Tuesday, July 22, 2014

Butter Chicken

Butter Chicken

When I first heard about butter chicken, I thought to myself, 'This must be a very fattening dish. A stick of butter inside, maybe?'.

Butter Chicken

Turned out, I was wrong, but still glad about it! Why, you may ask? Because I love to eat butter chicken but doesn't want to expand my waistline further.

Butter Chicken

I served this dish when some of my friends visited my place. It was a hit! Its red appearance may fool many to think that it is hot and spicy. But in fact, much to the reverse, it is a sweet and mild dish, with refreshing hint from the yoghurt.

So, are you ready to 'butter' up yourself?

Butter Chicken

Ingredients
  • 1 tbsp butter
  • 500g chicken, roughly chopped
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 tsp grated fresh ginger
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 2 tsp garam marsala
  • 1/2 tsp coriander powder
  • 1 tbsp finely chopped coriander (stalk and leaves)
  • 2 medium tomatoes, chopped
  • 200g tomato paste
  • 3/4 cup chicken stock
  • 1/2 cup yoghurt
  • 1/4 cup thickened cream
  • some coriander leaves for garnish
Cooking Directions
  1. In a frying pan, heat up butter.
  2. Add onion and stir fry until soft and lightly brown.
  3. Add garlic, ginger, cumin, garam marsala and coriander powder and stir fry for another minute.
  4. Add chicken, chicken stocks, tomatoes and tomato paste. Bring it to boil.
  5. Reduce heat and simmer until the gravy slightly thicken. 
  6. Add yoghurt and cream, cook through.
  7. Garnish with coriander leaves.
黄油鸡 

材料 
1汤匙牛油 
500克鸡,切块 
1个洋葱,切碎 
1瓣大蒜,切碎 
2茶匙磨碎的生姜 
2茶匙黄姜粉 
1茶匙孜然粉 
2茶匙姆马沙拉 
2茶匙香菜粉 
1汤匙切碎的香菜(茎和叶) 
2粒中型番茄,切碎 
200克番茄泥 
3/4杯鸡汤 
半杯酸奶 
1/4杯忌廉
一些香菜叶,装饰用 

做法
取一个煎锅,加热黄油。 
加入洋葱煸炒至软。 
加入大蒜,生姜,小茴香,盐仓马沙拉和香菜粉,翻炒一分钟。 
加入鸡肉,鸡汤,番茄和番茄泥。烧开。 
用小火煮至酱汁稍微浓稠。 
加入酸奶和奶油。 
洒上香菜叶。

Friday, July 4, 2014

Rommelsbacher Travel Cooker Review

Are you traveling with young toddler and worrying about over feeding them outside food? Or are you traveling to a country which you know for sure you would not enjoy the style of food there? Fret not, with this travel cooker, you can cook simple meals everywhere (as long as you can find power point).

Surely, I sounds as if I am advertising for them, right? But too bad, this is not a sponsored product, just a piece of new toy that I really love. It is dual voltage (115/230V), it is compact, and most importanly, efficient.

I had been eyeing for a reliable travel cooker, because I want to cook for my little ones when traveling. There were a few other brands that had been under my consideration, which are way cheaper. However, judging from the appearance of the product, some are already full of scratches even though brand new, and some with the coating looks like at the brim of falling off. So, the choice is pretty obvious, what make me took so long to buy is only the price factor - SGD179.

My first testing of the product didn't go well, I didn't read the manual before using. So, according to the manual, I am supposed to heat up the heating plate by turning on the heat on maximum, without putting any pots on top. This is to ensure a better protection to the coating of the hot plate. I didn't do it, a painful lesson learnt, the coating came off a little. 

Still, after much heart pain and cold sweat, I was relieved that the cooker still works very well, it took me 7-8 minutes to heat up almost full pot of water.


I bought this from Isetan, Singapore. I saw it selling at CK Tang too. Hope this little review helps you!



