Friday, April 27, 2018

Blue Pea Hurricane Cake Roll with Pumpkin Kaya



After my successful attempt on chocolate hurricane cake roll, I've more confident to bake swiss roll unlike before. ^0^ But I still feel jittering during the drawing process as I afraid that I would mess out the two layers. This time round I'm more adventurous in trying out using natural colouring for the cake and filling. I'm really pleased with the outlook of this hurricane cake roll! 


Ingredient (9"x9" pan)

Vanilla Batter
  • 2 egg yolks
  • 1/2 tsp vanilla paste
  • 25ml rice bran oil
  • 30ml fresh milk
  • 35gm cake flour
  • 2 egg whites
  • 30gm fine sugar
Blue Pea Batter
  • 1 egg yolk
  • 1/2 tsp vanilla paste
  • 15ml rice bran oil
  • 10ml fresh milk
  • 15ml concentrated blue pea liquid *
  • 25gm cake flour
  • 1 egg white
  • 15gm fine sugar
* boil 6gm dried blue pea flower with 100ml water for 1min. Steep till the liquid cool down. Strain the liquid and discard the flower. Balanced blue pea liquid can be used in cooking rice or make into blue pea drink which is also very popular now.

Method
  1. Whisk egg yolk with vanilla, oil and milk till well combined. Sift in cake flour and mix till a smooth batter is formed.
  2. In a clean dry bowl, beat egg whites till foamy. Add in sugar and beat till firm peaked formed. Fold the meringue into the yolk batter in three additions. Repeat the same steps for the blue pea batter.
  3. Spread vanilla batter onto lined cake pan evenly. Gently spread the bluepea batter on top of the vanilla batter. Using your index finger, draw horizontal lines from left to right from one side of the pan to the other side. Repeat drawing vertical line from top to bottom. Tap the pan lightly on work top to remove excess air bubbles.
  4. Bake in preheated oven at 180 deg cel for 20-25 mins. Cool in pan for 5 mins. Place a clean baking paper on a baking sheet, flip the sheet cake over. Remove the base lining. Gently roll up like a swiss roll. Leave to cool completely before frosting. 

Pumpkin Kaya
Ingredient
  • 400gm butternut pumpkin, cubed
  • 100gm condensed milk
  • 200gm coconut milk
  • 5 blades pandan leaves, knotted
  • pinch of salt
Method
  1. Steam cubed pumpkin until soft. Place steamed pumpkin, condensed milk and coconut milk into food blender. Blend till smooth.
  2. Pour the mixture onto a non stick pan. Add in salt and pandan leaves. Cook over medium low heat, stirring frequently, for 30 mins until jam thickens.
  3. Cool completely before storing in a sterilised jar.




Wednesday, April 25, 2018

Jjajangmyeon 자장면 (Korean Blackbean Noodles)


Korean food again!? hahaha actually I just want to update some of my old pictures in my old blog posts. ^.^ Anyway my kids love this slurpy noodle dish if not I won't be cooking it that often too.


Recipe source : maangchi.com
Ingredient
  • 400gm minced pork, marinated with 1/2 tsp salt & 1 tsp cornflour
  • 200gm daikon, cut into cubes
  • 150gm zucchini, cut into cubes
  • 150gm potato, peeled and cut into cubes
  • 1 large onion, diced
  • 3 tbsp oil
  • 100gm Korean black bean paste
  • 500ml water water
  • 2 tbsp tapioca powder mixed with 1/4 cup water & 1 tsp sugar
  • 1 teaspoon of sesame oil
  • shredded cucumber for garnishing
  • 300gm soba 

Method

  1. Heat 1 tbsp oil in a deep pan. Add radish and stir fry for 1 minute.
  2. Add potato, onion, and zucchini and keep stirring for about 3 minutes.
  3. Add in minced pork and fry till colour change.
  4. Clear a space in the center of the pan by pushing the ingredients to the edges. Add 2 tbsp of oil to the center of the pan, then add black bean paste and stir it for 1 minute. Then mix everything in the wok and keep stirring.
  5. Add  in water and bring to boil. Lower heat and simmer with the lid closed for about 20 minutes until radish and potato are tender. 
  6. Stir in the starch water gradually and cook till sauce thickens. Remove from heat and stir in sesame oil. 
  7. Cook soba accordingly to package and serve with meat sauce.










