Friday, August 30, 2013

Ipoh Mushroom Sauce Chee Cheong Fun


Is this kind of mushroom sauce chee cheong fun available at your place? I am a little embarrased to tell that although growing up here in this little city, little do i know that this mushroom sauce chee cheong fun is one of Ipoh food specialty. I only knew it very recently and was told that most of the chee cheong fun in other states do not have these kind of mushroom sauce, most common type is the curry pig skin and some with sweet sauce and soy sauce. I googled a bit and did read that some people indeed having their first mushroom sauce chee cheong fun in ipoh.


Here in Ipoh, the mushroom sauce doesnt only consists of mushroom, it also has pork. Some use lean pork and some use minced pork. There are also some who use chicken meat instead of pork...and what goes into a plate of chee cheong fun doesnt really have fixed rules..you can also ask for some sweet sauce on top of the mushroom sauce, or some chilli sauce too , pickled green chillis and of course not missing out on the sesame seeds and the fried shallots which for me is a must when eating chee cheong fun.  But here today, i just want to post only with mushroom sauce , ipoh chee cheong fun, Ipoh-Style :D



Recipe
550gm plain/dried shrimps chee cheong fun ( rice noodle sheets ) - which i got from the market
2tbsp toasted sesame seeds
fried shallots

Mushroom Sauce
7 small chinese mushrooms, about 100gm, sliced
70gms lean pork, sliced
1 shallot, minced
2 tbsps oyster sauce
11/4 tsp salt
1tsp sugar
1/2 tsp chicken seasoning powder
3 cups water
a little thick soy sauce for darkening the sauce

Thickening solution
( the first time i added the solution, the gravy was not thick enough so i added a little bit more )
1/2tbsp tapioca/cornflour plus 2 tbsp water
1tbsp tapioca/cornflour plus 2 tbsp water

Method:
1. Start by cooking the mushroom sauce first. Pour about 1 tbsp oil into the wok and saute minced shallots. Add in the lean pork and stir fry till they are almost done and add in the sliced mushrooms.
2. Stir fry them for about 1-2 mins, add in the oyster sauce, give them a stir and add in the water. Bring it to boil and add in the salt, sugar and chicken seasoning powder. Reduce the fire to low and let it simmer for about 10 mins, can stir them once in a while. Taste and see if more salt or sugar is needed.
3. Add the thickening solution to the sauce and stir . Switch off fire. Transfer the sauce to a metal container or a large bowl.

Assembly :
1. Cut the chee cheong fun into strips and onto a serving plate. Pour in the sauce , sprinkle the toasted sesame seeds and followed by the fried shallots. Do the same for the balance of chee cheong fun. Serve immediately.


I am submitting this post to Malaysian Food Fest ( Perak Month ) hosted by Wendy of Table for 2 ..or more


Thursday, August 29, 2013

Rugelach


Some of you may have already know what rugelach is but for me,  first time. Baking rugelach is what Zoe has chosen for our theme and i'm here baking along with Joyce and Zoe . Thanks zoe, i  like these rugelachs. A quick defination of rugelach, it says that it is a pastry made with cream cheese or sour cream or both and is wrapped around a filling and baked. There are variations of fillings which can be made eg assorted nuts, raisins, cinnamon, jam or preserves. Traditional rugelachs are made into shapes of cresent like and about the size of a cookie.


Most of the recipes online more or less the same and i read from here that we can follow a simple ratio of 1:1:1 of flour, cream cheese and butter. So i started with a small recipe with 2 oz each to work with and i ended up with a couple of tablespoon more of flour to form the dough. As for the fillings, i used pecan, some sugar and some cocoa powder and some raspberry jam to spread on the base of the dough. I am not sure is rugelach supposed to be flaky, mine was not really flaky but more resembles shortcut pastry. I still find it very delicious.










