Tuesday, 25 April 2017

Red Beans Paste for Mochi




Was at a shopping mall in the east last weekend. Noticed there was this Japan festival at the shopping mall. Daughter was happy when she saw the mochi stall. However, when she saw the price for one small mochi cost $3/pc, she changed her mind. No matter how I tried to encourage her to buy and eat, she  refused. She said it was too over priced and refused to buy. 

This inspired me to homemade mochi with homemade red beans paste. Sunday came home took out the packet of red beans, rinse and soak the beans. Left it in the fridge and forgotten about it. 

First thing first, I went into Google and search for mochi. Found this blog "justoneCookbook". Follow the instruction how the author cooked the red beans paste. I had done it other way last year when I bake for traditional mooncake. However, I forget to write down the process. Today, to prevent I forget again, I wrote it right away.😊

I have made adjustment to the recipe to suit my taste. Yes, I had reduced the sugar from the original 200g to 100g. Personally, with 50% reduction of sugar, I still find it is very sweet. Next round perhaps to use only 80g of sugar. 

So far, only beans paste. Will do the mochi skin the next few days. Do stay tuned..😊

Here it goes...beans paste ..

Ingredients :
1cup red bean(bigger one) , approx. 200g
Water
1/2 cup sugar (approx. 100g)
A pinch of salt

Method:
1. Wash red bean. Soak red in water overnight or approx. 8-12hours. I soaked mine more than 24hours in fridge as i forgotten about it.

2. Pour away the water that use for soaking bean. Put bean a pot or sauce pan. Put water till it is 2inc above the bean. Cook the bean on high heat.

3. Once it is boiling, turn off the fire. Cover the pot with lid. And let it stand for 5min (I let stand 10min)

4. Pour away the water. Fill with fresh water till it is 2inch above beans. Turn on fire on high heat and cook until bean is soft. That is when the bean is press, it is easily mashed. Note: Continue to add more water if it dry up.  The whole process take about 1.5hours.

5. Once bean is soft, turn up the heat and add sugar in 2 or 3 batches. Then add salt. Continue to cook until it is dry and when you draw a line on the beans,  you could see the bottom of the pot. Turn off fire. Cover with lid. The beans will thicken once it is cool.



 Once it is cooled, refridge if you are not using it immediately. Beans paste can be kept in freezer for a month or chiller for a week. 

Friday, 7 April 2017

Pancakes (Non Dairy and Soy Base)




8Apr2017

This morning, I made some changes in my homemade pancakes recipes. Few weeks ago, I used coconut milk to make buttermilk. Today I tried soya milk added with one big tablespoon of lemon juice. Notice soya milk curd very fast. The result of the pancakes is very soft. There are many bubbles holes in the pancakes. Therefore very soft and fluffy.  So I guess this is why daughter asked "mum, it is so nice, what did you add inside, taste so good!" 


Ingredients (yields 8pcs of 12-15cm pancakes)
1.5 cup self raising flour
1 cup of soya milk(i used soy powder added with water)
1 tbsp lemon juice
2 eggs
4 tbsp caster sugar
1/2 tsp homemade coconut condensed milk(optional)
1 tsp vanilla essence(optional)

Method
Home substitution for buttermilk:
Add lemon juice into soy milk and let it stand for about 5-10min. Soy milk curd very fast. Within about few min you could see the milk thickened. You may use white vinegar or apple cider vinegar instead of lemon


Sift flour in a large bowl. Set aside.

In another bowl, whisk eggs and sugar together for few minutes. Add the above soy milk lemon mixture. Whisk them together. Then gradually whisk the egg mixture  into the flour. Whisk until it become a smooth batter. Tranfer batter to large jug.


Heat up a non-stick frying pan. Highly recommended non-stick pan.

Pour about 1/4 cup of batter into frying pan. Cook pancake until you see bubbles appear on surface and almost dry. Turn the pancake with a spatula to lightly brown other side. Cover pancakes on plate with foil to keep them warm. Continue to make more pancakes with remaining batter.



Serve pancakes topped with your desired jam and butter or margarin.


P.S.  If you are using a normal frying pan, oil the frying pan with 1 tbsp of oil. Then use a kitchen paper towel to wipe away excess oil. Note: the first piece using normal frying pan will not look so desirable. But subsequent one will be perfect.

Note: If you do not have a metric measuring cup at home, you may use any kind of cup for drinking your water or coffee etc. Just make sure you use the same cup to measure all the ingredients.

You may like the following pancakes :
1. Homemade-pancake (Dairy) for those who want to use dairy cow milk.

2. rice-omelette-pancake

3. kimchi-pancake

Do drop me a note if you have tried this recipe and like it. 😊

Happy cooking😊




Saturday, 18 March 2017

Non Dairy Fluffy Pancakes







Daughter wanted to skip dairy products as she thinks dairy cause the outbreak. And I am craving for pancakes. To have pancake and at the same time daughter no need to worry about the pimple, I have to replace the dairy milk with something non-dairy. 

This morning, I changed the existing homemade-pancake  recipe a little. Instead of using homemade buttermilk, I replaced it with homemade "non dairy buttermilk".

I find the results of non dairy pancakes looks no different from dairy and most important is it taste good. It is fluffy and soft. Daughter exclaimed "taste very nice, mummy!". With her encouraging words, you just find making changes to recipe and keep improving is worth it. 😊

Ingredients (yields 8pcs of 12-15cm pancakes)
1.5 cup self raising flour
1 cup of coconut milk(carton type)
1 tbsp lemon juice
2 eggs
4 tbsp caster sugar

Method
Add lemon juice into coconut milk and let it stand for about 10min. This is to make buttermilk at home. You can substitute lemon juice with white vinegar. 

