Friday, September 24, 2010

榴莲棉花蛋糕 (durian cotton cake)

做了3次榴莲蛋挞,还有一些榴莲,就用棉花蛋糕的食谱做了这软绵绵的榴莲蛋糕。

因为怕味道太重没有人会吃,于是就只加了一点点的榴莲,点缀就好。

奇迹出现了!烤出来的蛋糕很软而且带着淡淡的榴莲味。

我的女儿捧着一盒的蛋糕,一个人一面看戏一面吃,不知不觉吃了半盒。

一个蛋糕不一会儿就吃光了。这会儿有了冲劲!

我于是作最后冲刺,把剩下的6个鸡蛋和榴莲拿来做多一个蛋糕。

早餐有着落了。

好了,上完这食谱,我也好收拾心情起飞了。

朋友们,我们3个星期后再见吧!

材料:
  • 50克 牛油
  • 65克 低粉
  • 65克 淡奶
  • 5个 蛋黄
  • 5个 蛋白
  • 60克 细纱糖
  • 35克榴莲泥

做法:

  1. 溶化牛油,乘热加入过筛了的面粉。
  2. 轻轻打散蛋黄,慢慢加入淡奶搅拌均匀。
  3. 加入榴莲泥拌匀。
  4. 把(3)的蛋黄,淡奶分次加入牛油面糊中拌匀。
  5. 蛋白打至起泡,加入糖,继续打至涩性发泡即可。
  6. 分次和蛋黄面糊混合均匀。
  7. 倒入铺上8寸方盘内,轻摔一下,震掉大气泡。
  8. 预热烤箱170度,隔水烤10分钟后,温度调至150度,再烤30分钟。
  9. 出炉后倒扣放凉,脱模切片。

不加SP的长崎蛋糕(Castella without SP)


做了我自己最爱的长崎蜂蜜蛋糕。


没有加sp也一样能做出细密柔软的蜂蜜蛋糕哦。


之前上的食谱都有sp 的成份。


这个比较健康的版本是我推荐的。


当然,打鸡蛋是主要关键。耐心的以慢速打发鸡蛋肯定让你的蛋糕组织细密,没有大洞洞。


这里我用了大约45分钟才把蛋打发。如果用手打的话,我想我的手隔天一定拿不起来了。


用心做的蛋糕,绝对不会让你大失所望!


材料:


  • 440克蛋, 270克 細砂糖, 60克 蜂蜜,90克 鲜奶,10克 味霖

  • 200克 高筋面粉 (过筛两次)


  • 9寸方形烤盘內部铺上2张油纸(原食谱用木框)
    烤盘底下垫3张4摺的报纸为避免蛋糕底部烤得过焦。

做法: 准备一平底锅,盛一些水,煮滚。




  1. 在一干净碗中,将鸡蛋和砂糖混合,以慢速搅拌均勻。


  2. 把碗放入滚水中,以慢速搅打至面糊微温,取出,继续拌打。


  3. 如果面糊冷了,再放回滚水中,这样重复步骤(3),拌打至面糊变白和浓稠。


  4. 中途用橡皮刀把盆底的面糊刮起,拌一拌,以免不均勻。


  5. 把牛奶,蜂蜜和味霖稍微加热。搅拌均匀。


  6. 用最慢速,把牛油加入,搅拌均勻融合。


  7. 再慢慢加入高筋面粉,每次以一大匙加入,确定已完全融入,再加入另一大匙,拌匀至沒有沉淀盆底。


  8. 把面糊倒入烤盘中,轻震烤盘,震掉大气泡。


  9. 送入预热烤箱,以160度烤55分钟。


  10. 烤至蛋糕上色后,在蛋糕表面盖上一张不沾烤焙纸,再用一个较重较大的方形烤盘压在上面,这样烤出的蛋糕就方方平平,美美了。


  11. 取出后,连同盖在蛋糕上的烤焙盘纸和烤盘一起翻面。(双手握住兩个烤盘同时翻面)。


  12. 待蛋糕稍涼即可翻回正面,取下烤盘,把微温的蛋糕密封包装入冰箱冷藏,这样蛋糕隔天会变得更湿润可口。

Ingredients:



  • 440g eggs, 270g sugar

  • 90g milk, 60g honey, 10g mirin

  • 200g high protein flour or bread flour (double-sift the flour)
Method:


  1. Preheat the oven to 160°C .

  2. Line the parchment paper to fit the bottom and sides of the cake pan. Line 2 layers of parchment paper to the bottom of tin.

