tag:blogger.com,1999:blog-55728554546815816592024-03-13T17:14:38.001+11:00grub-townfood&photogrubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comBlogger256125tag:blogger.com,1999:blog-5572855454681581659.post-52557510872854078732016-08-18T18:24:00.000+10:002016-08-21T19:42:23.384+10:00cornflake choc chip cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdGq461aYQFhxqf5lLLY57OoYRCYYutRpD3FHzkxfRFbL5eopxxcXI09Gc7QoqYy6yREJ-iks17df8r18TzZ8TXWZFN6gmfR-MqwqWFa4mtN1a6XGS6rh22XGfPW11X2e4jGdMgR4_6g/s1600/13736990_1578183652478568_1338933574_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdGq461aYQFhxqf5lLLY57OoYRCYYutRpD3FHzkxfRFbL5eopxxcXI09Gc7QoqYy6yREJ-iks17df8r18TzZ8TXWZFN6gmfR-MqwqWFa4mtN1a6XGS6rh22XGfPW11X2e4jGdMgR4_6g/s1600/13736990_1578183652478568_1338933574_n.jpg" /></a></div>
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I've parted with many recipe books recently but haven't brought myself to give up on <i><a href="https://www.amazon.com/Momofuku-Milk-Bar-Christina-Tosi/dp/0307720497">Momofuku Milk Bar</a></i> just yet. The recipes aren't hard but I personally find that it packs in a lot of sugar. I can't bear to eat overly sweet things anymore so I was mostly admiring Tosi's flavour combinations. I've been reading the book for the past week eyeing the <a href="http://www.splendidtable.org/recipes/cornflake-chocolate-chip-marshmallow-cookies">cornflake chocolate chip marshmallow cookies</a>. Here's my less indulgent take which I think are pretty awesome!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMxPi16jVHtmkPJ7452nJtWG5hgkzH2ERAXwLF_QmgMkSFegvUyq4aRb9OY9hZl_znTT120z6uumEfHR_TsfyL6sWKyQLIwXSYM64O7mEFO5OVu2UcGXUxBMl-aVDqE0WrEE5pomYR2Gg/s1600/14063540_522869937916434_1668907961_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMxPi16jVHtmkPJ7452nJtWG5hgkzH2ERAXwLF_QmgMkSFegvUyq4aRb9OY9hZl_znTT120z6uumEfHR_TsfyL6sWKyQLIwXSYM64O7mEFO5OVu2UcGXUxBMl-aVDqE0WrEE5pomYR2Gg/s1600/14063540_522869937916434_1668907961_n.jpg" /></a></div>
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A few colleagues asked for the recipe and since I'm typing it up, I thought I'd post it here as well.</div>
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Over and out!</div>
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<span lang="EN-US"><u>cornflake choc chip cookies</u> makes 24 (using a 40ml cookie scoop)<o:p></o:p></span></div>
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<span lang="EN-US"><i>inspired by <a href="https://www.amazon.com/Momofuku-Milk-Bar-Christina-Tosi/dp/0307720497">Momofuku Milk Bar</a> by Christina Tosi (minus the mini marshmallows and diabetes)</i></span></div>
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<i>Original cookie recipe can be found <a href="http://www.splendidtable.org/recipes/cornflake-chocolate-chip-marshmallow-cookies">here</a>.</i></div>
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<span lang="EN-US">125g unsalted butter, at room temperature<o:p></o:p></span></div>
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<span lang="EN-US">38g caster sugar<o:p></o:p></span></div>
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<span lang="EN-US">38g brown sugar<o:p></o:p></span></div>
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<span lang="EN-US">1/2 tsp vanilla bean paste<o:p></o:p></span></div>
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<span lang="EN-US">2 pinches salt<o:p></o:p></span></div>
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<span lang="EN-US">1 large egg, at room temperature<o:p></o:p></span></div>
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<span lang="EN-US">150g bread flour<o:p></o:p></span></div>
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<span lang="EN-US">1/2 tsp baking powder<o:p></o:p></span></div>
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<span lang="EN-US">120g dark chocolate chips<o:p></o:p></span></div>
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<span lang="EN-US">180g cornflake crunch (see below)<o:p></o:p></span></div>
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<span lang="EN-US">Cream butter and sugars until it turns a pale brown. Add vanilla, salt and egg and mix to combine.<o:p></o:p></span></div>
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<span lang="EN-US">Sift in bread flour and baking powder. Fold in until <b>just </b>combined.<o:p></o:p></span></div>
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<span lang="EN-US">Fold in the chocolate chips and the cornflake crunch until <b>just</b> combined.<o:p></o:p></span></div>
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<span lang="EN-US">Scoop out even sized balls of cookie dough and place on a lined baking tray. Chill in the fridge <b>overnight</b>.<o:p></o:p></span></div>
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<span lang="EN-US">Put cookie dough balls onto a lined baking tray leaving 4-5cm intervals between them. Flatten slightly with the back of a cup.<o:p></o:p></span></div>
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Preheat oven to 190 degrees celcius. Bake for 10 minutes.</div>
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<span lang="EN-US"><u>cornflake crunch</u> makes enough for 1 batch of cookies<o:p></o:p></span></div>
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<span lang="EN-US"><i>adapted from <a href="https://www.amazon.com/Momofuku-Milk-Bar-Christina-Tosi/dp/0307720497">Momofuku Milk Bar</a> by Christina Tosi<o:p></o:p></i></span></div>
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<span lang="EN-US"><i>Original recipe can be found <a href="http://www.splendidtable.org/recipes/cornflake-crunch">here</a>.</i></span></div>
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<span lang="EN-US">85g cornflakes<o:p></o:p></span></div>
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<span lang="EN-US">65g unsalted butter, melted<o:p></o:p></span></div>
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<span lang="EN-US">20g milk powder<o:p></o:p></span></div>
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<span lang="EN-US">20g caster sugar<o:p></o:p></span></div>
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<span lang="EN-US">2 pinches salt<o:p></o:p></span></div>
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<span lang="EN-US">Preheat oven to 140 degrees celcius.<o:p></o:p></span></div>
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<span lang="EN-US">Put cornflakes into a mixing bowl. Crush them until they are 1/4 of their original size. <o:p></o:p></span></div>
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<span lang="EN-US">Pour the melted butter over the cornflakes. Stir to coat cornflakes evenly.<o:p></o:p></span></div>
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<span lang="EN-US">Combine the milk powder, sugar and salt. Pour over cornflakes and toss to coat.<o:p></o:p></span></div>
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<span lang="EN-US">Spread it out evenly on a lined baking tray. Bake for 20 minutes until golden brown.<o:p></o:p></span></div>
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<span lang="EN-US">Cool before using.<o:p></o:p></span></div>
<br />grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-4904721073781254862016-01-12T14:37:00.001+11:002016-01-12T14:37:09.790+11:00sourdough waffles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqSXffkEysnNQ94wkMIP_GNt8U8GPhk0GELBF7XsTJWAyJ1IE8NH6NMe5YnMqPqJjHlYXawpivkjf1f33ABekTJ7sqGJI_OIquiClTAsYYpDMOfPnuseBeERboyYr7lERwihB1vSIdDU/s1600/11267862_450307888497372_742899755_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqSXffkEysnNQ94wkMIP_GNt8U8GPhk0GELBF7XsTJWAyJ1IE8NH6NMe5YnMqPqJjHlYXawpivkjf1f33ABekTJ7sqGJI_OIquiClTAsYYpDMOfPnuseBeERboyYr7lERwihB1vSIdDU/s1600/11267862_450307888497372_742899755_n.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifACF2l2GYIdnnoAH5A0H2fSWXNCN4p5phDhVKAu0UAWzjuGs6mzabT5QFDra1IXOiP03e4nFuF1NnNpM0vRG-usCBPMnPXQJnm3xWEwAaKAOp-rRxdNpG1uCKd8CSAT0ytc8TPvp3Yu0/s1600/1724118_204061643271625_1619575383_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifACF2l2GYIdnnoAH5A0H2fSWXNCN4p5phDhVKAu0UAWzjuGs6mzabT5QFDra1IXOiP03e4nFuF1NnNpM0vRG-usCBPMnPXQJnm3xWEwAaKAOp-rRxdNpG1uCKd8CSAT0ytc8TPvp3Yu0/s1600/1724118_204061643271625_1619575383_n.jpg" /></a></div>
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I've been trying to knock out a few things these holidays and baking sourdough bread has been one of them. I've been using Eric Kayser's The Larousse Book of Bread and instructions have been quite easy to follow. Still need a lot of practice overall but especially in shaping the dough. I use a bread machine to do the initial knead and bulk fermentation (first prove) and finish by hand. </div>
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Kayser uses a three day feed process and to prevent the starter from amassing and wasting discard I've been finding ways on how to use it. Pancakes and waffles seem to be very popular.</div>
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These were meant to be pancakes but despite cooking them on the lowest heat possible they were quite doughy in the middle so I cooked the remaining batter in the waffle maker instead. The waffle produced was crispy and tangy.</div>
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I don't think it's quite perfect yet. To be revisited. Notes at the bottom for future reference / if you are interested.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBEMIM4H1Eg5-cUSQMRSbkrpTqm8YNi-7aRzg60URDvc-FwjSMu_PnFfvFijwli5u5i-Ev4FxD3VQCdxIBg5cXU0BFtikayAoeEDv14-FivvvzFPEIZzFBIuxrLxTWay2Q-ZJGGnFq70/s1600/DSC_0773.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBEMIM4H1Eg5-cUSQMRSbkrpTqm8YNi-7aRzg60URDvc-FwjSMu_PnFfvFijwli5u5i-Ev4FxD3VQCdxIBg5cXU0BFtikayAoeEDv14-FivvvzFPEIZzFBIuxrLxTWay2Q-ZJGGnFq70/s1600/DSC_0773.JPG" /></a></div>
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<u>sourdough waffles</u> makes 5<br />
<i>adapted from <a href="http://www.completelydelicious.com/2013/05/sourdough-pancakes.html">completely delicious</a></i><br />
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200ml water</div>
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35g milk powder</div>
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155g flour</div>
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118g unfed sourdough starter</div>
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20ml cooking oil</div>
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1/2 tsp salt</div>
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30g brown sugar</div>
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Mix. Overnight fermentation (1605 - 1000). Use bigger bowl as batter will rise.</div>
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1 large egg</div>
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1 tsp baking powder</div>
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Add. Cook.</div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-35171018977464653222016-01-12T12:12:00.001+11:002016-01-12T22:17:56.925+11:00sweet soy spare ribs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUd7p1VV1I5FjpAmoNK6HIdIQQ6rqHhKawQTXhIljHisXefS5ievbCRVCNuyUt0sflTAQOIPv0bq0K40a515gA92eRG7skmwZgsvouNaLiWHb_Tcaap3FLohTgxtym9ZkK-dMBNppMRQw/s1600/DSC_0770.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUd7p1VV1I5FjpAmoNK6HIdIQQ6rqHhKawQTXhIljHisXefS5ievbCRVCNuyUt0sflTAQOIPv0bq0K40a515gA92eRG7skmwZgsvouNaLiWHb_Tcaap3FLohTgxtym9ZkK-dMBNppMRQw/s1600/DSC_0770.JPG" /></a></div>
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This was one of the first dishes I ever made at home that was well received. It originates from Mark Robinson's <a href="http://www.amazon.com/Izakaya-The-Japanese-Pub-Cookbook/dp/1568364326">Izakaya: The Japanese Pub Cookbook</a> which I borrowed from the local library. I remember writing the recipe down in a notebook but have either misplaced it or threw it out by accident. Unfortunately I have never seen it at the library again so this is made based on my memory with some changes.</div>
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<u>sweet soy spare ribs</u> serves 4 as part of a shared meal<br />
<i>based on a recipe from <a href="http://www.amazon.com/Izakaya-The-Japanese-Pub-Cookbook/dp/1568364326">Izakaya: The Japanese Pub Cookbook</a> which I no longer have a copy of</i><br />
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pictured with <a href="http://grub-town.blogspot.com.au/2013/09/spring-harvest.html">roast potato salad</a><br />
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800g pork spare ribs<br />
dash of sesame oil<br />
3 cloves garlic, grated finely<br />
white/black pepper, as required<br />
1 onion, sliced thinly<br />
coriander, optional<br />
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<u>marinating sauce</u><br />
100ml kikkoman soy sauce (light soy sauce)<br />
100ml sake<br />
100ml mirin<br />
2 tsp dark soy sauce<br />
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For the sauce: Combine kikkoman, sake, mirin and dark soy sauce. Bring to a boil. Lower heat and simmer for 10 minutes or until liquid has been reduced by half. Turn off heat and stir in sesame oil. Cool.</div>
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Wash and drain pork ribs. Marinate with garlic, pepper and onion. Pour 100ml of the marinating sauce to cover. Reserve remaining sauce. Wrap and refrigerate overnight. The next day turn ribs over.</div>
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Take ribs out 30 - 40 minutes prior to cooking. Line a baking tray with foil and lightly grease it with oil.</div>
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Place ribs on the baking tray and drizzle with some oil. Bake at 200C for 45 minutes underside. Flip and bake for another 10 minutes until slight charred around the edges.</div>
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Cut and serve with coriander and reserved marinating sauce.</div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-41839912264769756462016-01-04T22:20:00.000+11:002016-01-12T11:46:19.911+11:00chinese style roast chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqNjUq_SLdtL28Z5-i680dsq_yKNUcPLFe3FWBp9gzCzWyXOTYHv0_w8AQ-_Cpiqapz2glvXzqUwG8dDICNqps4ZIoJFj_Cp3itqHciauiRTNHsdTG59U8ibe_YAvXRNtpqZWgdSaNKE/s1600/DSC_0750.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqNjUq_SLdtL28Z5-i680dsq_yKNUcPLFe3FWBp9gzCzWyXOTYHv0_w8AQ-_Cpiqapz2glvXzqUwG8dDICNqps4ZIoJFj_Cp3itqHciauiRTNHsdTG59U8ibe_YAvXRNtpqZWgdSaNKE/s1600/DSC_0750.JPG" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xjtVZgg7vPdDbZfBuxQrJ3ul33nEK50Qjv8apZlqJX_75dj3il-yQ05zdmZ064hxHgaepqdSn50Aqo9f62jH7SrU3djJrZE0KdQEgOXIAodzzdM18y2RXzKyLA4X2CfLn1L-G89EYHg/s1600/DSC_0757.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xjtVZgg7vPdDbZfBuxQrJ3ul33nEK50Qjv8apZlqJX_75dj3il-yQ05zdmZ064hxHgaepqdSn50Aqo9f62jH7SrU3djJrZE0KdQEgOXIAodzzdM18y2RXzKyLA4X2CfLn1L-G89EYHg/s1600/DSC_0757.JPG" /></a></div>
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I've spoken about sand ginger powder <a href="http://grub-town.blogspot.com.au/2014/07/poppin-chicken.html">before</a> and have finally figured out why it smells so familiar. The reason - <a href="http://www.asiangrocerystore.com.au/seasons-spicy-bake-mix.html">Four Seasons spicy bake mix</a> (四季盐烤鸡粉), a pre-mixed spice my parents sometimes use when they fry/bake chicken wings or spare ribs. </div>
