KAYA SWISS ROLL

Mandy Ng's Swiss Roll

is

 made with 4 common ingredients

readily found in the pantry

It is extremely easy to make,

soft & non-crack

as she wittily put it

A) 2 eggs yolk

     30g water/milk

     30g oil

     1 drop vanilla (to cover egg smell)

     40g cake flour, sifted

B) 2 egg white

     40g sugar

     pinch of cream of tartar

C) Filling: kaya or 
                  cream with fruits - I used kiwi & mangoes for the 2 rolls

Method:

1) mix (A) well until combined

2) whip egg white, add cream of tartar

3) add sugar in 2 additions, beat until stiff peak forms

4) slowly fold into (A) in 2 additions

5) pour into 20cm x 20cm lined square pan

6) bake in preheated oven 175'C for 12min

7) let cool.

8) place roll on baking sheet & spread filling evenly

9) roll up firmly into cylinder shape

10) hold it & press firmly, leave in fridge at least 30min to set

Note:

Best eaten fresh or kept in fridge for good 3 days

Instead of Mini Swiss Rolls

I cut them into rectangle slices

(more to share)

after spreading on the filling

with some decorations

& 

they are ready for a pot luck gathering

at Foochow Association

Dragon Boat Festival

Jun 2016

ANKO (RED BEAN PASTE)

Red Bean Paste

made from azuki beans

is used as 

Filling 

for Buns and Pancakes

and Desserts

It is 

commonly used in Japan

It has been a tedious preparation 

before I come to know of this pressure cooker method

by Namiko Chen of Just On Cookbook

300g azuki beans, rinsed & drained

1200ml water (4 X amount of beans)

200g sugar (can be reduced)

1/8 tsp salt

Method:

1) cook beans with water in the pressure cooker (beans function)

2) when cooked, drain beans with a sieve to remove excess water

3) into a pot add cooked beans & sugar

4) boil over low stove heat to dissolve sugar

5) stir in salt & leave to cool

6) blend to the texture you prefer, 

    either fine (koshian) or chunky (tsubuan)

7) it will dry further if left in the fridge for 24 hours

Note:

can be used immediately or freeze in 100g packets up to one month

ANPAN

Anpan

are Japanese Buns

with 

anko filling

I have been making buns with red bean filling

now

I adapted this recipe from

Namiko Chen of justonecookbook

Buns: (8)

225g bread flour

25g Cake flour ( or 25g AP flour + 1 tsp corn flour)

50g sugar

1 tsp salt

1 tsp dry yeast

1 large egg

50ml milk

50ml water

35g butter

Filling:

280g (35x8) anko, sweet red bean paste

Topping:

1 egg beaten with 2 Tbsp water

2 tsp black sesame seed

Method:

1) sieve all flours together

2) put everything into the bread machine

3) bread dough cycle & let dough rise until double

4) divide dough into 8 balls & leave to rise 15min

5) shape into rounds & wrap the filling

6) allow to rest until double in size

7) egg wash the buns & place some black sesame seeds on top

8) bake in preheated oven 200'C for 15min

Note:
1) It can be baked plain
2) can replace 25g bread flour with oats or oat meal

PANDAN COCONUT CHIFFON CAKE

Thanks Mandy Ng for the recipe 


PANDAN COCONUT CHIFFON CAKE

A) 5 egg yolk
     50g sugar
     pinch of salt
     30g concentrated pandan juice
     30g thick coconut milk
     60g vegetable oil
     115g self raising flour, sifted with
     1/2 tsp double action baking powder

      Mix everything in (A) according to the sequence, until incorporated

B) 5 egg white
     65g sugar
     1/4 tsp cream of tartar

     Beat egg white till foamy, add cream of tartar & continue beating
     Add sugar and beat until stiff peaks

Note:
1) when fold in meringue with yolk mixture,  
    be gentle so that not many air bubbles may be lost.
2) no need to line baking tin, 7" or 8"
3) bake in preheated oven 170'C for 35min

