cuisines ingredients. It is a normal pie crust and you have full flexibility to shape the pie crust topping to your desired pattern. It is cooked with Japanese curry cubes which was not spicy such that it will be more acceptable to Western readers. To make it creamier like Western pie, I have added fresh cream and some parmesan cheeses. The potatoes and curry should be well liked by the Asian readers as it is very common that potatoes are used curry cuisines.

IMG_7348



WHAT IS REQURIED

For Potatoes Fillings (Make 8 tarts)

IMG_7316

  • 3-4 potatoes (boiled and cut into cubes)

  • 100 grams of cauliflowers

  • 60 grams of Japanese curry cubes (about 3 curry cubes depending on brand)

  • 1/4 cups of parmesan cheese (optional)

  • 1/2 cups of double cream or whipping creams (optional)

  • Pinches of salt and sugar

  • 1 1/2 cups of water

IMG_7357



For Pie Pastry

IMG_7393

  • 50 grams egg yolks (lightly beaten)

  • 250 grams plain flour (sifted)

  • 20 grams of icing sugar (optional)

  • 125 grams of chilled butter cut into cubes

  • 50 grams of icy cold water

  • 1 egg yolk for egg washing

IMG_7351



STEPS OF PREPARTION

Preparation of Potato Filling

IMG_7321

  • In a pot, put the water and curry cubes and bring to boil under high heat. Once boiled, turn to medium heat. Add cauliflowers and let it boil for 1-2 minutes. Add in potatoes cubes and boil for 2-3 minutes. Add in cream, salt, sugar and parmesan cheese. Boil for another one minute before off the heat. Let it cool and set aside for later use.

  • It is wise that you take some cooked curried potatoes and taste whether the fillings suits your taste buds. It have to be slightly high handed with your seasonings because this pie crust is not very sweet.

IMG_7367



Preparation of Pie Pastry and Baking The Pastry

  • Preheat your to 180 degree Celsius.

  • Beat together one egg yolk, few drops of cooking oil and 2 tablespoon of water. Stir well and sift into a container. Set aside for later egg washing.

IMG_7396

  • In a big mixing bowl, put butter cubes and sifted plain flour together. Use the finger tips to rub the butter cubes and flours together until it become crumby. Add in sifted icing sugars and continue to rub until well mix. Add lightly beaten eggs and water, mix slowly until it become a dough.

IMG_7326

  • Have a clinging wrap on the table, place the dough on top of the clinging wrap. Put another clinging wrap on top of the dough. Use a rolling pin to roll it into a flat sheet with about 0.5 cm thickness. Transfer the dough to the pie tin and use your hand to press the dough against the sides and make it as even as possible.

  • Roll the remaining pie pastry into a flat piece, cut to small strips and set aside for later use.

  • Fill the pie tins with the curried potatoes. Place the dough strips on top of the curried potatoes in your desired pattern. (Initially, as I am unsure whether I have adequate dough to made a net pattern, therefore I have started the pie with this pattern. Subsequently, since I have some dough left, I have put additional strips to make it into a net pattern.)

IMG_7331

  • Use a brush to brush pie crust evenly and baked in the oven for 15 minutes .

IMG_7337

  • Take the pie out and perform the second egg washing. Wash thoroughly and bake for another 5 minutes.  Note that this step is optional but I like to do this for all my pastries. Should the pie have signs of burnt, lower the temperature by about 20 degrees and continue baking.

  • Transfer to the wire rack for cooling. Let it cool completely before take the pies out from the pie tins. 

IMG_7372



CONCLUSION

If you like curry puff, you will like this. The pies were prepared after taking into consideration the needs of both Asian and Westerner’s taste buds. Of course, if you like to make the curried potatoes using the local curry paste, it is definitely acceptable. If you like it spicy hot, add in some chilli paste… But I preferred the sweet Japanese curried potatoes with a mild taste of cheeses and creams.

IMG_7385

Hope you like the post today and cheers.

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

group-board-picture72222222222222222[1]

 

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.

IMG_7375

Small Appetite Foodie’s Apple Pie

Processed with MoldivIMG_6806

INTRODUCTION

Being a business analyst before I become a food blogger, I like to do research if times permit. Therefore, readers who read my blog may be wondering why I like to quote Wikipedia’s definition. Seriously, I like Wikipedia’s concise definition on the food that I blogged about and at times I will use it as a benchmark against the food that I made. The same applies for today’s pastry, apple pie.

