CallieFoodBlog

SELAMAT HARI RAYA AIDIL FITRI, MAAF ZAHIR & BATIN

2011-08-30T20:03:00.000+08:00

Selamat Hari Raya Aidil Fitri to all my readers. Today and tomorrow are public holidays in Malaysia for all races to celebrate this auspicious days together.

So, everyone might want to kow this.....
Why do Muslims Celebrate Hari Raya Aidilfitri?

During Ramadan, a month in the Muslim calendar, where for 30 days the Muslims have to refrain from eating and drinking form dawn to dusk. This act of fasting is a kind prayer that is a must for all Muslims around the world. It is to remember that in this world, there are people who are less fortunate and poor as they do not have the means to eat and money to spend. So the fasting acts as a reminder to all the Muslims to be kind to other people by giving donations and serving them with food. This act of generosity is promised by "Allah" (God) and they go to heaven.

AYAM PENYET ( FLATTENED CHICKEN)

2011-08-27T16:31:00.001+08:00

Ayam Penyet sounds rare to Malaysian. Penyet in Inodonesia means flattened. The chicken are flattened before marinating, deep fried and serve with raw cabbage, tempe ant hot sambal with chicken floss.

For 1 pax, 1 set of ayam penyet and a plate of kangkung belachan plus a bottles of mineral water will be enough. Remember, more drinks or else you will jump due to its extreme spiciness. But, nice and will go for it again.

Ayam Penyet at the Curve, Damansara Perdana.

Homemade Chinese Rice Rolls "Cheung Fun"

2011-08-25T09:42:00.003+08:00

Ingredients :-

1/2 cup of rice flour

1/2 teaspoon of corn flour

1/4 teaspoon of tapioca flour

3/4 cup of water

1/4 teaspoon of salt

Apparatus :-

You will also need a aluminum tray & a steamer.

Method :-

Grease the aluminum tray with some olive oil.

Combine all of the ingredients in a bowl. Stir & mix well.

Pour the rice flour mixture into the aluminum tray (each batch should only be 2mm thick)

Heat up some water (in a Chinese wok) and steam for 3 mins.

When finish steaming, make into 2-3 long rice rolls using your hands with the help of a spatula.

Cut into 2 inches bite-size pieces.

Drizzle with peanut sauce, soy sauce, and hoisin sauce (option).

Thank you : http://www.facebook.com/doorstepmy

Perut Ikan

2011-08-02T15:00:00.002+08:00

Woo.. I have so much daun kaduk growing so well in my garden. Big leaves yet so bushy. I thought of trimming them away and let the young leaves grow again. I normally use the young leaves for my tomyam instant noodles cooking by just adding some prawns, large onions slices and kaffir leaves. Trust me, they really turn out to be yummy.

I crave to eat Perut Ikan for long. I have no chance to taste the 'suit my tastebuds' soup here compared with Penang Nyonya Eateries. Well, this is from Madam Kwong where I hope to try it out. Looks simple but many recipes started with the word 'most tedious' food to cook. Let me try out and will see if its tedious or Mdm Kwong don't share the correct recipe. Cos, it looks so peasy easy. Let me tell you once I have tried.

Simply translated as “Fish Stomach”. This curry is accompanied by herbs and vegetables. It is difficult Nyonya dish and a long process to cook.

Here is the recipe:

Curry paste stock

2 tbsp chilli powder

10 shallots (minced)

2 tbsp minced lemongrass

1 tsp turmeric powder

1 tsp blue ginger powder

2 tsp belacan powder

100 grams tamarind juice

1.5 litres water

60g pickled fish stomach

600 grams peeled fresh prawns

1 can diced pineapple (400g)

2 eggplant/aubergine (cut 2.5cm)

10 snake beans or 500 grams french beans (cut 2.5 cm length ways)

1 ginger bulb/bungah kantan

Finely shredded vegetables

20 Vietnamese mint

30 betel leaves (Betel)

2 turmeric leaves

5 kaffir lime leaves

salt and sugar to taste

Method

1. Boil curry paste stock for 15 minutes.

2. Add the shredded vegetables, pickled fish stomach and prawns.

3. Add seasoning.

Penang Siamese Laksa

2011-06-13T18:01:00.002+08:00

Ingredients:

