Monday, March 31, 2014

Lychee Jelly Pudding



















This recipe was given to me by a colleague who is a close friend of mine. She used to bring this delicious and comforting dessert to the office.  I am so glad when she shared her recipe with me. To her sharing is a blessing :)  This jelly pudding is not just delicious , its soft and smooth texture gives comfort to me when I was having poor appetite. The texture is between a pudding and jelly. The milky lychee flavor is subtle and it is addictive.  I can gobble up two or three pieces at one go :p  Yea, very very addictive especially when it is chilled.   This is great for after dinner dessert and for taking to parties.




















love the smooth and soft texture 

Lychee Jelly Pudding

Ingredients:



I pkt of agar agar strips ( 34 gm ) – soaked in water till soft

1600 ml water

1 3/4 cups of castor sugar

1 tin of lychee – take out a few for deco
the rest blend into a puree and keep the syrup water
1 tin of evaporated milk
4 eggs – whisk it and keep aside
1 tbsp of butter
a pinch of salt
2 tsp of vanilla essence

Preparation:

Boil 1600ml of water together with the tin lychee syrup water . When it boils add in the softened agar agar strips and boil under medium low heat . When the agar agar and sugar has dissolved, add in the evaporated milk , stir till well mixed then sieve it once for any sediments before adding in the blended lychee puree. When it is ready, add in a pinch of salt and vanilla essence . Off the fire and let it cool down for 5 minutes before adding in the whisk eggs and stir till well mix . Add in the butter last and stir again till the butter has melted. Pour into pudding molds or ramekins and leave it to set in the fridge for 2 to 3 hours. Unmold the jelly pudding and decorate with the lychee fruits on top and served it chilled.


Enjoy!



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Sunday, March 16, 2014

Bacon Bits And Nuts Loaf # International Yeasted Recipe



I crave for homemade bread very often...if you are a regular reader, you will know that I love baking and especially bread and bun making.  Homemade bread are different somehow, texture and taste.  I can be that crazy , I even bought a Mandarin translated Japanese Bread Making book :) ...so desperate to have all the recipes from the Japanese bread book that I bought it even though I can't read mandarin :p  I asked my sister-in-law to translate the recipes to English for me...LOL! I can see how frustrated she was when I flipped  the pages I wanted her to translate for me ( she doesn't like cooking nor baking so you can imagine how bored just to read out to me  ) ..hahaha I made full use of her and got her to translate the whole book for me.  Aih.... no wonderful people can insinuate that I have ulterior motives when I date them out for dinner  :p  But if it is for the sake of baking, why not !  OINK OINK !  This bread is not from the book.  Will be making them later when I am more settled to working life.   Too many activities the past one month. Baking taken a back seat for the time being. I do squeeze in some free slot to bake this bread for our breakfast :p


I used a serrated knife to cut and
the slices were turned out nice :)

























see the texture of homemade bread... compact yet  soft
thumbs up !


Bacon Bits and Nuts Loaf

ingredients:

210 gm high protein flour
210 gm plain flour
70 gm wholemeal flour
2 tsp instant yeast
1/2 tsp salt
2 tbsp of milk
2 tbsp of sugar
300 ml water

40 gm of butter

100 gm bacon chips - pan fry till  lightly browned...chopped to bit size
60 gm  almond nibs or chopped walnuts

Method:
Preheat oven 10 mins before baking @ 200C

Put all the dry ingredients and salt in a cake mixer, using the dough hook , mix till all the dry ingredient are properly combined, add milk, and water and continue machine knead till the dough clumps together, add butter till butter incorporates into the dough and the dough does not stick to the side of the mixing bowl. Take out and lightly knead on a floured board , add in the bacon bits and almonds nibs till well incorporated into the dough.  Leave in a warm place to proof till double in size (40 mins  ).  Knock down the dough and divide into two portion.  Take a portion and roll out  into a rectangular piece. Start rolling from the side nearer to you and roll into log like rolling a swiss roll. Repeat the other portion.  Place the two rolls in a greased loaf pan side by side and let it proof for another 30 - 40 mins till it  has risen double.  Bake at 200 deg C for 35-40 mins or test it by knocking the bread , if it gives a hollow sound, it is ready to take out of the oven. Turn out the bread and  cool on rack.  When complete cool , slice with a serrated knife for a clean cut.