Processed with Moldiv

Per Wikipedia’s http://en.wikipedia.org/wiki/Apple_pie,

“An apple pie is a fruit pie (or tart) in which the principal filling ingredient is apples. It is sometimes served with whipped cream or ice cream on top, or alongside cheddar cheese. Pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust of which may be a circular shaped crust or a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.”

Processed with Moldiv

I have made an apple pie yesterday. When I was chatting with a friend in Google plus about my red dragon fruit cheesecake, he was asking me if I know how to make an apple pie. I told him that I have not prepared before as apples are rather expensive. Unlike Western countries, most apples were imported from temperate countries. However, I have tasted apple pies before and it should not be a big problem for me to replicate the apple pie that I have eaten before.

Processed with Moldiv

Actually, the apple pie that I am most familiar with are those sold in McDonalds. However, those pies were deep fried and what I am going to share in this post is the modified version of baked apple pie to suit Asian Foodies’ smaller appetite for sweet desserts… Pardon me if I am wrong..

IMG_6788

 

IMG_6800


WHAT IS REQUIRED

Dough – make one 8 inch pie without  top pastry

IMG_6846

  • 35 grams egg (lightly beaten)

  • 150 grams plain flour (sifted)

  • 30 grams of icing sugar (sifted)

  • 75 grams of chilled butter cut into cubes

  • 1 teaspoon of vanilla essence.

Note: If you want to cover the entire pie with top pastry, you will have to multiply by 1.5 times the above volume. The above volume did not intend to have a upper pie crust like American style apple pie.

Processed with Moldiv


Apple Fillings

IMG_6847

  • 4 large apples (de-skin, pitted and cut into 0.5 cm slices)

  • half cup of brown sugar

  • 1/2 teaspoon of cinnamon powder

  • 1/2 teaspoon of nutmeg powder

Note:

  • Selection of apples – Apples selected shall be those that are crunchy in texture such as Fuji Apple or Granny’s green apple.

  • Quantity of apples – The apples stated here are for the preparation of a flat thin pie of about 1.5 cm height. If you like the American version of apple pie, you may want to consider to increase your apples to at least 6 large apples (or even 8 depending on how deep your baking glass dish can take)

IMG_6794


STEPS OF PREPARATION

IMG_5683

  • In a big mixing bowl, put butter cubes and sifted plain flour together. Use the finger tips to rub the butter cubes and flours together until it become crumby. Add in sifted icing sugars and continue to rub until well mix.

 IMG_6843

  • Add lightly beaten eggs and vanilla essence, mix slowly until it become a dough. Put it in the fridge to chill for 20-30 minutes. Note that if you are able to handle soft dough, you can by pass this step.

  • Have a clinging wrap on the table, take the dough from the fridge and place on top of it. Put another clinging wrap on top of the dough. Use a rolling pin to roll it into a flat sheet with about 0.5 cm thickness. Transfer the dough to the pie tin and use you hand to press the dough against the sides and make it as even as possible. Use a fork to make some holes in the dough (optional). Set aside for later use. If you have some left over dough, just keep it to put on top of the apple fillings.

IMG_6844 

  • In another big mixing bowl, add the sugar and spices to the apple slices. Mix well and pour on top of the pie pastry.  Level it. If you have additional pastry left from the making of bottom pastry, your can put on top of the apple fillings.

Note: If you have opt to cover the apple pie with top pastry, cover the pastry on top the apple and make some hole to the let the water vapour escape when the apple is cooked.

IMG_6845

  • Bake in the oven at 180 degree Celsius for about 25-30 minutes or when the pie crust turn golden yellow. (Note that this is a thin pie therefore, cooking time is relatively short). Egg wash the top pastry if desired.

  • Can be served either hot or cold with sour cream, ice cream or even custards.

Processed with Moldiv


CONCLUSIONS

There are many variations of apple pies. Some have top pastry like the American style version. It were usually prepared using a deep glass dish. Some are without top pastry but substituted with bread crumbles and rolled oats as in the Swedish version of apple pies. The French have another version called Tarte Tatin.

