Wednesday, September 28, 2011

Kam Heong Crabs ( 金香炒蟹 )

I love crabs in any ways..curry style, spicy style, braised with tunghoon, porridge etc. If you frequent the market, then you know the prices of crabs are not cheap, they are selling around RM30/kilo , 3 crabs maybe and if you order a crab dish at a restaurant, it can be around RM50/kilo. So if we can cook this at home, why not? But having said that, i still take crabs outside at times especially the claypot style which braised with tunghoon cos i dont know how to cook them. This Malaysian Kam Heong style is one of the ways that i used to cook at home, translate that from chinese to english, maybe we can name  that ' Golden Fragrant ' but i think very few people would call that. As far as i know, the malays or indians would also just call this ' kam heong style'. It is a very tasty dish, with the concoction of some curry powder, dried shrimps, curry leaves and some oyster sauce. Saute the dried shrimps and curry leaves till aromatic and add in the rest of the ingredients or  add in some bird's eye chillies if you prefer it a little more spicier. You can also lightly deep fry the crabs before cooking them, it's even nicer. If you can't take mud crabs for any reason, you can also cook this with flower crabs.

Ingredients :
3 medium sizes mud crabs, cleaned and cut into pieces
25gm dried prawns, soaked
3 sprigs of curry leaves
2 cloves of garlic, chopped
2-3 shallots, chopped
1 tbsp curry powder
1 tbsp oyster sauce
1/2 tsp of salt
1/4 tsp of sugar
1/2 cup or more water
a little dark soya sauce
3 tbsp oil/garlic oil

* if you want to pre fry the crabs first, you can coat them with some corn flour and lightly deep fry them until they are almost cooked or fully cooked, up to you.

1. Pour oil into wok , saute the garlic, shallots, dried shrimps and curry leaves till aromatic.
2. Add in the crabs, curry powder, oyster sauce and stir fry them for a minute. If you find that a little dry, you can splash in some water.
3. Add in the dark soya sauce, salt, sugar , toss well and pour in the water. Taste. You can adjust the water amount and seasoning here to your taste. Cover them with wok till cooked and dish up.

Coincidentally, Tze from Away from Mind also posted a crab dish this morning. Chilli style, go over and visit too!

Monday, September 26, 2011

Steamed Green Tea Cake

Do you think the green colour is a little bit dull here? It's the same green powder that i used for making my Green tea bread loaf. Unlike that bread loaf which has an attractive bright looking green , this green is very different, i think probably it's also due to the addition of egg yolks mixture. Nonetheless, it is still much flavoured with the taste of green tea. I made little  modifications here and there from the original recipe, adding in some oil cos i find that the batter was a little pasty.. not bad..quite soft and spongy considering no sorts of emulsifiers used here.

Recipe ( from all with some modifications ) 7 " round cake tin
125gm cake flour
1/2 tsp baking powder
1 1/2 tsp green tea powder
4 egg yolks
150gm sugar
1/2 tsp vanilla essence
1 tbsp plus 2 tsp water
1 1/2 tbsp vegetable oil
4 egg whites
1tsp cream of tartar
1 tsp black sesame seeds

1.  Sift the cake flour, baking powder and green tea powder together into a bowl. Use a fork to stir to mix. Set aside.
2. In another large bowl, combine egg yolks, sugar, vanilla and water. Using an electric mixer, beat on medium speed until volume almost tripled. Fold in the flour mixture, mixing until just combined. Add in the oil.(  i only added the oil here after finding the paste a little thick, you can add in the oil into the egg yolks mixture before beating). Throw in the black sesame seeds.
3. In another bowl, beat the egg whites together with the cream of tartar till stiff. Gently fold egg whites into the egg mixture. Pour batter into a cake pan.
4. Place cake in a steamer and steam for 20 minutes or until a skewer inserted in the center comes out clean. Let it cool down and unmould from tin.

Will be linking this to the Natural Colour Bake Event hosted by Hankerie

Thursday, September 22, 2011

Just One Ingredient Banana Ice Cream

Ingredient :


Yes, that's it. Just only ONE ingredient to make this ice cream! I think i can claim that this is the most simple homemade ice cream i've ever made.  Quite unbelieveable to me actually. No cream, no eggs, no cooking and  you dont need to have an  ice cream maker machine to make this. However, you will need to have a food processor to make the puree. So simple that i actually made 3 batches in 2 with just plain bananas, one comes with some cocoa powder and one with some added peanut butter. When i said one batch, it's actually very little. i used about 4-5 medium size bananas and gave me 3-4 scoops.  First, you will need to freeze the bananas for about 2 hours, after that puree them and you will get kind of soft serve ice cream. If you like soft serve type, then you can just eat that right away. If not, after you make the puree, freeze it till hard and you will get kind of solid ice cream like what you see here. However, i find it gets soft quite easily. I did not choose the very ripe bananas, afraid that it might turn black after freezing, i picked the just ripen ones.

