Post No: #950 Labels: Recipes
I made super yummy Paella for dinner!!! =)
I saw the Curtis Stone brochure (Less than $10 meals for your family) in Coles while out buying groceries and that particular photo of his Chicken and Chorizo Paella made me crave Paella.
Bought the ingredients needed, went home and broke out the new saute pan (30cm, it was huge and quite heavy!) from the cookware set I bought on KitchenwareDirect.com.au.
Because I don't like fresh tomatoes (go ahead, call me weird) and capsicums, I decided to chuck in sundried tomatoes and roasted capsicums (which come in a jar, and was also on sale) instead. And chicken wings cut into 2 instead of drumsticks cause they cook much faster. Added some herbs (oregano, basil and thyme) and chilli powder as well, probably not Spanish but it turned out delicious~
Considering I have never made Paella before, I would call this a success.
Putting up the recipe in case I forget what I put in it~
Chicken and Chorizo Paella (Serves 4)
*Note: Ensure that the pan you are using to cook the paella is oven-safe to at least 180°C, and a flat bottom for best results.
*Note: I used the measuring cup specific for measuring rice for the water and rice, if you are using a standard measuring cup, then it would be 720ml of water and 1.5 cups of rice.
*Note: I seasoned the chicken with 1/2 tsp of paprika, salt and pepper before browning. This is optional, I just think it gives a better flavor and color.
Ingredients:
- 1 Chorizo, sliced
- 4 Chicken Wings, separate the drumlets from the wings
- 4 Garlic cloves, chopped
- 1/2 brown onion, chopped
- 4 to 5 sun-dried tomatoes, cut into strips
- 1 Roasted Bell Pepper/Capsicum cut into strips (I used about 10 strips from a bottle)
- Small pinch of Saffron
- 4 Cups of water
- 1/2 tsp each of paprika, chilli powder, oregano, thyme and basil
- 2 Cups Rice, , washed and drained.
- 1 stalk scallion/spring onion
- Olive oil for stir-frying
- Salt and Pepper to taste
- Some reduced salt chicken stock in case the rice dries out too much in the oven.
Steps:
1) Preheat the oven to 180°C (160°C fan-forced)
2) Bring 4 cups of water to boil in a saucepan, remove from heat and add in the saffron strands
3) In the paella pan (or whatever pan you are using to cook the dish), heat some olive oil
4) Brown the chicken pieces in pan, for about 5 minutes, remove from pan and set aside
5) Turn heat down to medium, add the chorizo into the pan, fry till brown
6) Add onions, garlic, capsicum, tomatoes and paprika, fry till onions are soft
7) Add in the rice and rest of the herbs, fry until dry and coated with oil
8) Add in the saffron water, bring to a simmer
9) Once at a full simmer, put the chicken pieces back in, evenly spaced
10) Season with salt and pepper
11) Placed the whole pan into the oven, and cook uncovered for 30minutes or until chicken and rice are cooked through. If the rice seems to be too dry, add some chicken stock to help it cook.
12) When done, remove from oven, garnish with chopped spring onion and let it stand for a few minutes before serving.
-According to Curtis Stone, a good paella should have crispy sides! I was really happy with mine, the top of the paella was crispy while the inside stayed nice and moist.
*Note: The original recipe said Medium grain rice, but I had long grain rice and it turned out fine
Enjoy!
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Post No:#935 Labels: Everyday's Post, Recipes
Was down with a cold + sore throat 2 days ago. Am feeling better but I didn't study at all yesterday cause I had a headache along with the flu bug.
Currently trying to make up for lost time (yea, I am totally doing that by blogging...XD)
ANYWAYS, I bought both of David Choi's albums off iTunes and am loving it so far! It's really good studying music cause you don't get distracted by the beats/lyrics. =D
Made creamy corn + shredded chicken soup for dinner on Thursday cause I was too sick to cook anything proper, and was craving the same soup my homestay used to make during winter. It's so easy and extremely yummy. Great for cold winters or rainy days...Here's a quick recipe:
Serves: 3 as a main course/6 as a side
Ingredients:
3 cloves Garlic, peeled
1/2 Onion, thinly sliced or chopped
2 tbsp Butter
3 tbsp All purpose flour (more if you like a thicker soup)
1 can Sweet Corn Kernels ~310g
1 can Creamed Corn ~310g
1/4 Roast Chicken (breast part is better), shredded*
2 3/4 cups Reduced Salt Chicken Stock*
1 cup Water
250ml Milk
Salt and Pepper to taste.
Steps:
1) Saute onion and garlic in butter over medium heat till soft but not browned.
2) Add flour and stir till throughly mixed.
3) Add in water, chicken stock and shredded chicken allow to simmer (not boil) for about 8 minutes.
4) Add corn kernels, creamed corn and milk. Simmer for another 10 minutes.
5) Add salt and pepper to taste, continue to simmer till it thickens abit.
6) Serve with crusty bread or garlic toast. Garnish with parsley flakes if desired.
Notes:
- I bought Coles roast chicken and shredded the breast parts by hand. Just take it and pull it apart...I trust you know how to do that. It's okay to throw some skin in too.
