Tag: recipe

Kuih rose, beehive cookies, or honeycomb

-ingredients

  • 3 cups (720 ml) rice flour
  • 1 cup sugar
  • 3 eggs
  • 200-400 ml thick coconut milk

–
-tool

  • Kuih rose brass

-method

  1. Combine sugar and coconut milk
  2. Whisk until sugar is dissolved
  3. Add in eggs
  4. Whisk until well blended
  5. Strain mixture through wire mesh sieve
  6. Add sieved flour and stir to form smooth batter, if too thick, add water until right consistency
  7. Heat oil in a wok
  8. Preheat brass mould in the oil
  9. When mould is hot enough, dip it in the batter
  10. Make sure only the side and bottom of mould is coated with the batter
  11. Return the mould to the hot oil im wok
  12. Let batter turn golden brown and dislodges from mould
  13. Remove and drain the cooked cookie on paper towel.
  14. Cool before serving.

Yuzu Marmalade Chiffon cake

Yuzu Marmalade Chiffon cake (from POPClub magazine, issue 62, May/Jun 2018).

–

–Ingredients A

  • 3 egg yolks
  • 30g corn oil
  • 1g fine salt
  • 50g freshly squeezed orange juice
  • 50g yuzu marmalade
  • 80g low protein flour

–
–Ingredients B

  • 3 egg whites
  • Half tsp lemon juice
  • 40g caster sugar

–
–Steps

  1. Preheat oven 170oC.
  2. Egg yolk batter: beat egg yolks in mixing bowl with wire whisk; add oil, mix; add salt, orange juice, and yuzu marmalade, mix until well incorpororated.
  3. Meringue: beat egg whites, lemon juice with electric mixer until medium peak.
  4. Batter: fold 1/2 meringue into egg yolk batter with spatula. Cut and fold until well incorporated. Repeat twice.
  5. Pour batter to springform pan, tap on table to remove air bubbles
  6. Bake 45 min or until done.

Types of noodles

Egg noodle (ban mian)

-Ingredients

  • 2 1/2 cup plain flour
  • 2 eggs
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 tbsp oil

–
-Steps

  1. Mix flour, salt, water and knead.
  2. Add in egg and oil.
  3. Knead until dough is springy.
  4. Use rolling pin to produce flattened dough on floured cutting board.
  5. Use knife to cut the flattened dough to long noodle.

–
Flat rice noodle (kway tiao)

-Ingredients

  • 1 cup rice flour
  • 3 tbsp wheat starch
  • 3 tbsp corn flour
  • 2 and 1/2 cup water
  • 2 tbsp oil
  • Salt to taste

–
-Steps

  1. Mix rice flour, wheat starch, and corn flour.
  2. Add water and mix.
  3. Add in oil, salt and mix.
  4. Prepare steamer.
  5. Oil tray.
  6. Spread a thin layer of batter onto tray, steam 4 to 5 min.
  7. Remove tray, cool and fold with scrapper.
  8. Repeat.
  9. Cut kway tiao into thin strips.
  10. Keep in airtight container for up to 2 days.

–
Wanton noodle

-Ingredients

  • 1 cup high protein flour
  • 1/2 cup water
  • Salt to taste
  • 1 tsp lye water (or baked baking soda water)

–
-Steps

  1. Mix flour, salt, and water.
  2. Knead lightly.
  3. Rest for 30 min.
  4. Knead until smooth.
  5. Dust flour dough, then roll into noodle machine to required thickness.
  6. Cut noodle to required size.
  7. Hang to dry

–

Pasta

#similar to egg noodle (la mian) but less water and more eggs

–

-Ingredients

  • 2 cups flour
  • 3 eggs
  • 2 tbsp olive oil
  • pinch of salt
  • 2 tbsp water

–

-method

  1. Mix all the above ingredients.
  2. Knead until dough is springy.
  3. Use rolling pin to produce flattened dough on floured cutting board.
  4. Use knife to cut the flattened dough to long noodle. Alternatively, use mechanical pasta maker.

Char Siew Pau -Chinese steamed pork bun

-Ingredients

  • 2 tbsp oil (a tinge of sesame oil)
  • 1 scallion (green onion), chopped finely
  • 1 clove garlic, chopped finely
  • 1/2 pound barbecued pork cut into smaller cubes
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp cornstarch dissolved in 2 tbsp water (or chicken stock)

–
-Method

  1. Prepare steamed bun dough (see below)
  2. Heat 2 tbsp oil in wok
  3. Stir fry scallion and garlic, 30 sec
  4. add pork to stir fry, 1 min
  5. add soy sauce, oyster sauce and sugar
  6. pour dissolved cornstarch
  7. stir fry quickly until pork is glazed
  8. transfer to a bowl and allow to cool
  9. on floured board, knead dough, 1 min and roll into a long, sausage like roll 2 inches in diameter
  10. slice the roll cross wise into an inch pieces
  11. flatten each piece with the palm of hands and roll with rolling pin into 3 inch diameter discs
  12. place 2 tbsp filling at the centre of each dough disc
  13. gather dough up around the filling by plaiting along the edges
  14. bring the pleats up and twist securely and firmly
  15. place each bun on aluminium foil on steamer tray
  16. cover with a towel and let rise, 1 hr until dough springs back when touched with finder
  17. remove towel
  18. steam, 10 min