  3. Fill a pan with water and bring to a boil, then turn off the heat.

  4. combined eggs and sugar into a mixing bowl. Stir well.

  5. Put the egg mixture into the hot water. Start whisking this while holding the bowl over the pan of hot water.

  6. As soon as the mixture is lukewarm to the touch, take it off the water and continue whisking. If it cools down again, put it back on the hot water pan to warm it up.

  7. You get the best texture if you stick to the lowest setting on your electric whisk. I used almost 45 minutes to get the batter to get thick.

  8. The batter should be thick enough to form soft peaks when you draw up your whisk. To test it, you can write a letter "O" on the surface of batter and it should stay there for few seconds.

  9. Warm the milk, honey and mirin.

  10. Whisking in the milk mixture, whisk well before adding in the flour, a tablespoon at a time, beating until there are no pockets of flour.

  11. Pour the batter into the pan.

  12. Put in the oven and bake for about 55 minutes or until a skewer stuck in the middle comes out clean.

  13. When half way of baking, as long as the cake has a golden brown surface, cover it with a clean parchment paper and top with a bigger baking tray (heavy tray), continue baking. This will give u a flat surface after baking.

  14. As soon as the cake is out of the oven, turn it over together with the parchment paper n baking tray. Leave till cool enough to handle but still warm, lift it out of the pan, paper and all, and put into a zip bag. Seal the bag and put into the refrigerator, for overnight.

沙葛包,莲蓉包

沙葛包

莲蓉包

忙了好几天。连睡觉的时间都缩短了;熊猫眼也出来了。
收拾好行李,该买的应该都买了吧?
每次说不要带多多东西,可是又很想把这里好吃的都通通买回家。
结果整理行李时,往往都是搞到头疼。
还好回家是让人振奋的大事,这才有精力完成一样又一样的采购。
明天一早还要到郊外的草莓园去采大大新鲜的草莓回去。
再来就是出席孩子的钢琴演奏会和到教堂参加黄昏弥撒。
最后就是准备到机场了。
朋友都很贴心。知道我忙所以往往我回家前几天都为我们准备晚餐。
这让我有更多时间做其它的事。真的很感激他们。
今天,冰箱差不多空空了。很开心哦。
现在就来报告一下我为了清理冰箱做的东西;沙葛包,莲蓉包,榴莲蛋糕和日本长崎蛋糕。
如果可能的话,我都会在这一两天内,一口气放上来和大家分享。
现在就先上这沙葛包和莲蓉包吧。
这两个星期内,我一共做了3次,每次18粒。
最佳支持者是我女儿;她真的很喜欢这类式的菜包。

包子材料:

  • (A) 300克香港粉(中筋面粉或水仙粉),1小匙速发酵母,适量盐,150克鲜奶,50克细纱糖,1 1/2大匙白油
  • (B) 1茶匙双倍发粉 (要用时加入一大匙水,搅匀)
  • 馅料参考这里

做法:

  1. 将所有材料(A) 混匀搓揉8-10分钟至光滑不黏手的面团。
  2. 盖好发酵1小时或至两倍大。
  3. 将发好的面团,加入(B),再将面团揉至光滑,休息15分钟。
  4. 取出面团,进行分割。(发酵完成的面团约重580克,分成16等份,每份约36克)
  5. 将小面团压扁,杆圆,包入馅料,捏紧。
  6. 底部垫不沾纸,排入蒸笼内,再次发酵约45分钟。
  7. 中大火蒸12分钟,蒸至8分钟后,稍微将锅盖开一小缝,但不要掀开盖子。
  8. 时间到就熄火,保持盖子有一个小缝状态约5分钟。
  9. 移开蒸锅再放置3-5分钟才打开盖子。
  10. 这样蒸出来的包子才不会皱皮。

Ingredients:

  1. (A) 300g hongkong flour, 1tsp instant dry yeast, pinch of salt, 150g milk, 50g castor sugar, 1+1/2 tbsp shortening
  2. (B) 1tsp double action baking powder, 1 tbsp water
  3. filling: may refer here.

