Monday, October 31, 2011

Roti Jala (Lace Pancake)





Hey mum... there are holes in your pancakes!


I chanced upon this Roti Jala recipe in the Oriental Cuisine magazine (August 2010 issue) -《美味风采》.  I was flipping through the pages and the lovely lace pancake immediately caught my attention.


Ingredients:
210g plain flour, sifted
1/2 tsp turmeric powder
1/2 tsp salt
375ml milk
125ml water (I replaced with 150ml diluted coconut milk)
1 egg
1 tbsp cooking oil

Method:
1) Combine flour, salt and turmeric powder in a mixing bowl.  Combine milk, water (or coconut milk) in another bowl and whisk in the egg.  Mix the dry and wet ingredients together and sieve batter to remove lumps.  Add in the cooking oil and cover to rest for 30 minutes before using.

2) Heat a non-stick pan on medium heat, lightly grease with cooking oil.  Stir the batter and pour some batter into the roti jala mould.

3) Move the mould in concentric circles to make the lace pattern.

4) Flip over once and repeat the process until all the batter is used up.

5) Roll up the roti jala or fold into parcels.  Cover with a tea towel to prevent drying.


Each pancake takes about a minute or less to cook


Notes on making these Roti Jala:
This is my first time making these Roti Jala.   After some trial and error on the first few pieces of Roti Jala, I managed to get these nice lacey pancakes.

1) Sieving the batter is essential as you do not want lumpy flour to block the tiny holes in the Roti Jala mould.

2) The batter consistency is thinner than the usual pancake, very similar to batter for crepe.

3) I find that filling the mould up to about 3/4 full gives a better flow of the batter.

4) Sit the mould in a bowl or cup with a flat surface (see pic below), so that the batter does not flow out from the bottom funnels (careful not to topple over the mould!).

5) To cook the pancake, move the mould with the bowl/cup over the heated pan (you do not want batter to be dripping all over your stove).  Lift up the mould from the bowl/cup and lower the mould close to the pan (but not touching) to form circles.  Do not hold the mould too high up from the pan (the batter will not flow nicely to form a nice lace pattern).

6) Cook the pancake for about 45 seconds (check with a thin blade or spatula).  Once the pancake turns light brown, flip it over to the other side.  Count down to 10 and it's done!



Roti jala mould

My initial idea is to manually poke some holes in an empty condensed milk can as my DIY Roti Jala mould.  But, a plastic mould costs only S$1 and is reusable, I better not mess with hammer and nail.



It's dinner time!


I served these Roti Jala with sambal prawns for dinner.  My family loves the softness of these Roti Jala and it's fun to eat them (especially for kids!).  Another post for sambal prawns ....



Friday, October 28, 2011

Soon Kueh (笋馃)






The last time I made Soon Kueh (it was my first attempt then), I used pre-mixed soon kueh flour.  While the filling was flavourful and soon kueh were nicely wrapped, my mum "failed" the dough skin.  Her verdict: skin texture and colour not there yet ....   There are pros and cons when your mum is a good cook.  Well ... you get to eat lots of home-made goodies.  But, when it's your turn to cook, you know just how hard it is to pass their test.  

While my mum makes lots of yummy steamed yam cake and glutinous rice (she used to sell these at a coffee shop and I was her part-time assistant), I do not recall her making any soon kueh (maybe once for own consumption).  So, I have no recipe to "observe" back home.  I needed a soon kueh dough skin recipe - one that will give a clear and slightly translucent colour, the skin must be soft and very importantly, it must not stick onto your teeth.

I google for soon kueh recipes and scribbled down the amount of flour, types of flour, amount of water, oil etc.  Most recipes have a combination of wheat starch (澄粉 or dim sum flour), tapioca flour and/or rice flour.  Some even have mashed yam in the dough skin (Hakka Soon Kueh).  To make the dough skin, you need to pour hot boiling water into the flour mixture, stir it quickly with a rice scoop or chopsticks, cover and let the dough rest for about 10 minutes before kneading it.  The proportion of flour to water is about 1: 1.5 to 1.7.  Next, you need to add a little cooking oil and knead the oil into the dough.  The dough is now ready to use and it should be soft and not sticky.  Cover the dough with a damp cloth while wrapping to prevent the dough from drying out.

