Yee Chai Paeng/Ear Biscuit

This is not the cow's or pig's ear, this is like the human's ear, or it is supposed to look like but somehow, these biscuits have their own idea of ears.  Not one will be similar when fried, some looked like tiny cups which we used to called them 'bras' when i was a little kid.  I have to get alexander to help in describing this biscuit, he looked at them and said that they looked like hats - cowboy hats. I told him to tell me more and he was not very co-operative, he said "they are hats and thats it!".  This biscuit must have been served way back before ovens were introduced to the Asians as they are deep fried - who can resist deep-fried ????? - they are so addictive!!!

Ingredients:

1/1/4 cups all-purpose flour
2 tbsp cooking oil
1/2 tsp 5-spice powder
1/2 tsp white pepper powder
1/2 tsp salt
1/8 tsp baking soda
2 tbsp fine granulated sugar
3 tbsp or more water
1 - 2 pieces shallots.

Oil for deep frying

Method:

Pound/grate peeled shallots and mix with 3 tbsp of water.  Pass through a sieve and squeeze as much juice from the shallots.  Discard the pulp.

Mix all other ingredients together and add in the water with the shallot's juice.  Keep adding water, 1 tbsp at a time until a soft and pliable dough is formed.  Knead dough until it is smooth.

Cut dough into 2 portions and roll one portion out into 4 inch x 7 inch rectangle.  Even and straighten edges the best you can.

Roll the dough up tightly, like you would a carpet, making a 4 inch log.  Wrap log loosely with plastic wrap and place it inside the cardboard roll(roll is from the center of toilet rolls).  Using a chinese rolling pin, pound biscuit to fit the cardboard roll and leave in the freezer for 30 minutes.

Repeat with the other portion of the dough.

After 30 minutes, remove dough and slice dough into even  thickness slices - i cut them very thin.

Heat oil for deep frying and when oil is 350f, lower the biscuits and deep fry until golden brown.

Remove and drain well.

Cool before serving or pack into airtight containers.
Serves

Cilantro Oil

Like i have said in my previous post on Cilantro Pesto, i came to like cilantro and use lots of it, adding it to lots of dishes especially soups. When you have more than you need of fresh cilantro and before they die on you, besides making Cilantro Pesto,  the next best option is to turn it into a infused oil,.  It is not quite the real thing, it is less pungent but it is there in your refrigerator, to put on almost anything - noodles, rice etc. 

Ingredients:

250 ml (1 cup) vegetable oil or olive oil
2 bunches of fresh Cilantro


Method:

.Drop the cilantro into boiling water for a few seconds and refresh in ice water.

.Squeeze the blanched cilantro dry.

.In a high speed blender/food processor, blend the oil and cilantro together for 30 seconds, strain it through a cheesecloth.

Serves

Shrimp Spaghetti with Cilantro Pesto

A pack of pasta is a must in my pantry, so are many more musts.  I must confess, i am a hoarder, i can never pass off a good deal and a sucker to new brands and types of noodles.  They are like recipes, you try them once, if they are good, then they are keepers.  My freezer is packed,  my daughter would warn my grandchildren that they are not to open the freezer, if they have to do it, they would have to have their bike helmets on.  My most favorite item in the freezer, is the 26 - 30 shrimps,  when they are on sale, $4,00/lb, i will buy a few packets(2 lbs/pkt).  They are the quickest to defrost and shrimp dinner will be served as soon as they are defrosted.  Having a tub of homemade cilantro pesto in the freeser,  aided my quest for dinner too, especailly when friends or family decide to drop by.

Ingredients:

1 pound spaghetti pasta
1  pound shrimp, peeled and deveined
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup vegetable oil (for frying the shrimps)
1 cup Cilantro Pesto












Method:
Bring a large pot of salted water to a boil over high heat.

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

 Drain pasta.

Meanwhile, heat the oil in a large heavy skillet (i like using the wok) over high heat.

Season the shrimps with salt and pepper.  Add a few in the hot oil and cook shrimps until they turn pink.  Remove and set aside.

Repeat frying the shrimps in small batches, this is to prevent crowding as shrimps fried this way is succulentand juicy.(This is the chinese way - passing through oil)

When shrimps are done, remove all the oil from the skillet/wok.

Put the drained pasta into the skillet/wok, add in the cilantro pesto and toss to combine.  If the spaghetti seems like too tight(dry), add a little of the pasta water to loosen.

When pasta is well mixed, add in the cooked shrimps,  Toss well and adjust the taste with salt and pepper and more olive oil as you wish.

Serve immediately and garnish(optional)

Serves

Cilantro Pesto

I have a  hate-love relationship with this herb - Cilantro.  I used to hate this raw green leaf that sat side by side, closely clustered together with shredded green onions, like a couple who are in love and they were or still are, sitting on top of all dishes served in the restaurants.  At home, it was a different story, garnishes like these two never appear with our meals, cos we had to be frugal and garnishes were luxury,  perhaps that was why i hated garnishes, not because it did not taste good, it was because i have not eaten enough to like them.  Now, it is a different story, i don't know when i started to like these garnishes but i really love them.  Cilantro can be very expensive especially during the Chinese New Year Celebration in Malaysia but strangely and luckily, it is pretty cheap here.  The problem arises when it is cheap, i will buy a few bunches and cilantro don't keep so well and knowing this fact, have to find ways to use/cook them before they wilt.  Making pesto is one of the ways and pesto keeps well in the freezer until you need to use it.

