Friday, May 31, 2013

Chicken in Glutinous Rice Wine

I trust many of us will associate this dish with is quite a common confinement dish for mother who has just given birth as it believes that it brings nutrition to the body, the wine to improve blood circulation, to warm the body and also getting rid of 'wind' in the body. Now that i mentioned 'wind' , i remember i was talking to a doctor long time ago telling him that i suspected myself had lot of wind in the stomach. He laughed and said, 'wind' ? what wind??  He then sort of corrected me and said it should be ' gas'..ok wind.. hehe..

 My intention of this post is actually for the submission to the Malaysian Food Fest Sabah event.. In Sabah, particularly to the Kadazan-Dusun ethinc group, they have a very similar traditional dish to this glutinous rice wine chicken. They call it Sup Manuk Lihing or Drunken Chicken. Instead of using the regular glutinous rice wine, they use a traditional homemade rice wine called Lihing rice wine . According to the host of MFF Sabah event, Mary of A Pepper's Love, this Lihing rice wine has a very distinctive flavour and can be enjoyed as a beverage or to be added to a savoury dish. As I am not able to obtain this Lihing rice wine here, i just use a regular glutinous rice wine and here i followed Mary's recipe for her version of Drunken Chicken. If anyone of you are interested to purchase the Lihing rice wine, you can hop over to Mary's blog
here for the supplier's contact.

This is Lihing rice credit : A Pepper's Love
i have used this ....
and another time used this..i prefer the one above.
Recipe ( from A Pepper's Love )
1/2 kampung chicken / village chicken, chopped into pieces
300ml lihing rice wine ( i used glutinous rice wine )
1 medium piece dried black fungus, soaked and cut into strips
60gm ginger, shredded
2tbsp oil
250ml water or more
1tsp salt
1/2 tsp ajinomoto ( optional )

1. Pour the oil in the wok or pot and heat up. Add ginger and saute till fragrant.
2. Add in the chicken pieces , stir on high fire till they are lightly browned. Pour in the wine, add in the black fungus, bring to a boil and let the alcohol evaporate. Then pour in water, let it boil and lower fire to let it simmer for 5 minutes. Add salt and add in more water or wine as desired to suit taste. Add ajinomoto if needed. Serve hot.

I am submitting this post to Malaysian Food Fest ( Sabah Month ) hosted by Mary of A Pepper's Love

Steamed Cassava Parcels/ Pais Ubi Kayu

Couldnt be much simpler making these snacks. This tapioca parcels is one of the local delights coming from the state of Sabah, Malaysia. Not sure these delights originated from which ethnic groups in Sabah because there are so many. Probably this is also one of the quickest kuih/cake i have made in recent months. Made with simple ingredients and wrap in banana leaves, it is fragrant and very nice to eat. I read that some also eat this along with bananas. Most of the pictures i see in the internet are mostly made from yellow fleshed tapioca but i forgot to ask the seller and just grab one, so i can see that this is the white fleshed one. It is not very sweet, depends how sweet you can go, you can add another 2-3 tbsps of sugar into the mixture, can try tasting it during the mixing..

just these ingredients...grated tapioca/ cassava, grated coconut and sugar

put the filling..
fold over the top and bottom part 

then tuck in the ends of the sides..

after steaming...

Recipe ( from Table for 2 ..or more )
1 cup packed grated tapioca/cassava ( dont have to squeeze dry )
1/2 cup packed freshly grated coconut
1/4 cup sugar
7-10 pieces banana leaves, depending on the amt of filling ..cut into 8" x 5", blanched in boiling water to soften ( mine turned out to be 8 parcels )

1. Mix the grated tapioca, grated coconut and sugar together in a big bowl.
2. Put one heaped tablespoon onto the banana leaves , wrap and fold into parcels. Steam on high heat for 10 mins. Remove from steamer.

I am submitting this post to Malaysian Food Fest ( Sabah Month ) hosted by Mary of A Pepper's Love

Wednesday, May 29, 2013

Parmesan Seeded Crackers

I like these crackers a lot, they are crisp and i added a little parmesan cheese to the dough making them a little cheesy too. I also think they do look quite similar to the Jacob cream crackers, only that they are a little smaller in size here and if i want to compare to jacobs, i think they are a little heavier than the jacobs one but nonetheless, still very good. With this basic dough recipe, you can make your own variations like lemon thyme crackers, omit the seeds and add some lemon zest and some fresh thyme or maybe plain ones if you like, or use a combination of wholemeal flour and add some flax seeds, sesame seeds, etc. Just like normal crackers, you can choose to eat them plain or top with some cream cheese salmon spread or anyway you like. The dough is also easy to manage, easy to cut into shapes,  you can either use your hand or a food processor to mix to form the dough.

