Facebook link - https://www.facebook.com/groups/platepalate/permalink/1031797306874569/
Tuesday, May 24, 2016
Kueh Salat by Susan Quek
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1030132310374402/
Kuih Seri Muka (Kueh Salat)
Very yummy...
Very yummy...
Recipe from a friend ( her nonya grandma recipe)
INGREDIENTS
Rice layer:
300g uncooked glutinous rice, washed & soaked overnight
200ml thin coconut milk [i use coconut cream 75ml + 125ml water]
1 tsp salt
3-4 pandan leaves, tied into a knot
Rice layer:
300g uncooked glutinous rice, washed & soaked overnight
200ml thin coconut milk [i use coconut cream 75ml + 125ml water]
1 tsp salt
3-4 pandan leaves, tied into a knot
Custard layer:
3 medium eggs
200ml coconut milk [i use coconut cream 125ml + 75ml water]
130g sugar [i use 110g]
100ml pandan juice (blend 6-8 pandan leaves with 120ml water)
5 tsps cornflour
2 tbsps + 1 tsp plain flour
3 medium eggs
200ml coconut milk [i use coconut cream 125ml + 75ml water]
130g sugar [i use 110g]
100ml pandan juice (blend 6-8 pandan leaves with 120ml water)
5 tsps cornflour
2 tbsps + 1 tsp plain flour
Rice layer:
1. Drain soaked rice and place in cake pan. Mix coconut milk & salt together and add to rice. Bury pandan leaves in rice and steam over medium high heat for about 25 mins or till cooked.
2. Remove pandan leaves and fluff up rice with spoon. Thereafter, press rice down to form an even and compact layer. Steam for another 15 mins.
1. Drain soaked rice and place in cake pan. Mix coconut milk & salt together and add to rice. Bury pandan leaves in rice and steam over medium high heat for about 25 mins or till cooked.
2. Remove pandan leaves and fluff up rice with spoon. Thereafter, press rice down to form an even and compact layer. Steam for another 15 mins.
Custard layer:
3. Combine eggs, sugar & coconut milk in a mixing bowl. Whisk to combine.
4. Add pandan juice, cornflour & plain flour. Stir well till smooth and ensure no lumps. Strain mixture.
5. Place over small fire and stir continuously until custard just begins to thicken. Off fire.
6. Pour over rice layer and steam over very gentle heat until set, about 25 mins. Put a cloth over to prevent water dripping down. Avoid opening the steamer and this will allow heat to escape and lengthen cooking time.
7. Allow cake to cool completely before cutting.
3. Combine eggs, sugar & coconut milk in a mixing bowl. Whisk to combine.
4. Add pandan juice, cornflour & plain flour. Stir well till smooth and ensure no lumps. Strain mixture.
5. Place over small fire and stir continuously until custard just begins to thicken. Off fire.
6. Pour over rice layer and steam over very gentle heat until set, about 25 mins. Put a cloth over to prevent water dripping down. Avoid opening the steamer and this will allow heat to escape and lengthen cooking time.
7. Allow cake to cool completely before cutting.
Mee Sua Kueh by Alice Pang
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1030682720319361/
300g mee sua
70g dried prawns
100g minced meat
3 dried mushroom (soaked & cut strips)
1Litre water
1tbsp garlic
Dash of sesame oil
Pepper
1tsp sugar
Method:
Put some oil & fry the garlic,add in dried prawns fried till fragrant.
Add in minces pork & mushroom, fried till frangant.
Pour in water, add in seasoning,then add in nee sua, on small fire cook till the mee sua cook & dry.
Pour to a oil baking tray. Let it cool then cut into small pieces. And pan fried till golden brown. Serve
Sweet and sour prawns by Helga Soo
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1031398866914413/
Sweet & Sour Prawns modified from Forest Leong's Sweet & Sour Pork Recipe
Ingredients
1kg XXL Prawns (devein & deshell)
Oil for deep frying
Little Oil for heating Sauce
Dashes of Hua Teow Wine
1kg XXL Prawns (devein & deshell)
Oil for deep frying
Little Oil for heating Sauce
Dashes of Hua Teow Wine
Marinade Prawns for 2 hrs
1 Egg White
1 tsp Salt
1 tsp Sugar
1 tsp Pepper
1 tbsp Oil
1 tsp Sesame Oil
1 tsp Baking Soda
2 tbsps Corn Flour & more for coating before deep frying
Mix All the above, add Prawns and mix well.
