HURRICANE SWISSROLL

Hurricane Swissroll

is

a swissroll with hurricane design.

Jeannie Tay

adapted this recipe from EnneTy's Pandan Swissroll.

She has successfully inspired

so many bloggers to try their hands on,

and

I am also one of them to take up the challenge.

Many have succeeded

but for me the skin did not stay in place.

Enne says I need to bake longer to firm up the top!

Hurricane Swissroll

4 yolks

75g cake flour

40g oil

35g sugar

60g milk

4 whites

35g sugar

1/4 cream of tartar

1 Tbsp cocoa powder

1. preheat oven 170'C, use middle rack. Line 9"X11"pan with paper

2. heat oil to 70'C, then pour in flour all at once, stir until smooth

3. add milk. follow by egg yolks and sugar. Mix well & set aside

4. whip meringue to very firm peak & fold in egg yolk mixture in 3 portions

5. take out 3 Tbsp batter & sift in cocoa powder, mix well

6. top up with more batter until 1/3 volume of total batter

7. pour original batter into prepared pan, level

8. gently scoop the chocolate batter to cover the original batter evenly

9. using the handle of the spatula, draw very close horizontal lines

    from one end of pan to the other without lifting the spatula.
    (start from the SHORT SIDE)

10. repeat drawing vertical lines, up and down on the LONG SIDE

11. give a few taps on the counter to removed trapped air bubbles

12. bake in preheated oven for 20-25min

13. slide the baked cake on to the rack, then cover with a new piece of parchment

     and invert the cake onto an inverted still warm pan.

14. roll up the cake (on the LONG SIDE) while it is still hot & transfer to the rack to cool

15. prepare filling, carefully unroll the cake as much as you can but DO NOT force

15. spread the filling & roll back, chill for a few hours

      Enjoy!







SWEET AND SOUR CHILLI CRAB

 

Chilli Crab

is a popular dish in Singapore and Malaysia.

 

Singaporeans have their signature spicy chilli crab,

but I prefer less spicy.

The recipe that I am sharing here is not spicy

but more towards sweet & sour.

Of course, you can add chilli if you prefer a spicy one!

 

You can eat this on its own

or with steamed rice or Kopitiam Roti.

The sauce is simply irresistible.

 

You can either cook it with flower crab (sea crab)

or mud crab that you see in the photo.

Both are just as good.

I prefer with flower crabs because

the shell is softer and meat is easily reachable.

 

All those who enjoy this dish do not mind using their fingers,

as it is not easy to eat crabs without the help of your flexible fingers!

 

 

Chilli Crab

2 large crabs, about 1 kg or more, cleaned & chopped

2 Tbsp ginger, minced

1 Tbsp garlic, minced

3 Tbsp cooking oil

1/2 cup tomato sauce

1/2 to 3/4 cup chilli sauce, with garlic type

1 tsp sugar

1 tsp oyster sauce

salt & pepper to taste

1 egg, beaten

thickener, corn flour mix with water

1/2 Tbsp lime juice

spring onions, cut

red chilli, cut

 

Method:

1) combine in a bowl, tomato sauce, chilli sauce, oyster sauce, sugar, salt &

    pepper to taste

2) heat up cooking oil & fry ginger & garlic until fragrant

3) add crab pieces, follow by the prepared sauce, cover to cook 1 or 2 min

4) open the cover & turn the crab, add enough water for gravy

5) cover & cook again (Do not toss & turn the crab often)

6) if some water has dried up, add more boiling water if necessary

7) when the shells all turn red, it is ready.

8) add thickener, beaten egg & lime juice

9) finally add spring onions and cut chilli, serve hot

 

 

Note:

1. clean the crabs only when you are ready to cook to avoid shrinking of the meat

2. keep life crabs in a pail covered with netting 

3. last resort: put in the fridge if you find the crabs are not that lively



ASPARAGUS

Asparagus

has been greatly sort after

with the recent research on its benefits.

Asparagus is expensive because it is considered one of the delicacies of vegetable.

Its price soars even higher
to RM 25 a kilo
with this recent findings.

Some of its recent research on health benefits include:

1) able to flush our body fluids, prevents urinary tract infections

2) has cancer-fighting potential

3) promotes digestive health, fights bloating

4) helps in preventing cataracts, rheumatoid arthritis & blood clotting

Asparagus are young shoots 

which can be easily cooked and prepared

simply by boiling, frying or baking.

The top of the shoots,

the tender part which can be snipped off easily,

 can be fried with prawns as below:

or
fried with carrots and yakon

As for the tougher ends,

can just smash up  and boil with water as a drink.

No wastage!

