Pack with Love 7

18 Feb 2013 Breakfast : Belgian Waffle with Honey & Kiwi

Lunch : Brown rice with stir-fry french beans, tofu & mushroom

19 Feb 2013 Breakfast : Tuna & Cheese Toast with Banana

Lunch : Porridge with cabbage, mushroom & fish balls

20 Feb 2013 Breakfast : Korean vege mandoo, fishballs, sweet corn & kiwi

Lunch : Blackbean noodles in salmon miso broth

21 Feb 2013 Breakfast : Grilled ham & cheese sandwich with salad

22 Feb 2013 Breakfast : Mushroom Pau with soymilk & seaweed roll

Aspiring Bakers #28: Chicken Feast : Braised Chicken with Ocean Bamboo & Anka

Oh thanks to my mother-in-law for introduced this weird looking ingredient to me :) I was still thinking how should I cook with it until I saw a couple of recipes in the Famous Cuisine Magazine I've bought recently :) It is stiff in texture when dry, the same as dried shitake mushroom which needs to reconstiute with water before cooking.  It is rather expensive for a small quantity and only available at certain organic shops. Taste wise? It is best in braising as it will absorb any flavourful gravy and still maintain its crunchiness.

海洋竹笙闷红曲鸡

竹笙 , Dried Ocean Bamboo

Chicken pieces in marinate

Recipe adapted from Famous Cuisine
Ingredient

• 1 free range chicken, chopped
• 10gm dried ocean bamboo
• 1.5 tbsp red grains 红曲, grind finely
• 6 dried shitake mushroom, soaked and halved
• 100gm carrots, sliced
• 30gm ginger, sliced
• 3 cloves garlic, chopped
• 1 stalk spring onion, sectioned
• 1 tbsp chinese wine
• 750ml water
• 3 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper

Method

1. Soak ocean bamboo in water for 20mins. Blanch them in boiling water for 1 min. Drain well and cut into sections.
2. Marinate chicken with red grains powder and 1 tbsp chinese wine for at least 30mins.
3. Heat 2 tbsp oil in wok, saute ginger, garlic and spring onion over low heat until fragrant.
4. Add mushroom and saute briefly.
5. Add in chicken pieces and stir fry over high heat until well combined. Add in water and carrots and bring to boil. Cover and simmer on medium low heat for 30mins until chicken are cooked through.
6. Add in ocean bamboo and seasoning. Thicken the gravy with some cornstarch water. Dish up and serve.

I am submitting this post to Aspiring Bakers #28: Chicken Feast (Feb 2013) hosted by SSB of Small Small World.

Wholemeal Wolfberries & Spinach Bread

Another nutritious loaf which made from spinach puree and added wholemeal flour. As I like the texture of my Carrot Wheatgerm Bread, therefore I've adapted the recipe from there :) 

Ingredient
Spinach Dough

• 200gm bread flour
• 4gm instant yeast
• 3gm salt
• 10gm sugar
• 15gm milk powder
• 130gm spinach paste*
• 20gm butter

* Blend 100gm blanched spinach with 30gm water till fine.

Wholemeal Wolfberries Dough

• 150gm bread flour
• 50gm wholemeal flour
• 4gm instant yeast
• 3gm salt
• 10gm sugar
• 15gm milk powder
• 130gm water
• 20gm butter
• 60gm wolfberries, softened

Method

1. Combine each dough ingredients, except butter, and form into a rough dough. Add in butter and knead till a smooth and elastic dough is formed.
2. Cover and proof until double in bulk for about 60mins.
3. Punch down dough and knead lightly. Divide each dough into 4 even portions approx. 80gm  shape into round and rest for 10mins. 
4. Using a rolling pin, roll out each dough 20cm x 10cm rectangular. Roll up and seal the edge tightly. For wholemeal wolfberries dough : sprinkle some wolfberries evenly over the dough before rolling up.
5. Place rolled dough alternately into the loaf pan (ref to pics below). Proof for another 60mins until it fills 80% of the pan. Place on the lid.
6. Bake in preheated oven at 200deg cel for 40mins until golden brown. Unmould immediately and cool completely on wire rack before slicing.

