Monday, August 31, 2015

Popiah Spring Roll LTU #16

How time flies, this will be the last post of mine for the Little Thumbs Up event : Brown Sugar and Molasses which is ending tonight. I would like to take this opportunity to thank Zoe and Doreen for given me this opportunity to host the event, and also to thank all the blogger friends who given me so much support, without you, this event will not be successful! Beside thank you, I would like to apologise for not able to drop by your blog for the past 1 week. Although I very much wanted to but due to time constraint but cannot make it, I really wish I am an octopus lol. I do tell myself, I am going to do it the nights during my trip, hope this trip will be relax enough to free me at nights. 

I wanted to bake and post more for this event, there are a lot of  recipes being shortlisted but some situations beyond my control that didn't allow me to do it,  hope I am able to do it better during the next time. 

Although this event is ending but I will be coming back again for October theme : Coconut, do continue to give me supports by then heeheehee...

Back to today post, I made this spring roll is purely just for May's event, if not, normally will just wait for MIL to do the job as she will make the popiah as and when since dear husband likes to eat. 

May and Fion, I wanted to contribute more posts to BRFE but this is the best I can do...

The filling of the popiah is modified from the soon kueh recipe. 

1.1 kg jicama, peeled and shredded
6 dried shiitake mushrooms, soaked till soften, sliced to thin strips
4 tbsp dried shrimp, soaked in warm water till soften, roughly chopped
10 black fungus 
1 carrot
3 garlic gloves, minced
5 shallots, chopped small

3 tbsp oyster sauce
1 tsp salt
3 tsp brown sugar
1 tsp chicken powder
½ tbsp light soy sauce 
½ tbsp fish sauce 
adequate pepper 

1 tbsp corn starch + 2 tbsp water (thickening agent)

popiah skin (TYJ spring roll pastry from Spring Home)

Method : 
1. In a wok, heat up 2 tbsp of vegetable oil over medium low fire. Add in the minced garlic and chopped shallots, cook till fragrant. (You can put more oil to make the garlic / shallot oil to keep for using to brush on the kueh)
2. Add the chopped dried shrimp and sliced shiitake mushrooms and stir fry for a good 3-5 minutes till the mixture is aromatic and slightly brown.
3. Add in the sliced black fugus, shredded carrots and jicama and seasoning, stir fry to mix well. Cover and cook till the jicama is soften, about 5-8 minutes. 
4. Lastly mix the corn starch and water together and add into the jicama mixture. This will thicken the whole filling.
5. Scoop out the filling and let cool completely before use.
6. To wrap the spring rolls, peel a piece of wrapper and place it diagonally (diamond shape) facing you on the working surface. Place one tablespoon of filling at the bottom edge and start rolling. Fold in the two sides and continue rolling. Finish the spring roll by securing the top edge with egg white or water. Repeat wrapping until all the filling is used up.
7. Heat up the wok with vegetable oil.
8. Deep fry the spring rolls in a batches until light golden brown on both sides.
9. Drain with paper towels.
10. Serve while is hot.

* you may refer to here for the steps on how to wrap the spring roll.


 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious

I'm submitting this post to the Best Recipes for Everyone ~ August 2015 
Event Theme : Dim Sum
 organized by Fion of XuanHom's Mom and co-hosted by May of 厨苑食谱

Thursday, August 27, 2015

Double Chocolate Muffins LTU #15


I have baked these double chocolate muffins many times and this become one of my favourite recipe. Why not, easy to bake yet so delicious to eat! Especially if I am running out ideas what to bake as give-away, this will become my top choice.

Recipe adapted from here.

Ingredients : (for about 8 muffin, bottom dimension of muffin case 5cm)
85g self raising flour
1/4 tsp baking soda
35g cocoa powder
1/4 tsp vanilla powder (use 1/2 tsp if you are using vanilla extract/essence and put under ingredients B)
100g brown sugar
80g chocolate chips

60g butter, melted
120ml buttermilk (I replaced with chocolate milk)
1 eggs

20g chocolate chips (to sprinkle)

1. Sift (A) into a mixing bowl and add in 80g chocolate chips, stir and mix well.
2. Whisk (B) until well combine.
3. Pour (A) into (B) and folded gentle to mix well.
4. Fill up the muffin cases 60% full with the mixture and sprinkle 20g of the chocolate chips on top.
5. Bake in pre-heated oven at 170C for 15-20 mins.

 Although I had replaced the buttermilk with chocolate milk, the muffins still tasted soft and moist, still as delicious. However I still feel that with buttermilk, the texture of the muffin is softer and moister. I had baked for my colleagues and all given praises, some even said they LOVE the muffins very much lol.