I spent the whole afternoon making the soon kueh and gave some to my mum.  She called me the next day and told me "I have passed" ^_^


Soon Kueh before steaming


I still have some leftover soon kueh flour from my last attempt, and so I added some into making the dough skin.  This flour combination gives good result.  The dough is soft and easy to handle.  After steaming, the skin is translucent, soft to bite and is not sticky.

Ingredients:
(makes about 30 soon kueh)

Dough skin
200g wheat starch
100g tapioca flour
100g soon kueh flour (consists rice flour, tapioca flour, wheat starch, corn flour)*
600ml water
3 to 4 tbsp oil (I used shallots oil)
1 tsp salt
1.5 tsp sugar

* or replace with 60g rice flour, 20g tapioca flour, 20g wheat starch (rough estimate)

Method:
1) Mix the flours together in a mixing bowl.  Bring 600ml water to a boil.  Add in salt and sugar.  Pour the hot boiling water into the flour mixture and quickly stir with a pair of chopsticks or rice scoop.  Cover and let it rest for 10 minutes.

2) Knead in 3 to 4 tablespoons of shallot oil into the dough till smooth (kneading takes a few minutes only).  Divide the dough into two portions (cover with damp cloth when not working on the dough).  Roll each portion into a long tube and cut into small disc (each weighs about 35g).

3) Flatten each disc and roll out thinly.  Use a round cutter or a rice bowl (my bowl measures 11cm in diameter) to trim the dough skin into a round shape (note: combine the excess dough skin and roll it out again).  Dust a little tapioca flour on the dough for easy handling.

4) Place one heaped tablespoon of filling on the dough skin, fold it over to form a semi-circle and pinch the edges firmly to seal the filling.

5) Place the soon kueh on well-greased steaming rack, brush the soon kueh with a little shallot oil and steam on moderately-high heat for 10 to 12 minutes till dough skin turns translucent (I placed a piece of clean banana leaf on the steamed rack and brush a little oil on the banana leaf).  

6) Brush another thin coat of shallot oil on the soon kueh after steaming.  Sprinkle some toasted sesame seeds and fried shallots over the soon kueh.

7) Serve hot with a drizzle of sweet black sauce and chili sauce.



Soon Kueh for breakfast the next day



Soon Kueh filling:
(makes about 30 soon kueh)

750g mang kwang (about one medium-sized turnip or 沙葛), thinly shredded
1 to 2 carrots, thinly shredded - about 180g
5 to 6 Chinese mushrooms, soaked & sliced, keep the liquid
2 to 3 tbsp dried shrimps, soaked & finely chopped, keep the liquid
600ml water (including the liquid for soaking mushrooms and dried shrimps)
Few cloves garlic, minced
Few slices ginger
5 to 6 shallots, sliced (deep fried and use the shallot oil for making and brushing the dough skin )
Seasoning:  oyster sauce/soy sauce/salt & pepper to taste, a little sesame oil 

Method:
1) Heat a few tablespoons of shallot oil and stir fry the ginger and mushrooms till fragrant.  Push to one side of the wok, add in the dried shrimps and minced garlic, fry till fragrant.

2) Add in the shredded mang kwang and carrots.  Stir briefly, add water and cover to simmer over medium-low heat for about 45 minutes to an hour till turnip becomes soft.  Give a few quick stirs in-between simmering to ensure even cooking.  In the last 15 minutes, add in the seasoning and half the fried shallots. (Note: Turnip will release water as it cooks, so do not add all the water at the beginning.  Keep a little and pour in later if the mixture is too dry.)  

3) Cool the filling before wrapping.


I am submitting this to "Aspiring Bakers #12: Traditional Kueh (October 2011)", hosted by Small Small Baker. 






Thursday, October 27, 2011

Mango "Hor Fun" {芒果捞河}







"EEEEEW... mummy!  You cannot have this with hor fun (flat rice noodles)!"  My little girl gave me a disgusted look when she saw me poured the mango sauce over the "hor fun".  "Why not?  It's very nice to eat with mango ..." I smiled at her.

