Wednesday, June 28, 2017

Eclairs & Cream Puffs

A lot of time, im mesmerized by the luxurious and scrumptious look of those little french pastries line up on the cake dessert counter. Whether they are simple or complicated, they all look so fine and just beautiful. so inspiring!  I could imagine with a lot of helping hands in the pastry kitchen, its just a piece of cake for them to prepare all that..

As i was joining a little fun of making choux pastry, and so i used this opportunity to bake some little easy peasy eclairs and cream puffs with my so many inspiration from what i've seen.   I mean, im not professional but its inspiring me to bake on! Nothing fancy, just plain simple eclairs and cream puffs with little creativity playing with my left over ingredients from previous bake.....hahaha...

Its my 2nd time of baking choux pastry anyway, i find it simply easy.  Recipe by Laura in the Kitchen, however did little adjustment on baking temperature.






CHOUX PASTRY
INGREDIENTS
PASTRY CREAM FILLING:
2-1/4 cups of Whole Milk
1/3 cup of Corn Starch ( i used 1/4 cup )
1/4 cup of Granulated Sugar
4 Egg Yolks
1 tsp of Vanilla Paste
Pinch of Salt

*Add all ingredients in a large saucepan and with the heat turned off, whisk them all together to combine until cream thicken, transfer to a container cover with cling wrap (make sure the plastic wrap is touching the cream) and keep in the fridge completely.  Cream can keep up to 5 days in the refrigerator. 

DOUGH:
1 cup of Water
1 cup of All Purpose Flour
1/2 tsp Salt
1/2 cup of Unsalted Butter
4 Eggs at Room Temperature

* Preheat oven to 218c. 
* Line 2 baking sheets with parchment paper and set aside.
* Put the water, butter, and salt in a medium saucepan and bring to a boil over medium low heat. Remove from heat. Add the flour all at once and stir well with a wooden spoon until the flour is completely mixed in.
*Turn the heat back on to medium heat and cook, stirring constantly for 2 minutes. Scrape the dough into a large bowl.
*With a whisk or wooden spoon, beat in the eggs one at a time until all four eggs are well incorporated.
*Fill a disposable piping bag that has been fitted with a large round tip with some of the dough (you will have to do these in batches) and pipe out 6 inch logs a few inches apart on your prepared baking sheets.
* Brush the top of the eclairs with some water and bake them for 10 minutes, reduce the temperature to 350 (180c) and continue baking them for an additional 20 to 25 minutes or until lightly golden brown. As soon as they come out of the oven, use a medium size piping tip and make a little hole at the end of each side so the steam can escape, allow to cool completely.





GANACHE:
4 ounces Semisweet Chocolate Chips ( I used 115g Semisweet Dark Chocolate )
1/4 cup of Heavy Cream ( i used non-dairy topping ) 

*Heat the cream in a small pan over medium heat until just below boiling point.
* Pour the heated cream over the chocolate chips and let sit for 1 minute then whisk until the chocolate has melted.
* When ready to assemble, using a piping bag fitted with a medium size round tip, fill each shell and either dip the tops in the melted chocolate or spoon the chocolate over the top.
* Allow them to set slightly before serving.

* To achieve other colorful ganache, simply use white chocolate with the same ganache ingredients above, mix with other paste/powder/flavouring coloring.




Monday, June 26, 2017

Steamed Egg with Peppermint

This is one of my childhood favourite food at home, mom cooking style soft and silky eggs with a taste of peppermint so refreshing. I just love this dish!! It is so easy to cook and everyone just love it.

STEAMED EGG WITH PEPPERMIT
INGREDIENTS
3 large eggs
1 1/2cups - 2 cups water
1tbsp osyter sauce
1tbsp light soya sauce
1tbsp sesame oil
handful fresh peppermit leaf

METHOD:
* Lightly beat 3 eggs in a bowl, add in water about 80% full.  
* Add in seasoning and finally peppermint leaf or you can put whole leaf or chop them.
* Steamed for 15 minutes or until egg cook through. 
* Served hot with steamed rice. 

Yummy!! 





Pepes Ikan


PEPES IKAN
BAHAN
2 Ekor Ikan
Daun Salam
Daun Kemangi
1 batang Serai
Daun Pisang
1-2 Tomat ( ikut selera anda utk hisan makan ) 
Garam & Gula 

BUMBU ( BLEND ) buat 3-4 ekor ikan
10-12 Bawang Merah
6 Bawang Putih
9 Kemiri
3cm kunyit
1cm lengkuas
2cm jahe

CARA
* Diblend bumbu.  Ingin bumbu lebih terasa, masak bumbu terlebih dahulu sampai wangi dan matang. Angkat 
Siapkan daun pisang dan layukan diatas api sebentar.
* Masukan serai, daun kemangi, daun salam dan bumbu yg sudah matang diatas daun pisang, lalu ikannya simpan atas bumbu dan dikasi bumbu lagi, daun salam dan kemangi lalu di tutup dgn daun pisang, 
* Lalu dikukus sampai ikan matang. Angkat ikan yg telah dikukus, dibakar diatas pembakar sampai wangi daun pisang, angkat dan disaljikan dengan potongan tomat dan daun kemangi. 








