Friday, June 28, 2013

Spiral Chicken Curry Puffs ( Karipap Pusing)








Spiral Chicken Curry Puff (Karipap Pusing)
Recipe inspired & adapted from  Sam Tan’s Kitchen

Ingredients:

For water dough :
300g flour
½ tsp salt
½ lukewarm water
1 small beaten egg
1Tbsp beaten egg

A)    Combine all ingredients & knead till soft dough (non sticky texture) . Divide & roll onto 2 equal balls , COVER . Leave to rest for 30 mins .


For Grease dough
75g cold butter  (diced)
150g flour

B)    Using fork or knives to cut butter & flour together till it resembles coarse sand . Knead by hand till smooth & shinny . Divide the rool into 2 equal balls .

For the chicken curry filling :
200g chicken breast ( diced)
1 onion (finely chopped)
2 Tsbp curry powder
2 large potatoes
Salt
100ml coconut milk


Saute onion over mediem heat & add in chicken . Stir well  & add in curry powder, potatoes , salt & coconut milk . Simmer , stirring till nearly dry & the potatoes are tender . Let to cool .

How to make the puff dough: Full tutorial HERE

1) Enclose one ball og grease dough in a ball of water dough .


2) Roll out the roll into a thin oval with rolling pin on a lightly floured surface . Then roll up tightly from one end to the other just like a Swiss roll .

3)      Turn the rolled up tube 80degrees & repeat the previous step- flatten it thinly again lengthwise into a long oval, then roll up tightly again like a Swiss roll .
4)      Slice ito 2 cm discs using a knife . The spiral layers should be clearly visible .
5)      Using a rolling pin the disc into thin layer splitting apart .
6)      Fill a Tbsp of chicken curry filling in the center ( Not too much , or else it will burst) . With your fingers crimp by pinching the edges flat & fold in at a 45degree angle to form a rope  .  To know more about how to do it, click HERE 


7)      Deep fry the puffs in hot oil over medium heat till golden brown . Drain on kitchen towels all the excess oil .



Linking this post to Little Thumbs Up event up hosted this month  by Miss B of  Everybody Eats Well at Flanders. This monthly event is  organized by Zoe  Of Bake For Happy Kids together with  Doreen from My Little D.I.Y . This month’s theme is all about CURRY . 




Wisteria from my garden



This is the exac location where I took these pictures of my curry puffs , under this pagola of Wisteria from my garden





Thursday, June 27, 2013

Nettle Quinoa Tart - Tarte ortie quinoa


I’m going to a picnic & I’m bringing something that begins with the letter ‘N’ again  just as last year ! LOL  And this time round I’m making a savory tart …Nettle & Quinoa Tart .  Lovely Louise of Months Of Edible Celebration is the host of this awesome Picnic Game in conjuction with International Picnic Day in June . I’m really glad to be part of this event for the 2nd year & I hope I’m not too late to join in the fun .  Everyone of us will bring a dish that  begins with the letter that have been choosen .  



Neetle  Quinoa Tart - Tarte ortie quinoa

Adapted from Nane I’a Fait

Ingredients:

150g quinoa
1 Tbsp mustard
1 egg white
1 egg yolk + 3 eggs
1 Tbsp olive oil
½ liter of milk
2 hand full of neetles
40g fresh goat cheese
Salt & pepper

Directions: 

1) Grease or line 20cm baking pan  . Cook quinoa with water for 15 min (as incated on the packet) . Remove from heat & set aside for 10 min . Add in mustard & mix well . Let to cool before adding the egg white & stir well . Spread evenly quinoa with a spoon over the cake pan . Let to cool completely for 1 hour . 

2) Preheat oven to 180°C  . Wash neetle few times with water & boil them for 1 min in boiling water . Drain  & roughly chopped the neetles .

3) Beat egg yolk together with the eggs. Add in milk ,  cheese , chopped neetles , salt & pepper . Mix well & pour gradually onto quinoa mixture .  Bake for 35 min till golden brown .
Bon Appetit 



I’m going for a picnic & I’m bringing

A… Aloo Gabi

B



 






M




R




V


X










Monday, June 24, 2013

Cotton Soft Japanese Cheesecake With Wild Blueberry Coulis



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Cotton Soft Japanese Cheesecake With Wild Blueberry Coulis
Adapted from Diana’s Dessert 

Ingredients

250g cream cheese
50g butter
100ml milk
140g fine granulated sugar
6 egg whites
6 egg yolks
¼ tsp cream of tartar
1 Tbsp lemon juice
60g cake flour / superfine flour
20g cornflour (cornstarch)
¼ salt
20cm spring form cake pan
Aluminum foil

Wild blueberry coulis:
300g fresh or frozen berries (of your choice)
100g light brown sugar


Directions:


1)      Line the bottom & sides of the pan cake pan with greaseproof baking paper . Line the outside of the cake pan with aluminium foil 3 to 4 times  . Melt cream cheese, butter & milk till smooth texture over double boiler . Sieve the batter & set aside to cool . 

