Wednesday, January 29, 2014

Baked Pork Chop with Rice ( 焗豬扒飯 )

This is a dish that is good enough not just for adults only to eat but it's kids friendly too. Regarded as one classic and popular dish that can be found in many HK's style cafe, this tasty dish is made up of few portions that is fried rice at the bottom, then on top of that comes pieces of fried pork cutlet, covered with some tangy tomato ketchup and lastly a layer of melted cheese at the top. The next time when i cook this, i am going to bake the dish a little bit longer so that the cheese gets really golden and perhaps more cheese. Apart from that, i am pretty happy with the taste

I would like to say thank you to all who have participated in our Bake Along Chinese New Year Cookies Event, thanks for your support , i hope to drop by your blogs and the rest in the next few days after i get myself more organised with all the Chinese New Year preparation. Hopefully we can get some inspiration from one another cos i know some of you are still baking. So here i would like to wish all of you who are celebrating CNY,  have a wonderful Chinese New Year celebration, May the Year of the Horse bring us all good health and prosperity, a cheerful year and Gong Xi Fa Cai!

Recipe ( from The Missing Lokness ) with some changes made
3 bowls of cooked rice
2 pieces of pork chop, pork cutlet
1 medium sized onion, cut into wedges
1 tomato, cut into widges
2 eggs, lightly beaten
3 tbsps plain flour
1 cup of shredded mozarella cheese
salt and pepper for seasoning the meat
oil for frying

1/2 cup ketchup
1/2 cup of anchovies stock ( or chicken stock )
1tbsp sugar, or to taste
1tbsp soy sauce , or to taste
1tbsp Worcheshire sauce

1. In a medium bowl, combine all ingredients for the sauce and set aside.
2. Pat dry the pork chops and season with salt and pepper, leave for 30 mins.
3. In a large pan, heta up 1 tbsp of oil and pour in 1/2 of the beaten egg. Scramble the eggs until almost cook through, add the rice and stir fry with a spatula. Add in 2 tbsps of beaten egg into the rice , season with some salt. Transfer the rice into a baking dish.
4. In 2 plates, place flour and the balance of the beaten eggs separately. Pour enough oil into a large frying pan . Dip the pork chop into the beaten egg and then into the flour and fry the pork chop till they are cook through. Drain with paper towels. Cut them into strips and place them onto the baking dish on top of the fried rice
5. Lastly, heat up some oil in the pan and cook the onions till they are slightly softened.. Add the tomatoes and , stir and cook till they are softened. Pour in the sauce and let cook for about 2 minutes. Taste and see if more sugar and soy sauce are needed. .
6. Remove from heat and pour the sauce over the pork chop and fried rice. Scatter with shredded cheese and bake in a preheated oven at 220C for about 15 mins or until cheese is golden brown. ( I  baked them for around 8 minutes till the cheese has all melted. )

I am submitting this post to Asian Food Fest ( Hong Kong and Macau ) Jan/Feb 2014 hosted by Annie of Annielicious Food

Also linking this post to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alice of ILove ICook IBake with the theme " Cheese"

Wednesday, January 22, 2014

Salted Egg Yolk Cookies

These cookies are rather unique for me. Well if you ask me whether do they really taste like salted egg, i will tell you no but there is this taste that i find it hard to describe, savoury kind , not really saltish but tasty and nice. Once in melts in the mouth, the unique saltishness lingers in my mouth that makes me want another piece. fellow in the house commented that it is actually quite addictive.

I have attempted making these cookies last year from another recipe but somehow it didnt turn out the way i like them, they were a little bit light for me, in terms of texture though they were tasty and i think i overbaked them too then. One of my girlfriends made the same cookies but she liked them. So i am very keen to make them again, almost a similar recipe , just small changes. They are still light but not as light as previously and funny thing is that, i find that the texture gets better after several days..a little more solid..i cant understand why but it's good. Crispy and almost melt in the mouth.