                Monday, April 23, 2018

                Korean Japchae (Korean Glass Noodle)



                Ingredient
                • 250gm Korean sweet potato noodles
                • 3 eggs, lightly beaten
                • 250gm onion, thinly sliced
                • 120gm carrots, julienned
                • 250gm spinach, cut into sections
                • 150gm pork, thinly sliced
                • 100gm fresh shiitake mushroom, sliced
                • 5 cloves garlic, minced
                • 1 tbsp sesame oil
                • Korean light soy sauce toast
                • toasted white sesame seeds for garnishing

                Method
                1. Marinate pork slices with 1 tsp sesame oil, 1 tsp light soy sauce, dash of pepper. Set aside while preparing the rest of the ingredients.
                2. Bring a pot of water to boil. Add in dried sweet potato noodle and cook for 8mins. Drain away hot water and plunge noodles in cold water (this will makes the noodles more springy). Set aside.
                3. Heat a little olive oil in pan and fry beaten eggs into omelette. Set aside to cool and slice into think strips. Using the same pan, add 1 tbsp oil. Saute onions with a pinch of salt till softened. Dish up and set aside.
                4. With the same pan, heat some oil and fry carrot for 2 mins. Remove and set aside.  Next fry the pork slices till thoroughly cook through. Set aside. 
                5. Fry shiitake mushroom, add in a tbsp of water and 1 tsp soy sauce. Fry till liquid  reduce. Remove from pan. Lastly saute spinach till soften for about 1 minute. 
                6. Add 1 tbsp oil in pan. Add garlic and fry till fragrant. Add in noodles and drizzle in 1 tbsp sesame oil and light soy sauce. Toss well till heated through. Transfer noodle into a large mixing bowl.
                7. Combine shredded omelette, onion, carrots, pork slices, mushroom and spinach with the noodle. Mix well. Drizzle in more light soy sauce to taste. 

                Sunday, April 22, 2018

                Crispy Vermicelli Pasta with Seafood Egg Gravy

                East meet west fusion noodle dish?! Instead of using the usual fried egg noodle, I replaced it with vermicelli pasta, preboiled and air fried till crispy. It turned out amazing successfully! I must say that its definitely healthier using air frying rather than deep frying of the noodle. 



                Ingredient
                • 250gm San Remo vermicelli pasta
                • 3 cloves garlic, minced
                • 1 tbsp chopped ginger
                • 150gm chicken breast, thinly sliced
                • 1 fish cake, thinly sliced
                • 1 medium squid, sliced
                • 8 medium prawn
                • 100gm choy sum
                Egg Gravy :

                • 800ml chicken stock
                • 1 tsp sugar
                • 1 tsp pepper
                • 1 tbsp fish sauce
                • 2 tbsp oyster sauce
                • 2 tbsp chinese wine
                • 3 tbsp tapioca flour + 5 tbsp water
                • 2 eggs, lightly beaten

                Method
                1. Marinate chicken meat with 1/2 tsp sesame oil, 1/2 tsp light soy sauce and 1/2 tsp corn flour.  
                2. Bring a pot of water to boil. Add in 1/2 tbsp salt. Add in vermicelli pasta and cook till al dente. Drain away water and toss the cooked pasta with 1 tbsp olive oil. Leave to cool.
                3. Divide pasta into 4 equal portions. Spread the pasta into flat round. Air fry at 180 deg cel for 10 mins until golden brown. Set aside.
                4. Heat for 1 tbsp oil in wok. Pan fry prawn till golden brown on both sides. Remove and set aside. With remaining oil in wok, add squid and fry for 1 min. Remove and set aside.
                5. Add another 1 tbsp oil into the wok. Add in chicken meat and fry for 1 min. Add in fish cake and toss well. Add in choy sum and cook till vegetable is tender. Remove all the ingredients and set aside.
                6. Add 1 tbsp oil in wok. Saute garlic and ginger till fragrant. Add in all the sauce ingredients and bring to a boil. Add in chicken meat, vegetable and seafood. Add starch solution gradually and cook till it thickens. Drizzle in beaten egg and cook briefly .
                7. Turn off heat. Place crispy vermicelli pasta onto serving plate, ladle in egg gravy mixture and serve immediately.

