Wednesday, October 29, 2014

Chinese Fried Pumpkin Pancake ( 南瓜烧饼 )

This is very much like our Chinese Nian Gao (年糕 ). It is soft, chewy and sweet and a little crispy too when it's still hot. A very nice snack anytime and apt for Chinese new Year too . They are quite simple to prepare , you will however need to judge if more mashed pumpkin is required, as in my case i have used a little bit more as i find that the dough is a little dry. I have mixed my dough quite similar to the dough consistency of  raw glutinous balls mixture ( tong yuen, 汤圆) and not sticky to touch. Even though it's not chinese new year yet, i feel like it is that i'm eating a piece of fried nian gao :) Remember to use low heat when pan frying them as they may get burnt easily.

Recipe ( from the book Granny's Nostalgic Recipes )
Makes 8
180gm peeled pumpkin flesh ( i hv used  210gm mashed pumpkin in total )*
60gm castor sugar
100gm glutinous flour

1. Cut the pumpkin into slices and steam over medium heat for about 10 minutes until soften. Add sugar and mix well while still hot and mash into puree, set aside.
2. Sift glutinous flour into a tray, add in the pumpkin sugar mixture and rub into a smooth but not sticky dough. Divide into 8 portions and shape into balls. Gently press the ball into about 8mm thick pancake. ( not necessary to measure but press them thin to cook faster )
3. Heat up some oil in pan and pan fry the pancakes on low heat until both sides golden brown, crispy outside and tender inside.

* i would suggest you steam a little bit more of pumpkin . In my case, i have used more than needed as i find that the dough is a little dry.

I am linking this post to Little Thumbs Up event ( theme : Pumpkin ) organised by Bake for Happy Kids and My Little Favourite DIY, hosted by Eileen of Eileen's Diary

Linking this too to Cook Your Book #17 hosted by kitchen flavours

also My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014) hosted by Miss B of Everybody Eats Well in Flanders and co hosted by Charmaine of Mimi Bakery House

Monday, October 20, 2014

Prawn Masala Curry

The first time i tried this was probably more than a year ago and since then, i have been cooking this several times. This is simply delicious and good. Although there is a whole bunch of  ingredients needed, nevertheless it is easy to put together and cook. I have been wanting to try this masala curry with squids or sotong but i havent got to try it yet but i believe it is just as good. I hope those who loves curry will give this a try too.

Recipe ( from Nasi Lemak Lover, adapted from Love2Cook Malaysia )
600g medium prawns
1 medium onion, sliced
1 tomato, cubed
1tbsp tamarind juice
1 cup water, more or less
3/4 cup coconut milk
1tsp salt or to taste
2tsp sugar or to taste

Ingredients A
1/4tsp fenugreek seeds
1/2tsp cumin powder
1tbsp chilli powder
1.5tbsp curry powder
1tsp coriander powder
1tsp garam masala
a handful of curry leaves

Ingredients B
8 shallots, sliced
4 cloves garlic, sliced
1 inch ginger, sliced
3 green small chillies ( optional)
2 red chilli ( optional )

1. In a wok, dry toast ingredient A until fragrant. Remove and set aside.
2.Add some oil into the wok and fry ingredients B for 2 minutes . Remove from fire.
3. Grind A and B together using a food processor.
4. Deep fry prawns in a wok and set aside.
5. Pour some oil into the wok and saute onions till aromatic and add the grounded ingredients (no3 ). Keep stirring for a few minutes.
6.Add tomatoes, tamarind juice, coconut milk, water, sugar and salt and bring to a boil. Let it boil for several minutes. Put in the fried prawns, mix well and allow to cook for another 2-3 minutes till gravy slightly thicken. Taste and adjust seasoning or water if necessary.

