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Monday, January 31, 2011

Fish Cakes

              Fragrant Oil

                  120 ml          Ground nut Oil
                      3               Shallots/small onions, slice
                      1"              Ginger, smash
                 

               Method for Fragrant Oil

                      Fry the shallots & ginger in the hot oil.  Strain, cool it completely.

              Ingredients for fish paste

              600 gm             Ikan Tenggiri, nett weight after removal of skin & bones
               1/2 teasp          Ground white pepper
                  2 teasp          Salt
                  1 teasp          seasoning, opt
                  1 Tabsp        Castor sugar
               160 ml              Ice cold water
                 40 gm             Tapioca Flour, sieved
                  1/2                 Egg white, beaten

            Method for fish paste
  1. Wash fish then dry with paper kitchen towel.  Remove meat with the aid of a spoon.
  2. In a bowl put the meat, salt, sugar, white pepper powder, seasoning, opt & manually knead & mix, always going in one direction only.  Do not over knead.
  3. Mix sieved Tapioca flour with the ice cold water. Then add in the beaten egg white [rem to only use 1/2 an egg white only]
  4. Add tapioca flour water solution slowly into the fish mixture and mix in going round & lifting & banging into the bowl a couple of times & mix till it becomes guey & smooth [Most important Cannot over knead].  (A test for smoothness is squeeze a small ball of the mixture between your forefinger & thumb).
  5. Warm up 40 ml fragrant oil for 20 second [warm, it is easier to mix] add a drop of sesame oil if you want [do not add more sesame oil; a little goes a long way :) ].
  6. Add the slightly warm fragrant oil into the fish paste & mix.
                Comments:-

                   (a)  You can add a little chilli padi & minced garlic.
                   (b)  You can add it into soup or it can be deep fried; for deep fried see steps below.

                                              Deep fried Fish Cake

              Ingredients

              600 gm           Fish Paste
              400 gm           Wantan Skin
                  5                 Fresh Red Chilli
                  5 gm           Garlic
                  5 gm           Spring Onion

           Method for Deed Fried Fish Cake
  1. Cut wantan skin into round circles.
  2. Cut either WAX paper Or banana leaf & place them in bamboo basketS.  If using banana leaf grease the banana leaf slightly with oil for easy removal.
  3. Chop the garlic, red chilli & spring onion.
  4. Add it to the prepared Fish Paste.
  5. In the meantime boil water in a steamer.
  6. Put a ball of fish paste in the centre of each wantan skin.
  7. Place another wantan skin on top & then flatten it.
  8. Place them in the prepared bamboo baskets.
  9. Steam over for 3 minutes only.  Take them out & cool.
  10. Pat the top & bottom with a little tapioca flour & deep fry in medium hot oil for 1 minute.
  11. Remove and place on paper kitchen towels to drain excess oil.
           This may seem to be alot of work but it is worth the effort involved as first, when done yourself, there are no perservatives & it beats the hell of buying them.  All I can say is that whenever I make anything be it baking or cooking & even though I may have Baked or Cooked them many times, I never take it for granted that I can remember everything or the steps involved.  I always make it a point to Always read my recipe before I start in order to familarise myself :) Ophelia

             Till my next post, xoxo, Ophelia

Saturday, January 29, 2011

Stir fried Lobster

          This dish is incredible! If you are staying overseas where lobsters are cheap, do this.  The aroma and taste is incredible as salted fish is also used and for those of us who are quite not so fortunate, use large prawns instead :) Ophelia

            Ingredients

               1              whole Lobster approximately 1 kg
               5 Tabsp    Oil

            "A"

              50 gm        *Dried Scallops [soak in hot water 10 minutes then flake the meat]
              30 gm        Ginger
                3 pips       Garlic
                4              Fresh Waterchestnut/Mah Tai
              30 gm         Carrot
                3               Chilli Padi
                1 Tabsp     Salted fish, minced [Salted fish from Kuantan, is the best]

             "B"

                 1 Tabsp    Sugar                                                                  
                 1 Tabsp    Brandy
                 1 Tabsp    Oyster Sauce
                 1 Tabsp     Light Soya Sauce
                 1/2 teasp   Corn flour
                 1 teasp      Black Vinegar
                 1 teasp      Tau Cheong/Soya Bean Paste
                 1 teasp      Sesame Oil
     
                           Mix "B" in a bowl.