- Instead of roast chicken, you can also steam/pan fry chicken breasts and shred it, or just slice some chicken breast and fry it together with the onion and garlic in step 1.
- You can use 2 3/4 cups of water + 2 chicken boullion cubes instead of 2 3/4cups of chicken stock.
*I will take pictures when I make it again. Probably soon*
ALRIGHTS, back to Biochem.
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Post No:#895 Ingredients: Do try it! They are really really good, and probably the best BBQ-ed wings I have ever made. ^^ *I am glad Joe's on a diet, cause that means I get to have more wings! Don't worry, I didn't eat them all, I packed half for lunch tomorrow~* -Logged Off-
Made Honey Tumeric Wings for dinner! They were absolute yums!!! Haven't had such yummy chicken for a very long time` You must must must try it!! ^^
Recipe adapted from Rasa Malaysia
Makes 10 wings & drumlets
5 Whole Chicken Wings (or 10 middle parts)
2 tbsp Honey
1 tbsp Soy Sauce
1 tsp Parsley Flakes (or chopped fresh parsley)
1 tsp Blended/Minced Ginger (I use a blended ginger that comes in a tube)
1/2 tsp Chilli powder
1/2 tsp Tumeric powder
Steps:
-If you are using whole chicken wings, use a scissors and by cutting through the joint, separate the drumlets from the wing. (Yield 10 pieces total)
-Marinate the chicken pieces with all the above ingredients for 1-2 hours. If you are using a bowl, remember to move the wings at the top to the bottom periodically so each wing is completely marinated. Or, if you are using a ziploc bag, just flip the bag over...
-Pre-heat oven to 200 degs celsius. Once heated, place wings in oven (middle rack) and retain the marinade liquid.
-Bake wings for 20 minutes or till cooked, flipping them over at 10 minutes. Before flipping over, brush the wings once with the marinade. Then a couple of minutes before they are done, brush again with the marinade.
-Once done, remove immediately from the oven and serve.
*Wings are cooked once juices run clear.
Post No:#893
Made Steamed Prawns for dinner! =D
Recipe~ (Adapted from Rasamalaysia.com)
*click on image for large view~*
Ingredients:
10 Large Prawns
1 tbsp Chinese Cooking Wine
1 tsp Sesame Oil
Salt and Pepper to taste
1 stalk Spring Onion, chopped
3 cloves Garlic, finely chopped
3 tbsp cooking oil
Steps:
-Devein prawns**
-Wash prawns, pat dry and season with half the spring onions, cooking wine, sesame oil, salt and pepper.
-Steam over high heat for about 3-5 mins or till cooked.
-While steaming prawns, heat oil in a pan and fry garlic till golden brown, add in rest of the chopped spring onions at the last minute.
-Top the prawns with garlic oil and serve hot!
**To devein the prawns, take a pair of scissors insert it at a parallel at the "neck" area, and then cut through the shell and part of the flesh to the tail to form a slit and then remove the vein.
Easy peasy!
Well, I am going back to my anatomy now~
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Post No:#885 Labels: Recipes
Recipe: Shrimp Chive Dumplings
Made shrimp chive dumplings for dinner today! Joe said that it's yummy so you guys should trust him.
I bought ready-made dumpling wrappers/skins to wrap the filling in, so the recipe contains only ingredients for the filling and steps on cooking.
Ingredients for Filling (makes about 22-25?) (Estimated amount)
400g Prawns, shelled and diced (1 large prawn = 5 pieces)
1/2 bunch Chives, chopped into short pieces
1 Egg White
1.5 tbsp Fish Sauce
2 tbsp Sesame Oil
2 tbsp Cornflour
1 tsp Chicken Bouillon Powder
1 tsp Sugar
Salt & Pepper to taste
Steps:
-Mix all above ingredients in a bowl and set in fridge to marinate for about 15 minutes
-Fill the centre of each dumpling wrapper with about a tablespoon of filling, wet sides and fold in half forming a semi-circle. Press sides to seal.
-Heat a pan with vegetable oil to high heat
-Place dumplings in pan and fry for about 1 minute
-Add about add a splash of water into the pan, cover and 'steam' the dumplings for about 2-3 minutes
-Remove cover, and continue pan frying over medium heat till one side is golden brown
-Remove from pan and serve either plain or with dipping sauce
*For dipping sauce, combine soy sauce, chili oil, vinegar and sugar.
*You can also boil, steam or deep-fry the the dumplings instead of pan-frying.
*Cooking times are an estimate, I don't time when I am cooking...>.>
Enjoy!
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Post No:#884 -Mix up all ingredients and form a loose patty, about an inch thick Labels: Recipes
Lamb burger!
Ingredients (estimated amount) for patty:
Handful of Lamb Mince
Splash of Red Wine
Chunky Garlic Blend (1.5 tbsp)
1/2 onion chopped
Breadcrumbs (1.5tbsp)
Salt & Pepper to taste
-Heat up a grill pan or a normal frying pan with some oil till hot
-Sear both sides of the patty for about 2 minutes each, then turn heat down and cook for about 4 minutes.