Tuesday, July 1, 2014

Cranberry Cream Cheese Flat Bun

Cranberry Cream Cheese Flat Bun / Bread

Cranberry Cream Cheese Flat Bun / Bread

I first tried cranberry cream cheese flat bun when my in-laws bought it home. She told us 'very nice, try it!'. I wasn't half convinced because it looks plain, flatten, and nothing in its appearance that attracts me to it. However, one bite and I am in love with it. The bun was very soft, and the cream cheese inside was simply addicting.

I searched around for the recipe of this bun and it seems to be quite an easy bun to make. The challenging part is probably to make that 'flatten' shape. My first trial was good, but it turned out to be a raised bun, even though I had flatten it during shaping. This time, I placed another baking sheet on top of the bun in the oven, so as to restrict the rising 'upward' to create that flat appearance. Now I am really satisfied with it!

Cranberry Cream Cheese Bun
Makes 6

Ingredients
Dough
  • 90g high protein flour
  • 60g low protein flour
  • 20g sugar
  • 1/3 tsp salt
  • 1/2 tsp instant yeast
  • 70ml water
  • 20g egg
  • 30g butter
  • 1 tablespoon cranberry
Fillings
  • 120g cream cheese
  • 20g sugar
Cooking Directions
  1. Mix all the dough ingredients (except butter) together, combine and knead for 10 minutes. Add in butter, knead until smooth.
  2. Leave the dough to rise until double in size.
  3. Divide the dough into 6 portions.
  4. Roll each portion flat, spoon in cream cheese fillings in the middle of the dough, wrap up the fillings and pinch to seal up the edges.
  5. Lightly roll/press down the dough to create the flatten appearance.
  6. Arrange the wrapped up dough on a baking sheet, place another baking sheet (or anything flat that can be used in the oven) on top.
  7. let the dough rise for another 1 hour.
  8. Bake in the preheated oven at 190 degree Celsius for 15 minutes.

Thursday, June 26, 2014

Mee Rebus




Is there a chef that you like very much, and you just trust that his recipe will work out perfectly everytime? 

Since young, I had seen my mom watching cooking show on TV. I didn't enjoy much of them but I didn't mind watching Chef Wan's show, mainly because the way he present himself- confident and humorous. Although I didn't understand much that time, I could still watch on. Fast forward the time now... now that I enjoy cooking, his recipes had become some of my best inspirations. 

Today, I am using his recipe to make mee rebus for my family. Mee rebus is a noodle dish with sweet curry-like gravy. It is very popular in Indonesia, Malaysia and Singapore, and is a must try if you are visiting these areas. It is only mildly spicy, even my toddler enjoy it! Hope that you will like it too.

Recipe adapted from the book "Simply Sedap 2", written by Chef Wan

Mee Rebus
Serves 4

Ingredients
  • 1/4 cup cooking oil
  • 30g curry powder
  • 1/2 cup perserved soy bean paste (taucu)
  • 750ml water
  • 2 medium size orange/yellow flesh sweet potato, boiled, peeled and mashed
  • 1 tomato, chopped
  • 1 tbsp ground peanuts
  • salt, to taste
  • sugar, to taste
  • 1 1/2 tbsp corn starch, mixed with 3 tbsp water
  • 700g -1 kg yellow noodles, cooked as per instruction on the packaging
  • 80g beans sprout, blanched
Spice Paste
  • 7 shallots
  • 2 cloves garlic
  • 2 cm ginger
Garnishing
  • 2 hard boiled egg
  • 1 tau kwa (firm bean curd), fried and cut into cubes
  • 1 sprig chinese celery, chopped
  • 1 green chilli, seeded and sliced
  • 4 calamansi, cut into half
  • 4 tablespoon fried shallots
Cooking Directions
  1. Blend the spice paste in a blender until smooth
  2. Heat oil in a pot, add spice paste and curry powder, fry until fragrant.
  3. Add soy bean paste, water and sweet potatoes. Stir through and bring to the boil.
  4. Add tomato, peanuts, then season to taste with salt and sugar.
  5. Stir in corn flour solution. Continue to simmer, stir constantly until the gravy is thick.
  6. To serve, place the yellow noodles and bean sprout in a bowl, then ladle hot gravy over. Top with desired amounts of each garnishing ingredient.
马来卤面
4 人份

