Blissful Happiness

If you have read my previous post, you would know I was awfully late for Christmas, so I promised myself  I must have something up for the Chinese Lunar New Year before it arrives.  The Chinese have this tradition of ushering in the new year with lots of auspicious sounding dishes especially during our reunion dinner.  These dishes come mostly with an ingredient that has an auspicious sounding name. Prawns is one of them, it's Cantonese name "Ha" sounds like HAHAHAHA...when one is happy and in laughter or what we also know as LOL in the modern lingo today :)

All set to put something with the 'hahaha' element on the reunion table, I tried out this prawn dish that I saw in our local daily.   I thought it was a refreshing break from other more common styles like butter, ketchup, pepper etc etc and I always love dishes with a fruity twist.  So, Orange Marmalade Prawns was interesting to me.  Verdict? Me and hubs love it but unfortunately little one didn't really like it.  He prefers butter prawns, I suspect it is because orange marmalade has a slight bittery taste that children might not like.  So, will this dish get a spot on the reunion table?? We shall see...

Next came the task of coining a name for it since the dish and its name is equally important for CNY.  Not superstitious but it is all part of the CNY fun, that's how it is for me at least. It never fails to put a smile in my heart when I come across some auspicious sounding dish, it's all about appreciating the creativity behind it. When I saw my "friend" posted on Facebook that she is "Blissfully Happy", i thought, yes..., isn't happiness the bottom line in life? Ultimately, that's all that matters, isn't it? Only when one is happy can one LOL from the heart, so I thought I would name this dish Blissful Happiness hoping that the "Ha" in the prawns will bring us lots of  happiness (If you are reading, thanks for the inspiration).  So, come roaring in dragon and bring us all Blissful Happiness :)

Will be submitting this post to Aspiring Bakers Event#15:Auspicious Chinese Dishes for CNY (January 2012) by Wen of Wen's Delights

Source : Amy Beh, Kuali.com
Ingredients


(A)

• 500g medium large prawns with shell
•  1/2 tsp salt
• 1/2 tsp pepper
• Cornflour
• Oil for deep-frying

(B)

• 1 tbsp chopped cili padi
• 1 orange, shred rind finely
• 1 tbsp chopped ginger

(C) Sauce

• 3 tbsp orange marmalade (jam)
• 2 tbsp honey
• 125ml freshly squeezed orange juice
• 1 tbsp fish sauce
• Thickening 1 tsp cornflour mixed with 1 tbsp water 

Method 

1. Wash prawns and trim the feelers. Season prawns with salt and pepper with a little cornflour.
2. Heat oil and fry prawns till just cooked. Drain and leave aside.  
3. Leave 1 tbsp hot oil in the wok and fry ingredients (B) till aromatic.  
4. Add sauce (C) and bring to a boil.  
5. Return prawns to the wok and fry until sauce coats evenly over the prawns and the gravy is reduced. 
6. Add thickening if required.  (Didnt add any, prefer the dish with some gravy)
7. Dish out and serve.

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Missing Christmas?

Happy New Year! May the year be filled with blessings for all of us.  6 days down, another 360 (yes, we have an extra day this year) to go, so I guess it's still not too late to wish for a blissful 360 days!

With Christmas behind us and Chinese New Year around the corner, I know something christmasy sounds way late, something auspicious to usher in dragon luck would be more timely instead.   But hey,  don't they say better late than never, moreover this is a Christmas after-effect, made possible by a Christmas present from afar.   So, join me as I take you on a little time travel...back to Christmas :)  

These are 2 bakes made some christmasy ingredients i received for christmas, chocolate mint and butterscotch morsels from  NESTLÉ® TOLL HOUSE.  I also found out that they have quite a bit of products with recommended recipes at their site that looks mouth-watering.  (Hint, hint, if you are reading)  I have never come across locally.  


First up, the Butterscotch Raisin Loaf. All I can say is this was really yummy! The morsels gave the bread a sweet, nice smelling buttery taste.  After getting the bread dough ready, just roll it flat, sprinkle with butterscotch morsels and raisins and roll it up again.  I followed a new tangzhong recipe for the bread dough but I found it wet making it quite a challenge to handle, I will stick to the recipe used for Fruity Braided Bread the next time around.

These chocolate mint cookies were good too, if you are the type who loves the minty flavour.  Little one doesn't, its like eating toothpaste to him :)  But I love them though, i like the refreshing and the slight burning effect.  I merely followed the recipe at the back of the pack, really easy.

Thank you for the nice gift, it was a new experience for me and i enjoyed learning how to use them.