Method:

  1. Mix all ingredients (A) together and knead into a smooth dough.
  2. Cover with a piece of wet cloth and leave to prove until it has doubled in size.
  3. Mix (B) together and pour into dough and knead well until the dough is smooth again.
  4. Cover and allow dough to rest for another 15 minutes before shaping.
  5. Divide dough into 16 portion; around 36g each.
  6. wrap in fillings and seal it tightly. Place on a baking paper and arrange into steaming tray.
  7. Prove for another 45 mins before steaming.
  8. Steam at moderate high fire for 12 mins. Allow a small gaps by lifting the lid after steaming for 8 mins. Turn off heat and let it sit undisturbed for another 3-5 minutes.
  9. served hot.

Tuesday, September 21, 2010

Pumpkin Banana Bread

Another easy quick bread marries the flavor of pumpkin with the tropical flavor of bananas. Here is my favourite recipe that combines the two into a delicious pumpkin banana bread. Adding in some walnuts and sultana or cranberries will definitely amp up the nutrition value. Personally, i love to serve it up with a dollop of fresh cream or butter and a cup of coffee or chai tea.
A big thank you to my friend, Patricia Loftus for printing this recipe for me 3 years ago.
Ingredients:
  • 125g self raising flour
  • 75g wholemeal self-raising flour
  • 1/4 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 teaspoon salt
  • 80g dark brown sugar
  • 100ml olive oil
  • 60ml low-fat natural yogurt
  • 2 eggs
  • 220g grated pumpkin
  • 1 big ripe banana (mashed)
  • 40g chopped walnuts or pecans
Method:
  1. Preheat oven to 180C. Grease and flour a 14 x 22cm loaf tin or line with nonstick baking paper.
  2. Sift together flours, bicarbonate soda, ginger, nutmeg, cinnamon and allspice into a large bowl.
  3. Add in sugar, mix to combine.
  4. Place oil, yogurt and eggs in a separate bowl. Whisk to combine.
  5. Pour into the flour mixture. Beat with electric mixer for 1 minute.
  6. Stir in pumpkin, banana, sultana and walnuts.
  7. Mix to combine.
  8. Pour batter into prepared loaf tin.
  9. Bake for 50 mins - 1 hrs or until cooked when tested with a skewer.
  10. Stand in tin for 5-10 mins.
  11. Turn loaf onto a wire rack to cool before slicing to serve.

Sunday, September 19, 2010

M'sia Hawker food Party


Church friends came over for my small M'sia hawker's food night.
A simple small get together party to celebrate Hari Raya, Merdeka and Malaysia Day.
Most important is to clear my fridge before flying back for 3 weeks holiday.
We all had a lovely and wonderful night.
Even though we need to get up early the next morning for church service but still we chat till late night.
I made some satay, ketupat, chai pao, radish cake, chwee kueh, durian tarts, ikan bakar & sotong bakar and nestum prawns.
Gertrude made us toufu hua (豆腐花)and Rebecca prepared fruits and drinks.
We really enjoy this Malaysian style of party.
Looking forward for the next one.