banana and peanut butter

How about the texture of the ice cream? Hmm..not a sorbet, smooth, creamy..just like an ordinary ice cream but non-rich mouthfeel. It's kind of hard to describe , you can probably just imagine these are just frozen bananas that has been blended, though i personally prefer eating the more creamier, richer and fattening type of ice cream. I guess this is just another way of enjoying 'ice cream' ! No guilt feeling and most suitable for vegans.You can read the reviews and comments from those who have tried and also where i got this idea from at here. This is how i made these..

1) First, cut the bananas into pieces like this and place it on a plate. The 2nd time i placed it onto a baking tray and it was quite difficult to get the pieces out cos they are real hard.. Freeze them for 2 hours.These are the ones that has just been taken out from the freezer.

2) Place them into a food processor..

3) Press 'start' and after a few spins, it will look like this..

4) Within seconds, it will turn into this...

5) You can add in the cocoa powder or peanut butter here...After well mixed, you can remove this from the machine and freeze them.

6) After freezing..

bananas with cocoa powder

This was made for the ' go bananas' theme this time for our bake along. I know that Joyce and Zoe are making something different for the theme, want to know what they made? Let's hop over! Also Alice from iloveicookibake is joining us for the theme this round. Do cross over to see her delicious Chocolate Caramel Banana Upside Down Cake.We will be making pizza next for our bake along and if you are keen, drop us a note and post it up on October 6th.

Monday, September 19, 2011

Apam Balik / Peanut Pancake

Apam Balik is a type of pancake which i believe many of us like eating too. It is one of the more popular local delicacies one can find here, in coffee shops or just by the road side. There are two types of apam balik, one is the thin and crispy type like the one i'm making now and another one is the thick and slighty chewy type. I like both. There are many types of fillings you can find, some with grounded peanuts, sweet creamy corn , coconut, kaya, etc. I made these using a non stick pan on a gas stove. Unlike the vendors who used those copper pans and cover them while cooking, i did not cover them, i find them get burnt easily so i left it uncovered all through. I used a 24cm non stick pan and got 6 pieces out of this recipe. This is very nice but the pancakes do not stay crispy for long. I couldnt finish 6 pancakes at one time, i put the leftover 2 pieces back in the oven and reheat them for about several minutes. Yeah, it went crispy again.

Recipe ( from Chinese Desserts book )
Ingredients A
100gm plain flour
150ml water
1/2 tsp instant yeast
1 tsp sugar

Ingredients B
100gm plain flour
100gm high protein flour
1 egg
1 cup water
50gm sugar
1/3 tsp baking powder

some grounded peanut + sugar

1. Mix all ingredients A and let it prove for 1 hour.
2. Mix all ingredients B and add in mixture from (1) and mix well.  Let it prove for another 45 minutes.
3. Grease a frying pan. Pour in some batter. Cook until golden brown. ( i flipped over one side of the pancake to check) . Add the filling and remove from pan.

I'm submitting this to Malaysian Muhibbah Monday Event hosted by Shaz

Thursday, September 15, 2011

Stir Fried French Beans with Anchovies

This is one dish that appears quite frequently on my table. It's really simple but just a bit of frying if you dont mind. Never actually thought of posting this dish up cos it's like something that i cook so often that the idea of sharing never crossed my mind and when it did, i thought maybe it's not that impressive. I was very wrong cos blogging here is all about sharing in regardless good or bad, pretty or not.  Just as i was commenting on someone's blog earlier, i feel so appreciative and thankful to be surrounded by all of you here, always being so supportive and i really want to say thank you. Would like to share more of my home cooked dishes here in the future.

Main Ingredients: ( note that you can always adjust the amount of main ingredients to your liking)
230gm french beans, cut slant into lengths about 5cm
20gm anchovies/ ikan bilis ( , splitted, get the ones suitable for frying)
1 small piece of red capsicum, cut into lengths
1-2 cloves of garlic, chopped finely
oil for frying

1 tbsp oyster sauce
1 tsp sugar

1. Light fry french beans in oil until slightly wrinkle. Remove and using the same oil put in the anchovies/ikan bilis and fry them until slight crispy.Remove leaving little oil in the wok.
2. Saute garlics and put the lightly fried french beans, anchovies and capsicum back into the wok. Put in the seasoning and toss them around, stirring them for a minute. Dish up.

