Sunday, July 31, 2016

Shanghai moon cake

I have tried this and the results are great! I will definitely make this recipe again.
I have obtained the recipe and picture from Guai Shu shu

Short Crust Pastry
  • 80 grams of butter, chilled and cut into cubes and keep in the fridge waiting for later use
  • 1 egg, lightly beaten
  • 200 grams of self raising flour, sifted
  • 40 grams of sugar powder
  • 30 grams of custard powder
  • 20 grams of milk powder (not in picture)
  • 1-2 tablespoons of milk (not in picture)
  • 4 salted egg yolks (pre-steamed for 5 minutes or microwave for15 seconds)
  • 50 grams of chopped walnuts
  • 350 grams of lotus seed paste
Egg washing
  • 1 egg yolk plus 1 tablespoon of milk plus a few drops of cooking oil, beat and sift
  • Some melon seeds  for decoration
  • Some sesame seeds for decoration

  • Preheat the oven to 180 degrees.
Picture obtained from Guai shu shu site
  • Mix the chopped walnuts to the lotus seedsfillings, knead until well mixed. Divide into 4 balls (or your desired number of balls), wrap a salted egg yolk in each ball. Shape round and set aside for later use.
  • Sift custard powder, self raising flour, icing sugar and milk powder in a bowl. Add the cold butter and use fingertips to rub the butter until it resembles some crumbs. Add the beaten egg yolk and cold milk, lightly knead until it forms a pliable dough. If the dough is too dry, add teaspoon by teaspoon of milk gradually.

  • Divide the dough into 4 equal balls (or your desired number of balls). Take one ball, flatten the dough, wrap a ball of filling, seal the edges and transfer to the cupcake cups or a lightly greased tray.  Egg wash the dough as thoroughly as possible and baked in the oven for 10 minutes.
  • After 10 minutes, egg wash for the second time and while it was wet, put the melon seeds and sprinkle with some sesame seeds. Send back to the oven and baked again for another 10-15 minutes. The baking time is for your reference and depends very much on the size of your moon cake. (Note: Alternatively, you can choose to egg wash once, but you have to put the melon seeds and sesame seeds once you do your first egg wash).

This is the ratio of one filling to one skin (1:1) However, do make provisions for yourself and choose a ratio that you are most comfortable (possibly 1.2 skins : 1 filing) with and come out with a presentable moon cake. This dough can be rather dry, remember: Add cold milk TEASPOON BY TEASPOON until you are able to handle it. Handling shall be light and swift for the pastry.

Char siew recipe by meatman

I have tried this and it appears simple and easy to execute! There is no need for special sauce purchase.

I obtained the recipe from meatman  but I cut down to a quarter of the recipe to fit into my air fryer at 160 degree for 15 min, glaze and continue for another 15 min at 180 degree.

Below is the original recipe. I will continue trying for other char siew recipe as there is a few variations!

Servings: 6
  • Time: 30 min

  • Skill: Easy


  1. 2kg of pork shoulder
  2. 2 tbps of five spice powder
  3. 2 tbsp of white pepper
  4. 3 tbsp of sugar
  5. 4 tbsp of light soy sauce
  6. 2 tbsp of dark soy sauce
  7. 3 tbsp oyster sauce
  8. 3 tbsp taucheo (beanpaste)
  9. 2 tbsp chinese rice wine
  10. 8 tbsp of honey


  1. Cut 2kg of pork shoulder
  2. Add the five spice powder, white pepper, sugar, light soy sauce, dark soy sauce, oyster sauce, taucheo (beanpaste, chinese rice wine, honey and mix them up even with your hands
  3. Cover and let it marinate in the fridge overnight
  4. On the next day, lay out the meat on an oven wire rack
  5. Roast them in 2 batches, for 15 mins in an 180 degrees celsius oven
  6. When done brush marinate sauce on meat
  7. Then back in the oven again for another 15 minutes
  8. Once done, drool!

Saturday, July 30, 2016

Hot and Spicy Korean Rice Cake Recipe

Hot and Spicy Korean Rice Cake Recipe
 Korean Spicy Rice Cake Recipe
I am crazy about Korean recipe these days after watching Home Food Rescue. I then try to get my hands on the Korean basic ingredients in Ampang. One thing that caught my eyes are the Korean Rice Cakes. This is a good basic recipes if you are new  in venturing into Korean Cooking as it only require a few korean ingredients like the rice cake, hot pepper flakes and hot pepper paste.