Oh yes, you can have mango with this special homemade hor fun.  《芒果捞河》 is a dessert that looks as if you are tossing flat rice noodles in mango sauce.  Flat rice noodles or we called it hor fun, is usually taken as a savory dish, such as seafood hor fun or beef hor fun.  But, this hor fun is not made from rice flour.  This is made with konnyaku jelly powder and coconut milk.

Ingredients:
(serves 3 to 4)

5g konnyaku jelly powder
80g sugar (or more if you like it sweeter)
350ml water
50ml milk
70ml thick coconut milk
3 pandan leaves (optional)
2 mangoes + 20g sugar

Method:
1) Mix konnyaku powder with sugar - (A).  Place the pandan leaves and water in a pot and bring to gentle boil.  Stir in (A) and mix well till dissolved.

2) Add in milk and coconut milk.  Cook the mixture for a little longer, just before boiling and remove from heat (Once coconut milk is added, do not boil the mixture).

3) Carefully pour a very thin layer of jelly mixture into flat trays or pans and let the jelly set.  Keep chill in fridge till ready to serve.

4) Peel the mangoes.  Cut mango cubes from one mango and puree the other mango.  Add sugar to the mango puree and warm it up to dissolve the sugar (alternatively, you can add some store-bought mango juice to the mango puree to sweeten it).  Cool and keep chill in fridge.  

5) Remove the jelly from fridge and cut into thin strips.  Pour the chilled mango sauce over the jelly and serve with mango cubes.










Tuesday, October 25, 2011

Pulut Panggang (Glutinous Rice with Dried Shrimps)







This is one of those kueh kueh that I love to buy from Bengawan Solo.  It is called Lemper Udang at Bengawan Solo.  I like the mild-spicy shrimp filling wrapped within the soft glutinous rice, which is lightly-infused with the fragrance of the banana leaves.

Since I have some leftover dried shrimps filling from the earlier Cucur Badak, I used it as the filling for the glutinous rice.  I've included the recipe for preparing the filling, just in case if anyone is interested to prepare this at home.  But, do note that I have made some modification to the original recipe.  For instance, I have  added more water for steaming the glutinous rice.  The original recipe states only 50ml thick coconut milk, which is certainly not enough to cook the rice.  


Ingredients
(Source: Hot Favorites Kuehs & Pastries)

(A):
300g glutinous rice
50ml thick coconut milk  (I used about 350ml thin coconut milk)
1 tsp salt
2 pieces pandan leaves
16 pieces banana leaves (12 x 15cm)

(B):
150g dried shrimps
200g grated coconut
1 tsp salt
1/2 tsp sugar
1 tbsp coriander seed powder
2 tsp pepper

(C):
1 piece lemongrass
20g turmeric
3 pieces candlenut
2 cloves garlic
5 cloves shallots


Method:
1) Rinse glutinous rice and soak in water for about 1 hour and drain well.  Steam glutinous rice for 20 minutes.  (I soaked the rice for about 5 hours or you can soak it overnight).

2) Mix coconut milk and salt together.  Slowly pour coconut milk onto glutinous rice.  Add pandan leaves and steam till cooked.  Set aside (Note:  The rice took about 40 minutes to cook.  After 30 minutes, check to see if rice is soft enough.  Sprinkle a little water over rice (if necessary) and let it steam for another 10 minutes till cooked).

3) Blend Ingredients C into paste.

4) Fry grated coconut in a dry wok till fragrant.  Set aside.  Heat 3 tbsp oil, and fry Ingredients C paste till fragrant.

5) Add pepper and coriander seed powder, mix well.  Add chopped dried shrimp, grated coconut , salt, sugar and 150ml water, fry till almost dry.  Divide filling into 16 equal portions.

6) Rinse banana leaves and heat over dry pan till soft  (I scald the leaves in a wok of hot water and set aside).

7) Spread 1 tbsp of cooked glutinous rice over the banana leaf, follow by filling, then press tight and roll it up to form a cylinder.  Use toothpicks to secure the ends.

