Monday, August 22, 2016

Spiral Curry Puff


I have been craving for these delectable , mouthwatering Asian snack for a long time. I know I can buy it anytime from the snack stall but homemade ones are still the best.  Especially the fillings is delicious. Those stall bought ones are packed with more potatoes than meat though some of you might prefer more potatoes. I prefer mine to have equal portions of meat and potatoes :)  My hubby prefers more meaty ones ( excuse him, he is a meat eater )  After reading through Sonia's recipe, I decided to make my own since her recipe is not to difficult to understand :)  and moreover I have been drooling for sometime now.

Though mine are not prefect yet but I know that with more practice, mine will have more layers of crispy spiral crust :p  Practice makes perfect !  The curry puff though may not have pretty spiral on them but it is the best I have eaten thus far.  Thank you Sonia for sharing such a wonderful recipe.  A keeper for sure.

I am happy even though mine doesnt look pretty :)
it takes lots of practice to have perfect spirals

the pleats look okay ? :)

to pinch the edges to get nice pleats needs practice  too :)

pardon my not pretty spirals but this is the best curry puff I have
eaten thus far :) so yummy good


Spiral Curry Puff   - adapted from  Nasi Lemak Lover (Sonia)

Potato and chicken filling

250g potato, diced
150g chicken, diced
1 tbsp chilli paste
2 tbsp meat curry powder
1 big onion, chopped
3 sprigs curry leaves
1 tsp salt or to taste
1 tsp sugar or to taste
1 tsp light soy sauce

Method:

1.Heat oil in wok, sauté chopped onions until aroma.

2.Mix in chilli paste, curry leaves and curry powder till fragrant.

3. Add in diced chicken and potatoes, mix well.

4.Add in some water and simmer for 10-15 mins, season with salt, sugar and light soy sauce,
Cook until potato is tender and mixture is dry.

5.Dish out to cool.


Pastry

Water Dough
200g all purpose flour
90-100g water
3  tbsp cooking oil
½  tbsp salt
25g caster sugar

1.Mix all dry ingredients in a mixing bowl.

2.Slowly pour in water and lightly knead till a soft dough.

3.Cover and set aside to rest for 20 mins.

Oil dough
90g all purpose flour
45g Crisco shortening or 55g margarine
1.Put flour in a mixing bowl.

2.Rub in shortening and slowly combine to a soft dough.

3. Cover and set aside to rest for 15 mins.

To make spiral skin

1. Flatten the water dough and wrap the oil dough inside.
Pinch the edges to seal it nicely.

2. Dust some flour on a work surface, gently roll the dough out into a rectangle.

3.  Fold the rectangle from one long end by 1/3, and fold the other one long end over the top

4 .Rotate the dough 90 degree, gently roll the dough into rectangle again and repeat the folding process twice more.

5. Once the dough has been rolled and folded 3 times, slowly roll up tightly into a Swiss roll ( apply some water on the dough while rolling)and rest for 20 mins.

6. Use a sharp knife, divide the dough into 15 pieces of small dough ( about 30g each )

To fill and shape puff

1. Take a small dough(spiral side face up) and use a small rolling pin to roll to a circle disc.

2. Put 1 tbsp of filling in the centre, press the edge together and seal it.

3. Pinch the edge of the puff with your thumb and make pleats on the  edge.

4.Heat oil in a wok or deep fryer, oil must be very hot before putting in the puff and enough to cover to the puff.

5. Deep fry the puff on medium heat until golden brown.



Wednesday, July 27, 2016

Ingredients For Homemade Ice Cream

When a chef is making homemade ice cream, they should collect all of the ingredients to make sure they have enough vanilla, cold milk, salt and heavy cream along with other flavorings such as chocolate morsels or almond slivers. To make individual servings of homemade ice cream, use small ice cream cups instead of a large container. These containers are often decorated with colorful designs or embellishments such as a restaurant’s name, helping to advertise the ice cream to other people. With companies like Gelato Products, you can even order customized packaging with branding already printed on the container.

