Archive for Chef@work
September 22, 2008 at 3:27 am
· Filed under Chef@work ·Tagged buns, chicken, curry, Steamed buns
Steamed Buns:
Dough
(A) – Sift all ingredient A
350g Hong Kong flour / Pau flour
1tsp double action baking powder
(B)
1tsp instant dry yeast
1tbs shortening
(C) – Combine and set a side
200ml lukewarm water
40g castor sugar
1/4tsp vinegar
This is how you do it:
- Before you start cut 10 pieces of parchment paper about 5cm x 5cm, set a side
- Put (A) in the mixer then add (B). mix usung dough blade
- Gradually add (C) until you’ll get a soft dough.
- Remove dought put in basin, cover & let it rise for 15 minutes.
- Once it rised punch the dough down and knead on a table surface to form a long roll
- Cut into 10 even pieces.
- Roll the individual piece making it a flat disc, add in the fillings then close/wrap it as you would when making a pau, when done place it on a cutted parchment paper.
- For Shanghai buns, from 1 pc of dough; divide into equal 3 pcs.
- Roll all 3 making it like a string about 10cm or so (if you can make it longer without breaking it the better), then spin it together so it’ll have a swirl like design (this is hard to explain, should’ve take some pictures making it) -or better yet, you could just roll and make it it like a cinnamon roll bun… maybe when you look at the picture you’ll have the idea…
- Let all the prepared buns rest and rise of another 12-15minutes.
- Ready to steam
Curried Chicken filling:
What you need:-
300g chicken meat -diced
200g diced potatoes – boiled until tender then set a side
100g blended onions
1tsp grated ginger
1clove garlic – to be blended together with the onions.
2tbs of curry powder
1tbs of chilli powder / chilli boh- optional (i didn’t add this)
Salt and sugar to taste.
oil for frying
How you do it:
- Heat oil at medium heat, then fry the onion mixture, ginger and curry & chilli powder until fragrant about 3-5minutes.
- then add in the chicken meat, cook until the chicken meat is almost done then add in the boiled potatoes.
- Stir and add the seasonings (salt and sugar) to taste. Keep on stiring until all the ingredients are well cooked.
- Spread it in a tray to cool it off before you add in the buns.
Blackpepper Chicken:
You’ll need:
300g Chicken meat – diced and season slightly with salt
mix vege about a handfull
1 clove of garlic – chopped
11/2tsp of cornflour mix with 4tbs of water
Seasonings:
1tsp Dark soy sauce
1tsp of Oyster sauce
a dash of sesame oil
a generous amount of blackpepper
salt and sugar to taste
oil to fry
How you do it is..:
- heat oil, and fry the garlic until slightly brown
- add in the chicken meat, fry until half cooked
- add in the mix vege, stir.
- Add in all the seasonings, stir and let it simmer for a while.
- then add in the cornflour mixture. cook until the sauce is thicken.
- ready to serve.
the buns before steaming
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September 7, 2008 at 10:02 am
· Filed under Chef@work, Ramblings ·Tagged cookies, cornflakes, nestum, pooh, tiggr
hahaha…its cookies season…yeay…*jumps about happily* well actually i rarely bake cookies as i usually buys it for Aid Celebration…why i buy instead of baking? mmm thats just because i’m too lazy to bake cookies as i feel that when you make cookies the task feels never ending (in short i get board half way making it)
but this year…2008 is different. i’ve promised myself that this year no matter what i’ll bake my own cookies. I’ll bake our all Malaysian cookies which you all should try 
so just watch out for my entries hehe…
anyway here’s my Nestly Nestum Cookies with raisins Recipe:
what you need:
3c flour
3c nestum
1/2tsp baking powder
250g butter
1 1/2 fine sugar
2 eggs
100g raisins
1tsp vanilla essence
How you do it:
- simply beat the butter and sugar until fluffy.
- meanwhile sift flour andbaking powder, set aside.
- then add in vanilla and the eggs in the butter mixture. beat again until mixed
- add in the flour mixture and lastly nestum and raisins. Mix it well and
- put a dollop of the cookie mixture on a lined tray.
- this cookie won’t spread as much, then you can bake at 160c for 15-20 minutes or until lightly brown.
a whole lotta Pooh…hehehehe~
Cornflakes Cookies:
what you need:
170g cornflakes grind/blend until fine
11/2c fine sugar
400g flour sifted
1tsp baking powder
1egg
1tsp vanilla essence
1egg yolk for brushing
This is how you do it:
- Pre heat oven at 160c and line your bakingtray with parchment paper
- beat butter and sugar until fluffy
- then add vanilla and egg, mix well.
