Terengganu Braised Chicken ("Kay Hong")

In my last post, I mentioned that after my medical check up the doctor told me my cholesterol is high and suggested that I should take caution first in my diet and do some walking in my free time.

Well, it is true that we should not take our health for granted; as long as I take cautious in my daily diet I should not get too paranoid about all this.

                                                             *********************

When  Phong Hong Bakes, posted her Braised Chicken earlier, I do find it unique because she uses chicken as well as pork belly in this dish.   I usually cooked braised meat either chicken or pork belly itself and not both in together.

So, I told myself why not to give it a try,  and while the meat is slow braising, I steal a sip of the sauce, oh wow, it just taste so delicious!

But my oh my, as talking about health conscious,  pork belly, chicken, eggs,..... aren't these high in cholesterol and with fats?  No worries, I will skim off the upper layer of oil out. 

Terengganu Braised Chicken ("Kay Hong")

Recipe from Phong Hong Bakes

Ingredients

2 chicken legs (cut into bite sized pieces)

200g pork belly (cut into 1 inch slices)

6 hardboiled eggs (1 only boiled 2 eggs)

15 shallots

3 cloves garlic

2 tbsp preserved bean paste (taucheow)

2 tbsp sweet soya sauce (I used ABC dark sauce)

2 tbsp dark soya sauce

Palm sugar (gula Melaka) to taste

700 ml water (adjust for consistency, use less for thicker gravy)

Method

Blend shallots, garlic and taucheow. Saute the blended paste until fragrant.

Add pork belly and fry for about 10 minutes.

Add water, sweet soya sauce, dark soya sauce, gula Melaka and hard boiled eggs.

Bring to a boil and simmer for 30 minutes before adding chicken.

Simmer until chicken is cooked and tender.

Anyone intend to cook this dish, I highly advise that to cook extra rice, okay?
But look at that layer of fat....got to skim that off now!
 
Phong Hong, thank you for this, it is indeed very delicious!
 

I am submitting this post to Malaysian Food Fest Terengganu Month

 hosted by Lena Of Frozen Wings

Twice-Baked Potatoes

(Sigh!)...... Everything seem not right for me today.

Last week, went for check-up (blood/urine/stool/pap-smear) and the doctor called me today and said the result is out and briefly told me that my cholesterol is high!  Oh dear...... the first thing came to my mind is.... I can't bake anymore cakes in future?
Oil, butter, eggs, cream........all these are high in cholesterol!

While talking to my doctor on the phone, actually I was half way baking a cheesecake.  At after 45 minutes, my oven just suddenly turn off by itself.........duh......WHAT HAPPENED?!!!!   Try to turn on and turn off...... So fed up......  so you should know what the outcome of my cheesecake then... fed up!

Today I am posting, Twice-Baked Potatoes.  Potato, whichever way to cook it, it is still my favourite.  

Twice-Baked Potatoes

Ingredients

4 baking potatoes (Russet), about 225gm

150ml heavy cream

1 tbsp lemon juice

2 garlic cloves, chopped/mince

1 shallot, chopped/mince

85ml vegetable stock or water

3 tbsp chopped fresh basil (I used coriander)

2 tbsp grated parmesan cheese (I forgot about this here)

Salt and pepper to taste

Preheat oven to 190C.

Scrub the potatoes and prick the skins with fork.  Rub a little salt into the skins and place on a baking sheet.   

Bake / cook the potatoes for 1 hour or until the potatoes are cooked through and the skins crisp.

Remove the potatoes from the oven and cut them in half lengthways. 

Using a spoon, scoop the potato flesh into a mixing bowl, leaving a thin shell of potato inside the skins.  Mash the potato flesh with a fork.

Meanwhile, mix the cream and stock in a saucepan and simmer for 8-10 minutes or until reduced by half.  

Stir in lemon juice, garlic, shallot  and chopped coriander, season with salt and pepper.

Stir the mixture into the mashed potato.

