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Thursday, 11 October 2018

DOUBLE BOILED FOOCHOW RICE WINE CHICKEN SOUP


Double Boiled Foochow Rice Wine Chicken Soup
best served hot.

I love it because the soup is clear and flavourful
and 
the chicken is tender.

Foochow Rice Wine is made from Glutinous rice,
so it may be cooling, 
as such ginger slices are added when cooking with Foochow Rice Wine.

With slices of ginger added
it helps to expel wind from the body too.

This is recommended 
for ladies during confinement.

Of course,
you can remove the skin from the chicken
so that it is not so oily.


If you are interested,
this is the recipe:

You will need:
1/4 kampong chicken cut into bite size
few slices of old ginger
1/4 cup rice wine
1.5 cup water

1) all ingredients into the double boiler and steam for 2 hours until chicken is tender
2) serve hot

Sunday, 7 October 2018

YEASTED BAGELS


Bagels

I love its chewy and yet soft and spongy texture!

I have made it with Sourdough before,
and
this one I use instant yeast
following Sy Yong"s  recipe

Yeasted Bagels
250g bread flour
3/4 tsp instant yeast
12g sugar
140g water
1/2 tsp salt
1 tsp olive oil

1) all ingredients into the bread machine, bread dough cycle.
     The dough is quite dry, allow to proof for 40min
2) divide dough into 7 balls of 60g each
3) poke into the centre of the ball with your finger & swirl the dough round your finger.
    you may like to flour your fingers while doing so.
4) when the hole is big enough and the ring is even, place it on a parchment lined tray
5) allow to proof for 30min
6) heat up water in a pan with 2 Tbsp sugar added.
7) Do not boil, but wait until the bottom is covered with bubbles
8) drop bagel into the water.
9) at the count of 20, turn the bagel over, and count another 20
10) remove bagel quickly and place on a rack to drain
11) while it is still wet, turn the bagel onto a plate of seeds, nuts or flaky salt to coat the top
12) place on parchment lined tray before sending into the oven and bake at 220'C for 20min
13) when done, allow to cool on rack

FOOCHOW ZHING DONG PIANG



福州征東餅
Foochow Zhing Dong Piang

In Sitiawan
there are 2 types of common traditional Foochow Biscuits,
namely: Kompiang and Zhing Dong Piang

Kompiang is salty and chewy
whereas
Zhing Dong Piang is sweet and soft.

Both these biscuits
have a hole in the centre of the biscuits.

Those days in Fuzhou, China,
during the World War II
these biscuits were baked in a large earthen ware.

They were then strung together
for the soldiers to bring to the battle field,
by hanging on the neck.

Hence its name, Zhing Dong Piang (War of the East)

If you like to try, here is the recipe....

Zhing Dong Piang
150g water
250g bread flour
3/4 tsp instant yeast
20g sugar
1/2 tsp salt
1 tsp cooking oil

1) all ingredients into the bread machine, bread dough cycle
     and allow to proof until double, about 50min
2) the dough should be quite sticky. Divide dough into 4 balls
3) poke your finger into the centre of the ball and swirl with your finger inside the hole
4) place the dough on the parchment lined baking tray to proof for another 50min
5) bake in preheated oven 200'C for 20min
6) allow to cool on rack when done

Monday, 1 October 2018

ROTI JALA


Roti Jala

actually means net bread, 
bread that looks like folded net!

The beautiful yellow colour is derived from Turmeric powder.

Do not have a roti jala dispenser?
No worries!
I used a 500ml mineral water bottle and punch 3-4 holes in the cap.
(learnt from you tube)
The net may not be as even,
but it does the work beautifully too.

These roti jala remain soft even on the next day.

It is best served with curry...



Roti Jala
1 cup plain flour
1 cup water (I replaced with some santan)
1 large egg
3/4 tsp salt
1/2 to 3/4 tsp turmeric powder

1) combine all ingredients in a bowl, mix well 
2) strain the batter to remove the lumps, if any
3) add more water if necessary to get a slow flowing consistency
4) pour batter into the dispenser or bottle & screw tight
5) heat up a non stick pan
6) squeeze out the batter gently onto the hot pan, creating the net effect
7) cook over medium low heat until cooked
8) when done, flip over to a plate & fold top side up
9) enjoy with curry chicken 

Sunday, 30 September 2018

FOOCHOW ANGCHOW JIAN BIANG


福州煎饼
FOOCHOW JIAN BIANG


Recently when I was in Kuala Lumpur
my Brother in Law, Doa Ming
brought us to a Foochow Coffee Shop for breakfast.

