A Time To Share

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Monday, 31 August 2015

APPLE CRUMBLE PIE




Apple Crumble Pie
is one of my favourites

If you want to know why I like it
just come and join me 
and have a piece


Filling:
5 cups peeled & chopped apples
1/2 cup sugar (I used 80g because I prefer not so sweet)
1 tsp ground cinnamon (I put extra for more flavor)
1/2 tsp ground nutmeg
2 Tbsp all purpose flour
1) combine all ingredients & leave aside

Short Crust Pastry:
135g all purpose flour
1/4 tsp salt
55g cold butter, cut
5 Tbsp ice water

2) combine flour & salt
3) cut cold butter into the flour
4) press butter with fingers to form crumbs
5) gradually add in ice water to bind the dough
6) refrigerate dough for 1 hour

Topping:
60g sugar
60g all purpose flour flour
60g cold butter, cut

7) combine all ingredients for crumble & leave aside
8) take out dough from fridge & roll  to form a pie base
9) line baking tray with the rolled pastry
10) knead the edges
11) pour apple mixture onto the pie dish
12) sprinkle toppings
13) bake in preheated 180'C for 40-45min until brown


Thursday, 27 August 2015

BUBUR CHACHA



To many
this is definitely not their cup of tea
because it is sweet and 
also, with the amount coconut milk used

but
it is mine

A lot of work involved in prepararion
so I have put off the idea of cooking this dessert

I usually get my share of this
when Ah Cheng,
my good helper in the office
and 
like a daughter near me
will come with a pot of home-cooked Bubur Chacha
to share in the office

If you have a sweet tooth like me
you can try out this recipe

It is a matter of preparing all ingredients ready 
&
bring them together to a boil
Simple?


120g sweet potato, cut into cubes
120g yam, cut into cubes
60g black eye beans, soaked overnight
1 Tbsp small sago
4 cups water
3 pandan leaves, knotted
1/3 cup coconut milk
1/8 tsp salt
sugar to taste

1) steam sweet potato & yam until cooked
2) boil black eye beans in water until soft, take more than a hour
3) add pandan leaves & sago
4) when beans & sago are ready & soft, stir in steamed yam & sweet potato
5) add salt & sugar to taste
6) lastly, add coconut milk & switch off fire when it starts to boil
7) can serve hot or cold




Wednesday, 26 August 2015

JIAZI CHINESE DUMPLINGS


Jiazi

Are dumplings that are loved by many Chinese

There are more than 20 varieties 
sold in a Beijing Jiazi shop
They are named
according to the fillings 
wrapped inside these little floured pastry

As such there is no fixed filling.
You can add anything and everything to it
and call it your very own creation
Like it?


Jiazi skin or pastry 
113g plain flour
113g high protein flour
113g water

1) Stir water into the flour mixture
2) use fingers to bring the dough together
3) knead to form a soft dough, should be soft & elastic
4) leave aside for 10min to relax, or leave in fridge for up to 24 hours

Filling:
180g ground pork
220g finely chopped cabbage
4cm length carrots, chopped finely
2cm length old ginger, chopped finely
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
2 tsp sesame oil
1 tsp corn starch
1/2 egg white

Method:
1) stir together all ingredients until combined, leave in fridge
2) roll out dough & cut into required size
3) can pinch dough into small pieces before rolling flat, if prefer



4) wrap filling & seal edge by pinching
5) make folds, 2 on each side
6) leave on floured tray
7) if not cooking same day, can freeze the jiazi.


There are various ways of cooking these Jiazi:


Pan fried

better known as 'pot sticker' in Cantonese

Method:

1) heat  some oil in a non-stick pan
2) arrange jiazi base down on the heated pan
3) when base of these jiazi turn brown as shown in the picture below
4) pour 1/2 cup water into the pan, cover & let cook until water dries up
5) overturn the pan onto a serving plate
6) serve hot
7) dipping sauce: thinly sliced young ginger in Chinese vinegar
     




















Boiled
the easiest method
1) heat up a pot of water, add some oil, to give some gloss to jiazi
2) put in the jiazi, one by one
3) they are cooked when they float to the surface
4) remove & serve with garlic oil & diluted soya sauce



Cook in Soup
commonly known as 'koon tong kou'
in Dim sum restaurants:
If this is what you like,

1) make a soup base e.g. chicken broth
2) cook jiazi in boiling water with a little oil until float
3) remove & put into the hot soup
4) serve hot


Monday, 3 August 2015

MATCHA PANNA COTTA





90ml milk
150g cream
40g sugar
1.5 tsp gelatin sprinkle in 30ml water, let stand 5min
1.5 tsp matcha powder dissolve in 30ml milk

1) In a saucepan, bring milk, cream & sugar to a light boil
2) stir in gelatine mixture & matcha milk mixture, stir until dissolve
3) strain mixture & divide into moulds, let cool
4) chill for 4 hours until set


FOOCHOW TOFU SOUP (khor ta au)


If you come to Sitiawan
A Foochow dominant town
You will surely come across this famous 

FOOCHOW TA WU THOONG 
豆腐湯 This is just
a simple tofu soup
cook in Sitiawan Foochow way

 If you order tofu soup in Sitiawan Restaurant
you will most probably be asked:
which one?
Ta wu thoong or khor ta au?

Although they have the same ingredients
like oyster, shrimps, pork & vegetables

the difference is
The soup of Ta Wu thoong is watery
while
The soup of khor ta au is thick

If you have tasted both
you will surely like the khor ta au 

shown here






Ta wu thoong 
with its clear and watery soup

Do you like to try cooking the khor ta au?


1 box soft tafu, cut into small pieces
some shrimps
cut slices of lean pork
vegetables & spring onions
soup base (either from ikan bilis, chicken soup)
some cut shallots
1 Tbsp cooking oil
1.5 Tbsp. corn flour mixed with 2 Tbsp water

1) heat oil in a small pot
2) add shallots & fry till fragrant
3) add sliced pork, shrimp and fry together
4) add soup & tofu, let boil
5) add vegetables, pepper & salt to taste
6) slowly pour in the corn flour mixture, adjusting the thickness of soup
7) serve hot


Sunday, 2 August 2015

FOOCHOW MEAT SOUP or huat nuke thoon


I never like to eat meat
especially those pieces in the soup

The Foochow people 
found a special way to cook their meat
to make it tender and nice

發肉湯
Huat Nuke Thoong in Foochow dialect
comes from
thoon = soup
nuke = meat
huat = tender

When combined:
is a soup dish with
pieces of glossy & tender meat with vegetables

Glossy because the meat pieces 
are covered with a layer of starch which make it so tender and nice

My grandmother from Sitiawan
likes to cook this dish herself because according to her it needs skill
(the secret is: she rubbed the starch into the marinated meat before cooking)





Look at this juicy, shinny piece of meat
which I have lifted up for you to see

My grandmother, a Foochow from China
liked to cook this soup with chinese cabbage (long type)
but I prefer choy sim
it depends on your liking



To prepare this soup, you will need:

vegetable of your choice
lean meat, cut into thin slices, marinate with pepper & salt
soup base (either chicken, pork or even ikan bilis)
tapioca flour or corn flour

1) rub flour into the marinated meat, make sure it really goes into the meat 
2) heat up soup base & cook the vegetables
    (if using chinese cabbage, you will need to cook the veg. until soft)
3) bring the soup to a rolling boil
4) put the meat pieces, one by one into the boiling soup
5) when the meat floats, it is cooked. So you can safely turn off the heat
6) serve hot