Wednesday, 13 July 2016

Chicken and Shrimp Dumplings

Chicken and Shrimp Dumpling

For the filling:
300 g chicken meat (without skin)
200 g raw shrimp
2 cloves garlic, finely chop
2 cm ginger, finely chop
1 tbsp asian chives, finely chop
Sesame oil
Salt and Pepper

 2 pack of dumpling wrappers (about 40 pieces)

In a food processor, pulse chicken and shrimp meat until finely chop. In a large bowl, combine all the ingredients including chopped chicken and shrimp. Mix well and season well.

To assemble:
Place the filling (about 1 tablespoon) in the middle of the wrapper,  wet the edges of the wrapper with egg wash or water and press tightly into a half-moon shape. Dust the bottom of the dumplings with flour to keep it from sticking. Repeat the process.

Boil water in a steamer and line the steamer with a wet cloth or parchment paper to prevent the dumplings sticking to the steamer. 

Place dumplings in the steamer apart so they are not touching. Steam for 10-15 minutes or until the filling are cooked through.

For fried dumpling: 
Heat up a non-stick pan over a medium heat, coat the pan evenly with vegetable oil. Place some dumplings in the pan, and cook until golden brown and the edges are crisped. Add 2/4 cup of water to the pan and cover with lid. Steam for few minutes, do the same with the rest of the dumplings.

Dipping Sauce:
2 tbsps Soy sauce
1 tbsp Water 
1tsp sesame oil
1 tsp chopped garlic
1 tbsp chopped chili
1 tsp gochugoru
Sugar (optional)

Combine all the ingredient, season well and serve the dipping sauce with the dumplings.

Friday, 8 July 2016

Vegetarian Moussaka

Meatless version of the classic Greek dish. Layered with sliced potatoes, zucchini, mushrooms and of course aubergine baked in simple tomato sauce. Topped it of with bechamel, grated cheese and oregano.

Vegetarian Moussaka

1 large aubergine, slice thinly
1 medium zucchini, unpeeled and slice
1 medium potato, peeled, slice thinly
100 g mushroom, slice
 Tomato Sauce (see recipe below)
Bechamel Sauce (see recipe below)
Salt and pepper
Grated cheese

Preheat oven at 200 °C
Slice the aubergine into round and layer in a colander with salt for 30 minutes, rince and pat dry. 
Layer the aubergine in a sheet pan lined with parchment paper.  Brush the aubergine with olive oil. Roast the aubergine for 10 minutes. Keep aside.

Prepare the rest of the vegetables and set aside. 

Prepare the tomato sauce and bechamel saucem set aside.

Assembling the moussaka

Reduce the oven heat to 170°C. Lightly oil baking dish. 

Arrange aubergine rounds in a single layer in dish. Spoon some of the tomato sauce evenly over the aubergine, sprinkle with grated cheese. Repeat layering with other vegetables, tomato sauce and cheese.

Cover the layers with bechamel sauce and the cheese. Sprinkle with oregano.

Bake the moussaka about 45-50 minutes or until the top is golden brown. Let it stand for 10 minutes before serving.

For the Tomato Sauce (prepare ahead)
2 canned chopped tomato, undrained
1 medium onion, chopped
2 garlic cloves, finely chopped
1 tsp oregano
Salt and pepper to taste 
1/2 tsp sugar
Olive oil

In a large saucepan, saute garlic and onion in olive oil until onion is tender. 
Add remaining ingredients to the pan, stir and reduce heat and simmer. Stir occasionally. 
Keep aside.

Bechamel Sauce
2 tbsp butter
3 tbsp all purpose flour
1 cup milk 
Salt and pepper to taste

Melt butter in a medium saucepan over medium heat, add flour, stir until bubbling. Slowly add milk, whisking constantly until mixture is smooth. Stir as the sauce thicken, add salt and pepper. Stir constantly for few more minutes. Keep aside

Wednesday, 6 July 2016

Ombre Chocolate Cake

Very simple cake to celebrate the first day of Syawal..chocolate cake with swiss meringue buttercream. The cream refused to corporate with me this time. The first two that I did for friends were beautifully came out, and for our turn, it decided to curdles even after I tried to whisked again. Well at least the taste are good..i forgive you buttercrea
Chocolate Cake with Swiss Meringue Buttercream

Recipe for Chocolate Cake: Moelleux aux Chocolat

Recipe for Buttercream: Perfect Swiss Meringue Buttercream  
For the chocolate buttercream, I just add melted chocolate, separated the cream to 3 equal parts. 
First bowl, add 3/4 of the melted chocolate, mix and keep aside
Second bowl, add the rest of the chocolate, mix and keep aside
Third bowl, either add white chocolate or leave it as it is, which i did.

Salam Aidil Fitri

Selamat Hari Raya, Maaf Zahir Batin to all..Eid Mubarak

Friday, 1 July 2016

Pineapple Roll Tarts

Come Eid every year, I will start to browsed the net looking for delicious and easy to do pineapple tart. And almost every year I will try a new recipe for this particular cookies. So many recipes said it will melt in your mouth pastry but few that I've tried doesn't give that "melting sensation" yet. I know I'm so hard to pleased..I'm always serious about my food. Even Other Half teased me about that.