-Remove from heat
Ingredients for toppings:
1/2 Onion, sliced
3 Cup Mushrooms, sliced
Salt & Pepper to taste
Honey, optional (1 tbsp)
Lettuce, either whole pieces or shredded. I use whole baby cos lettuce pieces
Honey Mustard, optional
-Saute onions and mushrooms till soft, season with salt and pepper
-Add honey to onion and mushrooms and stir to coat, let it cook till honey caramelises (this helps to mimic "caramelised onions")
-Remove from heat
Assembly: (I am sure you don't need this)
-Slice a burger bun in half or use 2 slices of bread of your choice
-Place lamb patty on a slice of bread, top with onion and mushrooms
-Top with lettuce and a dollop of honey mustard
-Place other slice of bread ontop~
*Other variations can be made to the patty like adding herbs or leaving the wine out if you don't take alcohol.
*Searing the patty on both sides on high heat helps retain juices so you don't get a dried out patty
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Post No:#849
I.OFFICIALLY.LOVE....PANKO!!!!
*Steps on jap-style deep frying after the jump*
Lol, for the uninitiated, Panko (pan = bread in Japanese) is Japanese breadcrumbs/crumbing used for deep frying.
They are different from normal breadcrumbs, as they do not contain the bread crust, thus making a lighter and crisper coating.
PLUS, normal western breadcrumbs are normally like small particles (i.e sand) but panko is coarsely ground which makes it more "flake-like" and pointy (adds to the crunchiness). They also absorb less grease and thus stay crunchy longer!
Heh heh....
Been making chicken katsu (Jap styled fried chicken) with the panko I bought from Chinatown and yesterday I bought prawns so I was thinking "EBI FRY" (ebi=prawns) which is Jap style fried prawns...Made that for dinner tonight (yea, it's only 6.30, but I was hungry so I had a super early dinner) and it was yummeh!! =D
Anyways, basically for deep-frying katsu/ebi fry the basic steps would be:
For chicken thighs, thin them out by partially cutting horizontally along thicker parts then flip it over so it will be longer & thinner. They cook faster and more evenly this way...
1) Optional: You can marinate the seafood or meat with some sake (sold for drinking), mirin and salt and pepper first for about 5 minutes.
2) Season plain flour with salt and pepper, mix well.
3) Coat the to-be-fried ingredient with the seasoned flour.
4) Dip into beaten egg
5) Coat with panko
*For ebi fry, repeat steps 4 & 5 for a double coating if you prefer a thicker crust. I don't double coat chicken because it would turn out too thick.
6) Press panko onto the surface firmly then let it rest/adhere for about 5 minutes.
7) Deep fry with medium heat until golden brown. (Deep fry in batches to maintain oil temperature)
8) Remove from oil, set on some kitchen towel to absorb excess oil. Serve~
I like to serve chicken katsu with Jap curry or with onion & egg like how they do it for katsu-dons. I prefer ebi fry with Jap mayonnaise or served with green tea powder that's been seasoned with some salt.
Will be posting pictures if I happen to make anymore. =D
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Post No:#749 Labels: Everyday's Post, Food, Recipes
I HATE PLANT UTILISATION (AGRC1014)!!!!! BLARGH, I don't even know why I am studying it. Like I said to Halif "I am doing Vet Tech, why am I studying about pastures and crops!? It's not like I am gonna be a pasture surveyor or something!"
But for Vet Science and moving into Toowong, I MUST STUDY AND GET A 7 or 6 FOR THIS STUPID COURSE!! Otherwise my mum will ask me to head back to SG and lame around. =.="...Well, not lame around of course, but you get the drift. Right?
ANYWAYS! I woke up late today, and was actually thinking of making pancakes for breakfast then fried rice for lunch. Sidestep: I purposely cooked rice last night just to leave it overnight to make fried rice today...Epic right?! What? I don't like to cook fried rice with 'freshly cooked' rice cause it always turns up a little too wet/sticky and doesn't taste as good as fried rice made with leftover rice!!
So in the end, I settled for 蛋炒飯 (Egg fried rice/Fried Rice with Eggs?) for brunch. I am starting to fall in love with 蛋炒飯 cause it's really simple to make, with the most basic of ingredients, it's gotta be the most basic fried rice out there (Okay, other then the garlic fried rice my brother makes that's really good too).
Obviously I am running out of things to blog about, thus all the food photos! Will be updating on Xiao Yu's birthday tomorrow cause I haven't uploaded the photos onto my computer yet, so in the mean time....^^
Well, it's kinda obvious that I ate more than that small portion of rice there (I had the bowl full initially), cause I only took the picture after I was almost done...I know the background's shit, that's my bedsheet, I was eating on my bed what!
Anyways, I think most of you know how to make fried rice right? I would demo it, but to cook and take photos with one hand each is kinda challenging, but I will do it soon alrights? Cause I don't mind having this for breakfast each day~
Ingredients:
Eggs
Chopped spring onions
Rice
Salt
Oil
Fry the eggs (scramble them), then add in the rice, once rice is heated through, add the spring onions and salt, stir fry for abit and it's done~
Will be updating the Chawanmushi post tomorrow along with Xiao Yu's birthday~
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Post No:#745 6) Ladle/Spoon/Pour the egg mixture into each tart shell. -Once done, remove from oven and let it cool for a while until you can handle it without burning yourself. Okay, I know, there are getting to be quite a number of food recipes on my blog, especially since the swot vac started. xD...So for you to find them with ease, I will be putting up a section on the navi bar with the recipes under it. So for now click HERE to view the recipes alright~ -Logged Off-
In order to stop myself from finding things to procrastinate about, I shall update this now so I don't have to go "I need to update blog about...." tomorrow.
