DIY Rice Noodles in Soy Sauce

October 1, 2013 4 comments

Besides being swamped with handling the payroll at work on the first day of every month, I like to do a little what i call “blog event browsing”

It’s the time of the month where i poke my nosey nose at the various blogs that’s hosting some of my favourite blog events.

So, the theme of this month’s Little Thumbs Up is Soya Bean

And since Mich, the host, was kind enough to open this event to dishes with at least 2 tsp of soy sauce. Our breakfast of DIY Rice Noodles automatically qualified as they were practically swimming in soy sauce!

chee cheong fun tong 1

The rice rolls came out so silky soft that i decided that they were fitting for my 14 month toddler with +- 8 teeth.

Her version was drenched with carrots, corn and some bone broth.

chee cheong fun caitlyn

So here goes!

Homemade Rice Rolls

Makes about 5 rolls

150ml water

40 grams rice flour

1/2 tbs cornstarch

1/2 tbs wheat starch

1/2 tbs cooking oil

pinch of salt

Sift the rice flour, corn starch, wheat starch and salt into a large bowl

Gradually, while whisking, pour the water into the flour, making sure that there is no lump.

Add the oil and set aside for 30 minutes

Place an oiled tray into a steamer. When the water in the steamer has come to a boil, Give the batter a good stir and ladle a think layer of batter into the oiled tray.

Cover and steam on high heat for 5 minutes.

Remove tray from steamer, let cool.

Using a spatula, carefully lift one edge of the cooked rice roll and roll it up into a cylinder.

Continue to steam the rest of the batter until it is used up.

Soy Sauce dressing

1 TBS oil

4 slices of ginger

2 TBS sugar

50 ml of soy sauce

50 ml water

Heat the oil, ginger and sugar till the sugar turns syrupy. Add the water and the soy sauce. Let the mixture come to a boil

To serve. Place the rice rolls onto a plate and ladle the soy sauce dressing over it.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.

Indonesian FoodBlogger Challenge- Cassava & Yoghurt

September 25, 2013 2 comments

idfb 2

A glance at this photo wouldn’t have you guessing of the crazy that went behind making it.

This donut combines two of the most unfitting ingredients ever thought of in a challenge.

Cassava and Yogurt.

The Indonesian Foodblogger has outdone itself by challenging its members to use these two ingredients in a dish.

And if you think things couldnt get any worse, I’ve further outdone myself by choosing another fermenting component on top of my fermenting milk product (read: yogurt).

Yup, you guessed it, this donut is made from fermenting cassava.

IDFB5

While i would love to go on and on about the benefits of food that has been fermented, this donut is not it.

Because all the goodness in eating live organisms went out the window when i drowned these donuts in a pool of hot oil.

But what about the yogurt, you ask?

Well, the yogurt was sugared, egged and cooked to make pastry cream!

Oh wells, YOLO !

idfb4

So while this donut may not be the healthiest snack.I am glad I took up the challenge to combine two incomplementary product to make a mind blowing dessert.

Here’s to you, IDFB!

Donut tape Singkong (Recipe in Indonesian)

Taken from Sajian Sedap

Bahan:
300 gram tepung terigu protein tinggi
100 gram tepung terigu protein sedang
6 gram ragi instan
35 gram gula pasir
15 gram susu bubuk  (Saya pake creamer)
1/2 sendok teh baking powder
200 gram tape singkong
1 butir telur
175 ml air es
40 gram margarin
1 sendok teh garam
minyak padat untuk menggoreng

Cara membuat:

  1. Campur tepung terigu, ragi instan, gula pasir, susu bubuk, dan baking powder. Aduk rata. Tambahkan tape singkong. Uleni rata.
  2. Masukkan telur dan air es sedikit-sedikit sambil diuleni sampai kalis. Masukkan margarin dan garam. Uleni sampai elastis. Diamkan 15 menit.
  3. Kempiskan adonan. Timbang masing-masing 35 gram. Bulatkan. Diamkan 10 menit.
  4. Pipihkan adonan. Bentuk bulat lagi. Letakkan di loyang yang ditabur tipis tepung terigu. Diamkan 45 menit sampai mengembang.
  5. Goreng dalam minyak padat yang sudah dipanaskan di atas api sedang sampai matang. Dinginkan.

