tag:blogger.com,1999:blog-6396386601660795822024-03-18T13:12:22.961+08:00DreamersLoftLifestyle Desires and Indulgencesdaydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.comBlogger721125tag:blogger.com,1999:blog-639638660166079582.post-68300978703863955462019-07-27T08:30:00.000+08:002019-07-27T09:47:47.621+08:00Hainanese Chicken Rice Pau<span style="color: #666666; font-family: "trebuchet ms" , sans-serif; font-size: 13.199999809265137px;"><span style="background-color: white;">[ Collaboration with </span><a href="https://www.facebook.com/DancingChefOnline/" style="color: #888888; text-decoration: none;">Dancing Chef</a><span style="background-color: white;"> and </span><a href="https://www.facebook.com/groups/singaporehomecooks/" style="color: #33aaff; text-decoration: none;">Singapore Home Cooks</a><span style="background-color: white;"> ]</span></span><br />
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<b><i>* "Hainanese Chicken Rice" Pau using Hainanese Chicken Rice Paste *</i></b></h3>
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Presenting my new creation using Dancing Chef Hainanese Chicken Rice Paste!<br />
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My family loves chicken rice, so I thought of a "on-the-go" finger food with chicken rice flavour that's different from the conventional.<br />
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The concept is like a kong bak bao or gua bao but chicken rice flavour :) In fact, this is versatile and can be made into the traditional enclosed bao too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSX-zfgg4mmn3PoEUBUOvblN11Aonaom2N3TAtig-oATOP-p-zItqayHflWAvW26zsw-2kECXfzKrWCQ5_iAB_dBACZ4vD_7AP2GFPgMF_M8HxYuLZofg8UZBjFhGa3GqcwEa86AQ0QtuZ/s1600/dancingchef01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="633" data-original-width="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSX-zfgg4mmn3PoEUBUOvblN11Aonaom2N3TAtig-oATOP-p-zItqayHflWAvW26zsw-2kECXfzKrWCQ5_iAB_dBACZ4vD_7AP2GFPgMF_M8HxYuLZofg8UZBjFhGa3GqcwEa86AQ0QtuZ/s1600/dancingchef01.jpg" /></a></div>
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Chicken rice paste is added to the Pau dough; in addition I added pandan juice for the green colour Pau as I like the aroma of pandan chicken rice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9GU6Cz9Uzh-EBaq5I5g88UPyAaXrCGwmoaXCvc32TiBU6z0U07zc9HwdOlS9W89y1LYGddFxwxYMvw4-xGd5DRdFnsvXUO8BguC1N_Sn-ITyxpUNcojKNaA4-aa49Um95JqPdg00v6rX/s1600/dancingchef05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="619" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9GU6Cz9Uzh-EBaq5I5g88UPyAaXrCGwmoaXCvc32TiBU6z0U07zc9HwdOlS9W89y1LYGddFxwxYMvw4-xGd5DRdFnsvXUO8BguC1N_Sn-ITyxpUNcojKNaA4-aa49Um95JqPdg00v6rX/s1600/dancingchef05.jpg" /></a></div>
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The Pau has a subtle taste of chicken rice (smells really aromatic during steaming!) and is good to eat on its own but even better with poached chicken, ginger sauce, chilli sauce as well as cucumber, chilli shreds and coriander. *Both the ginger sauce and chilli sauce have Dancing Chef chicken rice paste added too!<br />
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It's literally like eating chicken rice, without the rice!<br />
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Isn't this cute, I love small size finger food like this, which can be eaten in one or two bites :p<br />
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Preparing this Pau is not difficult, just a tad tedious, but trust me it will be popular, especially for those who love chicken rice and/or pau or both LOL :p<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBc9n_6uGvc6Pd2ZK1kn44UfSDAh3v8ckKmz9Knk_rk7Y1Iibxl5GRIj-yLIH-C2pqAuctLMPaRVPG59nEJczchqFN6UzljdGEMMjfHhS_xvd4I3xHAJJkuAHg4e4irzdGJS1u1empVnr/s1600/dancingchef08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="547" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBc9n_6uGvc6Pd2ZK1kn44UfSDAh3v8ckKmz9Knk_rk7Y1Iibxl5GRIj-yLIH-C2pqAuctLMPaRVPG59nEJczchqFN6UzljdGEMMjfHhS_xvd4I3xHAJJkuAHg4e4irzdGJS1u1empVnr/s1600/dancingchef08.jpg" /></a></div>
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For the original chicken rice flavour Pau, the dough is made using Pau flour, baking powder, sugar, yeast/sugar/water mixture, chicken rice paste and water.<br />
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Mix all the ingredients together using spatula till a rough dough forms and then knead for 10 mins. Initially the dough might be a little wet and sticky, sprinkle just a little bit of flour will help but not too much, just keep kneading and the dough will turn smooth and non-sticky. Cover and proof for 30 mins.<br />
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For the pandan chicken rice flavour Pau, the dough is made using Pau flour, baking powder, sugar, yeast/sugar/water mixture, chicken rice paste and pandan juice.<br />
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Likewise, mix all the ingredients together using spatula till a rough dough forms and then knead for 10 mins. Initially the dough might be a little wet and sticky, sprinkle just a little bit of flour will help but not too much, just keep kneading and the dough will turn smooth and non-sticky. Cover and proof for 30 mins.<br />
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Once dough is proofed, roll it out to about 5-6mm, use a 7cm mould to stamp the dough skins. Gather the scraps and repeat. If the dough shrinks, let it rest for 5-10 mins before stamping again. I manage to get 7 pcs.<br />
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Next use a rolling pin to roll each dough skin into oval shape thickness about 3-4mm. Brush the dough skin with some olive oil, fold it into half, place onto a piece of pau or baking paper (cut into 6cm square), and finally proof for 30 mins. Once proofing is done, steam on high heat for 20 mins and the pau skin is ready!<br />
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Repeat the same steps for the pandan chicken rice dough.<br />
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My freshly steamed chicken rice flavour paus, they look quite good, don't they? The pau is quite soft and fluffy with nice aroma and subtle chicken rice taste, I couldn't resist eating it plain ;)</div>
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<b>Hainanese Chicken Rice Pau</b></div>
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<i>(Makes 14 small size portions, 7pcs of original flavour and 7pcs of pandan flavour)</i></div>
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<b><i>(A) Pau dough</i></b></div>
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<i>Original chicken rice flavour (7 pcs)</i></div>
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<ul>
<li>100g Pau flour or Hong Kong flour</li>
<li>1/2 tsp double acting baking powder</li>
<li>20g caster sugar</li>
<li>30g Dancing Chef Hainanese Chicken Rice Paste (include some oil in the packet)</li>
<li>35-38g water</li>
<li>1/4 heap tsp instant yeast</li>
<li>1/4 heap tsp caster sugar</li>
<li>1.5 tsp water</li>
</ul>
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<i>Pandan chicken rice flavour (7 pcs)</i></div>
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</div>
<ul>
<li>100g Pau flour or Hong Kong flour</li>
<li>1/2 tsp double acting baking powder</li>
<li>20g caster sugar</li>
<li>30g Dancing Chef Hainanese Chicken Rice Paste (include some oil in the packet)</li>
<li>35-38g Pandan juice (blend 10 pandan leaves with 80-100g water, strain to get juice)</li>
<li>1/4 heap tsp instant yeast</li>
<li>1/4 heap tsp caster sugar</li>
<li>1.5 tsp water</li>
</ul>
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<ol>
<li>Steps are the same for both flavours.</li>
<li>Mix yeast, sugar and water in a small bowl, set aside till the mixture turns frothy.</li>
<li>Add flour, baking powder and caster sugar in a large mixing bowl, stir till well blended.</li>
<li>Add chicken rice paste, water (or pandan juice) and yeast mixture into the mixing bowl. Mix the ingredients together till a rough dough forms.</li>
<li>Transfer the rough dough onto a kneading mat. Knead the dough for 10 mins. The dough may be a little wet and sticky initially, dust just a little bit of flour but not too much. Keep kneading and the dough will turn smooth and non-sticky.</li>
<li>Cover and proof the dough (first proof) for 30 mins.</li>
<li>Once dough is proofed, roll it out using rolling pin to about 5-6mm thickness.</li>
<li>Use a 7cm scalloped round mould to stamp out the dough skins. Gather scraps and repeat. If the dough shrinks, rest for 5-10 mins before continuing. Total yield is 7 pieces for each flavour.</li>
<li>Using the rolling pin to roll the dough skin into oval shape about 3-4mm thickness. Brush the surface with some olive oil, fold into half, place onto a piece of pau paper (6cm square). Repeat for all, cover and proof for another 30 mins (second proof).</li>
<li>Once the dough skins are proofed, steam on high heat for 20 mins and the Pau are ready to serve. Best eaten warm.</li>
</ol>
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<b><i>(B) Poached chicken</i></b></div>
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<ul>
<li>2-3 pieces boneless chicken thighs</li>
<li>2 stalks spring onion, 3 slices ginger, 2 cloves garlic</li>
</ul>
<ol>
<li>Bring a pot of water to boil, add chicken thigh, spring onion, ginger and garlic.</li>
<li>Let the ingredients simmer for 10 mins.</li>
<li>Remove the chicken thighs and place in iced water for 10 mins.</li>
<li>Drain and brush the thighs with sesame oil, set aside till ready to use.</li>
</ol>
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<b><i>(C) Chilli sauce</i></b></div>
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</div>
<ul>
<li>2 pcs big red chilli</li>
<li>2 pcs chilli padi</li>
<li>20g Dancing Chef Hainanese Chicken Rice Paste</li>
<li>2 cloves garlic</li>
<li>2 tbsp chicken stock</li>
<li>1 tbsp ketchup</li>
<li>1 tsp sugar</li>
<li>Juice from 1 lime</li>
</ul>
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<ol>
<li>Blend all the ingredients in a food processor till fine and well-blended. Adjust seasonings to taste.</li>
</ol>
<div>
<b><i>(D) Ginger & Spring Onion Sauce</i></b></div>
</div>
<div>
<ul>
<li>20g Dancing Chef Hainanese Chicken Rice Paste</li>
<li>2 stalks spring onion, finely chopped</li>
<li>80-100ml chicken stock</li>
<li>1 tsp sugar</li>
<li>corn starch water</li>
</ul>
<div>
<ol>
<li>Add chicken rice paste and spring onion to a small pot, stir fry on low heat for 30s.</li>
<li>Add water and sugar, stir till well-mixed.</li>
<li>Thicken with corn starch water if the sauce is too watery.</li>
</ol>
</div>
</div>
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<b><i>(E) Assemble</i></b></div>
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</div>
<ul>
<li>14 pcs original and pandan flavour chicken rice pau (from A)</li>
<li>14 pcs chicken thigh (from B, cut the chicken thigh into sizes that fit the pau)</li>
<li>Cucumber, coriander, chilli shreds</li>
<li>Chilli sauce, Ginger & spring onion sauce (from C & D)</li>
</ul>
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</div>
<ol>
<li>To serve, take a piece of pau, open up, place cucumber, chicken thigh, coriander and chilli into the pau, and finally drizzle some chilli sauce and ginger spring onion sauce.</li>
<li>Best eaten warm.</li>
</ol>
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NOTES:<br />
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<ul>
<li>This pau is best eaten warm, it will turn a little hard when cold (just like mantou). To reheat, steam for 5 mins. </li>
<li>As no preservatives, bread improvers or softener is added, the pau is best eaten on the same day, or keep in fridge for 1-2 days. Reheat before eating.</li>
<li>I made the pau to be small size, eaten in 1-2 bites. For regular or bigger size pau, increase quantity of ingredients and use bigger mould to stamp the dough.</li>
<li>This dough can be made into conventional enclosed pau too, or simply eaten as mantou.</li>
</ul>
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This Pau is visually appealing and taste yummy, suitable for parties and gatherings, especially for the upcoming National Day!<br />
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So this is also my tribute to Singapore's 54th Birthday :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5fQIo3No67EkcAAj-sr9BeT7hf4j89FuAsyCJqRFQbdbKKjAfeTTXcI3EAeGBb7li1sT5BxO9oDfBS9mMTNADdESCYnGShoH7uulI3AT67jiyGeq0DhVJFYjuQkCwanU62MOtI8osXlGP/s1600/dancingchef03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="596" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5fQIo3No67EkcAAj-sr9BeT7hf4j89FuAsyCJqRFQbdbKKjAfeTTXcI3EAeGBb7li1sT5BxO9oDfBS9mMTNADdESCYnGShoH7uulI3AT67jiyGeq0DhVJFYjuQkCwanU62MOtI8osXlGP/s1600/dancingchef03.jpg" /></a></div>
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Hope that all of you like my creation :)<br />
<h4>
<span style="font-size: large;"><b><span style="background-color: white; color: #1d2129; font-family: , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif;">Dancing Chef</span><span class="_5mfr" style="color: #1d2129; font-family: , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t68/1/16/2122.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">™️</span></span><span style="background-color: white; color: #1d2129; font-family: , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif;">: One Paste, Many Dishes</span></b><b><span style="background-color: white; color: #1d2129; font-family: , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif;">Be (surprisingly) different</span></b></span></h4>
<span style="font-size: large;">#DancingChefSG</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bSpKtX6q7YjcuSkoR5HEgoSVaJyMh190wdRrD4ZDke9R0ocM-ga3i37ENB_dOv1aPqvjyzWXmA029pOYaEj6997JzNJp4GbAwrePVY0SdA50QsBW_ixEUp4a4w0lyCbA2-5FuVwNbvaD/s1600/dancingchef07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="611" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bSpKtX6q7YjcuSkoR5HEgoSVaJyMh190wdRrD4ZDke9R0ocM-ga3i37ENB_dOv1aPqvjyzWXmA029pOYaEj6997JzNJp4GbAwrePVY0SdA50QsBW_ixEUp4a4w0lyCbA2-5FuVwNbvaD/s1600/dancingchef07.jpg" /></a></div>
<h4>
<span style="font-size: large;"><b><span style="background-color: white; color: #1d2129; font-family: , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif;">AUGUST PROMOTION: </span></b><b><span style="background-color: white; color: #1d2129; font-family: , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif;">Dancing ChefTM Pastes 100g 2 for S$5.00 (UP: S$2.85) </span></b><b><span style="background-color: white; color: #1d2129; font-family: , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif;">Available at Cold Storage, Giant, NTUC FairPrice and Sheng Siong</span></b></span></h4>
<h2>
<span style="color: #1d2129;"><span style="background-color: white; font-size: small;">Give it a try today with Dancing Chef convenient pastes!</span></span></h2>
daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com0tag:blogger.com,1999:blog-639638660166079582.post-21519131278156933422019-04-25T11:40:00.001+08:002020-06-06T20:38:54.163+08:00Pandan Chiffon Cake (Cooked Dough Method)This recipe has been in draft form for over a year now! I've made it a few times already, yet been procrastinating about blogging, as usual. Getting more and more lazy to write these days. *sigh*<br />
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Anyways, I seriously want to record it down formally because I really love this recipe. Over the past decade I've baked many Pandan Chiffon Cake and other flavours of Chiffon Cake, so far the cooked dough method is my favourite as the cake always turn out to be more moist and tender, and I don't have to use any baking powder or cream of tartar using cooked dough method.<br />
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However, it's not easy to get it right all the time, so there are some flavours of chiffon cake that I still stick to the usual method. Actually cooked dough method is not that far off from the usual method, just one more step involved in "cooking the batter" before folding in the meringue. Somehow this yields a more moist cake. Personally I prefer moist and tender chiffon, don't like the drier texture ones.<br />
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Chiffon cake is still one of my favourite cakes to bake, but of course the challenge is, how to get it consistent and it is something I'm still learning. Hope that in time to come, I can bake more flavours and achieve good results all the time!<br />
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<b>Pandan Chiffon Cake</b></div>
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<i>(makes one cake using 21cm chiffon pan)</i></div>
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<b><i>Ingredients</i></b></div>
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<ul>
<li>50g unsalted butter (or neutral tasting cooking oil)</li>
<li>90g cake flour</li>
<li>60g coconut milk</li>
<li>60g homemade pandan extract (blend 15-20 pandan leaves with a bit of water, strain and let mixture rest overnight, use the dark green extract that settles at the bottom)</li>
<li>5 egg yolks (M/L size egg, between 60-65g)</li>
<li>5 egg whites (M/L size egg, between 60-65g)</li>
<li>80g caster sugar</li>
</ul>
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<b><i>Method</i></b></div>
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<ol>
<li>Preheat oven to 160 degree celsius, top and bottom heat.</li>
<li>Melt butter in a small pot over very low heat. Once butter is melted, add in cake flour and stir quickly to form a dough.</li>
<li>Add coconut milk and stir the mixture till dough is well-mixed into a thick batter.</li>
<li>Add pandan extract and mix well into batter.</li>
<li>Add egg yolks one at a time, mix well into batter. Batter will be thick with texture like soft custard.</li>
<li>Add egg whites into mixing bowl with pinch of salt, beat using electric mixer at medium high speed, add sugar gradually and beat till stiff peak meringue.</li>
<li>Add one scoop of meringue into batter, stir quickly to mix well. </li>
<li>Add 1/3 of remaining meringue into batter, fold quickly but gently to mix the meringue with batter.</li>
<li>Add the next 1/3 of meringue into batter, fold quickly but gently to mix the meringue with batter.</li>
<li>Finally pour the batter into the bowl with remaining meringue, fold quickly but gently.</li>
<li>Pour the batter into chiffon pan, give the pan 2-3 gentle knocks on the counter top, then send into oven to bake at 160 degree celsius for 45-50 mins. *if the top of the cake browns too fast, cover with a piece of aluminium foil after 30 mins.</li>
<li>After the cake is baked (if necessary, test using a skewer or cake tester, the stick should be clean), invert the pan over and let it cool down completely before unmoulding.</li>
<li>After the cake has cooled completely, unmould from pan. Cut into slices to serve. The cake is actually best served the next day for flavours to fully develop. If eating the next day, store in airtight container and cut the next day.</li>
</ol>
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This cake is one of my family's favourite cake, and also well-liked by many of my friends who tried it. Although I would like to bake it more often, I'm always lazy to make pandan extract :p And pandan extract doesn't keep for long, so each time I only make small quantity, making it a tedious task whenever I feel like baking.<br />
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Oh well, good things never come easy and takes effort and time, right? Anyways, I'm so glad that I finally completed this blog post! Yes!daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com0tag:blogger.com,1999:blog-639638660166079582.post-32192656606197226752019-03-01T19:00:00.000+08:002019-03-01T19:28:03.253+08:00Asam LaksaHow many of you are like me, love to eat Asam Laksa but scared of overwhelming fishy smell, and also dislike handling raw mackerel fish or Ikan Kembong, the small fish that's used to make the laksa?<br />
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The thing is, I've been craving for Asam Laksa, missing the flavourful, tangy and spicy fish broth with smooth & chewy rice noodles as well as the different textures/colours toppings for the laksa. And no, Asam Laksa is definitely not available where I stay currently (in Thailand).<br />
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I'm so glad to find <a href="http://ayambrand.com.sg/mediterranean-asian-sardines/370-extra-virgin-olive-oil-120g.html">Ayam Brand Sardines in Extra Virgin Olive Oil</a> at the supermarkets here! It has nearly no fishy smell (probably because the sardines are brined in EVOO) and so much easier to handle (fish bones are teeny tiny and can be mashed up easily, or just remove the centre bone with ease).<br />
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This is my quick and easy Asam Laksa, without having to go through the trouble of cleaning raw Ikan Kembong fish, preparing complicated fish broth or removing bones from the fish etc etc. Do note that I replaced or omitted a few ingredients as they are not available where I stay.<br />
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What I did was, blend the rempah spice paste ingredients with some EVOO brine from the can, then stir-fry the rempah using the remaining brine as well as the sardines together until fragrant. Next add water, instant fish or ikan bilis cube (yes, it's cheating but hey, I'm looking for quick & easy & fuss-free) and Thai basil, boil for 10-15 mins, season with tamarind paste, salt and sugar and viola, the asam laksa soup broth is ready!<br />
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Finally, cook some rice noodles, add toppings of choice (I add more sardine fish, chopped salad leaves, pineapple, cucumber, red onion, chilli padi, lime juice as well as Hei Ko or sweet shrimp paste (which I brought from SG last year to make rojak! Yay!) and a bowl of yummy Asam Laksa is ready!<br />
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<b>Asam Laksa</b><br />
<i>(serves 3 big or 4 small servings)</i><br />
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<b><i>(A) Rempah/Spice Paste</i></b><br />
<ul>
<li>5 pcs shallots</li>
<li>3 dried chilli, soak in hot water till softened and remove seeds</li>
<li>2 big red chilli, remove seeds</li>
<li>1 pc lemongrass, bottom 3" only, cut into small slices</li>
<li>1 cm turmeric root, cut into small slices</li>
<li>1 tsp belachan, toasted</li>
<li>1-2 tbsp brine from Ayam Brand Sardines in EVOO</li>
</ul>
<div>
<ol>
<li>Add all the ingredients into a blender/food chopper and blend till smooth paste.</li>
</ol>
</div>
<div>
<b><i>(B) Fish broth</i></b></div>
<div>
<ul>
<li>1 can Ayam Brand Sardines in EVOO</li>
<li>Rempah spice paste from (A)</li>
<li>4 cups water</li>
<li>2 pcs instant fish stock cube (or ikan bilis cube)</li>
<li>6 pcs thai basil</li>
<li>3 tbsp instant tamarind paste</li>
<li>1 tbsp sugar</li>
<li>1/2 tsp salt</li>
</ul>
<div>
<ol>
<li>Add the remaining brine from the can, all the sardines (not necessary to remove bones) and the rempah spice paste into a pot, stir-fry the mixture till aromatic for a few minutes. Crush and mash up the sardines when frying.</li>
<li>Add water, stock cube and Thai basil, and bring to boil on medium heat. After the broth boils, lower heat to low and simmer for 10-15 mins.</li>
<li>Season with instant tamarind paste, sugar and salt (to taste) and the broth is ready to use.</li>
</ol>
<div>
<b><i>(C) Asam Laksa and Garnish</i></b></div>
</div>
</div>
<div>
<ul>
<li>1 can Ayam Brand Sardines in EVOO</li>
<li>200g thick rice noodles (dried ones)</li>
<li>Fish broth from (B)</li>
<li>1/2 pc cucumber, julienned</li>
<li>1/4 pc pineapple, sliced into small pieces</li>
<li>1 red onion, cut into thin slices</li>
<li>Handful of mint leaves</li>
<li>Handful of salad leaves, chopped</li>
<li>1-2 pcs chilli padi, cut into small slices</li>
<li>3-4 wedges lime</li>
<li>3-4 tbsp hei ko / sweet shrimp paste</li>
<li>*torch ginger, omitted as not available</li>
</ul>
<div>
<ol>
<li>Open another can of sardines, remove centre bones from the sardines if desired and tear the sardines into flakes.</li>
<li>Cook the thick rice noodles for 10-12 mins till the noodles are fully cooked, al dente. Drain and rinse in ice water. Add the rice noodles into 3-4 individual bowls.</li>
<li>Scoop the fish broth into the bowls of noodles.</li>
<li>Add desired toppings - sardine flakes, salad leaves, red onion, pineapple, cucumber, mint leaves, chilli padi, lime and hei ko. </li>
<li>Mix well to eat and best enjoyed hot!</li>
</ol>
</div>
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I'm really pleased with how my quick and easy Asam Laksa turned out! The broth is quite flavourful, tangy and spicy, but not fishy and lighter on the palate as well, love the combination of different colours and textures of the toppings. Even the hubby enjoyed it and said it was not bad at all.</div>
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Glad that I can cook this dish anytime I have cravings now. And also thinking of making more dishes with <a href="http://ayambrand.com.sg/mediterranean-asian-sardines/370-extra-virgin-olive-oil-120g.html">Ayam Brand Sardines in Extra Virgin Olive Oil</a> =D</div>
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daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com0tag:blogger.com,1999:blog-639638660166079582.post-91950408560315296852019-01-13T18:36:00.000+08:002019-01-13T18:36:04.547+08:00Yuzu Cupcakes with Yuzu Buttercream FrostingHappy New Year! Oooh, it's 2019 already and I've neglected my blog for such a long time :p<br />
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I still wish to blog but just that these days it seemed too much effort to do so :p Posting on IG and FB is much faster than having to edit photos on my laptop or PC, and having to think of the topic to write. Haha, I'm simply lazy.<br />
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Anyways, today's topic is on YUZU! Yes, my ultimate obsession. I asked around, people who know Yuzu all love Yuzu to bits lol. And like me, besides Yuzu foodstuff such as yuzu tea, yuzu crackers, yuzu cookies, yuzu cakes, they are also into other Yuzu-related merchandise like yuzu lip balm, yuzu shower gel, Yuzu cleanser etc etc =D<br />
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I digress :p <br />
