Tuesday, April 29, 2008

Fresh Strawberry Ice Cream



Ingredient
  • 500g ripe strawberries
  • 150g sugar
  • 2 tbsp water
  • 1 tbsp balsamic vinegar
  • 2-3 tbsp fresh lemon juice
  • 300ml whipping cream
Method
  1. Rinse strawberries and pat dry. Halve and remove stems.
  2. To make syrup, blend 75g of the strawberries with 50g of the sugar and the water until smooth. Simmer for 2-3 minutes over medium-low heat until syrupy, then cool. Stir in balsamic vinegar.
  3. Blend the remaining strawberries and sugar with lemon juice until coarsely pureed.
  4. Whip cream and fold into strawberry puree in 2 additions.
  5. Spoon strawberry ice cream into a pan alternately drizzle some syrup over it then follow by ice cream again, repeat process until complete.
  6. Cover with foil and freeze at least 4 hours.

Chilli Sweet Potato Leaves



My sister-in-law has given a bottle of homemade chilli paste. This morning went to supermarket seeing the sweet potatoe leaves so fresh and remember the bottle of chilli paste sitting in the fridge, so decide to use it to stir fried this dish for my lunch! the result...SHIOK! chilli and sweet potatoe leaves is a perfect match...

Ingredient for Homemade Chilli Paste
  • bunch of dried chilli, wash n soak with lukewarm water, remove seeds if do not want too spicy
  • 1 clove garlic
  • 1 small pc turmeric
  • 10 small red onions
Method
  • Grind the ingredient according to the above sequence if u are lazy to pound by hand.
  • Heat oil in wok, stir fry until fragrance.
  • Cool completely before storing in air-tight container, can keep for 1 week.
  • For longer storing duration, freeze in small cubes, use as desired.

Ingredient for Chilli Sweet Potatoe Leaves

  • 1/2 kg Sweet Potatoe Leaves
  • 5 pcs garlic, chopped
  • 2 tbsp dried shrimps, soaked and chopped
  • 2 tbps oil
  • 2 tbsp chilli paste
  • soy sauce to taste
Method
  1. Heat up oil in wok, saute garlic and dried shrimps until frangrance.
  2. Add in chilli paste, stir briefly.
  3. Add in sweet potatoe leaves, stir quickly on high flame.
  4. Add soy sauce to taste.



Saturday, April 26, 2008

Kong Bah Pao

I've cooked Kong Bah for several times already, this is the first time trying this receipe contributed by my cooking kakis! This version is much sweeter compare to my own concoctions, think is due the thick dark soy sauce.

Ingredients
  • 1.5 Kg ‘3-layered’ pork
  • 4 garlic (remove skin)
  • 3 star anise
  • 4 slices ginger
  • 3 spring onion
  • 1½ tblsp oil
  • 80g melted sugar - “Pearl River Bridge” Brand (i used rock sugar instead)
  • 6 tbsp light soya sauce
  • 4 tbsp dark soya sauce - “Red Dates” Brand (Thick)
  • ½ tsp salt
  • 480ml water - less if use pressure cooker
  • 2 ½ tbsp hua tiao chiew
Method
  1. Cook the pork in boiling water for 10 mins, then soak it in cold water for 5 mins (then meat is springy and nice). After that slice the pork.
  2. Heat the oil, fry the pork. Then add in the other ingredients, cook with a small flame until the pork turn soft. Then add in the hua tiao chiew and cook for a while.





Oriental Roast Pork


Sinful yet absolute delicious dish!!...luvs the crunchy skin

Very easy recipe..1 650gm pork belly, wash and clean pork thoroughly and pat dry. Prick the skin all over thoroughly. Sprinkle and rub 1 tsp Five Spice Powder2 tsp Sea Salt and 1/2 tbsp Black Peppercorn over the pork. Store in air tight container over night. Make sure the the top of the container does not touch the skin of the pork as you want the skin remains dry so to achieve a crispy skin!....Place pork on a wire rack, baked at 230 degrees celsius for 40 minutes, lower the temperature to 160 degrees celsius, continue to bake for 25 minutes, turn on top heat and grill for 10 mins till the skin crackles.









