Cream Puff

Cream Puff is one of the first few pastry that I had learned to do when I had just started baking at about 15. I still remember how happy my mum was when she let her friends to get a taste of the puffs and they had nodded their heads with approval. That kinda boosted up my confidence and since then I had exposed myself with all kinda recipes from cut newspapers and mum's cookbooks. It had been about 10 years since I made my last batch of cream puffs but strangely it felt as though I had just caught a glimpse of my mum's smile yesterday...

Cream puff is basically choux (pronounced "shoe") pastry + pastry cream. A dollop of choux paste will puff up into a hollow ball when baked and then it's up to you what kinda filling you would like to serve it with. I had made a sweet filling of the renowned creme patisserie (chinese is known as 糕点师傅的奶油) with the leftover vanilla pod.

Cream Puff
adapted from The Cook's Book, recipe of Pierre Herme

CHOUX PASTRY

Ingredients:
125ml water
125ml full cream milk
1 tsp caster sugar
1 tsp salt
110g butter
140g plain white flour (sifted)
5 eggs


Methods:
1. Pour the water, milk, sugar, and salt into a pan. Add the butter. Bring to the boil. As soon as liquid boils, add the flour all at once. Stir vigorously until the dough is smooth.
2. Continue to stir the mixture over the heat for another 2-3 minutes until the dough dried out and comes away from the sides of the pan in a ball. Tip it into a large bowl.
3. Add the eggs one by one, beating well so that each egg is thoroughly incorporated before adding the next. (Use a mixer at low speed if you have one, I didn't bother with that and use a wooden spoon and stir like mad.)
4. When the dough falls as a ribbon, it is ready to be used. (You will know the dough is ready when you lift the wooden spoon, the spoon pulls up some of the dough that then detaches and forms a slowly bending peak.)
5. Preheat the oven to 180 ˚C. Put the choux pastry dough into a piping bag (I had used a disposable one). Pipe balls of the mixture about 5cm in diameter onto a baking tray lined with baking parchment, spacing them about 5cm apart.
6. Bake in oven for about 10 mins or until the pastries are puffed up. Lower the temperature to about 170 ˚C and continue to bake until the pastries are golden and feel hollow, about 10 minutes.
7. Transfer to wire rack and cool.

The choux paste cannot be kept so bake it as soon as you have made it. If you want to make it in advanced, bake the choux paste and keep the cooled choux pastries instead in airtight container.


Creme Patisserie

Ingredients:
250ml full cream milk
22.5g cornflour
62.5g castor sugar
1 vanilla pod
3 egg yolks
25g unsalted butter at room temperature


Method:
1. Whisk the milk and half of the sugar in a heavy-based pan. Split the vanilla pod in half lengthways and scrape out the seeds with the point of a sharp knife. Add the vanilla seeds and pod to the pan. Bring to the boil, whisking all the time.
2. In a bowl, whisk the egg yolks, corn flour and remaining sugar until well mixed. Pour the hot milk onto this mixture in a thin stream, whisking all the time. Transfer the mixture back to the pan and bring just to the boil, whisking constantly, then immediately remove the pan from the heat. (Be careful not the let the mixture cuddle if not you will get scrambled egg instead.)
3. Stand the pan in a shallow bowl filled with iced water. Remove the vanilla pod. (I simply rest the mixture on the counter, stir occasionally till no smoke can be seen.)
4. When the sauce has cooled a little (to 60 ˚C), add the pieces of butter, whisking briskly until they have melted and the sauce is smooth and shiny.

I had doubled the pastry cream recipe to fill in all the choux pastries. The cream is best made before it is being used but if you have to make it in advanced, store it in a container with cling wrap touching the surface to prevent the surface from drying. To assemble, insert the pastry cream into a piping bag and pipe the pastry cream into the choux pastry case with a tip. Or if you don't have any of those gadgets, simply cut the tops off the choux, about half the way up. Fill in the base with pastry cream and put the top back. Sprinkle with some cocoa powder or icing sugar. Serve it to your neighbours, your boyfriend/girlfriend, your colleagues, your family or your pet and receive compliments. :)

Now I have 6 egg whites sitting in the fridge. What am I going to do with them? Hmmm.. Chiffon cake anyone? :D

The Best Scrambled Egg

For those who enjoy a home-cooked english breakfast (or brunch) on a lazy Sunday, this is a perfect recipe for you. In fact it's more like a method of making eggs than a recipe. Seriously no joking, I had tried it myself and personally think it's the best scrambled egg that I have ever tasted. Not too watery nor too dry, the delicate scrambled bits are so smooth that they almost melt in your mouth. I guess must be the method of on-and-off the stove that makes the wonderful texture of the scrambled egg. See it for yourself.