Carrot Wheatgerm Bread

Another beautiful loaf I've done this week! My son was so delighted to see the colours of this bread :) Though is just a plain flavour loaf he kept commenting very tasty >.< Even asked me which colour bread I will make next round....I like the texture of this bread even though it uses direct method and it still manage to stay soft for 3 days!

Ingredient (one 20cm x 11cm loaf & one 240gm bun)

Purple Carrot Dough

• 150gm bread flour
• 3gm instant yeast
• 2gm salt
• 6gm sugar
• 12gm milk powder
• 100gm purple carrot juice (blend 50gm steamed carrots with 50gm water)
• 15gm butter

Orange Carrot Dough

• 150gm bread flour
• 3gm instant yeast
• 2gm salt
• 6gm sugar
• 12gm milk powder
• 100gm orange carrot juice (blend 50gm steamed carrots with 50gm water)
• 15gm butter

Wheatgerm Dough

• 150gm bread flour
• 1 tbsp wheatgerm
• 3gm instant yeast
• 2gm salt
• 6gm sugar
• 12gm milk powder
• 100gm water
• 15gm butter

Method

1. Combine each dough ingredients, except butter, and form into a rough dough. Add in butter and knead till a smooth and elastic dough is formed.
2. Cover and proof until double in bulk for about 60mins.
3. Punch down dough and knead lightly. Measure 200gm for each tinted dough and shape into round and rest for 10mins. (extra dough I've shaped into a large bun)
4. Using a rolling pin, roll out each dough 30cm x 20cm rectangular. Roll long side up and seal the edge tightly.
5. Place purple carrot dough on the left, wheatgerm dough in the middle follow by the orange carrot dough on the right side. Braid the dough. Seal each ends tightly.
6. Place the braided dough into a loaf pan, cover  and proof for another 60mins until it fills 80% of the pan.
7. Glaze the surface with some milk and bake in preheated oven at 180 deg cel for 40mins (20 mins for the big bun) until golden brown. Unmould immediately and cool completely on wire rack before slicing.

Extra dough of approx 80gm for each tinted dough, after baking it turned out into a giant bun!

Pandan Raisin Loaf

Finally my old and lil kids are recovering and they should be able to return to school on next Monday!! For this Chinese Lunar New Year we did not manage to go any visiting at all due to our chicken pox outbreak, so what to do during this long holidays?? hehehe me busy making bread for the kiddos! yah hubby does not really fancy bread, but me and my kids do!! 

Ingredient (20cm x 11cm loaf)

• 200gm bread flour
• 50gm cake flour
• 5gm instant yeast
• 3gm salt salt
• 25gm sugar
• 10gm milk powder
• 30gm beaten egg
• 150gm concentrated pandan juice
• 1 tsp pandan paste
• 25gm butter
• 60gm raisins

Method

1. Mix all ingredient, except butter, and formed into a rough dough.
2. Add in butter and knead till a smooth and elastic dough is formed.
3. Shape into round and proof for 60mins until double in bulk.
4. Punch down dough and knead lightly. Divide dough 3 portions each weighing 200gm and roll into rounds. Rest for 10mins.
5. Roll out each dough using a rolling pin. Roll it up like a swiss roll. Rest for another 10mins. Repeat process and roll out into a 40cm x 10cm rectangular. Sprinkle raisins evenly over and roll up and place each dough into a loaf pan. Proof for another 1 hour or until 80% full of the loaf pan, cover the pan with the attached lid.
6. Bake in preheated oven at 200 deg cel for 40mins. Unmould immediately and cool completely on wire rack.

