tag:blogger.com,1999:blog-22027011485058610722024-03-18T15:41:28.395+08:00Annielicious FoodI cook . I eat . I travel . I love lifeAnnieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.comBlogger182125tag:blogger.com,1999:blog-2202701148505861072.post-72423543406650290582018-02-27T10:21:00.000+08:002018-02-27T10:21:14.577+08:00Gordon Ramsay's Perfect Scrambled Eggs (Perfect Brunch)I adapted this recipe from <a href="https://www.youtube.com/watch?v=PUP7U5vTMM0">Gordon Ramsay's Youtube Video</a>. It's delicious, and it needs a little effort to make this happen. This is without doubt THE BEST recipe for perfect scrambled eggs I've ever cooked at home. The Creme Fraichè is gives them a wonderful creamy texture. Thanks to Gordon Ramsay for the recipe and tips. I think I will just stick to this.<br />
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I love having brunch at home. But we have very little opportunity tho. So, weekend brunches might end up in a cafe or local hawker fare or something. Not all cafes make good scrambled eggs.<br />
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I make mine really simple. I get a store-bought brioche, slice it thickly, apply a layer of good french butter and give it a grill.<br />
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This Le Creuset Cast Iron Square Skillet Grill (20cm) Classic (Flame) is a gift from Alan. I'm lovin' it every single time when I'm using it. It fits 4 slices of thick brioche nicely. Of course, you could use some good store-bought sourdough, slice it generously and pop it into the toaster.<br />
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Meanwhile, in another cast iron skillet, I'm roasting my button mushrooms and tomatoes with vine on. Just a drizzle of olive oil, season with salt and pepper. Just let the mushrooms and tomatoes sit in the pan on medium low heat and it will cook well on its own.<br />
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Fresh large eggs, Creme Fraichè, chopped chives, butter, salt and pepper. That's all you need.<br />
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This recipe serves 2 greedy adults. This will make you feel full for hours.<br />
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<u><b>Ingredients for the scrambled eggs</b></u><br />
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<ul>
<li>6 Large Eggs</li>
<li>1 knob of butter, cold and cubed (around 25g)</li>
<li>1 tablespoon Creme Fraichè</li>
<li>2 tsp Chopped Chives </li>
<li>Fresh ground pepper to taste</li>
<li>Sea Salt to taste</li>
</ul>
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Something to go along with the scrambled eggs, you will need :<br />
a good slice of Brioche or Sourdough,<br />
Tomatoes preferably with vine on,<br />
some button mushrooms or portobello<br />
I've got a handful of salad<br />
and any other stuffs that you think it will make your brunch looked sexier.<br />
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<u><b>Method </b></u><br />
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<ol>
<li>Medium low heat fire, break eggs into a non-stick pan. Use spatula to whip in quick motion to break the yolks. Don't season it now, otherwise the egg will starts to turn watery. </li>
<li>Add the cubed butter into the pan, continue to whip in quick motion to induce air into the egg to achieve fluffier eggs. </li>
<li>Still on medium low heat, continue to stir and whip until the eggs start to cook. Remove from heat, continue stirring the eggs for about 20 seconds, and return to heat again. Continue this motion until the eggs clumps, but soft.</li>
<li>Remove from heat and add in Creme Fraichè. Return to heat, stirring in Creme Fraichè.</li>
<li>Season with freshly ground black pepper, gently salt it, and garnish with a sprinkling of chopped chives. Give it a stir to combine everything and serve with toast. </li>
</ol>
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It's important to add butter right at the beginning because it will give the scrambled eggs a very nice velvety finish. The general rule of cooking a successful scrambled eggs is take it off the heat, go back to the heat, take it off the heat, go back to the heat, and it repeats. And treat it like a risotto. You can't stop stirring.<br />
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Always use a non-stick pan with a wooden spatula or a good silicone spatula designed to withstand heat for best results and easy cleaning. But of course, you could use ordinary stainless steel saucepot.<br />
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The eggs should have the texture of soft curds. It's best not to cook for more than 3 portions in one go as you will overcrowd the pan and the eggs wont cook as good. For larger numbers, cook in two pans rather than one.<br />
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Wake up your loved ones with this amazing scrambled eggs on toast. It's easy and absolutely delicious!Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com0tag:blogger.com,1999:blog-2202701148505861072.post-38274223613961433442017-10-15T00:00:00.001+08:002017-10-15T19:42:40.380+08:00Collagen Bone Broth (Eat Matters) - A new beginning<span style="font-family: "arial" , "helvetica" , sans-serif;">Since the beginning of 2016, I've been thinking about making a difference. My mind constantly churning ideas and scribbled down various possibilities. I wanted something real, nutritional and homemade food that benefits everyone. And here I am, worked very hard, I gathered lots of infos and started developing my own Collagen Bone Broth formula. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Thanks to the challenges in life that pushes me to the limit and that makes me turn challenges into ideas and opportunities. </span></span><br />
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On the 7th June 2017, I've finally launched Collagen Bone Broth (By Eat Matters). </span><br />
<a href="https://www.facebook.com/collagenbonebroth/" style="background-color: white; letter-spacing: -0.12px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Eat Matters Facebook Page</span></a><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u>Why Bone Broth</u></b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">The idea of developing Bone Broth for Singapore is because I've seen lots of busy working moms have very little time to whip up nutritious food for their family. And we all have to face it that there's no short cut to Bone Broth brewing. I thought, maybe I could provide a convenience to everyone by brewing Bone Broth and get it packed individually. Save time, save energy, and it is real stuff guaranteed! </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u>Bone Broth Benefits</u></b></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Collagen Bone Broth is nutrition-packed immune booster. It strengthen gut health, anti-inflammation, promotes skin and joints healing and increase metabolism. According to <a href="https://thetruthaboutcancer.com/bone-broth-nutrition/?utm_source=facebook&utm_medium=social&utm_campaign=SocialWarfare">TheTruthAboutCancer.Com</a>, the collagen and the amino acids proline, glutamine, and arginine in traditionally-made bone broths help seal these openings in the gut lining and promote gut integrity. Dr.Axe too, emphasise alot on <a href="https://draxe.com/the-healing-power-of-bone-broth-for-digestion-arthritis-and-cellulite/">the healing power of bone broth</a>. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">You may google 'Bone Broth Benefits', or visit <a href="https://www.bhg.com.au/everything-you-need-to-know-about-bone-broth">BHG</a> to understand everything you need to know about Bone Broth. According to many nutritionist, Bone Broth can be used to heal the body and it it is now considered a superfood. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u><span style="font-family: "arial" , "helvetica" , sans-serif;">The Process of Collagen Bone Broth</span></u></b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b style="font-family: arial, helvetica, sans-serif;"><u><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></u></b><span style="font-family: "arial" , "helvetica" , sans-serif;">This 'new born' wasn't smooth sailing. The process development is tougher than I'd imagined. The Collagen Bone Broth formula takes almost a year's time to get there. And Eat Matters logo and packaging were then created.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />As we wanted the best for our product, heavy cost factor goes into our persistence of using fresh hormones free and antibiotics free raised chicken, and we also demand for freshly slaughtered from my source. It is then simmered to perfection for 16 hours for optimum extraction of real collagen, minerals and amino acids. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Every batch of Collagen Bone Broth was made in small batch to ensure freshness, and it is brewed in artisanal way. No preservatives, no additives, no salt, no sugar, no nonsense. </span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><br /></span></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">The painstaking process begins from picking the finest raw ingredients, preparing, brewing, constant checking, straining, skimming, final QC on taste, texture and ensure each batch are at the right thickness in collagen level. When bone broth passes QC check, it is then cooled to its right temperature and it will be then be packed, sealed and send for quick freezing. There isn't any short cut way, and every details is no joke. </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: black; letter-spacing: normal;">Bone Broth is definitely a new thing in Asia. But the renewed interest in broth is heartening because it is an excellent nourishment for body and mind. Not surprisingly, diverse cultures from across the world have had their own versions of bone broth. For example, Japanese Tonkotsu ramen is also bone broth! And hey! We have our version of Collagen Bone Broth in Singapore! </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: black; letter-spacing: normal;"><br /></span><span style="color: black; letter-spacing: normal;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Collagen Bone Broth can be gently reheated and consume on it's own, or it can be used to whip up some delicious dishes. Porridge for young kids, a hearty nutritious bowl of soup, stews, or a bowl of tummy warming noodle soup. Everything is possible!</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: black; letter-spacing: normal;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span><span style="color: black; letter-spacing: normal;">For more update and to place order, please visit </span><a href="https://www.facebook.com/collagenbonebroth/" style="letter-spacing: -0.12px;">Eat Matters Facebook Page</a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://www.facebook.com/collagenbonebroth/" style="letter-spacing: -0.12px;"><br /></a>As of now, we are supplying to Singapore friends only. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><span style="letter-spacing: -0.12px;">Thanks to everyone who had been supporting us. Life is great with all of you around :)</span></span></div>
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Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com0tag:blogger.com,1999:blog-2202701148505861072.post-22910982178951889072016-07-02T23:28:00.000+08:002016-07-02T23:28:17.813+08:00Annielicious Food on 弹指间的料理 Touch-Screen Cuisine ChallengeFor those who followed my <a href="https://www.facebook.com/AnnieliciousFood/">Facebook Page</a>, I believe everyone knows my recent stint on the latest TV Show (Channel 8) Touch-Screen Cuisine (弹指间的料理). I have to thank MediaCorp for the approach for such exciting opportunity of being involved in the production of this new Mandarin TV variety cooking program. <br />
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Hosted by Ben Yeo and Vivian Lai, Touch-Screen Cuisine (弹指间的料理), is the production of MediaCorp Channel 8. Touch-Screen Cuisine appears once every Wednesday at 8pm, and was just 30 minutes long, showcasing blogger's popular recipes from his/her blog.<br />
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This entertaining programme that turns selected online recipes into mouth-watering reality. Each episode introduces some of the food bloggers famous recipe and features and artiste trying it out.<br />
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This entertaining programme that turns selected online recipes into mouth-watering reality. Each episode introduces some of the food bloggers famous recipe and features and artiste trying it out.<br />
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Other than Annielicious Food (myself), many well known Singapore bloggers were involved featuring their signature dishes too. That includes <a href="https://travelling-foodies.com/">Travelling-Foodies</a>, <a href="http://pengskitchen.blogspot.sg/">Peng's Kitchen</a>, <a href="http://delishar.com/">Delishar</a>, <a href="http://chefandsommelier.blogspot.sg/">Chef and Sommelier</a>, <a href="http://thedomesticgoddesswannabe.com/">The Domestic Goddess Wannabe</a>, <a href="https://kwgls.wordpress.com/2013/08/30/one-two-three-lets-start-making-traditional-short-bread-biscuits/">GuaiShuShu</a>, <a href="http://www.bakeforhappykids.com/">Bake For Happy Kids</a>, <a href="http://ieatishootipost.sg/">I eat I shoot I post</a>, <a href="http://littlemissbento.com/">Little Miss Bento</a>, <a href="http://bakingintotheether.com/">Victoria Bakes</a>, <a href="http://chubbyhubby.net/">Chubby Hubby</a> and who else? I forgot if I missed out any. I hope I didn't. Bloggers were expected to prepare their signature dishes being cooked and prepared on the spot. <br />
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When I was approached on this task, I was reluctant. I have messy and tiny kitchen, I have very little time, I wasn't ready for that, I don't know what to do, I probably will feels too stressed over it and the list goes on. Lots of uncertainty, lots of imaginations, lots of thoughts. It's like... there's butterflies in my stomach kind. <br />
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The entire discussion process with MediaCorp wasn't smooth sailing. Finalising the dish takes forever due to some coordination needed at MediaCorp's side. I proposed <a href="http://annieliciousfood.blogspot.sg/2014/09/best-singapore-chilli-crab-aff.html">Singapore Chilli Crab</a> at one point of time, but due to Dr. Leslie Tay ( I eat I shoot I post ) is cooking Black Pepper Crab, this idea was dropped. And some Hakka cuisines were mentioned, but it wasn't come to a conclusion. In the end, <a href="http://annieliciousfood.blogspot.sg/2014/06/hakka-abacus-beads.html">Hakka Abacus Beads (<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;">客家算盘子</span>)</a> were decided, considering me growing up from Hakka Family, I do cook Hakka dishes more at home, and my Hakka Abacus Beads recipe on my blog is very well received.<br />
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The production of the program was divided into 2 parts. MediaCorp did a portfolio shooting at my home back in April'16. I was really busy with my work back then, and I'm the lucky ones that I have helper at home. I have to really thank my helper for helping me to get my house cleaned up before the shooting.<br />
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I have to re-create the Hakka Abacus Beads during the home-shooting session just for that very short introduction.<br />
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Other than that, I have to prepare a table of meals for profile shooting. I've got charcoal fire long hour brewed soup, hakka salted chicken with ginger sauce, stir-fry vegetables, and the simplest yet delicious french bean omelette was our all time favorite. </div>
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As part of the shoot, my mother in law and my husband have to sit down for the meal with me.<br />
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The whole shooting process in the studio was tiring. Also, guest artiste for the week that I'm cooking with, is Calvin Soh 苏志成 who is an experienced cook. He hosted many cooking show and he himself is a Hakka, originated from Malaysia who is experienced in Hakka Abacus Beads before. This dish is easy task for him. Infact, Ben and Vivian says it right. He's here to PK with me. Haha. He's funny!<br />
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If you were to watch the entire episode, you will noticed that there's three argument point :<br />
The first one was, why is there's 菜圃 (cai po/cai pu), a.k.a preserved white radish appeared on this dish. The second one was, there's no minced pork in the dish. The third one was, Calvin Soh insisted to add Fish Sauce in this dish, while I didn't. Oh well.... Keep the traditions is the idea that MediaCorp initiated.<br />
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Well, minced pork wasn't used during good old times. But pork were added at the latter as I was told. The existence of cai pu 菜圃 is supposed to give flavor to the dish since there's lack of pork. And for the fish sauce, there's no fish sauce were used during old times. Dried shrimps and dried cuttlefish is the element of the Umami taste of this dish. Not fish sauce. So, I choose not to add fish sauce in there for this recipe to retain it's originality. But again, there's no right or wrong here. Sometimes I do add fish sauce for taste enhancement too.<br />
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After the whole episode of Touch-Screen Cuisine Challenge, I've learnt something. It's about how one should balance between holding the tradition flavor vs pleasing modern generation's taste-bud. And requirement vs expectation. Yeah. More to learn.<br />
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For those who's residing in Singapore, you can catch up this show on <a href="http://video.toggle.sg/en/series/touch-screen-cuisine/ep11/423354">Toggle TV to watch my episode online 弹指间的料理 Touch-Screen Cuisine (Episode 11)</a>, and as well as other episodes featuring other recipe bloggers too.<br />
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For those who's residing overseas and have no access to Toggle TV, you may catch up this show on this <a href="https://www.youtube.com/watch?v=DkBm9Mq8DTw&feature=share">YouTube Link on 弹指间的料理 Touch-Screen Cuisine (Episode 11) </a><br />
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If you wished to try making this dish for your family, here's the recipe : <a href="http://annieliciousfood.blogspot.sg/2014/06/hakka-abacus-beads.html">Hakka Abacus Beads (<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;">客家算盘子</span>)</a>.Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com0tag:blogger.com,1999:blog-2202701148505861072.post-51760629797576103672016-05-03T00:28:00.003+08:002016-05-03T00:28:53.563+08:00Totally Chocolate Chocolate Chips CookiesA whopper of a deep dark chocolate cookie packed with chock full of
chocolate chips. There's no reason to resist eating this cookies.
Absolutely delicious, and by far the best cookie recipe I've ever used!
There's nothing short of SENSATIONAL!!!<br />
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Incase you don't know.... Now this, my friends, is what I called chocolate cookies :)<br />
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The
glass of milk is not just a prop. It is a necessity for this. A bite of
chocolate chips cookies and a sip of milk? I'm totally on board. It's
just heavenly! These are the chocolatiest cookies I'd ever come across.<br />
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<br />
I adapted this recipe from <a href="http://www.nigella.com/recipes/view/totally-chocolate-chocolate-chip-cookies-29">Nigella Lawson</a>,
but tweaked abit. It makes 12 big cookies or make it 14 if you want
your cookies to be slightly smaller. I urge you to make full recipe.
Because this is so good, I guarantee you, it won't keep long. But if you
are only feeding 2 to 3, you can bake half the dough and freeze the
other half. Just form the cookies dough into balls, freeze the cookies
balls on a little tray. Once they're hard, just bung them in a freezer
bag, seal, and stash it back in the freezer. You could bake them
unthawed at a later date.<br />
<br />
Using good chocolate is
important. The logic is simple. If you use good chocolate, you will get
good quality chocolate cookies. This is what I call an investment. And
it's worth it. I used Hershey's brand chocolate chips and chocolate
powder for this.<br />
<br />
<u><b>Recipe</b></u><br />
<ul>
<li>125g Dark Chocolate (minimum 70% cocoa solids)</li>
<li>150g Plain Flour</li>
<li>30g Cocoa Powder (Sieved)</li>
<li><span style="font-size: 14pt; line-height: 21.466665267944336px;">½ </span>tsp Salt</li>
<li><span style="font-size: 14pt; line-height: 115%;">½ </span>tsp Bicarbonate Soda</li>
<li>1 tsp Baking Powder</li>
<li>125g Soft Unsalted Butter</li>
<li>75g Soft Light Brown Sugar</li>
<li>50g White Fine Sugar</li>
<li>1 tsp Vanilla Extract</li>
<li>1 Large Egg (cold from the fridge)</li>
<li>320g Dark Choocolate Chips (semi sweet is preferred)</li>
</ul>
<u><b>Method </b></u><br />
<ol>
<li>Preheat the oven to 170<span style="background-color: white; font-family: "georgia" , sans-serif; font-size: 12px; line-height: 18px;">°</span>C, fan ON. </li>
<li>Melt the 125g dark chocolate in a heatproof dish over a pan of simmering water. Set aside to cool. </li>
<li>Put the flour, cocoa, bicarbonate soda, baking powder and salt into a bowl. </li>
<li>Cream the butter, fine sugar and brown sugar in another bowl. Add the melted chocolate and mix together. </li>
<li>Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally, stir in the chocolate chips, mix well. </li>
<li>Divide the cookies dough into two portion. Wrap them with cling wrap, and shape them. (Refer pics below)</li>
<li>Put the shaped cookies dough into the fridge and refrigerate it for 20 mins.</li>
<li>Cut the dough into equal piece, remove the cling wrap layer and
shape the cookie dough. (Refer pics below) Place shaped cookie dough on a
lined baking sheet about 6cm apart. Do not flatten them. </li>
<li>Cook the cookie dough for 18 to 19 minutes, testing with a cake
tester to make sure it comes out semi-clean and not wet with cake
batter. If you pierce a chocolate chip, try again. </li>
<li>Leave to cool slightly on the baking sheet for 4 to 5 mins, then, transfer them to a cooling rack to harden as they cool. </li>
</ol>
The secret of this recipe is simplicity and good quality ingredients. Do bear in mind.<br />
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Step 5 - Mix wet and dry ingredients together, and stir in the chocolate chips. Look at the sinful mess!<br />
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Step 6 - Divide the cookies dough into two portion. Wrap them with cling wrap, and shape them.<br />
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<br />
Step 8 - Cut the dough into equal piece, remove the cling wrap layer and shape the cookie dough. No mess!<br />
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Place shaped cookie dough on a lined baking sheet about 6cm apart. Do not flatten them.<br />
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<br />
You
cannot go wrong with this recipe. They are so easy and absolutely
delicious! Max requested me to bake 30 pcs for him to bring to work next
time.<br />
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Do I have to say more? It look and taste nothing short of perfection. This is definitely a MUST TRY recipe.<br />
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Update : Sorry that I forgot to mention, this is a crispy cookies :)Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com0tag:blogger.com,1999:blog-2202701148505861072.post-77448108872059879552016-04-24T22:41:00.002+08:002016-04-26T19:39:21.617+08:00Annie's Cooking Xperience - Something Exciting is on the way!<div class="separator" style="clear: both; text-align: left;">
Dear fellow readers residing in Singapore, </div>
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<br /></div>
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Yep! Something exciting is on the way. After procrastinating for so long and I get bugged by fellow readers and friends for so long, I finally convinced myself to host <b>Annie's Cooking Xperience</b> this coming May 2016. </div>
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<br /></div>
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I always wanted to share. I wants to share with fellow young ladies on how to select the right ingredients, how to fillet a fish, how to chop a chicken just like your mom do, how easy home-cooking it could be. I hope this cooking workshop could encourage more women to start cooking at home and bring good food on the table. Food gathers people, food creates family harmony. </div>
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<br /></div>
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Meanwhile, I'm fine-tuning some details and drafting recipes. Do stay tuned for more updates! </div>
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<br />
Should you have further queries, I'm contactable at Facebook Page #AnnieliciousFood or email : mwmannie@yahoo.com<br />
<br />Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com0tag:blogger.com,1999:blog-2202701148505861072.post-40041492072291503592016-04-18T21:28:00.003+08:002016-04-26T18:52:42.468+08:00Red Wine Oxtail Stew / Oxtail Bourguignon (紅酒燴牛尾)Fresh and meaty oxtail, red wine, rosemary, garlic, onions, tomatoes. By reading the list of ingredients, you know this makes a great french stew.<br />
<br />
This slow-cooked oxtail meat is so soft and melting, and drenched with rich red wine sauce. This insanely delicious comforting food is absolutely perfect for parties and family gathering!<br />
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Be it Red Wine Oxtail Stew or Oxtail Bourguignon, or French oxtail stew, they are technically the same, although some could argue that they are different. Each family has different style of cooking Oxtail Stews. List of ingredients may vary. Some prefers more spices, some prefers basic flavors. French braise them with red wine and mushrooms, and it can be beef or oxtail or veal.<br />
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There's no lack of Oxtail Stew recipes online. But mine has shorter list of ingredients tho. So, it's easier to achieve. Everything is available in Cold Storage. But it does not means that this stew is effortless. Mashed potatoes would make the perfect side dish to complement oxtail stew.<br />
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Although oxtail is regard as cheap cuts in some country, but in Singapore? No. Not really. Oxtail is expensive in Singapore. In some restaurants in other countries who serves this dish in a peasant way, especially French, and slowly going into haute cuisine. But not yet there, and we're not sure if they will be there or not, unlike Beef Bourguignon.<br />
<br />
<b><u>Ingredients</u></b><br />
<ul>
<li>1.5kg Fresh Oxtail</li>
<li>3 tbsp Plain Flour</li>
<li>4 tbsp Cooking Oil</li>
<li><span class="">2 Large Yellow Onions</span></li>
<li>4 Cloves Garlic</li>
<li>2 Fresh Tomatoes</li>
<li>2 cans Whole Peeled Tomato</li>
<li>2 sprig Rosemary</li>
