Pages

Monday, August 31, 2015

Har Gow (Shrimp Dumplings) 虾饺

虾饺初体验,没什么经验。褶第一个时还把花褶反了,哈哈!幸好最后还可以顺利完成。
这个书谱很适合新手,饺皮很容易操作。
也要谢谢老板娘再三温馨提醒 “做饺皮时一定要用很滚很滚的热水哦!"
因为这样饺皮操作时才不容易破裂!
 
  
Har Gow (Shrimp Dumplings)
(Recipe adapted from 厨苑食谱)
Skin Ingredients:
120g wheat starch 
澄面粉
20g + 20g tapioca flour 
薯粉
200-210g boiling water
1 tsp vegetable oil
A pinch of salt

Filling
250g prawn (diced)

Seasoning 
1 tsp salt
3/4 tsp sugar
1/2 tsp black pepper
1 tsp sesame oil
1 tsp oyster oil
1 tsp corn flour

Method
  • Mix filling with seasoning, well combined and chill for 30 minutes.
  • In a mixing bowl, combine wheat starch with 20g tapioca flour, pour in boiling water. Using a chopstick or fork to mix evenly until there are no dry flour left. Add the balance 20g tapioca flour, continue to knead.  
  • Add 1 tsp oil and knead into a pliable smooth dough.
  • Roll the dough into a flat and thin sheet, then cut out by using a round cutter(7cm).  Spoon in 1 portion of the filling in the center, shape into shrimp dumpling. 
  • Place the shrimp dumpling on a greased steaming tray, steam over medium heat for 6-7 minutes or until cooked.
This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱)

Wednesday, August 26, 2015

Wholemeal Cranberry With Multi-Grain Loaf 全麦蔓越莓面包

早安, 请大家吃个健康营养的早餐, 让你一整天充满正能量!
Good Morning, let's brighten up your day with my healthy and flavourful breakfast! :)
Wholemeal Cranberry With Multi-Grain Loaf 全麦蔓越莓面包
(Recipe adapted from here with minor changes)

Ingredients:

60g Tangzhong(烫种)
30ml Beaten Egg (1 egg, balance for egg wash)
70ml Fresh Milk
25g Unsalted Butter, soften


80g Bread Flour

30g Rice Bran flour
100g Wholemeal Flour
5g Instant Yeast (1 tsp + 1/4 tsp)
30g Brown Sugar


Toppings:-
100g Chopped Dried Cranberry, Raisin & Pumpkin seeds
1 Tablespoon Multi-grain Toppings 


Method 
  1. Mix all the ingredient A (except butter)knead until soft and smooth. Add in butter, continue to knead till window pane stage. (I used breadmaker # dough function).
  2. Cover with cling wrap damp cloth and leave to prove until double size. 
  3. Punch down the dough to expel air,  divide into 4 equal  portion (about 115g each), let it rest for 10 minutes.
  4. Roll each portion of the doughs into an rectangle shape about 15cm x 5cm, Spread each dough with some chopped cranberry, raisin and pumpkin seed and roll in tightly like swiss roll. 
  5. Place dough in grease loaf tin for 2nd round of proofing (around 45 - 60 minutes) or until double in size.
  6. Brush final dough with egg wash and scatter evenly with multi-grain and bake in pre-heated 180C oven for about 25 minutes.
  This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molassesorganised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,and hosted by Jess from Bakericious.