8) Grease a pan.  Place wrapped glutinous rice on the pan, and grill over low heat till fragrant.


I am submitting this entry to Aspiring Bakers #12: Traditional Kueh (October 2011), hosted by Small Small Baker.





Monday, October 24, 2011

Cucur Badak







I saw this Malay Kuih Kuih recipe several times in my cookbook, but I just flipped over the page and never thought of making it.  The recipe calls for some basic ingredients: sweet potato, flour, grated coconut, dried shrimps etc.  But, preparing the filling is rather tedious.  This is one of the reasons I did not attempt this earlier.  But once you tried the delicious and aromatic filling, you will surely be tempted to prepare this again! 


Grated coconut and dried shrimps filling


Ingredients:
(Source: Hot Favorites Kuehs & Pastries)

Dough
600g sweet potato, peeled, steamed and mashed
300g -350g plain flour
1 tbsp oil
1 tsp salt
24 pieces prawn, trimmed and washed

Filling
300g grated coconut (white part only)
50g chili
50g lemongrass
25g turmeric
20g garlic
30g shallots
200g dried shrimps
1 tsp salt
1.5 tsp sugar
5 tbsp oil






Method:
1) Blend or pound chili, lemongrass, turmeric, garlic, shallots and dried shrimps separately.

2) Toast grated coconut in dry wok till fragrant and slightly golden.  Heat up 5 tbsp oil, fry shallots, garlic, chili, lemongrass, turmeric till fragrant.  Add in dried shrimps, toasted grated coconut,salt, sugar and 150ml water.  Fry ingredients till dry.  Set aside to cool.

3) Mix mashed sweet potato with plain flour, salt and oil.  Knead into a dough and divide into 24 portions.

4) Flatten a portion of the dough into a round disc and wrap a tablespoon of filling.  Fold and pinch the dough to seal.  Flatten it a little and place a prawn on  top.

5) Deep-fry over medium heat till golden brown.

[Note: I made half recipe and yield about 12 pieces]


I am submitting this entry to Aspiring Bakers #12: Traditional Kueh (October 2011), hosted by Small Small Baker.





Saturday, October 22, 2011

Overnight Pancakes







How do you like to have some freshly-made hot pancakes for breakfast?  But if you consider the time to gather the ingredients, weighing and mixing them too much work to do in the rush morning hours, this is just the pancake for you!  These are OVERNIGHT PANCAKES!  No, I do not mean that I make these overnight and warm them up the next morning.  Rather, I prepare the pancake batter the night before, keep it in the fridge and use them the next morning.  

Each pancake takes about a minute or less to cook.  While one pancake is cooking in the pan, I will spread the other pancake with filling and transfer to a clean serving plate.  By then, the pancake is cooked and I'll repeat the process of greasing, pouring batter, cooking and spreading fillings while waiting.

The results?  These pancakes are surprisingly soft.  Probably, the overnight sitting in the fridge helps ^_^

Ingredients:
(A):  Mix together:
200g plain flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
50g sugar

(B):  Mix together:
160g water
160g milk
1 egg
40g butter, melted
1/2 tsp vanilla, rum or banana essence


Method:  

1) Prepare (A) and (B) and mix them together into a smooth batter.  Keep in fridge overnight.

2) Heat up a non-stick pan over medium-low heat and lightly grease it with oil or melted butter.  Wipe away excess oil with a paper towel.

3) Pour 1/4 cup batter into the pan and swirl the pan.  Cover and let it cook till pancake is cooked and bubbles formed on the surface of the pancake (takes about a minute or less).  Remove the pancake.

4) Spread your favorite fillings onto the pancake and fold into half (I used crushed toasted peanuts & sesame seeds with Nutella spread).


[Source: Jane's Corner]





Thursday, October 20, 2011

Hello Kitty Cake and Happy Blog Anniversary






Fong's Kitchen turns one!  I started this food blog on 20 October 2010, an easy-to-remember date: 20102010.  Prior to setting up this blog, I love to post pictures of my dishes/bakes on Facebook (hopefully that did not irritate my FB pals cos I actually had one pal commenting "why I keep thinking of food "....)  Anyway, posting on FB takes minimal effort, just pictures with a few words.  Eventually, I started this food blog after receiving positive comments from pals and much encouragement from my dear hubby.