<li><span class="">400ml Red Wine</span></li>
<li>400ml Beef Stock</li>
<li><span class="">some Spanish Chorizo chunks, about 7 inches long (Optional)</span></li>
<li><span class="">2 tsp Ground Black Pepper</span> </li>
<li>2 tsp Salt (or more to taste)</li>
<li>2 tbsp Tomato Ketchup </li>
<li>some coriander leaves as garnishing</li>
</ul>
<b><u>Method</u></b><br />
<ol>
<li>Coat oxtails with 3 tbsp of plain flour evenly. In a french pot, heat up 4 tbsp oil, and give oxtail a nice sear until brown on every side. Remove oxtail and set aside. </li>
<li>Throw in chopped onions, and garlic into the same pot. Saute until onions are soft. Add in fresh tomato wedges and whole peeled tomato can. Fry for another few minutes until tomatoes slightly softened.</li>
<li>Add in browned oxtails, arrange them nicely on the pot, ensuring each piece is at the bottom, while the tomatoes is on top. </li>
<li>Add in carrots, rosemary, red wine, beef stock, spanish chorizo and ground black pepper. </li>
<li>Let it simmer on the stove for 30mins, and transfer the pot into a baking tray, and send the pot into pre-heat the oven to 170 Degree Celsius for 1.5 hours. Do check for splatters and spillage. Reduce to 160 Degree Celsius if there's a need. </li>
<li>Leave oxtail stew aside and let it age for a night. Remember to reheat it before going to sleep. </li>
<li>On the next day morning, add salt, reheat the stew pot and let it simmer for another 30mins or upto 1 hour. </li>
<li><span class="">Scoop away the top layer of fats. Add in tomato ketchup and give it a stir before taste test. Adjust saltiness accordingly, and the stew is ready to eat.</span></li>
<li>Optionally, for more presentable looking stews (like mine); Extra effort is needed - Transfer all oxtails, carrot chunks and chorizo chunks from the stew juices. Stew juices will then be strained, and then reduced under flame until stew juice achieved desired thick consistency. Pour thick stew juice over oxtail, and reheat oxtail stew under flame before serving. Don't forget the coriander leaves :)</li>
</ol>
<div>
Here's the complete pictorial guide for your easy reference. I'm sure this series of pictorial guide could complement the method in writing and so as to achieve better understanding. </div>
<div>
<br /></div>
<div>
<b>Step 1 : </b>Dust oxtail with flour and pan-sear it till brown color. This gives really good flavors to the oxtail stew. </div>
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<b>Step 2 : </b>Be very sure that you do not wash the pot after searing the oxtail. We need those brown patchy mess! Just throw in onions, garlic, tomatoes, and give it a good stir fry.<br />
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Before you even start cooking, do select the right flameproof casserole french pot size for your dish. The pot size should be able to fit all oxtails in just nicely with little leeway for other ingredients to fall down to the bottom of the pot except liquids. Like this, you don't have to tie kitchen string around each oxtail piece to hold the meat on the bone which I find it extremely tedious.<br />
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<b>Step 3 and 4 : </b>Add in oxtails, ensuring oxtails are at the bottom. And then, add the rest of the ingredients except salt.<br />
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Max bought me some real good Spanish Chorizo from Spain sometimes ago. I added Spanish Chorizo into the stew. Why? Because Spanish Chorizo has its distinctive smokiness and deep red color from dried smoked red peppers. It gives really nice flavor to the stew. You may argue that this isn't French stuff. It's optional. You don't have to follow exactly the same. No strict rules here. You also may add some paprika for extra heat if you prefer.<br />
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I'm quite regretful for using 22cm french pot for this dish. When I send the pot into the oven, it splatters and spills. So, I transfer to a 24cm french pot after that. So, selecting the right pot size before you cook is really important.<br />
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Leaving oxtail stew to age overnight is the key to success. The flavors will infuse all over during aging process. And Le Creuset french pot hold heat amazingly. It still 'cooks' during the cooling down process.<br />
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<b>Step 8 : </b>This stew will gives you a thick layer of fats floating on top. Don't get freaked out. Don't remove those fats on the first day. Because fat layer on top prevents air going into the stew, and this also explains the stew keeps well overnight without keeping it in the fridge. Fats will only be removed on the day you consume the stew.<br />
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This dish can be done in a rustic way. It can stop at step 8, or boil a little longer if one wish. Or like me, you may proceed to put in extra effort to go to step 9. This also means you have to wash extra pot, sieve, and utensils.<br />
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<b>Step 9 : </b>Stew juices needs to be strained, and reduced under flame until desired thickness has reached before pouring over the oxtail stew. You may also do another taste test after the sauce is reduced, just incase you want to do any further adjustment. Tomato ketchup would be a good compliment to the stew juice.<br />
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Look at the end result. My oxtail stew will have a nice gloss with the reduced stew juices poured over. And sprinkle chopped coriander leaves over oxtail stew gives another level of attractive look.<br />
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Although steamed rice is a good option as a side dish, but I assure you, Oxtail stew is best eaten with mashed potatoes as a side.<br />
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My mashed potato recipe is very simple. Some Russet Potatoes, good slab of butter, some fresh milk, and season well with salt and pepper. And oh! don't forget to prepare some salad too!<br />
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Cooking method for this dish requires slowly simmering the oxtail in wine, tenderizing the meat that would have been too tough to cook in any other way. Total cooking time of my Red Wine Oxtail Stew is 3 hours, not counting cooling time, and aging time. The meat fall off the bone nicely, but still remain some chew. I'm absolutely satisfied. It's insanely delicious!!!<br />
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Thou this dish needs abit of patience to cook, but I assure you that this is worth every effort. Do give this dish a try. I'm sure you will love it.Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com0tag:blogger.com,1999:blog-2202701148505861072.post-77783375541357545172016-04-16T18:22:00.002+08:002016-04-26T19:50:28.724+08:00What to eat in London<div>
I love London. This beautiful city has lovely people, nice weather, and delicious food. The first trip I went London was with my husband. London city is part of our 25 days honeymoon trip. The 2nd trip, my husband went for business trip, me and my mother tagged along.<br />
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There's alot to do in London City. I'm a foodie. I love exploring good food wherever I go. Here's my list of good food I had in London which I recommend you to try. </div>
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<b><span style="font-size: large;">BRUNCH</span></b><br />
Breakfast is everything. The beginning, the first thing. It is the mouthful that is the commitment to a new day. But this only applies to me during Holidays and Travelling. A good breakfast or brunch is very important to start my new travel day to me, and so, I eat well. There's no lack of good brunch places in London City. But I'd recommend 3 nice Brunch places.<br />
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<b><span style="color: blue;">Brunch at <a href="http://www.murielskitchen.co.uk/home">Muriel's Kitchen</a></span></b></div>
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The dishes Muriel's are inspired by the hearty cooking of mothers and grandmothers and have been developed by their chefs to create British classics with a modern twist, served in a 1950's-Style Kitchen setting. The ingredients they used are all British sourced quality ingredients delivered fresh to their Kitchen and prepared daily.<br />
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Muriel's Kitchen has 3 branches :<br />
<span style="background-color: white;"><b><span style="color: #660000;">Soho</span></b> </span>: 36 - 38 Old Compton Street, London, W1D 4TT - Tel. 0207 434 0111<br />
<b><span style="color: #660000;">Richmond</span><span style="color: blue;"> </span></b>: 30 Hill Street, London, TW9 - Tel. 0208 948 7011<br />
<b><span style="color: #660000;">South Kensington</span><span style="color: blue;"> </span></b>: 1 -3 Pelham Street, London, SW7 2ND - Tel. 0207 589 3511<br />
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<b><span style="color: blue;">Brunch at <a href="http://www.thebreakfastclubcafes.com/">The Breakfast Club</a></span></b><br />
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I've been to The Breakfast Club twice, and I'm still lovin' it. If you're looking for no frills breakfast food for brunch in London, you have to come to this place. The food is quite good, loaded with bacon fats which everyone loves. I personally like the black pudding.<br />
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The Breakfast Club is popular in London, and so, be prepared to set out early to arrive and get ready to queue. Despite the rain, cold, and gloom, I joined the small queue to get my seat within 20mins.<br />
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<span style="color: blue;"><b>Brunch at <a href="https://www.thewolseley.com/breakfast">The Wolseley</a></b></span><br />
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The Wolseley is a beautiful cafe-restaurant in the grand European tradition situated in the high class Piccadilly, London. Given its location, I would agree the pricing on the menu is relevant. This is the restaurant that you may want to consider to go for traditional breakfast, starting at 7am on the dot from Monday to Friday, breakfast is served at The Wolseley from an extensive menu. It can be quite packed during busy times. So, reservations are highly recommended.<br />
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We wanted something different. Not the ordinary or typical American Big Breakfast with scrambled eggs and sausages. So, we've picked these 3 dishes on the menu.<br />
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<li>Haggis with Fried Duck Eggs ........... <span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; line-height: 18.2px;">£</span>11.50</li>
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<li>Wolseley Fishcake with Poached Egg .......... <span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; line-height: 18.2px;">£</span>9.50 (Small)</li>
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<li>Grilled Kipper with Mustard Butter ...............<span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; line-height: 18.2px;">£</span>11.25</li>
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<b><span style="font-size: large;">LUNCH</span></b><br />
Because Brunch is too full, and lunch can wait. So, lunch is always late during travelling days.<br />
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<span style="color: blue; font-weight: bold;">Lunch at <a href="http://www.dinnerbyheston.com/">DINNER by Heston Blumenthal</a></span><br />
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One very memorable lunch we had during our first trip to London is the slo-mo lunch at Dinner by Heston Blumenthal, located in Mandarin Oriental Hyde Park, London. Walked into the restaurant interior has been conceived as a subtle, elegant portrait, contemporary and innovative, yet mindful of tradition. What attract me the most is the chefs working process in the see-through kitchen. Each chefs take care of individual station. Standing there watching the whole kitchen's operation process is quite enjoyable.<br />
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Dining in Heston Blumenthal's restaurant, everything is about precision.<br />
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<b><span style="color: blue;">Lunch at <a href="http://flatironsteak.co.uk/">Flat Iron Steak</a></span></b><br />
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I love this place. New craft butchery. Remarkable concise steak menu in an industrial-chic restaurant decorated with meat cleavers and aprons. Hip and trendy no-reservations in the middle of Soho.<br />
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There's only one dish on the menu - the flat iron steak. This restaurant focus on doing one item well. I love such dining concept very much, but this is rather not popular in Singapore. Now, talk about the steak. The steak is absolutely fantastic and very tasty. At <span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; line-height: 18.2px;">£</span>10 for a steak, this is extremely value for money and make me wanna visit this place again.<br />
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<b>Flat Iron Steak </b><br />
17 Beak Street, London WC2H 8LS, UK<br />
Operating Hours : (Mon - Sat) 12pm - 12am and (Sun) 12pm - 11.30pm<br />
Nearest Station : Oxford Circus / Piccadilly Circus<br />
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<b><span style="color: blue;">Lunch at Ropewalk</span></b><br />
40 Maltby Street, London SE1 3PA, United Kingdom<br />
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Lunching not necessarily in a restaurant. I love markets, street food, local stuffs, and seasonal stuffs. We didn't have luck on Borough Market during our 2nd trip. So, we proceed to Ropewalk, the lively street market running between Maltby Street and Millstream Road. There's combination of stalls, under-arch shops, pop-up bars and eateries.<br />
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Ropewalk focused on artisanal foodstuffs, baked goods, fresh meats and vegetables. Food offerings at Ropewalk include seafood, grilled meat, sandwiches, pastries, scotch eggs, BBQ goodness and alot more!<br />
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We had some really nice steak burgers, and german wurst buns. I'm still salivating while I'm writing this.<br />
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Ropewalk closes on Sunday, Monday, and Tuesday. Do check out the operating hours before heading over to avoid disappointment.<br />
<b><span style="font-size: large;"><br /></span></b><b><span style="font-size: large;">PICNIC</span></b><br />
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People always neglected the beauty of spending time picnic in London. I don't know why. London is really not just sight seeing and shopping. Picnic in London is a must. Cooling nice weather, beautiful park, lovely squirrels. Who doesn't love? We slow down our foot path, bought some fruits and snacks and go for nice picnic. Picnic is about eating also, but in a more relaxed way.<br />
<span style="color: blue;"><br /></span><b><span style="color: blue;">Kensington Gardens</span></b><br />
We went to Kensington Gardens after our Fish and Chips lunch at The Fish House at Nottinghill. It's just 10mins walk away, and we will be able to reach Kensington Gardens entrance.<br />
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We love this park. Simple, clean, and friendly squirrels. We spent great time here.<br />
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Do you know why this squirrel is so friendly with us? We fed em' peanuts taken from our SQ flight.<br />
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There's a big round pond in the middle of Kensington Garden. We feed the birds.<br />
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And duckies.... with Hup Seng Crackers! Hahahaha!!! They love it!<br />
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<span style="color: blue;"><b>Hyde Park</b></span><br />
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Hyde Park is huge. If you wanted to go there for Picnic, be sure that you plan properly which part of Hyde Park you wanna go. Before we go Hyde Park, we went Supermarket to get some fruits, salad, croissant, drinks and jellies. We love it this way.<br />
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Harrods marketplace is a very nice place to source for Picnic food. Go straight for their Duck Eggs Scotch Eggs. It's nice. And not to forget that wide selections of bakes and makes.<br />
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<span style="font-size: large;"><b>DINNER</b></span><br />
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<b style="color: blue;">Dinner at <a href="http://www.burgerandlobster.com/home/">Burger and Lobster </a></b><br />
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It seems like Burger and Lobster is really popular and people are raving about it. I don't know why. This restaurant is worth a visit when you are in London. One of the most memorable meals that I had during my London trip was Burger and Lobster. Table is always full, and if you refused to wait for your meal, do go there super early.<br />
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The concept of Burger and Lobster is is simple and yet brilliant. There's no menu in the house. Because they only offer three items - Burger, Lobster, and Lobster Roll - and at <span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; line-height: 18.2px;">£</span>20 each.<br />
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A whole fresh lobster grilled to perfection, a generous bowl of lemon butter dip, and served with a side salad and a bucket of fries..... all for only <span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; line-height: 18.2px;">£</span>20. We ordered 2 sets of Lobster, and 1 set of Burger. Conclusion? Forget about the burger. Just go for the lobster.<br />
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A whole fresh lobster grilled to perfection, a generous bowl of lemon butter dip, and served with a side salad and a bucket of fries..... all for only <span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; line-height: 18.2px;">£</span>20. We ordered 2 sets of Lobster, and 1 set of Burger. Conclusion? Forget about the burger. Just go for the lobster. </div>
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<b><br /></b>Burger and Lobster has 4 outlets. Do check out their website for more details. The one I visited is near to Bond Street Station<br />
<b><br /></b><b>Burger and Lobster</b><br />
26 Binney St, Mayfair London W1K 4BN, UK<br />
Tel : +44 20 7495 8514<br />
Nearest Station : Bond Street Station<br />
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<b style="color: blue;">Dinner at <a href="https://www.gordonramsayrestaurants.com/maze-grill-mayfair/">Maze Grill</a></b><br />
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We visited Maze Grill during our first trip to London. I insisted that I wanted a nice steak and I wanted to visit Gordon Ramsay's restaurant. So, we picked Maze Grill at Mayfair, situated in the heart of the city. As the original Maze Grill, the Mayfair restaurant takes inspiration from the iconic Manhattan grill rooms to deliver rare breed steaks, fish and poultry. A nice modern grill fare with Asian influences.<br />
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Maze Grill developed a reputation for its legendary sushi and sashimi too. But we forget about sushi and sashimi, we go straight to the steak. Our objective is steak. If you are a steak lover, like me, you will fall in love with this place. You have to trust me.<br />
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We chosen rare breed selection Dry Aged 28 Days Sirloin <span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; line-height: 18.2px;">£</span>30, and also Rib Eye <span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; line-height: 18.2px;">£</span>34, cooked over charcoal in Jasper Grill.<br />
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<b>Maze Grill Mayfair </b><br />
10 - 13 Grosvenor Square, London, W1K 6JP<br />
Tel : 020 7495 2211<br />
Email : mazegrill@gordonramsay.com<br />
Operating Hours : (Mon - Sun) 6.45am - 10.30am for Breakfast, and 12pm - 11pm for Dinner.<br />
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Reservations highly recommended.<br />
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<b><span style="font-size: large;">FISH AND CHIPS</span></b><br />
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Never leave London without eating Fish and Chips. Crispy and comforting plate of traditional fish and chips is simply irresistible. Haddock and cod is popular here for good reason. Flaky and tender flesh beneath a perfect honey-colored batter. The fried chips too, chunky and yet crisp. Oh Yumm!!! Here, I'm recommending you 3 fish and chips options in London that I went before. Fish and chips can be eaten either lunch or dinner or anytime during the mid-days.<br />
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<b><span style="color: blue;">The Fish House of Nottinghill</span></b><br />
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The Fish House is a place that brings treasures from the salty seas to the hustle and bustle of the big city. London is known for its love of fish and chips, and there is no better place to enjoy this simple delicacy than right here in London. The Fish House of Nottinghill is one of the Top 10 Fish and Chips in London.<br />
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They serve really really good fish and chips and we simply cant's top eating it and we were mumbling "OMG! We can't get such good fish and chips quality in Singapore!" and we continue to stuff ourselves. Yeah. That's how good it is. Do take note that take away is cheaper than dining in.<br />
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<b>The Fish House of Nottinghill</b><br />
29, Pembridge Rd, London W11 3HG, UK<br />
Tel : +44 20 7229 2626<br />
Operating Hours : (Mon - Sat) 11.30am - 10.30pm and (Sun) 11.30am - 10pm<br />
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<b><span style="color: blue;">Poppies Fish and Chips at Camden</span></b><br />
30 Hawley Cres, London NW1 8NP, UK<br />
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Never miss Poppies Fish and Chips if you were to visit Camden town. Very nice traditional fish and chips somewhere you might not expect to find it. The fish was excellent quality and the chips were very tasty. The service wasn't amazing during busy times, especially popular with tourists it seemed.<br />
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We ordered a take-out, sitting right outside Poppies to enjoy our fish and chips. Poppies offers beyond staples of cod and haddock. The menu encompasses mackerel, seafood platters and jellied eels. But we still stick to our favorite cod.<br />
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<b><span style="color: blue;">Master Super Fish </span></b><br />
191 Waterloo Road, London SE1 8UX, UK<br />
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This is the first fish and chips we went in London and we absolutely love it. Step through from the small take away section into a simole dining room, fellow diners sit at functional tables that lend a canteen feel to the place.<br />
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Food is of a high quality with no doubt. A wide range of fish cones either battered or grilled (generally pricier). Classic cod was generously sized and delivered quick-sharp from the fryer. We love the pickles. Really. This is absolutely an enjoyable meals with some old-school feel. We will be back for more if there's opportunity.<br />
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<b><span style="font-size: large;">EAT FRUITS</span></b><br />
On a side note, when you are in UK, eat fruits. Loads of fruits! They are cheap, attractive varieties, and the pricing is absolutely affordable. I believe all of you would agree with me that eating berries in Singapore isn't cheap tho.<br />
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Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com0tag:blogger.com,1999:blog-2202701148505861072.post-62949746285028907372016-04-10T22:31:00.000+08:002016-04-26T22:01:15.668+08:00Hakka White Radish Meatballs (客家清蒸萝卜丸) Hakka White Radish Meatballs 客家萝卜丸 is a traditional dish among the Hakka Hor Poh 客家河婆 clan. This is my late grandma's super dish. Why I said so? Because whenever she make this, everyone will come home just for this dish. This is also our CNY dish (年菜) in our family too.<br />
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This dish is not appealing in appearance. But again, Hakka dishes are usually concentrate more on richness in flavors and balance in texture. No fancy color. Sadly. </div>
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This White Radish Meatballs has very nice soft and springy texture. The umami taste from the dried prawns and dried cuttlefish complement very well with the white radish taste. We love dipping white radish meatballs with soy sauce. It's nice! </div>
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My mom came to my house to make this White Radish Meatballs with me. The tradition is well maintained one generation after another. This recipe makes 35pcs<br />
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<b><u>Ingredients </u></b><br />
<i><span style="font-size: x-small;">(Source : My late grandma Mdm. Chong, and my mom Mdm. Chai)</span></i><br />
<ul>
<li>400g White Radish, shredded or julienned </li>
<li>400g Minced pork with good amount of fats</li>
<li>40g Dried Cuttlefish, snip it into tiny dice</li>
<li>40g Dried Shrimps, chopped</li>
<li>100g Tapioca Flour</li>
<li>2 cloves Garlic, minced</li>
<li>1 tsp Salt</li>
<li>1 tsp Sugar</li>
<li>1 tsp Chicken Powder (Optional) *See Note</li>
</ul>
<b>Note :</b><br />
My mom says adding chicken powder taste better. She's not wrong. My grandma didn't use chicken powder. There's no such thing during my grandma's time. Haha..<br />
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<b><u>Method </u></b><br />
<ol>
<li>Radish must be shredded using the coarse shredder. Drain away the water if there's any.</li>
<li>Heat up oil on a wok, fry dried cuttlefish, dried shrimps and garlic till fragrant. </li>
<li>Add in shredded radishes, salt, sugar, (and chicken powder if you are using it). Fry until radishes are half cooked. Heat off. </li>
<li>Add in half portion of tapioca flour. Mix well and let the heat on the radish cook the tapioca flour.</li>
<li>Add the other half portion of tapioca flour and minced pork. Mix well.</li>
<li>Use spoon to form into individual balls, and steam it for 20mins. Let radish balls cools down abit before serving. This gives you better bouncy texture. Serve with soy sauce. </li>
</ol>
Here's the tutorial picture for your easy reference.<br />
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My mom says, she likes the radish balls to have more homely look. So, she just casually scoop the mixture and drop it on the plate. <br />
