Wednesday, July 30, 2014

Garlic Fried Rice aka Sinangag






I am very busy recently due to officially on board of new boss who posted to Singapore recently. Too many new systems implementing, making most of us so busy, hardly can "eat snake" now lol. However I need to steal times to post this up to catch Asian Food Fest - Philippines. 

I tried my 1st Sinangag when I was 1st time to Manila which was 10 over years ago. Although I was not a garlic person then, in fact I dislike garlic in my dish, will definitely pick up if see any garlic hahahaha... But that sinangag serving to me was way too fragrance for me to resist and also dinning with customers too  paisei to reject any food. So I forced myself to eat, once the spoon of rice was inside my mouth, I fell in love with it immediately. After that, there was 2 things die die must eat when at Philippines, one is Sinangag and another one is green mango juice, both my super favourite :D.

Actually I have a few recipes in mind to participate in this event but due to my busy schedule, I am not able to make it on time, sad :(.

Recipe adapted from Tickling Palette and Jinkzz's Kitchen


Ingredients: 
2 cups cooked rice
10 cloves garlic, finely minced
3 shallot, finely minced
salt to taste
soya sauce to taste
fish sauce to taste
pepper to taste

Method :
1.
   Heat a wok with oil. Add garlic and shallots, sauté over low flame for 3- 4 minutes. The garlic should become brown in color, crisp and aromatic and shallots should become translucent.
2. Add rice to mix with garlic and shallots to cook over medium flame for another 2-3 minutes. Toss rice well so that the garlic and shallots and oil will coat the rice well.
3. Add soya sauce, salt, fish sauce, pepper according to taste and mix well.
4. Continue to cook for a few minutes then remove from heat and transfer to a serving dish. Serve warm.


Verdict?
The rice is very fragrance, my family members including my 3 yrs old son also like it.


I am submitting this to Asian Food Fest Philippines Month

Tuesday, July 15, 2014

Tang Mian (Cooked Dough) Golden Cheese Chiffon Cake 烫面黄金芝士戚风蛋糕



  

 

Chiffon cake is always my favorite, especially pandan chiffon cake which I love it since young. However I have phobia to bake it as I failed a few times before, so most of times I will skip chiffon cake recipes and those cakes using similar method. Until I have finally able to churn out nice and successful golden sponge cake, that's making me more confidence of handling eggs separation method. When I got to know that bake-along theme is chiffon cake, I decided that this is the best opportunity to push me to bake it.

As tang mian method is now my favorite, definitely I am going to use it for chiffon cake. To decide which flavor to bake, as that was a last min thing so I just looked out for the ingredients available at home.

I actually baked a chocolate flavor but that was a failure, I decided to look out for another recipe but I do not want chocolate flavor anymore. After checked my ingredients stock, I then realized I have not used my golden cheese powder yet. I did some searching and decided to modify the recipes from my blogger buddies. As both of them didn't post the detail steps, I referred to another blogger buddy and also my golden sponge cake.

The color of the cake is so bright and orangy, so eye catching and pretty and feel so sunny by looking at it. Love the cake in heart shape too, thanks so much to my baking buddy for this lovely gift!

I baked the cake twice, 1st cake was baked at 150C and the top was smooth, no crack at all after out from oven and wrinkled a bit after cooled down. However the batter should be for 18cm/7", thus the cake is a bit shorter.

For 2nd bake, I increased the amount of ingredients and baked at 160C for about 45 mins. The top cracked a bit and a bit too brown compared to the 1st bake. The cake is tall, probably about another 1/4 to 1/3 taller than the pictures above.



Recipe modified from 最爱的是我。。。,  eileen の记事 and steps reference from Butter, Flour and Me and golden sponge cake


1st Bake
Ingredients :
40g cake flour
20g golden cheese powder
10g corn flour
50g milk
50g vegetable oil
3 egg yolks 

3 egg whites
50g sugar
1 tsp lemon juice or vinegar or cream of tartar

* I used 4 as the eggs are small, about 50-52g each with shell
* the recipe should be for 18cm/ 7" heart shape chiffon pan but I have only 20cm/8" so the cake was a bit short
* bake at 150C for 40-45 mins


2nd Bake
Ingredients :

50g cake flour
20g golden cheese powder
12g corn flour
60g milk
60g vegetable oil
4 egg yolks 

4 egg whites
60g sugar
1 tsp lemon juice or vinegar or cream of tartar

* I used 60-63g eggs with shell
* this yield a tall cake for 20cm/8" heart shape chiffon cake pan
* bake at 160C for 45 mins