                Friday, April 20, 2018

                Sausage Spaghetti Cupcakes





                Ingredient
                • 250gm San Remo spaghetti
                • 250gm ricotta cheese
                • 1/2 cup Parmesan cheese
                • 2 eggs, lightly beaten 
                • 1 cup sweet corn kernels
                • 1 cup San Remo tomato, onion & garlic pasta sauce
                • 12 cooked quail eggs
                • 250 sausages, sliced
                • cheddar cheese for garnishing 

                Method
                1. Bring a pot of water to boil. Add salt. Add spaghetti and cook till al dente. Drain away water  (reserved 1 cup pasta water) and cool down slightly.
                2. Add ricotta cheese, parmesan cheese and eggs into the cooked spaghetti. Mix well till evenly coated. Add some reserved pasta water if mixture is too thick.
                3. Grease 12 muffin cups. Place cheese coated spaghetti into muffin cups. Make a indention in the centre. Add in some corn kernels. Top with 1 heap tbsp of pasta sauce. Place quail eggs in the middle and arrange sliced sausages around the edge. Sprinkle some cheddar cheese over.
                4. Bake in preheated oven at 180 deg cel for 10 mins until cheese melted.
                5. Cool down the spaghetti cupcakes in muffin cups for 10 mins. Use a knife and run through around the edge of the cups. Unmould onto serving plate. Serve along with more pasta sauce if desired. 




                Wednesday, April 18, 2018

                Hurricane Chocolate Cake Roll


                Its been ages I've baked a swiss roll. I like to eat swiss roll but do not like to bake it... hahaha I've phobia on rolling up the cake roll. ^0^ But today I managed to bake this beautiful hurricane cake roll after failing once the day before. Very moist and tender cake crumbs with simple vanilla frosting (frosty whip).


                Ingredient (9"x9" pan)

                Vanilla Batter
                • 2 egg yolks
                • 1 tsp vanilla paste
                • 25ml rice bran oil
                • 30ml fresh milk
                • 35gm cake flour
                • 2 egg whites
                • 30gm fine sugar
                Cocoa Batter
                • 1 egg yolk
                • 1/2 tsp vanilla paste
                • 15ml rice bran oil
                • 20ml fresh milk
                • 15gm cake flour
                • 8gm cocoa powder
                • 1 egg white
                • 15gm fine sugar

                Method
                1. Whisk egg yolk with vanilla, oil and milk till well combined. Sift in cake flour and mix till a smooth batter is formed.
                2. In a clean dry bowl, beat egg whites till foamy. Add in sugar and beat till firm peaked formed. Fold the meringue into the yolk batter in three additions. Repeat the same steps for the cocoa batter.
                3. Spread vanilla batter onto lined cake pan evenly. Gently spread the cocoa batter on top of the vanilla batter. Use your index finger, draw horizontal lines from left to right at one side. Repeat drawing vertically from top to bottom. Tap the pan lightly on work top to remove excess air bubbles.
                4. Bake in preheated oven at 180 deg cel for 20-25 mins. Cool in pan for 5 mins. Place a clean baking paper on a baking sheet, flip the sheet cake over. Remove the baking paper at the bottom. Gently roll up like a swiss roll. Leave to cool completely before frosting. 
                Recipe ref : baking_taitai instagram

