Monday, 23 May 2016

Dorayaki (II) with Salted Egg Yolk Custard Filling

Hamburger? Kids asked.
Nope ... it's Dorayaki! But filled with savoury filling instead of the usual sweet red bean paste.

I've made Dorayaki 2 - 3 times since my 1st successful attempt here 2 years ago. Other than the sweet red bean paste filling, I've also tried with kaya filling too.

Besides the famous Liu Sha Bao, salted egg yolk prawns/crabs ... I've seen many recent debut of  'salted egg yolk (SEY) craze' that has been raving a storm here in some bakeries/cafes/restaurants ... like SEY Xiao Long Bao, SEY Croissant,  SEY Lava Cake, Liu Sha Custard Doughnuts, SEY Cream Puff, Liu Sha French Toast, SEY Crab Spaghetti etc. etc.

Previously I had made some Egg Custard Steamed Buns recipe shared by Zoe, so I thought to tweak the custard recipe a little ... Dorayaki with salted egg yolk custard filling ... so call to join the fun SEY maniac ! Ha .. ha!

To make the salted egg yolk custard filling:
Recipe source : Bake for Happy Kids Egg Custard Steamed Buns, below my slight modified version with added salted egg yolks and adjusted the texture with more coconut milk & butter.
Ingredients :
2 salted egg yolks
50g unsalted butter
20g icing sugar
20g cornflour
30g custard powder
100ml coconut milk (I used Ayam brand light, ok to use regular ones)

Method :
Prepare a small cooking pot with water. Boil the salted eggs for about 8 - 10 minutes. Once cooked, shelled, separate the cooked yolks and whites. Use only the yolks, mash with fork till fine. Set aside.

Sift custard powder, icing sugar, and cornflour into a saucepan. Whisk in coconut milk. Heat over medium-low heat, stirring constantly, until smooth. Next, add butter and the mashed salted egg yolks.

Stir constantly until the thickened mixture comes away from the sides of the pan and forms a firm texture.

Transfer the filling to a bowl and allow it to cool down completely. Once cooled and spreadable, ready to use/spread on pancake. If not use, cover the surface of the custard with cling wrap to avoid any condensation form on the cling wrap dripping on the custard. Leave in fridge to chill until ready to use.

To make the pancake batter
Recipe source : Bake for Happy Kids Easy Dorayaki mostly adapted from Just One Cookbook Dorayaki
Makes 10 (20 pancakes) Note: I yield 8, 16 pancakes as I used ice-cream scoop.
Ingredients :
4 extra large eggs (the size of my egg is 65g with shell each)
100g sugar
2 tablespoons honey
160g all-purpose flour
1 teaspoon baking powder

About 2 teaspoons cooking oil for greasing the pan.

Method :
Combine and sift the plain flour & baking powder together.  Set aside.

In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture becomes frothy.

Add the flour into the egg mixture. Whisk mixture gently until just combined. Do not over-mix the batter after the addition of dry ingredients. Cover the batter with cling wrap and place it in the fridge to rest for 15 mins.

Heat a non-stick frying pan over low flame. Dap some cooking oil with kitchen towel and lightly grease onto the non-stick pan. Wipe off excess oil if necessary.
Hint: The oil on the frying pan should not be visible.
My observations : I find that without greasing the pan with any cooking oil, it yields evenly nicely brown texture of the pancake. So after the 1st three rounds, I did not grease the non-stick pan.

I used an ice-cream scoop to scoop batter onto the warm heated pan to cook.

Flip gently with a spatula when surface are covered with bubbles. Cook for another 30 - 40 secs.

Transfer to a plate and cover up with cling wrap to prevent the pancakes from drying. Repeat the cooking process till finished the batter.

To assemble :
Spread about 1.5 tablespoonful of salted egg yolk custard filling on each of 8 pancakes.

Place the other pancakes on the pancakes with the paste to form a pancake sandwich. Wrap each sandwich with cling wrap to make them moist, tasty and 'stayed in shape'.

