Saturday, April 18, 2015

Chicago Deep Dish Pizza

I supposed this deep dish pizza is very popular in Chicago as it is called as 'Chicago deep dish pizza'. I only came across this pizza not long ago. Have to thank Sonia for the wonderful introduction. If there's anyone who loves extreme fillings on your pizza, well, this should be the one you're looking for. You can throw in whatever the stuffs you want, as many as desired..... as long as its not falling over the tray. haha.... I bet you will love it till the last bite. Yummmm....

Ingredients for pizza dough :
(A)
1/2 cup   all purpose flour
1 tspn   yeast
1 TB  sugar
1 cup  warm water
(combine & let to rest for 30 minutes)

(B)
2 cups  all purpose flour
1 tspn  salt
4 TB  cooking oil

Method :
(1) mix together ingredients (A) & (B) to form a soft dough then let to rest for an hour or till double in size.
(2) punch & knead dough till smooth to release air bags then place dough to a slightly floured working table and roll dough into a thin disk sheet just the size to cover a whole 8" tray, as shown in picture.

Ingredients for fillings :
1 canned tomato puree
1 large onion, diced
1 tspn  mixed herbs
salt & pepper to taste
1 cup  mozzarella cheese
2 slices pineapple, cut into bite size
1 cup of leftover roasted chicken meat shreds
some chopped basil

Method :
(1) preheat a frying pan with 2TB butter, saute onion & mixed herbs till aromatic then stir in tomato puree plus 100ml of water. Lower the heat to allow the sauce to cook for a little longer or till thick. Finally add in salt & pepper to your taste. Allow to cool before used.



TO ASSEMBLE  :
(1) Spread a few tablespoon of the tomato sauce to cover the bottom layer of the pizza dough, now spread chicken meat, basil & pineapple over the sauce then cover the top with cheese.
(2) Finally, spread the leftover tomato sauce over the top till everything totally cover by sauce. Now, trim off the excess dough then bake at preheated oven 200'C for about 20-25 minutes or till brown.

My boy wallop up almost half of this pizza and asking me to keep the leftover for his breakfast the following day. Well, I kept the whole thing for him and asking him if he is satisfied ! "Good... then its mine !" he said. >o< Yeap, its all yours !

Tuesday, April 14, 2015

Banana Crumb Cake

I guess this is the final project for the left over bananas that I have. I kept most of the left over in the freezer which is wonderful to use in baking. However, a friend just sent in another batch of bananas. Guess... more banana recipes needed here LOL ! >o<  I always enjoy having baked items with struesel topping. It tasted simply amazing. So, it goes same with this banana cake too.

Here's what I did.
Ingredients :
190gm   butter, at room temperature
110gm   sugar
3 eggs
190gm  all purpose flour
2/3 TB  baking powder
1/2 tspn  baking soda
300gm  banana, mashed

Method :
(1) mix together flour, baking powder & baking soda in a big bowl then mix well.
(2) cream butter & sugar till fluffy pale, then add in egg one at a time & beat till well combined.
(3) now, whisk in mashed banana as well till everything well mixed.
(4) stir flour mixture into wet mixture till everything well combined.
(5) pour batter to a 4x4x9" baking tray lined with parchment paper, top with struesel crumb..
(6) then bake at preheated oven 175'C for about 50-60 minutes or till tester came out clean.

Ingredients for struesel crumb :
100gm  butter, softened
4 TB  sugar
100 cup  all purpose flour
1/2 tspn  cinnamon powder
(cream butter & sugar till well combined then fold in flour & cinnamon till form soft dough, keep refrigerated for 20 minutes before used)

I'm getting addicted to this banana. Its so much tastier when working on any baked or steamed food. Probably you should give it a try too. Enjoy !

Saturday, April 11, 2015

Vietnamese Steamed Banana Sticky Rice

Since there is a few more banana left behind, I wanna to try the Vietnamese banana sticky rice. Something I've been looking forward to a long time ago. This is what I have been told by a nearby Vietnamese friend, banana sticky rice is among the most popular food in Vietnam which is widely sold and made at home especially during Dragon Boat festival or 'duan wu jie'  The Asian is commonly known as 'zong zi'. But 'zong zi' is usually wrapped in bamboo leaves which is more durable for storage.

Ingredients :
300gm  glutinous rice, soaked for 4 hours
200ml   thick coconut milk, warmed
1 tspn  salt
90gm   sugar

* 8 pcs banana leaves
* 1 pisang tanduk, sliced

Method :
(1) drained rice then steam for 20 minutes without additional water.
(2) now, stir together coconut milk, sugar & salt till dissolved.
(3) once the rice is done, remove tray from steamer then add in coconut milk mixture and stir to mix well. Leave cool till coconut mixture has totally absorbed.



* Note : Always blanch banana leaves over hot water to soften the leaves before used. You may as well freeze the leftover bananas for other recipes.

TO ASSEMBLE
(1) place a tablespoon of rice to banana leaf then fill in sliced banana, top with some more rice and wrap them by folding into a parcel.
(2) finally steam at preheated steamer for about 30 minutes over high heat.

Banana in rice.... isn't that sounds weird to you ! But this kuih is good and its a very interesting combination. I'm sure you will like it too. Enjoy & have fun !
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