Green Tea Konnyaku Jelly






Ingredients
  • 10gm konnyaku powder
  • 100gm sugar
  • 1000ml barley water
  • 2 tsp green tea powder

Methods

  1. Mix konnyaku powder and sugar together.
  2. Dissolve green tea powder with some water.
  3. Bring barley water  to boil, add green tea follow by mixture (1) gradually.
  4. Turn to low fire, continue to stir for 5 mins. Remove from heat.
  5. Pour liquid into jelly mould, chill in fridge.



Pumpkin Chiffon

Ingredient for Egg Yolk Batter
  • 6 egg yolks
  • 110 gram cooked pumpkin
  • 150ml coconut milk
  • 1/4 tsp salt
  • 60ml cooking oil
  • 30 gram pumpkin seeds
  • 50 gram caster sugar
  • 140 gram plain flour

Ingredient for Egg White Mixture

  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 100 gram caster sugar

Method

  1. Combine egg yolks, mashed pumpkin, coconut milk, salt, cooking oil, pumpkin seeds and caster sugar in a mixing bowl. Fold in flour until batter forms.
  2. Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
  3. Gently fold beaten egg whites into egg yolk batter until blended.
  4. Pour batter into ungreased 22 cm tube pan. Bake in preheated oven at 180 degrees celsius for 30-40 minutes.
  5. Remove from oven, invert cake onto table until completely cooled.


Pandan Chiffon



Ingredient for Egg Yolk Batter
  • 6 egg yolks
  • 200g coconut milk
  • 1/4 tsp salt
  • 4 tbsp cooking oil
  • 1 tsp pandan paste
  • 80g caster sugar
  • 140g cake flour
Ingredient for Egg White Mixture
  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 100g caster sugar

Method

  1. Combine egg yolks, coconut milk, salt, cooking oil, pandan paste, and caster sugar in a mixing bowl. Fold in flour until batter forms.
  2. Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
  3. Gently fold beaten egg white foam into egg yolk batter until blended.
  4. Pour batter into ungreased 22cm tube pan. Bake in preheated oven at 180 degress celsius for 45 minutes or until cooked.
  5. Remove from oven, invert cake onto table until completely cooled.



Gula Melaka Chiffon



Ingredient for Egg Yolk Batter
  • 150g gula melaka
  • 100ml coconut milk
  • 6 egg yolks
  • 4 tbsp cooking oil
  • 1/4 tsp salt
  • 140g plain flour
Ingredient for Egg White Foam
  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 50g caster sugar

Method
  1. Melt the gula melaka and coconut milk over low heat. Remove and leave to cool.
  2. Combine egg yolks, cooking oil and salt. Stir in gula melaka mixture. Fold in flour until batter forms.
  3. Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peak form.
  4. Gently fold beaten egg white foam into egg yolk batter until blended.
  5. Pour batter into ungreased 22cm tube pan. Bake in preheated oven at 180 degrees celsius for 45 mins.
  6. Remove from oven, invert cake to cool completely before unmoulding.






Japanese Cheesecake

Ingredients
  • 250g cream cheese
  • 50g butter
  • 100ml fresh milk
  • 60g plain flour
  • 20g corn flour
  • 6 egg yolks
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • 6 egg whites
  • ¼ tsp cream of tartar
  • 140g fine granulated / caster sugar

Method

  1. Melt cream cheese, butter and milk in a bowl over a pot of water.
  2. Cool the mixture.
  3. Beat in egg yolks and lemon juice. Fold in flour and mix well.
  4. Whisk egg white with cream of tartar until foamy. Gradually add in the sugar and whisk until soft peaks form.
  5. Fold the egg white foam into cream cheese mixture. Pour into lined baking pan.
  6. Bake in a water bath for 60 mins or until set or golden brown at 160 deg cel.

