MY-HUMBLEKITCHEN: June 2014

Sunday, 29 June 2014

TAU HUA LAO-BAN STYLE

Lao Ban,

a brand name for soya beancurd,

is a popular dessert in Singapore.

Now, more brands have emerged

to compete with the pricing and variation in colour & taste.

Nevertheless,

I like it plain, how about you?

I found this recipe in www.budgetpantry.com/homemade-lao-ban-beancurd/

After making some adjustments to my liking,

I have come up with this recipe,

Hope you like it.

Served chilled

overturned on a plate

Tuesday, 24 June 2014

POUND CAKE

Pound Cake

is baked with 3 main ingredients in equal weight,
i.e one pound each of flour, sugar & butter

These days people are more health conscious,
I have reduced the amount of sugar used
in the recipe below:

Pound Cake

125g salted butter

90g caster sugar

1/2 tsp vanilla extract

2 large eggs,AA

125g Self raising flour or (cake flour+1 tsp baking powder)

2-4 Tbsp fresh milk

Method:

1) cream butter and sugar until fluffy

2) add vanilla extract

3) add eggs, one at a time until well mixed

4) fold in flour, adjust batter to dropping consistency with fresh milk

5) pour into a lined bread pan

5) bake in preheated oven 175'C for 40-50min until skewer inserted comes out clean

Variation:

1. Chocolate Pound Cake:

- replace 18g self raising flour with cocoa powder

2. Chocolate rice can be added to batter

Notes:
1) To avoid cracking & hard crust, do not fill more than 1/2 the height of pan
2) Gluten is produced if batter is over-mix, this cause domed top
3) Do not use black pan as it cause over-browning of side & bottom of cake

PAU

Pau is no big deal?

Not so, when you actually do it hands-on.

The skin tends to wrinkle, and it will not rise as you want it to.

This recipe is printed on the box of Blue Key Pau Flour

I did it!
You can still see some wrinkle?
I think this is my best so far :)

Monday, 23 June 2014

ANGKU KUIH

Just bought a pink angku mould, can't wait to try it out!

I decided to try kimmy's recipe @http://kimmy-cookingpleasure.blogspot.com

Angku ready to steam

Filling rolled into balls

Instead of the red colouring, I used pandan leaf juice

Sweet smell but the colour not nice

The orange colour ones, I used sweet potato

How about trying it with purple colour sweet potato?

Dough with Sweet Potato

150g glutinous rice flour

100g sweet potato, steamed & mashed

100-120g hot water ( boiled with pandan leaves)

2 Tbsp sugar

1 Tbsp oil

Method:

1. blend together all ingredients, adjust consistency with water

2. leave aside 1-2 hrs or refrigerate overnight

3. divide filling & dough according to size of mould (25g, 25g my mould)

4. wrap & leave on oiled banana leaves or parchment paper

5. steam in hot steamer 4 min

6. open the cover & wipe dry the cover. Cover & steam another 5min

7. brush top of kuih with oil when cooked to give a glossy top

To conclude:

1) Traditional angku kuih is meant to be red,

so cannot avoid red colouring to make it attractive

2) orange or purple sweet potato give nice colour,
3) with pandan leaf juice, colour may be dull

4) both the recipe give soft angku skin, but the one with sweet potato is softer
5) I have tried replacing the filling with 2 tsp peanut mixture as follows:
mix 100g peanut, roasted & blended o small pieces
with 60g sugar

Monday, 16 June 2014

BAKED TERRIYAKI CHICKEN RICE

Hayley:" Mama, can you bake for me terriyaki chicken rice?"
Mama:" Ha? You just had it yesterday."
Hayley:"But I love it, it is so yummy!"
Mama:" OK, I will bake again tomorrow."
Hayley:" Mama, Can you cook more sauce? I like it with more sauce."
Mama:" fine."

2 drumsticks, partly de-boned

marinate with

1 Tbsp terriyaki sauce

1 Tbsp soya sauce

1/4 tsp dark soya sauce

sugar, salt & pepper to taste

1 bowl cooked rice, in baking bowl

1& 1/2 slice cheese

1/2 Tbsp oil

1) heat oil in a pan, lightly fry drumsticks until cooked

2) add marinate sauce and some water

3) when boil, remove from heat

4) arrange drumsticks on top of the rice, pour in some sauce

5) put pieces of cheese on the chicken

6) bake in toaster oven until golden

7) garnish with boiled vegetable, serve hot

Sunday, 15 June 2014

CRISPY ROAST PORK

Who does not like

Crispy Roast Pork Belly?

When we were young

we do not get to eat as much roast pork

Roast Pork

is only served during occasions

such as

Festivals or Celebrations

I love Roast Pork

especially those with crackling sound when I bite into it!

After numerous trials & errors

I have finally settled with this crispy roast pork

which I gladly share with you

CRISPY ROAST PORK
1 slice 2" width pork belly with skin intact
salt & vinegar for spreading on skin

Seasoning
1/4 tsp 5-spice powder mix with
3/4 tsp salt
1/2 tsp sugar

Method:
1) clean pork belly, scrap off any dirt or hair
2) blanch in boiling water for 15-20min, drain & wipe dry
3) With a fork, poke holes on the skin, taking care not to go into the fat layer
4) rub some salt on the skin.
5) turn the pork belly over & make some shallow slits into the meat
6) rub seasoning onto the meat side
7) leave in the fridge, skin side up, overnight
8) after 24 hours, rub a little vinegar on the skin, not too much to wet the skin!
9) rub another layer of salt on the skin & leave aside 30min
10) bake skin side up in preheated oven 200'C for 15-20min
11) take out & pat dry the skin with paper towel
12) increase heat to 250'C for another 20-30 min for the skin to crack!

Note:
1) shift the pork belly to higher shelf to grille if temperature is not hot enough!
2) always try to keep the skin dry