Ingredients:

2 cups, packed, of cilantro, large stems removed
1/2 cup blanched almonds
1/4 cup chopped red onion
1/2 teaspoon chopped and seeded serrano chile(optional)
1/2 teaspoon Kosher salt
1/4 cup olive oil













Method

In a food processor, pulse the cilantro, almonds, onion, chile(if using), and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.

Add more oil as needed for your use.
Makes about 1 cup.

Serves

Peppered Pork Pastry

This videoPepper Cake, is very informative and i find this cake/pastry very interesting, although i could not fully understand the  language but i could guess.  I managed to bake a batch of very light pastry and loved it, no wonder these cakes are so popular on the streets of Taipei.  I don't know if i had guessed right the ingredients and had wished that i could know all the tips.  I could have missed some tips, cos my dough 1 did not rise to double in 20 or 30 minutes.  ok - it is winter here but not 4 hours later????.  Could it be that the salt had killed some of the yeast??  The next time if i should make this recipe again, i will add 1 tbsp of sugar to Dough 1 and i am sure the sugar present in the dough should aid the yeast to work better and will leaven the dough faster. 

Ingredients:

Dough 1:
2 cups bleached all-purpose flour
1/2  tsp instant yeast
1 tbsp sugar
1 tsp salt
1/2 cup or more water(to make a soft dough)

Dough 2:
1/2 cup flour
1/2 cup lard

Filling:

1 /2 lb ground shoulder pork
1/2 lb  ground belly pork
1 tbsp soya sauce
1 tbsp sesame oil
1 tbsp rice wine
1 tbsp sugar
1/2 tsp salt
1/2 tsp msg(optional)
1 tbsp black pepper
1/4 cup water


2 cups chopped green onions

White Sesame seeds for topping

1/2 cup simple syrup for glazing


Method:

Mix all the ingredients for the filling and stir well to combine.  Add water, a little at a time until pork is homogeneous.  Cover with plastic wrap and leave in the refrigerator

To prepare Dough 1:

Dilute salt in the water.  Mix sugar, yeast and flour together and add in all the water to make into a dough.

Set aside and leave to rest while you prepare Dough 2. Let dough rise until double in size.

To prepare Dough 2:

Add lard to the flour and knead into a dough.

To prepare the pastry:

Divide Dough 2 into 10 portions(more if you want smaller pastry)

Divide Dough 1 into 10 portions.

Wrap Dough 2 with Dough 1, repeat with the other 9 portions.

Using a chinese rolling pin, roll 1 portion into a long ovel(Flatten dough by starting from the center and roll up once, back to center and roll down once)

Roll up the flattened dough like you would roll a carpet.

Repeat with the other 9 portions.

Now back to the first portion.  Ending flap facing up, press your index finger on the flap, with your thumb and third finger, pinch the two ends together, so that the dough now is slightly round.

Roll with rolling pin to a thin circle,  fill with marinated pork and a generous portion of green onions.

Pleat the pastry and seal well.

Dip the surface of  wrapped pastry onto the simple syrup and then dip onto the sesame seeds.

Repeat with the other 9 portions.

Cover wrapped pastries and let it rise for 20 - 30 minutes before baking in preheated 350 f oven for 20 minutes,  after the first 10 minutes, open the oven door, so that steam can be released and pastries will crisp better.

Serves

Overnight Yeasted Waffles

This recipe is from The America's Test Kitchen - Family Baking Book - "The batter must be made 12 to 24 hours in advance in order for the yeast to effectively leaven the batter.  It may sound like a long time to wait for waffles, but it actually simplifies things: the batter can be made right before bedtime and will be ready first thing in the morning."  This kitchen tip given is so true and it is worth the wait cos the yeast lends a complex, tangy flavor and an airy, yet crisp texture to the waffles.

Ingredients:
2 cups(10 ozs) all-purpose flour
1 tbsp sugar
1 1/2 tsp instant yeast or rapid rise yeast
1 tsp salt
1 3/4 cups warm whole milk(110 degree f)
8 tbsp (1 stick) unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla extract

Method

Whisk the flour, sugar, yeast and salt together in a large bowl, then gradually whisk in the warm milk and melted butter until smooth. 
Whisk in the eggs and vanilla until combined.  Scrape down the sides of the bowl, cover with plastic wrap, andrefrigerate for at least 12 hours or up to 24 hours.

Heat the waffle iron according to the manufacturer's instruction.  Adjust an oven rack to the middle position and heat the oven to 200 degrees f.  Set a wire rack over a baking sheet and set aside.

Spread the appropriate amount of batter (i use 1 cup) onto the waffle iron and cook until golden brown, about 3 1/2 minutes. 

Transfer the waffles to the wire rack (don't overlap), cover with a clean kitchen towel and keep warm in the oven.

Repeat with the remaining batter.  Before serving, remove the towel and let the waffles crisp in the oven, about 3 minutes.

Serve with maple syrup and fruits of your choice.

Serves

Scooby-Doo Cake

OMG, a year already?  It is like just yesterday that i made Spiderman Cake for Jordon who turned five.  Happy Birthday Jordon, hope you liked this cake.


Ingredients:

1 box cake-mix of your choice
1 recipe Buttercream


Method:

For the cake, follow the instruction at the back of the box

Get a picture of Scooby-Doo and enlarge to fit a 9 x 13 inch cake.

Coat the cake with buttercream and coat the sides of cake with chocolate sprinkles.

Cut the shape of Scooby-Doo and place on top of cake, using a toothpick, trace the outline.

Pipe melted chocolate along the outline.

Color enough buttercream with blue food coloring for the collar.

Color enough buttercrean with yellow food coloring for Scooby-Doo's badge and pipe SD with blue buttercream.
Serves