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Ok, so my family went to Toyko in December and when I saw these gorgeous babies, I simply have to lug them back. Needless to say these couldn't be found in Thailand and even back in SG, they are rare and super expensive. When I saw them at Tsukiji market, I just went crazy and bought a box of L size ones (9 pcs), half a dozen small ones and half a dozen organic ones.<br />
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Have been thinking about what to do with these babies, I mean I have to use them up asap while they still look so fresh and plump. In the past years, I've already created a number of recipes using Yuzu, namely <a href="http://dreamersloft.blogspot.com/2014/12/homemade-yuzu-marmalade.html">Yuzu Marmalade</a>, <a href="http://dreamersloft.blogspot.com/2013/02/yuzu-chiffon-cake.html">Yuzu Chiffon Cake</a>, <a href="http://dreamersloft.blogspot.com/2016/06/yuzu-marmalade-yogurt-cake.html">Yuzu Marmalade Yogurt Cake</a>, <a href="http://dreamersloft.blogspot.com/2016/03/homemade-yuzu-curd.html">Yuzu Curd</a>, <a href="http://dreamersloft.blogspot.com/2016/03/yuzu-curd-meringue-cupcake.html">Yuzu Curd Meringue Cupcake</a>, <a href="http://dreamersloft.blogspot.com/2016/03/yuzu-curd-tart.html">Yuzu Curd Tart</a>. <br />
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So far have already made a few bottles of Yuzu Marmalade and since I've not made cupcakes for a long time and yet to try making Yuzu buttercream, I adapted one of my old recipes to create these delectable mini Yuzu cupcakes with Yuzu buttercream frosting. <br />
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I'm so pleased with the results :)<br />
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The cupcake itself is moist and tender and good to eat on its own, but even better paired with Yuzu buttercream. The Yuzu buttercream frosting is surprisingly light with the wonderful aroma of yuzu; normally I'm not a fan of buttercream but this buttercream I found myself stealing mouthfuls of it! Sinful I know, but it tastes so yummy! <br />
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My recipe yields 20 pieces of mini cupcakes, I ate quite a few myself and gifted the remaining away. And my friends enjoyed the cupcake too, they liked it that they are not too sweet and oh yes the yuzu smelled so heavenly.<br />
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So here's sharing the recipes for making the cupcakes as well as the buttercream.<br />
<br />
Ingredients for the cupcake include cake flour, baking powder, salt, unsalted butter, caster sugar (rub with yuzu zest), eggs, fresh milk, fresh yuzu juice and yuzu marmalade.<br />
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If you don't have fresh yuzu, you can simply use the Korean Citron tea and omit the yuzu zest and yuzu juice. This recipe can also be used for orange or lemon.<br />
<br />
For buttercream, I use the Italian meringue method, ingredients are caster sugar, water, egg whites, unsalted butter and yuzu marmalade. Likewise yuzu marmalade can be replaced with Korean Citron tea or orange marmalade. And it's not necessary to use the Italian meringue method, Swiss meringe method works fine too. I have shared several buttercream frosting using Swiss meringue method before, please search for them.<br />
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<b>Yuzu Cupcakes</b></div>
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<i>(Makes 20 pcs with 4cm base cases)</i></div>
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<i>* this recipe can be adapted to lemon or orange flavour </i></div>
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</div>
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<i>Yuzu cupcake</i></div>
<ul>
<li>150g cake flour</li>
<li>1.5 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>115g unsalted butter</li>
<li>120g caster sugar</li>
<li>Zest of 1 large & 1 small fresh yuzu or 2 medium ones (omit if don't have) </li>
<li>2 eggs (medium size about 60g)</li>
<li>60g fresh milk</li>
<li>65g Yuzu marmalade (or Korean Citron Tea)</li>
<li>25g fresh Yuzu juice (from 1 large & 1 small fresh yuzu or 2 medium ones, replace with yuzu marmalade if don't have)</li>
</ul>
<ol>
<li>Preheat oven to 180 degree celsius, conventional mode.</li>
<li>Line the cupcake cases on a baking tray. Set aside.</li>
<li>Sift cake flour, baking powder and salt together. Set aside.</li>
<li>Zest the fresh yuzu and rub the yuzu zest into the caster sugar until well-mixed. Set aside.</li>
<li>Squeeze fresh yuzu juice (reserve the seeds, pulp and peel for making more marmalade). </li>
<li>Mix fresh milk, yuzu marmalade and fresh yuzu juice. Set aside.</li>
<li>Add butter and yuzu caster sugar (from 4) into mixing bowl, beat on medium high
speed using k-beater until smooth and creamy, about 4 mins. Stop to
scrap sides of bowl, beat for another minute.</li>
<li>Reduce to medium low speed, add eggs gradually and beat till just mixed.</li>
<li>Add the flour mixture (from 3) in 3 additions, alternating with the yuzu milk mixture (from 6) in 2 additions. Beat till just blended, finish off by
removing mixing bowl from mixer, scrap sides of bowl and fold gently.</li>
<li>Using an ice-cream scoop or spoon, fill batter into the cupcake cases, about 2/3 full.</li>
<li>Bake at 180 degree celsius, conventional mode, for 15-18 mins (toothpick inserted into the centre comes out clean).</li>
<li>Remove from oven and let the cupcakes cool completely before frosting.</li>
</ol>
Yuzu Buttercream<br />
<i>(makes enough buttercream to frost 2 batches of cupcakes)</i>
<br />
<ul>
<li>80g caster sugar</li>
<li>20g water</li>
<li>75g egg whites (about 2 eggs)</li>
<li>200g unsalted butter</li>
<li>5-6 tbsp Yuzu marmalade (or Korean Citron tea)</li>
</ul>
<ol>
<li>Add sugar and water into a heavy bottom pot, bring to boil to 118 degree celsius (measure using a candy thermometer).</li>
<li>When the sugar mixture reaches 100 degree celsius, start whipping
the egg whites on medium high speed. *if the egg whites already reaches
soft peak and sugar mixture has not reached 118 degree celsius, shift
the speed to low and let it continue whipping)</li>
<li>Once the sugar mixture reaches 118 degree celsius, bring the pot to
the mixer, add the sugar syrup very slowly into the egg white. Switch
mixer to high speed and whip the mixture till it cools down completely.</li>
<li>Place the entire mixing bowl into the fridge for a few hours (till temperature reaches less than 10 degree celsius).</li>
<li>Place the mixing bowl back to the electric mixer, add the cold cubed
butter piece by piece and beat at medium high speed, till mixture turns
into buttercream and no more liquid.</li>
<li>Add Yuzu marmalade into the buttercream and whisk till well-incorporated.</li>
<li>Buttercream frosting is ready to be used. Fit piping bag with star
nozzle (I use Wilton 1M), fill buttercream into bag and pipe onto the
cupcakes.</li>
</ol>
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As I have more than enough Yuzu buttercream to frost the cupcakes (only made 1 batch of cupcakes), I decided to make a petite 4.5" size cake to use up the buttercream.<br />
<br />
Used half quantity of the cupcake recipe above, and the batter is just nice for a 4.5" round cake pan. Bake at 180 degree celsius for about 40-45 mins. Once the cake cools down, slice the cake sideways to make 2 layers. I fill the layers with Yuzu marmalade, frost the whole cake with the leftover Yuzu buttercream and did some simple rose piping using Wilton 1M tip. <br />
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The cake wasn't very nicely frosted as I was rushing for time, but still it turned out really yummy! A 4.5" size cake can serve around 4-5 slices of cake. If using full quantity of the cupcake recipe, I reckon it'll be good for a 6" cake.<br />
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I still have some yuzu left, what shall I make next? Chiffon cake is definitely a must as it's my favourite. Not sure if I have time to create new recipes as going to be busy with CNY cookies baking soon!<br />
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Follow me on my Instagram : dreamersloft17 as I post regularly there now :) Ciao!daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com0tag:blogger.com,1999:blog-639638660166079582.post-54728397237490034062018-10-15T11:43:00.001+08:002018-10-15T11:48:27.927+08:00Beef & Chicken Rendang Burgers<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; color: #666666;">[ Collaboration with </span><a href="https://www.facebook.com/DancingChefOnline/" style="color: #888888; text-decoration: none;">Dancing Chef</a><span style="background-color: white; color: #666666;"> and </span><a href="https://www.facebook.com/groups/singaporehomecooks/" style="color: #33aaff;">Singapore Home Cooks</a><span style="background-color: white; color: #666666;"> ]</span></span><br />
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<h3>
<b><i>* Beef & Chicken Rendang Sliders using Padang Rendang Paste *</i></b></h3>
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<b><i><br /></i></b></div>
I'm very fond of making mini burgers because I think they look so cute and I feel less sinful about eating them sine they are mini ;p<br />
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I've been making different flavours of sliders such as classic beef & cheese, fish fillet and teriyaki chicken, this time I thought of using #DancingChef #RendangPaste to create my very own Beef & Chicken Sliders, an East-meet-West creation.<br />
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For the chicken patty, I use boneless chicken thigh and cut them into pieces around 5-6cm. Marinate the pieces with the Padang Rendang paste for around 2-3hrs. Coat the marinated chicken with tapioca flour, rest for 5 mins then deep-fry on medium heat till crispy and golden brown.<br />
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For the beef patty, I use minced beef; marinate the beef with the paste for 2-3hrs, shape into mini patties around 5cm, then pan-fry on medium heat till browned on both sides.<br />
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*If your family doesn't take beef, simply use chicken only and omit beef.<br />
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I also use the leftover paste to make a thick and creamy sauce, to add to the burger as well as a dipping sauce for the fries. The sauce tastes so aromatic, creamy and yummy! Similar to McD's curry sauce but much more fragrant and rich. I like!<br />
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<br />
And not forgetting the mini burger buns which I baked using the <a href="http://dreamersloft.blogspot.com/2018/08/cream-cheese-bun-burger-bun-using.html">Yudane method</a>, which yields a soft and fluffy texture, very suitable for making burgers. Dough weight for each bun is 35g, and each burger is around 5 - 5.5cm in diameter.<br />
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If you don't have time to bake your own burger buns, Gardenia and Sunshine have mini butter rolls which can be used as well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEZED94-4x1UzrZC8d4EdobvZv7c9upTWdKi72ziPItrP4r4bfGYQIO-mrZLNtIYNaA8iS2kiKchAkiWYilkjeOn1hUzQKeKrvPrmQK4t-YcD7EXxVUFTwY7XE7MwuwBofLEbVfhf42H9O/s1600/rendangsliders04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEZED94-4x1UzrZC8d4EdobvZv7c9upTWdKi72ziPItrP4r4bfGYQIO-mrZLNtIYNaA8iS2kiKchAkiWYilkjeOn1hUzQKeKrvPrmQK4t-YcD7EXxVUFTwY7XE7MwuwBofLEbVfhf42H9O/s1600/rendangsliders04.jpg" /></a></div>
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Assembling the burgers is always fun, feel free to add any ingredients you fancy or none at all! For me, besides the chicken and beef patties, I added just coral salad leaves, cucumber, rendang sauce, as well as some cherry tomatoes and pickled gherkins as decorations.<br />
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Just look at these tantalising sliders, I bet you couldn't stop at one! They make great party food and everyone especially kids love burgers right?<br />
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The rendang marinate and sauce goes really well with the chicken and beef, it's a western burger yet with our favourite curry and spices flavouring that we Asians love. The paste is not overwhelming and not too spicy, even my son who doesn't take much spicy food enjoyed the burger.<br />
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I'm going to serve these for my next gathering!<br />
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<br />
<b>Beef & Chicken Rendang Sliders</b><br />
<i>(Makes 12 sliders)</i><br />
<br />
<ul>
<li>250g boneless chicken thigh, cut into 6 pieces around 5-6cm</li>
<li>300g minced beef</li>
<li>1 packet Dancing Chef Padang Rendang Paste</li>
<li>1 large shallot, finely chopped</li>
<li>150g coconut milk</li>
<li>1 stalk lemongrass, smashed</li>
<li>3 pieces kaffir lime leaves, remove centre vein and tear into pieces</li>
<li>1 tbsp desiccated coconut</li>
<li>Tapioca flour, cooking oil</li>
<li>Salad leaves, cucumber, cherry tomatoes, pickled gherkins, mayonnaise</li>
</ul>
<ol>
<li>Marinate chicken pieces wth 2 tsp of rendang paste for 2-3hrs.</li>
<li>Marinate minced beef with 1 heap tbsp of rendang paste and finely chopped shallots for 2-3hrs.</li>
<li>Rendang sauce: Add remaining rendang paste (around 50-55g left), coconut milk, lemongrass, kaffir lime leaves into a cooking pot, bring to boil, stirring continuously to prevent burning. Add desiccated coconut and reduce heat, simmer till sauce thickens. Set aside.</li>
<li>Coat the marinated chicken pieces with tapioca flour and set aside for 5 mins. Deep-fry the chicken pieces using medium heat till golden brown and crispy.</li>
<li>Shape the minced beef into patties around 5-6cm diameter each. Pan-fry the beef patties using medium heat till browned on both sides.</li>
<li>Assemble the burgers: Slice burger bun into half, spread a dollop of mayonnaise on the bottom half of the bun, top with a few pieces of salad leaves, follow by a slice of cucumber. Add a tsp of rendang sauce, top with chicken or beef patty, add another tsp of rendang sauce, cover with top half of burger bun. Finally decorate top of burger bun with halved cherry tomatoes or sliced pickled gherkins using toothpick or skewers.</li>
</ol>
<div>
*If not using beef, replace with another 250g boneless chicken thigh.</div>
<div>
<br /></div>
<div>
<b>Mini Burger Buns (bonus recipe!)</b></div>
<div>
<i>(dough weight is about 500g, makes 14 buns about 35g each)</i></div>
<div>
<br /></div>
<div>
<i><b>Japanese Yudane</b></i></div>
<i>(prepare night before) </i><br />
<ul>
<li>50g bread flour</li>
<li>50g boiling water</li>
</ul>
<ol>
<li>Place the bread flour in a heat-proof bowl. Add boiling water and quickly mix the flour with the water using a spatula.</li>
<li>Initially the dough will be bits and pieces but keep pressing and bring the dough together, a rough dough will form.</li>
<li>Cover the bowl with clingwrap and once the dough cool to room temperature, transfer the bowl to chill in fridge till next day.</li>
</ol>
<br />
<b>Dough</b><br />
<ul>
<li>Yeast mixture: 20g lukewarm water, 6g instant dry yeast, 5g caster sugar</li>
<li>200g bread flour</li>
<li>1 recipe Japanese Yudane (above recipe)</li>
<li>1 recipe yeast mixture (above recipe)</li>
<li>50g water </li>
<li>45g caster sugar</li>
<li>2g fine sea salt </li>
<li>1 egg yolk</li>
<li>1/2 egg white (reserve remaining half for brushing on burger bun)</li>
<li>40g unsalted butter, cubed and slightly softened</li>
</ul>
<ol>
<li>In a small bowl, mix water, yeast and sugar and let the mixture rest for a few minutes to turn frothy.</li>
<li>Add bread flour, Yudane, yeast mixture, water, sugar, salt, egg yolk and egg white into a mixing bowl. Using a dough hook, mix the dough ingredients on low speed (speed 1 KitchenAid) for a minute, then switch to medium low speed (speed 2) and knead the dough till rough dough forms. </li>
<li>Add the butter, piece by piece into the dough. Once all the butter cubes are added, turn up mixer speed to medium (Speed 4) and knead the dough for about 10-12 mins. The dough is ready when it leaves the bottom of the bowl and "rides up" to the top of the dough hook. Or use the window pane method by stretching a piece of dough, it will be stretchy and almost translucent without breaking.</li>
<li>The dough is quite soft and slightly sticky, oil both hands and take out the dough from the mixing bowl. Lightly knead for a minute, round the dough and place the dough into a well-oiled bowl for first proof. Cover the bowl with clingwrap and let the dough proof for about 30-45 mins or till dough doubles in size. *based on summer weather, hot & humid</li>
<li>After 30-45 mins, take out the dough and knead lightly to press out the gas. Divide the dough into desired portions. Dough weight is about 500g, I divided the dough into 14 pieces of 35g each. Slightly round the dough portions, cover them with clingwrap and rest for 10 mins.</li>
<li>After 10 mins, tighten and round the dough (by cupping the dough in the middle of your palm), and place the dough on a baking tray lined with baking paper. Cover loosely with clingwrap and proof for 45 mins. *Preheat the oven at 200 degree celsius after 30 mins.</li>
<li>Bake the burger buns at 190-200 degree celsius for 10-12 mins. *turn down temperature to 180 or 190 degree celsius, and cover buns with aluminum foil if the buns browned too fast.</li>
<li>Let the buns cool on a wire rack. If keeping till next day, cool completely before storing in an airtight box.</li>
</ol>
daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com0tag:blogger.com,1999:blog-639638660166079582.post-54079424457893059822018-09-14T17:54:00.001+08:002018-09-14T17:54:07.311+08:00Khanom Chor Muang & Khanom Jeab Nok (Thai Steamed Flower & Bird Dumplings)Recent months, I've been intrigued by Thai desserts, especially the traditional ones that are served to the Thai Royalty since ancient times. I had wanted to go to BKK to attend classes but couldn't find the time.<br />
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Then, last weekend I happened to be at northern Chonburi and took the opportunity to visit a Thai Traditional Dessert Cafe called <a href="https://www.facebook.com/ourhomshouse/">Hom's House</a> at the Bang Saen area. Totally fell in love with the cafe, as well as the desserts served there!<br />
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My desire to make these intricate and pretty looking desserts was so strong and after watching several YouTube videos and researching in online recipes, I thought I would start with this Khanom Chor Muang as out of all the desserts I tried, I love this the most, as it's both sweet and savoury. It's basically a chicken dumpling but palm sugar is added to the chicken filling so it's sweet. I thought it's more apt as an appetiser but the Thais categorised it as a dessert.<br />
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Anyways, bought ingredients, tools and even similar serve ware (as the cafe) and this whole week I'm basically eating and breathing Chor Muang!! LOL!!<br />
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Proudly presenting my Khanom Chor Muang which is Thai Steamed Flower Dumplings and Khanom Jeab Nok which is Bird Dumplings. For the flower dumpling, anchan or butterfly bluepea flower is used as colouring; I wanted to get a pink flower so used beetroot but the colour turned out white -_-<br />
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A crimping tool (the thais call it Chor Muang tweezer) is used to shape the flower petals, yes petal by petal. It's quite therapeutic I must say. The Bird is much harder to shape and crimp!<br />
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All in all, I made three batches (five actually but threw out two - problems with cooking the dough and a particular recipe). So why three? The first
batch (above picture), I used beetroot to colour the flowers pink but they turned out white. In addition, the texture of the dumpling is slightly different from what I ate, it's a bit hard and less soft and chewy.<br />
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The second batch (below picture), I intensified the beetroot water and the colour turned out more visible but it's more orangey than pink -__-. I also experimented with a different flour to try to get better texture but failed.<br />
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As for the third & final batch (same picture below - in blue), I changed the proportion of the flours used and hey, the texture turned out slightly closer to the one I tried! Yippeee! In addition, I used another crimping tweezer to create a different flower. Can see the difference? There are 2 videos below that show both crimping.<br />
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Anyways, I'm pleased that I managed to make this dessert! It's definitely not 100% yet, but I'm satisfied for now. Hopefully will make more improvements along the way. Let me rest from Chor Muang for some time first :p<br />
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Here's sharing my process of making Chor Muang. Like I said, this is not a perfect recipe yet yah. The full recipe will be after the brief explanations.<br />
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First step, cooking the chicken filling. Ingredients are simple, minced chicken, onion, coriander root, garlic, palm sugar, salt, white pepper, fish sauce and oil.<br />
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First of all, pound the coriander root with garlic and white pepper into a paste. In a frying pan, add the cooking oil, saute the paste till fragrant, then add onion and chicken. Finally season with palm sugar, fish sauce and salt (to taste). The filling shouldn't be too wet else difficult to wrap into the dough later.<br />
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Second step, will be the dough. Ingredients include rice flour, tapioca starch, arrowroot starch (or mung bean starch), glutinous rice flour, coconut milk, water (which can be coloured according to preference).<br />
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I use butterfly bluepea flower for blue, beetroot for pink and just water for white (the bird).<br />
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Mix all the ingredients together to form a runny batter. If necessary use your hand to do the mixing as there might be bits of undissolved flour. Alternatively, sieve the batter after mixing. I use my hand LOL!<br />
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Next comes the cooking of the batter into dough. Pour the batter into a COLD, NON-STICK pan, it's important! If the pan is hot, it will cook the batter to a rubbery dough (yes I tried it, it's one of a batch I threw out). Cook the batter using low heat (I'm using electric induction cooker, temperature is 60 degree celsius), stir constantly. It will get thicker and sticky and eventually come together in a dough. It took around 8-10 mins per batch colour. Non-stick pan is very useful here, makes it easier to cook the dough. And the pan is clean after each batch, no need to clean the pan between batches.</div>
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Now, the dough will still be very sticky, sprinkle some tapioca starch on a mat and knead the dough till smooth and not so sticky (it will still be a little tacky like soft play dough, when pull apart it stretches a little). Basically the dough will be slightly hot to touch initially and knead till it's barely warm.</div>
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Third step, wrapping the filling into the dough and crimp into shape! Please refer to the pictures below and a short video on the steps. Each dough ball is around 10.5g-11g. Filling is about half teaspoon.<br />
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For this particular flower design, the crimping tweezer is like a leaf shape. A bit tough initially, but after practising a few, it became manageable. Remember to dust with some tapioca starch in between crimps, otherwise the dough will stick onto the tweezer.<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyPZRU8JRyTneyESju3knMzEg5bPOkSx_CYsQuS03Zg6zuSDjSAwtYbT78hGxE04z9972cO9X-o7cWp0iDOCw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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Fourth and final step, steaming the dumplings. Prepare a steamer on medium high heat. Place a banana leaf onto the steamer, brush with some cooking oil to prevent the dumplings from sticking to the leaf. Place the dumplings onto the leaf, using a spray bottle to spray some water onto the dumplings to prevent them from drying. Steam for 10 mins, after they are done, brush the surface of the dumplings with oil to give a little shine and prevent them from drying. <br />
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Here are the before steaming pictures of the "pink" flower and the birdies, so cute right? But seriously they look nice but difficult to shape and too much dough :p<br />
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Yep, the "pink" flowers became white.<br />
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And so I made a second batch! For the first batch, I merely soak cubes of beetroot into cold water, probably that's why the colour wasn't intensed enough. This batch, I blended the beetroot and soak it in hot water for a longer amount of time. The colour turned out much better and I was quite happy!</div>
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BUT, after steaming, the colour turned out orangey rather than pink pink! Oh well -_- maybe next time try another type of natural colour or just use food colouring? Hmmm....<br />
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For the second batch, I also replaced arrowroot starch with mung bean starch to see if the texture of the dumpling would improve. Nope, didn't make much difference. </div>
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And so I made my third batch! Increased the amount of tapioca starch and reduced rice flour, and also used a different crimping tweezer, which is more squarish shape. Below is another video of how the crimping looks like.</div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxcDsMD8I7_6biPOlzofE9I9exbo-lLIRV22CbO7QEVNwQSlLXc0dXDTvIiUQPIU6t8BfEomzaO2XWJzgqaag' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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Hope that the explanations above are useful! Here's the full recipe. </div>
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<b>Khanom Chor Muang ~ Thai Steamed Flower Dumpling</b></div>
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<i>(each batch of dough weighs about 130g, makes 11-12 flower dumplings or 8-9 bird dumplings )</i></div>
