Nyonya Sour and Spicy Fish Head /Assam Pedas Kari Kepala Ikan

 

Nyonya Sour and Spicy Fish Head 

Ingredient 

• 2 Red Fish Head
• 3 tablespoon chili paste 
• 1/4 teaspoon turmeric powder 
• 1 piece tamarind peel 
• 4 -5 tablespoon cooking oil 
• 1 bowl of water 
• 1 ginger torch (Cut half)
•  A handful of daun Kesom,
• 1 red chili  (Cut half)
•  5 kaffir leaves. 
• 3 calamansi  (Cut half)
• 1/2 teaspoon salt 
• 1 dessert spoon sugar 

Ingredient: Aromatic  - to be blended

• 2 big Onion 
• 3 garlic
• 2 stalk 2 cm upper lemongrass
• 1 thumb size shrimp paste. 
• 4-5 ginger torch petal 
• add a some water so long it can blend

Method

• Heat up 4-5  tablespoon cooking oil in a wok.
• Add in blended aromatics saute a few second, 
• Add in chili paste, turmeric powder  and tamarind peel.
• Continue to saute until fragrant and add in a bowl of water. 
• Add in salt, sugar ginger torch, daun kesom, red chili, kaffir leaves. 
• Add in fish head Leave it to simmer 5 minutes before flipping fish to another side. 
• Add in calamansi juice  (optional ) taste spicy, salty and sweetness as preference. 
  
  

A few note you may want to consider: 

You may steam fish head before adding to curry but I felt the fish is best to just add in by itself. You may steam as per own  preference.

You may pound until of blend the aromatic (onion, garlic, etc)
Ops sorry I don't add ladies fingers and tomatoes. you may do so.

What is so special about this assam pedas. 

There are 3 special changes to this assam pedas curry for additional fragrant aroma and taste. 
a) Add ginger torch to blend 

b) Add in a few kaffir leave

c) Add in calamansi juice 

Homemade Plain Buns

 These buns are  light, soft, super fluffy and flossy. It remain soft and fluffy inside without going soggy. Plus these buns can be split open and spread with any sort of fillings of your liking. It can also be eaten by itself as it is.  This is what makes these buns the magnifique treat that it is, with it’s signature golden colour, light sweetness and rich taste.

Homemade Plain  Buns
Ingredient A:

• 300 g Bread flour
• 30 grams is granulated sugar
• 1 egg
• 160-170 g Milk (adjust + & -)
• a pinch of salt
• 4 g yeast 
• 20 g butter 
• Egg wash - 1 egg + 1 tbsp milk

Method:

• Mixed all ingredient A, knead until a dough ball is formed.  
• Add butter, continue to knead,
• Proof the dough till double in size. Knead to release air bubbles and 
• (slap and fold x2 many time till window pane is reached)
•  (You may also use a blender machine is you have one)
• Shape the dough into a round ball @60 gram each. 
• Place the dough on a parchment paper in  baking pan.
• Let them proof till double in size. Egg wash the buns gently.
• Bake the dough in a pre-heated oven at 160 deg. C for 18 min.
• Remove the buns from the baking tray to a metal rack to be cooled down.

Note:

• This recipe makes 8 buns @60 gram each depending on how large you make them. 

• You can easily double the recipe and save some for later! 

• You may also double the portion and add fillings base upon your preferences like garlic, cheese,  coconut, butter, hot dogs the option are endless. We will do that next time. 
• For richer traditional Chinese buns filling like pineapple, roast pork, curry puff and endless choice.  We go into this next available time. 

• We often freeze some of these for later, otherwise we would eat buns fast just munching is so full filling yummy especially when just out from the oven so very fresh indeed. 

How to freeze buns and bread:

• Let cool completely — I usually let mine sit for 4-6 hours on a wire rack on the counter.
• Place in an airtight plastic bag and freeze and eat it upon needed. 
• To thaw, place on a plate lined with paper towel to absorb any extra moisture and let sit at room temperature until soften. You can also thaw at a low temperature in the microwave or just steam in a pot of boiling  water. 

Notes:

• Okay, so when you're mixing dough by hand versus when you're mixing it by machine the two yield basically different results. 
• A machine has a powerful motor, and so in a professional kitchen the motor is so powerful, that what that motor does is it beats air into the dough and it oxidizes the dough, and therefore it causes the fermentation to occur more quickly. 
• When you're kneading something by hand, you're really not adding the same kind and ditto for when you're using a stand mixer at home. You're really not adding a lot of air, like a professional mixer would be adding into your dough and so you have basically, a slower fermentation process which generally yields more flavor. 
• That's one of the reasons why I'm a fan of mixing dough's by hand, because you're not adding that air. You're not accelerating the fermentation process. You're slowing it down and when you're slowing it down you're just adding more flavor to the dough. Those are some of the main differences between mixing a dough by hand and mixing a dough by machine.
  