                Wednesday, April 11, 2018

                Blue Pea Nasi Lemak Set



                Blue Pea Coconut Milk Rice
                Ingredient
                • 400gm long grain rice
                • 200ml coconut milk
                • 200ml water
                • 2 slices ginger, lightly crushed
                • 2 shallots,  sliced
                • 1 clove garlic,  sliced
                • 1 lemongrass, white section only, lightly crushed
                • 2 pandan leaves, knotted
                • pinch of salt
                • 2 tbsp concentrated blue pea water
                • Nasi Lemak sambal to serve

                Method
                1. Wash, rinse and drain the rice. Combine all the ingredients evenly in the rice cooker. Cook as per your rice cooker instructions.
                2. When the rice is half cooked, drizzle in blue pea water over the rice. Continue to cook till done. Remove pandan leaves, ginger and lemongrass. Fluff up the rice and mix well. Serve with sambal and sides like air fried crispy chicken wings , fried egg and  fried peanuts/anchovies.

                Four Heavenly Kings (Stir-Fried Mixed Vegetables) 四大天王, a dish which I've been wanting to try for every long! I'm using my homemade dried shrimp sambal and rempah for the stir frying. Sedap! Trying to retain the purplish tone of the brinjal but not skilful enough. :P


                Ingredient
                • 100gm petai, halved
                • 100gm long beans, cut into sections
                • 100gm brinjal, sliced
                • 100gm winged beans, sliced
                • 5 cloves garlic
                • 100gm homemade dried shrimp sambal
                • 2 heap tbsp homemade sambal rempah
                • 100ml tamarind water (dissolve 1 heap tbsp tamarind paste in water)

                Method
                1. Heat 1 cup oil in wok. Add in petai, long beans and wing beans. Blanch in oil for 1 min. Remove and drain well. With remaining oil in wok, add in brinjal and quickly toss in oil for a min. Remove and drain well.
                2. Retain 2 tbsp oil in wok. Saute garlic till fragrant. Add in dried shrimp sambal and rempah and fry briefly till fragrant. Stir in tamarind water.
                3. Add in all the vegetables and mix well for another minute until heated through.




                Monday, April 9, 2018

                Red Bean Paste with Lily Bulb and Lotus Seeds

                Do you like soupy red bean soup or the thick creamy version? Today I try the creamy version and I'm very satisfy with the results! I do not have a pressure cooker to speed up the cooking process. Cooking the red beans over stove can easily achieve a creamy texture though it took some time. What the secret to break down the red bean faster? Try adding a porcelain spoon during the cooking process! After simmering for 1 hour, the pot of red bean is leave to rest on stove, covered, for 30mins. After then the mixture is bring to a rolling boil for about 20 mins and  the pot of thick creamy red bean paste is ready.




                Ingredient
                • 200gm red beans
                • 30gm dried lily bulbs
                • 100gm fresh lotus seeds
                • 1 small piece dried tangerine peel
                • 5 blades pandan leaves, knotted
                • 70gm rock sugar, or to taste
                • 2000ml water
                Method
                1. Rinse red beans and dried lily bulbs. Soak them individually for 1 hour. Drain away water.
                2. Place 2L water in a pot and bring to boil. Add in red beans, together with a porcelain spoon. Bring to boil again. Lower heat and simmer, cover the pot lightly, for 1 hour. Turn off heat and cover the pot. Let it rest for 30 mins.
                3. Turn on heat again. Add in pandan leaves, lily bulbs, fresh lotus seeds. Bring to a rolling boil. Do not turn down heat! Let it boil for 15-25 mins, stirring frequently to prevent the mixture from scorching at the bottom. By this time the red bean will be quite mushy and liquid has thickened. Remove the pandan leaves and porcelain spoon. 
                4. Add in rock sugar to taste. Stirring frequently. Add in more water if desired if the mixture is too thick for your likeness. Serve warm.



                Friday, April 6, 2018

                Fried Fish Head/Fillet Mee Hoon Soup 炸鱼头/鱼片米粉

                Fridge clearing time! Finally cleared a packet of red grouper head, salmon fish head/bones, grouper in the freezer. More space for new stock hahaha....