Ok, time to go back in time, I promise it will be something that will bring the dragon roaring in the next time around! 

Have a great year ahead, everyone!

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Game for Stinky Food?

Thanks for dropping by, i am curious to know if stinky stuff appeals :) By stinky I mean strong smelling food that some people love but others can't even stand a whiff of it.  Any within your palate?? I am sure some of them would come to mind by now.  I always wonder how they ended up as something edible.  It amazes me how the penchant for stinky stuff is something universal as one can find so many types of stinky food across the globe.  Back home, durians the king of fruits would be on top on list.     There would be other seafood based ones like the belacan (dried prawn paste), cencaluk (shrimp sauce) and salted fish etc.  The Asians (Chinese/Korean/Japanese) would have fermented stuff like tofu, eggs and beans albeit fermented/preserve in their own unique ways.  In the west cheese and fermented fish like those in Sweden or Norway would come to mind.  

Come to think of it, I am quite a 'stinky' person too, I have quite a few favourites, i adore durians and i love the Chinese fermented yellow beans and tofu (aka fu-yee in cantonese).   They are really good as seasoning.  It gives such an exotic flavour to food.  The fermented tofu that i am talking about here is not the one made popular in Hong Kong, which are mostly eaten deep-fried and dipped in sauce.  Now, that one is stinky brought to the next level...this one is a no-no for me :)  The one that i am talking about is little cubes of tofu that is soaked in brine and bottled. When mashed it has a creamy texture.

So, allow me to share this chicken dish that is made with a tiny bit of stinky stuff.  Give it a try, it's not that stinky. Actually it smells and taste good with a combination of some chinese wine, soy sauce and honey to give it a nice blend of flavours. Enough to say little one had 2 bowls of rice with this :)

Recipe

Source : Christine's Recipe (with changes to liking)

Ingredients

600 gm chicken pieces

1 piece fermented beancurd, mashed into paste (chili fermented)

1 tsp Shaoxing wine

1 tbsp honey

3 slices ginger

Seasoning

1 Tbsp light soy sauce

1 tsp dark sauce

1 tsp sugar

100 ml water

Steps

1. Heat oil over medium heat. 
2. Add ginger and fermented beancurd paste, saute to fragrant. 
3. Add chicken. Stir to combine and cook until both sides are light brown. 
4. Pour in wine and quickly stir to combine. Add seasoning. 
5. When it boils, reduce heat to medium-low and simmer until chicken is cooked and sauce thickens. 
6. Stir in honey (use enough to liking).
7. Enjoy!

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All my Love with a scoop of Mocha Ice Cream?

Literally lovely breakfast it was that morning, a heart shaped muffin (yup, it's a muffin not cake) topped with a scope of mocha ice-cream!  Imagine coming down to a table which has been beautifully set with this or even being served in bed (in my case, i will have to be the one serving and not the one being served unfortunately), romantic huh?  

The idea came from my little one, he was helping me in the kitchen when i made this.  I asked him to help me get some muffin cups, he came back with this heart shaped mini cake pan and suggested using them, reason being it's more environmental friendly, no wastage of the paper cups.  I wasn't too sure about baking muffins in cake pans, never done it before.  I thought it would not go terribly wrong, at the most it won't rise up so much  From the way it turned out, it doesn't look bad, does it?

This was also a healthy treat, orange blueberry yoghurt muffin.   Nice fruity flavour and with the addition of yoghurt it was soft and moist, topping it with some ice-cream (also little one's idea) made it even more delish!  

Give it a shot, it's simple, all you need to do is a simple mixing of wet and dry ingredients.  No beating required as the recipe uses oil.  All done within 45 minutes (includng baking time) and i bet it will touched the hearts of the ones being served :)

Orange Blueberry Yoghurt Muffins
Recipe
Source : Anncoo Journal  (adapted from Food for Tots)
Note : My variation in blue, i like it a little less sweeter, but you can stick to original, i think it won't be too sweet either)

• 250g Plain flour (cake flour)
• 3 tsp Baking powder
• pinch of salt
• 120g Castor sugar (100g)
• 2 Large eggs (at room temperature)
• 4 tbsp Fresh orange juice
• 2 tsp Orange Zest
• 180ml Extra light olive oil/sunflower oil (canola oil)
• 1 tsp Vanilla extract (1/2 tsp)
• 160g Greek yogurt or plain yogurt
• 125g Frozen bluerries (1 punnet) (fresh blueberries)

Method

1. Sieve flour and baking powder in a mixing bowl.  Add in sugar and salt.  Mix well.  Set aside.
2. In a separate bowl, lightly beat the eggs,  add in yoghurt, vanilla extract, orange juice, zest and oil gradually and mix until it just combined. Be careful not to overbeat the mixture. 
3. Add the wet mixture into the dry ingredients. Use a spatula, combine the ingredients with fold in method until they are well combined and no traces of flour. Stir in blueberries and mix well. Do not over-mix the batter. The batter should be thick ("spoonable" not "pourable").
4. Use a spoon to scoop batter into muffin cups until 80% full.
5. Bake at preheated oven 190C for 20-25 mins.