For me, writing a food blog really takes a lot of time and effort.  I always admire bloggers who are ever so fluent and creative in their writing.  They can talk about the sky, weather, story behind the dish, why they make this or that... just anything under the sun!  And how I envy those who master the art and techniques of food photography ... huh ... what angle? what lens? I am absolutely clueless.  In short, I find myself a boring blogger.   I do not come up with creative sentences to describe the taste of my dishes/bakes (read:  limited vocabulary) and sorry.... no beautiful pictures to make up for the lack of words either, since all my pictures are taken from an idiot-proof "point and shoot" camera.

My second challenge in food blogging is the details to be recorded for each recipe.  For baking, I will try to follow the recipe as closely as possible.  So, putting up baking recipes is relatively easier.  But, when it comes to cooking, I adopt a "free and easy style", i.e. I cook what I have available.  Seasoning is usually a pinch of this or a dash of that.  I go by feeling and I do not really measure.  You see, that's the fun of cooking.  But ever since I started Fong's Kitchen, I started to take note of the volume, weight and amount of the ingredients used (as far as possible), the amount of seasoning and even buy standard measuring spoons and cups!

Of course, there were times when I asked myself "why do I blog"?  It is rather ironical, since blogging takes up much time that I would have otherwise spent in whipping up another new dish or bake another cake.  The immediate satisfaction and reward of blogging come from the lovely comments made by readers.  I sincerely thank all who have dropped by my blog to find out what's cooking at Fong's Kitchen.  Some may not have left any comments, nevertheless I truly appreciate your presence (hee... we have statistics bar!).  Hopefully, you will find something interesting over here at Fong's Kitchen.

Now, this Hello Kitty Cake.  This is a non-bake strawberry cheesecake and is for a sweetie.  She tasted the blueberry cheesecake that I made recently for my friend's birthday and she loves it.  She wanted to learn from me, so that she can make one for her boyfriend .... so sweet :)  But since she has not baked before and has no oven at home, I taught her this easy non-bake cheesecake instead.  She made one cheesecake at my place and I gave her this Hello Kitty cake to bring home (since freezing the cheesecake takes a few hours).


Here are the steps for the Hello Kitty design:

1) Cover the whole cake with topping cream (or butter cream if you like) and freeze till the cream hardens (butter cream will take about 20 minutes while topping cream may take up to an hour to harden).

2) Melt some coating chocolate (this type of chocolate sets easily, available at Phoon Huat) and pour the melted chocolate into a piping bag.  Get ready a design.  Place a plastic sheet or baking paper over the design.  Pipe the chocolate on the outline of the design (i.e. trace the outline).  Place the chocolate outline in the fridge for 2 to 3 minutes (not too long as the chocolate will crack when harden!).

3) Remove the cake from the freezer and flip the prepared chocolate design onto the cake.  Gently press down the chocolate to transfer the outline onto the cake.  Now, you can fill the design with coloured piping gel or piped whipped cream as what I have done for this Hello Kitty cake.

4) Pipe the eyes and whiskers with the remaining melted chocolate.

Note: As you need to flip the design onto the cake, the image drawn on the right-hand side will flip over to be on the left-hand side.  Take for example this Hello Kitty.  We all know the little red bow is on its left ear.  Make sure to flip the design over (on the wrong side) before you pipe the chocolate outline (the bow will be on the right side), so that when you flip the design onto the cake, the bow will end up on its left ear.

Similar recipe for non-bake strawberry cheesecake over here (I used strawberry-flavoured yogurt instead of whipped cream).

Happy 1st Anniversary!





Wednesday, October 19, 2011

Glutinous Rice Kueh (饭馃)







This is one of my favorite breakfast snacks - Teochew rice kueh or commonly known as peng kueh.

