Friday, July 11, 2014

Easy shortcrust pastry biscuits


This is a great nibble for parties and for family and friends who are visiting. You should also check out the link below to see how the recipe creator uses the dough to make sweet treats.


Easy shortcrust pastry biscuits
translated from Web Cukrászda


Ingredients

150gm unsalted butter, cold
250gm flour
pinch of salr
5-7 Tbsp cold soda water
egg yolks, for egg wash
sesame seeds, grated cheese etc as garnish

Preparation :-

1) Pre-heat oven at 190°c.
2) Freeze butter for about 15 mins.
3) Pour flour in a glass bowl, sprinkle in a pinch of salt, grate over (medium size) frozen butter on to flour. Use a fork or your fingers, combine the mixture until it resembles large of bread crumbs. Make a well in the middle, add in little by little cold soda water, knead until mixture just combine, do not over work it!
4) You can rest the dough for 15-20 mins. in the fridge or immediately roll it out. *I rested it.
5) Roll out dough into the thickness of 0.5cm. cut in to desired shapes. brush egg wash. Sprinkle your chosen garnish.
6) Bake in the pre-heated oven for around 12-16 mins. or until golden brown and crispy.
7) Keep in air-tight container to maintain crispness. What I did was freeze them in freezer safe bags until I need it. Just defrose on serving plate about 1 hours before guests arrive. and reheat in low oven for 5 mins.



Wednesday, June 25, 2014

Potato curry puff recipe { Curried potato empanada }


Back home we have a snack called curry puff, a type of pastry deep fried filled with anything curry flavoured - potatoes, potatoes with chicken meat or potatoes with sardines.  You could usually get them at the hawker or road side stalls. This fried pastry could be classifed as empanada because I believe it existed from the Portuguese colonial times.

Easy curry puff
via Hungary go where

makes about 14 pieces

Ingredients

For the filling:
2 medium potatoes (about 250 g) (used new pototoes)
3 Tbsp oil
1 sprig curry leaves (didn't have, just replaced w fresh parsley after potatoes are cooked)
2 cm (20 g) ginger, finely chopped (didn't use)
2 cloves garlic, finely chopped (didn't use)
1 medium onion (100 g), finely chopped (replaced with spring onions)
2 Tbsp (meat) curry powder + 2 Tbsp water (instead 1/2 tsp turmeric, 1/2 tsp curry powder, 1/2 tsp paprika powder + equal tsps of water)
150 g minced beef (mine was meatless)
 3/4 tsp salt
½ tsp sugar (didn't add)

For the pastry:
250 g plain flour
½ tsp salt
60 g butter or margarine
125 ml water
Oil, for deep-frying

Method:
1. Peel the potatoes and cut into small cubes, about 0.5 cm each Heat the oil in a shallow pan or wok over medium heat. Add the curry leaves, ginger, garlic and onion, frying till the garlic and ginger start to brown.
2. Mix the curry powder and water to form a paste. Stir in the curry paste and cook for 4 to 5 minutes, until fragrant and well cooked. Add the beef and stir-fry till crumbly before adding potatoes. Add ½ cup water and cook over medium heat, stirring occasionally until the potatoes are tender, about 20 minutes. Add salt and sugar to taste. Take the pan off the heat and transfer filling onto a plate and cool completely.
3. Meanwhile, make the pastry. Stir the flour and salt together in a mixing bowl and add butter or margarine. Mix with your fingertips until well distributed. Sprinkle in water and stir until the mixture comes together to form a firm dough. Knead lightly for 1 to 2 minutes, then set aside for 10 minutes to “rest” the dough.
4. Pinch off balls of dough (about 2 cm in diameter) and roll into balls. Working on a lightly floured surface, roll the dough out into thin circles, each about 7 to 8 cm in diameter. Place a tablespoon of (cooled) filling in the centre of each dough circle and fold over to enclose (in a semi-circle). Pinch dough around the edges and seal by fluting or pressing with the tines of a fork. Fry in hot oil until golden brown and drain well in wire basket. Serve hot.

Thursday, June 19, 2014

Korean-Style Steamed savoury Eggs custard


Steamed eggs custard regularly appear on my mom's diner table; however, I have never have the urge to make one since moving out. Then I stumbled upon this recipe ; which looks so simple and manageable plus promises a smooth silky finish, so I say why not make it?

Verdict : wow, so smooooth plus an extremely easy recipe! The most attention you need is making sure the water do not get too hot. That only takes up 15 mins. of your time.