                  "C"

                    80 gm        Snow Peas
                      1              Red Chill Padi
                      3              Spring Onion, smash [Use only the white part ie the head]
                      1 pair        Chinese Liver Sausage

             Method
  1. Cut lobster into 3 segments.  Use a spoon to remove the meat from the head & tail segments.  As for the centre segment chop the meat together with its shell.  Keep the head & tail for garnish.
  2. Add 5 tablespoon of oil & fragrant.
  3. Add in the head and tail, stir fry for a while then add in the meat & stir fry short while as you dont want to over cook same.
  4. Add in "B" & bring it to a boil on medium low heat.
  5. Add in "C" & stir fry short while.  Take note that this dish does not have much gravy.

             Presentation:-

                  Put the lobster in a flat platter then decor it with either sliced oranges or Mandarin oranges at the rim of platter.  A sprig of yin sai/coriander leaf at one end.

                   Till my next post, xoxo, Ophelia
                

Melt in the mouth version of Tarts

           




                    Pineapple filling

                       6                 Big Pineapples
                   600 gm           Castor Sugar
                       1 teacup      Water

                   Method
  1. Place a big siever on a pot & place grated pineapples until juice comes out.  [Do not squeeze the juice otherwise texture of jam not smooth.
  2. Put the water in a wok. Add the sugar, stirring all the while. When sugar has melted, add in the grated pineapples. Cook on medium low fire for half an hour or until pineapple is golden brown.  Cool completely.
                   Ingredient for Pastry

                  250 gm           Butter, Salted
                    50 gm           Icing Sugar, sieved
                   1/2 teasp        Vanilla
                   2 "A"              Eggs [1 "A" egg weighted without shell is
                                                   equivalent to 55 ml therefore 110 ml]
                  400 gm            All Purpose Flour/Tepung Gandung, sieved

                  For glazing/egg wash - 1 Egg yolk + 1/2 Tabsp Milk + Pinch of Salt

          Method
  1. Beat butter & sieved icing sugar with K Beater for a short while [Do not over beat].
  2. Add the egg yolks & Vanilla & continue to beat short while till mixture incorporates.
  3. Add in all the flour altogether & beat short while, making sure that the butter has been beaten & mixed well.
  4. Put in nestar mould & pump long strips.
  5. Take a pastry cutter & "thin" the strip by hitting it gently all the way down [this helps to thin the pastry] if you want to join to strips, put them in a line, use the pastry cuttery & hit it, all the way down.
  6. Add the pineapple filling & roll it.
  7. Egg wash the top of the tart.
  8. Bake in pre heated oven at 140 degrees Centigrade for 25 - 30 minutes till the top is golden brown and the bottom is slightly brown [everyone's oven is different so you should know how to gauge the time].
                          Till my next post, xoxo, Ophelia

Wednesday, January 26, 2011

Khek Char Yoke, non halal



                    An awesome dish.  I love cooking this and the aroma that fills the kitchen makes one hungry. Ophelia

                                            Khek Char Yoke

                            All measuring spoons are the cake measuring spoons

             1 kg            *Belly Pork
            
             [*Season the Belly Pork for 3 hours in the fridge

                          1 teasp            Salt [level teasp]
                        1/2 teasp           5 Spice Powder
                        1/2 teasp           Ground White Pepper
                          1 Tabsp           Shao Xing Wine OR Brandy
                          1 Tabsp           Light Soya Sauce
                          1 Tabsp           Red Fermented Bean Curd JUICE*]
------------------------------------------------------------------------------------------

                        1                         Egg, whisk it                     ]  This egg & flour is to be added
                        1 Tabsp              All Purpose Flour, sieved ]   onto the meat just before frying
-------------------------------------------------------------------------------------------

                      50 gm                   Black Fungus, soak in water for 20 minutes then slice

                        1 piece               Red fermented bean curd                      ] Put these 3
                        1 teasp               Ground Soya Bean Paste/Tau Cheong   ] in a bowl &
                        1 Tabsp              Garlic, chop finely                                 ] mix it well
------------------------------------------------------------------------------------------

             #Seasoning

               1 1/2 Tabsp              Oyster Sauce                                  ] Put in another
               1/2 Tabsp                 Maggi Concentrate Chicken Stock  ] all these
                   1 Tabsp                Light Soya Sauce                            ]
                1/2 Tabsp                Castor Sugar
                   1 teasp                  Black Soya Sauce
                   1 teasp                  Sesame Oil
                   1 Tabsp                Shao Xing Wine OR Brandy           ]
----------------------------------------------------------------------------------------------