Yogurt Pastry Cream

  • 2 cups strawberry flavoured yogurt (Heavenly Blush)
  • 1/4 cup sugar
  • Pinch of salt
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter, cut into small pieces
  1. In a medium saucepan, combine milk, sugar,and salt. Cook over medium heat until mixture comes to a simmer.
  2. In a medium bowl, whisk together egg yolks, and cornstarch. Whisking constantly, slowly pour hot-yogurt mixture into the egg-yolk mixture. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens (about 2 minutes).
  3. Add the butter, and stir into the mixture. Let the mixture cool.
  4. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled. Pour into a pipping bag fitted with the longest pipping tip you can find at home.

To assemble:

Take a piece of the donut. Push the tip of the pastry cream filled pipping bag into the middle. Squeeze gently to fill the donut with the pastry cream

For the garnish, melt some hot chocolate over a double boiler. and dip the donut tops into it.

Penne Alfredo

September 24, 2013 3 comments

Ree’s blog at the pionerwoman always gives me the giggles. She’s always so witty in her description.

And when i was vacationing in the US two years ago, I was lucky enough to catch snippets of her cooking show. In fact i made sure i stayed back in the hotel just to catch her show. Imagine, passing the opportunity to sight-see Times Square in New York to catch Ree Drummond!

So when this month’s cook like a star chose Ree to be their featured chef. I was more than willing to pitch in.

Cook like a Star is a montly event organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake.

are my blogging friends that have joined me cooking for this event. Please visit their blogs for more of their 5-stars cooking.  – See more at: http://bakeforhappykids.blogspot.com/#sthash.SR8KK3va.dpuf

So here goes my Penne Alfredo.

Penne Alfredo

I’ve made this dish quite a couple of times. But i’ve never blogged about it because the final pale color of this dish never inspired me enough to pull out my camera. Don’t get me wrong. This dish tastes amah-zing! just that the colors was a bit drab.

Today however was different. I was armed with parsley leaves and tomatoes. They make the perfect garnish.

penne alfredo 1

Enjoy!

Penne Chicken Alfredo

Taken from The pioneerwoman

Prep Time:
5 Minutes
Cook Time:
20 Minutes
Difficulty:
Easy
Servings:
6

Ingredients

  • 12 ounces, weight Bowtie Pasta (farfalle)- i used Penne
  • 4 Tablespoons Butter
  • 2 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper, to taste
  • 2 cloves Garlic, Minced
  • 3/4 cups Dry White Wine (may Substitute Low-sodium Chicken Broth)
  • 1/2 cup Half-and-half
  • 3 Tablespoons Heavy Cream
  • Low Sodium Chicken Broth, As Needed For Thinning – I used homemade bone broth
  • 3/4 cups Parmesan Shavings Or Grated Parmesan
  • 2 Tablespoons Fresh Parsley, Minced

Preparation Instructions

Cook pasta according to package directions. Drain and set aside.

Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.

Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it’s all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.

When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it’s all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)

Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

 

 

 

Cendol

September 21, 2013 2 comments

It’s such a shame if i were to miss this month’s Little Thumbs Up chosen theme of Pandan. Especially since i have an overgrown pandan shrub at my mini garden, outside my house.

I didn’t want to make a pandan chiffon cake. That’s a bit overdone

I wanted to make a cool refreshing cup of cendol, an Indonesian (or is it Malaysian?) dessert of coconut milk sweetened with palm sugar.

I’ve been reading a lot of blogs which contrary to our long standing beliefs, regard that coconut milk is good for you. especially when it’s served raw. Ditto for palm sugar in relation to our common out of the mill white sugar.

I didn’t have a problem with those findings. In fact, i am ecstatic. Indonesia is like a coconut depot. i can get a whole coconut for less than USD 50 cents and get:

  •  1. coconut water (another superfood),
  •  2 coconut milk,
  • 3. coconut shavings (which can be ground into coconut flour).

Talk about  making your dollar stretch!

So, back to my cendol adventure. I just had a very tiny, insignificant problem: I didnt have that fancy tool needed to make the cendol strands!

https://crustabakes.files.wordpress.com/2013/09/0f15e-images.jpg

*image taken from alatapa.blogspot.com

right, like i would let that get in the way.

So here i go, showing you a step by step pictorial on making cendol. If you’ve been following this blog, you probably noticed that i almost never do a step by step.

A good reason for that is my kitchen is like a hot mess each time i am in it.

a better reason is that i was always too lazy.

But here i am, laziness cast aside.

cendol 1

First, we snip the pandan leaves like so. Drop them into a blender and…

cendol 2

BLEND!

cendol 3

When all the leaves have been blended to pulp sized, and your water is a nice shade of green, you strain it to catch all the water, and discard the pandan leaves pulp.

cendol 4

Pour the green pandan water into your flour which is made up of hunkwee flour, rice flour, and sago flour. Whisk the mixture till well combined.

cendol 5

Restrain this flour mixture, to get rid of any lumps that might form during whisking.

