Thursday, 30 October 2014

Simplicity ♡ Steam Pumpkin with Rice




I often use spices, sauces or other condiments add to the dish to increase its flavour or texture in cooking. Hence, very often, I've also inevitably tend to forget the natural goodness or sweetness of the products as well. While I like to savour some 'gourmet cooking' at home, at times, I can be a very "down to earth" person in some of my cooking too.

Pumpkin is relatively cheap and available all year round here.
According to some health information:
Pumpkin is chock full of nutrients. Not only is pumpkin loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron.

I've turned pumpkin into some 'gourmet cooking' at home, sharing a few :
Curried pumpkin and apple
Pumpkin and Baby Spring mix Salad
Seared Scallops with Pumpkin Soup
Crispy Bacon-wrapped Pumpkin

And a little innovative ... had some fun in creating a French - Nyonya dessert Pumpkin Crepes Dadar.

But here's a very simple pumpkin rice that I have learned to appreciate its awesome goodness ... perhaps a very simple comfort food that had been enjoyed very much by our great grandparents way back then. Simply to add slices of pumpkins into the rice cooker and cook together with the rice. No salt, sugar, sesame oil, ground pepper or any spices etc. is added.

A bowl of pumpkin rice with a plate of stir-fry lettuce
1 cup of *rice with water per cooking in a rice cooker.
Place some pumpkin - deseeded, peeled and cut into fairly thick slices/chunks. 
*I'm using Thai rice blend - mixture of fragrant rice and red & brown unpolished rice.



Simplicity ... down to earth ... a bowl of warm fluffy rice with natural sweetness of pumpkin !

Indeed, for the event Little Thumbs Up - Theme Pumpkin,  it has created such a 'huge pumpkin wave' and flooded with more than 500 fabulous yummy-licious recipes sharing by food bloggers. I'm really glad that I could pick up so many new recipes and had enjoyed the 'cook-along' & 'bake-along' with them too.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN

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And I'm submitting this post link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"
 & co-hosted by Charmaine of Mimi Bakery House

Wednesday, 29 October 2014

Pumpkin Japanese Curry Rice

I used to keep some packets of Japanese curry roux for some quick and easy weeknight dinner. I remembered when I made the Baked Japanese Curry Rice about 3 months ago, I added some pumpkin to it. So here's a quick fix non-baked version ... simply pour the cooked curry onto the plate of cooked rice!


Pumpkin Japanese Curry Rice
Serves 2 persons
Ingredients:
120g chicken fillet,  clean and cut into bite size
120g pumpkin,  deseeded and diced
Some broccoli floret
Some finely chopped garlic
1 tablespoon cooking oil
Some water (about 150 - 200ml)
1 packet Japanese curry roux (200g per pack)
1 *cup cooked Japanese rice (*per rice cooker measurement cup)


Method:
1) Heat wok/pan with medium flame,  add cooking oil.
2) Saute the minced garlic (about 1 min).
3) Add in the chicken meat and stir-fry about 3 minutes.
4) Add the diced pumpkin and broccoli. Continue stir-fry for another 3 - 4 minutes with some added water.
5) Pour in the Japanese curry roux. Cook for another 4 minutes, ensure the curry roux is fully dissolved. Stirring occasionally and off the flame when it boiled.

Adjust the thickness of the sauce and taste to your preference.



Okay dinner is ready and let's tuck-in !
Ha ha ! Luckily my girl didn’t complain "pumpkin again?!" .... In fact she liked it and polished clean this big plate of Pumpkin Japanese Curry Rice ^-^!

Have a pleasant week !

And this post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN

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Tuesday, 28 October 2014

Pumpkin Rose Mantou 南瓜玫瑰馒头

I had at first watched a video tutorial on making valentine rose mantou and I've bookmarked it. But my first attempt two weeks ago didn't yield the nice texture I wanted. 

With some leftover butternut squash, decided to give it a try again as I really like the roses ... inspired by few blogger pals whom had made such lovely sweet roses mantou : LY Kitchen VentureSharon 之味Joceline of Butter. Flour & MeIrene of mymeloves.

Do refer to the links above for picture tutorial on steps in making the roses.