       Thickening Solution : 1 Tabsp Corn Flour mix with 1/2 Tabsp Water
----------------------------------------------------------------------------------------------

            Method
  1. Marinade the pork in *meat seasoning for 3 hours in the fridge.
  2. Take the meat out from the fridge & thaw for 40 minutes.
  3. Heat alot of oil in wok for deep frying.
  4. Beat the egg.  Coat the meat with the beaten egg then mix the flour to the meat.
  5. Deep fry the meat in batches for 5 minutes.  Remove meat & place on kitchen paper towels.  Enjoy the aroma :)
  6. Remove the oil; leaving about 3 tablesp of oil in the wok.  Stir fry the garlic in the oil then add the Red Fermented bean curd & Soya bean paste and fry for about 3 minutes, 
  7. Add in the meat stir for 2 minutes.  Then add in water, the water should be slightly higher than the level of the meat increase fire to high once boiling Reduce to medium low heat and simmer for 15 minutes.
  8. Pour in #the seasoning & black fungus, stir and simmer on medium low heat for another 15 minutes.
  9. Add the cornflour solution, stir, increase fire to high & bring it to a boil.  Off fire.
                    Comments:-

                (a)  We were taught by our Chef that:-

                        (i) when you simmer it is always on medium low heat;
                        (ii) when you boil it is on high heat;
                        (iii) that you usually bring it to a boil then lower the heat and simmer;
                        (iv) when you add cornflour solution to thicken gravy you MUST always bring it to a boil
                               then off the fire otherwise it gets "floury".

                  (b)  My family loves to eat this either with rice or sometimes I just serve it with kon loh
                         mee and blanched choy sam.


                          This dish is a keeper and is lovely eaten the next day too!!!

                          Till my next post, Ophelia

Kuih Pie Tee



                  These delightful crisp cases known locally as Pie Tee are filled with a prawn and vegetable filling and are normally accompanied with chilli sauce and are a real treat.  I usually do the pie tees first, cool them completely then store then in air tight containers and then the next day I will do the filling.  Even though the pie tees can be done much, much earlier, I always prefer to do them a day or two before I actually want to serve them because I feel that it is much better to eat them fresh :) and you can see from the picture on my blog that they look good in the mould and the back ground of my black glass top table brings out the lovely colours of the pie tee cases and the filling and the mint leaf too.

            Ingredients for the batter "pie tee"

            160 gm              Pure Rice Flour [the brand I use is 3 Elephant]   ) sieve
              24 gm              Tepung Gandung/All Purpose Flour                    )  all 3
              40 gm              Tapioca Flour                                                            ) together

             1/2 teasp            Salt
                2 "A"               Eggs [note: 1 "A" egg, without shell is 55 ml so nett weight is 110 ml]
            375 ml                 Water

                                        Oil for deep frying

               Equipment :-  One Pie Tee mould & 1 med size pot.  Dont use a large wok as you will be
                                      using too much oil as if you are new in this, it may be quite a feat to
                                      handle too many pie tees frying altogether and just one pie tee mould
                                      is enough as even me, I only use one mould as you need to jiggle the
                                     mould so that it can drop off.  One important tip is that you never wash
                                     the pie tee moulds after using them.  Just wipe them with kitchen paper
                                     towels, then wrap it, first with paper towel then cling wrap it. 

           Method
  1. Sieve the rice flour, tepung gandung [tepung gandung is also known as "All Purpose Flour"] and the tapioca flour into a bowl.  [If you do not have tapioca flour, pse do not substitute corn flour or potato flour for tapioca flour].
  2. Add the salt to the sieved flours & use a spoon to stir same in order to incorporate the salt into the flour.
  3. Beat the eggs.
  4. Make a well/hole in the centre of the flour mixture.  Pour in the beaten eggs Slowly into the "well" & stir with a whisk.
  5. Slowly add the water & continue to stir with a whisk till you get a smooth batter while smoothing out the lumps.
  6. Strain the batter into a deep jug, as easier to pour batter through a spout.
  7. Let the batter "rest" for 30 minutes, although we were told it was unnecessary, personally, I prefer to leave it for 30 minutes before I start frying.
  8. Heat oil in a medium size pot. 
  9. Insert the pie tee mould in the hot oil for 3 minutes as this "allows" the batter to stick to the mould [Tip : but not longer than that otherwise when the mould is inserted in the batter you will get a sizzling sound and a thick batter will form which has to be thrown].
  10. So I repeat Step 9 again minus the Tip part.  Insert pie tee mould in the hot oil for 3 minutes, lift it up, blot out excess oil once [before mould gets "cold"] on paper kitchen towel then dip the mould into the batter to just below the rim of the mould, lift up see whether there is any hole at the bottom, if yes, dip into batter again, then insert into the hot oil; jiggle the mould in the hot oil then use a chopstick to gently prod the casing out of the mould [you have to be fast otherwise as it will get harden and cant come out of the mould.
  11. Once pie tee is out from the mould, use the chopstick and turn it round in the oil, to avoid getting brown in one side only.
  12. Once it is golden brown, lift it up from the oil with the chopstick and tilt the excess oil from the pie tee and place them on absorbent paper kitchen towel to remove excess oil.
  13. After a few rounds, stir the batter with a spoon.
  14. Once you have finished frying, cool completely then store in air tight containers.
               Comments:-