Do note that both the rice cakes and Hot Pepper Flakes are recommended to store in the freezer as they dont last very long when store in the fridge.

I have followed the steps  and soup making by Maagchi but came out with the ingredients combination myself. As this recipe are rather adaptable - meaning that if you prefer rice cake, then you could put more rice cake or if you prefer fish cake then you could add in more fish cake. The key is in adjusting the seasoning under C, whereby if you prefer less spicy/sweet then you put less and gradually increase till it is season to your taste.
Hot and Spicy Korean Rice Cake Recipe - Portion for 2
A) About 2 1/2 cups of soup
4 cups of water
7 large size dried anchovies, with heads and intestines removed
6 x 8 inch dried kelp

Steps: Boil for 15 minutes over medium high heat without the lid. Seperate the soup and the ingredients by using a sieve. Put the soup into a shallow pan and proceed to B and C

200gram Rice Cake
350gram combination of fishball, tofu, fish cake, or any yong ta fu ingredients
1 mushroom

1 tbsp Hot pepper flakes
3 tbsp sugar
3 tbsp Hot Pepper Paste

1 dried noodle

E) Hard boil egg

- Prepare the hard boil egg in a seperate pot
- Put B and C into A and stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.
-Add in the egg, remove from the heat and serve hot.

Friday, July 29, 2016

How to make Frozen Chicken Recipe

Since the day that I bought my Pensonic Air Fryer, I have toyed with the idea/fantasy of making fried chicken from scratch! The motivation in making the fried chicken is that air fryer uses less oil compare to conventional method and that I could make "instant" chicken (when i freeze the leftover uncook chicken) in minutes! Further the price of frozen food is getting more expensive and we never know what they put into the frozen chicken. I also love this recipe as I could also include in my electric lunch box plans whereby i just air fry in the morning and I pack it straight to work.

Once I have tried successfully, there is no going back to store bought frozen fried chicken anymore! I have made this recipe 3 times within a few weeks, it is that addictive! The chicken came out moist in the inside and crispy on the outside. As I am heavy on the seasoning, the chicken is pack with great flavors.

For the Flour mixture I have adapted from Sonya recipes with variations while I come out with my own seasoning methods which works! I have initially tried the original recipe from Sonya however i may have miss something as the texture of the chicken was not what I was looking for.

I use the buttermilk and let the chicken rest for about half hour for the buttermilk to absorb the flour. This is a crucial steps.

Did I also confess that I love to collect herbs? I could locate most of the herbs under Sing Long Food Products Sdn Bhd which I have bought from Mercato (Pavillion) in Kuala Lumpur, Malaysia. This brand is also commonly found in other supermarkets. The prices are more affordable compared to the imported herbs. Aside to Sing Long, I was able to locate herbs in Bake with Yen with very reasonable prices.

I will scope out the necessary amount of flour mixture to another bowl during the dipping.  So that I could store the extra unused flour mixture for another fried chicken projects! Thus I could save time by just prepare chicken season and I could skip the extra steps of preparing the flour mixture.

1. This is how it looks like after seasoning the chicken for few hours in the fridge
2. Preparing my dredging stations! I have put the chicken on the wire rack to drain out any excess liquid before dredging starts. The top right corner is the buttermilk substitute made by milk and vinegar

3. I have dredge the chicken and put on the wire wrack on clockwise direction. Notice in the picture some of chicken is white powdery and some are orange color? I need the chicken to look like the orange color version which mans the chicken's flour is "soak" with the buttermilk. Roughly about half an hour or faster

4. I have line the pan with wax baking paper, and pour the leftover flour before putting the chicken on top. Note that I try to ensure that the chicken doesnt touch each other. This is so that it is easier for me to repack once the chicken are frozen solid.
A) Seasoning the chicken
1 tsp paprika
1 tsp cumin
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ginger powder
1 tbsp oyster sauce
1-2 tbsp soy sauce
1 tsp sugar
1-3 tsp Korean cili powder
some water to let the paste come together