Below my modified version adjusted on quantity. Recipe adapted mostly from Sharon 之味
Pumpkin Rose Mantou南瓜玫瑰馒头
Ingredients :
(A)
Instant dry yeast - 1/2 teaspoon
Water - 40g

(B)
All-purpose plan flour - 200g
Sugar - 20g
Pinch of salt
Pumpkin puree - 75g (pumpkin steamed and mashed)
Vegetable oil - 8g

Method :
(A) Mix instant yeast and water together till dissolved. Pour into (B)

(B) In another bowl, add flour, sugar and oil. Add in the instant yeast mixture and mix well. Use hand to knead mixture to form a smooth dough (About 5 to 10 mins)

Divide the dough into 20 balls. Roll out the dough to round disc.
To assemble, lay 5 round disc overlap each other in a row. Use one piece to roll into a small log.
*note that I've made some smaller roses and some big ones. You may adjust the weight/ size of the disc according to your preference.

Put the log-shaped dough at the end of the circle of dough and roll up the dough pieces. Once all rolled up like a big log, place it horizontally and cut the center using a dough cutter to make 2 roses.

Place the rose bun cut side down on a small piece of baking paper and adjust the rose petals (spread out the petals slightly). Rest the rose buns in warm mist for 20 - 30 mins.

Steam the rose buns under rapidly boiling water on high heat for about 15mins.

Slightly open a little gap of the lid for 5 mins to allow the heat to escape before taking the buns out from steamer.


Should have 10 roses but I ate one
since can't squeeze all into the box ^-^!

I'm pleased on my second attempt ^-^. The mantou tasted soft ... and I'm so in love with these sweet yellow roses.

Have a lovely day !

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN

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And I'm submitting this post link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"
 & co-hosted by Charmaine of Mimi Bakery House




Also I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.







Monday, 27 October 2014

Pumpkin ondeh-ondeh



It's been a very long time since my last homemade ondeh-ondeh.  Occasionally we would buy some from the bakeries or the food market but those were the usual green ones (pandan flavour). I have not seen pumpkin ondeh-ondeh. Seeing those delicious pumpkin ondeh-ondeh posts by some blogger pals like Kimmy from Cooking PleasureJozelyn of Spice Up My KitchenEileen's Diary & Cheryl from Baking Taitai (just to name a few) shared in LTU - Theme Pumpkin really made me drool over these cute little sweet balls. Here's making some to satisfy my craving ... and zoomed in using the recipe shared by Jozelyn's pumpkin ondeh-ondeh (Thanks Jozelyn)

Pumpkin ondeh-ondeh
Ingredients A
Half coconut - shredded/freshly grated coconut
Pinch of salt

Ingredients B
105 glutinous rice flour
15g wheat starch
60g pumpkin puree (without skin, steamed and mashed with the back of spoon)
50ml plain water (I adjusted to 65ml of water as I find the dough is quite dry)

Ingredients C
Some chopped Gula Melaka/Palm Sugar

Method:
1)   Mix salt evenly with the shredded coconut, spread in a heatproof plate, steam for 5 minutes, leave to cool.

2)   Mix glutinous rice flour and wheat flour evenly, add in pumpkin puree, mix evenly. Add in plain water a little bit at a time, knead to form a dough.

3)  Divide the dough into small round ball, wrap in some chopped palm sugar.

4)   Put (3) into boiled water and cooked until the ondeh-ondeh floated (once it float, continue to cook for another 2-3 minutes for the palm sugar to dissolve). Transfer the ondeh-ondeh into a bowl of cold water.

5)  Drain the water, coat the ondeh-ondeh with shredded coconut and serve.



I love the 'pich' ... a faint sound of the melted palm sugar oozed out in the mouth when bite it ! Ha ha ... munch munch chewy chewy little sweet balls. Enjoy ^-^!

Have a pleasant week !

And this post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN

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Sunday, 26 October 2014

Crispy Bacon-wrapped Pumpkin


I've bookmarked 2 recipes by Donna Hay for LTU theme pumpkin. I've tried the pasta here and here's another inspired pumpkin recipe adapted from Donna Hay with my slightly modified version below :

Crispy Bacon-wrapped Pumpkin
serves 2 - 3 persons
Ingredients:
Butternut pumpkin - deseeded, peeled and cut into 4 thick slices about 1 inch thick and 3 inch long for each slice
4 - 5 slices of Back Bacon
1 table spoon olive oil
Cracked black pepper


Method:
Preheat oven to 160°C
Wrap 1 slice of bacon around each pumpkin and place in a baking dish.
Add the oil & black pepper and toss to coat.
Roast for about 40 minutes or until tender.