XIAO LONG BAO

Shanghai Xiao Long Bao

is a dimsum specialty,
also known as 'soup' dumpling .

These are little baos with juicy filling wrapped in QQ bao skin.

Watch out when you bite into these little baos

because the hot soup will ooze out!

It is best eaten with 

1) thinly shredded ginger with black vinegar or

2) red chilli oil

The filling needs to be prepared in advance

and
 chilled to thicken for easy wrapping.

The following are the ingredients:

Xiao Long Bao

(makes 25 pieces)

Filling:

(A) 125g minced meat
       1/2 tsp cooking wine
       1/4 tsp soya sauce
       1/8 tsp potato starch
       salt & pepper to taste

(B) 1/4 tsp sesame oil
      1 Tbsp ginger, chopped finely

      1/2 Tbsp carrots, chopped finely

      1 Tbsp spring onions (white part), chopped
      125g collagen (coarsely minced)

Others:
- round carrot slices for each dumpling to sit on
- thinly sliced ginger in black vinegar
- chilli oil

Prepare Filling:
1. in a large bowl, using chopstick mix together ingredients (A), until the texture is sticky
2. add sesame oil, mix well
3. start to use hand, scoop up the meat & slap into the bowl, 10X to increase elasticity
3. mix in chopped ginger, spring onions & carrots
4. add collagen and mix well.
3. chill in fridge for at least 2 hours for easy wrapping

Skin:
75g plain flour, sifted
2 tsp oil
50g hot water

1. combine sifted flour, oil and hot water in a bowl
2. use chopsticks to stir until well mixed and form a dough
3. cover & leave aside for 30min
4. knead the dough on a floured board, until smooth and elastic
    (this step is important to get the QQ texture)
5. divide dough into 6g each, roll each piece into flat circles
6. wrap filling 20g & shape into a bao, with pleats
7. place on a piece of carrots in a steaming tray
8. when the steamer is hot, place bao to steam for 10min on high heat
9. serve hot with shredded ginger in black vinegar and chilli oil

SA KE MA

Sa Ke Ma

is a traditional snack/biscuit love by many.

It is sweet, crunchy and fragrant.

Lucinda Lau 

shares with us this recipe,

with simple ingredients of flour and eggs,

it is transformed into this wonderful snack!

Sa Ke Ma

(A) 150g flour

       2 eggs

       1/2 tsp baking powder

       1/4 tsp salt

(B) 80g sugar

      80g maltose

      40g water

(C) some toasted sesame seeds (optional)

Method:

1. sift flour & baking powder, add salt and mix well

2. beat eggs lightly in a bowl and add to sifted dry ingredients

3. knead together to form a dough, allow to rest for 20min

4. roll dough into a thin rectangle, divide into 1" sections

    and cut into 1/2cm strips, coat with flour if necessary

5. deep fry dough strips until golden, drain & leave aside

6. cook (B) over medium fire until sugar dissolves & thick bubbles formed.
    Continue cooking at LOW heat until-(To test, use chopstick to touch the syrup
    and lift up. If it forms a fine line, it is ready) 

7. Turn off heat, pour fried strips into sugar syrup and toss until well coated

8. add some sesame seeds and transfer to a oiled and lined 6" square pan
    & press while it is hot to compact, using a spoon 

9. leave for an hour before cutting into squares

Note:

Must really press and compact in order to get a nice firm cube!

I did not press mine hard enough!

BAKED CHEDDAR CHEESE CAKE

 

 

Cheddar Cheese Cake

is the first Cheesecake I baked.

 

I am grateful to Kimmy for sharing this

easy and fail proof recipe.

 

For at least 3 years,

I have been baking regularly this Cheddar Cheese Cake.

 

 

At first, I baked it plain as Kimmy shared in her blog.

 

Like this!

 

 

It is soft and fluffy.

I love this super easy Baked Cheese Cake.
If you are interested, I would like to share with you.

 

 
Original Baked Cheddar Cheese Cake

shared by Kimmy

A) 3 slices cheddar cheese

     50g fresh milk

     50g butter

B) 3 eggs, separated

     1/4 tsp cream of tartar

     50g sugar

C) 50g superfine flour, sifted

Method:

1) double boil cheese, milk & butter until dissolved, leave aside to cool

3) beat in egg yolks when cooled

4) whisk egg white, add cream of tartar

5) add sugar in 2 batches, beat until stiff peaks

6) add 1/2 of egg white to cream cheese mixture, mix slowly

7) pour mixture back to egg white & mix

8) fold in flour carefully

9) steam bake in preheated oven @ 160'C for 50 min

Chocolate Variation:
1/2 Tbsp cocoa powder dissolved in 1/2 Tbsp hot water
added to some of the finished cake mixture
to create the effect

GUANG SU BING

Guang Su Bing
光酥饼

that I remember was soft and sweet.