- add in the flour, baking powder and the cornflakes
- mix until form a dough, then roll the dough to a 0.5cm thick or to your desired thickness then use your fave cookie cutter to shape the cookies, put it on the try and bake for 15-20minutes or until lightly brown.
and here’s tiggr…
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August 11, 2008 at 2:48 am
· Filed under Chef@work, Ramblings
Its the Durian season. with all the durians laying around i can’t help but doing something other than pulut durian so i search the net to browse at my favorite foodie bloggers and there it was…the moment i saw the picture she took, i knew that i had to try it. So i did and my dad (the huge durian lover) obviously love it and i higly recommend you to try it too.
this recipe is courtesy of My Kitchen by lydia -> http://mykitch3n.blogspot.com/search/label/Cake
Sponge Cake Base
Ingredients:
½ cup all purpose flour
2 eggs
1 tsp ovalette (optional)
⅓ cup castor sugar
¼ cup cold milk (full cream)
1 tsp vanilla essence
Pinch of salt
Directions:
- Grease and line a 8” spring form baking pan. Preheat oven to 175ºC.
- Beat eggs for 1 minute, add in ovalette and sugar then continue to beat until the mixture is pale in colour.
- Stir in milk and vanilla essence, fold in sifted flour and salt.
- Bake for 12-15 minutes, cool on rack.
Durian Pudding
Ingredients:
1 cup milk
80g sugar
1½ tsp agar-agar powder (mix with ¼ cup water)
2 egg yolks
2 tbsp custard powder
½ tbsp gelatine powder (dilute in 2 tbsp hot water)
½ cup durian puree (I added some chunk)
Directions:
- Heat milk with sugar until it boils. Add in agar-agar mixture and bring to boil.
- Turn the heat down, add in egg yolks and custard powder. Cook until it thickens
- Stir in gelatine mixture and durian puree. Mix until well blended.
Assemble
1. Trim the top of the sponge cake if desired.
2. Place the cake back into the spring form pan, pour in pudding mixture.
3. Cool and keep in refrigerator before serving.
heheh i know i know you’d probably thinking ‘whats up with the strawberry? its durian pudding not strawberry..’ yeah i’ve used up all the durian and i have nothing to decorate it with so…
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August 10, 2008 at 3:33 pm
· Filed under Chef@work, Ramblings
what you need:-
2clove garlic – chopped
1 bombay onion – diced
1 large tomato – diced
1/2 can tomato puree
2tbs chilli sauce
Salt and pepper to taste
a dash of sugar
1 bay leaf
a dash of italian herbs
squid – cleaned and cut
prawns- clean devained
any white meat fish fillet – clean and cut to chunks (i use lemon sole fillet)
1 Lobster – cleaned and cut into half
1/2c water
How you do it:-
- saute garlic and onions until fragrant
- add in the tomato, bay leaf and italian herbs – stir for a while
- add in all the seafood except the lobster – stir until seafood is almost cooked
- add in the tomato puree, chili sauce and lobster stock- stir
- add in salt, pepper and sugar – simmer until the sauce is slightly thickens. – ready to serve
To Prepare the lobster:
- Clean lobster, put it in a deep stewing pot.
- add in the 1/2c of water
- if you like you can add in a dash of salt
- close the lid, cook for a good 20 minutes of until done.
- when done cut lobster to half then topped it on the fettuccine, dress it! and serve
I prepare it this way because i don’t want to complicate it so much as it may loose its marvelous taste (its naturally sweet and tender flavor) so i keep it simple.
just look at the juicy lobster meat…yummm~
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July 29, 2008 at 4:58 am
· Filed under Chef@work, Ramblings ·Tagged brownies, cake, cupcake.recipe
What you need:
(A)
125g chocolate chips
125g butter
(B)
2eggs
300g castor sugar
1tsp vanilla essence
(C)
115g flour
This is how you do it:
- pre heat oven160c. line baking cases in a muffin tin
- melt ingredient (A) using double boiler. then set a side and let it cool
- beat ingredient (B) until thick and pale.
- Add (A) into (B) then fold in ingredient (C) gently until well mix.
- BAke for 25minutes. let it cool then decorate.
this cupcake brownies is good on its own…you can serve it warm (i personally like it warm and eat it with ice cream)
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July 15, 2008 at 2:18 pm
· Filed under Chef@work, Ramblings
This month is a special month for my family as most of us were born under the cancer sign i.e month of July…and so for this special occasion i though that instead of eating out, why not have a special and not to mention ‘rare’ family dinner or something…well at first i thought that we should have a big party but it seems that the birthday boys are VERY busy so we couldn’t its a shame tho’ i’ve planned a whole lot down to the invitation cards and party activities…(lets hope they won’t be as busy next year) i supposed next year would be a better year to celebrate in a big way coz my dad ‘will’ celebrate his BIG 60 next year…so i guess it’ll be more appropriate…
anyway with that thought in mind i had 8 lobsters air flown from Sabah for this occasssion (well i also have large prawns from Sabah, lamb & steak from Australia). i know i know i may be a bit over my head right now but my hands are aching to bake, cook something extra ordinary…so i thought why not? its my Dad’s, hubby’s and lil brother’s birthday…the celebration will take place this saturday night and i’m thinking BBQ 
today i’ve made a ice cream bomb dessert for this saturday. i’t have to make this ahead of time or else i won’t have enuf time for something else.
ok i have lobster but i still don’t know how to cook it…any ideas?
