Easy Quick Stir Fry Beef & Broccoli

With the hot weather and dry spell here in Malaysia, I guess some of you wasn't in a mood to bake or cook lately, right?  It has not been raining for more than 3 months here already;  all the trees and grasses has turn reddish brown; from far it looks like Autumn season here in Malaysia!!

With the dry spell and water rationing going on, it is good to cook and eat light and easy dishes like soups and stir fry dishes.

EASY STIR FRY BEEF & BROCCOLI

Ingredients
300g rump steak or tenderloin steak, thinly sliced
180g broccoli florets

50g ginger, thinly sliced

1 bird’s eye chilli, thinly sliced

1 tbsp peanut oil

Dash of pepper

Marinade

1 tbsp soy sauce
1/2 tbsp cornflour
1/2 tbsp oil

Sauce

2 tbsp soy sauce

½ tbsp oyster sauce

½ tsp sugar

2 tsp Shaoxing wine

1 tsp corn flour

3 tbsp water

Method
Marinate the beef slices with soy sauce, cornflour and oil for 15-30 minutes.
In a saucepan, blanched the broccoli florets 10-15 seconds, drain and set aside.

Heat 1 tbsp of oil in a wok under high heat until smoking hot. Add in sliced ginger and give it a quick stir for a minute.
Add in beef and the blanched broccoli florets and stir fry for a further 1 minute.  Pour in the sauce and give it a thorough mix and further cooked till until the beef turned brown and the sauce slightly thickened.
Stir in the sliced bird's eye chilli and season with white pepper and add a splash of sesame oil. 

Mix well and serve immediately with steamed rice.

                        If you don't eat beef, you can always substitute with pork tenderloin.

Fried Shrimp Balls

I have one big bag of tiger prawns left over which supposed to cook for the CNY dinner but due to I have been unwell, I have not done any cooking since.

Well, instead of cooking my usual sweet and sour prawns or sambal prawns, I have chosen to use Nami's Fried Shrimp Balls again because I just love the crisp of the fried panko.

Fried Shrimp Balls

Recipe sourced from Nami of JustOneCookbook

Ingredients

1 medium onion

1 tbsp oil

650g black tiger prawns, peeled and deveined

1 tbsp corn starch

1.5-2 inch ginger

3 stalks spring onion

2 small eggs, separate into egg whites and yolks

1/2 tsp salt

Freshly ground black pepper

1.5 – 2 tbsp corn starch

1 tbsp Sesame oil

1 Cup Panko or breadcrumbs

Oil for deep frying

To Serve with:

Ketchup

Salt & white ground pepper

Instructions:

* Do hop over to Nami's Fried Shrimp Balls on the method to prepare and deep fry this Shrimp Balls as well as to view her tutorial photos.  

 Itadakimasu!

Do you like Fried Shrimp Balls?

I am linking this post to Little Thumbs Up

The theme for March 2014 is Prawn

Hosted by Moon from Food Playground

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

 

 

 

Perfect "Steamed Baked" Fruit Cake

I'm back ...after missing in action for so long.  I have been unwell right after the Chinese New Year.  I know my recuperating period has been quite long.  The medicine that I took has made me lost all appetite and I have been eating very little lately too.  And all these have also make me feel lazy to bake or cook to update to my blog.  I am sure you will agree with me sometimes you just don't have the mood to do anything else.

Today, I am posting my favourite fruit cake again.  Other than kumquat, mixed dried fruit is one of my favourite cake.  If you have come to know my blog here, I have done few steamed fruit cake before; my 1st time done is Steamed Fruit cake  (steamed for 2 hrs 45 minutes), my 2nd recipe also is Steamed Fruit Cake (steamed for 4 hours).  And just last Christmas, I have also made a Christmas Pudding which called to steam for 4 hours 30 minutes. 

With the long hours of steaming the cake, the cake will stay moist in texture and believe me, the cake is absolutely sooooooo delicious.  I know some of you will freak out when I said the steaming took at least 3-4 hours.     

But now, there's a solution, instead of steaming you can use the method of "steam bake" the cake to cut down the cooking time..  Isn't it great?  Well, this idea, I really have to thank my dear friend Hui of Butterfly-Waltz whom has advised me and after she has successfully done hers by steamed baked this Perfect Steamed Baked Fruit Cake.

“Steamed Baked” Mixed Fruit Cake 

Ingredients

(A)

200g butter (at room temperature)
150g caster sugar
3 eggs

150g plain flour, sifted
1 teaspoon bicarbonate soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract

(B)
350g mixed dried fruit

1/3 cup rum or brandy (you can add in more if you like OR you can use orange juice too!)