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<i><b>(A) Chicken Filling (enough to make 3 batches of dumplings)</b></i></div>
<ul>
<li>150g chicken thigh, minced</li>
<li>70g onion, finely chopped</li>
<li>2 cloves garlic</li>
<li>1-2 coriander root</li>
<li>1/4 tsp white pepper</li>
<li>25g palm sugar</li>
<li>1.5-2 tbsp fish sauce, to taste</li>
<li>Pinch salt, to taste</li>
<li>2 tsp cooking oil </li>
</ul>
<ol>
<li>Pound the garlic, coriander root and white pepper into a paste.</li>
<li>In a frying pan, add cooking oil on medium heat.</li>
<li>Add paste (from 1) and saute till fragrant. </li>
<li>Add onion and fry till slightly translucent.</li>
<li>Add minced chicken and fry till cooked. Use spatula and break up the minced chicken into smaller pieces during frying.</li>
<li>Season with palm sugar, fish sauce and salt, to taste.</li>
<li>If filling is too wet, turn up heat and simmer till sauce dries up. The filling is just a little moist.</li>
<li>Dish and set aside.</li>
</ol>
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<i><b>(B) Dough (quantity is for one batch, repeat to get 3 batches)</b></i><br />
<ul>
<li>1/4 cup rice flour</li>
<li>2 tbsp tapioca starch</li>
<li>2 tsp arrowroot starch or mung bean starch</li>
<li>2 tsp glutinous rice flour</li>
<li>1/4 cup coconut milk</li>
<li>2 tbsp butterfly bluepea water or beetroot water or just water</li>
<li>Butterfly pea flower water - soak 10g bluepea flower in 50g hot water for at least 30 mins.</li>
<li>Beetroot water - blend 15-20g beetroot and soak in 50g hot water for at least 30 mins.</li>
</ul>
<ol>
<li> Mix the 4 types of flour/starch together.</li>
<li>Add coconut milk and mix well till no bits of flour.</li>
<li>Add bluepea water/beetroot water/water and mix well.</li>
<li>Sieve the batter to get rid of fine bits of flour (or use hand to mix the batter).</li>
<li>Add the batter into COLD frying pan on very low heat. Stir the batter till it thickens and eventually comes together into a dough. Each batch takes 8-10 mins. Repeat for 3 batches. The dough will be sticky.</li>
<li>Sprinkle tapicoa starch onto a mat, knead the dough till barely warm, and texture less sticky.</li>
<li>Dough weight is around 125-130g. *For the flower dumpling, divide dough into 11-12 pcs, each piece around 10.5g to 11g. For the bird dumpling, divide dough into 8-9 pcs, each around 14-15g)</li>
<li>Shape dough to circle/bowl, scoop half teaspoon of chicken filling into the centre, close up the dough and roll into a ball. *for the bird dumpling, after closing the dough, pinch some excess dough to form the head and neck of the bird.</li>
<li>Use crimping tweezer to crimp the ball into flowers. *For the bird, crimp lines for the bird's body. </li>
<li>For the bird's beak, cut carrot into small triangles and stick the carrot into the head. For the eyes, stick black sesame seeds.</li>
<li>Prepare a steamer on high heat, place banana leaves into the steamer. Once water boils, brush the banana leaves with oil and place the dumplings onto the leaves. Spray the dumplings with water.</li>
<li>Steam the dumplings for 10 mins. Once done, brush the surface of the dumplings with some oil.</li>
<li>Scoop the dumplings into serving plate and serve with fried garlic, lettuce, coriander and chilli.</li>
<li>Best eaten warm and on the same day.</li>
</ol>
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Hope the recipe and videos would be useful! Below are more food porn LOL!</div>
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Enjoy! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigP_Oy6NS0-iRiG4C7Rabj9F-Gbmrpfk4rtmreh5EsQk9RJJ0iI3OXRe9Y_juG-vhQHUYwxRwXgOuBdxTJXotYIGqiktBpnIXSnyhAm-_uqj4TAFicn2cGaIS22GDxKslhevW_slcFO3kD/s1600/chormuang03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="525" data-original-width="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigP_Oy6NS0-iRiG4C7Rabj9F-Gbmrpfk4rtmreh5EsQk9RJJ0iI3OXRe9Y_juG-vhQHUYwxRwXgOuBdxTJXotYIGqiktBpnIXSnyhAm-_uqj4TAFicn2cGaIS22GDxKslhevW_slcFO3kD/s1600/chormuang03.jpg" /></a></div>
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It has been an exciting week for me to make these dumplings. Hope to find time to attempt more Thai desserts, stay tuned!daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com0tag:blogger.com,1999:blog-639638660166079582.post-61986645616099031212018-08-29T12:21:00.005+08:002018-08-29T21:11:41.380+08:00Cream Cheese Bun & Burger Bun using Japanese Yudane methodI have not baked these Cream Cheese Buns for ages! In Singapore they are known as "Ah Bian" originating from the homegrown bakery chain BreadTalk. I often wonder why these cream cheese buns are baked flat instead of other shapes like round or longish? Vaguely recall that it was introduced many years back during the Taiwan Presidential Elections and the bun was named after former President Chen Shui-Bian (who is affectionately called Ah Bian by her people). My memory might be wrong.<br />
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I digress.<br />
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Anyways, 4 years ago, I baked the <a href="http://dreamersloft.blogspot.com/2014/10/cranberry-cream-cheese-bun.html">Cranberry Cream Cheese</a> version which is the original version using the Tangzhong (water-roux) method. This time I tried the Yudane method which is a method created by Japanese bakers to achieve super fluffy bread texture and remains soft even the next few days. In fact I've been baking buns with filling all along using this method or a similar Yukone method. Frankly I'm not so sure what's the difference between the two (didn't have time or rather lazy to find out). Basically the method is using boiling water to scald bread flour to form a "rough dough" known as gelatinized starch. Chill this starch overnight in fridge and add it to the main dough the next day.<br />
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If I have time or plan my bakes in advance, I would prefer this Yudane method over the 65C Tangzhong method because firstly due to the method, there's always leftover tangzhong (which I ended up discarding) and secondly somehow the bread doesn't turn out as fluffy as the Yudane method.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgNkHloqIAiITfdYmq4kEZcx9YQ4WcrRoOIdH4biqRI69yoC5RF4PVf_Wm3RcuA2Bbcu_fB3Hk26OCBYzBKKYDB6kzvFgSQJKl4lR0lLJaiRbco-qAJdvAhCCYWs8kQzmSqjLgZCP95q4/s1600/creamcheesebun01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="560" data-original-width="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgNkHloqIAiITfdYmq4kEZcx9YQ4WcrRoOIdH4biqRI69yoC5RF4PVf_Wm3RcuA2Bbcu_fB3Hk26OCBYzBKKYDB6kzvFgSQJKl4lR0lLJaiRbco-qAJdvAhCCYWs8kQzmSqjLgZCP95q4/s1600/creamcheesebun01.jpg" /></a></div>
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This time I baked the cream cheese bun without cranberry because the boy specifically told me he didn't want cranberries! Grrr, he used to like cranberries -_-<br />
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I also used part of the dough to make burger buns because I was planning for homemade beef burger and disliked store-bought burger buns. I prefer my burger buns to be soft and fluffy with tinge of sweetness and buttery flavour; and they go with my homemade beef patties very well.<br />
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In fact, this dough is really versatile, can be used to make buns with filling, burger buns, hotdog buns and even loaf bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wxTv9W_V40hNIWu0yuDa6t6CEoOetAKd1BXMzvuDOx_WJ41UU9iZZEW7uRtK5nPt5u95lTPrGvAAeY92ZZ38tbW1g3jE-XGN1C36ZgTVQGXlOlb47SCSg5qI4maZzI5qbO7hiNtTs-eV/s1600/creamcheesebun02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wxTv9W_V40hNIWu0yuDa6t6CEoOetAKd1BXMzvuDOx_WJ41UU9iZZEW7uRtK5nPt5u95lTPrGvAAeY92ZZ38tbW1g3jE-XGN1C36ZgTVQGXlOlb47SCSg5qI4maZzI5qbO7hiNtTs-eV/s1600/creamcheesebun02.jpg" /></a></div>
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As mentioned, make the Yudane one day in advance or the night before and chill in the fridge (forgot to take photo of the Yudane). The next day, simply add all the dough ingredients with the Yudane into the mixer and let the mixer knead the dough (I use KitchenAid and knead at Speed 4 for around 10-12 mins). The dough tends to be very soft and slightly sticky so I usually oil my hands before picking up the dough. Let the dough rise for about 45 mins till double in size.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOE7yrWPMyPtbKbyIMHl56oSJXDLYTtEK42Ctawr-3HxMlwYHfXo6vrzFuduSRfbAxEPVzSDdNCsuvfDw0LQiLF7kqaQ1NTGIag6AUwkfOFrOEAVRVkhD-MVvq9GZBN9-hBxNWKXJLphU/s1600/creamcheesebun03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOE7yrWPMyPtbKbyIMHl56oSJXDLYTtEK42Ctawr-3HxMlwYHfXo6vrzFuduSRfbAxEPVzSDdNCsuvfDw0LQiLF7kqaQ1NTGIag6AUwkfOFrOEAVRVkhD-MVvq9GZBN9-hBxNWKXJLphU/s1600/creamcheesebun03.jpg" /></a></div>
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After 45 mins of first proof, I divided the dough into individual portions. The dough weight was about 500g; 3 portions of dough 70g each were reserved for the burger buns and remaining 8 dough portions 36g each for the cream cheese buns. Slightly round the dough portions and cover the dough portions with clingwrap and let them rest for 10 mins.<br />
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The 3 burger buns were then shaped and rounded first so that they could finish their second proofing before the cream cheese buns and baked first.<br />
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For the remaining 8 portions, flatten and scoop the cream cheese filling in the middle, close into a ball, pitch the dough tightly before flattening the dough into shape.<br />
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Cream cheese filling is very simple, just mix cream cheese, icing sugar, fresh milk and vanilla extract till light and creamy, and chill in freezer till ready to use. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ASVg33b8UbRxdORD_0VxRqoBx5dPL4cTE9eDMV8pajhpWJsnmYOeA268MbWDdPfYhZd5sYLzKfv_sqts69dgS1_dDGt23UCaZZWBd5MkIKLvQUZ6gLPUWWyzON8nvYtyKawtSZIGVsrs/s1600/creamcheesebun04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ASVg33b8UbRxdORD_0VxRqoBx5dPL4cTE9eDMV8pajhpWJsnmYOeA268MbWDdPfYhZd5sYLzKfv_sqts69dgS1_dDGt23UCaZZWBd5MkIKLvQUZ6gLPUWWyzON8nvYtyKawtSZIGVsrs/s1600/creamcheesebun04.jpg" /></a></div>
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The second proofing for the cream cheese buns is slightly more tricky. They have to be proofed and baked flattened in order to retain the shape, and preferably using dark-coloured trays for the buns to "darken". I haven't tried using normal aluminum trays, maybe the buns will not be as browned.<br />
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What I did was to have a large baking tray at the bottom, place a baking mat or paper on the bottom tray, place the buns on the mat/paper. Cover the buns with another baking mat/paper, then cover them with another baking tray. I only have 1 dark-color tray, so I used 2 smaller trays which worked too. Let the buns proof for 45-60 mins, and send the whole set-up into the oven to bake. That's it! Actually not that difficult after all.<br />
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<b>Cream Cheese Bun</b><br />
<i>[dough weight is about 500g, makes 8 cream cheese bun (36g each) & 3 burger buns (70g each)]</i><br />
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<i><b>Japanese Yudane</b></i><br />
<i><b>(prepare night before) </b></i><br />
<ul>
<li>50g bread flour</li>
<li>50g boiling water</li>
</ul>
<ol>
<li>Place the bread flour in a heat-proof bowl. Add boiling water and quickly mix the flour with the water using a spatula. Keep pressing and bring the </li>
<li>Initially the dough will be bits and pieces but keep pressing and bring the dough together, a rough dough will form.</li>
<li>Cover the bowl with clingwrap and once the dough cool to room temperature, transfer the bowl to chill in fridge till next day.</li>
</ol>
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<i><b>Cream cheese filling</b></i><br />
<i><b>(prepare during first proof) </b></i><br />
<ul>
<li>150g cream cheese, cubed and softened</li>
<li>40g icing sugar, sifted</li>
<li>1 tbsp fresh milk</li>
<li>1/4 tsp vanilla extract</li>
</ul>
<ol>
<li>Place the cream cheese and icing sugar in a mixing bowl and mix on medium speed (Speed 4-6) till well blended.</li>
<li>Add fresh milk and vanilla extract and mix till filling is light and creamy.</li>
<li>Scrap the cream cheese filling into a container and store in the freezer till ready to use. <i><b><br /></b></i></li>
</ol>
<i><b>Dough</b></i><br />
<ul>
<li>Yeast mixture: 20g lukewarm water, 6g instant dry yeast, 5g caster sugar</li>
<li>200g bread flour</li>
<li>1 recipe Japanese Yudane</li>
<li>1 recipe yeast mixture </li>
<li>50g water </li>
<li>45g caster sugar</li>
<li>2g fine sea salt </li>
<li>1 egg yolk</li>
<li>1/2 egg white (reserve remaining half for brushing on burger bun)</li>
<li>40g unsalted butter, cubed and slightly softened</li>
</ul>
<ol>
<li> In a small bowl, mix water, yeast and sugar and let the mixture rest for a few minutes to turn frothy.</li>
<li>Add bread flour, Yudane, yeast mixture, water, sugar, salt, egg yolk and egg white into a mixing bowl. Using a dough hook, mix the dough ingredients on low speed (speed 1 KitchenAid) for a minute, then switch to medium low speed (speed 2) and knead the dough till rough dough forms. </li>
<li>Add the butter, piece by piece into the dough. Once all the butter cubes are added, turn up mixer speed to medium (Speed 4) and knead the dough for about 10-12 mins. The dough is ready when it leaves the bottom of the bowl and "rides up" to the top of the dough hook. Or use the window pane method by stretching a piece of dough, it will be stretchy and almost translucent without breaking.</li>
<li>The dough is quite soft and slightly sticky, oil both hands and take out the dough from the mixing bowl. Lightly knead for a minute, round the dough and place the dough into a well-oiled bowl for first proof. Cover the bowl with clingwrap and let the dough proof for about 30-45 mins or till dough doubles in size. *based on summer weather, hot & humid</li>
<li>After 30-45 mins, take out the dough and knead lightly to press out the gas. Divide the dough into desired portions. <i>Dough weight is about 500g, I divided the dough into </i><i><i>3 pieces of 70g each and </i>8 pieces of 36g each. </i>Slightly round the dough portions, cover them with clingwrap and rest for 10 mins.<i></i></li>
<li>Start with the burger buns, tighten and round the dough (by cupping the dough in the middle of your palm), and place the dough on a baking tray lined with baking paper. Cover loosely with clingwrap and proof for 45 mins. *Preheat the oven at 200 degree celsius after 30 mins.</li>
<li>For the cream cheese buns, take a piece of dough, flatten using rolling pin into a disc. Scoop about 1 - 1.5 spoon of cream cheese filling into the centre of the disc. Close up the dough into a ball and pinch tightly. Turn the dough over, roll it into a ball by cupping the dough in the middle of your palm, then flatten the dough once again using the palm. Repeat till all the dough used up.<i><br /></i></li>
<li>Prepare 2 large dark-coloured baking trays and 2 baking mats or paper. Start with a large baking tray at the bottom, place a baking mat or paper on
the bottom tray, place the flattened dough pieces on the mat/paper. Cover them with
another baking mat/paper, and finally cover with another baking tray. Proof for 45-60 mins.</li>
<li>First bake burger buns: 200 degree celsius for 10-12 mins. *turn down temperature to 180 or 190 degree celsius, and cover buns with aluminum foil if the buns browned too fast.</li>
<li>Second bake cream cheese buns: Send the whole set-up (step 8) into the oven, 200 degree celsius for 10-12 mins.</li>
<li>Let the buns cool on a wire rack. If keeping till next day, cool completely before storing in an airtight box.</li>
</ol>
daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com0tag:blogger.com,1999:blog-639638660166079582.post-77688199153629580072018-08-19T22:01:00.002+08:002018-08-19T22:34:32.401+08:00Chwee Kueh 水粿My kiddo and hb love Chwee Kueh very much and the kiddo has been bugging me to make it for him. Both of them used to eat it at the hawker centres at least once or twice a week! We used to go to Ghim Moh market for the chwee kueh; the kueh is excellent, but my kiddo doesn't like their savoury type of chai poh. Alternatively, we would go to Clementi or West Coast markets where their chai poh are the sweet type. Well, now they can only get to eat this when they request and if I feel like making it :p<br />
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Frankly I've never make this in SG before because it's
simply too convenient and much quicker if we were to eat it at hawker
centres. For a batch like this, it took me around 1.5hrs! But now that
we are in Thailand, cravings could only be satisfied by homemade I
guess, which means OT for me in the kitchen -_-"<br />
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<br />
I like to make my chwee kueh mini size because I can literally
put the whole piece in the mouth and munch away without the chai poh falling all over the place =D<br />
<br />
The size of the mini chwee kueh is
around 4.5cm and the chai poh topping is around 1 heap teaspoon, it's
like a golden proportion to me ;p <br />
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<br />
I started off with cooking the chai poh or preserved radish first. I like my chai poh to have some crunch, not too oily and well-balanced between sweet and savoury. In Thailand, I can only find the sweet type of chai poh; it's actually not very sweet after rinsing and soaking in water for 15 mins.<br />
<br />
Basically add some cooking oil to a pot, sautee minced dried shrimps, garlic and shallot till fragrant, then add the preserved radish and stir-fry on medium heat for about 10 mins. Thereafter add seasonings like light soy sauce, fish sauce, white pepper and sugar to taste; add a little bit of dark soy sauce for the colour, and also some toasted sesame seeds for the fragrance. Continue to simmer for about 10 mins on medium low heat and the chai poh is ready.<br />
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The chwee kueh or "water cake" is the trickier one to make as it's not easy to get the correct texture and consistency. The batter mixture of rice flour, wheat starch, corn flour, salt and water (room temp & boiling) might seem so simple but I realised that following proper steps are actually quite important. </div>
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<br /></div>
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After mixing the flours and water (first room temp then boiling) together to form the batter, it's crucial to stir the batter each time you want to use it, otherwise the flours tend to settle at the bottom with the top being more diluted. As a result, chances are the initial batches of kueh will be very soft, and towards the end very hard.</div>
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Hence it's also important to work fast when filling the batter into the moulds, otherwise by the time all the moulds are filled, once again the flours settle at the bottom. Hence to overcome this, I oil the moulds and place them in the wok steamer as the water is boiling. Then using a jug/measuring cup with spout, I quickly pour the batter into the moulds (water is still boiling at the bottom of the steamer) and stirring the batter after a few pours to ensure it remains homogeneous.</div>
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And after the chwee kueh are done steaming, it's important exercise some patience and let the chwee kueh cool down slightly and set before unmoulding because otherwise the whole piece of kueh is too mushy and will break!</div>
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I learnt all these through trial and error. Actually I wonder how the hawkers do it as they prepare such large batches of chwee kueh daily!</div>
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Anyways, I'm glad that I could satisfy my family's cravings for this quintessential hawker food of Singapore from time to time.<br />
<br />
<b>Chwee Kueh 水粿</b><br />
<i>*reference from <a href="http://www.bearnakedfood.com/2015/06/10/chwee-kueh-water-rice-cakes/">Bear Naked Food</a>, <a href="http://eatwhattonight.com/2016/04/chwee-kueh/">Eat What Tonight</a> </i><br />
<i>(makes 50 pieces, using mini moulds measuring 5cm top, 2.5cm bottom)</i><br />
<br />
<br />
<i><b>Ingredients</b></i><br />
<i><b>Chai Poh</b></i><br />
<ul>
<li>200g sweet preserved radish, rinsed and soak for 15 mins.</li>
<li>2 tbsp dried shrimp, soak in hot water till softened then minced</li>
<li>5 cloves garlic, minced</li>
<li>2 pcs shallot, minced</li>
<li>1 tbsp white sesame seeds, lightly toasted</li>
<li>1/2 cup cooking oil (I used 1/4 cup shallot oil, 1/4 cup coconut oil)</li>
<li>4 tbsp light soy sauce</li>
<li>1 tbsp sugar</li>
<li>1 tsp fish sauce </li>
<li>1/2 tsp dark soy sauce, for colour, adjust according to preference</li>
<li>1/4 tsp white pepper</li>
</ul>
<ol>
<li>In a pot, heat cooking oil on medium heat. Add minced dried shrimp and stir-fry till fragrant for a minute. </li>
<li>Add garlic and shallot and stir-fry for a minute.</li>
<li>Drain the preserved radish and add into the pot. Stir fry on medium low heat for about 10 mins.</li>
<li>Add the seasonings and adjust according to taste. Add the toasted sesame seeds. Mix well.</li>
<li>Let the mixture simmer for about 10 mins on medium low heat, stirring occasionally.</li>
<li>The chai poh is ready to use.</li>
</ol>
<i><b>Kueh</b></i><br />
<ul>
<li>135g rice flour</li>
<li>4 tsp wheat starch</li>
<li>4 tsp corn starch</li>
<li>1 tsp salt</li>
<li>400ml room temperature water</li>
<li>400ml boiling water</li>
</ul>
<ol>
<li>In a large mixing bowl, add the flour, starches and salt and mix well.</li>
<li>Add the tepid water and whisk till the dry ingredients are dissolved.</li>
<li>Add boiling water in a steady stream, whisking the mixture at the same time, till batter is well-mixed.</li>
<li>Prepare a steamer and bring water to boil (I'm using a wok with steamer insert). Wrap the cover of the steamer with a piece of towel/cloth to prevent water from dripping into the chwee kueh.</li>
<li>Brush the mini moulds thoroughly with oil, and place the moulds into the steamer with the water boiling.</li>
<li>Pour the batter into a jug with spout (stirring constantly to make sure batter consistency is homogeneous). Then quickly pour the batter into the mini moulds (with the water still boiling), stirring batter after every few pours. Repeat until all batter used up.</li>
<li>Cover and steam the chwee kueh for about 15 mins. *if mould is larger, steam for 3-5 mins more.</li>
<li>After 15 mins, remove the steamer insert from heat and let the chwee kueh cool down slightly and set. </li>
<li>Use a mini spatula or butter knife, insert in into the sides of the mould and lift the chwee kueh out of the mould. The chwee kueh should be able to be removed easily.</li>
<li>Top the chwee kueh with about 1 heap tsp of chai poh each.</li>
<li>Enjoy by popping one whole piece of chwee kueh with chai poh into the mouth! </li>
</ol>
daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com0tag:blogger.com,1999:blog-639638660166079582.post-25681874476362389952018-08-02T15:00:00.000+08:002018-08-02T15:00:53.848+08:00Curry Puff | Karipap[ Collaboration with <a href="https://www.facebook.com/DancingChefOnline/">Dancing Chef</a> and <a href="https://www.facebook.com/groups/singaporehomecooks/">Singapore Home Cooks</a> ]<br />
<a href="http://dreamersloft.blogspot.com/2018/07/laksa-yong-tau-foo.html">Dish 1 - Laksa Yong Tau Foo</a><br />
<a href="http://dreamersloft.blogspot.com/2018/08/curry-puff-karipap.html">Dish 2 - Curry Puff / Karipap </a><br />
<br />
"Curry pok! Curry pok!"<br />
I remember during the 80s when I was in Primary School, every afternoon around 3pm, a Malay boy would carry a basket of freshly fried karipap and make his rounds in my block peddling his wares. There were two flavours, curry potato and sardine, differentiated with a red dot. <br />
<br />
This is one of my favourite Malay kuih and needless to say, I would buy one of each flavour as my afternoon snack every other day. I cannot remember how much it cost, I think one piece was 10 cents? I recall savouring the puffs while they were still warm, eating the rounded part with filling first and the crispy edges to the last or sometimes I would do the other way round :p It's a very simple snack, but it's one of those simple pleasures we enjoyed in our childhood, isn't it?<br />
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<br />
This type of homemade karipap has a very nostalgic old-school taste,
with a fragrant and thin crispy blistered crust and an aromatic curry
potato filling, or sweet spicy and tangy sardine filling. These days,
some Malay stalls at hawker centres or coffee shops still sell such
karipap but somehow they don't taste as nice as they used to be. <br />
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Nowadays, there are many variations of curry puff, from the buttery
flaky ones to thick chunky ones to super crispy spiral ones and many
types of fillings as well, such as chilli crab, otah otah, black pepper
and more. But the old-school one still holds a special place in my heart.<br />
<br />
When I was researching on recipes, there are
also many variations to achieve different results. Some
recipes use hot oil which apparently makes the pastry super flaky; some
recipes use more butter and less water which makes the pastry smoother,
more buttery and a bit flaky; some recipes use separate oil and water
dough to get the super flaky spiral effect; the recipe I'm using uses
less butter and
more water, resulting in a slightly blistered pastry skin, which is
similar to the old-school curry puff I grew up with.<br />
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<br />
I made only chicken potato curry filling this time, using Dancing Chef Indian Curry Paste, which has No MSG, No Preservatives, No Artificial Colouring, and super convenient and easy to use! The curry paste has all the aromatics and spices already so no messy chopping, grinding or frying work to do.<br />
<br />
I just have to prepare some chicken breast meat, potato, onion, garlic and coconut milk (and water). I simmered the chicken curry potato till the potato is soft but not mushy and with just a little gravy left. The taste is so good without being overwhelming, really suitable as filling for curry puff or pies.<br />
