Green Tea Ice cream Recipe!

Ingredients
300 milk ml
90gram brown sugar
5** green teaspoon matcha powder (Using Maruyu  Omacha Powder)
a pinch of salt

150ml whipping cream

** I notice when i use a different brand of Green Tea, 5 teaspoon would be too much. Thus watch the original video or season to taste. In ice cream its a bit difficult to season to taste since you will only know how it taste at the end. Thus you may need to use some trial error.

 

Picture: Brown sugar/Matcha Green Tea Powder/Milk

This green tea ice cream is really easy to make.

Steps:
Just mix the milk, brown sugar and green tea powder. Beat till the sugar dissolve. Add in the salt.¹

Put ice in a big bowl and put a smaller bowl in the big bowl. Pour the cream in (the small bowl) and beat the whipping cream till its peak.²

Pour the matcha mixture into the whipping cream and stir gently till its mix. Pop into the freezer for 2 hours and pour it into you ice cream maker!

Tips
1 The green tea powder is really light and will fly off easily. Using a spoon, mix the green tea powder with the milk before you start beating. Else the green tea powder can spill out and the precious green tea powder would be wasted. I have a small blender. I just dump all the ingredient into the blender carefully and start blending. It is easier and get the job done faster!


2 How to see the whipping cream has peak? There will be a cone shape stuck to the beater when you lift up the beater. If the cream doesnt get stuck to the beater means that you have to continue beating. However stop beating once you have seen the cone shape.


Result
I like the taste of the green tea ice cream. The taste is light and creamy. I prefer to eat this ice cream with a cone. When i ate it in a cup i like to sprinkle in grind nuts, wafer and whip cream. The recipe is taken from you tube How to Make Green Tea Ice Cream (Matcha Ice Cream) i have modified the green tea quantity and also add in salt. The flavour is more pronounce.

How to Make Green Tea Ice Cream (Matcha Ice Cream)

Chicken Ponteh Recipe (Peranakan Food)

Conversation with my Peranakan friend from Malacca:
Baba: Peranakan food is not easy to make. Even though i help my mum also I don't know how to make Peranakan food.
It really piqued my curiosity instead of acting as a deterrent. He repeated this statement a few times when we talk about Peranakan food. Curiosity won over.

Yvonne: Reeeaaaallly so hard meh? Ok what is the Peranakan food that you like? Name me a few!

Baba: Ponteh, Sambal udang and Itik tim

Yvonne: Ok i will go try them out!

Baba: Really?? You will try?? But its really hard wor!!

Yvonne: Yeah why not (brave bravado)!!

Baba: Ok after you tried, you let me taste k!

Yvonne: Sure! The best way to master Peranakan food is to get a Baba to test right?

Baba: You are right!

Nothing beats mastering a difficult challenge. After my first try I wanted to learn more!

At the same time I told him that I have also eaten great tasting Peranakan food in Malacca in which my friend responded, "cheh that is not original also!" Which is why I decided to venture into Peranakan food and see how far I can master the Perankan food.

I googled and cross check with Baba on the ingredient. My first venture was Chicken Ponteh and Sambal Udang. The Ponteh turn out delicious. The Sambal Udang turn out really "cacat". The Sambal Udang could have failed because I use lesser udang and that i could not use my kuali. Sambal Udang need tamarind sauce which is acidic on the kuali/steel. So i have to think outside the box in cooking the Sambal Udang. Next time I will use non-stick pan. The challenging part about Sambal Udang is in making the sambal! When i cook the sambal, it burn really easily! I dont mind pounding the ingredient but not the part where the sambal splash into my eyes, face and burn my hand! Much much later I learn that I could blend the whole sambal.... Well back to Chicken Ponteh. Below are the recipe.