Spice Paste:

15 (20g) dried chillies, soaked
4 (60g) fresh red chillies
5cm (40g) fresh turmeric
18-20 (180g) shallots
4 cloves garlic
6 candlenuts
5 stalks lemongrass
1 kaffir lime (remove top green layer of skin only)
100 cooking oil

Fish stock

1kg herring (parang) or mackerel (kembung)
2 litres water
2 stalks lemongrass, bruised
2 pieces tamarind peel (asam keping)
300ml thick coconut milk
1 tablesppon sugar, or to taste
2 teaspoons salt, or to taste
800g fresh laksa noodles, scalded

Toppings

1 torch ginger flower (bunga kantan), split and sliced thinly
1/4 pineapple, cut into thin strips
1 cucumber, cut into thin strips
1 onion, peeled, halved and sliced thinly
1 bunch mint leaves
10 bird’s eye chillies, sliced

Method:

Blend all the spice paste ingredients. Fry until aromatic in the cooking oil over a medium to low heat. Set aside.

Gut and clean the fish. Bring water to boil; add the lemongrass and fish.

Boil for five minutes or until fish is just cooked. Remove fish, debone and flake. Set aside the fish flakes. Strain fish stock into a clean pot, add the tamarind peel and spice paste. Simmer over low heat for 30 minutes or until gravy is aromatic. Add half the fish flakes and coconut milk and bring back to a boil. Season to taste.

To serve, bring the laksa gravy back to a boil. Place a serving of laksa noodles in a bowl and add the desired toppings. Ladle the hot laksa gravy and top with the reserved fish flakes.

Stories from the star :http://thestar.com.my/metro/story.asp?file=/2009/1/11/sundaymetro/2963133&sec=sundaymetro

Koay Teow Th'ng

2011-06-13T15:58:00.001+08:00

This is a tasty soupy dish that you will enjoy. Preparation is a little bothersome in terms of getting the soup (chicken stock) right, but the other ingredients are fairly easy to get. Start by preparing the soup base- this is simply a standard chinese chicken stock, but it probably helps to throw in some pork bones (not Halal!) as well.

Stock
2-3 spring onions, small bunch coriander, 1 teaspoon crushed black pepper. Heat about 3.5-4 litres of water to boiling. Turn down to a low heat and add one whole chicken. A medium-sized chicken should be more than sufficient to serve about four adults (2 large bowls each = eight servings). Leave the chicken in for about 20-30 minutes. There should be enough water to have the chicken fully immersed. Take it out to cool off for 20-30 minutes and then tear the flesh from the bone to make shredded chicken meat.

Remove the greenery from the stock and start flavouring the soup. The 'cheats' are legendary. Suffice to say, if you make really good stock you probably won't need to do what I do. In that case, why are you reading this, aaah? Anyway, here's my penny's worth. Crush two Maggi stock cubes into the soup. Add one chunk of rock sugar or 1-2 teaspoons of caster sugar. Stir and add additional salt, sugar and soy sauce to taste. Don't make the soup too salty or too sweet.

Now prepare the koay teow (rice stick). Bit of a problem if you can't get the real thing. I have tried the Hong Kong 'hor fun', but this is too wide and a little thick (maybe a reflection of Hongkies?) for an authentic koay teow soup. The only alternative is to get the dried variety (available from most good oriental food stores). They tend to be mainly Thai products but serve our purposes well enough.

These come in various widths- get the 3mm wide variety. Place the dried rice stick in a deep bowl. Pour freshly boiled water (CARE!) to fully immerse the rice stick. It will start to wilt after a couple of minutes, so gently stir it and leave for 30 minutes or so. Drain off the hot water and replace with cold tap water to quench the soft noodles. Doing so arrests the softening process- if you are not careful and boil the rice stick from the outset, you will be left with mush and it will not be koay teow th'ng, unless you are serving it to a group of toothless guests. You may have to tease some of the noodles apart. Drain the koay teow noodles. Add 1-2 tablespoons of cooking oil to the noodles to keep them moist and separated. Keep in fridge until required. This is also a stage from which you can make "Char koay teow" (fried koay teow), but we'll leave this culinary delight for later.