B) Flour mixture - can store the leftovers
300g flour
2 tst mixed herbs
1 tsp cumin powder
1 tsp Paprika
1/2 tsp five spice powder
1 tsp salt
1 tsp black pepper powder
1 tsp white pepper powder
2 tsp onion powder
1 tsp garlic powder

C) Homemade buttermilk recipe- If you don't have the real thing
1 cup hot milk (full cream)
1-2 tbsp vinegar
(mix all together, sieve and you will have buttermilk)

1. Season the chicken for 2 hours or overnight. If the paste is too thick, then feel free to add water
2. Put together the flour mixture and buttermilk. For the buttermilk, I use the full cream milk powder and mix with hot water before pouring the vinegar. You may use fresh milk but you need to heat it as I notice the vinegar reaction slowed down when using the cold milk.
2. Remove excess seasoning by letting the chicken sit on a wire rack before dipping into the buttermilk, followed by flour mixture and let it rest for half hour on a wire rack.
3. Cook in the air fryer for 180 degree C for 20 min followed by 200degree C for 5 min OR you may store the excess chicken by putting the chicken on a tray line with wax paper. Once frozen, then you may keep in together in a bag.

For Pensonic air fryer, I notice that I need to pour some oil on the chicken to cook successfully. Please try and do let me know how yours turn out!

Mapo topu / Mr. Baek's Recipe (Korean style!)

Mapo Tofu  - Chef Baek
While searching for Home Food Rescue recipe, i stumble upon this youtube video by R Cook. After viewing it, I know that I have to try it and it taste great! 

One thing I like about the recipes by Chef Baek is that he will repeatedly use the same basic ingredients to create different variation of dishes! Thus my initial splurge in buying Korean ingredients doesn't go to waste for example Hot pepper paste (Gochujang), Hot Pepper flakes (Gochugaru), soy sauce (particularly Jin Ganjang) and soy bean paste.

I would recommend going to Phill Mart (Dae Won Food (M) Sdn Bhd)  at Ampang, Selangor to look for the Korean ingredients. If the ingredients you were looking for is not at Phil Mart, fret not as there are similar korean grocery shops near Phil Mart and you could also compare prices. At the shop, you could look for fresh ingredients, condiments, utensils and instant noodles. I notice that the shop sells refillable Gochujang and you could save a few ringgit. You could also locate Korean ingredients at selected supermarket like Mercato (Pavillion)  however choices will be limited and the price may be higher.

Now, back to the Mapo Tofu, i sprang into action since i have all the ingredients at hand!

- Spring Onion: 1 root - Chop

- Onions: 1 - Chop

- Minced Pork: 250g

- Chilli powder: 3 tablespoons
- Soy bean paste: 1 tablespoon
- Chopped garlic: 2 tablespoons
- Pepper Paste: 1/2 tablespoon
- soy sauce : 1/4 cup
- Water: 2 cups

- tofu: 1 - cut into cube

- Starch water

1. First put some oil in wok and stir fry A) till fried. Only switch on the fire after the spring onion is added.  
2. Add in B) and cook till its white
3. Add in C) till its cook
4. Add in D) - seasoning first, stir and followed by water, stir. 
5. Add E) when the mixture boil. followed by F) till its thicken. 

Monday, July 25, 2016

Episode S2E15 home food rescue / mr baek the homemade food master - steak recipe

Episode S2E15 home food rescue / home made food master - steak recipe

I love this show and I have tried a few of the show recipe with great results. Thus I tried to document recipes while watching the show.
Some parts may be estimate and I will create a separate post with pictures should I try them out.

According to chef baek, he uses beef's shoulder to prepare the steak. There is 3  type of thickness shown. The common one are thin and thick. Thin one is available in supermarket while thick (he show 4 time more thick than the thin steak) steak is sold by the butcher. From the show it look like thin one are easier to prepare. The third type shown in the show are bulgolgi meat - to me it look like those fatty meat seen in steam boat.

