Wednesday, April 8, 2020

Eggs Fried Rice with Fishballs




Adapted from Korean Bapsang with some modification

What you need:

about 3cups of cooked rice
3 eggs, beaten, sprinkled with a little salt
2cloves of garlic, minced
1 tbsp light soy sauce
3 stalks of spring onion, finely chopped
salt, pepper
a little chicken powder
a little sweet soy sauce
10 fishballs, sliced*
1/2tbsp sesame oil
vegetable oil for frying

Method:

  1. Heat vegetable oil in a pan and sautee 2/3 of the chopped spring onion, stir well til soft and fragrant
  2. Add in eggs, gently scramble. When it's cooked but still a little runny, transfer to a plate
  3. Using the same pan, sautee the remaining spring onion and garlic, stir until fragrant
  4. Add in fishballs and fry until slightly browned. Add in light soy sauce, stir
  5. Add in rice, break the clumps and stir until well mixed
  6. Add in scrambled eggs, break the eggs and stir well 
  7. Add in salt, pepper, a little chicken powder, a little sweet soy sauce. Stir til well mixed
  8. Check the taste and serve

*Fishballs can be replaced according to preference. Sausages, luncheon meat, fishcake, bakwa, etc













Monday, April 6, 2020

Stir Fry Chilli Potatoes with Green Beans & Petai

Cooked this before using my mom's recipe, this time I tried another recipe and added petai




Recipe is from Xander's Kitchen

What you neeed:

3 potatoes, peeled, diced and fried
a pack of green beans, about 200g, sliced
a pack of petai (stinky beans), about 200g, halved
salt, sugar, a little dark sweet soya sauce (kecap manis), a little chicken stock powder

Blend together til smooth:
15 shallots, peeled
2 small tomatoes (or 1 large), cut into 4
7 large red chillies, deseed
3 red bird's eye chillies (chilli padi), dessed
about 1tbsp cooking oil

Method:

  1. Heat oil and sautee the blended ingredients until fragrant and well cooked
  2. Add in petai, let cook for a few minutes
  3. Add in green beans, mix well
  4. Let cook until both softened
  5. Mix in salt, sugar, a little chicken stock powder and kecap manis. Check the taste and make adjustment here
  6. Add in fried potato cubes and mix well. Serve

















Wednesday, April 1, 2020

Stir Fry Chicken with Mushroom & Veggies





Inspired by Korean Bapsang with modification. Vegetables used is up to preference

What you need:

300g chicken breast (or fillet), sliced
egg white of 1 egg
1tbsp corn starch
salt, pepper
1bundle shimeji mushroom
5pcs shitake mushroom, sliced
2 carrots, peeled and thinly sliced
1pack baby bokchoy, cut the end
3 cloves of garlic, chopped
1 thumb size of old ginger, peeled and bruised
1tbsp oyster sauce
+/- 500ml chicken stock
1 heaped tbsp cornstarch mixed in 2tbsp water
salt, pepper, sugar, cooking oil

Method:

  1. Mix sliced chicken with egg white, corn starch, salt and pepper, put aside
  2. Heat about 1tbsp oil, sautee chicken slices until color.changed. Scoop out and transfer into a bowl. Put aside
  3. Using the same pan, add another 1tbsp oil, heat  up and sautee garlic and ginger until fragrant. Add in slicrd carrot and mushrooms, stir to combine
  4. Add in oyster sauce and chicken stock, mix and let it boil
  5. Add in salt, sugat and pepper. Check the taste
  6. Add in chicken, stir to combine. Add in cornstarch mixture, stir and let it boil again until you can see the gravy starts to thicken
  7. Lastly just before serving, add in baby bokchoy. Stir well and cook til it's slightly wilted. Serve






Sunday, March 29, 2020

Dalgona Coffee

I know this blog is dying, if not dead haha.. but I decided to start again, cos to me this blog is the most convenient reference
It's my recipe library and will remain so, hence start adding the collection from now on
Not much of a story telling like how I used to do though, just one recipe at a time, and of course with the pictures :)




Dalgona coffee
A nice twist of drinking coffee :)

What you need:

2 tbsp instant coffee powder
2 tbsp brown sugar
2 tbsp hot water
200ml cold milk

Method:

