Friday, November 21, 2014

Wet Butter Prawn



1 kg Prawn
50gm Evaporated creamer
50gm butter
10- 15 Curry leaves
Pich of salt
corn starch - to ticken the butter milk
cooking oil - enought to fry the prawn
few chilli padi - optional



Heat the oil in high flame.Fry the prawn till 80% cook. Drain the oil and put aside.


Preparedthe butter milk. Heat up a fying pan in medium flame. Put the butter till all mealt,  then follow with curry leave (cut into strips Stright into milk butter) & chilies. Fried for 1 Min till the you smell the frangrent and add the evaporaterd milk. Add salt to teste and ticken the butter milk with corn stach and add in the prawn to mix well.


Tuesday, November 18, 2014

Deep Fried Chicken with Shrimp Paste Powder


Bough this from Singapore In Bedok

1.Add some cold watermake make sauce.Spread the sauce evenly ovchicken pieces, place in fridge to season for 1-2 hours.
2.Heat up oil in the wok, fry the chicken pieces using medium flame till golden brown. 

Tuesday, November 4, 2014

English Scone

 Recipe adapted from culinaryarts


INGREDIENTS
2 cups all-purpose flour (260 grams)
1 Tbsp baking powder
2 Tbsp granulated sugar
½ tsp salt (table salt, not Kosher)
4 Tbsp butter (½ stick)
3 eggs
½ cup heavy cream, plus more as needed
½ cup dried currants


PREPARATION
Preheat oven to 400°F.(200c)

 Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique.

 Beat one of the eggs along with a tablespoon of water in a small bowl and set aside.

In a large mixing bowl, combine the flour, baking powder, sugar and salt.

Cut in the butter until the mixture resembles large crumbs.

In a separate bowl, beat the remaining two eggs and stir in the cream. Then stir the egg-cream mixture into the dry ingredients. Stir in the currants.

Turn the dough out onto a floured board and press it together into a single lump. If it doesn't hold together yet, add more cream, a tablespoon at a time, until it does. Don't overwork the dough, though.

Roll the dough out to a thickness of 1 inch. Cut into rounds with a round or fluted pastry cutter. Or you could cut the dough into triangular wedges, which will reduce the amount of scraps you end up with.

 Arrange the scones on your prepared baking sheet. Brush the tops of the scones with the egg white, and transfer the pan to the oven. Bake 15 minutes or until golden.







Sunday, November 2, 2014

Sotong Kangkong (Cuttlefish Salad with Water Convolvulus)

Recipe adapted from vivianpangkitchen



Ingredients:

(A)
1 processed cuttlefish (bought from wet market)
A bunch of young water convolvulus (kangkung)

(B) Sauce (Mix ttogether)
2 tablespoons Hoi Sin sauce
1 1/2 tablespoons prawn paste
1/2 teaspoons sambal belacan 
1/2 teaspoon sugar or to taste
2 tablespoons water
1 Calamasi (limau kasturi )

(C) topping
Some toasted sesame seeds
Some ground peanuts


Methods :
1. Washed water convolvulus and pluck into bite length size. Set aside. Cut the processed cuttlefish into bite length size too.

2. Heat a pot of water and when water comes to a boil, blanch the water convolvulus till turn dark green (less than a minute) and remove.

3. Then, Blanch cuttlefish for about 2-3 minutes (thick slices take longer time) and remove.

* Do not overcooked cuttlefish as the texture will turn rubbery.

4. Preparing the sauce. Mix all together in a mixing bowl till well combine. Taste and adjust accordingly.

5. Serving by placing cuttlefish on top of water convolvulus. Pour the mixed sauce and sprinkle with sesame seeds and ground peanuts. Serve immediately. 







Thursday, October 30, 2014

Pumpkin Scone

Recipe adopted from Christine's Recipes

Ingredients:
  • 200 gm plain flour / all-purpose flour
  • 40 gm cake flour
  • 3 tsp baking powder
  • 15 gm caster sugar
  • ⅛ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • salt, to taste
  • 35 gm cold unsalted butter, cubed
  • ½ egg, whisked
  • 75 ml milk
  • 100 gm pumpkin puree
  • 30 gm pepitas
  • 1 Tbsp milk + 2 tsp whisked egg, for egg wash
Method:
  1. Preheat oven to 200C / 390F.
  2. Heat pepitas in a small pan without any oil over medium heat until aromatic. Remove from heat and let cool completely.
  3. Sift the flours, baking powder, sugar, ground cinnamon, ground nutmeg and salt together and combine well. Transfer to a food process and add the butter. Pulse about 15 times, just to combine. Transfer into a large mixing bowl. Add whisked egg and reserve 2 to 3 teaspoons to adjust the dough consistency. Use a spatula to lightly combine all ingredients. Fold in the pumpkin puree and pepitas. If the dough is too dry, gradually stir in some milk. If it’s too wet, sprinkle some plain flour. The basic idea is to get a non-stick dough surface.
  4. Transfer to a floured surface. Knead the dough a few times. Be sure not to over knead it. Otherwise gluten is generated and the scones will turn hard. Roll out into a disc about 2cm in thickness. Cut into 8 equal portions. Carefully transfer onto a lined baking tray. Lightly brush the surface with milk and egg mixture. Bake in the preheated oven for about 15 to 20 minutes. Remove from oven and let them cool on a wire rack. Serve warm with cream and favourite jam.
Notes:
  • To make pumpkin puree: Peel, deseed and cut the pumpkin into small chunks. Cook in a microwave oven or steam in a wok. Press with a knife or process in a food processor to a paste.
  • If you adapt the method of steaming, cover the pumpkin in order to avoid any water drips from making the puree too wet.
  • As the water content in pumpkin varies, it’s better to reserve some milk to adjust the dough consistency.
  • The secret to make light and fluffy scones: don’t ever over knead the dough. Move quickly and just combine the ingredients.