Friday, August 21, 2015

Curry Samosa 咖喱角

这款很棒又充满南洋风味的小点心, 
是老公的心头好, 还边吃边问: "为什么做这么少? 几时还要再做呢?" :)
This is a perfect tea time snack. My Hubby like them and keep asking for more. :) 

Mini Curry Samosa 迷你咖喱角
Makes : 30 pieces

A. Potato Filling
1 Medium size potato, chopped 
1 Yellow onion, chopped
1/2 pcs Chicken breast, minced
1/2 tsp Brown sugar
1/2 pack TGM curry paste
3 tbsp Fresh milk or coconut milk
8 tbsp Water 

Method: 
  1. Heat up pan with 1 tbsp oil, add in curry paste, saute until fragrant. 
  2. Add in onion, chicken breast and potato, stir well and cook for 2 mins.
  3. Add in fresh milk/coconut milk and water. Cover with lip and simmer for 10 mins or until potato become soft. Set aside to cool.
B. 10 Spring roll pastry (190mm x 190mm)
C. 1 egg white 

Method :
  1. Cut spring roll pastry sheet to 3 equal sized strips.
  2. Spoon a tsp of the prepared potato filling in each strip, over the top.
  3. Fold into triangle shape as shown in the picture below. 
  4. Towards the end, brush with egg white and seal it.
  5. Once everything is folded, heat oil and deep fry over medium heat until golden brown on both sides.
This post is linked to the Best Recipes for Everyone August 2015 Event 
(Theme: Dim Sum)  organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com)
  This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molassesorganised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,and hosted by Jess from Bakericious.

Wednesday, August 19, 2015

Lemon Cheese Tart 柠檬芝司塔

好爱这种酸甜清香的柠檬香芝司塔。还有那罐自制的柠檬酱,真是太合我意啦!
今天和点心楼老板娘相约一起上“塔”,饮茶咯!嘻嘻!

也谢谢美妹的食谱分享!
 
Lemon Cheese Tart 柠檬芝司塔 (Recipe adapted from: Joceline
(I made half of the recipe about 12 pieces)

A. Pastry dough

70g butter
30g icing sugar
1g salt
1tsp vanilla
20g egg
150g cake flour
  • Beat butter, icing sugar, salt and vanilla, combine well.
  • Add in cake flour, mix until form a smooth dough.
  • Keep the dough in fridge for at least 3 hours. (I kept overnight)
  • Put the dough in tart shell, lightly press the dough with your thumbs, starting from the bottom then up to the sides. Trim away any excess dough.
  • Keep in fridge again for 10 mins.
  • Preheat oven at 180c, bake for 10 minutes or until lightly golden brown.
B. Lemon cheese filling
120g cream cheese, room temperature
30g sugar (I used brown sugar)
1 egg yolk
60g lemon curd
  • Using electrical mixer to beat cream cheese and sugar until smooth.
  • Beat in egg yolk. Add lemon curd, combine well.
  • Pour lemon mixture into each tart shell (90% full), bake at 170c for 10 minutes or until mixture slightly rise and set, done. 
***************************************
C. Lemon Curd (Recipe reference: Joceline, originally from Alex Goh)
  • Use double boil method, whisk together egg and sugar. Add in lemon juice and zest.
  • Stir until smooth, strain the mixture through a sieve.
  • Stir in butter and cook until curd is thick enough to hold marks of whisk.
  • Set aside and leave to cool.

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱)
littlethumbups1-1

This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious

Wednesday, August 12, 2015

Giraffe Toast 长颈鹿吐司

好奇心推动下, 
我也做了这个好玩又可爱的长颈鹿土司。
Try making this cute giraffe toast and I bet it will bring some fun back into your kitchen.
很搞笑的外形,哈哈哈!
That's a funny shape, lol...
*****************************************
Giraffe Toast 长颈鹿吐司
(Pullman tin : 18cm x 10cm x 10cm)

A.  300g High protein flour
     10g Sugar (I used 25g brown sugar)
     10g Unsalted butter
     1g Salt
     180ml Water (I used milk)
     1 tsp instant yeast

