Pulut Panggang

My daughter loves to eat pulut panggang.Whenever we passed by hawkers stalls,she'll ask me to buy.
I try to make my own pulut panggang because I've the recipe from the book by Agnes Chan.Making pulut panggang need to use the banana leaves and I've no problem with that since my next door neighbor grew bananas and the banana trees was planted right in front of our house.She told me to get some if I ever needed it.Thanks to her that now I can make my own pulut panggang.
Pulut panggang requires glutinous rice.
Pulut is the glutinous rice and panggang means grilled,hence the name "pulut panggang" (grilled glutinous rice.It is wrapped in banana leaves and then left to grill(panggang)You can either have a choice of leaving it plain or with fillings.Both are very fragrant and I like both.

So here is the recipe:

Glutinous rice:
300g glutinous rice,washed and soaked for 4 hrs and drained
1/2 coconut,squeezed-180ml coconut milk
1 tsp salt
2 pieces pandan leaves,knotted

Filling:
(A) pounded
6 shallots
4 pips garlics
6 dried chillies,soaked
1 stalked lemon grass,sliced
4 tbsps. dried prawns,soaked

(B)
1 tsp belacan powder
1/2 tsp turmeric powder(kunyit)
1/2 white grated coconut
3 tbsp. oil

Seasoning

1 tsp ikan bilis(anchorvy)stock granules
1 tsp sugar
1/2 tsp salt to taste

16 pieces softened banana leaves(20cm x 15cm)
a stapler

Method:

1.Glutinous rice:Put all ingredients into a steaming tray and steam with high heat until cooked(about 45 minutes).Remove and fluff up the rice.Divide into 16 parts.
   
2.Filling:Heat up oil,saute pounded ingredients.belacan powder and kunyit powder until fragrant.Add coconut and seasoning.Mix well.Dish up.
  
3.Shape 1 part glutinous rice into a 10cm x 5cm rectangle on the banana leaf.Put 2 tsp filling into the  center.Roll up tightly .Staple both ends of the banana leaf.Trim to the same size.
  
4.Grill and serve.

 

Written and posted by: www.cocomintt.blogspot.com

Hainanese Chicken Rice

This time the chicken rice that I made is the hainanese chicken rice.This is the time of when I can't  think of" what's cooking for lunch or dinner"?.A simple steamed chicken rice or bak kuk teh is the best choice to make.Sometimes it's roasted chicken,like Kenny's Rogers.

I could have just roast the chicken,but no way!The weather are so hot out there.Hence,I steamed the chicken.

I've been to Melaka not long ago,and there along Jonker's Street I saw long lines of people queing out to buy chicken rice balls.I didn't get to eat,but I went to another shop to eat instead.I had to say it doesn't taste great.The rice were plain and tasteless other than the cute small balls.Were the long qued shop worth waiting for?Does it taste great?Time will tell when I visit Melaka again.Anyone knows?

Now the recipe for the chicken rice:

Ingredients:

1 whole chicken(1 1/2 kg size or slightly bigger)
2 slices ginger
1 stalk spring onion
2 shallots
Salt

3 cups Jasmine rice or any rice
3 tbsps. sesame oil
2 shallots,crushed
3 slices ginger,pounded
4'2 cups chicken stock from the soup
2 tbsps. chicken granules
1 tsp salt


Method:

1.  Prepare ready a pot of boiling water for boiling the chicken.

2.  Wash clean the chicken and pat dry.Rub salt all over the chicken.Stuff gingers and shallots into the cavity of the chicken.

3  .Immerse chicken into the pot of boiling water.Make sure the water is enough to cover the whole chicken.Bring to boil.Lower the fire.Boil until it is done.Let the chicken soak in the chicken stock for about 20-25 minutes.

4,  Take the chicken out and plunge the chicken into a basin of cold water.

5.Hang it up to drip the water.

Now cook the rice using the chicken stock soup.

1.  Heat up oil and fry the shallots and ginger till fragrant and slightly brown.Add in the jasmine rice,chicken granules and salt.Stir well to mix.

2.  Put into the rice cooker.Add the chicken stock soup.Drip some sesame oil for fragrant.Bring to cook.

3,  When the rice is cooked,switch off the cooker.Fluff up the rice.


Chilli Sauce:

10 red chillies
5 pips garlics
1/2 tsp sugar
some vinegar

Pound the chillies and garlics and add in sugar and some vinegar to mix.

Serve the chicken rice with the chilly sauce and sweet soy sauce.

Golden Chicken

These golden chickens are coated with custard flour instead of the usual all purpose flour.

I've kept the custard flour inside the kitchen cabinet for quite some time now.It is time to use it away before the expiry date.

After frying the chickens,it should look golden or yellow in colour,but I don't know why the picture don't seem to be.I snap it using my samsung handphone.Perhaps my phone camera are not good enough.