                                   (a) 1 very imp thing is that the oil should not be very, very hot, so ppl you
                                         have to do and gauge for yourself.  There are times, when I feel that if the
                                         oil is too hot, I switch off the fire for a while and just fry it.  Hard for me to
                                         tell you, you just have to try it and go with the flow :)

                                   (b)  The pie tees are lovely and crispy.  My daughter simply loves this, she even ate
                                         this without the filling, as I didnt make filling yet, like a cracker!!!
                                   (c)  I learnt pie tee from so many Chefs but I find that this one, literally, takes the
                                          cake!!!
                                    (d)  Sorry :( that most of my recipes in my blog are long as I always like to add my
                                          own observants and notes in the recipe at the relevant places.  That is how I
                                          always do my stuff.  Go for classes, write notes, come back, retype recipe with
                                          my notes side by side and if I want to share my recipe, I always believe that it
                                          should be "All or Nothing" :)

                  You can make your own filling or if you want mine, here it is :)

            Ingredients for filling

                3 pips             Garlic
              90 gm               Prawns  [retain shells for frying]
            500 gm               Sengkuang
            200 gm               Carrot
            1/2 teasp             Salt
               1 teasp             Castor Sugar
            2 - 3                    Long beans
                 3                     Dried Mushrooms
                                       Ground white pepper, to taste

            Garnish
              shredded omelette made with 1 egg
              Finely shredded Spring Onions, Red Chilli & Mint leaves

             Method
  1. Wash dried mushrooms.  Then soak in hot water for 30 minutes.  Drain then shred.
  2. After peeling the shells from the prawns, dice the prawns into small pieces then wash & dry the prawn shells well.
  3. Heat 4 tablespoon oil then fry the prawn shells, [enjoy the aroma] till it turns colour then remove the shells, add in the garlic, fry for 2 minutes then add in the chopped prawns, stir fry prawns for short while then add in the carrot, long beans, sengkuang & dried mushrooms.
  4. Add the salt, sugar & ground white pepper, check enough seasoning then dish out & cool.
              Then my friends, just eat and enjoy :) For my homemade chilli sauce, I have uploaded in, if I am not mistaken in my Prawn Fritters recipe; go look for it. Nothing beats making your own chilli sauce.

              You can see a picture of my pie tie on the right hand side of my blog and they not only taste good but they look absolutely divine in the mould set against my black glass top as the black glass top brings the pie tee "to life".



                  Till my next post, xoxo, Ophelia.
       
       

Monday, January 24, 2011

Honey Snaps

Crunchy Honey Snaps for TV snacking


                     "A"

                  60 gm             Butter
                  50 ml              Honey
                    1 Tabsp       Sugar
                                          Pinch of Salt

               "B"

                50 gm               Kellogg's Corn Flakes
                50 gm               Kellogg's Rice Krispies
              100 gm               Peanuts, toasted
                  2 Tabsp         Sesame Seeds, toasted

                 Method
  1. Fry ground nuts in a pan without oil.  Remove the skin straight away otherwise when peanuts are cold hard to remove skin.
  2. Fry sesame seeds in a pan without oil.  Cool completely.
  3. Boil "A" till sugar melts on low heat.  Off fire mix in "B" & stir till combine.
  4. Scoop into tiny paper cup & bake at 170 degrees Centigrade for 8 - 10 minutes.
             Comments :-

                   (a)  You cannot fry both the peanuts and sesame seeds together as both are different in size

                   (b)  This is easy to make as does not necessitate using any machine.

                   (c)  We were taught by our Chef to put a double paper cups as doing this gives the paper
                          cup more firmer to hold whatever we want to bake, you can do this also when you are
                           baking cup cakes.