When ready to eat, cut the fish cake into thin (2mm) slices (picture, right). Gently heat the fish balls (picture, left) in the chicken stock. Dole out the koay teow (approximately one generous handful per helping) into a deep serving/pasta bowl. Layer the fish cake and the shredded chicken on top of the noodles, followed later by the fish balls. [Tip- The fish balls rise to the surface of the hot soup when they are cooked].

Carefully add the hot soup (yes sir/madam, you must keep it gently heated on the hob, lah!). This will soften and warm up the noodles, but may not be hot enough to serve. You can either 'wash' the noodles repeatedly with the hot soup or the easy way is to microwave the serving bowl (with soup inside) for about a minute on "high". Add a sprinkling of freshly cut coriander, cut small chillies, fried garlic and fried pork fat. Serve with soy sauce in small dish.

Credits :http://www.9m2bx.net/ktthng.htm

Pork Trotter in Vinegar

2011-06-13T15:24:00.000+08:00

(From Y3K Recipes Issue No.8 – Sept/ October 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
1 pig’s fore trotter (Chop into pieces)
150g old ginger
Dried chillies (optional)

Seasoning:
200ml white vinegar
500ml black vinegar
180g palm sugar/ gula melaka

Method:
1. Clean pig’s trotter. Blanch in boiling water for 3 minutes. Remove trotter from the pot.

2. Wash old ginger. Smash with blade of cleaver. Put into a pot and fry lightly over low heat for a while without oil.

3. Put fried ginger, pig’s trotter and seasoning into a stainless steel pot or a clay pot. Boil on high heat, then turn to low heat. Simmer for 1 hour till meat is tender. Serve warm.

Tips: Blanching trotter in boiling water will remove any unpleasant odour and fatty scums that may surface.
Extra water is not needed to cook trotter for above recipe as Yuen Chun’s range of vinegar give this dish a balanced taste.

Credits to :http://y3kfreerecipes.blogspot.com/2008/07/zhu-jiao-chu-vinegared-pigs-trotter.html

Mee Siam

2011-06-13T15:20:00.001+08:00

Ingredients:
250g rice vermicelli (soak till soft, drain off excess water)
500g bean sprouts
1 hard boiled egg (sliced)
1 tbsp fried shallot crisps
2 tbsp dried shrimps (soaked, pounded)
1 small lime/ limau kasturi
Red chilli, spring onion, mint leaves

Pounded Ingredients:
10 shallots
5 dried chillies
1 cm belachan

Seasoning: Mix well
1 tsp sugar
1 tsp salt
1/2 tsp chicken powder
100ml water

Method:
1. Heat up 3 tbsps oil. Fry dried shrimps till aromatic. Add in pounded ingredients and fry till fragrant.
2. Add in bean sprouts, rice vermicelli and seasoning. Stir all the time till water is fully absorbed by rice vermicelli.
3. Dish up. Garnish with sliced egg, fried shallot crisps, red chilli, spring onion and mint leaves. Squeeze some lime juice before serving.

Thanks to :http://y3kfreerecipes.blogspot.com/2008/08/mee-siam.html

Home-made Hamburger

2011-06-13T14:48:00.002+08:00

Ingredients:
1 kg minced beef/ pork/ chicken
2 pips garlic (pounded)
2 eggs (beaten)
45g fresh bread (blended)
Seasoning:
1 tsp salt
1 tsp black pepper (only for minced beef) or 1 tsp white pepper (only for minced pork
or chicken)
1 tsp MSG
1 tsp tarragon

Method:
1. In a big bowl, add in minced meat, seasoning and garlic. Stir in one direction with a wooden spatula.
2. Add in eggs, stir-well and later, add in blended bread pieces. Shape it into 60g rounds, flatten it slightly or shape it with a hamburger rounded mould.
3. Heat up a flat frying pan with two tablespoons of oil. Fry patties till well cooked. Serve hot with paste as according to the note printed.

Note: Hamburger means beef grilled in the Hamburg style. It was originally introduced into the U.S. by German immigrants. It is usually sandwiched in a round bread roll.

