Monday, August 14, 2017

Thousand Layer Water Chestnut Cake 港式QQ千层马蹄糕

This water chestnut cake is one of the many famous dim sum of the East. However, I don't see any local dim sum shops providing this on their menu so far. This water chestnut cake looks quite similar to our local nyonya kuih lapis but it tastes so much difference. Nyonya kuih lapis is made of rice flour and the texture is less chewy & springy compare to the one made with water chestnut flour. I bet you can imagine how lovely is the texture. Please read on for more.


Ingrediets :
1 packet    water chestnut powder (227gm)
100gm   white sugar
100ml    milk
400ml    coconut milk
150gm   brown sugar
600ml    water

Method :
(1)  divide water chestnut powder into portion according to this (A) 90gm and (B) 137gm.
(2)  mix together (B) 137gm w/chestnut powder into 300ml  water, then dissolved brown sugar into the remaining water over medium heat. Do not boil the syrup. Let to cool then stir together chestnut mixture & brown sugar syrup till cooperated.
(3)  mix together (A) 90gm w/chestnut powder and 400ml coconut milk then dissolved 100gm sugar into milk over medium heat, do not boil it. Let to cool then stir together chestnut mixture & syrup till cooperated.
(4)  now, preheat a steamer with a 9" greased tray.
(5)  pour one to two scoop of brown syrup batter to tray and let to steam for 3 minutes or till set. Make sure the batter is fully cover the tray.
(6)  once its done, pour in the white syrup batter for the second layer and let to steam for 3 minutes again. Repeat the brown ones alternately till everything completed. And let to steam for 5 minutes at the final layer.
(7)  leave cake to cool completely before keep chilled.

By right, the brownish layer looks translucent at the beginning but after the final steamed it turns out blur. I suspect that I've over steamed the cake. Anyway, it still looking good though. >o<  Enjoy everyone !

Wednesday, August 9, 2017

Thai Pandan Chicken 泰式班兰鸡

There are actually a few version of this Thai pandan chicken, but still I go according to the original one. And based on their recipe, the meat is steamed before go into deep frying. I also noticed that Thai food don't often use turmeric on their recipe. However, they used loads of coconut and mostly fresh herbs & spices.  And that's why Thai salad is always my favourite thing. Please read on for more.

Ingredients :
4  deboned chicken thigh, cut into 9 portion each
5 cilantro root
1/2"  ginger
3  garlic cloves
2 TB  vegetarian oyster sauce
2 TB  light soy sauce
1 TB  brown sugar
100ml   thick coconut milk
1 TB  corn flour
1/2 tspn  ground pepper

Method :
Pound ginger, cilantro & garlic to paste then mix together with the remaining ingredients. Finally, marinade chicken meat with the mixture and keep chilled over night.

TO ASSEMBLE :
Prepare 30 pieces pandan leaves. Wash & trim off the edge.


Fold pandan leaf into a ribbon cross as picture shown above.

Now, insert a piece of meat into the core then fold the leaf by flipping the lower one over & insert into the core all the way to the edge of the hole. Just like making a knot.

It will look as the picture shown above after the leaf inserted through the other end. Then flip the other leaf overlapping the other and insert into the same hole as well.

It looks something like this on one side.

And looking like this on the other way round.

Now, steam pandan chicken for 10 minutes over high heat. Then leave to cool for 10 minutes and deep fry till golden brown.

I'll have to say this is one tasty dish you'll never want to miss out. The preparation is as easy as 1...2....3..... !  Hope you guys will love it too.

Monday, August 7, 2017

Spicy Fish Stick 香辣炸鱼柳

I discovered a very lovely blog lately which inspired me a lot. Honestly, this is the best fish fillet recipe I've ever tried so far and my children really love it very much. The crust is so crispy and the cooked fillet is not too dry nor too soggy. I'm pairing this fish stick with tom yum fried rice and lettuce salad. Please read on for more.


 (Recipe adapted from here )
Ingredients :
2 slices of dory fish, cut into chunk slices
ground pepper & black pepper
1 cup  all purpose flour for coating

Ingredients for batter :
3/4  cup  all purpose flour
1/4  cup  potato starch
1/2 tspn  black peppercorn, crashed
1 tspn   ground white pepper
3/4 tspn  baking powder
1/4 tspn  baking soda
1/2 tspn  chili flakes (chili powder)
salt to taste
1 cup  cold beer
2 TB  chopped herbs (basil or mint)

Method :
(1)  mix together all the dry ingredients from batter into a big bowl then mix well. Stir in cold beer and chopped herbs till well cooperated. Do not over work the batter. Lumpy is good.
(2)  marinade fish fillet with pepper powder then drench it to plain flour, pressing flour into fish so that it sticks well.

(3)  then place fish fillet to batter, making sure everything is well coated with batter.
(4)  next, deep fried coated fish fillet till golden brown over medium heat.

And ta....da....

This crispy crust recipe or may works well with other seafood too. Will definitely try it out in future. Hope you guys will have a great week ahead !
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