Monday, June 26, 2017

Teo Chew Png Kueh 潮州饭粿

My mini version Teochew Png Kueh which is a nice portion for kids! Gosh I spent almost the whole morning just to make this batch! *sweat* Not the perfect looking "kueh" but I'm satisfy with the taste. The filling tasted great which can be eaten on its own! The "skin" can be further improved though....


Not a simple task to prepare this Png Kueh. All ingredients have to be chopped finely. ^-^"" The glutinous rice have to be soaked overnight. On the day itself the grain is steamed briefly, followed then fried the ingredients and mix with the steamed rice and finally steamed everything together again. 


recipe ref from annieliciousfood
Ingredient

Dough
  • 400gm rice flour
  • 80gm tapioca flour
  • 1 tbsp fine sugar
  • 560ml hot boiling water
  • 1/2 tsp salt
  • 2 tbsp oil
Glutinous rice filling
  • 300gm glutinous rice, soaked overnight
  • 60gm dried Chinese mushroom, softened
  • 25gm dried shrimps, soaked till soften
  • 12 shallots
  • 1 can braised peanuts 
Seasoning
  • 1 tbsp oyster sauce
  • 1/2 tsp sesame oil
  • 3 tbsp light soy sauce
  • 1.5 tsp sugar
  • 1/2 tsp salt
  • 1.5 tsp pepper
  • 6 tbsp water
While the filling is cooling down, prepare the dough! 

To cook the filling :
  1. Chop the shrimps and shallots finely. Cut mushroom into small pieces.
  2. Drain soaked glutinous rice, place on a large plate and steam for 25 mins. Sprinkle some water over the rice every 10 mins steaming interim. Set aside.
  3. Heat 4 tbsp oil in a hot wok. Saute shallots and dried shrimps over low heat until fragrant.
  4. Add in mushroom and fry briefly until heated through.
  5. Add in steamed glutinous rice and fry over low heat. Use the frying spatula to break up any lumpy glutinous rice.
  6. Pour in seasoning and stir well to mix. Add in braised peanuts and mix well.
  7. Transfer the glutinous rice mixture to a steamer and steam for another 10mins. Remove from steamer and leave to cool before wrapping.

As I'm using a mini mould, is rather tricky to get a nice proportion of filling and dough. 

To prepare the dough :
  1. Combine rice flour, tapioca flour, sugar and salt in a large mixing bowl. Mix well.
  2. Add in hot boiling water and oil into the flour mixture in two intervals. Stir the mixture with a wooden spoon till a rough dough is formed. Add in red food colouring and mix into the dough. 
  3. Knead the dough with both palm until the dough is smooth and pliable. 
  4. Divide the dough into small portions (30gm), cover it with damp cloth to prevent the dough from drying. 

Wrapping and Steaming the Dumpling : 
  1. Form the dough into ball shape then flatten it. Spoon in some glutinous rice filling (30gm) and wrap up. Seal the edge firmly.
  2. Put the wrapped dumpling into the mould and press if firmly then invert the dumpling. 
  3. Place the dumplings on a greased steaming plate. 
  4. Steam the dumplings over medium low heat for 10mins or until it is cooked. Cool down the dumplings slightly and brush some cooking oil over to prevent them from sticking to each other. 
  5. Serve the dumpling hot from the steamer or pan fry till crisp. 

After hours of messy and tiring work, is finally ready! 







Wednesday, June 21, 2017

Mini High Tea Set : Honey Theme

This is the first time I've attempted a mini high tea so that I can make use of my newly bought 2 tier display tray from Ikea...hahaha...pretty isn't it? Back to the snacks and dessert I've prepared, the common ingredient for each item is the Huiji honey I've incorporated!  Huiji honey is made from natural raw honey and infused with jasmine flower scents. My whole kitchen is bursting with lovely sweet honey fragrant while baking in process! 


Light and refreshing Honey Lemon Konnyaku to enjoy in this hot weather! 

Honey Lemon Konnyaku
Ingredient
  • 10gm konnyaku powder
  • 200gm fine sugar
  • 850ml water
  • 50gm honey
  • 50gm fresh lemon juice
Method
  1. Combine konnyaku powder and sugar together till well incorporated. Bring water to boil. Gradually add in konnyaku mixture into boiling water, stirring at the same time. Cook the mixture for 5 mins. 
  2. Turn off heat. Add in honey and lemon juice. Stir well till honey is dissolved. 
  3. Pour the mixture into jelly mould to set. Serve chill. 
Nobody can resist this Honey Mustard Mini Sausage Roll! Its so simple to prepare with ready rolled puff pastry sheet, some good quality sausages, dijon mustard and of course Huiji Honey! 

Honey Mustard Mini Sausage Roll
Ingredient (12 mini rolls)
  • 1 sheet frozen puff pastry
  • 1 tbsp honey
  • 1 tbsp dijon mustard
  • 4 good quality pork sausages
  • 1 egg, lightly beaten
Method
  1. Cut the puff pastry into 4 equal squares. Whisk honey and dijon mustard together. Brush the mixture over the puff pastry, leaving a 1 cm gap at one edge. 
  2. Place a sausage on each pastry square. Roll up the pastry encasing the sausage, seal the edge with egg wash. You will get 4 sausage roll. Slice each roll into 3 small portions. 
  3. Place the cut portions, seam sides down on a lined baking sheet. Make two scores on each small roll. Brush egg wash. Sprinkle some black pepper over. 
  4. Bake in preheated oven at 220 deg cel for 25 mins until crisp and golden brown.
Buttery and melty tart base with sweet nutty filling! Yummylicous! 

Ingredient (11 small tarts)

Sweet Pastry Crust
  • 75gm unsalted butter
  • 35gm icing sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 25gm beaten egg
  • 25gm ground almonds
  • 125gm plain flour
Fillings
  • 10gm unsalted butter
  • 1 tbsp fine sugar
  • 4 tbsp honey
  • 1 sprig thyme leaves
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 100gm pine nuts

Method
  1. Prepare the tart base : Cream butter, icing sugar and salt till creamy. Beat in egg and vanilla. Add in ground almond and plain flour and beat till mixture just incorporated. Use a spatula to fold the mixture together to form a soft dough. Gather the dough into a ball and place in a ziplog bag. Flatten the dough into a round disc. Chill in fridge for 30 mins. 
  2. Roll out the dough to about 0.5cm thick. Cut out the dough using a round cutter. Press the dough into tart tins, prick the base with fork. Blind bake at 180 deg cel for 12 mins. Set aside to cool down.
  3. Meanwhile prepare the fillings. Combine butter, sugar, honey and thyme leave in a small saucepan. Simmer over low heat till butter and sugar is well dissolved. Set aside to cool down before adding in egg and vanilla. Stir in pine nuts.
  4. Scoop the pine nut mixture evenly over the tart base. Return to oven and bake at 180 deg cel for 15 mins until the filling is set and golden brown. 


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