THAI GREEN CURRY

Thai cuisine

 is known for its complexity and 

its distinct flavour

Green Curry

 is definitely one of its best sort dish

One day
 my Thai neighbour gave me a bowl of green curry

I could not help but asked her for the recipe

Thai Green Curry
8 shallots

10 green chillies

2 lemon grass

2 daun limau, thinly sliced

few sprays of basil leaves, use leaves only 

2 Tbsp oil

5 Tbsp thick coconut cream

1/4 chicken. cut into bite size

1 guord, cut into cubes ( can use brinjals)

salt to taste

1) blend shallots, chillies and lemon grass with 1 Tbsp water

2) heat oil in kuali & tumis blended ingredients until fragrant

3) add chicken pieces to fry until meat shrinks
4) add daun limau, cut guord and a little water
5) when guord soften, add thick coconut cream and cook until thicken

6) add basil leaves and salt to taste

7) serve with rice

ALOE VERA DESSERT

1 leave Aloe Vera

10 red dates

10 longan

rock sugar to taste

1) cut aloe vera into chunks and peel off the skin 

2) cut chunks into slices

3) put into a pot and add cold water, bring to boil

4) remove from heat, drain & add fresh water

5) add red dates and longan to boil until longan open up

6) add rock sugar to taste

CREAM CHEESE BROWNIE

If you love chocolate

and

you love cheese

guess this is the best combination you can get -

A Cream Cheese Brownie

I have a block of cream cheese & 

a block of baking chocolate in the pantry

AND

this recipe from http://delishar.com/2015/08/cream-cheese-brownies.html

Cream Cheese Topping

227g cream cheese, room temperature

60g sugar

1 egg

1 tsp vanilla extract

Brownie Base

85g plain flour sifted with

1/2 tsp baking powder &

1/4 tsp salt

170g baking chocolate

115g butter

140g sugar

3 eggs

Method

1) line a 8" X 8" pan with aluminium foil & oil the base & sides

2) preheat oven to 160'C

3) Topping: double boil to melt cream cheese & sugar

4) leave to cool 5 min before beat in egg & vanilla extract

5) mix well & leave aside

6) For Brownie: Melt chocolate & butter in a double boiler

7) mix in sugar & allow to cool for 5 min

8) beat in eggs, one at a time

9) fold in sifted flour, mix until mixture is glossy

10) pour chocolate mix into prepared pan, leave 3 Tbsp mixture for topping

11) pour cream cheese mixture on to this chocolate layer

12) drop dollops of reserved brownie batter on the cheese layer

13) use back of knife to create swirls

14) bake for 50-60min until skewer inserted comes out clean

15) cool for 5 min before removing from pan, continue to cool on rack

LOTUS SEED FUNGUS DESSERT

40 pcs lotus seeds, soaked & remove shoot
equal amount of lily bulb
some white fungus
8-10 longan
rock sugar to taste

1) put all ingredients into a pot
2) double boil for 2-3 hours
3) add rock sugar to taste
4) can serve hot or cold

PAPAYA FUNGUS SOUP

Papaya Fungus Soup

1/2 papaya, half ripe or raw

200g pork ribs

4-8 red dates

some white fungus

1) peel papaya & cut into cubes and put into a pot

2) add pork ribs, red dates & white fungus

3) add enough water to cover the ingredients

4) boil or double boil 2-3 hours

5) serve hot

YOGHURT CHEESE CAKE

A simple Cheese Cake

packed with goodness of milk, cheese and yoghurt

Base

130g digestive biscuits, crushed

50g butter, melted

Filling

1 Tbsp gelatine

4 oz hot water

250g cream cheese, room temperature

90g sugar

4 oz yoghurt, plain 

4 oz whipping cream

Method

1) combine digestive biscuits with melted butter & press to base of pan

2) leave in fridge 

3) add gelatine in hot water, boil to dissolve, leave to cool

4) whip cream & leave aside

5) cream cheese & sugar until smooth

6) add cooled gelatine & yoghurt, cream until smooth

7) fold in whipping cream until well combine

8) pour cream cheese mixture on top of the biscuits base

9) chill for 4 hours before serving