Friday, April 27, 2012

Stuff Green Capsicums With Cheese and Tuna

After our taiji rouli qiu (太极柔力球) workout, a friend wanted to get some stuff from the market.  As I need to run an errand, so we walked together to the near by wet market.  Besides meat, i bought fish and  5 green capsicums, the latter cost me S$2, very good buy.

As my children are not coming back for dinner, and I do not want to make myself very busy in the kitchen, so I make this simple stuffing green pepper as one of the side dishes. It is very easy to prepare and tastes good.

2 medium size green capsicums (sweet bell pepper)
½ can tuna (any flavor)
1 strip bacon – diced
1 tomato – diced
¼ big onions – diced and lightly stir-fry for few minutes
1 tsp spring onion – diced
2 tablespoon cheese powder
Salt and pepper to taste

2 tbsp olive oil
1 tablespoon bread crumbs

1)      Wash and cut green pepper into half, discard seeds.
2)      Combine all the ingredients and mix well. Divide into 4 portions and stuff into (1).
3)      Spread bread crumbs on top of each green pepper and sprinkle with olive oil.
Bake in preheated oven (200 C) until green pepper are cooked and golden brown on top.  Serve with mayonnaise if  you like.

Sunday, April 22, 2012

Salted Egg yolk Bao (bun) 流沙包

自从在御宝(Imperial Treasure Restaurant) 吃过流沙包后, 就一直念念不忘, 让我回味无穷。



The salted egg yolk bun at Imperial Treasure Restaurant has left me wanting for more of that salty, runny goodness.

So today I was eager to make my own. Alas, no wonder it is so pricey to taste the bun at the restaurant. My finished product turned out to resemble custard bun more; the consistency was not runny at all. Hmm, no idea where the issue could be - perhaps you have come across the same thing and can offer me some solutions?

Nonetheless, the thick, buttery flavour  and the fragrance of the salted egg yolks., they are really awesome...... sigh, another high cholesterol intake! Despite the disappointment at the filling, the bun is soft and easy to make.

Recipe: (makes 11 buns)-Adapted from Y3K PAUS.

Ingredients for the Skin ( dough):  (mixed just prior using)
A) 1/2 tsp instant dried yeast
~   40ml water (room temperature)

B) 140g bao flour

C) 125g bao flour
~   25g icing sugar
~  1/2 tsp double-action baking powder
~  50ml carrot juice ( see note below) - original recipe calls for plain water
~  10g shortening

Ingredients for Filling:
2 salted egg yolks ( steamed  for 8-10 minutes till cooked - mashed)
50g butter ( room temperature)
30g icing sugar
20g corn flour            }
15g custard powder   } original recipe is 35g all corn flour
25g milk powder

1)  For Filling: Combine filling and mix together.   Chill in the fridge for 20-30 minutes. Divide into 11 equal portions each ,roll into round balls.. Put in the fridge again.

2)  For Skin (dough):  Combine ingredients (A) and Ingredients (B) in a bowl, mix well.  Cover with a piece of cloth.  Proof for 30 minutes.

3)  Combine ingredients (C) in a big mixing bowl.  Add in no. (2), mix well. knead  for few minutes till the dough becomes not sticky, smooth and soft. Divide dough into 11 equal portions each (about 27g each).

4)  To Shape: Make into a round and then flatten it.  Ensure centre is thicker than the sides.. Put filling in the centre, seal edges properly. Place each bao onto a piece of paper cup liner. Repeat the rest till all are used up. Rest for 20 - 30 minutes.

5)  Steam over medium heat for 8 minutes or till cooked through.

 Note: Blend 30g carrot and 25ml water to extract the juice. Filter and discard the residue. Weigh the water and use only 50ml.

Wednesday, April 18, 2012

Cranberry Pound Cake

Mmm... One bite and the burst of flavours is divine. Very rich and fragrant, I believe that it is the fresh cream that has given this extra oomph.  This cake is not the soft and light type. It is abit heavy and dense. I like to go along with a cup of black coffee.  What about you?



