Wednesday, October 29, 2014

Red Shrimp, Pumpkin & Mango Curry

This is another fantastic quick recipe extracted from 'Nigella Express'! Spicy, sweet, sour all in one....sounds too good right?! An awesome dish which goes well a few bowls of warm rice.....hahaha yes one bowl of rice is just not enough :D


Recipe source : Nigella Express
Ingredient
  • 1 stalk spring onion, finely chopped
  • 2 tbsp Thai red curry paste
  • 200 ml coconut milk
  • 250ml stock
  • 2 tsp fish sauce
  • 200gm peeled pumpkin, cubed
  • 200gm peeled sweet potato, cubed
  • 1 cup cubed mango 
  • 200gm peeled prawn
  • Chopped coriander for garnishing

Method

Monday, October 27, 2014

Spiced Pumpkin Soup & Crisp Chicken Cutlet

On a usual weekday lunch I usually serve porridge for the kids, either one pot porridge or plain porridge with some side dishes...a typical way of Chinese style lunch :D So today I decided to have a change, western food for lunch instead! Crisp chicken cutlet with simple side salad and a bowl of hearty creamy spiced pumpkin soup....so satisfying! burp......


Ingredients for Spiced Pumpkin Soup....oops the ginger missing in the picture ^0^

Instead of topping with cream, I've substitute with some thick plain yogurt :D

Ingredient
  • 1/4 cup pecans, toasted and roughly chopped
  • 1 onion, peeled and chopped
  • 2 cloves garlic, chopped
  • 2 tsp grated ginger
  • 1 red chilli, deseeded and chopped
  • 600gm butternut (including skin),  chopped
  • 600ml chicken stock
  • salt & pepper to taste

Method
  1. Heat 2 tbsp olive oil in a deep saucepan. Add onion and garlic and saute till onion is softened and fragrant.
  2. Add in ginger and chilli and fry briefly.
  3. Add in butternut and mix evenly, fry for about 2 mins.
  4. Add in stock and bring to boil. Cover and simmer on low heat for 20 mins until butternut is tender. Add salt & pepper to taste.
  5. Cool down slightly and blend in a food processor (in batches if necessary), till smooth.
  6. Return mixture into pan and gently simmer to heat through. Remove from heat.
  7. Ladle into individual serving bowl. Top with dollop of yogurt and some chopped pecans.

 Baked Sweet Potato Chips....recipe click here

 Crisp Chicken Cutlet

Recipe ref : 'Kitchen' by Nigella Lawson
Ingredient
  • 2 chicken breast, skinless and boneless
  • 150ml buttermilk
  • 1 tbsp Worcestershire sauce
  • 60gm breadcrumbs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp dried thyme
  • 2 tbsp Parmesan cheese powder

Method
  1. Fanned out the chicken breast butterflied cut. Lay the meat between 2 sheet of plastic sheet and bash with a rolling pin until they are thin.
  2. Whisk the buttermilk with Worcestershire sauce. Add the chicken pieces and mix evenly to coat. Marinate for at least 30 mins or overnight in fridge.
  3. Heat oil in a frying pan. Combine breadcrumbs, salt, pepper, thyme and cheese together. 
  4. Lift out the chicken pieces from the buttermilk and press into the breadcrumbs mixture one at a time.
  5. Coat the meat on both sides evenly with the breadcrumbs mixture and then lay them on a wire rack.
  6. When oil in hot enough, fry the chicken pieces for about 3 mins on each side, until crisp and golden brown.  Serve immediately with salad on the side.




This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

Friday, October 24, 2014

Pumpkin Quick Bread

It's been ages I've baked a quick bread, the last attempt was like in 2012! Guess is time to revisit some interesting quick bread recipe :D The word 'quick' indicated that it is a super easy and fast bread to  prepare, just like baking muffins whereby the dry ingredients are folded into the wet ingredients. Usually pumpkin bread are loaded with spices like cinnamon, nutmeg, clove & ginger.  As I do not the spice flavours to be overpowering and to make it are appealing to the kids, I've reduced the amount of spices used and added chocolate chips into the batter! 'thumbs up' Lovely loaf with moist and tender crumbs and bits of chocolate chips embedded :D






Ingredient (3 small loaves)
  • 450gm fresh pumpkin puree
  • 4 eggs
  • 250ml rice bran oil
  • 85ml buttermilk
  • 1 tsp vanilla paste
  • 220gm sugar
  • 420gm plain flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp salt
  • 1 tbsp cinnamon powder
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground all spice
  • 1/2 tsp ground cloves
  • optional : choice of chocolate chips, raisins or nuts

Method
  1. Combine pumpkin, eggs, oil, buttermilk, vanilla and sugar in a large mixing bowl. Beat on medium speed until mixture is smooth and well blended.
  2. Sift the dry ingredients in 3 batches and lightly beat until just blended. Do not overmix. Fold in your desired topping. (I've used chocolate chips)
  3. Pour the batter into 3 small disposable pans. Bake in preheated oven at 180 deg cel for 60mins or until a skewer inserted in the centre comes out clean.