150g plain flour, sifted

(C)

150g caster sugar

30g water


Method

Macerate the mixed dried fruit in the 1/3 cup rum for at least 4 hours or overnight.

Add in the 150g sifted plain flour into the mixture of dried fruit together.  Combined well and set aside.

Beat butter and sugar till light and fluffy.  Add in eggs, one at a time until well combined.  Add in vanilla essence.
Put in sifted flour, bicarbonate soda and cream of tartar.  
Add in the fruit mixture.  Mix all well together and set aside.

Meanwhile, place the 150g caster sugar into a saucepan and pour in the 30g water at the side of the  saucepan.  Cook till the sugar turn caramel.
Mix a well centre in the dough batter and pour in the caramel in the well and quickly mix all well combine.

(Please be extra CAREFUL when you pour in the hot caramel in to the batter!!) 

Prepare water bath and place in preheated oven of 170Celcius. 

Tip: use a medium/big square baking tray, filled with water and place in lower oven shelf. Heat water in the oven  (There's NO NEED to place cake tin "into" the water bath)

Grease and lined with greased proof paper to two small loaf pan pour the cake mixture in. 

Place cake tin on the second lowest shelf (or whichever shelf one usually use for baking) and bake at 170C for about 90minutes or until the skewer insert in comes out clean.

** I’m using two small loaf pans instead of 8” square pan as this will cut short the steam baking time. 

** You can wrap the cake pans with aluminium foil to slow steam bake to avoid burning on top.  

Feel free to do which step you feel appropriate.  

Crispy Cod Fish Strips

I am sure you have come across this Crispy Cod Fish Strips recently when Anncoo Journal has posted this yummy snack and many has made this super easy snack.

And since everyone rated how crispy and yummy this snack is, I bought one pack of this Cod Fish Strips and try it out myself.   Ann has posted few recipes wrapping with seaweed & sesame seeds as well but I was just lazy to wrap with the seaweed.  I just made this easy version instead.

You really don't need till CNY to make this;  I like to munch some crispy snack while watching my favourite movie and this snack disappeared in just less than 10 minutes....

EASY CRISPY COD FISH STRIPS 
Recipe sourced from Anncoo Journal

Ingredients: 

1 packet Cod fish strips, tie (4 strips) a knot in the centre 

Bake at preheated oven at 140C for 10-12 minutes or a little golden brown. Store them  immediately in an airtight container once cooled.

Kumquat Scones

Yes, you heard me....it's kumquat again!  My last batch for this year!  Even my sister whatapps me and said "Kumquat fever again ah?"

I love scones but I do not know why I don't usually make scones to indulge it.  Some scones after baked, they are quite dry and you need to spread some jam or butter to go with it.  But if you have searched for a good scones that uses fresh fruits like blueberries or jam to mix in in the batter, it will be soft and moist.  I love those recipes that uses heavy cream in it too but if you do not have cream, you can always use fresh milk.

I have made Blueberries Scones  many years ago and I absolutely love that especially if you ate it while it is still warm.

Alright then, anyway, hope you wouldn't mind of my Kumquat Scones post here as I thought wanted to give it a miss but I want put this recipe into my blog here.

KUMQUAT SCONES

Ingredients

280g all-purpose flour

40g brown sugar

1 tsp cinnamon

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

113g unsalted butter, cut into cubes

1/2 cup kumquat jam

3 tablespoons milk

1 large egg

2 tsp vanilla extract  

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

In a large glass measuring cup or another bowl, whisk together kumquat jam, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick.

Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 8 triangles.

Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.

* This recipe sourced from DamnDelicious.net where Chung-Ah baked is her "Almost" Starbucks Pumpkin Scones which the pumpkin puree I changed to kumquat jam instead.

                                Just don't overbaked the scones or else it will be too dry.

Kuih Bangkit (Tapioca Cookies)

I made this Kuih Bangkit just last week ~ thinking it was easy and bravely doubled up the recipe in two batches in a row eventhough it was my first attempt making it.  It was indeed a wrong move and making it hastily without reading the recipe carefully.  I didn't cream the egg yolk and icing sugar till creamy resulting the dough was little more yellowish in colour.  And there was other factor that I did wrong too.  Sigh... BUT....nevertheless, those cookies were delicious and full of aroma taste.

As I am not pleased with the first attempt, I am adamant to try it out again.  And indeed, I done it!!  More than happy now.....