  1. Mix in coffee powder, brown sugar and hot water in a rather tall container. Whisk until soft peak, using electric mixer or hand whisk (they say 400 times of whisking by hand, but of course I chose hand mixer LOL)
  2. Pour milk into a serving cup
  3. Scoop the coffee mixture and place gently over the milk. Serve immediately







Sunday, September 3, 2017

Unicorn Ogura Cake

Ogura cakes has been very popular in the recent time, but I have never attempted to bake one
Until the homework of the month for homemadelovers was ogura cake, and in particular unicorn ogura cake, where we're challenged to play with colors in the cake
Okay, let's give a try :)
So this was my first try. At first I thought the texture would be something like chiffon cake, or sponge cake. But no, this was even better. It's like eating cotton (not that I ever ate cotton before LOL), moist cotton, yummy cotton. It's dangerously delicious, as it's so easy to eat
And I love the colors too




Fresh from the oven


Some slices for u? :)



Recipe as follows...
Original recipe is from Jeannie Tay

What you need:

5 egg yolks
1 egg
60ml vegetable oil
60ml fresh milk
85g plain flour
5 egg whites
1/2 tsp salt
100g caster sugar

Method:
  1. Preheat oven to 170degC. Prepare for au bain marie baking. Place a pan wider than the pan used for the batter in the oven. Line 18cm (7") square pan. Wrap half bottom of the pan with aluminium foil, one or two layers if you worry of leakage.  Bring a pot of water to boil (I used kettle)
  2. Beat eggs until thick over high speed. Lower speed,  add in oil, beat for a few seconds. Add in milk, beat again for a few seconds. Add in sifted flour and beat til just combined. The batter will not be too thick but not runny, either
  3. Divide batter into the same number as the color you want to use (mine was 4) into different bowls. Add in a couple of drops of food coloring. Fold in until the colors evenly combined. Set aside
  4. In another clean bowl, beat egg white over high speed until foamy. Add in sugar gradually. Keep beating until soft peak
  5. Divide the meringue evenly into the bowls with the colored batter. Fold in gently. Do not overmix!
  6. Spoon each color into the pan alternately until all batter used up, each about 1 heaped tbsp. Tap the bottom of the pan a few times to release trapped air bubbles
  7. Open oven door and carefully pour hot water onto the pan, just about 1/3 of the height. Very carefully, place the batter pan into the pan with hot water. Be extra careful, no need to rush!
  8. Bake for about 50mins. Check the doneness by tapping the top of the cake. When it's dry, it's should be ready
  9. Remove from oven, invert and gently peel off the baking paper. Invert one more time and let cool on a wire rack. Cut when the cake is totally cool

Okay, I was very happy with my first try, but somehow I felt it would have been a better cake if I baked a little longer. I felt the top should have been more brown and also the bottom part of the cake was too moist to my liking, especially on the second day
So, I gave it another go and this time I was more pleased with the result




The colors should have been a little lighter than this, though. This one was not so unicorn anymore LOL



This time definitely was more successful than the first one :)



Yummy! Nom nom :)


Sunday, August 13, 2017

Chocolate Coconut & Yuzu Fantasy Pudding

Pudding is one easy dessert to make liked by all, especially with kids
But for this pudding with a twist, it's different story. Not the most difficult challenge I ever encountered, but it's can be quite tricky too, more steps to do and timing is crucial here
A challenge by IG baking group homemadelovers, this pudding is nice and refreshing, you can choose any flavour you prefer
For me, I used chocolate and yuzu. Not common combination, but it actually worked :)




To make this pudding, you need to have 2 similar moulds, and then the first thing to do was to make  the "coconut" for the filling in the yuzu pudding. Followed by making both chocolate and yuzu pudding

What you need:
(with modification)

For the "coconut":
250ml light coconut milk
100ml fresh milk
100g sugar
15g plain / coconut Nutrijell (can replace with plain Konyaku jelly)

For chocolate pudding:
1150ml chocolate milk
10g plain agar agar powder
7g chocolate Nutrijell (can replace with plain Konyaku jelly)
150g sugar
1 tsp chocolate paste

For layered pudding:
A.
Yuzu layer:
600ml yuzu juice
7g orange / lemon Nutrijell (can replace with plain Konyaku jelly)
7g plain agar agar powder
70g sugar
B.
Coconut layer:
7g plain agar agar powder
500ml coconut water
100g sugar