                I've prepared fried fish fillet for the kids and the adults will have the fried fish head. Love the sweet milky broth! No salt or milk added, I only added a touch of fish sauce, wine and pepper for the final touch. 


                To achieve milky broth, boil the stock on high heat for 10-15 mins, turn down heat to medium low and simmer for another 1 hour to concentrate the broth.

                Ingredient (4 servings)
                Soup base
                • 500gm salmon fish head/bones
                • 1 chicken carcass
                • 2 tbsp anchovies
                • 1 toasted dried sole fish
                • 1 small turnip, slice
                • 3 stalk spring onion
                • 5 cm ginger, sliced
                • 3 pickled plum, mashed
                • 3 pieces salted vegetable
                • 2 tomatoes, cut into wedges
                • 2 liter water
                • 500gm red grouper fish head, cut into big chunks (can be replaced with grouper fish fillet)
                • 400gm thick rice vermicelli 
                • salt
                • pepper
                • Chinese wine
                • sesame oil
                • 1 egg, lightly beaten
                • 3 tbsp corn flour
                • 2 tbsp rice flour
                Seasoning/Garnishing
                • Chinese wine
                • fish sauce
                • pepper
                • fried shallots
                • salted vegetables
                • lettuce
                • tomatoes
                • tofu
                Method
                1. Marinate red grouper fish head/fish fillet with salt, pepper, wine and sesame oil for 30mins. Coat the fish head/fillet with beaten egg. Dust corn flour and rice flour over and mix well to coat. Heat oil in a deep saucepan. Deep fry fish head/ fillet, in batches, for 3 minutes till golden brown. Drain on kitchen paper and set aside.
                2. Prepare soup base : pan fried salmon fish head/bones till golden brown on all sides. Heat 2 tbsp oil in stock pot. Add spring onion, ginger, anchovies. Fry till fragrant. Fill the pot with hot water and bring to boil. Add in fried salmon bones, chicken carcass, sole fish, pickled plum, salted vegetables and tomatoes. Bring to rolling boil for 10mins. Turn down heat to medium low and simmer for 1 hour to achieve milky fish broth. Strain the broth thoroughly.
                3. To serve : Fill adequate amount of fish broth into a saucepan. Add in seasoning (wine, fish sauce, pepper) to taste. Add in some lettuce, tomato and tofu cube and cook briefly. Place blanched rice vermicelli into a serving bowl. Pour in hot broth. Top with fried fish head/fish fillet and fried shallot. Serve immediately.



                Wednesday, April 4, 2018

                Salmon Quinoa Fried Rice


                Preparing wholesome healthy food need not be boring. Instead of using plain white rice, I substitute it with cooked quinoa (keen-wah) for this fried rice dish! Quinoa contains more protein, fibre and essential minerals but lower in carbohydrates and fats as compare to white rice! With added air fried salmon, scrambled eggs, fresh mushroom, carrots and french beans, its one delicious whole pot dish loaded with nutrients for the whole family. I'm using Tramontina 7" utility knife which effortless help me with all the slicing and dicing of the ingredients. Other than preboiling and chilling the cooked quinoa the day before,  this dish can be ready in less than 30mins! 


                Ingredient (3 servings)
                • 1/2 cup uncooked quinoa
                • 200gm salmon
                • 2 eggs
                • 3 cloves chopped garlic
                • 1 small onion, diced
                • 100gm diced carrot
                • 100gm french beans, sliced diagonally  
                • 3 fresh shiitake mushroom, diced
                • 1 tsp sesame oil
                • 1 tbsp fish sauce
                • black pepper to taste

                Method
                1. Place quinoa in a sieve and rinse thoroughly. Fill 2 cups water into a saucepan and add in quinoa. Bring to boil and simmer over medium heat for 10 mins. Cool down and chill overnight. 
                2. Season salmon lightly with salt and pepper. Air fry at 200 deg cel for 10 mins. Cool down slightly and cut into chunks.
                3. Heat 1 tbsp olive oil in a non-stick pan. Add in beaten eggs and cook into scramble. Remove and set aside.
                4. Heat another 1 tbsp olive oil in pan. Saute garlic and onion till fragrant. Add in diced carrot, long beans and mushroom, fry for 2 mins. 
                5. Add in salmon chunks, scrambled eggs and cooked quinoa. Toss and mix evenly till heated through. Drizzle in seasoning and mix well. Remove from heat and serve immediately.