I am baking these crackers with Joyce and Zoe for our bake along event, i am also looking forward to see what flavours they are making for these crackers and also do visit the rest too who will be joining us for this crackers bake. For our next bake along, the theme will be Cottony Soft Cheesecake. Any kind of soft light cheesecake will be accepted eg Japanese Cotton Soft Cheesecake, Featherlight Cheesecake with any flavours of your choice. You can check the internet for the recipes if you do not have one, all are welcomed to join. One friendly reminder, please only link new and current post. The linky will be opened on June 24, 2013 for 10 days, thanks !

Recipe ( from Williams Sonoma Essential of Baking ) with some changes
makes around 30 crackers, depending on the shapes and sizes
250gm plain flour
2tsps sugar
2tsp salt  ** update ** i used coarse sea salt
1tsp poppy seeds
1tbsp shortening
15gm cold butter
1/2 cup of dairy cream, plus 1/2 cup
1 handful of grated parmesan cheese

By food processor:
Combine the flour, sugar, salt and poppy seeds and pulse 2 times to mix. Add the grated cheese and pulse again to mix. Add shortening and butter and pulse 7-10times until mixture forms large coarse crumbs the size of peas. Pour in the cream and pulse a few times until dough comes together in a rough mass ( i added another 1/2 cup to the original )

Using a pastry scraper, scrape the dough onto a clean work surface and gently squeeze it together. Add few more drops of cream if dough will not hold a soft shape. Gently press dough into a disk, wrap in plastic wrap and let rest at room temperature for at least 20 mins or up to one hour. ( i chilled for 1/2 hour )

Position the rack in the middle of the oven and preheat to 180C. Line your baking sheet with baking paper.
Unwrap the dough disk and place on a lightly floured work surface. Cut the dough in half or 3, roll out the dough into a rectangular shape or square shape as thin as possible without tearing, dusting it with flour as needed to prevent sticking to the work surface. Trim the edges of the dough to fit the prepared pan, then carefully transfer the sheet to the pan. Cut the sheets into shapes desired using pizza cutter or sharp knife. Repeat with the other half. Bake one sheet at a time until the crackers are crisp and brown, about 13-15 minutes. Transfer to wire racks and let cool completely until crisp.If you hv baked the dough in sheets, break each sheet into pieces. The crackers are best when eaten fresh, and they can be stored in an airtight container for up to 5 days.

** update** at 12.51am may30
i just read in Jasline's post here that 2tsp of fine table salt will be much saltier than 2 tsp of coarse salt so if you are using regular table salt, you may want to reduce the amount of salt stated in the recipe.

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Friday, May 24, 2013

Jamie Oliver's Real Mushroom Soup

I know many of you already know how to make your own mushroom soup at home, my knowledge of western food is actually very very shallow and yes, before this i have never attempted making any mushroom soup of any kind even though it is a very common soup. After seeing Shannon  posted The Real Mushroom Soup at her blog, i thought i really wanted to try..i mean..i should also learn to make this one common soup too at home . I am sure those of you who had already made your own mushroom soup at home will probably never go back to canned ones, now i know why..hehe..yeah only now i know. It is so different, almost entirely different. This is really full of flavour, mushroom flavours and so hearty..and of course more expensive!  Please do not get offended if you are one of those who consume canned mushroom soup, if you are like me who have not tried making your own mushroom soup, why not give it a try too? Now having said that, would i still be buying the canned ones? Yes...haha! How irony it sounds! The canned ones can be used for making filling for pies and if i want to consume real tasty mushroom soup, i will definately cook my own now. I am not saying that i wont take the ones from the can anymore ...err...i may too ..i dont know, probably once in a while out of convenience .. but i know for sure this is much much healthier and richer and a lot more tastier.

