Wednesday, May 25, 2016

Stir fry French Beans with Preserved Radish

This is one of my "must-have" dish to go with plain congee.  There's saltiness, sweetness, heat and crunch, all in one dish!  There is no exact measurement required and it is really simple. Remember, most of the cooking that happens in the kitchen doesn't involve recipes!

French beans, diced
Preserved turnips (chai poh), diced
Carrot, diced
Firm tofu, diced
Dried shrimps, chopped
Chillies, chopped
Garlic, minced
Cooking oil
Salt and pepper, to taste

  • Heat oil in a wok and fry preserved turnips until light brown.  Dish out and set aside.  
  • Add more oil in the wok and lightly fry dried shrimps, dish out and set aside. Next fry tofu until light brown.  Dish out.
  • Sauté minced garlic until aromatic, then toss in carrot, beans and chillies.  Fry until beans are cooked; add in preserved turnips, dried shrimps and tofu.  Season with salt and pepper and  stir fry to combine.
  • Serve hot.  

Monday, May 23, 2016

Pumpkin Buns

(Makes 9 buns)
310g bread flour
30g brown sugar
2g salt
5g instant dried yeast
125g mashed pumpkin
55g yogurt
1 egg
40g butter, softened
1 tbsp white/black chia seeds
2 tbsp pumpkin seeds

  • Combine flour, sugar and salt together.  Add in yeast and stir to combine.  Add in mashed pumpkin, yogurt and egg.  Using the dough hook, knead until it forms a slightly sticky dough.
  • Add in butter and knead until dough is smooth and elastic.  Incorporate chia seeds and pumpkin seeds.
  • Shape dough into a ball and place in a lightly greased bowl and cover with cling wrap.  Allow to rise until double in size.
  • Punch down the dough to expel trapped air.  Divide dough into 9 equal portions.  Rest for 10 minutes.
  • Flatten a piece of dough and roll up like swiss roll. Repeat with the rest of the dough. Place the rolls slightly apart on a greased baking tray.  Cover and proof until almost double in size.
  • Preheat oven to 185°C.
  • Brush buns with egg wash and grate tasty cheese over the buns and bake for about 25 minutes or until golden brown.

Thursday, May 19, 2016

Steamed Yam Cake (芋头糕)

Steamed Taro Cake (芋头糕)
Steamed Taro Cake (芋头糕)
Steamed Taro Cake (芋头糕)
Steamed Taro Cake (芋头糕)
Steamed Taro Cake (芋头糕)

700g yam, cut into small cubes
1/4 tsp five-spice powder

250g rice flour
40g tapioca flour (or cornflour)
30g wheat starch (澄麵粉)
1250ml water
3 tbsp cooking oil

1 tsp salt
1.5 tsp sugar
3/4 tsp white pepper
2 tsp chicken bouillon powder (optional)
1/4 tsp five-spice powder

150g dried shrimps (washed, soaked for 10 min, then blitz in food processor or chopped)
6 cloves garlic (47g), minced
5 shallots (100g), finely sliced 
cooking oil

spring onions, chopped finely
red chillies
ground toasted peanuts (optional)
toasted white sesame seeds (optional)

  • Sift rice flour, tapioca flour and wheat starch together into a large mixing bowl.  Add in water and stir to combine.  Make sure there are no lumps in the mixture.  Then add in the seasonings and oil.  Mix well and set aside.

  • Heat about 4 tbsp oil in a wok, fry shallots until golden brown.  Drain and set aside.

  • With the remaining oil in the wok, fry garlic until golden brown.  Transfer into a bowl.

  • Heat about 3 - 4 tbsp oil; fry the dried shrimps until fragrant.  Transfer into a bowl and set aside.

  • In the same wok, put in yam cubes and sprinkle 1/4 tsp of five-spice powder over it and stir fry for about 4 - 5 minutes (you may add a little oil if it's too dry). Meanwhile get ready steamer by bringing water in a wok to the boil.
  • Place the bowl of batter on a steaming rack over the boiling water. Keep stirring the batter until it is thickened.  Then add in fried yam cubes and combine well.

  • Transfer the mixture into a 25cm round steaming pan and steam over high heat for about 50 - 55 minutes (or until the yam is soft when you insert a chopstick into it). [There will be some liquid on the surface of the yam cake, which will be absorbed as the cake cools down].
  • While the yam cake is still warm, sprinkle the toppings evenly over the top.  
  • To serve, garnish with chopped spring onions, chopped chillies and sesame seeds and/or ground peanuts.
Note:  Instead of using one steaming pan, I used four 8"x4" aluminium foil food containers

 The flours that I used:
rice flour
tapioca flour
wheat starch

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