红烧排骨炒米粉 Braised Meat Fried Bee Hoon

This was a very challenging project for me. When I intend to prepare dinner for the family, my princess cried so badly that she wanted me to come along with her to swim. Even though her daddy and bro are going with her. With her persistent and teary eyes, I just tag along 陪公主. My project was push back an hour later.

Back from their swim, immediately i work on my bee hoon frying project. Why was it a big deal ? It was never an easy task as the bee hoon, if not done properly the bee hoon will be very broken 碎 & messy. It'll stick on the pan and get burn.

Ingredient
1 can 红烧排骨 (remember to remove the bone)
1/2 packet bee hoon
2 eggs (beat with a dash of sesame oil)

Seasoning
Salt, pepper, fish sauce, soya sauce, oyster sauce & some water (approximate to taste-estimate)

Method

1. Soak bee hoon in water for a little while
2. Fried egg omelette and shredded
   
3. Mix and pour in the seasoning into the wok. Put in the bee hoon and fry with the help of chopstick so that the bee boon will not stick together
4. Add a little more water if needed to ensure the bee hoon are cooked. It's like 焖method.
5. Pour in the sauce (make sure not too oily) from the can together with 红烧排骨 into the bee hoon and stir fry a little more before serve

I'm very very happy with my achievement. In fact this is my 1st time attempting this cooking way after some research. Here's my yummy bee hoon kekekeke I'm proud to say.

Flaky Layered Egg Tart

At last I get my hand on making the egg tart. I had prepared the pastry dough 2 days ago, only today i drag myself to finish this baking project.

The pastry a bit thick and the custard a bit too sweet. Here's the half portion of the recipe I used from the book "Delicious Asia Baked Treats"

Pastry :

Oil dough

120g Hong Kong flour

60ml canola oil

Water dough

120g Hong Kong flour

a pinch salt

1 tbsp full cream milk powder

50ml canola oil

30ml water

1 tbsp golden syrup

Custard

60g castor sugar

a pinch salt

90ml water

1 egg

1/2 tsp vanilla essence

1 tbsp milk

Method :

Oil dough

• Sift flour. Add cooking oil. With a spoon, fold the oil into the flour till combined. Do not overmix. Wrap dough in plastic and chill it overnight.

Water dough

• Sift flour, salt and milk powder. Mix well. Add cooking oil. Fold the oil into the flour with a spoon. Then add water a little a time, using the spoon to fold it into the flour mixture after each addition. Add the golden syrup and fold in till all the ingredients are combined. (Do not use your hands to knead the dough: it will be sticky and difficult to handle)
• Wrap dough in plastic and chill it overnight.

Custard

• Add sugar and salt to water and boil over a stove till dissolved. Set aside to cool.
• Mix eggs, essence, milk. Add cooled sugar mixture and stir well. Strain the mixture using a sieve.

To assemble

• Lightly grease the tart tins with cooking oil
• Using a knife or scraper, cut the water dough into halves, then quarters, and so on, till you get 8 equal pieces (cos I half the portion). Do the same for the oil dough.
• Roll a piece of water dough with a rolling pin. Put a piece of oil dough in the water dough. Wrap and pinch tightly to seal

1. Roll the dough flat with a rolling pin, taking care not to let the oil dough "burst" out of the water dough.
2. Fold the bottom third of the dough towards the middle
3. Fold the top third over
4. Pick up the dough and turn it 90 degrees. Repeat steps 1 to 4. Roll the dough flat to about 5mm thick. Cut out a round shape using a dough cutter. Press into a tart in. Lightly prick the base of the dough with a fork. arrange tart tin on a baking tray. (Do not discard the scraps of dough - gather them, roll to 5mm thcik and cut out)

• Preheat oven to 220c. Just before for 10 mins. Lower the temperature to 130c and bake for another 20-25 mins till the custard is firm.

大麦甜粥 Sweet Wheat Porridge Dessert (Gandum)

After seeing 阿豐 麥粥, I wanted to make this dessert so much for my family. I didn't expect I would have a hard time looking for this white wheat in NTUC, Cold Storage & Sheng Siong. In the end, I bought it from the Market provision stall this morning.

My mom helped with the cooking of the wheat, while I take my afternoon nap after the flu medication. I do not have the exact water & sugar measurement, as mom did the job. We use our favourite Tanyu pot to do the cooking. You may refer to the guide below.

