Broccoli with Egg Sauce

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When I made the dish, Three-Cup Chicken (click here if you would like to see the recipe of Three-Cup Chicken), I also made a vegetable dish to go with it. It’s a standard practice for me. Something for protein together with something green. That night, I was inspired to try broccoli with egg sauce.

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Ingredients
1 small broccoli, trimmed to florets
1 egg, beaten
Chicken stock granules
Water

Method
1. Fill a pot with enough water to blanch the broccoli in. Bring to a boil and add in broccoli. Boil the broccoli until it has cooked to the consistency of your choice. We cook it a little bit after al dente as it is the preference of our child. That would take about 4 minutes. When unsure, fish one floret out and take a bite.
2. Once done, remove broccoli and pour away the water. Reserve only enough water for the amount of sauce you would want to have. To the same pot, add in chicken stock granules, amount per packaging instruction. I added a teaspoon.
3. When the stock returns to a boil, pour in the egg. While pouring slowly, use a fork to swirl the egg in the water. If you prefer to thicken the sauce more, dissolve a teaspoon of cornstarch with a teaspoon of water and add in. Stir to make sure the starch is incorporated. Turn the heat off.
4. Arrange florets on a circular pattern. Once a circle is established, add the florets on top to make a mini well. Pour egg sauce in the middle and serve.

Note: I did not use any extra salt in the sauce. If you prefer, do add salt or soya sauce per preference. I did not as the other dish was very flavorsome. I wanted something to balance things out.

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Three-Cup Chicken 三杯鸡 (Sanbeiji)

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My heritage is of Chinese-Malaysian and it is important for me to pass that down to my son who is of Chinese-Malaysian and German heritage. Food-wise, there will be a minimum of one chinese/asian meal per week at home. A couple of nights ago, I attempted the three-cup chicken dish. This recipe is a very popular Taiwanese dish. According to Wikipedia, it originates from the Jiangxi province in China. (Please click here for the read up). It requires only a few ingredients but it is an extremely flavorful dish. The name “Three-cup” is explained by the recipe calling for equal amounts of soya sauce, sesame oil and cooking wine. I think it is quite an easy recipe to remember. The other ingredients used are ginger, garlic, basil leaves and of course, chicken. When serving this dish, do prepare more jasmine rice than usual as the sauce goes wonderfully well with rice.

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Ingredients
2 chicken breasts, cut to big cubes
4 slices of ginger, peeled
5 cloves of garlic, peeled
1/4 cup sesame oil
1/4 cup soya sauce
1/4 cup cooking wine
2.5 Tbsp sugar
1 chilli, sliced (optional)
Large handful of basil (normal basil or Thai basil)
Corn flour for coating chicken meat

Method
1. Lightly coat chicken with corn flour. Do pat dry the meat with a kitchen towel if it’s wet.
2. Heat 1/8 cup sesame oil in large frying pan/wok over medium high heat. Add and fry ginger and garlic till slightly browned. Add chicken and sear the meat till golden.
3. Add cooking wine, soya sauce and sugar. Stir to dissolve the sugar. Reduce heat to a simmer and partially cover. Stir the meat constantly to keep it coated with the sauce. Simmer continuously for 15-20 mins until the meat is cooked through and the sauce has thickened. Switch off the heat.
4. Add in basil leaves and chilli (if using), tossing them in to get them mixed in. Cover for a few minutes to infuse. Dish up and serve.

Acknowledgement: This recipe is a shared recipe which was shared within a Facebook cooking group that I belong to.

Slow Cooker Black Glutinous Rice Porridge / Bubur Pulut Hitam

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I had an idle moment today so I looked through my pictures and found this. I have made this dessert awhile back. First time for a long time. My husband and I adore bubur pulut hitam (the Malay term which translates to bubur = porridge, pulut hitam = balck glutinous rice) . I did not need to make any previously as it is on the dessert offerings of a Peranakan Chinese restaurant that we used to frequent back in Singapore. If you want to find out more about Nyonya-Baba culture, which is a fusion of Chinese and Malay culture and it is  local to Singapore and Malaysia, please click here.

This one here was one of my best efforts so far so I’m writing it down here now before I forget. This method is using a slow cooker. I realised it is much easier to use a slow cooker also known as a a crock pot to cook bubur pulut hitam due to the time needed.

