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Friday, 21 April 2017

Korean Banana Flavoured​ Milk Jelly

A silky soft pudding-like milk jelly using Korean banana flavoured milk and agar-agar seaweed powder 🍮😋


This is the Korean banana flavoured milk I've used for this recipe. Not very sweet and mildly flavoured 🍌🍼


Made 4 small portions held in 200ml pudding bottles

Ingredients

15g raw sugar
5g milk powder, 2 tsp
2g white agar agar powder, 1/4 heap spoon

105ml water
2 packets 200ml Korean Banana flavoured milk


Directions

1.  Mix raw sugar, milk powder and white agar-agar powder in a small mixing bowl.



2. Pour about 20ml of water into (1) and mix into a smooth paste. Let the mixture rest for about 10 minutes.



3. Pour the remaining 85ml of water and 1 packet (200ml) of banana flavoured milk into a pot. Close the lid.


While the heating is going on, keep a metal spoon in the freezer for testing the milk-agar agar mixture later.

Heat up at medium temperature, till bubbles start to appear at the surface of the milk.

Pour in the agar-agar-sugar mixture from (2). Stir regularly​ to avoid the agar agar granules from sticking to the bottom of the pot.
During the heating process, cover the pot with a lid to facilitate heating as well as to prevent excessive evaporation of the water from the mixture.

To check whether the agar-agar granules have dissolved, look at the back of the stirring spoon. It should show a smooth coating without any grain on the spoon.


4. When all the agar agar granules have dissolved, add in the second packet of banana flavoured milk.

To test whether the mixture is ready, pour a small amount of mixture onto the cold spoon which has been kept in the freezer for quite awhile (step 3).
The mixture should coagulate in a short while.


5. Transfer the mixture to 4 pudding bottles and let them cool down to room temperature before storing in the fridge for about 1 to 2 hours..


6. Enjoy the silky milk jelly cold 😋







Tuesday, 18 April 2017

清炖狮子头 Meatball in Chinese Cabbage Soup

I saw this meatball in napa/chinese cabbage soup from a Taiwanese healthcare show “别让身体不开心”。The soup was prepared using simple ingredients without any additive like MSG. The cooking method is also very simple - just cook with the cabbage leaves placed at the bottom of a pot, add water, then rest the meatballs on top 😉

The clear Chinese cabbage soup received all its flavour and oil from the juice of the meatballs that rest above the vegetables​. I added some cut carrot for a more colourful presentation 😊

I omitted the water chestnuts and ginger from the original recipe and replaced by chopped onion 😬

Ingredients

280g minced pork
5~6 de-shelled prawns
2 shiitake mushrooms, soaked & cut
1/4 tsp fried shallot crisp
1 tbsp white scallions
1 tbsp chopped onion
2 tbsp rice wine
Slightly less than 1/4 tsp salt
Pepper powder
1/4 tsp sesame oil



Directions

1. Wash and soak shiitake mushrooms till softened. Squeeze dry the mushrooms, and cut into small bits.
Add a little olive oil and fried shallot crisp to a non-stick frying pan. When you smell the nice aroma, pour in the shiitake mushrooms, and stir fry at low heat till fragrant.
Allow the mushroom bits to cool down before use. Set aside.

2. Cut de-shelled prawns into small chunks, and marinate with a little salt and sugar. Cover and set aside.

3. Add minced pork, rice wine,  salt and pepper powder in a mixing bowl.

Stir in one direction till the meat form into a lump, or becomes sticky. You'll see "thread" develop in the stiçky meat paste.

4. Add white scallions, chopped onion, and fried mushroom bits from (1) into the meat lump.

When well Incorporated, add in the prawns from (2) and sesame oil.



5. Transfer the meat paste to a Ziploc freezer bag. Slam the bag with the content onto the worktop for about 20 times. This helps to give a firmer texture to the meatballs later. 
The usual method is to hold the meat in the hand, and slam into the mixing bowl.  However, I find there were lots of splashing and flying-off parts. So I improvised the slamming step by keeping the content in a sealed freezer bag 😀





At the end

I keep the bag of meat paste in the fridge while preparing the vegetable soup.