Kuih Bangkit (Tapioca Cookies)

Recipe sourced from Sonia of NasiLemakLover 

(I made 1 ½ recipe from her original recipe) 

Ingredients
190g tapioca flour
190g sago flour
6-8 screwpine (pandan) leaves, cut into small pieces

2 medium size egg yolk
130g icing sugar
125ml - 140ml concentrated coconut milk (or adjust accordingly) -

   use freshly squeeze coconut milk
A pinch of salt
Red food colouring (for decoration)
 

Directions

Combine the tapioca flour and sago flour together.  Dry fry the flours with the screwpine leaves in a big wok till very light (at least about 30 - 40 mins).

(My weight of flour after frying and sieve about 330g)

Cool flour for at least 2-3 days before used.
 

Whisk egg yolk and icing sugar until creamy and slightly pale, and half coconut milk, whisk till combine.

In a mixing bowl, sift in tapioca+sago flour, add in egg mixture.
 

Slowly add in(little by little)the balance coconut milk into mixture, mixing by hand till mixture clings together to form a stiff dough, smooth and pliable (neither too wet nor dry).  

Make sure to give it a good knead for at least 5-10 minutes.

Dust a Bangkit mould with extra flour, press dough gently into mould. Trim excess dough. Tap gently on hard surface to remove dough. Repeat.

Bake in preheated oven at 160c for 25mins.

  

Note:  

*  If your dough is too wet, you will have a hard time removing it from the mould eventhough you dust your mould with flour.  So adjust accordingly when adding the balance of the coconut milk.

*  My first tray of cookies, I baked in 150C, and all the cookies have cracked top and browish but very crispy and aroma taste.  Whereas my second tray of cookies, I lower the oven temp to 100C only to slow baked it to prevent from cracking top though it wont have crispy crunch; but I just love how the shell shape look in the end result.

Ha....I took these cookies to the seaside to take photo..... Do you believe me? nah... just pulling your leg....

                                       
                                       

I'm submitting this post to the Bake Along event hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings 

and the theme is 'Chinese New Year Cookies'.

The Best Blueberries Muffin

I have been MIA for more than a month already; never knew time passed so fast and now it is already mid January 2014.  

I know at this time the Chinese is busily baking their cookies for the coming Chinese New Year.  I have yet to bake mine but I'm trying to clear some items in my fridge and hence my first post of 2014 is my Blueberries Muffins.

BLUEBERRIES MUFFIN
Recipe sourced from Food.com

Ingredients 
113g butter , at room temp
1 cup granulated sugar (do adjust accordingly to your taste) (I used 130g)
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 cups (250g) all-purpose flour
1/2 cup milk
2 1/2 cups fresh or frozen blueberries

Directions
Heat oven to 180°C.

Grease 18 regular-size muffin cups (or 12 large size muffins).
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla, baking powder and salt.
With spoon, fold in half of flour then half of milk into batter; repeat.
Fold in blueberries.
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 15 to 20 minutes, until golden brown and springy to touch.

Christmas Pudding

I know some of you will be hosting Christmas lunch or dinner having families members and friends get together.  There are so much to prepare for this special day, right?  

There are food and dishes that you can prepare ahead of time.  What dessert are you preparing for this day?  I know when you see this dessert that I have made, it might scared you off but nevertheless this type of dessert or cake is my all time favourite.  This type of mixed fruits cake if very well done, it can be kept for very long; in months and can be year too.

Mixed Fruits & Dates Christmas Pudding

Recipe sourced from The Kitchen Finesse with changes

Ingredients
250g flour
200g cane sugar (I used only 160g light brown sugar)
250ml water (I used only 200ml)
120g butter
2 eggs
400g mixed dried fruits
100g dates, chopped small

1/3 cup cognac 

1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp ground ginger
a pinch of ground nutmeg

Method
Combine dried fruits in a bowl and macerated with cognac overnight.

Combine sugar and water in a saucepan and cook until sugar dissolves. Place in butter to melt and cool to room temperature. Sieve together flour,  spices, baking powder and bicarbonate of soda. Stir in butter mixture and eggs then add soaked fruit mixture.  

Brush a 2 liter capacity pudding bowl with butter, line the base with a circle of baking paper and dust with flour. Pour pudding mixture into bowl.

Cover with a layer of  greased proof paper followed by foil. Place pudding into a large saucepan with a wire rack or a plate lining the base. Fill with enough water to come halfway up the side of the bowl. Cover and simmer for 4.5 hours, topping up water when necessary. 

 

 Serve this with your favourite whipped cream or vanilla custard as suggested by

Vera of TheKitchenFinesse

 I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.