材料
  • 1/4杯食用油
  • 30克咖喱粉
  • 1/2杯黄豆酱(taucu)
  • 750毫升水
  • 2个中等大小的橙色/黄肉地瓜,煮,去皮,捣碎
  • 番茄1个,切碎
  • 1汤匙的花生碎
  • 盐,适量
  • 糖,适量
  • 1 1/2汤匙玉米淀粉,用3汤匙水混合
  • 700克-1公斤的黄色面条,照包装上指示煮熟
  • 80克豆芽,烫水

香料
  • 辣妹粘贴
  • 7瓣小葱头
  • 2瓣大蒜
  • 2厘米生姜

配料
  • 2粒鸡蛋
  • 1块豆腐,炸好后切成四方块
  • 1棵中国芹菜,切碎
  • 1条青辣椒,去籽,切片
  • 4粒酸柑,切成一半
  • 4大匙炸葱头子

做法
  • 用搅拌机把香料打成泥。
  • 锅中烧热油,加入香料和咖喱粉,翻炒爆香。
  • 加入豆瓣酱,水和番薯。搅拌均匀,煮沸。
  • 加入番茄,花生,然后用盐和糖调味。
  • 拌入玉米粉水。不断搅拌,直到酱汁浓稠。
  • 食用时,将黄色面条和豆芽放入碗中,然后舀入热酱汁。随喜好加入配料。

Wednesday, June 25, 2014

Red Residue Chicken

Red residue, or ang chow, is the residue of red rice wine. During the making of the wine, wine cake is being mixed together with red yeast rice and left fermented. The result is wine, together with a layer of fermented red rice floating atop, namely ang chow.

Ang Chow is in a rather bright shade of red color. Many may feel daunted to try it and I even has a friend who got diarrhea everytime she had this. But, it is really tasty! One of the most famous dishes made with ang chow is this red residue chicken, which is really easy to make, and my favorite too! I always has a bottle of the paste sitting in the fridge waiting for me, just in case if I need to make a meal in hurry.

Red residue chicken



Red residue chicken
This recipe serves 4

Ingredients
  • 2 inch ginger, sliced
  • 4-6 tablespoon red residue paste
  • 1 chicken
  • a pinch of salt
  • 3 tablespoon sesame oil
  • 1 litre water
Cooking Directions
  1. Marinate chicken in red residue paste for an hour.
  2. In a pan, heat up sesame oil.
  3. Add ginger and stir fry until fragrant and brown in color.
  4. Add in chicken and the paste, stir fry for a few minutes.
  5. Add water, bring it to boil, then reduce the heat and simmer for another 35 minutes.
Serving suggestion: Serve with mee suah

Tuesday, June 24, 2014

Pineapple Banana Bread


This recipe had been sitting around my 'to do list' for quite a while. It had been neglected mainly because it looks rather simple that I didn't think it will turn out fantastic, and also that I was too ambitiously on my quest to challenge the more difficult recipes.

Pineapple banana bread

But it hasn't been an easy week this week, family got sick, little ones got grumpy... so it turns out, this recipe came in handy.

Pineapple banana bread

It was really tasty! Even when the cake was still being baked in the oven, the aroma lingering in the air was enough to make my stomach growled. I need a good self-control in order not to prematurely open out the oven door for that tantalizing addictive aroma. 

Look at that smiling cake, it brighten up my day already!