Instead of using creme fraiche (pronounced as "cream fresh"), I had substituted it with a dollop of natural yogurt instead (the leftover ingredient of yesterday's dinner) and I think you can also use sour cream. I had too added some cheddar cheese in which I do that everytime when I make scrambled egg. Didn't have chives so had omitted that, pepper and salt to taste (I put less salt cause the cheese is already salty) and voila!

Trust me, get some sourdough bread, creme fraiche, chives, tomatoes and mushroom and start right away!

Vanilla Sugar

After sending J off at the bus terminal (he was leaving to KL after the ice-cream making workshop), I headed to Phoon Huat to get some plump and pulpy vanilla pod. I am going to visit my uncle and aunt who had just came back from the US for a short stay and thought that a jar of home made vanilla sugar could be a very decent and earnest gift for them.


The first time I got to know the existence of vanilla sugar was through Jamie Oliver's The Naked Chef show which was showing at Discovery Travel and Living channel about 4 years ago. It was very impressive when Jamie said he had always sent a big jar to his mother on her birthdays. I think it's really a great gift especially for people who enjoys tea and coffee. It acts just like the vanilla syrup that is used in caramel macchiato which you order from the menu at Starbucks. When your coffee can now taste so much better, it too looks so much cooler when you bring your friends over for a cup of coffee and indulge them with this deluxe sugar.

the small dots are the seeds from the vanilla pods

Vanilla Sugar

adapted from Jamie Oliver

Ingredients:
1 vanilla pod
1 cup of superfine sugar (I had used 5 vanilla pods for 1 kg of sugar;try to get the finest sugar you can get but not icing sugar)

Methods:
1. Cut the vanilla pods into quarters and place in a food processor (I had used a blender instead) and process. Scrap the side and process again.
2. Mix the sugar in and process for about 2 minutes. Sieve the mixture into a bowl and return the big lumps into the food processor and blend again. Repeat the process until you get the most out of the pods.
3. Keep the vanilla sugar in an air-tight container and use it for your coffee, tea, dessert and anything you like.

I had infused an extra whole vanilla pod in the jar to further intensify the aroma and taste and perhaps as decorative purposes too.

When J is back from KL, we will make our jar of vanilla sugar together. :)

And I guess I will use the remaining pods to make custard for eclairs that I always wanted to make. Stay tuned.


P/S: You can get vanilla pods at Cooking Island for those who are staying in Penang.

Hot Chocolate Fondant

I had decided to make Chocolate Fondant for the 2nd time, to give J a little surprise of the day. The first time I made was on the last Valentine's Day, and the recipe that I had used called for less flour and hence the outcome was a bit pudding-liked, although it was still sinfully luscious. This 2nd time I tried a different recipe of Gordan Ramsay which called for more flour and hence the overall texture is more cakey with a divine liquid centre which I personally think is one level higher! It's so presentable and sublime but I promise it is 100% easy to make. Definitely an "in-law" kinda material, bake this to impress!

I had doubled the recipe to make 4 fondants. The unbaked batter (in individual ramekins) can be frozen for up to 2 months but I think they will be long in your stomach by then haha.

Hot Chocolate Fondant

adapted from "Makes It Easy" by Gordon Ramsay

Yield: 2

Ingredients:
50g unsalted butter, plus extra to grease
2 tsp cocoa powder, to dust
50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces
1 egg
1 egg yolk
60g caster sugar
50g plain flour

Methods:
1. Heat the oven to 160. Butter 2 large ramekins, about 7.5cm in diameter, then dust liberally with cocoa powder.
2. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
3. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture.
4. Sift the flour over the mixture and gently fold in, using a spatula. Divide between the ramekins and bake for 12 minutes.
5. Turn the chocolate fondants out onto plates and serve immediately.

Remember not to overbake this if not you won't be getting the oozing melted lava. I found the freezing method is particularly useful in this, which you can freeze the batter till it's hard before baking so that the inside will get cooked slower and is still in liquid form when it's done baking. Oh ya, while waiting for the oven to preheat, you might wanna leave the frozen batter to thaw for about 8 minutes.