                More interesting recipes that I've cooked/baked using quinoa :

                http://pengskitchen.blogspot.sg/2016/03/mango-blueberries-quinoa-salad.html

                http://pengskitchen.blogspot.sg/2015/07/quinoa-patties-with-broccoli-mushroom.html

                http://pengskitchen.blogspot.sg/2014/11/blueberry-lemon-quinoa-muffins.html

                http://pengskitchen.blogspot.sg/2014/11/japanese-quinoa-salad.html

                http://pengskitchen.blogspot.sg/2014/11/pumpkin-oat-quinoa-granola.html

                http://pengskitchen.blogspot.sg/2014/06/quinoa-stuffed-pumpkin.html

                http://pengskitchen.blogspot.sg/2012/09/quinoa-cranberry-muffins.html

                http://pengskitchen.blogspot.sg/2012/07/herby-apricot-quinoa.html

                http://pengskitchen.blogspot.sg/2012/02/mediterranean-baked-fish-quinoa-salad.html

                http://pengskitchen.blogspot.sg/2010/04/nutritious-porridge.html

                Tuesday, April 3, 2018

                Airfry Korean Gochujang Chicken Wings

                Another quick and easy grilled chicken wings using air fryer. I really love my air fryer hahahah! Initially I thought the marinade may be too spicy for my kids, but it turned out just fine. 


                Ingredient
                • 1 kg chicken wings
                • 1 tbsp minced garlic
                • 1 tbsp minced onion
                • 1 tbsp minced ginger
                • 2 tbsp Korean gochujang
                • 2 tbsp honey
                • 2 tbsp light soy sauce
                • 1 tbsp sesame oil
                • 1 tsp salt
                Method
                1. Combine all seasoning and mix well. Place chicken wings in a large mixing bowl. Add in marination and toss evenly to mix well. Cover and allow to marinate overnight in fridge.
                2. Next day, bring the chicken wings to room temperature. Preheat air fryer at 180deg cel for 5 mins. Place chicken wings, in batches, onto lined baking pan. Airfry for 20 mins, turning once, till golden brown.

                Monday, April 2, 2018

                Pumpkin & Sweet Potato Ondeh Ondeh






                Ingredient (approx. 20pcs each of pumpkin and sweet potato ondeh ondeh)
                • 250gm fresh grated coconut
                • 2 pandan leaves, cut into sections
                • 1/2 tsp of salt
                • 250gm gula melaka, finely chopped
                • 150gm glutinous rice flour
                • 1 tbsp wheat starch
                • 100gm mashed sweet potato/ pumpkin 
                • 1/2 tbsp oil
                • 120ml warm water (reduced liquid to 60ml if using mashed pumpkin)

                Method
                1. Toss grated coconut with salt and place into a plate with pandan leaves. Steam for 15 mins. Cool down. Finely chop palm sugar and set aside. 
                2. Steam sweet potatoes and pumpkin for 20 mins or until soft. Mash till smooth.
                3. Sift flour and add into mashed sweet potato / pumpkin. Add in oil and water and knead till a soft dough is soft and pliable. Cover with damp cloth and rest for 30mins.
                4. Divide dough into small pieces, about 17gm. Flatten each dough and wrap in 1/2 tsp chopped gula melaka. Seal the edge tightly. 
                5. Bring a pot of water to a boil. Lower heat and gently drop in glutinous rice balls one by one. Stir gently to prevent the balls from sticking to the bottom of the pot. Cook over low heat till balls float to the surface.
                6. Drain the cooked rice balls and roll them over the plate of steamed grated coconut. Serve.

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