Spaetzle (Nokedli)
via for detail instructions check aprosef
For 1 serving (*I've doubled the recipe and it was good for 3-4 pax)
Ingredients
100gm Plain flour
1 large egg
60ml water
salt, to taste
a pot of boiling water
Method :-
1) Bring a pot of water to a rolling boil, don't forget to season water with salt.
2) In a bowl , place the flour, and the crack the egg in the middle. Add
a little water, and with a wooden spoon combine by pushing the flour
towards the egg. Add water as you go until a not too runny consistency.
3) When water boiling, place spaetzle maker over the pot (see link for instructions) and push the mixture over the hot water.
4) You should be doing in batches, and remove dumplings which have floated.
5) Rinse with cold water to get rid of some starch, drain and serve.
Kuih Seri Muka
serves : 8-10 pax
Base :-
1 cup Glutinous Rice, washed and soaked over night
150ml coconut milk
1/4 tsp salt
Coconut custard
2 egg yolks
3 Tbsp sugar
1 packet vanilla sugar
2.5 Tbsp plain flour
250 ml coconut milk
Method
1) Wash and soak glutinous rice the night before you intend to serve the "kuih"
2) Get the steamer ready.
3) Drain soaked glutinous rice, mix in the coconut milk and salt. Mix
well. Pour into a greased square steaming pan**. I used about
.........., which I think makes the base too thick. Next time I'll use a
slightly bigger pan for thinner layer of rice.
4) Steamed for 30 mins. or until the rice is cooked. Do not fluff the rice, just leave it as is.
5) Make the custard by placing 2 egg yolks in sauce pan. Beat in the
sugar and add a little coconut milk and slowly beat in the plain flour,
ensuring no lumps. when you get a smooth paste, then add in the rest of
the coconut milk.
6) Cook the custard until thicken, then pour onto the glutinous rice
base. Place the square pan back to the steamer and steam for 15 mins. If
it is not quite set, steam a bit longer. When it is wobbly, remove
steamer from heat and let the rice in for another 10 mins. before
removing from steamer.
7) After 10 mins. remove from steamer and let it cool fully so that the custard to set fully.
8) Serve at room temperature. If you have left over , keep in the fridge and steam lightly when you want to eat again.
Check out the video if you're still unclear http://www.abc.net.au/tv/pohskitchen/stories/s2924623.htm
Stained Glass Biscuits
via You too can cook
** I have copy and paste the whole recipe for my easy reference. Please visit the link provided for detailed step-by-step
Ingredients
250gm All purpose flour
100gm Granulated sugar
100gm Unsalted butter, slightly cold
1 Egg
1/2 tsp Vanilla extract
2 Tbsp Milk , or as required
2 pinches Salt
1/2 tsp Baking powder
Hard candies - As required (Different flavors and colors preferably)
- Take a mixing bowl add flour, salt, baking powder and sugar, whisk well using a hand whisk.
- Add butter and mix well to this flour mix and mix well using your fingers.
- Lightly
beat egg using a spoon and add it to the mixture, mix well. If your
dough is crumbly add milk and knead well to make a soft dough.
- Now wrap the dough in a plastic wrap or just place in a bowl and cover with a lid, then let it rest in a refrigerator for half an hour or until the dough chills and is not soft.
- Then line a baking tray with parchment or butter paper and set aside.
- Now place the chilled dough on a rolling board (pastry board / chapati board) and roll it flat until it is thin.
- After rolling, cut into shapes using a cookie cutter.
- Then cut out some shapes, in the center using a smaller cookie cutter/mini moulds/any bottle caps.
You can be creative here with the design and use your own ideas. (You
can prick some holes using a skewer or toothpick or a straw on the
cookies to hang it and use as decorators)
- Then transfer the cut out cookies carefully onto the lined baking trays.
- After
transferring the cookies onto the lined baking tray, place the tray in
refrigerator for 10 minutes. Meanwhile preheat the oven to 175°C (350 F)
for 10 minutes.
- After chilling, remove the tray from refrigerator and slide the tray into the center rack of the preheated oven.
- Bake the cookies for 8 minutes at 175°C (350 F). (If your cookies are too thin then bake for 5-6 minutes)
- Meanwhile,
unwrap the candies, separate them color-wise into individual plastic
bags or ziplock bags and crush the candies using the rolling pin or meat
tenderizer, set them aside.
- Now after 8 minutes, remove the cookie tray from the oven.
- Spoon small amount of crushed candies onto the center of the cookies inside the cutout holes. Do not load too much.
- Now
slide the tray again into the oven and bake for another 5 minutes or
just until the cookies start to brown on sides and the candies gets
melted well. It will be bubbling at this stage. (If you take long to fill the cookies with candies then preheat the oven for 5 minutes before baking again)
- Now
remove the tray from the oven and set aside until the cookies cool down
completely. When done gently remove the cookies from the parchment paper or butter paper.
- Then set
the cookies aside for it to cool completely. Do not attempt to remove
the cookies before they completely cool down. (Do the same with the rest
of the dough and bake the cookies similarly)
- Store in airtight containers, use as decorators or gift wrap them.