I will be sharing this too in the Muhibbah Malaysian Monday Event hosted by Shaz

Monday, September 12, 2011

Fookchow Mooncakes

I have no intention to make any mooncakes this year. I thought i just want to go and buy them from the counter. There are so many varieties now, i was thinking just go and get some which i have not tried and also knowing that i'll be receiving some from my friends. After knowing the theme for Aspiring Bakers  this month, i decided just to make a small batch. These are called Fookchow Mooncakes. Pardon my ignorance, i think this must be originally comes from the Fookchow people, any Fookchow around reading now? can confirm?  Not really sure. I havent come across any Fookchow mooncakes here. The recipe shows it comes with mung bean paste filling instead of lotus paste and also some fried shallots. That's also the reason why i chose to make these cos i have some mung bean paste at home intended for making paus but never made them yet..

Recipe ( from Mooncakes by Alan Ooi )
Ingredients ( makes 10 pieces )
For water dough
120gm plain flour
15gm icing sugar
45gm butter oil ( i used melted butter )
70ml water

For oil dough
110gm plain flour
70gm shortening

For Filling
450gms mung bean paste
1-2 tbsp deep fried shallot crisps

1.Combine filling and scale at 45gms portions, shape round
2.Combine flour, icing sugar and melted butter for water dough. Add in water and knead into soft dough. Scale at 24gms portions.
3.Combine ingredients of oil dough and knead into a dough. Scale at 18gms portions
4.Flatten no (2) and wrap in no (3). Repeat process. Use a rolling pin to flatten and roll out to longish shape. Next, roll up like a mini swiss roll. Repeat process.
5.Use a rolling pin to flatten no (4). Turn over to the next side. Roll up to swiss roll once more. Repeat process. Cover with cloth and rest dough for 10 minutes.
6. Shape each piece of no (5) into a round. Wrap in filling. Use a rolling pin to flatten very lightly. Arrange on a baking tray lined with greaseproof paper. Bake in a preheated oven at 190C for 20minutes till both sides of mooncakes are lightly browned. Cool well.

I am submitting this post to the Aspiring Bakers #11: Mid Autumn Treats ( Sept 2011) hosted by Happy Home Baking

Saturday, September 10, 2011

Sweet Potatoes Sandwich Rolls

This is the first kind of bread that me, Joyce and Zoe are making for our bake along. These rolls are good..not the light and fluffy type of gelatinised bread but still very nice. They are nice to be eaten warm and even cold though i find that the flavours of the sweet potatoes are quite subtle.  Taken from KAF website, they call it sweet potato sandwich rolls. Maybe it's my subconsciousness, i really find it so ideal for sandwiches . I have used hi protein flour instead of all purpose flour and substituted  the wholewheat flour with spelt flour.You can make these into any shapes you want , i tried making  them into the shape of kaiser rolls as suggested, not perfect looking but really not that important to me.  I referred  here for how to shape the rolls.

Recipe ( from King Arthur Flour website )
Ingredients ( makes 6 rolls )
For dough
1/2 cup ( 4 oz ) water
2 tsp instant yeast
2 tbsps ( 1 oz) soft butter
1 tsp salt
1 large egg
3/4 cup cooked, mashed sweet potato( 1 medium)
1/4 cup ( 1 oz )  Baker's Special Dry Milk or nonfat dry milk ( i used milk powder)
1 cup ( 4 oz) KA wholewheat flour, traditional/white whole wheat (i used spelt flour)
21/4 cup to 2 1/2 cups( 9.5 oz) KA unbleached all purpose flour ( i used hi protein flour)

1 large egg beaten with 1 tbsp water
1/4 cup (1 1/4 oz) sesame seeds ( optional)

To make the dough ( I did not follow exactly as per instruction, mine as follow)
Combine instant yeast, salt, milk powder and flour (reserve 1/2 cup of hi protein flour, you can add this later on to achieve the right consistency, i did not use all)  in the mixing bowl, stir to mix with a fork. Put in the mashed sweet potato, butter  and egg and pour in water little by little and beat with dough hook with slow speed. Change to high speed after all ingredients has been incorporated and beat till a smooth dough. Place in a greased bowl , let it srise for about 45mins to an hour, to almost double its size.

To shape and finish the rolls
After the first rise, deflate the dough and divide into 6 pieces. You can roll each piece into a ball, then flatten it to a 3/4 inch thick, or you can roll each piece into a 12-14inch rope and form into a Kaiser roll shape. Place the rolls on a lightly greased or parchment paper lined baking tray. Cover and let rise for another 30minutes. Brush the tops with egg wash and sprinkle with sesame seeds if using. Bake in a preheated oven at 375F/190C for 17-19 minutes or until the tops are golden brown colour. Remove from oven.