Almond Flakes

After a tiring gathering yesterday night i decided not to do anything today.
Kids busy changing their bedspreads while hubby doing his weeding.
While blogging i knew that Ann is participating in the Project Food Blog Challenge.
I will definitely vote for her as i really learn many things from her lovely blog.
As kids are being so good, i finally wake myself up to make something for them.
I purposely choose this almond flakes recipe from Anncoo Journal.
This is the 2nd time i used her recipe to make this.
Since the 1st time i din't post it in my blog, i will take this opportunity to post it today just to support her with action before voting.
Kids love it so much.
This proof again that Ann's recipes are so reliable and wonderful!
Thanks Ann for her kind sharing.

while i am baking, Michelle draw this pic for me to place my flakies.

Used some pumpkin seeds to replace almond flakesin my 2nd batch of baking

Ingredients:

  • 90g Plain flour
  • 100g Caster sugar
  • 60g melted butter
  • 70g (2 eggs) whites, lightly beaten
  • 1/4 tsp Almond essence
  • 1/2 cup flaked almonds
Method:
  1. Prepare two baking tray with baking sheet on it.
  2. Sift flour into medium mixing bowl; add sugar.
  3. Make a well in the centre. Add melted butter, egg whites and almond essence to bowl. Using a wooden spoon, stir until well combined.
  4. Cover mixture with cling wrap; allow to rest for 1 hour.
  5. Preheat oven to 170C.
  6. Drop about 2 teaspoon of mixture at a time onto prepared trays. Spread mixture to a round 6 cm in diameter. Sprinkle each round with flaked almonds.
  7. Bake biscuits 7 minutes or until lightly golden brown.
  8. Remove from oven; stand on tray 30 seconds.
  9. Carefully loosen and lift biscuits from tray and transfer to wire rack to cool.
  10. Store biscuits in an airtight container.

Thursday, September 16, 2010

榴莲挞 Durian Tarts

Today we celebrate Malaysia Day!
Beginning this year 2010, September 16 is a federal public holiday.
The declaration of Malaysia Day as a national holiday hopefully would help all Malaysians to better appreciate the country that we call home.
Although the recognition of Malaysia Day has come 47 years late, it is better late than never.
Let's have a durian party this time in conjunction with this special day ~~Durian egg tarts!
My friends enjoy it but not my kids. But they did suport me by having one each.
That is good enough for me. Cheers!
Thanks Anncoo for sharing her durian tarts recipe. I made some changes on the recipe. Original receipe please refer here.
Tart Shells
  • 125g Cold butter - cut to cubes
  • 80g icing sugar, sifted
  • 1 egg yolk
  • 1/4 tsp Durian essence (optional)
  • 220g Plain flour - sifted
Method:
  1. Cream butter and icing until light and fluffy. Add in egg and mix well.
  2. Pour in flour and mix to form a soft dough.
  3. Rest dough for 30 mins before used.
  4. Divide the pastry into small balls and evenly press into tart moulds. If
  5. Prick the bottom of the pastry with a fork to allow steam to escape as the shell bakes.
  6. Bake in preheated oven at 180C for 15 minutes or until lightly brown.
  7. Remove from oven and leave to cool.
Fillings:
  • 75g Water, 35g Sugar
  • 150g Full cream milk
  • 1 egg
  • 2 egg yolks
  • 65g Durian (blend fine)
Methods:
  1. Boil water and sugar together till sugar dissolved, off heat and stir in full cream milk and leave to cool.
  2. Add egg and egg yolks to the milk liquid, gently stir well with a hand whisk and pass it through a sift.
  3. Add the blended durian into the liquid, mix well and pour the durian mixture into the tart shells. (I sieved twice before pouring the mixture to the tart shells)
  4. Bake in preheated oven at 165C for about 20-25 mins or until cook.