Enjoying this savoury Dorayaki
with a cup of green tea latte :)
Having tried 2 Dorayaki batter recipes, both work well for me.

Enjoy! Yeah! Glad that they liked the savoury fillings.

Sunday, 15 May 2016

Coconut water & pomegranate agar agar

In the past 2 - 3 months of hot humid weather here, we have been quenching our thirst and cooling our temperature with ice cold water, various kinds of juices and coconut water. Of course having lots of fresh fruits and some frozen yogurt barks :)

It has been ages since I last had some pomegranates. Though I know pomegranate is an extremely healthy fruit. Read more here.  Somehow ... I didn't really like 'eating' the seeds.  As I was eating and swallowing the seeds, I thought why not add some to make agar agar with coconut water.

Coconut Water & Pomegranate Agar Agar
500ml coconut water
1.5 tablespoon granulated sugar (* do adjust the sweetness to your preference)
1.5 teaspoon Agar Agar powder
2 pieces of pandan leaves, knotted
Some pomegranate rinsed

1) Mix the agar agar powder and sugar together well. Pour the mixture into the pot of coconut water with pandan leaves.

2) Cook with low flame and stirring occasionally and bring to a boil. Off the flame. Discard the pandan leaves.

3) Put some pomegranate in the mould. Pour agar agar mixture into mould, chill to set in fridge a few hours before serving.

Serve with more pomegranates to eat alongside with the chilled desserts. I've learned to appreciate the whole 'crunchy' texture of agar agar and sweet seeds with every mouthful bite. Enjoy !

Wednesday, 20 April 2016

Cherry Puff Pastry Tart

Having experimented making fresh cranberry sauce here, to make cherry sauce should be similar and easy too. Just needed to adjust the sweetness and texture. As I didn't have any whipped cream on hand, it would not be as tasty like Mini Mango Fruit Tarts.  So, I quickly made the cherry sauce and glad that these cherry puff pastry tarts turned out nice for our weekend afternoon snacks.

Cherry Puff Pastry Tart
Ingredients :
200g cherries, washed & pitted
50g granulated sugar (adjust the sweetness to your liking)
Water (100ml to 120ml)
1 piece frozen puff pastry, thawed
1 small egg, lightly beaten (or just use half of it)

To prepare filling, combine the cherries, sugar and about 100ml of water in a small saucepan over medium-low heat. Cook for about 10 minutes with stirring occasionally.

Off the flame and allow the mixture to cool.

Preheat oven to 180°C.  Position the rack in the center. Prepare a baking sheet with lightly greased parchment paper.

Sprinkle some plain flour on the work surface. Place the pastry sheet on the work surface.
*Note: I didn't thaw the pastry sheet.  Leave for about 2 minutes after taken out from the freezer, as I find it easier to handle.

Poke some holes at the base using a fork.

Spoon the cherry mixture on top of the puff pastry sheet, leaving one inch border. Roll the borders inward to create a dent.

Lightly brush the border with the beaten egg.

Bake for 18 to 20 minutes, or until pastry puffs up and turns golden brown.

Fresh from the oven. Looks yum !
Can't wait to have some ...
Serve it plain or dust with some icing sugar/Snow powder, or top with some ice cream if you like. I'm sure you'll enjoy this easy cherry tart whichever way.

Well, those easy cherry tarts happened to be my last bake as I had to issue a "death certificate" to my "over-worked" oven few weeks ago .... hee... hee... So, I'll be taking a break from baking until I could find the right size for the built-in oven.

Wednesday, 13 April 2016

Figs, Wolf Berries and Almond Frozen Yogurt Bark

Gosh ! I was sweating even in an air conditioning office.  The current wave of hot weather made me so cranky, headache and with 'blood boiling hot' !
Hee ... hee ... see ! I'm out of my mind ! So I made some "brain freeze" yogurt barks to enjoy in hot scorching weather!

Pretty easy to make as most of the ingredients are easily available in the fridge .... some yogurt, honey and some nuts and berries ... mix till combined, pour onto a lined prepared dish/pan and freeze till hardened.