1 Egg White
1 tsp Salt
1 tsp Sugar
1 tsp Pepper
1 tbsp Oil
1 tsp Sesame Oil
1 tsp Baking Soda
2 tbsps Corn Flour & more for coating before deep frying
Mix All the above, add Prawns and mix well.
Sauce
50ml Feng He Garden Black Vinegar + 50ml Water
3 tbsps Sugar
150ml Ketchup
1 tsp Feng He Garden Dark Soy Sauce
1 tbsp Veg Mushroom Granules or Chicken stock Granules
Stir well and add 1 tbsp Corn Flour + 1 tbsp Water and mix well
50ml Feng He Garden Black Vinegar + 50ml Water
3 tbsps Sugar
150ml Ketchup
1 tsp Feng He Garden Dark Soy Sauce
1 tbsp Veg Mushroom Granules or Chicken stock Granules
Stir well and add 1 tbsp Corn Flour + 1 tbsp Water and mix well
Method
Coat Prawns a layer of Corn Flour before deep frying. Heat Oil and deep fry the Prawns till golden brown, set aside.
Coat Prawns a layer of Corn Flour before deep frying. Heat Oil and deep fry the Prawns till golden brown, set aside.
In a pan, heat a little Oil. Pour Sauce and once it is boiling, on high heat and add Prawns. Keep tossing the Prawns until the Prawns absorbs the Sauce. Dash little Hua Teow Wine, toss for 3 secs. Off heat and Dish out to serve.
Black Bean Sauce Pork Fillet with Orange Capsicum by Helga Soo
Facebook link - https://www.facebook.com/photo.php?fbid=10210117545845142&set=pcb.1030840020303631&type=3&theater
Black Bean Sauce Pork Fillet with Orange Capsicum
Ingredients
350g Pork Fillet, sliced
1 Orange Capsicum, cut into small pieces
1 tsp Shredded Young Ginger
1 tsp Minced Garlics
1/2 Yellow Onions, sliced
Dashes of Black Pepper
1 tbsp Hua Teow Wine
2 tbsps Oil
Marinade Pork Fillet for 2 hrs
1 tbsp Oyster Sauce
1 tsp Sesame Oil
Dashes of Pepper
1 Egg Yolk
2 tbsps Corn Flour
Sauce
1 tbsp Feng He Garden Black Bean Sauce
1 tbsp Oyster Sauce
1 tbsp 万家香酱油膏
1 tsp Feng He Dark soy Sauce
100ml Water
Method
Heat Oil in a pan, add gingers, onions & capsicum and sauté till onions & capsicums turn soft.
Add Garlics and stir fry for 5 secs. Add Pork fillet and continue to stir fry till almost cooked, add Sauce and simmer for 10 mins. Adjust to high heat and stir fry till sauce thickened, add black pepper and wine. Stir fry for another few seconds. Dish up and serve.
Ingredients
350g Pork Fillet, sliced
1 Orange Capsicum, cut into small pieces
1 tsp Shredded Young Ginger
1 tsp Minced Garlics
1/2 Yellow Onions, sliced
Dashes of Black Pepper
1 tbsp Hua Teow Wine
2 tbsps Oil
Marinade Pork Fillet for 2 hrs
1 tbsp Oyster Sauce
1 tsp Sesame Oil
Dashes of Pepper
1 Egg Yolk
2 tbsps Corn Flour
Sauce
1 tbsp Feng He Garden Black Bean Sauce
1 tbsp Oyster Sauce
1 tbsp 万家香酱油膏
1 tsp Feng He Dark soy Sauce
100ml Water
Method
Heat Oil in a pan, add gingers, onions & capsicum and sauté till onions & capsicums turn soft.
Add Garlics and stir fry for 5 secs. Add Pork fillet and continue to stir fry till almost cooked, add Sauce and simmer for 10 mins. Adjust to high heat and stir fry till sauce thickened, add black pepper and wine. Stir fry for another few seconds. Dish up and serve.