–

Steamed bun dough

-ingredients

  • 1 package dried yeast (or 1 cake of fresh yeast)
  • 1 cup lukewarm water
  • 4 1/2 cup of flour
  • 2 tbsp Crisco or veggie oil
  • 1/2 cup boiling water
  • 2 tbsp sesame oil

–

-method

  1. dissolve yeast in lukewarm water.
  2. add 1 cup flour, mix thoroughly.
  3. Cover with cloth
  4. Let rise, 1 hr until bubbles appear.
  5. Dissolve sugar and veggie oil in 1/2 cup boiling water. Stir well and cool until lukewarm.
  6. Pour above into yeast mixture.
  7. Add in 3 1/2 cup flour.
  8. Knead the dough on lightly floured board until smooth.
  9. Place into large, greased bowl in warm place.
  10. Cover with damp cloth.
  11. Let rise until dough double in size, ~ 2 hrs.
  12. Divide the dough into 2 portions. Knead one portion, 2 min. Repeat for the other portion.
  13. Roll each into a roll 12 inches long and 2 inches in diameter. Cut into 12 pieces (24 in total)
  14. Flatten each piece with the palm of hands. Roll with rolling pin into 3 inch circles.
  15. Brush with sesame oil.
  16. Cover tray with towel to let bun rise to double in size, 30 min.
  17. Steam for 10 min.

New York cheesecake

Ingredients

-base

  • Graham crackers, crushed
  • 2 tbsp butter melted (optional)

–
-filling

  • 1 8 oz (250 g) cream cheese package
  • 1/3 cup white sugar
  • 1/5 cup milk
  • 1 egg
  • 1/4 cup sour cream (or yogurt)
  • 1/4 tsp flavouring
  • 1/16 cup all purpose flour

–
-method

  1. Preheat oven to 160oC to 170oC
  2. Grease spring form pan.
  3. Mix graham cracker crumbs with melted butter
  4. Press onto bottom of spring form pan
  5. In large bowl, mix cream cheese with sugar until smooth
  6. Blend in milk, and mix in egg
  7. Mix in sour cream, flavouring, and flour until smooth
  8. Pour filling into pan
  9. Bake in preheated oven, 1 hr
  10. Turn off oven and let cool With oven door closed, 5-6 hrs
  11. Chill in fridge

Waffle

-Ingredients

  • 2 eggs
  • 2 cups (480 ml) all purpose flour
  • 1 3/4 (420 ml) cup milk
  • 1/2 cup vegetable oil
  • 1 tbsp white sugar
  • 1 – 4 tsp baking powder (I prefer less)
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

-method

  1. Preheat waffle iron
  2. Beat eggs in large bowl until fluffy
  3. Beat in flour, milk, vegetable oil, sugar, baking powder, salt, and vanilla until smooth
  4. Spray preheated waffle iron with non-stick cooking spray
  5. Pour mix onto hot waffle iron
  6. Cook until golden brown
Simple waffle with delicious taste

Tong Yuan (Dongzhi)

Tong Yuan is a must have recipe during the Northern winter solstice that falls around 22 Dec. It signifies family cohesiveness.

–

-ingredients

  • A cup of glutinous rice flour
  • 1/4 cup of warm or boiling water

-method

  1. Add 1/4 cup warm or boiling water to the glutinous rice flour
  2. Knead until consistent and not sticky to hand
  3. If not enough water, add sparingly.
  4. If too sticky, add flour
  5. Pinch off a bit and roll into a ball
  6. Place it on a tray
  7. Repeat
  8. Prepare boiling water on a saucepan
  9. Throw in kneaded balls into boiling water
  10. Let it cook in boiling water
  11. Dongzhi is cooked when they are floating in water

Malt syrup

Malt syrup is derived from concentrated pre-fermented germinated/malted barley wort (i.e. liquid extracted from mashing process).

Process involves

  1. Sprout grain, e.g. barley
  2. Mill
  3. Mash
  4. Mash separation
  5. Wort boiling
  6. Flavoured with hops
  7. Concentrate
  8. Sterilized before storage

–

Fig. 1 Flavourful malt syrup (pic from joepastry.com)

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Fig. 2 barley sprouting increases sweetness (pic from thefreshloaf.com)

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Sprouting sweetens grains because of the breakdown of carbohydrate into smaller sugar molecules (nourichedkitchen.com).

Use of malt syrup or extract in beer brewing (beerandbrewing.com).

Simple no bake cheese cake

I wanted to prepare simple cheese cake and tried this recipe without gelatin.
Ingredients

  • One 8 oz (~230 g) cream cheese
  • 1/4 cup (~60 ml) granulated white sugar
  • 1 cup (~240 ml) heavy whipping cream
  • Biscuit (made into crumbs)
  • 1 tbsp melted butter with sugar to taste

Method

  • Prepare the spring form pan. Overlay it with baking paper.
  • For the base, mix biscuit crumbs with melted butter plus sugar in a bowl. Mix and overlay in the spring form pan.
  • Next, whisk (or beat) the whipping cream until stiff. Blend in with thawed cream cheese. Mix well.
  • Pour the mixture into the pan.
  • Refrigerate overnight.
  • Ready to eat.

no bake no gelatin cheese cake