Credits to : http://y3kfreerecipes.blogspot.com/2008/11/home-made-hamburger.html

Lontong Sayur Lodeh

2011-04-17T12:58:00.007+08:00

10 servings

Ingredients

1 litre coconut milk
1 litre warm water
150g red onions*
30g ginger*
50g garlic*
80g fresh turmeric*
30g dried chilli (soaked, boiled and blended)*
40g dried shrimp (grounded finely)
2 candlenuts (buah keras, grounded finely)
150g long beans (cut into 5cm in length)
150g cabbage (cut into pieces)
100g fuchuk (beancurd skin)
150g lobak merah (cut into chunks)
2 stk lemongrass (crushed)
40g galangal (crushed)
4 beancurd (cut into 4 pieces, deep-fried till golden)
2 pcs tempeh (cut into cube and deep-fried)
800g compressed rice cakes (cut into cubes)
5 hard-boiled eggs (shelled, halved)
4 tbsp grated coconut (stir-fried in dry pan till golden with a bit of palm sugar)
salt and sugar to taste

Method

Combine coconut milk with warm water.

Blend the * ingredients and mix together with dried chilli paste.

Heat 6 tbsp oil in wok till hot. Stir-fry the paste mix, dried shrimp, turmeric and candlenuts till fragrant.

Pour in coconut milk and bring to boil over moderate heat.

Add long beans, cabbage, lemongrass and galangal. Cook till vegetables are softened.

Stir then add deep-fried beancurd and tempeh.

Season with salt and sugar.

Arrange steamed rice cakes on serving dish. Add coconut gravy then sprinkle with grated coconut. Top with halved eggs.

Steamed rice cake

Wash and soak the rice in water for overnight.

Drain the following day.

Line a metal tin with banana leaf or cloth then pour in the rice.

Place the metal tin in a pot of boiling water and boil for 60 minutes.

Leave it to cool completely before cutting it into pieces.

Credit to :http://kuali.com/recipes/view.aspx?r=4044

Chuuka Manjuu, Japanese-style Chinese steamed buns

2011-03-31T10:54:00.003+08:00

The dough:

6 cups of all-purpose flour (if you can find bleached flour, which we can't here in Switzerland, the buns will be whiter than white like they are at that store on Pacific Avenue)
2 packages dry yeast (1 packet contains 7g of dry yeast)
1/2 cup sugar
1/4 cup lukewarm water
1 cup boiling water
1 cup warm whole milk
2 Tbs vegetable shortening or lard
1 tsp. baking powder
Parchment paper

Cut up the parchment paper into 24 squares about 10 cm / 3 inches square.

Proof the yeast in a bowl or cup in the 1/4 cup of warm water with a pinch of sugar added, until foamy.

In a large bowl, put in 5 cups of the flour. Make a well in the center, and add the hot water and mix rapidly. (Hot water seems to bring out the sweetness in flour.) Add the sugar and yeast/water mixture, baking powder, warm milk, and the shortening or lard. Mix well. Add the rest of the flour little by little until you have a workable dough. Knead for a few minutes on a floured board until it's soft and pliable. (This dough is one of the easiest you'll ever encounter.)

Put into a large plastic zip bag and seal. Leave in a warm place until the dough has doubled in bulk, or has filled up the bag until it looks ready to burst. (About 45 minutes).

Take out the dough and roll into one long sausage. Cut the dough into 24 pieces. Roll each piece into a ball, and let rest for a bit.

To fill the buns, flatten each ball so that the middle is slightly thicker than the edges. Put about a tablespoon or so of filling in the middle. Gather up the edges and pinch them firmly together to seal, then turn the bun over and place on a square of parchment paper. Let the buns rise for 15-20 minutes before steaming.

Steam in a steamer for 20 minutes. Eat while piping hot. I like to dip mine just slightly in soy sauce mixed with mustard sauce (the kind made straight from dry mustard powder, like the little packets you get at a Chinese take away).

The pork filling:

400g / a bit less than 1 lb of char siu (Chinese-style roast pork, recipe follows)
1 cup finely chopped green onions
6 dried shiitake mushrooms
1/4 cup of canned bamboo shoots (optional)
2 tsp. dark roasted sesame oil
1 piece of fresh ginger, chopped finely
3 Tbs soy sauce, or the defatted roasting liquid from the char siu
1 Tbs flour
2 Tbs cornstarch
1/2 cup water

Soak the shiitake mushrooms in warm water until soft. Cut off the hard stems and slice thinly.