I am submitting this entry to Aspiring Bakers #12: Traditional Kueh (October 2011), hosted by Small Small Baker.  This month, we are looking at traditional kueh.  Come and join in the fun!  Just make any traditional kueh - Chinese kueh, Malay kueh, Nonya kueh etc in this month and share with us your kueh recipe. More details at Small Small Baker.  


Drizzle with sweet black sauce and dip in chili sauce


Ingredients:
(makes about 12)

Dough skin
160g rice flour (粘米粉)
60g tapioca starch (木薯淀粉)
295ml boiling water
1/2 tsp salt
2 tbsp shallot oil
Few drops of red food colouring

Method:
1) Mix rice flour and tapioca starch in a bowl.

2) Mix salt, shallot oil and food colouring into the hot water.  Pour this hot mixture into the flour mixture and stir with a pair of chopsticks.  Let the dough rest for about 10 minutes, covered.

3) Turn out the dough (it is still warm) and knead briefly till smooth.  Dust your hands with a little tapioca starch if the dough is sticky.

4) Divide the dough into 12 portions.  Take a portion of dough, flatten to a round disc and place 1 to 2 heaped tablespoon of glutinous rice filling at the middle.  Fold up and pinch the sides to seal the dough.  Press well into a lightly-oiled rice kueh mould.  Give a gentle knock at the side of the mould to release the kueh.

5) Place the rice kueh on a lightly-oiled steam plate.  Steam over high heat for 10 minutes.

6) Brush shallot oil over the steamed kueh.  Transfer the kueh to a lightly-oiled plate.

[Dough skin recipe adapted from "Do what I Like"]


Glutinous rice filling
2 cups of uncooked glutinous rice 
5 to 6 dried Chinese mushrooms, soaked and sliced
2 to 3 tbsp dried shrimps, soaked and chopped
80g braised peanuts (from canned - drain away liquid)
Fried shallots and shallot oil (5 shallots - thinly sliced, fried in oil over medium-low heat)
3 cloves garlic, minced
220ml water (approximately) - include water used to soak dried shrimps, mushrooms
1 tbsp light soy sauce
Salt/pepper to taste

Method:
1) Wash the glutinuous rice and soak in water for about 5 hours.  Drain water and set aside.

2) Heat the wok with 4 to 5 tbsp of shallot oil, stir-fry the dried shrimps with garlic till fragrant.  Push to one side of the wok.  Add the mushrooms, stir-fry till fragrant.

3) Add the glutinous rice and stir-fry to combine the ingredients.  Add in the braised peanuts, seasonings and water.  Cook for a few minutes in wok and transfer the glutinous rice filling to a large plate/pan.  Steam over moderate heat for about 30 to 35 minutes (After steaming for 25 minutes, taste the rice to see if it is soft enough.  If the grains are hard, sprinkle some water over the rice and steam for another 10 minutes).

4) While the rice is still hot, stir in about 2 tablespoons of fried shallot and a dash more pepper.  Set it aside to cool before wrapping.



Tuesday, October 18, 2011

Potato Pie







I first saw these potato pies at Anncoo Journal and I knew I'm going to bake them one of these days.  You can fill these pies with any fillings - chicken, beef, pork, tuna, vegetables etc.  I prefer a tomato-based filling with minced pork, bacon, onion, mushrooms and carrots.  

Ingredients:

Shortcrust pastry base:
(makes about 12 tarts)

250g plain flour
50g ground almond (lightly toasted)
150g butter
Pinch of salt
1 egg yolk + 2 to 3 tbsp water
Egg white (beaten) - for brushing

Method:
1) Combine plain flour, ground almond, salt and butter.  Rub the butter into the flour mixture till it resembles bread crumbs.

2) Stir in the egg yolk mixture to the dough till it forms a ball.  Keep the dough in fridge for 30 minutes.

3) Pinch about 2 tablespoons of dough, flatten it slightly between your palms and press the dough evenly into the mould.  Trim off any excess dough.  Repeat to finish all the dough.  Place the tarts in the fridge for an hour or overnight.

4) Prick the tart base with a fork, place a small piece of baking paper on each tart and fill with baking beans (or rice) - I put a smaller empty tart mould into each tart as weight.