                                 Till my next post, xoxo, Ophelia

Tuesday, January 18, 2011

Malai Kwai

                 "A" - Starter dough

                 150 gm                  Tepung Gandung/All Purpose Flour, sieved
                   35 gm                   Castor Sugar
                 100 ml                     Water
                     2 level teasp       Instant Yeast

                "B"

                  40 gm                      Tepung Gandung/All Purpose Flour              ] sieved all these
                  40 gm                      Corn flour                                                    ] 3 together
                  20 gm                      Milk powder                                                ]

                120 gm                      Castor Sugar
                130 gm                      Brown Sugar
                   5 "A"                      Eggs
                170 ml                       Vegetable Oil
                   2 teasp                   Akaline Water

               "C"

                1 1/2 teasp                Double Action Baking Powder
                 3/4 teasp                  Sodium Bicarbonate

                Method
  1. In a large bowl mix sugar, tap water & instant yeast short while till yeast dissolves.  Let it rest for 5 - 10 minutes.  Then pour in the tepung gandung/all purpose flour & stir with a wooden spoon for 2 - 3 minutes then knead with your hands short while also then bang it against the bowl a couple of times.  At this juncture it is sticky.  Leave it, covered with cling film to rest for 12 hours at room temperature.  After 12 hours this starter dough is sour & holey.
  2. Beat the eggs manually.
  3. Put 2 teasp Akaline water, both sugars to the starter dough & use your hands to mix it well.  The sour smell should disappear when Akaline water is added :) then add in the beaten eggs gradually & pull the dough quite high & mix with your hands still.  Then add in the sieved flour mixture & stir around with your fingers & "pull it high" & stir round a couple of times.  Mix it well.  Leave it at room temperature covered with cling wrap for 3 - 4 hours.  After 3 - 4 hours it is very foamy and has alot of big and small bubbles.  For this time frame of  3 - 4 hours, you have to see through the cling film for this stage.
  4. Add in the Double Action Baking Powder & Sodium Bicarbonate on the femented dough & mix.  Then add in the oil & stir it to incorporate same & sieve it into another container. 
  5. Once you have done that pour the mixture into a ratan basket lined with grease proof paper, the height of the grease proof paper is higher than the basket & steam for 35 - 40 minutes on medium high fire.
  6. When you want to remove kueh, turn over the lid quickly and wipe droplets of water as you dont want the water to drop onto the kuih as it will "stain" the kueh.  [As a matter of interest another of the Chef I tutored under used to spray baking spray onto the lid to prevent water droplets.
                       Notes: Kuih is good and soft and if you do it well, you will have honey comb effect :)

                            Till my next post, xoxo, Ophelia
               
        

Chicken Consomme Soup

            Some of you may ask, "What exactly is a Consomme?"  The Wikipedia, the free encyclopedia, describes it as a type of clear soup made from richly flavoured stock or bouillon that has been clarified usually from a fining process involving egg protein.  My simple explanation is that  it is a clear broth made from freshly flavoured stock; cooled down completely and then refrigerated and one important note to make is that the stock and the julienne/cut in stripes Should be Cold and the egg Whites acts as a trap to gather all the stuff together and what we are left in the end is a Clear favourful broth.  I did this once after learning it :(  as I have learnt so much that at times it takes a lot of time before I can go full circle but I definitely intent to make this again, just for the sheer "pleasure" of seeing the egg Whites trapping the other ingredients but most of all for the rich flavour of the broth and the next time I think I would either do a Beef or Pork Consomme, xoxo Ophelia

                                 Chicken Consomme Soup

          "A" for making chicken stock

              5             Chicken carcass, chopped
              1             small Chicken Breast
                      Ideally & also to lessen the work load in a day, make this stock the day before then cool completely before putting in the fridge. Put 3.5 litres of water & chicken carcass in a big pot & bring it to a boil then reduce fire to medium & simmer for 2 hours on low - medium fire.  You need a stock of 2.4 litres, if you have excess, Do not throw as can be used for many things. Cool completely, cover it & then refrigerate it overnite.  [Do not put anything else except for the chicken carcass to boil the stock]

          "B"

                1               *Oignon Brule [see notes below]

             100 gm         Onions, cut             ] this is called
               50 gm          Carrots, cut           ]  "Mirepoix"
               50 gm          Celery, cut            ]  After cutting, cling
               50 gm           Leek, cut             ]  wrap & refrigerate
     
             690 gm           minced Chicken   [sorry for the odd figure as this is exactly what we learnt]
                 5                 Egg Whites
             170 gm           **Tomato Concasse approximately 3 tomatoes