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This doesn't taste quite like it but feel free to use it as a substitute. </div>
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<u>chinese style roast chicken</u> 中式烤鸡 serves 4 - 5 as part of a meal</div>
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4 pieces chicken maryland<br />
3 cloves garlic, finely grated<br />
ground white/black pepper <br />
2 ½ tsp salt<br />
6 tsp sand ginger powder (沙姜粉)<br />
½ tsp five spice powder (五香粉)<br />
glug of shaoxing wine (绍兴酒)<br />
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cooking oil, as required<br />
coriander, washed (optional)<br />
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Wash and trim excess fat off the chicken marylands. Drain.</div>
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Rub on garlic and pepper. Season with salt, sand ginger and five spice powder. Dab on shaoxing wine. Wrap and refrigerate overnight.</div>
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Take chicken out 30 - 40 minutes prior to cooking. Line a baking tray with foil and lightly grease it with oil.</div>
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Place chicken on the baking tray and drizzle with some oil. Bake at 200C for 1 hour and 15 minutes underside. It should be of a dark golden colour. Flip and bake for another 15 - 30 minutes until golden.</div>
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Top with coriander.</div>
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grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-69167399307550487802015-04-03T16:14:00.000+11:002015-04-03T22:26:27.622+11:00mix and melt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXCvKtQ2IS1Hf-lGsj_mS4ScF8_Nej4SDUmXzHThrdhblG-qIadw0kcIN8EtNCRLbMBej3O8aQ5Gbw9bdwpgFRHK_y1RwbIEGrANplw4QP9OztG3ilpIqU2ReHH_bn4f-RPF3OIThg-U/s1600/CSC_0704.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXCvKtQ2IS1Hf-lGsj_mS4ScF8_Nej4SDUmXzHThrdhblG-qIadw0kcIN8EtNCRLbMBej3O8aQ5Gbw9bdwpgFRHK_y1RwbIEGrANplw4QP9OztG3ilpIqU2ReHH_bn4f-RPF3OIThg-U/s1600/CSC_0704.JPG" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnRoOa607f7incvPB17xaaRzkWUrgl7icN7K8qv4TMFjAHwA0DhlkpN8MoaDLB58Py5ag03nRWx78jMe0NVx4RxzShl-cJ4KiSpramMVZHW0rXNDz2K9bOnbVBOdAtiOdH_1JtsENXfCs/s1600/DSC_0696.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnRoOa607f7incvPB17xaaRzkWUrgl7icN7K8qv4TMFjAHwA0DhlkpN8MoaDLB58Py5ag03nRWx78jMe0NVx4RxzShl-cJ4KiSpramMVZHW0rXNDz2K9bOnbVBOdAtiOdH_1JtsENXfCs/s1600/DSC_0696.JPG" /></a></div>
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With the Easter break comes down time from work and study. Between swimming and sleeping, I've found some time to bake an old favourite of mine.</div>
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They're so easy, I'm considering baking some for my colleagues one day.</div>
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P.S. <a href="http://sites.garmin.com/en-US/swim/">Garmin swim</a> is pretty useful.</div>
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■ ■ ■</div>
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<u>melt and mix brownies</u> makes a 20 x 20cm square; 16 pieces</div>
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<i>adapted from an <a href="http://grub-town.blogspot.com.au/2010/09/caramelized-almonds-nut-and-crunch.html">old recipe</a></i></div>
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150g unsalted butter, cubed</div>
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200g caster sugar*</div>
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2 large eggs, beaten</div>
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1 tsp vanilla essence</div>
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56g dutch process cocoa powder</div>
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95g plain flour</div>
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1/2 tsp baking powder</div>
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100g dark chocolate, roughly chopped**</div>
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Preheat oven to 190 degrees celcius. Line a 20cm square baking tin.</div>
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Melt butter and sugar in a pot. </div>
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Mix in eggs and vanilla when butter and sugar is warm. Sift in the cocoa, flour and baking powder and stir to combine. Add in chocolate and mix. Transfer mixture into the baking tray and move it around so it spreads evenly around the pan.</div>
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Bake for 25-30 minutes or until skewer comes out with moist crumbs. </div>
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Cut into 16 squares when warm and eat or leave to cool before storing in an air tight container.</div>
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*Or brown sugar - but I didn't have any.</div>
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**I used Lindt's coconut intense this time. You may also substitute with roasted nuts.</div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-35206537226818758512015-02-28T21:03:00.001+11:002015-02-28T21:08:01.230+11:00。゜:。へ( ・o・)_ <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhybpspZEDaaE6vhorG2sxSwR8YIN70UL6Q-Gpsm-VFBk6qbpo_ymBiQ5cixmbguH1jfu7p_1S_yjp7Ak8uq3HFLg0tXy_QpWqzzKuUHddYouQwRHMDIllOPvFqQIu_Nhyua5WRVChfl-A/s1600/DSC_0687.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhybpspZEDaaE6vhorG2sxSwR8YIN70UL6Q-Gpsm-VFBk6qbpo_ymBiQ5cixmbguH1jfu7p_1S_yjp7Ak8uq3HFLg0tXy_QpWqzzKuUHddYouQwRHMDIllOPvFqQIu_Nhyua5WRVChfl-A/s1600/DSC_0687.JPG" /></a></div>
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Started to trade in my extra sleep and baking time for swim time. It's great to be back in the water! Not sure when I'll be able to post some homemade food but I still get my weekly dose of cake from work :)</div>
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Until next time!</div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-42056522942047287272015-01-14T10:58:00.000+11:002015-01-14T23:17:34.745+11:00wonton or suigao?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXaOYveBbdFlVBIvmrMHyv-j-lGJfXm8uw78sfO4HsBhKFKi7kVe3M_aJd-zQJh5Qe0_pyEQ61qF0pXqXz_k9ZjxaWEYVwNRzUPEJLr-ROzsACvgkvsDBa4umIpkqUVdjF2AtpVDdf05U/s1600/CSC_0715.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXaOYveBbdFlVBIvmrMHyv-j-lGJfXm8uw78sfO4HsBhKFKi7kVe3M_aJd-zQJh5Qe0_pyEQ61qF0pXqXz_k9ZjxaWEYVwNRzUPEJLr-ROzsACvgkvsDBa4umIpkqUVdjF2AtpVDdf05U/s1600/CSC_0715.JPG" /></a></div>
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Remember <a href="http://grub-town.blogspot.com.au/2014/05/wonton-noodles.html">those bland wontons</a> I made sometime last year? I think I have redeemed myself this week. Based on the notes I made after the <a href="http://grub-town.blogspot.com.au/2014/05/wonton-noodles.html">first batch</a>, I think these ones are just as good as my dad's. I was a bit more generous with the seasoning and remembered to add the oyster sauce this time! My dad reckons adding a bit more oyster sauce would better, but my mum and I agree that it is fine as is, since they both like to dip it in chilli and soy sauce later.</div>
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Whilst eating dinner last night, my mum said, "Look at these, they're not wontons, they're massive. More like <i>suigao</i> to me." This made me question which one were these. If I were to compare the wontons I've had in Malaysia, then mine would be "<a href="http://chowhound.chow.com/topics/705330">on steroids</a>" because the ones in Malaysia are so <i>tiny</i> whereas mine has at least two bites (<i>suigao</i> sized). From the same Chowhound post, I found out both fillings differ according to regions in China too. The ones we make at home lean on the Cantonese version <i>suigao</i> minus the bamboo shoots - which is how my dad differentiates the two. Last time he also said that the wrapping is also the same, except for wontons, the excess skin is pinched together at the end to form a money bag shape.</div>
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If I were to be asked whether these are <i>suigao</i> or wontons? I'd still call them wontons because it's what we call it at home. But perhaps ours is a fusion...</div>
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<span style="text-align: justify;">◯ ◯ ◯ </span><br />
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<u>my dad's wantan (wonton)</u> serves a party<br />
<i>adapted from my dad's recipe passed down verbally</i><br />
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<i>The wantan recipe below makes a lot, so if you re intending for a smaller meal, you can either choose to scale down or freeze the remaining meat for up to one month for future meal/s.</i></div>
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600g prawn meat (of the shelled and deveined kind)<br />
600g pork / chicken mince<br />
5 pieces dried shiitake mushrooms*<br />
3 pieces dried wood ear fungus*<br />
1 kg wonton wrappers<br />
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<u>seasoning</u><br />
30g (3 level Tb) potato starch<br />
28g (2 1/2 Tb) sesame oil<br />
15g (2 1/2 heaped tsp) sea salt<br />
15g (3 heaped tsp) chicken stock powder<br />
15g (1 Tb) oyster sauce<br />
8g (1/2 Tb) shaoxing wine<br />
3g (1 tsp) sugar<br />
white pepper, as little/much as you like<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDXFjot_xF7Via6NwYyEKXfKFD7AH1yrCxFScFkHW2u6P-FBvtv9O2Obnwjxob6NKetLu_5uYm6MpVmC2Y2Y-fHK1PV2FHZiohNrmNBpDiIXOPygHwG495QPaURyixconHRGxSlmV0u0/s1600/DSC_0713.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDXFjot_xF7Via6NwYyEKXfKFD7AH1yrCxFScFkHW2u6P-FBvtv9O2Obnwjxob6NKetLu_5uYm6MpVmC2Y2Y-fHK1PV2FHZiohNrmNBpDiIXOPygHwG495QPaURyixconHRGxSlmV0u0/s1600/DSC_0713.JPG" /></a></div>
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<b>[The day before]</b></div>
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Soak shiitake mushrooms and wood ear fungus in a large bowl of cold water overnight. </div>
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<b>[On the day]</b></div>
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Squeeze water out of the shiitake mushrooms and remove the stalks (add to the chicken stock if you want). Slice thinly then finely chop. Drain water from wood ear fungus, slice thinly, then finely chop. Transfer to a large mixing bowl.</div>
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Slice prawns in half, then roughly chop. Add to the mushrooms.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsa15Zpf5PyqQLsIZbk1wl9GMdB5c6E2O7iBbM8bMH4kJ5QQJkkw6NVupGP3FbPPt0Bi8z4ohEIdR6Lk_x2xXd787ugW-zIfBUbiIGVMMwgkW5DuQNZeyFv_O6lsoy0s05EVIPgY_WETI/s1600/DSC_0628.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsa15Zpf5PyqQLsIZbk1wl9GMdB5c6E2O7iBbM8bMH4kJ5QQJkkw6NVupGP3FbPPt0Bi8z4ohEIdR6Lk_x2xXd787ugW-zIfBUbiIGVMMwgkW5DuQNZeyFv_O6lsoy0s05EVIPgY_WETI/s1600/DSC_0628.JPG" /></a></div>
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Add mince and seasoning to the bowl and mix until everything amalgamates. This will take anywhere from 5 - 10 minutes of solid mixing with your dominate hand**. Transfer to a container and wrap until needed.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2sJJ4ryPKXN0kfKN-giiawbmOWduVreIwwmCnA3lYUw-xRVICJlHZED6M0Ky6Ibi3O4gxrmuKohqvzdWSHvqwHype7xDzmgqCbpaidlhs3u_RIsg6GZ3eo0MTljQ-MazDnghYBSPXsw/s1600/DSC_0679.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2sJJ4ryPKXN0kfKN-giiawbmOWduVreIwwmCnA3lYUw-xRVICJlHZED6M0Ky6Ibi3O4gxrmuKohqvzdWSHvqwHype7xDzmgqCbpaidlhs3u_RIsg6GZ3eo0MTljQ-MazDnghYBSPXsw/s1600/DSC_0679.JPG" /></a></div>
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<b>[To serve]</b></div>
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Bring a large pot of water to a rolling boil.</div>
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Wrap the wantan. Don't wrap them too early in advance because the skins will start sticking to each other.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-GNyFEWyFHffGC9BZ39CenakR6tyw5zSAIneVh9CZpKnqJ7MzIQ2C3bjC9eREpkxICE-wjCpUCl24RsZL3GpUq3MkPWzKqHXf6l4SAQrslBXt7TYK6VG3BrT0_CSvWJwAB0kAkBkvH5A/s1600/DSC_0513.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-GNyFEWyFHffGC9BZ39CenakR6tyw5zSAIneVh9CZpKnqJ7MzIQ2C3bjC9eREpkxICE-wjCpUCl24RsZL3GpUq3MkPWzKqHXf6l4SAQrslBXt7TYK6VG3BrT0_CSvWJwAB0kAkBkvH5A/s1600/DSC_0513.JPG" /></a></div>
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Add wantan to the boiling water. Stir occasionally to prevent sticking. When they float to the top, they are almost ready. Allow 30-60 seconds more. Scoop them out with a shallow sieve. Serve with some broth or transfer to a plate/bowl.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8BbQ52bL0aA8HBcTSZh7bD-F1YqixdEzybeeqlrO2jhic90oFcF43INO2mcT_ppNxU8l_NKPyZ0OnSprAHk5-n9qHCUM5o9MGpa3Hgbjy8RMtxXi6iq2JZz4blCJAmXwFrcejTMk9a4I/s1600/DSC_0703.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8BbQ52bL0aA8HBcTSZh7bD-F1YqixdEzybeeqlrO2jhic90oFcF43INO2mcT_ppNxU8l_NKPyZ0OnSprAHk5-n9qHCUM5o9MGpa3Hgbjy8RMtxXi6iq2JZz4blCJAmXwFrcejTMk9a4I/s1600/DSC_0703.JPG" /></a></div>
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Serve wantan with egg noodles and blanched asian greens. Ladle in hot chicken stock. Garnish with spring onions, coriander and fried shallots. Sprinkle some white pepper on top.</div>
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*The amount of mushrooms and fungus, more or less, doesn't really matter. For reference, I used 100g shiitake and 70g wood ear (after draining).</div>
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**I find it helpful to wear a food/thin plastic glove</div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-8292582911512998332015-01-09T12:26:00.000+11:002015-01-09T12:30:12.959+11:00my favourite dish<div class="separator" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYnrFhUcP1GJoFHUBViqtczWh0lEXcf2gB5xssbpDk3eUOifjYqjTAjV418Tfc_7CA9n33_ZG94IIygr1Ns4Mx4ATcdbZPHeweIXcvg3dxYnIHkpolsC6J-bRz1D2JdbnLvIn8MCYVyE/s1600/DSC_0017.JPG" /></div>
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[Long post! May be tltr.]</div>
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Lo and behold! My favourite Vietnamese dish, <i>cơm bò lúc lắc</i>...the one thing I order most when we eat out at local Vietnamese restaurants. I've probably tried it at a dozen of places, but only one place makes it to my liking. Over the course of a year (my second/third attempt <a href="http://websta.me/p/613471463228569055_1596276">here</a>) with some initial Google research, I tried to recreate the flavour from the restaurant, but I never made it..! I don't know if it's a secret ingredient* or if some of my measurements are wrong, but along the way I created my own version. </div>
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If you do follow on and read through the recipe, you will realise the wok needs to be washed <i>so many</i> times you may not even want to make this dish to begin with. (But that's mainly because I was cooking with two pieces of beef.) Heck, I may have even <i>complicated</i> a simple Vietnamese home fare but this is how we have been enjoying it at home. </div>