Recipe ( from We Dare Food ) with slight changes
original recipe and my half recipe in blue
250gm plain flour ( 125gm plain flour )
20gm corn flour ( 10gm corn flour )
1/4tsp baking powder ( 1/8tsp baking powder )
1/8tsp baking soda ( omitted )
4 cooked salted egg yolks , mashed ( i used 2  )
170gm butter, softened ( 85gm butter )
80gm sugar ( 40gm )
black and white sesame seeds ( optional )

glaze : 1 egg yolk

1. Sift together plain flour, corn flour, baking powder and baking soda and set aside.
2. Using an electric mixer, beat butter, sugar and salt till sugar is dissolved.
3. Add in the mashed salted egg yolks and sifted flour, mix to a soft pliable dough (mine is not pliable, soft but manageable). If dough is too soft, wrap in cling film and keep in the refrigerator for 30 mins.
4. Line baking tray with baking paper and preheat oven to 170C
5. You can divide the dough into 2 and then keep one dough in the fridge while you are working on the other dough. Place the dough between 2 plastic sheets and roll out dough to 5mm thickness ( i rolled mine to 2-3mm as it will expand a little bit during baking ) and cut them using your desired cookie cutter. Apply glaze , sprinkle some sesame seeds and bake for about 15-20 mins ( The dough is quite soft and i have used a small spatula to lift them up to the baking tray and i baked mine for 16 mins.)

Here i am baking Chinese New Year cookies along with Joyce and zoe, the linky will be opened till Jan27. Please do check out other recipes shared by my other blogger friends in the linky below. Thanks.

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Thursday, January 16, 2014

Chinese Walnut Cookies ( 核桃酥 ) Hup Toh Soh

The walnut biscuits or Hup Toh Soh ( in Cantonese ) i have in mind is always the much bigger type in size and crunchier, the type that your grandmother and my grandmother like to eat, really an old time favourite. I seldom come across these little walnut cookies selling in those red cap containers during Chinese New Year, well i'm sure they have it here but i just dont see them as much as almond cookies. I cant remember when was the last time i had these cookies, not last year but i remember when i had them, they were just as tasty as the traditional ones..not as crunchy but still very fragrant.

The original recipe only makes 25, so i doubled the recipe and i got almost 60. It is easy to make and they taste wonderful . We do however have to toast the walnuts and mill them ( using the mill that comes with the blender set ) and mix that together with the flour. These cookies are fragrant, crunchy and with a little melt in the mouth texture. Depending on your taste, i feel that a pinch more of salt can be added to the recipe below just to give a little bit more hint of saltiness to these cookies.

Recipe ( from the book Traditional Koh Kui, Lap Mei and Cookies) with some changes
both the original recipe and my doubled recipe in blue
Ingredient A
75ml groundnut oil ( 150ml vegetable oil )
40gm icing sugar ( 80 gm icing sugar)
1/8 tsp salt ( 1/4 tsp salt )

Ingredient B
90gm plain flour ( 180gm rose flour/plain flour )
1/2 tsp baking soda ( 1 tsp baking soda )
1/2 tsp baking powder ( 1/2 tsp baking powder )
20-40gms walnuts ( 100gms walnuts , roasted and milled )

Glaze : one egg yolk

1. Combine oil, sugar and salt together using a hand whisk.
2. Sieve flour, baking soda and baking powder and add into the oil sugar mixture. Add in the milled walnuts and mix to a soft dough. (i find it easier to mix by hand)
3. Divide into small portions of 8 gms each, shape round and press lightly with a spoon.
4. Arrange on baking paper , glaze the surface and bake in a preheated oven at 170C for 15-20 minutes ( i baked mine for 17 mins ). Cool cookies, store in airtight containers.

I am baking along with Joyce and Zoe with our bake along theme : Chinese New Year Cookies. Do check out the below links which shared by our baking friends with their CNY cookies. The linky will be opened up till Jan27, 2014.

Also linking this post to Cook Your Books #8 hosted by Joyce of Kitchen Flavours

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Friday, January 10, 2014

Typhoon Shelter Crabs ( 避風塘炒蟹 )

Typhoon shelter crabs is a famous crab dish served in many restaurants in Hong Kong, it is believed that this dish is originated from the typhoon shelters in HK, hence the name. Typhoon shelter is a shelter for fishing boats during typhoon and during those days, there were a large population of people living in typhoon shelters , many of whom were fishermen but over the years due to improper sewage and garbage collection system, many have moved to land. Shun Kee, one popular floating restaurant who now operates at the Causeway Bay Typhoon shelter is said to be the first authentic restaurant , after many years of obtaining an operating licence to have returned to that area. You can read more here.

sampan restaurant in Hkg :  picture from travel
Not only this typhoon shelter crabs is a famous crab dish in many HK chinese restaurants, it seems like this is a must order dish whenever one dines at the floating restaurant. The first sight of this dish is the heap amount of crispy fried minced garlic all over the dish one can see ..and i should have even put more in my dish. I used 10 cloves, i think can double the amount here, then there are green onions, fermented black beans, chillis and some secret sauce maybe...hehe..One tip that i got from the source of recipe that shared by the chef is that soak the minced garlic in water and then dap them dry before frying, this will result the garlic to be very crispy. I tried and followed cos i hv never fried my garlic till this brown, it is indeed very crispy. So here it is, home cooked typhoon shelter hkg style crabs.