Thursday, May 19, 2016
Moist Sponge Cake by Novel Hui
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1026829834037983/
Here's my EASY Super Moist Sponge cake recipe that I like to share from a bakery chef after seeking his permission
NO EGG separation and able to achieve very soft, fine and moist texture. You can prepare the batter in large portion then divide the batter in different bowl and mix into your desire color.
EASY Super Moist Sponge cake
Please adjust the recipe according to your pan size.
Pan size:
13" square 1" height > bake at 200°C 16mins
Or 1 tray each of
1. 12"x 5/8" @200c 13mins
2. 9"x 3/4" @ 220c for 11mins).
Bake at middle rack.
Ingredient for each color:
Egg 330g
Caster sugar 135g
SP 22.5g (sponge gel)
Cake flour 135g
Corn flour 30g
baking powder (Double Acting) 7.5g
Water 37.5g
Milk 37.5g
Corn oil 75g
Vanilla extract 2.5tsp
Salt 1/8tsp
Method:
1. Add Egg, sugar, SP, Milk, water and Vanilla extract into mixer and mix well in MIDDLE speed for few second.
2. Premix and sifted Cake Flour, Corn Flour, Salt and Double acting Baking Powder in an empty container.
3. Add the dry ingredients into the wet mixture after it is well mixed. Increase from middle speed to HIGH speed till batter increase to at least 3 TIMES or max.
4. Reduce the speed to low and slowly pour in the oil, increase to MIDDLE speed till oil and batter is well blended (est mix for 30sec, do not use high speed for this step as the air will escape)
5. Add ur desire Color gel or paste
6. Pour into a aluminium pan with base lined. Level the batter and give a few bang on table before placing into oven.
Thai Green Curry Chicken by Zen Yip
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1028596357194664/
Ingredients: 3 Chicken Wings & 1 Drumsticks, 3 small eggplant, 100ml water, 50ml coconut milk, 1 lemongrass (cut into 3), 3 shallots, 4 chilli paddies
Method: Washed the chicken and marinate with light soy sauce, dash of white pepper for at least 1 hour. Heat some oil, sautéed shallots, lemongrass and chilli paddies for 5 mins. Stir the green curry paste till fragrant. Bring the sauce to boil by adding water. Add chicken, followed by eggplant till cooked. Lastly, add coconut milk. Salt and sugar to taste.
Baked Garlic Parmesan Chicken Wings by Jessica Lim
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1029321663788800/
2lb Chicken wings
1tsp salt
1tsp pepper
1tbsp Italian herbs
1tsp cumin powder
Mix the Chicken wings marinate with the abv ingredients for 2 to 3hrs..or more
Bake at 300°c for 20mins
And turn the wings over and
Bake at 425°c for 15mins
In a big bowl prepare
1/3 parmesan cheese powder
4 cloves minced garlic
1/4 cup olive oil
1/4 cup parsley
Mix all and toss in the chicken wings n ready to serve....
Enjoy😀😀😀
Rice cooker pork belly char siew by Karen Leong
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1027317527322547/
1 thick strip of pork belly (slightly under 500g, cut away the skin)
2 tbsp maltose
1 tbsp oyster sauce
1 tbsp light soy sauce + 1 tbsp dark soy sauce
1 tsp 5 spice powder
2 tbsp red fermented soy bean cube+sauce
1 tbsp rose wine
2 tbsp minced garlic
(adjust above quantity to your taste, u might want to add honey or brown sugar if you prefer sweet meat)
Cut pork belly length-wise into half. mix all the listed ingredients together and marinate with the pork belly overnight.
Next day, just put the pork belly+sauce into rice cooker (ensure the pork belly is resting flat at the base of the rice cook in order for the sauce to caramelised and coat the base of the pork belly). Press cook. one cycle. When done, open the rice cooker and flip the pork belly onto the other side. Close rice cooker and let it rest for another 15min. U might want to stir the pork belly around the sauce a little bit when flipping as the sauce would have thicken and stick at the base of the rice cooker abit
Stir fried chicken thighs with ginger and scallions by Angel Teo
Facebook link - https://www.facebook.com/photo.php?fbid=10153766040384102&set=pcb.1024683027585997&type=3&theater
1. Marinate chicken thigh pieces (i used 2 boneless legs) with light soy sauce, hua diao jiu, pepper powder, sesame oil and little bit of corn flour. Set aside.