Gonna finish up the remaining 2 fondants tonight for dessert. Gtg. Tada! <3

Banana and Oat Muffin

The recipe that I got it somewhere but forgot where it is... The texture turned out to be a little chewy. I guess it's because of the oats. Elmo loves it though. Perhaps I should try with rolled oats next time. And not to forget to add some spices like cinnamon and nutmeg to give it a kick. Well... there is always room for improvement isn't it? :)


Yield: ~8 large muffins

Ingredients:
3 riped bananas, mashed
1/3 cup butter, melted
3/4 cup sugar
1 egg, slight beaten
2 tsp vanilla extract
1 tsp baking soda
1 pinch of salt
1 1/2 cup flour
1/2 cup oats
1/2 cup milk
1/2 tsp nutmeg
1/2 tsp cinnamon

Instructions:
1. Preheat the oven to 180ºC .
2. Mix oats and milk and let soak for approx. 10 minutes or until the milk is absorbed.
3. Mix butter into the mashed bananas in a large mixing bowl.
4. Mix in the sugar, egg and vanilla extract.
5. Sprinkle the baking soda and salt over and batter and combine well. At this stage you can add in the grounded nutmeg and cinnamon.
6. Fold in the flour, mix until just combined. Do not over mix.
7. Fold in the oats and milk mixture.
8. Pour the batter into muffin cups or lined muffin tray.
9. Bake for approx. 25 minutes or until a skewer comes out clean.
10. Let cool on a rack.

Chilled Oreo Cheesecake

I had made this recipe more than once, and everytime it turns out beautifully with consistent taste. The texture of this cheesecake is smooth and light, and less stodgy than New York Cheesecake. Overall it isn't too sweet but from time to time you will be on cloud nine when you get a bite on the scattered Oreo, and on the Oreo crust that is good even if you eat it on its own.

The best thing that I found on this recipe is, it requires minimum cooking time but you will still get a masterpiece that amazes your peers as it doesn't involve any baking that usually takes hours to cool down before sending it into the refrigerator.

Chilled Oreo Cheesecake

Ingredients:

Crust:

220 g whole Oreo

120g melted butter

Filling:
100g sugar
8 egg yolks
500g cream cheese
22g gelatine powder dissolved with 100ml of hot water
300ml whipped cream
50g cooking chocolate
1 packet of Oreo sandwiches

Yield: A 9" cake that feeds 12 stomachs

Method:

For crust:
1. Blend the whole Oreo in a food processor until it assembles fine crumbs. If you don't have a food processor, simply place the cookies into a large clean plastic bag, seal it up and crush them by rolling a pin over the bag.
2. In a bowl, mix the Oreo crumbs with melted butter until all the crumbs take on a wet appearance.
3. Press the mixture into a 9" round springform tin. Chill in the refrigerator for at least 20 mins until the base is firm.

For filling:
1. Whisk the egg yolks and sugar lightly over a pot of simmering water. Make sure that the base of mixing bowl doesn't touch on the water. Whisk until the texture becomes thick and lighter in colour.
2. Beat cream cheese on low until smooth and creamy. Pour in the melted gelatine mixture and mix evenly with a spatula.
3. Pour the whisked egg yolk into the cream cheese mixture gradually and mix till evenly combined.
4. Fold in whipped cream.
5. Pour half of the cream cheese mixture onto the prepared base, lay oreo cookies on top of the filling and pour the remaining mixture on top.
6. Mix 2 tbsp of cream cheese mixture with melted chocolate and spoon it on top of the cheesecake. Use a skewer to swirl it into marble effect.
7. Chill in the refrigerator for more than 4 hours or overnight before serving.

Normally the price of a cake will skyrocket when it's tagged with a "cheese" word. Try this homemade cheesecake that doesn't need an oven, which you probably need to spend only half of the money that you spend on any store-bought cheesecake.

Char Siew Chicken with Fragrant Buttered Rice

Char Siew chicken served with chicken rice is such a common food pairing which you can find in almost any kopitiam in Penang. Eating them is such a pleasure that they blend so harmoniously on your tongue, with the perfect proportion of sweetness and saltiness. The recipe is too applicable as chicken wing marinates for BBQ (which will crown you the name Chicken Wing King/Queen I gurantee).

Char Siew Chicken with Chicken Buttered Rice

Ingredients:

Char Siew chicken:
2 fresh chicken breast fillet
30g chopped garlic
30g chopped ginger
50g sweet Taucheow
30ml honey
3tbsp oyster sauce
30g sugar
1/4 tbsp five spice powder

Fragrant Buttered Rice:
1 cup Thai fragrant rice
25g butter
2 cloves crushed garlic
2 tsp crushed ginger
2 pcs pandan leaves
1.5 cup chicken stock
1/2 tsp salt

Yield: feeds 2 stomachs

Methods:

Char Siew Chicken:
1. Marinate the chicken with oyster sauce, sugar and five spice powder. Cover with cling wrap and keep in the refrigerator for 4-6 hours.