Tuesday, September 6, 2011

Purple Sweet Potatoes Angkoo Kuih

This is not the first time i'm making angkoo kueh, made that several times but i have to say these are the best angkoos i have made so far. They are chewy but not sticky and another good thing is that i dont have to fry the mung bean fillings, just mix them together with sugar and oil, that's it. I was not really satisfied with all my previous angkoos as the skin turned out to be a little tough after few hours sitting at room temperature but not these. I love these angkoos, not only they taste great but they also look beautiful. I just love the purple here, no colouring needed, it all comes from the purple sweet potatoes that were being used here. Many thanks to Sonia for this wonderful recipe, I dont think I need to search for a better recipe.

Just one important thing for us to take note is that making the dough. As each sweet potatoes has a different level of moisture, you may not need to use all the water required here. Just pour in little by little until we get a soft dough. How soft, you may ask me. Well, you see while i was making the dough, i wasnt too sure how soft the dough should be to get the desired texture. Until i get to taste the angkoos, then i know whether i got that right or not. My term of soft dough here would be soft but not's just probably 2 steps away from an unmanageable dough and each time when i poured in some water, i stopped my processor and feel the dough. I would say it's quite a challenge for us making angkoos ... making the dough especially. We are not professional angkoo makers so even if you do not get it right the first time, dont be dampened, we just need to go thru some trials.

Recipe: ( taken from Nasi Lemak Lover, with her some reference from Reesekitchen )
For Filling
250gm split mung beans
140gm sugar
3 tbsp corn oil

1. Rinse mung beans several times till water runs clear, soaked in water for 1 hour or more.
2.Discard the water, place the beans on a steaming try and steam over medium flame for 45 minutes.
3. While beans still hot, place beans, sugar and oil in a food processor and process till fine.
4.Shape into 10gm ball. ( i shaped mine into 18gm ball )

For Angkoo Skin/ Sweet Potato Dough
300gm sweet potatoes, cut into pieces
200gm glutinous rice flour
1tbsp rice flour
2 tbsp sugar
3tbsp corn oil
180ml water ( you may not need to use all )

1. Steam the sweet potatoes till soft, about 15 minutes
2. Use a fork or a potato masher to mash the sweet potatoes. Transfer that to a food processor. Add in glutinous rice flour, rice flour, sugar, corn oil and slowly add in water to mix till soft dough, keep aside for 30 minutes.
3. Shape into 30gm ball.

To shape and cook Angkoo kueh
1.Grease the angkoo kuih mould by brushing some corn oil or dust with some flour
2.Flatten the sweet potato ball, place the mung bean ball/filling, cover and shape into ball.
3.PLace the ball in the mould, press evenly, knock out and place on a greased banana leaf.
4.Arrange on a steaming tray and steam for 8 mins on high heat, uncover the steamer and let steam for additional 2 minutes.

Sharing this at the Muhibbah Malaysian Monday Event hosted by Shaz

Friday, September 2, 2011

Baked Chicken with Ginger Paste

Steaming chicken in ginger paste is quite common for us living here, most of the chinese restaurants will have this in their menu and you can easily do it at home too. Instead of steaming it all the time, i wanted to try baking it and see if there's any difference. No, not much difference in terms of flavour and lesser gravy. When we have done steaming the chicken, there's usually quite a lot of gravy plus chicken stock on the plate but not baking. There's still chicken stock left on the parchment paper that i used to wrap the chicken but not much, i think by baking it, it never released the stock or oil as much as steaming , probably it still locks all the moisture in the chicken. Use kampung chicken ( kampung means 'village' in malay ) preferably if we were to bake or steam, it's more tasty. Better still if we can get some free range kampung chicken. Their meat is tender and  not as soft as some non free range kampung chicken. The ginger paste can be done by blending the pieces of ginger but if you prefer a coarser paste, you can just chop the ginger using the back of your knife and do that, it will do just as good. I blend mine.

after baking, you can use scissors to cut them into pieces or if you're very hungry, use your hands will do!

Ginger paste:
240gms young ginger, cut into pieces
5 shallots, chopped
1 tbsp oyster sauce
1 tbsp light soya sauce
some chicken seasoning powder ( optional)

Blend the ginger and shallots together, you may have to add a little water to get it blended. Transfer that to a wok, add the oyster sauce, soya sauce and chicken seasoning powder and fry just for 3 minutes. Remove from heat.

1 kampung chicken, split into 2 portions
a little salt
dash of sesame oil

1. Rub the each portion of chicken with a little salt and sesame oil. Then cover the chicken with ginger paste front and back. Do this for both portions of the chicken.
2. Place the chicken in parchment paper and another piece of aluminium paper and sealed it nicely.
3.Bake at 250C for 45 minutes or until cooked thoroughly.