Sunday, 21 September 2014

Crying Tiger (Thai-style Grilled Steak with Dry Chili Dipping Sauce)

A friend of mine, Marion, keep on talking about this and make me wondering that this must be good for her to keep on repeating. After googling the name, i saw a lot of recipes, some called it Weeping Tiger and some called it Crying Tiger. Whatever name this dish is given, it is good and I will definitely making it again.

* I used peri-peri chili powder for the extra kick and next time I will sprinkle some toasted chopped peanut too.

The photo don't justify the taste though....
Crying Tiger Beef
(Thai-style Grilled Steak with Dry Chili Dipping Sauce)



Saturday, 30 August 2014

Croissant and Pain au Chocolat

Let me get rid of the spider web first...

Done..hope everybody doing fine, summer break almost over, 2 more days and school are open. Kids will be busy and so do us moms. How was your summer break? Hope as "interesting" as mine.

We were in Kuala Lumpur for Eid, not long, just 2 weeks. But enough to enjoyed our stay there. Celebrating Eid with family and friends, eat all the foods that we are craving, shopped the stuffs that need to buy, lazying around as needed. And we even had durian! I treasure those memories.



Pain au chocolat.... see those layers?? I can't believe I made this today for breakfast!!


As life are back on normal routine, the oven start to get busy again and I'm so proud to say that at last, I managed to prepare and baked a decent looking pains au chocolat for breakfast this morning. 

After watching Anna Olson's Bake Show, and how easy to do it, i feel the "urge" to try it. The last time I did it, it was such a catastrophic, very buttery mess, oozing out from every where, not a nice thing to see but taste good anyway.

The house were filled with butter smell this morning, hmmm, i love it. Thanks to Anna, she make recipes look easy, I think that's why I dare to re-do it this recipe, but maybe with a bit of alteration for next time. I should add more sugar. 


Croissant dough, final folding


DĂ©trempe:
(I have converted the measurement to gram)
437 g all purpose flour
236 g water, room temperature
118 g milk, room temperature
5 tbsp sugar (I will add more next time)
2 1/4 tsp instant dry yeast
1 1/4 tsp salt
28 g butter, room temperature

Buerrage:
283.5 g butter, room temperature

1 egg + 2 tbsp water for egg wash

Assembly

Method, please refer to Anna Olson Bake Show 



Note
1. Get a very good butter, it does make a different

2. I did few more folding and rolling instead of 2 times as Anna wrote on her page.

3. For Pain au Chocolat and Almond Croissants, Anna's Pains au Chocolat and get a very good dark or milk chocolate for this recipe



A big basket of happiness 
(Almond Croissant, Plain Croissant and Pain au Chocolat), 

Who can guess with this "simple" dough, you can get few delicious viennoiserie.



Monday, 21 July 2014

One more week to go - Biskut Arab

Insya Allah, in a week time, Muslim all over the world will celebrate Eid Fitr, to mark the end the month of Ramadhan. For us, this Eid will be extra special as we will going home, well, my home in Kuala Lumpur. It's been 8 yrs since the last time we were there to celebrate it with our family. That was long time ago isn't it?

I promised mom to prepare some cookies/biscuits or kuih raya in Malay, though she told me that I don't have to do it. What?? Raya without kuih?? This is a big scandal mom!!

And guess what I baked, Biskut Arab (Arabic biscuit) or Ghee Balls, tell you the truth, it got nothing to do with the biscuit or the recipe came from the Arab country. But I guess it got it name for using ghee, a clarified butter originated from India and commonly used in Sri Lanka, Pakistan and Bangladesh.

The recipe are super easy, but you got to find the ghee first or you wouldn't call it Ghee Balls.




Biskut Arab, Ghee Balls

200 g all purpose flour
100 g superfine sugar
100 g ghee
1 cup confectioner's sugar for coating

Pre-heat oven at 170°C.

Combine flour and sugar in a bowl, add in ghee. Knead until it smooth.

Form dough into a small balls and bake on an ungreased sheet for 10 minutes.

Coat the balls in confectioner's sugar while it still hot.




Saturday, 28 June 2014

Ramadhan Moubarak

 
Let’s celebrate as the month of Ramadan begins here.
Filling our life happiness and mirth,

as Allah bless as once again with prosperity and cheer.
 Ramadhan Moubarak!
 

Wednesday, 18 June 2014

Mini Baguette

This is what happened when I got some extra time...

You may change the type of flour, add more exciting stuff in it..

Mini Baguette


Churros with Chocolate Sauce

It's been wet days for the last few days in Geoje. Well the raining season is here, and so do the mosquitoes. But we are lucky to have a nice weather for the kermesse, it was hot and humid.

Perfect, couldn't ask for more.

School will be out in 3 days, my mind start to running fast..how to make them active during the holiday and plus the Ramadhan month are coming in a week time.

Over the weekend, kid asked me if i could prepare something nice for gouter, and I can't think any! I guess I was really tired after the school event. I can't even feel my feet!

SO there I was, sitting in front of the lappy and looking some NICE recipes..too many to choose to...until i saw churros recipe. I always feel intimidated with churros, always thought it was difficult to do it. But I was wrong. Nothing complicated at all.

Churros and Chocolate Sauce

Ingredients:
1 cup water
1/2 cup butter
1/4 tsp salt
1 cup all purpose flour
3 eggs, beaten
Vegetable oil for frying

Coating
1/4 cup sugar
1/4 tsp ground cinnamon (optional)

Chocolate Sauce
1 1/2 cup dark chocolate
3/4 cup heavy cream


Churro dough: 
Combine 1 cup of water with butter and the salt in a saucepan. Bring to boil over high heat. Using a wooden spoon, stir in the flour. Reduce the heat to low and stir vigorously until the mixture forms a ball. Remove the dough from the heat, keep stirring and gradually add the beaten eggs into the dough.

Heat oil in a pot over medium high heat.

Mix the sugar with the cinnamon on a plate and set aside.

Spoon the dough into a pastry bag fitted with a large tip. Squeeze a strip of dough into the hot oil. Repeat. Fry the churros, turning them once, until golden brown. Transfer the cooked churros to a plate lined with paper towels to drain.

Once the churros cool enough to handle, roll them in the sugar sugar-cinnamon.

For the chocolate sauce:
Bring a double boiler to a simmer. Carefully melt the chocolate. Remove from heat and with a wooden spoon, stir in the heavy cream until the sauce is smooth. Set aside.