I have used some frozen coconut cream ice chips here instead of just stirring it in. That aside, we love to eat it with coconut ice cream too. Over the warm bubur 😉 Just like what we do with warm brownie and vanilla ice cream hee…

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Ingredients

1 cup/200g black glutinous rice, rinsed and soaked overnight
Screwpine/pandan leaves, 4 pcs, knotted (this can be bought at the asian specialty store)4-6 cups of water (more or less water depending on preferred consistency)
About 130g palm sugar (they come in forms of small cakes, I used 3 cakes)
Pinch of salt
Coconut cream

Method
1. Place soaked black glutinous rice, 4 cups of water and screwpine leaves in the slow cooker. Turn on high and let it cook for about 4 hours. The rice should be broken down and soft.
2. Add in the sugar, salt and water if required to adjust the consistency of the porridge. It should be a thick porridge yet smooth with bits of rice.  Give it a stir and let it continue cooking for 15 minutes before switching off. Remove screwpine leaves.
3. Serve warm drizzled with coconut cream, plain with a bowl of coconut cream on the side, frozen coconut cream ice chips or coconut/vanilla ice cream.

🙂

 

Smitten Kitchen’s Sunken Apple and Honey Cake

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It’s been awhile since I last wrote anything here. It has really been another couple of mad months. I knew turning two was a milestone, just didn’t know of the effects that came with! Well, now I have experienced it first hand and pretty much survived it. Although I have had time and chance to try out a few recipes from the Internet, I was usually too drained. In this time, the wonderful blog of Smitten Kitchen had been a wonderful read and inspiration. It still is!

Well, when I saw this post, I couldn’t resist but have a short bake as it is apple season now. The apples I used were a mix of Braeburn and Boskoop. I really enjoyed the cake. So did my neighbors. The salted honey glaze just gave it an edge that normal apple cakes lack. This is going to be my favorite apple cake recipe for now! For the recipe please click here.

And guess what, after I hit the “Publish” button, I’ll be baking my second sunken apple and honey cake 🙂

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Homemade Naan Bread with Yellow Lentil Dal

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Growing up in Malaysia, my childhood breakfast favourite is roti canai with dhal and sugar. It sounds weird but it is a favourite among many children and for some, their baby steps into the world of spices and curry. It is not surprising therefore that I occasionally still crave for something similar. Since getting my Kenwood Chef kitchen machine and the recipe book that came with it, I have been trying my hand with making bread with the recipe provided. The results have been very promising and confidence boosting. The other day, I saw that the Kenwood recipe book has a recipe for naan. Now, I love naan too, as much as I love my fluffy roti canais and capatis. So it was destined that we will be going to have naan that night. To serve naan, I needed something to go with it and I had immediately thought of dhal, a yellow lentil curry. With a bit of help from Google, I found a great recipe from the Food & Wine website.

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With much appreciation to Kenwood for empowering me in the kitchen and the Food & Wine webby for helping me along the way, I am going to write down the adapted recipes here. This blog has served as a wonderful recipe storage for me until now.

For the Naan Bread (Adapted from Kenwood Recipe Book for Kenwood Chef & Major, by Jennie Shapter)

This makes 6 pieces of naan bread

Ingredients
450g bread flour or Flour 1050 in Germany1 tsp salt, I used Himalayan pink salt
7g dried active yeast
5 tbsp plain yogurt
1 tbsp melted butter (about 15g)
Approximately 210ml warm water
4 tbsp melted butter, for brushing on naan later (about 60g)

Method
1.  Put in flour, salt, yeast in a large bowl. With a wooden spoon, stir in yogurt and melted butter (1 tbsp).  Slowly mix in water (not all but just enough, so do not pour everything in) to form a dough. If you are using a kitchen machine, use the dough hook to do this work.
2. Let the machine knead until the dough is smooth and springy. If you are kneading by hand, transfer the soft dough onto a floured surface and knead until you get the same consistency. Once done, place in bowl and cover with a kitchen cloth/cling film and place in a warm area. I left it to rise in my oven with the light switched on as it was 22 degrees Celsius. Let the dough rise until it is doubled in size, about 1 hour.
3. Preheat the grill to 200 degrees Celsius. If you plan on using the oven, preheat it to the same temperature but place it nearer to the heat element to get the char. Prepare baking sheets as required. Alternatively, once the naan as fluffed up, grill it on a very hot grill or pan.
4. Punch down the risen dough and knead it for few times. You can use the dough hook for this too, letting the machine knead for 30 seconds. Transfer the dough onto a floured surface and divide the dough into 6 balls. Working quickly, roll out the balls one by one. Roll it out to a longish shape, about 0.5cm thick. Roll out the dough as you need it. Cover up the rest with a cloth or cling film. Brush melted butter on the dough before baking/grilling.
5. Transfer the dough into the grill or oven. If using an oven, then bake it on a lined baking sheet. Please do not cluster bake. One baking sheet at a time. Bake/grill till puffed up about 4-5 minutes. Flip it to get an even char on each side.
6. Serve immediately.
(Note: We have used our gas grill for cooking the naan bread and the results have been wonderful)