Hakka Yong Fuka/Bitterguard & Tau Pok


HAKKA YONG FUKA/BITTERGUARD & TAU POK 
INGREDIENTS
1 large Bitterguard
1pkt puffed beancurd / tau pok

FILLING INGREDIENTS
( BLEND WITH FOOD PROCESSOR )
1000g chicken boneless, minced 
4tbsp Osyter sauce
1tbsp light soya sauce
dash of salt, pepper, chicken granules,
3 tbsp corn flour
handful chopped coriander leafs / spring onion

SAUCE
4 cups water, add more if needed
oyster sauce, salt, sugar to taste

GARNISHED
Chopped Spring Onion
Chopped Cilantro

METHOD
1. To make filling - Clean chicken, minced chicken with food processor.  Transfer minced chicken in a clean bowl, add the rest of the seasoning and ingredients mix well and set aside.

2. Clean and discard bitterguard seeds, Scoop filling and stuff in to the middle as much as you it could fit in. Shape the stuffing with finger tips. Repeat this to the rest of the bitterguard and for the tau pok, just gently poke a hole in the middle, do the same stuffing till finish. 

3. In a soup pan, place tau pok below follow bitterguard, arrange closely next to each other.  In a bowl, add in sauce and mix water, pour over tau fu.  Cook with medium fire slowly until cooked through.

4. Add water, taste and add seasoning as needed.

5.  When it is cooked, dish up, sprinkle with chopped spring onion and cilantro.







PERFECT Japanese Cotton Cheesecake


20.09.2016 -  After many years of trying this temperature that temperature, many failures, wastage and a time that i totally stop baking this particular cake.. finally, this time with this method, my Japanese Cotton Cheesecake came out perfect!.

This is my 2nd attempt of using below method to bake, i finally get a smooth top perfectly, no cracks and shrinkage!!  I used steambake method instead of waterbath, i find that with this method, my cake bottom stay dry.  This is how my oven works, see below method of baking.

INGREDIENTS :
250g Cheese cream (room temperature)
6 egg yolks
70g sugar
60g butter
100ml fresh milk
1tbsp lemon juice
60g cake flour
20g corn starch ( can replace with potato starch )
1/4tsp salt ( if you used unsalted butter, u may omit this )
2tsp vanilla

6 egg whites
1/4 tsp Cream of tartar
70g Sugar

METHOD:
* Grease 8" round pan base and side, line grease paper base, side dust with flour.
* Double boil, melt cheese, butter, milk and sugar set aside to cool and add in egg yolks one at a time, vanilla, lemon juice mix well with balloon whisk.
* Sift cheese & egg mixture to free of lumps.
* Sift and fold in cake flour & corn flour slowly with a whisk.
* Beat egg white until soft to firm peak.
* Mix into batter 3 batches. 2 time with whisk, last with spatula.
* Pre-heated oven with waterbath 200c.
* Bake 200c 20 minutes ( center rack )
            160c 40 minutes ( lower rack )
            Off Oven closed door - 30 minutes ( with water tray inside )
            Bake again at 130c 10 minutes ( removed water tray )

Happy Baking!!




 
 So delicious!!!





          



Woku Ayam Manado


WOKU AYAM MANADO
setengah ekor ayam atau 3 paha atas 
1-2 tomat hijau sedang ( dipotong dadu ) 
garam dan gula
3 cabe hijau besar ( iris kasar ) sesuai dgn selera 
2 cabe hijau rawit ( iris kasar ) sesuai dgn selera 
3 cabe keriting

DAUN ( DIHIRIS KASAR )
3 daun pandan 
2 batang serai geprek  
3 daun jeruk 
2 genggam kemangi atau sesuai selera
2 daun bawang 

BUMBU ( BLEND )  
3 kemiri
5 siung bawang merah
3 siung bawang putih
1cm kunyit
1cm jahe
lengkuas ikut selera

CARA:
* Cuci bersih ayam dan dipotong sesuai selera anda.
* Haluskan semua bumbu, hiris rempah daun.
* Panaskan wajan, tumis bumbu yg telah diblend, jahe, lengkuas, kunyit, cabe besar hingga beraroma.  
* Masukan tomat, daun serai, jeruk, pandan kemangi aduk hingga bumbu tercampur rata dan masukan potongan ayam aduk hingga rata dan seterusnya masukan daun bawang. Tambahkan air secukupnya. 
* Biarkan mendidih hingga air menyusut dan masukan garam dan gula ikut selera masing2.
* Bisa nambah kemangi lagi ikut selera anda sebelum angkat.
* Woku Ayam Manado siap disantap.  
* Dgn mengunakan tomat dan cabe hijau, jadi hijau deh masakannya.