Yes yes, it's on food again...WHAT?! >.<"...I made: EGG TARTS! I cheated with the tart shells,and used the ready made one from Coles~ XD
Yep...For brunch. Then after I ate them I remembered, I had Tamagoyaki for breakfast and shouldn't be eating so many eggs...=.=", shall cut down on eggs the rest of the week.
Anyways, recipe!
Ingredients:
-1/4 cup Milk
-1/4 cup Thickened Cream
-1/4 Cup Caster Sugar
-2 Egg Yolks
-1 pack (12 individual) pastry tart shells from Coles
Steps:
1) Pre-heat oven to 200 degrees celcius.
2) You only need the egg yolks for this recipe, so separate the whites from the yolks and discard the whites.
3) In a bowl, combine egg yolks, milk, cream and sugar.
4) Beat with a mixer on medium for about 3-4 minutes.
5) Pour through a seive/sift to remove any bubbles and lumps.
7) Bake for 15 to 20 minutes until its set. Would be a tiny bit wobbly when you shake it.
-Best served warm, fresh from the oven.
Post No:#744 Steps: *The finished pictures are of the tamagoyaki I made this morning while the steps were taken when Momoko was making it. ^^. My first time making Tamagoyaki and it's a success!! Muahaha~* -Logged Off-
TAMAGOYAKI!
Or better known to many Singaporeans as simply Tamago. As the name implys, Tamagoyaki is fried eggs; Tamago = Egg, Yaki =Fried. Also known as Japanese Rolled Omelette.
Momoko taught me how to make this when she stayed over on Monday cause I asked her if she knew how to make them (had tamago craving you see) and she said she made it often so she can show me how to make it for breakfast! Thanks Momoko!! ^^
Now introducing: Tamagoyaki! (I know the photo's not up to standard, I couldn't wait to makan -translate: eat-!!!! Plus I haven't washed my small serving plates, so yea...)
Note: I like my tamagoyaki sweeter than normal so I put in a relatively large amount of sugar as to the normal tamagoyaki, so adjust the recipe to your own taste. Most Singaporeans who eat sushi at Sakae and Genki sushi should find it alright though...
Ingredients:
-2 eggs
-1tbsp Dashino-moto (Found in coles, Asian food section)
-1/2 cup water
-2 tbsp brown sugar
-1 tbsp Mirin Seasoning (Found in coles, Asian food section)
-1/2 tsp Soy Sauce
- Pinch of salt
1) Dissolve the Dashino-moto (dashi powder) in 1/2 cup of water.
2) Beat in eggs till combined
3) Add in all seasonings and beat till incorporated.
(PS, incomplete photo set here XD)
4) Add some oil to a small pan and adjust heat to medium. Ensure that the pan is well greased by using a tissue to spread the oil around.
5) Pour in 1/4 of the egg mixture into the pan, and wait till the bottom has set.
6) Mentally divide the piece of egg into 4 sections, and fold in the quarter. Wait for it to set a little more, and roll it in quarter at a time to make a layered piece of egg.
Note: Your egg should be roughly rectangular.
7) Grease the pan again.
8) Pour in another quarter of the egg mixture and make sure to nudge the first piece of egg up a little so that it sits ontop of the new egg mixture
9) Once it starts to set, roll the egg back like how you did it in step 6.
10) Repeat steps 6 to 9 until all the egg mixture has been used up.
Note: ENSURE that as you roll the egg, the insides cook so that you get a fully cooked egg!!!! So everytime you roll it, wait for a bit for it to set.
11) Remove the egg from the pan once it's fully cooked.
12) Cut into bite size pieces and enjoy!
*All steps above demostrated by Momoko~*
Anyway, there is a post on how to make gyozas right below this post. And I will be doing one on Chawanmushi soon~
Post No:#743 Next post: Tamagoyaki!! Stay tuned! -Logged Off-
Lol, this is gonna become a food blog soon, the pace I am going with uploading these recipes and "how-tos". ANYWAYS today's menu: Gyozas and Tamagoyaki!
I didn't measure the ingredients cause err...It's not a habit now (used to, but got lazy and started using agaration -translate: estimation-). For dough, it's about 1 portion of water to 2 portions of flour. As for filling, the amount of pork mince should be the around same as the total amount of other ingredients (more of cabbage)
SO! Gyozas...
Ingredients (ps, lazy to take photo >.<"): Skin:
-Plain Flour (All purpose flour -NOT self raising-)
-Water
Filling:
-Pork Mince
-Cabbage (chopped and blanched in hot water for a min)
-Spring Onions (chopped)
-Ginger (1 slice)
-Garlic (chopped/minced)
-Sesame Oil
-Soy Sauce, Salt, Pepper, Sugar
-Mirin Seasoning or Sake (Mirin can be found in Coles, Asian section)
Steps:
Filling:
1) Combine all ingredients in a bowl, cover and leave it to marinate for about 30 mins while you make the skin. (Remove ginger after you finish marinating)
Skin:
1) For the skin, put flour into a bowl, form a well in the middle and pour in some water.
