Thursday, March 30, 2017

Ayam Masak Merah 马来香辣茄汁鸡

My home cook ayam masak merah or well known as red-cooked chicken, one of the Malaysian traditional dish and also one of my family favourite dish. This is a dish that the chicken is fried then slowly braised in spicy tomato sauce with some fragrant spices. And it is best to serve with Malay yellow rice or white rice with some pickled vegetables. I love especially the gravy. 

Ingredients :
3 whole chicken thigh, cut into 3 portion each
4 TB turmeric powder
1/2 cup  coconut milk
2 TB  brown sugar
salt to taste
2  cinnamon sticks
3  star anise
5  cloves
2  stalk  lemongrass, roughly smashed
2/3 cup  tomato paste
2 large  onion, sliced

Ingredients for blended paste :
5  shallots
5  cloves garlic
2 inches  ginger root
1 inch  galangal / blue ginger
15 dried red chilies, soaked in warm water till soft
(blend everything into electrical grinder to form paste)

Method :
(1)  marinade chicken meat with turmeric powder for 20 minutes, then fry till brown & crispy.
(2)  preheat wok with 1/2 cup of cooking oil, saute lemongrass, cinnamon stick, star anise, cloves & sliced onion till fragrant.
(3)  stir in blended paste & tomato paste and continue saute over medium heat till well mixed.

(4)  now, add in coconut milk, sugar & salt and mix well. Finally, add in fried chicken and continue cooking or slowly braised over medium heat for about 15-20 minutes till chicken meat became tender.

(5) at this stage, the gravy as well became thick and tasty. Taste test the gravy if extra salt need to be added in. Then off the heat and serve warm.

I was in a rush.  Not enough time to prepare hard boiled eggs for the menu. Just make it simple by serving the full course meal with pickled napa cabbage, which I prepared one day before and stir fried choy sum (green mustard).

Wednesday, March 22, 2017

Pandan Coconut In Carrot Steamed Bun 班兰椰丝点心包

I really need to push myself to work out some steamed buns, otherwise, I'm afraid I'll forget. You know what I mean ! haha..... However, this is my first attempt making coconut steamed bun. A very exciting experience though ! I simply combined the coconut filling from my previous pandan coconut tart recipe and recreated the old steamed bun recipe with carrot juice for the natural food colouring. Please read on if you're interested.

Ingredients for Pandan coconut Fiilings :
400gm   young grated coconut
50gm  melted butter
3 small eggs
2 tspn  pandan coconut essence
1 TB  concentrated pandan juice
180gm  sugar
2 TB  corn flour

Method :  Please refer here. Then divide into 15 portions and round them into ball shape, keep chilled before used)

Ingredients for Bun Dough :
Starter Dough
120ml   carrot juice
1 TB     yeast
1 tbsp   sugar
130gm  flour

First, combine sugar, water and yeast together and mix well. Then stir in flour to form a sticky dough. Leave it aside for 10 mins or untill it started to rise. If the dough is not rising, please check the expiring date of the yeast. Or give it another 10 mins. If it's still not working, meaning the yeast is no more active. Make a new batch.

Main Dough
370gm flour
100gm sugar
1/4 tspn salt
110ml carrot juice, room temperature
2 tspn baking powder
1/2 tspn vinegar
2 tbsp shortening

* carrot juice : 1 carrot blend with 1 cup of water then strain to collect the juices

Method :
(1) combine ingredients (A) and place it in a big mixing bowl, make a well in centre.
(2) combine ingredients (B) and mix well.
(3) place starter dough in the centre of the flour, slowing push in the flour and knead.
(4) gradually, add in ingredients (B) to the starter dough and keep kneading untill a dough is form. It will look a little crumby, dry and yellowish but it's ok.
(5) then add in shortening and knead untill combined. You won't get a smooth dough yet but a nice non-sticky dough. Once the wall of the mixing bowl is all clear and shinny, meaning it's done.
(6) set the dough aside for 1 to 1-1/2 hour or untill double in size, make sure to cover it with a damp tower.
(7) by then, you will notice the dough became whiter (not snow white). Punch dough to release air and knead untill smooth. (see above 2nd picture)
(8) divide dough into 60gm each, cover with a damp towel to prevent dry skin.

(9) roll out each dough and place in the fillings.
(10) plead the edges and place it to a parchment paper, simply spray on a little water.

(11) set aside to rest for 15-20mins and then steam for 12-15 mins over high heat.
(12) off the heat, remove the lid a few minutes later to prevent shrinkage.

These steamed bun turns out looks simply gorgeous. Super love the transformation of the natural food colouring. I bet you will love it too !  Hope you all will enjoy the week ahead.

Monday, March 20, 2017

Kristygourmet Easter Bread Collection 自家的復活節面包食谱

These Easter Bake that are shown on today post are all made out of joy, fun and love over the years. Can't believe it my own eyes when I started gather everything here the other day. I am glad I did so ! It brings back so many fabulous memories. Hopefully, I'll be able to recreate more recipes on the coming days.  Happy baking everyone <3 And have fun on the coming Easter Day !

Flaounes @ The Cypriot Easter Bread

Babka ~ The East European Festive Bread

 Panettone ~ The Italian Festive Cake

Traditional Hot Cross Bun

Challah ~ The Jewish Festive Bread

 Pasca ~ The Romanian Easter Pastry

Kolaches or Kolach ~ The Czech Festive Bread

Cozonac ~ The Romanian & Bulgarian Festive Bread

Eggless Chocolate Hot Cross Bun 无蛋巧克力复活节的十字包
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