Guang Su Bing means clear and crispy biscuits.

I do not know why it has such a nice name

when its texture is hardly crispy!

It has a coat of flour on it,

otherwise with a thin layer of sugar crystal on it.

Special thanks to Guai Shu Shu

for sharing this recipe

Guang Su Bing

(I have adjusted to my taste buds)

100g self raising flour

40g castor sugar

30g milk powder

45g fresh milk

10g condense milk

18g cooking oil

1. sift together self raising flour & milk powder into a mixing bowl

2. add sugar and mix well

3. make a well in the centre of the dry ingredients, add milk, condense milk & oil

4. using a spatula, mix to combine the wet & dry ingredients. Do Not overmix!

5. divide dough into 6 portions. Shape each part into a ball.

6. press and shape it like a disc, place onto a lined baking tray

7. bake at the lowest rack, in preheated oven 160'C for 15min. 

MIKU SPONGE DOUGH METHOD

Miku comes in red colour most of the time.

It is either shaped round or pillow shaped.

I run out of red coloring

and 

also conveniently forgot about the pillow shaped buns.

And as a result, here is my

round and white Miku 

 These Miku or buns,

using the sponge dough method

rose beautifully and remained soft even on the 3rd day

according to its recipe owner,

Kimmy from Cookingpleasure.

Yes, the following photo is taken on the 2nd day.

Sponge Dough

(makes 4 pieces)

225g plain flour, sifted 

2 tsp instant yeast

125ml water

1. mix all ingredients into a soft dough.

    Cover to proof for 1-2 hours

Bun Dough

75g plain flour, sifted with

1/2 tsp double action baking powder

75g castor sugar

1/8 tsp salt

3 Tbsp coconut milk

1/2 tsp shortening

Others

red colour diluted with water, for brushing bun

4 pieces grease proof paper round or 3"x5"

1. add bun dough ingredients to risen sponge dough.

    knead in bread machine, dough cycle, until soft and smooth.

    Allow to proof 30min or until double in size

2. divide dough into 4 parts and shape either

    a) roll each piece into a smooth ball or

    b) using the thumb and the index fingers,press in the centre of the ball to form an oblong

3. put dough onto a piece of paper

4. leave to proof until double, about 30min

5. before steaming, brush dough with red colour water

6. put buns into the cold steamer, fill with enough water, and steam on high heat for 20min

7. off heat & let bun remain in the steamer for 3 min before opening.

    The purpose is to get a smooth skin bun

Note:
The dough is quite stiff

PANDAN CHIFFON COOKED DOUGH METHOD

Pandan Chiffon Cake

done with cooked dough method.

The author of this recipe, Kenneth Goh says that

this chiffon cake is not as tall as most Chiffon cake recipes

because it has more liquid added and thus

yields a moist texture.

I like his comment,

"It is something like those sold in Bengawan Solo, Singapore."

Yay, I have another Copycat recipe,

Copycat Bengawan Solo Pandan Chiffon Cake.

Love this name, haha!

This Pandan Chiffon Cake is uniquely Malaysian and Singapore

because it uses the local ingredients like

coconut milk and pandan juice.

I have made some adjustments and converted
Kenneth Goh's recipe to 17cm chiffon pan.

Pandan Chiffon Cooked Dough Method

(A) 3 yolks

      80g coconut milk

      20g pandan juice

      75g cake flour

      25g butter

      40g sugar (can reduce sugar here)

(B) 3 egg white

       60g castor sugar

       1/8 tsp cream of tartar

Method:

1. in a pan, combine coconut milk, pandan juice, sugar and butter,

    heat until the butter melts and the mixture JUST started to bubble. 

    Turn off heat, we do not want it to boil.

2. sift in the cake flour and stir until it form a dough.

    Let it cool for about 5 min.

3. add egg yolks, and whisk until it become a smooth batter, set aside.

4. in a clean mixing bowl, beat egg white until slightly foamy, add cream of tartar.

    Continue beating at high speed and add sugar in 3 additions, until stiff peaks.

5. fold 1/3 of the meringue to the egg yolk batter. Once well mixed, 

    add another 1/3 portion of the meringue.

6. once final 1/3 portion has been added and well mixed, pour batter into a chiffon pan.

7. level it and bang the pan on the table top to release trapped air.

8. bake in preheated oven 165'C for 50 min, until skewer inserted comes out clean.

