Saturday, November 30, 2013

Korean Sweet Filled Pumpkin Pancakes ( Hobak Hotteok )

I enjoyed eating these sweet pancakes. The first time i made hotteok was long time ago here. They were good but this time i thought i want to try to use anothre recipe as this one uses glutinous rice flour which gives a slightly chewy texture and also these hotteoks  are slightly different from the traditional plain ones as you can see they are golden yellow resulting from some pureed pumpkin added in.

the next time i make them again, i 'm going to make them a little more flatter 

To me , they are just as delicious as the previous hotteoks that i made. They are stuffed with some nuts and brown sugar and when these get cooked on the pan, the sugar will melt making it a little syrupy and gooey and sweet, absolutely tasty! You can use any nuts of your choice though the most common is walnuts .

Very rare that you see me doing 2 posts on one day, i just want to do a last minute entry to the Aspiring Bakers event. So here I am submitting this post to Aspiring Bakers # 37 - Korean : The Feast of Hansik ( November 2013 ) hosted by Grace of Life Can Be Simple

Recipe ( from Korean Bapsang ), slightly changed
110gm plain flour
45gm glutinous rice flour
1/2 tsp salt
1tbsp sugar
1 1/8 tsp instant yeast
50ml water
1/4 cup milk
1/4 cup pumpkin puree
1/2 tbsp oil

1/8 cup brown sugar
2 tbsp white sugar
2 tbsp nuts of your choice, chopped ( mine was pistachios )

Mix flour, salt , sugar and yeast with a fork and using a dough hook on the mixer running on low speed, put in the pumpkin puree, water, milk and oil. Let it knead for about 5 minutes. Remove to a lightly floured surface , and shape into a round and let it proof for about 1-1.5hrs. ( the dough doesnt rise as much as to double its size )

Remove from bowl, lightly knead and divide the dough into 5 pieces. Shape into balls and let rest for 10mins. Take a piece and flatten into a disk , put in some fillings and seal the dough to wrap. Repeat with the rest of the balls.

Pour some oil onto a frying pan on medium heat and put in the shaped dough with sealed side down on the pan. Flatten it with a spatula, cook for a minute and flip over. Press down again to flatten it. Cook until both sides are golden brown. Repeat with the rest of the dough.

Pad See Ew ( Thai Stir Fried Flat Noodles )

I find that this dish is quite similar to our local Char Kuey Teow except that they use chinese broccoli whereas our local fried kuey teow has chives and bean sprouts. You know, last time when i tried frying flat noodles at home, they always end up breaking and also sticks to the wok. Although i dont fry this noodles often but if i do,  i will use a big soup ladle to fry..just like how the vendors do it..I find that it's easier stirring noodles around the wok without breaking them much .

A very easy stir fry noodles dish with minimal ingredients and serve it with some vinegar and chilli flakes or bird's eye chilli, it's nice. Makes a very satisfying quick dish on the table.

Recipe ( from )
serves 2
400-500gm ( 1lb) wide fresh flat noodles
1tbsp dark soya sauce ( 1 used dark caramel sauce )
2tbsp light soya sauce
2 cloves garlic, minced
1 egg
1/2 cup thinly sliced pork
1tbsp sugar
2-3 stalks chinese broccoli/ kai lan, cut into 2inches long

Method :
1. Heat a wok to a high heat and then 2 tablespoon of oil . Put in the chopped garlic and stir. Add in the sliced pork and cook till they are cooked. Add the rice noodles.
2. Stir to break up the noodles, add in the dark soy sauce and light sauce sauce , followed by the sugar. Stir to mix so that the noodles are fully coated with the seasoning. Add in the chinese broccoli.
3. Push the noodles to the side of the wok, add a little oil and break in the egg. Scramble the egg till it almost cooked and fold in the noodles and give it a quick stir. Turn off the heat.
4. Remove to a serving plate and sprinkle with with pepper if desired. Serve with some condiments like ground chilli peppers and vinegar.

