Thursday, January 29, 2015

Homemade Chinese Pork Jery


In total I spent 40 mins. getting this ready. I wonder why I only bake this once a year?

The recipe could be found here.



Wednesday, January 28, 2015

Chinese "Roasted" Chicken Rice / 烧鸡饭


Pineapple Tarts II

These melt-in-the-mouth tarts are a must during the Chinese New Year; which falls on Feb 19, this year. To make this recipe even easier, I've replaced fresh pineapple with canned ones.

Pineapple Tarts

via IndochineKitchen

Yield 700 g cookies

Ingredients:

For pineapple jam
2 kg pineapple, roughly 4 medium sized pineapples
600 g sugar
3 cloves
5 cm cinnamon stick
For cookies
200 g butter
50 g confectioners' sugar
40 g powdered milk
280 g flour, low gluten or all purpose
20 g cornflour
2 egg yolks
For egg wash
3 egg yolks
1/4 tsp condensed milk

Directions:

For pineapple jam
Puree pineapple in an electric blender till smooth.
Combine puree with sugar, cloves and cinnamon stick in a pot. Cook over low heat for 3-4 hours, stirring continually.
When it thickens and can be piped or rolled, remove from heat.
The jam will thicken during cooling. Prepare this one day in advance. You will end up with 500-600 g pineapple jam, enough for one batch.
For cookies
Preheat oven to 150 degree Celsius
Sift flour, powdered milk and corn flour twice.
In a mixer bowl, combine butter and sugar. Cream till light and fluffy, about 4-5 minutes, over high speed.
Add egg yolk, one at a time. Beating well.
Add flour mixture into the bowl and beat over low speed using paddle attachment. Do this for 4-5 minutes, until everything is mixed well.
Work with 50 g of dough one at a time. Roll dough between plastic sheet to 0.2 cm thickness.
Pipe pineapple jam on top of the dough. Roll the dough to cover up the jam completely.
Use a pair of scissors to cut them up into 4cm log and arrange on greased pan.
Brush with egg wash mixture twice using small pastry brush.
Bake in preheated oven till golden, 15-20 minutes.
Let cool and store in airtight container.

Saturday, January 03, 2015

Coconut custard puff / Kaya Puff / Kaya kok / 加央角


Couple of days ago, photo of this Malaysian pastry appeared on my facebook feed. Since there are some left-over baking ingredients from xmas and new year, I couldn't resist baking again!

Kaya literally means rich in Malay ; while in the food dictionary it is known as a type of Coconut custard

Go check out the recipe and step-by-step at My simple food
I'm satisfy with this recipe. with some tweaking :-

1) Butter sold over here is unsalted ; hence, I would add 1/4 tsp of salt to bring the pastry to life.
2) Additional 10 mins. in the oven to further brown the pastry.

Wednesday, December 31, 2014

Happy new year!


Appetiser : Meatballs wrapped in Phyllo pastry


When you can't get wonton wrappers, the next best thing (at least for me) is phyllo pastry. Basically this is my take on the Chinese Wonton

Meatballs wrapped in Phyllo Pastry
makes about 20-25 balls

Ingredients
500gms of ground meat *usually pork but you can half with chicken
1 egg
2 tbsp flour
1 spring onions,finely chopped
1 stick carrot, finely chopped

1 tsp garlic powder
1 tsp sugar
a pinch of salt
squeeze of anchovy paste
dash of fish sauce

white pepper , to taste

20-25 squares of phyllo pastry
cooking oil, to brush

Preparation
1) Heat oven at 200°c / Gas 5
2) In a bowl, place the ground meat, and mix togther all the seasoning and vegetables. Let it sit for 30 mins.
3) After 30 mins. take out the phyllo pastry from fridge (already cut squares). Brush each pastry with some oil, fill with about 1.5 tsp of seasoned meat. wrapped it up until all meat is finish. Place on baking tray.
4) Bake for 10 mins. and then turn the baking dish around and bake for another 8-10 mins. until meat is fully done and pastry golden brown.
5) Serve hot.

Cantonese Egg Tart { 蛋挞 }


Egg Tarts is a popular dessert amongst the Cantonese community. The tart shell should be flaky and light while the egg custard silky smooth. As you can see from mine, it is neither :D. I'm still in the process of refining my technique. The reason I'm posting here is to note down the recipes that I've followed.

Cantonese Egg Tart { 蛋挞 }

For the tart shells, recipe from Anncoo Journal
125g Cold butter - cut to cubes
120g Icing sugar, sifted
1 Egg
1/4 tsp vanilla extract
320g Plain flour - sifted
 
  • Cream butter and icing until light and fluffy. Add in egg and mix well.
  • Pour in flour and mix for few seconds, stop machine.
  • Use a rubber spatula to fold the flour mixture into a soft dough.
  • Put soft dough in a plastic bag and chill in the fridge for 30 mins or freezer for 20 mins.
  • Divide the pastry into 15 small balls and evenly press into 15 tart moulds. If you find the pastry is too soft and sticky, just return it to the fridge to harden a little.
  • Prick the bottom of the pastry with a fork to allow steam to escape as the shell bakes.
  • Bake in preheated oven at 180C for 10 minutes or until lightly brown. Remove from oven and leave to cool.

For the filling , recipe from Yummy Bakes
200g boiling water
150g sugar
5 eggs
250g fresh milk
 
  1. Dissolve sugar in boiling water, let it cool, add egg and fresh milk.  Do not beat, just stir and mix.
  2. Strain the mixture and pour into the pre-baked tart shells  Bake at 180C for 20 mins or until cooked.