Recipe (  as seen from Just as Delish, whom adapted from Jamie's Dinners )
Olive oil
300gms mixed fresh mushrooms ( shitake, oyster, button), cleaned and sliced
2 cloves garlic, peeled and finely sliced
1 small red onion, peeled and finely chopped
1/2tbsp butter
1tsp dried thyme ( or fresh thyme leaves )
500ml chicken or vegetable stock
Sea salt and ground black pepper to taste
Parsley leaves
2 tbsp cream ( omitted )
1 lemon, grate for zest and juice
Truffle oil ( optional)

1. Heat up a medium pot, add about 2-3tbsp of olive oil and the fresh mushrooms. Stir around very quickly for a minute, add the garlic, onion, butter and thyme. After 1 minute, you'll probably notice moisture cooking out of the mushrooms.Carry on cooking for abt 10mins until most of the moist disappears.Remove abt 1 tbsp of mushrooms and set aside for garnishing later.
2.Add stock, bring to boil and season to taste. Simmer for about 20minutes, remove half of the soup ( i removed abt 3/4 )and whiz it up to a puree with a blender or handheld blender and pour it back into the pot.
3.Garnish with parsley and drizzle with cream , if using and also the reserved cooked mushrooms.
4.You can serve this soup as you like. Jamie's suggestion, quickly stir fry some nice looking mushrooms and sprinkle on top of the soup with lemon zest and lemon juice. When you eat it, stir it and it gives a wonderful flavour. If using truffle oil, just a few drips on the top, just before serving.

I am linking this post to Little Thumbs Up event organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite 123 DIY and hosted by Joyce of Kitchen Flavours with the selected ingredient this month, ' Mushroom'.

Tuesday, May 21, 2013

Stir Fried Eryngii Mushroom with Sichuan Pickled Mustard

I have made this dish a couple of times ever since i saw it in Maureen's blog ( ) quite some time back. It is a very simple dish to whip up , just within minutes . Maureen claims this is one healthy 'fast food', it is light, meatless and yet nice enough to serve with some rice and porridge. Most of the time i do not have  much idea what to cook with Sichuan pickled mustard other than cooking it with some minced meat, so when Maureen did it with mushroom, i was very excited to try as i've never cooked putting just mushrooms and pickled mustard together, just these 2 main ingredients. It was also suggested that you can replace mushrooms with cloud ears fungus ( 云耳 ) if you like.

I am linking this post to Little Thumbs Up event organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite 123 DIY and hosted by Joyce of Kitchen Flavours with the selected ingredients, " Mushroom" this month.

Right : shredded eryngii mushrooms and the sichuan pickled vegetable at the back.

Recipe( from )
2 pieces eryngii mushroom ( king oyster mushroom )
1 packet julienned Sichuan picked mustard, 100gm, rinsed and drained
2 cloves garlic, finely chopped
cut chilli (optional )

1/2tsp cooking wine
1/4tsp salt , or to taste
1/2tsp soy sauce
1/4tsp sugar
pinch of ground white pepper
droplets of sesame oil ( optional )
spring onions ( optional)

1. Wash and pat dry the mushrooms. Cut off the roots of the mushroom and slice them , on the diagonal, about half cm thick and cut into shreds.
2.Over medium heat, heat wok with one tbsp of oil , saute garlic till fragrant. Toss in mushroom shreds, stir fry for about a minute. Throw in a pinch of ground white pepper and sprinkle wine on sides of wok. Put in the julienned sichuan picked mustard ,toss them around in the wok and add in the salt, soy sauce and sugar.
3.You might like to give a last splash of some cooking wine at the end. Remove from heat and serve hot.

Friday, May 17, 2013

Essence Of Orange-Chocolate Cake

I have to quickly post this up as today is the last day of submission to The Home Bakers for this delicious cake. Taken from the book, Coffee Cakes by Lou Seibert Pappas, our 17th bake at The Home Bakers, i must say that this is one of my favourite cakes so far that we are baking from the book. The cake is rather unique as the peels of an whole orange including the fruit itself are processed together with some raisins, hence the name essence of orange cake, are added along to the batter, which according to the writer, it helps to provide a long lasting moistness to the cake. Even though the white piths of the orange were processed together, it didnt give any bitterness to the cake, instead all the zests and the orange fruit gave a lovely sweet and tangy flavour to this orange cake.  Chocolate chips, chocolate wafers or pieces of chocolate and in my case, i have used chocolate buttons were then scattered over the cake, it is deliciously gooey when eating it warm. For full recipe, pls check at Eileen's blog at Hundred Eighty Degrees and to view the rest who had made the same cake, click here

this is half of the original recipe
1/2 orange, scrubbed
1/2 cup black raisins
56gm unsalted butter, softened
1/3 cup sugar
1 large egg
140gms cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup low fat plain yogurt/ buttermilk
1/4tsp salt
1/8 cup of chocolate chips
chocolate buttons