                 1 sprig        English Parsley               ]"Stardard Sachet d' Epices
                 1 teasp        dried Thyme                    ] French term for "Bag
                 2                 Dried Bay leaf                 ] of Spices & tie same
                 1 Tabsp       Black Pepper, crushed    ] in a muslin/cheesecloth bag

              For garnish:-

              100 gm          Leek, julienne
              100 gm          Carrot, julienne
              100 gm          Celery, julienne
              100 gm          Potatoes, julienne
              100 gm          Chicken breast, shredded [this was boiled together with the carcass for the stock]

                      After cutting the items for garnish.  Cling wrap & put in the fridge.

               Method
  1. Beat the egg till frothy.
  2. Combine the Oignon brule, 200 gm of the Mirepoix, the frothy egg whites & mix well.  Add this to the cold stock & bring it to a slow simmer on medium heat.  Stir frequently until a raft forms approximately 5 minutes.  Once it forms into a lump, Do Not stir anymore.
  3. Add in the Standard Sachet d'spice & simmer on low medium fire for 1 1/2 hours until the appropriate flavour is achieved.
  4. Strain - you only need the clear stock & then season with salt & pepper according to your taste.
  5. Add the garnish to the Consomme. 
            Notes:-

             (a)  *Oignon Brule is made by removing the skin of an onion then halving it crosswise & charring the cut edge on a flat top of a pan [no oil is used in this process] This is used to color & enrich stock/soup.  Onions contain sugar therefore it chars/burns fast.

                                                            Oignon Brule

             (b)  Mirepoix brings out the aroma & it is for taste.  It is a combination of chopped aromatic vegetable & contains 2 parts onion, one part carrot, one part celery and one part leek to flavour stocks, soup, braises & stews.  The sizes of cut depends on how the mirepoix is to be used.  If it is to be used for long cooking, the veg should be cut more chunky and if used for fast cooking then veg has to be cut smaller :).


                                                                    Mirepoix
              (c)   Tomato Concasse means the skin & seeds are removed from the Tomato.  Tip :- to remove the skin of the tomato easily just make an "x" at the bottom of the tomatoes then put them in boiling water for 30 seconds. Some ppl like yours truly also like to submerge the tomatoes in ice cold water in order to stop the cooking process. You can then remove the skin easily as it would have "flared" out a little from the "x" that was made.  Remove the skin, cut it to remove the seeds.





               Some of you might think that some of my stuff is a little long winded.  I love, to not only type the recipes but I also like to add in the additional notes/info which are not found in the recipe but which are either things I observed at class or when the Chef relates vocally and I will religiously write them down, haha, sometimes in short hand as Chef sometimes speak so quickly and then come home and type the same if possible same day when the things are fresh on my mind and incorporate the tips at the relevant places and most of my observations/notes are highlighted in bold.  I do hope you find them helpful and, lastly, IT would please me if some of you visitors will, not just only look or print these recipes but to also give me comments here in My blog to give me more incentive to type more for you otherwise it is very easy for a person to feel discouraged from doing more.  That is my honest opinion. :) :) :)



                                           Tralallla a raft is formed; encasing the miropiox/veg. 




Yeah, finally I did the Consomme and this time I did my Consomme again.  I strained the Consomme and then added a sprig of fresh Tarragon from my garden and let it infused in the hot liquid. Then you add the garnish & the shredded, cooked Chicken breast.
                                     
                             Till my next post, xoxo, Ophelia

Monday, January 17, 2011

Tuna Pasta Salad

              Another simple & good dish for dinner.  Wei-xun this is also with you in mind :) Ophelia

                                                   Tuna Pasta Salad

           Ingredients

              2 cans                 Tuna, chunk flakes in oil
          200 gm                    Spiral Pasta/Fusili [colored]
          100 gm                    Carrots
          100 gm                    Celery, do not blanche
          100 gm                     French Beans
              1                          Big Yellow Onion
              2                          Hard boiled eggs
              2 Tabsp                English Parsley
                                           Mayonnaise to taste
                                           Salt & Pepper to taste
                                            Balsamic Vinegar to taste
                                            Olive Oil to taste