Tuesday, October 14, 2014

Maple Nut Pie

This pie is for someone who has a really big sweet tooth and if your sweet tooth is aching right now, please make this pie immediately! LOL! If you think that this pie is loaded with sugar, it's not. The sweetness comes from the pure maple syrup, a 'natural sweetener' which claims to be healthier than ordinary sugar. Does this make you feeling better reading this? haha..

Anyway this pie is still a little more sweet for me even though i have reduced the amount of sugar there. I used just 2  tablespoons of it, i think no problem not putting it in at all. Despite it being a little too sweet, i wouldnt say it is not delicious especially with that gooey maple-y filling and pecans! I however did not add the chopped pecans into the filling but instead lay them on top of the pie. It is still nutty anyway. In the recipe instructions, it stated to boil the maple syrup to a reduced amount with a slightly thicker consistency. By boiling the syrup, it will intensify the flavour of the syrup.I was actually thinking not to boil the syrup but just used the reduced amount of syrup and mix in all the ingredients but i dared not take the risk thinking it again. I am afraid that my filling wont set as i see some other recipes that do not require boiling but with added eggs. You know, maple syrup is very expensive :) Now talking about maple syrup, this lady who sold me that bottle of maple syrup told me that a doctor told her by taking juice from half a lemon, add some water and a tablespoon of maple syrup every morning will help to whiten your skin. Wanna try? :D

Sorry for not dropping by your blogs lately ..have been tired and lazy too. This is bake along #69 and JoyceZoe  and myself are baking this Maple Nut Pie, the linky will be up from today till 10days. Next bake along will be making French Macarons. All are welcomed to join us. Happy Baking!

Recipe ( from Willams Sonoma Baking Book )
half of the original recipe, makes one 7 inch pie
Pastry Dough
200gm plain flour
1/2 tbsp sugar
1/8 tsp salt
63gm cold butter, cut into cubes
3tbsp ice water

In the bowl of a food processor, combine flour, sugar, salt and pulse to blend. Add the butter and pulse 5-6  times until the mixture of texture of coarse meal with butter pieces n larger than small peas. Add 3 tbsps of water, pulsing once after each addition and adding just enough to make a crumbly dough, it will not hold together on its own but when gathered into ball with your hands. Add more water if necessary, 1 tbsp at a time.

Transfer the dough onto a floured work surface , roll into a ball and flatten into a disk with a few gentle taps of the rolling pin. Lift the dough and give it a quarter turn and roll out. Continue to turn and roll out to a wider circumference than your pan. Transfer the dough to the pie dish or tin, trim the edge of the dough round, leaving about 2cm overhang .Fold the overhang under itself and picnh it together to create a high edge on the pan's rim. Flute the edge decoratively and freeze the pie shell until firm, about 30 minutes. ( i did not freeze the pie shell ) Lay a foil paper and put in some pie weights or raw rice and partially bake the pie shell on a preheated oven at 190C for about 20minutes, Remove the beans and further bake for another 10 minutes until the shell is pale gold. Remove from oven. While the shell is baking, can proceed to make the filling.

1 cup maple syrup
1 large egg, lightly beaten
2tbsp brown sugar
pinch of salt
1 tsp unsalted butter, melted
1/2 tsp vanilla extract
90gms pecans, coarsely chopped ( i did not put this in, instead top the pie with the nut )

In a saucepan, over medium heat, bring the maple syrup to a boil and boil for about 4-5 minutes to reduce by about one fourth. Remove from heat and pour into a heatproof bowl or measuring pitcher. The syrup should reduced to about 3/4 cup or a little less. If necessary, return to boil until the syrup is sufficiently reduced. Let cool down for a while before proceeding.

In a bowl, stir together the eggs, sugar, reduced maple syrup, salt, melted butter and vanilla until well mixed. Add the pecans and stir well. Pour into the the partially baked pie shell , making sure the pecans are evenly distributed. ( i top the shell with pecans instead ) Bake the pie until the center is slightly puffed and firm to touch, about 30 to 40 minutes. Remove and let cool on the wiring rack.

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