Go here for the recipe at The Kitchn

Sunday, June 01, 2014

Easy Apple strudel using Phyllo (Filo) pastry



Easy apple strudel

Ingredients
6 sheets phyllo (filo) pastry, kept moist by covering with wet kitchen towel
50gm butter, melted
3 medium-size apples, sliced
A handful of raisins, soaked in milk or liquer to soften
1 sachet vanilla sugar
3 Tbsp sugar
2 tsp ground cinnamon
zest of 1 lemon



Monday, May 26, 2014

Congee / Rice Porridge / Jook / 粥


Congee is really not for everyone. You either like it or don't. I, myself, is not a fan! Perhaps that's the reason why I've never have the urge to cook this dish since I started cooking. My mom is the cook back home, so I eat what's serve to us. No question asked!

I have to say, this bowl of congee was very comforting. I'll sure to make this again in the future. Although maybe not when it's 30°c outside , like today!

Basic congee
serves 4-5 pax

Ingredients
1 cup long grain rice, rinse and drain well
4 cups of liquid, I used 1/2 bone broth 1/2 water
salt, to taste
white pepper, to taste

Basic condiments to serve (any combo)
Fried shallots
Fried garlic
spring onions
parsley
coriander leaves
chicken slices
ginger, julienned
peanuts
hard /soft boiled eggs
soy sauce
chinese sausages
fried anchovies (ikan bilis)
bacon/ham
seafood
anything to contrast the texture of congee

Method :-

1) In a pot, pour in rinsed rice and liquid and salt to taste.
2) Cook on medium heat, stir occasionally.
3) Cooking time depend on the texture you liked. I cooked mine for about 30 mins.
4) serve sprinkle with condiments of your choice and white pepper.
** you may add additional liquid if it becomes to thick.

Tips that I just learned :D
1) To reach smoother texture, soak rice over night or even blend the rice before cooking it.
2) If choose not to soak, cook rice as per stated, keep adding water during the course of cooking until reach creamier texture. I guess like risotto.





Saturday, May 10, 2014

Savoury Chinese 5-spice doughnuts { Ham Chim Paeng }


Deep-fried savoury doughnut is typical hawker fare back home; which is usually consumed in the morning or during tea.time. To make this deep-fried savoury doughnuts at home has been on my to-try list for the longest time! I'm so glad that it has been crossed-off from the list.


Please visit My Kitchen Snippets for the recipe.

Hortobágyi Pancake { Hortobágyi Palacsinta }


The other day I taste for the first time Hortobágyi palacsinta. It was melt in the mouth pancake and filling, drizzled with velvety sauce. The next day I've decided to recreate it in my own kitchen. I've got to say, it wasn't far from what I remember!

Hortobágyi pancake
serves 4 pax
Video tutorial by Miele cooking school http://www.youtube.com/watch?v=KO8_maUoWEc
Crepe/ Pancake via No salty

Ingredients

Filling (Chicken paprikash/stew)

Vegetable oil, for cooking
5 pcs of chicken thigh meat, bone-in, cleaned
1 onion, minced
1 clove garlic, minced
4-5 tsp smoked paprika, to taste
1 tomato, diced
1 Hungarian wax pepper
salt, to taste

water, just enough to cover meat

To thicken
100ml sour cream, room temeprature
1 Tbsp flour


Crepe/pancakes
2 large eggs, room temerature
125gm flour
a pinch of salt
250ml cold milk, room temperature
40g butter, melted
oil for cooking

Method


For stew :-

1)  Heat oil in sauce pan, sauté onion and garlic until translucent. Add in diced tomato, diced paprika and smoked paprika. Stir it a bit and put in the chicken thigh meat and salt to taste. Pour in enough water to cover meat, not too much as the meat will release some juices as well. Put on the cover and cook for 30 mins.

2) Once chicken is fully cooked and tomatoes and paprika have cooked down. Remove chicken thigh meat from the sauce, and by using a strainer remove the bits and pieces of onions,tomatoes etc from the sauce. Put the sauce back on the heat. We need to thicken the sauce by mixing together soul cream and flour, mix well before pouring into the chicken stew sauce. Bring it to boil for few minutes. Once thicken the sauce is ready.

For crepe/pancakes
1) In mixing bowl, crack in the eggs, mix in the salt. Then gradually add in flour and milk , alternately until the mixture is well combine, no lumps. Finally pour in the melted butter. Let the batter rest in fridge for at least 30 mins.
2) Take out batter from fridge after 30 mins. Mix it a little. Heat a flat pan over medium heat with some oil. Brush away excess oil. Use a ladle, pour the pancake batter onto the hot pan and swirl it around the pan to get a thin and even batter around the pan. Cook the pancake until just colour, not too much as the pancake should be soft with just a little bite to it. Cook until the batter is finish.

Assembling :-

1) Warm up the chicken meat and sauce by using microwave or stove.
Place chicken pieces onto pancake. Not too much. Wrap it. up and pour sauce over the pan cake, and serve immediately!