Beautiful Eating Utensils
It is also important to provide ice cream spoons for the customers who enjoy eating their frozen dessert from a container rather than an edible cone. Disposable spoons are used in most restaurants, and with a throwaway container, a customer can carry their ice cream away from a restaurant to eat it while sitting on a bench at the park. Plastic spoons are available in clear or white plastic at an inexpensive price, or a restaurant manager may want to create customized spoons that have specialized logos or designs.

Buy Supplies Wholesale
Restaurants managers who serve homemade ice cream to their patrons should always have plenty of ice cream shop supplies available. The best way to ensure that a restaurant has enough napkins, containers and utensils is to buy these items online at wholesale prices. By buying supplies in bulk quantities, a manager will always have enough cups and spoons to serve ice cream to their guests at anytime of the year.


Monday, July 4, 2016

Butter Bread Rolls

Before leaving for my daughter's place. I baked this super soft and fluffy Butter Bread Rolls for my hubby. He loves butter bread rolls and butter cakes...since I do not have the time to bake him a butter cake, these delicious butter rolls will do for the time being :)

I took the recipe from Sonia's blog - Nasilemaklover .  I was not wrong, it really turned out soft and fluffy as I knew it will be.  After years of baking buns and breads, I know that it is a good one after reading through the whole recipe.  Love love the aroma of freshly baked buns,  I took one to try , mmmmm it melts in the mouth...so buttery in flavor and the cottony feel texture of the roll makes it very addictive.  Hubby had his with his cup of  black coffee and I had mine with ice lemon tea.  Great for kids too, you can fill the buns with red bean paste or sausages.  For hubby and myself, we love it as it is...buttery and soft...nom nom.  Hope you will be like me inspired by Sonia's recipe and try it out :)

I had mine with a glass of lemon juice :)

a dimple stays means the dough ready for shaping

divide dough into 8 equal portions

shape into a triangle and place the butter on the wide side
and roll towards the end and bend both ends like a croissant

place the buns on greased baking pan and leave it to rest for 10 mins

love to see them lined in a row

egg wash them before baking

look at the cottony texture...mmm soft and fluffy

tasty melted butter filling :)

























this basket with collapsible cover is from Bali
bought it when I was there for my holidays.
Love it much and wished I had bought more. 
Will buy more on my next trip there :)

























Butter Bread Rolls - adapted from Sonia's blog

ingredients:

220g bread flour
30g cake flour
1/2 tsp + 1/4tsp instant yeast
1/2 tsp fine salt
20 g caster sugar
100g fresh milk (cold from fridge)
70 g water
20g unsalted butter, room temp

Filling
40 g butter (salted, divide into 8 portions
egg wash- egg yolk + milk or just milk only

Method:

Mix all ingredients except butter in a mixer, knead till smooth

Add in butter, continue knead till elastic and smooth. Cover and keep aside to rise till doubles.

Divide dough equally into 8 portions, roll into ball,  rest for 10 mins.

Take a dough, roll one end to become like pear shape, use a rolling pin, roll like a triangle.

Place a piece of butter at the base, then starting from the base and roll up towards the tip, slightly bend the two ends to look like a croissant shape.

Place it on greased baking pan, cover and let it proof till doubles.

Apply egg wash then bake at preheated oven at 200C for 15 mins or till golden brown.

Enjoy!



Cakes – An Essential Part of Every Occasion




































Many of you will know that I love baking cakes especially cupcakes and birthday cakes for family members.  My speciality is Durian Layered Cake.  But of late , because of travelling very often to visit my daughter who lives in the city, I have to close my kitchen for the time being.  And I just discovered that I can order cakes from Online Cake Shop.  And many of my readers are asking me why I have not been sharing much on cake recipes and I have to tell them that I have to be away on most weekends.  But I shall be back to baking as soon as my food projects in KL is done :)

With this online cake shop, it has made things easy for me. I just have to order birthday cakes from them and it will be delivered to my loved ones and friends.  When I looked into their website, I am amazed at the different types of cakes being offered. So now I can surprised my loved ones with personalized cake.  I can even have my loved ones photo printed on cake. All I have to do is send them a high resolution picture of my loved ones along with my order number.  I shall order one for my daughter's 3rd wedding anniversary. I quite like the one below..simple and sweet....mmm save me time and energy :)

You can check out their website too..they really have a wide range of cakes that you can order online. They even have eggless cakes with different designs and I am sure you will love their cakes for every occasion.  I am pleased that even with my not being able to bake at this time, I am still able to send a cake to my loved ones and friends on every occasion that needs a cake.  So super duper happy to have this online cake shop.