It was there that I tasted 
a Foochow Bao 
made of angchow chicken.

I love it so much that I started experimenting,
trying to come out with a better version,
hence this
Foochow Angchow Jian Biang.

It is crispy on the outside,
flavourful on the inside.

I love it.

The filling is juicy and delicious.


Here is the recipe if you are keen.

I started by cooking the filling first.


Filling

(A) 1 Tbsp plain flour
       100ml water

(B) 300g chicken meat, cut into cubes
      100g mengkuang, sliced thinly
      1 Tbsp old ginger, minced
      1 plant Chinese Celery
      2-3 Tbsp cooking oil
      1/2 tsp sesame oil
      2 tsp sugar
      2 tsp angchow
      1 tsp salt
      pepper to taste

Method
1) combine plain flour & water & cook to thicken.
     leave aside until required
2) heat up cooking oil, add ginger & fry until fragrant
3) add sesame oil and mengkuang, continue frying
4) add chicken
5) add angchow and the rest of the seasoning and continue cooking
6) some water may be added if it is too dry
7) when chicken is cooked, add the flour sauce to thicken
8) let cool until required

Bread Dough
150g bread flour
40g cake flour
1/2 tsp salt
30g sugar
1/2 tsp dry yeast
30g water
40g fresh milk
10g cream
40g egg
20g butter

1) all ingredients into the bread machine, bread dough cycle 1.5 hours
2) divide dough into 6-8 balls
3) press flat and wrap the filling
4) place on a parchment to proof until double, about an hour
5) heat up a pan at low heat, and place the buns into the pan, cover it
     Make sure the heat is low so that it will not burn. 
6) when the buns turn golden brown, flip over to cook the other side, cover again.
7) serve warm if you want it crispy

PANETTONE II


Panettone


If you love sweet loaf with dried fruits,
you will love its
super soft,
mildly sweet shredded crumbs!

I love its colour too.

The original Panettone takes days to make.

This one takes 2 days.

I wish to express my thanks to
Ng Mee Teng 
for sharing this easy recipe.


Panettone
(enough dough for 3 Nos 13cm mould)

(A) Sponge Dough
185g bread flour
1/2 tsp instant dry yeast
115g water

(B) Fruits
180g sultanas or raisins
40g rum or orange juice
100g mixed peel

(C) Main Dough
500g bread flour
1&1/2 tsp salt
115g sugar
1&1/4 tsp instant dry yeast
zest from 2 oranges
1&1/2 tsp orange juice
1&1/2 tsp pure vanilla extract
140g egg yolks (about 7 Nos)
120g water
115g butter, softened

Method
1) To prepare sponge dough 
     - mix all ingredients to form a dough
     - place in a bowl, cover & leave at room temperature min. 8 hours or overnight
2) To prepare fruits
     - mix all and toss to coat
     - cover & leave overnight
3) Next day, into the bread maker 
     - add main dough ingredients and sponge dough
     - bread dough cycle 1.30 hours including proofing time
     - last 2 min, add soaked fruits 
     - remove dough and place in an oiled large bowl, cover & leave for 45min
     - after 45min, fold the dough onto itself from 4 corners (twice)
     - leave to proof a second time for 30min
4) transfer dough to a lightly floured surface and divide dough into 3 portions
5) shape into a boule and place into a panettone mould
6) cover & leave to proof for 2 hours
7) cut a cross on the top of the risen panettone 
8) bake in preheated oven 170'C for 50-60min. Tent bread if brown too quickly
9) remove panettone from oven and brush its top with melted butter.
10) leave to cool and enjoy

Monday, 3 September 2018

PAN FRIED DIMSUM BAO

Pan Fried Dimsum Bao
are crispy when served warm.

In Dimsum Restaurants,
these baos either have char siu or
shrimps and chicken as filling.

When my daughter, Serene sent me the link from You Tube, 'SWEET THE MI',
the next day I made it!

I halved the ingredients in her recipe
(I want to make 6 baos only)
and
I put all ingredients into the bread machine instead of using my hands to knead.