This custard coated chickens are also vey nice to eat.You can also use chicken wings or drumsticks.

 
Here are my golden chicken recipe:

12 bite size piece of chickens
2 cups custard flour
1 beaten eggs
1 tbsps salt
enough oil for deep-frying

Method:

1.  Dip chicken pieces with egg.
2.  Mix salt into the custard flour.
3.  Heat up cooking oil in a wok.
4.  Coat the chicken pieces with the custard flour.(can do it piece by piece)
5.  When you see smoke coming from the heated oil,it is ready to put the coated chicken in.
6.  Fry until it is cooked.Dish it out and serve with your desired sauce or preferably lemon     sauce.  

Cheese Bread Machine Bread

This is another bread using the PENSONIC BREAD MAKER.

This time I made Cheese Bread.If no milk can substitute with water.

Put everything in order according to your machine instructions,starting with the liquid first then adding in the butter after 20 minutes of kneading.


Milk -  130 g
Egg  -   1
Cream Cheese  -  100 g
High Protein Flour  -  350 g
Milk Powder  -  20 g
Sugar  -  50 g
Salt   - 4 g

yeast  -  4 g
Butter  60 g

Choose Basic setting
Medium size
Prefer colour light

Press start and let the machine do the work.

Yum! Yum! Enjoy your cheese bread.

Loh Ark-Braised Duck

This dish is often seen on Chinese new year and in most homes.Ducks is hardly counted in my list during the lunar new year but slowly I begun to add it to the list for the sack of my children and husband.I don't really like the taste of duck.Succulent it may be,but I found it to be very tough for my teeth.Therefore,I always skipped duck.Once in a year,sometimes on certain occasions,on my husband's side,I would get to see Lor Ark cooked by my mother in law and sometimes by my husband's sister in law.This year,is a bit special.I cooked my own
Lor Ark.

I gather bits by bits of the recipe after hearing how they cooked theirs and then altered it a bit to my own preferences.

I just can't rememember how long this recipe has been sitting in my drafts unposted.

Ingredients:

1 whole duck,clean and wipe dry
100 g galangal(cut in thin slices,but can be opted out)
100 g ginger(cut in thin slices)
2 cloves garlics
2 sticks of cinnamon
10 cloves
5 star anises
2 tbsps. five-spice-powder
50 grams white sugar or more
2 cups dark soya sauce
Adequate water to simmer the duck

6 hard-boiled eggs(add in at 20 mins interval)

Method:

1.   Rub some soya sauce and 5-spice-powder to the duck.Marinate at least 2 -4 hours preferred,so prepared earlier if you are going to make it for dinner.The longer,the tastier the duck is.

2.  In a big wok,saute the garlics,galangal,ginger,cloves,cinnamon and star anises until aromatic.Add in the sugar.Stir fry until the sugar is brown and caramelized.Add in some water and stir until the sugar dissolves.

3.  Add the marinated duck in.Gather all the marinating soya sauces and 5-spice-powder in the bowl and put in the wok.Braised under medium heat for 1 hour.Turn the duck every 15 minutes interval to ensure the duck is evenly cooked and colour.Cook until done and the sauce has thickened..

4.  Check to see if it really cooked before taking it out.

5.  When you are ready to eat,cut the meat out onto the plate and spoon the dark sweet sauce all over.It is very nice and tasty.Cut the eggs into half.

6.  Serve with rice and garlic ginger vinegar.

Cornflakes Raisin Cookies

Since Hari Raya is round the corner,Cornflakes are seen everywhere.It's the season of making cookies at home.I'm not celebrating,but it doesn't stop me from making some cookies.I bought a packet home and decided to make cornflakes cookies.The box comes with the recipe.I altered a bit.changing the cranberries to raisins.


Here is my cornflakes cookies recipe from the back of the box with a little alterations.

INGREDIENTS:

(A)
180g flour
50g corn flour
1 tsp baking powder

200g butter
130g castor sugar
2 egg yolk beaten
11/2 tsp vanilla essence
150g raisins
150g NESTLE CORNFLAKES - coarsely crushed

PREPARATION:

1.  Cream butter,sugar and vanilla essence till light and fluffy.
2.  Beat in egg yolks and beat well.
3.  Stir ingredients A into the mixture.
4.  Fold in flour mixture and raisins.
5.  Put the NESTLE CORNFLAKES in to mix.
6.  Roll into balls.
7.  Place onto lightly greased tray.
8.  Bake in preheat oven 160°C for 15-20 minutes OR till golden brown.