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July 11, 2008 at 7:49 am
· Filed under Chef@work ·Tagged chicken soup recipe, chicken stock, Soup recipe
ioh this chicken soup is so wholesome and its good for the sick…and my daniel is still having the flu…i know i know its been quite sometime now…i too wonder why he’s still sick.took him to the doctor and got another round of antibiotic…sigh~ all these medicine must not be good for him in long term…anyway he’s alot more thinner now due to lack of appertite this is the only foor he’d take with his rice or mee or pasta…why? beats me…but all i know is that he’s more enercetic after eating it…it must be the soup right? 
at least i’d like to believe that…
for this recipe i recond you to use only organic chicken…antibiotic free chicken for therapeutic purpose.
Chicken Soup
1 stick carrot cut into bite size
2inch of celery finely cut
2 potatoes diced (bite size)
2 tomatoes cut into large wedges (the redder the soup the better so more tomatoes are allowed)
3/4 chicken cut into small piece (you can add more chicken if you like)
1 clove garlic sliced thinly
1 inch ginger sliced thinly
1tbs oil
5ooml water
salt & sugar to taste
black pepper *optional
methods:
- heat the oil in medium heat and saute the garlic and ginger until fregrant.
- add in water, chickenand salt to taste. let it simmer.
- then add in all the other ingredients, occasionally stir the soup
- let it reduce the soup a little then its ready to serve…
its like making chicken stock except that we don’t use bay leaf here.
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July 11, 2008 at 7:31 am
· Filed under Chef@work
Gulai Udang ala Padang
300g udang size M (but its up to your liking)
1pc tumeric leave
2pc of daun limau purut
3pcs/strands of kacang panjang /long beans cut into an inch long
some corsely cut cucumber *optional
250ml thick coconut milk
100ml water
4tbs frying oil
salt and sugar to taste (i don’t you ajinamoto/MSG…not a big fan)
1tsp coriander powder / serbuk ketumbar
blended ingredients:
1 large onion
2clove garlic
1inch of ginger
1inch of tumeric
5pcs of green chilli padi /bird eye chilli *more if you want it HOT
2inch of lengkuas (i dunno what this called in english…but i looked like ginger)
methods:
- heat oil and add in the blended ingredients and coriander powder.
- fry until aromatic (sampai naik bau lar)
- then add in the coconut milk and water, stir gently until simmer
- add in the tumeric leaf, daun limau purut, the veges and the prawns
- cook for a good 5 mins in medium heat or until prawn is cooked
p/s: don’t cook for too long or the prawn will be stiff.
p/ss: this same recipe , you can replace the prawns with chicken.
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July 8, 2008 at 2:47 pm
· Filed under Chef@work
NEOPOLITAN COOKIE
this is what you need
1c butter
1c sugar ( i reduced the sugar to half)
21/2c flour
1/4tsp salt
1tbs vanilla essence
1tsp baking powder
1 egg
2tbs cocoa powder
a drop of pink food coloring
- cream butter and sugar until creamy
- in a separate bowl sift flour,baking powder and salt
- add vanilla essence and egg in the butter mixture
- then slowly add in the flour mixture into the butter mixture. mix until well incorporated.
- divide the dough into 3 parts.then add in cocoa powder in the 1st dough, then the pink and let the last part of the dough be natural (you should have 3 colors now – neopolitan colors )
- lined the baking pan with a cling wrap, making sure that the plastic wrap is hanging over the pan. (i use bread loaf pan for this)
- then stack the mixture one by one. when done refrigerate it until firm or you can be lazy like me, just dump it in a freezer.
- when the dough is harden cut it into your desired thickness. then lined them and give them some space coz these cookies does spread like crazy! bake in a 160c for 15mins
This is how you eat it!! My kids and hubby L.O.V.E this….you should try too
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July 8, 2008 at 2:00 pm
· Filed under Chef@work
This cookies will definately full you. They look just like a normal regular choc chip cookies but it contains melted white chocolate chips
DOUBLE CHOCOLATE CHIP COOKIE
1/2c unsalted butter
200g white chocolate chips
4 large eggs
1c sugar
1/2tsp baking powder
2tsp vanilla essence
2 1/2c flour
1/4tsp salt
180g semi sweet chocolate chips
- using a double boil method, melt butter until half way and then add white chocolate chips. stir until melted then remove from heat (don’t worry if it separates)
- whip eggs with sugar & vanilla until thick and pale. (5mins)
- in a separate bowl combine flour, baking powder, and salt.
- whisk melted white chocolate into egg mixture until incorporated.
- whisk in flour mixture and stir in chocolate chips.
- cover the batter with plastic and chill for at least 4 hours before baking
- preheat oven to 160c. spoon a teaspoonfuls and roll it gently to shape into a ball and place it on a parchment lined cookie sheet, leaving 2 inches between cookies. bake for 18-20 minutes.
- to test doness, lift a cookie off the tray-if it comes clean then its done . allow to cool.
***this cookie batter freeze well. so its good for emergency cookie situation.
p/s: here you can see my cookie jar the one that led my cookies stale….but it was all saved (lucky me) coz i re baked them and its all crunchy again!!
These cookies don’t even have a chance…it was full 2 days ago and now its more than half empty! and this is no small cookie jar…
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