    Wednesday, September 15, 2010

    金装玛德琳

    最近好像很多朋友有兴趣做玛德琳小蛋糕。于是我很勤劳的做了这个传统式的玛德琳,希望有兴趣的朋友能够多一个选择。

    做法虽然比较麻烦,但是玛德琳的香气随着榛果奶油更加逼人。

    如果你不嫌麻烦,我当然推荐你用这方式。

    毕境这才是真正玛德琳应该拥有的味道。

    材料:

    • 全蛋2个,细砂糖60g,蜜糖20g,低筋面粉80g,杏仁粉20g, 发粉3g
    • 无盐奶油 100g,柠檬茸1/2茶匙

    做法:

    1. 首先制作榛果奶油(beurre noisette). 将奶油放入小锅中,用小火煮溶,继续煮至黄色混浊状。继续加热,液体奶油会呈现许多泡泡,用木匙稍微泼开泡泡,奶油底部颜色呈榛果的咖啡色就立即把锅子离火,并快速把锅子浸泡在冷水中。
    2. 榛果奶油并无榛果,只是指其颜色如榛果,是一种芳香无比的奶油。用此方式制作玛德琳更加让人爱不释手。但是必须注意以防煮焦了榛果奶油。
    3. 奶油里的褐色沉淀物是主要香气的来源,不可丢弃。
    4. 粉类混合过筛。
    5. 全蛋加细砂糖搅匀,无须打发。
    6. 加入蜜糖拌匀后,加入柠檬茸搅匀。
    7. 筛入低粉、杏仁粉和发粉,轻轻拌匀。
    8. 慢慢倒入微温的榛果奶油,拌成面糊,放冰箱冷藏一晚。
    9. 取出冷藏的面糊,回稳,恢复液状后舀入已涂油撒粉的模具,8分满。
    10. 预热烤箱180度,烘烤12-15分钟。
    11. 做了另一个试验,只用纸杯和塔杯也能做出玛德琳,当然不是很漂亮,但没有模的朋友也一样能吃到玛德琳了。

    Tuesday, September 14, 2010

    粟米,红豆松饼 (corn & red bean pan cake)

    这两天都做松饼给孩子们。

    原因是要解决冰箱里的粟米酱和红豆馅。

    这次为了省时省工,就用平日做早点的松饼食谱。
    成品一样好吃。
    只是面糊不用搁在冰。箱里“睡觉”;可以即做即用。
    当然,如果你想用较传统的食谱,我也是举手赞成的。
    为我,两种食谱各有千秋。
    吃起来其实没有有多大分别。
    但是如果在传统的食谱里,面糊加入了碱水,那味道倒是有几分差别。
    通常我都没有加入碱水,所以味道就没有特别的不同了。
    这个普通的pancake 食谱,加入了粟米,红豆,另有一番风味。
    今天我用剩下的香兰汁和椰浆做了松饼并夹上芝士片,也很好吃。
    可惜我忘了拍照,因为刚巧有技工来维修冷气,乱糟糟的,下次再补上吧。

    材料:
    • (A) 1个蛋,1大匙白糖,1/4小匙盐
    • (B) 1杯鲜奶,1/2小匙香草精,1大匙油
    • (C) 1杯普通面粉,1小匙双发粉,1/4小匙苏打粉(过筛)
    • 馅料:红豆馅,甜粟米糊
    做法:
    1. 把(A) 打至糖溶加入(B)搅拌均匀。
    2. 加入(C),用手拌器混匀成光滑面糊。
    3. 中火加热平底锅,用刷子在锅底薄薄地刷一层油,用勺子舀一勺面糊放入锅中,摊成圆形小饼。待小饼底部煎成金黄色(约1分钟),放入一小匙馅料,夹起即可。

    Ingredients:

    • 1 cup All purpose flour,1 tsp double action baking powder, 1/4tsp baking soda
    • 1 tbsp sugar, pinch of salt
    • 1 Egg, 1 cup of milk, ½ tsp Vanilla Extract, 1 tbsp Cooking Oil
    • fillings: Red bean paste, cream corn

    Method:

    1. sift together flour, dble action baking powder and baking soda, set aside.
    2. In a clean bowl, beat egg, sugar and salt together till sugar disolved.
    3. add in milk, vanilla ext and cooking oil, mix until well blended.
    4. Stir in sifted flour and mix until just combined.
    5. Heat a non-stick pan on low heat, pour in some batter into the pan.
    6. pan fried till golden brown, put in some fillings and fold into half.