Recipe ( with some reference from here )
Cream cheese 2 oz ( i used cream cheese spread )
Butter  2oz
Plain flour 2 oz ( plus additional 4-5 tbsp more to form a dough )
Sugar 1 tbsp
pinch of salt

Method :
1. Beat the butter and cream cheese with a paddle attachment in a mixer until smooth. Add the sugar and salt and continue beating until light.
2. On low speed, add in the flour till all combined and dough comes together. Transfer the dough onto a surface and shape into a ball. Flatten the ball and roll out to a disc. Wrap in plastic and refrigerate for at least one hour. Meanwhile prepare the filling

Filling
1/4 cup of chopped pecans
1/2 tbsp brown sugar
1/2 tbsp cocoa powder
2 tbsp raspberry jam

Mix the chopped nuts, sugar and cocoa powder and set aside.

Remove the dough from the fridge and let it thaw for several minutes. The dough must be firm and yet can be rolled without breaking. Roll the dough out to a big circle, spread the dough with the jam and sprinkle the nuts all over. Cut the dough into 12 wedges and roll up each wedge . Place the rolled cookies onto a baking pan lined with baking paper and fridge for 10 minutes.

Bake in a preheated oven at 177C for about 30 minutes until lightly brown. Remove to a wire rack and let cool.



Monday, August 26, 2013

Morning Glory Breakfast Cake


It has been quite a while that i'm on time and early to make it for THB ( The Home Bakers). Simply because i am the host for this 23rd bake, if i dont post it today, i'm dead! The group is currently baking from the same book, Coffee Cakes by Lou Seibert Pappas  and our objective is to bake each and every single recipes in the book till complete and we are now done with more than 1/3 of the book! Hurray!


This is a cake that comes with a bit of everything..a bit of oats, wholewheat flour, carrots, apples, berries, nuts, wheatbran, flaked coconut, dried fruits. See how this cake is packed with wholesome goodness and to some of you maybe this is the best thing..no oil or butter and yet extremely moist. The original recipe asks for low fat yogurt or buttermilk and i have used a fat free yogurt, it works just as well. The cake doesnt even get harder if keep in the fridge. Just one thing..dont know why there is a slight bitter aftertaste..i have replaced the wheatbran with wheatgerm.. i'm not sure if that comes from the wheatgerm or molasses..
so i'm thinking my replacement with half a cup of wheatgerm could be a mistake. I actually find eating this cake quite like eating the christmas fruitcake. Click on the link here to view the group baking, members will be posting their morning glory cake starting today up till Sept 25, 2013.



Full recipe from the book ( what i made for 1/2 recipe in blue )
1/2 cup quick cooking oats/ old fashioned oats  1/4 cup quick cooking oats
2 large eggs          1 large egg
2/3 cup firmly packed dark brown sugar    60gm sugar
1.5cups low fat plain yogurt or buttermilk   185gm low fat free yogurt
3 tbsp dark molasses                                 1 tbsp dark molasses
1 tsp vanilla extract                                    1/2 tsp vanilla extract
1 cup unbleached ap flour                          1/2 cup cake flour
1 cup whole wheat flour                             1/2 cup whole wheat flour
2tsp baking soda                                        1 tsp baking soda
3/4 tsp salt                                                 1/2 tsp salt
1 cup wheat bran                                       1/2 cup wheatgerm
2 large carrots( 2.5cups ) , peeled and shredded          1 cup
1 large tart apple( 1 1/4 cups ) peeled, cored and shredded   1/2 cup
1 cup fresh/frozen blueberries                      1/2 cup
1/2 cup hazelnuts, toasted, skinned and chopped, or chopped walnuts/pecans 1/4 cup pecans
1/2 sweetened flaked coconut         omitted
1/2 cup dried cherries, cranberries or golden raisins          1/4 cup dried cranberries
1 tbsp granulated sugar mixed with 1 tsp ground cinnamon        omitted

Method :
Preheat oven to 350F/180C. Butter and flour a 9 by 13 inch pan. ( mine was 8 by 8 inch square pan )

Spread the rolled oats on a baking sheet and bake for 8-10 mins, or until lightly toasted, remove from oven and let cool.