Pineapple banana bread


Pineapple Banana Bread

Ingredients
  • 1 cup plain flour
  • 1 cup whole wheat flour
  • 110g butter
  • 1 cup sugar
  • 2 eggs
  • 10 oz mashed banana (around 4 bananas)
  • 1/3 cup drained crushed pineapple
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp lemon juice
  • 1/2 tsp salt
Cooking Directions
  1. Cream butter and sugar until light and fluffy
  2. Add in eggs and continue to beat for another minute.
  3. Stir in the rest of the ingredients (banana, pineapple, flour, baking powder, baking soda, lemon juice and salt), stir until just combine.
  4. Pour the mixture into mold.
  5. Bake in preheated oven at 180 degree Celsius for 45-50 minutes.
凤梨香蕉蛋糕
材料 
  • 1杯面粉 
  • 1杯全麦面粉 
  • 110克黄油 
  • 1杯糖 
  • 鸡蛋2粒 
  • 10oz香蕉泥(大约4条香蕉) 
  • 1/3杯捣碎菠萝 (去掉水分)
  • 1/2茶匙泡打粉 
  • 1/2茶匙小苏打 
  • 1茶匙柠檬汁 
  • 1/2茶匙盐 
做法
  1. 奶油黄油和糖打到蓬松 
  2. 加入鸡蛋,继续打一分钟。 
  3. 拌入原料的其余材料(香蕉,菠萝,面粉,泡打粉,小苏打,柠檬汁和盐),搅拌均匀。 
  4. 倒入模具中。 
  5. 放入预热烤箱烤180度45-50分钟。

Thursday, June 19, 2014

Flower roll / flower bun with spring onion 葱花卷

What do you like to have for breakfast? It seems like everyone in my family has different liking. Some prefer porridge, some prefer sandwiches, some prefer biscuits and chocolates (what?)...

Anyway, this is our freshly steamed flower rolls with spring onion, it will be our breakfast tomorrow. Simply store it in the fridge and steam it for 10 minutes before serving. It is very simple, the dough was fully hand kneaded and who knows, it might be the new favorite in your family too!

p/s: the super fussy one in my house loves this bun very much, she adores the flower shape especially. She enjoys peeling out the 'flower' strands and eat 'em up one by one. The joy of watching her gulping down the bun is priceless. You will only understand it if you too, have a fussy one at home. =p



Flower roll / flower bun with spring onion 葱花卷

Ingredients 材料

Dough 面团
  • 225g / 2 cup cake flour
    225克/2杯低筋面粉 
  • 40g sugar
    40克糖 
  • 1/2 tsp instant yeast
    1/2茶匙即食酵母粉 
  • 10g butter
    10克黄油
  • 140ml water
    140毫升水
  • 2 tablespoon sesame oil
    2汤匙香油/麻油
Glaze 
  • 2 tablespoons of chopped spring onion
    2汤匙切碎的青葱 
  • a pinch of salt
    盐,适量 
Cooking Directions 做法
  1. Mix all the dough ingredients together and knead the dough until it become smooth (around 10 minutes). The dough will be a bit sticky at first, it will get less sticky as you knead on.
    把所有的面团材料混合在一起,揉面团至光滑(约10分钟)。面团开始会有点粘手,揉多一会儿就不粘了。 
  2. Place the dough in a bowl, cover the bowl and leave it to rise until double in size.
    将面团放入碗中,盖好,让它发酵至两倍大。 
  3. Mix the sesame oil with a pinch of salt, set aside.
    麻油加入少许盐,备用。
  4. Divide the dough into 12 pieces.
    将面团分成12块。
  5. Roll each pieces into rectangular shape.
    每块滚成长方形。
  6. Cut the dough as shown.
    切开面团,如图所示。
  7. Brush the surface of the dough with salted sesame oil and sprinkle some spring onion on top.
    面团表面上刷上香油,洒上一些葱花。
  8. Twist the dough.
    拧面团。
  9. Tie a knot with the dough as shown in the picture/video.
    将面团打结,如图/视频所示。 

  10.      video
        
  11. Let the dough rest for another 10 minutes. Steam over high heat for 12 minutes.
    让面团松弛10分钟后,大火蒸12分钟。