Spoon the mixture back into the potato shells and sprinkle the cheese on top. 

Return the potatoes to the oven for 10 minutes or until the cheese has browned.

Serve with fresh salad.

 

 

Cranberries/Raisins Pai Pau (Bread)

When I saw Sonia  posted this Pai Pao, I just wanted to make this as I love the softness of the bread.  

Well, I don't have cream cheese in my fridge but what I have left over is just sour cream and thought of just used it instead.  I wanted to make this just using Raisins alone but I don't have enough and put in half cranberries and half raisins in.

Cranberries/Raisins Pai Pao (Bread)

Recipe adapted from Sonia of NasiLemakLover with some changes

Ingredients

50g sour cream 

20g dried cranberries

20g raisins
280g bread flour/ high protein flour
40g caster Sugar
120g fresh milk
40g egg
1tsp instant dried yeast
28g butter, soften at room temperature

Egg wash-balance egg +1tsp milk

Method (using hand knead)

1. Place all ingredients except butter & cranberries into the same mixing bowl, mix well with

    wooden spatula till all come together. Start to knead till dough becomes smooth.
2. Add butter and continue knead till dough becomes smooth, glossy and elastic (pass thru

    window pane test).
3. Add in cranberries/raisins and gently incorporate into dough.
4. Place dough in a clean bowl and cover with cling wrap, let it proof till double size.
5. Remove dough from the bowl, gently press the dough to remove air bubbles. Equally divide 

    dough into 6 portions ( about 90g each). Roll each into small round dough ball, continue to rest 

    for 15mins.
6. Roll small dough into an oval shape, and roll up like swiss roll, press firm on the closing.
7. With the closing facing down, place it on the non-stick baking pan (10”x 10”). 

    Repeat the rest till finished. Continue to rest till double in sizes.
8. Apply egg wash, bake at pre-heated oven at 180C for 20mins.
9. Cool bread on a wire rack. Store in air-tight container to maintain softness.

 

I knew I didn't knead long enough to achieve the dough to window pane but just nearly there; well call me an amateur but I will work harder next time.  
So for the meantime, I will just enjoy as it is with my cup of tea! 

Chocolate Checkerboard Cake

It is my dad's birthday today and I have baked him a Chocolate Checkerboard Cake!  

I hope this cake is not too much for him having with loads of eggs, butter, as well as having chocolate for topping.
 

Being a first timer baking this checkerboard, I can say is not too bad ..... eventhough it is not really that perfect, not well trim off the edges,  not well smoothen on the sides with buttercream,  but at least I have made a birthday cake for dad.

Well about the recipe for this cake, I am a little lazy typing out the recipe ingredients and method but do hop over to Masam Manis and her tutorial photos on how to cut out the rings and assemble the cake.  Her cake is so neat and perfect.

But if anyone wants to know more on the recipe, let me know and I shall try to translate it out to English and type it out for you..... but now I need a rest after doing this cake ....LOL... 
 

When cutting out the rings from the layer cake, really need your delicate hand to take it out (with cautious tender care than handling a baby), or else the ring will break.  But no worries, you can always patch it up with the buttercream and no one will know it was broken half way the ring.

The steps to bake this cake are .........

1)  Make & bake the plain sponge
2)  Make & bake the chocolate sponge

3)  Make buttercream
4)  Cut the cakes into layers, and from layers cut to 3 rings
5)  Start assemble the cake, spread buttercream
6)  And finally...make chocolate topping..... and pour over to cake
7)  Decorate cake

Phew!  Was that easy?  Hee.....hee......

My dad said it is delicious and I was relieved........

Will I make this cake again?  Of course....mmm....maybe....  if I feel or have the mood again but I would like to try another method of making the sponge cake and the buttercream next time.

  

Mille Crepe With Vanilla Cream Custard

When I first came across this Mille Crepe in the website, I think it is really amazing and cool.  The crepes (to me I usually called it pancake) can be assembled up to become a cake itself. 

