Thursday, July 27, 2017

Sweet & Savoury Alkaline Rice Cake 咸甜碱水糕

Another long waiting recipe from my list to do ! Finally, I have time to work this out recently. This alkaline rice cake is quite similar to chwee kuih, the common steamed rice cake. The only difference is the additional of alkaline liquid to the batter or some may use borax, which created a chewy & springy texture to this cake. This is actually a heritage Hokkien snack dish and it is normally served with gula melaka coconut gravy & spicy dried shrimp paste. Does it sounds good to you !

The water did help a lot to smooth up the surface beautifully.

(Recipe inspired by chef Agnes Chang)
Ingredients :
150gm   rice flour
1 TB  tapioca flour
1/2 TB   wheat starch
1/2 tspn  salt
1 tspn  alkaline water / lye water
600ml   water
1.2 TB  cooking oil

Method :
(1) combine all flour, salt, 300ml of water & alkaline water and mix well then set aside to rest for 30 minutes.
(2) next, bring the remaining water to boil and then stir in flour batter & cooking oil, continue cooking over low heat till batter became thickened and turns into paste form.
(3) now,  transfer mixture to an 8" greased plate or tray and smooth the surface with 2 tspn of water.

(4)  finally, steamed at preheated steamer for about 35 minutes or till tester came out clean.
(5) once its done, leave to cool to room temperature then refrigerated for an hour before slicing.

It is best to prepare some fried onion oil & fried shallots for serving along with other two beautiful condiment as follow.

Ingredients for gula melaka coconut syrup :
50gm   palm sugar/gula melaka, chopped
3TB   coconut milk
1/2 pce  pandan leaf

Method :  combine all ingredients and cook till sugar dissolved & became slightly thicken. Discharge the leaf.

Ingredients for spicy dried shrimp paste :
1 TB   red chili boh
100gm   dried shrimp, soaked to soften
3 shallots, skinned & sliced
1" ginger, sliced
3  garlic gloves, skinned
1 stalk  lemongrass, only the white part, sliced
1 tspn   rough sugar
salt to taste

Method :  grind all ingredients (except salt & sugar) into paste then cook over medium heat till thick & fragrant. Off the heat then add in salt & sugar. to your taste.

I simply add in some fried onion oil & sprinkle on some fried shallots to the cake before serving. It does brings out the heritage flavour to the eyes and you'll automatically swallow your own saliva , right away. haha....

Not to mention more ! This picture already says it ALL. You can imagine how satisfying to enjoy this simple snack with the exotic flavour of the east. And its best to serve it chilled. Hope you guys will love it too !

Tuesday, July 25, 2017

North Indian Butter Chicken @ Murgh Mahkani 印式奶油鸡

I did mentioned about this flavourful dish on my last post. Murgh makhani, the northern Indian butter chicken. Unlike any other versions of butter chicken, this Indian butter chicken filled with plentiful of spices and with rich sourish spiced gravy. Anyone who loves Indian food will definitely addicted to this chicken dish. I love this especially with my flat bread. Please read on to find out more.

According to most recipe, chicken meat is marinade with yogurt along with other spices but I skipped that instead. I just stir fried chicken meat till cooked with some cooking oil. This will let the meat came out dry instead soaking wet.

Ingredients :
1/2  chicken, chopped into medium size
1 tspn   masala powder
salt to taste
1 TB  ginger,  chopped
1 TB  garlic,  chopped

Method :
(1)  marinade chicken meat with all the ingredients as listed and set aside to rest for an hour.
(2)  then preheat frying pan with some cooking oil and cook the meat over medium heat till done. And transfer cooked meat to a plate. Do not switch off the gas.

And this is how the cooked meat looks when done.

Ingredients for cooking :
2 TB  margarine/ghee
1  cinnamon stick
2  cloves
1 large onion, sliced
200ml   tomato paste
1 tspn   chili powder/paprika
1-1/2 TB  coriander powder
1-1/2 tspn   cumin powder
1/2 tspn   masala powder
1 tspn  turmeric powder
1 cup   heavy cream mixed with 1 TB lime juice (let to cuddle)
3 bay leaves
some cooking oil
1 tspn  sugar
salt to taste

Method :
(3)  now,  add in butter/ghee and then saute onion , cinnamon stick & star anise till fragrant.
(4)  add in all spices & bay leaves and saute for one minute or till fragrant, then add in the remaining tomato paste & heavy cream. Stir well and finally add in the chicken.

Note : you may replace heavy cream with yogurt instead.

(5)  let chicken cook over low heat with lid on, till gravy became thickened.
(6)  Finally, add in salt to your taste and serve with rice or flat bread.

In future, I will try mixing up with tandoori spices instead. I wonder the difference between the colour that will turns out. However, this is definitely another delicious dish to serve for my family. Hope you will love it too !

Thursday, July 13, 2017

Asian Creamy Butter Chicken 奶油鸡丁

This is another exotic chicken dish which is extremely rich and tasty. I did prepared this exotic flavour with prawns (creamy butter prawns) some time ago and it was really really scrumptious. However, there is an Indian dish murgh makhani also known as butter chicken. It is made of grilled chicken cooked in smooth buttery & creamy tomato based gravy. But it tasted very spicy compare to Asian version butter chicken. Come on lets find out how delicious this Asian version butter chicken is..... please read on for more.

You definitely will be very surprised how beautiful the flavour turns out.

Ingredients :
2  large boneless chicken meat, diced
1  egg white
salt & pepper to taste
1/2 cup  cornflour
3 garlic gloves, chopped
5 stalk curry leaves, rinsed
1-1/2  tspn   curry powder
1/2 tspn  turmeric powder
150ml  heavy cream/evaporated milk
1 TB  sugar
a dash of salt or to taste

Method :
(1)  marinade chicken meat with salt & pepper, then stir in egg white till well mixed.
(2)  next now, add in cornflour and stir till all meat well coated, set aside to rest for 30 minutes.
(3)  now,  fry chicken meat till golden brown and set aside.
(4)  preheat frying pan with medium heat, add in butter garlic& curry leaves and saute till fragrant.
(5)  stir in curry powder & turmeric powder, let to saute a one minute then add in heavy cream or evaporated milk, salt & sugar and let to cook till thickened.
(6)  finally, stir in fried chicken meat till everything is well mixed then serve with rice or noodle.

This tasty creamy chicken can serve either with pasta, spaghetti or rice. Just as yummy ! Hope you guys will love it too.
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