2. Heat oil, fry ginger slices and scallion whites till fragrant.
3. Add chicken and brown both sides.
4. When chicken turns white (abt 70% cooked), add mushrooms. Stir fry.
5. Add abt 1.5 tbsp of oyster sauce, 1.5 tbsp of light soy sauce, dash of white pepper powder, a drizzle of sesame oil and dashes of hua diao jiu. Fry to mix.
6. Add abt 1 cup of chicken stock (i used potato carrot chicken soup leftover to cook). If no stock, i just use water.
7. Add in scallion greens. Bring to boil and simmer for about 5 mins or till gravy thickens abit. Do a taste test in between to adjust flavor.
Curry Vegetables by Flora Ng
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1023336374387329/
Ingredients:
Cabbage
1/2 packet of long beans
2 carrots (slice into thin slices)
6 pcs of Tau Pok (cut into strips)
1/3 pkt of Tie Knot Tau Gee
A1 Curry Paste
250g of Coconut milk
4 tsp of Mince Dried Prawns (Hei Bee)
4 tsp of Mince Shallots
1tsp of Chilli paste (optional)
1/2 tsp of salt (adjust to your preference
Cabbage
1/2 packet of long beans
2 carrots (slice into thin slices)
6 pcs of Tau Pok (cut into strips)
1/3 pkt of Tie Knot Tau Gee
A1 Curry Paste
250g of Coconut milk
4 tsp of Mince Dried Prawns (Hei Bee)
4 tsp of Mince Shallots
1tsp of Chilli paste (optional)
1/2 tsp of salt (adjust to your preference
Method:
Heat oil in wok. Add shallots stir fry till fragrant then add mince dried prawns, also fry till fragrant.
Heat oil in wok. Add shallots stir fry till fragrant then add mince dried prawns, also fry till fragrant.
Add A1 curry paste and chilli paste fry till you get the fragrant.
Then add cabbage, long beans, carrots, fry toll 1/2 cooked. Add water until almost cover all the vegetables, let it boil at medium heat for about 10mins
Add coconut milk and let it simmer at low heat till vegetables are 3/4 cooked. Then add salt.
Then add tau gee and tau pok, mixed well, once cooked....ready to served.
Sunday, May 8, 2016
Kueh Salat by Flora Ng
Ingredients A (Base Layer)
400g glutinous rice
250ml thick coconut milk
1 tsp salt
3 pieces pandan leaves
250ml thick coconut milk
1 tsp salt
3 pieces pandan leaves
Ingredients B (Top Layer)
200ml pandan leaf juice
60g corn flour
40g plain flour
4 eggs
400ml thick coconut milk
300g sugar
60g corn flour
40g plain flour
4 eggs
400ml thick coconut milk
300g sugar
Pan Size: 6" x 9" x 3"
Method:
BASE Layer: Rinse glutinous rice, then soak for about 2 hours. Drain and add in salt and mix well. Boil the water in the steamer. Place glutinous rice in, add pandan leaves, and steam over high heat for about 20 minutes. After 30 minutes of steaming, slowly add in coconut milk and mix well. Continue to steam till cooked (abt 10 minutes). Remove from steamer, and loosen the glutinous rice. Place glutinous rice in square steaming tray. Use a flat spoon to compress the glutinous rice. Continue to steam for about 5 minutes.
TOP Layer: Sift corn flour and plain flour together. Beat eggs and sugar together lightly. Add thick coconut milk, beaten eggs and pandan leaf juice to flour n mix well. Cook mixture over low hear till it turns thick. Strain the mixture.
Pour mixture over glutinous rice n cover ir with a piece of cloth. Steam over medium heat for about 20 minutes, till solidify. Set aside to cool and cut into pieces before serving.