Cube the pork, or chop it up finely.

Mix the flour and cornstarch with the water.

In a pan heat the sesame oil and toss in all the ingredients except the flour/cornstarch water. Sauté briefly, then add the flour/cornstarch water. Cook until it's a bit syrupy.

Let cool and use to fill the buns.

Thanks for sharing to : http://www.justhungry.com/2004/04/steamed_buns_wi.html

Easter brunch bunny bao (steamed buns)

2011-03-31T10:45:00.002+08:00

Bunny shaped bao (steamed buns) with egg and bacon filling

Makes about 12 bunnies

For the dough:

400g / 14 oz. all-purpose white flour
1 packet (7g) dry yeast
2 Tbs. sugar
1/2 tsp. salt
220ml / a bit less than 1 U.S. cup warm water
2 Tbs. vegetable oil (such as canola, safflower)
extra flour for rolling out

For the filling:

150g / about 5 oz (a few slices) bacon, speck or pancetta, cut into small dice
3 large eggs
2 tsp. soy sauce
1 tsp. sugar
1 tsp. mirin
3 Tbs. chives, finely chopped

Equipment: a pair of sharp scissors, a multi-tiered bamboo steamer, kitchen parchment paper

Make the dough. In a large bowl mix the dry ingredients together well. Add the warm water a little at a time, mixing all the time, until it forms a shaggy ball. Add the oil and knead in the bowl until the dough cleans the sides. Place on a board (lightly floured if necessary) and knead until smooth. Form into a ball, place back in the bowl and cover with plastic wrap. Leave until risen to about 2 1/2 times its original size, about 1 hour.

In the meantime, make the filling. In a dry non-stick frying pan, fry the the bacon bits until crispy but not too black. Drain well on a paper towel.

Mix together the egg, soy sauce, sugar and mirin. In the same non-stick frying pan, mix the egg around to make scrambled eggs that are firm but not hard (take of the heat while still soft, and they’ll continue to cook to the ideal firmness). Add the chives and the bacon at the end and mix well. Let cool to room temperature.

Punch down the risen dough, roll into a snake and cut into 12 equal pieces. Make each piece into a small, smooth ball. Cover with a dampened kitchen towel and let rest for about 15 minutes.

Cut the parchment paper into 12 10cm / 4 inches or so sized squares.

Make ready the steaming equipment.

Flatten a dough ball to about 12 cm / 5 inches in diameter, making the edges thinner than the middle part.

Place about 1 teaspoon of the filling in the middle of the dough circle. Don’t try to overfill or you will have trouble closing up the dough.

Gather up the dough around the filling, pinching to seal well. The dough should be moist enough to form a good seal, but if not brush the edges with the tiny bit of water and pinch closed again.

Flip the bun over, and form into a longish oval shape, rounding out any bumps if needed. Look at the bun and decide which end looks best as the ‘face’ of the bunny.

Lay a pair of clean, sharp scissors almost flat against the top of the bun lenghwise. The points should aim for about 1/3 from the ‘face’ end of the bun. Snip two ‘ears’, taking care not to cut through the dough so the filling is exposes.

Here’s how the bunny should look after the ears are snipped. If the ears are too round, flatten them carefully with your fingers.

To make the eyes, poke small holes with a chopstick end and poke in a piece of chive in each hole. Don’t go too deep! (If you are in a hurry, just poke the holes and skip the chives.)

Place each bun on a piece of parchment paper, and place in a steamer well apart (they will puff up to about twice the size, and any touching parts will not be smooth). Steam for about 20 minutes. Eat while piping hot.

Notes

The dough here is a bit more delicate than the basic one I gave for steamed buns previously. The trick to making the bunnies smooth and cute is to not overhandle the dough, and to keep the surface moist when letting them rest. Don’t use bread flour - use all-purpose, or even cake flour. (The dough recipe comes from a fantastic book in Japanese called Peking (Beijing) Style Flour Cooking by Wu Wuen.)

To make ahead, steam them, let them cool a bit and put into plastic bags and freeze. You can steam them from frozen for about 20-25 minutes until hot.