I am submitting this dish to Asian Food Fest ( Thailand ) November Month hosted by frozen wings

Thursday, November 28, 2013

Thai BBQ Chicken ( Gai Yang )

As mentioned earlier in my Asian Food Fest ( Thai ) introductory post, Gai Yang is a dish originated from Northeastern Thai ( Isan ) region and Laos and is now a common street food in Thailand. The chicken is firstly marinated and then roasted or barbequed over fire till it's done. I have charcoal at home but i dont have any barbeque grill so oven does the trick again. If this is done using a barbeque grill or a home grill, i am sure it will turn out to be much more delicious with some smokiness from the charcoal. Gai yang is often eaten with sticky rice and also Som Tum too.

The recipe here actually suggested that the chicken to be butterflied but i prefer just to cut them into big chunks. This is a simple marinade which you see consists of some lemongrass but it's really not much of it, just to brighten up the overall flavour. So here it is, my homemade Gai Yang :)

Just a gentle notice, there  are still 2 more days left before the Asian Food Fest ( Thailand ) ends on this saturday, nov30, 2013. To those who have submitted,  thanks very much for your participation! The submission for entries will be closed this saturday, nov30 at midnight.

Recipe ( from Hot Thai Kitchen )
1 whole chicken ( mine just about 1kg , chopped into 6 large pieces )
1/2 lemongrass stalk, smashed and chopped finely
2-3 cilantro roots, finely chopped
2 cloves garlic
1/4 cup soy sauce
2 tbsp fish sauce
2 tsp dark soya sauce ( i used dark caramel sauce )
1/4tsp ground pepper

Dipping sauce ( Naam Jim Jeaw )
2-3 tbsp fish sauce
2tbsp lime juice
2tsp sugar
1/2 tsp chilli flakes
2tsp toasted rice powder
1 tbsp cilantro, chopped

For Marinate
Pound lemongrass, cilantro roots, garlic into a paste using a mortar and a pestle. Transfer into a large mixing bowl and add soy sauce, fish sauce, dark soya sauce and black pepper. ( if you spatchcock the chicken, set aside 2 tbsp of marinade in a small bowl. Pry the skin of the chicken breast and pour this 2 tbsp of marinade into the pockets )

Add the chicken pieces into the bowl and rub thoroughly with the marinate. Let it sit for at least an hour or several hours. Bake chicken in an oven at 180C for 30-40 minutes or until cooked. ( i also set the oven to grill at 200C for 7 mins after baking them for 30 minutes )

Dipping sauce
Put together fish sauce, lime juice, sugar, chilli flakes and stir until sugar dissolves. When almost ready to serve, add in the toasted rice powder and cilantro.

Submitting this post to Asian Food Fest ( Thailand ) November Month hosted by frozen wings

Wednesday, November 27, 2013

Korean Egg Bread ( Gaeran Bbang )

Gaeran Bbang is a type of street food in Korea. Gaeran means egg and Bbang is bread, so this is egg bread korean style. I found some photos from the internet to show you how the real gaeran bbang looks like.

both pics sourced from

As you can see, they have a special kind of equipment to make this with oval shape moulds and looks like the bread gets cooked from some heatsource at the bottom of the pan. I remember seeing something like this in Jeannie's blog, so i went to check again. Yes, it is the same thing and Jeannie uses a muffin pan and oven to make these..i followed.

These egg breads are like little cakes or muffins with a boiled egg at the top..Have anyone of you eaten the real gaeran bbang ? I do find it quite interesting, remember to eat it while it's still hot, sprinkle more salt and pepper onto the egg to make it more tasty. You can also put in ham or salami like Jeannie did.

Here i am submitting this post to Aspiring Baker's #37 : Korean - Feast of Hansik ( November 2013 ) hosted by Grace of Life Can Be Simple

RecipeBaking Diary, adapted from ) with some changes
50gm self raising flour
1 small egg , about 45gm
1/4 cup milk
2 tbsp sugar
1/8 tsp salt
some melted butter, for greasing the muffin pan

3 eggs
some chopped spring onion
salt and black pepper

1. Mix the flour with sugar and salt and then add in the egg. Slowly add the milk in and stir with a fork till it becomes a batter ( like a pancake batter )
2. Pour the batter to fill 1/3 of each of the muffin hole
3.Crack an egg into each hole, sprinkle some chopped spring onions, salt and pepper and bake in a preheated oven at 180C-200C for 10-15 mins ( i baked mine at 195C for 13 mins )

Monday, November 25, 2013

Italian Almond Tart

This recipe has been picked by my buddy, Zoe for our bake along #55...and just as i was checking the number #55 to type in here, i am thinking,, Joyce and Zoe  have been baking together for more than 2 years now..feel a little proud actually.. not about any kind of achievement but never really expected that the three of us can work together to this far and still staying so committed to the event..:))) feeling appreciative too.