IMG_6808

Knowing Asian’s small appetite for Western desserts, I have prepared this pie in a form of thin slice. Both pastry and apple filling are rather thin as compared to the Western version. And if the diner is of big appetite, he can just opt to have 2 slices at the same time……

Processed with Moldiv

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 15 October 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

 

IMG_68231

 Processed with Moldiv

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

Processed with Moldiv

INTRODUCTION

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

IMG_6144

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

Processed with Moldiv

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

Processed with Moldiv

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

IMG_6167



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

What is required

IMG_6103

Ingredients A

  • 50 grams of chilli powder (or dry chilli)

  • 100 grams of garlics

  • 40 grams of galangal (blue ginger)

  • 40 grams of lemon grass

  • 1 tablespoon of cumin powder

  • 1 tablespoon of coriander powder

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

Ingredients B

  • 500 grams of peanuts (coarsely ground)

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

  • 5 tablespoons of cooking oils

  • Pinches of salt

  • Pinches of turmeric powder (optional)

  • 3 big tablespoons of tamarind paste (assam)

  • 5 cups of water

IMG_6160



Steps of Preparation

IMG_6108

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

IMG_6120

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

IMG_6126

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

Processed with Moldiv



PREPARING THE SIDE INGREDIENTS

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

IMG_6142

  • Peanut sauce (as mentioned above)

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

  • Some bean sprouts – blanched

  • Some kangkong (convolvulus) – blanched

  • Some hard boiled eggs – cut into half

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

  • Some cucumbers _ julienned into small chunks

  • Some lettuce – chopped

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

Not in the pictures above

  • Some cabbages – blanched

  • Some potatoes – boiled and cut into cubes

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

  • Some prawn crackers  (keropok udang)

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

  • Fried Shallot.

IMG_6155

Deep Frying the Taukwa

IMG_6115

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

Blanching The Vegetables

IMG_6132

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

 


ASSEMBLING THE INGREDIENTS AND SERVINGS

IMG_6151

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

IMG_6153

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

IMG_6162



CONCLUSION

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

Processed with Moldiv

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

Processed with Moldiv

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

Processed with Moldiv


IMG_6149

Processed with Moldiv

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

IMG_5566

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?

IMG_5549

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.

IMG_5545

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.

IMG_5559



WHAT IS REQUIRED

Dough – Recipe adapted from Ainy Cooks

IMG_5630

  • 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

IMG_5631

  • 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..

IMG_5553



STEPS OF PREPARATION

IMG_5611

  • 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.

IMG_5612

  • 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.

IMG_5613

  • 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.

IMG_5614

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

IMG_5633
 

  • 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.

IMG_5570



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.

IMG_5557

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

newmarvelousmondays-button

IMG_5632


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

IMG_8334

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.

IMG_8338


 

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”.

IMG_8336

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!

IMG_4415

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.

IMG_8342

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!

 IMG_4416


WHAT IS REQUIRED

IMG_4332

  • 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

IMG_4380


STEPS OF PREPARATION

IMG_4337

  • 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.

IMG_4353

  • 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.

IMG_4359

  • 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.

IMG_4413

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.

IMG_4386

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.

IMG_4411


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!

IMG_8340

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.

IMG_4381

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.

 

IMG_4412


  • 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.  

IMG_8344

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

IMG_3841

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.

IMG_3836

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.

IMG_3822

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

IMG_3767

  • 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.

IMG_3840


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.

IMG_3773

  • 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.

IMG_3779

  • 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.

IMG_3784

  • 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.

IMG_3825

  • 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.

IMG_3818


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!

IMG_3834

 


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.

IMG_3831

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

8646468202_0880f459d1 

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

IMG_3502

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.

IMG_3505


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.

IMG_3507



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.

IMG_3487



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!

IMG_3519

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

IMG_3517

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

IMG_3511 

  • 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)

IMG_3512

  • 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)

IMG_3532



Preparation…

  • Preheat the oven to 180 degree Celsius



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

IMG_3513

  • 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.

IMG_3514

  • 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)…

IMG_3515

  • 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….

IMG_3516

  • 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.

IMG_3520



Making of Grapefruit Posset

IMG_3528

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.

 IMG_3529

  • 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.

IMG_3531



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

IMG_3530

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

   newmarvelousmondays-button 8646468202_0880f459d1