Monday, May 2, 2016
Lego gummy sweets by Lynn Tan
Facebook link - https://www.facebook.com/groups/platepalate/search/?query=lynn%20lego
Ingredients:
----------------------------
1/2 cup ice cold water
1/4 cup corn syrup (bought fm Cold Storage)
14g gelatine powder (bought fm Sheng Siong)
1 box jello (85g) (bought fm Cold Storage)
----------------------------
1/2 cup ice cold water
1/4 cup corn syrup (bought fm Cold Storage)
14g gelatine powder (bought fm Sheng Siong)
1 box jello (85g) (bought fm Cold Storage)
🍄**Alternatively, you may use fruit juice🍹 to substitute jello🍨**🍄
Method:
------------------------
1. Add 1/4 cup corn syrup into 1/2 cup cold water n stir well.
2. Add in gelatine n jello powder. Stir slowly till powder dissolves
3. Heat mixture over medium low heat, stir every 1 min to prevent mixture become burnt. Once u see side of pots starts bubbling(no need to be boiling), switch off heat. Leave aside for abt 3 mins before spatula to remove the top whitish foam so when the gummy is set, its clear.
4. Pour mixture into yr mould, pour fully so its easier for removal. Leave in fridge to set for min 4 hrs.
------------------------
1. Add 1/4 cup corn syrup into 1/2 cup cold water n stir well.
2. Add in gelatine n jello powder. Stir slowly till powder dissolves
3. Heat mixture over medium low heat, stir every 1 min to prevent mixture become burnt. Once u see side of pots starts bubbling(no need to be boiling), switch off heat. Leave aside for abt 3 mins before spatula to remove the top whitish foam so when the gummy is set, its clear.
4. Pour mixture into yr mould, pour fully so its easier for removal. Leave in fridge to set for min 4 hrs.
Lego molds can be bought either fm Legoland M'sia, online orhttps://www.facebook.com/BricksWorld/
Bailey's Chiffon Cake by Cheryl Lam
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1015929558461344/?qsefr=1
I used my pandan cake recipe below except that instead of 100ml coconut milk/ cream, I used 100ml Bailey's Irish Cream. But I am not sure why it didn't rise as much as my PCC. Next time I shall reduce the Bailey's to 80ml...... The coconut cream and Bailey's cream have different densities, perhaps? I wonder if I should increase the oil too?
Still, the BCC is fluffy and oh so fragrant. It is an excellent way to imbibe alcohol without fear of getting drunk!
- 21cm chiffon pan
- oven 160C for 60min
(A)
5 eggs whites
70g fine castor sugar
1/4 tsp cream of tartar
5 eggs whites
70g fine castor sugar
1/4 tsp cream of tartar
(B)
5 egg yolks
30g fine castor sugar
50g corn oil
100ml Bailey's Irish cream
1/2 tsp baking soda
100g Top Flour from Prima
1/8 tsp salt (just a pinch)
5 egg yolks
30g fine castor sugar
50g corn oil
100ml Bailey's Irish cream
1/2 tsp baking soda
100g Top Flour from Prima
1/8 tsp salt (just a pinch)
姜葱麻油鸡 by Lily Ooh
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1019338511453782/
Ingredients:
1 medium size chicken (chop into pieces)
3 inches knob of ginger (peeled and cut into thin strips)
10 gloves of crash garlic
2 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tabespoon light soya sauce
2 tablespoon Shaoxing wine or Chinese rice wine
4 tablespoons sesame oil
1 rice bowl of stock/water
3 dashes white pepper powder
Salt to taste
Method:
Heat up a wok medium high heat and add the sesame oil, add the ginger strips and stir fry until light brown, scoop out half and set a side, add in garlic stir fry till golden brown, add chicken to the wok and stir fry for about 10-15 seconds before adding the soy sauce, oyster sauce, wine, and white pepper powder. Continue to stir-fry until the chicken is 70% cooked. Add stock/water and do a few quick stirs. Cover the wok with the lid and turn the heat to medium to low heat and let the chicken cook for a few minutes or until the sauce thickens. Add salt to taste, garnish with ginger and spring onion.
P.s. You may open the cover let the chicken boil, if too much water added.
Sunny Sugar Buns with Butter Filling by Madeline Yeo
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1016475975073369/
Sunny Sugar Buns w Butter filling :-
Dough recipe :
1 Large Egg
135g cold milk
3g salt
30g Sugar
250g Bread flour
3g instant dry yeast
30g Butter (add in after 20mins of kneading)
Dough recipe :
1 Large Egg
135g cold milk
3g salt
30g Sugar
250g Bread flour
3g instant dry yeast
30g Butter (add in after 20mins of kneading)
Butter Cream Filling :
60g of Salted Butter
Pinch of salt
30g Icing sugar
15g Egg
60g Milk powder
*mix abv all using a spoon or small whisk & put in piping bag to keep in fridge for 30mins b4 use.