Next, find the biggest cooking vessel at your home.

cendol 6

For me, it’s my giant chinese wok.

Cook over low heat while whisking till the mixture thickens like so:

cendol 7

If you have that fancy cendol tool, good for you!

If you dont, you just have to be extra creative.

cendol 8

Today i used a pipping bag.

cendol 9

Get out your oven mitt! Because you are gonna squeeze the hot pandan mixture into an awaiting bowl of ice cold water. Do not wait for the mixture to cool or it won’t gel!

Next we go to assembly.

cendol10

A nice serving of melted palm sugar (gula melaka)

cendol11

Spoon some of that cendol you just made in…

cendol12

Okay, without the cendol maker, these may be fatter than your average cendol. That’s ok. No one minds. I’m cool with it. You’re cool with it. We’re cool.

cendol14

Top with coconut milk, freshly squeezed of course.

cendol13

All the way to the top! *In my haste to taste the drink, I don’t have a picture of the finished glass of cendol with coconut milk all the way to the top.*

Pandan Water:

50 grams of Pandan Leaves snipped

325 grams of water

Blend the pandan leaves with the water till the leaves are pulped, and the water turns a nice shade of green. Strain the mixture.

The dry ingredients:

25 grams hunkwee flour (Mung Bean flour)

20 grams rice flour

5 grams sago flour

1/4 tsp salt

1 TBS sugar

Whisk the flours together. Add the sugar and salt. Stir to combine.

Pour the pandan water into the flour mixture. Give a good stir. Strain the mixture for any lumps.

Prepare a basin of ice water, ice cubes are welcome. Prepare oven mittens and a pipping bag.

Pour strained mixture into a wok. Cook over low heat till thickened

Pour it into a pipping bag. Using the oven mitts, gently squeeze the cendol into the basin of ice water.

To asemble:

1 L of Freshly squeezed coconut milk, salted with 1tsp of salt.

2 blocks of gula melaka, melted (add water if too thick).

Ladle some of the gula melaka onto an awaiting cup. Ladle some of the cendol, and top the glass with the freshly coconut milk. Enjoy at room temperature or with ice :)

I am submitting this post to Little Thumbs Up September – Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

Peach Pie

September 5, 2013 3 comments

I am taking a break from all the healthy, wholesome cooking to make way for this peach pie.

This pie is a full butter, double crusted, gluten-full pie made from refined white wheat flour.

The peaches came from a can which probably leached BPA.

White refined sugar was added to the peaches.

peach pie

While the overall goal here is to make healthier, whole foods to feed my family. I’m taking baby steps towards it.

That canned peach? It was something I unwittingly bought a few months ago. I am using it as I am clearing my pantry of the less healthy food items and replacing it with the healthier ones.

peach pie 1

Having said that, I don’t think i will go to the extremeties such as completely eliminating a certain food.

I ‘ll still use wheat flour to create gluten-full bread.

I will still dump cupfuls of sugar into my cookies. ( well, maybe I will hold back just a little)

peach pie 2

My version of “healthy” is defined in the most universal way. Health ideas that most of us can unanimously agree on. And my first focus would be to buy ingredients as fresh and as less processed as possible.

I really don’t like the idea of reading the ingredient list on  say, a pack of biscuit in the supermarket and not being able to pronounce some of the items listed there, be it preservatives, additives, or even coloring,  So if i were really craving for that pack of biscuit, i would load up my grocery cart with flour, butter, sugar and whatever it takes to make that biscuit.

So wish me luck everyone. *tosses empty can of peach*

Peach Pie

Makes a small pie with a diameter of about 12 cm

80 grams flour

60 grams butter, cubed and frozen

pinch of salt

pinch of sugar

1 to 1.5 tablespoon ice cold water

Filling

1 tbs beaten egg

1 cup of peaches (I used canned peach)

1 tbs flour

25 grams sugar

pinch of cinnamon

pinch of salt

1/2 tbs butter

1. In a food processor, add the flour, salt and sugar and pulse a couple of times.

2. Add the butter, and pulse a few times until the mixture resembles peas.

3. Add ice water and pulse. The dough should start to hold together.

4. Remove dough from the food processor, and place it over your working surface. Form the dough into two discs, cover in pastic wrap and refrigerate for at least one hour.

5. Preheat oven to 425 F

6. Take the dough discs and roll it out till it’s at least 18 cm in diameter.

7. Place the rolled dough and arrange it into the pie dish. Brush the pie crust with egg whites so that it doesnt get soggy.