3 things that r important when cooking steak is
1) Seasoning
3)Side dish

Salt front and back
Black pepper front and back
Tap the seasoning in a bit

For thick stick need to season for two,  hours - for thin will take lesser time but he didn't specify

To avoid shrinking, cut the meat a bit here n there normally around the pork got slit n in middle

Use normal flour. Coat the meat both side thoroughly
( The above seasoning technic is use throughout the show)

Steak recipe 1 - garlic steak recipe
6-7 garlic, skin removed but no need cut small

Put oil in non steak, 1 layer. Put more oil if it is for thick steak.
Cook slowly, medium fire.put 6-7 garlic surrounding the stick. Don't cook until golden brown.
Flip the meat and it is still white. Turn the non stick sideway to cook side of meat if thick.
When ready the meat is still whitish in colour.
Drain the oil and take out garlic. Put the meat back into the pan, cut a small piece of butter put in n cook. The meat is slightly brown at this stage and serve

Recipe 2- garlic Steak with tomato sauce
Cook steak again with garlic at side 7 pcs and 1 slice meat, drain oil n take out garlic,  then put butter n cook meat. Take out meat and set aside

Make sauce
With the leftover butter, continue with
1 tb sugar. Use normal spoon
2 tb tomato sauce
1 tb soy sauce
1tb vinegar. Stir all and cook till no sour taste then add aboutHalf a cup water  bit by bit. Then put in steak n garlic. It will absorb the water.
Put some black pepper season to taste and serve.

Recipe 3 - Steak with 2nd sauce
Cook the steak, drain oil, put in butter. Cook steak.take out steak.
Cut onion into slice n cook till soften, put in two spoon sugar, 4 spoon tomato sauce, 2 spoon soy sauce,2 spoon vinegar. Pour in about half cup water bit by bit n stir.consistency a bit thick.pour on top of steak

But if pour too much water n it become watery then put the steak in n cook together.

Cook sunny side egg seperately n serve together

Recipe 4 - Steak with 3rd sauce
Prepare the side-
Salad recipe.
Some Cut carrot slice
SomeCut cucumber slice
Some Salad
Cut half onion semi ring

Salad sauce recipe.
All 1:1 ratio. Sugar 0.5
1/3 soy sauce thick Korean
1/3 cup water
1/3cup white sesame seed
1/6 cup sugar
1/3 mayonnaise
(This sauce can also use with soft tofu)

Prepare steak
1-2 steak
Half onion cut semicircle
Some White mushroom cut slice (same as the type make mushroom soup)

When almost cook the steak put in onion n mushroom.
Take out steak.
Drain out put aside onion mix.

Make sauce
Put some oil and some flour together 1:1 ratio - sauce demi glace
Cook and stir till yellow
Put in milk about 1 cup bit by bit and stir
A bit salt
Put back onion mix
Put some water till a bit watery
Put in steak.
And season with black pepper.let it cook a while n serve.

Seperately put in the salad and sauce together.

Take out steak and serve together with sauce

Recipe 5 - Steak using bulgolgi meat. It look like steam boat meat with fat
Season steak with salt n pepper. After a while dip into flour

Side recipe
Mash potato recipe
4 Steam potato - mash
1 cup milk (For four potato medium use 1 cup milk n stir. Potato will absorb the milk)
Salt a bit
Sugar a bit
Krim putar 1/3 cup. Could b wip cream
Mix everything together

Cut cucumber
Red capsicum

Put oil n cook steak.once cook take out
Put in vege mix
Stir fry n take out

Put butter 3 small piece n flour . Cook till coklat. 1 spoon sugar ,4 spoon tomato sauce, 2 spoon soy sauce, 2 cuka. 1 cup water. Stir bit by bit. Or up to 2 cup water
. Put in vege mix
Some black pepper
Put in steak n cook.
Serve with mash potato n steak

Saturday, July 16, 2016

Prezel Recipe - The art of french pastry jacquy pfeiffer

Pretzel Recipe with Cinnamon and Sugar Coating

I have tried this recipe and the outcome is a rather crispy and biscuit texture pretzel. I have tried to follow the recipe as much as I could but I substitute lye water with sodium bicarbonate and flavored the pretzel with sugar and cinnamon. For the lye water substitution, I initially wanted to use Chinese Kan Sui but upon researching on other user comment, I realize that it is not an ideal substitution.

The steps and explanation from the book can be quiet lengthy. Thus I have shorten the steps to the key points.