Swiss Roll- (My 65th Malaysia Independence Day 2022) - (Theme Hibiscus with Malaysia Flag)

 

Swiss Roll- Hibiscus with Malaysia Flag

** Ingredients: For the Pattern Batter
1 eggs
35 g cake flour
20 g icing sugar
1 tbsp milk powder 

Edible Food Coloring Used : 
20 gram White
10 gram each of Yellow, Red, Blue, Pink, Green and  white
Adjust Color according to own preference. Add one or two drop 

Method:
Making the batter for the pattern:
Mixed in all the ingredient ** in a mixing bowl using electric hand blend until ribbon stage.
Place in the batter in small container and add in one or two drop coloring. Mix well.
Transfer pattern batter into a piping bag. Secure piping bag with a rubber band. 

Place the pattern template on the table, next place a piece of parchment paper over the pattern. Secure the parchment paper to pattern template with clip so it doesn't move while your piping. Cut off the tip of the piping bag. Use the tip of the piping bag to trace outline pattern onto the parchment paper. Continue to pipe all the colors until complete. Once complete, remove the pattern template and place the pattern parchment paper on the baking tray and chill it until the cake batter is ready. Let's continue to do Cake Batter Swiss Roll. 

Vanilla Swiss Roll 
Ingredient : For Egg Yoke Batter
4 egg yolks
20 g castor sugar
45 g oil (I use corn oil)
50 ml S&P Santan milk (25 ml santan + 25 ml warm water)
1 teaspoon vanilla essence
80 g cake flour

Ingredient - For the Meringue:
4 egg whites
1/4 tsp cream of tartar
60 g castor sugar

For the Filling:
130 g whipping cream
20 g castor sugar
1 teaspoon Vanilla Essence (or add in any flavour as per own preference)
(Use electric hand mixer and whip until double and your whipping cream is ready. 
Chill in the fridge until needed.

Direction for Egg Mixture
Heat oil in saucepan for 30 secs and pour in flour. Mix until well combine. 
Mix in the coconut milk /santan then add lightly beaten yolk and castor sugar, Vanilla essence. 
Mixed well and set aside.

Preparing -Meringue
In a mixing bowl, add cream of tartar into egg white, beat till soft foamy.
Gradually add in castor sugar in 3 batches n beat till  stiff peak.
Fold meringue into egg mixture yolk batter in 3 batches using a hand whisk until well combined and smooth texture. 

Preparing -to bake.
Preheat oven 170c for 10 minutes.
Line a 9″x 11″ baking pan with parchment paper.

Place the pattern on the baking tray and pour cake batter into baking tray. Level the top.
Hold the tray and gently drop 2-3 times to remove trapped bubbles
Bake on 2nd rack at 170 deg Celsius for 20 mins or till golden. Remove from oven. 

Immediately place another parchment paper over the top and flip over. 

Slowly and steady peel the old parchment lining and we can see a beautiful pattern appear.
And place another new parchment paper again and flip again, leave it to cool down,  for estimate 10 minutes before spreading whip cream on the cake.
Roll the cake and keep in the fridge for at least 1-2 hour. After 2 hours, remove cake from the refrigerator and start to hand paint using brush to touch up so it will look much vibrant and clear.

Once done roll back and keep in fridge and ready to serve chilled. 

Dry Curry Flower Crab

 

Dry Curry Flower Crab

A: Ingredients:

4 Flower Crabs. 

40 gram Fish Curry Powder

30 gram cili boh paste

4 green fresh chili

2 stalk curry leaves. 

2-3 cinnamon stick 

1 big slice ring onion

100 gram coconut milk  (M&S Santan)

1 bowl of water

4-5 tablespoon cooking oil 

B : Ingredient : (to pound)

80 gram  Shallots

30  gram garlic

15 gram ginger 

1/2 teaspoon fennel 

1/2 teaspoon cumin 

C: Ingredient - Seasoning

1/2 teaspoon salt 

1/2 teaspoon chicken granules 

1 teaspoon sugar 

Method:

Clean, wash flower Crabs,

Heat a wok and add cooking oil.

Saute all the pounded ingredient, fresh chili, curry leaves, big onion, cinnamon until fragrant,

Add in curry paste, cili paste continue to mixed well.

Add in crab and water, seasoning mixed well at leave to simmer until crab is cook. 

Add in coconut milk combine well.. simmer for another 5 minutes and dish up to serve . 

Fried Thai Style Minced Pork Cake

 

Fried Thai Style Minced Pork Cake

Ingredient A
500 g. Minced Pork (20% fat)

Ingredient B
2 tbsp. Fish Sauce
1 tsp oyster sauce
1 tsp sugar 
2 tbs. ring gula melaka

1 tsp brown sugar

1/2 tsp salt 
2 tbsp. corn flour 
1/2 tsp beetroot powder ( for coloring optional )

Note: Self Adjust salty and sweetness as per your own preference. 

Ingredient C( to pound)
3 stalk ( 3 cm long  Coriander root. 
1 stalk (2cm)  Lemongrass
2 shallots 
2 cm ginger 
1 garlic 

Method 
1. Mix all of the ingredient A,B and C together into a bowl. Best marinated overnight.
2. Make the mixture into ball shapes before flatten them with your hands until finished. 
3. Heat up a saucepan using medium heat. When the oil is hot, add in pork cake gently            and make sure not to overcrowd them.  Don’t touch the cakes often, you only need to flip when the bottom turns golden brown.

4  Flip and do the same thing again.  Strain the oil using kitchen paper before serving.