Tuesday, June 02, 2015

A little bit of everything


Links Recipes /adaptation

Cauliflower acar (spicy pickle) http://kitchenat19.blogspot.hu/2010/08/spicy-pickled-vegetables-acar.html

Tzatziki http://kitchenat19.blogspot.hu/2013/03/tzatziki.html

Mediterranean Millet Salad http://www.thekitchn.com/recipe-couscous-salad-with-cucumber-red-onion-herbs-recipes-from-the-kitchn-190535?utm_source=facebook&utm_medium=social&utm_campaign=managed


Stuffed sweet pepper https://www.youtube.com/watch?v=aXwtO4fptL4

Friday, May 15, 2015

Turnip Dumplings / Soon Kueh / 菜粿

Never in my life I would thought of making these dumplings. But living in a foreign land, over time you'd learn to just stuck into making the street foods that you love. Often times, it is manageable, not that hard to recreate and most importantly gain confidence in your cooking ability ;)

Some notes for this recipe for my own reference:-
1) Halved the recipe. Would yield 7-8 large dumplings
2) Since I ran out of rice flour, I used plain flour to top up the difference. No effect textures wise.
3) Used 1 medium sized kohlrabi in replacement of jicama

Turnip Dumpling / Jicama Dumplings / Vegetable dumplings / 菜粿
Thanks to My Kitchen Snippets

Ingredients for the wrappers:
 

300g rice flour
100g tapioca flour
1/2 tsp salt
2 tbsp oil
600ml water
Some extra tapioca flour for dusting

 
1. Sieve rice flour and tapioca flour into a big pot.
2. Boil 600ml water with salt. When boiled, pour into the flour and quickly stir with a big spoon till flour is well distributed and cooked.
3. Pour cooked dough on to floured table top. Add in 2 tbsp oil and knead well till smooth, adding more tapioca flour if necessary. Set the dough aside to rest for 10 minutes.
4. Wet your hands with water and knead dough again till smooth and pliable. Cover dough with dry towel to prevent drying.
5. Roll dough out thinly and round cookie cutter to cut out some round shape wrappers.
6. Fill each wrapper with 1m- 1 1/2 tbsp of filling and fold into a semi circle. Seal edges by pinching the sides together.
7. Place kueh on greased steaming trays, sprinkle with some water and steam over high heat for 10 minutes. When kueh puffs up, it is ready. Remove and brush with shallot oil.
8. To serve, sprinkle kueh with fried crispy shallots and dredge with some dark sweet sauce and chili sauce.


Ingredients for fillings:
600g bangkwang (jicama)
1 carrot
100g dried prawns (washed)
5 dried mushrooms (soaked and sliced)
300g shredded pork (optional)
3 tbsp cooking oil
5 cloves garlic, chopped

Seasoning:
1 tsp light soya sauce
1 tsp sesame oil
1 tsp sugar
salt to taste
1/2 tsp pepper
1/2 cup water


1. Skin turnip and carrot. Cut into thin strips.
2. Heat oil in wok, fry chopped garlic and dried prawns till fragrant. Add in the shredded pork (if used), sliced mushrooms, carrot and jicama strips.
3. Add seasoning and some water and stir fry till turnips are soft and ingredients are almost dry. Dish up and leave aside to cool completely before using. 

Cauliflower with chicken in chilli, tomato and honey sauce


Sunday, May 03, 2015

Egg white cake


After making custard or pastry creme (crème pâtissière), I usually try to use left over egg whites for face mask or maybe as binding agent for meat balls. Despite having made coconut white cake, it never occurred to me to use it to make cake with this left over..duh..

Google search brought me to this http://nami-nami.blogspot.hu/2009/01/egg-white-cake-recipe-angel-cake-recipe.html




Friday, May 01, 2015

Hungarian Stuffed Pepper { Töltött Paprika }


Considering this is my first attempt at the Hungarian classic stuffed pepper, I'm happy with the results. As usual, to cook this is simpler than I imagined. I did not follow an exact recipe but followed this helpful video.

++ Additions of celery roots.