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I took a "long cut" here and have chosen to cook a slab of beef, steak style instead of using diced beef cubes. Why? I find that it gives me better control of the doneness and reduces the sauce from the meat juice. I also think the wok will need to be washed as regularly since the batch size will need to be smaller (if using diced beef). My dad and I have tried cooking this with diced beef last year but we found it become too saucy to our liking. This may also be attributed to the maximum gas heat we have at home. As we prefer the beef in this dish to be on the drier side, I have opted to use a slab of beef instead. Feel free to use already diced beef if it suits you better. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSVKm3VhgXBM5nxZAFW2xgwMwrz76GoduTB-3xMcmUaMNI-d3QzHY7qCIMnSHFAaA3nllxR09XJKs-Ce4LI6ObXaRysNNeXJD88tJ6XXnK26Jyfz8Q3ANcxJuKQHJFHYCnaG4xNJQh9c/s1600/DSC_0014.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSVKm3VhgXBM5nxZAFW2xgwMwrz76GoduTB-3xMcmUaMNI-d3QzHY7qCIMnSHFAaA3nllxR09XJKs-Ce4LI6ObXaRysNNeXJD88tJ6XXnK26Jyfz8Q3ANcxJuKQHJFHYCnaG4xNJQh9c/s1600/DSC_0014.JPG" /></a></div>
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The recipe and method documented is how I currently make it at home. I'm still fine tuning it as I go, but the measurements below have passed family standards. Feel free to use it as a guide and adapt it to make it your own.</div>
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Enjoy!</div>
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P.S. From prior research, I found out this dish is called "shaking beef" in the US. "Shaking" comes from the Vietnamese translation of <i>lúc lắc</i>, the action of shaking the wok/frying pan to quickly cook the beef. Well, if you asked me, I think it sounds more exciting than the English translation of "stir fried diced beef cubes with tomato rice" we have in Melbourne.</div>
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P.P.S. Check out my sister's blog <a href="http://awagaway.blogspot.com.au/">A Wag Away</a> which details Bobby's (our labrador) antics. I always get a good laugh from her posts. Their instagram account is <a href="http://instagram.com/bobbythegoof">here</a>.</div>
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P.P.P.S. The <a href="http://grub-town.blogspot.com.au/2014/07/toasted-coconut-waffles.html">toasted coconut waffle recipe</a> has been updated!</div>
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*With some new googling, the answer may be rice wine vinegar (?!) I'll give it a shot next time and edit this post.</div>
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<i>cơm bò lúc lắc </i>(stir fried diced beef / shaking beef) serves 6</div>
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2 pieces (about 1kg) beef skirt<br />
1-2 (spanish) onions. cut into squares<br />
cooking oil, as required<br />
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<u>beef marinade</u><br />
60g oyster sauce<br />
25g fish sauce<br />
5g sugar<br />
a dash of sesame oil<br />
black/white pepper, as required<br />
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<u>stir fry sauce</u><br />
20g clear honey<br />
25g light soy sauce<br />
15g fish sauce<br />
dark soy sauce, as required (optional)<br />
black pepper, as required<br />
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<u>tomato fried rice</u><br />
3 rice cups raw rice, cooked and cooled for half a day/overnight rice<br />
3 large eggs, beaten<br />
20g tomato paste (optional - mainly for colour)<br />
tomato sauce / ketchup, as required (mainly for colour)<br />
sea salt, as required<br />
white pepper, as required<br />
chicken stock powder, as required<br />
cooking oil, as required<br />
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Marinade/stir fry sauce: Mix ingredients together in separate bowls. Set aside.</div>
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Beef: Trim excess fat/veins off the beef. Coat with the beef marinade, wrap and refrigerate for 30 - 60 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8APVHQ2QFF4brGgC5RSJsrw-OezEmstqeIBkts9EuOtxIXfn0vvDEPIe9dAVw7T6OsVnYpGDnRTL7M7Bi8XJOEJEGRihrfQtJlrdypEh-X6Iy39KBb_fftyOPYU3aiJXfDGhU3PxOa0/s1600/DSC_1002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8APVHQ2QFF4brGgC5RSJsrw-OezEmstqeIBkts9EuOtxIXfn0vvDEPIe9dAVw7T6OsVnYpGDnRTL7M7Bi8XJOEJEGRihrfQtJlrdypEh-X6Iy39KBb_fftyOPYU3aiJXfDGhU3PxOa0/s1600/DSC_1002.JPG" /></a></div>
(I don't know if this next bit is even necessary...but just in case...)<br />
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Fried rice: Heat a wok and add cooking oil. Swivel the wok so the oil coats the base and sides. Pour out excess oil onto a bowl for later. On medium heat, add the eggs and quickly stir it in a circular motion (like making scrambled eggs) until it sets. Allow eggs to dry a little before adding rice. Increase heat to high. Toss rice to mix with the eggs. Continue tossing and season as required. Transfer to the rice cooker to keep warm when done.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-wtNpDS6h_ODbcBzNv6wPLm_avbktGeEgGJbNsnL_ivUalN0L6nm7Rcu03ZZbWGSS5wXXzxoYImlRa2ezaQHgCZ6JL8ayy20bMwiY8CWxn96fb921ANT55s4zn3FWNjZQzOF2KMI4ol0/s1600/DSC_1009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-wtNpDS6h_ODbcBzNv6wPLm_avbktGeEgGJbNsnL_ivUalN0L6nm7Rcu03ZZbWGSS5wXXzxoYImlRa2ezaQHgCZ6JL8ayy20bMwiY8CWxn96fb921ANT55s4zn3FWNjZQzOF2KMI4ol0/s1600/DSC_1009.JPG" /></a></div>
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Beef (cont.): Heat a wok and add cooking oil. Swivel the wok so the oil coats the base and sides. Make sure the wok and oil is smoking at this point! Carefully add the <i>cold</i> beef and cook until bottom becomes brown. <b>Be careful of oil splatter (because the marinade contains water)!!</b> The beef will burn/char a little bit, but it is ok! Flip and cook underside until it is browned. You may need to add more oil if the wok becomes dry. </div>
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Transfer cooked beef on a plate and allow it to rest for 10 minutes. Don't worry about it cooling, because you will need to cook it again. </div>
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If you have another piece of beef to cook, wash the wok and start again. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsvJvgInAcl4DlMr0MRgSrEMkYiJ2WYLCCZzv8p9iTadFaFScsE_NfXf04LnOA8Ta9rXLICxCrUHuTCtYWx9dTAWxnTpKZkICkFzh2U8GM2j7vRct-HffeFHPihsjeC-V8gbFbdZ3rUI/s1600/DSC_1015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsvJvgInAcl4DlMr0MRgSrEMkYiJ2WYLCCZzv8p9iTadFaFScsE_NfXf04LnOA8Ta9rXLICxCrUHuTCtYWx9dTAWxnTpKZkICkFzh2U8GM2j7vRct-HffeFHPihsjeC-V8gbFbdZ3rUI/s1600/DSC_1015.JPG" /></a></div>
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Drain excess beef juice. Cut beef against the grain and then into bite sized chunks. Drain excess beef juice. If you don't mind getting your hands a little bit dirty, squeeze out excess beef juice (optional).</div>
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As the cold beef was cooked on high heat, the middle is still raw/rare. This is optimum because it can be cooked again quickly without the meat becoming tough.</div>
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Repeat with the other piece of beef.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCpD6wEHK4RDngw74TyvKfNTCLJ3sWW0FN0jf0VbQhw2qDJviG_U226aD1eSjfAxS6wHlkbaagd7j2Pa3z6sXjLrG2h85s4u4TBw0WdvruxUHyCAJHQ4kaCCcR6eFUHNyksf8tReUeOA/s1600/DSC_0004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCpD6wEHK4RDngw74TyvKfNTCLJ3sWW0FN0jf0VbQhw2qDJviG_U226aD1eSjfAxS6wHlkbaagd7j2Pa3z6sXjLrG2h85s4u4TBw0WdvruxUHyCAJHQ4kaCCcR6eFUHNyksf8tReUeOA/s1600/DSC_0004.JPG" /></a></div>
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In a smoking, oiled wok, add half (if you have time, cook a quarter batch at a time for better flavour) of the beef and onions. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-k8YrDqN-lyBVJb7VZRb0h9V49bHGBYeQ2pEFKE0zH3FyHXVRrfkUjYp7cGMsI_D_G2_t41PNzRCwbsL3r5GqcjSetVg7mXwxN09ZpPJORtMjY34UxtoGEqBwv7LY-wB3eshSDWODhKQ/s1600/DSC_0006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-k8YrDqN-lyBVJb7VZRb0h9V49bHGBYeQ2pEFKE0zH3FyHXVRrfkUjYp7cGMsI_D_G2_t41PNzRCwbsL3r5GqcjSetVg7mXwxN09ZpPJORtMjY34UxtoGEqBwv7LY-wB3eshSDWODhKQ/s1600/DSC_0006.JPG" /></a></div>
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Stir fry until beef is cooked then add half of the stir fry sauce, toss, tasting as you go. Adjust seasoning and finish up by cracking in some black pepper before dishing up!</div>
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Clean the wok and repeat with the remaining beef cubes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxlKzFXpJL0qWAa-qT45glzKhxquzbyL_HjdEggbaBcF6_j0IVgomItfNMxJmLajOe8vwLOgKTbwY1YKSzhRl2Q97kYwggkjj-AUm34jE1WiW_L2QIJrVXMTqj5wjv1mnEBqTwqtUdKk/s1600/DSC_0001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxlKzFXpJL0qWAa-qT45glzKhxquzbyL_HjdEggbaBcF6_j0IVgomItfNMxJmLajOe8vwLOgKTbwY1YKSzhRl2Q97kYwggkjj-AUm34jE1WiW_L2QIJrVXMTqj5wjv1mnEBqTwqtUdKk/s1600/DSC_0001.JPG" /></a></div>
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Do not add too much sauce in one go as I did here. Not only will it make the beef cubes <b>salty</b>, it will make the beef too saucy. If that happens, under season your next batch and mix in the over seasoned batch when ready. (I also forgot to add onions in this batch, oops.)</div>
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Serve in a lettuce cup with tomato fried rice, sliced cucumbers and tomatoes. Dig in!</div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-15048426840847574292015-01-06T01:17:00.001+11:002015-01-06T01:17:34.315+11:00char siu chicken<div class="separator" style="clear: both; text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqzfvgW5rOZOndx4otn16NQodcRarxbDLQQcn6XTxUZPVVvwwMEPqFwNqsxpRd1gCmS9puQ3iwpNYsjFVWjZicejLH5cJOmed0ICaua2vJkbG2oXSsOO_XtACeRbqSUjiKohVJUs-Y0U/s1600/DSC_0962.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqzfvgW5rOZOndx4otn16NQodcRarxbDLQQcn6XTxUZPVVvwwMEPqFwNqsxpRd1gCmS9puQ3iwpNYsjFVWjZicejLH5cJOmed0ICaua2vJkbG2oXSsOO_XtACeRbqSUjiKohVJUs-Y0U/s1600/DSC_0962.jpg" /></a></div>
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Baked chicken wings are delicious and there are hardly occasions where there would be leftovers. Savoury sweet and sticky, what's not to like? Back in the day my parents would occasionally use Lee Kum Kee's char siu sauce, but we haven't been buying for a while because we make our own. I can't remember the exact taste of the LKK sauce, but I wrote it tasted very similar to it in my notes.</div>
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I had an epiphany last night and thought it would be brilliant to use the sauce for chicken thigh fillet. There's no bone meaning I didn't have to get my hands dirty and I'd be able to eat sooner, since cooking time is greatly reduced. Taste wise, both are the same but the pan fried version is more saucier compared to the wings which are drier. I've left notes below, so you can decide which version you like best.</div>
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P.S. I bet you thought this was teriyaki chicken. </div>
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<u>char siu chicken</u> serves 4</div>
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2-3 pieces of chicken thigh fillet<br />
sea salt, as required<br />
white pepper, as required<br />
cooking oil, as required<br />
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<u>char siu sauce</u></div>
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125g tomato sauce</div>
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60g hoisin sauce</div>
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40g clear honey</div>
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30g light soy sauce</div>
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20g mirin</div>
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10g brown sugar</div>
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1 tsp dark soy sauce (optional)</div>
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1/4 tsp five spice powder</div>
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1 clove garlic, finely grated*</div>
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a dash of sesame oil</div>
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maltose**, melted, as required (optional)</div>
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Trim excess fat off chicken thigh fillets, cut into two if necessary and make slits in the thicker part of the meat. Season with salt and white pepper. Cover and leave in the fridge until needed, but take out meat 10-20 minutes before cooking***.<br />
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For the sauce: Combine all ingredients except for the maltose in a small pot. Bring to the bowl whilst stirring. Set aside.</div>
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When chicken is golden brown on both sides, reduce heat to low. Add 60ml sauce (about 3 Tb / 1/4 cup) and top with a small teaspoon of melted maltose. Gently shake the pan and flip to cover chicken in sauce. Set aside.</div>
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Wash the pan before cooking the remaining batch.<br />
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<i>To make baked char siu chicken wings: double the sauce and use 2 kg wings for 4 - 5 serves. Marinate wings overnight. Bake at 180 degrees celcius for 30-40 minutes and increase heat to 200 degrees celcius for 15-20 minutes or until done. During baking, turn wings over at least once. When finished, brush some melted maltose on each wing .</i></div>
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<span style="text-align: justify;">*I used an </span><i style="text-align: justify;">oroshigane</i><span style="text-align: justify;"> </span><span style="text-align: justify;">(Japanese grater) from Daiso to grate the garlic, but if you don't have one, the small holes on the box grater/microplane are ok too. </span><br />
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**Maltose can be found in most Asian grocery stalls. It's a very sticky sugar syrup (like glucose) that looks like honey but is faintly sweet. I use it certain dishes to give it a shiny/glossy look. Don't bother trying to measure it, because it'll stick everywhere. Instead, pour a glug of it on a microwaveable bowl or small pan and clean the edge of the container with a wet spoon. Gently heat maltose until it melts. Maltose hardens upon cooling, so you may need to reheat it again.</div>
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***I like to steam fry; heat a pan with cooking oil, add chicken and a splash of water. Cover and cook on medium heat until the underside is golden. Uncover, flip and cook until underside is golden. Wash pan before cooking another batch.</div>
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grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-90378669348600999112014-12-29T00:08:00.000+11:002015-01-05T23:14:55.352+11:00cooking chinese <div class="separator" style="clear: both; text-align: center;">