Looking at the recipe, there's an essential ingredient needed..almond paste. This is my first time working with almond paste. At time i can be that lazy that i didnt even bother to check how to make my own almond paste, i just checked with both of them how to make it and they were kind and fast to reply me. Also in the book, it says that do not subsitute marzipan for almond paste as it could alter the flavour and texture of the dessert but can use the ones from the cans if it's available at your place but it's really easy to make just with 3 ingredients, you can get it done within minutes and can also make ahead. The basic tart recipe here is also easy to manage and i worked it right away after the dough has been formed, not necessary to chill the dough.

I am not sure if this almond tart is the same as frangipane tart or another variant because i see similarities in both of them. It is nutty and the filling is almost cake alike and that layer of jam makes it even more delicious. Bake Along is going to take a short break and will be back on Dec23, with Christmas Yule Log. Do join us!

Recipe ( from Williams-Sonoma Baking Book )
makes one 7 inch tart
Basic Tart Dough
100gm plain flour
45gm sugar
1/2 egg yolk
1tbsp ice water, plus more if needed
1/8 tsp salt
1/2 tsp vanilla extract
63gm cold unsalted butter, cut into cubes

Method ( by food processor )
In a small bowl, stir together the egg yolk, the iced water and vanilla. In the bowl of a food processor, combine the flour, sugar, salt and pulse to blend. Add the butter and pulse till the mixture resembles coarse meal with butter pieces no larger than small peas. Add the egg mixture and pulse just until the dough pulls together. If dough is dry, mix in more water little at a time.

Lightly flour the rolling pin and roll the dough out between 2 plastic sheets. Roll it to about 3mm thick and a little wider than the circumference of the pie pan. Lift up the plastic wrap and slowly transfer to the pie pan. Press the dough onto the bottom and into the sides of the pan and then trim the dough. If any part of the dough breaks during shaping, just pinch a small dough you trimmed off and seal it. Blind bake the tart shell for about 25-35mins at 190C. I placed some uncooked read beans on a piece of foil paper and then placed on top of the shell. Bake till the the dough is dry, can lift the foil paper to check the dough. When the dough has baked for about 30 mins, i removed the foil paper and beans and further bake for 5 mins till the dough is dry.

Ingredients for fillings
63gm unsalted butter, softened
125gm almond paste ( recipe below), cut into 1 inch cubes
30gm sugar
1 egg
30gm plain flour
some sliced almonds for sprinkling ( i used a mixture of almond flakes and chopped pistachios )
some jam for spreading the base of the tart

Preheat the oven at 180C. In a bowl, sing an eecric mixer on medium speed or whisk, beat butter until smooth. Add the almond paste, one piece at a time, beating until smooth after each addition. While continuing to beat, sprinkle in the sugar. Add the egg, mixing well and stir in the flour.

Spread the jam evenly in the bottom of the baked tart shell. Spoon in the almond paste mixture and spread evenly over the jam. Sprinkle the surface evenly with the sliced almonds or nuts.

Bake until the filling is golden and the middle is firm, about 35-45 minutes. Transfer the tart to a wire rack and let cool completely.

almond paste, just out from the fridge. I made this a day ahead

Recipe for almond paste ( from Kitchen Flavours )
75gm ground almonds
45gm sifted icing sugar
just about 1/2 of an egg white
pinch of salt

Combine ground almonds , sifted icing sugar and salt and slowly add in the egg whites till it becomes a dough. You can use a dough scraper to combine. You can make them one day ahead , keep them in the fridge.