60g of Salted Butter
Pinch of salt
30g Icing sugar
15g Egg
60g Milk powder
*mix abv all using a spoon or small whisk & put in piping bag to keep in fridge for 30mins b4 use.
- Wet ingredients follow by Dry ingredients into the bm except Butter.. knead for 20mins then stop put in butter to knead for another 20mins...
- Proof for 1hr then lightly dust the working table w flour, place the dough on it & Roll + Fold & Rest for 15mins... then roll flat & divide the dough into 25pcs - 20g each
- Shape each dough into ball, rest aside
- Spray some water on top of the dough while working on them to prevent moisture loss
- with the help of small rolling pin, roll the ball into round shape & squeeze some butter cream filling in the middle
- seal the seam well & tight. Roll into a ball lightly & place onto a lined tray
- spray some water on top & go for 2nd round proofing 1hr
- Egg wash & sprinkle w some sugar
- bake 160C for 20-25mins
- Proof for 1hr then lightly dust the working table w flour, place the dough on it & Roll + Fold & Rest for 15mins... then roll flat & divide the dough into 25pcs - 20g each
- Shape each dough into ball, rest aside
- Spray some water on top of the dough while working on them to prevent moisture loss
- with the help of small rolling pin, roll the ball into round shape & squeeze some butter cream filling in the middle
- seal the seam well & tight. Roll into a ball lightly & place onto a lined tray
- spray some water on top & go for 2nd round proofing 1hr
- Egg wash & sprinkle w some sugar
- bake 160C for 20-25mins
Steamed Chicken by Eling Tong Yee Ling
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1015840548470245/
Ingredients:
2 pcs of drumstick or 3pcs
1pc of chicken breast (i like to eat, u may use all in drumsticks)
Some shredded ginger
3-4 pcs of 当归 (angelica) use scissors to cut tiny pcs
Some 枸杞子 (wolfberry)
2 pcs of drumstick or 3pcs
1pc of chicken breast (i like to eat, u may use all in drumsticks)
Some shredded ginger
3-4 pcs of 当归 (angelica) use scissors to cut tiny pcs
Some 枸杞子 (wolfberry)
Seasoning:
(Estimate only)
Light sauce
Salt
Sugar
Oyster sauce
Corn starch
1-2 tbsp water
1 tbsp 花雕酒 (rice wine)
(Estimate only)
Light sauce
Salt
Sugar
Oyster sauce
Corn starch
1-2 tbsp water
1 tbsp 花雕酒 (rice wine)
Methods:
Cut chicken to bite size, mix all the ingredients & seasoning. Marinate half an hour. Steam about 20-25mins.
Cut chicken to bite size, mix all the ingredients & seasoning. Marinate half an hour. Steam about 20-25mins.
Nan Ru Pork Belly
Agak agak recipe
1 pcs pork belly estimate $5-$6
1 pc of nan ru & a bit of nan ru sauce
A bit five spice powder
A bit pepper
Light sauce
Sugar about 1 tbsp
Some raw sesame
1 egg
Water
Some corn starch, flour & rice flour
Mix all ingredients into meat
Agak agak recipe
1 pcs pork belly estimate $5-$6
1 pc of nan ru & a bit of nan ru sauce
A bit five spice powder
A bit pepper
Light sauce
Sugar about 1 tbsp
Some raw sesame
1 egg
Water
Some corn starch, flour & rice flour
Mix all ingredients into meat
Hokkaido milk rolls by Helga Soo
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1015828431804790/
I baked Sylvia Khor's Hokkaido milk rolls using autolyse method(水合法) but using hook mixer and oven instead.
Recipe:
(A)
- 235g bread flour
- 15g cake flour
- 2tbsp sugar
- 2tbsp milk powder
- 65g whipping cream
- 135g 1 egg white + fresh milk (i used Hokkaido milk )
(A)
- 235g bread flour
- 15g cake flour
- 2tbsp sugar
- 2tbsp milk powder
- 65g whipping cream
- 135g 1 egg white + fresh milk (i used Hokkaido milk )
(B)- 5g salt
(C)- 15g unsalted butter
(D)- 2.8g yeast
1. Put (A) in your bm according to your bm instructions, choose mode 11 to knead for 5 mins, press stop and let it rest for 30 mins.