For the Yellow Lentil Dal (Adapted from Food & Wine. For original recipe, please click here)
Ingredients
1 cup toor dal, yellow split lentils
4 cups chicken stock
2 tbsp fresh ginger, grated
1/2 tsp turmeric powder
1 medium zucchini, unpeeled and cut into 3cm long pieces
1 medium carrot, peeled, halved and cut into 1cm thick slices
Salt, for seasoning
2 tbsp cooking oil
1 1/2 tsp mustard seeds, black if possible, I used yellow ones
1 small onion, thinly sliced and halved
2 pips garlic, thinly sliced and chopped
Sliced fresh chili of your choice, seeded or deseeded (Optional) – I have left this out as I am feeding a toddler
2 tsp cumin powder
5 dried curry leaves
Handful of cherry tomatoes or 1 large tomato, deseeded and chopped

Method
1. Boil lentil, 3 cups of chicken stock, minced ginger and turmeric together in a medium pot. Simmer for 20 minutes until lentils are soft, partially covered. Stir often as the lentils will stick to the bottom. 
2. Using an immersion blender, partially blend the lentils till the whole mixture is slightly thickened. Or blend 1 cup of the mixture in a blender and mix it back together after blending. Add in the remainder cup of the stock and the vegetables. Season with salt. Simmer for 15 mins.
3. Meanwhile, heat a frying pan till hot. Add in the oil and mustard seeds. When the mustard seeds begin to splutter, add in onions. Cook till softened. Add garlic and chilli (if using). Saute for 1 minute before adding in the cumin and curry leaves. Once fragrant, add in tomatoes and cook till tomatoes are soft.
4. Stir in the tomato mixture into the dal. Simmer for another 5 mins. Taste and season accordingly. Serve.

I am very happy to have discovered these two recipes as they are both favourites of mine. There will be many repeats of these in future 🙂

 

Video: Eggless Blueberry Muffins

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Since trying out the recipe on Eggless Blueberry Muffin, we (my husband and I) thought it would be funny to make a video of our toddler, Mika, in his baking element. For the recipe and complete instructions, please click here.

In this video, I have added a teaspoon of cream cheese mixture in the middle of every batter. To make the cream cheese mixture, just mix 3 tablespoon of cream cheese to 1 tablespoon of castor sugar. Mix it with spoon/whisk till incorporated. Set aside for use. Fill the muffin cup liner up to 1/2 way, add in a teaspoon of cream cheese mixture, and cover over with muffin batter. The muffin cupliners should be 3/4 full for baking. This is totally optional, especially if you want to keep it vegan!

We hope you enjoy our first ever video 🙂

Mint and Chocolate Chip Ice Cream

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Summer is here for some weeks now. There are ice cream machines being sold everywhere and these are small ones. They make about a 1 litre to 1.5 litre of ice creams. Curious me bought one. Wee, one of the definite flavors I wanted to make is mint and chocolate chip. I used to love this flavor as a child and somehow I got sidelined and even forgot about the existence of this flavor. Until, our trip to London recently which had me eating mint and chocolate chip ice cream while waiting to look at the Crown Jewels. That was a very long queue! The jewels, not the ice cream. The ice cream stall had a queue but not as long 😉

A quick check on the internet had helped me narrowed down on a recipe. I followed Cooking Classy’s recipe and ended up with this! Yum!! No, it is not bright green or very green since I did not want to use any food coloring. It is, however, with a hint of green from the mint. The other substitution I made was to use whipping cream instead of heavy cream. Oh, I omitted the light corn syrup as well. What I ended up was still very delicious with just enough of sweetness without being overwhelming.

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