I am submitting this ' International Yeasted Recipe ' Event

Enjoy !



Time Flies And Our Baby Is Married !

I still can't believe that my baby girl is now married on paper :) Yess....she and her bunny got themselves registered at the Registry Of Marriage  2 months ago that was 2 weeks before our CNY celebration.  They have been dating for 8 years  and it was time to get marry. The marriage ceremony will be held later because she is still doing her PhD and will only graduate in a year's time.  In this modern time, the couple will have their pre wedding photo taken at the park and no more at the studio.  My time, WB and myself had ours taken at the photo studio LOL!

And photographer for that day was her most loved brother Josh . And Josh's fiancee is her make up artist for that day.  She put a very beautiful flowing gown which made me a princess for the day.  I will share her secret with you...shhhh...On that day. she put on the  best bra and the best body shaper to go with her beautiful gown thus making her gown falls nicely on her body :)  They truly did wonders to her slightly plump body and all her photos turned out perfect well.  She looked the radiant bride and the peach color of her gown really did wonders for her and  her make up artist did a great job for her and making the most beautiful girl at the ROM that morning.

Her ROM day made WB and myself  the  happiest parents  and we realised our little girl is now married ! :) 

Wednesday, March 12, 2014

Buchu Jeon- Garlic Chive Blossom Pancake


























Afternoon snacking has become an addiction now :)  When I was on a 4 months medical leave last year, most afternoons WB will buy from our outside food stall  ,snacks like chinese pancakes, tofu custard, banana fritters and sometimes spring rolls or nyonya kuih.  Now my stomach is like an alarm clock....it will trigger the hunger pangs and I will go down to the office cafeteria and snack on spicy curry puffs and you know what, my weight is slowing increasing as the appetite increases :p  And weekends will be spend huffing and puffing in the hot kitchen preparing snacks for our sotmach :p

Okay , back to this chives pancake, I saw this recipe on Tastewiththeeyes.  The photos of Lori Lynn's Buchu Jeon  caught my eyes and you know what , true to her blog title Taste With The Eyes..- where the image is meant to titillate and inspire the cook - I was inspired to try out her Bushu Jeon !  She has great culinary photography skill.  I tasted her Buchu Jeon with my eyes first and the tongue tasting comes later and it was a great pancake...crispy on the outside and tender soft on the inside.  The Jeon dipping sauce is fantastically delicious too !  Great dips for these delectable pancakes.



Easy to prepare and great for afternoon snacks



Buchu Jeon -  adapted from Tastewiththeeyes

Ingredients for Batter:
  • 1 c. all purpose flour
  • 1/4 c. sweet rice flour
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/4 t. garlic powder
  • 1/4 t. onion powder
  • 1/4 t. salt
  • 1 1/4+ c. cold water
  • canola oil for frying
      * I added chilli flakes to the batter as I wanted it to be slightly hot

Method:

To make the batter, mix all the dry ingredients together in a medium-sized bowl. Whisk in the water until the batter is completely blended and there are no lumps. The batter should be of medium-light consistency, not too thick, add a bit more water if necessary. This amount of batter makes about three pancakes depending on the size of the pan.

Trim buchu (garlic chives) to approximately fit the size of the pan. Rinse in cool water and dry on paper towels. If these flat garlic chives are not available, try this pancake recipe with common chives, scallions, or leeks – trimmed accordingly.