9. once baked, immediately invert the pan for cooling. 

    when cooled, use hand to 'peel' from the sides of the pan

COCONUT CANDY

During our school days,

the only candy we know and enjoy is none other than these coconut candies!

Surely, the colour and the sweetness has attracted children like us.

The first recipe we learn in Home Science Class

was Coconut Candy.

It does take a bit of patience to cook these colourful little cubes.

The ingredients are simple

but it is fragrant and nice!

Coconut Candy

150g freshly grated coconut (corrected, sorry for the typing mistake)

50g sugar

50g condense milk

5g salted butter

Pink colour: beetroot juice

1. combine all ingredients in a pan

2. cook at medium heat, stirring

3. when ingredients sticks together, about 20min, it is ready

4. pour into an oiled pan, level and press down firmly and allow to cool

5. leave in fridge to set

6. cut into cubes to serve

Note:

1) white sugar can be replaced with palm sugar for natural light brown colour



2) pandan juice can be used for green colour.

Explore your own natural colour



10 MINUTE KAYA

Kaya

The usual way of cooking kaya

is to stand in front of the stove stirring for an hour or so.

This is because Kaya made with whole eggs

has to be cooked at very low temperature.

As such, it needs to be heated over a water bath,

and stirred continuously.

If temperature is too high,

the egg whites would turn lumpy and ruin the texture of the kaya.

It will not be smooth anymore.

So happy to learn from Kat Kat that

Kaya can be done in just 10 minutes!

Wow!

This is interesting!

Finally, I realised that the hard labour can be avoided simply by:

1) omitting the egg whites, thus allowing the kaya to be cooked at higher temperature

2) replacing some of the white sugar with palm sugar which does not need to be caramelized

Author of this recipe, kitchentigress says

"Re-engineering slashes the cooking time to only 10-15min.

and at the same time,

the taste is not compromised!"

10 Minute Kaya

45g sugar

45g palm sugar

200ml thick fresh coconut milk

4 pandan leaves, cut

4 yolks, make sure there is no egg white!

1) cook palm sugar, sugar, coconut milk and pandan leaves over medium heat,

     stirring continuously, till just starting to simmer gently. Turn off heat!

2) stirring the egg yolks, slowly drizzle in 1/2 of the coconut mixture

3) then, pour this egg yolk mixture into the remaining coconut mixture in one go.

4) over medium heat, cook combined mixture, stirring continuously

5) reduce heat, continue stirring until the mixture is thick enough to coat the sides of the pot

6) remove pandan leaves & let cool before packing into a bottle

7) cover & refrigerate. May be stored up to 1 week.

 

 

How about enjoying some toast with butter and 10 min kaya?

 



CRISPY KOREAN FRIED CHICKEN - DAKGANGJEONG

Dakganjeong,

an authentic Korean Fried Chicken,

is a crispy and crunchy fried chicken coated 

in a thick sweet and spicy sauce.

The author of this recipe is

Maangchi

Dakgangjeong

4 chicken wings, chopped half with tips removed

1/2 cup potato starch or corn starch

oil for frying

Marinate:

1/8 tsp salt

1/8 tsp ground black pepper

1/2 tsp minced ginger

Sauce:

1/2 Tbsp oil

1 tsp garlic, minced

1 dried chili, seeded & cut crosswise 1/3" (optional)

1.5 Tbsp soy sauce

2 Tbsp corn syrup

1 tsp white vinegar

1/2 tsp mustard (optional)

2 tsp brown sugar

Topping:

Toasted sesame seeds & peanuts

Method:

1. combine ingredients of marinate, marinate chicken pieces for an hour

2. coat chicken wings with potato starch, squeezing each wing to press in the coating

3. heat up 2 cups cooking oil on medium heat

4. test the oil by putting a chopstick into the oil. If you see bubbles around the chopstick,

    it is hot enough to start frying

5. slide chicken wings one by one into the hot oil, cook for 8 min, turning over to cook through

6. remove the wings & shake off excess oil. Turn off the heat & let cool few minutes

7. reheat oil to high, and fry wings again for 5-8 min until they all look golden & feel crunchy

8. dish out.

Prepare sauce:

1. in a small bowl, combine soy sauce, corn syrup, vinegar, sugar and mustard

2. heat up 1/2 Tbsp oil in a wok, fry garlic and cut chilli until fragrant

3. pour in the sauce mixture, stir well and let it bubble for a few minutes

4. add the hot fried chicken & mix to coat well

5. dish out, and sprinkle some sesame seed and peanuts on top and serve immediately.

COPYCAT KFC POTATO WEDGES

This is my homemade Potato Wedges.