Saturday, November 23, 2013

Blueberries Oatmeal Muffins

These muffins are moist, tender and wholesome. They contain oats, quick cooking oats type and i would like to consider them as kind of nutritious and energy boosting muffins even though i do not know the nutrition facts about these muffins. This is our 26th bake at The Home Bakers ( THB ) and i have used blueberries instead of cranberries and melted butter instead of canola oil. Most of us agreed that these muffins are not sweet but it is really okay for me..just slab some jam on it and it will turn into some sweet muffins :)

Below is the half of the recipe that i made for 9 muffins , for full recipe and method, please refer to Kit of I-Lost in Austen, the host of this bake. To view the group baking, you can click here

I am pretty satisfied with these muffins and happy to link these to Cook Like A Star event organised by Zoe of Bake for Happy Kids and Doreen of My little Favourite DIY and hosted by Vivian of Vivian Pang's Kitchen with the theme OATS. Crazy about oats? Head over to Vivian's site to get some inspiration from others on what to do with oats.

1/2 plus 1/4 cup of quick cooking oats/ old fashioned rolled oats
1 large egg
1/4 cup of light brown sugar (  add more if you prefer sweet muffins )
1/4 cup canola oil ( i used melted butter )
150ml buttermilk
1/8 cup dark molasses ( i replaced that with orange juice )
1/2 cup cake flour
1/2 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4tsp salt
1 cups fresh / frozen blueberries

*the taste of orange juice is hardly detectable, therefore i think you can just use honey or dark molasses as per original recipe or all buttermilk.

Monday, November 18, 2013

Thai Green Curry Chicken ( Gang Kew Waan Gai )

It is Thai food again! Green curry is one popular Thai food, not only just to us asians here but also in the western world. It is very aromatic and so rich in flavour ..and is one of my curry comforting dish..ok, curry can also be comforting , right?

I made the curry paste by pounding all the ingredients needed and if you are using a good quality ready made green curry paste, i dont see any problem with that. Quite a long list of ingredients to be pounded here, it's okay since all these are easily found at my place here. Get ready the mortar and the pestle and pound, pound pound ..and at the end you will see this..

some of the ingredients to be pounded..

Thai eggplant and pea eggplant..i got mine from malay stalls

When i read the recipe i noticed that there's something new here that i learn from cooking this thai curry that is by boiling the coconut milk first. Boil them till the coconut milk breaks up where we can see 2 separate layers, this takes probably around 4-5 minutes with low medium heat , stir and fry them and we can see the coconut milk has turned into some kind of a thick paste.I did watched some youtube videos and see how some are doing it this way too and it is said that this way it will get more flavour out of the curry....anyway this method is just to share with all of you :)

like this..

I will be away and be back by end of the week and i will catch up with all of my blogger friends and your posts when i'm back. Happy cooking!

I am submitting this post to Asian Food Fest ( Thailand ) November 2013 hosted by frozen wings

Recipe ( from Oriental Cuisine March 2007 issue ) with some changes
1/2 a chicken, cut into pieces
6 Thai eggplant, cut into halves
20 pieces pea eggplant
6 pieces kaffir lime leaves, slightly bruised
1 stalk of basil leaves
1/2 bowl ( 100ml ) thick coconut milk

Green Curry Paste ( pounded )
10 pieces green chilli
8 pcs shallot
5 pips garlic
1 small piece galangal , about thumbsize
2 stalks lemongrass, white and some green parts
2 slices ginger
5 pieces of corainder roots
kaffir lime skin from 1 lime
1 tsp belacan/ shrimp paste
1/2 tsp cumin powder

3 tbsp fish sauce
1 tbsp sugar
3 bowls of thin santan ( 250ml santan + 350ml water )
dash of salt

1.  Boil the 1/2 bowl of thick santan in a wok on low medium heat until oil emerged, this takes probably  around few minutes.. Once you see the oil has been separated from the coconut milk, add in the green curry paste ( pounded ingredients ) in 3 separate batches ,  stir each batch into the coconut milk and saute till fragrant. Add in the chicken pieces, egg plants and kaffir lime leaves. You can add in a bit of thin coconut milk to stir fry the chicken a little.
2. Add in all of the thin santan and bring them to a boil, then add seasoning to taste. When the chicken is cooked, add in the basil leaves and dish out.

I am also linking this post to Cook Your Books #6 organised by Joyce of Kitchen Flavours

Saturday, November 16, 2013

Breakfast Muesli Bars

I dont dispute that some of the muesli bars or granola bars that we get from outside stores are of good and healthy kind..low sugar, low fats , low sodium and i do buy them from time to time. But making our own bars gives us the flexibility over the choice of ingredients what we want to put in, we can vary the amout of ingredients as much as we wished and also we can tailor make our bars to suit our diet, maybe nut free or fruit free.