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This is how it looks like before steaming. But if you prefer, you can roll them into a nice ball. It's up to you.<br />
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Let it steam for 20mins and it's done. I always adore my bamboo steamer. The size is huge enough for me to do steaming in big portion! </div>
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When the radish balls is cooked, remove from the steamer and let it cool down. Hot radish balls is too soft to be eaten, and it doesn't represent the right texture. Once it is cooled down, it will be bouncier and nice to eat.<br />
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We love dipping radish balls in soy sauce. <br />
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So yumms!<br />
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Other than <a href="http://www.annieliciousfood.blogspot.sg/2012/11/thunder-tea-rice.html#more">Thunder Tea Rice (河婆擂茶) </a>that I've posted back in 2012, this radish balls recipe is definitely a keeper to keep up my family tradition.<br />
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I hope you like as much as I do.Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com1tag:blogger.com,1999:blog-2202701148505861072.post-89235907146753453262016-04-03T21:34:00.003+08:002016-04-26T19:50:39.874+08:00Masterclass & New Menu Tasting at Salt Tapas & BarThis weekend was a little bit different for me. I was invited by Salt Tapas & Bar for a small but special event hosted by them.<br />
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Australian celebrity chef Luke Mangan's second culinary venture in Singapore is a take on traditional Spanish tapas with an Australian twist. And somehow, I personally felt that the dishes has some Asian and Middle Eastern spices influences too.<br />
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Salt Tapas & Bar conveniently located at Raffles City Shopping Centre, #01-22A (City Hall MRT), situated opposite the iconic Raffles Hotel. A little piece of Spain in the middle of Singapore. </div>
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Step inside, it's part bar, part restaurant, part indoor, part outdoor. A little bit of everything. There is no mistaking the Spanish feel with exposed brick walls, tall bar stools, marble counter tops, colorful Spanish floor tiles and mosaic red wall tiles. A casual and welcoming vibe. It gives me a nice and comfy feel. The cozy and relaxed atmosphere set it right. I kinda like it. </div>
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The mix of warm lights, wooden tables, and wooden chairs with a cushion on top. It's laid-back ambiance, a little like chillax and a little like.... home. </div>
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The event started with Chef Ronald Li sharing with us on his seafood selection in the house, good tips in filleting fish. He also showcasing his cooking technique on Pan-seared fish with white wine clams, artichoke, pak choy and verjuice sauce. The existence of pak choy which is our common asian vegetables goes quite well with this dish.<br />
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We were then seated for the food tasting. That long list of dishes printed on the menu actually makes my heart stopped beating for awhile. No doubt that the list of dishes looked pretty attractive. But the first thing in my mind was "How is this possible to finish?"</div>
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For the first, we had 4 different appetizers. </div>
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<b>Top Left : </b>The Pork belly sliders which consist of BBQ pulled pork, pickled cucumber and green chillies is pretty delicious. This wasn't planned on the menu. Chef just happily bring it over to us. </div>
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<b>Top Right :</b> Grilled Flatbread with dipping sauce also wasn't planned on the menu. But this dish could be skipped if you were there. Unless you like Flatbread or na'an kind of bread. </div>
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<b>Bottom Left </b>: Taco of tempura soft shell crab with pineapple salsa and wasabi mayo. The pineapple salsa taste pretty refreshing. </div>
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<b>Bottom Right </b>: Day Sashimi with ginger, shallot and feta. This dish doesn't impress me tho. </div>
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Chef serves us 3 different Salad, which I thought it would make my mom a happy person, because she loves vegetables more than meat. </div>
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<b>Top</b> : Grilled Big Head Prawn with Papaya Salad, Fried Peanut and Tamarind dressing. I like the idea of using tamarind dressing for salad. </div>
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<b>Bottom Left</b> : House Salad with Ponzu dressing, Pickled Ginger and Crispy Beancurd Sticks. The Beancurd Sticks were coated with some Furikake to give a lil' taste in it. </div>
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<b>Bottom Right</b> : Beet, Ricotta Cream, Fig, Pickle Green Chilli, Honey and Thyme Dressing. My mom enjoyed the fresh Fig alot. </div>
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I'm already full before I could finish those salad. But we still have main dish to go. Haha.. *take-a-deep-breath*</div>
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For the main dish, 3 varieties are prepared for us. </div>
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<b>Left</b> : Pan-seared fish with white wine clams, artichoke, pak choy and verjuice sauce. This was the dish that Chef Ronald demonstrated to us earlier.</div>
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<b>Top Right</b> : Seafood Paella to share. The Paella rice is nicely spiced. Good effort. </div>
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<b>Bottom Right </b>: Grilled Sirloin, Pork Ribs, Spicy Cajun Spitchcock with sauteed veg and mash to go along with the meat feast. The Pork Ribs is packed with good sweet flavors. </div>
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At this point of time, we were already very full. But I spotted Churros on the menu. So, I rubbed my belly, and I tell myself to stay positive and continue eating.</div>
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<b>Left </b>: Churros served with Nutella Sauce, Orange Marmalade, and Chantilly Cream. Their churros is puffy and light. </div>
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<b>Top Right</b> : Liquorice Parfait was nice and refreshing. It has the right mix of sweet and acidity. </div>
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<b>Bottom Right</b> : Dulce de Leche & Salted Pecan Semifreddo, Strawberries and wafer. While this dessert is no lack of good presentation, but it is tad too sweet to my liking. But my mom likes it tho. </div>
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It is a very good experience overall. Thanks to Chef Ronald Li and his team for the good effort. </div>
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Salt Tapas & Bar exudes Spanish vibes entwined with the easy ambience of Australian culture providing a fun and vibrant space for friendships to be cultivated and diners to relax. With their wide variety of cuisines and wine, this would probably your next chillax stop. </div>
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I hope I can travel to Spain soon for authentic Tapas experience!<br />
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<b>Salt Tapas & Bar </b><br />
Address : 252 North Bridge Road, #01-22A Raffles City Shopping Centre, Singapore 179103<br />
Phone : 68370995<br />
Operating Hours : 11.30am - 11pm<br />
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Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com0tag:blogger.com,1999:blog-2202701148505861072.post-42826299601492017142016-03-05T12:53:00.003+08:002016-03-05T12:59:33.807+08:00Hakka Garlic Braised Pork Belly (香蒜焖腩肉)This is another Hakka dish that will make me eat two bowls of rice with just the sauce. This is somehow similar, but different from the usual <i>Tau Yeu Bak</i> (豆油肉) or <i>Lor Bak Png</i> (卤肉饭) commonly seen in Hokkien, Teowchew and Taiwanese Families. This is simpler. Only 9 ingredients, but packed with flavors.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv98LhzFIgZ00NGJHT97KFS-cgQh8eTqzXlN20IrZc55BCAEG8dSD7tlKMkLYjU1KQCPYNYuPHe8i9C08pCiy5Ksi2x9gnGLH1RlUCKKX-25wnNSOcUeeA8a5dEX5cfqbUXtYcBEFh9QlH/s1600/IMG_4038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv98LhzFIgZ00NGJHT97KFS-cgQh8eTqzXlN20IrZc55BCAEG8dSD7tlKMkLYjU1KQCPYNYuPHe8i9C08pCiy5Ksi2x9gnGLH1RlUCKKX-25wnNSOcUeeA8a5dEX5cfqbUXtYcBEFh9QlH/s640/IMG_4038.JPG" width="632" /></a></div>
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The Hakka people have marked cuisine and style of Chinese cooking which is little known outside the Hakka home. Often concentrates on the texture of food, the hallmark of Hakka cuisines. My grandma always says, braised pork belly must be soft enough, but the skin still retain its chew. Pork belly must be reasonably big chunks, but still, it should be maintained at bite size. This sounds complicated to me when I was younger. But when I grew older, I started to understand my grandma's logic.<br />
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Do use good quality soy sauce and dark soy sauce. Pay a little more for premium sauce or you may ruin the whole dish. It's your choice.<br />
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<b style="background-color: white; font-family: Cambria; font-size: 15.4px; line-height: 21.56px;"><u>Ingredients</u></b><br />
<span style="background-color: white; font-family: "cambria";"><span style="font-size: x-small;"><em style="line-height: 21.56px;">(Source: My late Grandma Mdm. Chong<span style="color: #888888;">, with modification</span></em><em style="line-height: 21.56px;">)</em></span></span><br />
<ul style="background-color: white; font-family: Cambria; font-size: 15.4px; line-height: 21.56px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">600g Pork Belly, with skin (五花肉, 连皮)</li>
<li style="font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">4 pcs Arrowhead, diced (慈姑/牙姑) - <i>Optional</i></li>
<li style="font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">3 tbsp Pork Lard with Lard Bits (猪油 + 猪油渣)</li>
<li style="font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">30 cloves Garlic, cut into half (蒜头)</li>
<li style="font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">500ml Water (水)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "calibri" , sans-serif;"><span style="line-height: 18.4px;">1</span></span><span style="font-family: "cambria";"> tbsp Oyster Sauce (蚝油)</span></li>
<li style="font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">1<span style="font-family: "calibri" , sans-serif; font-size: 12pt; line-height: 18.4px;">½</span> tbsp Soy Sauce (酱油)</li>
<li style="font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "calibri" , sans-serif; font-size: 12pt; line-height: 18.4px;">1</span> tbsp Dark Soy Sauce (黑酱油)</li>
<li style="font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">20g Rock Sugar (冰糖)</li>
<li style="font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">1 Sprig Spring Onions (青葱) - <i>Optional</i></li>
</ul>
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The basic for this recipe is simple. The main ingredients is Pork Belly, Garlic, and condiments. To make this dish more attractive, I added Arrowhead (I love this!), and some Spring Onions to give color contrast. Hence, Arrowhead and Spring Onions is optional for this dish.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvzRdZFJhC9D79tapXpM27yWrKt5SyTiu3SfbBMvM94OTnBxPP3Zcy5h6QXhzfqn9GxYJt7Z1y_v5fKFY52dXqnmT6BE6c5c2yL93lxxuxI5T7O4U0sFdRWonRERalq3jDenPTMxJ8m-Gu/s1600/IMG_4012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvzRdZFJhC9D79tapXpM27yWrKt5SyTiu3SfbBMvM94OTnBxPP3Zcy5h6QXhzfqn9GxYJt7Z1y_v5fKFY52dXqnmT6BE6c5c2yL93lxxuxI5T7O4U0sFdRWonRERalq3jDenPTMxJ8m-Gu/s640/IMG_4012.JPG" width="640" /></a></div>
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<b>Preparation </b>is simple. Cut pork belly into bite size, and for garlic, leave it whole. Cut arrowhead into diced size.<br />
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<b>Method</b><br />
<ul style="background-color: white; font-family: Cambria; font-size: 15.4px; line-height: 21.56px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-size: 15.4px; line-height: 21.56px;">Heat up 3 tbsp Pork Lard with Lard Bits. When you can smell the pork lard aroma, add in garlic cloves until garlic looked slightly yellow and aroma comes out. </span></li>
<li style="font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">Add in pork belly pieces, increase the heat slightly, fry for awhile. Add Arrowhead, stir fry the pork set its shape and almost cooked.</li>
<li style="font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">Add in rock sugar, add water, oyster sauce, soy sauce and dark soy sauce. Stir well and bring to a boil. (<em>Tips : Once it is boiled, you may go ahead to transfer the dish to a claypot for further simmering. I did that. But this step is optional</em>)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Covered, lower heat and simmer for approximately 40mins until the pork pieces are tender and the flavor has been absorbed, or until the gravy is almost absorbed. Add spring onions, give it a quick stir and its ready to dish up.</li>
<li style="font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">For tastier result, cook this dish a day in advance. (Read on)</li>
</ul>
<div>
<span style="font-family: "cambria";"><span style="font-size: 15.4px; line-height: 21.56px;">Here's the picture tutorial on cooking process. </span></span></div>
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<span style="font-family: "cambria";"><span style="font-size: 15.4px; line-height: 21.56px;"><br /></span></span></div>
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Braised pork feature in Hakka delicacy highlight very much about it's texture in Hakka palate. The meat must be well caramelized which depends very much on cooking technique. The dish must be fragrant, well braised, but the meat still retain its good firm bite. It should't overcook and the pork shouldn't fall apart. Do taste the meat before dish up. <span style="background-color: white; color: #555555; font-family: "georgia" , "times new roman" , serif; font-size: 14px; line-height: 22.4px;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT0P1OGee9S06lIwhVyCdhqGlNPcbGPXysG3abiM5azwSlJx4U6hbaw30BCL9vAyqGUE2yg7Vs6KmXCp2yzcpzugZgw8JPsgXLOhV29zzApJ07yeQJlihHQo_H2UOUxI44C4N3uSciW54R/s1600/IMG_4049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT0P1OGee9S06lIwhVyCdhqGlNPcbGPXysG3abiM5azwSlJx4U6hbaw30BCL9vAyqGUE2yg7Vs6KmXCp2yzcpzugZgw8JPsgXLOhV29zzApJ07yeQJlihHQo_H2UOUxI44C4N3uSciW54R/s640/IMG_4049.JPG" width="592" /></a></div>
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Pork must cut into larger pieces as it will shrink during cooking process. We use 500ml water for braising process. So, set fire on as low as possible. Otherwise you will have no more sauce at the end. So, do your heat control well.<br />
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I would not recommend you to eat this dish right after you cooked it. Overnight would be the mist ideal plan. But if you insist, I'd urge you to cook it in the morning or afternoon. Leave it there, covered, let the flavors infused all over. Heat up under low low fire and serve hot for dinner. Yumms!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBhX27BxqCq-GCPRMlNnhqiUzyKggAfNEks7b8OB9eK9Zyye33Weyccip6jEytoNapyPuLC_-IjlVR_opfpfQZ3sKG8HAWGci4BkMLZuGXCAqUwXYPVnEE5aMD0gUmDwB28oPiG5YOx58/s1600/IMG_4044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBhX27BxqCq-GCPRMlNnhqiUzyKggAfNEks7b8OB9eK9Zyye33Weyccip6jEytoNapyPuLC_-IjlVR_opfpfQZ3sKG8HAWGci4BkMLZuGXCAqUwXYPVnEE5aMD0gUmDwB28oPiG5YOx58/s640/IMG_4044.JPG" width="640" /></a></div>
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I would also suggest you to take a look at my another two Hakka Style Braised Pork Belly dishes<br />
<div style="background-color: white; font-family: 'Dancing Script'; font-stretch: normal; margin: 0.75em 0px 0px; position: relative;">
<span style="color: blue; text-decoration: none;"><a href="http://www.annieliciousfood.blogspot.sg/2016/03/hakka-braised-pork-belly-with-dried.html" style="text-decoration: none;">Hakka Braised Pork Belly with Dried Cuttlefish (吊片焖花腩)</a></span></div>
<div style="background-color: white; font-family: 'Dancing Script'; font-stretch: normal; margin: 0.75em 0px 0px; position: relative;">
<span style="color: blue; text-decoration: none;"><a href="http://www.annieliciousfood.blogspot.sg/2016/02/hakka-simmered-pork-belly-with.html" style="text-decoration: none;">Hakka Simmered Pork Belly with Preserved Mustard Green / (客家梅菜焖猪肉)</a></span></div>
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Happy cooking!!!!</div>
Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com0tag:blogger.com,1999:blog-2202701148505861072.post-38313255977053254932016-03-04T11:21:00.003+08:002016-03-05T13:03:44.521+08:00Hakka Braised Pork Belly with Dried Cuttlefish (吊片焖花腩)Hakka cuisine may be described as outwardly simple, but tasty. The ingredients are generally seasonally available in the market. Pragmatic and simple. <br />
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This is another Hakka Style Braised Pork Belly dish. Hakka Braised Pork Belly with Dried Cuttlefish (吊片焖花腩). This recipe has some similarity to my previous <a href="http://annieliciousfood.blogspot.sg/2016/02/hakka-simmered-pork-belly-with.html">Hakka Simmered Pork Belly with Preserved Mustard Green (客家梅菜焖猪肉)</a>, but this one taste more Umami. The skill in Hakka cuisine lies in the ability to cook meat thoroughly without hardening it, and to bring out the proteinous flavor (Umami Taste) of the meat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrRh-O5YtCGSGBBQNgOe_dPi_N2ptrmBKptTTUWj3P9vZQNd3OmRlclnj00-1jo_GVWvGkOB8nFhLQ3siyMsjun3fJxkOjs3TMMVjG__AFjb5g_qwtt-BoWVL8pXvvNt9GpWubwEooKcY/s1600/IMG_4014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrRh-O5YtCGSGBBQNgOe_dPi_N2ptrmBKptTTUWj3P9vZQNd3OmRlclnj00-1jo_GVWvGkOB8nFhLQ3siyMsjun3fJxkOjs3TMMVjG__AFjb5g_qwtt-BoWVL8pXvvNt9GpWubwEooKcY/s640/IMG_4014.JPG" width="544" /></a></div>
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My late father loves this dish so so so much. He always be home early when he knew my mom is going to cook this dish for dinner. Whenever I cook this dish, I will think of my dad's smile and how he ask my mom to scoop another bowl of rice for him.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDwtQ9mTEYhpOmtMPYOjGYq-98nQZVHNMicPHtk-3ofYLdPOH0aFj6wc9OITTvnOB80kkrNVrw5P4-qDeTQai-fz6iHMwV3i1bhLmYuzIyW9xMKorCLcJN58cN5KXbfTacf8LNQqW23Zej/s1600/IMG_4021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDwtQ9mTEYhpOmtMPYOjGYq-98nQZVHNMicPHtk-3ofYLdPOH0aFj6wc9OITTvnOB80kkrNVrw5P4-qDeTQai-fz6iHMwV3i1bhLmYuzIyW9xMKorCLcJN58cN5KXbfTacf8LNQqW23Zej/s640/IMG_4021.JPG" width="640" /></a></div>
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It's a sad thing that not many younger generations know this dish. I asked a few youngsters few days ago, they didn't know it actually exist. I hope this dish can be recreated again and again and again by other families and bring the Hakka traditions back to the dining table.<br />
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<b style="background-color: white; font-family: Cambria; font-size: 15.4px; line-height: 21.56px;"><u>Ingredients</u></b><br />
<span style="background-color: white; font-family: "cambria"; font-size: xx-small;"><em style="line-height: 21.56px;">(Source: My late Grandma Mdm. Chong and My mother - </em><em style="color: #888888; line-height: 21.56px;"><a href="https://www.facebook.com/chai.mdm?ref=ts&fref=ts" style="color: #888888; line-height: 21.56px; text-decoration: none;">Mdm Chai</a></em><em style="line-height: 21.56px;">)</em></span><br />
<ul style="background-color: white; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="font-family: Cambria; font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">500g Pork Belly, with skin (五花肉, 连皮)</li>
<li style="font-family: Cambria; font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">100g Dried Cuttlefish Strips (吊片丝/鱿鱼干丝)</li>
<li style="font-family: Cambria; font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">3 tbsp Pork Lard with Lard Bits (猪油 + 猪油渣)</li>
<li style="font-family: Cambria; font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">8 cloves Garlic, cut into half (蒜头)</li>
<li style="font-family: Cambria; font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">2 shallot, sliced (小葱头)</li>
<li style="font-family: Cambria; font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">2 slices Ginger, julienned (姜)</li>
<li style="font-family: Cambria; font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">700ml Water (水)</li>
<li style="font-family: Cambria; font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">1 tbso Shao Xing Wine (绍兴酒/花雕酒)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "calibri" , sans-serif;"><span style="line-height: 18.4px;">1</span></span><span style="font-family: "cambria";"><span style="font-size: 15.4px; line-height: 21.56px;"> tbsp Oyster Sauce (蚝油) </span></span><i style="font-family: Cambria; font-size: 15.4px; line-height: 21.56px;"><b>*See Note</b></i></li>
<li style="font-family: Cambria; font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">1<span style="font-family: "calibri" , sans-serif; font-size: 12pt; line-height: 18.4px;">½</span> tbsp Soy Sauce (酱油)</li>
<li style="font-family: Cambria; font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "calibri" , sans-serif; font-size: 12pt; line-height: 18.4px;">1</span> tbsp Dark Soy Sauce (黑酱油)</li>
<li style="font-family: Cambria; font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">20g Rock Sugar (冰糖)</li>
</ul>
<b style="background-color: white; font-family: Cambria; font-size: 15.4px; line-height: 21.56px;">Note : </b><br />
<span style="background-color: white; font-family: "cambria"; font-size: 15.4px; line-height: 21.56px;">My grandma didn't use Oyster Sauce when she cook this dish. My mom improvised this dish to make it even tastier by adding half a tbsp of Oyster Sauce at later days.</span><br />
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<span style="background-color: white; font-family: "cambria"; font-size: 15.4px; line-height: 21.56px;">Life was so much simpler during childhood times where we only have very little condiments. Pigs were locally farmed, and pigs are fed with grains that is almost organic. Meat taste more porky and delicious too. So, it's the change in society that makes recipe change? I'm not sure, but I think it's not difficult to understand :)</span><br />
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<strong><u>Preparation</u></strong> <br />
<ul>
<li>Rinse dried cuttlefish strips and soak dried cuttlefish strips in 700ml water for 20mins. Remove soaked cuttlefish strips and reserve the 700ml water for later use. </li>
<li>Cut pork belly into bite size.</li>
<li>Slice shallots, julienned ginger, and cut garlic cloves into half. </li>
</ul>
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<b style="background-color: white; font-family: Cambria; font-size: 15.4px; line-height: 21.56px;">Method </b><br />
<ul style="background-color: white; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="font-family: Cambria; font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">Heat up wok WITHOUT oil. Add in cuttlefish strips and julienned ginger, stir fry on medium heat until cuttlefish aroma comes out, and looked abit dry. Dish up and set aside.</li>
<li style="font-family: Cambria; font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">With the same wok, heat up 3 tbsp Pork Lard with Lard Bits. When you can smell the pork lard aroma, add in sliced shallot, garlic cloves and fry till fragrant. The garlic looked slightly yellow. </li>
<li style="font-family: Cambria; font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">Add in pork belly pieces, increase the heat slightly, stir fry the pork for awhile until the pork set its shape and almost cooked.</li>
<li style="font-family: Cambria; font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">Add in cuttlefish strips and Rock Sugar. Fry for awhile, add water, oyster sauce, dark soy sauce and soy sauce. Stir well and bring to a boil. (<em>Tips : Once it is boiled, you may go ahead to transfer the dish to a claypot for further simmering. I did that. But this step is optional</em>)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Covered, lower heat and simmer for approximately 45mins until the pork pieces are tender and the flavor has been absorbed, or until the gravy is almost absorbed. Scatter Shao Xing Wine, mix well, let it simmer for another minute and its ready to dish up.</li>
<li style="font-family: Cambria; font-size: 15.4px; line-height: 21.56px; margin: 0px 0px 0.25em; padding: 0px;">For tastier result, cook this dish a day in advance. (Read on)</li>
</ul>
Dried cuttlefish were sold in two forms. The whole dried cuttlefish is commonly sold in the market generally for brewing soups. The dried cuttlefish strips were sold in a pack to ease the convenience of consumers to snip their own strips at home. Dried cuttlefish strips generally used to cook dishes like stir-fry or steamed pork patty. <br />
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Save the hassle. Just buy the dried cuttlefish strips and your job would be so much easier. I bought my dried cuttlefish strips from Japan during my trip to Osaka last year. It taste so so so good! Haha.<br />
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Here's the picture tutorial :</div>
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This dish is the same as my previous braised pork belly dish. I cook this portion, half portion eat fresh, and keep the remaining half for tomorrow. This dish keeps well for upto 3 days in the fridge, and probably 12 days in the freezer. And I swear that it taste so so so soooo much better on the next day.<br />
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Yumms!! Two bowls of rice please!!!<br />
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<span style="background-color: white; font-family: Cambria; font-size: 15.4px; line-height: 21.56px;">I would also suggest you to take a look at my another two Hakka Style Braised Pork Belly dishes</span><br />
<div style="background-color: white; font-family: 'Dancing Script'; font-stretch: normal; margin: 0.75em 0px 0px; position: relative;">
<span style="color: blue;"><a href="http://www.annieliciousfood.blogspot.sg/2016/02/hakka-simmered-pork-belly-with.html" style="text-decoration: none;">Hakka Simmered Pork Belly with Preserved Mustard Green / (客家梅菜焖猪肉)</a></span></div>
<div style="background-color: white; font-family: 'Dancing Script'; font-stretch: normal; margin: 0.75em 0px 0px; position: relative;">
<span style="color: blue;"><a href="http://www.annieliciousfood.blogspot.sg/2016/03/hakka-garlic-braised-pork-belly.html" style="text-decoration: none;">Hakka Garlic Braised Pork Belly (香蒜焖腩肉)</a></span></div>
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Happy cooking!<br />
<img height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPmM91zyuiHcoNbJ_nvIgrjGYSknh-55ZzJY7chVU3ISzOQ83grWgTW75LI8Ps5bnomf-ID5sI_gZOHWapkmz-QZHHfXvwCcy3SxPEP4lEBe8bkX1SEtgcilyZiK9HaEktWl1ZVnE-Alvb/s640/IMG_3949.JPG" style="left: 347px; opacity: 0.3; position: absolute; top: 3944px;" width="81" />Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com1tag:blogger.com,1999:blog-2202701148505861072.post-15626653624308295262016-02-28T23:03:00.000+08:002016-03-05T13:05:32.241+08:00Hakka Simmered Pork Belly with Preserved Mustard Green / (客家梅菜焖猪肉)This is one of my maternal Grandma's favorite dish that she always cook for us. She's Hakka, Hor Por Clan (河婆客家) and she's one real traditional cook! I always have fond memories over this traditional 梅菜焖猪肉 Hakka Simmered Pork Belly with <i>Mui Choy</i> (a.k.a Preserved Mustard Green) dish.<br />
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In Hakka dishes, there are 3 elements - Salty, Fatty, and most importantly, Fragrant. </div>
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When I was small, due to my parents working schedule, I grew up under my maternal Grandma's care. I was heavily inspired by my grandma's simplicity in life. My grandma's dishes isn't fancy. They are classic, traditional, very flavorful, and surprisingly, no one ever complaint about her repeating same dishes even if it is quite often. I can talk about my grandma's dishes for 3 days 3 nights and I'm not sick about it. That's how close we are to each other. </div>
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We grew up eating this. So, my mom could whip up this dish very well too. Before I replicate this dish at home, I called mom to confirm certain details to ensure I didn't screw this dish up. I'm cooking this for my Mother-In-Law who's a big fan of <i>Mui Choy</i> (a.k.a Preserved Mustard Green).<br />
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This dish involves two types of <i>Mui Choy</i>. Sweet <i>Mui Choy</i> (甜梅菜) and Salted<i> Mui Choy</i> (咸梅菜). Don't ask me if you can use only Sweet <i>Mui Choy </i>or only Salted<i> Mui Choy</i>. This dish needs both Salted and Sweet <i>Mui Choy</i> combined together to achieve the right balanced taste.<br />
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My mom says, this dish can go with or without Ginger. For usual day to day cooking, ginger can be skipped. This version, ginger is added and hence, this dish is suitable for confinement mums as part of the confinement menu. If you are ginger haters, skip the ginger. Simple as that. <br />
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<b><u>Ingredients</u></b><br />
<span style="font-size: x-small;"><em style="background-color: white; font-family: Cambria; line-height: 21.56px;">(Source: My late Grandma Mdm. Chong and My mother - </em><em style="background-color: white; color: #888888; font-family: Cambria; line-height: 21.56px; text-decoration: none;"><a href="https://www.facebook.com/chai.mdm?ref=ts&fref=ts" style="background-color: white; color: #888888; font-family: Cambria; line-height: 21.56px; text-decoration: none;">Mdm Chai</a></em><em style="background-color: white; font-family: Cambria; line-height: 21.56px;">)</em></span><br />
<ul>
<li>400g Pork Belly, with skin (五花肉, 连皮)</li>
<li>100g Sweet Mui Choy (甜梅菜)</li>
<li>150g Salted Mui Choy (咸梅菜)</li>
<li>3 tbsp Pork Lard with Lard Bits (猪油 + 猪油渣)</li>
<li>4 to 5 slices Ginger, julienned (姜)</li>
<li>7 to 8 cloves Garlic, slice half, leave the other half whole (蒜头)</li>
<li>400ml Water (水)</li>
<li><span style="font-family: "calibri" , sans-serif; font-size: 12pt; line-height: 115%;">½</span> tbsp Oyster Sauce (蚝油) <i><b>*See Note</b></i></li>
<li>1<span style="font-family: "calibri" , sans-serif; font-size: 12pt; line-height: 115%;">½</span> tbsp Soy Sauce (酱油)</li>
<li><span style="font-family: "calibri" , sans-serif; font-size: 12pt; line-height: 115%;">½</span> tsp Pepper (胡椒粉)</li>
<li><span style="font-family: "calibri" , sans-serif; font-size: 12pt; line-height: 115%;">½</span> tsp Sesame Oil (麻油)</li>
<li>15g Rock Sugar (冰糖)</li>
</ul>
<b>Note : </b><br />
My grandma didn't use Oyster Sauce when she cook this dish. My mom improvised this dish to make it even tastier by adding half a tbsp of Oyster Sauce at later days.<br />
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Life was so much simpler during childhood times where we only have very little condiments. Pigs were locally farmed, and pigs are fed with grains that is almost organic. Meat taste more porky and delicious too. So, it's the change in society that makes recipe change? I'm not sure, but I think it's not difficult to understand :)<br />
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<b>Method </b><br />
<ul>
<li>Heat up wok WITHOUT any oil. Add in chopped <i>Mui Choy</i>, julienned ginger, and whole cloves garlic. Stir fry in medium heat until you can smell the <i>Mui Choy </i>aroma, and it looked dry. Dish up and set aside.</li>
<li>With the same wok, heat up 3 tbsp Pork Lard with Lard Bits.When you can smell the pork lard, add in sliced garlic, garlic cloves from the <i>Mui Choy</i> and fry till fragrant and garlic looked slightly yellow. </li>
<li>Add in pork pieces, increase the heat slightly, stir fry the pork for awhile until the pork set its shape and almost cooked.</li>
<li>Add in <i>Mui Choy</i> and Rock Sugar. Fry for awhile, add water, oyster sauce, soy sauce, pepper and sesame oil. Stir well and bring to a boil. </li>
<li>Under low heat, let it simmer for 20 to 25mins and the dish is ready. After simmering for 20mins the sauce for this dish remain minimum. Refer to photos below. </li>
<li>For tastier result, cook this dish a day in advance. (Read on)</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYMycJpcQvYaAdPMv1ptqZ_Z7b5n3HY95n0wl5G9KUq5NCHVPLv5LHqdQIruwP9yFNoEHOHqRQhm_QL1-Sw0qiAymk3xdgIGFvT8W83TvgMqZ9zezL0mSB2dRC-I2xeyLgSnNL4HTsnln/s1600/IMG_3943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYMycJpcQvYaAdPMv1ptqZ_Z7b5n3HY95n0wl5G9KUq5NCHVPLv5LHqdQIruwP9yFNoEHOHqRQhm_QL1-Sw0qiAymk3xdgIGFvT8W83TvgMqZ9zezL0mSB2dRC-I2xeyLgSnNL4HTsnln/s640/IMG_3943.JPG" width="640" /></a></div>
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Two important point that I need you to take note while you prepare this dish.<br />
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<b>One</b> - Both Sweet and Salted <i>Mui Choy</i> must be washed, separately soaked with water for 20mins to reduce saltiness, rinse again, squeeze dry, and then cut them finely. Refer to photos below.<br />
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<b>Two</b> - This is traditional dish. My grandma uses Pork Lard. I follow. Never fear of eating Pork Lard. They are natural oil. Do prepare some at home, put it in the container and store it in the fridge. I always separate my Pork Lard and Crispy Lard Bits separately. But if you really don't have time to render your own Pork Lard, then too bad for you. You may use good quality Peanut Oil tho. But to be honest, sometimes Pork Lard's aroma is irreplaceable. Haha... <br />
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Prepare everything before you heat the wok. General Rule... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRmmx_Z1VENLmd5bCp67aAAK0IVs8_AND5aGqgKdpJb8I7lSFqHk8eiR2LrVRb6IkOI8JThRKxEH7u8Hhsi22Fuuk_VNY8XlZy1JJKKlmSHIfLbj1sAIPqofet2-BtNR75lwOlE7OfkPs/s1600/IMG_3968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRmmx_Z1VENLmd5bCp67aAAK0IVs8_AND5aGqgKdpJb8I7lSFqHk8eiR2LrVRb6IkOI8JThRKxEH7u8Hhsi22Fuuk_VNY8XlZy1JJKKlmSHIfLbj1sAIPqofet2-BtNR75lwOlE7OfkPs/s640/IMG_3968.JPG" width="640" /></a></div>
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Dry frying <i>Mui Choy</i> with ginger and garlic cloves is to bring out the <i>Mui Choy</i> flavor and remove some unwanted preserved smell on the <i>Mui Choy</i>.<br />
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By looking at these pictures, I'm sure this is quite clear on how this dish is cooked.<br />
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Look at above photo, 400ml water, simmered for 20mins and these are the leftover sauce for this dish. Never waste a drip of these goodness. This sauce makes you eat another bowl of rice. </div>
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Usually, I cook this portion, half portion eat fresh, and keep the remaining half for tomorrow. This dish keeps well for upto 3 days in the fridge, and probably 12 days in the freezer. And I swear that it taste so so so soooo much better on the next day.<br />
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I refused to let tradition dies off. I probably will hate myself if I don't jot down this recipe and share with everyone. Sometimes, such simple dish is the only thing that make your family member come home early for you. Like if you agree! :)<br />
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P/s. My Mother-In-Law ate alot of rice because of this dish. Haha...<br />
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<div style="background-color: white; font-family: 'Dancing Script'; font-stretch: normal; margin-top: 0.75em; position: relative;">
<span style="font-family: Cambria; font-size: 15.4px; line-height: 21.56px;">I would also suggest you to take a look at my another two Hakka Style Braised Pork Belly dishes</span></div>
<div style="background-color: white; font-family: 'Dancing Script'; font-stretch: normal; margin-top: 0.75em; position: relative;">
<a href="http://www.annieliciousfood.blogspot.sg/2016/03/hakka-braised-pork-belly-with-dried.html" style="text-decoration: none;"><span style="color: blue;">Hakka Braised Pork Belly with Dried Cuttlefish (吊片焖花腩)</span></a></div>
<div style="background-color: white; font-family: 'Dancing Script'; font-stretch: normal; margin-top: 0.75em; position: relative;">
<a href="http://www.annieliciousfood.blogspot.sg/2016/03/hakka-braised-pork-belly-with-dried.html" style="text-decoration: none;"><span style="color: blue;"><br /></span></a><span style="color: blue;"><a href="http://www.annieliciousfood.blogspot.sg/2016/03/hakka-garlic-braised-pork-belly.html" style="text-decoration: none;">Hakka Garlic Braised Pork Belly (香蒜焖腩肉)</a></span></div>
Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com1tag:blogger.com,1999:blog-2202701148505861072.post-66423339949912021242016-01-14T17:00:00.003+08:002016-02-29T09:59:31.235+08:00Hong Kong Royal Chicken / 香港贵妃鸡Happy New Year to everyone! It's a brand new year for 2016 and CNY is just around the corner. I think it's the right time for me to share my Hong Kong Royal Chicken recipe.<br />
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Tender chicken piece with some gelatinous layer in-between. Salty, with a hint of angelica root. The existence of Cekur, Turmeric and Spring Onion on the water bath injected all the flavors into the chicken and gives really good flavor. A dish that looked simple, but yet requires every details to be followed to ensure it's success.<br />
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Chinese New Year is just a month away and I would like to share with you Hong Kong Royal Chicken (香港贵妃鸡) recipe which I think it is ideal as part of the CNY dish served during Chinese New Year dinner.<br />
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During my previous trip to Hong Kong last year Jan'15, I had Gui Fei Chicken in Hong Kong Tasty Congee Noodle Wantun Shop <span style="background-color: white; color: #222222; font-family: arial, sans-serif; white-space: nowrap;">正斗粥麵專家, </span>it was really good. I like it. So, I decided to replicate it at home. But the one in Hong Kong is dried version. The one I've re-created is with sauce. I like the idea of having sauce. If you are unsure with the sauce, you could always serve the sauce separately.<br />
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The chicken dish on the picture above is showing half chicken only. I save the other half for the next meal.<br />
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My mom did this once, many years back. She gave me quite a number of tips to ensure I didn't go wrong. These are the tips :<br />
<ol>
<li><span style="font-weight: normal;"><span style="font-size: small;">Cekur (沙姜 Sand Ginger) is a must. Do not replace with Cekur powder or ordinary ginger. They are different. </span></span></li>
<li>Turmeric (黄姜) is also a must. Do not replace with Turmeric powder. </li>
<li>Choose a nice chicken for this dish. Even if you have to pay more for the chicken.</li>
</ol>
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<b><u>Ingredients</u></b><br />
<em><span style="font-size: x-small;">(Source : Harvest Rich Recipe Book, with modification)</span></em><br />
<ul>
<li>1 Fresh Chicken, preferably Kampong Chicken (est. 1.3kg) 甘榜鸡</li>
<li>60g Cekor Ginger 沙姜</li>
<li>15g Turmeric 黄姜</li>
<li>5g Angelica Root 当归</li>
<li>2.4L Water, or more 水</li>
<li>75g Sea Salt 海盐</li>
<li>2 + 2 tbsp Rose Wine 玫瑰露酒</li>
<li>1 tsp Sugar 糖</li>
<li>1 Sprig Spring Onions 青葱 </li>
<li>5g Goji Berries / Wolfberries 枸杞子</li>
</ul>
Turmeric is easily available at the wet market. But not all wet market sells Cekor Ginger. I got mine at Tekka Market, where they sell all sorts of spices to cater for Indian and Malay cooking. I love Tekka Market :)</div>
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For the water, you just need to make sure that you have enough water to cover the chicken, Probably 2.3L to 2.5L, depends on the size of your pot.<br />
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<strong><u>Method</u></strong> <br />
<ol>
<li>Wash and trim away visible fats from the chicken. Chop away the chicken feet. Set aside for later use. </li>
<li>In a slim and tall pot that can fit in a chicken nicely, fill with water, dissolve salt in water, add in Cekor Ginger, Turmeric, Angelica Root, 2 tbsp Rose Wine and Sugar, Bring to boil. Switch to low heat and continue boiling for 15mins.</li>
<li>Once water is boiled for 15mins, the water should have been infused. Hold the chicken head (refer to photo), soak the chicken body into the boiling water. With your hand still holding the chicken head, lift the chicken up, and soak it into the boiling water again. Do this for 4 times before you release the chicken head and let the chicken submerge into the water completely. By doing this, water will go into the chicken cavity, and hence, the whole chicken will be well cooked. Water level must completely cover the chicken.</li>
<li>Immediately turn the fire into dead low and slow, lids on, and leave it there for 5mins. Remember to set timer. Do not go over 5 mins. </li>
<li>After 5 mins, heat off. Leave it there untouched. Set timer for 50mins (for 1.3kg chicken). Walk out of the kitchen and go watch your TV show. If your chicken is 1.7kg or anything bigger, please make it 1 hour and 10mins or so. You have to gauge the time yourself. For 1.6kg chicken, it would be about 1 hour. </li>
<li>Use a pair of chopsticks, carefully and gently remove the chicken from the pot and place the chicken to the big tub, and fill with running tap water to cool down the chicken. Try your best not to bruise or tear the chicken skin. We need the chicken to have nice appearance.</li>
<li>When the chicken is cooled down abit on the surface, put the chicken into a tub of ice-cold water to further cooling process until chicken turned room temperature inside out. Drain.</li>
<li>Chop chicken accordingly and arrange it nicely on a plate. </li>
<li>For the sauce, pour 2 tbsp Rose Wine and add Goji Berries into half bowl of stewed soup (the water that you used to cook the chicken), pour it on a separate saucepot, bring to a boil. Give it a taste to ensure the saltiness is right, or adjust it accordingly. Thicken the gravy with tapioca starch. Pour the gravy on the chopped chicken. Garnish with Spring Onions and serve.</li>
</ol>
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You don't have to remove the skin for both Cekur and Turmeric. It is fine to leave the skin on, just remove the dirts if any. Shaving off the skin is just for cosmetical appearance only.</div>
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I used 菜园鸡 (Veggies Farm Chicken), which is widely available in Malaysia. I'm happy with it. <br />
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As advised by my mom, I adapted the recipe from a recipe book "Harvest Rich" by Choong Su Yin, and modified it accordingly. This is how the chicken dish looked like in the recipe book. The chicken looked really yellow, which I don't think the amount of Turmeric indicated on the recipe book gives this result. And the recipe book asked for 150g Salt that makes my jaw dropped. <br />
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Anyway, I'm happy with the result. My husband love this dish. Although this dish is not difficult to make, but there's quite a number of steps needs to be noted and not to be missed.<br />
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I hope you like this dish.<br />
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祝大家新年快乐,万事如意!<br />
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You may also like : <a href="http://annieliciousfood.blogspot.sg/2015/05/hakka-steamed-salted-chicken.html">Hakka Steamed Salted Chicken / 客家蒸盐鸡</a> Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com5tag:blogger.com,1999:blog-2202701148505861072.post-1434057085766792142015-12-15T15:59:00.001+08:002015-12-17T19:26:42.161+08:00Strawberry Peppermint Tart There are times when all that matters is creating something glamorous. A little red dress instead of a black ones. Abit of lace peeking out, that sparky eye-shadow and lots of lip gloss. <div>
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You might not know what I'm talking about, but when you look at this picture, I know you do. I'm talking about this Sexy Strawberry Peppermint Tart.<br /><div>
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It's Christmas, and I thought, this is the right time to share this recipe. Christmas is about Red, and that little Green in-between. </div>
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I've come up with my own version of Strawberry Peppermint Tart that I adore recently. It's light, refreshing and with that sweetness in-between the tang. I've spent quite sometime to come up with this favorite combination tart of my own and I come to a realization that different individual appreciate different type of layering combination.</div>
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I'm anal. I prefer mine. Sexy. Delicious!</div>
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When I create this Strawberry Tart, I imagined that I want my Strawberry Tart to have the kind of Strawberry overload succulence explodes in my mouth, the cheese layer melts away in my mouth like butter. And oh, I want that cakey layer too, but not heavy, and the combination taste must be nothing short of heaven. </div>
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So, here, with all my cookbook readings and online readings, I've come up with my own favorite Strawberry Peppermint Tart. But I won't pretend to tell you that this is easy. The difficult part is not the tart making. The difficult part is to gather all the ingredients and to get the nicest Strawberries for the tart. </div>
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I used 6 Inch Tart Tin (Gobel Brand), Made in France. Got it from Tott Store at S$26. If you are making bigger tart, you can double up the recipe accordingly. </div>
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<b><u>Ingredients</u></b></div>
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<div>
<i><u>for the Tart Crust</u></i></div>
<div>
<ul>
<li>90g Cold Unsalted Butter, cubed</li>
<li>150g Cake Flour</li>
<li>45g Icing Sugar</li>
<li>2 Egg Yolk</li>
<li>Pinch of Salt</li>
</ul>
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<i><u>for the Almond Filling</u></i></div>
<div>
<ul>
<li>40g Unsalted Butter</li>
<li>30g Icing Sugar</li>
<li>1 Egg</li>
<li>1/2 tsp Corn Starch</li>
<li>40g Almond Powder</li>
<li>1 drop of Vanilla Extract</li>
</ul>
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<div>
<i><u>for the Cream Cheese Layer</u></i></div>
<div>
<ul>
<li>125g Cream Cheese, room temperature</li>
<li>20g Unsalted Butter, room temperature</li>
<li>25g Icing Sugar</li>
<li>15g Fresh Lemon Juice</li>
<li>50g Creme Fraiche</li>
<li>4 tbsp Good Quality Strawberry Jam</li>
</ul>
</div>
<div>
<i><u>for the Strawberries Layer</u></i></div>
<div>
<ul>
<li>30 to 35 Fresh Strawberries (I used Organic Strawberries from USA)</li>
<li>4 tbsp Mirror Gel </li>
<li>3 tbsp Water</li>
<li>Few drops of Peppermint Extract</li>
<li>Some Fresh Mint Leaves</li>
</ul>
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<div>
<b><u>Method</u></b> - <i>for the Tart Crust & Almond Filling</i></div>
<div>
<ol>
<li>Blitz Tart Crust ingredients in a food processor till crumbly. Pour the crumbs on a double layered clingwrap, wrap them up into a ball shape. Use your hand, give them a few press until the crumbs are well combined into a pastry dough. Do not overwork the pastry.</li>
<li>Roll the pastry into a round 8 inch shape with the aid of the clingwraps to prevent pastry from sticking to the rolling pin and working top. </li>
<li>Wrap rolled pastry well with clingwrap, and put the pastry into the fridge for 1 hour. </li>
<li>Remove pastry from fridge, remove the clingwrap, press the tart crust into the tart mold evenly with your fingertip. Do not panic if the pastry cracked. Just cut the excess pastry at the side of the tart and patch it on the cracked side. It's like playdoh. This tart crust pastry is very forgiving. Just shape the tart crust until you are happy with the thickness and prick the tart crust bottom with a fork to finish. </li>
<li>For the almond filling, combine all almond filling ingredients in a food processor. Blitz until everything comes together, and it is ready to spread on top of the tart crust. </li>
<li>Bake the tart crust with almond filling in the pre-heated oven at 175 Degree Celsius for about 23 to 25 mins. Remove from the oven and let the tart cool down. </li>
</ol>
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<b><u>Method</u></b> - <i>for the Cream Cheese Layer </i></div>
<div>
<ol>
<li>In a big bowl, mix all Cream Cheese layer ingredients together until combined. Spread the cream cheese mixture on top of the cooled tart. </li>
<li>Spread a layer of good quality strawberry jam on top of the cream cheese layer. if you are lazy, you can also mix the strawberry jam with the cream cheese. But your cream cheese layer will be softer. </li>
</ol>
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<b><u>Method</u></b> - <i>for the Strawberries Layer</i></div>
<div>
<ol>
<li>Ensure Strawberries are washed, hulled and dried with kitchen towel. </li>
<li>To glaze, mix Mirror Gel, Water, and Peppermint Extract in a big bowl. Put the Strawberries in and give it a toss. Ensure Strawberries are all well coated with the glaze.</li>
<li>Arrange glazed strawberries on top of the tart evenly. Make sure strawberries are standing straight, tall, and proud. Make sure strawberries are arranged to the rim of the tart. Make it full!</li>
<li>Brush more mirror gel mixture on top of the arranged strawberries to give it a nicer gloss. Put the tart into a container, covered well, and let the tart sit in the fridge to set for about 4 hours. </li>
<li>For finishing touch, arrange some fresh mint leaves on top before serving. </li>
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I've did quite a few attempt. I tried to remove the almond filling layer, and double up the Cream Cheese filling. It's a crowd pleaser! But tart crust might crack during baking process. To salvage it, Alan recommend me to apply a layer of chocolate on the tart crust to secure it. Like that, my Strawberry tart will be fully cream cheese base and with that hint of chocolate. It's nice. Many people loves it. </div>
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But I personally still prefer the version with almond filling in it. Because almond filling gives another level of distinctive flavor to the overall taste of the tart. And also, with the almond filling, I have no worries if my tart crust will crack or not during baking process. It will hold together. Very safe. </div>
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Do take note that different type of strawberries gives different results in overall taste. My take is, if you are putting in so much effort to make this Strawberry Tart to impress your loved ones, you don't be stingy. Good ingredients gives you good quality tart. </div>
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Now, let's take a look at the layers. It has thin layer of tart crust, a layer of almond filling, a layer of cream cheese filling, a layer of strawberry jam, and then, the fresh organic strawberries coated with peppermint glaze, and oh... that touch of green mint leaves. </div>
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The tart has it's refreshing Peppermint moist, that cakey almond layer, and that creamy richness, while the strawberries are plump and juicy. One bite on it, it all mixes together to make a decadent scrumptious slice of heaven. </div>
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Before you complaint about how expensive those ingredients are to make this Strawberry tart, ask yourself. How much are you willing to pay for a slice of Strawberry tart that looked like this at Fruit Paradise? Think again :)</div>
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I think I've had enough of describing how much I love Strawberry Peppermint Tart. It's Christmas! It must be Peppermint! </div>
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When I'm looking at my Strawberry Tart, it's like, that little red dress fits you oh, so perfectly.<br />
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It's pure indulgence, pure pleasure. And this is the kind of pleasure you can create at home freely and share the joy with your friends and relatives. </div>
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I hope you like it. And Merry Christmas to everyone!</div>
Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com4tag:blogger.com,1999:blog-2202701148505861072.post-61765149487599493262015-09-12T21:48:00.001+08:002015-09-12T21:48:27.189+08:00Master Class with BBC Celebrity Chef Rachel AllenA great start to the weekend comes in the form of fun bakes with Rachel Allen. <br />
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Collaborating with BBC Lifestyle, Rachel Allen is visiting Singapore for the 5th time and I'm honored to receive an exclusive media invite by BBC Channel to attend cooking master class with BBC Lifestyle conducted by her.<br />
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BBC Celebrity Chef Rachel Allen returns to TV screens on BBC Lifestyle (Starhub Channel 432) with a new series - <i>Rachel Allen: All Things Sweet </i>- as she indulges in her passion for delectable desserts.<br />
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BBC Celebrity Chef Rachel Allen returns to TV screens on BBC Lifestyle (Starhub Channel 432) with a new series - <i>Rachel Allen: All Things Sweet </i>- as she indulges in her passion for delectable desserts.<br />
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She recreates mouth-watering morsels from her same-titled cookbook and shares some sweet-making secrets in the class. The recipe in the class is flavor-filled Banana, Ginger and Golden Syrup Bread, and Chocolate Peanut Brittle Butter Cookies.<br />
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I brought Kattie along as I knew she will enjoy the fun. And indeed she is. She is so hyped throughout the class and cracked good jokes too. Chef Rachel recognized her as the 'relaxed assistant' as what Kattie named herself. This Irish TV chef is quite a fun person.<br />
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All thanks to Palate Sensations for the nice and fully equipped kitchen. Everything was nicely arranged upon our arrival. All we need to do is to whip away with the flow.<br />
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The recipe is not difficult to follow. The Banana Bread is just mix, pour over, and bake. Result is really nice. The whole kitchen smells so good. Look at this happy girl with her bakes.<br />
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My favorite part is the crunchy peanut brittle. Kattie did it very well. The peanut brittle was nicely and evenly coated with caramelized sugar. <br />
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I can't tell you how much love I had for those caramelized crunchy peanut brittle. I had been eating em' while the butter cookies still baking in the oven. I don't think I can wait. Haha..</div>
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When I popped some peanut brittle into my mouth, I told Chef Rachel that "Kitchen is how kitchen supposed to be like". She laughed and she popped some into her mouth too. </div>
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This is the end result baked by Chef Rachel. The ginger taste is at the strong side. It needs to be reduced slightly as the ginger powder in Asia is probably stronger than those in UK.<br />
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This Chocolate Peanut Brittle Butter Cookies. Too good and too addictive. I feels like Christmas!<br />
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From impressive afternoon tea goodies to irresistible treats for the little ones, I believe Chef Rachel Allen's All Things Sweet cooking tips will entice to rediscover the joy of baking. Probably I should take a look at her cookbook soon.<br />
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There's always room for something sweet :)<br />
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All thanks to BBC Channel and Palate Sensation for the hospitality. We had fun and we had a great experience.Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com2tag:blogger.com,1999:blog-2202701148505861072.post-16694383940702299572015-09-12T13:36:00.002+08:002016-02-29T09:59:56.860+08:00Corn Chowder (玉米浓汤)Corn Chowder is one of the ultimate comfort food. I had been cooking this soup for many times and I never gets tired of it. I guarantee you, this hearty home-made bowl of soul is easy and delicious.<br />
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Since my whole family loves this soup, I see no reason for not sharing this recipe. This recipe makes super comforting chowder and it's easier than you think to make. This Corn Chowder soup doesn't use milk, flour and corn starch. The starchy and the thickness comes from the potatoes. It's real stuff.<br />
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If you wants to make it more of a meal, you can add abit of fish or seafood in it. Probably crab meat, chunks of prawns, or even smoked fish.<br />
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This recipe feeds 4 soup portion. But if you are adding some seafood chunks, this recipe serves 3 as a meal.<br />
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<b><u>Ingredients</u></b><br />
<ul>
<li>1 pack Sweet Corn Whole Kernels (380g). ** SEE NOTE</li>
<li>2 Big Russet Potatoes, diced ** SEE NOTE</li>
<li>1 Big Yellow Onions, chopped</li>
<li>200g Bacon (about 8 slices)</li>
<li>400ml Chicken Stock ** SEE NOTE</li>
<li>200ml Water</li>
<li>50g Butter</li>
<li>100ml + 50ml Whipping Cream</li>
<li>1 Fresh Red Chilli, finely chopped (optional) ** SEE NOTE</li>
<li>Salt to taste</li>
<li>Pepper to taste</li>
<li>Some chopped parsley for garnishing</li>
</ul>
<b>Note :</b><br />
1. Sweet Corn Kernels might be in a pack or in a can. No specific brand required. I use Del-Monte is because the packing is easy to open. This brings laziness to the next level. Haha... Anyway, you just have to be more alert when you purchase it. There's <u>sweet corn whole kernels</u> and <u>sweet corn cream style</u>. Don't get the wrong one. If you want, you can use fresh sweet corn and cut the kernels on your own. But taste result will vary. Frozen corn kernels might be a good alternative too.<br />
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2. If your potatoes are too small, use 3 potatoes instead of 2.<br />
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3. It's undeniably that chicken stock gives better flavor to the soup. But if you don't have chicken stock at home and you are not fussy about it, you could just use water. The existence of rendered bacon gives good flavor to the soup too.<br />
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4. Adding red chilli in the chowder will surprise you. I always do that. Chilli in the soup will bring your overall corn chowder taste to another new level. But for this particular time, I forgot about my chilli. I only realize my red chilli still sitting in the fridge AFTER I finished cooking my corn chowder! <i>*Grrrrr!!* </i> If you are feeding kids, and worrying the existence of the chilli, then, you can choose not to add them in.<br />
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<b><u>Method</u></b><br />
<ol>
<li>Prepare all the ingredients - Chop yellow onions, dice potatoes, cut bacon into small pieces, remove seeds from chilli and finely chopped them. </li>
<li>A tablespoon of cooking oil (or lard if you have some at home) on the saucepot, throw in all the bacon pieces. Let it render under low flame, stirring it occasionally to prevent sticking at the bottom, otherwise it will get burnt easily. Render until all bacon pieces are all brown and crispy. Refer to picture. Remove some bacon bits from the saucepot, set aside for topping later. Leave the rest in the saucepot. </li>
<li>Add chopped onions into the saucepot and cook together with the bacon pieces under medium low fire, stir well, let it cook until onions are fragrant and soft. </li>
<li>Set aside 1/4 portion of sweet corn kernels aside. Pour the balance 3/4 sweet corn, chopped red chilli and diced potatoes into the saucepot. Stir well and cook for about 5 mins. </li>
<li>Add in 400ml chicken stock (or water). Once it is boiled, let it simmer under medium low fire for about 8 mins.</li>
<li>Pour the soup into the blender and blend until smooth. You can roughly blend them if you prefer the less smooth soup texture. Pour the blended soup into a pot. Add 200ml water into the blender to 'rinse' the balance soup in the blender. Pour it back to the pot. No waste. Add in the remaining 1/4 sweet corn kernels. Stir. Let it simmer under dead low fire for another 5 mins. You have to keep stirring the soup so the soup doesn't stick to the pot.</li>
<li>Add in 100ml whipping cream, salt and pepper. Stir and taste. </li>
<li>At this point of time, go whip up 50ml chilled whipping cream until stiff peak, keep it in the fridge for later use. However, this is absolutely optional. You can do away without whipped cream topping if you want it less fancy.</li>
<li>To serve - Reheat the soup. Add in 50g Butter and give it a good stir. The butter will give the soup a very good gloss and nice buttery fragrant that you won't be able to resist. Top with whipped cream, chopped parsley and crunchy bacon bits. </li>
</ol>
Ingredients are easily available at the supermarket. This corn chowder is absolutely fuss free.<br />
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Rendering bacon pieces under low flame. This takes abit of patience. Please ensure that you are stirring it occasionally to prevent from sticking at the bottom and ensure every bacon piece are well cooked. I use lard in replace of cooking oil. I love lard. It gives really good flavor.<br />
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Render Bacon pieces, add in chopped onions. Add in diced potatoes and corn kernels, add chicken stock, and simmer away. It's easy and it's not difficult to follow when there's photo shown here.<br />
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Next, blend the soup into smooth texture, add cream and butter. That's it. Easy.<br />
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As I mentioned above, to make it a meal, you can add seafood into the soup. And Oh.. don't forget to grab some bread to go along with. What you see here is a good combination of Corn Chowder, Romaine Walnut Salad, Nordic Sourdough with butter, and some chips to go along. This is my weekend lunch! Mad love!!!!<br />
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You could tweak the recipe by adding extra diced potatoes onto the blended soup, give it a good 5mins slow simmer before adding the cream. Leave it there untouched. The diced potatoes will soften by the remaining heat from the soup. This way, your chowder will good chunk of potatoes bites.<br />
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Maybe this recipe can be a generic recipe across other soups or chowder as well. Just replace corn kernels with leek and some celery, you will have Leek Soup. Replace corn kernels with fresh peas, and you will have peas soup. It doesn't matter. The idea is really to be as hearty and as homely as possible. Right?<br />
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You know what? I hate it when some<i> western-food-wannabe</i> casual dining place serves me <i>f**ked-up</i> canned soup diluted with water and thickened it with corn starch. Urghh!!!<br />
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No more canned soup. Eat the real stuff. Try cooking corn chowder at home now!!!Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com1tag:blogger.com,1999:blog-2202701148505861072.post-67636946034159899292015-08-23T22:06:00.003+08:002015-08-23T22:09:30.662+08:00Beef Brisket Clear Soup Stew / 清湯牛腩Beef Brisket Clear Soup Stew is a very popular Cantonese dish. Sweet and beefy in taste, soft and tender meat and clear soup with hints of spices. It may looked like a normal dish, the scent and fragrance of the soup from hours of simmering is lip-smackingly delicious.<br />
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Undeniably, the clear beef brisket soup has such a strong umami flavor that you cannot resist but finish it to the last drop.<br />
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In my hometown Kampar, we do have this soup serve alongside with dry noodles. In Hong Kong, this dish is easily available, especially the famous Kau Kee Beef Brisket Soup Noodles. Asians have plenty of ways of cooking their version of 'beef stew' or 'beef soup', while Cantonese prefers this clear soup version. However, different family will have different preference in the type of spices added into the soup.<br />
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I stewed this pot, and I served 6 adults along with fluffy white rice. Yumms!<br />
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<b><u>Ingredients</u></b><br />
<i><span style="font-size: x-small;">(Source : <a href="http://cantonesefoodrecipes.com/beef-brisket-and-radish-in-clear-broth/">Chinese Food Recipe</a> with modification)</span></i><br />
<ul>
<li>650g Beef Brisket 牛腩</li>
<li>200g Beef Shin 牛腱</li>
<li>6 Water Chestnut (Optional) 马蹄</li>
<li>10 Beef Balls (Optional) 牛肉丸</li>
<li>1 White Radish 白萝卜</li>
<li>1 tbsp Shao Xing Wine 绍兴酒</li>
<li>2 stalks Spring Onions 葱</li>
<li>40g Old Ginger, sliced 老姜</li>
<li>2500ml Water 水</li>
<li>Sea Salt to taste 海盐</li>
</ul>
<u><i>Spices for the soup</i></u><br />
<ul>
<li>1 Bay Leaf 香叶</li>
<li>10g Rock Sugar 冰糖</li>
<li>1/2 tsp Fennel Seed 小茴香</li>
<li>1/2 Szechuan Pepper 川椒</li>
<li>1 Cinnamon Bark 桂皮</li>
<li>4 Cloves 丁香</li>
<li>2 Star Anise 八角</li>
<li>1 piece Licorice Root 甘草</li>
<li>thumb sized Sun-Dried Tangerine Peel 老陈皮</li>
</ul>
<b><u>Method</u></b><br />
<ol>
<li>Preparation - Cut meat into pieces and white radish into big chunks. Give the spices a quick rinse. Soak tangerine peel till soft, scrape off the whitish part. </li>
<li>Bring a large saucepan of water to the boil. Add brisket and shin into the boiling water, simmer for 5 minutes. Remove from the heat, drained, rinse the beef pieces and the saucepan to get rid of the scums. </li>
<li>Heat a pan with some oil, fry sliced gingers till fragrant. Add in the rest of the spices, shao xing wine, rock sugar, beef brisket and beef shin. Stir well. Add in water and bring to a boil. </li>
<li>Turn the heat to low and simmer for 30mins, scoop the scums away (if any) and add in 1 stalk of spring onions. </li>
<li>Add in white radish and beef balls, continue to simmer under low fire for another 30mins (or more), covered. Check the tenderness of the beef brisket and beef shin to your likeliness</li>
<li>Turn off the heat, add salt to taste. Let the soup continue to 'cook' under it's own temperature, for another 30mins.</li>
<li>To serve, reheat the soup, scoop onto the bowl, sprinkle spring onions and serve with fluffy white rice.</li>
</ol>
This recipe is very forgiving. You can choose to use only beef brisket if you doesn't like beef shin. I added some beef balls into the stew because my big boy Max would love to have em'. Water chestnut can add extra sweetness to the stew. I happened to have some at home, so, I just conveniently add some in there. <br />
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I got my beef brisket, beef shin and beef balls from Chinatown wet market. Beef brisket cost S$10 per kg. Good deal eh.<br />
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The variety of spices I used is quite alot. But if you don't have all of them in the list, you can opt out some of them. However, ginger, spring onions, szechuan pepper, rock sugar, tangerine peels are essential. Otherwise, you won't be able to get even the right flavorful taste of the broth.<br />
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I didn't remove the ginger skin. Ginger and ginger skin has health benefits. I'm sure very little people knows that leaving the skin on your ginger is better for you. Ginger skin doesn't only makes the dish taste better, it aids in digestion by improving absorption of essential nutrients and helps to break down the proteins in your food. Of course, for some cosmetic reasons on certain dishes, I will still remove the ginger skin :)<br />
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Fusing with the lean meat into one, the brisket has generated a heavenly consistency. I brewed the soup for 30mins, and the flavor of the spices is all over the soup. I don't the spices to over-powered and covered the beefy taste, because beefy sweetness is eventually what we want. So, I removed the strong flavored spices star anise, cinnamon bark, cloves and licorice root from the soup. You can also do the same or if you prefer stronger spices flavor, you can leave the spices in the soup all the way.<br />
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Now, I am able to make this beef brisket clear soup stew at home anytime. To me, the best part about cooking is that you are willing to make something from scratch, and your loved ones enjoy eating it.<br />
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I find this soup absolutely suitable for all-year-round dish. The soup is clean, slightly sweet, intensely beefy. Surely will cook it again in near future.<br />
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What's next for me to explore? I don't know. I shall think about it :)<br />
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Happy cooking!Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com2tag:blogger.com,1999:blog-2202701148505861072.post-36188504517579486942015-08-16T22:05:00.000+08:002015-08-18T20:57:50.594+08:00Pandan Coconut Butter Cake (班兰椰香牛油蛋糕)To me, the flavor of Pandan is wholly unique and indescribable. The butter cake is nicely perfumed with the scent of Pandan leaf and coconut, but taste wasn't overpowering. Pandan and Coconut? Yes! They are perfect match!<br />
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I received a request on Friday night, asking me to make a cake for one lovely auntie who's celebrating her 84 years old birthday over a Soka Gathering. Idea strikes me, and I drafted this recipe on a paper on a friday night at 11.55pm before I forget. I tweaked the ratio using my all-time-favorite <a href="http://annieliciousfood.blogspot.sg/2012/06/mrsngsks-vanilla-butter-cake.html">Butter Cake</a> that I've posted back in 2012, and I get started with my baking preparation.<br />
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This cake is really overwhelmed with response from fellow beautiful aunties and uncles who tasted my Pandan Coconut Butter Cake this afternoon. Both Facebook readers, friends who had been WhatsApping me for the recipe, yes I know. I've rushed this recipe for you guys now as promised.<br />
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This cake is really yummy. I can't help it but wanting to share to everyone. It's so moist, fragrant and flavorful. Me and Max only get share a small piece because fellow aunties and uncles snatched the whole cake within a few minute when the birthday auntie says "Wah! Very delicious leh!". That's how overwhelmed it is.<br />
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There is no need to frost the side of the cake at all. Sometimes less is more. And that's how I feel.<br />
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This makes large cake and good for you to bring it to a party. Please read all the notes and steps that I've written. Those details are there for a reason.<br />
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<b><u>Ingredients</u></b><br />
<ul>
<li>250g Salted Butter, room temperature</li>
<li>5 Eggs, large sized and in room temperature</li>
<li>150g + 50g Castor Sugar</li>
<li>200g Self Raising Flour</li>
<li>1/4 tsp Baking Powder</li>
<li>1/4 tsp Bicarbonate Soda</li>
<li>1 tsp Extra Virgin Coconut Oil (Optional) </li>
<li>50ml Coconut Cream</li>
<li>20ml Concentrated Pandan Juice <i>*See Preparation Note</i></li>
<li>25g Desiccated Coconut</li>
</ul>
<u><i>Whipped Cream Topping</i></u><br />
<ul>
<li>1 tsp Corn Flour</li>
<li>1 tbsp Water</li>
<li>1.5 tsp Castor Sugar </li>
<li>100ml Dairy Whipping Cream</li>
<li>50ml Coconut Cream</li>
<li>some grated fresh and firm coconut flesh</li>
<li>some green lime zest</li>
<li>some edible sugar flowers as deco (Optional)</li>
</ul>
<b>Preparation Note</b><br />
- You will have to prepare the concentrated pandan juice way in advance, <span style="color: orange;">at least 5 hours</span>. The reason is because you need time to allow the pandan juice to set before you can get the best out of the best that sunk at the bottom.<br />
<ol>
<li>Buy a bunch of Pandan Leaves (aka Screwpine Leaves). It cost me about 20cts from the wet market. </li>
<li>Wash Pandan Leaves clean and snip them into pieces. </li>
<li>Dump pandan leaves into the juicer, add a cup of water and blits away. </li>
<li>Strain the pandan juice, covered, and keep them in the fridge to set for few hours. I left mine in the fridge untouched overnight.</li>
<li>When the pandan juice is set, you will see two layers. The dark greenish colored concentrated pandan juice will sink down. That dark green part is the part we want for the cake. </li>
</ol>
- Yes. It's tedious to make your own concentrated pandan juice. You can choose to use the bottled pandan paste that you can conveniently bought it at any Phoon Huat or Supermarket. But you know? It taste different. You can go ahead and use it. The choice is your's.<br />
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<i>The dark greenish concentrated Pandan juice sunk at the bottom after it's left in the fridge overnight.</i></div>
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<b><u>Method</u> </b><i>- for the Cake</i><br />
<ol>
<li>Pre-heat oven at 175 degree, fan OFF. </li>
<li>Prepare 8 x 8 inch square baking pan. Line the base and the side nicely.</li>
<li>Separate egg whites and yolk </li>
<li>Sieve flour together with baking powder and bicarb soda.</li>
<li>Mix both concentrated pandan juice and coconut cream together in a small bowl. </li>
<li>Cream butter and 150g castor sugar until pale and fluffy. Add in extra virgin coconut oil (if you have it), beat for awhile, and followed by adding egg yolks, one at a time. </li>
<li>Put in half of the sieved flour, mix on low speed until they are half mixed. Add in pandan juice and coconut cream mixture in 2 additions until well incorporated. Mix in the balance flour. As long as the batter is mixed well, stop it. Do not over-work the batter. </li>
<li>Beat egg whites until soft peaks, gradually add 50g castor sugar in 3 additions until egg whites achieved stiff peak. </li>
<li>Take 1/3 of the egg whites, fold into the batter. Take another 1/3, and repeat the folding process. </li>
<li>pour the mixed batter to the balance to the mixing bowl where the balance 1/3 egg whites is. Continue to fold it until well mixed. Be gentle. We need to retain the egg whites bubbles as much as we can. </li>
<li>Pour batter into the lined pan, level, and bake it for 1 hour or until skewers comes out clean. Leave cake to cool completely, use clingwrap to wrap it well and put them into the fridge overnight to let the whole cake infuse. Butter cake taste better overnight :)</li>
</ol>
<span style="background-color: white; font-family: Cambria; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"></span><b><u>Method</u></b><i> - for the Whipping Cream & Decorations</i><br />
<ol>
<li>Ensure Whipping Cream is always in chilled condition. This is the first thing you need to check.</li>
<li>In a small saucepot, add in corn flour and water. Stir well on a very low heat. It will turn sticky and gluey very quickly. So, you will have to remove it from the heat once it starts to thickened and quickly pour the thickened corn starch onto the castor sugar. Continue to stir until the castor sugar is melted.</li>
<li>Prepare bowl of ice water, get another clean and dry bowl, sitting on top of the ice water, pour 100ml of whipping cream. Whisk till soft peak.</li>
<li>Add in the thickened corn starch mixture into the whipping cream and continue to whisk till stiff peak is achieved. Keep it in the fridge. </li>
<li>In another clean and dry bowl, sit on top of the same ice water, whisk 50ml coconut cream till stiff peak.</li>
<li>Take out the whipping cream, combine both whipping cream and coconut cream together, put it back to the fridge for later use.</li>
<li>As part of the delicious topping, I grate some firm coconut flesh coarsely using my microplane, and then sprinkle a tsp of castor sugar on top of the grated coconut. </li>
<li>Grate some green lime zest to create another level *fwoh* to the overall taste of the cake and it gives nice color contras to the grated coconut too.</li>
<li>To assemble - I want my cake to look clean and showcase the beautiful pandan color of my cake, So, I trim the side of the cake. However, trimming is absolutely optional. Spread the cream on top of the cake generously. Push the cream to the edge, but leaving some space to avoid cream touching the side. Sprinkle grated coconut flesh evenly and top with green lime zest for the color contra. You can stop here, or you can add more decorations if you wants. </li>
</ol>
<b>Note : </b>This is a fresh whipping cream with coconut cream. Fresh whipping cream always taste delicious, not as heavy and rich as buttercream, and they are absolutely not as stable as other cream. They must be chilled all the time. I added some corn starch, wanting to delay the melting time of the whipping cream. You can add gelatin of course, but I didn't do that this time. Always remember this point. This whipping cream is NOT stable. Never attempt to put the cake under room temperature and leave it unattended. The whipping cream topping will melt. If you want sturdier cream as topping, then, you have to change the topping recipe to suit your individual preference.<br />
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<i>The side of the cake is trimmed to showcase the nice green color. </i></div>
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<i>Grating my coconut flesh using Microplane. </i></div>
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<i>And not to forget the nice touch of green lime zest. </i></div>
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The result of this cake..... Simple, old-fashioned flavor. Combination of Pandan and Coconut, this definitely won't go wrong. Adding Extra Virgin Coconut Oil gives extra flavor to the cake. It's like, instead of adding coconut essence, I would recommend you to add Extra Virgin Coconut Oil. They smells amazing and they are genuine stuff! I use Coconut Oil for cooking too. But if you don't have em' at home, then you can choose not to add. It makes no sense for you to buy a bottle of Coconut Oil just because you wanna use 1 tsp for this cake.<br />
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I like my cake to be less complicated and unpretentious. Although cake decorations will create good impression to your guests and wow them, but the cake must be delicious! Good flavor and texture must be the first priority! Share this recipe if you agree with me. Hahah.<br />
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I love the topping. The white snow flakes melting away, the greens came alive. It's like... Winter turning into Spring! How lovely!<br />
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Look at this beautiful white hair auntie. She's 84 this year. Her sweet smiles melts my heart away :)<br />
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As long as the fellow seniors are happy, my effort is worth it for sure :)<br />
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Happy Baking everyone!Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com2tag:blogger.com,1999:blog-2202701148505861072.post-19849496298552199642015-07-18T22:51:00.002+08:002015-07-19T14:01:50.178+08:00Laksa Lemak / Nyonya LaksaSeafood-rich and creamy coconut milk curry-like gravy with a lingering spice kick, enjoy together with noodles and the rest of the fresh ingredients. Ahh... That's the bowl of warm, gently spicy comfort noodles I want now. If you are celebrating Singapore SG50, cook this! Make Laksa Party!<br />
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<b><span style="font-size: large;">Salivating!</span></b><br />
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For those who stayed in Singapore or visited Singapore before, I'm sure you love Singapore Laksa, or Laksa Lemak, or also known as Nyonya Laksa, which is a popular Peranakan dish. The Peranakans are ethnic Chinese who settled in the British Straits Settlement back in the olden days.<br />
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However, as most recipes go, several variations of Laksa's were tweaked to their individual liking and can be found in different parts of hawker centres and food courts in Singapore. Although there's arguments says that Katong Laksa serves the best and iconic Singapore Laksa. They are good, but I personally feels that it could be better. I shall leave it to you to do the judgement. I shall focus more on this recipe.<br />
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This is <a href="http://travelling-foodies.com/2014/06/22/laksa-lemak/">Alan's recipe</a>, produces thick and flavorful gravy, not as watery as what you expect at the store-bought kind. This recipe is absolutely good to host a Laksa Party at home. It feeds about 6 to 8 adults. This dish includes plenty of Southeast Asian combinations. Dried shrimps, fish cakes, cockles, coconut milk, daun kesom, chillies, lots of spices and everything nice.<br />
<br />
Before everything else, as I was told, <i>Rempah</i> (also known as spices) is the soul of a good bowl of Laksa Lemak. Rempahs can be prepared way in advance, even a week ahead or so. Whenever you want to have so good bowl of soul food, you have your rempah's ready in the freezer!<br />
<br />
So, for the first, let's begin with preparing the Rempah.<br />
<br />
<b>Ingredients</b><i><b> </b>(</i><i>for Generic Rempah)</i><br />
<ul>
<li>70g Red Chillies, remove seeds</li>
<li>10 Dried Chillies, soaked in hot water until soft, remove seeds</li>
<li>5 Candlenut / buah keras</li>
<li>110g Shallots, peeled, sliced</li>
<li>25g Garlic, peeled</li>
<li>20g Ginger, sliced</li>
<li>10g Turmeric Root, sliced</li>
<li>10g Galangal, sliced</li>
<li>4 Stalks Lemon Grass, only slice lower 1/3 whitish portion</li>
<li>5 Bird's eye chillies / cili padi <i>(Optional)</i></li>
</ul>
<b>Method<i> </i></b><i>(for Generic Rempah)</i><br />
<ol>
<li>Chop and blend or pound all spice ingredients together into a fine paste. (See Photo)</li>
<li>Heat up generous amount of cooking oil over medium low heat, gently saute blended spices until fragrant. The spices should darken considerably, starts to glisten as the oil begins to separate from the paste. We identified it as <i>pecah minyak</i> stage for our rempah cooking. </li>
<li>When generic rempah is cooked, leave it completely cooled, air-tight and store it in the fridge for tomorrow use. Or if you are using it much later, do keep it in the freezer. </li>
</ol>
<div>
Bird's eye chilli / cili padi is absolutely optional. I prefer to be more fiery. So, I added some of them in the rempah mixture. </div>
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Second..... the Prawn Stock. You need some fresh prawns from the market for ideal result.<br />
<br />
<b>Ingredients</b><i><b> </b>(</i><i>for Prawn Stock)</i><br />
<ul>
<li>1kg Fresh Prawns</li>
<li>1 tbsp Cooking Oil</li>
<li>500ml + 1000ml Water</li>
</ul>
<b>Method<i> </i></b><i>(for Prawn Stock)</i><br />
<ol>
<li>To prepare the prawns - 1st, snip off the thorn on the prawn head. 2nd, snip off the eyes. 3rd, remove those dirts inside the prawn heads. 4th, remove the shells and deveinned. </li>
<li>Keep half amount of the peeled prawns meat well, wrapped, in a fridge for next time use. I'm using it for other dishes. While another half of the peeled prawns, blanch it under 500ml of boiled water until the prawn is just cooked. Keep both cooked prawns and boiled water for later. </li>
<li>In another stove, a pan heated with a tbsp of cooking oil, add in prawn heads and prawn shells. Pan fry under medium heat until they turned color and the prawns aroma is all over your kitchen. Keep an eye on it, do not burn it. </li>
<li>Pour 500ml of boiled water that you used to blanch prawns, and additional 1000ml water. Turn it to medium high heat, let it boil. Lower down the heat and let it simmer for 15mins.</li>
<li>Transfer the prawn stock together with the prawn head and shells into the blender. Blits till fine, carefully strained, like making bisque. And prawn stock is ready to use.</li>
</ol>
Things to take note. Snipping away the prawn eyes and remove dirts inside the prawn head is VERY IMPORTANT. Prawn eyes and dirts are bitter. If you are going to blitz those prawn shells and heads for prawn stocks, you must remove them from the prawns. Otherwise, your whole pot of prawn stock will have bitter aftertaste. My mom used to own a prawn noodles stall when I was very young. This tips is her great advice. I would't wanna take the risk. I will listen to her.<br />
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Thirdly... the Laksa Gravy. You can only do this when your generic rempah and prawn stock is ready for use.<br />
<br />
<b>Ingredients</b><i><b> </b>(</i><i>for Laksa Gravy)</i><br />
<ul>
<li>400g Generic Rempah (as above)</li>
<li>1.5 tbsp Coriander Seeds / ketumbar</li>
<li>100g Dried Shrimps</li>
<li>1 tbsp Toasted Belacan Powder</li>
<li>800ml Fresh Coconut Milk</li>
<li>1500ml Prawn Stock (as above)</li>
<li>6 sprig Daun Kesom / laksa leaves</li>
<li>3 tbsp Sugar, adjust to taste</li>
<li>2 tsp Salt, adjust to taste</li>
<li>2 tbsp Cooking Oil</li>
<li>16 Fish Balls</li>
<li>10pcs Tau Pok, snipped into strips</li>
</ul>
<b>Method<i> </i></b><i>(for Laksa Gravy)</i><br />
<ol>
<li>On a small pan, start off with dry-frying the coriander seeds until they are aromatic before milling them into fine powder. The recipe ask for 1 tbsp coriander seed, but I used 1.5 tbsp instead. Sift the milled coriander powder as we only need those fine coriander powder for the gravy. Coarse coriander seeds that doesn't pass through the sieve, and this explains why I use 1.5 tbsp instead, because some will be discarded. </li>
<li>Dried shrimps needs to be washed and soaked for awhile before grinding them finely into floss using a food processor. </li>
<li>With a big pan, heat up some oil, add in generic rempah, coriander seeds, dried shrimps, and toasted belacan powder. Fry till fragrant.</li>
<li>Add in prawn stocks and bring to a boil. And followed by coconut milk to create the base. Add more water if needed as you have to build your own preferred gravy consistency. </li>
<li>Add in daun kesom to the gravy. This gives another level of dimension to the laksa gravy. Add in salt and sugar at this point of time. Give it a taste. Make sure you adjust to the saltiness and sweetness to your individual liking.</li>
<li>Strips of tau pok are then added to soak up all that wonderful richness from the broth. Also, you can add in fish balls at this time to allow it to simmer together. Do this on medium heat for a few minutes and then switch off fire. Do not cover the pot with lid.</li>
</ol>
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Lastly, prepare the rest of the condiments and assembling.<br />
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<b>Ingredients</b><i><b> </b>(</i><i>for Condiments and Noodles)</i><br />
<ul>
<li>800g to 1kg Rice Vermicelli</li>
<li>500g Cooked Prawns (prepared as above)</li>
<li>300g Bean Sprout</li>
<li>3pcs Large Flat Fish Cakes</li>
<li>4 Hard Boiled Eggs, assuming one portion of laksa only need half eggs</li>
<li>500g Fresh Blood Cockles (weight with shell on)</li>
<li>2 to 4 sprigs Daun Kesom, julienned</li>
</ul>
Please buy the freshest blood cockles from the market on the same day. Bring home and remove from the shells on your own. Try not to buy those that's sold in bags that shells had been removed for your convenience. <br />
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For those who wants some special sambal chilli to go along, as shown on the picture, here's my recipe that I've created on the spot just before the Laksa Party begins.<br />
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<b>Special Sambal Chilli</b> <i>(Optional)</i><br />
<ul>
<li>70g Generic Rempah</li>
<li>20g Dried Shrimps, washed, soaked, flossed</li>
<li>50g Shallots</li>
<li>3 tsp Sugar</li>
<li>some shallot oil</li>
</ul>
In a pan, put everything together, sautee until fragrant. And now, with everything is ready, the Laksa Party begins....<br />
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<b>To Serve</b><br />
<div style="background-color: rgba(255, 255, 255, 0.6); border: 0px; color: #555555; font-family: 'Lucida Grande', 'Lucida Sans', 'Lucida Sans Unicode', Arial, sans-serif; font-size: 12px; line-height: 18px; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<ol>
<li>Blanch one portion of rice vermicelli as well as beansprout over a pot of hot boiling water. Drain the water thoroughly before pouring the noodles onto the bowl.</li>
<li>Ladle some hot Laksa gravy onto the noodles. Arrange some fish cakes, hard boiled eggs, blanched cockles on top. Add more laksa gravy over the ingredients if you prefer. </li>
<li>Garnish with julienned daun kesum, and serve along with some sambal cili immediately. </li>
</ol>
</div>
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The recipe is complicated as it uses alot of ingredients. But I assure you that you will be able to make this a success if you follow my recipe, and let me walk you through the proper preparation of every element. I have to thank Alan for his detailed recipe for sure. He gave me so much insight to this noodle dish.<br />
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As an optional idea, you can cut up the noodles, so that the whole dish can be slurped up with a soup spoon, without the need for chopsticks. It's up to individual's preference.<br />
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The laksa gravy is thick. I like it that way. This way, the noodles are well binded together with the laksa gravy when eating.<br />
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Now that I've tested the recipe, and proven that it works! I would encourage you to do the same, re-invent it to suit your astoundingly acute palate.<br />
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You want a bowl right now?<br />
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I hope you enjoy it as much as I do. I definitely will recreate this recipe again and again.<br />
<br />Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com4tag:blogger.com,1999:blog-2202701148505861072.post-50257213827100238922015-05-13T22:59:00.002+08:002015-05-14T00:09:50.161+08:00Hakka Steamed Salted Chicken / 客家蒸盐鸡Everyone is waiting for this recipe. It looked easy by looking at the photo. I mean... c'mon! It's just salted steamed chicken! But let me tell you, to make this right, you need abit of patience here.<br />
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This is my grandma's dish. My mom continues the dish. Recipe I'm sharing here is the same as the one my grandma taught. But I improve the cooking method to achieve better tenderness of the chicken after me and my mother talked about it. As shared by my grandma, there are two types of Hakka Salted Chicken. One was the Hakka Baked Salted Chicken. Another one, is Hakka Steamed Salted Chicken. Correct me if I'm wrong, but that's I was told.<br />
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This.... I cooked this 2 years ago. Using eunuch chicken (太监鸡) that I got from Malaysia. Thanks to my mom for arranging that. The meat is muscular and flavorful, and the color of the skin is <i>*fwohhh*</i> I can eat this everyday!<br />
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And this, I used Kampong Chicken (甘榜鸡) that I got from Sheng Siong Supermarket, as that is the best chicken I can get at that point of time, and I brought this salted chicken dish to Edith's place for gathering. They love it!<br />
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And this, I used Malaysia imported bald neck kampung chicken (光径甘榜鸡), bought from one of the farm market in Choa Chu Kang Farm Mart. Very nice texture. Worth my trip to Choa Chu Kang for sure.<br />
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My mom's steamed salted chicken always tastes the most comforting. With the simplicity of this dish, the quality of chicken used is really important. Free-range or Kampung Chicken is a must. I make this dish for many times, and I never get sick of it. They may looked ordinary, but I guarantee you that this is really yummy to eat. To make this dish, you need a good bird as a whole. As you can see, there's a difference in results when you use different types of chicken. I would not want you to buy the ordinary fresh white fat chicken for this dish. When the dish is simple, you need to ensure that the ingredients used are the best. <br />
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Be fearless my friend. Just buy the whole chicken and give this a shot!<br />
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<b><u>Ingredients</u></b><br />
<ul>
<li>1 whole bird of good Kampong Chicken, weight about 1.5kg</li>
<li>60 grams of Sea Salt (or 50g table salt)</li>
<li>2 stalks of Spring Onions</li>
<li>3 to 4 thick slices of Ginger</li>
<li>Enough water to cover the chicken, Probably 2.3L to 2.5L, depends on the size of your pot.</li>
</ul>
<b><u>Method</u></b><br />
<ol>
<li>Wash and trim away visible fats from the chicken. Chop away the chicken feet. Stuff ginger and spring onions into the cavity of the chicken.</li>
<li>Find a slim and tall pot that can fit in a chicken nicely. Bring water to a boil. Once water is boiled, hold the chicken head (refer to photo), soak the chicken body into the boiling water. With your hand still holding the chicken head, lift the chicken up, and soak it into the boiling water again. Do this for 4 times before you release the chicken head and let the chicken submerge into the water completely. By doing this, water will go into the chicken cavity, and hence, the whole chicken will be well cooked. Water level must completely cover the chicken.</li>
<li>Immediately turn the fire into dead low and slow, lids on, and leave it there for 5mins. Remember to set timer. Do not go over 5 mins. </li>
<li>After 5 mins, heat off. Leave it there untouched. Set timer for 1 hour. Walk out of the kitchen and go watch your TV show. If your chicken is 1.7kg or anything bigger than 1.6kg, please make it another 10mins or so. You have to gauge the time yourself. For 1.6kg chicken, yes... 1 hour is just nice.</li>
<li>Use a pair of chopsticks, carefully and gently remove the chicken from the pot and place the chicken to the big tub, and fill with running tap water to cool down the chicken. Try your best not to bruise or tear the chicken skin. </li>
<li>When the chicken is cooled down abit on the surface, put the chicken into a tub of ice-cold water to further cooling process until chicken is completely turned cold. Drain. </li>
<li>Chop away chicken neck. And then chop chicken into half (refer to photo). And then, apply both halved chicken piece with generous amount of sea-salt evenly on the chicken until all sea salt is used up. Salt the chicken neck too. They can be eaten. But I don't encourage you to eat the skin for the chicken neck tho. Do not get freaked out by the amount of salt I use. Be adventurous. Just do it. </li>
<li>Leave the chicken sit on the tub or a plate. Let the chicken sit there uncovered to air-dry while it gets marinated for at least 12 hours. </li>
</ol>
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Things to note....<br />
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I usually leave the chicken sit on my table top for upto 4 to 5 hours. And then, I cling-wrap it and keep it in the fridge until tomorrow. When tomorrow comes, I just take the chicken out of the fridge, chop it into pieces, arrange it on a plate. If you are eating the chicken neck, remember to remove the chicken neck skin before chopping them.<br />
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My grandmother will steam the chopped chicken for quite a number of minutes before she serve the chicken to us. But the chicken will shrink and over-cooked and not so nice looking in presentation. Chicken juices will also released from the chicken too. So, I've modified this method. Instead of steaming it over brave fire, I steam the chicken without fire. It means, I bring the steamer into a boil. Off the fire, put the chicken into the steamer, covered, and let the remaining heat from the steamed water to warm the chicken for 3 to 5 minutes. Remove the chicken dish and serve with some spring onions as garnishing. The chicken is just warm, and nice to eat. Infact, this dish can be served under room temperature. When I'm feeling lazy, sometimes, I will skip the steaming process, since the chicken is already cooked. Chicken piece will remain juicy and tender. </div>
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1.6kg chicken vs 60 grams of sea salt sounds like a horribly salty drama. But I assure you, this is just right. You need to have enough salt to marinade the chicken for at least 12 hours. During marinating process, some salt will drop and end up on the plate. In short, you are not eating 60 grams of salt for sure. It will kinda diminish over the marinating time. Marinating upto 12 hours is to ensure you produce deeply flavored salted chicken. But if you are making it on the same day, please prepare it early in the morning and you can have it for dinner too. Bear in mind, sea salt taste better and less salty. Ordinary table salt is saltier and I don't like it.<br />
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Please take note - Do adjust the salt usage and the cooking time according to the size of your chicken.<br />
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This recipe is simple and homely. It doesn't require complicated ingredients. I urge you to try it at least once. You will then know why I kept repeating this dish at home. It's convenient as it allows me to prepare this dish ahead. Sometimes, I cook the whole chicken on day 1, eat half of the chicken on day 2, and freeze the other half of the chicken for another day. It's convenient. <br />
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For my friends who adore my Spring Onions and Ginger Oil as an <u>optional accompaniment</u> to this dish. Thanks for loving it. My grandma's recipe do not have this optional accompaniment to go along with this steamed salted chicken. Because I love it, that's why I prepare it to go along with the chicken. It's absolutely optional. And now, here's the recipe.<br />
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<u><b>Spring Onions and Ginger Oil</b></u><br />
<ul>
<li>100g Old Ginger</li>
<li>25g Spring Onions (or more), chopped</li>
<li>2 tbsp Cooking Oil</li>
<li>1 tbsp Sesame Oil</li>
<li><span style="background-color: white; font-family: Cambria; font-size: 15.3999996185303px; line-height: 17.7099990844727px;">½ </span>tsp Salt, or more to taste</li>
<li><span style="background-color: white; font-family: Cambria; font-size: 15.3999996185303px; line-height: 17.7099990844727px;">½ </span>tsp Sugar, or more to taste</li>
</ul>
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Blitz ginger into paste in a food processor. Heat up 2 tbsp oil and 1 tbsp sesame oil on a frying pan.<br />
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When the oil is hot enough, add in ginger paste. Fry well for 2 to 3 mins.<br />
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Add in spring onions, sugar and salt. Give it a quick stir. Heat off, set aside to infuse. Easy!<br />
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On a side note, I know and I foresee, after I posted this recipe, there will be alot of readers will ask me about the cooking time. Ask me if the chicken will be cooked completely, since I'm just letting the chicken sit in the boiled water for 1 hour only. If you followed my recipe before, you will know that I do not share something that doesn't work on me. If you follow exactly what I said, the chicken will gives you well cooked, juicy and tender meat result. But if you are new, not adventurous, and still cannot trust me completely about the cooking time, then, I would suggest you to slightly overcook the chicken. There's nothing right or wrong. It's just your own preference.<br />
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Happy Cooking!Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com8tag:blogger.com,1999:blog-2202701148505861072.post-72831352431460743502015-05-03T22:55:00.002+08:002015-05-04T19:22:57.841+08:00Mushrooms Lor Bak Png / Taiwanese Braised Pork Rice Bowl (香菇滷肉飯 / 台湾滷肉飯) Braised pork rice bowl, generally known as<i> Lor Bak Png</i> (aka <i>Lu Rou Fan</i> 滷肉飯) is always one of the well known rice dish in Taiwan. Ask around Taiwanese, all of them can tell you their love for <i>Lor Bak Png.</i> For the first time I went Taiwan, I had <i>Lor Bak Png</i>, I'm absolutely in love with it.<br />
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I'm actually salivating when I'm writing this post. Darn!!!<br />
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There's a difference between <i>Lor Bak Png</i> in the Northern Taiwan and the Southern Taiwan. Northern version uses five spice powder, cinnamon powder and fried shallots for extra pungent. While Southern Taiwan prefers original taste. No spices are added usually. They only depends on fried shallots and the taste of the fresh meat. Southern Taiwanese loves sweet, and this also explains Southern version of <i>Lor Bak Png</i> will use more sugar than the Northern Taiwan version. <br />
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The one I'm cooking here, is Northern Taiwan version with the addition of mushrooms. Recipe adapted from a Taiwanese Braise Pork Recipe Book written in Chinese.<br />
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There's some rules you need to know before you cook this dish.<br />
<ol>
<li>If you think this dish will make you put on weight, skip it.</li>
<li>If you think this is unhealthy, skip it.</li>
<li>If you want to substitute this recipe with minced meat, this is not the right recipe for you.</li>
</ol>
Life is short. Just keep calm, cook it and eat it!<br />
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Please do not use minced meat for this recipe. To have better chewy texture, we need to use pork belly cut into small cubes. The amount of fattiness in the meat must be adequate. Fatty vs Meat should be 2 : 3 ratio. You must have sufficient fat meat to provide sufficient fats to the entire dish. If you look at my photos, you will know what I'm trying to tell you.<br />
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Good braised meat can only be achieved if the soya sauce used is good. I don't know what can you get at your area, but please buy Taiwanese premium soya sauce as first choice. If not, buy premium first draw soya sauce (like me).<br />
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I choose to cook this version of <i>Lor Bak Png</i> with mushrooms is because I could imagine how delicious it would be by just reading the recipe book. I couldn't wait to cook, and I couldn't wait to tell you how delicious it is. This recipe serves about 8 or upto 10 servings of rice bowl. If you have a small family like me, you can cook full recipe, eat half, and keep the other half for next day or even the day after.<br />
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<b><u>Ingredients</u></b><br />
<ul>
<li>100g Dried Chinese Mushrooms (香菇)</li>
<li>500g Pork Belly, skin on (三层肉) <i><span style="color: #351c75;">... See Note*</span></i></li>
<li>80 ~ 100g Pig Skin (新鲜猪皮) <i><span style="color: #351c75;">... See Note*</span></i></li>
<li>50g Pork Fats (新鲜肥猪肉) <i><span style="color: #351c75;">... See Note*</span></i></li>
<li>100g Shallots (小葱头) or 40g Fried Shallots (炸葱酥) <i><span style="color: #351c75;">... See Note*</span></i></li>
<li>80g Red Onions (红葱头)</li>
<li>2 cloves Garlic, minced (蒜头), <i>optional</i></li>
<li>650ml Water (水)</li>
</ul>
<u><i>Seasoning</i></u><br />
<ul>
<li>150ml First Draw Soy Sauce (头抽) (I used <i>Lee Kum Kee</i>)<i><span style="color: #351c75;">... See Note*</span></i></li>
<li>1 tsp White Pepper Powder (白胡椒粉)</li>
<li>1/2 tsp Sea Salt (海盐)</li>
<li>1 tsp Five Spice Powder (五香粉)</li>
<li>20g Rock Sugar (冰糖) <i><span style="color: #351c75;">... See Note*</span></i></li>
<li>1 pc Star Anise (八角)</li>
</ul>
<i><u>Garnishing</u></i><br />
<ul>
<li>Coriander</li>
<li>Pickled Daikon</li>
<li>Boiled eggs, optional</li>
</ul>
<b><u>Note :</u></b><br />
<ol>
<li>Some over-friendly butcher will cut away the skin for you when you buy Pork belly. Please make sure you buy the pork belly with skin on it. </li>
<li>Ask butcher for fresh pig skin. Usually they will give it to you for free. Extra pig skin gives extra collagenous chew to the entire dish. But if you cannot get it, you can choose not to add pig skin into this dish. </li>
<li>Pork fats is important. DO NOT skip this. </li>
<li>100g Shallot, peeled, sliced, fry, and it will give you estimation of 40g Fried shallot. That's what it means. You just got the estimation.</li>
<li>I don't have Taiwanese soy sauce with me. So, I just make do with Lee Kum Kee first draw soy sauce. You can use your preferred brand first draw soy sauce, First draw soy sauce is tastier and soy sauce taste is heavier. </li>
<li>Do not replace rock sugar with sugar. You need rock sugar for this dish. Rock sugar and sugar taste different. </li>
</ol>
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<i>The Lee Kum Kee First Draw Soy Sauce that I used for this dish.</i></div>
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<b><u>Preparation </u></b><br />
<ol>
<li>Soak dried mushrooms till soft or overnight. Squeeze away excess water, dice mushrooms.</li>
<li>Cut pork belly into small pieces.</li>
<li>Wash pig skin, use knife to scrape away the excess fats on the pig skin. Cut pig skin into small pieces. </li>
<li>Cut pork fats into small piece. In a saucepot, throw in the pork fats pieces, under slow and low fire, let the pork fats render on it's own. Give it a stir occasionally to prevent it from sticking together. When the pork fats bits turned pale golden, it is done. Remove pork fats bits for later use and set aside the pork oil or we called it Lard. You only need estimated 3 tbsp pork oil for this dish. The rest of the oil, keep them well in the fridge. You can use it next time for any stir fry dish. Especially stir-fried noodles. WoohH!!!</li>
<li>Shallots preparation mentioned as per above NOTE. peeled, sliced, fry. </li>
<li>Red onions, just finely chopped them and set aside. </li>
</ol>
<b><u>Cooking Method</u></b><br />
<ol>
<li>In a wok, heat up 3 tbsp Pork Oil / lard, add in chopped red onions and garlic. Fry till fragrant, </li>
<li>Add in mushrooms, fry until you can smell the mushrooms aroma. Add more oil if needed. </li>
<li>Add in pork belly, fry until the meat turned white (almost 80% cooked). </li>
<li>Add in soy sauce, fry until the soy sauce is slightly caramelized.</li>
<li>Add in the rest of the seasoning. Fry until the dish gives good aroma. Add in water. </li>
<li>Once water is boiled, reduce to slow and low fire, covered. Let it slowly cook for 30mins.</li>
<li>After 30mins, add in fried shallots and about 2 tbsp amount of crunchy pork fat bits that you reserved earlier, give it a stir. Add a little more water if necessary. Let it simmer another 15 to 20mins. Set aside for serving later. </li>
</ol>
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<b>To Serve : </b>Pour a scoop of braised pork over a bowl of piping hot steamed rice. Garnish with coriander and pickled daikon if you prefer. Braised hard boiled eggs on the photo is optional of course :)<br />
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Braised pork dish is very forgiving. You can braise a pot. Keep them well. Reheat it again when you feels like eating. Infact, if you can leave this pot of goodness overnight, it would taste even better on the next day. When you intend to cook this braised pork at home, be warned that you need to cook extra rice.<br />
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This braised dish will give you very little and thick sauce. To achieve the desired effect, you will need to understand this part. Although slow braising could reduce the water level, but what thickened the sauce is the natural collagen that comes from the pig's skin. This also explains why extra pig's skin is added to be braised together. The translucent pieces of pig's skin is braised to perfection is an absolute delight to savor.<br />
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Oh yes. For those who wants to know how I prepare the eggs. But this is NOT how Taiwanese <i>Lor Bak Png</i> eggs supposed to look like. Taiwanese <i>Lor Bak Png</i> eggs is hard boiled eggs. I prepared this eggs to eat with the braised pork rice bowl is because Max wants it.<br />
<ol>
<li>Add a tsp of vinegar in boiling water. Cook eggs for 5mins. </li>
<li>Remove eggs from boiling water after 5mins and put eggs into the ice-cold water and let eggs cool down into ice-cold temperature before removing the shells. </li>
<li>Soak eggs into soya sauce mixture (1 part soya sauce, 1 part mirin, 1 part water) for a day. </li>
</ol>
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This dish is simple but yummy. It gives wonderful flavors and aroma. I know it's sinful, but I you don't have to eat it everyday right? It's a rare occasion indulgence. Haha.. Just take everything in moderate.<br />
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I would highly recommend you to try replicating it. I love it! I love the pig skin! And I'm sure most who had tried it would agree too!<br />
<br />Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com8tag:blogger.com,1999:blog-2202701148505861072.post-36390825926643837582015-04-05T16:26:00.003+08:002015-09-12T14:49:39.244+08:00TeowChew Png Kueh / TeowChew Glutinous Rice Dumpling (潮州饭粿 / 潮州红桃粄 )Beautiful pink hue rice flour skin wrapped with flavorful glutinous rice. Pressed on a nicely designed peach shaped wooden mould, and then steam the dumpling to perfection. You can eat it freshly steamed, or pan-fried. It's up to you.<br />
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I have a long list of kuehs' and dumplings to make. But first, I wanna make TeowChew Png Kueh.<br />
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Max told me that he doesn't really fancy Png Kueh. He felt that it is a super thick skinned tasteless kueh. I frowned when I heard how he described it. But I just braved myself to do it, even though I knew he probably won't appreciate it.<br />
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In Tradition, almost every TeowChew family will make Png Kueh for festive season and also part of the religious offering. There are white and pink version of peach dumpling. White is commonly used as offering to the ancestors, pink is used during religious praying session. In Malaysia, there's still certain TeowChew family practicing the Png Kueh's color differentiation for different purpose. But in Singapore, white colored Png Kueh almost doesn't exist anymore unless they are making it on their own at home.<br />
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This lovely pink peach shaped dumpling has two versions, differentiating different clans.<br />
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The TeowChew version's pink peach shaped dumpling is wrapped with flavorful glutinous rice filling, called 潮州饭粿 / 潮州红桃粄. The HorPor Clan (<span style="background-color: white; font-family: Cambria; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">河婆)</span> version's pink peach shaped dumpling is wrapped with crushed toasted peanuts with sugar, and this sweet dumpling is identified it as 桃粄.<br />
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Max like it pan-fried. The crusty layer of skin gives aroma, served with sweet dark soy sauce, some toasted sesame, I personally preferred to add some chopped coriander and chillies for richer in flavor. Yummm!!!<br />
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It's quite a challenge for the first time, without anyone guiding me. I need to factor in the overall taste of the Png Kueh as a whole. The skin is almost tasteless. The glutinous rice filling is savory. Both skin and filling will be eaten and chewed together in my mouth. And so, the filling must be more salty than the savory glutinous rice that we usually cook for plain eating. And this is how we balance the overall taste.<br />
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I also imagined that the Png Kueh to be pan-fried, serve with sweet black soy sauce and chilli. Sweet black soy sauce has slight saltiness, and so does chilli sauce. Hence, the saltiness of the Png Kueh itself cannot be over-powered, but at the same time, it must be flavorful, robust and aromatic. In Singapore, yes, we eat it this way. But in other places, maybe they eat it plain. If you love it in plainly steamed Png Kueh rather than pan-frying, I'd suggest you to add another half tsp of salt on your glutinous rice seasoning.<br />
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This Png Kueh is lightly pan-fried. The skin is not as thick as those selling out there. The filling is firmly pressed during wrapping, and hence, filling is fully packed, to ensure every chew gives mouthful of flavored glutinous rice. Max is totally sold by my Png Kueh. He says he'd changed the way he feels about Png Kueh. Hahaha...<br />
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You want a bite?<br />
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For Png Kueh, you need to plan ahead. Glutinous rice and chinese dried mushrooms need to be soaked overnight. So, here, I will tell you my preparation process to shorten your actual day's chore.<br />
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DO NOT get freaked out by my long writings. I'm just trying to give you as much details as you probably need. This recipe makes 20 to 22 dumplings. But it also depends on the size of your dumplings, and how thick or how thin your dumpling skin is. My dumpling skin is 45 grams each dough, and wrapped up 40 grams of glutinous rice filling.<br />
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<u><b>Ingredients </b></u><br />
<span style="font-size: x-small;"><i>(Source : Authentic Chinese Dumplings published by Famous Cuisine Publishers, with modification) </i></span><br />
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<u><i>The Skin Dough</i></u><br />
<ul>
<li>400g Rice Flour</li>
<li>80g Tapioca Flour</li>
<li>1 tbsp Caster Sugar</li>
<li>560ml Boiling Water</li>
<li><span style="background-color: white; font-family: Cambria; font-size: 15.3999996185303px; line-height: 17.7099990844727px;">½</span> tsp Salt</li>
<li>2 tbsp Cooking Oil</li>
</ul>
<i><u>The Glutinous Rice Filling</u></i><br />
<ul>
<li>360g Glutinous Rice, soaked overnight</li>
<li>60g Chinese dried mushrooms, soaked overnight</li>
<li>25g Dried Shrimps</li>
<li>12 Shallots</li>
<li>1 can of Canned Braised Peanuts</li>
</ul>
<i><u>Seasoning</u></i><br />
<ul>
<li><span style="background-color: white; font-family: Cambria; font-size: 15.3999996185303px; line-height: 17.7099990844727px;">1 heaped tbsp Premium Oyster Sauce</span></li>
<li><span style="background-color: white; font-family: Cambria; font-size: 15.3999996185303px; line-height: 17.7099990844727px;">½</span> tsp Sesame Oil</li>
<li>3 tbsp Light Soy Sauce</li>
<li>1<span style="background-color: white; font-family: Cambria; font-size: 15.3999996185303px; line-height: 17.7099990844727px;">½ tsp Sugar</span></li>
<li><span style="background-color: white; font-family: Cambria; font-size: 15.3999996185303px; line-height: 17.7099990844727px;">½</span> tsp Salt</li>
<li>1<span style="background-color: white; font-family: Cambria; font-size: 15.3999996185303px; line-height: 17.7099990844727px;">½ tsp White Pepper</span></li>
<li><span style="background-color: white; font-family: Cambria; font-size: 15.3999996185303px; line-height: 17.7099990844727px;">6 tbsp Water</span></li>
</ul>
<i><u>Serving Suggestions</u></i><br />
<ul>
<li>Sweet Dark Soy Sauce</li>
<li>some toasted sesame seeds</li>
<li>some chopped coriander</li>
<li>some chilli sauce or sambal or whatever chilli you prefer</li>
</ul>
<b>Note :</b> The original recipe ask for 600g Rice Flour and 100g Tapioca Flour. But at the end of the day, I have 20% dough leftover, and no more filling left. So, I discarded the remaining dough. And so, if you are like me, prefer thinner skin and thicker filling, this recipe above gives you the right amount of dough with the right amount of filling. But if you prefer thicker skin just like those store-bought dumpling, do add 20% of everything for your dough recipe. <br />
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<u><b>Preparation</b></u><i> (The night before) </i><br />
<ol>
<li>Walk to the supermarket and get everything I need. </li>
<li>Wash and soak glutinous rice. Do the same to the chinese dried mushrooms. </li>
<li>Peel shallots, rinse, pat dry with kitchen towel, pack it in a plastic bag. Throw it in the fridge. </li>
</ol>
<b><u>Preparation</u> </b><i>(Actual Day) </i><br />
<ol>
<li>Rinse and soak dried shrimps for 10mins. Chop up dried shrimps using chopper.</li>
<li>Snip away mushrooms stems, discard. Cut mushrooms into small pieces. </li>
<li>Chop up peeled shallots using chopper. </li>
<li>Open up a can of braised peanuts. Discard the braised sauce. We only need the peanuts. </li>
<li>In a bowl, mix all the seasoning together. </li>
<li>Drain soaked glutinous rice, place it on a large plate, steam it for 25 minutes. Uncover the lid and splash some water on the glutinous rice every 10 mins steaming interim. Set aside.</li>
</ol>
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<u><b>To cook the Filling</b></u><br />
<ol>
<li>In a pre-heated wok, 4 tbsp cooking oil, saute shallots and dried shrimps over low heat until fragrant. </li>
<li>Add in mushrooms, stir fry briskly over until well combined and heat through. </li>
<li>Add the steamed glutinous rice, turn to low heat. With your spatula, break the lumpy glutinous rice.</li>
<li>Pour in seasoning, stir and toss well. Ensure all glutinous rice is well coated with the seasoning. Stir in braised peanuts. Stir well.</li>
<li>Dish out. Transfer the glutinous rice to the steamer and steam another 10mins.</li>
<li>Remove from steamer and leave to cool. Cover it up with a wet towel to prevent the top layer of the glutinous rice from drying out. </li>
</ol>
Steaming, stir-frying, and steaming... This process is to ensure glutinous rice is evenly flavored, evenly cooked, bouncy, chewy, and yet not overly cooked. I don't like mushy glutinous rice. It is easy to over cooked it. But it is not easy to cook it just right. Some people choose to let the rice cooker to do the job. I'm <strike>anal</strike> quite particular. So, do it the way my mother taught me, and it never fails me so far, although there are more steps to follow.<br />
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You can get braised peanuts from supermarket. I used Narcissus brand. I think it taste pretty good.<br />
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<u><b>To prepare the Dough</b></u><br />
<ol>
<li>In a mixer, add in rice flour, tapioca flour, sugar and salt. Mix well. </li>
<li>While the mixer is still moving, add in boiling water and cooking oil in the flour mixture in two intervals. Half boiling water, mix, half cooking oil, mix. And then, half boiling water, mix, half cooking oil, mix. And when I said boiling water, use boiling water. Don't give me warm water and expect it to work. You need boiled water to "pre-cook" the dough here. </li>
<li>Add a drop of red coloring, mix. Observe the change in color for your dough while mixer is doing the job. Is that the pink hue you want? If yes, continue to let the mixer to mix. If no, add more coloring. Do remember to add coloring abit at a time. You don't want to over-power the color. </li>
<li>Continue to let the mixer mix until the dough turned entirely pink. </li>
<li>Transfer the pink dough into a big bowl, and this is where you need to do it manually. Knead the dough with both palm until dough is smooth. </li>
<li>Evenly divide the dough into small portions, cover it with wet cloth to prevent dough from drying. My individual dough is about 45g each.</li>
</ol>
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<b><u>To wrap and form the dumpling</u></b><br />
<ol>
<li>Form the dough into ball shape, then, make a hole, flatten it with your fingers, to create a "bowl" shape. </li>
<li>Spoon in some glutinous rice filling, wrap well. My filling is about 40g for each dumpling. Firmly press the rice filling abit, so that they are packed together and you will be able to do the wrapping easier. If there's holes here and there, patch it with some extra dough pieces. It's fine. Patches would be hardly seen because it is steamed dumplings. Do it the way you prefer.</li>
<li>Dust the mould with a little tapioca flour, knock the excess tapioca flour out of the mould. Dust the wrapped dumpling with a little tapioca flour too if you want. Dusting the mould is tedious. I only dust the wrapped dumpling. It works also. </li>
<li>Put the wrapped dumpling into the mould, press it firmly with your palm and invert the dumpling. </li>
</ol>
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<b><u>To steam and serve</u></b><br />
<ol>
<li>Arrange dumplings on a greased steaming tray or a plate.</li>
<li>Steam the dumpling under medium heat for 10mins or until it is cooked. If your dumpling is bigger in size, steam it for another 1 or 2 minutes. </li>
<li>Transfer steamed dumpling into a plate and leave it cool abit, then, grease the dumpling with some cooking oil on top to prevent them from sticking to each other. </li>
<li>Serve the dumpling hot from the steamer or slowly pan-fry it to achieve crust on the skin, accompanied with sweet dark soy sauce, toasted sesame seeds, and some chilli sauce if you prefer. </li>
</ol>
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The recipe request it to be steamed under high heat. And yes, usually, some people do that. But I realized that steaming the dumpling over high heat will probably over-steamed it and eventually, the dumpling will somehow disfigured. The beautiful flowery pattern on the dumpling will "melt-away". I believe you've seen disfigured store-bought <i>ang ku kueh</i> before don't ya? <br />
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This is my peach shaped wooden mould. I got it from taobao, the china shopping website. I love it and it is probably one of the nicest peach shaped mould I've found so far.<br />
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Look at the result. Isn't it lovely? It has nice round sexy butt! Max says ... "我的饭粿有屁股的!!!" Hahaha..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4RPlp5Dba69qMRUNj7_9ZutUW53pkzMJLpcQNODrDO12PAklTOlrxQuM57id47T4A_NFJRQjQWHRVj8522f93bipvKJ_iGiz6EjFAC4WvrWjoKxL36tosq4QmkrtDv4yDEr6YLgTHfZo/s1600/20150404_133057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4RPlp5Dba69qMRUNj7_9ZutUW53pkzMJLpcQNODrDO12PAklTOlrxQuM57id47T4A_NFJRQjQWHRVj8522f93bipvKJ_iGiz6EjFAC4WvrWjoKxL36tosq4QmkrtDv4yDEr6YLgTHfZo/s1600/20150404_133057.jpg" width="486" /></a></div>
<br />
The medium heat steaming gives good result in retaining the nice flowery pattern on the dumpling. Absolutely lovely! However, the skin will turn abit hardened when dumpling is cooled. Just re-steam it before serving, and the skin will turn soft again. <br />
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For this first attempt, the result was satisfactory, although I do prefer the skin to be slightly softer. But again, it depends on what's your expectations on the end result. I'm quite happy with it for now. But I will continue to seek improvement. When it comes to cooking, imaginations do comes in.<br />
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TeowChew, Hor Por, Hakka, GuangDong and HuiZhou. They are so near to each other. That probably explains why there's a similarity in their traditions and cuisines. Not only the peach shaped dumpling. For example, Hor Por style Mochi <span style="background-color: white; color: #141823; font-family: helvetica, arial, 'lucida grande', sans-serif; font-size: 14px; line-height: 19.3199996948242px;">河婆客糍粑</span> and Hui Zhou style Mochi. They are the same. But in different shape. In Singapore, we identified it as "<i>Muah Chee</i>" 麻糍, in Japan, it is Mochi.<br />
<br />
There are so many types of kuehs, dumplings and small eats to learn and explore. I'm quite into it. Are you one of them?<br />
<br />
Update : There are people commented that this recipe doesn't give soft png kueh skin. Neither do I mention that this recipe will give you soft skin. The skin will turn harder when png kueh is cooled. But if you want the skin to be soft again, do resteam it. Pls take note of that.Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com4tag:blogger.com,1999:blog-2202701148505861072.post-23402946125272961532015-03-23T22:19:00.003+08:002015-03-24T09:01:56.327+08:00客家板麺 Malaysian Hakka Pan Mee<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Times, serif;">Do you prefer Pan Mee or
Mee-Hoon-Kuay?</span><o:p></o:p></div>
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, serif;"><br />
Some says they are the same. Some argues that they are different, but that's
due to the shape of the noodles. Pan Mee (</span><span lang="ZH-CN" style="background: white; font-family: SimSun;">板麺</span><span style="background: white; font-family: Times, serif;">, </span><span style="font-family: Times, serif;">pronounced as
Ban Mian in mandarin) is a Hakka-Style noodle, originating from Malaysia. Some
translate it as "flat flour noodle", while some, translate it as
"board noodle".</span><o:p></o:p></div>
<br />
<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Times, serif;">
Flour hand-kneaded into dough traditionally torn into smaller pieces of dough by
hand, but such laborious work is conveniently replaced by machine that can
produce variety of shapes. Pan Mee typically served in soup, together with
dried anchovies, minced pork, mushrooms and leafy vegetables. In my hometown, </span><span lang="ZH-CN" style="font-family: SimSun;">树仔菜</span><span style="font-family: Times, serif;"> (aka<span class="apple-converted-space"> </span><i>pucuk manis
/ manicai<span class="apple-converted-space"> </span></i></span><span lang="ZH-CN" style="font-family: SimSun;">马尼菜</span><span style="font-family: Times, serif;">) is used.</span><span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span><span style="font-family: Times, serif;">My grandmother used to cook this
delicious noodles for us. Usually she will let us have our choices of Pan Mee
or mee-hoon-kway, and she will prepare the dough accordingly. That's one of the
sweetest childhood memory. All she need is pack of flour, some anchovies and
vegetables. She can cook up a comforting bowl of soup dish for everyone in the
house. My grandmother has 12 child. My mom is the youngest, the last amongst
the 12th. I haven't even tell you the number of grandchild she have. You can imagine that now. My grandmother is a wonder woman!</span><span style="font-family: Times, serif;"><br /></span><br />
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<br />
<span style="font-family: Times, serif;">
Because this is a very simple noodle soup dish, the soup plays a very important
role in the preparation of Pan Mee. I've seen variations in soup base
preparations. But for my grandmother, she use only dried anchovies and soya
bean for the soup. Yes. Only two ingredients, but it makes great and flavorful
soup base. Sometimes, the simpler it is, the better it taste.</span><span style="font-family: Times, serif;"><br /></span></div>
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<div class="MsoNormal">
<span style="background: white; font-family: Times, serif; line-height: 115%;">I'm very straightforward and I'm
not afraid to tell you. I don't have my grandma's exact recipe. I only vaguely
remember what are the main ingredients my grandma use. I found Alan's recipe is
the closest to my grandma's simplicity. So, I just followed, but with minor
modifications.</span><span style="background: white; font-family: Times, serif; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<div class="MsoNormal" style="margin-bottom: 0pt;">
<b><u><span style="font-family: Times, serif; font-size: 12pt;">Ingredients</span></u></b><b><span style="font-family: Times, serif; font-size: 12pt;"> (Serves 4)</span></b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<i><span style="font-family: Times, serif;"><span style="font-size: x-small;">(Source
: <a href="http://travelling-foodies.com/2013/07/29/hakka-pan-mee/"><span style="color: black; mso-themecolor: text1;">Alan</span></a>, with slight
modification)</span></span></i><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<b><i><span style="font-family: Times, serif; font-size: 12pt;">for
Soup</span></i></b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><o:p></o:p></span></div>
<ul type="disc">
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">65g Dried Anchovies (<i>aka
Ikan Bilis </i>/ </span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12.0pt; mso-bidi-font-family: SimSun;">江鱼仔</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">180g Soya Beans (</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12.0pt; mso-bidi-font-family: SimSun;">黄豆)</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">10 cups of water<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp salt (adjust to taste)<o:p></o:p></span></li>
</ul>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<b><i><span style="font-family: Times, serif; font-size: 12pt;">for
Noodles</span></i></b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><o:p></o:p></span></div>
<ul type="disc">
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">250g Plain Flour or All-Purpose
Flour <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 Eggs<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4 tsp Sea Salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">5-7 tbsp water, adjust
according to dough texture<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tbsp cooking oil <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">flour for dusting<o:p></o:p></span></li>
</ul>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<b><i><span style="font-family: Times, serif; font-size: 12pt;">for
Minced Meat Sauce</span></i></b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><o:p></o:p></span></div>
<ul type="disc">
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">300g Minced Pork (</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12.0pt; mso-bidi-font-family: SimSun;">绞肉</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">), preferably ground pork belly<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 Chinese Mushrooms (</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12.0pt; mso-bidi-font-family: SimSun;">香菇</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">), soaked till soft, cut into
strips<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 Black Wood Ear Fungus (</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12.0pt; mso-bidi-font-family: SimSun;">黑木耳</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">), soaked till soft, cut into
strips<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 cloves Garlic, peeled,
chopped finely<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">5 Shallots, peeled, chopped
finely<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 tbsp Oil<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 tbsp Dark Soya Sauce<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 tbsp Oyster Sauce, adjust
to taste<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 tbsp Sugar, adjust to taste<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 tsp Pepper<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp Corn Flour, to be mixed
with mushroom soaking water<o:p></o:p></span></li>
</ul>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<b><i><span style="font-family: Times, serif; font-size: 12pt;">other
ingredients</span></i></b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><o:p></o:p></span></div>
<ul type="disc">
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">a bunch of </span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12.0pt; mso-bidi-font-family: SimSun;">树仔菜</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> (aka <i>pucuk manis</i>)
or Choy Sum </span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12.0pt; mso-bidi-font-family: SimSun;">菜心</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> or any of your favorite green leafy vegetables
that serves 4 sharing. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 Eggs<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Fried crispy anchovies <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Fried crispy shallots
(optional)<o:p></o:p></span></li>
</ul>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<b><u><span style="font-family: Times, serif; font-size: 12pt;"><br /></span></u></b>
<b><u><span style="font-family: Times, serif; font-size: 12pt;">Variation</span></u></b></div>
<ol>
<li><span style="font-family: Times, serif; font-size: 12pt; text-indent: -18pt;">For the soup, there are some Pan Mee sellers
likes to add pork bones into the soup to create extra sweetness. Some uses soya
beans, some don't. But the general rule is... dried anchovies should be there.</span></li>
<li><span style="font-family: Times, serif; font-size: 12pt; text-indent: -18pt;">My grandma will only
provide minced meat sauce and eggs when her budget allows. Eggs are usually
cracked onto the soup and cook together with the noodles. It would be too costly
for her to add eggs on every serving. </span></li>
<li><span style="font-family: Times, serif; font-size: 12pt; text-indent: -18pt;">I personally prefers </span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; text-indent: -18pt;">树仔菜</span><span style="font-family: Times, serif; font-size: 12pt; text-indent: -18pt;"> (aka pucuk
manis), but when first preference is not available, I shall go for my
alternative Choy Sum </span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; text-indent: -18pt;">菜心</span><span style="font-family: Times, serif; font-size: 12pt; text-indent: -18pt;">.</span></li>
<li><span style="font-family: Times, serif; font-size: 12pt; text-indent: -18pt;">Fried crispy shallots is
optional. But most Pan Mee stalls provide this topping. </span></li>
</ol>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: Times, serif; font-size: 12pt;"><br />
<b>Method</b> <i>(for the soup)</i></span></div>
<ol>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Give dried anchovies and soya
beans a quick rinse.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Soak soya bean in hot water for
20mins. Using both finger tips, rub away the skin from the soya beans.
This is quite tedious. You can choose to skip this step if you are feeling
lazy. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">In a large soup pot, add 2 tbsp
of cooking oil, add in anchovies, stir fry anchovies till fragrant. <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Add in water and prepared soya
beans, and bring to a boil. Lower flame to simmer with lid on for 20mins.
Season with salt, turn off flame and leave to steep. <o:p></o:p></span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaz2XuqaFnhwlYKFNgyP99kAamoSeXlX_D8NvcmGlrd1jEpI3XSTdzXtvOwjn3HiE7uKseFt7LaYRFLQ_uCMzFSwJ9F-XpTDjgw762HTo8NGZbmImevxLrZJYxlYM8Ley2uawtVmiWADa/s1600/IMG_4731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaz2XuqaFnhwlYKFNgyP99kAamoSeXlX_D8NvcmGlrd1jEpI3XSTdzXtvOwjn3HiE7uKseFt7LaYRFLQ_uCMzFSwJ9F-XpTDjgw762HTo8NGZbmImevxLrZJYxlYM8Ley2uawtVmiWADa/s1600/IMG_4731.JPG" height="608" width="640" /></a></div>
<div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;"></span><br />
Using both finger tips rub away the skin from the soya beans.<br />
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYF2pejSnPGIWkGuU-cmVrXoGACWOOjC89epLpDwSvHEg48aMtU3TMZnxwzn7t1jkJZv_hI-3EWqa5a1f792fPylHqlVLI-60fHNPcF8dM8uIi678_I9VZQ__kYv_UHO-aKjsiARoqB82o/s1600/IMG_4740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYF2pejSnPGIWkGuU-cmVrXoGACWOOjC89epLpDwSvHEg48aMtU3TMZnxwzn7t1jkJZv_hI-3EWqa5a1f792fPylHqlVLI-60fHNPcF8dM8uIi678_I9VZQ__kYv_UHO-aKjsiARoqB82o/s1600/IMG_4740.JPG" height="464" width="640" /></a></div>
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;"></span><br />
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Stir fry anchovies till
fragrant before adding in water. Fried anchovies will give you more flavorful
soup.</span></div>
</div>
<div>
<br />
<b>Method</b> <i>(for the noodles)</i><br />
<ol>
<li>Combine flour and salt in a large mixing bowl. Form a 'well' in the middle and crack in the eggs.</li>
<li>Add cooking oil and begin to combine everything together, adding water slowly by individual tablespoons until a non-sticky dough is obtained</li>
<li>Dough needs to be kneaded repeatedly until smooth and uniform in color. </li>
<li>Cover dough with cloth and set aside to rest for 30 to 40 mins to relax the gluten. </li>
<li>After resting the dough long enough, go back to the dough by first dividing the dough into 4 portions. </li>
<li>Using pasta machine, process individual dough portions by repeatedly laminating and thinning the dough into elongated flat sheets before cutting into taligatelle-like strands. Dust some flour on the noodles to prevent noodles from sticking together. If pasta machine is not available, simply roll dough with rolling pin, on a flat surface dusted with flour, into elongated sheets before folded the dusted sheets slightly and cutting into strips. </li>
<li>If you are making mee-hoon-kuay, simply hand stretch the flat sheets dough into desired free-style shapes accordingly.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQHqBoh5grNE-YjmhhGTxd1RoT6P7uOfo35JVGQKVChS6sa08f8kVvZUMrgXt2qmCc8Gruc5GoYUaVm17HYY1rDbCR7K2Kd2wylNR__t9ztgppkp1mH8nDJIv9b4oE3TWyGdVzFw4sQqf/s1600/banmian1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQHqBoh5grNE-YjmhhGTxd1RoT6P7uOfo35JVGQKVChS6sa08f8kVvZUMrgXt2qmCc8Gruc5GoYUaVm17HYY1rDbCR7K2Kd2wylNR__t9ztgppkp1mH8nDJIv9b4oE3TWyGdVzFw4sQqf/s1600/banmian1.jpg" height="640" width="640" /></a></div>
<br />
<b>Method</b> <i>(for the meat sauce)</i><br />
<ol>
<li>In a saucepan, heat up 2 tbsp cooking oil. Add chopped garlic and shallots, stir-fry until shallots turned translucent and aromatic. </li>
<li>Add minced pork followed by all seasoning and stir-fry until meat is cooked and uniform in color. </li>
<li>Add in mushrooms strips, black wood ear fungus strips, and some mushroom soaking water. Stir well and cover with lid. Leave to simmer over medium low heat for 10mins. </li>
<li>Add some corn starch mixed with some mushrooms soaking water to thicken the sauce. </li>
<li>Dish up, covered, and set aside. </li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjn-cwvep9QGACMdd5IaH4WAVALCrvylFqCjKyEICilNqDuDtJlplhWxnR6nJD1E-vmIImi2m7Fmqm1DNQWBBXY_J8mGpZREGEYq_PWW5bAsSPWgCsJx9UYPeQf5pa3SGTVWksSKUGmqv/s1600/IMG_4745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjn-cwvep9QGACMdd5IaH4WAVALCrvylFqCjKyEICilNqDuDtJlplhWxnR6nJD1E-vmIImi2m7Fmqm1DNQWBBXY_J8mGpZREGEYq_PWW5bAsSPWgCsJx9UYPeQf5pa3SGTVWksSKUGmqv/s1600/IMG_4745.JPG" height="444" width="640" /></a></div>
<br />
Everything is prepared for the meat sauce.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY64TlBxGdPAwvmgRs_bxu6mEX9caDsaX5s9_VpfkJlcVUNftXmUlWCii8vepnh1_MZyntfUM2x_x9mex93BvF5nH_-HAImVg_PfiK040RGOb0USGYYe6To53wepli8QpCEaTmmyC3WkSI/s1600/IMG_4746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY64TlBxGdPAwvmgRs_bxu6mEX9caDsaX5s9_VpfkJlcVUNftXmUlWCii8vepnh1_MZyntfUM2x_x9mex93BvF5nH_-HAImVg_PfiK040RGOb0USGYYe6To53wepli8QpCEaTmmyC3WkSI/s1600/IMG_4746.JPG" height="520" width="640" /></a></div>
<br />
Meat sauce is well cooked and in uniform color.<br />
<br />
<b>Method</b> <i>(to cook pan mee)</i><br />
<ol>
<li>Prepare two heavy saucepan. One side is 2 ladle cups of boiled water, another side is 2 ladle cups of soup base. Bring both to a boil</li>
<li>Add a serving of noodles into the boiling water saucepan, cook noodles for a minute. Transfer half-cooked noodles into the soup base saucepan, and add a serving of vegetables. Adjust your cooking time accordingly.</li>
<li>When noodles are cooked, crack an egg into the middle of the pot and leave it with lid on briefly for about 20 secs for the white to cook slightly.</li>
<li>Ladle everything into a serving bowl, try not to break the yolk. Garnish generously with one portion of meat sauce, fried crispy anchovies, fried crispy shallots and serve!</li>
</ol>
You can, of course skip the part of using boiling water saucepan. You can just throw in your noodels and just cook it in the soup straightaway. However, the noodles will make your soup broth looked cloudy and thickened a little. I personally prefers to half-cook the noodles in boiling water first, as this step allows me to have nicer and clearer broth.<br />
<br />
Pan Mee... Long, flat striped noodles.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNA58Ehp-FNYa-10wQ8OVzfwtdU_PPM36k7ps8aUqoL58SSlIRLXYAEv_eU5tP86GgTUmim3uG1PRALd8g0DEQNHxeE3pqXS-huT2dlFZ_5wTizb4vM4dKeNdSZIgboTWB4faCEs56wStG/s1600/IMG_4762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNA58Ehp-FNYa-10wQ8OVzfwtdU_PPM36k7ps8aUqoL58SSlIRLXYAEv_eU5tP86GgTUmim3uG1PRALd8g0DEQNHxeE3pqXS-huT2dlFZ_5wTizb4vM4dKeNdSZIgboTWB4faCEs56wStG/s1600/IMG_4762.JPG" height="486" width="640" /></a></div>
<br />
While mee-hoon-kuay is free-style shaped flat dough by simply hand stretch the flat sheets dough in organic forms. There's no rocket science. Everyone can do this. To me. it should look homely and comforting. There's no rules here.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgih9CxiefZI9cS6TjIRY5KtxmnZCg9YsVdsxQ-wRf7kWKEPa5HtfLE0yvF0lenjzi1nPdIPShDYaNw-i7P_cY5c-4mknochOIsxW-hScpb2B_jozSSwSkKjEuvLR2n8PljTDzfFhNdXbEo/s1600/IMG_4771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgih9CxiefZI9cS6TjIRY5KtxmnZCg9YsVdsxQ-wRf7kWKEPa5HtfLE0yvF0lenjzi1nPdIPShDYaNw-i7P_cY5c-4mknochOIsxW-hScpb2B_jozSSwSkKjEuvLR2n8PljTDzfFhNdXbEo/s1600/IMG_4771.JPG" height="468" width="640" /></a></div>
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Look at my Pan Mee soup. The soup is quite clear and less cloudy compared to those selling outside. Although there's extra effort in cooking process, but this will make your noodles taste better in overall.<br />
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<div class="separator" style="clear: both; text-align: center;">
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In Kuala Lumpur, Klang Valley, there's a popular version of Pan Mee that is prepared dry version. Everything is the same, just that they are without the soup, fiery dry chillies flakes are added, topped with some spring onions and stirred into noodles. That's another great way of enjoying Pan Mee.<br />
<br />
Maybe next time I will try making dried version of Pan Mee. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRlnwGecW4D2qY8i-boqpy2t3FfstZk7JdDIfwx5iZhk1pQK1v5cfcGJFXgWATCHlI_1SeKVk3VYzmBLKjz9-i_A7RE36rrt9iwBigAnqXOmLXiuCUhw8nO9Od3tOWdOMunndoutmsTYm/s1600/20150228_170223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRlnwGecW4D2qY8i-boqpy2t3FfstZk7JdDIfwx5iZhk1pQK1v5cfcGJFXgWATCHlI_1SeKVk3VYzmBLKjz9-i_A7RE36rrt9iwBigAnqXOmLXiuCUhw8nO9Od3tOWdOMunndoutmsTYm/s1600/20150228_170223.jpg" height="460" width="640" /></a></div>
<br />
I love this soup noodles. I think everyone should make this at home at least once. This just involves a few ingredients, and I guarantee you that this is a great bowl of comfort food, and something easy to prepare for weekend lunch for family.<br />
<br />
So.... do you prefer pan mee? or mee-hoon-kuay?<br />
<br /></div>
</div>
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Dear Readers, </div>
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Today marked the 3rd year anniversary ever since I started writing Annielicious Food Blogspot.</div>
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For those who know me, you will know how hard I'd been trying to find work / life balance all along. For those who doesn't know me, for your info, I have a full-time job, and blogging recipes will only happen over the weekend. The intention of writing this blog is for my personal record, my way of penning down some of my tried and tested recipes, hoping to share knowledge with my future children (<i>if I'd ever have one</i>). If I'd grow old one day, I would worry that I'd forgotten what I've added into the dish and I'm not able to do knowledge transfer to my child.</div>
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And so, I never thought my recipes could go any further. But, I started to feel the change in society. Modern women's doesn't walk into the kitchen as much as our parent's era do. Eating out is so convenient nowadays. But I'm a person who always believes in... <b>as long as there's food on the dining table, your family members will come home for you. </b></div>
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I asked myself how much I could do to change it? At least some little effort from me? How I could encourage fellow young women's in this modern society to cook and bring some joy to their family? I thought, maybe improve my way of writing my blog to ensure every details are recorded down? I don't know. But this might be one possible or better way to encourage readers to start cooking. But at the same time, things are getting tougher when my I set expectations on myself in writing recipes. I read more, I learn more, and I'm still learning. And you guys are the one who gave me the reason to do this. </div>
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My writing is <u>not detailed enough</u> is something I worry always. I don't know why. But if you wonder what I did in order to come up with a recipe post? Read this :</div>
<div>
<ol>
<li>Finding the right weekend schedule to cook (<i><span style="color: blue;">I'm not a full-time blogger</span></i>)</li>
<li>The right time to go to the right place or market to get the fresh ingredients (<i><span style="color: blue;">Sometimes I need to run a few places just to gather all the specific ingredients I wanted</span></i>), </li>
<li>The right amount of food to prepare for the total hungry tummies,</li>
<li>The right cooking or baking heat and time (<i><span style="color: blue;">Especially first attempt on new dishes or bakes</span></i>),</li>
<li>Penning down every possible details in the kitchen to ensure nothing is forgotten later,</li>
<li>Take photos of every preparation and cooking steps, while ensuring my food is not over-cooked (<i><span style="color: blue;">I have poor memory sometimes</span></i>),</li>
<li>Wishing for the best natural light to take better photos (<i><span style="color: blue;">If the sunlight is not good on that day, it kills the photo taking, and it's as good as killing me!</span></i>), </li>
<li>Photo taking must be quick, so as to ensure hungry tummies doesn't eat cold dishes, </li>
<li>Time spent on photo editing and writing every details on the blog (<i><span style="color: blue;">It's quite time-consuming actually</span></i>).</li>
<li>Proof-reading before hitting the "Publish" button, so as to ensure no wrong information is written (<i><span style="color: blue;">although I admit that I didn't do proof-reading during busy times</span></i>)</li>
<li>Did I left out anything?</li>
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<span style="font-size: large;"><b>The road is never easy, but till now, I'm still learning.... </b></span></div>
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I'm surprised that I'd actually able to persevere until now, and still, continue blogging recipes. But looking back, I don't think this blog is possible without these people :</div>
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<b>My Husband, Max</b> - He is the driver who drives me around to source for ingredients without even complain once until today. He is the supporter, the encouragement, the guinea pig, the audience, the judge, and my biggest fan! He would finish all the left-over food that I cooked. He spoilt me with lots of kitchen toys, wash all the dishes after I messed the kitchen (<i>this is unconditional love!</i>). He can even go all way out to buy good ingredients for me wherever he go. The time when he lugged 1kg of Prosciutto Di Parma from Germany. Ohh... I love this man more than my life!</div>
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<b>My Mother, Mdm Chai</b> - She gave me lots of classic recipes, cooking tips that doesn't teach on cookbooks and online. Her recipe always appear on my blog if you noticed. She taught me lots of lessons in life that can never be found in textbooks. She's my absolute inspiration and aspiration!</div>
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<b>My Mother-In-Law, Mdm Leong</b> - She always loves promoting my cooks and bakes to her friends. Although sometimes I couldn't understand why she'd want to give-away my failed bakes (<i>yes, I do fail sometimes, I'm not afraid to tell you.</i>), but I know she'd probably feels proud of her daughter-in-law who bake, cook, and write. </div>
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<b>Alan, <a href="http://travelling-foodies.com/">Travelling Foodies</a></b> - This guy is the best (male) cook that I've ever met in SG so far. Very detailed and precise person in cooking and baking. I've learnt alot from him. And not to mention, he'd probably the one who's there to listen to most of my nonsensicality and ranting through the entire 3 years of blogging. Developing a strong friendship is never easy and it takes alot of effort. Thank you for being with me through good and bad times, my friend. I love you man! </div>
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<b>Wendy, <a href="http://wendyinkk.blogspot.sg/">Wendyinkk Blogspot</a> </b>- This woman is amazing! She's my most respected recipe blogger ever! If I were to nominate someone to go for Master Chef competition, she would be the one. We have complicated relationship here. She is my school-mate, my senior in Secondary School Girl's Brigade. Her mom knows some of my family member during our young days. Back in 2012, we found each other on Facebook, we reunite, and she is the one who encourage me to start writing down my recipe on blogspot. She taught me alot along the way. She seems to know everything that I can't even find it online! She pushed me hard to learn even more! I love you Wendy!</div>
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<b>All Readers</b> - Thank you for loving my recipe. Knowing that my recipe may not be the best, but you guys choose to believe me and give it a try. Everytime when I receive feedback from you guys, telling me how much your family members enjoyed the food, it makes me smile, and all the tough times (<i>being a recipe blogger</i>) is all gone. With both palms pressed together, I thank every one of you. </div>
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Coming forward, I wish I would have more time to come up with more recipes and many more years to come. It is about how much I could do to encourage women in the society to cook and bring joy to their family. Thank you everyone for loving me. </div>
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Lots of Love, </div>
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<i><span style="font-family: Times, Times New Roman, serif;">Annie Mok</span></i></div>
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Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com15tag:blogger.com,1999:blog-2202701148505861072.post-15906571268632344872015-02-13T00:35:00.001+08:002015-02-13T00:53:59.128+08:00Kueh Bangkit (Melt-In-Mouth Coconut Cookies)Max asked for Kueh Bangkit this year. When I asked him to describe what kind of specific bangkit he wants, he says "<i>You know? That sweet-powdery softness and warms your mouth with the fragrance of pandan and packed with coconut flavor?</i>"<br />
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Ohh,,, he has a specific request!<br />
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Ever since I started learning baking, Kueh Bangkit was never on my to-bake list. Not until Max asked me to do so. Kueh Bangkit is one of his favorite Chinese New Year cookies. Obviously (<i>refer to above on how he describe that</i>)</div>
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In my childhood memory, my faint recall was that Kueh Bangkit is sweet, chalky, packed with coconut flavor, and melt-in-mouth. When I said melt, it really melts IMMEDIATELY in the mouth. The moment the cookies touches the tongue, it melts. Yes. That's the one! </div>
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When I grew up, moved to Singapore for work, everything has turned commercialized. Unlike my home-town Kampar that sells home-made cookies during my childhood times. They do, still have some in Singapore, but really good ones? You've got to be lucky to find one. I started to dislike Kueh Bangkit ever since store-bought bangkits invaded the market. Bangkits displayed on the supermarket or neighbourhood bakeries didn't attract me at all. This is where I stopped having interest on Bangkit. </div>
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I tell myself, if I want to make, I will make the one that makes me find back at least 70% of my faint childhood feel (probably). If not, I won't consider my bangkit a success. So, this post is to share with you my experience on my attempts on Kueh Bangkit. </div>
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As usual, before I start experimenting something, I will make sure I do some reading. I flipped through some cookbooks, check out the online recipes. Comparing the liquid and dry ingredients ratio, I finally settled with <a href="hhttp://fatboo.com/2014/05/kueh-bangkit-recipe-melt-in-mouth-cookies.html">fatboo</a>'s recipe that sounds really convincing. </div>
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Some people tells me that Kueh Bangkit is easy to make. But mind you, they are easy to fail too. So, becareful on that. To ensure my first attempt a success, I followed the recipe obediently without tweaking it. This also means, I followed the particular ingredients (and the brand) mentioned on the recipe. Only on the 2nd and 3rd attempt, I then tweaked the recipe abit. So, please... be good. For best chances of success, just follow as I said. </div>
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This recipe ask for Ayam Brand Premium Coconut Cream and Sago Flour. Max hunt these two ingredients up and down for me and it is not avail. We managed to found Sago Flour at Sheng Siong Clementi. For the coconut cream, he is so smart enough to call Ayam Brand Singapore to ask for it. Later, we learnt that Ayam Brand Premium Coconut Cream is named as <b><u>Pure Coconut Cream</u></b> in Singapore. So, same content, different name I guess. According to Ayam Brand staff, this particular Coconut Cream gives the most similar quality as the freshly squeezed coconut milk in the market. It contains nothing else except coconut cream (no stabilizer). </div>
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<span style="color: purple;">DISCLAIMER</span> : This is NOT a sponsored post. Because this Coconut Cream really brings out its good flavor. I feel that I should credit and recommend this coconut cream to you guys to ensure higher chances of success in attempt. And please remember, this recipe ask for coconut <b>CREAM</b>, not coconut milk. Becareful. </div>
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<b><u><span style="font-size: large;">Ingredients</span></u></b></div>
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<i><span style="font-size: x-small;">(Source : <a href="http://fatboo.com/2014/05/kueh-bangkit-recipe-melt-in-mouth-cookies.html">Fatboo</a>, with modification after my 3rd attempt)</span></i></div>
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<li>800g Sago Flour (2 packs of 400gm)</li>
<li>10 to 12 Pandan Leaves (Screwpine Leaves)</li>
<li>240gm Ayam Brand Pure Coconut Cream</li>
<li>300gm Icing Sugar (Originally ask for 200gm) <i>*See Note</i></li>
<li>3 Egg yolks (medium sized eggs 50 - 55g)</li>
<li>Drops of Red coloring (optional)</li>
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<b>Note :</b> </div>
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<li>I increased Icing sugar from 200g to 300g Icing Sugar on my 2nd and 3rd attempt, and I swear that it does taste better! The existence of Sugar enhances the coconut flavor. </li>
<li>This recipe makes approx. 330 Bangkits, depends on the cookies thickness. I've got 220 out of this recipe. So, I assume that my cookies is thicker than Fatboo's one. </li>
<li>The existence of red coloring is to add some festive feel to the overall look of the bangkit. It's absolutely optional. </li>
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<u><b><span style="font-size: large;">Flour Preparation</span></b></u></div>
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<b><span style="color: blue;">10 - 12 Pandan Leaves</span></b> : Wash and wipe with paper towels till dry. Cut into desired lengths. </div>
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<b><span style="color: blue;">800g Sago Flour</span> </b>: In a big wok, fry sago flour over low heat for 10 mins. Stirring all the time to ensure the flour is not burnt. The initial frying stage would be lumpy and hard to stir. </div>
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<span style="color: blue;"><b>Cut Pandan Leaves</b> </span>: Add it into the flour and continue to fry another 10mins till flour is light and the pandan leaves are dried and crinkled. The flour will become dry and flies up when stirred. This indicates that the flour is ready. </div>
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<b>Note :</b> </div>
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<li>You may not be able to finish the Sago Flour at the end of the baking process. But it's better to prepare more as some will be used for managing the dough, flouring the pastry board and so on. Read on, experience it, and you will know. </li>
<li>You can prepare the flour one day in advance (or upto 5 days in advance), as the flour needs to cool down completely before you can use them. </li>
<li>It is highly advisable to leave the fried sago flour overnight to ensure that it is completely cooled. Once it is cooled, sift and store the prepared flour in air-tight container.</li>
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<u><b><span style="font-size: large;">Pastry Preparation</span></b></u><br />
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1) In one bowl, stir <b style="color: blue;">240gm Coconut Cream </b>and<b style="color: blue;"> 2</b><b style="color: blue;">00gm Icing Sugar </b>with hand whisk till sugar dissolved and mixture turned semi-greyish thick sugary solution.<br />
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2) In another bowl, whisk <b><span style="color: blue;">3 Egg Yolks</span></b> and the remaining <b><span style="color: blue;">100gm Icing Sugar</span></b> under high speed till creamy white and sugar is dissolved.<br />
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3) Lower speed, add in <b><span style="color: blue;">(3) </span></b>coconut sugar solution and whisk till well mixed.<br />
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4) With a wooden spatula, add in <span style="color: blue;"><b>560gm Fried Sago Flour,</b></span> still till well mixed. <i>*See Photo</i><br />
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5) Cover the dough with a piece of wet cloth to prevent pastry from drying out, let the dough rest awhile.<br />
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You only need to mix 560gm Fried Sago Flour into the wet mixture. The rest of the fried sago flour is for you to dust the working top, adding more flour to the sticky dough, dust the rolling pin, and everything else. The pastry is VERY STICKY. In my first attempt, I thought somewhere went wrong, I was worried through the entire experiment as it's not easy to handle.<br />
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<b><span style="font-size: large;"><u>Rolling and Cutting the Pastry</u></span></b><br />
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1) Line pastry board with a piece of clingwrap to prevent it from sticking.<br />
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2) Working with a cake scrapper, cut out 1/3 portion of the sticky pastry, sprinkle some fried sago flour over, knead in. You need to add in flour bit by bit till pastry is smooth, soft and pliable.<br />
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3) Flour worktop, place pastry on it, roll dough out to to your desired thickness. For all my 3 attempts, I conclude that 6mm thickness is ideal for my personal preference.<br />
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4) With cookie cutter, cut out the bangkit, place it on a lined baking tray. <br />
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5) Using a skewer or a toothpick, put a tiny dot of red color on the bangkit to give this cookies an overall festive feel.<br />
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<b><u><span style="font-size: large;">Baking</span></u></b><br />
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Bake in pre-heated oven at 160 degree for 10mins. This initial 10mins is to allow the bangkit to set the design.<br />
Then, reduce the temperature to 130 degree, and continue to bake for a further 10 to 15 mins or till Bangkit is very light beige in color. Keep an eye on it. Gauge it yourself. Your oven and my oven temperament might not be the same.<br />
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In the original recipe, it mentioned 160 degree for 10mins and 130 degree for 20mins. I tried, but I think 10mins + 10mins is sufficient. So, always feel it yourself. Because your bangkit thickness might be different from mine.<br />
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And this is how it looked when it is out of the oven, The hairline cracks on top of the cookies looked quite nice tho. And the little red dot makes the whole bangkit looked nice. I like!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXkyXvQ1v8_HBAziMAGPQOcHCZXP6MQZ7DJxV2gQZ606WohJzDrYxQx6MuuoYctpUhw0c8bdxsLoJ6Xq6bHufKFT0ZEt7VKknztB6RsEFyDdcOcJBQjnHbvkSaroZ-rtjlTZSCDjN4hnb/s1600/IMG_4716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXkyXvQ1v8_HBAziMAGPQOcHCZXP6MQZ7DJxV2gQZ606WohJzDrYxQx6MuuoYctpUhw0c8bdxsLoJ6Xq6bHufKFT0ZEt7VKknztB6RsEFyDdcOcJBQjnHbvkSaroZ-rtjlTZSCDjN4hnb/s1600/IMG_4716.JPG" height="480" width="640" /></a></div>
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It takes me 3 attempts to understand certain tricks. I learn new things in every baking experiment. For this bangkit, here's my sharing ...<br />
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My <b>1st attempt</b> : Followed the original recipe obediently. Taste and smells good, but not sweet enough to my liking. Fragile cookies, definitely need alot of tender-loving-care. And it does melt-in-the-mouth very quickly as promised. I'm satisfied, and I consider this a success. Max says this gives him childhood feel. I don't know how true.<br />
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My <b>2nd attempt</b> : I tried tweaking the recipe by using 80% sago flour and 20% tapioca flour, and increased sugar from 200g to 300g. The result, taste and smells better with the enhancement in sweetness. But cookies texture is not what I expected. The cookies is 'crunchy'! And yes, it does melt-in-the-mouth, but it melts VERY slowly... Duh! I don't know why, but I consider this is a failure because the cookies texture is not what I wanted. My MIL literally 'promote' it to her friends who came to our house. And I also don't know why this failed bangkit is a crowd pleaser. <i>*face-palm*</i><br />
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My <b>3rd attempt</b> : This is the recipe written as above. 100% sago flour, 300g sugar. Result was satisfactory. <i>Cukup lemak, cukup wangi, cukup manis</i> (literally means enough of coconuty, enough of sweetness, and nice fragrance in Malay). Although the cookies is still on the fragile side, they are better than the 1st attempt. But to be honest, you can't expect tough cookies to give you melt-in-the-mouth feel. Usually fragile cookies does. That's the logic I guess. I found the 'feel' on my 3rd attempt. And also, I'd say this is a success!<br />
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Kudos to this recipe. These cookies are good and well received. Definitely better than store-bought. I guarantee you this for sure. And yes, I repeat myself again, it does melt-in-the-mouth quicky! I have to say, I love this recipe, I really do.<br />
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But is this the perfect recipe? Maybe yes to me, but maybe no to others. I will continue to search for a perfect ones. If you do have one, please do share with me. Ok?<br />
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And a quick tips for you. When you arrange the cookies into the container, use chopsticks to do the work, With my clumsy fingers, I just couldn't control it well, I damaged a few cookies during the process. And I quickly use chopsticks to do the rest of the cookies arrangements.<br />
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I hope you like this recipe. And if you do, please go ahead and share this recipe with your friends and relatives.</div>
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In this New Year, may good luck and prosperity follow everyone of you. Happy New Year everyone!!!</div>
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Annieliciousfoodhttp://www.blogger.com/profile/14965541245188580528noreply@blogger.com20