Hawaiian Pizza











Ingredient
Dough
  • 200gm plain flour - sifted
  • 1 tsp sugar
  • 1 tsp Instant yeast
  • 1/2tsp salt
  • 110ml water
  • 1 tbsp olive oil
Topping
  • tomato paste
  • cheddar cheese
  • canned pineapple, diced
  • honeybaked ham, diced
  • olive oil

Method
  1. For dough: Mix dry ingredients in a mixing bowl. Add in oil and water, knead into a pliable dough. Continue to knead until very smooth. Leave to rise until it doubles in volume for about 40-60mins.
  2. Punch down dough and shape it into a ball and rest for 10 mins.
  3. Roll dough into a round shape - the size of your pizza pan. Use fork to prick holes onto the dough. Rest dough for 20 mins.
  4. Half-bake the pizza dough at preheated oven 200 deg cel for 8 to 10 mins., remove from oven.
  5. Spread tomato paste onto the pizza dough. Spread some cheese over follow by pineapple and ham. Lastly top with balance cheese and drizzle extra olive oil over.
  6. Bake at 200C for about 20mins or till cheese turns golden brown. Serve hot.


Kueh Bangkit






Ingredient
  • 300g Tapioca flour (weigh after fried)
  • 30g Sago flour (Weigh after fried)
  • 100ml Coconut Milk
  • A pinch of salt
  • 3 egg yolks
  • 130g Icing Sugar

Method
  1. Boil coconut milk and salt for a while and let it cool.
  2. Sieved Tapioca Flour & Sago flour together.
  3. Mix coconut milk, icing sugar and egg yolks.
  4. Add into flour mixture slowly, make into dough, roll flat and cut with cutter.
  5. Bake at 160 deg cel for 20 mins.

Pineapple Tarts 1





Pastry Ingredients (open tarts) approx 150 small pcs
  • 400g flour (add abt 30gm-50gm if the dough is too soft to handle)
  • 1/4 tsp salt
  • 1 tbp sugar
  • 250g unsalted butter
Egg mixture : mix together 1/2 egg, 1/2 tp vanilla and 1-2 drops yellow colouring


Method
  1. Shift flour, add in salt and sugar, mix well.
  2. Cut butter into small cubes, rub butter into flour till mixture resembles breadcrumbs.
  3. Add in beaten egg mixture to the flour to form a pastry dough, chill for 1/2 hour.
  4. Roll pastry to 0.5cm thickness, cut with a special tart cutter.
  5. Bake in preheted oven at 180 deg cel for 10mins.
  6. Fill tart with pineapple jam. Glaze with egg yolk.
  7. Rebake at preheated oven at 180 deg cel for 15mins until golden brown






Pineapple Jam (using microwave)
  • 3-4 pineapples (net wgt 2kg)
  • 320 gm sugar (can cut down sugar 280g if dun one too sweet)
  • 4 cloves, 3 star anise, 1 cinnamon

Method
  1. Grate pineapples and squeeze out juice. Do not squeeze too dry.
  2. Add in spices and cook on high 40-50 minutes uncover till it is almost dry. Stir occasionally. After 40 minutes add sugar and cook on high till the jam become rollable. Cool and store in airtight container in fridge for further use.

Note : if baking 'outside' jam tarts, do not cook the jam too dry or else final results wiil be too hard..


I've yet to attempt the following recipe :)

Pastry Ingredients (inside)
(A)
  • 360g sifted plain flour
  • 250g salted butter
  • 40g milk poweder
  • 50g sugar
(B)
  • 1 egg yolk
  • 1 egg
  • 1/2 tsp vanilla
  • 2-3 drops yellow colouring
(C)
  • for glazing 1 egg yolk + 1 tbp egg white
  • 1-2 drop yellow colouring
Method
  1. Beat butter and sugar together. Add in egg yolk mixture (B) and beat again.
  2. Add in milk powder and flour, mix well. place dough in fridge for 1/2 hour.
  3. Divide dough into small pcs and wrap dough with pineapple jam and form into shape.
  4. Place on cookies tray, glaze with egg yolk. Bake at preheated oven 200 degrees for 20-22 minutes.

Related Posts with Thumbnails