Credits to :http://www.justhungry.com/easter-brunch-bunny-bao-steamed-buns

Makansutra Cooking - Indian Mee Goreng

2011-03-31T10:28:00.002+08:00

How to Make Cinnamon Rolls with Baking Powder

2011-03-13T17:40:00.001+08:00

Cinnamon Rolls Recipe

How To Make Cinnamon Rolls

2011-03-13T17:24:00.002+08:00

Step 1: You will need
550 g flour 25 g fresh yeast , or 8.5 g of dry yeast 70 g melted butter 210 ml milk 75 g sugar 2 eggs 1 pinch salt 1 tbsp cinnamon 200 g brown sugar 85 g butter kept at room temperature 1 egg 2 tbsp milk 1 Handful flour 1 Mixer with the hook attachment 1 Rolling pin 1 Knife 1 Baking tray with parchment paper 1 2 bowls (large and small) 1 Tea towel 1 brush 1 spoon	Serves: 8 Preparation Time: 10 minutes Cooking Time: 2 hours Oven Temperature: 185° c - 360° f

Step 2: Begin the dough
Start by adding the flour, the yeast, the sugar, the salt, the eggs, the milk, and the butter into the mixer. Mix the ingredients on low for 5 minutes until it becomes shiny in appearance. Add about 2 Tbsp more of flour to the bowl and turn off mixer. Now scrape the dough from the hook.
Step 3: Knead and let the dough rise
Put a little flour inside the bowl and also sprinkle some on your work table. Now knead the dough briefly. Add a little more flour to the bowl and sprinkle a little onto the dough. Return the dough to the bowl. Cover it and let it rise for about 1 hour or until it has doubled its size.
Step 4: Make the filling
While the dough is rising you can place into a bowl the brown sugar, the cinnamon, and the butter and mix with a spoon until combined. Now set it aside.
Step 5: Preheat oven to 185°C
You can now set the oven to 185 degrees Celsius.
Step 6: Roll the dough
Punch the air out of the dough. Sprinkle the work space with flour and place the dough on it. Sprinkle the dough with some flour. Now roll out the dough to a 1/2 cm thickness, making sure there is enough flour to prevent it from sticking to the table.
Step 7: Shape the rolls
You can now spread the filling on the dough. Carefully roll the dough into a log and cut it into slices of about 3 cm in thickness. Place them on the lined baking tray, leaving enough space for the rolls to rise. Allow them to rise for 15-20 minutes.
Step 8: Wash and bake
Take your egg wash and using your brush, paint each roll individually. Put the tray into the oven and let them bake for 12-15 minutes.
Step 9: Cool and serve
Remove the tray from the oven and let the rolls cool a bit. Your Cinnamon Rolls are now ready to serve. They can be eaten cold but they taste especially good warm. Try them both ways!

Wok Your Way to Good Health With Ken Hom

2011-03-04T12:40:00.000+08:00

Japanese touch to yee sang

2011-01-26T15:52:00.003+08:00

THIS Chinese New Year, feast on yee sang with a Japanese twist at the Kofuku Oriental Cuisine at Seri Pacific Hotel Kuala Lumpur.

While you toss for good luck and prosperity, there is an array of colourful sushi adorning the side of the yee sang plate

Culinary sifu: Chefs Steven (left) and Leong presenting an array of sumptuous food offerings in the set menus.

The hotel’s sous chef for Chinese cuisine K.K. Leong said there are five types of yee sang served and each comes with sushi.

The five yee sang are Salmon, Abalone, Abalone and Salmon, Jellyfish ‘Thai style’ and Crystal Pear, served with condiments like plum sauce, sesame seed, onion oil, roasted peanuts and crackers.

They are available in small and large portions with price ranging from RM45 to RM230.

Yee sang aside, the restaurant is having three set menus of eight-course dinner for Chinese New Year.

Lucky food: The Prosperity Yee Sang with Salmon which is given a colourful twist with an assortment of Japanese sushi on the sides.

During the review, we had some of the specialities that included the Steamed Cod in Cantonese Style, Baked Tiger Prawns with Golden Egg Yolk, Deep Fried Chicken with Oats in Thai Sauce, Braised Sea Cucumber, Scallop, Pacific Clam and Broccoli with Fatt Choi, Braised Shark Fin’s Soup with Dried Scallop, Seafood Fried Rice with Crispy Anchovies and Chilled Honeydew, Sago with Vanilla Ice Cream.

