Thursday, October 23, 2014

Homemade Granola

This is my new favourite food for the week, homemade granola! Never know that it is so simple to make and it tasted so fantastic. No more grabbing a box of cereal off-shelf from the supermarket again! 


Mixing the rolled oats, pumpkin seeds, sunflower seeds, chia seeds, almond flakes with honey mixture and ready to pop into oven for baking.

Serving the homemade granola with natural greek yogurt, no additional sweetener needed, so natural and healthy ^.*

Recipe ref : JoyofBaking (with modifications)
Ingredient
  • 300gm old-fashioned rolled oats
  • 75gm sliced almonds 
  • 45gm sunflower seeds
  • 45gm pumpkins seeds
  • 1 tbsp chia seeds
  • 1/2 tbsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp rice bran oil
  • 120ml honey
  • 1 cup dried fruits (cranberries, apricots, figs, sultanas)

Method
  1. Line a baking sheet with parchment paper.
  2. Combine rolled oat, nuts, seeds, ground cinnamon and salt in a large bowl.
  3. Stir oil and honey together. Pour the mixture over the dry ingredients and toss together to ensure that all ingredients are well coated with the liquid.
  4. Spread the mixture onto the baking sheet. Bake in preheated oven at 160 deg cel for 40-45 mins until golden brown. Stir occasionally to the mixture will brown evenly. 
  5. Remove from oven and cool on a wire rack. Break up any large clumps of granola while the mixture is still warm. Cool completely (mix in dried fruits at this point) before storing in an airtight container in the fridge

And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

Tuesday, October 21, 2014

Chicken Curry Puffs

Special request from my boy again...his favourite Curry Puffs! Therefore I took this opportunity to test out another recipe :) This time round the pastry uses fully butter, with added egg and simple plain flour unlike the  previous potato curry puffs  (without egg added) I've attempted :) Both pastry are good, crisp and flaky while they are still warm. But if you preferred a slightly chewy pastry, you may like to try the pastry dough which consist of rice flour and tapioca flour. Besides passing the taste, I'm also satisfied with the looks of the puffs :D Definitely looking much better than my first attempt!


the filling...Chicken Potato Curry. Looks spicy? hehehe not really, spiciness level have adjusted to suit my kids ^.*

the pastry dough...do not over knead as it will result a tough pastry instead of flaky.

wrapping up....





Recipe ref : '新之味' Oct 2013 Issue
Ingredient (12 puffs)

Filling
  • 3 tbsp oil
  • 125gm Hai's Instant Curry Chicken Paste
  • 1 small onion, diced
  • 2 medium potatoes, peeled and diced
  • 100gm minced chicken
  • 3/4 cup water
  • salt & sugar to taste

Pastry
  • 100gm butter, cubed and chilled
  • 350gm plain flour
  • 1 egg, lightly beaten
  • 100ml water

Method
  1. Prepare filling : Heat oil in pan. Saute onion until soft and fragrant. 
  2. Add in curry paste and fry for 2 mins.
  3. Add in potatoes and minced chicken and mix well for another 2 mins.
  4. Add in water and bring to cover. Cover and simmer on low heat until the potatoes are tender and gravy thickens. Top up more water if necessary. Mixture should be fairly moist and not too dry.
  5. Add salt & sugar to taste. Cool down completely before use.
  6. Pastry : Rub chilled butter into flour until mixture resembles fine breadcrumbs.
  7. Mix in beaten egg and add water gradually and knead into a smooth dough. Do not over knead. Cover and rest for 15 mins.
  8. Divide dough into 12 equal portions (you may divide it into 15 portions if prefer a smaller puffs). On a lightly floured surface, roll out dough into a round flat disc. (do not roll out too thin)
  9. Add in filling onto dough and fold into half. Pinch the edge to seal and pleat. Repeat step until all dough are used up.
  10. Heat some oil in a deep saucepan. Deep fry curry puffs over medium heat until golden brown on all sides. Remove and drain on kitchen paper. Best serve warm.



And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

Saturday, October 18, 2014

Carrot Meat Dumpling

Tick Tock Tick Tock....feeling really lazy nowadays and looking through my blog and realised there are still a hundred over of draft posts pending! *gasps* How on earth am I going to clear share all these recipes I've attempted....I really don't know. Hope all the blog hopping will keep my blogging momentum to continue...hopefully....

Let's come back to this recipe today :D Carrot Meat Dumpling! Besides the filling with added shredded carrot, the dough is made up with carrot (fresh carrot juice) too! Not a simple straight forward recipe as it required some effort in preparing the filling and juicing the carrot juice for the dough. I love homemade dumpling but dislikes the process of making... kneading, rolling, pleating...Takes up a lot of time just to make a handful and disappear in minutes when it is served on the table! hahaha....I even contemplating to make some rainbow dumplings....maybe one fine day I will try this out!




Before steaming

Recipe source: 'Dumplings' by 李银焕
Ingredient (20 dumplings)
Fillings
  • 150gm minced pork
  • 150gm cabbage
  • 4 dried shitake mushrooms, softened
  • 75gm carrot, shredded
  • 1 tsp chicken stock powder
  • 1 tsp sugar
  • 1/2 tbsp light soy sauce
  • 1 tsp chinese wine
  • 1 tsp sesame oil
  • dash of pepper
  • 2 tsp cornflour

Skin Dough
  • 265gm wheat starch, 澄粉
  • 40gm potato starch, 生粉
  • 1/4 tsp salt
  • 1.5 cup fresh carrot juice (not pre-packed)
  • 1 tbsp oil

Method
  1. Blanch cabbage in boiling water till soften. Rinse in cold water and squeeze out excess water. Chop finely. 
  2. Combine minced pork, cabbage, mushroom and carrots with seasoning. Mix till mixture is sticky.
  3. Sift flour and salt into a mixing bowl.
  4. Place carrot juice in a saucepan and bring to boil. Remove from fire and pour the hot liquid into the flour mixture.
  5. Stir quickly using a wooden spoon to form a rough dough. Cover and rest for 5 mins.
  6. Grease hand with oil. Knead the dough till smooth. Divide dough into 20 equal portions. Cover the dough and proceed with the wrapping process.
  7. On a lightly floured surface, roll out a piece of dough into a round thin disc. Put in tbsp of filling and seal the wrapper by pinching the edge. Pleat to form patterns. Put the dumplings on a greased steaming plate. Repeat till all dough are wrapped.
  8. Bring steamer to boil. Steam the dumplings over high heat for 8 mins. Lightly brush the dumplings with some sesame oil and cool down slightly before serving.

Really loves the translucent orangy skin after steaming!

Nice! Skin is not too thick and packed with right amount of fillings :)





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