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Now to the pastry part, which is trickier. Frankly this is my first proper attempt in making curry
puff! I think many many years ago, I tried making it but failed
miserably at the dough. Not sure what happened but I simply
couldn't close the dough properly and did such a horrible job at
pleating the edges that most of my puff opened up before or during deep-frying resulting in a horrible mess.<br />
<br />
I
guess with more experience in the kitchen, I did a much better job this
time round \(^o^)/ The first few pleating were super ugly and my puffs
were totally out of shape, but subsequently I got the hang of the
pleating technique and managed to get pretty decent looking ones! But somehow I find it easier to roll the dough into an oval shape and make the puff round and fat. I think I need more practice to make the conventional long and slim one :p<br />
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<br />
<b>Curry Puff | Karipap</b><br />
<i>(makes 18-20 pcs)</i><br />
<br />
<b><i>Filling</i></b><br />
<ul>
<li>1 packet Dancing Chef Indian Curry Paste</li>
<li>300g potato, cubed</li>
<li>200g chicken breast, cubed</li>
<li>1 small onion, diced</li>
<li>1 clove garlic, diced</li>
<li>1/4 cup water</li>
<li>1/4 cup coconut milk</li>
<li>2 tbsp cooking oil</li>
</ul>
<ol>
<li>Marinate cubed chicken breast with 2 tbsp of curry paste for about 30 mins.</li>
<li>In a frying pan on medium heat, add 2 tbsp of cooking oil, stir-fry diced onion and garlic till fragrant and translucent.</li>
<li>Add the marinated chicken breast and stir-fry till the meat turns opaque/slightly cooked. </li>
<li>Add potato and remaining curry paste and stir-fry till all ingredients are well-coated with paste.</li>
<li>Add water and coconut milk, and bring to boil.</li>
<li>Lower heat, cover and simmer till potato is soft, and gravy is reduced and the filling is moist (do not let the gravy dry up).</li>
<li>Set aside to cool completely.</li>
</ol>
<br />
<i><b>Dough</b></i><br />
<ul>
<li>375g plain flour</li>
<li>1/2 tsp salt</li>
<li>75g butter (I use Golden Churn canned butter)</li>
<li>200ml water (could be slightly more or less)</li>
</ul>
<ol>
<li>Add flour and salt into a large mixing bowl, stir till well-mixed for about a minute.</li>
<li>Add butter and water (bit by bit) into the flour mixture, use a spatula to fold and mix the ingredients together. </li>
<li>Once the ingredients are mixed and a rough dough is formed, use the hand to knead the dough till smooth and non-sticky. </li>
<li>Cover the bowl with clingwrap or towel and let the dough rest for 15-20 mins.</li>
<li>Transfer the dough to a lightly-floured mat. Roll the dough to about 4mm thickness, use a 9cm round pastry cutter to cut out as many circles as possible. Knead the leftover dough into a ball, and repeat till all the dough is used up.</li>
</ol>
<div>
<b><i>Wrapping</i></b></div>
<ol>
<li>Take a piece of round dough, roll the dough to oval shape, place the dough onto the palm, scoop about 1 tbsp of chicken potato curry onto the dough and fold the dough to close.</li>
<li>Seal the edges by pressing the dough using finger tips. Pleat the edges together starting from right to left, by pressing a small piece of dough using finger tip into scallop, then push the scalloped piece of dough downwards. Repeat till the whole puff is pleated.</li>
<li>Repeat with the rest of the dough and filling till all ingredients are used up.</li>
<li>The curry puffs are best eaten freshly fried. If a big batch is made, at this point, the curry puffs can be stored in freezer. Lay each piece on a lined tray single layer and cover tray with cling wrap or aluminium foil. Place the tray into the freezer. Once the puffs are frozen, they can be transferred to a ziplock bag or box and stacked.</li>
</ol>
<i><b> Deep-frying</b></i><br />
<ol>
<li>Heat a pot of cooking oil to medium heat. Make sure the depth of cooking oil is able to fully cover the curry puff.</li>
<li>Deep-fry the curry puffs till they turn golden brown on both sides. </li>
<li>Drain the curry puff with kitchen towel or metal strainer.</li>
<li>Best eaten warm.</li>
</ol>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmShc-2vMjAweCrO3t6v7Jvhz3TAAdFrgp0wY_zqZsrf69JSHQB9_RzokOunHOF5JILgo0iBDZKFWi8gLEmn5maHN5vyzQ3q8DTB_UnASn1jAMQ44tFa9ct7H18tV6uuY4Liu-iEGVEtgp/s1600/currypuff01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="580" data-original-width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmShc-2vMjAweCrO3t6v7Jvhz3TAAdFrgp0wY_zqZsrf69JSHQB9_RzokOunHOF5JILgo0iBDZKFWi8gLEmn5maHN5vyzQ3q8DTB_UnASn1jAMQ44tFa9ct7H18tV6uuY4Liu-iEGVEtgp/s1600/currypuff01.jpg" /></a></div>
<br />
I must say I'm quite pleased with how the curry puffs turned out :) The HB also gave thumbs up!<br />
<br />
They are not perfect yet, but better than nothing right? This is not readily available at where I stay, and can't recall whether I see them in BKK or not. Anyways, I'm happy that I can now make a big batch and freeze them so that I can satisfy my cravings anytime!<br />
<br />
I'm gonna explore other fillings next time round, like sardine and even Thai flavours like Tom Yum or green curry!<br />
<br />
Meanwhile, let me enjoy a few more shiokalicious curry puffs with a nice warm cuppa Teh Tarik and reminisce the good old days!<br />
<br />
Happy National Day in advance to all Singaporeans!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipboG_szM4Yhw7-zk6gei5D4I7nvtO_0a9KNuG_2ZNjQCyweF8pGC6hzGq1Ul9NkWg9bWhHQJtzTeG2XbSleJoD6cPyP6rcxDL4o2ics19pokxsHmOPvD_T8DdR-BAYyVo9Ez5lRu1Hehb/s1600/currypuff04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="560" data-original-width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipboG_szM4Yhw7-zk6gei5D4I7nvtO_0a9KNuG_2ZNjQCyweF8pGC6hzGq1Ul9NkWg9bWhHQJtzTeG2XbSleJoD6cPyP6rcxDL4o2ics19pokxsHmOPvD_T8DdR-BAYyVo9Ez5lRu1Hehb/s1600/currypuff04.jpg" /></a></div>
<br />
<b><span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;">From 1 to 31 August 2018, purchase 3 packets of Dancing Chef™’s pastes or sauces at just S$7.85 (UP: S$2.85/packet), and stand a chance to win a pair of passes to a cooking workshop helmed by local celebrity chef Lisa Leong on 16 Sep 2017. There are 30 pairs of passes to be won.</span></b><br />
<b><span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><br /></span></b><b><span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;">Dancing Chef promotion is available at FairPrice supermarkets exclusively.</span></b><b><span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;"><br /></span></b><br />
<b><span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif;">#dancingchef #dancing chefs</span></b>daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com0tag:blogger.com,1999:blog-639638660166079582.post-1953040293235471492018-07-31T14:37:00.002+08:002018-07-31T14:38:07.554+08:00Laksa Yong Tau Foo[ Collaboration with <a href="https://www.facebook.com/DancingChefOnline/">Dancing Chef</a> and <a href="https://www.facebook.com/groups/singaporehomecooks/">Singapore Home Cooks</a> ]<br />
<a href="http://dreamersloft.blogspot.com/2018/07/laksa-yong-tau-foo.html">Dish 1 - Laksa Yong Tau Foo</a><br />
<br />
How time flies, next week is already Singapore's National Day and my family has been away for almost 8 months! As true blue Singaporeans who love to makan, we tend to miss local food from time to time.<br />
<br />
Premix pastes like Dancing Chef really comes in handy whenever we have cravings. Sometimes it's too much hassle to cook from scratch or there are certain ingredients not readily available. I always stock up on our favourite pastes whenever we return to SG for visits; it's great that the packs are small and doesn't take up too much luggage space.<br />
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<br />
One of the SG local dish that we miss is Yong Tau Foo! Here in Thailand, there's no YTF stall where you can pick and choose the various ingredients like beancurd, bitter gourd, vegetables, fishballs etc...<br />
Back in SG, we used to eat YTF at least once a week, and we always ended up ordering laksa gravy as the pairing is simply shiokalicious!<br />
<br />
Using Dancing Chef Laksa paste, all I have to do is to prepare the YTF ingredients, cook the gravy and viola, a piping hot bowl of Laksa Yong Tau Foo!!<br />
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<b>Laksa Yong Tau Foo</b><br />
<i>(makes 3-4 servings)</i><br />
<br />
<b><i>Minced fish & pork filling</i></b><br />
<ul>
<li>200g fish meat (I use spanish mackerel/batang), chop into small pieces</li>
<li>200g minced pork</li>
<li>10g salted fish</li>
<li>4 tbsp water</li>
<li>2 tsp corn flour</li>
<li>1/2 tsp sea salt</li>
<li>1 stalk spring onion, finely chopped</li>
<li>1 stalk coriander, finely chopped</li>
</ul>
<div>
<ol>
<li>Add fish meat, minced pork, salted fish, water, corn flour and sea salt into a food processor or electric chopper. Grind/chop the ingredients into a paste.</li>
<li>Transfer the paste into a large solid bowl, add in the finely chopped spring onion and coriander. </li>
<li>Wear a plastic disposable glove, pick up small portions of the mixture/paste and slap it back into the bowl. Do this several times until the paste turns into very soft and smooth texture. Set aside.</li>
</ol>
</div>
<br />
<b><i>Yong Tau Foo</i></b><br />
<i>(filling above is enough for the listed ingredients)</i><br />
<ul>
<li>2 small or 1 big brinjal, cut into 6 pcs about 1" thick with slit inbetween</li>
<li>1/4 bittergourd, cut into 6 rings about 1cm thick and hollow out the middle seed portion</li>
<li>2 blocks tau kwa/firm beancurd, cut diagonally into 4 pcs</li>
<li>3 pcs tau pok/fried beancurd, cut diagonally into 6 pcs</li>
<li>1 big red chilli, cut a slit inbetween and scrap away the seeds</li>
<li>4 pcs ladyfinger, cut a slit inbetween and scrap away the seeds</li>
<li>Pot of cooking oil</li>
</ul>
<ol>
<li>Wash, pat fry and prepare the ingredients accordingly.</li>
<li>Using a small butter knife, stuff and spread the fish/pork filling into the prepared Yong Tau Foo ingredients.</li>
<li>Heat up a pot of cooking oil to medium heat and deep fry the yong tau food until cooked and golden brown. Drain using kitchen towel. Set aside. </li>
</ol>
<br />
<b>Laksa Yong Tau Foo</b><br />
<ul>
<li>1 packet Dancing Chef Laksa paste</li>
<li>450ml water</li>
<li>250ml coconut milk</li>
<li>400g thick rice vermicelli (laksa noodles)</li>
<li>2 bunches kang kong (water spinach)</li>
</ul>
<ol>
<li>In a cooking pot, add laksa paste and water and bring to boil on medium heat.</li>
<li>Lower heat to simmer and stir in coconut milk. Simmer for another 5 mins and the laksa gravy is ready.</li>
<li>In a separate pot, blanch rice vermicelli for 15-20s, drain and scoop into individual bowls.</li>
<li>Blanch vegetables for 10-15s, drain and add into the individual bowls.</li>
<li>Top the bowls with desired pieces of Yong Tau Foo and finally ladle laksa gravy into the bowls.</li>
<li>Best serve hot.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzP3DkqPPMDw98tZj0TFBkL5xURe162tDKz3S0wRpoXB-nmx_8xRBLqM5tGZQOBss7UCcvcWh_hIw8Xv-GVXP7JMZfpaOazUrhT2zmWXoMaKt2ENcDZMEkQQapo4LBk8iQgxyEIhX38Z7j/s1600/laksaYTF04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="317" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzP3DkqPPMDw98tZj0TFBkL5xURe162tDKz3S0wRpoXB-nmx_8xRBLqM5tGZQOBss7UCcvcWh_hIw8Xv-GVXP7JMZfpaOazUrhT2zmWXoMaKt2ENcDZMEkQQapo4LBk8iQgxyEIhX38Z7j/s1600/laksaYTF04.jpg" /></a></div>
<br />
Yum yum yum! This bowl of Laksa Yong Tau Foo was so satisfying! The HB also gave thumbs up! How I wish I could have more, but alas I ran out of the Laksa paste already :( Time to go back to SG to stock up?<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72e6rmNGhjJJ5d-Ni43yYsrU8EJlOvzbDguIZtLqgaekGvNHfinzbz_n-c0tv0XRLhAsDhBaSRneBBtNzkb0SL3aPPN1EGWZIKFKZVL1NrFU_QBLO9sS9vRQD9m118d_NIeqxFIDFGHjm/s1600/laksaYTF01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="575" data-original-width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72e6rmNGhjJJ5d-Ni43yYsrU8EJlOvzbDguIZtLqgaekGvNHfinzbz_n-c0tv0XRLhAsDhBaSRneBBtNzkb0SL3aPPN1EGWZIKFKZVL1NrFU_QBLO9sS9vRQD9m118d_NIeqxFIDFGHjm/s1600/laksaYTF01.jpg" /></a></div>
<br />
From 1 to 31 August 2018, purchase 3 packets of Dancing Chef™’s pastes or sauces at just S$7.85 (UP: S$2.85/packet), and stand a chance to win a pair of passes to a cooking workshop helmed by local celebrity chef Lisa Leong on 16 Sep 2017. There are 30 pairs of passes to be won.<br />
<br />
Dancing Chef promotion is available at FairPrice supermarkets exclusively.<br />
<br />
#dancingchef #dancing chefsdaydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com0tag:blogger.com,1999:blog-639638660166079582.post-61350759058434176672018-06-21T16:18:00.001+08:002018-06-21T16:18:58.420+08:00Guay Tiew Reua Thai Boat Noodles<span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Boat noodles is a very popular street food in Thailand 🇹🇭 In fact, noodles is a very big part of the food culture. </span><span style="background-color: white;"><span style="font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="font-size: 14px;">I learnt that all types of noodles (whether rice noodles, glass noodles, egg noodles), they are all called Guay Tiew (same pronunciation) unlike in SG where Kuay Tiao means thick rice noodles. I still remember when I ordered my very first bowl of Guay Tiew, thinking that it's thick rice noodles, the hawker gave me "Sen Lek" which is very thin and slightly chewy. Sen Lek is somewhat like the default type of noodle hawkers would serve if you don't specify, or some stalls just serve "Sen Lek" only. Anyways, there's a whole lot of jargon to learn about ordering noodles, such as the type of noodles, soup or dry, type of broth, and we're not even talking about the fried ones. Well, I guess the same goes for SG where we have so many type of noodles as well.</span></span></span><br />
<span style="background-color: white;"><span style="font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="font-size: 14px;"><br /></span></span></span>
<span style="background-color: white;"><span style="font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="font-size: 14px;">I digress.</span></span></span><br />
<span style="background-color: white;"><span style="font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="font-size: 14px;"><br /></span></span></span>
<span style="background-color: white;"><span style="font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="font-size: 14px;">Anyways, Guay Tiew means noodles and Reua means Boat, so literally translates to Boat Noodles, I think because it's traditionally cooked and served on a boat, and hence the name. I love Boat Noodles as the broth is very aromatic and flavourful, plus I get to eat pig's blood which is no longer available in SG. I used to enjoy pig's organ soup during my teens because of the pig's blood. LOL! Nowadays, friends around my age who loves pig's blood still talk about it fondly and I guess we could only satisfy our craving or rather, relive the fond memories in Hong Kong or Thailand.</span></span></span><br />
<span style="background-color: white;"><span style="font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="font-size: 14px;"><br /></span></span></span>
<span style="background-color: white;"><span style="font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="font-size: 14px;">I digress </span></span></span><span style="font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="font-size: 14px;">again.</span></span><br />
<span style="font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="font-size: 14px;"><br /></span></span>
<span style="font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="font-size: 14px;">Back to the Thai Boat Noodles. And so, the</span></span><span style="background-color: white;"><span style="font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="font-size: 14px;"> very authentic stalls would use the liquid from pig's blood to thicken and flavour the soup broth but sometimes they can be a little overwhelming on the palate. Some hawker stalls may also add MSG to the broth making the soup a tad too salty for my liking. That got me to think whether it's feasible to make the noodles soup at home. </span></span></span><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">After searching on the internet for recipes, I found there are many variations to making the broth; some use beef bones and some use pork bones and different aromatics are used to season the soup. I decided to adapt from </span><span style="font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="font-size: 14px;">Hot Thai Kitchen's recipe as I find her youtube videos very informative and recipes easy to pick up.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPRL2jigt2CN2mfwjuGpUplLT3bSwJ5NLk91PcW5pA9FrsWS2GP3HOZCATCP0dBqHBKeX719qWzhdNq4EiIwUAN_Jm2KoKR2vadgGkfHhE2AOnZsP5QeyNIiWkJ9iFlagDJfLg1UXtyzz/s1600/boatnoodles01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="617" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPRL2jigt2CN2mfwjuGpUplLT3bSwJ5NLk91PcW5pA9FrsWS2GP3HOZCATCP0dBqHBKeX719qWzhdNq4EiIwUAN_Jm2KoKR2vadgGkfHhE2AOnZsP5QeyNIiWkJ9iFlagDJfLg1UXtyzz/s1600/boatnoodles01.jpg" /></a></div>
<br />
<span style="font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="background-color: white; font-size: 14px;">Have tried cooking this a few times already, and I must say I love how my Boat Noodles turned out. </span></span><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">So as mentioned, the broth is a key component, and homemade is even better because no MSG is added.</span><br />
<span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">The recipe by Hot Thai Kitchen is such that </span><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">the pig's blood is optional, that is it's not necessary to use the liquid to thicken the soup. The broth is already very aromatic and flavourful as it is. T</span><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">rust me my soup tasted equally nice without the pig’s blood :p.</span><br />
<span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white;"><span style="font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Helvetica, Arial, sans-serif;"><span style="font-size: 14px;">To serve, besides noodles of your choice, I included ingredients such as fishball, fishcake, marinated pork slices, bean sprouts and water spinach (kang kong), along with condiments like cilantro, spring onion, Thai basil, fried shallot & garlic, and finally a chilli vinegar dipping sauce.</span></span></span><br />
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<br />
Let's start with the soup broth preparation, which I usually cook one day in advance and let the flavours develop overnight.<br />
<br />
<b>Soup Broth</b><br />
<i>(makes 8 servings)</i><br />
<br />
<i>Ingredients</i><br />
<br />
<ul>
<li>4 pcs pork bones (about 950g)</li>
<li>4 pcs chicken leg bones (optional, I use because I happen to have them)</li>
<li>1 pc onion</li>
<li>2 stalks lemongrass, lower white portion only</li>
<li>1 tsp coriander seeds, toasted</li>
<li>5 cloves garlic</li>
<li>10 slices galangal</li>
<li>1 pc star anise</li>
<li>1 stick cinnamon</li>
<li>3 pc cilantro roots</li>
<li>2 pc pandan leaves</li>
<li>9 cups water</li>
<li>3 cups homemade chicken stock</li>
<li>2 tbsp light soy sauce</li>
<li>2 tbsp Golden Mountain thai soy sauce (if don't have, just use light soy sauce)</li>
<li>1 tbsp dark soy sauce</li>
<li>2 tbsp tao jiew (yellow soy bean paste)</li>
<li>1 tbsp white vinegar</li>
<li>15g rock sugar</li>
<li>1/4 tsp white pepper</li>
<li>Sea salt, to taste (I didn't add)</li>
</ul>
<br />
Steps<br />
<br />
<ol>
<li>Blanch the pork and chicken bones to get rid of blood and dirt. Rinse and place them in a large stock pot. </li>
<li>Add onion, lemongrass, coriander seeds, garlic, galangal, star anise, cinnamon, cilantro roots, pandan leaves, water and chicken stock. Bring the pot of stock to boil then lower heat, cover and let it simmer for 2hrs. Use a fine sieve to remove any scums that float to the top of the stock from time to time.</li>
<li>After 2hrs, add the seasonings - soy sauce, dark soy sauce, tao jiew, white vinegar, rock sugar and white pepper and simmer for another 1 hr. </li>
<li>After 1hr, taste the soup and add sea salt if required.</li>
<li>Leave the soup stock in the pot overnight. *if stock is prepared early in the day, at night bring it to boil first, off heat and cover.</li>
<li>The next day, strain and discard the ingredients. Boil the soup broth again and it's ready to use.</li>
</ol>
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Now that the soup broth is ready, it's time to cook Boat Noodles!<br />
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Personally I prefer Sen Yai which is thick rice noodles like the hor fun we have in SG, my son likes Sen Yai as well, but a thinner version of it. As for the HB, he likes Sen Lek which is the thin noodles which is slightly chewy (not glass noodles). Luckily I can get all these at one hawker stall at the wet market I frequent.<br />
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Typical ingredients include marinated pork slices, fishball, fishcake, pig's blood (optional), bean sprout, water spinach (kang kong). <br />
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To serve, I have two separate pots, one is the soup broth and the other is water to cook the noodles and vegetables.<br />
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(1) Bring the soup broth to boil and cook the fishball, fishcake, marinated pork and pig's blood.<br />
(2) Bring the other pot of water to boil, blanch the bean sprouts, water spinach till just cooked, drain and place them in individual bowls. Next cook the noodles briefly till just cooked, drain and add them on top of the vegetables.<br />
(3) Scoop the fishball, fishcake, pork and pig's blood from the soup broth and arrange on the top of the noodles.<br />
(4) Finally, scoop the soup broth into the bowl of noodles till the soup just cover the ingredients. Best serve hot!<br />
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Not forgetting condiments, the noodles are typically served with cilantro, spring onion, fried garlic, fried shallot, Thai basil and not forgetting, chilli vinegar dipping sauce which will add much kick to the Boat Noodles!<br />
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Chilli Vinegar Dipping Sauce - blend all the ingredients together. Start with minimal amount of chilli and add more according to preference.<br />
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<ul>
<li>1-2 red chilli and thai chilli, to taste</li>
<li>2 cloves garlic</li>
<li>1/4 cup white vinegar</li>
</ul>
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Look at my bowl of noodles loaded with ingredients. LOL! That's the beauty of home cooked dishes. I think I cannot be a noodle seller; there's too much preparation work involved and I load my noodle soup with too much ingredients!<br />
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Usually I will make a large pot of soup broth and eat it for a few meals (mainly because the ingredients are sold in large quantity and cannot use up within one meal). LOL! Anyway we don't mind since we enjoy this noodle soup a lot. Aroi Mak Mak!daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com2tag:blogger.com,1999:blog-639638660166079582.post-64275140760315119342018-06-15T16:14:00.000+08:002018-06-15T16:52:17.007+08:00Bak Chang 肉粽 ~ Glutinous Rice DumplingThe Chinese Duan Wu Festival (端午节)or commonly known as Dragon Boat Festival is upcoming next Monday! There's a story behind how this festival came about (to commemorate a patriotic poet/exiled official by the name of Qu Yuan in the warring states period of China (just google to find out more).<br />
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In Singapore, the festival is typically celebrated with dragon boat race and eating Bak Chang aka glutinous rice dumplings (it could be more elaborate in China). Nowadays, many people have long forgotten about the significance of this festival and affectionately call this day Rice Dumpling Day without knowing the true meaning behind it.<br />
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My knowledge of rice dumpling is very limited, I only know a few variations or flavours, such as Hokkien savoury rice dumpling which typically includes pork belly, mushroom, dried shrimp and chestnut; Nyonya sweet rice dumpling which includes minced pork and candied winter melon; Kee Chang or Alkaline rice dumpling which is basically tasteless and eaten with coconut palm sugar syrup. These days, there are of course more flavours and additional ingredients such as salted egg yolk, abalone, scallop and sweet ones with red beans etc etc.<br />
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My mum learnt to wrap the Hokkien-style bak chang from my paternal grandmother and auntie, and from there she adapted her own taste for the ingredients and texture of the glutinous rice. My mum's bak chang is lighter on the palate; the glutinous rice is softer in texture and less salty so I can still taste the aroma from the bamboo leaf. Each ingredient is pre-cooked separately so each has its own flavour/aroma yet complement one another in the dumpling.<br />
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That said, every household has their own recipes and personal flavours but since young I grew up with my mum's bak chang so I'm very used to this particular taste and texture. So much so that I'm quite picky when it comes to bak chang. Usually commercial ones don't impress me much as they tend to be overwhelming in taste and heavy on the palate. I like my bak chang small, less seasonings, less rice and more ingredients.<br />
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Anyways, all these years I have not bothered to learn how to make bak chang as my mum would wrap a few dozens for giveaways. However she has stopped in the recent years. So I reckoned I ought to pick up the skill from her, else this heritage cuisine might be lost in my family! Haha. Sounds so serious.<br />
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So last year during the Duan Wu Festival period, I asked my mum to teach me how to make bak chang from scratch. She already prepared most of the ingredients, and showed me how to fry the glutinous rice and wrap the bak chang the proper way. As with folks of her generation, everything was done with estimation, so I simply asked her for the ingredients and method and try to figure out the quantity on another day. Frankly cooking is the easier part, the tough part is the wrapping and I'm lousy at wrapping! I remembered I took like 10 mins to wrap one bak chang, as I was trying to figure out how to shape and secure it properly. I even asked my mum to buy a full set of ingredients for me to practise (and figure out the recipes). As usual I procrastinated till late November (before my shift to Thailand) and I think I only wrapped 18 pieces, and some of the bak chang turned out quite ugly. But at least I figured out the quantity of ingredients and noted the proper steps.<br />
