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.

Corn Fritters


Ingredients
1 ear of corn, remove kernels
1 spring onions, finely chopped
1 Chinese parsley, finely chopped
1 garlic, minced
2 tbsp dried shrimps, finely chopped
2 tbsp fried shallots & its oil
1 tbsp fish sauce
5 tbsp self raising flour
2.5 tbsp rice flour
100ml to 125 ml Water
1 egg (60g)
Half tsp sugar
Half tsp salt
Dash of pepper

Method
  1. Mix all ingredients with water. Flour mixture should spread slowly.
  2. Shallow fry at medium fire.
  3. Drain oil before serving.

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.

May 07, 2017

Batang Fish Soup


This recipe make 6-7 bowls of fish soup


Ingredients

Fresh Batang head and bones 
Use a generous amount of fish head & bones. Rinse and pat dry fish head and bones. Spray with oil. Bake in oven at 200 degrees until golden brown. It takes about 45 mins.

Fresh Batang fillet
Do not rinse with running water. Rinse once in a bowl of lightly salted water, slice and chill. Cook straight from the fridge.

2 pcs of Sole fish
Rinsed, pat dry, spray with oil, air fried at 180 degrees until crispy. Grind into powder.

Half a yam, about 8 slices, air fried or deep fried until golden brown 

Half a Napa Cabbage aka Wong Bok, cut into chunks 

Large chunk of old ginger, sliced


Seasoning

Fish sauce

Chinese wine

Salt and pepper to taste

3 garlic cloves, chopped
Fry in a small amount of oil until golden brown

Spring onions, chopped

Chinese parsley, chopped

Fried shallots


Making of fish stock
  1. Add fish head and bones, ginger and sole fish powder to boiling water.
  2. Boil for 15 mins before simmering for 30 mins.
  3. Set aside.

Making of fish slice soup
You can cook one bowl at a time or all at once.
  1. Sieve out the soup and discard the fish head and bones.
  2. Add napa cabbage, yam, fish sauce, chinese wine, salt and pepper. Cook until cabbage turns slightly softened.
  3. Add fish slices and bring stock to a rolling boil.
  4. Garnish with spring onions, chinese parsley, fried garlic oil and fried shallots.
  5. Serve immediately.

Dipping sauce
Chili padi, chopped
Garlic, minced
Ginger, minced
Soya sauce
Tau Cheo, paste or finely chopped
Water