2) Using a fork, slowly stir from the middle of the well outwards and scrape some flour off the side of the well as you go.
3) Add more water or flour as necessary till all of it is combined.
4) Flour your hands, knead the dough, adding more flour if it's too sticky. Knead till smooth and no longer sticky.
5) Roll into a log, and cut/pull off smaller pieces to form the skins with.
6) Using a rolling pin (or a glass tumbler in my case -any cylindrical thing will do-), flatten out each section of dough into roughly a circle shape.
Note: If it sticks to any surface, just flour that surface. ^^
Assembly & Cooking:
1) Place a teaspoon of filling onto the center of a piece of skin.
2) Fold the skin over to form a semi-circle then press edges to seal.
Note: You don't have to pleat it like I did, I was bored and wanted to practice pleating...XD
3) Heat up a frying pan and add some oil.
4) On medium heat, place in the gyozas, and fry till underside is brown.
5) Add boiling/hot water to the pan (about 1.5cm high?), you don't have to cover the gyozas with water. Cover the pan, and cook till all water has evaporated.
6) Once water has evaporated turn heat to high and "toast" the undersides of the skins so it's crispy again.
7) Serve with dipping sauce or just plain. I ate mine with cold soba noodles! Summer ma
Post No:#742 -To remove from pan, run a knife around the edges of the cakes and then carefully lift up each cheesecake with the parchment paper. Yummy~ Am giving 4 to Yen and her housemates cause I can't finish them all. Well, technically I can, but I would die from all that fat...0.0" XD I still have some leftover ingredients so I will be making them again for Yang Hao, Joe and PC when they come over to help me pack my stuff! ^^ Thanks guys! -Logged Off-
Second post today & I will be updating about my Cheesecakes! Individual Cheesecakes to be exact. Honestly, I hail whoever came up with this idea (though I did think about it before). Original recipe from Joyofbaking.com:Individual Cheesecakes. Well, I live alone so I think it's bette to make them like this, plus I can experiment with different flavours easily (1 flavour per muffin cup!).
Without further ado, introducing the Individual Cheesecake!
1) All ingredients are to be at room temperature before processing!
2) If using a electric mixer, use the dough hook for beating the cream cheese up to till you add the egg, then switch to the normal hook. Otherwise, if you use the other hook, all the cheese will get stuck in the spaces between the metal pieces if you get what I mean.
3) You do need baking paper and a muffin pan for this recipe.
4) While beating, scrape down the sides of the bowl repeatedly so that your filling will be well and truly mixed.
5) Beat at LOW SPEED!!!
Ingredient List (Makes 6):
Base:
-50g Digestive Cookies (about 3 pieces)
-1/2 tbsp Caster Sugar
-2 tbsp unsalted butter (melted)
Filling:
-250g Cream Cheese (1 pack)
-1/3 cup Caster Sugar (65g)
-1 Egg
-1 tsp Vanilla Extract
-1/4 cup Sour Cream
Okay, here are the steps:-
1) Pre-heat oven to 150 degrees Celcius.
2) If you have a blender, break the digestive cookies, throw them into the blender and pulse till finely crushed. If not, then crush the cookies by hand... >.<"
3) Combine with butter and sugar to form a crumbly mixture. 
4) Cut wide strips of baking paper and line the muffin pan so that they form "handles".
5) Press in the cookie mixture to form base. Pack it tight alright? Otherwise it would crumble and break off when you remove the cakes.
6) Chill the pan in the fridge while you make the filling. ^^
7) Beat the cream cheese with a dough hook on the electric mixer (or you can use your arm and a spatula) till smooth without lumps. Remember to remove the bits from the hook while beating too.
8) Add in sugar and continue beating till combined.
9) Add an egg, and beat for about 30 secs till combined.
10) Switch to the normal hook if you want, add in sour cream and vanilla extract.
11) Beat till combined and smooth. Make sure there are no lumps!!
-Remove muffin pan from the fridge and pour/spoon/ladle the filling into each 'cup'.
-Knock the pan a few times or shake it abit so that the top is smooth when you put it into the oven for baking.
-Bake for 18-20 minutes, till it has set (will puff up a little) and is still a little wobbly in the center.
-Remove from oven and let it cool. Then chill in the fridge for at least 2 hours before eating!
-Discard the paper, serve and enjoy!
Post No:#738 -Logged Off-
Photo from Joy of Baking.
Today's post will be about the Chocolate Fudge Double Chocolate Chip Cookies that I made today!! If you are gonna try out the recipe, I warn you, it's extremely rich with chocolate and you might want to share them cause if you eat them all, you will definitely get a sore throat. The original recipe is at Joyofbaking: Chocolate Fudge Cookies.
AND! They are soft cookies like the ones at Mrs.Fields, not crunchy like those of Famous Amos.