Method
1. Prepare a chiffon cake pan, don’t need to grease or line paper.
2. Separate egg white and egg yolk into two mixing bowls. 
3. Pour oil and milk in a sauce pan, heat up till you see small bubbles at the side, remove from heat.
4. Immediately add in the sifted flour + golden cheese powder + corn flour, quickly stir to mix well and form a soft dough.
5. Scape the soft dough into a empty mixing bowl, slowly add in egg yolks and whisk till become smooth batter, set aside.
6. Beat egg whites till frothy, add in lemon juice. Gradually add in sugar and beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
7. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
8. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
9. Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles.
10. Bake at pre-heated oven at 150C at center rack for 40-45 mins. (I off the top heat element and on it back during the last 15 mins)
11. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
12. Turn the cake pan upside down and cool completely before remove from the cake pan. 

Verdict?
The cake is so soft, fluffy, fine texture and moist, quite similar to the golden sponge cake. The cake is salty sweet, the after taste is a bit too salty for me heeheehee…, tasted like the tidbits cheese ring, the color looks like too :D. Definitely gonna to try out this tang mian method to churn out other flavors.



I'm linking this post to  Bake Along and this week's theme is Chiffon Cakes
jointly hosted by Joyce of  Kitchen Flavours, Zoe of  Bake for Happy Kids and Lena of Frozen Wings

Tuesday, July 8, 2014

Ayam Masak Merah and Garlic Rice


 


  

 
 




As I seldom cook, so normally when I see any recipe with long list of ingredients, ingredient names that are not familiar e..g spices, many steps, I will back out. Always think that it will be too complicated and difficult for me to handle.

I had longed saw this Ayam Masak Merah posted by many bloggers, although the beautiful photos of the chicken making me drooling but I never thought of cooking myself. Until I saw Mandy posted and said that she is not so good in cooking but still can manage this dish. Although sometimes cannot totally "trust" the words as many of them are too 谦虚 (modest) lol, but this comment did made me seriously looked at the ingredients list and the steps so finally decided to give it a try.

Recipe adapted and reference from Table For Two And More, 揾到食, Butter Flour And Me, Eileen's Dairy


Ayam Masak Merah
Ingredients : (for 6 adults and 2 children)
7 maryland chicken, halve it (about 1.7kg)
3 potatoes, cut into 4-6 pieces
2 tsp salt
1 tsp turmeric powder
Dash of pepper

6 shallots
4 cloves of garlic
2 cm ginger
4 red chilli

4 inches cinnamon
6 cloves (bunga cengkih)
6 cardamoms (buah pelaga)
2 red onion sliced
 

1 cup tomato ketchup
1 cup coconut milk
1 cup water
1/2 tsp salt
2 tbsp sugar

2 cup green pea (I omitted)


 Method :
1. Marinate chicken with salt, turmeric and pepper for at least 30 minutes.
2. Mill shallots, ginger, garlic and chilli.
3. Heat wok and put in ½ cup of oil.
Pan fry potatoes till a bit soften and dish up.
4. Pan fry chicken pieces until the skin turns golden and dish up. It’s ok if the chicken is not cooked thoroughly and still oozes some blood. 
5. Pour away some of the oil, leaving behind about 2-3 tbsp of oil.
6. Saute the milled ingredients on medium heat until it looks glossy, put in dry spices and sliced onion and continue to sauté until the onions looks translucent and wilts.
7. Put in the rest of the ingredients. Return potatoes and chicken into the wok to cook until the gravy reduces to preferred amount.
8. Put in green peas and let it cook for a while. Dish up and serve.


* do not reduce the gravy too much, it is good to mix with rice or dip with bread.
* I cooked twice, once with only 2 chilli and another time added in 2 additional bird's eye chilli (cili padi), both not spicy.


Garlic Rice

Ingredients :
2 cup basmathi rice (I used normal rice so the texture will be more soft)
4 cups water
10 large cloves of garlic, grated
2 heaped Tbsp grated carrots
1 tsp salt
2 tsp butter
Small pinch of turmeric powder for colour




Method :
1. Wash the rice. Drain well.
2. Put everything together and cook.
3. Fluff rice with chopsticks before serving.





* serve it while hot if not the garlic smell will not be as fragrance

Verdit?
Do not deceived by the look of the chicken, although the color is very red and looks very spicy but it is not, the taste is sweet instead. Even my 3 years old can eat although he did say is spicy but he managed to finish all the chicken and potatoes given to him, dear daughter said not spicy at all. All given thumbs up to this delicious dish :D.






This post is linked to the event (July 2014 : Potato), Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted byJasline (Foodie Baker)

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