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Few weeks ago I was back in SG and the shops were beginning to sell bak chang materials/ingredients, just the right time! Ok, yep I brought back the key stuff and did my wrapping two days ago! My second solo attempt in wrapping bak chang \(".)/<br />
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My target this time is 3 dozens as I intend to gift them to my girlfriends here (if the bak chang turns out good). Preparation work started on Tuesday night, where I soaked some of the ingredients first. Spent Wednesday morning pre-cooking all the ingredients and finally started wrapping and cooking in the afternoon. By the time I completed 30 pieces of bak chang, it was evening. Underestimated the quantity of glutinous rice and I still had some leftover ingredients. Was in a dilemma whether to prepare an additional batch of glutinous rice as I was very tired already and my kitchen was like a war zone. In the end, I decided to push ahead and made another 9 pieces. So it's literally a full day's work and I managed to wrap 39 pieces of bak chang in total!<br />
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I'm quite happy with my attempt this time, most of the bak chang turn out well and resemble the triangular shapes. LOL! However, I was a little inconsistent, the first batch had slightly more rice than ingredients and as I progressed, managed to adjust such that there were more ingredients or at least balanced amount.<br />
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Here are the key ingredients for bak chang.<br />
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Dried mushroom (Japanese shiitake) - I bought the smaller ones (from SG) so that I can wrap the whole piece in each dumpling without cutting. Wash and soak them overnight.<br />
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Dried shrimp - These were bought from Laem Chabang, a coastal port north of Pattaya. I chose the large ones to have more bite. Wash and soak in hot water for 15-20 mins.<br />
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Pork belly - I bought them from the supermarket here, they came in long strips of about 1.5 inches width. Remove the skin (else too tough) and bones (if any). Cook the strips in a broth water (recipe below) till just cooked (able to poke through meat with chopsticks), remove and cut into bite-size pieces. *Strain and reserve the broth water for later use.<br />
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Dried chestnut - These were bought in whole pieces from SG, imported from Italy. My mum bought Canadian ones last year but I couldn't find. Boil the dried chestnut and soak overnight, the next day remove the tough brownish membrane bits from the chestnut.<br />
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Glutinous rice - If possible buy a special breed called Rat Tooth (鼠牙)only available during this period. It's more refined and softer in texture. Otherwise, any good grade of glutinous rice is fine. Wash and soak for 2-3hrs.<br />
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Pre-cooking for the ingredients (detail recipes below):<br />
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Pork belly - stir-fry the pork belly pieces with shallot oil, five-spice powder, coriander powder, white pepper, salt and broth, till fragrant.<br />
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Dried chestnut - braise the chestnut in broth water (used to cook pork belly strips) till soft (not mushy).<br />
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Dried mushroom - Stir-fry the mushroom with shallot oil, coriander powder, five spice powder, pepper, dark soy sauce, sugar and salt and braise in broth water.<br />
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Dried shrimp - Stir-fry the shrimp in shallot oil, coriander powder and white pepper till fragrant.<br />
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Glutinous rice - stir-fry the rice in shallot oil, season with salt, white pepper and dar soy sauce (for colour), to taste. Fry till fragrant and slightly sticky.<br />
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Bamboo leaf and string - wash and soak in water till ready to use. Choose the mid-size ones, trim edges if necessary.<br />
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Once the mise en place is done, the wrapping which is the tough part begins!<br />
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Here are three videos I took last year, my mum giving tutorial on how to wrap the bak chang. They are now my previous go-to guide!<br />
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<b>Bak Chang 肉粽 ~ Glutinous Rice Dumpling</b><br />
<i>(makes around 39-40 pieces)</i><br />
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<b><i>(A) Pork Belly</i></b><br />
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<ul>
<li>6 strips pork belly (about 880g after removing skin & some fats, 1.5 inches in width)</li>
<li>Broth water: 5 cloves garlic, 1 spring onion, 1 tbsp salt, 1 tbsp dark soy sauce, 1.25L water</li>
<li>Seasonings: 2 tbsp shallot oil, 1/2 tsp five spice powder, 1/2 tsp coriander powder, 1/4 tsp white pepper, 1/2 tsp salt, 8 tbsp broth water</li>
</ul>
<div>
<ol>
<li>Wash the pork belly, remove skin and bottom bone layer (if any).</li>
<li>Place pork belly into a pot, add the broth water ingredients, bring to boil and cook till chopstick is able to go through the meat (just cooked).</li>
<li>Remove from broth water and cut the pork into bite-size pieces (about 45 pcs)</li>
<li>Strain the broth water and set aside for use later.</li>
<li>In a frying pan, add shallot oil and stir-fry the pork bites till slightly browned. Add five spice powder, coriander powder, white pepper and salt and stir till well-mixed. Add broth water and simmer for 5 mins. Dish and set aside.</li>
</ol>
</div>
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<b><i>(B) Chestnut </i></b><br />
<br />
<ul>
<li>250g dried chestnut (around 45 pcs)</li>
<li>2 cups broth water (from cooking the pork belly)</li>
</ul>
<ol>
<li>Wash and place chestnut into a small pot. Add enough water to cover more than 1 inch of the chestnut. Bring the water to boil. Off heat, cover and let the chestnut soak overnight.</li>
<li>The next day, remove the tough bits of brownish membrane in the chestnut.</li>
<li>Place the chestnut in a small pot, add broth water and cook till the chestnut turns soft (not too soft). Dish and set aside.</li>
</ol>
<div>
<b><i>(C) Dried Shrimp</i></b></div>
<div>
<ul>
<li>70g dried shrimp (around 90 pcs)</li>
<li>Seasonings: 2 tsp shallot oil, pinch of coriander powder and white pepper</li>
</ul>
<ol>
<li>Wash the dried shrimp a few times. Soak in hot water for 15-20 mins. Clean throughly and drain.</li>
<li>In a frying pan, add shallot oil and stir-fry the shrimp with the coriander powder and white pepper till fragrant. Dish and set aside.</li>
</ol>
<div>
<b><i>(D) Mushroom</i></b></div>
</div>
<div>
<ul>
<li>45pcs dried mushroom</li>
<li>Seasonings: 1 tbsp shallot oil, 1/2 tsp coriander powder, 1/2 tsp five-spice powder, 1/4 tsp white pepper, 1 tsp sugar, 1/2 tsp salt, 1/4 tsp dark soy sauce, 1 cup broth water</li>
</ul>
<ol>
<li>Wash and soak mushroom in water overnight.</li>
<li>The next day, drain water and squeeze dry the mushroom slightly.</li>
<li>In a pot, add shallot oil and stir-fry the mushroom with the seasonings till fragrant. Add broth water and braise for 15 mins (or liquid almost becomes dry). Dish and set aside.</li>
</ol>
</div>
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<b><i>(E) Glutinous Rice</i></b><br />
<br />
<ul>
<li>1.85kg glutinous rice</li>
<li>Seasonings: 10 tbsp shallot oil, salt, white pepper, dark soy sauce (to taste)</li>
</ul>
<ol>
<li>Wash and soak the rice for 2-3 hrs. Drain.</li>
<li>In a large wok or frying pan, add shallot oil and drained rice. Stir-fry till rice is shiny and coated with oil. Season with salt, white pepper and dark soy sauce. Stir-fry till seasonings well-mixed and rice is slightly sticky.</li>
<li>***Salt and pepper is to taste (take a few grains of rice to try, I added around 5-6 tsp of salt). Dark soy sauce is for colour, add tsp by tsp till desired colour tone. My wok is not big enough, I had to fry in 2-3 batches. After frying the batches, I mix all the rice together in an extra large mixing bowl and mix them well. Set aside.</li>
</ol>
<div>
<b><i>(F) Bamboo leaf and string</i></b></div>
<div>
<ul>
<li>90-100 pcs bamboo leaves</li>
<li>40-50 string (not sure what string they are, they come together in the pack, maybe banana string)</li>
</ul>
</div>
<ol>
<li>Wash and soak the bamboo leaves and string till ready to use.</li>
<li>Tie the string in bundles of 10 for easy counting and cooking. Hang the bundle using hook at height level for ease of tying the bak chang.</li>
</ol>
<div>
<b><i>Assembly and cooking</i></b></div>
<div>
<ol>
<li>Take 2 bamboo leaves, place them opposite sides of each other.</li>
<li>Twist the leaves to become a "cup". Add about 1 tbsp of glutinous rice into the cup, add pork, mushroom, dried shrimp and chestnut. Add another 1+ tbsp of glutinous rice to cover the ingredients, drizzle 1-2 tsp of chestnut water.</li>
<li>Wrap up the rice dumpling and securely it tightly using the string. </li>
<li>Once 10 pieces of dumping per bundle is completed, they can be sent for cooking. To cook, add water to a large pot (around 2/3 depth), bring to boil and add 1 tbsp of salt. Lower the bundle of dumplings into the pot and boil on medium heat for about 1 hour (make sure the water covers all the rice dumplings). Once done remove from water and hang to cool slightly (optional) before eating.</li>
<li>*** My cooking pot is small, can only boil 10 pieces of dumplings at one time. For bigger pots, may be able to cook larger quantity, but avoid overcrowding the pot to ensure dumplings are properly cooked.</li>
<li>*** Rice dumplings are best eaten warm. Steam for 10-15 mins before eating. They can be stored in freezer for up to 1 month or fridge for a week. Thaw before steaming.</li>
</ol>
<div>
<b>*Shallot Oil</b></div>
</div>
<div>
Shallot oil is a key ingredient in bak chang making. It's available at supermarkets but quite easy to prepare at home. </div>
<div>
<ul>
<li>150g shallot, thinly sliced</li>
<li>1 cup cooking oil</li>
<li>1/2 tsp salt</li>
</ul>
</div>
<div>
<ol>
<li>Add cooking oil and salt to small pot on medium low heat, add sliced shallots and fry till shallot turns golden brown. Watch closely towards the last few minutes as the shallots can get burnt easily.</li>
<li>Drain and set aside oil for use. For the crispy shallot, it can be enjoyed as a condiment for stir-fried vegetables, fried rice, noodles etc etc.</li>
</ol>
</div>
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My very first batch of bak chang fresh from the pot two days ago. Quite pleased that they turned out reasonably well =D</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUCqOfLBpwdsBubMD8cSeBpp4ZB5Bngmw2IRf0ASPKZ4ncXOCzLDZLx8eyw5Fq8JBjNWvkJkWqX67FL8KbzP7ONal5EPYdkZK6Bfq1fvYUjZFGZVJFGIDUlS-r8rxVF5E_OWBIz4cYv4js/s1600/bakchang03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="650" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUCqOfLBpwdsBubMD8cSeBpp4ZB5Bngmw2IRf0ASPKZ4ncXOCzLDZLx8eyw5Fq8JBjNWvkJkWqX67FL8KbzP7ONal5EPYdkZK6Bfq1fvYUjZFGZVJFGIDUlS-r8rxVF5E_OWBIz4cYv4js/s1600/bakchang03.jpg" /></a></div>
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Gifted half of the bak chang to my girlfriends and they loved it! The hb and I have also been having bak chang for breakfast for the past two days. LOL! The rest are kept in the freezer and we will eat them whenever there's a craving!<br />
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Overall, really happy with how my bak chang turns out, most of them look reasonably nice =D Although it's a lot of hard work and effort involved, the satisfaction is immense. Hopefully I will be able to practise making bak chang at least once a year! Or maybe next year I should learn to make Nyonya Chang?daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com0tag:blogger.com,1999:blog-639638660166079582.post-17942354194124779472018-06-03T21:48:00.002+08:002018-06-03T22:02:36.138+08:00Thai-Themed Meal: Tod Mun Pla (Thai Fish Cake), Khao Pad Sapparod (Pineapple Fried Rice), Som Tum (Green Papaya Salad)<div class="separator" style="clear: both; text-align: center;">
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[ Collaboration with <a href="https://www.facebook.com/SingaporeBorges">Borges Singapore</a> and <a href="https://www.facebook.com/groups/singaporehomecooks/">Singapore Home Cooks</a> ]<br />
<a href="http://dreamersloft.blogspot.com/2018/06/braised-chicken-with-bamboo-shoot.html"><b><i>Dish 1 - Braised Chicken with Bamboo Shoot & Mushroom</i></b></a><br />
<b><i>Dish 2 - Thai-themed ~ Tod Mun Pla (Thai Fish Cake) and Khao Pad Sapparod (Pineapple Fried Rice)</i></b><br />
<br />
As I mentioned in my previous post, I have been using olive oil and grapeseed oil
for most of my cooking in the recent years, because they are healthier and boast of multiple
health benefits. Many people have this misconception that olive oil and
grapeseed oil can only be used for western cooking or drizzling on
salad; however both oils are good for stir-frying and deep-frying as
well! I usually alternate between the two types of oil for my cooking (as well as baking).<br />
<br />
Once again appreciate the opportunity given by Borges Singapore and
Singapore Home Cooks to demonstrate the use of olive oil and grapeseed
oil in our common daily Asian dishes :)<b><i> </i></b><br />
<b><i><br /></i></b>
For my second dish (or rather dishes), I'm going Thai since I'm currently residing in Thailand =D That said, many Singaporeans simply love Thailand as well as Thai food, judging from the frequent trips that I see on FB by friends and snaking queues at Thai eateries in Singapore.<b><i> My family included :p</i></b><br />
<br />
<b><i>
</i></b>I've been trying to cook more thai dishes, since I've access to more
thai ingredients now. Today's dishes are Tod Mun Pla (Thai Fish Cake),
Khao Pad Sapparod (Pineapple Fried Rice), Som Tum (Green Papaya Salad),
all popular and quite easy to cook at home<i><b>, and I'm using Borges Grapeseed oil to cook them (except for Som Tum which doesn't require oil).</b></i><b><i><br /></i></b><br />
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Some useful info about Grapeseed oil (source from Borges Singapore and Singapore Home Cooks):<br />
<ul>
<li> Cholesterol Free. Contains vitamin E and A. </li>
<li>Ideal for Wok, sautéing, frying and fondues. </li>
<li>
Mild taste, light and nutty overstones that allows the flavours of
other foods to shine through when used for frying and cooking. </li>
<li> Contains acid linoleic essential fats. </li>
<li> Low in saturated fats. No Trans Fat.</li>
<li> Carbohydrate and sodium free. </li>
<li> No added preservatives, flavourings or colorings.</li>
<li>With a smoke point 210-245ºC, it is ideal for stir-frying, fondues and deep-frying. </li>
</ul>
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The Grapeseed oil is unique by its polyunsaturated fatty acid
concentration and natural antioxidants that contribute to regulating the
free cholesterol presence and radicals in the body. Grapeseed oil has a
relatively high smoke point approximately 420ºF (260ºC), so it can be
safely used for stir-fries, sautéing and fondue. In addition to this
smoking point, Grapeseed oil has other positive attributes in relation
to cooking. It has a clean, light taste that can be described as
“nutty”.</div>
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Tod Mun Pla or Thai Fish Cake is a popular snack or appetiser which is very easy to make at home. Simply blend fish meat, red curry paste, egg yolk and sugar into a paste, add long beans, kaffir lime leaf and thai/holy basil, shape into a patty and pan-fry. Taste really good with sweet chilli dipping sauce. I make my own sweet chilli dipping sauce as well, so that I can adjust the sweetness and spiciness level. Mine is less sweet with more vinegar (for a more tangy taste).<br />
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<b>Tod Mun Pla (Thai Fish Cake)</b><br />
<i>(makes about 18-20 pcs)</i><br />
<br />
<b><i>Ingredients</i></b><br />
<ul>
<li>500g fish meat (choose more tender fish, I use dory and tilapia)</li>
<li>2 tbsp red curry paste (storebought)</li>
<li>1 egg yolk</li>
<li>1 tsp sugar</li>
<li>2 stalks long beans, cut into thin slices</li>
<li>8 pcs kaffir lime leaves, cut very finely</li>
<li>Handful of thai basil or holy basil</li>
<li>Fish sauce (to taste, if necessary)</li>
<li>10 tbsp Grapeseed Oil (Borges)</li>
</ul>
<i><b>Steps</b></i><br />
<ol>
<li>Cut fish meat into small pieces. Add the fish meat, red curry paste, egg yolk and sugar into a food processor or chopper and blend till a paste forms.</li>
<li>Taste-test: Wet both hands and a teaspoon, scoop a spoonful of paste and form into a patty. Heat a frying pan with 1 tbsp of oil and pan-fry the patty till golden brown on both sides. Taste to see if salty or flavourful enough. I use store-bought red curry which is quite salty and flavourful. If not, add 1 tbsp more of red curry paste and/or 1 tsp of fish sauce to the fish paste.</li>
<li>Once fish paste is ready, add long beans, kaffir lime leaves and basil, use a spatula to fold the ingredients till well-mixed.</li>
<li>Heat frying pan with 10 tbsp of oil (my pan is 26cm) on medium high heat. Wet both hands and a tablespoon, scoop a spoonful of paste and form into a patty using the hands. Pan-fry the shaped patties in the frying pan till golden brown on both sides.</li>
<li>Best serve hot with sweet chilli dipping sauce. </li>
</ol>
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<b>Sweet Chilli Dipping Sauce</b><br />
<br />
<i>Ingredients</i><br />
<ul>
<li>4 cloves garlic</li>
<li>1 big red chilli</li>
<li>3-4 thai chilli/chilli padi (to taste)</li>
<li>1/4 cup + 1 tbsp sugar (to taste)</li>
<li>1/3 cup white or rice vinegar </li>
<li>1/2 tsp salt</li>
<li>3 tbsp water</li>
<li>Garnish: sliced shallot, cucumber and coriander </li>
</ul>
<i>Steps</i><br />
<ol>
<li>In an electric chopper or food processor, add garlic and both chilli and blend coarsely (bits are visible).</li>
<li>Place blended garlic and chilli bits into a small pot, add sugar, vinegar, salt and water and bring to gentle boil over low heat. Taste and add more sugar or chilli if necessary.</li>
<li>Stir till mixture turns syrupy and remove from heat. The mixture will thicken slightly more once cool down. </li>
<li>To serve, top with sliced shallot, cucumber and coriander. </li>
</ol>
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Pineapple fried rice is yet another favourite dish, as it has a tinge of sweetness from the pineapple (and raisins), aroma from curry powder, seafood freshness from the prawns and different textures from the rice and cashew nuts.<br />
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<br />
<b>Khao Pad Sapparod (Pineapple Fried Rice)</b><br />
<i>(serves 4-5)</i><br />
<br />
<i>Ingredients</i><br />
<ul>
<li>3-4 tbsp Grapeseed Oil (Borges)</li>
<li>10 pcs prawns, deveined and sliced into half</li>
<li>2 eggs</li>
<li>530g cooked rice (preferably overnight)</li>
<li>1 small onion, finely chopped</li>
<li>10 pcs cherry tomatoes, cut into quarters</li>
<li>150g pineapple flesh, cut into small pieces</li>
<li>60g cashew nuts, lightly toasted</li>
<li>4 tsp thai soy sauce</li>
<li>2 tsp fish sauce</li>
<li>1 tsp sugar</li>
<li>pinch of salt</li>
<li>1.5 tsp curry powder</li>
<li>1/2 tsp white pepper</li>
<li>4 stalks spring onion, finely chopped</li>
<li>Garnish: coriander, thai lime<b><i></i></b></li>
</ul>
Steps<br />
<ol>
<li>Heat up a large deep frying pan or wok on medium high heat, add 2 tbsp of grapeseed oil and saute the sliced prawns till just cooked. Dish up and set aside.</li>
<li>Add 1 tbsp of oil, add the eggs and scramble lightly. Once eggs are almost cooked, add the rice and toss to mix well with the eggs.</li>
<li>Push the rice aside, add 1 tbsp of oil and saute the onion till slightly cooked (changes colour), then toss the onion with the rice.</li>
<li>Add the seasonings and toss the rice to mix well. Taste and adjust seasonings accordingly. Mine is on lighter side.</li>
<li>Add cooked prawns, cherry tomatoes, pineapple, cashews into the rice. Toss to mix well.</li>
<li>Off heat and add spring onions and toss to mix well.</li>
<li>Best serve hot (in pineapple bowl or plates).</li>
</ol>
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And finally Som Tum (Green Papaya Salad)! This is such a refreshing salad that our family eats it so very often as it's crunchy and appetising with different textures and taste. Many times the HB would tabao from the evening market on his way back from work. It's convenient to buy from street stalls as you can find it everywhere, but the thing is sometimes they are too spicy and sweet for my palate. Of course the advantage of homemade is, you can adjust the taste to suit your own tastebud.<br />
<br />
The below recipe is on the lighter side, feel free to adjust the seasonings. As my mortar and pestle is small and I don't have a big proper som tum mortar, I make my som tum in my own steps by batches, which is not the authentic way of preparing it. Please google or check youtube videos on how it's done properly. <br />
<br />
<b>Som Tum (Green Papaya Salad)</b><br />
<i>(serves 4) </i><br />
<br />
<i>Ingredients</i><br />
<ul>
<li>200g julienned green papaya (I use a slicer tool to slice the papaya into thin strips)</li>
<li>10 cherry tomatoes, halved</li>
<li>2 stalks long beans, cut into 1cm pieces</li>
<li>3 cloves garlic</li>
<li>3-4 thai chilli, add more to taste</li>
<li>2 tbsp fish sauce, add more to taste </li>
<li>1-2 tbsp palm sugar, add more to taste</li>
<li>Juice from 1 thai lime, add more to taste</li>
<li>3 tsp tamarind juice, add more to taste</li>
<li>3 tbsp raw skinless peanuts, toasted till slightly browned</li>
<li>1 tbsp tiny dried shrimps, lightly toasted</li>
</ul>
<ol>
<li>Soak the julienned green papaya in iced water for 10 mins. After 10 mins, dry using salad spinner or kitchen towel.</li>
<li>Add the green papaya into a large mixing bowl, use a pestle to lightly pound/crush the papaya strips. </li>
<li>Add cherry tomatoes and long beans into the mixing bowl and lightly pound/crush them using the pestle.</li>
<li>Add the tiny dried shrimps into the salad.</li>
<li>Add the peanuts into the stone mortar, lightly crush the peanuts into halves or smaller pieces. Add the peanut pieces into the salad. </li>
<li>In the same stone mortar, pound the garlic and chilli till a coarse paste. Add fish sauce, palm sugar, lime juice and tamarind juice. Lightly pound and stir till the palm sugar is melted.</li>
<li>Pour the sauce from the mortar into the mixing bowl, toss everything together till well-mixed. </li>
<li>Taste the salad and adjust taste to preference.</li>
<li>The salad tastes best freshly prepared.</li>
</ol>
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Hope everyone enjoys these thai dishes! I'll try to post more thai recipes in time to come (if I have the time!). Stay tuned :)<br />
<br />
LAST CALL for Borges Giveaway! <br />
Want the best from the Mediterranean? We are giving away three sets of Borges Gift Basket worth $60 at <a data-ft="{"tn":"-U"}" data-lynx-mode="asynclazy" data-lynx-uri="https://l.facebook.com/l.php?u=http%3A%2F%2Fbit.ly%2F2INmCz4&h=ATOSmnmS2QoNWWjC9IFWQwoMh64gpM6oBZR4Zw6srnPblyni3YJrWq1kaIJmZCS1Y04MsJFVhDNnL-BngNBr2cECz0Q7xESL_R17PhN3XTjUzQc-zgLEh5g-K7gyxuodrUda" href="http://bit.ly/2INmCz4" rel="nofollow" target="_blank">http://bit.ly/2INmCz4 </a><br />
<br />
Be sure to check it out!<br />
<a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/borgesrecipes?source=feed_text"><span class="_5afx"><span class="_58cl _5afz">#</span><span class="_58cm">BorgesRecipes</span></span></a> daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com1tag:blogger.com,1999:blog-639638660166079582.post-68968573131406109732018-06-01T18:59:00.000+08:002018-06-03T21:49:26.854+08:00Braised Chicken with Bamboo Shoot & Mushroom[ Collaboration with <a href="https://www.facebook.com/SingaporeBorges">Borges Singapore</a> and <a href="https://www.facebook.com/groups/singaporehomecooks/">Singapore Home Cooks</a> ]<br />
<b><i>Dish 1 - Braised Chicken with Bamboo Shoot & Mushroom</i></b><br />
<b><i><a href="http://dreamersloft.blogspot.com/2018/06/thai-themed-meal-tod-mun-pla-thai-fish.html"><b><i>Dish 2 - Thai-themed ~ Tod Mun Pla (Thai Fish Cake) and Khao Pad Sapparod (Pineapple Fried Rice)</i></b></a> </i></b><br />
<br />
In the recent years, I've switched to using olive oil and grapeseed oil for most of my cooking, because they are healthier and boast of multiple health benefits. Many people have this misconception that olive oil and grapeseed oil can only be used for western cooking or drizzling on salad; however both oils are good for stir-frying and deep-frying as well! <br />
<br />
Really pleased and honoured to be partnering with Borges Singapore and Singapore Home Cooks to demonstrate the use of olive oil and grapeseed oil in our common daily Asian dishes :)<br />
<br />
For my first dish, I'm using the Borges Classic Olive Oil to cook this simple but wholesome one-pot meal, Braised Chicken with Bamboo Shoot & Mushroom. I believe most chinese families would have our own rendition of this classic chicken stew at home, as it's like a comfort and homey dish to many of us.<br />
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Olive oil is considered as the healthiest fat due to its high content in oleic acid. For the Borges Classic Olive Oil, it is a blend of quality refined olive oil and a high quality of Extra Virgin Olive Oil. Due to its less accentuated
flavor and aroma, it is the most suitable oil for frying, braising and
for vegetable and meat stews. <br />
<br />
Some useful information about using olive oil in the kitchen (source from Borges Singapore and Singapore Home Cooks): <br />
1. Whether fried, boiled or roasted, any
food should be cooked at low heat. The temperature should never exceed
200ºC so that the olive oil does not deteriorate. <br />
2. The best
temperature to fry green vegetables and fish is between 155 and 160ºC.