 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious

Wednesday, August 26, 2015

Tom Yum Chicken LTU #14


Thanks everyone for the kind regards, I am now getting much much better but is like cannot completely recover, the blocking ear, the aching gum is just so irritating that affecting me. Yesterday afternoon went to take a xray on my gum to rule out gum inflection, and my gum and teeth have no cause of it. And now, the next suggestion is ENT! Gosh is like Merry-Go-Round, what will be the next :(. 

I wish I can split into multiples, seem so many things for me to settle, the coming trip, the work, the helper going back home, my health... er... headache headache!

Anyway back to my today post. This was 1st eaten when at Cass's place which I fell in love with 1st bite :D. 

Recipe adapted from Cass and Cooking Crave with some modification.

Ingredients : 
6 large chicken drumsticks with thigh, skinned and remove fats

Marinated Ingredients :
2 tbsp tom yum paste
8-10 shallots, skinned
5 clove garlics, skinned
3 red chillies, seeded and cut into small pieces

4-5 small hot chillies/cili padi (you may omit if you cannot take too spicy)
4 pieces kaffir leaves, cut into small pieces
1 tbsp honey
1 tbsp brown sugar (original is 2 tbsp honey)
some salt

1. Wash chicken, remove skin and all the excessive fat. Use knife to cut few lines on it for better marinade. (I normally use fork to prick)
2. Blend all the marinade ingredients until fine and in paste form, do not add any water.
3. Rub the ground ingredients onto the chicken and marinate for at least 2 hours or preferably over night.
4. Wrap the chicken individually with aluminum foil, you can line it with a piece of banana leave too. (You may put the chicken in the baking tray and cover the tray with aluminum foil.
4. Bake in peheated oven at 200C for 30-35 mins.

Adjust the flavour according to your own preference and it's also depend on brand of tom yum paste used. When the chicken is cooked, there will be some chicken juice inside the aluminium foil. Don't throw that away, that's the best tom yum soup you can ever have!!

This dish is so delicious and yet easy to prepare, definitely a keeper!


 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious

Tuesday, August 25, 2015

Soft Banana Cupcakes LTU #13

Hmmm... actually last night feeling better but how come when back to office, the feverish feeling coming back again, probably I am allergic to office???? lol.

OK today feel more energetic, so will be able to blog hopping later :D.

Recipe adapted from Anncoo Journal

Ingredients :

90g canola / sunflower oil
40g brown sugar
30g muscovodo sugar
1 large egg, lightly beaten
125g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
4 medium-sized bananas, mashed with a fork (about 160g)
25g evaporated milk or regular milk
1/4 tsp vanilla extract
1 tsp rum  (I omitted as I baked for small kids)
20g raisins

1. Beat egg and sugar till light and creamy.

2. Add milk, mashed bananas, oil, rum and vanilla extract, and combine.

3. In a separate bowl, sift flour, baking powder and baking soda, and give a quick whisk.

4. Pour flour into the wet ingredients until no traces of flour remain. (I used hand whisk to fold the flour) Do not over-mix. Stop the moment everything is incorporated.

5. Raisins lightly coated with flour and add in to the batter and mix well.

6. Pour into cupcakes cases and fill up about 70% full.

7. Bake at 175C for about 20-25 mins, or until cooked.


The cake is soft, moist and full of banana fragrance, another good choice for banana cake.


 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious

Monday, August 24, 2015

Passion fruits Golden Sponge Cake LTU #012


I am not well for 1 week+, this is the 1st time I feel so sick,  fever come and go, gum aching, cheek aching, ear block... If fever gonna come back again, Dr said need to send me to hospital, wow that scare me off, why can become so serious manz :(. And I am travelling next week, feel so suay (unlucky).

Anyway how unwell am I, still need to take care of my LTU lol. So back to my today's posting, when I 1st tasted passion fruits juice and passion fruits sorbet many yrs ago, I fall in love with it. I saw passion fruits selling in supermarket, I bought immediately thinking to use to bake cakes.

OK, I need to get some pain killer now, feel gum aching again.

Recipe adapted from here.

Ingredients : (7" round cake pan with removable base)
50g butter (salted)
50g cake flour
3 egg yolks
85g passion fruits puree

3 egg whites
20g caster sugar
20g brown sugar
6g corn starch

* the estimate weight of these 3 eggs used are approx. 65g each with shell.

* The batter can only fill the cake pan about 60% full or not more than 70%. If more than that, the cake will "explode" and crack terribly base on my past experience.