Water Chestnut Yam Cake

蛇年带着喜庆来，祝福伴着开心到，祝你吉祥之年事事如意，步步高升！

马蹄芋头糕 Ingredient

• 300gm yam, peeled & diced
• 30gm dried shrimps, softened and finely chopped
• 5 water chestnut, peeled & diced
• 1 tbsp chopped shallot
• 1 tbsp chopped garlic
• 3 tbsp cooking oil
• 1 tsp pepper
• 1 tsp five spice powder
• 2 tsp salt
• 1 tsp sesame oil

Batter (mix well & strained)

• 300gm rice flour
• 50gm tapioca flour
• 1 tbsp wheat starch
• 1000ml water

Garnish

• chopped red chilli
• fried shallot
• chopped spring onion

Method

1. Heat oil in wok, saute dried shrimps until fragrant. Add in shallot & garlic and fry for another 2mins.
2. Add in yam, water chestnut & seasoning and mix evenly. Add in batter and stir well. Cook over low heat until thick, for about 5mins.
3. Transfer mixture into a greased 8" pan, smooth the surface.
4. Steamed over high heat for 45mins until cooked. Remove and leave to cool completely before cutting into pieces. Top with garnish and serve.

Aspiring Bakers #28: Chicken Feast : 南乳苹果烤鸡

I baked this oriental style chicken for our previous christmas meal and it was well received by my hubby and kids :) See their fingers-licking good picture hehehe....

Recipe source : Sweet Coco
Ingredient

• 1 medium chicken
• 3 piece red fermented tofu 南乳
• 3 tbsp red fermented tofu sauce
• 5 tbsp honey
• 3 tbsp oyster sauce
• 2 tbsp rice wine
• 3 tbsp olive oil
• 1 large red apple, diced
• 20 pieces roasted chestnuts
• red apple wedges & gooseberry for garnishing

Method

1. Combine all marination in a bowl.
2. Clean chicken thoroughly, discard the legs and head. Pour the marination over and rub evenly inside out.
3. Allow to marinate overnight, turning the chicken occasionally.
4. Remove chicken from the marination and place on a roasting pan.
5. Toss the diced apples and roasted chestnuts into the reserved marination. Stuff the mixture into the cavity of the chicken. Seal up with a skewer. 
6. Bake in preheated oven at 180 deg cel for 1.5 hours. Meanwhile bring the reserved marination to boil. Brush the sauce evenly over the chicken every 20mins until the chicken is cooked through and golden brown.
7. Rest the chicken for 30mins before serving.

I am submitting this post to Aspiring Bakers #28: Chicken Feast (Feb 2013) hosted by SSB of Small Small World.

Water Chestnut, Barley & Sugar Cane Drink

Festive season is getting nearer,  while indulge in all kind of the delicious cookies and food, remember to drink more water  to prevent sore throat whatsoever! ;) 

马蹄薏米竹蔗水

Ingredient

• 340gm sugar cane, cut into short length
• 15 water chestnut, clean thoroughly & peeled
• 5 tbsp barley, rinsed
• 100gm rock sugar
• 2L water

Method

1. Place all ingredient, except sugar, bring to boil.
2. Lower heat and simmer for 2 hours.
3. Add sugar and boil till dissolves. 
4. Discard cane sugar, serve the drink with barley & water chestnut.

Aspiring Bakers #28: Chicken Feast : Festive Golden Five Spice Chicken

Chinese Lunar New Year is getting nearer!! But alas my 2 kiddos are down with chicken pox after mummy's recovery! So both are on medical leave for this coming 2 weeks. No house visiting for the first 3 days of this new year, but luckily they should be recovering before the end 大年十五. Moreover my younger sister has delivered her #4 prince today!! What a joyful event! So we have planned to visit Ah Gong's house on the last day of the lunar new year!! Awwww can't wait to hug my new arrival nephew!! 

So for this year I am not able to prepare lavish dinner for my family as we cannot consume chicken, seafood, eggs etc!! But I would like to share this oriental baked chicken which will be well recieved by kids and adults :) It is tender, juicy and sweet with tinge of five-spice flavour.