For the glue:
7g plain agar agar powder
50g sugar
350ml water

Method:

To make "coconut"
  • Bring to boil all ingredients in a pot, keep stirring. Pour into one of the mould, let cool
  • When it's completely cooled, using either a spoon or fork, dredge the jelly into long strips resembling coconut flesh. You may grate it too. Keep aside (The taste is really like real coconut flesh!)
To make chocolate pudding
  • Bring to boil all ingredients, keep stirring and pour into the mould. Leave it to cool and set

To make layered yuzu pudding
(done in 2 separate pots together)
  • Bring to boil all ingredients, keep stirring. After boiled, keep the fire on at the very lowest
  • Get ready the other mould
  • Scoop 3 ladles of yuzu layer into the mould, leave it until it's half set (check by touching the surface lightly, you should feel a layer formed)
  • Now scoop 2 ladles of plain layer over the half set yuzu layer, and then sprinkle the coconut flesh and leave it until half set
  • Repeat until all both pudding used up and the height of the pudding is about the same as the chocolate pudding
  • (do not forget to off the fire used to warm up both pots!)
  • Leave it to cool and set

How to assemble:
  • Cut the chocolate pudding and layered yuzu pudding in the same manner
  • Place them alternately until it looks something like this:


  • Now cook all of the "glue" ingredients. Once boiled, gently pour bit by bit over the pudding. Slightly open the gaps in between to make sure they're glued well. Leave to cool
  • Take note of the different height of the pudding. I used small knife to level everything once it's cooled completely
  • Unmould the pudding and you're done! :)

Pretty, huh? :)


See the "coconut"? :)



This is not only pleasant to the eyes, it's yummy too :)



The modification I did, besides the flavour I chose, it's also the amount of jelly and agar agar powder used to suit my liking (I do not like it to be too firm)
As a result, it's more challenging to assemble as it's softer than it should be
Tough, but no regret :)
Will I make this kind of pudding again? Maybe. When I have the mood and the time :)

Tuesday, August 1, 2017

Mosaic Swiss Roll

Another challenging homework to do for IG baking group homemadelovers. Having tried a few times with no luck in getting the browned outer skin for the roll, I was so happy that finally I got it :)


 
 
This roll cake is called mosaic as it typically has colors in it, a combination of a few giving a nice shades as what we usually find in mosaic arts. This is something I still have to work on, my colors were barely visible LOL
As of the taste and texture, I cannot complain. It's soft, spongy and yummy. A great recipe I must say
 
 
 
 
Here's what you need:
 
8 egg yolks
2 egg whites
65g caster sugar
40g plain flour
20g corn flour
10g milk powder
100g butter, melt
a few different food color / paste of your choice (I used pink, green and yellow)
buttercream / jam of your choice for filling (I used Nutella)
 
Method:
  1. Prepare a swiss roll pan (25x30cm), grease and line. Preheat oven to 200degC
  2. Beat eggs, sugar until doubled in size
  3. Add in sifted  plain flour, corn flour and milk powder, mix well
  4. Add in a few tablespoons of the batter into melted butter and mix well
  5. Pour in the butter mixture into the remaining batter and fold in gently
  6. Scoop in a few tablespoons of batter to small bowls and add in color as preferred, fold in gently and scoop into piping bags. Also scoop in the remaining batter with no color added to a piping bag
  7. Pipe all of the colored batter alternately, and followed by the non colored batter over it
  8. Bake for about 20mins until the top evenly browned dry to the touch (I used 180degC for about 17mins and 5mins more with only top heat)
  9. Remove from oven, invert and remove the baking paper. Prepare another cooling rack with baking paper on it, place on the cake and invert once more, leave to lukewarm
  10. Spread the filling, and roll the cake. Tighten the baking paper on each side to secure the rolled cake and keep in the fridge for about an hour before slicing
 
 

I was so happy looking at the browned skin :)
This was the impatient me cutting the cake right after done with the rolling. Such a messy cut LOL
 
 
 
Neater cut after kept in the fridge for an hour
This cake is soft  and yummy. Another swiss roll recipe I will keep :)
Need to work on those colors! I want something more visible than this haha..


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