Monday, July 27, 2015

Green Tea Sticky Rolls

My girl came home for her semester holiday a few weeks back and will be leaving on the end of August. This is the right timing for me to start baking & experimenting more deliciousness out of the oven. And have made this sticky buns a while ago, love them so much.

Ingredients for green tea dough :
2-1/4 tspn   instant yeast
1 tspn  sugar
2 TB water
(combine all ingredients and let to rest for 10 minutes or till bubbling)

Main Dough
1 cup  milk
125gm  butter
1 egg + 1 egg yolk
3 TB  sugar
1/2 tspn  salt
4 cups  all purpose flour (take away 2 TB)
2 TB  green tea powder

Method :  Refer here for bread making (except the shaping process).

Ingredients for cream cheese fillings :
250gm  cream cheese, at room temperature
2 TB  sugar
2 small lemon, juice & zest
2-3 TB  corn starch (depends on how big is your lemon)
(beat together all ingredients and keep refrigerated before used)

(1) flatten dough by rolling it into thin sheet, I personally prefer thin layers.
(2) spread on the cream cheese mixture then place in the cranberries as well, roll it up to form a swiss roll.
(3) divide rolled dough into 12 portions and place it to a 9x13" greased tray, again let to rest for 40 minutes.
(4) finally, bake at preheated oven 190'C for about 25 minutes or till brown.
(5) cool the bread before drizzle on the chocolate garnish.

I skipped the egg glazing for the baking part and so it doesn't look as shinny. Anyway, the white chocolate topping turned them into precious gem just right.

For ganishing :
200gm  white chocolate
3 TB  heavy cream
(bring cream to boil then add in chocolate and stir till nicely melted)

I really enjoy the green tea flavour of this bun plus the super duber yummy cream cheese & cranberries. It's heavenly ! Hope you guys will love it too. Enjoy & have a great week ahead everyone.

Sunday, July 19, 2015

Vegetarian 'Mei Cai' Steamed Bun

'Mei Cai' (梅菜 or 霉菜) is known as preserved Chinese mustard and it comes in either salty or sweet. In China, 'mei cai' baozi is one of the popular snack  Other than that 'mei cai' is particularly used in making stewed pork as well. Since 'mei cai' contained of loads of salt rock while undergoing the preservation, so you definitely need to wash & rinsed it thoroughly before used. But these days, the youngster seems show no interest in it anymore.

Ingredients for 'mei cai' filling :
200gm  salty 'mei cai', soaked & rinsed till clean
200gm  sweet 'mei cai', soaked & rinsed till clean
60 ml  light soy sauce
3 TB  vegetarian oyster sauce
2 inch  ginger, finely chopped
5 cloves  garlic, chopped
4 cups  water

* thickening : 50ml water mix with 1 TB tapioca flour
*Note :  'mei cai' should be rinsed & cleaned thoroughly and make sure there's no more rock salt or sand left on it. Then squeeze to drain the remaining water, cut 'mei cai' thinly.

Method :
(1) preheat pan or wok then stir in 'mei cai' and saute till nice dry and aromatic. Remove then set aside.

(2) preheat pan or wok with enough cooking oil, saute garlic & ginger till aromatic then add in 'mei cai' and continue stirring with high heat.
(3) now, add in water and bring it to boil, then add in all seasoning & continue boiling it over medium heat till 'mei cai' turn soft & tender. This will take roughly about 20 minutes. Make sure you keep an eye on it.
(4) once its ready, off the heat and stir in the thickening little by little then set aside to cool before refrigerated overnight which is the best. Its easier to handle.

The dough is actually a bit too soft. So, its best not to add in the water all at once during the dough making process.

Ingredients for cilantro bao dough :
500gm  bao flour / superfine flour
2 tspn  yeast
2 TB  sugar
200ml water
a pinch of salt
1 bunch of cilantro, rinsed (about 1-1/2 cup)
2 TB  cooking oil

Method :
(1) place flour, yeast, sugar & salt into a big mixing bowl and mix well.
(2) puree cilantro with water in the blender till fine, then stir it together with cooking oil into the dry ingredients to form a soft dough. Knead till smooth and set aside to rest for an hour or till double in size.
(3) punch dough to release extra air and again knead to smooth, then place dough to working table and divide into 12 portions.
(4) now, round the dough then flatten it with rolling pin, fill in chilled 'mei cai', wrap & sealed nicely.
(5) place filled bao dough to individual  parchment papers then set aside to rest for 20 minutes.
(6) when ready, steamed bun with preheated steamer for 15-20 minutes.
(7) once its done, leave bao stay in the steamer for 5 minutes before removing them out. This to prevent strinkage.

I simply adored the colour of this buns, super natural green colour. And the filling tastes really tempting as well. Something unusual to your taste buds. haha..... My friends love them so much. So, I guess, I have passed another taste testing again. Thank goodness !  Hope you guys are having a fantastic weekend.

Friday, July 17, 2015

Stir Fried Spicy Horse Bush @ Petai Laut

This is the very first time I came to know about this Horse Bush @ Petail Laut. It was introduced to me by the orang asli where we met during our last 4x4 trip. He purposely climbed up the tree to collect it. This kind of petai is very rare and not easy to be found these days due to logging problems. It actually smell just like the common petai but a bit stinkier. The price range is around $30-40 ringgit per kilo (gross weight). A friend told me, this petai is only sold at the price of RM$5 per condensed milk tin (net) about 35 years back but mostly found at northern part of Malaysia.

As for taste testing, I prefer to prepare this dish with simple ingredients in lighter flavouring.

The seeds are rounder than the common stink beans/petai and the smell is thick & strong. Weird though cause it doesn't taste as it smells.

Ingredients :
200gm  petai laut (whole, halved or chopped)
1 large   onion, sliced
6 bird-eye chilies, thinly sliced
some dried enchovies, rinsed
some dried shrimps, soaked
salt & pepper to taste

Method :
(1) preheat frying pan or wok with just enough cooking oil, fry enchovies till brown & crispy, then set aside.
(2) now, with the same pan brown the dried shrimps then stir in chilies & onion and continue saute till aromatic.
(3) finally, add in petai and seasoning and let to cook for another 2 minutes then off the heat immediately & not to forget to mix in the fried enchovies. Serve with white rice.

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