For other foodstuffs, between 175 and 185ºC. Never exceed 210ºC, as
olive oil starts to burn beyond this temperature. <br />
3. If the
recommended temperature is respected, olive oil hardly penetrated the
food, does not increase its calorific value and maintains its
nutritional qualities. <br />
4. Filtering olive oil after frying allows to be re-used 4 times. <br />
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<br />
<b>Braised Chicken with Bamboo Shoot & Mushroom</b><br />
<i>(served 4-5)</i><br />
<br />
<i><b>Ingredients</b></i><br />
<ul>
<li>1.2kg chicken meat, chopped into pieces</li>
<li>12pcs dried mushroom, soaked in water to re-hydrate</li>
<li>200g bamboo shoot, sliced</li>
<li>6 stalks spring onion, lower portion only</li>
<li>5 slices ginger, sliced </li>
<li>3 cloves garlic, sliced</li>
<li>5 tbsp Classic Olive Oil (Borges)</li>
<li>1/2 cup mushroom water (used to soak the mushroom)</li>
<li>1 tsp dark soy sauce</li>
<li>Corn starch slurry (1 tsp corn starch + 2 tsp water) </li>
<li>Garnish: spring onion, chilli, coriander</li>
</ul>
<i><b>Marinate </b></i><br />
<ul>
<li>3 tbsp oyster sauce</li>
<li>2 tbsp soy sauce</li>
<li>2 tbsp hua tiao cooking wine</li>
<li>2 tsp sesame oil</li>
<li>1 tbsp corn starch</li>
<li>1/4 tsp white pepper</li>
</ul>
<i><b>Steps</b></i><br />
<ol>
<li>Marinate the chicken pieces with oyster sauce, soy sauce, hua tiao cooking wine, sesame oil, corn starch and white pepper for 3-4hrs.</li>
<li>Heat a cooking pot to medium high heat, add olive oil and saute spring onion, ginger and garlic till fragrant.</li>
<li>Add the marinated chicken pieces and stir-fry till slightly browned.</li>
<li>Add the mushroom and bamboo shoot, and stir-fry with the chicken for a minute.</li>
<li>Add the mushroom water and bring the mixture to boil.</li>
<li>Turn heat to low and let the chicken simmer for about 20-25 mins.</li>
<li>Add dark soy sauce to the braised chicken for some colour and corn starch slurry to thicken sauce slightly. (add sea salt to taste if desired, I didn't add as I find the sauce flavourful enough from the marinate).</li>
<li>Garnish and serve hot with rice.</li>
</ol>
<br />
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<br />
This pot of wholesome goodness smells so aromatic when I'm cooking it, even my mum who's with me exclaimed that the aroma is tantalising. And indeed, the sauce is heavenly and goes so well with rice! Couldn't resist second helping :d~~~<br />
<br />
Do give this simple one-pot dish a try with Borges Classic Olive Oil :)<br />
<br />
Want the best from the Mediterranean? We are giving away three sets of Borges Gift Basket worth $60 at <a data-ft="{"tn":"-U"}" data-lynx-mode="asynclazy" data-lynx-uri="https://l.facebook.com/l.php?u=http%3A%2F%2Fbit.ly%2F2INmCz4&h=ATOSmnmS2QoNWWjC9IFWQwoMh64gpM6oBZR4Zw6srnPblyni3YJrWq1kaIJmZCS1Y04MsJFVhDNnL-BngNBr2cECz0Q7xESL_R17PhN3XTjUzQc-zgLEh5g-K7gyxuodrUda" href="http://bit.ly/2INmCz4" rel="nofollow" target="_blank">http://bit.ly/2INmCz4 </a><br />
<br />
Be sure to check it out!<br />
<a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/borgesrecipes?source=feed_text"><span class="_5afx"><span class="_58cl _5afz">#</span><span class="_58cm">BorgesRecipes</span></span></a> daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com0tag:blogger.com,1999:blog-639638660166079582.post-25245855982200690252018-04-20T22:12:00.002+08:002018-04-20T22:12:27.115+08:00Greek Yogurt Marble Butter CakeI haven't been attempting much new bakes recently, choosing to stick to the same old trusted recipes again and again. I blame it on the weather which is crazily hot and most days I'm simply brain dead from the heat! Also don't have the mood to do any food styling or photography :(<br />
<br />
I digress.<br />
<br />
But when I saw an IG post by <a href="https://www.instagram.com/honeybeesweets.sg/">HoneyBeeSweets.sg</a> on a Greek Yogurt Bundt Cake that she baked few days ago, I simply couldn't resist trying it out. Actually it was because I have a tub of Greek Yogurt that's near expiry :p<br />
<br />
I have mentioned before that I'm not a fan of butter cakes nor pound cakes as they are more dense and dry in texture. Surprisingly this cake was not as dense or heavy as the usual butter cake and it was quite moist, probably due to the addition of greek yogurt in the batter. The chocolate paste added a contrasting taste to the butter cake which I like.<br />
<br />
Was supposed to wait till the next day for the buttery flavour to develop but I couldn't resist taking slice after slice when the cake barely cooled down. Enjoyed more slices with a hot cup of tea for breakfast again. #fatdieme. Baked two loaves and gifted the remaining, as I've already satisfied by my cravings :)<br />
<br />
This recipe is certainly a keeper! <br />
<br />
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<br />
<b>Greek Yogurt Marble Butter Cake</b><br />
<i>(makes 2 loaves using 7x24cm rectangle cake pan, or 18cmx18cm square cake pan, or 20cm round cake pan)</i><br />
<ul>
<li>15g cocoa powder</li>
<li>30g hot water</li>
<li>3 tbsp fresh milk + 1 tsp lemon juice</li>
<li>225g Greek yogurt</li>
<li>400g cake flour</li>
<li>1.5 tsp baking powder</li>
<li>0.5 tsp baking soda</li>
<li>0.5 tsp fine sea salt</li>
<li>200g unsalted butter</li>
<li>200g caster sugar</li>
<li>3 eggs (65g egg with shell)</li>
<li>2 tsp vanilla extract</li>
</ul>
<ol>
<li>Line the cake pan with parchment paper. Preheat oven to 170 degree celsius, top & bottom heat.</li>
<li>Mix cocoa powder with hot water, stir till a smooth chocolate paste. Set aside.</li>
<li>Add lemon juice to fresh milk, mix and let the mixture curdle, about 5 mins. Then add the mixture into the greek yogurt. Mix well and set aside.</li>
<li>Sift cake flour, baking powder, baking soda and fine salt into a mixing bowl. Set aside.</li>
<li>Cream butter and caster sugar using paddle attachment of electric mixer on medium high speed, till light and fluffy for about 5 mins.</li>
<li>Turn speed of mixer to low, add the eggs, one at a time, switch to medium speed and beat till well-incorporated.</li>
<li>Add vanilla extract and mix well.</li>
<li>Add the flour mixture in 3 additions, alternating with the yogurt mixture.</li>
<li>Scoop about 1/3 cup of batter and mix well with the chocolate paste to form a chocolate batter.</li>
<li>Fill the cake pan with main batter till 1/3 height, add dollops of chocolate batter and swirl the chocolate batter into main batter using a toothpick or cake tester. Add more batter till the next 1/3 height, add dollops of chocolate batter and swirl the chocolate batter into main batter. Finally fill the cake pan with the remaining main batter, add the remaining chocolate batter and swirl into the main batter.</li>
<li>Bake the marble cake batter for about 50 mins at 170 degree celsius. </li>
<li>Once baked, remove from oven and let the cake cool down completely before unmoulding. </li>
<li>Store the cake in an airtight container, the cake tastes better the next day.</li>
</ol>
daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com0tag:blogger.com,1999:blog-639638660166079582.post-5340939417994711262018-04-01T10:20:00.000+08:002019-01-27T12:29:38.172+08:00Butterfly Pea Flower Nasi LemakIt's been more than three months since my family relocated to Chonburi, Thailand. Although I mentioned that I would resume my blogging once we settle down, the truth is, I've been procrastinating. Yes, I have visited some interesting places, dined at some lovely cafes and restaurants and been cooking a lot, but simply couldn't find the mojo to write. I really have a lot of backlogs. Urgh.<br />
<br />
So yes, I'm forcing myself to kickstart with this piece! Initially thought of starting with a Thai recipe since I've been cooking more Thai food, but on the other hand, I've also been cooking SG local dishes due to our cravings :p<br />
<br />
Frankly this is my first time cooking a whole set of Nasi Lemak from scratch. In SG it's simply too convenient and relatively easy to find reasonably good Nasi Lemak; plus I'm lazy lah! But now that we are away and it's not readily available anymore, I start to miss it.<br />
<br />
My Nasi Lemak set consists of Butterfly Pea
Flower Coconut Rice, Tumeric Chicken Wings, Nyonya Achar, Tempe, Sweet
Sambal Chilli, Ikan Bilis with Peanuts as well as hardboiled egg. I
separated the process into different days so that it's not too rush.
Spent a day making the Nyonya Achar, another making the Sweet Sambal
Chilli and marinate for chicken wings and finally ready to cook the
rice, fry the wings, assemble and eat!<br />
<br />
<br />
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<br />
How does my Nasi Lemak set look? Love the addition of butterfly pea flower tea to the coconut rice, it gives the rice a lovely bluish hue and somehow the whole set looks much more <strike>sexy</strike>, <strike>exotic</strike>, appealing :p<br />
<br />
Here are the recipes, with reference from several sources, such as <a href="http://nasilemaklover.blogspot.com/2013/04/nasi-kerabu-biru-kelantan.html?m=1">Nasi Lemak Lover,</a> <a href="https://noobcook.com/achar/2/">Noob Cook</a>, <a href="https://www.misstamchiak.com/aia-vitality-cookout/">LadyHomeChef (hosted under Miss Tam Chiak)</a>.<br />
<br />
<b>Butterfly Pea Flower Coconut Rice</b><br />
<i>(1 cup of rice, serves 2A1C)</i><br />
<ul>
<li>20 pcs dried butterfly pea flower</li>
<li>1/2 cup boiling water</li>
</ul>
<ol>
<li>Infuse the dried flowers in boiling water till the flowers are fully bloomed, around 30mins.</li>
<li>Set aside 1/4 cup + 2 tbsp infused butterfly pea flower water</li>
</ol>
<div>
<ul>
<li>1 cup Thai Jasmine rice, washed and drained</li>
<li>1/2 cup coconut milk</li>
<li>2 pcs lemon grass, lower portion, smashed</li>
<li>3 pcs pandan leaves, tied into a knot</li>
<li>1/4 tsp sugar</li>
<li>Pinch of salt</li>
<li>2 pcs shallot, slightly smashed</li>
<li>2 slices galangal</li>
</ul>
</div>
<ol>
<li>Add coconut milk, sugar and salt to a small pot, bring to boil till sugar is dissolved.</li>
<li>Off heat, add lemongrass and pandan leaves to the coconut milk and let them infuse till mixture is cooled down.</li>
<li>Stir in the infused butterfly pea flower water.</li>
<li>Place rice into rice cooker, add the coconut-butterfly pea flower mixture (together with the lemongrass and pandan leaves) and stir to mix well.</li>
<li>Add shallot and galangal, and set the coconut rice to cook.</li>
<li>After rice is cooked, let it rest for 10 mins before fluffing the rice.</li>
</ol>
<br />
<b>Tumeric Chicken Wings</b><br />
<i>(serves 3)</i><br />
<ul>
<li>6 chicken wings</li>
<li>3 pcs shallot</li>
<li>3 cloves garlic</li>
<li>1 tsp coriander seeds</li>
<li>1/2 tsp turmeric powder</li>
<li>2 tsp curry powder</li>
<li>1/2 tsp salt</li>
<li>1 tsp shallot oil</li>
<li>Cooking oil for brushing</li>
</ul>
<ol>
<li>Pound shallot, garlic and coriander seeds in a mortal into a paste.</li>
<li>Add turmeric powder, curry powder, salt and shallot oil and stir till well-mixed.</li>
<li>Place chicken wings and marinate paste into a ziplock bag.</li>
<li>Seal and rub the marinate till each piece of chicken wing is well-coated.</li>
<li>Marinate for at least 4hrs or overnight in fridge.</li>
<li>Remove from fridge 30mins before cooking to bring the wings to room temperature.</li>
<li>Place the chicken wings in the basket of an air-fryer, brush cooking on both sides of the wings.</li>
<li>Air-fry for 15 mins at 180 degree celsius, turning over once after 8-9 mins.</li>
<li>Best serve hot. </li>
</ol>
<br />
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<br />
<b>Nyonya Achar</b><br />
<i>(makes 5 jam bottles)</i><br />
<br />
<ul>
<li>2 small cucumbers (about 450g)</li>
<li>1 small carrot (about 200g)</li>
<li>100g cabbage leaves</li>
<li>200g pineapple flesh, cut into small pieces</li>
<li>40g skinless peanuts, roasted and pounded</li>
<li>2 tbsp sesame seeds, roasted</li>
<li>3 tsp sea salt</li>
</ul>
<ol>
<li>Cut the cucumbers into 3-4cm sections, cut each section into quarters and slice away the seed block. Next cut the cucumber into thin strips. Add 1 tsp of sea salt to the cucumber strips and toss to coat well. Set aside for 1hr. After 1hr, squeeze out the excess water from the cucumber strips, pat dry, spread them out on a flat tray and air-dry for 1hr.</li>
<li>Cut the carrot into 3-4cm sections, then cut the carrots into size of matchsticks. Add 1 tsp of sea salt to the carrot sticks and toss to coat well. Set aside for 1hr. After 1hr, squeeze out the excess water from the carrot sticks, pat dry, spread them out on a flat tray and air-dry for 1hr.</li>
<li>Cut the cabbage leaves into bite-size pieces. Add 1 tsp of sea salt to the cabbage pieces and toss to coat well. Set aside for 1hr. After 1hr, squeeze out the excess water from the cabbage pieces, pat dry, spread them out on a flat tray and air-dry for 1hr.</li>
<li>Place the cucumber strips, carrot sticks, cabbage leaves and pineapple pieces into a large glass bowl and set aside.</li>
</ol>
<b><i>Rempah</i></b><br />
<ul>
<li>7-8pcs shallots</li>
<li>2 cloves garlic</li>
<li>2 pcs candlenut</li>
<li>3 pcs dried chili, soak in hot water till soften, remove seeds and cut into small pieces</li>
<li>3 pcs big red chilli, remove seeds and cut into small pieces</li>
<li>1 stalk lemongrass, lower section only, sliced thinly</li>
<li>5 slices galangal</li>
<li>1 tsp turmeric powder</li>
<li>1 tsp shallot oil</li>
<li>1 tbsp cooking oil</li>
<li>1/2 cup distilled white vinegar</li>
<li>1/2 cup water</li>
<li>100g brown sugar</li>
<li>1/4 tsp salt</li>
</ul>
<ol>
<li>Place the shallots, garlic, candlenuts, dried chilli, red chilli, lemongrass, galangal and shallot oil into a blender, blend into a smooth paste.</li>
<li>Add 1 tbsp of cooking oil in a pan or wok, add the rempah paste and turmeric powder and stir-fry till paste is aromatic.</li>
<li>Add the vinegar, water, sugar and salt to the paste and bring to simmer.</li>
<li>Remove from heat, let the rempah paste cool slightly and add the rempah paste into the mixing bowl of vegetables. Add the pounded peanut and sesame seeds. Stir to mix everything well.</li>
<li>Let the achar cool down completely before bottling. Divide the achar into glass containers (prewash with boiling water) and store in fridge. Let the achar pickle overnight for flavours to develop before consumption. Bottled achar can be stored in fridge for up to 4 weeks, but best eaten within 2 weeks.</li>
</ol>
<br />
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<br />
<br />
<b>Sweet Sambal Chilli</b><br />
<i>(makes 1 jam bottle)</i><br />
<ul>
<li>8 pcs shallot</li>
<li>5 cloves garlic</li>
<li>15 pcs dried chilli, soak in hot water till softened</li>
<li>4 pcs big red chilli</li>
<li>3 pcs chilli padi</li>
<li>1 tsp belachan, toasted</li>
<li>1 tsp shallot oil</li>
<li>1/4 cup cooking oil </li>
<li>100g brown sugar/white sugar</li>
<li>1/2 tsp sea salt</li>
</ul>
<ol>
<li>Remove seeds from the dried chilli, red chilli and chilli padi and cut them into small pieces. Retain some seeds if wish to have a more spicy sambal.</li>
<li>Place the shallot, garlic, chilli, belachan and shallot oil into a blender and blend till a smooth paste.</li>
<li>Add cooking oil into a wok, then add the rempah and fry on medium low heat till the sambal is cooked and aromatic (turns from bright orangey red to dark red).</li>
<li>Add sugar and sea salt and mix till gula Melaka is melted.</li>
<li>Let the sambal cool completely before bottling.</li>
</ol>
<br />
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<br />
Tempe - store-bought (I lugged back from SG) and freeze. Simply deep-fry or air-fry till golden brown (around 10 mins at 180 degree celsius).<br />
Ikan Bilis and Peanut - store-bought. I air-fry them around 15 to 20 mins at 160 degree celsius, till golden brown.<br />
Hardboil egg - place egg into water (fully covered) and boil for 10-12 mins.<br />
<br />
To serve, simply assemble all the ingredients onto a serving plate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzGGYcR0HW25GqTqNFIL8UOcK-2_F4ceYosV6hWGHJkHhMtdrAcGLWeD0210cIKHG0JO6NYv6vUIm051KI956ZfO0FVaVGFitRZ4b0y-p4XLm_1JUanPJXml88dk-t42OzeOP34-98j1Q/s1600/nasilemak02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="536" data-original-width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzGGYcR0HW25GqTqNFIL8UOcK-2_F4ceYosV6hWGHJkHhMtdrAcGLWeD0210cIKHG0JO6NYv6vUIm051KI956ZfO0FVaVGFitRZ4b0y-p4XLm_1JUanPJXml88dk-t42OzeOP34-98j1Q/s1600/nasilemak02.jpg" /></a></div>
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I must say I super love my Nasi Lemak set, it's visually appealing with myriad of colours and tastes totally tantalising! So does my HB and kiddo. (The kiddo only ate the coconut rice, chicken wings and egg))<br />
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The coconut rice is fragrant but not too oily or overwhelming. I chose to air-fry the chicken wings as it's more convenient, less oily and cooks more evenly. This chicken wing has a kampung feel to it, like those sold at Malay stalls. Super love the sweet, spicy and tangy achar, so aromatic and flavourful with the spices. Homemade achar seems to taste "fresher". And the sweet sambal chilli, super like it as well, only thing is, I retained a bit of chilli seeds and the sambal is a tad too spicy for me. But the HB says it's just nice.<br />
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Very pleased with my first attempt, and this shall be on my regular menu probably once a month =Ddaydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com1tag:blogger.com,1999:blog-639638660166079582.post-72629047107408333262018-02-10T23:31:00.000+08:002018-02-10T23:31:15.353+08:00Croissant-making with Bakerz@Work AcademyBack in October last year, I attended a Basic Croissant Workshop at <a href="http://www.bakerzatwork.net/">Bakerz@Work Academy</a>. I've always been curious about croissant making; heard that the process is very difficult and tedious. Since my family loves croissant especially the kiddo, I decided to go for the one-day hands-on workshop to experience the art of making hand-rolled croissants.<br />
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The workshop started at 10am and ended at 5pm with an hour lunch break. Class size was small with six students and the "classroom" is a comfortable commercial bakery kitchen. The Chef-Instructor was Chef Kel who is very friendly, patient and very willing to share his experience and tips about making croissants in home kitchen.<br />
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During the workshop, we learnt about dough composition and lamination techniques, yeast fermentation, gluten development and flavour formation. Chef Kel would go through each topic with theory, followed by demo and then we proceeded to hands-on with supervision and guidance. <br />
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Tadah, proudly presenting my first-ever hand-rolled or hand-laminated croissants! They were certainly a far cry from being perfect, but I was already very happy and satisfied with the results. I mean, I could actually make my own croissants now! </div>
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That was me, super excited to have finally reached the stage of proofing for my hand-laminated croissants. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0QwN-oHYDmIda4gnjZXkAJm0YUrC3CQvyqYtlSvJsiDjPxmCz8_qKzQXjtcgoU83Qws3OTJ52e12kR_0EfQKg6UQwIVRCApveZUTiNNcHAPpDgvBICltASVm7t5rFk_p6QbKI27DPVD_/s1600/croissantworkshop04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0QwN-oHYDmIda4gnjZXkAJm0YUrC3CQvyqYtlSvJsiDjPxmCz8_qKzQXjtcgoU83Qws3OTJ52e12kR_0EfQKg6UQwIVRCApveZUTiNNcHAPpDgvBICltASVm7t5rFk_p6QbKI27DPVD_/s1600/croissantworkshop04.jpg" /></a></div>
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Although it's a little daunting at first, trying the grasp the
techniques of folding and rolling, but as we proceeded, we began to get
the hang of it. It was helpful that we worked in a buddy system where we
reminded each other the steps; and Chef Kel was around to render
assistance whenever we were stuck and unsure.<br />
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Some might feel that all the work that took one whole day just for what? Eight Croissants? Is it worth it? To me, totally! It felt satisfying being able to churn out homemade artisan croissants using the best quality ingredients and serving them to family members. Freshly baked croissants made with love tasted extra yummy :)<br />
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Actually the whole day process can be separated into two or even three days so that it's not so tedious. With careful planning and time management, it's not difficult after all. Patience is the key to croissant making as a lot of time is spent waiting between the proofing, folds, rolling and especially if our home kitchen is hot without air-con, the dough has to be put back to the fridge/freezer more times as it turns soft very quickly. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAqgnYhGKT-MvhKGSYSTWRSKlNMA5t_2EuSU4ettYxi4Io3j2xyj0Jl0zutUc0T3OvtnLycZkDW9cAgAUTmdtmf0TkBjZmJgpCEfPK4tIb6SCazmx-9uzfzfHOY3hxAP9u1tx4KPbQTEB/s1600/croissantworkshop06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="530" data-original-width="401" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAqgnYhGKT-MvhKGSYSTWRSKlNMA5t_2EuSU4ettYxi4Io3j2xyj0Jl0zutUc0T3OvtnLycZkDW9cAgAUTmdtmf0TkBjZmJgpCEfPK4tIb6SCazmx-9uzfzfHOY3hxAP9u1tx4KPbQTEB/s1600/croissantworkshop06.jpg" /></a></div>
Chef Kel also showed us the process of making Pain Au Chocolat using a laminate machine. Wow, using a machine makes the rolling job a breeze and the layers are more uniform and neat! See how nicely the layers of the Pain Au Chocolat turned out? Beautiful!<br />
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I'm afraid it would be almost impossible to achieve such uniform and distinct layers using hand-rolled method, but it's not possible to buy a commercial machine at home lah.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEpF6CDcit6KsMEsKbZIU79VDxy-orHDym2aAi1FHBu3OJjftFMTSj6igW9wZ2T1Gcx_dh4uv6IJDXyHurjfzbYvDlR56tRpY2dzu_saAlP6cwe0kl_yswNT2xko-7gTrJLFeFMQtqvHA/s1600/croissantworkshop07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="333" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEpF6CDcit6KsMEsKbZIU79VDxy-orHDym2aAi1FHBu3OJjftFMTSj6igW9wZ2T1Gcx_dh4uv6IJDXyHurjfzbYvDlR56tRpY2dzu_saAlP6cwe0kl_yswNT2xko-7gTrJLFeFMQtqvHA/s1600/croissantworkshop07.jpg" /></a></div>
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When making croissants, there will be leftover dough after cutting and shaping the croissants but they don't go to waste at all. We can either keep the dough as old dough for making sweet breads/buns, or add on to the next batch of croissants or make them into Monkey Bread, by cutting the dough into small pieces and toss them with sugar, chocolate chips, dried fruits, nuts, cheese etc. These were really yummy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIsNW7WypX_Ys5r-jofI2GSxnQGthUYHpwYrful3B1myglOSrZjqBPCd5QrdQayruj1lxN7m0o47e9CXtib7O3MzEHDb_qG21pxtDXnOR_mUjZKKjKGz-FiCy2CgJ2ymfG-16DDELFzl_5/s1600/croissantworkshop02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="380" data-original-width="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIsNW7WypX_Ys5r-jofI2GSxnQGthUYHpwYrful3B1myglOSrZjqBPCd5QrdQayruj1lxN7m0o47e9CXtib7O3MzEHDb_qG21pxtDXnOR_mUjZKKjKGz-FiCy2CgJ2ymfG-16DDELFzl_5/s1600/croissantworkshop02.jpg" /></a></div>
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Here were the works of the six students who attend this workshop. Mine's forth from the left. All in a day's work.</div>
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All in all, I would highly recommend this workshop to anyone who wish to learn how to hand-roll croissants and make their own croissants at home. It's advisable to attend a hands-on workshop to learn the technique and get a feel of the entire process. I can confidently say that the recipe and techniques taught here is foolproof. And after practising croissant making a few times and familiar with the technique, it became easier and manageable, and being patient and meticulous is more crucial in ensuring success in croissant making.</div>
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Here's sharing my practices so far :)</div>
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<b><i><u>Practice I</u></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnJ0c7l_SR5q2n72FQY4meoAWrLGFACb9_e3QIDdOSbojCMCYihKyxx4XmbPWSgjVSUpUG8DTG5r1bPixNrsAyFnDmV1CdODn86IOximaguIvHF4FGCRSneneC9qPBpTEgqik46_0A0Ul/s1600/croissantpractice01-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="570" data-original-width="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnJ0c7l_SR5q2n72FQY4meoAWrLGFACb9_e3QIDdOSbojCMCYihKyxx4XmbPWSgjVSUpUG8DTG5r1bPixNrsAyFnDmV1CdODn86IOximaguIvHF4FGCRSneneC9qPBpTEgqik46_0A0Ul/s1600/croissantpractice01-01.jpg" /></a></div>
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My first practice one week after the workshop. For this very first practice, I must say it was not easy at all since I was working in a hot kitchen without air-con, unlike the workshop where the classroom is fully air-conditioned. There were some frustrations as the dough got soft very quickly and had to go in and out of the fridge and freezer many more times than expected.<br />
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Nevertheless, managed to complete the croissant making. The croissants didn't turn out great but hey I was just happy to be able to try it at home. And must keep reminding myself PATIENCE PATIENCE PATIENCE.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObYQ5yM61UY-5qSK183Yw0qdh4MYkuOSrpCn6D6C4d1cPM6gnUOhhLLnyTkYGApDl6NMzba8Y-SEpsnjtZ9LD6fvZDxaeli9B-P7Asoqd3PIo6Gf08BRH-Jm_AQuZ8UWLU4tx9j8dleav/s1600/croissantpractice01-02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="570" data-original-width="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObYQ5yM61UY-5qSK183Yw0qdh4MYkuOSrpCn6D6C4d1cPM6gnUOhhLLnyTkYGApDl6NMzba8Y-SEpsnjtZ9LD6fvZDxaeli9B-P7Asoqd3PIo6Gf08BRH-Jm_AQuZ8UWLU4tx9j8dleav/s1600/croissantpractice01-02.jpg" /></a></div>
