Archive for recipe
I’m going to stick to the recipe I know works, the one I got from Bakerzin’s Dessert Book by Daniel Tay, founder of Bakerzin. Those brownies are so heavenly moist, chocolatey, perfect sweetness and keeps well in the fridge. I still have a bag of fresh macademia nuts bought from the market a few days ago, sprinkles of chopped macademia creates a whole new flavours with touch of nuttiness to this perfect chocolatey bites.
Perfect for my morning coffee and afternoon tea!
* 325 gr all purpose flour
* 5 gr baking powder
* 150 gr cocoa powder (I use Droste & Van Houten)
* 225 gr cream cheese
* 860 gr sugar (a bit too sweet for me, I use 660 gr only)
* 1/2 tsp vanilla essence
* 10 gr salt
* 450 gr unsalted butter (softened)
* 400 gr eggs
* 300 gr chopped macademia
* butter for greasing
1.) Preheat oven 180C or 350F
2.) Sift flour, baking powder, cocoa powder into a bowl
3.) Separately mix sugar & butter till fluffy, then add
vanilla essence, salt & cream cheese till well blended
4.) Fold eggs into cream cheese mixture, then gradually
fold in flour mixture. Add chopped macademia nuts
5.) Lightly grease the pan you’re going to use
Level the batter and bake for 20-25 mnts
(for shallow square pan I use baking sheets)
6.) Unmould & cool brownie. Top with warm chocolate melt
and sprinkles of chopped macademia
** Recipe Source: Just Desserts by Daniel Tay
I’m such a cabbage fan. I love it in my stir fries, stuffed, rolled, souped, ‘tongseng’ or simply served as fresh sundanese salad or ‘lalap’ dipped in fresh ground chilis. But you know what’s the best cabbage dish is? stuffed shumay with drizzles of spicy peanut sauce…. That, would take me back home instantly. Such effects food can do to people.
I was quite intrigued to experiment with Martin Yan’s version of stuffed cabbage though. After a three hour session of cooking class he hosted in Shenzhen last week, we were sent home smiling carrying two bulky cooking books he gave us. One of the recipe in his book is “Peking Cabbage Pillows” – another version of stuffed cabbage using tofu, carrots and ginger.
Although, instead of using vinegar chili dipping (chinese style) I use Indonesian spicy peanut sauce.
Verdict: Tofu can be a great subs instead of fish meat that is commonly used. It’s lighter and always works wonders when dipped in Indonesian peanut sauce. *just a little note: Indonesian peanut sauce is less sweet and has more kicks than the Malaysian/Singaporean satay sauce.
PEKING CABBAGE PILLOWS
Recipe by Chef Martin Yan
* 2 shiitake mushrooms, thinly sliced
* 1 large napa cabbage (green cabbage)
(at least 6-7 cabbage leaves for wrapping)
* 1/4 cup chopped carrots
* 3 cloves minced garlic
* 1 cup minced chicken/prawns (skip for vegetarian)
* 2 tbs oyster sauce
* 2 tsp rice wine or dry sherry
* 1 tsp sesame oil
* 1 tsp minced ginger
* 1 tsp chopped cilantro
Yummy Peanut Sauce:
** For sauce recipe, click here
1.) Parboil cabbage in boiling water for 2-3 mnts
Drain & rinse. Shave thick ribs at stem ends
2.) Mash tofu in a bowl, squeeze to extract moist
3.) Cook garlic till fragrant, add minced chicken
4.) Add mushrooms & garlic
5.) Add oyster sauce, sesame oil, rice wine, carrot
6.) Set aside, mix in mashed tofu. Add cilantro
7.) Place 2 tbs of cooked tofu on cabbage leave
Roll the leave, tucked both sides in
8.) Place ‘pillows’ in a steamer. Steam high for 10 mtns
Serve with dippings
Recipe from “Culinary Journey Through China” by Martin Yan
I am submitting this posting to DMBLGIT January 2009.
For more information to participate please click ~ HERE
I love cooking. But baking is still a pretty new thing for me. Although I used to watch and help mom baked when I was a kid – she’s quite an expert in that field and does it as her side business, none of her baking skills seem to stick with me. My baking experience so far hasn’t been exactly a smooth ride; lots of hiccups that ends up in baking disasters. You name it, I’ve been through all of them: burnt cakes, underbaked bread, flat head muffins, dough that won’t rise and budge, etc. But not today
I wasn’t really planning on baking anything when I saw these beautifully ripe strawberries from Beijing stacked up on a display in the supermarket. They smell soooo sweet. I have to get them. Will decide later what to do with them.