Heat a non-stick pan over medium-high heat. Add canola oil to the pan. When the oil is hot, lay the buchu in the pan, cook for about 30 seconds then ladle batter over the buchu in a thin layer and cook for 4 to 5 minutes until the bottom is a nice golden brown. Then flip the pancake and cook the other side, adding a bit more oil if necessary. If the exterior is browning too quickly for the interior to cook, turn the heat down to medium. When done, transfer pancake to a wire rack.



Jeon Dipping Sauce
  • 3 T. low-sodium soy sauce
  • 2 T. seasoned rice wine vinegar
  • 1 T. toasted sesame oil
  • a few shakes of sesame seeds
  • a few shakes of gochugaru (red pepper powder)
  • finely chopped chives
Mix soy sauce, vinegar, and oil in a small serving bowl. Sprinkle with sesame seeds, gochugaru, and chives.

Enjoy !

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Bach Trumpet Mouthpiece - Silver

Puan Rusni  is my architect's wife and she teaches music in school.  Recently , she dropped by our office on her way to school, and she brought with her a chocolate cake which she baked herself.  She remembered my kids went to music school together with her son.  Her son plays  the trumpet very well and she asked where she can get Bach Trumpet Mouthpiece - silver .  She is helping her son to get the silver mouthpiece for him.  I told her I will get back to her as soon as I contacted Piggy Josh. Only he knows where to get it coz he is familiar with musical instruments website.  I emailed her and told her that she can get bach 3c trumpet mouthpiece at WWBW . Hopefully , she will be able to get her son the silver mouthpiece that he has been searching for through WWBW .  And at the same time told her that her chocolate cake  was deliciously good and looking forward to her sharing the cake recipe :p  

Monday, March 10, 2014

Nian Gao Pancake

























When I googled for nian gao recipe, a list of recipes using nian gao appeared on the screen . I caught this pancake recipe and like the way the writer described it ..'.simple and easy to make 'and I knew I had to make them for our afternoon snack.  One thing is for sure, it is healthy snacking.  The rest of the recipes requires deep frying and most of them I have tried out so nothing special anymore. You can check this out - Nian Gao Taro Rolls  if you like the deep fried ones.

And true enough, this pancake is easy to make ,  as told by Vivian on her blog :) And after making this pancake, I realised that I love the texture of the dough.  Similar taste like bread , and the texture of the  is soft and fluffy too.  And the beauty is you can fill the pancake with any fillings of your choice !  And using nian gao as filling is really brilliant.  It is so very good and it is best eaten when the filling is still warm and gooey.  Great as breakfast treat and afternoon snack with hot coffee...mmmm the smell of hot brewing coffee and these delectable pancakes....makes the home a warm place to dwell in :)


























 love the texture and taste of the pancake :)  yummy !





Nian Gao Pancake -  adapted from Vivian Pang Kitchen
Ingredients: yields 12 pieces

(A)

3 cups plain flour

2 tbsp castor sugar

1½ tsp yeast

1 cup water



(B) Filling

12 slices of nian gao



Methods:

1. Put all the ingredients (A) into a bowl. Stir with chopstick till all the flour coated with liquid.

2. Start to knead till form smooth dough.

3. Cover and rest for 25-30 minutes.

4. Transfer to working surface. Divide into 12 equal portions. Shape into balls and rest for 10 minutes.
5. Wrap each ball with a slice of nian gao. Shape into round and flatten. Rest the pancake for 10 minutes.
6. Heat up a wok (prefer nonstick or thick base wok). Coat the wok surface with little oil. Arrange the pancake inside the wok. Cook on low heat about 4-5 minutes each side. 
Enjoy!

Wedding Bells....

When I think of my darling girl's ROM, I remembered a friend  whose daughter got married in the States just recently and being the excited mother, she started her preparations a few months earlier.  All the chinese customary stuff and we were all laughing at her excitement.  She had all the stuff packed nicely to fly them across to the States.  Her daughter stayed in Michigan and you can imagine all the boxes of wedding stuff....customary exchanges to the groom side.