Recipe source: the kitchn
Below my slightly modified version
Figs, Wolf Berries and Almond  Frozen Yogurt Bark
Ingredients :
Serves 4
250g plain Greek yogurt
2 tablespoons + 1 tablespoon honey
1 teaspoon vanilla extract

For topping mixture
2 medium size fresh figs, sliced
25g almond lightly toasted, cooled and chopped coarsely into pieces.
2 teaspoons wolf berries

I used a round medium size Pyrex dish and line with aluminum foil leave with enough to grasp. Set aside. You could use small baking sheet or pan. Scatter some wolf berries.

In a small bowl, gently mix the chopped almond, sliced figs and the remaining wolf berries with 1 tablespoon of honey. Set aside.

Combine yogurt, 2 tablespoons of honey and vanilla extract in a medium size bowl and lightly whisk till combined.

Pour the mixture into the prepared dish, and use a spatula to spread across evenly about 1/2-inch thick the base of the dish.

Scatter the figs mixture evenly over the yogurt. Lightly press the figs and almonds onto the yogurt.

Do not cover and freeze about 4 hours or overnight until hardened/solid. When completely solid, remove from freezer and lift the aluminum foil out of the dish/pan and set on a hard surface.

Cut into serving pieces and serve immediately, or keep frozen in an resealable plastic bag/container.

Must enjoy almost immediately before melted !

Tuesday, 22 March 2016

Honey-Lime Chicken Soba Noodle Salad

I like to use slow cooker to make soups or braise meat as I don't have to watch over the stove fire.  Just dump all the prepared ingredients and add the required amount of water in the slow cooker, set the heat element accordingly and leave it to cook. It really saves my time to attend to other chores.

I reckon that this flavourful tangy sweet braised chicken goes well with a bowl of pipping hot steamed rice too. But I'd like to have a plate of fusion cold Honey-Lime Chicken Soba Noodle Salad first :)

Recipe adapted from Sweet Peas and Saffron

Below my slightly modified in quantity adjusted to our taste.

Slow Cooker Honey-Lime Chicken
Serves 4
2 large skinless chicken breasts (about 380g in total)
85g honey
120 - 150ml water (I prefer to have the water enough to cover the meat)
2 freshly squeezed lime juice
4 cloves garlic, minced
Pinch of salt to taste

Wash clean and place chicken breasts in the inner pot of the slow cooker.

Put all the ingredients over the chicken, mixing a few times with a spoon and ensure the meat is thoroughly coated.

Cook on high for about 2 - 3 hours. Flip the chicken half-way through cooking if you wish.

Once cooked, remove chicken from slow cooker and shred with two forks, set aside.

Reserve the *sauce for making the sesame vinaigrette and tossing in chicken as needed.

Chicken Soba Noodle Salad
2 bunches soba noodles
1 green and 1 red capsicums, cut into thin strips
Some purple cabbage, thinly shredded
Cucumber, shredded

Shredded Honey-Lime Chicken
Garnish with toasted sesame seeds and some finely chopped spring onions.

To make the sesame vinaigrette:
2 tablespoons Extra virgin olive oil
5 - 6 tablespoons of honey-lime *sauce
1 teaspoon sesame oil
3 teaspoons honey
½ teaspoon Dijon wholegrain mustard

Method :
Put all the dressing ingredients in a screw-top jar and shake until well combined. Refrigerate for an hour.

Boil a pot of water to cook the soba noodle per instruction on packaging. Drain and rinse under cold water. Set aside.

Combine the shredded honey-lime chicken, capsicums, cabbage and cucumber in a large bowl. Toss and mix half with the vinaigrette dressing.

Toss the soba noodles with remaining vinaigrette. Not to put to waste of that 3 tablespoons of remaining sauce from the slow cooker, I added in as well.

To serve, place some soba noodles on a plate and topped with the chicken salad.
Garnish with some sesame seeds and spring onions.

Adjust the quantity of greens/cabbage etc. to your preference.

Top with some seaweed strips the next time when I make this soba noodle salad.