The result?
Crispy crust and soft crumbs!
Love them.

Pan Fried Dimsum Bao

Filling:
150g roasted pork/char siu, cubed
1 big onions, chopped
2 tsp sesame seed

Seasoning
2-3 Tbsp gravy from char siu
or
if you do not have, mix your own:
1 Tbsp char siu or BBQ sauce
1 tsp sugar
1/2 tsp oyster sauce
1/2 tsp red yeast residue, optional
1/2 tsp corn flour
salt & pepper to taste

Method:
1) heat up 1 Tbsp oil and fry onions until fragrant
2) add char siu & seasoning
3) fry until dry, add sesame seed and dish up
4) leave to cool, divide into 6 portions



Bread Dough
150g bread flour
40g cake flour
1/2 tsp salt
30g sugar
1/2 tsp dry yeast
30g water
40g fresh milk
10g cream
40g egg
20g butter

1) all ingredients into the bread machine, bread dough cycle 1.5 hours
2) divide dough into 6 balls
3) press flat and wrap the filling
4) place on a parchment to proof until double
5) heat up a pan at low heat, and place the buns into the pan, cover it
     Make sure the heat is low so that it will not burn. 
6) when the buns turn golden brown, flip over to cook the other side, cover again.
7) serve warm if you want it crispy

Sunday, 2 September 2018

SEA CUCUMBER DESSERT



Sea Cucumber
has long been used in Chinese Cooking,

Sea Cucumbers are expensive
and
it takes long time to prepare,
so they are mainly used in expensive dishes,
like braised sea cucumber,
sweet and sour sea cucumber
and
the famous Foochow Delicacy,
'Buddha Jump Over The Wall'

Recent discovery
is that Sea Cucumber is a good source of collagen.
so it has been introduced in many dishes.

Johanna Wong
recently introduced to us a tub of Sea Cucumber Tong Sui
which she bought from the local market!

It looks nice
and here I am with this simple recipe.

Sea Cucumber Tong Sui
1 small sea cucumber, soaked, softened and cleaned (cut into small pieces)
some wolfberries
some red dates
some dried longan
some white fungus (optional)




Method:
1) all ingredients into a double boiler, add enough water
2) double boil for 1-2 hours 
3) add rock sugar to taste
4) enjoy your collagen dessert

Note:
If you do not like the fishy smell of sea cucumber
you may like to add a few slices of old ginger 

MADELEINE


Madeleine
is a good snack because it is in small portion.

You can have it with or without
icing sugar on it!

It looks so much better with 'snow flakes', haha!

Sister Ding Mee Ling,
I would like to thank you
for the various sharing and guidance
starting from the time I know you through Facebook.

I have never tasted,
not to mention baking the Madeleine.

This is a easy recipe shared by Sis Ding Mee Ling
(Author:Shiokman Eddie)
and
the beauty of it
 is that I can make the batter 2 days ahead!

I was so anxious to try out the recipe,
so I baked it anyhow,
without the proper pans
using my little cup cake pans!

Madeleine
3 eggs
100g sugar
10g orange zest
5g lemon zest
120g self-raising flour
1/4 tsp salt
62.5g butter, melted

Method:
1) beat eggs and sugar until it turns pale 
2) add grated zest and salt, mix well
3) mix in flour and melted butter, until well combined
4) refrigerate the batter for at least 1 hour (up to 2 days)
5) lightly oil pan, and scoop in the batter
6) bake in preheated oven 180'C for 10-15 min until golden brown
7) cool madeleine slightly before removing from the pan
8) once cooled down, dust with icing sugar

Wednesday, 29 August 2018

SOFT SOFT SWEET LOAF


Soft Soft Sweet Loaf
is made with
Unbleached Bread Flour and Unbleached Wholemeal Wheat Flour.


To make it soft and springy,
I have added 1 egg and fresh milk as liquid.

If you wish to try, this is the recipe:

Soft Soft Sweet Loaf
140g fresh milk
1 egg
40g butter
60g unbleached wholemeal wheat flour
240g unbleached bread flour
60g sugar
1 tsp yeast
3/4 tsp salt

1) all ingredients put into the bread machine, according to the list starting with liquid
2) bread dough cycle 1.5 hours 
3) divide and shape a preferred, and leave in the bread pan to proof until double 60min
4) bake in preheated oven 175'C for 35min