Blogger Widgets

Saturday, 23 April 2011

Korean Potato Pancakes


When I saw this recipe in the "A Daily Obsession" blog, I quickly bookmark it because I have a packet of Korean pancake flour sitting in the pantry for quite awhile already and sure enough this pancake taste delicious with everything goes in it.

You can modify to put in any ingredients you like and I believe it will still be as delicious and tasty.

This pancake recipe adapted from  here.
Korean Potato Pancakes
3/4 cup meat (bacon/tuna/ham) ~ I used ham here.
1 cup mixture of finely-cut veg such as carrots/chives/spring onions/long beans/zucchini etc
2/3 cup onion, chopped finely
2 medium-sized potatoes (about 400 gm unpeeled), grated finely
1 red chili, thinly sliced
1/2 cup Korean pancake flour  (or plain four)
2 large eggs
1/8 t salt (or to taste but remember the dip is salty) 
pinch of white or black pepper

Korean Pancake Mix

1. Grate the potatoes finely but not so fine that they turn mushy.2. Mix and well combine all ingredients up.
3. Heat up a non-stick frying pan. Grease lightly (for crispy pancakes, use more oil) with veg oil.
    Drop a large spoonful of the batter and flatten it out into a circle about 5 cm/2" diameter. When the
    bottom side is golden brown, turn over.
4. Serve hot with your favourite soya sauce dip or chilli sauce.

Friday, 22 April 2011

Haiji White Bun



Haiji White Bun - a Japanese White Bun.  The blogger Cosy Bake doesn't even know why it was named Haiji too.  I think I would like to name it as Milk Bun.

It is good to bake your own bread as it is more healthier than buying at the supermarket which baked with preservatives.  I am sure you all will notice that those sandwich loaf bread sell at the supermarket even after storing in your kitchen table, it still look nice and whitish and not even a patch of molded fungus growing on it!  So it is good to bake your own bread and bun once in a while.

My oven was a little too hot even for 15 minutes baking for this bun.  The edges was brown.  Maybe next time to cut temperature to 130C.


Ingredients 
250g bread flour
3g instant yeast
200g milk
10g sugar
3g salt
10g butter

1. Pre-heat oven t 190'C. 
2. In a bowl, except butter, mix all the ingredients to get a rough dough. Add in butter and
    continue to knead till the dough is springy and smooth. This should takes about 10 minutes.
3. Let dough rise till double the volume. cover the dough and keep in warm place.
4. Portion into 7 equal size and roll up to form a ball. Let dough rest for 15 minutes.
5. Press each dough flat and re roll to form ball shape. Dust the dough with some flour, and
    use a rolling pin  give an impression across each dough. Place them on baking tray and let
    them rise for 40 minutes.
6. Bring the oven temperature down to 140'C, bake dough in the oven for 15 minutes.

Thursday, 21 April 2011

Dong Po Rou


I have cooked this dish twice already though I don't find the taste to my liking.  The first time I didn't put in the lotus seed and the chicken stock.  I just put in plain water.  So I thought this time round, I make sure all ingredients are included in but I still can't find the taste of it.  Maybe I will try another method to cook this Dong Po Rou which require braising and steaming.

This recipe adapted from here.

Ingredients
500 gm Pork belly
5 slices of ginger
3 nutmeg (cracked)
3 star anise
20 gm lotus seeds, soaked overnight
2 medium white onion, sliced
30 gm rock sugar
1 tbsp thick black sauce
150ml Shao Xing Wing
350ml Chicken stock

Method:
1. Cut pork belly into cubes and use the broad side of knife to pat and smoothen skin. 
2. Blanch pork belly in boiling water. Drain and pat dry, set aside.  
3. Put all ingredients into a clay pot and fill with chicken stock.  Bring to boil over high 
    heat and let simmer for 3 hours until pork belly is soft and fragrant. 
4. Dish out the pork belly and place them on the serving plate.  Turn heat to medium and
    reduce sauce to half. Pour sauce over pork belly and serve.