Flipping through some cook books, I think I found a recipe from 500 Cupcakes Recipe Book. So simple to make and so wonderfully creamy with quite a distinct strawberry scent in it. Beautiful!!!
Simple yet sophisticated!
* 225 gram unsalted butter – softened
* 225 caster sugar
* 225 self-raising flour
* 1 tsp baking powder
* 4 eggs – room temp
* 1 tsp strawberry essence
* 1 cup chopped fresh strawberries
* 200 gr cream cheese
* 375 gr icing sugar, sieved
* 225 gr unsalted butter, softened
* pink food coloring
* silver balls/sliced fresh strawberries
~ Whisk all with electric whisk until smooth
1.) Preheat oven 175C/350F – prepare baking cases in muffin tins
2.) Combine butter, sugar, flour, baking powder, eggs & essence
Beat with electric whisk until light and creamy
3.) Stir in chopped fresh strawberries
4.) Spoon batter into cases. Bake for 20 mnts
5.) Remove cupcakes and cool on a rack
6.) Spread icing on top of cupcakes
Recipe from 500 Cupcakes
This was made as a side dish to roast pork dinner with friends on Sunday. Our friend Linda, came with her two boys and husband for a weekend away. On a dinner last week, her husband Stu mentioned about her absolutely gorgeous roast pork. Ha! Now she had to bring one over. An old friend of ours, who plays golf with Mike was also invited.
Sunday Dinner’s Menu:
* Roast Pork ala Linda – crisp to the skin but succulent on the inside
* Potato Carrot Casserole (thanks to Wienda for the recipe)
* Baked Kumara with cream cheese
* Steamed Broccoli
* and something on the side “Bakwan Goreng dengan saus kacang”
(Indonesian vegetable fritters doused in lime peanut sauce)
Sometimes I forgot that I can’t push myself like before. At the end of that night, I was completely exhausted. Phew! It was a good evening, though.
Vindaloo Chicken Curry – as featured on Tastespotting
A couple of days ago I did quite a bit of reading and surfing about the curry of the world, to help David, our hotel’s F&B Manager for his “Curry Cooking Class” on Friday. He’s teaching a group of staff who’re interested in the origin of cuisine – and this week’s topic was about curry. I was invited to be the guest speaker actually, which I reclined as I wasn’t really on my top condition to stand up a long time…. being pregnant 😀
However it was an interesting subject and had attention & positive feedback from the staff. Most of them didn’t have the slightest idea of the differences between Thai curry, Indonesian curry, Malay/Sing curry, Japanese curry, Indian curry or Caribbean curry – Thai curry is the most aromatic of all and not as heavy as the Indian ones, while Malaysian/Singaporean usually use belacan/shrimp paste in their curry, while the usage of lemon grass + kaffir lime leaves + galangal + tamarind is a must in Indonesian curry.
I’m a true curry addict. The one curry dish I can’t make perfectly but I miss so much is Rendang, originally from West Sumatra Indonesia but so often wrongly claimed as Malaysian origin. It requires the freshest ingredients to cook it to perfection. Would be impossible using only dessicated coconut or packaged “Kara” instant coconut milk.
Friends of ours from NZ gave us a can of Vindaloo curry paste from Patak’s. Okay, I may not familiar with the differences of Indian curries but am very familiar with the flavours. I love them. Vindaloo is supposed to be one of the spiciest curry. Next to Phall.
Patak’s curry paste tastes a bit too mild for me, so I added extra vindaloo paste made from scratch:
TRADITIONAL VINDALOO CURRY PASTE
* 15 pcs dried red chilies
* 5 pcs large garlic cloves
* 1 medium onion, diced
* 3 cm fresh ginger, bruised
* 2 tsp pan-roasted cumin seeds
* 1 tsp pan-roasted coriander seeds
* 1 tsp fenugreek seeds
* 10 pcs whole cloves
* 1 tsp cardamom seeds
* 2 inch piece of cinnamon stick
* dried tamarind
* 2 tbsp white wine vinegar
1.) Soak dried chilies in hot water overnight. Pureed.
2.) Stir fry onion, garlic & ginger until caramelized
3.) Ground all cumin seeds, coriander, fenugreek & cloves
4.) Add to the cooked onion, add chicken/beef/lamb chunks
5.) Add pureed chilies, cinnamon stick & cardamom seeds
6.) Add 2 cups of water, cover and cook until tender
7.) Add 1 cup of heavy coconut milk
Verdict: this dish is so yummy, moreish but prepare a huge glass of water next to you to douse the fire. Hehehehe