Tuesday, April 28, 2015

Chocolate Swirl Cookies


You probably know and I've mentioned that I rarely bakes cookies or biscuits. We do tend to buy cookies / biscuits that have something to with chocolate. We ran out of bought snacks and since I have all the ingredients for this recipe, I quickly whip this up. I would be relying this as my go-to chocolate based cookies going forward. The quantity of sugar have been reduced to my taste which resulted in a more intense chocolate bite. For special occasions and a more decadent version, I intend to sandwich with chocolate butter cream!

Chocolate Swirl Cookies
via BBC Good Food

**I halved this recipe and yield around 24 medium-size cookies

Ingredients 
200g softened butter 
300g soft brown sugar (in my halved recipe, I reduced from 150gm to 75gm)
2 tsp vanilla extract 
2 eggs 
300g self raising flour (used regular plain flour)
80g cocoa powder 
1 tsp baking powder 
300g choc chips (eliminated)

My additions
++ rum, to taste
++ pinch of salt,  if using unsalted butter

Method
  1. preheat oven to 180 c/ gas 4
  2. cream butter and sugar until light and fluffy, then beat in vanilla extract and eggs
  3. in a separate bowl sift flour, cocoa and baking powder together
  4. add flour mix to the creamed mix in stages( a third at a time) mix well. fold in choc chips until just combined.
  5. spoon a tablespoon of the mixture on to a baking tray and just let it drop off the spoon, repeat until you have used up all the cookie mixture.
  6. bake in preheated oven for 12 minutes, when you remove the cookies from the oven they will still be soft, leave to cool completely on the baking tray, where they will continue to cook slightly,when completely cold move to a cooling rack. then enjoy!

Sunday, April 12, 2015

Marble cake


A favourite teatime cake of mine; which I finally successfully recreate. The buttery smell and crumbly but not dry textures is just as I remembered.

My notes :-
1) Halved the recipe and baked in loaf tin.
2) Roughly divided the cake batter, keeping vanilla batter the most. Added rum to pink (red food) batter.

Marble cake
via BBC Good Food

  • 225g butter, softened
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder

Method

  1. Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
  2. Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
  3. Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

Tuesday, June 02, 2015

A little bit of everything


Links Recipes /adaptation

Cauliflower acar (spicy pickle) http://kitchenat19.blogspot.hu/2010/08/spicy-pickled-vegetables-acar.html

Tzatziki http://kitchenat19.blogspot.hu/2013/03/tzatziki.html

Mediterranean Millet Salad http://www.thekitchn.com/recipe-couscous-salad-with-cucumber-red-onion-herbs-recipes-from-the-kitchn-190535?utm_source=facebook&utm_medium=social&utm_campaign=managed


Stuffed sweet pepper https://www.youtube.com/watch?v=aXwtO4fptL4

Friday, May 15, 2015

Turnip Dumplings / Soon Kueh / 菜粿

Never in my life I would thought of making these dumplings. But living in a foreign land, over time you'd learn to just stuck into making the street foods that you love. Often times, it is manageable, not that hard to recreate and most importantly gain confidence in your cooking ability ;)

Some notes for this recipe for my own reference:-
1) Halved the recipe. Would yield 7-8 large dumplings
2) Since I ran out of rice flour, I used plain flour to top up the difference. No effect textures wise.
3) Used 1 medium sized kohlrabi in replacement of jicama

Turnip Dumpling / Jicama Dumplings / Vegetable dumplings / 菜粿
Thanks to My Kitchen Snippets

Ingredients for the wrappers:
 

300g rice flour
100g tapioca flour
1/2 tsp salt
2 tbsp oil
600ml water
Some extra tapioca flour for dusting

 
1. Sieve rice flour and tapioca flour into a big pot.
2. Boil 600ml water with salt. When boiled, pour into the flour and quickly stir with a big spoon till flour is well distributed and cooked.
3. Pour cooked dough on to floured table top. Add in 2 tbsp oil and knead well till smooth, adding more tapioca flour if necessary. Set the dough aside to rest for 10 minutes.
4. Wet your hands with water and knead dough again till smooth and pliable. Cover dough with dry towel to prevent drying.
5. Roll dough out thinly and round cookie cutter to cut out some round shape wrappers.
6. Fill each wrapper with 1m- 1 1/2 tbsp of filling and fold into a semi circle. Seal edges by pinching the sides together.
7. Place kueh on greased steaming trays, sprinkle with some water and steam over high heat for 10 minutes. When kueh puffs up, it is ready. Remove and brush with shallot oil.
8. To serve, sprinkle kueh with fried crispy shallots and dredge with some dark sweet sauce and chili sauce.