Woku Ikan Manado


WOKU IKAN MANADO
2 ekor ikan
1-2 tomat besar ( dipotong dadu ) 
3 cm jahe
5 cm kunyit
3cm lengkuas 
garam dan gula
5 cabe merah besar ( iris kasar ) sesuai dgn selera 
3 cabe merah rawit ( iris kasar ) sesuai dgn selera 

DAUN ( DIHIRIS KASAR )
 3 daun pandan 
2 batang serai geprek  
3 daun jeruk 
2 genggam kemangi atau sesuai selera
2 daun bawang 

BUMBU ( BLEND )  
3 kemiri
8 siung bawang merah
5 siung bawang putih

CARA:
* Cuci bersih ikan.
* Haluskan semua bumbu, hiris rempah daun.
* Panaskan wajan, tumis bumbu yg telah diblend, jahe, lengkuas, kunyit, cabe besar hingga beraroma.  
* Masukan tomat, daun serai, jeruk, pandan kemangi aduk hingga bumbu tercampur rata. Tambahkan air secukupnya masukan ikannya dan daun bawang.
* Biarkan mendidih hingga air menyusut dan masukan garam dan gula ikut selera masing2.
* Bisa nambah kemangi lagi ikut selera anda sebelum angkat.

* Woku ikan Manado siap disantap.


Pandan Tapioca Pancake

I remember i had this before when i was a kid, when i saw this recipe by Kenneth Goh recipe here  I can't wait to try.  It turned out perfectly well and taste so delicious.  Really bring me back to childhood days.

Anyway, note that have to be little patience while cooking this pancake because it takes longer time to cook than expected. Here i share one of my done Pandan Tapioca Pancakes. I do not snap alot of pictures, too busy eating while cooking them...and thats all left!! hahaha




Avocada, Egg, Chicken Luncheon Meat & Cheddar Cheese Triple Decker Sandwich


AVOCADO, EGG, CHICKEN LUNCHEON MEAT & CHEDDAR CHEESE 
TRIPLE DECKER SANDWICH
INGREDIENTS
3 slices of white bread ( toasted )
1/2 ripe avocado
2 fried eggs 
2 slices of cheddar cheese
2 slices of fried luncheon meat
1 tomato ( slice )
Mayonnaise
Tomato sauce

METHOD
* Slice Avocado thinly and set aside.
* Spread Mayonnaise and tomato sauce on each side of the toasted bread. Set aside.
* Place 1 bread on a serving plate, place egg, slices of tomato and slices of avocado, top with 2nd toasted bread.  Add slices of fried luncheon meat and cheddar cheese, top with last piece of toasted bread.
* Served chilled or room temperature.
* Enjoy! 


My Ultimate Carrot Cake with Raisin, Walnuts and Cream Cheese Frosting


ULTIMATE CARROT CAKE
RAISINS, WALNUTS & CREAMCHEESE FROSTING
INGREDIENTS
(A) wet ingredients
4 large eggs
180g brown sugar
2tsp vanilla
240ml oil

(B) dry ingredients
260g All purpose flour
1tsp baking soda
1 1/2tsp baking powder
1/4tsp salt
1 1/2tsp cinnamon powder

(C)
340g grated fresh carrot
100g toasted chopped walnut ( for cake & garnish )
1/4cup raisin ( soaked in juice / water )

CREAM CHEESE FROSTING
230g cream cheese, room temperature
Unsalted butter ( i omit butter )
Icing sugar to taste
1tsp vanilla
1tsp lemon juice

* Cream Cheese Frosting: In bowl beat the cream cheese on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat on low speed until fully incorporated and smooth.  Beat in the vanilla extract, and lemon zest.

METHOD:-
* Pre-heated oven 180c.  Grease bottom and side line with grease paper.
* Pre-heated oven toast walnuts 180c for 20mins. Let cool and chop coarsely, set aside.
* Soak raisin in bowl of warm water or juice.
* Peel and finely grate the carrots.
* In a separate bowl whisk Dry Ingrdients (B)
* Wet Ingredients (A) - In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add (A) with a spatula, mix well. With a large rubber spatula fold in the grated carrots and 80% chopped walnuts and 20% for garnishing.
* Bake for 1 hour, no more no less.
* Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
* To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake, garnish with toasted walnuts.
* Cover and refrigerate any leftovers.














Eclairs & Cream Puffs

A lot of time, im mesmerized by the luxurious and scrumptious look of those little french pastries line up on the cake dessert counter. Whe...