The day begin with making the pineapple jam. 

Pineapple Jam
3canned sliced pineapple, drained and roughly chopped
100 g granulated sugar (more if you like the jam sweeter)

Process the chopped pineapple finely in a food processor. 

Transfer the blended pineapple in a pan and add sugar. Cook on a medium heat until all the liquid evaporated. Stir the jam occasionally to avoid burn. Add more sugar if needed. Once the jam almost dry, remove from the heat and set aside. Or you can make the jam day ahead and keep it in the fridge.

 Pastry Dough
350 g all purpose flour
2 tbsp corn flour
250 g salted butter, softened at room temperature
50 g icing sugar
2 yolks

1 egg yolk and 1 tbsp milk for egg wash

Preheat oven at 180°C. Line baking tray with baking paper. Set aside.

In a mixer bowl, cream softened butter and icing sugar. Add yolk one at a time. Beat until combine.

Sift flour and corn flour. Add little by little into the creamed butter and knead the dough until doens't  sticky to hand anymore. Chill the dough for at least 30 minutes

Fill the pineapple roll mold/press with the dough and pipe out the dough about 5 cm. Place the pineapple jam in one end and roll up. Brush with egg wash. 

Bake the rolls in the preheated oven for 15-18 minutes or till golden brown. 

Let it cool down before storing.

Recipes sources: 

Tuesday, 28 June 2016

Ghizlene's Miracle Dough

When someone offer me a fairly easy bread dough I never say no. And I promise you that you will use this dough for everything as it only need at least 15 minutes to prepare it. You can use it for sweet or savoury bread, dinner rolls, brioche or even pizza dough. I've made it twice and this recipe is a keeper. I've found few similar recipes called Crazy Dough or Miracle Dough but this recipe doesn't use any eggs but powder milk instead.

Thank you Ghizlene for sharing this recipe with me..

Ghizlene's Miracle Dough

5 1/2 cups flour
2 cups warm water
1/2 cup vegetable oil
1 cup powder milk
1 tbsp instant yeast
1 tbsp sugar
1 tsp salt 

In a stand mixer, fix a paddle hook . Combine 2 cups of flour, 2 cups warm water, yeast and sugar. Mix well for about 2 minutes, the dough will have a thick pancake dough consistency Leave aside for 10 minutes. The dough will double the volume.

Change the paddle to a dough hook. Add the rest of the flour, powder milk and salt, mix well, add oil and knead the dough until it become elastic and didn't stick to the side of the mixing bowl. If using hand, just knead the dough until it didn't stick to your hand. The dough are ready to use.

I leave mine for another 10 minutes to rest in a cold oven and it double the volume.

Monday, 27 June 2016

Mama's Sambal Goreng Jawa

Whenever Eid approaching, i will always think of mama's sambal goreng, a mixture of tofu, mung bean vermicelli and sheets, tempe, stinky beans, green beans, prawns and of course cooked in coconut milk . It's her signature's dish beside lontong (compacted rice cake in the form of cylinder wrapped in banana leaf), rendang (spicy meat stewed in coconut milk for a couple of hours, it could be beef, mutton or chicken), sayur lodeh ( mix vegetable dishes cooked in coconut milk) and peanut sauce. All these dishes are served during the first and second day of Eid. How I missed being home during the Eid celebration.

Originally from Indonesia. this sambal goreng, a spicy stir fry dish packed with proteins and can be a vegetarian dish if you omit the fresh prawns.

Sambal Goreng Jawa

1 packet tempe, cubed
100 g tofu cake, cubed
1/2 cup stinky beans/petai (optional)
200 g green beans, slice diagonally (original recipe using long beans)
1 red chili, slice diagonally
1 piece of dried bean curd, break to large pieces, soak to soften
100 g mung bean noodles, soak to soften
100 g fresh prawns, shelled and deveined
1 tumeric leaf, thinly slice
1 cup coconut milk
1/2 tamarind juice
Salt and sugar to taste
1 cup Oil for frying

For the Paste
10 dried chilies, seeded, cut and soak to soften
1 medium onion, chopped roughly
3 garlic cloves
3 cm galangal
3 cm ginger
2 lemongrass stalk

For the spice paste, blend all the ingredients into paste. Set aside.

Drain dried bean curd and mung bean noodles, keep aside.

Deep fried tempe and tofu cake until golden, keep aside. Remove and keep aside.

Remove 1 tbsp oil, and stir fry green beans, sliced chilies and stinky beans. Remove from pan and keep aside. 

Using the same oil and pan, add the spices paste. Stir-fry until the oil separate and fragrant. Add coconut milk and tamarind juice, let it simmer and stir occasionally until sauce thicken and reduced.

Add dried bean curd. mung bean noodles, green beans, stinky beans, sliced chilies, tumeric leaf and prawns. Let it simmer for few minutes, add fried tofu, tempe. Stir well until all the ingredients are coated with the sauce. Add salt and sugar to taste. Let it cooked for few more minutes.