Ingredients for fillings:
600g bangkwang (jicama)
1 carrot
100g dried prawns (washed)
5 dried mushrooms (soaked and sliced)
300g shredded pork (optional)
3 tbsp cooking oil
5 cloves garlic, chopped

Seasoning:
1 tsp light soya sauce
1 tsp sesame oil
1 tsp sugar
salt to taste
1/2 tsp pepper
1/2 cup water


1. Skin turnip and carrot. Cut into thin strips.
2. Heat oil in wok, fry chopped garlic and dried prawns till fragrant. Add in the shredded pork (if used), sliced mushrooms, carrot and jicama strips.
3. Add seasoning and some water and stir fry till turnips are soft and ingredients are almost dry. Dish up and leave aside to cool completely before using. 

Cauliflower with chicken in chilli, tomato and honey sauce


Sunday, May 03, 2015

Egg white cake


After making custard or pastry creme (crème pâtissière), I usually try to use left over egg whites for face mask or maybe as binding agent for meat balls. Despite having made coconut white cake, it never occurred to me to use it to make cake with this left over..duh..

Google search brought me to this http://nami-nami.blogspot.hu/2009/01/egg-white-cake-recipe-angel-cake-recipe.html




Friday, May 01, 2015

Hungarian Stuffed Pepper { Töltött Paprika }


Considering this is my first attempt at the Hungarian classic stuffed pepper, I'm happy with the results. As usual, to cook this is simpler than I imagined. I did not follow an exact recipe but followed this helpful video.

++ Additions of celery roots.

Tuesday, April 28, 2015

Chocolate Swirl Cookies


You probably know and I've mentioned that I rarely bakes cookies or biscuits. We do tend to buy cookies / biscuits that have something to with chocolate. We ran out of bought snacks and since I have all the ingredients for this recipe, I quickly whip this up. I would be relying this as my go-to chocolate based cookies going forward. The quantity of sugar have been reduced to my taste which resulted in a more intense chocolate bite. For special occasions and a more decadent version, I intend to sandwich with chocolate butter cream!

Chocolate Swirl Cookies
via BBC Good Food

**I halved this recipe and yield around 24 medium-size cookies

Ingredients 
200g softened butter 
300g soft brown sugar (in my halved recipe, I reduced from 150gm to 75gm)
2 tsp vanilla extract 
2 eggs 
300g self raising flour (used regular plain flour)
80g cocoa powder 
1 tsp baking powder 
300g choc chips (eliminated)

My additions
++ rum, to taste
++ pinch of salt,  if using unsalted butter

Method
  1. preheat oven to 180 c/ gas 4
  2. cream butter and sugar until light and fluffy, then beat in vanilla extract and eggs
  3. in a separate bowl sift flour, cocoa and baking powder together
  4. add flour mix to the creamed mix in stages( a third at a time) mix well. fold in choc chips until just combined.
  5. spoon a tablespoon of the mixture on to a baking tray and just let it drop off the spoon, repeat until you have used up all the cookie mixture.
  6. bake in preheated oven for 12 minutes, when you remove the cookies from the oven they will still be soft, leave to cool completely on the baking tray, where they will continue to cook slightly,when completely cold move to a cooling rack. then enjoy!

Sunday, April 12, 2015

Marble cake


A favourite teatime cake of mine; which I finally successfully recreate. The buttery smell and crumbly but not dry textures is just as I remembered.

My notes :-
1) Halved the recipe and baked in loaf tin.
2) Roughly divided the cake batter, keeping vanilla batter the most. Added rum to pink (red food) batter.

Marble cake
via BBC Good Food

  • 225g butter, softened
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder

Method

  1. Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
  2. Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
  3. Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.