The steamed cod was a favourite for its tender flesh that melted in my mouth.

The baked tiger prawns was fragrant and a delight to savour when cooked with the golden egg yolk.

The fried rice was simple and not oily while the sea cucumber dish was one to be savoured for its premium ingredients.

Classic: The Braised Shark Fin’s Soup with Dried Scallop is among the dishes featured in the set menu.

The Chinese New Year set menus are priced at RM1,088, RM1,288, and RM888 for a table of ten persons.

These menus are available on Chinese New Year Eve and from the Feb 5 onwards.

All three set menus include steamed and deep-fried nian gao.

The hotel executive sous chef Steven G. said there will be a counter near the hotel main lobby for those who want to purchase takeaway yee sang.

“However, we may not include sushi in the takeaway packages as it would not be fresh. But if guests still wish to have sushi for immediate consumption, we will still pack it for them,” he said.

KOFUKU ORIENTAL CUISINE,
Level 4, Seri Pacific Hotel Kuala Lumpur
Tel: 03-4049 4413/12
Business hours: Mon-Sat, lunch (noon to 2.30pm)
and dinner (6.30pm to 10.30pm).

By LIM CHIA YING
chiaying@thestar.com.my
Photos by CHAN TAK KONG

Sponge Peach Cream Cake

2010-10-20T13:48:00.002+08:00

Ingredients:
(make a 18cm round cake)

3 eggs, bring to room temperature
90g caster sugar
100g cake flour
20g unsalted butter, melted
2 tablespoons fresh milk (I used low-fat fresh milk)
2 ~ 3 drops of vanilla extract

filling & frosting:
1 cup non-dairy whipping cream
1 can peach slices

Method:

1. Sift cake flour, set aside. Melt butter, set aside. Grease and line a 18cm round pan. Position rack at the lower bottom of the oven. Pre-heat oven to 170degC.

2. With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.

3. Sieve over the sifted cake flour in 3 separate additions, into the batter. With a spatula, gently fold in the flour each time the flour is added. Take care not to deflate the batter.

4. With a spatula, mix about 1/3 of the batter with the melted butter in a separate bowl. Fold in this mixture into the remaining batter. This method will help to ensure the butter will be fully blended and at the same time will not deflate the batter.

5. Add in fresh milk and vanilla extract, and fold in gently with spatula, until well blended.

6. Pour the batter into the prepared pan. Gently give the pan a few bangs on a work surface to release air bubbles that are trapped in the batter. Bake for 30 ~ 35 mins, or until a skewer inserted in the centre comes out clean. Unmold, invert the cake on cooling rack and cool completely.

Assemble the cake

1. With an electric mixer, whip the non-dairy whipping cream still stiff.

2. Slice the cake horizontally into 2 layers. Brush the surface of the sponge layers with the syrup from the canned peach slices. This helps to keep the sponge layers moist.

3. Place one layer of the sponge cake on a cake plate/board. With a palette knife, spread some whipped cream evenly over the layer. Arrange 2 concentric rings of peach slices on the sponge layer. Fill with some more whipped cream and spread it evenly all over. Top with the second cake layer.

4. Spread the whipped cream over the top and side of the cake. Decorate as desired.

Credits : http://happyhomebaking.blogspot.com/2007/10/birthday-cake.html

Lemon Chiffon Cake

2010-10-20T13:13:00.003+08:00

Ingredients: (one 10” tube pan)

- 7 eggs, separated

- 2 cup all-purpose flour, sifted

- 3/4 cup white sugar

- 3 tsp baking powder

- 1 tsp salt

- 3/4 cup water

- 1/2 cup canola oil

- 4 tsp grated lemon zest

- 2 tsp vanilla

- 1/2 tsp cream of tartar

Directions:

- Combine flour, sugar, baking powder and salt in a large bowl.

- Put together egg yolks, water, oil, lemon zest and vanilla in another bowl, whisk until well combined.

- Add the yolk mixture to the flour mixture, beat well.

- In anothe bowl, beat the egg whites until foamy. Then add the cream of tartar and continue beating until stiff peaks form. Fold the egg whites into the yolk mixture and mix with a spatula until attaining a uniform batter.