Upon her arrival at her daughter's place she was amazed at how the daughter had everything under control and had a wedding planner to do all her preparation for her :)  And my poor friend here was worried that her daughter doesn't have any helper...instead she has signed up for the wedding packages in Grand Rapids Michigan .

And the packages includes their wedding reception in Grand Rapid Michigan  and they got a very good discount coz they were early birds.   Ballrooms in Grand Rapid Michigan are affordable and it would be great for the invited guests.  There will be dancing after the ceremony and dinner.  I look forward to my own daughter's wedding ceremony.  I hope it will be soon...can't wait for the ceremony * wink

Thursday, March 6, 2014

Cheesy Crépes With Bacon Chips


















Crépes are just  thin pancake wraps that you can either have it plain , drizzle with honey or pack it with your favourites - bacon, ham and cheese if you like something savoury or if you like have a sweet tooth , you can pack it with lots of fresh fruits of your choice and with a scoop of homemade ice cream...but WB loves meat so bacon it will be for him :p

Since the day I laid hands on the Curtis Stone's book - Relaxed Cooking With Curtis Stone  , I had been itching to try out some of his simple and delicious recipes. And I knew that I can't sleep without trying out his crépes recipe..thus I asked WB this " hey , would you like crépes for supper ?  "  and he asked back " what kind of  crépes ? "   I showed him " this "  holding the Curtis Stone book and showed him the picture and he was sold ! LOL ! but the thing was I did not tell him only the crépes not the filling !  hahaha.............  I rummaged for cheddar cheese and bacon chips....I remembered there were some left in the fridge. So at 10.30pm I started preparing the batter and let it rest for 30 minutes. Whip out my long forgotten crepe pan, buttered it and tada...within half an hour I got him his plate of yummy and aromatic crepes for supper ! Added some strawberries for him just as an eye watch in case he doesn't like the crépes .  You make a guess and see ...do you think he likes his supper last night ? 

I love Curtis Stone's books and now I am hooked to his show " Take Home Chef ".....I wish he spotted me and I can take him home and let him cook for me and WB...wishful thinking ! 

crispy at the edge and soft and cheesy soft on the inner side
the aroma of bacon chips was enough to make him hungry :))



The photos above are for drooling !!!

Enjoy them while you can :)))


Cheesy Crépes With Bacon Chips

Basic Crépes Batter -  adapted from  Relaxed Cooking With Curtis Stone

1 1/4 cups whole milk
1 cup all-purpose flour, sifted
1/2 cup heavy cream
2 large eggs
4 tsp sugar
Pinch of salt

some unsalted butter -grease the pan

Filling:

Cheddar Cheese - grated
Bacon chips - lightly fry it till fragrant

To make the Crépes : Blend milk, flour, cream, eggs, sugar and salt in a blender until smooth. Transfer the butter to a medium bowl and set aside for 30 minutes.

Preheat the oven to 200º F .
Heat a heavy 8" non-stick saute pan over medium -low heat. Dab some of the butter on a paper towel and wipe the pan with it. Pour 3 tbsp of the batter into the center of pan and swirl to coat the bottom thinly. Cook until the edge of the crépes is light brown, about 1 1/2 minutes. Loosen the edges gently with a spatula and carefully turn the crépes over. Sprinkle some grated cheddar and the bacon chips over half of the crépes. Cook until the bottom begins to brown in spots and the cheese melts, about 1 minute. Fold the uncovered side of the crépes over the filling. Transfer to a baking sheet and tent with foil. Place in the oven to keep warm while you make the remaining crépes. Repeat the process with remaining batter and fillings. Wipe the pan with butter as needed. Makes 8  crépes in total.