Taken from Elsewhere website with minor alteration:

INGREDIENTS

1kg chicken
2 tablespoon sweet bean paste (sweet tau-chu)
300gm shallots
150gms garlic
300gm potatoes
30gms black mushrooms
2 tablespoon light soya sauce
1 tablespoon dark soya sauce
50gms sugar
30gms palm sugar (gula melaka)
160mls cooking oil
1.5 litre water
Pinch of salt

METHOD

Clean and chop the whole chicken. Soak black mushrooms in hot water until soft (about 15 minutes), drain and clean properly under running water then set aside.

Wash and cut potatoes into small pieces. Grind the shallots, garlic and bean paste separately into fine pastes.

Heat oil in wok and fry the finely ground shallot paste and garlic paste until brownish and fragrant. Add ground bean paste and fry until fragrant. Add chicken, black mushrooms and potatoes.

Mix well and fry for about five minutes. Pour in water and stir.

Tip:water just enough to cover the chicken. I poured too much water. It still taste nice but next time will reduce the water.

Add light and dark soya sauce, sugar, palm sugar and salt to taste.

Simmer until chicken and potatoes are cooked.

Serve with steamed rice and sambal belacan.

Tips: If the taste is slightly bitter as a result of overcooked garlic and shallots, add a little sugar to taste. Ayam Pongteh can be kept in the fridge for a few days and actually tastes better. Chef Bong says it can also be served with toast for breakfast. I believe her.

--------------------

I will definitely try this recipe again. As I was making this dish the interesting part is that I wasnt sure what to expect in the end. Sure I have some vague memories of trying Ponteh before in Malacca but I didnt quite like it. However now i am totally loving it!

A challenge that I soon realize in making this dish is to deal with the shallots. I was semi crying while cleaning, peeling and blending the ingredient. I get a second round of tears in the Sambal Udang dish also. I guess that its one of the perils in mastering Peranakan food.

And i will need to do more research to make the Sambal Udang work next round. Wish that I can learn under an expert though. That way i can learn faster and know more recipe!

Nasi Putih Ayam Kunyit Recipe

While working night shift I suddenly feel inspired to cook my favorite Malay food. I chatted with my colleague Hidayah and apparently its actually pretty easy to prepare (Though the conversation was more like marinate with kunyit powder and put in anything u like lah). So on my off day the next day after making my cake in the afternoon, I felt hungry and the next thing i know i was online flipping the web for a good ayam kunyit recipe. I came across a mouth watering blog call Foodilicious (click for the original recipe) and was instantly inspired to cook the recipe in the blog. I have most of the ingredient except cili padi, the fish sauce and bird eye cilli. So i made some changes and cook it with the ingredient I had in hand. Outcome is that I can taste the Ayam Kunyit with a tinge of Cili spiciness in it. The lemon grass and lime leafs enhance the taste of the dish.

I am glad that I finally started cooking my favourite Malay food. The fun part is that I can eat as much chicken as I want and I do not have to ration it when I eat at Malay stall! The Malay stall usually give a few pieces and always leave me craving for more.

Originally the recipe is callled Spicy Turmeric Chicken (Ayam Goreng Kunyit Pedas) Recipe but since I do not have most of the cilli ingredient, my version would lean more towards the usual Ayam Kunyit recipe. Once I get hold of the cili I will try out the original recipe from Foodilicious.

Ayam Kunyit Recipe: Serves 3
Marinate and leave aside
-Half a chicken (debone and cut up the chicken meat into pieces)
-1 teaspoon turmeric powder
-1 teaspoon light soya sauce
-1 teaspoon oyster sauce
-1 to 2 teaspoon home made cilli (its actually blended cili padi)
(Above is just an estimate. In practice its season to taste)

1/2 big onion, sliced
1 clove garlic, roughtly chopped
1 small lemongrass, slices

4 kaffir lime leaves, finely sliced
1/4 carrot, julienned
4 long grean bean

1 teaspoon light soya sauce
1 teaspoon oyster sauce
1-2 teaspoon home made cilli (its actually blended cili padi)

After marinating the chicken. Heat up a frying pan with about a tablespoon of cooking oil.