- Pour the batter into the pan. Bake at low rack at 325F for 55 minutes.

Credits : http://en.kokotaru.com/2009/05/lemon-chiffon-for-my-first-birthday-cake/

Blueberry muffins

2010-10-19T10:05:00.002+08:00

Ingredients:

250g soft Unsalted Butter

200g superfine Caster Sugar

4 Eggs, and an Extra Yoke, lightly beaten

250g Plain White Flour, sifted

2 tsp Baking Powder, sifted

100g Blueberries

Preparation:

1. Preheat oven to 190C/375F (180C Fan Oven)

2. Beat butter and sugar until pale and fluffy

3. Add the egg mixture a little at a time; beat well before adding more

4. Gently mix in the flour and baking powder; add the blueberries

5. Place muffin cases into muffin tin and divide the dough between them (I made 15 from the above ingredients)

6. Sprinke the topping mixture over the dough; cook for approx 20-25 min until golden brown

Credits : http://en.petitchef.com/recipes/dessert/blueberry-muffins-fid-1074310?in=nl_daily&utm_source=daily_menu&utm_medium=email&utm_campaign=Menu_email&utm_content=read_more

AIR ASAM - Sour Sauce

2010-08-25T17:47:00.004+08:00

Bahan A
Asam jawa [sebesar telur ayam]
(direndam 1/2 cawan air dan buang biji)
10 cili padi [nak pedas boleh tambah]
1 biji tomato
1 inci belacan
1 sudu kecil kerisik [jika suka]
1 sudu kecil gula
1 sudu kecil garam

Bahan B
2 biji tomato buah
1 biji bawang besar
3 biji cili hijau
2 biji cili merah
3 biji limau nipis [ambil jus]
mangga muda

Cara
1. Pastikan asam jawa tiada biji.
2. Masukkan Bahan A ke dalam blender. Jangan tambah terlalu banyak air (cukup air yang digunakan untuk merendam asam jawa kerana nanti air asam terlalu cair).
3. Tomato dipotong dadu.
4. Bawang besar dan cili dimayangkan nipis.
5. Mangga muda dicincang atau sagat.
6. Gaulkan Bahan A bersama tomato dan bawang besar dengan semua bahan.

Credits : http://hanieliza.fotopages.com/?entry=1282310

EASY SPONGE CAKE

2010-08-24T18:24:00.001+08:00

Pandan Chiffon

2010-08-24T18:08:00.001+08:00

Grandma Sulzy's Strawberry Cake

2010-08-24T17:30:00.004+08:00

Grandma Ma Strawberry Cake

Ingredients:
See Video

Separate egg whites, beat them
add in yolks
1 tbsp baking powder
put sugar
add in flour

Bake for 20 minutes (she did not mention temperature. so we use 350)
overturn to a big plate
cut cake into 2 pieces

The Syrup

1 cup water
2 tbp water
Cook over medium heat
Add 3/4 cup Porto Wine
Pour over cake to avoid dryness

The filling

2 cups of milk
2 egg yolk
2 tbsp cornstarch
4 tbsp Sugar
1 tbsp butter
Cook over medium heat
Pour over cake

Whipped Cream

500gm fresh milk
4 tbsp sugar
beat the mixture
squash 4 nos strawberries
add whipped cream to strawberries and mixed well
cover with second cake
apply filling all over
decorate with strawberries

Keep in fridge for 1 hour

Wow.. grand ma, your are great.. Muaks ...Callie O

How to Make Chocolate Cake with Chocolate Frosting

2010-08-24T16:31:00.006+08:00

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Chocolate Cake

2 cups sugar
1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs

3/4 cups of cocoa powder
1/2 cups vege oil
1 cup of milk
1 tsp of vanilla
Beat in mixer
Later, add 1 cup of water
Use 9" baking pan

Bake at 350 for 35 to 40 minutes

Sit in pan for 10 minutes and take it out for frosting on wire rack
to cool completely
Pour frosting on 1 cake and smooth them evenly
place another cake over
continue to smooth froating all over.

Chocolate Frosting

1/2 cup butter
2cups of cocoa powder

Mix with hand mixer

Next, Add 1 tsp vs
3 1/2 cups of powdered sugar
1 cup milk
Beat Again till smooth