            Method
  1. Drain the tuna from the oil, set aside.
  2. Cut the vegetables into bit sizes or sticks & blanche the all veg except the Celery, in hot water till cooked & straight away sieve the veg & submerge in ice cold water to stop cooking process.
  3. Boil alot of water in a big pot.  Add alot of salt [water should taste like sea water.  The pasta will "absorb" just enough salt :) ] Boil the pasta till al dente; pour pasta onto a siever to drain excess water.  Do not submerge the pasta in cold water as you will then remove the starch which allows the other ingredients to combine together.
  4. Combine all the ingredients, except for the boiled eggs, together in a bowl.  Season with mayonnaise, salt, pepper & balsamic vinegar. Mix it well till combined then add in the cut boiled eggs.
  5. Chill the salad before serving.
                 Notes:-
                 1. Personally, Tuna chunks is better;
                 2. You can also make a basic dressing, for a simple salad, with just balsamic vinegar, salt, pepper
                     & olive oil.

                 Till my next post, xoxo, Ophelia

Hors d'Oeuvre & Canapes

              I learnt this back in 2000 and are five topping and was something so simple for those of you who want to have a snack or have this for a gathering.  Ophelia

            (1)  Can of Tuna, remove the liquid
                   Mayonnaise
                   Freshly ground Black Pepper
                   Spring Onion
                   Chinese Parsley/Yin Sai

            (2)   Smoked Turkey Ham
                    Fresh/canned Peaches, drained/Honey Dew/Melon
                    English Parsley

            (3)   Roasted Chicken Breast         ]
                    Sour Cream                               ] Hawaiian
                    Paprika                                       ] Chicken
                    Canned Pineapples, drained  ]

                    You can either use Roasted Chicken Breast or boil the breast.  If the latter, cool the
                   chicken breast completely before adding the rest of the ingredients.

              (4)  Cheese                                   ]
                     Cherry Tomatoes                   ]
                     Basil                                      ]  Italian
                     Olive Oil                                ]   
                     Pinch of Salt                           ]
                     Freshly ground Black Pepper  ]

              (5)   ripe Avocado                         ]
                      Spring Onion                         ]
                      Lemon juice                           ]
                      Jalapeno                                 ]  Mexican
                      Garlic                                      ]
                      Red Tabasco                         ]
                      Pinch of Salt & Pepper        ]


                The base for the Canapes or Hors d'Ouevre can vary from biscuits to short pastry to bread :)

                        Till my next post, xoxo, Ophelia

Chicken Ala Kiev

               One might ask "What is Chicken Ala Kiev?"  It is a popular dish of boneless chicken breast & rolled around cold garlic butter with herbs then breaded/coated with flour, eggs & bread crumbs & either fried or baked.  In the following recipe the chicken breast is rolled around cold butter with mushroom & smoked turkey.  You can also substitute the smoked turkey for bacon :) Ophelia

                                               Chicken Ala Kiev

            Ingredient

                4                Chicken breast
            250 gm           Salted Butter
            100 gm           Button Mushrooms, diced
            100 gm           Smoked Turkey Ham
                4 cloves      Garlic
             300 ml            *Dairy Whipping Cream eg brands like "Anchor", "Shani", "Embork" etc
                                   Salt & ground Pepper to taste

                                   A packet of mixed Salad

                For coating:-         All purpose flour/tepung gandung, sieved, egg & bread crumbs

              Method
  1. Wash chicken breasts, dry well with kitchen towel.  Trim then slice in the centre, [Do not cut till the extreme end] to make a butterfly cut.  Then use a meat hammer & pound it.  Set aside.
  2. Chop the turkey ham & half of the mushrooms.  Heat very little oil & fry the garlic short while, as it burns very fast, then add the turnkey ham, the mushrooms & ground pepper.  Dish out onto plate & let it Cool completely.
  3. Take the butter out from the fridge first & leave it at room temperature for 10 minutes.  Put the butter in Kenwood Machine & use the K beater & manually break up the butter & beat it a short while.  Then add in the cooled Turkey/Mushroom filling & beat again short while [couple of minutes] Effect: Butter is still still a little hard.  Then use a wooden spoon & manually mix it.  End result: butter still a little hard.  Then roll butter into a sausage & cling wrap it & freeze butter.
  4. In the meantime get this ready.  (a)  Heat alot of oil in a wok for deep frying the chicken.  (b) Sieve the flour put it in a small plate, beat the egg & put the bread crumbs in a small plate.  As you have to first coat the chicken breast with flour, then the eggs and lastly the breadcrumbs, arrange them in order near your cooking stove.
  5. Take the butter out from fridge; cut it into big chunks.
  6. Take a piece of chicken breast; put a chunk of the hard butter in the centre.  Fold the breast into a cylinder then pane/coat it first in the flour, eggs then bread crumbs & deep fry Tip:- 1. on medium fire as you dont want the outside to cook faster than the inside. 2. And once the chicken breast are golden brown, increase the fire to high then quickly take them out with a big siever & drain on paper kitchen towel to drain excess oil.  We were taught by the Chef, the rationale is that first fire is high, put in the chicken then lower fire to medium once golden brown increase fire to high then remove as if the fire is high just before removing chicken, it wouldnt absorb so much oil. :)
  7. Now to a simple mushroom sauce.  Saute with a little oil some garlic and the balance of the mushroom. Then add in 300 ml of dairy whipping cream and season the sauce with ground black pepper & a little sauce.
  8. Assembly :- Place some salad on individual plate, place your fried chicken & the mushroom sauce.
             Notes:- There is a difference between *Dairy Whipping Cream & Non Dairy Cream.  Non Dairy is sweet & cannot be used for cooking.  It is for decorating cakes.  And this recipe calls for Dairy Whipping Cream.  :( this info is for those who are new in the "baking & cooking game". 