In a large bowl, beat the eggs and brown sugar with a whisk or an electric mixer until light and fluffy. Beat in the yogurt or buttermilk, molasses and vanilla. In a medium bowl, combine the flours, baking powder, baking soda, salt , wheat bran and toasted oats. Stir to blend. Add the dry ingredients to the egg mixture and mix just until blended. Stir in the carrots, apples, blueberries, nuts, coconut and dried fruit. Spread evenly in the prepared pan. Sprinkle with cinnamon sugar evenly over the batter.

Bake for 25 to 30 mins or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cook in the pan on a wire rack. Serve warm, cut into squares or strips.

Muffin Variation:
Using an ice cream scoop, scoop out mounds of batterand drop into a paper lined large ( 2 3/4 inches in diameter ) muffin cups. Bake in a preheated oven for 20 mins or until a cake tester inserted in the center of a muffin comes out clean. Makes 12 large muffins.


Saturday, August 24, 2013

Ipoh Kai See Hor Fun / Chicken Kway Teow Soup ( 鸡丝河粉)


When visiting Ipoh, one must not miss out on this noodles, it is always the top on the list whenever Ipoh food is mentioned and is no doubt the signature food in this town here. Over here, we call it by the local dialect, " Kai See Hor Fun" ( 鸡丝河粉). Hor fun is the flat thin noodles and to some of you, you may call them kway teow but the folks here call it hor fun. You will have no problem finding places that sell this kai see hor fun cos they are everywhere!  I think my friends will find it weird if they come to ipoh and me not taking them for a bowl of kai see hor fun cos it is just something not to be missed!

Making kai see hor fun at home is also not as complicated as you think. The only thing is that you will need to collect and accumulate the prawn head and shells and this takes time unless you buy a lot at one time. What makes a good kai see hor fun is the stock and to make a good stock for this noodles, you will need all these shells and the prawn oil . The rest can be easily obtained..so next time if you buy prawns, you can consider not throwing away the shells and also the heads if you do not eat them, save them for making stock. Also when you are making this, get the slimmer type of rice noodles and not the fat ones like in Wat Tan Hor. I am not too sure about other states in the country but here in ipoh, we are blessed to get this rice noodles sold that are really really smooth.


Of course besides kai see hor fun, Ipoh still has lots of nice food..we have salted chicken, bean sprouts and chicken , popiah, hor hee, fish ball noodles ..etc...come, come to ipoh! gosh, that makes me hungry now :D




Recipe
Chicken and Prawn Stock
2 chicken carcass
250 prawn heads and tails with shells
50gms anchovies( ikan bilis )
1.5cup oil
3 litres water
1tsp salt
1/2tsp ajinomoto

Method:
1. Put some water into a pot and bring to boil, put in the chicken carcass and lower the fire to simmering point to remove the scums of chicken carcass. Let it simmer for about 15 minutes. Remove, wash and set aside.Discard water.
2. Meanwhile, pour the oil into a wok and fry all the prawn shells, heads and tails. When they are well fried, remove and strain the oil. The oil will be reduced and this will be the prawn oil. Reserve the shells for stock.
3. In a big pot, pour in the 3 litres of water. Put in all the fried prawn shells, anchovies and the chicken carcasses and bring to boil. Lower the fire to medium low and let it simmer for an hour. Strain the stock and discard the chicken carcass, shells and anchovies. Add in the salt and ajinomoto. This will be the superior chicken and prawn stock.

I cooked quite a big quantity of stock to be served over 2 days. You can reduce the water to 2 litres if you wish, not a problem. Any remaining stock can be kept in freezer and then used for cooking seafood noodles, prawn noodles or porridge. 