I’m submitting this post to  Aspiring Bakers #38: Boozy-licious (December 2013) hosted by Jasline of Foodie Baker

Christmas Tree Dinner Rolls

Christmas is drawing near and I am sure some of you would have starting to plan the menu for the day.

But are you planning to bake some dinner rolls too?  If you are, why not bake the rolls that look and shape like a Christmas tree.  It sure impress your guests having this Christmas tree dinner rolls as the centre piece on the dinner table.

Again I used back the Plain Milky Buns (Kopitiam Buns) with some slight change.
 

Christmas Tree Dinner Rolls

Overnight sponge dough

215g high protein flour
125g milk (cold)
2g instant yeast (1/2 tsp)

Method

Add all ingredients in a mixing bowl, combine all ingredients to a rough dough by hands , the dough is dry and rough and don't need to knead till pass window pane. Cover tightly with cling film and immediately store in the fridge for overnight (at least 12 hours).

To prepare milk buns

1 quantity of above overnight sponge dough
90g high protein flour
30g egg (1/2 large egg)
4g instant yeast (1tsp)
3g fine salt (1/2tsp)
60g sugar (I used only 50g)
45g butter (room temperature)
1 tbsp milk (cold)

3-4 tbsp chopped fresh rosemary

1-2 tbsp Sea Salt

Method

Tear the overnight sponge dough into pieces and add all ingredients except butter in a mixing bowl, knead till smooth dough.

Add in the butter and knead until dough is smooth and elastic. Cover with cling film and set aside to proof till double in size.

Punch down the dough to expel air, equal divide the dough to 19 portions (about 30g each), shape into round balls. Place dough in baking sheet and placing the dough balls shaping it like a Christmas Tree. Let it proof for another 30-45mins.

Brush some melted butter on top of the buns, sprinkle/scatter the chopped rosemary and then sea salt on top. 

Bake at pre-heated oven at 170C for 20mins.

This "Rosemary/Sea Salt topping was inspired from The Pioneer Woman of her Buttered Rosemary Rolls

I have made this "Christmas Tree" Butter Buns last year and thought of doing this Xmas tree shape again just to inspire you.

 I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.

Coffee Sponge Cupcakes

I'm so addicted with sponge cake lately because of the cottony soft texture.  As I still have some balance of meringue buttercream from my last Sponge Cake With Kumquat Jam Topping, so I thought I quickly whipped out something to go along with this buttercream.

Coffee Sponge Cupcakes

Recipe sourced from Shirley @kokken with slight changes

makes for 8 cupcakes

Ingredients

3 Egg Whites  (from 3 large eggs weighing 60g with shell)

60g Sugar

3 Egg Yolks  (from 3 large eggs weighing 60g with shell)

¼ tsp Vanilla extract

1 tsp Coffee extract (I used coffee oil)

65gPlain flour

30g Vegetable Oil  (I used canola oil)

30g Milk

Butter Cream

75g Egg white

60g Castor sugar

225g Unsalted butter

1tsp Vanilla Extract

1tsp Mocha/ coffee paste

Instructions

Whip the egg whites until foamy then add sugar in 3 additions and whip until egg white forms soft peaks form.

Add egg yolks one at a time, mixing well before adding more egg yolks.

Add in vanilla and coffee extract and mix until combined.

Add in plain flour and fold to mix well with a spatula.

Add oil and mix well with spatula. Repeat the same with milk – taking care not to over deflate the foam.

Spoon batter into a lined muffin mold. (filled to ¾ of the cupcake mold)

In an oven preheated to 170C, bake the cupcakes for 25mins.

Set aside to cool completely.

Swiss Meringue Butter Cream

Place egg whites, sugar and salt in a mixing bowl. Whisk egg whites over a water bath until sugar and salt completely dissolves.

Remove from heat and continue whisking the egg whites using a stand mixer.

Whisk at low speed and gradually increase speed. Whisk the egg whites until glossy and firm peaks are formed. (The meringue should cool down by then)

Lower mixing speed and add butter in spoonfuls until well mixed. Add in vanilla extract and coffee paste.

Change balloon whisk to paddle and continue mixing for another 10mins at low speed until smooth and fluffy.

Decorate cupcakes by frosting with butter cream using a open star piping tip.

                      As I add Coffee Oil instead of coffee extract, the sponge colour is darker

                       as the coffee taste ...........awesomely delicious!!!

 Even if you don't intend to make the buttercream, eating it plain is as good too.

Well for me, I PREFER to eat it plain!