Pretzel Recipe (10 pieces of Pretzel)
Whole milk (3.5% fat) | 90 grams |⅓ cup
Dry yeast | 10 grams | 2½ teaspoons
All-purpose flour | 165 grams | 1 cup plus 3 tablespoons

Water | 100 grams | 7 tablespoons
Bread flour | 165 grams | 1 cup plus 3 tablespoons
Butter (French style, 82% fat),  softened | 35 grams | 11/5 ounces (1 tablespoon plus ¾ teaspoon)
Sea salt | 7 grams | 1 teaspoon
Butter (French style, 82% fat), softened, for the pans | As needed | As needed

Sodium Bicarbonate 1/4 cup
Boiling water 3 cup

Melted butter
1/4 cup sugar
1 1/2 tsp cinnamon 

1. Mix the milk and yeast together in the stand mixer. Sprinkle the all-purpose flour over the top. Let sit undisturbed for 10 to 15 minutes. After 15 minutes cracks should have formed on the surface of the flour; this signifies that the yeast is fermenting. The fermentation of the yeast creates a very slight acidic flavor that contributes a pleasant flavor to the dough.

2 Once the yeast has been activated it is time to mix and knead the dough. Adjust the temperature of the 100 grams of water to the same temperature as the milk. Before beginning the mixing process place an extra ¼ cup of water next to the mixer, just in case the dough is too dry. Add the bread flour, water, soft butter, and finally sea salt to the mixing bowl. Mix for 1 full minute on medium speed with the dough hook. The dough should begin to come together after 1 minute; if it does not, add a very small amount of water to it. Mix for 5 minutes on medium; stop the mixer and scrape down any dough sticking to the side or bottom of the bowl or that has risen up the hook. Mix for another 7 minutes on medium, until the dough is smooth and wraps around the hook.

3 Remove the dough from around the hook, shape it into a ball, and place it back in the bowl. Cover the bowl with a damp towel or with plastic wrap and let rest in a warm spot for 20 minutes. 

4 Using a whisk, carefully mix the sodium bicarbonate with the hot water in a glass bowl or a plastic container. 

5 After 20 minutes of rest, cut the dough into 58-gram pieces; the next step is to shape them. You should not use flour during the shaping process. Take a piece of dough and fold it over itself to create a ball. Cup the dough and start pressing on it while making clockwise circles. At first you need to press hard so that the dough sticks to the table a little, and then you ease the pressing while tightening the cupping. When the shaping is done you should have perfectly round spheres of dough. Shape all of the pieces of dough into spheres and place them in the order in which you shaped them on the edge of the counter, leaving a lot of space in front of you. When you shape dough into balls, the gluten develops and makes the dough tight; before you continue shaping the pretzels you will need to let the balls rest for 5 minutes, so make sure to place them in order in a row so that you remember which one was shaped first. Cover them with a towel and let them rest for 5 minutes.

6 Take the first sphere that you worked on and roll over it with the palms of your hands to shape into a 3-inch-long log. Set it aside and repeat with the other spheres. Cover with a towel and let rest for 5 minutes. With both hands, roll each pretzel until it is 6 inches long; the shaping has to be done gradually or the dough will rip or shrink back. Repeat with the other pretzel logs. Cover with a towel each time and let rest for 5 minutes. Repeat rolling each log progressively longer, with a 5-minute rest between each rolling, until the logs are 21 inches long. The middle should be slightly thicker than the ends. 

7 To shape the pretzel, with the log lying on the countertop in front of you take an end in each hand, holding with your thumb and forefinger, and draw slowly toward the middle with both hands until your hands are centered in front of you; then cross the right end of the dough over the left. Let go of both dough ends, then take them up and twist the right end over the left end one more time. Fold the twist up toward the center of the circle and attach an end to each side of the round. STEP 3 Twist the right end over the left end one more time. STEP 4 Fold the twist up towards the center of the circle and attach an end to each side of the round.

8 Once all the pretzels have been shaped, dip into the solution. Set in a warm spot to rise for 30 minutes. Meanwhile, preheat the other oven to 450°F/230°C with the rack positioned in the center. 

9 Bake the pretzels for 10 minutes 1 sheet pan at a time. Butter the pretzel with a brush, coat with cinnamon and sugar
5. Shape into a ball

6. 3 inch log

6. 6 inch log

6. 21 inch log

7. How to shape pretzel.

7. How to shape pretzel.

7. How to shape pretzel.

After shaping and dip in the sodium bicarbonate

Baking time!


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