List of Ingredients! Makes 12 large cookies
- 1 block (250g) Dark Cooking Chocolate
- 1/8 Cup Unsalted Butter, Melted(24g)
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Powder
- 1/4 Cup Self-Raising Flour or Cake flour (23g)
- 85g White Chocolate Chips
- 85g Milk/Semi sweet Dark Chocolate Chip
- 56g Roasted Walnuts
- 2 Eggs
- 7/8 Cups Sugar (175g)
STEPS:
-Sift the salt, baking powder and flour into a small bowl.
-Coarsely chop (or break) the cooking chocolate into smaller pieces.
-Melt the chopped chocolate in a bowl seated in a pan of boiling water, add the melted butter. Do not melt it over direct heat as the chocolate will burn.
-Once a smooth thick paste is form, turn off the heat and leave it in the pan of hot water to prevent from solidifying again.
-Crack 2 eggs into a bowl
-Add sugar to the eggs and beat with electric mixer until a thick mixture is form. The mixture should fall back in ribbons when you lift the mixer.
-Add in the chocolate mixture and continue beating till fully combined.
-Add in flour mixture fold in with a spatula or spoon till just incorporated.
-Add in chocolate chips and walnuts, combine.
(No more pictures after this, I got lazy. XD)
-Up to the moment the mixture will still be like batter and must be chilled so that it's firm enough to handle.
-Cover with cling flim and chill in the fridge for about 30 to 45 mins.
-Pre-heat oven to 177 Degrees Celsius. (360 degrees Fahrenheit)
-Using a spoon, scoop out tablespoons of "dough" onto baking pan lined with baking paper.
-Wet your hands and flatten the top of the cookies, to form 9cm rounds.
-Leave a space of about inches between the dough bits.
-Bake for 12-14 minutes until the top of cookie is shiny & dry and has cracked slightly. Don't overbake them.
-Remove pan from oven and leave it to cool.
-They will be fragile at this point, and still a little wet inside.
-Once cookies can be handled without breaking, transfer to a cooling rack and allow to cool completely.
Then you can enjoy them! If you want to, you can chill the baked cookies in the fridge before eating as well.
Post No:#726 Labels: Everyday's Post, Ramblings, Recipes
Whee! Sorry for the lack in updates. There's nothing much to update about anyway.
Hmm...Good luck to the peeps that are having their micro/macro/something-economics thingy test on Tuesday!!
Been lazy to prepare food, so I have been dumping everything into a pot and just letting it cook. XD
First it was claypot chicken rice, but I don't have a claypot so I used a rice cooker instead just like my mum did, then I made cabbage rice the next day also using the rice cooker (cabbage, ikan bilis, rice, slices of pork rashers, garlic, soy sauce etc.) and today it's Braised Beancurd with Shitake Mushrooms, which is supposed to be cooked in a claypot, but like I said, I don't have one so I used a normal pot instead. XD...Turned out pretty good.
ANYWAYS...The beancurd recipe was from http://www.rasamalaysia.com/ and here's a link to the recipe!! Gotta say that, that person is a pretty awesome cook. Just look at all the pics and recipes on the site! Take a look!
*Need to buy claypot next year*
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School starts tomorrow!!!! Am not ready, and am pretty lazy. This term is gonna be freakishly rushed, and I am so nooooot looking forward to it. First, the woolly mammoth thingy is due in 12 days, and Josh has already finished it (no surprise there!) with 3000+ words and 13 drawings.
Then in 8 days, I have a TEST for AGRC1014 which is Plant Untilisation which I pretty much haven't studied for PLUS the fact that it's boring and puts me to sleep.
Then after that it's EXAMS on the 3rd, 4th and 13th of November for me! Plant and Animal Biology on the 3rd, CHEMISTRY on the 4th and Plant Utilisation on the 13th. SO dead for Chem!
=.="...Gotta go!
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Post No:#705
I love curry, especially my grandmother's chicken curry that she always makes when I return to Singapore. Didn't know what to make for dinner tonight and decided on curry cause it doesn't really need me to stay in the kitchen to wait for it to cook and stuff.
Tried something new to me, but most people have tried before while cooking curry with dry powder and it turned out pretty great! Almost the same as my grandmother's!! Am so happy with myself cause out of so many times I tried making Singapore Chicken Curry this is the only successful one. Oh, and using the McKenzie's or Clive of India's brand of curry powder doesn't work for me, I prefer the Baba's brand (Malaysian) that you can get from Chinatown at $2.10 for a large pack.
Here's the recipe if anyone wants to try, when I say finely chopped, I do mean finely chopped...If you have a blender all the better! USE IT!
Serves 4-6 if served as a side, 2-3 if served as a main, depending on how much you eat.
Chicken Curry (Singapore)
Ingredients:
3 heaped tbps of curry powder (I mixed 2 tbsps of Babas' with 1 tbsp Clive of India)
1 tbsp water
1 tbsp oil
4 cloves of garlic, finely chopped
1 piece of ginger, finely chopped (same amount as garlic)
1 onion, finely chopped (abt twice the amt of garlic and ginger)
1 Cinnamon quill
1 Star Anise
2 Dried Chili (optional, I like it hot!)
275ml (1 can) Coconut Milk
2 Potatoes, cut into quarters or eighths
Chicken, diced or you can put in whole drumsticks and wings
Extra curry powder for seasoning.