Though I have not really eaten this Mille Crepes before though alot of people has been raving how delicious it was.  So I got to try it out.  
  

MILLE CREPE WITH VANILLA CREAM CUSTARD
Adapted from Masam Manis

CREPE 
140g   Cake flour
20g     Corn flour
80g     Caster sugar
500g   Milk
30g     Butter
4         Egg yolks
1Tsp   Vanilla Essence
Pinch of Salt

1. Combine cake flour and corn flour in a bowl.
2. Add in 1/2 of quantity of milk needed bit by bit as you incorporate it into the flour with a whisk. Keep whisking until a smooth batter is obtained. Set aside.
3. In a separate bowl, whisk egg yolks and sugar with the remaining milk.
4. Pour #3 into #2 bit by bit whilst whisking.
5. Add in melted butter and mix till well combined.
6. Sieve mixture into a bowl.
7. Cover with cling wrap and allow to rest in the fridge for 30 minutes before using the batter.
8. Heat a non-stick frying pan with medium high heat.
9. Once the pan is throughly heated, reduce heat to medium low .
10. Melt 1 tbsp butter in the heated frying pan and wipe off excess with a kitchen tissue.
11. Using a ladle, spread pancake batter thinly onto the frying pan.
12. Once the pancake starts to "bubble" and the top surface of the pancake starts to firm up, remove immediately from heat. There's no need to fry the other side of the pancake.
13. Place pancake on a clean flat plate. Repeat process with remaining batter. While stacking pancakes, make sure you separate each layer with greaseproof paper to make sure they don't stick together. Allow pancakes to cool.


Vanilla Cream Filling
200ml whip cream
450ml milk
2 tbs flour
85g sugar
1 1/2 tbs cornstarch
4 egg yolks
2 tbs butter/margarine
vanilla essence

How-to (crepe)
1. Sift flour+baking powder together. melt butter and put aside.
2. In a separate bowl, mix eggs + 250ml milk + sugar well. add the flour mixture and amix well 
    until combined. add in vanilla and the rest of the milk,  combine.
3. Add in melted butter and mix again. cover and let the batter rest inside the fridge for   
    30 minutes- 2 hours.
4. Heat a nonstick pan and slightly oil the surface. wipe any excess oil. pour in a ladle full of your 
     crepe batter and spread evenly as thin as possible. cook for 30 seconds and flip the crepe upside 
     down and wait for 10 secs. remove your crepe from the pan and cover with a cling wrap to 
     keep it moist.
5. Repeat  until you finish all the batter. you should get around 20 crepes. put the crepes aside to 
    let them cool down.

How- to (filling)
1. make the custard.
   -using a heatproof bowl, heat milk in the microwave for 3 minutes. sift in cornstarch and flour, 
   add in sugar and quickly whisk well to avoid lumps . add the egg yolks gradually and combine. 
   Put back the bowl of mixture into the microwave and reheat until it gets bubbly. take out and 
   whisk the batter and reheat again. repeat this 3 times for a total of 5 minutes. take out the bowl, 
   and add in butter and vanilla and mix well. leave it to cool .
2. In another bowl, beat cream at medium speed until cream starts to thicken, continue to beat 
     until you get a soft peak.  Fold in the cream into the cooled custard until well combined.

Assembling the cake
lay one crepe on a cake base / flat plate and spread the custard filling evenly on the surface. (not to thick) cover the filling with another crepe and repeat until you have used all the crepe. put your cake in the fridge for 3-5 hours to let it set and serve it cool. 

Though it was not 'beautifully done', I just console myself, it is alright.  At least I have done it.  hee...hee....

It is quite tiring doing this Mille Crepes........... I can sleep soundly tonite. 

Curry Chicken With Roti Jala

Whenever I wanted to try something new that I have never eaten or cooked before, I always end up a mess in the kitchen.  And in the end I will take some time to clean up but it is okay to me as long as I love what I am doing.