THE ORIGINAL RECIPE:

CRANBERRY WALNUT RECIPE:

INGREDIENTS:

(A)
180g flour
 60g cornflour
1 tsp baking powder

200g butter
130g castor sugar
2 egg yolk beaten
11/2 tsp vanilla essence
100g cranberries,soaked in boiling water for 3 minutes and drain well to remove excess water
90g walnut,chopped coarsely
200g NESTLE CORNFLAKES,coarsely crushed

PREPARATION:

1.  Cream butter,sugar and vanilla essence till light and fluffy.
2.  Beat in egg yolks and beat well.
3.  Stir ingredients A into the mixture.
4.  Fold in flour mixture,cranberries and walnut.
5.  Roll dough into balls and coat the dough with crushed NESTLE CORNFLAKES.
6.  Place on lightly greased tray.
7.  Bake in preheat oven 160°C for 15-20 minutes OR till golden brown.

Zebra Cake

I stumble upon this recipe by Tastemade.com on facebook.Had it jolt down and made.Had it for my afternoon tea.Finished by night.

ZEBRA CAKE RECIPE:

4 egg

1 cup sugar

1 cup milk

1 cup oil

1 tsp vanilla

2 cups wheat flour

1 tbsps. baking powder

METHOD:

1.  Beat eggs and sugar together till fluffy.

2.  Add in milk,oil and vanilla.

3.  Mix wheat flour and baking powder together.

4.  Slowly add in to the eggs mixture.Mix well.

5.  Divide into two portions.One portion add in 4 tablespoons cocoa powder and the        other portion leave it plain.

6.Pour alternate layers till done.Begin with the plain layer in the middle.

Portuguese Egg Tarts

On a lazy Sunday afternoon,and that was yesterday,I made 11 flaky portuguese egg tarts and a nice soft chiffon cake.Everyone was celebrating Father's Day yesterday.This wasn't for Father's Day though.

When searching for recipe,I found that almost every sites had the same ingredients.I will have to simply choose one and I chose the one from Helen's Recipe because I like her idea of the plus incision.It's so much easier. http://danangcuisine.com/?p=4652

She only made 9 tarts but I made 11 tarts.I don't know how I did it.Somehow my crust must have been thinner than hers,but it's alright because it was still yummy and flaky to the feel.I used up the excess trim edges in fact.

The pastries has to keep resting for a few hours before it can finally be used.I made it the night before and kept it in the fridge to be used later.It can even stored up to 1 week.

All in all,it took about three and a half hours for me to finished making these yummy and crunchy portuguese egg tarts and only to know that it can be finished in a jiffy except two which I kept for my elder son who wasn't at home during that time.

I follow step by step Helen's recipe:

Crust:

100 g butter
130g all purpose flour
1/8 tsp salt

80 ml water

Fillings:

250 ml milk

50 g sugar

1 tbsp corn starch

60 ml cream (35% fat)

2 egg yolks

1/2 tsp vanilla extract

Instructions:

1.  In a mixing bowl, mix together all-purpose flour with a pinch of salt and water. Mix with a spatula until the flour absorb all the liquid and then knead with your hands until the dough comes together.

2.  Make a plus incision on top of the dough ball and pull way the 4 chops to make it look like a flower. Then put it back into the mixing bowl and cover with plastic wrap. Let it rest for 15 mins.

3  .Cut the butter into smaller chunks and then spread it out in a plastic bag to form a nice rectangular. Use your fingers to press the butter to distribute it evenly into the plastic bag, forming a rectangular into the size about 10x17 cm Fold the bag nicely and place the butter into the freezer for 5-10 mins.

4.   Flour the working surface and also a long rolling pin. Take out the dough and roll it flat. Roll out the 4 chops into the longer petals. Roll out the piece of dough flat and large enough so that it can cover the piece of butter. Unwrap the butter and place it right in the middle. Then fold the 4 petals, making sure that it completely covers the piece of butter.

5.  Wrap it up in a piece of food plastic wrap and then place in the fridge to chill for 20-30 mins. Do not shorten the waiting time by putting it in the freezer.

6.  Flour the working surface again, unwrap the dough and roll it flat to the thickness of 0,3cm. Keep the dough in the rectangular shape. Always flour the working surface, the rolling pin and the dough to avoid sticking. Fold the dough in fourth, cover in plastic wrap and chill in the fridge for another 20 mins. After that, take it out and repeat the process one more time.

7.  Now instead of folding it, roll it into a log, then cover in plastic wrap again and let it rest in the fridge for 2 hours. This can be stored in the fridge for a couple of weeks so feel free to prepare it the day before.

8.  Combine 250ml milk, 50g sugar, 1 tbsp corn starch, 60ml cream and 2 egg yolks in a small saucepan. Use a whisk to break up the yolks and give it a good stir. Turn on the stove to medium low heat and gradually heat the mixture while constantly stirring with a spatula until it gets thicker(I used wooden spoon)

9.  Turn off the heat and put the pan on waterbath. Add in the vanilla extract to mix.

10.  Unwrap the dough and divide it into nine equal potions. Flatten it out into a round disc and then shape it into the molds. Trim off the excess. Gently pour the egg and milk mixture into the molds.