When the pan is heated well, fry the sliced onion, garlic, lemongrass. When it soften, add in the marinated chicken and stir, until chicken is cooked. Add in carrots, bean and finely sliced lime leaves. Serve with warm rice.

Vanilla Ice cream with Oreo cookies recipe

cream, My Sweet Tooth

I made Vanilla Ice cream and they taste delicious! Its a Philadelphia style ice cream so there is no eggs involve! After freezing the ice cream for about 2 hours I garnish with crush Oreo biscuit. The taste of Vanilla and Oreo really complement each other. The recipe is taken from Food Wishes by Chef John. You can even find his video of the vanilla ice cream in Youtube.

I change some of the ingredients and steps. I do not have heavy whipping cream and heavy cream. I use the Bridel Whipping Cream.

I have modified the quantities according to the one state in my Philips ice cream maker manual.

Recipe:
-400ml milk. I use FarmHouse fresh milk. Usually when making ice cream they recommend using whole milk.
-150ml whipping cream.
-Quater cup sugar (about 50ml according to cup measurement)
-1 to 2 teaspoon of vanilla flavoring

Steps: In the origianl post from Food Wishes, Chef John heat the milk, sugar and cream together. I wasnt sure about heating the Whipping cream, so i change the steps.

- Pour the milk and sugar into a pot. Heat the mixture till the sugar is melted.
- Chill the milk and sugar. I left the mixture to cool to room temperature and pour in the chilled whipping cream.
- I add in about 1 teaspoon of vanilla flavoring
- I chill overnight. Pour into ice cream maker. After half hour. The ice cream is done.

(Picture might be a bit grainy as I use HTC HD2 for the photos)

Chocolate, Green Tea and Daiso shopping in Singapore!

Bought many items mainly for my ice cream making. I bought utensils and ingredients plus some delicious chocolates!

I finally found my matcha Green tea at Meidi ya at Liang court near Dhouby Gout station! Cost $12 and weigh only 30g. The bottle is really small.

Extremely Chocolatey White Chocolate. It cost $4.90 and its really yummy! The white chocolate is just nice with some biscuit in the middle. There is only 8pcs inside though.

While at Orchard, I went from ION to Shaw Centre, I stumble upon a chocolate shop that sells various chocolate and cookies at Wheelock. Most of the products are manufactured by Marks and Spencers. Quiet amaze as I thought that they only sell clothing. Didnt expect them to make chocolate too. The products are made in UK. Curious, I bought a few to try. I spend $17.60.

The chocolate chip cookies taste rather normal. I like the chocolate chip as it taste sweet and nice. It cost $3.30. I wish its more crispy and fresh though.

I also bought the White Chocolate and Swiss Dark Chocolate. Hope that they will contribute to my ice cream making!

Strawberry and Mango ice cream photos

Having fun with the ice cream that I made. This is my favorite combo. When I eat at ice cream shop I normally mix strawberry and mango. So its rather special that I can one day make my own ice cream in my favorite combo. The strawberry and mango taste awesome. The mango ice cream is particular a success as its creamy, smooth and the texture looks like real ice cream compare with the strawberry. When trying to scoop up the strawberry, it will break easily and its hard to mold into a ball. It could be because gelatine is added into mango ice cream and it help in the texture and shape of the ice cream.

The great thing about these 2 ice creams is that they require 100ml whip cream each and require 70 -90g sugar. Both quantity are little compare with other ice cream recipes that requires lots of cream and sugar to work.

I sprinkle the ice cream with white chocolate and almonds on the strawberry. On the mango i garnish with chocolate sprinkle and almonds. Add a bit of whip cream at the side. This round i skip the Hershey chocolate sauce.

My recipe for the ice cream above:
Mango Ice cream recipe

Making Strawberry Ice cream (Recipe)