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Never Too Old To Learn About Things

Whenever I am with the youth at their worship meeting, I bound to learn about things which I know very little. That is the reason why I love being with these youths.  They make me feel young again LOL!  They taught me stuff that WB can never teach me or does not have the patience to teach me ...for example, I learned about correcting pitch using Antares  Auto-Tune .  They even show me how it looks like and what they can do for the church sound system . Now I remembered that our church did ordered something like this some months back and this excellent antares autotune from guitar center was recently fixed into our recording system. A fast , easy to use and of highest quality tool for correcting pitch.  Now I know why our recording is perfect ! This Antares Auto Tune is well known for it high quality tool that can corrects intonation problems in vocals or solo instruments, in realtime, without distortion or artifacts and yet preserving all of the expressive nuance of the original performance!  Wow, I am glad that I am not too old to learn about musical stuff :) and thanks to the youths for their patience in teaching me all this sound system stuff !








Wednesday, March 5, 2014

Apple Roll



I used to bake bread, buns and rolls a lot for my Piggies when they were in college.  But now they both are adults , so eating buns is not their cup of tea anymore :p  so I seldom bake buns . I do bake bread though coz I still prefer homebaked breads compared to those sold in the store.  I love this rolls with apple slices in it. I took this recipe from a Japanese website and have it translated.  It turned great. Healthy and something different from the everyday bun we eat :)





















Hmmm…frankly speaking I suck when it comes to rolling a swiss roll or a bun roll :) had a hard time rolling the apple roll but eventually managed to get it done. Since this is the first time trying out this recipe, I was quite happy with the result…meaning I managed to get it cut into 8 equal parts of 2 inch length . Placed them into a well greased pan and let it proofed for another 30 minutes the 2nd time. Baked them for 20 mins and tada the buns turned out soft and fluffy and the caramel apple slices were tangy- ly good and not burnt.  This is another Japanese bun to be recommended to my readers. The apple slices complemented the rolls well.  If you love buns, you should try this out....yummy !


The apple slices complemented the rolls well :)
the soft and fluffy texture with the tangy apple slices
..a good combination


Apple Roll ( translated from this website)

Ingredients:

170 gn high protein flour
40 gm low protein flour
6 gm yeast
42 gm sugar
2 gm salt
11 gm skim milk
21 gm unsalted butter
42 gm egg
92 gm water

Apple fillings ( caramelized it)

1 apple cut into slices
40 gm sugar
2cc lemon juice
100 cc water


Method:

Knead dough like normal bread making. Flatten dough on a greased baking pan and cover with cling wrap. Leave to rise till double in bulk (50 mins) Then roll thin and put the apple filling on the surface of the dough sheet. Leave 1” around and brush the edges with water. Roll into a roll and cut into 6 ( 8)pieces equally. Place them in a greased round baking pan and bake at 180º C for 20 mins.


Enjoy!


Have a bun-bliss day ^ *



After A Hard Day At The Office

I know I am always ranting away and for no reason, not even related to food or dessert, I am crapping away like nobody business.  I need a break and I am thankful I have a blog to write out my frustrations or happiness.  A space I call my own whereby I let out my steam from the inside.  After a hard day at the office, attending project meeting and talks on steel supplies and fibre optic cables at http://www.afcgroup.com.au/ - and what not. I am actually tired out by the end of the day.  Engineers will be voicing out their displeasure about the contractors supplying not up to standard building materials. And our Architects joined in and complained that the contractors are also not following according to our plans on certain toilet accessories.  Whoa...for me, I had to take note and go back write reports on what had been discussed in the meeting.

Reached home, got a call from Piggy Jo asking me about wedding ribbons and wedding related stuff.  I was tired but her call really cheers me up and I told her to go to this website and check out check out these wedding ribbons  . Who knows, she may like the wedding ribbons there and when she is in Melbourne this May , she may want to bring some back with her.  She is going there for a four days conference relating to her research :)    I know she has a lot of things on her mind of late and my information will be a good help to her.  Save her time and energy searching for a place to get beautiful wedding ribbons :)