There are many recipes that I wanted to try and when I have said this, you should know of the long list I have bookmarked.  I even have different folders created up of the recipes I intend to cook and bake.  But sometimes at home, we just have 2 or 3 person so it is difficult to cook for a small portion of dish.  So sometimes when I see a recipe which I intend to bake or cook, I usually have to calculate, reduce/half out the recipe to cook for small portion.

And today, my lunch is Curry Chicken with potatoes; and to go with Roti Jala instead of rice.

Curry Chicken With Potatoes

Ingredients

1 pack curry paste (about 100gm)

300gm chicken pieces

2-3 shallots

2-3 potatoes, cut into big pieces

1 tomatoes (optional)

1 lemongrass, white part and pounded slightly

2 tbsp oil

150ml water

100ml coconut milk or fresh milk

Some curry leaves

Method

Heat up a sauce pan and add in oil.  Saute the shallots till fragrant and lightly brown.  Add in the curry paste and fry till aromatic.

Add in the chicken pieces, lemongrass and curry leaves.  Stir fry about 1 – 2 minutes before adding in the water.  Cover and lower the heat to medium.  Once the chicken gravy comes to a boil, add in the potatoes and the tomato and simmer for about 20 minutes or till the chicken becomes tender.

Pour the coconut milk or milk in.  Once it comes to boil, off the heat.

Serve hot.

Roti Jala (Net Crepes)

Ingredients

1 cup all purpose flour

¾ cup water

¼ cup milk

1 egg

1/2 tsp tumeric powder

Pinch of salt

3 tbsp oil

Method

Mix all the ingredients together and combine till there is no lumps in the batter.

Sieve the batter and pour into the “Roti Jala mould”.  (I used the Japanese Mayo plastic bottle.

Place a non stick frying pan over medium heat.

Squeeze out the batter in vertical and horizontal over to the pan.  Once you see the batter is cooked, quickly fold the crepe and roll it up.

Repeat the process till the batter is finished up.

Potato And Caramelized Onion Tart

I loves to eat pies, tarts and quiches; be in sweet or savoury.  Just love it, love it, love it!
So, whenever I browsed and came across other's pies and tarts, just couldn't stop thinking about it.  

Potato and Caramelized Onion Tart 
Recipe adapted from Jo of Sugar & Everything Nice with slight adaption

Ingredients for the Pate Brisee:

250g all purpose flour
150g cold unsalted butter, cut into small pieces
1 tsp fine salt
1 medium egg
1 Tbsp cold milk

 

Method for the Pate Brisee:

1) Sift flour and salt into a bowl.

2) Add in the butter.

3) Using a pastry cutter, cut the butter into the flour until it resembles rough breadcrumbs.

4) In a separate bowl, lightly beat the egg with the milk and drizzle it onto the flour mixture.

5) Using your hands, blend the mixture together and lightly knead to bring together. Try not to

     handle the dough too much.

6) Roll the dough into a ball, wrap in plastic wrap, flatten it into a disk and chill for about 45 

     minutes to an hour.

8) To line your tart tray, it is easier to roll the dough between two pieces of clingwrap plastic. Roll 

     to about 3" wider than the base of your tray. Remove the top wrap.

9) Lift the dough using the clingwrap plastic and gently flip it into your tart tray. Press the dough 

     onto the tray and trim off the excess.

10) Dock the base of the tart shell with a fork and then place it into the fridge for another hour.

11) Preheat oven to 190C. Bake the shell blind, for about 15 minutes. Then remove the parchment

      paper and bake for another 5 minutes. Remove from oven and let it cool before pouring in the 

      filling.

      (I did not bake my shell blind).

Ingredients for the Potato Filing :
35g unsalted butter
3 medium sized onions, sliced
¼ tsp brown sugar
3 medium potatoes, thinly sliced

¼ cup finely grated cheddar cheese
4 eggs, lightly beaten
½ cup thickened cream
1/2 tsp dried mixed herbs
2 tsp Worcestershire sauce

Salt and black pepper, to taste
 

Method for the Tart:

1) Grease the tartlet molds with removable base with oil spray or butter. Line the molds

     with Pate Brisee pastry. Trim off excess pastry and roll it back into a disk. Refrigerate

     for 20 minutes.  