It looks like KFC Potato Wedges

but its crispiness does not last as long as those fried by KFC.

Nevertheless, it does satisfy my craving for these wedges.

If  it interest you to try, here is my recipe:

Copycat KFC Potato Wedges

(A) 2 potato, cleaned the skin & cut lengthwise into 8 wedges

      oil for frying

(B) Seasoning: 

      1.5 Tbsp Copycat KFC fried chicken flour mix

      1.5 Tbsp corn flour

      1/4 tsp salt

       1/4 tsp red chilli powder

       pepper

(C) Sprinkle

       salt & red chilli powder

1. boil potato wedges for 3 min (half cooked), with a pinch of salt added

2. drain the water & leave aside to cool

3. combine seasoning in (B) and coat the potato wedges

4. deep fry in hot oil until golden

5. sprinkle wedges with some salt & chilli powder, serve hot

COPYCAT KFC COLESLAW

Coleslaw 

complements Fried Chicken

or anything deep fried and dry for that matter. 

Never realize that this side dish can be so easily whipped up.

I tried to get the taste close to KFC preparation,

and here is my version

that I gladly call it 

Copycat KFC Coleslaw.

Copycat KFC Coleslaw

(A) 1 cup cabbage, diced or shredded 

      1 tsp carrots, shredded 

      1 Tbsp onions, shredded 

(B) 1 Tbsp milk

       2 Tbsp mayonnaise

       1/4 tsp sugar

       1/4 tsp salt  

       1/2 tsp vinegar

        shake of pepper

1. combine (A) in a bowl

2. combine (B) separately, mix well

3. bring (A) into (B) and mix well

4. leave in fridge to cool. Serve cold

SAMBAL BELACAN PRAWNS AND PINEAPPLE

Sambal Belacan

can be added while cooking seafood and vegetables.

It gives some colour and flavour

to the dish.

Sambal Belacan Prawns and Pineapples

is an example,

a combination of seafood and fruits.

It is easy.

Just get yourself some Sambal Belacan

and here you go....

1 Tbsp garlic, smashed

2 Tbsp shallots, sliced

1.5-2 Tbsp sambal belacan

1-2 Tbsp cooking oil

1 Tbsp chilli oil

10 prawns, de-veined

pineapple, cut in small pieces

salt & sugar to taste

1. heat up oil & fry garlic & shallots until fragrant

2. add prawns & fry until they shrink and turn orange colour, remove

3. add sambal belacan & chilli oil into the same pan, fry together

4. add pineapple pieces and let cook until soft, add some water 

5. add pre-cooked prawns, salt & pepper to taste

6. serve

SAMBAL BELACAN FISH

Sambal Belacan Fish
can be easily cooked if you have Sambal Belacan in hand.

Simply blend some shallots
and
mix it with some Sambal Belacan
to stuff into the fish.

Fry until fragrant!

FUZHOU PREFECTURE IN CHINA

Fuzhou Prefecture
福州十邑

in China

consists of 10 cities, namely

閩侯

Minhou

永泰

Yongtai

長樂

Changle

福清

Fuqing

連江

Lianjiang

羅源

Luoyuan

古田

Gutian

屏南

Pingnan

閩清

Minqing

平潭

Pingtan

These 10 cities collectively named 

Fuzhou
福州

which is within the Fujian Province 福建省 in China.

When tracing your roots back to China,
if your family belongs to any of the above mentioned Cities,
you are a Fuzhou people.

And when you are a Fuzhou,
you are from
有福之卅
and
you are
有福之人

太好了

Foochow City
福州市

is the Capital of Fujian Province

Foochow wine
is our signature Wine.
We take pride in its red colour.
Many of the Foochow dishes either use these rice wine or its residue, 'Chow"

The following are some of the Foochow Delicacies.
If you wish to try,
you can click on the link to get the recipe.

Foochow Red Rice Wine

Foochow Fish Ball

Kompiang

Lychee Pork

Foochow Yen Nguong

Koh Lou

Hua Leng Tong

Bei Guo Poon

Tai Ping Mien

Lonn Yen

Tai Ping Lonn

Muang Ngi

Huchiew Tong Gui

Ba Gui

Dea Lonn

Hua Leng Zoin

Kan Buan Mien

Ah Oo Jiok

Dea Piang

Huchiew Hoon Ngan

Si Yang

Foh Tiaw Chiang

Foochow Yam Cake

Jinau Bao

Yu Tau Tong

Huat Nuke Tong

Kor Ta Au

Pig's Trotter

Thousand Layer Bao

Char Yu Pian

Tuai Won Char

Lan Bei Kot

Char Bei Kot

And many more to come......