Having said that, this is still my first time making my own muesli bars and i have referred to Bill Granger's recipe, though everywhere you read from the internet, it says how easy to make muesli bars, well, it is indeed easy and at the same time i was also hoping that the bars would hold itself well. I  skipped some of the ingredients as per Bill's recipe and replaced that with some pumpkin seeds and dried cranberries.  These are chewy bars , they tasted great and maybe make us feel less guilty as we know that we are eating some wholesome foods. However, i did needed to store these bars in the fridge all the time as i find that these bars turn soft if kept at room temperature for long...well..there's still room for improvement.

This post is linked to Cook Like A Star ( Bill Granger ) organised by Zoe of Bake for Happy Kids and co hosting with Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake

Also linking to Little Thumbs Up event ( Theme: Oats ) also organised by Zoe of Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Vivian of Vivian Pang's Kitchen

Recipe ( from, from the book Every Day by Bill Granger ) with some changes and recipe has been scaled down to make 6 bars
115gm rolled oats
10gm shredded coconut/ coconut flakes
15gm flaked almonds
15gm wheatgerm
20gm pumpkin seeds
2 pieces dried apricots, diced
a handful of dried cranberries
60ml honey
1/2 tbsp golden syrup ( optional )
2 tbsp brown sugar
40ml vegetable oil

Preheat oven to 130C.  Lightly grease and line prepared tin, base and hanging the sides of the tin for easier removal. ( my tin is 6"x9"x1" ). Put all the dry ingredients in a bowl

Put the honey, golden syrup, brown sugar and oil in a small pan and stir over medium heat until sugar has dissolved. Pour this over the dry ingredients in the bowl and stir till everything is well combined, mixing with your hands if necessary.

Press the mixture into the tin and bake for 50 mins, or until golden brown. Cut into bars while still warm.

Wednesday, November 13, 2013

Pandan Chicken ( Gai Hor Bai Toey )

Most of us are familiar with this dish i believe . It is a popular and classic Thai dish, the chicken pieces are marinated and wrapped with pandan leaves or screwpine leaves which gives a very fragrant aroma to the dish. They are usually done by deep frying them but here i'm posting a baked version, it is no less tasty than the deep fried version to me. Just ensure that the meat gets marinated well enough for several hours or overnight.

Making these only involves a little bit of work that is wrapping the chicken with pandan leaves.You can wrap in whatever way you find it easy as long as they chicken gets cooked at the end :D For my wrapping method here, you can refer to this youtube . It would be much easier to use wider pandan leaves if following this method, otherwise you can just wrap the chicken and secure it with toothpick. Makes a wonderful starter dish.

Recipe ( from Honey Bee Sweets, via My Kitchen Snippets )
300-400 boneless chicken thigh or chicken breast meat
1tbsp minced ginger
1tbsp minced garlic
1/2 tbsp fish sauce
1 tbsp light soy sauce
1tbsp palm sugar, crushed
1/2 tsp turmeric powder
pandan leaves/ screwpine leaves for wrapping ( soaked in hot water till soft )

Method :
1. Cut the chicken into bite sized pieces , about 1.5 to 2" cube
2.In a large bowl, mix the chicken meat with the rest of the ingredients except for pandan leaves and leave it marinating for several hours or overnight.
3. Preheat oven at 200C. Wrap the chicken in pandan leaves and bake for about 15-20 minutes till the meat is cooked and pandan leaves turn brown. Remove from oven and serve warm.