This is a food gift basket (homemade granola, homemade strawberry jam & pumpkin quick bread)  I've come up with as a house warming gift! Hopefully my friend and her family will like this little gift of mine :D





This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

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 :)





Thursday, October 16, 2014

45mins Bread Roll



video


Can you believe the above bread rolls can be done within 45 mins? No need to wait for the usual 3-4 hours for the dough to proof! Amazingly fast and simple and the texture is soft enough if you are not particular with it :) I read a similar recipe posted by Diana but I'm using a recipe by Sassy's Kitchen from Facebook :) Both recipes not much difference, only the flour and liquid used varies slightly, try it out and see which one works well for you :) 

Let's see how is it done within 45 mins? 10 mins to reactivate the yeast, 5 mins kneading the dough, 10 mins resting, shape into rolls/wrapped in filling within 5 mins if you fast enough?,  then rest for another 10 mins, bake in oven 15 mins...total 45 mins! 

bubbling yeast after 10mins

rather sticky dough

Grease hands and continue to knead till smooth and rest for 10 mins

 Divide into equal portions and rest for 10 mins. Wrap in filling at this stage or leave it plain

Glaze with egg wash and ready to send to oven

you can bake it as plain rolls or wrapped the dough with your desired fillings! 

Recipe ref : Sassy's Kitchen (Facebook)
Ingredient (12 rolls)
  • 440gm plain flour
  • 1 egg
  • 1/2 tsp salt
  • 2 tbsp fine sugar
  • 2 tbsp instant yeast
  • 100ml vegetable oil
  • 250ml warm water (divide into 2 portions)
  • beaten egg for glazing

Method
  1. In a bowl, combine sugar and instant yeast in 150ml warm water, stir well. Leave aside for about 10 mins to allow it to foam.
  2. Add flour, salt, egg and oil into a large mixing bowl. 
  3. Pour in yeast mixture. Use a dough scrapper to mix in the flour with the yeast mixture to make into a rough dough.
  4. Add in remaining water gradually (need not use all) and lightly knead for about 5 mins till a smooth dough is formed. Dough will be slightly sticky. Lightly grease a clean bowl and place in the dough. Cover lightly and rest for 10 mins.
  5. Lightly grease your both hands. Punch down the dough and knead lightly. Divide dough into 12 equal portions. Wrap each dough with filling (or leave it plain) and seal the edge tightly. Place the bun, seams side down, on a lined baking sheet. Rest in a warm area for another 10mins.
  6. Meanwhile preheat oven to 200 deg cel. Glaze the bun with beaten egg. Bake for 12-15 mins until golden brown. 

Baked Char Siew Bun (homemade char siew filling )

 Hot Dog & Pork Floss Bun

 Cheesy Otah Bun

Wednesday, October 15, 2014

Vegetarian Tofu Burger


Mixed Herbs Bread Roll with Vegetarian Tofu Patties...believe me this burger is actually rather small ^0^

Ingredients for making tofu burger patties : pressed tofu, carrots, abalone mushroom, water chestnut, black fungus

Stir-fried the carrots, mushroom, water chestnut & black fungus, after then mix in with rolled oats and pressed tofu to form patties





Vegetarian Tofu Patties
Recipe ref : Yum Yum Magazine Feb 2014 
Ingredient
  • 50gm abalone mushroom, diced
  • 20gm softened black fungus, diced
  • 60gm carrots, finely grated
  • 3 water chestnut, peeled and diced
  • 2 tbsp rolled oat, toasted
  • 1 firmed tofu, drained and mashed
  • 1 egg white
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tbsp light soy sauce
  • bread crumbs for coating

Method
  1. Heat 1 tbsp olive oil in pan. Saute mushroom, fungus, carrots and water chestnut till fragrant. Add in seasoning and stir fry till mixture is fairly dried. Dish up and cool down slightly.
  2. Combine mushroom mixture with rolled oats, mashed tofu and egg white and mix evenly. Divide mixture into small portions and shape into ball, flatten to form patty. Coat patty with some breadcrumbs.
  3. Meanwhile in a clean pan, heat some olive oil. Pan-fry the patty on medium low heat until golden brown on both sides. 

Unlike the usual soft fluffy bread roll, this hearty bread roll are packed with sugee flour, rye flour and mixed herbs! It is soft and has a slightly chewy texture, and I really loved the nutty flavour. The kids loved to smear them thickly with butter, but I've chosen to sandwich with the vegetarian tofu patty, perfect matched! ^0^






Mixed Herbs Bread Rolls
Recipe ref : Yum Yum Magazine Feb 2014
Ingredient
  • 100gm bread flour
  • 50gm sugee flour
  • 50gm dark rye flour
  • 1/2 tbsp Italian mixed herbs
  • 1 tsp instant yeast
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 2 tbsp olive oil
  • 150gm cold water
  • beaten eggs for glazing

Method
  1. Combine all flour, mixed herbs, salt, yeast, sugar and olive oil in a mixing bowl. 
  2. Add in half of the water and mix into a rough dough. Continue to add in more gradually and knead till dough is smooth and elastic. Cover and proof until double in bulk for about 40mins.
  3. Punch down dough and knead lightly. Divide into 6 equal portions and roll round. Cover and proof for another 40 mins.
  4. Brush the dough with beaten eggs and bake in preheated oven at 180 deg cel for 20 mins or until golden brown. Cool completely on wire rack before serving.


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