Ingredients for noodles ( all these to be cooked in another pot of water )
Kway teow/ hor fun/ flat thin noodles
4-5 bunch of chives, scald in boiling water for 2 seconds and cut into sections
1 part of chicken breast/ 1 chicken thigh, deboned, cooked and cut into strips
small prawns, cooked in boiling water and split into half ( about 4 of halves or more per bowl, up to you )
soy sauce and white pepper

Method for assemble
1.  Cook the noodles in boiling water for a few seconds , drain and lift up to the serving bowl. Put in the chives, prawns and chicken strips followed by about 1 tsp of prawn oil.
2. Put about 1/2 tbsp of soy sauce and dash of pepper onto the noodles and pour in the soup. Do the same for the rest.


My friend, Esther of Fuss Free Chef who hails from Ipoh too also made Kai See Hor Fun few weeks ago, go over and have a look too here


I am submitting this post to Malaysian Food Fest ( Perak Month ) hosted by Wendy of Table for 2 ..or more

Thursday, August 22, 2013

Profiteroles with Tuna Filling

Made these puffs last week with the intention of participating in the Aspiring Baker's this month with the theme " choux", hosted by Jasline from The Foodie Baker. Jasline has been constantly baking along with me, Zoe and Joyce since our bake along earlier days, she has a wonderful blog with step by step pictures most of the time , drop by at her blog if you havent done so.

see? various shapes..some look like siew pau and heong peang

Here i am using the previous Chocolate Eclairs choux recipe which i made them last year and made a simple filling with some flaked tuna and some leftover cream cheese. I didnt use a piping bag to pipe the paste, was just using two spoons to drop the paste onto the baking mat. Some of the puffs did got out of shape as i think i didnt shape them properly using my fingers. I know, i know, some of you will say never mind la, as long as it's tasty...yes! doesnt matter ! :D


Recipe
100gm milk
40gms salted butter, softened and chopped
70gms plain flour ( sifted )
100gms eggs , at room temperature whisked together

Method:
1.Combine milk, butter and sugar in a pot. Heat the mixture over medium high heat , stirring it with a wooden spoon and bring to a boil. The mixture should be boiling and bubbling until the layer of butter is no longer floating at the top.
2.Add in the flour all at once, turn off the heat and stir quickly with a wooden spoon. Turn on the heat to medium low and continue mixing with the wooden spoon until mixture turns into a soft dough  and that you can see a layer of dough at the bottom of the pot. Remove from heat and allow dough to cool down a little before adding in the eggs.Once cooled down a little, add the eggs little by little to ensure the dough absorbs the eggs fully. The dough will seem to separate but will come to a smooth paste and piping consistency.
3.Using a spoon, scoop some paste onto the baking paper or silicon mat or pipe the pastry using a piping bag, bake at a preheated oven at 200C for 20 minutes, reduce the heat to 175C and bake further for 20 minutes till the puff is golden brown and well risen. Turn off the oven and let the puffs sit in the oven for further 10-15 minutes. Remove from oven and  let the cool completely before putting in the filling.

Tuna filling ( mix them all together )
4tbsp canned tuna, drained
85 gm cream cheese
1tbsp dijon mustard
1 small onion, chopped
some scallions, chopped

Tuesday, August 20, 2013

Fried Rice in Omelette Parcel


I have seen this kind of omelette parcel in magazines and cookbooks before so i'm taking that idea to stuff in my simple fried rice. I'm not the kind of person who actually makes fancy stuff..err...i dont mean this omelette parcel is really fancy but if i serve rice, that means it's all on a plate and another thing is that my hands are just not meant to make fancy stuff...haha..cant make! But i think i'm okay to handle this omelette parcel, it could have been neater but i'm quite satisfied with it. Sorry that i did not take any pictures when making the parcel, hope you can understand what i have written in the recipe method below. When the omelette is ready, transfer them to a bowl..a deeper bowl preferably so that the parcel looks puffier and not so flat. Then using your clean hands or chopsticks or spoon, adjust the omelette to sit nicely on the bowl before you put the rice in. Using a larger plate press against the bowl, flip the bowl upside down..that's it.