These crispy bacon-wrapped butternut slices is served with some butterhead and a bowl of fragrant fried rice. I simply make some fried rice lightly tossed with olive oil, pine nuts and dried rosemary leaves. Pinch of salt and pepper to taste

Well, the bowl of fragrant rice complement to the sweetness and savoury of these bacon wrapped pumpkin slices ... We loved it ! Enjoy !

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN
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Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Saturday, 25 October 2014

Crunchy-topped Sponge Loaf

It has been a while I've not baked anything using the recipe from the cookbook. Flipping over the pages again and again ... indecisive ... At last decided to bake a simple butter sponge loaf for our weekend tea break and keeping some for breakfast.


Crunchy-topped Sponge Loaf
Makes one 450g loaf (recipe adapted from Cakes And Bakes 500 by Martha Day with slight modification in blue)

Ingredients:
200 unsalted butter,  softened
Finely grated rind of 1 lemon
150g caster sugar (I reduced to 100g)
3 eggs
75g plain (all-purpose) flour, sifted
150g self-raising flour, sifted

For the topping:
3 tablespoons clear honey
115g mixed (candied) peel (I used about 85g dried apricots,  sliced them into thin slices)
50g flaked (sliced) amonds

Method :
1) Preheat the oven to 180°C. Grease and lineal a 450g loaf tin (pan) with baking parchment. 

2) Beat together the butter, lemon rind and sugar until light and fluffy.  Blend in the eggs, one at a time.

3) Sift together the flours, then stir into the egg mixture.  Fill the loaf tin with the batter. Bake for 45 mins,  or until a skewer inserted into the center comes out clean. Leave to cool in the tin for 5 mins. 


4) Turn the loaf out on a wire rack, peel off the lining paper and leave to cool completely. 

5) To make the topping,  melt the honey with the mixed peel and almonds. Remove from the heat, stir briefly,  then spread over the top of the loaf. Cool before serving. 

The refreshingly tangy crunchy topping complement to the buttery sponge cake tasted really good! As my waistline is expanding "rapidly" ... I could only have just 1 "big" slice .... enjoyed very much with a cup of coffee !

Happy baking !

Enjoy your weekend ^-^!



Cook-Your-Books

This post is linked to Cook-Your-Books #17 hosted by Joyce of Kitchen Flavours.


Wednesday, 22 October 2014

Steamed Pumpkin & Purple Sweet Potato Cake




I hardly make steamed kuehs. But I like the striking colours of the bright yellow and purple colour of this kueh. So when Esther of Copycake Kitchen mentioned "The combination of pumpkin,  sweet potato and coconut milk is amazing,  it's worth a try".
Well, here ... I'm making some for our afternoon snack. I could smell the coconut fragrant while steaming.  And truly nice texture.

Recipe source :Esther of Copycake Kitchen
(Thanks to Esther for sharing this sweet recipe)

Steamed Pumpkin & Purple Sweet Potato Cake 双色金瓜紫蕃薯糕
Ingredients :
Pumpkin batter
100g Pumpkin - deseeded, peeled skin, steamed and mashed.
40g Rice flour
10g Tapioca flour
100ml Coconut milk
50g Sugar (reduced to 35g)
1/2 tsp Salt

Purple sweet potato batter
100g Purple sweet potato - peeled skin, steamed and mashed
40g Rice flour
10g Tapioca flour
100ml Coconut milk
50g Sugar (reduced to 35g)
1/2 tsp Salt

Some freshly grated coconut (omitted as I've forgotten to buy at the wet market)

Method :
1) In a big bowl, mix together mashed pumpkin, sugar and salt, stir well.
Stir in coconut milk.
Sift in rice flour and tapioca flour, mix well till well combined.

2) In another bowl, mix together mashed purple sweet potato, sugar and salt, stir well.
Stir in coconut milk.
Sift in rice flour and tapioca flour, mix well till well combined.

3) Brush the mould with some cooking oil.

4) Spoon pumpkin batter into mould and steam over high heat for 20 minutes.

5) Spoon the purple sweet potato batter into mould and continue to steam over high heat for another 20 minutes.

*Note :
It depends on the size of the mould, mine took 15 minutes in step (4) and another 12 - 15 minutes in step (5).

I reduced the sugar slightly as I reckoned that the natural sweetness of both pumpkin and purple sweet potatoes is enough for me.

I find that to leave the mould cool down slightly (about 8 - 10mins) is easier to unmould the kuehs. I've got a hard time trying to unmould the kuehs when taken out from the steamer and it's still hot.

Lovely ... 

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN
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Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.