    Monday, September 13, 2010

    叁巴江鱼子面包 (Sambal Anchovies Bun)

    上星期在朋友家聚餐;她给了我一包炸好的江鱼子和花生。

    原本打算煮椰浆饭,但是最近我们好像吃多了椰浆,于是打消了这念头。

    自前几天吃了epok-epok sayur后又很想吃马来同胞的roti sambal ikan bilis。

    于是我的江鱼子就这样有了供献的时候了。

    这是儿子第一次吃这小食,他赞不绝口。

    加上他又喜欢洋葱和黄瓜,结果一半的面包不一会儿就进了他的肚子。

    洗完澡出来,整盘面包不见了;吓了我一跳。

    他还说不是他吃完最后一个的,是daddy.

    知道吗?我一个早上就忙着做了20个沙葛包和这12个叁巴江鱼子面包;

    可是还没一会儿功夫桌上仅存3个沙葛包。

    我也不知该是欢喜还是尤。无奈。。。。。

    所以我能不做吗?去外面买好贵哦。

    加上我家的3个同姓人胃口大得很呢。

    不过我倒是发现一样东西,煮再多他们都有本事消耗。

    若是煮少,他们也一样够吃。哈哈。。。他们的肚子还真的能伸能缩叻!

    材料:
    • 280克高粉
    • 4克速发酵母
    • 4克盐
    • 30克糖
    • 170克鲜奶
    • 10克牛油

    叁巴馅料:

    • 2大匙叁巴辣椒,1粒洋葱(切条),1/2碗炸香江鱼子,(适量盐,糖,调味)
    • 1小条黄瓜,切片。
    做法:
    1. 所有材料,除牛油外,依序加入盆內,用低速搅拌成面团。
    2. 加入牛油,然後用高速搅打到面筋擴展,就是面团可以拉成薄膜狀即可。
    3. 蓋好,放在溫暖处发酵45分钟。
    4. 发酵完成后会膨胀双倍大,用手指按下去;凹处会浮起表示面团发的刚刚好。
    5. 再揉成光滑面团。
    6. 将面团分割成10份,滚圆,放在铺上油纸的烤盘上作最后发酵45分钟。
    7. 热锅,下1大匙油炒洋葱至软身,加入香叁巴辣椒炒匀,调味。
    8. 最后下江鱼子,兜抄片刻,盛起,备用。
    9. 把发酵完成的面包用油炸方式(中火)炸至金黄色或完全熟透即可。
    10. 面包冷却后,切开,放入黄瓜和叁巴馅料。

    Ingredients:

    • 280g high protein flour
    • 4g instant dry yeast
    • 4g salt
    • 30g sugar
    • 170g milk
    • 10g butter

    Fillings:

    • 2tbsp sambal chili, 1 onion (sliced), 1/2 bowl fried anchovies, (salt & sugar for seasoning)
    • 1 cucumber (sliced)
    Method:
    1. Combine flour, yeast, sugar and salt in mixing bowl.
    2. Add milk and knead till smooth.
    3. Add butter, knead till smooth & elastic.
    4. Rest about 45 mins or double in size.
    5. Dividi the dough into 12 portion.
    6. Shape each portion round and leave it for final proof or until they are doubled in size.
    7. Meanwhile, prepare fillings. Deep fry onion until it is golden brown and soft.
    8. Mix in sambal chili, and season with salt n sugar.
    9. Lastly, mix in the fried anchovies. Set aside, ready to use.
    10. Heat oil in a clean pot, deep fried the bread until golden brown.
    11. Cool bread before cutting it.
    12. Sandwich with cucumber slices and some sambal anchovies.

    Saturday, September 11, 2010

    Grill Pork Cutlets with apple chutney

    Another simple and easy way to prepare a good meal for my family.
    A quick homemade chutney adds a little sweetness to juicy grill pork cutlets.
    They're perfect for a family-friendly weekend meal.
    Recently I do my feed shopping (Coles) on Saturday morning after having a run with my hubby.
    Obviously most the good are on special and heaps of meat on reduced
    and also my shopping bill ends up being cheaper.
    This is always what i want.
    A cheap meal but everyone enjoy it.