Friday, July 11, 2014

Easy shortcrust pastry biscuits


This is a great nibble for parties and for family and friends who are visiting. You should also check out the link below to see how the recipe creator uses the dough to make sweet treats.


Easy shortcrust pastry biscuits
translated from Web Cukrászda


Ingredients

150gm unsalted butter, cold
250gm flour
pinch of salr
5-7 Tbsp cold soda water
egg yolks, for egg wash
sesame seeds, grated cheese etc as garnish

Preparation :-

1) Pre-heat oven at 190°c.
2) Freeze butter for about 15 mins.
3) Pour flour in a glass bowl, sprinkle in a pinch of salt, grate over (medium size) frozen butter on to flour. Use a fork or your fingers, combine the mixture until it resembles large of bread crumbs. Make a well in the middle, add in little by little cold soda water, knead until mixture just combine, do not over work it!
4) You can rest the dough for 15-20 mins. in the fridge or immediately roll it out. *I rested it.
5) Roll out dough into the thickness of 0.5cm. cut in to desired shapes. brush egg wash. Sprinkle your chosen garnish.
6) Bake in the pre-heated oven for around 12-16 mins. or until golden brown and crispy.
7) Keep in air-tight container to maintain crispness. What I did was freeze them in freezer safe bags until I need it. Just defrose on serving plate about 1 hours before guests arrive. and reheat in low oven for 5 mins.



Wednesday, June 25, 2014

Potato curry puff recipe { Curried potato empanada }


Back home we have a snack called curry puff, a type of pastry deep fried filled with anything curry flavoured - potatoes, potatoes with chicken meat or potatoes with sardines.  You could usually get them at the hawker or road side stalls. This fried pastry could be classifed as empanada because I believe it existed from the Portuguese colonial times.

Easy curry puff
via Hungary go where

makes about 14 pieces

Ingredients

For the filling:
2 medium potatoes (about 250 g) (used new pototoes)
3 Tbsp oil
1 sprig curry leaves (didn't have, just replaced w fresh parsley after potatoes are cooked)
2 cm (20 g) ginger, finely chopped (didn't use)
2 cloves garlic, finely chopped (didn't use)
1 medium onion (100 g), finely chopped (replaced with spring onions)
2 Tbsp (meat) curry powder + 2 Tbsp water (instead 1/2 tsp turmeric, 1/2 tsp curry powder, 1/2 tsp paprika powder + equal tsps of water)
150 g minced beef (mine was meatless)
 3/4 tsp salt
½ tsp sugar (didn't add)

For the pastry:
250 g plain flour
½ tsp salt
60 g butter or margarine
125 ml water
Oil, for deep-frying

Method:
1. Peel the potatoes and cut into small cubes, about 0.5 cm each Heat the oil in a shallow pan or wok over medium heat. Add the curry leaves, ginger, garlic and onion, frying till the garlic and ginger start to brown.
2. Mix the curry powder and water to form a paste. Stir in the curry paste and cook for 4 to 5 minutes, until fragrant and well cooked. Add the beef and stir-fry till crumbly before adding potatoes. Add ½ cup water and cook over medium heat, stirring occasionally until the potatoes are tender, about 20 minutes. Add salt and sugar to taste. Take the pan off the heat and transfer filling onto a plate and cool completely.
3. Meanwhile, make the pastry. Stir the flour and salt together in a mixing bowl and add butter or margarine. Mix with your fingertips until well distributed. Sprinkle in water and stir until the mixture comes together to form a firm dough. Knead lightly for 1 to 2 minutes, then set aside for 10 minutes to “rest” the dough.
4. Pinch off balls of dough (about 2 cm in diameter) and roll into balls. Working on a lightly floured surface, roll the dough out into thin circles, each about 7 to 8 cm in diameter. Place a tablespoon of (cooled) filling in the centre of each dough circle and fold over to enclose (in a semi-circle). Pinch dough around the edges and seal by fluting or pressing with the tines of a fork. Fry in hot oil until golden brown and drain well in wire basket. Serve hot.

Thursday, June 19, 2014

Korean-Style Steamed savoury Eggs custard


Steamed eggs custard regularly appear on my mom's diner table; however, I have never have the urge to make one since moving out. Then I stumbled upon this recipe ; which looks so simple and manageable plus promises a smooth silky finish, so I say why not make it?

Verdict : wow, so smooooth plus an extremely easy recipe! The most attention you need is making sure the water do not get too hot. That only takes up 15 mins. of your time.