Red Velvet Cake  is my hubby's favorite cake. Since I can't bake for him , I will order this beautiful Red Velvet Cake for him as his birthday is just around the corner....shhhhhh please do not let the cat out of the bag...it will be a surprise for him :)






Saturday, June 11, 2016

Yogurt Bread


Bread making is really therapeutic for my body and soul.  I love making bread and buns.  I remember during my working days, I used to bake for my kids . I bake bread almost every alternate days. They will gladly take to school and have them for the recess time. They love the buns I made and till they entered college, I still bake buns for them to take back to their college.  Sealed in plastic bag to last them for 2 days.  Day and night they will eat on those buns I baked :)  For now, I shall share this wonderful yogurt bread with you.  The texture is really soft and fluffy and has a mild fruit fragrance if you are using fruit flavored yogurt .

Thank you KWF for sharing this wonderful recipe.  I started following her blog since I started blogging in 2008...Wow.....I have been blogging since 2008! the year my kids went to college.  The purpose of my food blogs is to show them is to keep them updated on what is cooking and baking  in my kitchen :)  My kids are worried especially now that I am retired, they think they I should keep myself fit mentally and blogging is a good form of exercising the brains.  I told them to worry less...photography is filling much of my time and it is another form of exercising the brains ,beside baking, cooking , blogging.   

Anyway, do try this yogurt bread recipe. It is awesome....easy to  make and taste good !

The sesame seeds are for adding beauty to the buns
beside giving the crust a crunchy feel

nice golden brown




















a scoop of vanilla and chocolate ice cream to go with the yogurt bun..
yumm!


Yogurt Bread - adapted from Pureenjoyment

Ingredients

250g bread flour
15g sugar
3g salt
3g yeast
100g flavoured yogurt (I've used Mango yogurt)
60g fresh milk
25g egg (about half an egg)
30g butter


Method
Use a cake mixer with dough hook to knead the dough

1. Place all dry ingredients into the mixing bowl and give it a quick stir .
2. Add in all wet ingredients and mix  to form a dough.
3. Switch to high speed. And use a wet spatula to scrape the dough from sides of mixing bowl, pulling the dough toward the center of the mixture. Remove spatula and repeat the kneading process until the dough form a ball on top of the hook. Knead the dough for another 3 more minutes.
4. Take out the dough and gently knead on a floured board for 3 mins and shape the dough into a ball. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double its size (about 1 hour).
5. When proofing is completed, punch down the bread dough to release the air.
6. Divide the dough into small portions of about 48g. Shape each portion into a smooth ball and placed them into a loaf pan.
7. Cover the loaf pan with a cling wrap and allow the dough to go for second proofing until double its size again.
8. Egg wash the top of the buns and sprinkle some sesame seeds on top of each small bun.
9. Bake in preheated oven at 170-180C for 20 minutes until the top turns golden brown.
10. Remove bread from loaf pan to cool completely.



Enjoy !

Look Out For Hot Deals When Shopping Online!

Many people are going for online purchases for musical instruments or digitech effects like amplifiers and digitech trio-band-creator-guitar-effects-pedal. They are all best selling products and they have hot deals for every season and my hubby's best friend Joe is always on the look out for coupons for the hot deals.  Joe is a born musician and we love hanging out with him :) full of fun and he is our mentor when it comes to music . He told us he gets his musical instrument accessories from digitech effects at musiciansfriend.com after hubby introduced the site to him some time back.