Linking this post to Little Thumbs Up event organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Baby Sumo of Eat Your Heart Out with the theme " EGG"



Recipe
3 bowls of cooked rice ( small chinese soup bowl )
1/2 tomato, diced
1/2 onion, diced
100gm chicken meat, diced
some mixed beans
1tbsp soy sauce
some salt
2 eggs for omelette ( one per serving )

Method:
1. Pour some oil into the wok and fry the onions, then add in the chicken meat , put a pinch of salt into it and fry till the meat is cooked. Throw in the mixed beans and tomato, give them a stir followed by the cooked rice. Using a spatula, break the rice apart, add the soy sauce and keep frying till the rice is heated through. May add some pepper if desired. Remove and set aside.
2. Break an egg in a bowl, use a fork to blend the yolks and whites together. Put a little oil into the frying pan and pour in the egg mixture. Swirl around the pan to spread them evenly around the pan.When the liquid has dried up, egg is cooked, dont have to flip the eggs to the other side. Remove and transfer and let it sit on a bowl.
3.  Scoop some fried rice onto the omelette in the bowl and using your serving plate press against the bowl,  flip the bowl upside down. Cut an X on the center of the omelette and serve. Do the same for the other omelette.

Thursday, August 15, 2013

Nigella's Banana Bread


I have been really slacking on blogging lately.. friends, please excuse me if i have not been dropping by your blogs lately and to many of you, i know i have always been a late comer to your blogs, i will try to catch up with all of you the best i can.

I made this bread couple of weeks back when i first knew that the 'star' featured for this month is Miss Nigella Lawson. After making this very good delicious bread, i went on and marked a few more of her recipes and i said i want to make this and this and that..but then it didnt happen..and i just wanted to rest. I have a few more posts for this month blog events and i hope i can just do it quickly before the end of the month. By the way, this bread is really worth trying, the texture is really nice and soft and the flavour is great..at times i find it hard to express how good something is, but i am pretty confident if you are making this, you will going to love it too. Happy baking.  



Recipe ( from Nigella's How to be a Domestic Goddess ) with minor changes
makes 1 loaf in 9 x5 inch loaf pan, greased and lined with baking paper
100 gm golden raisins/ dried cranberries
75ml dark rum
175 gm plain flour/cake flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
125gm unsalted butter , melted
125gm sugar
2 large eggs
1 cup mashed very ripe bananas
60gm chopped pecans/walnuts
1tsp vanilla extract

Method: 
1. Put the raisins/dried cranberries and rum in a small saucepan and bring to boil, remove from heat , cover and leave for an hour then drain.
2.Preheat oven to 170C . Put the flour, baking powder, baking soda and salt in a medium sized bowl and combine well. In a large bowl, mix rhe melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas. Then with a wooden spoon, stir in the nuts, drained cranberries and vanilla extract.
3. Add the flour mixture, 1/3 at a time, stirring well after each addition. Scrape the batter into the loaf pan and bake in the middle oven for 1-11/4 hours or until a cake tester inserted in comes out clean. Leave in the pan on a rack to cool.

* I noticed that there is a slight difference comparing the above recipe from the book versus the one in the web here, the amount of flour and butter. For that, i have used the flour and butter amount as per in the web. 


Linking this post to Cook Like A Star organised by Zoe of Bake for Happy Kids, co hosting with Joyce of Kitchen Flavours and Anuja of Simple Baking



Also linking this to Cook Your Books #3 hosted by Joyce from Kitchen Flavours

Friday, August 9, 2013

Apricot Caramel Cake - THB #21


This is the selected cake for our 21st bake at The Home Bakers ( THB ) where the group is currently baking from the book, Coffee Cakes by Lou Seibert Pappas. Though the original recipe uses plum, we can still have a choice of other stone fruits to be used like apricots, nectarines and peaches. I have used apricots and baked this using individual tart cases. My fellow group members have already baked this last month and you can also have a look at theirs over here. I got a little curious when i read that Joyce had described it as waffle like kind of texture, Mich says it is bread like and Emily, the hostess for this bake described it as shortcake like..hahaha...Yes,  it is a 'short' cake and comes with a light nut streusel topping. No raising agent nor egg separations , the cake is quite firm and dense, maybe it's meant to be that way... For full recipe, please visit Emily's blog