2)      Preheat oven to 160°C . Sift cake flour & corn flour . Fold in sifted flour , egg yolks, lemon juice to the cream cheese mixture & mix well . 

3)      Beat egg whites & cream of tartar till foamy & gradually add in sugar . Whisk till SOFT peaks. 


4)      Fold in egg white mixture to cheese mixture & mix well . Pour the batter in cake pan . Bake cheesecake in a water bath for 1 hour 10 minutes till golden brown . Let the cake to cool before removing the baking paper .   




5)      For berry coulis : Add berries in a saucepan on low heat . Stir every now & then , once the fruit started to cooked , remove from heat & add in sugar .  Mix well till sugar dissolve.







Submitting this post to Bake Along Event hosted by  Joyce of Kitchen Flavours  together with Lena of Frozen Wings & Zoe of Bake For Happy Kids .





Peony from my garden


Thursday, June 20, 2013

Cherry -Pecan - Orange Cake



 I baked this cake just few hours ago .  Originally this recipe calls for cranberries but since I can’t get any, I’ve used cherries that I’ve harvested from my garden instead .  This is our 20th bake for  The Home Bakers hosted by Joyce of Kitchen flavour .  This recipe is chosen by  Maria of Box Of Stolen Socks , from Lou Sheibert Pappas ‘s cookbook Coffee Cake that currently we’re baking  .  




 I’ve baked the full recipe of this cake & reduced the sugar to half & used fresh orange juice too .










Wednesday, June 19, 2013

Toasted Coconut Chocolate Cookies









Toasted Coconut Chocolate Cookies


 Ingredients :
100g softened butter
100g sugar
1 egg
200g flour
2 Tbsp cocao powder
1 pinch of salt
½  tsp baking soda
50g shaved dark chocolate ( 70% cocoa)
75g shredded coconut + 20g for coating

Directions:

1)      Preheat oven to 200°C & grease baking tray . 

2)      Beat butter, egg & sugar till creamy .

3)      Fold in flour, cocoa powder, salt & baking soda till well combined .


4)  Add in shaved dark chocolate & coconut . Mix well & spoon or using an ice cream scoop to form the cookies dough & coat with shreded coconut . Place cookies dough onto the baking tray & bake for 5 to 10 min . Let to cool on wire rack .



 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

 Submitting this post to  Cook Your Books event hosted by  Joyce from Kitchen Flavours 



Tuesday, June 11, 2013

Mexican Coffee Bun ( Rotiboy)










Mexican Coffee Bun (Rotiboy)
Adapted from Steven’s Kitchen

Ingredients:
4 cups Bread flour
75g brown sugar
1tsp salt
2tsp instant yeast
1 egg ( lightly beaten)
270 ml whole milk
60g softened butter

For the butter filling:
16 small pats of room temperature butter ( size of a small ice cube)


For Coffee Topping
160g icing sugar
200g softened butter
3 eggs ( lightly beaten)
2 Tbsp instant coffee dissolve with a little water ( I’ve used espresso)
200g self raising flour


Directions :

1)      Combine flour, brown sugar & salt in mixer with a hook pedal . Mix for few minutes & gradually add in milk & egg .  Mix it up till dough for about 8 minutes . The dough should be soft & elastic texture .
2)      Mix in butter for about 5 mins till well combined with soft &  quite wet texture . On a floured surface , divide dough into 16 portions & shape them into balls . Place them on a baking tray & set aside for 10 mins . 


3)      Flatten a ball of dough with  palm of  your hand & add a piece of butter in the center of the dough . Gather the edge & pinch to seal . Make sure that it’s well seal or the filling will leak out during baking . Pat into  shape place on a greased baking tray . Repeat the remaining portion of dough . Prove for 45 min in a warm place . 


4)      For coffee topping : Mix butter & sugar with a flat pedal for 5 min till  soft & smooth .  Add in eggs in 3 times with instant coffee & mix well .  Gradually add in flour & beat till smooth , creamy texture.
5)      Once bread dough rested for 45 min , add topping on top of dough using piping bag in a circular fashion .  Bake for about 15 mins till golden brown in 180°C preheated oven .



Submitting this post to AlphaBakes challenge hosted by Ros @ Baking Addict of The More Than Occasional Baker & co-hosting with Caroline of Caroline Makes . This month's random letter is 'R' 









Tuesday, June 4, 2013

Lemon Glazed Bundt Cake




For our 19th bake at The Home Bakers organized by Joyce of Kitchen Flavours , Grace from Life Can Be Simple  has selected this citrusy bundt cake with tangy lemon syrup glazing for us to try . Great pick Grace as this is a lovely lemony cake with  my favorite cashew nuts.   For the recipe please hop over to Grace & for more lovely bakes from all THB members … HERE .







A very moist lemony cake with cashew nuts topped with lemon  glazed.... YUM!