March 22, 2010
I had a movie and dinner session at my place last week and one of the dishes were smoked duck. I bought the whole smoked duck because it was pretty cheap but ended up having about half a duck left after the dinner!
Since I haven’t had chinese soup at home for a while, I thought of cooking the smoked duck with ‘kai choy’. But then, I could only find very old and saggy ‘kai choy’ at the cold storage so I decided to use turnip instead. It turned out nice too, and a refreshing change to my usual soups!
Here are the ingredients:
1. A quarter of smoked duck (or more depending on how much you have leftover)
2. 1 white turnip
3. 6 dried red dates
1. Soak the smoked duck for about 1 minute with boiling hot water. This will get rid of some (just some) fats from the duck and the soup will not be so cloudy. It also reduces the salt content a bit from the smoked duck.
2. Cut the turnip into big chunks. Since this is soup the size of the chunk does not really matter.
3. Wash the red dates under running tap water.
4. Combine peppercorns, smoked duck, red dates and turnip in a pot. Add enough water to cover the ingredients and a bit more.
5. Bring the soup to boil. And after the soup has started boiling, leave it boiling for about 8 minutes before turning the fire down. Boil with small fire for 2 hours.
6. During the boiling process, you can start scooping out the layer of oil that surfaces on the soup.
7. Serve with some spring onions on top!
March 19, 2010
I know, I know, fish is good for us especially for our brains (so they say) but sometimes I run out of ideas of how to cook them besides steaming, deep frying and as curry. Deep frying is a very common way of cooking fish in Malaysia but I’m not too keen on the oil splattered all over the kitchen. Imagine the clean up! Anyway, I decided to cook Thai Fish Cakes yesterday because it’s something different from steaming and it’s not as bad as deep frying. Here’s my version of the Thai Fish Cake.
- 500g Spanish Mackerel (Ikan Tenggiri in Malaysia), deboned and skinned
- 1 egg
- 2 tablespoon red curry paste
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3 long beans, thinly sliced
- a few kafir lime leaves, thinly sliced
- Mix curry paste, sugar, salt and eggs in a bowl until well combined (I prefer to do it this way so the mixture is more even).
- Blend fish and curry mixture in a food processor/blender until it resembles fish paste and feels springy.
- Remove from food processor and stir in long beans and kafir lime leaves until well combined.
- Wet hands with salted water and make paste into balls of approximately 3cm in diameter. Pat the balls lightly to flatten slightly.
- Heat around 1/2 cup of oil in the frying pan and fry the fish cakes in batches of about 4-5. While frying, press the fish cakes to flatten if it expands too much.
- Turn fish cakes when one side becomes slightly brown.
- Remove from pan once fish cakes are evenly brown.
Thai Fish Cake
Thai Fish Cake
(Note: the fish cakes look a bit wrinkled in the photos because the photo was taken the day after straight from the fridge. Otherwise, it’s awesome)
March 15, 2010
I always love molten chocolate cakes, especially the one in Bakerzin, I think they just bake theirs to perfection. One day, about 6 months ago, I decided to make my own, and after looking at the online recipes, it looks too easy to make. But the funny thing is, I have probably tried this recipe at least 5 times to come to the one that I made below. Somehow, the first few tries did not work out. I remember the first one didnt taste too much like cake, second one was rock hard, and I just couldn’t figure out what was wrong.
But finally, after so many tries, I managed to get it! And I feel that the magic is in the way the flour is folded into the chocolate mixture at the end, and the oven temperature of course. Each oven is unique on its own i think, and when the recipe says 10 minutes, it really depends on the individual ovens.
Here’s the recipe. I have kind of adapted my own way of doing this, but I got my inspiration from hunger hunger’s post.
Makes 4 yummylicious molten chocolate cakes.
- 2 eggs
- 2 egg yolks
- 227g unsalted butter (room temperature)
- 8 squares of cooking chocolate (for a sweeter taste, I use Van Houten cooking chocolate, if not, use any dark chocolates)
- 110g caster sugar
- 6 tablespoons plain flour
- Preheat oven to 210 degrees celcius.
- Melt the chocolate over a hot water bath. Cool.
- Combine sugar with eggs, then beat till the colour turns a bit pale.
- Add butter and stir. Then add the egg yolks.
- Pour in the cooled chocolate mixture and stir. Make sure the mixture is well combined.
- Fold in the flour (in 3 tablespoons intervals). It is important to fold this properly else the cake will not turn out soft and nice.
- Pour into ramekins, or you can use non stick (about 3.5 inch diameter) baking ramekin (I am not sure how to call it exactly), you can see the picture below. I would pour up to about 1.5 inches to 2 inches high.
- Bake for 8 minutes. (However, please note that this totally depends on your oven. For first time baking, I would suggest looking at how long one takes and then you can leave the rest after you know the timing).
- Take the molten cuties out! And turn it over on a plate. You can serve it with vanilla ice cream or with strawberries, for my picture, I served it with a piece of orange.
March 14, 2010
I first tasted black sesame ice-cream at Passionflower in Sydney many years ago. I was hooked. Then after, I looked high and low for the ice-cream in Melbourne, where I lived, to no avail. When I returned to Kuala Lumpur, I’ve been venturing to Japanese restaurants with a secret desire to have the ice-cream. This can be rather harmful to the pocket and sinful to the waist. I have a theory that if I make my own, there’s a possibility I may lose my cravings. So here’s the recipe I tried:-
- 3 tbsp. black sesame seeds, toasted and ground
- 2 cups/500ml heavy or thickened cream
- 2 cups/500ml milk
- ½ cups sugar
- 4 egg yolks
- In a medium saucepan, whisk cream, milk, ground sesame and half of the sugar until combined. Turn the heat on high and continue stirring until mixture comes to a boil. Remove from heat.
- In a small saucepan, whisk egg yolks and sugar on low heat until thick and pale. Remove from heat.
- Add egg mixture to the cream mixture and turn the heat on low. Stir mixture for 5 minutes or until mixture reaches a custard-like consistency.
- Pour into a heat proof container and let it stand for about 15 minutes.
- Put mixture into the freezer until frozen around the edges. Remove and process the ice cream in a food processor.
- Repeat process for another 2-3 times until ice-cream is creamy.
Black sesame ice cream
Black sesame ice-cream
March 5, 2010
It’s the new year and we are welcoming the year with our new blog! We hope to dish out some of our own creations and also our food experiences! Have fun reading our entries!