5) Bake in preheated oven at 180C for about 12 to 15 minutes.   Remove paper and weight, brush with beaten egg whites and bake for a further 10 minutes.  Remove from oven and leave to cool.





Pie Fillings

250g minced pork, seasoned with soy sauce & pepper
5 to 6 slices streaky bacon, cut into small pieces
1 carrot, chopped (pre-boiled a few minutes)
1 onion, chopped
Few button mushrooms, chopped
3 to 4 cloves of garlic, minced
1 cup tomato puree
Salt and pepper to taste

Method:
1) Brown minced pork and half the minced garlic till fragrant.  Remove and set aside.

2) Brown the bacon and fry the onion, carrot, button mushrooms with remaining minced garlic.  Mix in the browned pork and tomato puree.  Add a little water if the mixture is too dry.  Simmer for 10 minutes and season with salt/pepper to taste.  Set aside.


Potato toppings
5 Russet potatoes
20g butter
2 to 3 tbsp Japanese mayonnaise
1 egg
Sufficient milk 
Salt/pepper to taste

Method:
1) Peel and boil the potatoes till soft.  Drain water.

2) While the potatoes are hot, mash them and mix in butter, mayonnaise, egg and sufficient milk such that the potato mixture is soft enough for piping onto the tart.  Season with salt/pepper.


Assembling the potato pie
1) Remove baked pastry shells from tart moulds and place them on lined baking tray.

2) Fill the tart with prepared fillings.

3) Fill piping bag with mashed potato fillings and pipe onto the filled tarts.

4) Bake in preheated oven of 190C for 20 to 25 minutes till golden brown.




Sunday, October 16, 2011

Chocolate Pops







These chocolate pops are highly-addictive.  When you have Nutella, melted chocolate, Oreo cookies and digestive biscuits ALL combined into a pop... you will understand why this is a highly-additive treat.

This recipe comes from my Nutella Truffles.  Instead of making cake pops using butter cream and cake crumbs, I added crushed Oreo cookies and digestive biscuits into the Nutella chocolate mixture.  The result?  You will have some crispy bits as you bite into the pop, while the rich creamy chocolate ganache simply melts in your mouth.





Ingredients:
(makes about 20 pops)

150ml cream
250g dark chocolate
125g butter
150g Nutella
15 Oreo cookies (separate the cream from the cookies and crushed)
5 digestive biscuits, crushed
150g to 200g coating chocolate, melted

Method:
1) Heat the cream until it starts to simmer.  Away from heat, add the chocolate and butter.  Mix well, add in the Nutella and sandwiched cream from the Oreo cookies .  Mix well to combine.  Let it cool slightly.

2) Add the crushed Oreo cookies and digestive biscuits into the chocolate mixture.  Stir well and place in fridge to harden (about an hour).

3) Roll chocolate balls (about 1 tablespoon each) and place them on tray lined with baking paper.  Place in the fridge for about 20 to 30 minutes to harden.

4) Dip the end of each cookie stick (or ice-cream stick) into the melted coating chocolate and insert the sticks into the chocolate balls.  Put the chocolate balls (with inserted sticks) back to the fridge to harden (20 to 30 minutes).

5) Dip each chocolate ball into the melted coating chocolate.  If you have a styrofoam block, you can insert the pops into the styrofoam block for the chocolate to set.  Alternatively, just place the pops on lined baking tray for the chocolate to set.  Place the pops back to the fridge.  Remove and serve chill.


And here are the chocolate pops at the mini dessert buffet:










Friday, October 14, 2011

Green Tea Strawberry Swiss Roll







After July's Swiss rolling good times hosted by Lynn, I have not been making any Swiss rolls.  So glad that this Swiss roll turns out nicely ......

Recipe for sponge similar to here, except to add 5g green tea powder with the sifted flour.  






Tuesday, October 11, 2011

Mini Donuts







These mini donuts are baked, not deep-fried.  Preparation is similar to making muffins, i.e. combine wet and dry ingredients, stir and bake!  It is really quick and easy, and makes a wonderful kids' party snack or tea-time treat.  