     (I have used muffin pans for my tart instead).

2) Then heat butter in a large non-stick frying pan over medium heat. Add the onions

     and cook for 15 minutes. Add the brown sugar and potatoes and cook for a further 10

     minutes until the mixture is caramelised. Stir in dried mixed herbs, worchestershire sauce, 

     salt and pepper and set aside to cool slightly.

3) Preheat oven to 180°C. 

     Place the grated cheese, egg and cream in a bowl and whisk to combine. Divide the 

     potato/onion mixture between the chilled tartlet molds. Then spoon the egg mixture over the

     potato/onion.

4) Bake for 20 minutes or until set and golden on top. Serve warm or at room

     temperature.

 Delicious..... this is my lunch today..... and of course a cup of tea to go with it.  Satisfying!

Steamed Vegetable Dumpling

Few months ago I saw Sonia posted her Steamed Vegetable Dumpling (Chai Kueh) and looking at the picture just make me drool as I always loves this steamed kuih very much and then few days ago, Jessie-Cooking Moments posted her version.  So I got no choice and gear up my hands to make this.  I was unsure whether I can really make this. 

My lunch usually is light lunch, and if I can try to avoid having rice for lunch.  I have this for my lunch today and should have a cup of chinese tea to go with it but.... I am more on English tea person.

I thought I wanted to give it a miss of posting this Steamed Vegetable Dumpling after I have finished steaming it......ooh.....well call myself lazy again of taking out the camera.  

Steamed Vegetarian Dumpling

Recipe source from Jessie-CookingMoments

Makes about 18 Dumplings

Filling Ingredients:

1 Medium Yam Bean@Sengkuang@Jicama (abt 200g), shredded

1 Medium Carrot, shredded

3g Cloud Ears, soaked, rinsed & shredded

1.5 – 2tsp Light Soy Sauce

1tsp Sesame Oil

Dash of White Ground Pepper

1tbsp Cooking Oil

1tbsp Parsley Leaves, chopped

Dumpling Skin Ingredients:

100g Wheat Flour@Tang Mein Flour

60g Tapioca Starch

Pinch of Salt

1tbsp Oil

220g Hot Boiling Water

Method:

1. To make the dumpling filling, heat the cooking oil into a frying pan. Add yam bean, carrot &

    cloud ears & stir & cook until soft.  Add light soy sauce, sesame oil & ground pepper to taste. 

    Remove from heat & let to cool down completely.  Stir in parsley leaves.

2. To make the dumpling skin, add wheat flour, tapioca starch & salt into a mixing bowl. Stir to 

    mix well.

3. With dough hook fitted, switch on stand mixer to medium high speed & let the dough hook to 

    mix the flour. Add boiling water into the flour & knead until a dough is formed.

4. Add oil & continue to knead until a smooth & elastic dough is formed, about few minutes. 

    Remove & very quickly, cover with a cling wrap. Let the dough to rest for 5 minutes.  

5. Oil 2 heat-proof plates.

6. Divide & cut the dough into 18 portions.  Roughly roll into balls. Roll out on a slightly floured 

    surface to about 2mm thickness. Use a 9cm cookie cutter to cut a circle.

7. Place some dumpling filling onto the centre of the dumpling skin.  Fold to seal the dumpling.

    Please go over to this site Table for 2 .... or more to view the tutorial picture on 

    how to fold and pleat the dumpling correctly.see how to fold a dumpling correctly.

8. Place the dumpling on an oiled plate. Repeat until all the dough is used. Remember to leave a

    gap between each dumpling.

9.  Steam the dumpling on high heat for 7 minutes. 

    (To remove the dumpling out to your serving plate, you can lightly brush the dumpling
    with some oil for easy removal so it does not stick to your chopstick or utensils).

     Eat is faster than making this!