I was quite sceptical that my family may not like the taste of sweet tangy chicken salad with cold soba noodle.  Glad that my family kinda liked this fusion dish.

Happy cooking and have a great week ahead!

Linking this post to Little Thumbs Up March 2016 Theme Honey organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Joycescapade.

Tuesday, 15 March 2016

No Bake Cranberry Chia Energy Bites

No Bake Energy Bites ? ... Well, I've heard of these energy bites but have never really wanted to make some until I was so inspired by these recipes sharing by Angie's Recipes, here & here. So easy and flexible that I could just throw in ingredients I could find in the pantry .... creamy peanut butter, oatmeal, ground flaxseed, chia seeds, honey or agave syrup, dried fruits/berries, unsweetened coconuts flakes or shredded coconut, chocolate chips, any nuts etc etc .   Roll them into balls or flatten the dough in a square tray and cut into bars if you wish.

Recipe sources, references and adapted from :
Angie's Recipes
Life made sweeter

Below my slightly adjusted version.

No Bake Cranberry Chia Energy Bites
Yields 14 balls, 20g each
60g creamy peanut butter
5 tablespoons honey
1/2 teaspoon vanilla extract 
2 tablespoons chia seeds 
100g quick cooking oats
30g dried cranberries
20g chocolate chips
15g pine nuts (lightly toasted and set aside to cool)

In a large bowl, mix peanut butter, honey and vanilla extract with a big spoon until smooth.

Stir in the rest of the ingredients together until thoroughly mixed and well combined.

Cover and let chill in the refrigerator for half an hour.  Divide the mixture into 20g each portion and roll them into tightly packed balls with your hands.

Store in an airtight container, and keep refrigerated for up to 1 week.

My big boy commented that these yummy bites tasted like Snickers as he was "popping" one after another.  My big girl likes peanut butter, so obviously thumbs up from her too ^-^!

I'm sure, these packed with wholesome goodness healthy energy bites will become 'a hit' for our morning brekkie, anytime snacks or before and after workouts cos they are just so addictive.

Enjoy! Have a great week ahead!

Linking this post to Little Thumbs Up March 2016 Theme Honey organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Joycescapade.

Wednesday, 9 March 2016

Lemon Yogurt Pancakes

When I saw the fluffy eggless Lemon Yogurt Pancakes with Lemon Drizzle shared by Zoe Bake for Happy Kids, I know I must make some ! Cos my kind of pancakes too :)  With her "hints here & hints there" given, to make these yummy pancakes is pretty easy! Thanks to Zoe for her sharing.
I've forgo making the lemon drizzle since I've some homemade Blackberry Chia Jam in the fridge.

Recipe source : shared by Zoe Bake for Happy Kids adapted from the book Eat the Week by Anna Barnett

Lemon Yogurt Pancakes
(A) Wet ingredients
200g Greek Yogurt
1 tablespoon vegetable oil (or melted butter)
3 tablespoons milk
1/2 Lemon zest
1 tablespoon Lemon juice

(B) Dry ingredients
75g all Self raising flour, sifted
1/4 teaspoon Baking powder (omitted)
1/4 teaspoon Baking soda
1/2 tablespoon Caster sugar
Pinch of salt

Some vegetable cooking oil for cooking.

Method :
1) Lightly whisk and combine the dry ingredients (B) in a large bowl, and make a well in centre.

2) In another smaller bowl or jug, whisk wet ingredients (A) till combined and pour to (B) and mix until smooth and combined.

3) Heat the non-stick griddle or pan with low flame. Dap a little cooking oil with kitchen towel and lightly grease onto the non-stick griddle or pan.

4) Spoon 2 tablespoonful of batter onto the heated pan. Flip gently with a spatula, cook about 2 minutes or till golden brown on both sides.

I can't wait to enjoy these immediately .... spread with homemade chia jam and some blueberries I could find in the fridge.
Yummy ! These pancakes tasted awesome .... slightly crispy on their edges and moist and soft inside :) Enjoy !