8. In a large bowl, place the sliced peaches. In another bowl, mix the flour, sugar cinnamon,salt and the beaten egg. Pour the mixture over the sliced peaches and mix gently with a wooden spoon.

9. Roll the second disc of dough to make the top crust. Cut small round holes into the disc to let air during baking

10. Spoon peaches onto the pie dish, cover with the second dough, folding the edges under.Dip a fork in the egg wash, and start pressing the edges with the tines of the fork.

11. Bake for 10 mins in a preheated oven. the reduce the heat to 350 F and bake for an additional 30-35 mins.

12. Cool before removing from pie dish,

 

 

Coconut Flour Banana Chiffon Cake

September 1, 2013 2 comments

I’ve been observing numerous foodblogs and their abstinence to grains.

A Grain-Free diet, as they call it, is a diet devoid of grains. This includes things like rice, barley, oats, etc.

To summarize, ALL the flours in my pantry, be it rice flour, wheat flour or corn flour unmitigatedly  breach this grain free diet.

“So what the heck are you supposed to bake with?” screamed the baker in me.

Well, take it easy, Because baking is still possible without the above mentioned flours. Days after days of blogstalking activities revealed that almond flour (almond being a nut, not a grain), and coconut flour (coconut is a fruit), are the top favourites amongst the grain-free dieters.

And since i live in the tropics where coconuts are aplenty. I am using coconut flour on this grain free adventure

 

coconut flour banana chiffon cake 1

but WHY ???? you ask. Aren’t grains good for you? Aren’t they full of fiber? Don’t they reduce the risk of heart diseases.

Well, i guess there are two sides to every story.

The followers of a grain free diet believe that:

1. Grain are inflammatory food due to its high starch content.
Grains that are refined have higher inflammatory index than unrefined grains. So a white flour is more inflammatory than a whole wheat flour.

2. Grain contain phytic acid which binds minerals and prevent absorbtion.
This pretty much means that you won’t be able to fully and effeciently absorb the minerals that the grains boasts about.

3. Grains are linked to tooth decay.
High starches in grain is a breeding ground for bacterial growth in your mouth.

There are probably a more extensive list of the detrimental effects of grains. But I’ll leave it up to you guys to research into it on your own. My brain is starting to hurt just by highlighting the three points above. I guess i could never look into health advisor as an occupation.

coconut flour banana chiffon cake 2

Sugar Free Coconut Flour Chiffon Banana Cake with blueberries

Makes two ramekins

5 grams coconut flour
1 egg yolk (preferable organic)

10 grams coconut oil

10 grams coconut milk

60 grams ripe bananas, mashed

1 egg white

a handful of frozen blueberries

Preheat oven to 165 C (330 F).

Mix egg yolk, mashed banana, coconut flour, oil, and milk into a bowl. Stir till you get a smooth batter

Beat egg white till stiff peak.

Fold egg white into banana batter

Transfer batter into ramekins

Drop blueberries on the batter

Bake for +- 20 minutes or till the cake turns a golden brown

 

 

Nigella’s Caramel Croissant Pudding

August 25, 2013 4 comments

What strikes me the most about Nigella Lawson is her beauty.

It’s almost a pity that she is hosting a cooking show instead of starring in a blockbuster movie. What a waste of pretty face, me thinks.

After watching numerous episodes of her show, I’ve come to conclude that Nigella’s style of cooking comes with a careless wanton. She is not very rigid on her measurements. It’s always a “drizzle of this” or a “handful of that”. That doesn’t sit well with me. My sense of estimation is tragically useless.

Thankfully, someone was able to convert her recipes into teaspoons, tablespoons and cups. Precise instructions are my bedrock. Without it, I am just a piece of wood drifting about cluelessly in the world of culinary.

So the recipe I’ve chosen for this month’s cook like a star , organised by Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking –  is Nigella’s Caramel croissant pudding.

croissant bread pudding 1

 

croissant bread pudding 3

What made this pudding stand out is the use of croissant instead of the common stale bread. This made a very soft, melt-in-your-mouth pudding texture which you barely have to chew.

So, grab a spoon and dig in!

croissant bread pudding 4

Recipe taken from Food Network.

Caramel Croissant Pudding

Ingredients

2 stale croissants
1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
2 tablespoons bourbon
1/2 cup whole milk
2 eggs, beaten

Directions

Preheat the oven to 350 degrees F.

Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml/ 2 cups for this.

Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don’t be too timid.

Take the pan off the heat and add the cream – ignoring all spluttering – followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.

Place in the preheated oven for 20 minutes and prepare to swoon.

 

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