150g unsalted butter (room temperature)
120g castor sugar
150g egg (about 3 eggs)  - lightly beaten
150g low protein flour
50ml fresh cream
30g dried cranberry (diced) - soak with rum until soften
1/4 tsp salt
1/4 tsp baking powder

Method:  (preheat oven to 160 degree C)
1) Beat butter, sugar and salt together until creamy and pale.
2) Add eggs into (1) one at a time.
3) Beat well after each addition.
4) Fold in flour, mix well
5) Add in fresh cream in separate 3 additions.
6) Add in cranberry, mix well.
7)  Pour into a 10cm x 20 cm line and grease baking pan, bake for 65 minutes or until a skewer inserted in the center comes out clean.

Tuesday, April 17, 2012

Hokkaido Chiffon Cupcake

Saw this chiffon cupcake from Sonia's blog. It is very easy to follow. I like that it is soft and light.

  Thank you Sonia for sharing this beautiful recipe.  Recipe click here

Sunday, April 8, 2012

Braised Mushrooms with Peanuts


200g peanuts (soak in water over night), drain
100g Chinese mushrooms (soak > drain)
4 slices of ginger
1 teaspoon of chopped garlic
800ml water
1 tsp cornstarch mix with  little for thickening the sauce

1.1/2 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
10g rock sugar
1 tsp pepper
1 tsp sesame oil
1 tbsp Chinese cooking wine ( "Shaoxing" wine)
1 star anise (optional)

1) Heat up oil, try chopped garlic and ginger slices until fragrant.  Add in mushrooms and peanuts, toss well, add water and seasoning, bring to a boil.

2) Cover, simmer over low heat until the peanuts and mushrooms are softened and the gravy is slightly thicken.   Add in cornstarch water to thicken the sauce. Serve.

Friday, April 6, 2012

Curry Laksa Noodle

Maggi Curry-Mee is not bad when you have a craving for curry noodles, but you haven't tried the real thing unless it's Kuala Lumpur you're talking about.  From "Delicacies of China Town" you get as close as the authentic dish - spicy, fragrant, flavourful with a tangy burst of curry powder in every drop of the gravy.  This is curry laksa that will leave you wanting more.  Further adding your wishlist of ingredients like fish balls, prawns, cockles, tender chicken drumstick.... perfect dish for any hungry and food-lover. The gravy is rich and fragrant.  I personally find thin bee-hoon (rice vermicelli) add different dimensions to every SLURP!  Highly recommended by my family members too.  You just need to try.

Recipe: ( slight modified the recipe)

Ingredients: (for 8 - 10 persons)

A) Ingredients need to blend together:
25g dried chillies (soak > drain)
25g garlic
30g shallots
5g fresh galangal
5g  fresh turmeric
1 stock of lemon grass
60ml cooking oil

125 curry powder
25g chilli powder
1 twig of curry leaf

1 tbsp salt  ( adjust to your taste - liking))
10g rock sugar
1.1/2 chicken stock cubes

a) 300g thick coconut milk
~ 2500ml water or stock
b) 125g fried pig's skin
~ 4 pieces of bean curd puff  (you can have more)

500g laksa noodle
500g yellow noodle

(F) Side Dish to accompany:
2 steamed drumsticks - cut into  bite sizes
300g steamed prawns -shelled
fish cakes - slices
fish balls
100g bean-sprouts

1)  Heat up 1 tbsp oil to fry the blended ingredients (A) at low heat until fragrant, add in ingredients (B) continue to stir-fry until aromatic and the chilli oil is emerged.

2) Pour in ingredients (D) and (C) and boil for 15 minutes. Add in fried pig's skin and bean curd puff continue to boil (low heat) until you can see the chilli oil is emerging on the surface. Remove from heat, ready to serve.

To assemble:
1) Blanch the bean sprouts, drain
2) Blanch the yellow noodles and laksa noodles, drain.
3) Serve the noodles and beansprouts into a big serving bowl with curry laksa soup and top with the side dishes.