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These holidays I have been busy practicing cooking Asian food on most week nights. If anything, measurements are thrown out the window and are done via constant taste testing and adding a bit more of this or that. Usual suspects include: oyster sauce, dark/light soy and fish sauce, sesame oil, shaoxing wine, salt, white pepper and sugar. As aromatics, we have: garlic, ginger, onions, shallots and spring onions. Once you get the swing of things, you'll know how much of each you will need to add. </div>
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Cooking processes are generally the same, and I'm really glad that my parents <strike>forced</strike> trained me over the years by <strike>making</strike> getting me to help out in the kitchen (although I was more annoyed than grateful back then). Still, time and time again I still require their expertise and cooking knowledge.</div>
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Some of the dishes I made and documented during the past month include: <a href="http://klippity-klop.tumblr.com/post/106405623040/jasons-kickass-kari-ayam-recipe-here">Jason's <i>kari ayam</i></a>, <a href="http://klippity-klop.tumblr.com/post/104666475500/flying-pad-thai-2-0">pad thai</a>, <a href="http://klippity-klop.tumblr.com/post/103793782130"><i>karaage</i></a>, <a href="http://klippity-klop.tumblr.com/post/103540607725">Vietnamese grilled beef</a> and <a href="http://klippity-klop.tumblr.com/post/103448126270">beef and mint stir fry</a>. </div>
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Of the two dishes I'm sharing today, both are special to me in different ways . First eaten at an Asian style cafe, the chicken mushroom steak wow'ed me during my early teens because it was <i>different</i>. It was <i>western</i>. As far as I was concerned, it wasn't stir fried meat and vege or soup noodles therefore <i>special</i>. The tofu dish, I can't really remember when I first ate it (here or Malaysia? hrm...) but I remember my jaws dropping when my mum fished it out of the steaming rice cooker one night. It's silly, but I thought you could only cook rice in a rice cooker...</div>
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Anyway, both make excellent dishes for dinner, served with a steaming bowl of freshly cooked rice. </div>
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Enjoy!</div>
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<u>chinese style chicken mushroom steak</u> serves 4</div>
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<i>sauce adapted from <a href="http://cookpad.com/recipe/1209048">cookpad</a></i></div>
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2-3 pieces of chicken thigh fillet</div>
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sea salt, as required</div>
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white pepper, as required</div>
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cooking oil, as required</div>
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a large handful of string beans, topped and tailed, blanched</div>
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2 carrots, peeled and sliced, boiled until firm</div>
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1 can of corn kernels, drained</div>
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<u>mushroom sauce</u></div>
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20g unsalted butter</div>
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35g plain flour</div>
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300ml asian chicken stock (or water + 1 tsp chicken stock powder)</div>
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1/2 can champignon mushrooms, drained and quartered</div>
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3 tsp light soy sauce</div>
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1 tsp dark soy sauce</div>
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sea salt, to taste</div>
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black pepper, to taste</div>
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sugar, to taste</div>
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Trim excess fat off chicken thigh fillets, cut into two if necessary and make slits in the thicker part of the meat. Season with salt and white pepper. Cover and leave in the fridge until needed, but take out meat 20-30 minutes before cooking*. </div>
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Prepare the vegetables.<br />
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For the sauce: Melt butter over a low heat and when fully melted, stir in flour until smooth. Add stock, mushrooms and both soy sauces. Stir until sauce has thickened. Season with salt, pepper and sugar. (Add more soy sauce if necessary.) </div>
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Pan fry chicken until golden brown on both sides. Serve with prepared vegetables, rice and mushroom sauce.</div>
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*I like to steam fry; heat a pan with cooking oil, add chicken and a splash of water. Cover and cook on medium heat until the underside is golden. Uncover, flip and cook until underside is golden. Wash pan before cooking another batch.</div>
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<u>steamed tofu with prawn and chicken meatballs</u> serves 4-5 as part of a shared meal<br />
<i>inspired by parents' cooking & <a href="http://3hungrytummies.blogspot.com.au/2010/08/my-300th-post-steamed-prawns-with-tofu.html">3 hungry tummies</a></i><br />
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4 leaves chinese cabbage, washed, cut into squares<br />
1 small bundle green bean vermicelli, soaked in cold water until soft and drained (optional)<br />
3 tubes silken tofu, sliced into 8 pieces each<br />
250g prawn meat, chopped roughly<br />
250g chicken/pork mince<br />
1 heaped Tb potato starch<br />
1 tsp salt<br />
1/2 tsp chicken stock powder<br />
a dollop of oyster sauce<br />
a dash of sesame oil<br />
a dash of shaoxing wine<br />
white pepper, as required<br />
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<u>finishing sauce*</u><br />
oyster sauce (1 1/2 Tb), as required<br />
light soy sauce (1 Tb), as required<br />
dark soy sauce (2 tsp), as required (optional)<br />
a dash of sesame oil<br />
water (300 ml), as required<br />
potato starch solution**, to thicken<br />
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spring onion, sliced, as required<br />
fried shallots, as required<br />
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Arrange cabbage on two ceramic/steel shallow bowls. Divide vermicelli between two plates and scatter around the cabbage evenly. Top with tofu.</div>
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Mix prawn and chicken with potato starch, salt, chicken stock powder, oyster sauce, sesame oil, shaoxing wine and white pepper until it binds and forms elasticity. Scoop heaped teaspoons of meat on top of the tofu. Steam for 10-15 minutes over high heat.</div>
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Meanwhile, combine oyster sauce, light and dark soy sauce, sesame oil and water to form a broth. Bring to the boil. Gradually pour in the potato starch solution, stirring to thicken. When the dish is ready, ladle sauce over and serve immediately.</div>
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Garnish with sliced spring onion and fried shallots to finish.<br />
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*Bracketed amounts are estimates; please taste test.<br />
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**About 1 Tb potato starch dissolved in a bit of cold water. If the broth is not thick enough to your liking, you may add a bit more solution.</div>
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grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-13090961761216577932014-12-25T15:32:00.000+11:002014-12-25T15:32:05.179+11:00christmas 2014<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxEH2By7ZrYkp_i9s8HNMlJYgVnnLE9vQzghmloWixJizizHpLzYitDVvKbE0H3vE1WKyox3h5ojQdepZ63g-gYAKrbMkgG5uVq0dFnXWkt5dcW2L5_rAAC09e_Jzojh-hpCGKvtTwpI/s1600/CSC_0804.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxEH2By7ZrYkp_i9s8HNMlJYgVnnLE9vQzghmloWixJizizHpLzYitDVvKbE0H3vE1WKyox3h5ojQdepZ63g-gYAKrbMkgG5uVq0dFnXWkt5dcW2L5_rAAC09e_Jzojh-hpCGKvtTwpI/s1600/CSC_0804.JPG" /></a></div>
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Merry Christmas everyone! </div>
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I don't usually make a cake for Christmas, but I thought I'd make one this year. Not a conventional one, but a twenty layered mille crepe* cake layered with sweetened whipped cream. </div>
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Our oversized pup, <a href="http://instagram.com/bobbythegoof">Bobby</a> also got a share of the festivities by gobbling down some crepes and strawberries (after doing many tricks of course).</div>
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Happy holidays and stay safe!</div>
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*The crepes were sugar and gluten free. The recipe can be found <a href="http://cookpad.com/recipe/2837716">here</a>. I made five batches of the recipe for the cake, with a few extra pieces for <a href="http://klippity-klop.tumblr.com/post/106044407540">other things</a>. </div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-84418725310226529662014-11-03T19:18:00.002+11:002014-11-03T19:18:42.976+11:00hakka pan mee<div class="separator" style="clear: both; text-align: center;">
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Recently at uni, I learnt that one's heritage language and culture is lost at a rate of roughly 30% through each generation. Realisation hit me a long time ago that it would be up to us - the younger generation to learn and preserve it for the future. I'm not referring to traditional Chinese proverbs but more of the food culture. Years ago, I used to lament how no one learnt how to make grandma's home cooked dishes so I made it a point to learn at least one when I went back <a href="http://grub-town.blogspot.com.au/2014/07/grandmas-kitchen.html">earlier in the year</a>. I did end up with more scribbled recipes that I would have imagined but haven't exactly replicated anything besides the <a href="http://grub-town.blogspot.com.au/2014/03/eating-clouds.html">chiffon cake</a> which I learnt the year before. But I like to think the initiative is something I can use to draw back on in the future.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMcCJFo2cMdAk2NWAJarmlSoAi1LR2CtT7dxBgE7bg9yXp9V6HhrFWTVJjeNVIrBgyfk1jbxwv4lBO1flB_wrHfqJv3v9-Kg9gi5UnoBzM7r9drs7eNvgIwbbKuFKFHYPuND7dKNrBEj8/s1600/CSC_0477.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMcCJFo2cMdAk2NWAJarmlSoAi1LR2CtT7dxBgE7bg9yXp9V6HhrFWTVJjeNVIrBgyfk1jbxwv4lBO1flB_wrHfqJv3v9-Kg9gi5UnoBzM7r9drs7eNvgIwbbKuFKFHYPuND7dKNrBEj8/s1600/CSC_0477.JPG" /></a></div>
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Making the <i>kon lo</i> (dry tossed) <i>pan mee</i> earlier today, it reminded me that there is still hope. The dish above reminded me of the time I ate out with my cousins by the roadside made by a group of youngsters complete with freshly made noodles and a queue to boot. I'm sure I'll be able to order <i>pan mee</i> at Malaysian restaurants, but I get a kick of learning how to make it myself. I've done it before (<a href="http://grub-town.blogspot.com.au/2014/05/wonton-noodles.html">1</a> <a href="http://klippity-klop.tumblr.com/post/91735304595">2</a> <a href="http://klippity-klop.tumblr.com/post/91243684115">3</a>) but I've been reluctant to share my notes because there are no proper measurements due to the <strike>spontaneous nature</strike> old school cooking in my house.</div>
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Since eating my mum's pan mee <a href="http://websta.me/p/377930894797960564_1596276">earlier last year</a>, I waited until she made it again so I could document it properly. There is no proper recipe but the notes below are actually way more detailed than mine which is pretty much an ingredient list. But I think it's quite flexible if you use it as a guideline and adapt to your own tastes. Just remember to:</div>
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1. Look up a proper recipe first if you are unfamiliar with cooking this</div>
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2. Taste test continuously </div>
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<b>Notes on my Mum's Hakka pan mee</b> (客家板面)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhef1aPKMeIHDVZNhZeIruG1eao6o7MOdw-84d-VkrSAmDY-pxC2cWVG9gJ7jAF_UmIP_gU6GOO_W5ieAoo0RjKea52rTH3ZUPcPTkkiniIUoGGoS0ncMX_TgYJ2r16sNCcCPyPzj-rvhQ/s1600/DSC_0347,+DSC_0349.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhef1aPKMeIHDVZNhZeIruG1eao6o7MOdw-84d-VkrSAmDY-pxC2cWVG9gJ7jAF_UmIP_gU6GOO_W5ieAoo0RjKea52rTH3ZUPcPTkkiniIUoGGoS0ncMX_TgYJ2r16sNCcCPyPzj-rvhQ/s1600/DSC_0347,+DSC_0349.png" /></a></div>
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<b>Stock:</b></div>
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Place two chicken carcasses and 0.5-1 kg pork bones in a large stockpot and cover with water. Bring to a boil, drain and clean the 'dirty stuff' off the carcass/bones under running cold water. Return to the stockpot with a handful of shiitake stems and fill with water. Bring to a boil. Add some fried anchovies. Cover with the lid slightly ajar and simmer for at least 1.5 hours. Skim scum off the top occasionally. Season with salt, fish sauce (optional), a lump of rock sugar and chicken stock powder.</div>
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<b>Fried anchovies (<i>ikan bilis</i>):</b></div>
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Wash a generous handful of dried anchovies and drain well. Deep fry in hot oil on low heat until crispy. Drain and reserve oil for later. Add 1/4 portion of the fried anchovies to the stock and drain the rest with a paper towel. Set aside for later. </div>
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<b>Wood ear fungus:</b></div>
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Soak with cold water overnight or hot water if using on the day. Trim off woody ends and cut into thick strips.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPBbOCegmD97OQVa2XLkPBjYLH1s__KbDpb_KFJBX9CQHVYNqcJ4wJeQTwzYxBqm_wH7pnKdiBfztZf4-LOx7fC1SUKbwaGfgEPcaYf8ZTg2XA6AUUxy_bXRViDscOxba2jtzTGgPztg/s1600/DSC_0370,+DSC_0378,+DSC_0383.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPBbOCegmD97OQVa2XLkPBjYLH1s__KbDpb_KFJBX9CQHVYNqcJ4wJeQTwzYxBqm_wH7pnKdiBfztZf4-LOx7fC1SUKbwaGfgEPcaYf8ZTg2XA6AUUxy_bXRViDscOxba2jtzTGgPztg/s1600/DSC_0370,+DSC_0378,+DSC_0383.png" /></a></div>
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<b>Pork mince:</b></div>