Wednesday, August 7, 2013

Classic Cinnamon Rolls



Most of us love the smell of breads baking in the oven, i believe but there's is just something about baking cinnamon rolls in the house..the smell is just so enticing..it is like a hunger inducing smell. I just cant probably wait for the buns to finish baking and grab it out from the oven to eat. These buns are really delicious especially with the sugar glaze, not just that, they are also soft and fluffy too, quite like our 'gelatinized' buns and direct method. I made another batch a couple of days later and leave the dough overnight in the fridge to rise slowly, it works just as well. After taking it out from the fridge, i let it sit on the counter for an hour and it rises further.

The recipe has called for the syrup paste to be spread onto the bottom of the pan, i find that my amount of paste turns out to be quite a lot, i therefore put some on top of the buns too..they turned out to be stickier but still very tasty.  This is our bake along # 49 and together with Joyce and Zoe, we are baking cinnamon rolls from the same recipe from here. The linky will be opened today up till august 16, 2013.

Here i would also like to wish my Muslim friends and readers, " Selamat Hari Raya Aidil Fitri"  have a joyous occasion and happy holidays!










Recipe ( from Williams Sonoma Baking Book ), modified
A) For the dough
220gm hi protein flour ( you may need to add more to form a dough..i added about 40gm more )
5gm instant yeast
50gm sugar
1 large eggs, lightly beaten ** edited **
155ml milk

B) Syrup paste
80gm white sugar/brown sugar
40gm melted butter
1/4 cup golden syrup/ light corn syrup

* method for cinnamon paste: Mix the sugar, melted butter and the syrup together to a smooth paste. Scoop or pour into the base of the baking tin, spread over. Set aside.

C) Cinnamon sugar
1/2 cup of sugar mix with 1tsp ground cinnamon.

D) some melted butter for brushing the dough, over and top.

Method:
1. In a large mixing bowl, use a whisk or fork to combine the flour, instant yeast and sugar. Using low speed of your mixer and with a dough hook, pour in the milk and eggs slowly. Mix them slowly and together until the the dough can be formed into a large ball. You may need to add in additional flour. Using KA speed 4, i knead about 15 mins until dough is smooth but still sticky.

2. Gather the dough into a ball and place the dough in a buttered bowl, turn to coat all sides with butter, cover with kitchen towel and let it rise until double its size. ( the 2nd batch i did , i let it slowy rise overnight in the refrigerator and next day bring it out an hour earlier before proceeding, it will rise further)

3.Punch down the dough, turn the dough out into a floured surface and roll into a rectangle, about 6" X 9", brush with some melted butter and sprinkle the dough with the cinnamon sugar mixture. Starting at one long edge, roll the dough tightly into a cyclinder, cut off the rough ends. Cut the cyclinder into 7 rounds and place them into the prepared baking tin. Cover and let the dough rise until double, about 45 mins.

4. Preheat the oven  to 180C, brush the rolls with some melted butter, bake for about 15 mins, place a wire rack over each pan and invert the rolls. Let cool.

* notes *
1) i have used white sugar instead of brown sugar as per original recipe.
2) I used whole eggs instead of egg yolks.
3) The cinnamon paste turns out to be quite a large amount for me. I did not use all. I used about 1/2 for the bottom of the pan and some on top of the rolls, hence i did not brush the top of the rolls with melted butter. The original recipe is to spread out all at the bottom of the pan.
4) i omitted the raisins and baked for 15mins instead of 30 mins.
5) if leave the dough overnight in the fridge, you can prepare the cinnamon paste on the baking day itself.