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<b><i><u>Practice II</u></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4fJipMu8vlY2WsRzyCg6z-iVSQx3HVjR0lvla5RS47k0hwL-gKeHwbfvkAQYp7eWdtstExfDgfnFjwogxSDZGkjJY9ZTe2zetEfZ7kb4CkpZr_mAmoGusOISHfS8kvl53VJdfYlBhx5l/s1600/croissantpractice02-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="570" data-original-width="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4fJipMu8vlY2WsRzyCg6z-iVSQx3HVjR0lvla5RS47k0hwL-gKeHwbfvkAQYp7eWdtstExfDgfnFjwogxSDZGkjJY9ZTe2zetEfZ7kb4CkpZr_mAmoGusOISHfS8kvl53VJdfYlBhx5l/s1600/croissantpractice02-01.jpg" /></a></div>
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A batch I thought cannot make it and wanted to give up halfway as I didn't thaw the butter properly and parts of it broke during lamination resulting in many butter patches. Proceeded half-heartedly anyway, and the croissants were poorly cut, shaped and rolled.<br />
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They still looked like croissants and tasted ok, but the crumbs look terrible. A reminder to self, every step in the croissant making is important.<br />
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<b><i><u>Practice III</u></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYYMnCHxt7LWMs1pNYma8lGC7cfOp4J_x0umNFPh_DvD9hpSPfimj0ZrIU6kWwu_BZB_s7ZHrRVPyx_nALSVA0mO88tvtGNoAAfCTIf8S8mEBv8vaNldSG-BAfOsM28KiDZ0RRwoiqYvio/s1600/croissantpractice03-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="555" data-original-width="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYYMnCHxt7LWMs1pNYma8lGC7cfOp4J_x0umNFPh_DvD9hpSPfimj0ZrIU6kWwu_BZB_s7ZHrRVPyx_nALSVA0mO88tvtGNoAAfCTIf8S8mEBv8vaNldSG-BAfOsM28KiDZ0RRwoiqYvio/s1600/croissantpractice03-01.jpg" /></a></div>
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My third practice before my kitchen was closed for my relocation.<br />
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Took the time to ensure that each step was followed through meticulously and exercise more patience when it came to resting the dough in the freezer/fridge in between folds and rolls. <br />
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Was quite happy with the results, the crumbs turned out nicely, although the shaping and sizing still needed improvement.<br />
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<b><i><u>Practice IV</u></i></b></div>
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My first practice after shifting to Thailand. Glad that I managed to find pastry butter and T45 flour for making croissants at a baking supplies shop in BKK.<br />
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A good chance for me to test my oven for baking croissants as well, as this oven at my rental house is an analog one instead of digital which I'm used to.<br />
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Tried my best to be patient and rest the dough well between the folds and rolls; the croissants didn't turn out as well as Practice III. Could probably proof 10-15 mins longer, but I was rushing to go out to pick up my kiddo from school ("rushing" is a no-no in croissant making! Could have placed the croissants in the fridge for low temperature proofing while I was out). <br />
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Although not totally satisfied, was happy that I could continue to practise on my croissant making here.<br />
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<b><i><u>Practice V</u></i></b></div>
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My latest practice which was just last week; this batch I really took the time to rest the dough well in the freezer/fridge each time, and took extra care to roll properly.<br />
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Just when I thought it's going to be THE perfect batch, alas, life is not perfect.<br />
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Crumbs turned out beautiful I believe. But somehow all the shapes came out different, some lopsided and some plain ugly, only the shapes of one or two could make it.<br />
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Not sure what went wrong? Was it the weather which was really hot and humid and I over-proofed croissants, was it because I didn't rest the dough enough between the folds and rolls? I think during the final rolling, although I rolled the dough to about 3-4mm thickness, somehow after cutting, it became 5-6mm thick, resulting in bigger croissants. Probably due to the size, it affected the proofing?<br />
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Oh well, all I can say is, every croissant making is a new learning experience, and I shall continue to strive for the best possible homemade croissants!daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com2tag:blogger.com,1999:blog-639638660166079582.post-15216340364089828042018-02-06T16:03:00.000+08:002018-02-06T16:03:11.516+08:00New Country, New Beginnings 2018Sorry for neglecting my blog for so long!<br />
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I don't even know how I should start this post. Had taken a hiatus from blogging since December last year; not by choice, but rather due to some family matters. And one of the key happening is, my family has relocated from Singapore to Pattaya in Chonburi, Thailand due to my HB's job assignment, for a period of two years.<br />
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It has been a roller coaster ride thus far, from recce trips to school selection to house hunting, to packing, settling admin issues, managing interim living in SG. And finally the shift here, interim living once again; delays in our cargo, more admin procedures... it has been mentally and physically draining for the past 2 months, with a couple of emotional outbursts and breakdowns.<br />
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Frankly there is a lot on my mind about this relocation, yet I couldn't bring myself to recall them as it's too mentally exhausting to do so. Well I did whine a lot on my personal FB the past two months! LOL :p Therefore I'm going to leave it as that, less my mood gets affected again.<br />
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On the brighter side, there are a lot of things I would like to share as well, about living life in a different country, about the environment, lifestyle, weather etc; about the interesting places I visited, the nice food and eateries I tried... I guess just so many that I don't know where to get started! In time to come, I'll blog about them for sure, such as lovely cafes, interesting shops, markets, spa, places of interest etc.<br />
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Anyways I have started cooking on a daily basis and has been posting photos regularly on my FB and IG, it's just that I haven't pick up the mojo to edit photos, write recipes and blog. As it is, it's so tough writing this particular piece to kickstart my engine! Once again, I have to pick up from where I left off and re-start my blogging regime again!<br />
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Till my next post! Stay tuned!daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com6tag:blogger.com,1999:blog-639638660166079582.post-43290976765735398042017-11-24T15:42:00.000+08:002017-11-24T15:42:32.885+08:00Bouquets of love, care, appreciation and gratitude from Floral Garage Singapore[ Collaboration with <a href="https://floralgaragesg.com/">Floral Garage Singapore</a> ]<br />
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Was feeling quite stressed up and low-spirited recently, so when Floral Garage Singapore offered to send me some fresh flowers or gift basket, I couldn't say no. First of all, who doesn't like receiving flowers? Moreover, I think some lovely flora would certainly lift up my spirit!<br />
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Floral Garage is a 3 year-old floral and gifts company, ran by a team of passionate floral hobbyist turned professional florists, with a mission to provide quality and affordable products so that the meaning of <i><b>love, care, appreciation and gratitude</b></i> can be conveyed through the simple gesture of gifting.<br />
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The company offered a wide range of products such as flower bouquets (signatures include <a href="https://floralgaragesg.com/product/r00-freestyle-bouquet/">Freestyle</a>, <a href="https://floralgaragesg.com/product/premium-freestyle-bouquet/">premium freestyle</a>, <a href="https://floralgaragesg.com/product/delightful-vegetables/">Vegetable</a>), <a href="https://floralgaragesg.com/hamper-singapore/">hampers</a> with flowers (chocolate, fruit, baby, CNY, Get Well Soon etc) , gift baskets, condolence stands, congratulatory stands, terrariums, party stuff and more! Customers can even request for customised bouquets!<br />
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As I browsed through the website to select the product I wish to receive, I was literally spoilt for choice. It's my secret wish to receive a huge bouquet of flowers, wait, the terrarium would be a nice touch of greenery for the house.... oh, the vegetable bouquet, the foodie/cook in me couldn't resist it! And the Winter Collection! Remember the Korean drama, Goblin: The Lonely and Great God? The cotton flower bouquets look similar to the one in the drama! The collection is on sale now!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9oyt79kc1j1rsv-vrACCxQsv3Io0nYfuqhlxpNP8eV_uilHIprwwnNJhBs-ccXE9TD_VqTc_GToFFcDMBxSrQKoVcSI1apUlyZje1N51ty9Uy4twnPKa1bXMNPYvtTzVZOcyEuOGv1Fz-/s1600/floralgaragesg01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="626" data-original-width="471" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9oyt79kc1j1rsv-vrACCxQsv3Io0nYfuqhlxpNP8eV_uilHIprwwnNJhBs-ccXE9TD_VqTc_GToFFcDMBxSrQKoVcSI1apUlyZje1N51ty9Uy4twnPKa1bXMNPYvtTzVZOcyEuOGv1Fz-/s1600/floralgaragesg01.jpg" /></a></div>
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Being greedy, I selected 2 items in the end =D<br />
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I still wish for some flowers to perk me up, so selected this sweet little flower arrangement, Simple Gesture. Love the pinkish and dreamy combination! Admiring the flowers while having a cuppa tea certainly makes me feel so much better!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCI59MVPOVfr8gAL94PeuQQVTgILSpUbbVovttIL2TOMv1hw4pzdi2JVImlWJs_7Dt4n1m6x0hx1uFgaZAYsGQ99-TFvUrwmVdbUMh_T6jpl1staxj9IZFnwrTaECG2xYFsQKtn1McuBBn/s1600/floralgaragesg04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="660" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCI59MVPOVfr8gAL94PeuQQVTgILSpUbbVovttIL2TOMv1hw4pzdi2JVImlWJs_7Dt4n1m6x0hx1uFgaZAYsGQ99-TFvUrwmVdbUMh_T6jpl1staxj9IZFnwrTaECG2xYFsQKtn1McuBBn/s1600/floralgaragesg04.jpg" /></a></div>
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I believe home-cooks or foodies would love this edible Vegetable bouquet! It comes in 3 sizes, small, medium, large and the large one has an option to include a bottle of wine. I opted for the small bouquet which includes broccoli, bellpeppers, eggplants, carrots, radish, lemons and leeks. Certainly a very practical and fun gift as the vegetables can be cooked and eaten after I finish admiring them :p<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvRxUfzoeL59Gk0KlABes8Ew4gAvP-f03TL28KthJjgtIvqX4gEk6bx7-tWU5tusivEwvn6radTzAGZ5Z8I_CtzF08Y11gAX6nTf-ZcU_YSqhe6gigD-JqNc7ClJ9C-MeVBW4TmQO-Bmo/s1600/floralgaragesg02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="610" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvRxUfzoeL59Gk0KlABes8Ew4gAvP-f03TL28KthJjgtIvqX4gEk6bx7-tWU5tusivEwvn6radTzAGZ5Z8I_CtzF08Y11gAX6nTf-ZcU_YSqhe6gigD-JqNc7ClJ9C-MeVBW4TmQO-Bmo/s1600/floralgaragesg02.jpg" /></a></div>
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There are several delivery timings to choose from and I opted for the timeslot 10am to 2pm. By 11+am, my 2 gorgeous bouquets have arrived to cheer me up :)<br />
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In fact, the company has several options, such as Same Day Delivery, Standard Delivery, Specific Time Delivery or Self-Collection. Check out their website (<a href="https://floralgaragesg.com/delivery/">https://floralgaragesg.com/delivery/</a> ) for the various options and their charges. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ipBKC4QNdFaiRA7CNcg22MAXToo10TVZGGKXnoc9bl4ajtLnbkDW9Y4cH6qSSV0Tre_-6QgymbwqwKmqrsllNIBTvi3qsRDvQdWbb_lXL-2HJuUtcAigQa9uKFo4v-KntwutpoprcDxb/s1600/floralgaragesg03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="501" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ipBKC4QNdFaiRA7CNcg22MAXToo10TVZGGKXnoc9bl4ajtLnbkDW9Y4cH6qSSV0Tre_-6QgymbwqwKmqrsllNIBTvi3qsRDvQdWbb_lXL-2HJuUtcAigQa9uKFo4v-KntwutpoprcDxb/s1600/floralgaragesg03.jpg" /></a></div>
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Thank you to Floral Garage Singapore for the wonderful bouquets! I'm having a gathering over the weekend; the flower arrangement would be just nice as a table decoration, and the vegetables? They would be included in my menu ;)<br />
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Do check out Floral Garage Singapore for your upcoming gifting thoughts :) <br />
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<i><u><b>Floral Garage Singapore</b></u></i><br />
Website: <a href="https://floralgaragesg.com/">https://floralgaragesg.com/</a><br />
Facebook: <a href="https://www.facebook.com/FloralGarageSG/">https://www.facebook.com/FloralGarageSG/</a><br />
Instagram: <a href="https://www.instagram.com/floralgaragesg/">https://www.instagram.com/floralgaragesg/</a><br />
Address: 756 Upper Serangoon Road, #03-34, Upper Serangoon Shopping Centre, Singapore 534626 <br />
Email: <a href="mailto:service@floralgaragesg.com">service@floralgaragesg.com</a><br />
Call: +65 6282 2813<br />
What's App: +65 9387 8871daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com1tag:blogger.com,1999:blog-639638660166079582.post-34017694794058451982017-11-22T21:29:00.003+08:002017-11-22T21:59:29.757+08:00Creamy Tomato & Basil Chicken<br />
[ Collaboration with <a href="http://shop.healthygourmet.sg/">Healthy Gourmet Singapore</a> ]<br />
Dish 1 -
<a href="http://dreamersloft.blogspot.sg/2017/11/vanilla-custard-strawberry-tart.html">Vanilla Custard & Strawberry Jam Tarts</a> <br />
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The second dish that I created is this Creamy Tomato & Basil Chicken using Alce Nero Organic Soft Whole Wheat Flour, Organic Chunky Tomato Puree as well as Extra Virgin Olive Oil from Healthy Gourmet Singapore.<br />
<br />
Can't decide between a tomato-based chicken or creamy chicken? How
about combining them? Sometimes I find tomato-based a bit too tangy for
my liking and cream sauce a bit too rich. Surprisingly, the combination
of tomato puree with cooking cream worked so brilliantly together; both
tastes balanced each other such that the dish was not too tangy and not
too overwhelming for the palate. The addition of basil also added a
refreshing aroma and further enhanced the overall taste.<br />
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During busy days, this one-pot dish is definitely a time-saver as it's quick and easy to cook and versatile to serve as well; it goes well with bread, pasta, rice, salad or just on its own.<br />
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And doesn't it look christmasy as well with its vibrant colours? Try out this dish for the upcoming Christmas holidays!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wc183w7cNIxi0NSL8QbTf2w0FF4HxqfnqbICTyY9QynVv71tnmLyVGwdP3B2eYtGrKUMvX5mEFjc39Wgo-sK_2-1OqRlLWwhyphenhyphenAFbvS03Y_vBFwcIrWk7i1vujF_dTvhrwkBQcO0yXkCN/s1600/creamytomatochicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wc183w7cNIxi0NSL8QbTf2w0FF4HxqfnqbICTyY9QynVv71tnmLyVGwdP3B2eYtGrKUMvX5mEFjc39Wgo-sK_2-1OqRlLWwhyphenhyphenAFbvS03Y_vBFwcIrWk7i1vujF_dTvhrwkBQcO0yXkCN/s1600/creamytomatochicken.jpg" /></a></div>
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<br />
<i><b>Creamy Tomato & Basil Chicken</b></i><br />
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<ul>
<li>6 chicken thighs, halved</li>
<li>3 tbsp Alce Nero Organic Soft Whole Wheat Flour</li>
<li>2 tsp sea salt</li>
<li>1 tsp mixed herbs </li>
<li>1/4 tsp black pepper</li>
<li>2 tbsp Alce Nero Extra Virgin Olive Oil</li>
<li>3 cloves garlic, finely chopped</li>
<li>1/2 yellow onion, finely chopped </li>
<li>1 bottle Alce Nero Organic Chunky Tomato Puree</li>
<li>1 chicken stock cube or sea salt to taste </li>
<li>15g sweet basil + extras for garnish</li>
<li>10 cherry tomato, halved</li>
<li>100-150ml cooking cream</li>
</ul>
<ol>
<li>Place the chicken thighs into a ziplock bag with sea salt, black pepper, mixed herbs and whole wheat flour, seal and toss to coat well. Let the chicken marinate for 30 mins.</li>
<li>Add olive oil to a casserole or pot on medium heat and fry the chicken thighs for 5 mins on each side till golden brown and crispy. Remove from casserole and set aside.</li>
<li>Drain excess oil from the casserole, leaving about 1 tbsp. Heat oil using medium heat. Add garlic and onion, and sautee till onion is fragrant and translucent.</li>
<li>Add tomato puree and chicken stock cube/sea salt, bring the mixture to boil.</li>
<li>Add cooking cream and stir till well-mixed. </li>
<li>Add fried chicken thigh, sweet basil and cherry tomato, turn heat to medium low and let the chicken and sauce simmer for 15 mins till chicken is fully cooked.</li>
<li>Garnish with some sweet basil and any other herbs of choice (such as parsley, celery leaves). </li>
<li>Best serve hot, with pasta, bread, rice, salad or on its own.</li>
</ol>
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Once again, appreciate Healthy Gourmet Singapore for giving me the opportunity to try out their in-store products. Hope I'll have a chance to work with them again.<br />
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<br />
Healthy Gourmet Singapore is an online grocery store committed to bring
in all-natural and contaminant-free products with no harmful chemicals
and additives, to consumers who share the same belief about sustainable
farming practices and respecting the environment and our body through
the right food choices.<br />
<br />
Brands that the webstore carry include Alce Nero, Belvoir Fruit Farms,
NOMU and Ortalli, and range from cooking ingredients such as condiments,
pasta, sauces, spices, to baking needs such as vanilla paste, chocolate
and jams.<br />
<br />
Check out their website at<a href="http://shop.healthygourmet.sg/"> http://shop.healthygourmet.sg/</a> daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com0tag:blogger.com,1999:blog-639638660166079582.post-65246399196558569352017-11-20T11:18:00.003+08:002017-11-20T11:41:02.507+08:00Vanilla Custard & Strawberry Jam Tart[ Collaboration with <a href="http://shop.healthygourmet.sg/">Healthy Gourmet Singapore</a> ]<br />
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Last week I was blessed to receive this bundle of organic, delicious and healthy products from Healthy Gourmet Singapore!<br />
<br />
Healthy Gourmet Singapore is an online grocery store committed to bring in all-natural and contaminant-free products with no harmful chemicals and additives, to consumers who share the same belief about sustainable farming practices and respecting the environment and our body through the right food choices.<br />
<br />
Brands that the webstore carry include Alce Nero, Belvoir Fruit Farms, NOMU and Ortalli, and range from cooking ingredients such as condiments, pasta, sauces, spices, to baking needs such as vanilla paste, chocolate and jams.<br />
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I had the privilege of selecting any items from the store to create dishes with them; was literally spoilt for choice as there were so many items that I wish to have!<br />
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Since Christmas is a month away, I decided to create a simple dessert and another one-pot dish which could be put together easily and yet visually appealing for the upcoming festive celebrations.<br />
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Presenting my first dish, <i><b>Vanilla Custard & Strawberry Jam Tart</b></i>, created using Alce Nero Organic Soft Whole Wheat Flour, Alce Nero Organic Demerara Crystalised Brown Sugar, Alce Nero Organic Strawberry Jam and NOMU Vanilla Paste.<br />
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Personally I don't have a sweet tooth and I also try to cut down on sugar intake and use more healthy ingredients for my bakes. This is the first time I introduce whole wheat flour and demerara brown sugar in my bakes and the result turned out great!<br />
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The whole wheat flour, brown sugar and vanilla paste were
used in the tart pastry, and the vanilla paste and brown sugar were also added in the
custard. To create more depth and layering in the tart, I filled the
tart shells with strawberry jam before topping with vanilla custard.<br />
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I must rave about the NOMU Vanilla Paste as well! I'm very particular about vanilla paste and extract and use only the best quality ones (certainly no essence which is basically chemically-derived). NOMU Vanilla Paste contains pure vanilla seeds combined with cold pressed Vanilla Extract, and it's bottled in a dispenser pump which is such a brilliant idea! Mess-free and so easy to use; I'm totally in love with the product.<br />
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<br />
Love the different textures created in this tart.<br />
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Rustic crunch from the tart shell, natural fruity sweetness from the strawberry jam, creamy and lovely scent from the vanilla custard, fruity tang from the fruits and finally mint leaf to refresh the palate.<br />
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I used strawberry jam for the layering this time, in fact any other jam flavours are fine. As for the toppings, any fruits would do, I selected raspberry and blueberry as they look so christmasy together. The mint leaf created a stunning colour contrast to the tart and I always like to add it to bakes as they are so refreshing.<br />
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The tart shell and vanilla custard can be made a day in advance.<br />
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After baking the tart shells, just store them in an airtight container. For the vanilla custard, I filled it to a piping bag and store in the the fridge. The next day, simply assemble, decorate and ready to serve.<br />
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<b>Vanilla Custard & Strawberry Jam Tarts</b><br />
<i>(makes 16 tarts, using 6cm fluted cutter/3.5cm base tart case)</i><br />
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<b>(A) Tart pastry/shell</b><br />
<ul>
<li>150g Alce Nero Organic Soft Whole Wheat Flour</li>
<li>30g Alce Nero Organic Demerara Crystalised Brown Sugar</li>
<li>75g unsalted butter</li>
<li>1 egg yolk</li>
<li>1 tsp NOMU Vanilla Paste</li>
<li>1 tsp fresh milk</li>
</ul>
<ol>
<li>Sift flour into a large bowl, add sugar and mix well.</li>
<li>Add cold unsalted butter cubes. Using finger tips, break the butter
and rub the butter into the flour mixture, until it resembles bread
crumbs.</li>
<li>Add egg yolk, vanilla paste and fresh milk to the mixture, use a scrapper to help with the mixing.</li>
<li>The mixture will come together and thereafter, use hands to form the mixture into a dough.</li>
<li>Knead the dough gently into a ball. Place the dough between 2 pieces of plastic sheet.</li>
<li>Roll the dough to about 4-5mm thickness and place in fridge to rest for about 1 hour.</li>
<li>Remove the dough from fridge. Dust a baking mat (and rolling pin) with flour, use a fluted cutter to stamp the dough.</li>
<li>Use a metal scrapper (dust with flour) to lift up the cut dough.</li>
<li>Place the cut dough over the tart case and gently press it downwards.</li>
<li>Using finger tips, gently press and mold the dough into the tart case. Use a fork to poke holes at the base of the tart pastry.</li>
<li>Bake the tarts at 180C, fan mode for 15mins. Remove from oven and place on wire rack to cool. After the tart shells are cooled slightly, remove them from the tins and let cool completely before assembly. *if assembling tart next day, store the tart shells in an airtight container.</li>
</ol>
<b>(B) Vanilla Custard</b><br />
<ul>
<li>1 cup fresh milk</li>
<li>20g Alce Nero Organic Demerara Crystalised Brown Sugar</li>
<li>1 tsp NOMU Vanilla Paste</li>
<li>4 tsp corn starch, sifted</li>
<li>1 egg yolk</li>
</ul>
<ol>
<li>Add fresh milk and sugar into a small pot.</li>
<li>Place the pot into a large, shallow pan/pot with barely simmering
water. This is the bain marie method, to create a gentle and uniform
heat for cooking custard. Keep stirring the mixture till everything is
melted and well-mixed.</li>
<li>Add sifted corn starch. Mix till well-blended, the mixture will thicken slowly.</li>
<li>Add the egg yolk and keep stirring till well-blended, the mixture will
further thicken into custard.</li>
<li>Add 1 tsp vanilla paste and mix well.</li>
<li>Stop cooking once custard is creamy and gooey. Cover the surface of the custard with a clingwrap and let the custard cool for 10-15 mins, </li>
<li>Sift the custard for a smoother texture (as they may be some fine lumps and grainy bits in the custard).</li>
<li>Cover the surface of the custard with a clingwrap and let the custard cool down completely. </li>