Ingredients:
(makes about 30 mini donuts, each about 4 cm in diameter)

(A):  Sift together
150g plain flour
1 tsp baking powder

(B):
1 egg
60g sugar
150g yogurt (I used strawberry flavoured yogurt)
45ml milk
4 tbsp melted butter
1 tsp vanilla essence
Pinch of salt

Method:

1) Whisk egg and sugar together.  Mix in other ingredients in (B) till combined.

2) Add in sifted flour/baking powder and stir to combine.  Spoon batter into a piping bag and pipe into lightly-greased donuts pan, about 3/4 full.

3) Bake in preheated oven at 180C for about 10 to 12 mins till light golden brown.

4) Cool the donuts, dip in melted chocolate or candy melts and coat with crushed Oreo cookies/nuts/sprinkles etc.

[Source: Recipe adapted from Cuisine Paradise]




Friday, October 7, 2011

Mini Dessert Buffet







Prepared this mini dessert buffet for little girl and her friends to celebrate Children's Day. Initially, I was thinking of baking them some cupcakes, cookies, or perhaps even a castle cake.  But, when I bought this lovely cupcake stand from a Facebook pal, the idea of a mini dessert buffet came to my mind!  

This is how the cupcake stand looks like.  It has 5 tiers, but you can assemble the number of levels as desired.    A wonderful piece of party accessories and you can decorate the cake stand to match the party's theme.  For me, I just cover the board with wrapping paper to keep it clean.  




Back to my mini dessert buffet items.  They are all kids' favorite items... the best part is .... no baking is required:

Mini Dessert Bar
****  Chocolate-coated Marshmallows with Smarties ****
****  Neapolitan Mousse Cups ****





Recipe for Neapolitan Mousse Cups (Eggless Recipe):
(makes about 20 small cups)

Ingredients:

Chocolate layer:
100g + 200g dairy whipping cream (total: 300g)
60g sugar
100g dark chocolate
30g butter
1 tsp gelatin + 1 tbsp water (warm the mixture till gelatin dissolves)

Strawberry layer:
300g fresh strawberries, cut into smaller pieces
2 tbsp lemon juice
1 tbsp water
Sugar to taste (for cooking strawberries)
200g dairy whipping cream
2 tsp gelatin + 2 tbsp water (warm the mixture till gelatin dissolves)

Marshmallow layer:
250ml milk
1 cup mini marshmallows
120g dairy whipping cream
1 tsp vanilla essence (optional) 
1 tsp gelatin + 1 tbsp water (warm the mixture till gelatin dissolves)

Strawberry jello layer:
Instant strawberry jello
 - prepared per instructions on package - to yield 500ml jello


Method:
1) Chocolate layer: In a small pot, combine 100g whipping cream and 60g sugar.  Bring to gently boil till sugar dissolves.  Remove from heat, add in chocolate and butter.  Mix well till smooth.  Leave aside to cool.  Whisk 200g whipping cream till peak (be careful not to over-whip).  Fold the whipping cream to the cooled chocolate mixture.  Add in gelatin mixture and mix well.  Pour into cups.  Place in fridge to set (about 1 to 2 hours).

2) Strawberry layer:  Combine fresh strawberries, lemon juice and water in a pot.  Cook for about 5 to 10 minutes till strawberries break down.  Add sugar to taste and cook for further 3 minutes.  Set aside to cool and blend into strawberry puree.  Whisk 200g whipping cream till peak (be careful not to over-whip).  Fold the whipping cream to the strawberry puree.  Add in gelatin mixture and mix well.  Pour over the set chocolate mousse.  Place in fridge to set (about 1 to 2 hours).

3) Marshmallow layer: Double boil the milk and marshmallow till marshmallow melts completely.  Set aside to cool down mixture.  Whisk 120g whipping cream till peak (be careful not to over-whip).  Mix the whipping cream to the marshmallow milk.  Add in gelatin mixture and mix well.  Pour over the set strawberry mousse.  Place in fridge to set (about 1 to 2 hours).

4) Prepare strawberry jello per instructions on package.  Set aside to cool completely.  Carefully pour the jello over the set marshmallow layer.  Place in fridge till set.





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