Cooking Oil
Salt to taste
Steps:
1) Marinade the chicken with some curry powder and 1 tsp of cooking oil for about 30mins.
2) Mix the curry powder with the 1tbsp of water and 1tbsp of oil to form a paste.
3) Stir fry the marinated chicken till about half cooked and dish up to one side.
4) Stir fry the chopped garlic, ginger & onion with the cinnamon and star anise in some oil till fragrant.
5) Add in the curry paste and continue frying till aromatic or when the oil separates from the paste.
6) Add in potatoes to fry with the paste mixture till evenly covered, then add some water (80ml?) to help it cook.
7) Pour in the coconut milk and also add in the chicken and 2 pieces of dried chili, stir thoroughly and leave it over high heat for 10 mins.
8) Switch to low heat and simmer until the potatoes are cooked.
9) Add some salt to taste.
10) Remove the star anise, cinnamon and dried chili. Serve hot over rice or with bread!
Here's my end product!! I took the photos with my mobile phone's camera...So its not high quality.
Now...Who wants a serving?! XD...This recipe is a keeper for me, that's why its up here.
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Post No:#703
I so totally should NOT go around youtube and look for Gordon Ramsay's cooking when I only had pancakes (made from scratch! with soy milk cause I didn't have fresh milk 0.o") for dinner cause I am out of rice and didn't feel like pasta or mashed potatos with meat and stuff...
Now, to make you suffer with me...Here are some of his vids, and it looks quite easy to make, I think, maybe I will try it out sometime. XD
Monkfish:
Pan Glazed Fillet of Beef:
Lemon Sole in a bag!:
YANG HAO!!! MALAYSIAN CURRY PASTE~~ (wait till about 4.30):
Okay, I am like super hungry now and I haven't restocked my groceries, AND COLES in GATTON IS NOT OPENED ON SUNDAYS (actually, the whole town isn't opened...=.=", except for the chinese takeaway place that has pretty good fried rice).
Looks like lunch later would be paus again, then pasta for dinner. Hmmm...
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Post No:#702
I MADE BIG PAUS!!
Hahahas....Yes, I successfully made big paus by combining 2 recipes I found online. Here's my version, you can find the original versions here and here. You must put it on a piece of baking paper before steaming, otherwise your pau would prolly stick to the plate you are steaming it with and then tear! :
Big Pau (makes 7):
Dough:
150g self raising flour, sifted
50g all purpose/plain flour, sifted
2 flat tsp dry yeast (dissolve in abit of warm water)
50g caster sugar
A pinch of salt
100ml water
1.5 tbsp oil
Filling:
Part A:
Minced Pork
2 chicken thighs, sliced
spring onions, chopped
Oyster sauce
Light soy sauce
½ tsp wine
1 tsp sesame oil
Sugar
Cornflour
Ground White Pepper
Part B:
Ginger, chopped finely
Garlic, chopped finely
Part C:
3 mushrooms, soaked and halved
2 hard boiled eggs, each divided into 4
Steps:
For Dough:
1) Combine all of the dry dough ingredients in a mixing bowl
2) Make a well in the centre, and pour in the dissolved yeast mixture, water and oil into the well. 3) Use a fork and slowly mix the dough ingredients together. Then use a mixer with the dough hooks (the spiral ones) to fully combine the mixture to form a dough.
4) Tip dough out onto lightly floured surface, then lightly flour your hands as well to prevent sticking, and knead till smooth, non-sticky and elastic.
5) Shape the dough into a ball and place it in a bowl (you can flour it as well, just lightly). Cover with warm, moist cloth and let it proof for about 1hour. After it has proofed, test with fingertip, press in lightly, it should not spring back immediately.
6) Roll the dough into a log, and divide into 7 pieces of equal sizes, and then let the individual doughs rest for 10mins.
For Filling:
1) While waiting for dough to rise, combine all of ingredients Part A to marinate the meat, and marinade for about 30-45 mins.
2) Then, fry the chopped garlic and ginger till fragrant and add in the meat. Stir fry till cooked, then dish up and leave to cool.
Assembly:
1) Roll out a piece of dough, make the centre thicker than the sides. Don't make it too thin, cause it would tear!
2) Place in some filling, a slice of the mushroom and a quarter of the egg onto the center of the dough piece.
3) Wrap dough around the filling and pleat to form the PAU! Then place it on a square of baking paper. Let it rest for another 10 minutes to proof.
Final:
1) Steam the paus over boiling water for about 10-15 minutes.
2) Serve hot!
Heres the picture of my final product! I didn't take pictures while kneading the dough and everything cause my hands were stuck with flour and dough...XD The outerskin looks abit waxy cause my hands were wet when I ate the pau...XD
IF you need help with pleating the paus, HERE is a vid on youtube you can check out. I can't do it properly, and only 3 of my paus turned out looking like paus. XD XD, but the taste is all good!
I still have some leftover filling, so I might make it again tmr and take photos!