Soup

Ingredients

180~200g baby napa/chinese cabbage
1 tbsp carrot, cut
1/4 ~1/2 tsp salt
Pepper powder
350~400ml water


Directions

1. Wash the baby napa/Chinese cabbage and cut each leaf into two portion​s.
Cut the carrot into rings.

2. Lay the harder part of the leaves at the bottom of an 18 cm pot.


3. Scatter cut carrots on top of the first layer, then followed by the greener portion of the leaves.



4. Pour about 350ml of water, add about 1/4 tsp of fine salt, and shake some pepper powder to the vegetables​.
Need not add too much water as the veggies will release more water after cooking.



Cover the pot and bring to a boil


5. When the content starts to boil, shape the meat paste into ball shape, and rest on top of the veggies.






Cover the pot with a lid, and let the content simmer at low heat for about 15 minutes.


Turn off the heat and let the ingredients simmer further to get a nice sweet aroma.



6. Garnish with some cut green scallions and coriander leaves before serving. Enjoy  😋♥






Friday, 14 April 2017

Okara Pancake 豆渣面煎糕 (Cold fermentation 低温发酵)



A spongy and moist pancake with sweet Japanese red bean paste filling. Added a little okara or the soya pulp collected after brewing soya milk, helped to give the pancake a better flavour and more moisture. Maybe I shall add more okara next round 🤔

Overnight proofing of the batter not only helped to give a better texture and flavour, but also an easier to digest pancake 😁 You can prepare the pancake batter the day or night 🌃 before, and use it the next day. I prepared the pancake batter in the afternoon a day in advance, and cooked it the next day afternoon as tea break snack ☕🍮😉


Yield: 4 servings 
Equipment: 
Flat base non-stick pan

Pancake Ingredients


95g warm water 温水
30g raw sugar 黄砂糖
1/4 tsp instant dry yeast 即发干酵母¶

55g fresh milk 鲜奶
20g okara/soya pulp 豆渣∆
1 egg, 55g 鸡蛋
Dash of fine salt 细盐

110g plain flour 中筋面粉
15g superfine wholegrain flour^ 超幼全麦面粉

10g coconut/vegetable oil

¶ If you want to have a faster proofing time, you can increase the yeast quantity from 1/4 to 1/2 tsp.
¶ 诺需加速发酵时间,可将酵母粉从1/4 增加至 1/2 tsp


∆ okara/soya pulp can be replaced by 15g water and 5g plain flour
∆ 豆渣 可由15g 水和 5g 中筋面粉取代

^ superfine wholegrain flour can be replaced by plain flour
^ 超幼全麦面粉可由中筋面粉取代


Directions

1. Add warm water, less than 40°Celsius, to raw sugar. Then sprinkle instant dry yeast over the surface of the water without stirring it. Set aside for 15 minutes till the mixture form a foamy layer at the surface.




2. Pour in milk, okara/soya pulp, egg and pinch of salt.



3. Mix all purpose flour and superfine wholegrain flour. Then add to the batter in (2). 




4. Add in 10g of coconut/vegetable oil and  blend well.



5. Seal the opening and let it proof for 30 minutes in room temperature.


6. After the 30-minute proofing, keep the batter in the fridge for overnight proofing. I let the batter proofed for about 20 hours in the fridge.



7. Take out the batter, allow it to thaw for about 60 minutes.
Batter just out of fridge to thaw

60 minutes after thawing.



8. Give the batter a few stirrings to remove the bigger trapped air bubbles.




Seal back the cling wrap and continue to proof for another 25 to 30 minutes in room temperature.



25 to 30 minutes later, you'll see lots of tiny bubbles at the surface.


There were some fine air bubbles appeared throughout the batter.



9. Coat some oil and pre-heat the flat base non-stick pan for about 10 minutes at low temperature.


10. Pour in the batter and let the it cooks for about 1 minute.  Lift up the pan, and swirl it. The main purpose is to form an upright edge surrounding the pancake. This "skirting" will help to hold the filling better.




11. Shift the pan every 1 to 2 minutes to ensure even heating.




12. When the pancake is ready, the edge will pull away from the wall of the pan. Run a spatula around the edge to loosen the pancake from the pan.


13. Remove the pan from the heat. Use store-bought Japanese red bean paste as filling. Spread the paste over half of the pancake, and fold the pancake into half.
I bought the red bean paste from Daiso at S$2 each.



Fold the pancake into half and transfer to the cooling rack.



14. After the pancake has cooled down slightly, slice it with a knife.




15. Enjoy :)





If you are not eating the pancake immediately, wrap the pancakes individually with food wrap, to keep them moist :)