<li>Fill the custard into a piping bag. Set aside. *if assembling the tart next day, store the bag of custard in the chiller. </li>
</ol>
<b>(C) Assemble</b><br />
<ul>
<li>16 tart shells</li>
<li>Vanilla Custard</li>
<li>Alce Nero Organic Strawberry Jam</li>
<li>16 pcs raspberry</li>
<li>16 pcs blueberry</li>
<li>16 pcs mint leaves </li>
</ul>
<br />
<ol>
<li>Fill each tart shell with 1 tsp of jam.</li>
<li>Pipe the vanilla custard to fill the tart shell.</li>
<li>Top with raspberry, blueberry and mint leaves.</li>
<li>Ready to serve.</li>
</ol>
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Don't these tarts look lovely? They are great for Christmas parties, or in fact any tea parties.<br />
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Overall not too sweet and full of natural fruity goodness too. My kiddo already gave stamp of approval :) <br />
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I'm already thinking of making them again for an upcoming gathering.<br />
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Stay tuned as I used the remaining ingredients from Healthy Gourmet to create another simple one-pot dish!daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com0tag:blogger.com,1999:blog-639638660166079582.post-76364416948134983292017-11-20T00:07:00.000+08:002017-11-20T00:07:18.554+08:00Premium quality clean products from Sasha's Fine Food<div class="separator" style="clear: both; text-align: center;">
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<b><i>Collaboration with <a href="https://sashasfinefoods.com/">Sasha's Fine Food</a></i></b></div>
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Back in August, I had the great privilege to partner with Sasha's Fine Food to create dishes with their premium quality products. Check out the dishes:</div>
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<a href="http://dreamersloft.blogspot.sg/2017/08/honey-mustard-rosemary-roasted-chicken.html">Dish 1 - Honey mustard rosemary roasted chicken</a></div>
<a href="http://dreamersloft.blogspot.sg/2017/08/asian-chicken-skewers-with-peanut-sauce.html">Dish 2 - Asian chicken skewers with peanut sauce</a><br />
<a href="http://dreamersloft.blogspot.sg/2017/08/teriyaki-salmon-donburi-and-chirashi.html">Dish 3 & 4 - Teriyaki salmon, Chirashi Sush</a><br />
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<a href="http://dreamersloft.blogspot.sg/2017/08/vietnamese-style-honey-pork-rice-noodle.html">Dish 5 - Vietnamese-style Honey Pork & Rice Noodle Salad</a> </div>
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<i><a href="https://sashasfinefoods.com/">Sasha's Fine Food</a> is an
online F&B company that sourced ethically produced goods with
preference to free-range, organic and/or fair trade food and drinks, and
at the same time avoiding foods with unacceptable or unhealthy
addictive. There's a wide variety of produce available in the webstore,
from meat and fish to dry goods and groceries, dairy to beverages.</i></div>
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And in October, I was once again blessed to collaborate with Sasha, this time with an even larger batch of produce - Stir-fry beef from Hellaby New Zealand, Salmon portions from Mount Cook Alpine New Zealand, Cold Smoked Salmon from Aoraki Smokehouse New Zealand as well as various cuts of local chicken which are hormone and antibiotic free from Southern Malaysia.<br />
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I had a blast cooking with all these premium quality products, and below were some of the dishes I cooked. <br />
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<i><b>Beef Bulgogi Rice Bowl - using Hellaby Stir-Fry Beef from New Zealand</b></i><br />
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This has been on my to-cook list for some-time. Love the combination of the sweet and succulent beef with spicy tangy kimchi and the runny yolk! <br />
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<i><b>Beef Bulgogi Rice Bowl</b></i><br />
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470g stir-fry beef<br />
3 tbsp soy sauce<br />
2 tbsp light muscovado sugar<br />
2 tbsp cooking rice wine<br />
2 tbsp pear puree<br />
2 tbsp Coke Zero<br />
<br />
1 tbsp honey<br />
1 tbsp sesame oil<br />
2 tsp sesame seed<br />
1 tsp gochujang <br />
1/2 tsp black pepper<br />
5 cloves garlic, finely chopped<br />
2 stalks spring onion, finely chopped<br />
1 stalk coriander with root, finely chopped<br />
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Simply marinate the stir-fry beef overnight, quick fry over a very hot grill pan and serve with kimchi, rice and poached egg. <br />
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<i><b>Baked Chicken Thigh and Potato - hormones free, antibiotics free chicken thigh</b></i><br />
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This is such a quick and easy one-pot dish, great for busy days. Simple yet wholesome and tasty! <br />
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Just toss chicken thighs, potatos, carrots, onion, garlic along with olive oil, thyme, salt and black pepper, arrange in a casserole and bake for about 60-70 mins.<br />
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Serve with rice, pasta, salad or even on its own.<br />
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<i><b>Chicken Cordon Bleu - hormones free, antibiotics free chicken breast</b></i><br />
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This is yet another dish that I wanted to try for the longest time. And surprisingly it's not as difficult as I thought. I made small rolls so that it's easy to eat and even the kiddo loved it.</div>
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<i><b>Chicken Cordon Bleu</b></i><br />
<br />
4 small chicken breast<br />
4 slices ham<br />
4 slices cheese<br />
Salt & pepper<br />
Corn starch, egg, panko breadcrumbs<br />
<br />
Use a meat tenderiser to flatten the chicken breast, marinate lightly with salt and pepper on both sides, place a slice of
ham follow by cheese, roll up into a log, clingwrap and place in
chiller to set. Before cooking, coat with corn starch, egg and finally
panko breadcrumbs. Deep-fry the chicken roll on low heat till light brown. Remove from heat, rest for 5 mins, then deep-fry in high heat till golden brown. Drain, slice into pieces and serve with honey mustard sauce.<br />
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<i><b>Honey Mustard Sauce</b></i><br />
10g butter<br />
1 tbsp flour <br />
1/2 cup milk<br />
1/2 cup cream<br />
2 sprigs thyme<br />
1 tbsp wholegrain mustard<br />
1 tbsp honey<br />
<br />
Melt butter in a pan, add flour and stir to make a roux. Add milk and cream and bring to boil, then add fresh thyme, wholegrain mustard and honey to taste.<br />
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<i><b>Chicken Teriyaki Onigirazu - hormones free, antibiotics free boneless chicken thigh</b></i><br />
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My kiddo and I love this Japanese-style "rice sandwich" as it's quick and easy to put together and very convenient to eat. Simply marinate the chicken thigh with teriyaki sauce, air-fry till cooked and assemble with seaweed, japanese rice and some vegetables like cucumber and carrots. <br />
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<i><b>Lemon Garlic Herb Butter Bake Salmon - </b></i><i><b>Salmon portions from Mount Cook Alpine New Zealand</b></i><br />
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This was the first time I tried baking salmon with herb butter and I must say it was really tasty!</div>
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The herb butter was so fragrant and the salmon was so sweet and tender!<br />
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Add minced garlic, chopped herbs like parsley, thyme & dill, lemon juice, salt & pepper to unsalted butter, mix well, spread on top of salmon and veggies, bake and ready to eat!<br />
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My son who's a salmon lover couldn't stop raving about how tender and juicy the salmon was.<br />
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<i><b>Tobiko Mayo Salmon - </b></i><i><b>Salmon portions from Mount Cook Alpine New Zealand</b></i><br />
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This was specially prepared for the kiddo as he loves salmon, Japanese mayonnaise and tobiko! One portion of this and he was totally satisfied, and he already requested me to make it very often for him.<br />
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Making it was such a breeze as well. Mix Japanese mayonnaise with tobiko, spread the mixture generously on top of the salmon, and air-fry till golden brown. <br />
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<i><b>Air-fried Salmon with Mango & Pomegranate Salsa - </b></i><i><b>Salmon portions from Mount Cook Alpine New Zealand</b></i><br />
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Was feeling the heat one of the days and didn't have much appetite so made a fruit salsa to go with air-fried salmon (seasoned with sea salt and black pepper). </div>
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Who knew that this combination worked so well together? Totally refreshing!<br />
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<i><b>Smoked Salmon Tartine - </b><b>Cold Smoked Salmon from Aoraki Smokehouse New Zealand</b></i><br />
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Last but not least, a dish that I have to rave about! This gorgeous smoked salmon from Aoraki Smokehouse tasted so smooth and tender with subtle smokey and salt taste that I felt like eating it everyday!<br />
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Served them on toasted sour dough bread with cream cheese & dill as well as avocado yogurt and greens.<br />
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Once again, shout-out and big thanks to <b><i><a href="https://sashasfinefoods.com/">Sasha's Fine Food</a></i></b> for giving me this opportunity to try the lovely produce and hope to work with her again in the future!daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com1tag:blogger.com,1999:blog-639638660166079582.post-61544538384137789492017-11-17T21:57:00.000+08:002017-11-18T20:33:38.946+08:00Sinless desserts by Hisae Sakamoto[ Media Invite ]<br />
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<b>Sinless desserts Launch Event @ Grand Jeté cafe & bar</b><br />
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I'm absolutely thrilled to be invited for this launch event of Sinless desserts by <a href="http://pasdedeuxkobe.com/%E3%81%8A%E5%BA%97%E7%B4%B9%E4%BB%8B/?v=0f177369a3b7">Hisae Sakamoto</a> (through <a href="http://planetad.com.sg/">Planet Ads & Design P/L</a>) this afternoon at <a href="https://www.facebook.com/grandjetesg/">Grand Jetécafe & bar</a>!<br />
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Sinless dessert is developed by famed patisserie and nutritionist, Hisae Sakamoto from Kobe. Her desserts are made fresh with natural ingredients sourced from Japan, and most importantly sugar-free, low in carbohydrate and 100% diabetic friendly, certainly suitable for people with dietary restrictions as well as the health & diet conscious folks.<br />
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I believe friends who know me, know my love for Japan, especially the food and pastries. Personally my baking style is also very much influenced by the Jap-French fusion pastries that I saw during my trips to Japan. I find Japanese pastries more delicate and refine than the western ones, and often they look too pretty to resist.<br />
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That said, I try to be more health conscious nowadays, especially with a kiddo. Therefore, I rarely buy or eat commercial pastries as a lot of them are too sweet for my palate. Prefer to bake cakes/pastries at home as I will go for premium quality ingredients as far as possible. <br />
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With the launch of Sinless desserts at Grand Jeté cafe & bar, I'm certainly delighted that there's now a choice for me to get healthier desserts outside of home! And moreover, knowing that it's developed by Japanese chef and nutritionist gave me the confidence that the desserts are of quality and would taste equally good.<br />
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Grand Jeté cafe & bar is located at Ngee Ann City Tower B, see map at the bottom of this post. A cozy and quaint cafe that resembles those I frequent in Japan.<br />
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Besides desserts, the cafe also serves Japanese-Western fusion food, from sandwiches to pastas, to salads and rice bowls. I must return to try them! <br />
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Brought my son along (who's fast becoming a picky gourmet eater), and we got to sample five desserts today, Gateau Au Chocolat (chocolate cake), Roule Au The Vert (Matcha roll cake), Gateau Au Fromage Frais (Strawberry jelly cheesecake), Tiramisu as well as a healthy muffin.<br />
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Hisae san, sharing her passion for pastries with us :) She's a licensed chef and nutritionist with over a decade of experience in the F&B industry in both Singapore and Japan. Through her personal experience meeting people with dietary restrictions, she's inspired to come up with desserts that are healthy yet appealing and delicious. And after many attempts and trials, she finally develops Sinless, with pastries that have no sugar content and are low in carbohydrate.<br />
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We first tried the Roule Au The Vert (Matcha roll cake). I love it, so does the kiddo who's a matcha lover. The cake was really moist and tender, not sweet at all with just the right balance of matcha. The cream was also very light and went well with the cake.<br />
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Next up were the Gateau Au Chocolat (chocolate cake) and Gateau Au Fromage Frais (Strawberry jelly cheesecake).<br />
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Both of us are not chocolate cake lovers, but we found the cake to be very tasty, once again tender and not too sweet, with a light chocolatey taste which I prefer (over those rich chocolate cakes).<br />
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As for the strawberry cheesecake, it was so so good. The biscuit base was slightly moist with a nutty taste, the cheesecake was light and subtle and the strawberry and jelly topping was a delightful touch. The kiddo declared this to be his favourite, with matcha roll as the second favourite :)<br />
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The Tiramisu was also very light and delectable, usually I can only finish half portion of a serving, but this I finished the whole thing, without feeling overwhelming. Even the kiddo enjoyed it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVb7ukspwJv_o1A27UeMjt-VydWQQQhYy5M5P479EocNBnDWBj-kH80UWo4kR43MhUoJ3ChV2op8DdWrS_NHWgLwIaEQgiPlRxDSWfSKaZ377FfVnp3abKD0_BGwhwp6oHg9UzinsiQyP/s1600/sinlesslaunchevent06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVb7ukspwJv_o1A27UeMjt-VydWQQQhYy5M5P479EocNBnDWBj-kH80UWo4kR43MhUoJ3ChV2op8DdWrS_NHWgLwIaEQgiPlRxDSWfSKaZ377FfVnp3abKD0_BGwhwp6oHg9UzinsiQyP/s1600/sinlesslaunchevent06.jpg" /></a></div>
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Last but not least, a healthy coconut-nut base muffin newly developed by Hisae san. The muffin was tender and once again not too sweet, and when served plain, it's as healthy as you can get. I was surprised that the kiddo liked it.<br />
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At the end of the event, I even received the healthy muffin baked in a terra cotta pot as a takeaway!<br />
<br />
Below are more delectable desserts/pastries by Hisae san, and I can already see myself returning for more, such as the financier, one of my favourite pastries.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rd5CvzkiZBlM3Yf4OF-_Ogi6eQ2BuVNoJsR-ApCodccXRMmWgL86GTasjY-jcx7N34Vb2tEUNLNn_DkvlKUFK5TTvTNQhUwmazeS013yyfYXB1Ez-0cwqgFjHAMkOC9qdmZNsTumv_Kh/s1600/Amandine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rd5CvzkiZBlM3Yf4OF-_Ogi6eQ2BuVNoJsR-ApCodccXRMmWgL86GTasjY-jcx7N34Vb2tEUNLNn_DkvlKUFK5TTvTNQhUwmazeS013yyfYXB1Ez-0cwqgFjHAMkOC9qdmZNsTumv_Kh/s1600/Amandine.jpg" /></a></div>
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Photo courtesy of Grand Jetécafe & bar and Hisae Sakamoto.<span style="font-family: inherit;"><span style="font-size: 12pt;"><br /></span></span>
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Photo courtesy of Grand Jetécafe & bar and Hisae Sakamoto.<br />
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Photo courtesy of Grand Jetécafe & bar and Hisae Sakamoto.<br />
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Photo courtesy of Grand Jetécafe & bar and Hisae Sakamoto.<br />
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Photo courtesy of Grand Jetécafe & bar and Hisae Sakamoto. <br />
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Photo courtesy of Grand Jetécafe & bar and Hisae Sakamoto.<br />
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Photo courtesy of Grand Jetécafe & bar and Hisae Sakamoto.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX90h8MT0HAWNBMetJyLDzMNB30ilYUZYHN_rAGB2LO4PSd8HPiXEc780z6t1_o-J2JmfaXtQYobUoTLu6W2h5QhQH07rywcYj2gwE2Ox953gTCoecgpev3Q-wBRZA12WnuX9kGuOsQgM4/s1600/GrandJete_map.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1198" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX90h8MT0HAWNBMetJyLDzMNB30ilYUZYHN_rAGB2LO4PSd8HPiXEc780z6t1_o-J2JmfaXtQYobUoTLu6W2h5QhQH07rywcYj2gwE2Ox953gTCoecgpev3Q-wBRZA12WnuX9kGuOsQgM4/s400/GrandJete_map.jpg" width="400" /> </a></div>
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Click to enlarge.</div>
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Grand Jeté cafe & bar<br />
391b Orchard Road #02-11<br />
Ngee Ann City Tower B Singapore 238874<br />
Tel: 6235 4267 Fax: 6235 4264<br />
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<i><b>Be sure to drop by Grand Jetécafe & bar when you happen to be in Orchard area to try out these sinless yet delicious desserts!</b></i><br />
<br />daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com0tag:blogger.com,1999:blog-639638660166079582.post-35878329006851874862017-10-11T21:14:00.002+08:002017-10-11T21:14:31.037+08:00Meg's Pastry Studio - 2017 3rd Q OrdersWe've come to the end of 2017 3rd quarter and now into the 4th quarter.<br />
<br />
For
the past few months, I've turned down quite a number of orders, because
I've been focusing a lot on cooking projects, and also due to some
upcoming changes in the family. Hence will not be taking any more orders
for the time being.<br />
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Here were the two orders I took up.<br />
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Ordered
by a mummy for her girl's 2nd birthday. Theme is flora and mermaid so
tried my best to design the cake with simple rosette piping with some
"corals" and "shells". Added some turquoise sugar pearls as well. Love
how sweet and romantic the cake turned out.<br />
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This is a petite cake but I made the genoise sponge taller. Dreamy and cutesy-looking for a 3 year-old girl's birthday.<br />
<br />daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com0tag:blogger.com,1999:blog-639638660166079582.post-31970091655816404212017-10-04T15:02:00.001+08:002017-10-04T15:02:18.126+08:00Curry Potato Stuffed Chicken WingsAfter attempting the <a href="http://dreamersloft.blogspot.sg/2017/08/thai-style-stuffed-chicken-wings.html">Thai-style Stuffed Chicken Wings</a> back in August, it is now a hot favourite at home!<br />
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I was thinking to myself, Thailand got Thai-style Stuffed Chicken Wings, so maybe Singapore also can have our very own Sing-style Stuffed Chicken Wings?<br />
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Chicken curry is one of the favourite food of Singaporeans, and I believe a common dish to serve during family gatherings and parties. Personally it's a must-prepare dish for me when I organise any gatherings. How about converting it into a party snack, by stuffing curry potato into chicken wings?<br />
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Yep, so I set myself to work on it. With Prima Taste Nonya Curry Paste, it actually saves me from a lot of extra work like preparing and frying the rempah. That leaves me to debone the chicken wings, fry the curry potato, stuff the wings, marinate them, air-fry and lastly prepare the sauce, all using just one packet of the curry paste :) <br />
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<b>Curry Potato Stuffed Chicken Wings</b><br />
<i>(makes 8 pieces)</i><br />
<br />
<b><i>Ingredients</i></b><br />
<ul>
<li>8 pcs chicken wings, mid-joint or winglet section only</li>
<li>1 packet Prima Taste Nonya Curry Paste</li>
<li>1 Russet potato, cut into small cubes</li>
<li>4-5 shallots, finely slices</li>
<li>Cooking oil (for frying and brushing)</li>
<li>1 packet of coconut milk (there will be leftover)</li>
<li>50g Gula Melaka</li>
<li>Sea salt</li>
</ul>
<i><b>Steps </b></i><br />
<ol>
<li>Debone the chicken wing mid-joint portion. Twist the mid-joint and wing
tip to break up the bones. Insert a small knife into the mid-joint front
and back to cut the meat, if need be use the fingers to ease the meat
off the small bone and twist it out. Use the knife to scrape the meat
away from the bigger bone, folding down the skin and slowly twist/cut it out. Set aside.</li>
<li>Prepare curry potato filling. In a frying pan, add 1 tbsp cooking oil, fry the sliced shallots till fragrant, then add the cubed potato. Fry for 1-2 mins. Add 1 tbsp of the curry paste, fry with the ingredients to mix well. Next add 1 tbsp of coconut milk, mix well and cook the curry potato till slightly softened, season with a pinch of sea salt, to taste. Set aside to cool down slightly.</li>
<li>Prepare stuffed chicken wings. Take a piece of mid-joint, open up and stuff a few pieces of curry potato inside. Repeat for remaining wings.</li>
<li>Marinate the chicken wings. In a small bowl, mix remaining curry paste with 8 tbsp of coconut milk. Coat the stuffed chicken wings thoroughly. Chill the wings in fridge overnight, preferably 12 hours. *there will be leftover marinate, reserve them for dipping sauce the next day (chill in fridge).</li>
<li>Prepare the curry dipping sauce: Add the reserved marinate with 2 tbsp
of coconut milk and 50g of gula melaka and bring to boil till gula
melaka melts. Transfer to serving bowl. </li>
<li>Cook the stuffed wings. Before cooking, remove the wings from fridge to bring to room temperature. Arrange the stuffed wings in the air-fryer. Brush the wings with some cooking oil. Air-fry the wings at 160 degree celsius for 16 mins, turning over after 8 mins. Then turn up temperature to 200 degree celsius and air-fry the wings for another 5-6 mins, turning over after 2-3 mins. The stuffed wings are golden brown and ready, transfer to serving plate and enjoy hot with curry dipping sauce.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRJynPFa6ukFSYWdxlljoXm16Va8hs4PR28pRcf7rhOA2wKIzZHyzMbmIexoAx_bKzxRH2DPkQsb22hnqltXTYLx6iXy4pAj0lpkELrBTZecvvuBh48Ky8JEE910vgQSSeiNK0rI1mhl0/s1600/currypotatostuffedwings04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="570" data-original-width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRJynPFa6ukFSYWdxlljoXm16Va8hs4PR28pRcf7rhOA2wKIzZHyzMbmIexoAx_bKzxRH2DPkQsb22hnqltXTYLx6iXy4pAj0lpkELrBTZecvvuBh48Ky8JEE910vgQSSeiNK0rI1mhl0/s1600/currypotatostuffedwings04.jpg" /></a></div>
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I'm really pleased about how the stuffed wings turn out! They are sooooo yummy, with flavourful curry taste (because of the overnight marinating) and
different textures of crispy skin outside, succulent meat & soft potato inside. It's good to eat on its own but even better with the curry dipping sauce. In fact, the curry sauce bears a resemblance to the one at McDonald's, maybe just additional nuance of spices.<br />
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<i>In case you are wondering, my recipe states 8 pieces, but there are only 7 pieces of wings in the photo. Actually I air-fried one to test the timing and temperature first.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYqPL7yKoi9FwSMomeqpaEE9Bll62gApczOfyT8j1G7xdz5g0y1IKtKczdwJN4wYYvpot6WQynZp7qsAB-U2OOLQpnLPXyhotwxPbRGiSypkaybTEzMlWhWawSdsyIWGkwm7t9SVkycKs/s1600/currypotatostuffedwings05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="530" data-original-width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYqPL7yKoi9FwSMomeqpaEE9Bll62gApczOfyT8j1G7xdz5g0y1IKtKczdwJN4wYYvpot6WQynZp7qsAB-U2OOLQpnLPXyhotwxPbRGiSypkaybTEzMlWhWawSdsyIWGkwm7t9SVkycKs/s1600/currypotatostuffedwings05.jpg" /></a></div>
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Super love love love this local version of Stuffed Chicken Wings, and it's going to be a staple in my menu from now onwards.<br />
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Anyways, I'm submitting this as my second entry for the "<a href="https://www.facebook.com/notes/singapore-home-cooks/prima-taste-authentic-asia-cooking-sauces-contest-ending-sunday/1470702339665504/">Prima Taste Authentic Asia Cooking Sauces Contest</a>" organised by <a href="https://www.facebook.com/primataste/">Prima Taste</a> and <a href="https://www.facebook.com/singaporehomecooks">Singapore Home Cooks</a>.<br />
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#MyPrimaTaste <br />
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Wish me luck!! daydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.com1