11. Bake at 250° C for 25 mins. (mine took 30 mins)Take out to cool on a wire rack.

Peaches Ogura Cake

My book(Y3K) have twenty Ogura cakes recipes.By far I've only tried two.Ogura cakes are same like an angel cake or sponge-like touch.The sponge that you used for washing dishes.

If you like angel cake,you will also like Ogura cake.

PEACHES OGURA CAKE RECIPE;

Ingredients:

A) 65g egg yolks
     1 egg
     32g fresh milk
     32g corn oil
     50g superfine flour

B) 120g egg whites
       55g caster sugar
      1/2 tsp lemon juice

C)  50g canned peaches(drained,diced)

Method:
1.Preheat oven top and bottom to 180°C(each oven temperature varies)Place into a tray of hot water
2.Place ingredient(A) into a large bowl.Use a handheld  beater to beat ingredients till fluffy.Add in ingredients (C)..Mix well.
3.Place ingredients (B) into a large bowl.Use a handheld beater to beat ingredients till stiff but not dry(the egg white mixture will hold it's shape once the beater is taken out from the bowl).
4.Spoon out 1 ladle of no.3 into no.2 fold in quickly.Now,pour mixture into the balance of no(3)
and fold quickly but gently (too lengthy a time will deflate the egg whites).Pour into mould,bang it lightly to release excess air.
5.Bake no(4) in no(1) for 30 minutes using steam-bake method.
6.Insert a skewer in the center of cake.If it comes out clean cake is ready.Place on surface of a table for 3 minutes before
inverting over a wire rack.Cool well,slice or wrap cool cake and keep chill overnight for a better flavour.




 

Pandan Ogura Cake

This recipe was adapted from the book Y3K.The cake comes out very soft.I was so afraid that it wouldn't.I guess I did it.I follow as exactly as what the book says.

Ingredients:

(A)

60g egg yolks

1 egg

32g corn oil

1 tbsp. concentrated coconut milk

1 tbsp. pandan juice
1/4 tsp salt
48g superfine flour

(B)
120g egg whites
50g caster sugar
1/2 tsp fresh lemon juice

6" square cake mould(I'm using a loaf pan)grease,lined with baking paper,greased again)

Method:

1.Preheat oven top and bottom to 180°C(each oven's temperature varies).Place in a tray of hot water.
2.Place ingredient (A) into a large bowl.Use a handheld beater to beat ingredients till fluffy.
3.Place ingredient (B) into a large bowl.Use a handheld beater to beat ingredients till stiff but not dry
(the egg white mixture will hold it's shape once the beater is taken out from the bowl).
4.Spoon out one ladle of no(3) into no(2)fold in quickly.Now pour mixture into the balance of no(3)
and pour quickly but gently(too lengthy a time will deflate the egg whites).Pour into mould,bang it
lightly to release excess air.
5.Bake no(4) in no(1) for 30 minutes using steam-bake method.
6.Insert a skewer in the center of cake.If it comes out clean cake is ready.Place on surface of a table
for 3 minutes before inverting over a wire rack .Cool well,slice or wrapped cooled cake and keep chilled overnight for a better flavor.

Kung Pao Chicken

A friend of mine ask me whether I knew how to make kung pau chicken.I told her I have ever heard of but never ever cook.I've eaten it twice or thrive in an eatery shop but have never ever try it at home.
That was until she asked me.Since then I've cooked three times.
There is no right or wrong recipe.Do it according to your own personal preferences.

1 skinless, boneless chicken breasts - cut into chunks(abt 400g)

Marinate:                                         

 2 tbsps. shaoxing wine                                                                                

 2 tbsps. soy sauce                                                                                 

 1 tbsps. sesame oil

 1 tbsp. chicken granules (optional)                                                                                

 1 tbsps. cornstarch + 1 tbsps. water-dissoved

  6 small chillies  

  

Marinate the chicken pieces using the above.Cover and set aside in the refrigerator for 30 minutes.

For making sauce:

                                                                                              

  1 tsp distilled white vinegar                                                                                

  1 tbsp. brown sugar
  1 tbsp. shaoxing wine
  11/2 tbsps. soya sauce
  1 tbsp. sesame oil
  1 tbsp. cornstarch + 1 tbsp. water mixed

1 green capsicum,cut small
1 big onion,cut small

In a small bowl,combine together the sauce.Put to a small saucepan to heat adding in the capsicum and big onion using low fire until you see that it is done.


80g raw peanuts
1 tbsp. oil


In a medium skillet,heat up oil and fry the peanuts till cooked.Dish it out.
Take out the marinated chicken from the refrigerator.
In a clean large skillet,stir fry the chicken pieces till juices runs dry.Add in the sauce and cook till thickens.
Dish it out and served with rice.