    Ingredients:
    • 3 Granny Smith apples, peeled, cored, coarsely chopped
    • 250ml water
    • 2tbsp brown sugar
    • 1tbsp cider vinegar
    • 60g sultanas
    • 500g sweet potato, peeled, chopped
    • 20g butter
    • 1tbsp maple syrup
    • 4 x 250g pork cutlets
    • 2tbsp olive oil
    • one hand full of french beans, blanch in water and set aside, to serve (or some rocket leaves)
    Method:
    1. Place apples, water and sugar in a saucepan over high heat. Bring to the boil. Reduce heat to low and simmer for 10 minutes.
    2. Add vinegar and sultanas and cook for a further 5 minutes or until tender.
    3. Meanwhile, place the sweet potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until tender. Drain and return to the pan.
    4. Add the butter and maple syrup, and mash. Season with salt and pepper. Cover to keep warm.
    5. Heat up the grill pan. Brush pork cutlets with oil. Cook for 5 minutes each side or until cook through.
    6. Thransfer to a plateand cover loosely with foil to keep warm.
    7. Divide the mash sweet potatoes among serving plates. Top with pork cutlet and apple chutney. Serve with french beans or rocket.
    8. note: i add some bake mushroom as well :)

    Friday, September 10, 2010

    Epok-epok Sayur (Vege Puff)

    PEACE TO ALL MUSLIMS ALL OVER THE WORLD!

    May I also take the opportunity here to wish all my readers; A Wonderful Hari Raya, and
    to all non muslim readers; A Wonderful Holiday.
    May Malaysia be blessed and be muhibbah always! Maaf Zahir dan Batin again everyone.
    In conjunction with Hari Raya, I made one of my favourite malay vege puff; epok-epok sayur to celebrate with my family.
    I love and miss this epok-epok so much.....
    I still remember years ago, my office messenger used to buy this for us after all his despatched work done in the afternoon from one of the "warong" outside Post Office Malacca.
    I love this vege puff especially go with the sweet & sour hot chili sauce.
    Mmmmm..... I must visit this stall personally next trip when i fly back.
    I really miss their curry puff, epok-epok sayur and ubi ketuk; one of my favourite malay kuih too.
    Pastry recipe refer to My Kitchen
    Pastry Ingredients:
    • 250g plain flour
    • 50g rice flour
    • 50g tapioca flour
    • 50g butter
    • 50g vegetable oil
    • 130ml icy cold water
    • pinch of salt

    Fillings:

    • 1 small size turnip (mang kwang); cut into strips
    • 1 hand full of bean sprouts
    • 1 cucumber shredded
    • 1 small carrot, shredded
    • 1tbsp sambal chili paste

    Chili Sauce:

    • 3 tbsp of chili boh
    • 1 lemon juice
    • 1/2 tsp of vinegar
    • 1/2 cup of water
    • pinch of salt, 2tbsp of sugar
    • Mix all together till sugar dissolved; set aside.

    Method:
    1. Fillings: Heat oil in wok, put in sambal and stir fry for 1 minute.
    2. Add in turnip and carrot; continue stir fry till turnip becomes soft but still a bit crunchy in the middle.
    3. Add in bean sprouts and stir fry for another minute. Add salt & sugar to taste.
    4. Add in cucumber and tossed well.
    5. Cool completely before used.
    6. Pastry: In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.
    7. In a small sauce pan, melt and heat butter with oil.
    8. Pour hot oil over flours in the mixing bowl. Then, mix thoroughly with a wooden spatula.
    9. Add in water and kneed to form soft dough.
    10. Cover dough with plastic wrap and rest for 30 minutes.
    11. Assemble: Divide and shape dough into 18 equal portion.
    12. Roll out each portion into a circle, wrap in filling.
    13. Pinch edges to seal, then deep-fry in medium hot oil until golden brown.
    14. Served with chili sauce.

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