Ingredient

• 5 chicken thighs & 5 drumsticks
• 3 tbsp corn oil
• 6 cloves garlic, minced
• 5 cm ginger, grated
• 3 tbsp hua tiao jiu
• 3 tbsp light soy sauce
• 3 tbsp honey
• 3 tsp five-spice powder
• spring onion for garnish

Method

1. Whisk all marinate together until well blended.
2. Pour marinate over chicken pieces and coat well. Cover and chill up to a day.
3. Heat oven to 180 deg cel. Lift chicken pieces out of the marinate and place into a baking pan. Bake for 40mins. Pour the marinate over evenly and cook for another 30mins until golden and sticky.
4. Place baked chicken in a serving plate and garnish with spring onion. Serve.

Recipe source : Good Food Magazine Jan 2011

I am submitting this post to Aspiring Bakers #28: Chicken Feast (Feb 2013) hosted by SSB of Small Small World.

Japanese Cream Bread

With some balanced whipping cream after baking the pineapple tarts, decided to bake this Japanese cream bread which I've bookmarked quite some time!! I've tried bread making using straight dough, water roux, sponge dough and this is the first time I tried out gelatinised dough 烫种. No standalone mixer or bread machine, again I used my bare hands to knead the dough ;) I must say the dough takes me quite some strength to knead and 'throw' hahaha but it is very easy to handle. With whipping cream added into the dough it definitely gives a extremely delicate and fluffy texture!! Inspired from what I saw in Baking Wonderland forum, I try out the cartoon imprint onto the dough using the cookie cutter! Not really well printed but I bet the kids will still like them ;)

Paint chocolate emulco on cookie cutter and press the image onto proofed dough :)

Recipe source : Frozen Wings
Ingredient A

• 120gm bread flour
• 85gm boiling water

Ingredient B

• 380gm bread flour
• 75gm sugar
• 6gm salt
• 8gm instant yeast

Ingredient C

• 120gm cold milk
• 100gm whipping cream
• 1 cold egg

Ingredient D

• 40gm butter

Method

1. Add boiling water into flour, mix until well blended and knead to form a dough. Cling wrap and set aside to cool. Keep in fridge for at least 12 hours.
2. Mix B until well blended.
3. Add in C and knead to form a rough dough.
4. Add in gelatinized dough from A and knead until well blended.
5. Add in D and knead for 10mins until a elastic dough is formed.
6. Cover and proof for 40mins or until in bulk.
7. Divide dough into 60gm each and mould it round. Rest for 10mins.
8. Place dough into a greased pan and proof for another 50 mins. Glaze with milk.
9. Optional : brush some chocolate emulco on the edge of your favourite cookie cutter. Lightly press the cutter over the proofed dough.
10. Bake in preheated oven at 180 deg cel for 15-20mins until golden brown.

杏仁酥饼

Lets see what I've baked for this year Chinese New Year? kuih bangkit, sago cookies, green pea cookies, green pea sesame cookies, 'black gold' pineapple tarts, traditional pineapple tart, melt-in-the mouth pineapple tarts and today almond crunch!! Think I will stop CNY cookie baking as I'v run out of small containers ;) 

Almond Crunch

Recipe source : 'Baking Code' by Alex Goh
Ingredient

• 100gm unsalted butter
• 90gm sugar
• pinch of salt
• 1 egg
• 1/2 tsp vanilla paste
• 230gm plain flour
• 1/2 tsp baking soda
• 20gm ground almond
• 60gm nibbed almond
• egg white for glazing
• whole almonds for garnishing

Method

1. Cream butter,sugar and salt until fluffy.
2. Beat in egg until well combined. Beat in vanilla.
3. Sift in flour and baking soda and beat till just combined. Beat in ground almond.
4. Fold in nibbed almond.
5. Divide dough into 10gm each. Roll in balls. Place on lined baking sheet.
6. Brush cookie with egg white and place a whole almond on top. Press down slightly.
7. Bake in preheated oven at 180 deg cel for 25mins until golden brown.