We have bought a few items from the site too and we got good deals too.  Our sonnie loves music and music accessories are the only thing we can get for him as birthday gifts and on Christmas day :) 

It is good to hang out with Joe. He will tell us whenever the hot deals are on. He knows that we sometime buy online for our sonnie and to save our wallet for us :) What a good friend we have  and we really treasure Joe.  A genuine friendship develops over the years.  A true and honest friend is hard to find nowadays.  It takes time and it is during our trials and tribulations that we discovered who are truly a friend :)   


Sunday, May 15, 2016

Steamed Yam Cake


Everyone in the family knows I am a yam fan :p  I cooked them in soup, make fritters, braised with roast pork and today I am going to share this delicious yam cake recipe.  Yam cake is Wild Boar's all time favorite kuih.  He loves how generous I was with the aromatic garnishing.  He especially loves the preserved ' tai tow choy ' and crispy fried shallots and crispy fried dried shrimps. These three ingredients are the co-stars of the yam cake.  Five spice powder adds flavor to the yam cake too. Smells really good .  The preparation takes a bit of work but on the whole it was great making this savory cake. Hope you will agree that this is good.

these are the ingredients for the toppings

weighing out the rice flour and tapioca flour

cook the rice flour batter with the steamed yam till mixture thickens
before steaming 

take out after steaming for about an hour 
 while still warm , add the toppings- fried shrimps,
tai tow choy , fried crispy shallot and lastly the spring onion and chilli

spread out evenly the mixture of fried shallots and 'tai tow choy'
on the surface of the steamed yam cake

followed by spring onions and chilli

make sure the cake has totally cooled down before cutting























Steamed Yam Cake adapted from Goodbites

600g yam, peeled and diced and steamed
100g dried prawns, soaked and chopped 
1 tbsp Tai Tow Choy - chopped

1 tbsp of  fried shallots
1 tbsp garlic, chopped
1 chicken stock cube
1 1/2 tsp salt (or to taste)
1/2 tsp pepper
4 Tbsp oil


For the batter:Mix and strain
300g rice flour
75g tapioca flour

1 tsp of five spice powder
5 cups water

Garnishing:

4 red chillies, diced
1/4 cup of presered tai tow choy
1/3 cup of fried dried shrimps
1/3 cup of  fresh spring onions, chopped
1/3 cup of  fried shallots



Method:

  • Heat up oil in wok, stir fry chopped garlic and dried prawns till fragrant. Dish out one-third for garnishing.
  • Add diced yam, 1 tbsp of preserved ' tai tow choy' and fry till yam is three-quarter cooked.
  • Pour the strained batter into yam mixture. Mix well. Add chicken cube, salt and pepper to taste.
  • When batter has thickened, pour into a greased steaming tray and steam for one hour or till cooked.
  • Turn off fire and sprinkle with the fried dried shrimps, preserved ' tai tow choy ', fried crispy shallots and lastly the spring onions and chilli.
  • Let it be completely cooled down before cutting.
  • Serve with a garlicky chilli sauce

Enjoy !

Sunday, May 8, 2016

Planning a Hog Roast For Your Event Is Easy. Here’s How You Do It

If you need to plan an event then you will need to do everything you can to make sure that you time everything correctly. This is easier said than done when you have so much to think about and you may have guests arriving at different times as well. That means you don’t know when to have the food ready by and this can cause even more issues for you as well. If you want to get around this then your best bet would be for you to hire a hog roast Derbyshire. If you do want to hire a hog roast then all you need to do is contact your local provider. They will be able to tell you how you can make the most out of your roast as well as advising you on the size of hog you need.






















Then, all you need to do is place an order for the hog you want and they will deliver it for you along with all the equipment required. They will also set it up, and cook it for you on the day so you don’t have anything to worry about there either. The best thing about hiring a hog roast caterer is that they can cook the food for the exact moment you want it so all you need to do is concentrate on how you are going to entertain and look after your guests.



















It really is as easy as that and you would be surprised at how quickly you could get everything sorted. If you want to get everything sorted then all you need to do is contact your local provider so you can discuss the date and the time of your event.