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Saute thinly sliced garlic cloves in reserved oil from the anchovies (flavour bomb!!). Add sliced wood ear fungus and stir fry before adding pork mince (about 100g per person). Season with white and black pepper and chicken stock powder. Finish by seasoning with soy sauce and sesame oil. Transfer to a bowl and set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNz1EMsd9bJCmOLVrE2wIMHcU5r1GyvfLtybM1mIHxdC9UHAq6V636qTjDbfDEVqRq2k1XrOrSXZvDNzcItg4JKhjPENBWxvsih5u9QK0c-vqDoH9U0t5KLy5FXCr7p-zzny8_6BLeKnA/s1600/DSC_0389,+DSC_0392.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNz1EMsd9bJCmOLVrE2wIMHcU5r1GyvfLtybM1mIHxdC9UHAq6V636qTjDbfDEVqRq2k1XrOrSXZvDNzcItg4JKhjPENBWxvsih5u9QK0c-vqDoH9U0t5KLy5FXCr7p-zzny8_6BLeKnA/s1600/DSC_0389,+DSC_0392.png" /></a></div>
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<b>Vegetables:</b></div>
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Blanch and drain leafy green vegetables of your choice. We had them with bok choy this time, but it tastes great with stir fried amaranth (<i>yin choy</i>) as well. </div>
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<b>Noodles:</b></div>
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Cook fresh noodles (we like thick Shanghai noodles) according to packet instructions/"the pinch test". Drain and run under cold water to cool to prevent sticking. Maybe we'll try making the noodles next time...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMUhk7mHi1lqvhL2BN4jiXL88OMdslqUaTQbyBM-lkivESVIdoZqRGHVwvYHUbiQ9BAOq444K2xPVUoJcR9N-aCJkm0fjPHe5fRYRTo97RQi8JkgOaW6MtPZMNA_DKjkdREw_Nby4DvA/s1600/DSC_0393,+DSC_0396.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMUhk7mHi1lqvhL2BN4jiXL88OMdslqUaTQbyBM-lkivESVIdoZqRGHVwvYHUbiQ9BAOq444K2xPVUoJcR9N-aCJkm0fjPHe5fRYRTo97RQi8JkgOaW6MtPZMNA_DKjkdREw_Nby4DvA/s1600/DSC_0393,+DSC_0396.png" /></a></div>
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<b>To serve (soup version):</b></div>
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Arrange cooked noodles and toppings (vegetables, pork mince, fried anchovies, fried shallots, sliced spring onions) into a bowl and carefully ladle in hot stock. </div>
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<b>To serve (dry tossed version):</b></div>
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Toss cooked noodles with oyster sauce, soy sauce, dark soy sauce, white pepper, garlic oil (or melted lard!) and a bit of the stock. Arrange toppings (vegetables, pork mince, fried anchovies, fried shallots, sliced spring onions) into a bowl and you're good to go.</div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-85534294569472921282014-10-31T01:19:00.000+11:002014-11-03T19:37:49.439+11:00more bread!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PHdxnJprDy9hj23D-Q8QNY0uae8ofaVOAHix1mOd4oeWtGPF7bpFTcggQr_3vdt65LVbBX3-5r8MKQVzMtGBt_kSazv-5yydLg8FklpBdDacImZWhyphenhyphenD1l-bs6BPPDMxn_F3KtifiSjI/s1600/DSC_0344.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PHdxnJprDy9hj23D-Q8QNY0uae8ofaVOAHix1mOd4oeWtGPF7bpFTcggQr_3vdt65LVbBX3-5r8MKQVzMtGBt_kSazv-5yydLg8FklpBdDacImZWhyphenhyphenD1l-bs6BPPDMxn_F3KtifiSjI/s1600/DSC_0344.JPG" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4E-gh6FZaZrgn6t0alxsQejCSe2AxBtQgBP07hD2lWE6aEzeCIxtVewZcv0bT_JS6uxSA6yUNHDsx-wmsJydrd3zmj_6yJGW1thsWxoO4iut5Xo5v3sEs5JfvBAIqO7zwRBAGNANuwEs/s1600/DSC_0342.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4E-gh6FZaZrgn6t0alxsQejCSe2AxBtQgBP07hD2lWE6aEzeCIxtVewZcv0bT_JS6uxSA6yUNHDsx-wmsJydrd3zmj_6yJGW1thsWxoO4iut5Xo5v3sEs5JfvBAIqO7zwRBAGNANuwEs/s1600/DSC_0342.JPG" /></a></div>
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Earlier this week, my relatives from Malaysia made a brief stop over in Melbourne and I took them to DFO (shopping outlet) after class where they shopped until they were kicked out! Instant A+ if shopping was an actual subject. In between waiting and running errands, I spent some time in a book store and picked up <a href="http://www.bookdepository.com/Bread-Revolution-Duncan-Glendinning/9781742666686">Bread Revolution: Rise and Bake</a> by Duncan Glendinning and Patrick Ryan. I initially wanted it for the bagel recipe, but the more I read it in store, I liked how simple everything was explained. </div>
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I baked two potato and rosemary loaves and was pretty happy with my first attempt! It was soft and had a slight bite to it and was <i>exactly</i> the same the following day despite not adding any additives to it. It had a thin crust straight from the oven but became soft when it cooled. This was my fault because I was careless and forgot to lower the temperature to suit my oven and fell asleep when it was baking (!) Thankfully, a friend messsaged me at the right time saving my bread from being burnt. Flavour wise, I'll need to put more rosemary and roasted garlic because I could barely taste it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9EDw83pSbBoK1_nOZp2biE4HY-xSjgADtMnaJth8uwXVhTzelpcHWbyuVEdC70lKMKZ72pzVT3G8IQBN8pMHczDROGY-iBrchyphenhyphen9VVQirejfdo5TIzQ0J08k6lEsPXyUAkS1uagCQNOAU/s1600/DSC_0334,+DSC_336.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9EDw83pSbBoK1_nOZp2biE4HY-xSjgADtMnaJth8uwXVhTzelpcHWbyuVEdC70lKMKZ72pzVT3G8IQBN8pMHczDROGY-iBrchyphenhyphen9VVQirejfdo5TIzQ0J08k6lEsPXyUAkS1uagCQNOAU/s1600/DSC_0334,+DSC_336.png" /></a></div>
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Whilst waiting for the bread to prove, I also made the dark and white mini muffins using salted dark chocolate instead of chocolate chips. Interestingly, the picture in the book was different to the recipe. I was surprised it contained no sugar because natural yogurt was used and it's quite sour. I did make a few amendments to it but l will try again with the original recipe next time. </div>
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Edit: 03/11/14 The bread stayed soft for 3-4 days and made a great toast as well. I tried the original muffin recipe today and didn't like it. Possible misprint error??</div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-56247892438373802262014-10-10T22:22:00.001+11:002014-10-10T22:22:05.810+11:00bo lo bao<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDGUO6fbnS9Q-aEr8qEfyq_gF_OwlwyeDPeQUzL_M4GuBeKinEVgQQPt69lJj4CW1p1sXfy4FByr3n-KvUQkcOS5ApK7vreXshR2b1sh_Cx7nO9C8tETL0A7nRqK2UosV_4k_AwQLAQjs/s1600/DSC_0248+DSC_0240.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDGUO6fbnS9Q-aEr8qEfyq_gF_OwlwyeDPeQUzL_M4GuBeKinEVgQQPt69lJj4CW1p1sXfy4FByr3n-KvUQkcOS5ApK7vreXshR2b1sh_Cx7nO9C8tETL0A7nRqK2UosV_4k_AwQLAQjs/s1600/DSC_0248+DSC_0240.png" /></a></div>
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Another Asian bakery bun ticked off the list! When I was a kid I used to always wonder why they were called <i>bo lo</i> <i>bao</i> (pineapple bun) when it didn't taste or have any pineapple inside. Apparently it is named like that due to the look of the bun especially when <a href="https://www.google.com.au/search?q=%E8%8F%A0%E8%90%9D%E5%8C%85&rlz=1C1CHWA_enAU604AU604&espv=2&biw=1920&bih=955&source=lnms&tbm=isch&sa=X&ei=qrg3VJOsDYj28QXFyIHgCw&ved=0CAYQ_AUoAQ">additional carvings</a> are made on top of the cookie crust prior baking. The usual bakery I go to don't carve their buns, so I didn't bother.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1X0XnBYeVl5QtTgczKsA5FZSHirEtEMVuh3-58S6C0uIA_vEJ0vYoJ-_CIyaVz1OzhovMfjmXpnXXDYwwk4yPcPv_c6y4l79ud30JBWHIvYnTgDU7idD7nXJFNgsPkm2AIFVjWPqblk/s1600/CSC_0256.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1X0XnBYeVl5QtTgczKsA5FZSHirEtEMVuh3-58S6C0uIA_vEJ0vYoJ-_CIyaVz1OzhovMfjmXpnXXDYwwk4yPcPv_c6y4l79ud30JBWHIvYnTgDU7idD7nXJFNgsPkm2AIFVjWPqblk/s1600/CSC_0256.JPG" /></a></div>
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<i>Bo lo bao</i> reminds me of the Japanese melon bread in which a cookie crust is placed on top of the bun prior baking. Some of the issues on baking this type of bread is explained in <i><a href="http://en.wikipedia.org/wiki/Yakitate!!_Japan">Yakitate!! Japan</a> </i>during the melon challenge. I think it was on the lines of the different optimum temperatures of the bread and cookie thus the cookie will either be under baked or the bread becomes too dry. Therefore Kazuma Azuma, decides to bakes them separately and sandwiches the cookie to the crust with whipped cream prior serving. Combining the two components together later helped maintained the softness of the bun and the crispiness of the cookie. (<i>Japan #58</i> has been produced in <a href="http://www.tv-tokyo.co.jp/anime/yakitate-japan/pan.html">real life</a> too.) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQA-JGmpqYcSFOq9okbB3MjPi5wuMPsc8GpkhCIYHyOiEu3oj3CCeWT-fk3Mim-8N1tBmKhXFHYXOi-ast7qyakmCde6qEllxFmHv2c0buCdoQgDHRIqI1OB5u3N5eaW-KNGTv1ZgVIT8/s1600/DSC_0254+DSC_0252.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQA-JGmpqYcSFOq9okbB3MjPi5wuMPsc8GpkhCIYHyOiEu3oj3CCeWT-fk3Mim-8N1tBmKhXFHYXOi-ast7qyakmCde6qEllxFmHv2c0buCdoQgDHRIqI1OB5u3N5eaW-KNGTv1ZgVIT8/s1600/DSC_0254+DSC_0252.png" /></a></div>
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<span style="text-align: start;">Fortunately, the problem doesn't apply to the HK version, but the topping does get soft and moist the day after. But if you have leftovers, not to worry! Cut them in half, pop them into the oven until the crust crisps and enjoy with a slab of butter in the middle. </span></div>
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<span style="text-align: start;">Serve with some milk tea for a proper Hong Kong style 下午茶 (afternoon tea)!</span></div>
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<u>HK style pineapple bun (bo lo bao) </u> (菠萝包) makes 10 regular or 20 mini buns</div>
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<i>method and topping adapted from <a href="http://www.morethanbread.net/2010/11/bo-lo-bao-pineapple-bun.html">Phoebe's More Than Bread</a></i></div>
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<u>bread</u></div>
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250ml milk (or 2 heaped Tb of milk powder + water)</div>
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60ml cooking oil</div>
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80g caster sugar</div>
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pinch of sea salt</div>
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1 tsp bread improver (optional)</div>
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450g bread flour</div>
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1 3/4 tsp dry yeast</div>
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<u>topping</u></div>
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60g unsalted butter, softened</div>
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80g raw sugar</div>
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100g plain flour, sifted</div>
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10g custard / Dutch-processed cocoa powder, sifted </div>
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1/4 tsp baking powder, sifted</div>
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1/4 tsp bicarbonate of soda, sifted</div>
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1/2 large egg, beaten</div>
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1/2 large egg, for the glaze</div>
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Place bread ingredients into the bread machine bowl according to manufacturer instructions. Set to 'dough function' (30 mins knead, 60 minutes prove)*. Add a tablespoon of water or two if the dough appears to be dry after a few turns.</div>
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Meanwhile, make the topping. Put all ingredients into a food processor and pulse until combined. Form a ball, wrap with cling film and refrigerate until required.</div>
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Transfer dough onto a lightly floured surface after the first prove. Gently flatten dough and divide into 10 x 86g or 20 x 43g** dough pieces. Shape them into small balls and transfer to a lined baking tray. Ensure there is ample space for the bread to rise. Cover and leave to prove in a warm place until dough doubles in size***.</div>
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Roll bun topping thinly in between two sheets of cling film**** when the second prove is almost finished. Use a cookie cutter about the same size as your bun and cut out rounds.</div>
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Lightly brush bread tops with beaten egg and gently secure the cut out topping. Brush with beaten egg again.</div>
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Bake in a preheated oven at 180 degrees Celcius for 10 - 15 minutes or until crust is golden and crunchy. Transfer to a cooling rack immediately. </div>
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*Alternatively, combine all dry ingredients and form a well. Combine all wet ingredients and gradually pour into the dry ingredients to form a rough dough. Transfer onto a lightly floured surface and continue to knead until smooth. Leave in a warm place until doubled in size - this is the first prove.</div>
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**I find that the dough does not rise as well if I divide them into small pieces. I recommend making the regular sized buns (86g dough).</div>
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***For the second prove, I put them in a 28-30 degrees Celsius oven for 40 - 60 minutes. Brush with beaten egg every 20 minutes.</div>
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****Topping will crumble if it is too cold, take out 5 minutes prior using.</div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-34541813649963180012014-09-25T21:23:00.000+10:002014-09-25T22:24:31.123+10:00taking a breather<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggV_rWdXEAmX7Buan6QJJ1eZCf-OzTjbDskkRZ00YRTZuEdaSMvLq6aQlKcEC_GjrQcuDBkhBU_MzfOxaQu2jZJ-i0BdhV7L4pkwVTSv5MBLX6BD1LLnvrhFpLDBk5PVgIXLKJWeHjJZU/s1600/DSC_0193.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggV_rWdXEAmX7Buan6QJJ1eZCf-OzTjbDskkRZ00YRTZuEdaSMvLq6aQlKcEC_GjrQcuDBkhBU_MzfOxaQu2jZJ-i0BdhV7L4pkwVTSv5MBLX6BD1LLnvrhFpLDBk5PVgIXLKJWeHjJZU/s1600/DSC_0193.JPG" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHfq2UwoxeBYlLeCNM1Ab2fPibKGim2vRdDCCTBqX8W64wtPnYizdxsa-egfaR86Ou-7CviLQqC9cSIxjqNUmPUVjoQDU9jq1ek4KEGzemwvRTQoh1sjVhRuT5AflV9EpKJrnb_ohlXo/s1600/DSC_0194,+DSC_0201.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHfq2UwoxeBYlLeCNM1Ab2fPibKGim2vRdDCCTBqX8W64wtPnYizdxsa-egfaR86Ou-7CviLQqC9cSIxjqNUmPUVjoQDU9jq1ek4KEGzemwvRTQoh1sjVhRuT5AflV9EpKJrnb_ohlXo/s1600/DSC_0194,+DSC_0201.png" /></a></div>
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<span style="text-align: justify;">Ploughed through eleven hard weeks and finished three assignments back to back to be rewarded with a sweet, break of twelve days for recovery (thought I wish it had been earlier). </span>I've compiled a list of things I wanted to do during this break and getting my Ls is definitely one of them! Inspired by <a href="http://umanga.blog8.fc2.com/blog-entry-347.html">this post</a> I read at the beginning of the year, I want to try making all the components I need to bake this <a href="http://www.sbs.com.au/food/recipes/choco-moo-cheesecake">choco moo cheesecake</a>. These will include the milk jam (condensed milk), cream cheese (!!) and ganache. I am not sure if homemade cream cheese will work for this, but it is worth a shot.</div>