Go here for the recipe at The Kitchn

Sunday, June 01, 2014

Easy Apple strudel using Phyllo (Filo) pastry



Easy apple strudel

Ingredients
6 sheets phyllo (filo) pastry, kept moist by covering with wet kitchen towel
50gm butter, melted
3 medium-size apples, sliced
A handful of raisins, soaked in milk or liquer to soften
1 sachet vanilla sugar
3 Tbsp sugar
2 tsp ground cinnamon
zest of 1 lemon



Monday, May 26, 2014

Congee / Rice Porridge / Jook / 粥


Congee is really not for everyone. You either like it or don't. I, myself, is not a fan! Perhaps that's the reason why I've never have the urge to cook this dish since I started cooking. My mom is the cook back home, so I eat what's serve to us. No question asked!

I have to say, this bowl of congee was very comforting. I'll sure to make this again in the future. Although maybe not when it's 30°c outside , like today!

Basic congee
serves 4-5 pax

Ingredients
1 cup long grain rice, rinse and drain well
4 cups of liquid, I used 1/2 bone broth 1/2 water
salt, to taste
white pepper, to taste

Basic condiments to serve (any combo)
Fried shallots
Fried garlic
spring onions
parsley
coriander leaves
chicken slices
ginger, julienned
peanuts
hard /soft boiled eggs
soy sauce
chinese sausages
fried anchovies (ikan bilis)
bacon/ham
seafood
anything to contrast the texture of congee

Method :-

1) In a pot, pour in rinsed rice and liquid and salt to taste.
2) Cook on medium heat, stir occasionally.
3) Cooking time depend on the texture you liked. I cooked mine for about 30 mins.
4) serve sprinkle with condiments of your choice and white pepper.
** you may add additional liquid if it becomes to thick.

Tips that I just learned :D
1) To reach smoother texture, soak rice over night or even blend the rice before cooking it.
2) If choose not to soak, cook rice as per stated, keep adding water during the course of cooking until reach creamier texture. I guess like risotto.





Saturday, May 10, 2014

Savoury Chinese 5-spice doughnuts { Ham Chim Paeng }


Deep-fried savoury doughnut is typical hawker fare back home; which is usually consumed in the morning or during tea.time. To make this deep-fried savoury doughnuts at home has been on my to-try list for the longest time! I'm so glad that it has been crossed-off from the list.


Please visit My Kitchen Snippets for the recipe.

Hortobágyi Pancake { Hortobágyi Palacsinta }


The other day I taste for the first time Hortobágyi palacsinta. It was melt in the mouth pancake and filling, drizzled with velvety sauce. The next day I've decided to recreate it in my own kitchen. I've got to say, it wasn't far from what I remember!

Hortobágyi pancake
serves 4 pax
Video tutorial by Miele cooking school http://www.youtube.com/watch?v=KO8_maUoWEc
Crepe/ Pancake via No salty

Ingredients

Filling (Chicken paprikash/stew)

Vegetable oil, for cooking
5 pcs of chicken thigh meat, bone-in, cleaned
1 onion, minced
1 clove garlic, minced
4-5 tsp smoked paprika, to taste
1 tomato, diced
1 Hungarian wax pepper
salt, to taste

water, just enough to cover meat

To thicken
100ml sour cream, room temeprature
1 Tbsp flour


Crepe/pancakes
2 large eggs, room temerature
125gm flour
a pinch of salt
250ml cold milk, room temperature
40g butter, melted
oil for cooking

Method


For stew :-

1)  Heat oil in sauce pan, sauté onion and garlic until translucent. Add in diced tomato, diced paprika and smoked paprika. Stir it a bit and put in the chicken thigh meat and salt to taste. Pour in enough water to cover meat, not too much as the meat will release some juices as well. Put on the cover and cook for 30 mins.

2) Once chicken is fully cooked and tomatoes and paprika have cooked down. Remove chicken thigh meat from the sauce, and by using a strainer remove the bits and pieces of onions,tomatoes etc from the sauce. Put the sauce back on the heat. We need to thicken the sauce by mixing together soul cream and flour, mix well before pouring into the chicken stew sauce. Bring it to boil for few minutes. Once thicken the sauce is ready.

For crepe/pancakes
1) In mixing bowl, crack in the eggs, mix in the salt. Then gradually add in flour and milk , alternately until the mixture is well combine, no lumps. Finally pour in the melted butter. Let the batter rest in fridge for at least 30 mins.
2) Take out batter from fridge after 30 mins. Mix it a little. Heat a flat pan over medium heat with some oil. Brush away excess oil. Use a ladle, pour the pancake batter onto the hot pan and swirl it around the pan to get a thin and even batter around the pan. Cook the pancake until just colour, not too much as the pancake should be soft with just a little bite to it. Cook until the batter is finish.

Assembling :-

1) Warm up the chicken meat and sauce by using microwave or stove.
Place chicken pieces onto pancake. Not too much. Wrap it. up and pour sauce over the pan cake, and serve immediately!