1.Preheat oven to 180C and butter and line the prepared baking pan. Cut the orange into quarters, leaving the peel on. In a food processor, combine the orange segments and raisins and process until finely ground.
2.In a large bowl, cream the butter and sugar using an electric mixer until light and fluffy, add the egg , beating well. Mix in the orange mixture.
3. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir to blend. Add the dry ingredients to the creamed mixture alternately with yogurt or buttermilk , beating until blended. Mix in the chocolate chips into  the batter, spread evenly in the prepared pan. Scatter chocolate chips or chocolate buttons evenly over the top and bake for 35 to 40 minutes or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan for 15 minutes before removing the cake out from the pan.

Monday, May 13, 2013

Pan Fried Salmon with Shitake Mushroom Sauce

Our Malaysia 13th General Election has just concluded...nothing much to say here...just was not in the mood to blog for the past still carries on and blogging continues...slowly. Thank you very much to those who took part in our Bake Along 2nd Anniversary Cupcake theme last week and thanks for all of your wishes. You can have a look at all of the submissions here.

The selected ingredient for this month's Little Thumbs Up event is Mushroom, hosted by my dear friend, Joyce from Kitchen Flavours. Cook or bake anything using mushroom as one of the ingredients and link it to the above event. What i am posting today is a simple yet tasty dish and doesnt take long to prepare. If you  have mirin and sake in the kitchen, why not give this a try. The soy sauce that i used here is the chinese type of light soy sauce and i find it just a little salty, you can choose to reduce a little soy sauce or perhaps add a little sugar at the end or use Japanese soy sauce which is less salty. Happy cooking!

Recipe ( from the book Meet Masa in the Kitchen )
1 piece salmon fillet
1 garlic, sliced
1 fresh shitake mushroom , sliced
1 tbsp soy sauce
1 tbsp mirin
2 tbsp cooking sake

1. Clean and pat dry salmon. Pan fry salmon till skin is crispy and cooked. Set aside on a plate.
2. Fry sliced garlics till golden brown and add in the mushrooms, stir till cooked. Add in the soy sauce, mirin and sake and simmer for a while. Pour over the cooked salmon. Serve immediately.

I am linking this post to Little Thumbs Up event , hosted by Joyce of Kitchen Flavours, organised by Zoe of Bake for Happy Kids and  Doreen of My Little Favourite DIY

Thursday, May 2, 2013

Hummingbird Cupcakes - Bake Along 2nd Anniversary

Happy birthday to Bake Along! This is my 2nd year of baking along with my partners, Joyce and Zoe, both of whom among some bloggers that i got to know when i started blogging some few months later and here, we would like to thank everyone who has participated in our event and also to the regular bake along friends,  we really appreciate your active participation and would like to say thank you so much for the support given to us. Well actually, what i'm seeing is most of us are very supportive of one another, not just our bake along event but also to other events like Little Thumbs UpMalaysian Food Fest event , Cook Like A Star etc and it's really good to see all this happening among my blogging circle of friends, sharing and supporting each other and i hope that this high spirit will live in us as long as we can. Also please excuse me for not dropping by at some of your blogs lately, i will try to catch up with all of you soon. But meanwhile, bake some cupcakes and celebrate with us! The linky will be on starting today for 10 days, happy baking!

This recipe is taken from my Hummingcake cake post and i learned to make these dried pineapples flowers from  Anncoo's post here. Thank you, Ann!

3 eggs
80gm sugar
180gm self
raising flour, sifted
1/4tsp soda bicarbonate, sifted
50gm toasted pecans, toasted and chopped
80gm pineapple, cubed
220gm bananas, mashed
90gm vegetable oil/ butter

Cream cheese frosting
125gm cream cheese, at room temperature
40gm softened butter
1 tbsp passionfruit pulp
40gm icing sugar, sifted

1. Whisk eggs and sugar with electric mixer on medium speed until pale and frothy. Mix in bananas, pineapples, pecans and oil on low speed. Add in combined sifted ingredients and mix well.
2. Pour mixture into cupcake liners till more than 1/2 full and bake in a preheated oven at 180C for 25-30mins.

To prepare cream cheese frosting
1. Beat cream cheese, butter and passionfruit pulp with mixer until light and fluffy.
2. Add in icing sugar and beat till creamy. Fridge if necessary before using.

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