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Simple Chinese Pork Ribs Stew

A classic dish among us Chinese with many variations among the clans.   Essentially a meat dish (pork, chicken or duck) but sometimes one get extras like hard-boiled eggs, tofu puffs or shitake mushrooms thrown in.  This is one dish that I am sure many of us grew up with.    The choice of meat stewed in a combination of soy sauce and spice makes it very aromatic and tender. It goes very well with steamed rice or congee.   The steps to make this dish are easy and manageable plus one can make a bigger portion to keep for more than 1 meal as the flavor gets more intense when left overnight.  This makes it a good choice for busy mums who want to prepare some good home-cooked dish despite their busy schedules. Add a green to this and you will have one complete and balanced meal for the family. 

Although this is a familiar dish, I referred Ann of Anncoo Journal's recipe for it, simply because she has good recipes for everything, never failing me! Do hop over to her blog for a more exact recipe, I didn't follow everything to a T.  A good choice indeed, it tasted really good. Thanks, Ann!

Recipe
Source : Anncoo Journal

Note : I used 500g of pork ribs with the same amount of other ingredients and the flavour was just nice for our family

Ingredients:

• 1 Star anise
• 3 cloves of garlic, chopped
• 2 shallots, chopped
• Ginger, 3 slices
• 2 Dried chilli - remove seed (optional)
• 400-600ml Water
• 600g Pork Ribs (Ann recommends with some fats in it although I trimmed off most of it) , cut to about 4" length

Seasoning:

• 1 tbsp White vinegar
• 1 tbsp Light soy sauce
• 1 1/2tbsp Dark soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp Sugar
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/4 tsp Five spice powder
• 1 tbsp Chinese cooking wine (Hua Tiao Chiew)
• 1 tbsp Corn flour + 2 tbsp water

Method

1. Marinate pork ribs with seasoning for 2 hours.
2. Heat wok with about 2 tbsp cooking oil.  Add ginger, garlic, shallot, star anise and dried chilli, fry till fragrant.
3. Pour in the pork rib together with seasoning sauce, fry well and add about 400ml water.
4. Bring to boil and simmer at low heat for about one hour or cook the pork rib till tender (add a little more water when pork rib dries up a little).

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When the Vikings come marching in...

Steamed Buns are popular favourites among us Chinese for our breakfast. Typically they can divided into 2 categories, the round shaped ones with fillings in them are known as Pau while the non-filled ones, traditionally rolled in a log shape and cut into pieces before steaming are known as Mantau.   However, the line differentiating them has gone blurry, paus can come without fillings and vice versa for mantaus.  They come in various flavours and shapes never imagined too!  Like this one that I saw at Wendy's, a little like the Vikings' helmets to me,  I thought they look cute :)

These steamed buns are not filled.  They had a nice sweet fragrance and natural sweetness from the sweet potatoes making them pleasing although eaten plain.  You can cut them up and spread some jam or dip them in gravy.

Verdict? They were really yummy! They rose beautifully and were soft but chewy.  They stayed soft until the next day!  I saved half the portion in a ziplock after shaping them and steamed them for freshly steamed and piping hot buns the next morning.

This was the first time I steamed them in a bamboo steamer basket which I have been planning to get for awhile.  I have read that they give the best  results for paus and other steam cakes.  After finding one the right size which I bought for RM30, I couldn't wait to try it out.   This basket sits on top of another pot of boiling water, steam then enters through the open slates at the bottom of the basket and contained in the basket by its lid.  Bamboo absorbs condensation ensuring water does not drip back onto the buns which allowed them to rise so beautifully without any crinkles! I love the effect, I am really convinced that these baskets do make a difference, well bought indeed!