1. Prepare a cake pan with removable base, do not use non stick cake pan and do not grease or line paper.
2. Separate egg white and egg yolk into two mixing bowls. (if I wanna bake last min, I will soak the chilled eggs in warm water to speed out the process to room temperature)

3. Melt butter in a saucepan, once you see small bubbles, remove from heat.
4. Immediately add in sifted flour, quickly stir to become batter. (the batter is like very soft paste)

5. Pour the passion fruits puree into a empty mixing bowl, scape in the butter + flour batter and mix well with the milk. (like mayonnaise kind of texture)
6. Add in egg yolk one at a time, stir well on each addition. The batter is slightly runny if compare to normal chiffon batter. (I added in all egg yolks at once, the batter is runny)
7. Mix sugar and corn starch together. Beat egg whites till foamy, gradually add in sugar and corn starch mixture (three times) and continue beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
8. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
9. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
10. Pour the batter from high slowly into cake pan to release bubbles, then lightly bang the cake tin to further release the bubbles.
11. Bake at pre-heated oven at 140C (no fan) for 25mins at low rack, then increase to 170C (no fan) for another 25mins. (for my oven I baked in 120C for 30 mins and 150C for 25 mins as mine is 7")
12. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
13. Turn the cake pan upside down and cool completely before remove from the cake pan. (I turned the cake pan and use 2 cups to support the side of the cake pan, this is to prevent the cake top with the wire mash printing.)

Important tips to get this sponge cake right:-
1. bake it over low temperature first then later increase temperature to medium, and always bake it at the lower rack. So the cake will not shrink at all after it gets cool.
2. Also you need to have stable meringue which requires you to beat till stiff ..Don't worry stiff meringue created dry cake texture, because the batter is using 烫面 "Tang Mein" method (that means cook the egg yolk batter first).

The cake is so cottony soft and fluffy and moist, the cake produced very nice passion fruits fragrance but the taste is very mild. Dear husband doesn't like the passion fruits seeds, he said sound like his teeth are cracking when he bite into it. My boss asked me is it I accidentally dropped the egg shells into the cake hahahaha.... Seem like not many people appreciated the seeds, although the cake looks more pretty with it :p.


 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious

Friday, August 21, 2015

Chocolate Spiral Mantou - Sponge Dough Method LTU #11


I used to not like mantou as I find nothing fanciful on this plain kosong bao without any filling, not attractive at all! However I am not sure is it start aging or my taste bud change or I ate a good mantou that changed my perception, I started to appreciate mantou and start liking it. And on top of that, dear son and daughter likes mantou too. Especially dear son, he is one that like to eat bao skin but will discard the filling hahahah... So thinking why not I make mantou myself for them.

I started with chocolate mantou since that is my children's favourite. You may refer to Vivian's blog for step by step pix.

Recipe adapted from Vivian's Pang Kitchen
Ingredients: yields about 50g x 16 pieces

(A) Starter dough
100ml lukewarm water
2½ tsp yeast
1 tbsp sugar
130g plain flour
(B) Main dough
350g plain flour
55g castor sugar
55g brown sugar
½ tsp salt

150ml water
2 tsp baking powder
½ tsp vinegar
* mix just about to use

(D) Chocolate paste
1 1/2 tbsp cocoa powder
1 tbsp warm water
*mix into paste and set aside

Starter Dough
Mix all till form dough. Keep aside for 10 minutes.

Mantou dough
1. Put flour, sugar and salt into the starter dough bowl. Slowly add in the (C) mixture. Knead till all the ingredients well incorporate and become pliable dough.
2. Divide the dough into 2 portions. Add the chocolate paste into one of the portion and knead till well combine. This will be the chocolate dough.
3. Keep plain and chocolate dough separately. Cover both dough and rest for 1 hour 30 minutes.
4. Transfer the dough to working surface. Slightly knead to remove air bubbles.
5. For one layer mantou, divide plain and chocolate dough into half and shape into balls. Keep aside for 10 minutes.  Roll the balls into rectangle shape. Brush the chocolate dough surface with some water and stack the plain dough on top. Gently roll into swiss roll shape.  
6. For double layers, divide the other half into 2 portions(1/4 portion). Shape into balls and keep aside for 10 minutes.  Repeat the process of rolling and stacking but this time double layers. Gently roll into swiss roll shape.
7. With a sharp knife cut the rolls into 8 portions (about 50g each). Place the mantou on greased paper and rest in steamer for about 15 minutes.
8. Start steaming from cold water with medium heat. Once the water boiled, steam further 8 minutes.
9. Once the steaming time is over, off the heat. Leave the mantou inside the steamer for 1 minute before open the lid.

The mantou although is soft but not those fluffy type, a bit chewy. I dun really think is very nice compared to the store-bought when 1st bite into it. However after chewing and chewing, I started to think actually quite nice to eat. Then when I steamed it for my next day breakfast, the mantou tasted nicer and I just ate one after another unconsciously, I started to like it so much more than 1st eating it. Definitely gonna try making this again.


 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious

I'm submitting this post to the Best Recipes for Everyone ~ August 2015 
Event Theme : Dim Sum
 organized by Fion of XuanHom's Mom and co-hosted by May of 厨苑食


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