B.  30g Dark chocolate, melted (I used 2 tbsp cocoa powder + 2 tbsp hot water)

Method 
  1. Mix all the ingredient A (except butter)knead until soft and smooth. Add in butter, continue to knead till window pane stage. (I used breadmaker # dough function).
  2. Remove 140g dough, set aside.
  3. Add melted chocolate in the remaining dough. Knead until all combined.
  4. Leave both dough to proof for 1 hour or double in size.
  5. Divide each dough into 8 equal portions.
  6. Roll out one portion of chocolate dough into flat rectangular sheet then roll up lenghtwise.
  7. Take a portion of original (white) dough, and roll into a flat rectangular sheet. place rolled chocolate dough in the middle and wrap white dough around it. seal seams well. 
  8. Repeat this process till all dough has been used up
  9. In a greased loaf pan, place 3 rolls on the bottom of the pan, then top with 2 rolls, and finally 3 more rolls on the top layer
  10. Proof till the dough reaches 80% of the height of the loaf pan
  11. Bake in preheated oven of 180 degrees for 35-40 mins (190c for 40 mins).
(Recipe reference : Victoria Bakes, originally from here)
  This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molassesorganised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,and hosted by Jess from Bakericious.

Monday, August 10, 2015

Century Egg & Pork Porridge/Congee 皮蛋瘦肉粥

这个的皮蛋瘦肉粥除了皮蛋和瘦肉,
我也特地加虾和干贝来提鲜!
吃时再撒上鸡肉松,让其口感更丰富!
来吧,姐妹们,有饭吃饭,有粥吃粥咯!
This is a quick version of Cantonese style congee/porridge. I added shrimps and scallops to enhance the natural sweetness and flavour. Simplicity is always the best, yum!
 
Century Egg & Pork Porridge 皮蛋瘦肉粥
(Recipe adapted from here 小小米桶)

For Rice
1 cup raw rice
2 slices ginger
2 dried scallops (optional)
10 cups or 1800ml water
Salt & pepper to taste

For Meat 
150g ground pork
1/2 tsp salt
1/2 tsp chinese rice wine(米酒)

 ~ Marinate meat with salt and rice wine for 
30 mins. Place the marinate meat  in a strainer and pour hot water over meat. Drain and set aside. 

Garnish
century egg, diced
Fresh coriander, coarsely chopped 

Method:
  1. Wash and drain raw rice, frozen in fridge at least 2 hours or overnight.
  2. In a heavy pot, bring water and ginger to boil. Add in defrosted raw rice.
  3. Once it boil, add in meat and simmer for 20 mins over medium heat.
  4. Continue to cook for other 20 mins over low heat, stir occasionally.
  5. Add in salt, pepper, diced century egg and chopped coriander. Serve hot.




This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱)

Friday, August 7, 2015

Pandan Vegetable Pao 香兰菜包子

嘿哟! 看着这样的包花。。。
我无言以对,还是多加练习吧!
话说回来,这个香兰包子香香柔软的班兰外皮,加上清甜爽口的沙葛馅,
让人忍不住吃了一个又一个!
Well, you can just forget about my pleating skill. What I want to bring out today is the taste of homemade and flavourful pandan bun, filled with delicious vegetable filling. Oh yeah! I just can't stop having them. :)
 
Pandan Vegetable Pao 香兰菜包子

(Recipe Reference :
Pau dough refer Joceline@Butter, flour and Me
Vegetable filling recipe refer here )
Ingredients :

A.
120g Homemade pandan juice/water 
60g Castor sugar (I used 30g Brown sugar + 30g castor sugar)
1g Salt

B.
250g Pau flour
1/2 tsp instant yeast 
1/2 tsp double action baking Powder

C.
1 tbsp shortening (I use corn oil)

Method :
  1. Combine A and  mix well. 
  2. Add in B and knead until soft.
  3. Add in C, continue to knead until soft, smooth and elastic. 
  4. Cover with a wet towel and rest for 20 mins or until double size.
  5. Divided into small portion of 30g each.
  6. Shape into small ball, flatten each one by rolling-pin 
  7. Place 1 tablespoon vegetable filling in the center of the dough, wrap and pleat the dough to seal.
  8. Cover with plastic wrap and rest for 10-15 mins.
  9. Steam over high heat for 12-15 mins.
  10. Remove from steamer and serve.

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱).
littlethumbups1-1
 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious