August 30, 2017

Chewy cookies




Ingredients
227g unsalted butter
220g self raising flour
130g high protein flour
100g fine sugar
200g brown sugar
2 eggs
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp fine salt

Method
  1. Combine flour, baking soda & sugar with a whisk. Set aside.
  2. Beat butter & sugar until pale.
  3. Add eggs, salt & vanilla extract.
  4. Fold in flour until incorporated.
  5. Scoop dough onto baking paper. I used a ice cream scoop for consistency.
  6. Add a chunk of chocolate & press onto the dough. Add a small dollop of dough into chocolate to cover it.
  7. Bake at 190 degrees for 10-11mins depending on size of dough.
  8. Remove from oven & let it cool abit before transferring to rack to cool completely.
  9. Freshly baked chewy cookies are best consumed immediately.
  10. Store remaining dough in freezer until ready to bake.
    Bake in airfryer at 150 degrees for 11-12 mins.

 
This is not ideal because the exposed chocolate will dry up during baking. You should pressed chocolate chunks further into the dough to flatten it. Add a small dollop of dough to cover the chocolate chunks will result in a warm gooey chocolate filling after baking.



August 14, 2017

Salted Egg Yolk Cream Puffs



Recipe based on experiments.
Try at your own risk.


Recipe for salted egg yolk garnishing
Ingredients
3-4 stalks of curry leaves
1 chili padi, remove seeds & slice finely
1 tbsp Planta butter
1/2 tsp salt

Method
  1. Using low fire, fry curry leaves, chili padi & salt with 1 tbsp of Planta butter until fragrant.
  2. Add 4 tbsp salted egg yolk powder.
  3. Stir until color deepens.
  4. Set aside.

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Recipe for custard
Ingredients
60g milk
50g salted egg yolk powder
100g sugar
1 tsp vanilla bean paste
300g bulla thicken whipped cream

Method
  1. Cook milk, salted egg yolk powder & sugar over very low fire until smooth. Set aside to cool completely.
  2. Beat cream until firm peaks.
  3. Fold custard & whipped cream until incorporated.
  4. Store in fridge until ready to serve.

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Recipe for choux pastry
Ingredients 
3 - 4 stalks of curry leaves
175g plain flour, sifted
175g milk
175g water
140g butter
300g eggs, beaten
1/2 tsp salt

Method
  1. Cook curry leaves in milk & water using low fire. Once liquid simmers, switch off fire & let curry leaves infused in liquid for awhile.
  2. Sift out & discard curry leaves.
  3. Add butter & bring liquid to a rolling boil.
  4. Tip all the flour in.
  5. Switch off fire & stir vigorously until a firm dough is formed. Set aside to cool slightly.
  6. When there's no more smoke from the dough, add egg in 4 additions & stir until incorporated.
  7. Pipe onto baking paper.
  8. Bake using fan mode at 200 degrees 17-18 mins until golden brown.
  9. Set aside to cool completely.
  10. Put puffs in a covered container with salted egg yolk garnishing. Shake it until puffs coated with garnishing.
  11. Pipe custard before serving.
  12. Consume immediately.

Note: Every oven is different so pls watch your pastry at the last minute to gauge colour.

July 11, 2017

Honey Rojak

 

Love my Chinese salad - Rojak, but the amount of sugar puts me off! Honey makes a good alternative & taste just as good.

Choice of ingredient is really up to you! Crispy you tiao is most important for me. Do a very hot & quick toast to maintain the soft fluffy inside.

Recipe for rojak sauce (one portion)
• 2 tbsp #HuijiHoney
• 1 tbsp rojak shrimp paste
• 1 tbsp caramel sauce
• 1 tbsp tamarind juice
• 1 calamansi, its juice & zest
• 1 tsp of finely chopped ginger flower
• 2 tbsp finely grounded peanuts

Method
1. Add rojak sauce with grounded peanuts. Mix well. Adjust sweetness & tanginess to taste.
2. Add all chopped ingredients & toasted you tiao. Stir well.
3. Top with more grounded peanut before serving. Enjoy!

Suggestion: Do a 50/50 mix of finely grounded & coarsely grounded peanut. Finely grounded peanut helps thicken the sauce while coarsely grounded peanut gives texture to the dish.

Prawn and Corn Fritters



Ingredients
10 pcs of prawns, finely chopped
2 ears of corns, sliced to remove kernels
4 cloves garlic, finely chopped
8 small red onions, sliced
1 stalk spring onions, finely chopped
1 stalk Chinese parsley, finely chopped
1 egg
50:50 self raising flour: rice flour
Water (batter should coat the ingredients thinly)
2 tbsp fish sauce
1 tsp sugar
Half tsp salt
Half tsp chicken powder
Pepper to taste


Method
  1. Mix all ingredients with water.
  2. Shallow fry at medium heat.
  3. Drain oil before serving.


Watch video below for consistency of batter and how to shallow fry it.



May 09, 2017

Steamed Chicken with Black Fungus



Marinate 6 chicken drumsticks for 1 hour with a handful of black fungus, a knob of ginger (sliced), 2 cloves of garlic (chopped), 6 tbsp soya sauce, 2 tbsp Chinese wine, 1 tbsp sesame oil, a pinch of salt & pepper.

Bring chicken to room temperate. Add wolfberries & steam for 30 mins.

Add half cap of Huiji Waist Tonic & stir well.

Garnish & serve with spring onions & parsley.