Take a closer look at these babies :)

Recipe
Source : Table for 2 or more... (this is 1/2 the portion which gave me roughly around 16 buns...can't remember exactly)

• 250gm pau flour (cake flour)
• 125gm steamed orange sweet potato
• 50gm sugar
• 1/2 Tbsp double action baking powder
• 1/4 tsp salt
• 20gm shortening, melted
• 6gm yeast 
• 1/4 tsp sugar
• 75ml water

If like me, you are using a machine to knead, skip steps 1-7 but follow through step 6.  I used my breadmaker to knead the dough, I put everything in the recommended order, i.e. liquid (water, melted shortening), sugar, salt, followed by flour (sifted and mix with baking powder), mashed sweet potato and lastly yeast.  

1. Proof yeast with 1/4 tsp sugar and water until it froths.
2. Mix flour, baking powder, sugar and salt together. 
3. Knead in steamed sweet potatoes. 
4. Flour mixture will look crumbly. 
5. Pour in frothy yeast mixture and combine to form a dough. Knead until dough no longer sticky and turns smooth. 
6. Add more flour if it's too sticky or more water(by the teaspoon) if it's way too dry, (if unable to gather all the flour into a dough).  
7. When dough is smooth, knead in melted shortening, until dough no longer feels oily.
8. Leave to proof until double, about an hour.
9. Punch down and knead for another minute. Divide dough into 35gm pieces, and shape as u like.  For these helmets, roll the dough flat in a triangular shape, roll them up and pinch two ends together tightly to make sure they don't open up.  Hop over to Wendy's for a pictorial guide on how to shape.  Other easier methods would be making them into round balls or just rolling them up without trying to pull it into a triangular shape.  
10. Leave to proof until shaped bun doubles. 
11. Steam on high heat for 12-15 minutes.

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Say Peace!~Ginger Cupcakes

This post is dedicated to Aspiring Bakers theme for November.  Wanted to take this opportunity to learn something new and hopefully interesting enough to share with others.    I settled for this although I knew this would be something I would like but the boys wouldn't fancy :)  But we deserve to act selfish at least once in awhile, don't we?

I have never tried baking with ginger although I love ginger cookies.   No, not those little men that come marching out around this time of the year but those small round ones with cracks all over them.  I love them with my coffee.  Ginger makes one warm and fuzzy, which I thought would be good at this time of the year, wintery or rainy.

So, I had a go at this one.  Verdict?   Nice, I love the spice in them.  It was soft and moist too.  Although it has 3 forms of ginger in it (ground, fresh and crystallized), I would have preferred it to be more intense, will spike up the amount of ginger powder the next time around.  The other thing that I  I would change is to cut down on the amount of sugar, it was a tad too sweet for me.

Recipe

Seen on Alpine Berry with recipe from Fine Cooking issue #64  
(Half the recipe yielded 12 cupcakes)

• 4 ounces (1 cup + 3 tbsp) sifted cake flour
• 1 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/8 tsp baking powder
• 6 tbsp (3 ounces) unsalted butter, softened at room temp.
• 2/3 cup granulated sugar (1/2 cup)
• 1 tbsp finely grated lemon zest
• 1-inch cube fresh ginger, finely grated (plus any juice) (Took juice only)
• 1/2 tsp vanilla extract
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup crystallized ginger, finely chopped

1. Preheat oven to 350F. 
2. Sift together cake flour, ground ginger, nutmeg, salt, baking soda and baking powder. Set aside.
3. Cream butter and sugar until light and fluffy, about 2 minutes. Add the lemon zest, grated fresh ginger, and vanilla extract and beat for 1 minute. Scrape down the sides of the bowl. Add the egg and beat until smooth, about 1 minute. 
4. Using a rubber spatula, fold in one-third of the flour mixture. Fold in half of the sour cream. Repeat ending with the last third of the flour mixture. Fold in the chopped crystallized ginger.
5. Fill the cupcake liners approximately three-quarters full. Bake until light golden brown and cupcake springs back when lightly pressed, about 16-20 minutes. 
6. Cool in pan for 5 minutes, then transfer to cooling rack. Allow cupcakes to cool completely before frosting.

Lemon Cream Cheese Frosting

• 6 ounces Philly cream cheese, softened at room temp.
• 2 tbsp unsalted butter, softened at room temp.
• 2 tbsp finely grated lemon zest
• 1 tbsp freshly squeezed lemon juice
• 1 1/2 cups confectioners’ sugar (1/2 cup)

1. Beat cream cheese and butter until smooth. 
2. Mix in the lemon zest and lemon juice. Gradually mix in the confectioners’ sugar. 
3. Continue to beat until frosting is smooth and fluffy.
4. Frost cakes as desired.

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes(November 2011) hosted by Min of Min's Blog.

Update : I was pleasantly surprise to see these feature on Cupcakes Take the Cake :)

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