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To get the gears running again, my sister and I chose an <a href="http://cookpad.com/recipe/2785347">easy chocolate chip cookie recipe</a> from cookpad to bake. She was hoping it would turn out chewy, but it turned out kind of cakey, like a muffin top (yum!). The inclusion of rice flour gave it a nice texture too. I'm not a big fan of chewy cookies, so these worked in my favour but looks like we'll hit the drawing board again to find something she likes.</div>
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<span style="text-align: justify;">Oh, by the way - on my last day of placement, I was able to run a cooking activity with some of the students at the Language Centre! As we did not have access to a kitchen, we made chocolate truffles (the crushed biscuits type) and <a href="http://grub-town.blogspot.com.au/2014/07/toasted-coconut-waffles.html">these coconut waffles</a> which were hungrily gobbled down by everyone! It has always been a little dream to teach food tech so I was glad I was given an opportunity to do so.</span></div>
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<u>chocolate chip muffin tops</u> makes about 12</div>
<i>adapted from <a href="http://cookpad.com/recipe/2785347">cookpad</a></i><br />
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I recommend you eat these whilst they are still warm so you get the gooey chocolate centers.<br />
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1 large egg<br />
60g caster sugar<br />
60ml cooking oil<br />
100g plain flour<br />
50g rice flour<br />
1 tsp baking powder<br />
50g <a href="http://www.lindt.com.au/products/excellence/excellence-a-touch-of-sea-salt/">dark chocolate with sea salt</a>*, chopped into small pieces<br />
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Whisk egg and sugar until well combined. Add cooking oil and whisk thoroughly. Sift in flours and baking powder and mix. Fold in the chopped chocolate. </div>
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Allow cookie dough to rest in the fridge for 30 minutes. </div>
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Place 12 equal sized blobs** of dough onto a lined baking tray. Leave 2-3cm of space between each piece to allow room for spreading. </div>
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Bake in a preheated oven at 200 degrees celcius for 10 minutes or until golden brown. </div>
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*Or just plain dark chocolate with a couple of pinches of sea salt<br />
**I used a small cookie scoopgrubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-22771854675751613142014-08-10T21:22:00.003+10:002014-08-10T21:22:54.479+10:00the weekend cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirOpTP2VRqbR9CWoNtrDfjQGQIFpr7sgBc3oqbCO_HGjNge50MK7mOTQ4g_3n9kyu94rJLLebnwxyJCyDTWReTOZeuXkx9TEQmiMlLhx04m1tnbjeFhRY2w7H1lULSaceA2HOnDL6ay_U/s1600/CSC_0151a.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirOpTP2VRqbR9CWoNtrDfjQGQIFpr7sgBc3oqbCO_HGjNge50MK7mOTQ4g_3n9kyu94rJLLebnwxyJCyDTWReTOZeuXkx9TEQmiMlLhx04m1tnbjeFhRY2w7H1lULSaceA2HOnDL6ay_U/s1600/CSC_0151a.JPG" /></a></div>
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Since starting the new semester, I have been quite busy keeping up with the never ending list of things to do. Things keep amassing by themselves - emails to send, papers to write, research to do. This course I signed up for around this time last year, was far from what I expected. It's been challenging, but also very rewarding (most times), especially where I am placed for my rounds this semester. Halfway through my first round, I became kind of discouraged, but by chance, I was able to visit many of my secondary teachers for two days last week who gave me unconditional support and encouragement. Standing from a different perspective, my philosophy has changed from what it initially was. It's definitely something I want to work on improving.</div>
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The patience, dedication and time I received from one particular teacher is what keeps me going. I didn't tell him that, but I thanked him for the invaluable advice he's given me once again. "It's easy for someone to sit at the back and criticise, but doing your best is what makes the difference."</div>
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In case you were wondering, the cake has nothing to do with my reflection. It was something I whipped up late yesterday afternoon and it's too good not to share. Originally it was meant to be an apple cake, but after I discovered it was rotten inside, I crossed my fingers and switched to using pears. The cake is moist and spicy with the pear pieces giving it extra sweetness and textural crunch. It's only been less than a day and it's almost gone! Luckily it doesn't take long to make. Hopefully with apples next time.</div>
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<u>spiced pear cake</u> makes 1 x 17.5cm square<br />
<i>adapted from <a href="http://www.the350degreeoven.com/2012/02/cake/german-apple-cake-apfelkuchen/">the 350 degree oven</a></i><br />
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2 packham pears, chopped in small pieces<br />
200g raw sugar<br />
juice of 1 lemon<br />
2 tsp ground cinnamon, sifted*<br />
1/2 tsp ground nutmeg, sifted<br />
1/2 tsp mixed spice, sifted<br />
2 large eggs<br />
65ml cooking oil<br />
150g plain flour, sifted<br />
1/2 tsp baking powder, sifted<br />
1/4 tsp bicarbonate of soda, sifted<br />
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Mix pear pieces with sugar, lemon juice and spices. Combine eggs and oil in another bowl and set aside.</div>
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Make a small well in the sifted flour and powders and add the egg and oil mix. Fold in to combine. When flour is mostly incorporated, add the pears and fold in thoroughly.</div>
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Pour into the prepared tin and bake in a preheated oven at 175 degrees celcius for 30-35 minutes or until skewer comes out clean when inserted.</div>
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*The cinnamon taste is quite strong on the first day, but mellows on the second. You may want to reduce the amount if you don't like it so strong.</div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-3016552799733554612014-07-15T22:07:00.000+10:002015-01-08T22:16:55.702+11:00toasted coconut waffles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2X5vQegvb-b1CcjoU2Pt4Q8AzR-2IU_Y3oPUfxME-k9MnaiXrPKrxzMMER3H4c-L0L2qLmKIKXIgNsIndDpyz8Lg-9nLd7GjEU5d9uENfNaoqiF2Otc878JWjBthi8Nczc7xpzA-l1Gg/s1600/DSC_0107.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2X5vQegvb-b1CcjoU2Pt4Q8AzR-2IU_Y3oPUfxME-k9MnaiXrPKrxzMMER3H4c-L0L2qLmKIKXIgNsIndDpyz8Lg-9nLd7GjEU5d9uENfNaoqiF2Otc878JWjBthi8Nczc7xpzA-l1Gg/s1600/DSC_0107.JPG" /></a></div>
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I've made a few variations of waffles up to date, but my sister keeps coming back to these ones (I like liege waffles!). I worked out a recipe last holidays for these coconut waffles but I forgot where I put it...so I've come up with a different one that tastes just as good if not better. I made some with pandan paste last week and wanted to try making some without. Tastewise, my sister prefers the green ones but I'm ok with either. </div>
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I still see them being sold in Vietnamese bakeries around my area and I think they're still as popular as they were back then. I'm not quite sure how much one costs nowadays, but back in the heyday they were about $1 each.</div>
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My sister is a crazy waffle eater so I often make double batches to be toasted later. If you're interested I've included an ingredient list at the end of the post since not all ingredients are doubled. For my previous waffle recipe that incorporates yeast, please click <a href="http://grub-town.blogspot.com.au/2013/11/power-of-yeast.html">here</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4fd32H85wbf7FrApqoQjDGcfaR0wyUtrE0DnMXjmb5zhtWEZTy0qvcxU0PuxBwYh1Z7LLJbqvdwtRVrxGwC9vq0R6kxTAUvXcNY_zxCeq_HEAHbg5RYZkt9WbDhOf6fHeS7VkOpMpzE/s1600/DSC_0101.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4fd32H85wbf7FrApqoQjDGcfaR0wyUtrE0DnMXjmb5zhtWEZTy0qvcxU0PuxBwYh1Z7LLJbqvdwtRVrxGwC9vq0R6kxTAUvXcNY_zxCeq_HEAHbg5RYZkt9WbDhOf6fHeS7VkOpMpzE/s1600/DSC_0101.JPG" /></a></div>
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It's become a habit to do chicken scratchings on sheets of baking paper when I bake so I can adapt and perfect the recipe for another time. Actually, this is what my uni notes look like. Unfortunately there is no food involved.</div>
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<u>toasted coconut waffles</u> makes 7-8 </div>
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<i>adapted loosely from the recipes in the manual</i></div>
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200g plain flour, sifted</div>
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1 1/2 tsp baking powder, sifted</div>
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120g caster sugar </div>
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50g desiccated coconut, toasted</div>
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pinch of salt</div>
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2 large eggs</div>
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300ml coconut milk</div>
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60ml cooking oil</div>
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about 1/2 tsp pandan paste (optional)</div>
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Combine flour, baking powder, sugar, coconut and salt into a medium sized mixing bowl. Stir to combine and make a 'well'. In another bowl, beat the eggs. Add coconut milk, oil and pandan paste (if using) and whisk to combine. Pour into other bowl and stir to combine. Cook waffle mixture on a hot waffle iron according to manufacturer's instructions. I like to use the 'darker' setting.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBa1MS4GJgP5xqtVCgfQegjGc52h7P5den9FmsAZOEZYseeL9_oi7CQyZ_MSpLvpSI8k9HXVV7SUdr23xvYgnMBn18XZ2MRZMJrC51ZNxDC1x9sYEcwFlkJ_OteM5ZWW8Uy-cKkPSCM4Q/s1600/DSC_0105.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBa1MS4GJgP5xqtVCgfQegjGc52h7P5den9FmsAZOEZYseeL9_oi7CQyZ_MSpLvpSI8k9HXVV7SUdr23xvYgnMBn18XZ2MRZMJrC51ZNxDC1x9sYEcwFlkJ_OteM5ZWW8Uy-cKkPSCM4Q/s1600/DSC_0105.JPG" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90A60Z8tRDmWScCljQqGP1YR8HmGuUZrp9Oaxmt3kS3wR7VEyXSHmnI87wPJTADYdshXLu6RB3Xxn7pWv9NZQlm86iuKMX4YTDYxg3M3q_EDpIjId67viPIrISYppIUO_0cEEg5WNIKE/s1600/DSC_0106.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90A60Z8tRDmWScCljQqGP1YR8HmGuUZrp9Oaxmt3kS3wR7VEyXSHmnI87wPJTADYdshXLu6RB3Xxn7pWv9NZQlm86iuKMX4YTDYxg3M3q_EDpIjId67viPIrISYppIUO_0cEEg5WNIKE/s1600/DSC_0106.JPG" /></a></div>
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<i>Edit: Photo added 8 January 2015</i></div>
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<u>double quantity waffle batter</u></div>
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300g plain flour, sifted</div>
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3 tsp baking powder</div>
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200g caster sugar</div>
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100g desiccated coconut, toasted</div>
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two pinches of salt</div>
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3 large eggs</div>
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600ml coconut milk (or 400ml coconut milk + 200ml milk/water)</div>
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120ml cooking oil</div>
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few drops of pandan paste </div>
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Cook as above.</div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-1885505260965468352014-07-08T20:37:00.000+10:002014-07-10T12:36:32.792+10:00poppin' chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjci53I61oZweCrCL2SjMyLZLZxjeW4UQ58g0u8EIM2garCzP7jyHSKODdXbZ0wFq3BceUtwVWNs1cfwceyylI3srDKKAYOpSm81Mk2KeeVNA7BD6I9oBWywUHUwNBXsnmpZYl-I33EF5k/s1600/DSC_0092.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjci53I61oZweCrCL2SjMyLZLZxjeW4UQ58g0u8EIM2garCzP7jyHSKODdXbZ0wFq3BceUtwVWNs1cfwceyylI3srDKKAYOpSm81Mk2KeeVNA7BD6I9oBWywUHUwNBXsnmpZYl-I33EF5k/s1600/DSC_0092.JPG" /></a></div>
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I came across this recipe in a local food magazine when I was in Malaysia. It's a home-style fried chicken dish but I was intrigued by "<i>cekur</i> powder" (<span style="font-family: SimSun;">沙姜粉</span>/<i>sha jiang fen</i>). I asked a supermarket staff if she's heard of it/stock it but she said she wasn't quite sure. A Malay customer tried to help me find it, but we found something else instead. When I got home, I asked my grandma about it and she told me it's a type of ginger and she doesn't like the taste of it. I tried my luck at a herb shop near my grandma's and they actually stocked it. I bought a small quantity back just to make this. Opening the sealed bag, it smells quite fragrant and familiar. <span style="text-align: justify;">I haven't seen it on the shelves in Asian grocers here, but it might be available in traditional herbal medicine shops. If you can't find it, I think it's ok to leave it out since the recipe only requires a little bit.</span></div>
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This actually reminds me of the Taiwanese popcorn chicken (盐酥鸡/<i>yan su ji</i>), sold at a street vendor near my uncle's apartment in Taiwan. We'd pass the stand everyday and grab a bagful on our way out and some more with iced lemon tea on the way home. It was so so addictive just like these!</div>
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<u>Taiwanese crispy
chicken</u> serves 4 as part of a shared
meal<o:p></o:p></div>
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<i>Adapted from Josten Tan’s recipe in <a href="http://famouscuisine.com/">Famous
Cuisine </a></i><span lang="ZH-CN" style="font-family: SimSun; mso-ascii-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";"><a href="http://famouscuisine.com/">名食谱</a></span><i> vol. 85</i></div>
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<o:p><br /></o:p></div>
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2 pieces chicken thigh
fillet (approx. 500g)<o:p></o:p></div>
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3 cloves garlic,
finely chopped<o:p></o:p></div>
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Half a thumb of
ginger, finely chopped<o:p></o:p></div>
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30ml soy sauce<o:p></o:p></div>
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Dash of <i>sake</i> or <i>shaoxing </i>wine<o:p></o:p></div>
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50g self raising flour<o:p></o:p></div>
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25g rice flour<o:p></o:p></div>
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Water, as required<o:p></o:p></div>