Ingredient
200g White Wheat (Gandum)
4 Pandan Leaves, knotted
200ml Concentrated Coconut Milk
Sugar to taste (or 100g Rock sugar)
Water (1.5 Liter)

Method

1. Soak wheat in warm water.
2. When wheat is soft, pour away the soaking water
3. Put the wheat & water into the Tanyu pot and cook till wheat turn soft and open
4. Add in the amount of sugar to your own taste
5. Put in pandan leave & coconut milk and cook for another 10-20 mins

Thai Pineapple Rice

When it comes to weekend, I'll need to think what to cook for the family. Think, think, think ... Ah... i got a packet of pineapple spice paste. Okay, lets set for Pineapple Rice tonight. It's simple and fast cook. You may follow the recipe and instruction stated on the packet.
In fact, it brought back memories of where I previously worked. We uses to cook lunch in the office, it was so fun and exciting. This is one of those dish where we made last time, really misses those times and the gang of lunchtime kaki.

Here's my shortcut and quick quick making.
Ingredients
1 packet Thai Pineapple Rice Spice Paste
300g Chicken Meat (cube)
1 pair of chinese sausage (Sliced)
6 rings of pineapple (bite size)
raisin, pork floss, cashew nuts as garnish
Cooked rice (Serving of 4)

Methods

1. Cooked the desired amount of rice in the rice cooker
   
2. While cooking the rice, stir fry the chinese sausage, put aside when cooked
3. Put in the chicken meat onto the same pan and stir fry with pepper & salt, cooked set aside
   
4. Do a quick stir fry over the chinese sausage, chicken meat & pineapple together
5. When the rice about to cook, mix the packet of paste with the rice inside the cooker
6. Pour in the stir fried items into the cooker and give a good mix
7. Continue to allow the item to cook a little while more inside the cooker
8. Finally serve rice with raisin, pork floss & cashew nuts

* I'm very pleased as princess likes the rice (minus the sausage, pineapple & meat) though she just ate it with pork floss. As for prince, he's always a good food supporter. He finished everything on his plate and ask for more.

Soya Milk Longan Pudding

Ma-ny ma-ny years ago (in my younger days, A-ham), I made very similar recipe as shared by CurryFishHead. I'm really happy to have a hand on it again now.

Ingredient

1800ml water
500ml sugar reduced soya milk
160g evaporated milk
10g agar agar powder
120g sugar

Method

1. Bring water, agar agar powder and sugar to boil.
   
2. Off fire add in soya milk and evaporated milk
3. Pour into your choice of jelly mold or bowl
4. Once cool, sent it to fridge
5. Serve chill with canned longan and it syrup
   

Truffle Cake

Today is my DH birthday, got up this morning and baked him this Truffle cake.

Got a little hip cup during my preparation, I spilled the bowl of egg yolk mixture onto the floor, while trying to move the egg white bowl. So clumsy that I end up cleaning up the kitchen floor. After which i got prepare a new batch of egg yolk and continue where I stop.

Ingredient
(A)
5 egg yolk
20g sugar

(B)
5 egg whites

(C)
90g sugar

(D)
120g flour
10g cocoa powder

(E)
60g butter
60g Dark chocolate, chopped

(F)
Nutella

* Milk Ganache 100g milk
150g dark chocolate, chopped
10g butter

- Cook milk until it boils. Add it into the chocolate. Stir until the chocolate is melted completely. Add in butter and mix until well combined. Leave aside until it thickens.

Method

1. Whip (A) until light and fluffy
2. Whip (B) until soft peak is formed. Add in (C) and continue whip until stiff
3. Mix the egg white mixture with (A) until well blended
4. Fold in sieved (D) and mix until well combined
5. Place (E) in a stainless steel bowl. Put over a pan of boiling water. Stir until melted. Add it into the above batter. Mix till well incorporated
6. Pour it into 9 inches round mould
7. Bake at 180c for 30 mins. Remove the cake immediately when it is done
8. Cut the cake horizontally into half
9. Sandwich the Nutella in between cake layers. Cover the whole cake with Milk ganache.
10. Coat the side of the cake with chocolate rice
11. Decorate the top with mini semi sweet chocolate chip
12. Put it into the fridge for better effect for the ganache to set
    

Peach Crepes with Chocolate Sauce

Got some left over peaches and Princess loves crepes a lots. This recipe originated from Alex Goh (with slight modification) looks so tempting and i got all the ingredients needed and I did half the original portion. Yum yum...
Ingredient
(A)
1 egg
125g milk
17g sugar
pinch of salt

(B)
17g butter (melted)

(C)
40g flour

some peach slices

Method

1. Mix (A) until sugar is dissolved. Add in (B) then sieve in (C) and mix until well combined
2. Set aside and let it stand for 30 mins
3. Heat frying pan with some butter. Pour in some batter and tilt the pan to spread the batter evenly
4. Fry over medium heat until one side is browned. Flip the crepe over and cook
5. You may put in any filling and glazing of your choice
   

Filling :-
1) peach with chocolate glazing (for hubby & grandma)
2) cheese with honey glazing (princess)
3) evaporated milk with honey glazing (prince)