2. Saute chopped garlic and ginger in some oil till fragrant. Add sweet taucheow and honey. Mix well and simmer for 1 min.

3. Pour the gravy on the surface of the chicken (on a baking tray).

4. Roast in oven at 160°C for 20 to 30 mins until the meat is cooked in the caramelised sauce.

5. Serve with chicken buttered rice.

Chicken Buttered Rice:

1. Rinse and drain fragrant rice.

2. Saute garlic and ginger with butter in a pot.

3. Add chicken stock, pandan leaves and salt.

4. Pour the mixture onto the rice in a rice cooker and cook as usual.

5. Serve with Char Siew Chicken.

If you think that those those instant bottled Char Siew sauce makes no difference than this, I can only tell you that you are so wrong. Trust me, spend a little more time and I assure you that you will dream of yourself chopping Char Siew at your own Char Siew stall after you eat this dish.

Green Curry Chicken

This dish has a very delightful shade of green, the type of green that used to be my favourite colour when I was young. It's not hard to make green curry from scratch. But if you are really an eventful person that you wanna save the hassle as much as possible, you can always get the readied green curry paste at the supermarket. Bear in mind that green curry paste that made by hand has a really vibrant flavour that a commercial product can never hope to achieve.

Sexy shade of green

Green Curry Chicken

Ingredients:
500g any chicken parts of your preference
250g potatoes, halved
1 cup chicken stock
1½ cup coconut milk
3 kaffir lime leaves, lightly crushed

Green curry paste:
4 long green chillies, seeded and chopped
1 cup fresh coriander (cilantro) leaves
1 tbsp finely chopped ginger
1 medium red onion, chopped
1 stalk lemon grass, smashed
1 tbsp fish sauce
2 tsp ground cumin
1 tsp white pepper
2 tbsp peanut oil

Garnishing:
Coriander leaves

Yield: feeds 4 stomachs

Method:
1. Place all the ingredients for green curry paste into a food processor and process until smooth. Paste is ready and set aside.

2. Heat a frying pan with a little oil over medium heat. Add green curry paste. Cook, stirring, for approximately 5 minutes or until the paste is fragrant.

3. Add the chicken pieces to the pan and cook, stirring to coat, for 2 minutes.

4. Add the chicken stock, coconut milk, potatoes, kaffir lime leaves and a pinch to salt to taste. Simmer for 25 minutes or until the chicken is tender and the curry is thick.

5. Garnish with some coriander leaves.

Green Curry Chicken

If you are able to scoop out some time to make your own green curry paste, it's well worth the small effort required. And you will be amazed how flavoursome this dish turns out with the effort you spent.

Lastly, I personally think that GREEN curry is really sexier than the ordinary red one. :)

Herbed Butter Rice

This is a very appropriate dish for potluck, as it goes well with almost anything. I made this as a carbohydrate dish in a BBQ party last Friday and received several favourable responses. It gives an exotic taste but the ingredients used are rather oriental. I simply used up some pandan leaves and kaffir lime leaves from my garden and voila!

Herbed Butter Rice

Ingredients:
2 cups long grain rice, washed and drained
1 tbsp butter or margarine
1 tbsp oil
1 big yellow onion, sliced
2 cloves garlic, chopped
3 cups water
1 lemongrass, smashed
2 pandan leaves, shredded and knotted
½ cup raisins
5 kaffir lime leaves, finely shredded

Seasoning:
1 tsp instant chicken bouillon granules
1 tsp sugar
2 tsp fish sauce
Generous dash of pepper
½ tsp salt to taste

Garnishing:
Chopped spring onion (I used chopped chives to give a more exotic flavour)

Yield: feeds 4 person

Method:
1. Heat up butter and oil in a wok.
2. Toss in garlic and onion and fry till they are soft.
3. Add in lemongrass and pandan leaves. Cook for about 1 min with constant stir.
4. Stir in rice and seasoning. Mix well to combine (ensure that the rice is cover with a layer of oil).
5. Dish the rice mixture into the electric rice cooker and add in water. Cook the rice as usual.
6. When rice is almost cooked and dry, add in the raisins and kaffir lime leaves. Stir well to mix.
7. Continue to cook the rice till it's fully cooked.
8. Sprinkle some chopped chives on top of rice before serving.

Elmo didn't get to taste this heavenly dish as it contains onion which can be harmful to dogs (due to the toxic ingredient thiosulphate). But he didn't seem to mind as I compensated him with a hard-boiled egg. *wink*