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Coarse sweet potato
flour (粗番薯/地瓜粉), as required* (or cornstarch)<o:p></o:p></div>
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Cooking oil, as
required<o:p></o:p></div>
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2 handfuls of Thai basil leaves, roughly chopped<o:p></o:p></div>
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Five spice pepper salt,
as required**<o:p></o:p></div>
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A good pinch of sand ginger powder (<span style="font-family: SimSun;">沙姜粉</span><i>/cekur/sha jiang fen</i>) powder, (optional)***<o:p></o:p></div>
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Trim excess fat off
chicken and cut into thin strips. Cut chicken into bite sized pieces if you want to make popcorn chicken. Marinate with garlic, ginger, soy sauce and wine and
leave for a few hours up to overnight.<o:p></o:p></div>
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To make batter, combine
self raising and rice flour with enough water (approx. 125ml). Batter should be runny. Add in a glug of cooking oil if you want and mix in thoroughly. Leave
to rest for 10-15 minutes and stir again before using. <o:p></o:p></div>
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Dip chicken strips
into batter and coat well with coarse sweet potato flour. Deep fry in hot oil
until light golden. Drain chicken of oil and deep fry again until crispy.</div>
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In another wok, heat and
toss crispy chicken with basil leaves, five spice pepper salt and sand ginger powder until
basil leaves begin to dry. Serve hot.</div>
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<o:p></o:p></div>
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*Should be available in Asian grocery stores near the packaged flour section. I didn't think the flour would fry properly because it was quite lumpy, but after frying, I was surprised those lumpy bits turned into crispy bits.<br />
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**My dad makes his own blend and cooks it over a low heated wok. The original spice blend in the magazine includes: 1 Tb five spice powder, 1/2 Tb fine salt, 1/8 tsp sand ginger powder, 1/8 tsp pepper.<br />
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***If you can't find it, just leave it out<br />
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Edit: 10/07/14 I'm submitting this post to <a href="http://mycookinggallery.blogspot.com.au/2014/07/cook-your-books-14.html">Cook Your Books #14</a> hosted by Joyce of <a href="http://mycookinggallery.blogspot.com/">Kitchen Flavours</a>.</div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-55124340201330909052014-07-04T20:06:00.000+10:002014-07-04T20:06:40.505+10:00grandma's kitchen<div class="separator" style="clear: both; text-align: center;">
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① Indoor kitchen</div>
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② Cleaning fish</div>
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③ Frying stuffed eggplant</div>
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④ Snake (long) bean omelette </div>
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⑤ Stir fried amaranth </div>
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⑥ Stir fried amaranth</div>
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⑦ Stir frying dried shrimp and <i>belachan</i></div>
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⑧ Stir fried okra (lady fingers) with dried shrimp and <i>belachan</i></div>
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⑨ <i>Rempah</i> (spice paste) for <i>acar </i>(spicy pickled vegetables)</div>
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⑩ Vegetables ready for pickling</div>
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⑪ Mixing the cooled <i>rempah</i> with the vegetables</div>
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⑫ Pumpkin and red bean / pandan coconut <i>bao</i> (steamed buns)</div>
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⑬ <i>Huat gao</i> (steamed cake) made with sponge mix</div>
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⑭ <i>Huat gao </i>(steamed rice cake) made as offerings for the Gods and my grandpa</div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-11658266696504238612014-07-03T20:03:00.000+10:002015-01-14T23:13:06.939+11:00larb gai<div class="separator" style="clear: both; text-align: center;">
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I just came back from a short holiday at my grandma's and I think I came back with a new found appreciation for the tropics. One of my main aims for travelling this time round was just to eat (<i><a href="http://klippity-klop.tumblr.com/post/89556700710">chee cheong fun</a> </i>- steamed rice rolls) and learn some dishes from my grandma; which I am happy to report that I did. Something I miss was the availability of food in such close proximity. I'd often wake up and be taken to have <a href="http://klippity-klop.tumblr.com/post/90058664690">noodles</a> for breakfast. Some days I'd have <a href="http://klippity-klop.tumblr.com/post/89156943655">roasted meat rice</a>, yumcha or walk down to my favourite <i>mamak</i> store for <i><a href="http://klippity-klop.tumblr.com/post/89647632405">roti telur</a></i> (<i>roti canai</i> with egg)<i> </i>and <i>teh ais </i>(iced milk tea). Coming back, the food choices available aren't as interesting. Though I guess it gives me a good reason to go again in the future.</div>
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Speaking of <i>larb gai</i>, it wasn't something I learnt from my grandma nor did I eat it when I was in KL. Instead, it came from deciding what to do with the chicken mince! I remember eating something similar in a Thai restaurant a while ago and so I began to do a little research in attempt to recreate it. Sweet, savoury, sour and spicy, it tastes great by itself, with some freshly steamed rice or <i>bun</i> (thin rice noodles).</div>
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<i>larb gai </i>(Thai minced chicken salad) serves 4+ as part of a shared meal<o:p></o:p></div>
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<o:p>adapted from <i>Thai Food and Cooking </i>by Judy Bastyra & Becky Johnson and <a href="http://www.tinyurbankitchen.com/2013/05/larb-gai-minced-chicken-salad.html">Tiny Urban Kitchen</a></o:p></div>
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2 lemongrass roots
(white bit), sliced thinly and finely processed<o:p></o:p></div>
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4 cloves garlic,
finely chopped<o:p></o:p></div>
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2 shallots, finely
chopped<o:p></o:p></div>
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500g chicken mince<o:p></o:p></div>
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cooking oil, as
required<o:p></o:p></div>
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sea salt, as required<o:p></o:p></div>
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fish sauce (Squid brand),
as required<o:p></o:p></div>
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white pepper, as
required<o:p></o:p></div>
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chicken stock powder,
as required<o:p></o:p></div>
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<br /></div>
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<u>Sauce</u><o:p></o:p></div>
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<i>nuoc mam pha</i>*, as required<o:p></o:p></div>
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Thai sweet chilli
sauce (Pantai brand) or chilli sauce, as required<o:p></o:p></div>
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<br /></div>
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<u>To serve</u><o:p></o:p></div>
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toasted rice powder (<i>khao khua</i>)**,
as required<o:p></o:p></div>
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1 bunch coriander,
roots trimmed<o:p></o:p></div>
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1 bunch Thai basil/mint,
leaves plucked<o:p></o:p></div>
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1 baby cos lettuce,
leaves trimmed<o:p></o:p></div>
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1 lime, cut into 8
wedges<o:p></o:p></div>
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<br /></div>
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Heat up a wok and add
some cooking oil. On low heat, sauté lemongrass, garlic and shallots until
fragrant. Transfer to a small bowl. Turn up the heat and add some more cooking
oil to cook the chicken mince, allow the bottom to brown before breaking it
into small pieces, stirring in the process. When chicken is nearly done, add
the lemongrass mix and stir thoroughly. As the meat juice begins to evaporate,
season well with salt, fish sauce, white pepper and chicken stock powder. Stir fry until meat juice completely evaporates. Transfer to a plate and set aside.<o:p></o:p></div>
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<br /></div>
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For the sauce, combine
<i>nuoc mam pha</i> and Thai sweet chilli
sauce to your liking. <o:p></o:p></div>
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<br /></div>
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To serve, take out a
portion of the mince and mix in 1 heaped teaspoon of toasted rice powder and
some coriander and Thai basil/mint. Add a few tablespoons sauce and stir to
combine, adding more sauce if necessary. Transfer onto a baby cos lettuce and
squeeze lime wedge before eating.<o:p></o:p></div>
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*My dad makes his own
dipping fish sauce which is made of combining fish sauce, white vinegar, sugar,
water and smashed garlic cloves. Once you are happy with the taste, bring to
the boil and allow to cool before storing in an airtight jug. Store in the
fridge.</div>
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<br /></div>
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**Heat a wok. Turn the
heat to low and add a rice cup full of glutinous rice. Gently stir fry until
golden brown and fragrant – this may take around ten minutes. Allow to cool
before processing it to a fine powder. For further information, see <a href="http://shesimmers.com/2009/04/khao-kua-how-to-make-toasted-rice.html">here</a>.<br />
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<a href="http://i1204.photobucket.com/albums/bb402/joyce6122/77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i1204.photobucket.com/albums/bb402/joyce6122/77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg" height="180" width="200" /></a></div>
Edit: 10/07/14 I'm submitting this post to <a href="http://mycookinggallery.blogspot.com.au/2014/07/cook-your-books-14.html">Cook Your Books #14</a> hosted by Joyce of <a href="http://mycookinggallery.blogspot.com/">Kitchen Flavours</a>.</div>
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<o:p></o:p></div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-22157617319472077722014-06-09T21:51:00.001+10:002014-06-09T21:51:51.016+10:00coconut tarts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-8ErVaZwMPwzNoQkJSzjyCR45AMeiuuP_NhikD9i-AFivgKN4sVGXCa3uusQOvxcqcDeKBMTSv5Nt_jCQNirLLJndOwi2ucdQyDWThIskWZOMBrnVgUAWGO4qcoNeywZ3ql50zWuGic/s1600/DSC_0524.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-8ErVaZwMPwzNoQkJSzjyCR45AMeiuuP_NhikD9i-AFivgKN4sVGXCa3uusQOvxcqcDeKBMTSv5Nt_jCQNirLLJndOwi2ucdQyDWThIskWZOMBrnVgUAWGO4qcoNeywZ3ql50zWuGic/s1600/DSC_0524.JPG" /></a></div>
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One of my favourite moments during yum cha is when the lady comes around pushing the desserts cart. From colourful cubed gelatin jellies with an umbrella toothpicks to chewy mochi with peanut and coconut fillings. I generally like most of them (except almond jelly), but you can't really beat flaky egg tarts that are fresh from the oven. Another tart offered is the coconut tart - what I refer to as the less popular cousins of the egg tart. We used to get these when we were visiting our relatives in the east, but since the dim sum restaurant closed a decade ago, I haven't been able to source any good ones that are as good as the ones we used to get.</div>
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I tried making them a couple of years back, but the filling was different mainly because I was just mixing a bunch of ingredients I thought were in it. It was not until I recently came across <a href="http://wantanmien.com/coconut-tart-%E6%8F%B6%E6%92%BB/">wantanmien's post</a>, I thought about making these again. This time the filling was very close to what I remember eating in the past. Compared to my old filling mixture which was very moist, this was quite dry and could be molded into a ball. </div>
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You'll need a stack of individual tart molds to make these, but if you don't have any, you can try using a greased, loose based muffin tray or patty/fairy cake trays (cake tin with the rounded bottom). </div>
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* * *</div>
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<u>coconut tarts</u> makes around 16</div>
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<i>pastry adapted from Lim Siew Chung in Yummy Street Fare </i>最想吃的...街坊美食<i> </i></div>
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<i>filling adapted from <a href="https://www.google.com.au/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&cad=rja&uact=8&ved=0CDYQFjAC&url=http%3A%2F%2Fwantanmien.com%2Fcoconut-tart-%25E6%258F%25B6%25E6%2592%25BB%2F&ei=RFGJU_GuK5HPkgWCuoGwDQ&usg=AFQjCNEuJqqOESg3QvCpjuKb0UeB5DoPVg&sig2=qxgF4BcMQlGVb6sRWH5INA&bvm=bv.67720277,d.dGI">wantanmien</a></i></div>
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<br /></div>
<u>pastry</u><br />
200g plain flour<br />
75g cold unsalted butter, cut into cubes<br />
25g cold lard (or unsalted butter), cut into cubes<br />
50g icing sugar<br />
15g custard powder<br />
pinch of salt<br />
1 cold egg<br />
<br />
<u>filling</u> (make a few hours prior or overnight)<br />
200g desiccated coconut<br />
120ml milk or coconut milk<br />
60g unsalted butter<br />
100g icing sugar (or to taste)<br />
20g vanilla pudding powder* (optional)<br />
1/2 tsp vanilla bean paste<br />
pinch of salt<br />
few drops of yellow food colouring (optional)<br />
<br />
8 glace cherries, cut into half, for decoration (optional)<br />
<br />
<div style="text-align: justify;">
<u>To make pastry:</u> Put flour, butter, lard, icing sugar, custard powder and salt into a food processor. Pulse until butter and lard resemble small breadcrumbs. Add in the egg and pulse until everything comes together. Empty onto a lightly floured surface and knead into a ball. Wrap and refrigerate for at least 30 minutes.</div>
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<br /></div>
<div style="text-align: justify;">
<u>To make filling:</u><b> </b>Put all ingredients into a small saucepan, except for the desiccated coconut. Cook on medium low heat until butter melts completely. Stir in the coconut and leave to cool for a few hours or overnight for it to absorb the liquid.</div>