I am submitting this post to Asian Food Fest ( Thailand ) November 2013 hosted by frozen wings

Also sharing this with Food on Friday - Finger Foods for Parties organised by Carole

Monday, November 11, 2013

Laab Gai ( Thai Minced Chicken Salad )

Laab or larb is a minced meat salad flavoured with fish sauce and lime juice together with some other herbs like mint and coriander. It is a northeastern thai food and is said to be originated from Laos, the neighbouring country of Thailand. There are few variations of laab for instance they have laab gai which is chicken meat, laab moo which uses ground pork and they also have duck laab and beef laab. One interesting and new ingredient that i come across is toasted rice powder which seems like a an essential ingredient in laab..i'm not really sure as i see almost all laab recipes have this. Since it is not difficult to make, i added that in as well. Basically, it is just raw rice which get toasted in a pan and then pound till coarse or fine. This adds a little extra crunch bite to the laab. I pounded mine till fine and still i can get bits of crunchiness in some bites. Good thing that we can actually dont have to make a lot because they are just toasted rice, can even make just one or two tablespoon...and toasted rice can also be added into some dipping sauce

Laab are usually served along with glutinous rice but i didnt make any glutinuous rice and i just served them with some lettuce. Eating this laab reminds me of a kerabu dish..the flavours of the mint, the shallots, th elime juice and the coriander.

Thanks to all who have been submitting your entries to AFF ( Thai )  if you are a facebook user, you are also welcomed to share your dishes in our Facebook Page

Recipe ( from )
Serves 2
4-5 sprigs of cilantro/coriander , sliced
2 -3tbsp fish sauce
1 stalk green onion, sliced ( optional )
1/4 tbsp ground dried chilli pepper ( omitted )
1/2 lbs of ground chicken/pork  ( mine was 220gm of minced chicken )
juice from 2 limes
3 shallots, sliced
3  sprigs spearmint , sliced ( i used mint leaves)
1 tbsp toasted rice powder ( refer to method below )

Method :
1. Marinate the chicken with a tablespoon of lime juice for 5 minutes.
2. Heat up a pan on high until it is very hot. Add 2 tablespoons of water and then immediately add in the marinated chicken and stir. Use a wooden spoon to loosen the meat , keep stirring until the meat is cooked. You may add in a few more tablespoons of water to cook the meat to avoid from turning brown.
3. Put the meat into a large mixing bowl. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice ( i added just 2 tbsp of lime juice ), ground dried chilli pepper and almost all of the toasted rice powder. Save some toasted rice powder to sprinkle on top for garnishing. Mix well and taste . See if more fish sauce and lime juice are needed.
4. Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of the toasted rice powder on top. Serve with vegetable like cabbage, lettuce and thai basil.

Toasted rice powder ( from here )
Heat up a pan and add one of two tablespoon of raw, uncooked rice. Lower the heat, keep stirring to prevent burning. The rice should be golden brown when done. Remove the rice from the pan into a mortar.
Instead of pounding, use the pestle to twist to crush the rice into powder. You can choose to crush into coarse powder or fine powder.

I am submitting this post to Asian Food Fest ( Thailand ) November Month hosted by frozen wings

Thursday, November 7, 2013

Cheese and Herb Rolls

It has been quite a while since i baked some savoury kind of rolls. When i knew that we were going to bake these cheese and herbs at The Home Bakers ( THB ), i was actually quite delighted and i said to myself that i am going to bake these fast....but my actions didnt speak louder than my words ..and i am late again. Well, it is okay...better late than never.

This rolls actually features a mixture of 3 kinds of cheese that is Parmesan Cheese, Asiago Cheese and Monterey Jack Cheese. Here at my place, i have never seen Asiago nor Montery Jack so i had used all Cheddar cheese making these rolls. Besides cheese, these rolls are also flavoured with a blend of basil, chives and parsley which i find that they do make the rolls look prettier..oh, and i also added some poppy seeds on top. I also had fun shaping these rolls fact i see everyone had made different shapes for these bread rolls. You can have a look at those who had made the same rolls here. I had much earlier seen from a blog as to how to shape these rolls, sorry i didnt bookmarked it otherwise i will put the link here too. The method of shaping these rolls are quite similar to shaping a pull apart bread loaf, just that these are divided into small portions before shaping and stacking them.

Below is my two third recipe for my reference.  For full recipe and instructions, please hop over to Zoe's blog, the host for this 25th bake.

6 gm instant yeast
2 tsp sugar
2/3 cup warm water
1/2tsp salt
300gm bread flour ( i added 1/3 cup of flour more )
3 eggs ( leave 1/2 an egg for brushing the top )
70gm butter, slightly softened
2.5 oz of cheddar cheese
dried parsley, basil and chives, about 2-3 tbsp
poppy seeds for topping