Thursday, January 29, 2015

Homemade Chinese Pork Jery


In total I spent 40 mins. getting this ready. I wonder why I only bake this once a year?

The recipe could be found here.



Wednesday, January 28, 2015

Chinese "Roasted" Chicken Rice / 烧鸡饭


Pineapple Tarts II

These melt-in-the-mouth tarts are a must during the Chinese New Year; which falls on Feb 19, this year. To make this recipe even easier, I've replaced fresh pineapple with canned ones.

Pineapple Tarts

via IndochineKitchen

Yield 700 g cookies

Ingredients:

For pineapple jam
2 kg pineapple, roughly 4 medium sized pineapples
600 g sugar
3 cloves
5 cm cinnamon stick
For cookies
200 g butter
50 g confectioners' sugar
40 g powdered milk
280 g flour, low gluten or all purpose
20 g cornflour
2 egg yolks
For egg wash
3 egg yolks
1/4 tsp condensed milk

Directions:

For pineapple jam
Puree pineapple in an electric blender till smooth.
Combine puree with sugar, cloves and cinnamon stick in a pot. Cook over low heat for 3-4 hours, stirring continually.
When it thickens and can be piped or rolled, remove from heat.
The jam will thicken during cooling. Prepare this one day in advance. You will end up with 500-600 g pineapple jam, enough for one batch.
For cookies
Preheat oven to 150 degree Celsius
Sift flour, powdered milk and corn flour twice.
In a mixer bowl, combine butter and sugar. Cream till light and fluffy, about 4-5 minutes, over high speed.
Add egg yolk, one at a time. Beating well.
Add flour mixture into the bowl and beat over low speed using paddle attachment. Do this for 4-5 minutes, until everything is mixed well.
Work with 50 g of dough one at a time. Roll dough between plastic sheet to 0.2 cm thickness.
Pipe pineapple jam on top of the dough. Roll the dough to cover up the jam completely.
Use a pair of scissors to cut them up into 4cm log and arrange on greased pan.
Brush with egg wash mixture twice using small pastry brush.
Bake in preheated oven till golden, 15-20 minutes.
Let cool and store in airtight container.

Saturday, January 03, 2015

Coconut custard puff / Kaya Puff / Kaya kok / 加央角


Couple of days ago, photo of this Malaysian pastry appeared on my facebook feed. Since there are some left-over baking ingredients from xmas and new year, I couldn't resist baking again!

Kaya literally means rich in Malay ; while in the food dictionary it is known as a type of Coconut custard

Go check out the recipe and step-by-step at My simple food
I'm satisfy with this recipe. with some tweaking :-

1) Butter sold over here is unsalted ; hence, I would add 1/4 tsp of salt to bring the pastry to life.
2) Additional 10 mins. in the oven to further brown the pastry.

Wednesday, December 31, 2014

Happy new year!


Appetiser : Meatballs wrapped in Phyllo pastry


When you can't get wonton wrappers, the next best thing (at least for me) is phyllo pastry. Basically this is my take on the Chinese Wonton

Meatballs wrapped in Phyllo Pastry
makes about 20-25 balls

Ingredients
500gms of ground meat *usually pork but you can half with chicken
1 egg
2 tbsp flour
1 spring onions,finely chopped
1 stick carrot, finely chopped

1 tsp garlic powder
1 tsp sugar
a pinch of salt
squeeze of anchovy paste
dash of fish sauce

white pepper , to taste

20-25 squares of phyllo pastry
cooking oil, to brush

Preparation
1) Heat oven at 200°c / Gas 5
2) In a bowl, place the ground meat, and mix togther all the seasoning and vegetables. Let it sit for 30 mins.
3) After 30 mins. take out the phyllo pastry from fridge (already cut squares). Brush each pastry with some oil, fill with about 1.5 tsp of seasoned meat. wrapped it up until all meat is finish. Place on baking tray.
4) Bake for 10 mins. and then turn the baking dish around and bake for another 8-10 mins. until meat is fully done and pastry golden brown.
5) Serve hot.

Cantonese Egg Tart { 蛋挞 }


Egg Tarts is a popular dessert amongst the Cantonese community. The tart shell should be flaky and light while the egg custard silky smooth. As you can see from mine, it is neither :D. I'm still in the process of refining my technique. The reason I'm posting here is to note down the recipes that I've followed.

Cantonese Egg Tart { 蛋挞 }

For the tart shells, recipe from Anncoo Journal
125g Cold butter - cut to cubes
120g Icing sugar, sifted
1 Egg
1/4 tsp vanilla extract
320g Plain flour - sifted
 
  • Cream butter and icing until light and fluffy. Add in egg and mix well.
  • Pour in flour and mix for few seconds, stop machine.
  • Use a rubber spatula to fold the flour mixture into a soft dough.
  • Put soft dough in a plastic bag and chill in the fridge for 30 mins or freezer for 20 mins.
  • Divide the pastry into 15 small balls and evenly press into 15 tart moulds. If you find the pastry is too soft and sticky, just return it to the fridge to harden a little.
  • Prick the bottom of the pastry with a fork to allow steam to escape as the shell bakes.
  • Bake in preheated oven at 180C for 10 minutes or until lightly brown. Remove from oven and leave to cool.

For the filling , recipe from Yummy Bakes
200g boiling water
150g sugar
5 eggs
250g fresh milk
 
  1. Dissolve sugar in boiling water, let it cool, add egg and fresh milk.  Do not beat, just stir and mix.
  2. Strain the mixture and pour into the pre-baked tart shells  Bake at 180C for 20 mins or until cooked.