Wednesday, 20 April 2011

Carrot Cake





Carrot Cake, aha.... don't be mistaken with radish cake, the Chinese "Loh Pak Koh" was called for as one of the most requested humble cake.  It is all because it is such a moist cake - always ready to eat and easy to keep.  And frankly speaking, I have not tasted carrot cake before and being daring enough to try baking it today.

The verdict of the cake ~ it is so moist and the aroma smell from the mixed spice and the combination of the frosting makes such a fulfilling feeling for just a piece from it.



The recipe adapted from the Australian Women's Weekly cookbook.

250ml vegetable oil
250g firmly packed brown sugar
3 eggs
720g firmly packed, coarsely grated carrot
120g coarsely chopped walnuts
375g self-raising flour
half teaspoon bicarbonate of soda
2 teaspoon mixed spice

Lemon cream cheese frosting
30g butter
80g cream cheese, softened
1 teaspoon finely grated lemon rind
240g icing sugar

1. Preheat oven to 180C/160C fan-assisted.
2. Grease deep 23cm round cake tin, line base with baking paper.
3. Beat oil, sugar and eggs in small bowl with electric mixer until thick and creamy.  Transfer mixture
    to large bowl, stir in carrot and nuts, then sifted dry ingredients.
4. Pour mixture into prepared tin, bake cake about 1 1/4 hours.  Cover loosely with foil halfway
    through cooking.  Stand cake 5 minutes; turn onto wire rack to cool.  Spread lemon cream cheese
    frosting over cold cake.

Lemon Cream Cheese Frosting :  Beat butter, cream cheese and rind with electric mixer until light and
fluffy; gradually beat in icing sugar.

Saturday, 9 April 2011

Almond Biscotti



Biscotti!  Italian cookies.  Hard work as you have to bake twice and more of it, the slicing thinly of it.  If you slice it too thick, it doesn't taste as good; if you slice it too thin, there is no bite to it.  So you need to slice it at just right size and must be consistent about it.  And I'm more willing to divulge!

I came across some biscotti just only needed egg white and some with the whole eggs in it.  You can make to compare which one suits you the best!  Mine is like this.....

Ingredients

980g cake flour
650g sugar
9 eggs
1 kg whole almonds
2 tsp baking powder

1.   Prebake the almonds at 130C for 20 minutes.
2.   Mix flour, sugar and baking powder.
3.   Add in beaten eggs
4.   Mix well and add whole almonds.
5.   Dip hand into flour mixture and knead dough portion by portion.
6.   Knead into log shape (depends on tray size, but usually 3cm thick).
7.   Glaze dough with egg white.
8.   Bake at 150C for 35 minutes.   Let cool for overnight.
9.   Next day, slice the log thinly, place on tray and bake for 10 minutes at 150C.


Dipping a slice of biscotti in the coffee is yummy!

Wednesday, 6 April 2011

Chocolate Chips Cookies

This Chocolate Chips Cookies is a request from my lovely niece, Tiffany!  Hope you like it!


Recipe adapted from here

280g all purpose flour
1 teaspoon salt
¾ teaspoon baking soda
226 unsalted butter, at room temperature
200g sugar (I reduced 20g as I find it too sweet)
115g packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
340g semi-sweet chocolate chips
100g finely chopped pecans ( I changed it to walnut)

1.  Preheat the oven to 190ºC. Line 2 baking sheets with parchment paper.
2.  Sift together the flour, salt and baking soda.
3.  Beat butter on medium speed for about 1 min till smooth, add in all the sugars and beat till well
     blended.  Add in vanilla extract.
4.  Add in the eggs, one at a time beating well after each addition.
5.  On low speed, add in the flour mixture, mixing all well till incorporated.
6.  Using a spatula, mix the chocolate chips and walnuts in.
7.  Spoon about 1 tablespoons, with slightly rounded onto the baking sheets, leaving in between 2 in away.
8.  Bake at preheated oven for about 10-12 minutes till the edges are brownish and golden in colour.
9.  Remove from oven and let the cookies rest for 1 minute before transfer to the cooling rack.