I had defrosted some chicken wings but has absolutely no inspiration
what to do with them. Based on the main gravy going with it (carrot and
parsnip sauce) I've decided to pair the sauce with turmeric as carrot
and turmeric have been proven to pair well from experience. This turned
out Good!
Baked Turmeric and Curry chicken wings
Ingredients
Chicken wings, cleaned
Marinate, quantity not exact, sprinkle the spices all over making sure each wing will be well coated
ground cumin
turmeric
curry powder
chilli powder
garlic powder
salt
black or white pepper
yoghurt, just enough to coat the wings
1) Marinate chicken wings in the fridge for minimum 30 minutes
2) After 30 mins. remove chicken wings from fridge and start to pre-heat oven at 200°c/400°F/Gas mark 6.
3) Let oven heat for 20 mins. while wings sit in room temperature.
4) Once oven is hot enough, place chicken wings on greased baking tray in one layer.
5) First bake for 25 mins. and remove from oven. Increase to gas mark 7
and flip wings over and bake for another 20 mins. until skin is browned
and crispy and you're ready.
Last Sunday at the local market I was intrigued by one stall selling something I thought was pak choi
; but the seller told us the origin of this veg. is France. Whatever it
is, the taste is good and do remind me of the chinese pak choi.
This is a simple preparation, you only need cooking oil, sesame seeds,
ready-made crispy shallots/onions and soy sauce. This method also works
well with iceberg lettuce, egg noodles, bean sprouts or anything that
you could think of.
Cantonese-style Vegetable dish
Ingredients
1 bunch of Vegetable of your choice,
1-2 tablespoon of cooking oil
garlic, optional
light soy sauce, to taste
For garnishing
ready made crispy shallots/onions
sesame seeds, toasted
Method :-
1) Heat water in sauce pan , and blanch vegetable just until wilted to take away the rawness. Drain.
2) In a non-stick pan, toast some sesame seed. After toasting, set aside to be used later as garnish.
3) In the same non-stick pan, heat up the cooking oil, once heated and
if you're using garlic as aromatic, start saute until golden brown and
remove from heat. If not using garlic, just removed heated cooking oil
from heat and pour in dashes of soy sauce to taste. Mix in the blanched
vegetable and mix well. And you're ready.
4) Serve on a dish, garnish with toasted sesame seeds and crispy shallots.
Tomorrow, September 19, Chinese, Taiwanese and Vietnamese celebrate the the Mid-Autumn Festival
. Traditionally the day is to celebrate the end of autumn harvest. You
can read the legend of the festival from the link given and why moon
cake is serve on the day.
There are many variations of moon cakes ; however, for a more manageable
bake, I've chosen to try the Shanghai Moon cake. The traditional
filling of lotus or bean paste has been replaced with poppy seed paste ;
of which I think works well with the pastry. Give it a try!
Shanghai Mooncake
via :Simply Hanushi
Ingredients (Makes 4)
20 g icing sugar
6 g egg, lightly beaten
40 g butter, cubed
60 g plain flour
10 g custard powder (sub. with milk powder)
Some black sesame seeds / pumpkin seeds / melon seeds, for sprinkling
Filling
130 g ground poppy seed (traditionally it is lotus paste, but I couldn't make it in time)
a little bit of milk
vanilla sugar, to taste
icing sugar, to taste
lemon zest
Method
1. Filling: Heat enough milk to turn ground poppy seed into
paste, be careful not too wet. Once heated pour into ground poppy seed,
mix in sugars and lemon zest. Mix well and divide into 4 portions and
form into balls
2. Sift plain flour and custard powder together. Set aside.
3. In a bowl, sift icing sugar and add in egg and butter. Beat well till well-combined.
4. Add in the flour mixture slowly and knead into a soft dough. Divide into 4 portions of around 35 g.
5. Flatten a piece of dough into a round shape and wrap in a filling. Seal the edges to form into a ball.
6. Place the sealed ends facing downwards on a baking tray. Brush egg
wash on the surface and sprinkle with some black sesame seeds / pumpkin
seeds / melon seeds on top.
7. Bake in a preheated oven at 180°C for 20 minutes, or until golden brown.
Salty Shortbread
Source : No salty
Time : kneading + freeze 30 mins. + bake 20 mins. + rest 1 hour
Ingredients
For dough
200gm butter, melted - warm not hot!
100ml whipping cream
375gm plain flour
2 egg yolks
8gm salt
For Toppings
1 egg yolk, for egg wash
seeds of choice (sesame, poppy, sunflower) or
grated cheese
Method
1) In a bowl, combine salt and plain flour and set aside.
2) In another bowl, mix warm melted butter with whipping cream and egg
yolks. Add in the flour/salt into wet mixture. Knead until just come
together. Do not over knead!
3) Roll out dough to about 0.5 to 1cm thickness, depending on your
liking. Place on a sheet and let it set in freezer for 30 mins.
4) When dough has been rested for 10 mins. Start pre-heating the oven at 200°c.
5) Remove dough from freezer after 30 mins. and let it defrost a little.
Cut dough into desired shapes and sizes. Glaze with egg yolk, sprinkle
with your choice of topping(s).
6) Bake in pre-heated oven for about 20 mins. or until golden brown and crispy.
7) Let it rest for at least 1 hour before serving.