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Post No:#697 My final product...I took this last photo and my camera went out of battery. It looks abit wrecked at the top cause I have already started eating it. XD And I didn't garnish it. If you like really cheesy cheesecake add that amount of cream cheese, if not, then you can either reduce the amount of cheese and increase the amount of condensed milk or add some sugar. Will be making it again, with less cheese this time... -Logged Off-
=.="...
Made Oreo cheesecake today, and it was a half failure! Why half? Cause it was perfect in every way, except that it tasted too cheesy for my liking, will prolly add more cream or sugar next time. I didn't follow the measurements on the recipe cause I didn't buy enough cream cheese, so its all my fault.
One note, NEVER EVER grease your springform pan with butter if you are baking cheesecake, I would much rather you used baking paper cause the butter will "cook" the outside of the cake and make it really brown and crispy, sometimes, burnt.
Anyways, here are the photos of the cheesecake making steps, the steps themselves are fine alright!? If you follow the measurements given in the recipe, you will be alright!
Oreo Cheesecake:
Base:
18 Oreo cookies, crushed in a blender
1/4 cup melted butter
Filling:
680g cream cheese,softened
1 can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
2 Oreo Cookies, crushed (Optional)
Garnish:
Chocolate shavings
Whipped cream
Whole Oreo cookies
1) Base: Crush about 18 Oreo cookies finely for the base, preferably without the cream. I left the cream on, it was pretty fine actually. 0.o...Use a blender to crush the cookies if you have one!
2) Mix with about 60g of melted butter, and press into the bottom of the baking pan firmly to form the base.
3) Filling: Combine cream cheese, condensed milk, vanilla extract and 3 eggs mix till smooth. If preferred, crush about 2 Oreo cookies (not as fine as the base) and add to the filling mixture and mix thoroughly.
4) Assembly: Pour half the filling ontop of the base. Roughly chop or crush some more Oreo cookies and sprinkle to form a layer ontop of the filling.
5) Pour in the rest of the filling to finish.
6) Baking: Pre-heat oven to 150 degrees Celsius. Once heated, bake the cheesecake for about 45-60 mins, checking often to ensure it doesn't crack.
7) Once done, remove and allow to cool, then chill in fridge till cold, about 1/2 hour?
8) Topping: If you want to, keep some whole Oreo cookies and get some whipped cream and chocolate shavings to garnish. Use the whipped cream to make little "knobs" around the edge of the cake, and press an oreo cookie on top. Then sprinkle chocolate shavings in the middle.
Post No: #515 Hee, first time making it and it rocks! People were like "You sure you first time make not?!" Lolz. Joe was the one that asked me to make malay kueh, and I didn't see him today. Too bad, so sad, actually I saw him, but he was rushing for class and so was I, then I asked Chloe to tell him to meet me at 1.00 so I can give him the last 2, but in the end, I guess he left, so I gave it to Emir. Not gonna make it again, unless it's like end of year or something. Too time consuming. Whoots! Exams are approaching!! Exactly 1 more month before I see Singapore! WAAAHHHHHHH! Now that I think about it, the 4 months I am here passed rather quickly. ^.^" Time to call mum. Cya guys! -Logged Off- Labels: Everyday's Post, Recipes
ONDEH ONDEH SUCCESS!! WHOOTS!!!
Thanks to Yvonne and Amanda for helping me out last night!!!!!!
Lets see, I guess it was a success cause...it was finished and turned out pretty awesome! First time I made it some more! Let's talk about process.
I followed this recipe, if anyone wants it, it's here:
Ondeh Ondeh Recipe (makes about...30-40 balls depending on the size you make):
Dough:
500g glutinous flour
10g sweet potato flour (optional)
2 pinch of salt
3 tbsp coconut essence
Green food coloring
Hot water
Filling:
Gula Jawa/Melaka
Brown Sugar
Outer:
Dessicated coconut or grated fresh coconut. 200g?
Pinch of salt
Steps:
1) Sift glutinous flour and sweet potato flour into a bowl. (big bowl)
2) Add in salt, coconut essence and hot water (about 2 cups?).
3) Stir to form dough. Knead. (If too wet, add flour, too dry add water)
4) When kneading, add in food coloring. I used about 3 teaspoons.
5) When dough is ready, divide into balls.
5a) For filling, just mix an equal proportion of gula jawa and brown sugar.
6) Make a hole in each ball and add in filling.
6a) Close the hole by pressing edges together, seal with some water.
6b) Roll again to form round shape and to close any cracks.
6c) DO not roll too hard in 6b, or it will break, and do not roll too long or it will soften.
7) Cook in boiling water till float.
8) Take out, roll in the dessicated coconut mixture till covered. Serve while warm.
Honestly, the only thing I measured was the coconut essence. Cause I basically just used a bag of glutinous rice flour, about 500g and a bit of sweet potato flour. Then coloring wise, I added while I made. And for filling, just mixed the two together in equal proportions and chopped it abit to ensure there are no edges to poke through the ball.
Glad to see that most people liked it! The dough and filling it took me close to 2 hours. Heh...Cooking was around 15-30 minutes.
Here a pic of it:
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Meals + Snacks:
;Chicken Curry
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Sweets & Cakes:
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;Ondeh Ondeh
;Oreo Cheesecake
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