Enjoying my cup of coffee and the chocolate chips cookies now!  Want one?

Tuesday, 5 April 2011

Steamed Free-Range Chicken In Glutinous Wine

Steaming meats or vegetables are always the healthy way of cooking, and for me it is fuss free!  Here it is, Steamed Free-Range chicken in glutinous wine.  The taste of the 2 types wine is indeed appetizing.


Adapted from Steamed Cuisine

500g free-range chicken (cut into bite size)
20g black fungus (soaked, sliced)
4 Chinese mushroom (soaked)
1 tbsp chopped ginger
10g red dates
50ml glutinous wine
1/2 tbsp corn flour
50ml "Shaoxing" wine (add in after the chicken is cooked)

Seasoning
1 tbsp light soy sauce
1 tsp chicken stock powder (I've omitted this)
1 tsp sesame oil

1.  Combine chicken pieces with the remaining ingredients and seasoning, mix well.
     Put into a heatproof plate.
2.  Steam in a preheated steamer over high heat for 30 minutes until cooked.
3.  Remove and pour in the "Shaoxing" wine.  Serve at once.

Monday, 4 April 2011

Crustless Tuna & Ham Quiche

I always loves pies, puff pastry and quiches.  But the thought of having to knead out the dough pastry takes up some time to do.  And finally I found a Quiche recipe from here which is easy to make without any fuss.




Crustless Tuna & Ham Quiche  (recipe source from The Waitakere Redneck's Kitchen)

½ cup flour
¼ tsp baking powder
4 eggs, beaten
2 cups low fat milk
75g reduced-fat spread/butter, melted
210gm can tuna, drained
1 slice ham, chopped (optional)
1 onion, chopped
½ cup grated cheese
handful of chopped fresh chives (optional)
1 tomato, cut into rings (optional)
salt & black pepper to taste

1.  Sift flour and baking powder in a bowl.  Set aside.
2.  Slightly beat eggs, milk and the melted butter together.  Stir in to the flour mixture and mix till
     well combined.
3.  Add in tuna, ham, onion, grated cheese and chives and mix everything until well combined.
4.  Season with salt and pepper to taste.
5.  Pour in to a greased baking pan and place a grease proof baking paper at the bottom of pan to prevent
     sticking.
6.  Place tomato rings on top.
7.  Bake at a preheated oven at 180C for 45 minutes or till set.
8.  Leave to slightly cool before slicing.

Sunday, 3 April 2011

Pork Tocino

I've been food blogging quite awhile now and there was a day I came across this recipe Pork Tocino from one of the blogger, and by the look from the picture shown, it does look so much like "Char Siew".  So I quickly bookmark it to try it one day.   Pork Tocino is a recipe favourite from Philippines.  And here it is......



Pork Tocino  (adapted from Table for 2..... or more 

1kg pork shoulder slices
250ml canned pineapple juice
125ml Cola drink
125ml ketchup
80ml light soy sauce
200gm brown sugar
1 Tbsp grated garlic
1 Tbsp salt
1 tsp ground black pepper

1. Marinate everything together.  (you can place it in the ziplock bag or in a bowl shrink wrap it).
2. Place it in the fridge chiller compartment for 48 hours.
2. Pour some oil in a saucepan and put in pork slices. Brown both sides and pour in 1 cup of the
    marinade. Cook on medium heat until the gravy dries up.
3. Dish up and serve with rice.


 It is so delicious.  I believe my cousin Jowyn must have eaten this Pork Tocino dish before judging that Louie is a good cook!  Have you, Jowyn?
My camera wasn't sharp enough to take photos and wish Louie is here to help me.