                            Till my next post, xoxo, Ophelia

SERIMUKA

                Glutinous Rice Layer

                300 gm            Glutinous rice
                200 ml             "Thin" Coconut milk [Mix 50 ml Santan + 150 ml water]
                    1 teasp        Fine Salt
                    1                   Pandan leaf, tied into a knot

                Custard layer

                    8                   Large Pandan leaves, cut into 1 cm lengths
                  80 ml              Water
                   3                    Medium eggs
                150 ml              Santan
                150 gm            Castor Sugar
                    1 Tabsp      Corn Flour
                    1 Tabsp      All Purpose Flour/Tepung Gandung

                Method


     
    
          1. Wash the Glutinous rice in several changes of water till water tuns clear. 
          2. Cover rice with water & set aside to soak overnight.  After soaking time, rinse & drain rice.
          3. Place the glutinous in a shallow, round cake tin [20 cm across].  Mix the salt and 200 ml "thin" coconut milk & pour this to the glutinous rice.
          4. Bury the knotted & shredded pandan leaf [you shred the pandan leaf, dont shred till the very end of both ends as otherwise you cant knot it :), then knot it as then more aroma is released when shredded :) ] in the glutinous rice & steam it over rapidly boiling water for 20 - 30 minutes until the glutinous rice is cooked ie the grains will no longer have any opaque bits.
          5. Remove pandan leaves & fluff rice with a fork.   Straight away while it is hot, use a folded square of banana leaf [more fragrant] or aluminium foil, press te rice down into the same tin that you steamed it in, in order to form an even, compact layer.  Steam the glutinous rice Again for another 15 minutes.
          6. While the rice is steaming, make the custard layer.  Whiz pandan and water in a blender until fine.  Srain, squeezing the pulp to extract juice.  Double sieve same ie put 2 small hole sieves on top of each other so that you get a cleaner extract.
          7. In a mixing bowl, combine the eggs, 150 ml Santan & sugar together, stirring with a whisk manually gently as you Do Not Want the egg mixture to be Foamy otherwise after steaming you will find small holes.  ADD  the Strained pandan juice, corn flour and plain flour and stir well until mixture is Smooth & free from lumps.
          8. Strain mixture into a metal bowl [use a double boiler if you have] & sit this bowl over a pan of Gentle [ie fire not high] simmering water & STIRRING CONTINUOUSLY  until custard just begins to thicken [to check whether custard is ready use a metal spoon & dip into the custard. Lift spoon up & use your finger to "draw" a line at the back of the spoon.  If there is a smooth, continuous line custard is ready.  This process of cooking the custard is quite fast.
          9. Once the 15 minutes of steaming the glutinous rice is up, pour the custard over the rice & steam over a medium low fire until set about 25 minutes. COOL completely before cutting. If your fire is high, the surface of the Serimuka will not be level; it would be like valley & ridges.
                        Comment:-

                                (a)  This is good.
                                (b)  Measure everything first, be careful dont mix up the ingredients for the glutinous rice layer and the custard layer.  When measuring, separate the glutinous rice from the custard layers as at times when we are rushing, it is very easy for us to mix things up:)
                                  (c)  It would also be a good idea, after you have measured everything, blend the pandan leaves with the water, sieve same into a small jug [*see my notes about the double sieve above] cling film & put it among the ingredients for the custard layer.
                                  (d)  Timing is crucial here :)

                        Till my next post, xoxo, Ophelia