2. Add (B), mode 11 again, knead for 5 mins, add (C),knead for another 5 mins, press stop while the machine stop kneading.
3. Add (D) in the yeast compartment, choose rapid, light crust and start! Youd beautiful loaf will be ready in 2 hrs time.
2. Add (B), mode 11 again, knead for 5 mins, add (C),knead for another 5 mins, press stop while the machine stop kneading.
3. Add (D) in the yeast compartment, choose rapid, light crust and start! Youd beautiful loaf will be ready in 2 hrs time.
* Please note that I'm using Panasonic bm, mode 11 is dumpling skin (15 mins)
** If you think this is too troublesome you can also choose to put everything in altogether and choose mode 3 soft bread, light crust, let the machine do all the work for you!
** If you think this is too troublesome you can also choose to put everything in altogether and choose mode 3 soft bread, light crust, let the machine do all the work for you!
Korean seafood pancake with bacon (HAEMUL PAJEON) by Susan Kwek
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1014088748645425/
1/2 an onion (to be sliced thingly)
1/2 a carrot (to be sliced thingly
10 leaves of wongbok/cabbage (to be sliced)
5 stalks of small spring onions (to be sliced)
4 small squids (clean and sliced)
1/2 kg prawns (deshelled)
100g of silver fish (optional)
100g of bacon
Batter
2 cups Korean pancake mix
2 tablespoons of rice floor
2 & 1/2 cup icy cold water
2 beaten eggs
Salt and pepper to taste
Method:-
1. Pan dry bacon till crispy. Cut it into small bits.
2. In a bowl, mixed korean pancake flour, rice flour, icy cold water and beaten eggs together. Sieve it and set aside for 20 minutes.
3. Add all the vegetables, squids, prawns, and bacon into the batter. Add salt and pepper to taste.
4. Heat a non-stick pan and add a tablespoon of cooking oil (if you want it to be more crispy, add more oil), spoon the batter into the pan and pan fried till its crispy on both sides.
Dipping Sauce
2 Tbsp sugar
4 Tbsp soy sauce
4 Tbsp water
2 Tbsp vinegar
Some thinly sliced spring onion
1 tsp roasted sesame seeds
1 tsp sesame oil
1/2 tsp garlic (optional)
1 tsp coarse Korean chili flakes (Gochugaru) (optional)
Lightly boil sugar, soya sauce, water and vinegar until sugar dissolves. Leave it to cool completely before adding the rest of the ingredients. Mix well.
Steamed Pork with Tung Chai (冬菜）by Helga Soo
Facebook link - https://www.facebook.com/groups/platepalate/permalink/1014626521924981/
Steamed Pork with Tung Chai (冬菜）
Ingredients
300g minced pork
2 tbsp Tung Chai, washed 3 times
1 tbsp sesame oil
1 tbsp corn starch
1/2 tsps Feng He Garden Dark Soy sauce plus 1 tsp Feng He Garden Light Soy Sauce
1 tbsp Oyster Sauce or Worcestershire Sauce if you have
1/2 tsp Ginger Sauce (optional)
A Few Dashes of Pepper
300g minced pork
2 tbsp Tung Chai, washed 3 times
1 tbsp sesame oil
1 tbsp corn starch
1/2 tsps Feng He Garden Dark Soy sauce plus 1 tsp Feng He Garden Light Soy Sauce
1 tbsp Oyster Sauce or Worcestershire Sauce if you have
1/2 tsp Ginger Sauce (optional)
A Few Dashes of Pepper
Garnish
spring onion
fried shallot
spring onion
fried shallot
Cooking Directions
Mix all ingredients together, stir around until the texture of the meat turn sticky, let it marinate for at least 3 hours.
Steam on high for 20 minutes.
Garnish with fried shallot and spring onion.
Mix all ingredients together, stir around until the texture of the meat turn sticky, let it marinate for at least 3 hours.
Steam on high for 20 minutes.
Garnish with fried shallot and spring onion.
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