Monday, August 31, 2015

Popiah Spring Roll LTU #16





How time flies, this will be the last post of mine for the Little Thumbs Up event : Brown Sugar and Molasses which is ending tonight. I would like to take this opportunity to thank Zoe and Doreen for given me this opportunity to host the event, and also to thank all the blogger friends who given me so much support, without you, this event will not be successful! Beside thank you, I would like to apologise for not able to drop by your blog for the past 1 week. Although I very much wanted to but due to time constraint but cannot make it, I really wish I am an octopus lol. I do tell myself, I am going to do it the nights during my trip, hope this trip will be relax enough to free me at nights. 

I wanted to bake and post more for this event, there are a lot of  recipes being shortlisted but some situations beyond my control that didn't allow me to do it,  hope I am able to do it better during the next time. 

Although this event is ending but I will be coming back again for October theme : Coconut, do continue to give me supports by then heeheehee...

Back to today post, I made this spring roll is purely just for May's event, if not, normally will just wait for MIL to do the job as she will make the popiah as and when since dear husband likes to eat. 

May and Fion, I wanted to contribute more posts to BRFE but this is the best I can do...


The filling of the popiah is modified from the soon kueh recipe. 

Ingredients
1.1 kg jicama, peeled and shredded
6 dried shiitake mushrooms, soaked till soften, sliced to thin strips
4 tbsp dried shrimp, soaked in warm water till soften, roughly chopped
10 black fungus 
1 carrot
3 garlic gloves, minced
5 shallots, chopped small

Seasoning:
3 tbsp oyster sauce
1 tsp salt
3 tsp brown sugar
1 tsp chicken powder
½ tbsp light soy sauce 
½ tbsp fish sauce 
adequate pepper 

1 tbsp corn starch + 2 tbsp water (thickening agent)

popiah skin (TYJ spring roll pastry from Spring Home)


Method : 
1. In a wok, heat up 2 tbsp of vegetable oil over medium low fire. Add in the minced garlic and chopped shallots, cook till fragrant. (You can put more oil to make the garlic / shallot oil to keep for using to brush on the kueh)
2. Add the chopped dried shrimp and sliced shiitake mushrooms and stir fry for a good 3-5 minutes till the mixture is aromatic and slightly brown.
3. Add in the sliced black fugus, shredded carrots and jicama and seasoning, stir fry to mix well. Cover and cook till the jicama is soften, about 5-8 minutes. 
4. Lastly mix the corn starch and water together and add into the jicama mixture. This will thicken the whole filling.
5. Scoop out the filling and let cool completely before use.
6. To wrap the spring rolls, peel a piece of wrapper and place it diagonally (diamond shape) facing you on the working surface. Place one tablespoon of filling at the bottom edge and start rolling. Fold in the two sides and continue rolling. Finish the spring roll by securing the top edge with egg white or water. Repeat wrapping until all the filling is used up.
7. Heat up the wok with vegetable oil.
8. Deep fry the spring rolls in a batches until light golden brown on both sides.
9. Drain with paper towels.
10. Serve while is hot.

* you may refer to here for the steps on how to wrap the spring roll.


littlethumbups1-1

 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious





I'm submitting this post to the Best Recipes for Everyone ~ August 2015 
Event Theme : Dim Sum
 organized by Fion of XuanHom's Mom and co-hosted by May of 厨苑食谱


Thursday, August 27, 2015

Double Chocolate Muffins LTU #15





 
 



I have baked these double chocolate muffins many times and this become one of my favourite recipe. Why not, easy to bake yet so delicious to eat! Especially if I am running out ideas what to bake as give-away, this will become my top choice.


Recipe adapted from here.

Ingredients : (for about 8 muffin, bottom dimension of muffin case 5cm)
(A)
85g self raising flour
1/4 tsp baking soda
35g cocoa powder
1/4 tsp vanilla powder (use 1/2 tsp if you are using vanilla extract/essence and put under ingredients B)
100g brown sugar
80g chocolate chips

(B)
60g butter, melted
120ml buttermilk (I replaced with chocolate milk)
1 eggs

20g chocolate chips (to sprinkle)

Methods:
1. Sift (A) into a mixing bowl and add in 80g chocolate chips, stir and mix well.
2. Whisk (B) until well combine.
3. Pour (A) into (B) and folded gentle to mix well.
4. Fill up the muffin cases 60% full with the mixture and sprinkle 20g of the chocolate chips on top.
5. Bake in pre-heated oven at 170C for 15-20 mins.


Verdict?
 Although I had replaced the buttermilk with chocolate milk, the muffins still tasted soft and moist, still as delicious. However I still feel that with buttermilk, the texture of the muffin is softer and moister. I had baked for my colleagues and all given praises, some even said they LOVE the muffins very much lol.



littlethumbups1-1

 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious

Wednesday, August 26, 2015

Tom Yum Chicken LTU #14

 


Thanks everyone for the kind regards, I am now getting much much better but is like cannot completely recover, the blocking ear, the aching gum is just so irritating that affecting me. Yesterday afternoon went to take a xray on my gum to rule out gum inflection, and my gum and teeth have no cause of it. And now, the next suggestion is ENT! Gosh is like Merry-Go-Round, what will be the next :(. 

I wish I can split into multiples, seem so many things for me to settle, the coming trip, the work, the helper going back home, my health... er... headache headache!

Anyway back to my today post. This was 1st eaten when at Cass's place which I fell in love with 1st bite :D. 


Recipe adapted from Cass and Cooking Crave with some modification.

Ingredients : 
6 large chicken drumsticks with thigh, skinned and remove fats

Marinated Ingredients :
2 tbsp tom yum paste
8-10 shallots, skinned
5 clove garlics, skinned
3 red chillies, seeded and cut into small pieces

4-5 small hot chillies/cili padi (you may omit if you cannot take too spicy)
4 pieces kaffir leaves, cut into small pieces
1 tbsp honey
1 tbsp brown sugar (original is 2 tbsp honey)
some salt


Method:
1. Wash chicken, remove skin and all the excessive fat. Use knife to cut few lines on it for better marinade. (I normally use fork to prick)
2. Blend all the marinade ingredients until fine and in paste form, do not add any water.
3. Rub the ground ingredients onto the chicken and marinate for at least 2 hours or preferably over night.
4. Wrap the chicken individually with aluminum foil, you can line it with a piece of banana leave too. (You may put the chicken in the baking tray and cover the tray with aluminum foil.
4. Bake in peheated oven at 200C for 30-35 mins.


Note: 
Adjust the flavour according to your own preference and it's also depend on brand of tom yum paste used. When the chicken is cooked, there will be some chicken juice inside the aluminium foil. Don't throw that away, that's the best tom yum soup you can ever have!!


Verdict?
This dish is so delicious and yet easy to prepare, definitely a keeper!



littlethumbups1-1

 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious

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