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<br /></div>
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<u>To assemble:</u> Take the pastry out of the refrigerator and divide into 30g pieces. Press pastry evenly around the molds**. Divide filling according to how many tart shells you have and lightly press into the tart shells. Press in a halved glace cherry in the center. Bake at 190 degrees celcius for 20 - 25 minutes or until golden brown. Don't worry about over baking, they are very forgiving. In fact, you'll get crispier tart shells - win! </div>
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<i>*I found adding this made the taste kind of artificial. If you add vanilla bean paste, essence or extract, I do not think it is necessary.</i></div>
<div style="text-align: justify;">
<i>**Or roll out the pastry into 2mm and use a suitable cookie cutter to cut our rounds to line the mold.</i></div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-29219496921620143862014-05-25T00:00:00.001+10:002014-05-25T00:00:17.432+10:00wonton noodles!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDH1R0kjyBSBTyXzc9OC1v7b3E5Gmoq7mZ4hfncHeQTn11wEm5WkpKMHrkwxDg9hdQBLR_SpO0qTqvjJfl-0rvJlcDUNOFtN_eR-86LaGtJD3nfEJdBmr1K9T0iV_v3xVyEE16wEG1ak/s1600/DSC_0511.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDH1R0kjyBSBTyXzc9OC1v7b3E5Gmoq7mZ4hfncHeQTn11wEm5WkpKMHrkwxDg9hdQBLR_SpO0qTqvjJfl-0rvJlcDUNOFtN_eR-86LaGtJD3nfEJdBmr1K9T0iV_v3xVyEE16wEG1ak/s1600/DSC_0511.JPG" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-GNyFEWyFHffGC9BZ39CenakR6tyw5zSAIneVh9CZpKnqJ7MzIQ2C3bjC9eREpkxICE-wjCpUCl24RsZL3GpUq3MkPWzKqHXf6l4SAQrslBXt7TYK6VG3BrT0_CSvWJwAB0kAkBkvH5A/s1600/DSC_0513.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-GNyFEWyFHffGC9BZ39CenakR6tyw5zSAIneVh9CZpKnqJ7MzIQ2C3bjC9eREpkxICE-wjCpUCl24RsZL3GpUq3MkPWzKqHXf6l4SAQrslBXt7TYK6VG3BrT0_CSvWJwAB0kAkBkvH5A/s1600/DSC_0513.JPG" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2otWEU0PmDwZ3zKh_hHr1-gphh6lLL522bRcStpoj6r6YmewCuXu9Fbtq1aCX0EyvGhFVLR-vJ_ZbZYsIVxhTEHJgL3MfCCKgm8qcWqV9F0ilyavtBHBDQYz5Ip-du1RWt3Zt60aNgPE/s1600/DSC_0516.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2otWEU0PmDwZ3zKh_hHr1-gphh6lLL522bRcStpoj6r6YmewCuXu9Fbtq1aCX0EyvGhFVLR-vJ_ZbZYsIVxhTEHJgL3MfCCKgm8qcWqV9F0ilyavtBHBDQYz5Ip-du1RWt3Zt60aNgPE/s1600/DSC_0516.JPG" /></a></div>
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<i>"If you don't ever try, you'll never know how. The first time won't be great, but you'll know how to make it better next time." </i></div>
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And with that, I made my first bowl of wonton soup noodles with a bit of help from my dad. The method was quite simple and the only thing I struggled most with was wonton wrapping. Despite being taught how to wrap wontons on two separate occasions, I finally got the technique last night. Unfortunately, the wonton filling was on the bland side because I forgot to add the oyster sauce. At least I'll remember for next time. In the meantime, a few drops of soy sauce will have to do. </div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-44983940623445629992014-04-20T01:18:00.001+10:002014-04-20T01:18:58.098+10:00carrefour potato buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ChvaqKkfBm-MrzQxtdONlc3iPJ_4Qtq_IoAnamUifk24wrFtug-htCNp2OYXBygJj8KVrjXffnjQ8fD3jNPcqs5s-gD8iEf68-36-6EdOaG-4KvbIX6Tn6j5XhyphenhyphenOGS5L8O0FNiTYUBU/s1600/DSC_0519.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ChvaqKkfBm-MrzQxtdONlc3iPJ_4Qtq_IoAnamUifk24wrFtug-htCNp2OYXBygJj8KVrjXffnjQ8fD3jNPcqs5s-gD8iEf68-36-6EdOaG-4KvbIX6Tn6j5XhyphenhyphenOGS5L8O0FNiTYUBU/s1600/DSC_0519.JPG" /></a></div>
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I came across this old <a href="http://janechew.blogspot.com.au/2011/08/blog-post_24.html">blog post</a> by Jane the other night and I remember how popular these potato buns were in Malaysia. When they were in the oven, a distinctive aroma filled the store and once they were out, people started to huddle around the bakery with their supermarket trolleys. Steamed filled the bags whilst the staff packed and handed them out. It was tempting not to eat them then and there. </div>
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Back then, my grandma was a big fan of these fluffy, soft textured buns and we were tasked with buying a dozen pack if we went down to the supermarket. We didn't even buy them when we went back <a href="http://grub-town.blogspot.com.au/search/label/malaysia">last year</a>, but I felt like making some since the cross on top makes them look like hot cross buns. But, I didn't quite like how the cross came out so I will just make and pipe some real custard on next time.</div>
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I read how adding mashed potato in bread dough can make it too moist, so I changed the method a little. Instead of boiling/steaming the potato, I nuked it resulting in a drier texture. Perhaps adding 10g of custard powder into the bread dough also helped absorb some liquid? To nuke potatoes, use a fork and poke multiple holes on both sides. Nuke on both sides for 1 minute (1000W) and 30 seconds more thereafter until it is soft enough to cut through with a fork. Allow to cool before peeling and leave the potatoes in small chunks as it will be fully incorporated when it is kneaded in. Whilst nuking, the potato will make funny sounds, but don't worry (too much) about it exploding.</div>
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<br /></div>
☓ ☓ ☓<br />
<br />
<u>potato buns</u> approx. 1.2kg dough; makes 30 small buns<br />
<i>adapted from <a href="http://vivianpangkitchen.blogspot.com.au/2011/05/potato-bread-straight-dough-method.html#.U1KBw1WSy3Q">Vivian Pang's Kitchen</a> </i><br />
<br />
<div style="text-align: justify;">
<i>I don't know why they are called 'potato buns' when potato doesn't even make up the majority of the ingredients. Maybe it is because when they are shaped, they resemble little washed baby potatoes?</i></div>
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<br /></div>
600g bread flour<br />
70g caster sugar<br />
1 tsp sea salt<br />
4 tsp dry yeast<br />
1 large egg + enough milk to make up 300ml<br />
10g custard powder (optional - if adding dissolve in some milk first)<br />
1/2 tsp vanilla bean paste (optional)<br />
80g cooked potato (see above for instructions)<br />
60g cold unsalted butter, cut into small pieces<br />
<br />
<u>custard cross</u><br />
50g custard powder<br />
15g bread flour<br />
10g milk powder<br />
water<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRVXdd-8x4KELs1fOPyFifjAMlgn-yVSR3VtqBRyX3x6Up2tQoeRQVLQt-UxBvFnK8Bk4C5WA9vMSShHqLPo0-PbQa1Twn2VDZzNjyRRxbGoTwHqe7fOxIl1vPLFwJnBfszZy83bob2c/s1600/DSC_0501.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRVXdd-8x4KELs1fOPyFifjAMlgn-yVSR3VtqBRyX3x6Up2tQoeRQVLQt-UxBvFnK8Bk4C5WA9vMSShHqLPo0-PbQa1Twn2VDZzNjyRRxbGoTwHqe7fOxIl1vPLFwJnBfszZy83bob2c/s1600/DSC_0501.JPG" /></a></div>
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Place above ingredients into the bread machine bowl according to manufacturer instructions. Set to 'dough function'.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndZMxldGsEpKekfUzXooGiNduVB7V7IITggnlS4bzlDS6sb9OYDbFiO46w1J1mGrDIZjrmY_NNWT5YvIwKUiMj7gIxvxrBo1TdcDl0lomHBLLq9PG4GEy2SOyjnE50Af4lpb-8162Kao/s1600/DSC_0509.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndZMxldGsEpKekfUzXooGiNduVB7V7IITggnlS4bzlDS6sb9OYDbFiO46w1J1mGrDIZjrmY_NNWT5YvIwKUiMj7gIxvxrBo1TdcDl0lomHBLLq9PG4GEy2SOyjnE50Af4lpb-8162Kao/s1600/DSC_0509.JPG" /></a></div>
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When dough is ready, lightly dust the bench with bread flour and divide dough into 3 equal strands. Gently stretch them out and further divide into 30 x 40g dough pieces. Shape them into small balls and transfer to a lined baking tray. Cover and leave to prove until dough doubles in size*. </div>
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Meanwhile make the custard mixture for the cross. Mix custard powder, bread flour and milk powder with enough water to form a pipe-able paste that is not too runny. If you accidentally added too much water, add in some bread flour. Transfer to a piping bag with a small tip.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb7ZaxIxp8RgPA6eNDlsAlQoewgEoI0G9JGgbCWYhYXUBiP7Hbizjm7FuXARZQwnKViwd-dV-b9cb0jy7wed14zINtj4JsMAee6e5ce0zR8AJ1fuavZ9m4rNA4nfkCowe9h2v-yqD04fA/s1600/DSC_0513.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb7ZaxIxp8RgPA6eNDlsAlQoewgEoI0G9JGgbCWYhYXUBiP7Hbizjm7FuXARZQwnKViwd-dV-b9cb0jy7wed14zINtj4JsMAee6e5ce0zR8AJ1fuavZ9m4rNA4nfkCowe9h2v-yqD04fA/s1600/DSC_0513.JPG" /></a></div>
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When dough is ready, brush tops with beaten egg and pipe the cross pattern on top. Bake at 175 degrees for 15 minutes or until tops are golden brown.</div>
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*It was quite chilly when I made them so I proved them in an oven heated at around 30 degrees for 1 hour. Every 20 minutes I brush the tops of the dough with beaten egg.grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-26137792438264565342014-03-23T17:56:00.000+11:002014-03-23T17:56:18.375+11:00eating clouds<div class="separator" style="clear: both; text-align: right;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrwx1Ee52wF5AJOjEiaNk8irgVBJNtVWdnYuNzir8txdIwjyVBnCNU_MorBrUHHnqlRr0-xxJLkuN9NAnEy6W_XToErOkZ-04TrzIIDvaSfOTwR9xtsALkGyN3DveBYw7WYwAy1uGZA8/s1600/DSC_0456.JPG" /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jrORBzTuld4-V7FHi5AACIsvc6Q170_nE025WTCduJ-lPvTx8v9f531E6UcYq6zRvHz9zztEeRRNkDeQ7LhRLNHtm-r2sl2k-3UY0J-wcle7X2rhmkc3nZpJ3pw9utCy-aP3K7mIArI/s1600/DSC_0454.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jrORBzTuld4-V7FHi5AACIsvc6Q170_nE025WTCduJ-lPvTx8v9f531E6UcYq6zRvHz9zztEeRRNkDeQ7LhRLNHtm-r2sl2k-3UY0J-wcle7X2rhmkc3nZpJ3pw9utCy-aP3K7mIArI/s1600/DSC_0454.JPG" /></a></div>
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When I went back to Malaysia last winter, my grandma taught me how to bake a chiffon cake and we ended up making at least three consecutively. With a gleam in her eyes, she told me baking chiffon cakes makes her very happy because they smell great and they used to rise to the top of the oven! At one point in her life, she baked more than a dozen everyday for my uncle's <i>kopitiam</i> or simply to give away to her friends and family. When I asked for the recipe, she could tell me from the top of her head!</div>
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Returning to Melbourne, I have used her original recipe a handful of times and they have all come out light and fluffy. This time I decided to tweak it slightly and the texture still comes out cloud like - this is what makes me happy. </div>
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<u>banana chiffon cake</u> makes 1 x 22(d) x 11(h)cm chiffon cake<br />
<i>adapted from my grandma's recipe</i><br />
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<span style="text-align: justify;"><i>On a quick note, I have noticed that my grandma's chiffon cake recipe contains more sugar compared to others, but we find the sweetness just right for our liking. </i></span><br />
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5 large egg whites<br />
90g caster sugar<br />
1 tsp cream of tartar, sifted<br />
pinch of sea salt<br />
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5 large egg yolks<br />
90g caster sugar<br />
25ml rum<br />
70g cooking oil<br />
100ml coconut milk or milk<br />
180g rice flour or plain flour, sifted<br />
1 tsp (double action) baking powder, sifted<br />
1 tsp bicarbonate of soda, sifted<br />
2 bananas (approx. 170g), finely mashed<br />
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Preheat oven to 170 degrees celcius.</div>
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Whisk egg whites with one portion of sugar, cream of tartar and a pinch of salt until very stiff peaks form. Set aside.</div>
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Whisk egg yolks and the remaining sugar to combine. Add rum, cooking oil and (coconut) milk. Stir to combine. Fold in the flour, baking powder and bicarbonate of soda and stir to combine. Fold in mashed bananas.</div>
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Fold in 1/3 of the egg whites to loosen up the batter. Fold in the remaining egg whites. Pour batter into a chiffon cake tin.</div>
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Bake for approximately 35-40 minutes and check cake with a skewer before taking it out. Cool upside down for about 10-15 minutes before unmoulding it from the tin to cool further. </div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.comtag:blogger.com,1999:blog-5572855454681581659.post-49030976742530792062014-02-05T18:31:00.002+11:002014-02-05T18:31:23.401+11:00a good sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjigss84zUKgEQG6LGoFF0dJ5TYewrzwD-AtuWKcqMEYV1irkCHxyUjq773RtarOyBz6HHquvv_CFiicvmZuBxHbHgweQ2L48yKOiKz813Atl8X6hLQu6mo_tZaISBCd0J2P_ztj6vlS_E/s1600/CSC_0363a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjigss84zUKgEQG6LGoFF0dJ5TYewrzwD-AtuWKcqMEYV1irkCHxyUjq773RtarOyBz6HHquvv_CFiicvmZuBxHbHgweQ2L48yKOiKz813Atl8X6hLQu6mo_tZaISBCd0J2P_ztj6vlS_E/s1600/CSC_0363a.jpg" /></a></div>
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School season is upon us and I'm starting to think the good ol' chicken and cheese sandwich needs a little upgrade. </div>
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Armed with a freshly baked loaf of italian herb and garlic focaccia, I proceeded to slather it with unsalted butter and whole grain mustard and filled it with some iceberg lettuce, cheese and deli roast chicken slices. Like many other savoury sandwiches I make, a crack of freshly ground black pepper is a must.</div>
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Today there was a new last minute addition to the sandwich; a chunky cranberry and orange sauce. Something sweet to offset the salinity of the processed chicken, which I think will go well with sliced turkey or shredded roast chicken. The flavour combination is comparable to IKEA meatballs served with lingonberry sauce.</div>
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<u>chunky cranberry and orange sauce</u> makes enough for 1-2 sandwiches</div>
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a small handful of dried cranberries</div>
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hot water, as required</div>
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rind/zest of 1 orange</div>
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juice of 1/2 an orange</div>
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Put the cranberries in a small bowl and pour in enough hot water to just cover it. Leave for 5 minutes (alternatively nuke it for 30 seconds in a microwave). Transfer to small saucepan and add in the remaining ingredients. Bring to a boil and simmer until mixture has thickened. Allow to cool slightly before adding it into your sandwich!</div>
grubhttp://www.blogger.com/profile/00554972432636781666noreply@blogger.com