crispy fried garlic

Recipe ( with reference from here ) with changes
4 crabs, about 1 kg, cleaned and cut into pieces
10 cloves garlic, minced ( or more )
35gm ginger, minced
2 big red onions, sliced
6 sprigs spring onions, sectioned
3 dried red chilli, sectioned
1.5tbsp fermented black bean , roughly chopped
2 tbsp of shaoxing wine
1/4 tsp ground black pepper
salt 3/4tsp , or to taste
sugar 1heap tsp , or to taste
water 4 tbsp water
cornflour for dusting the crabs

1. Pour enough oil to fry the minced garlic, on medium high heat. When oil is hot enough, put in the minced garlic. You can test by dropping a few pieces of garlic, when it sizzles it is ready. Fry till they are golden brown and crispy , turn off heat and drain the minced garlic. Set aside.
2. Dust the crabs and deep fry the crabs in the earlier cooked oil in batches till cooked. Drain and remove to a plate, leaving some oil in the wok for sauteing the rest of the ingredients.
3.  Saute the ginger, red onions , dried chilli first and add in the fermented black beans and saute for another half a minute. Add the cooked crabs into the wok and stir. Pour in the 4 tbsp of water and continue stir frying.
4. Add salt and sugar to taste , followed by the spring onions and black pepper. Add in the shaoxing wine, half of the fried minced garlic, toss and remove from heat. Sprinkle the balance of the fried garlic over the dish.

I am submitting this post to Asian Food Fest ( Hkg and Macau ) hosted by Annie of Annielicious Food

Monday, January 6, 2014

Kamquat Nastar Rolls

I got really attracted by this kamquat nastar rolls when i saw Mel of Through the Kitchen Door made them last year. Mel loves kamquat a lot and always very excited when she talks about kamquats...and that makes me think of Mel whenever i see kamquat...and also you know something, whenever i read roast chicken , i will think of Phong Hong!

I have to thank Mel for her explanation to go about making the kamquat filling Thank you, Mel! The process isnt as tedious as what i thought. After boiling the kamquats till soft, we put it in the blender to puree it, we need not drain the kamquat as we need the liquid to do the blending. I just ladle them into the blender as it is and we need not use all the syrup otherwise the puree will be runny. Sorry if you find it difficult to understand what i am talking about... or otherwise if you want to drain it, then you just pour the syrup bit by bit till the thickness is achieved. I would suggest make this a day earlier and keep in the fridge as it gets thicken up a bit after that. Also when removing the seeds, remove the small small tiny ones too ( if you can see them ) cos they are bitter just like in oranges.

this is how the filling looks like after blending and after a day in the fridge...

I am baking along with Joyce and Zoe and our theme is Chinese New Year cookies. If you are baking any cookies for Chinese New Year, you can link it up with us. The linky will be extended up till Jan27, 2014.

yields about 75 pieces
Kamquat filling ( inspired from Through The Kitchen Door, pastry dough from Nasi Lemak Lover )
640gm kamquat ( cut into halves and remove the seeds. This is the weight after deseeded )
300gm water
200gm sugar

Put the deseeded kamquat together with water and sugar in a deep saucepan and boil till the kamquat turns translucent, approx 40 mins. Reserve the syrup.

Remove the kamquat ( you need not drain the kamquat , just scoop them up with a ladle ) and blend them into puree. If you find that the puree is a little thick, you can add in the boiled kamquat syrup by tablespoon. ( i added 2 more tablespoons of syrup ) . Remove from blender, let cool and keep in the fridge. Prepare this a day earlier, it will thicken a bit after refrigerating.

Pastry dough
175gm butter, softened
50gm condensed milk
255gm plain flour
1 egg yolk
extra egg yolk for glazing

Cream butter and condensed milk till light. Add in egg egg yolk and beat till combined.
Mix in flour till it becomes a soft but not sticky dough.
Put dough into a nastar mould and press out long strips about 6mm
Place kamquat filling onto one edge of the strip and make a small elongated roll and brush with egg wash.
Bake in a preheated oven at 170C for 15-18 mins or till golden brown. ( i baked mine for 18 mins )
Cool on wire racks before storing in a tight container. ( as the filling is not cooked like pineapple jam as in pineapple tarts, i would suggest refrigerate after storing them for a few days at room temperature )

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