Sift flour in a large bowl. Set aside.

In another bowl, whisk eggs and sugar together for few minutes. Add the above coconut milk lemon mixture. Whisk them together. Then gradually whisk the egg mixture  into the flour. Whisk until it become a smooth batter. Tranfer batter to large jug.





Heat up a non-stick frying pan. Highly recommended non-stick pan.

Pour about 1/4 cup of batter into frying pan. Cook pancake until you see bubbles appear on surface and almost dry. Turn the pancake with a spatula to lightly brown other side. Cover pancakes on plate with foil to keep them warm. Continue to make more pancakes with remaining batter.





Serve pancakes topped with your desired jam and butter or margarine
P.S.  If you are using a normal frying pan, oil the frying pan with 1 tbsp of oil. Then use a kitchen paper towel to wipe away excess oil. Note: the first piece using normal frying pan will not look so desirable. But subsequent one will be perfect.

Note: If you do not have a metric measuring cup at home, you may use any kind of cup for drinking your water or coffee etc. Just make sure you use the same cup to measure all the ingredients.

Tuesday, 28 February 2017

Rice "Pizza"






1st Mar 2017

I used to make this for lunch few years ago. Was browsing you tube cooking channel and happened to see this chef using rice cake(he used Japanese rice cake) to make pizza. Back then I was "inspired" to make gluten meal for a family member who has to off gluten for short period of time. While searching what to cook, I saw this  video. Anyway, I did not managed to cook for him as he has resumed to gluten meal. Haha. However, I cooked that for myself instead. Because I was curious how it taste? 

I tried cooking  with china made dried rice cake. I have also tried homemade that using glutinous rice flour add with water and made into a dough. And also tried with Korean rice cake. Didn't try Japanese rice cake as it is very costly.  

Of all that I had tried, the Korean rice cake texture is the best in my opinion. I like chewy texture. China made rice cake is not too bad, the only thing is need to soak in water for few hours before use. Otherwise it will be too hard to even bite. Homemade is good but I couldn't achieve the chewy texture like the korean rice cake. One good thing if use glutinous rice flour, you can have it anytime. The frozen korean rice cake which I bought here has only few months shelf life. Usually I do not stock them up. I will only buy when I need it. Whereas, I always have glutinous flour in my kitchen😊

As usual, I do not follow through a recipe. I did quite a fair bit of changes in term of method and ingredients. 

Ingredients:
1 cup or a small bowl of frozen korean rice cake
1/4 cup cooked meat. Your choice of meat. I use leftover matmite pork
3-4 pork meat balls (optional)
2 tablespoon tomatoes paste (ready sauce for spaghetti)
2 tablespoon mozzeralla cheese


Method:
1.Wash some of ready korean rice cake.
2.Put them into a bowl or plate which can withstand oven temperature 250°c
3. Add  cooked meat. 
4. Spread 1-2 tablespoon tomatoes paste. Those paste for pizza or spaghetti.
5. Sprinkle about 1-2 tablespoon mozzeralla cheese. 
6. Put into oven toaster(if u have) or traditional oven(preheat 200°c) and bake for about 10min or when the cheese turn light brown. 


Serve hot. 



Friday, 17 February 2017

Non Bake and Non Dairy Cheesecake






Can't take dairy product  but craving for cheesecake?

Last year my teenage daughter made me non bake carrot cake topped with "creamy cheese" for my birthday. I was surprised and amazed by the taste of the "cheese" that she put on top of the cake though she told me it was non dairy - meaning not cheese and nothing to do with animal fat.

Daughter read alot on non dairy food as she wants to avoid dairy products due acne issue. She trys to avoid  food that are dairy though she love ice cream and pastry and cake and cookies and pizza which are dairy. And usually i will only bake dairy cakes and cookies.

Few days ago, she said "I am craving for cheesecake" .  For her sake, I went into google and search for non dairy cheese cake recipes. Read quite a few recipe online  how others make non dairy cheesecake. I have adopted partial recipe for cheese cake filling from blog.fablunch.com. Did not follow through the entire recipe. In facts, made quite a fair bit of changes in my ingredients for fillings.  For crust, I did the dairy cheesecake way which I usually will do. But change the ingredients by replacing melted butter with coconut oil.

The "cheesecake" taste so like real cheesecake that I forgotten that it was not make of cheese. 😁

One important note is this "cheesecake" MUST put in chiller overnight to achieve the texture of a cheesecake. Try! You will love it.  This is a "cheesecake" that I will make often from now moving forwards. I would say this is probably healthier choice.. but in all things.. eat all food in moderation and exercise regularly to maintain healthy body and lifestyle.

This is the recipe and how I made them :


Crust Ingredients:
5-6 pieces digestive buscuits pound into powder
4-5 tablespoon coconut oil

Filling ingredients
1 cup raw cashew nuts( soak 3-4 hours)
1/4 cup coconut oil
1/4 cup maple syrup (to reduce to about 4  tablespoon)
1/4 cup water (cold or room temperature boiled water)
2 tbsp of lemon juice(approx 1/2 big lemon)
1 tsp vanilla extract/essence
A pinch of salt

4 strawberries for topping purpose.

Method:
1. Place digestive biscuits into a plastic bag and use a rolling pin to crash and pound the biscuits into powder. You may use food process if you have.

2. Add coconut oil into powder biscuits and mix them well. Prepare 4 small cleaned glass bottles. Spoon 2-3 tablespoon of crust mixture into each bottle. Number of scoop depend on the size of bottle. Press the mixture to the base of bottle. Then, leave the bottles with the crust in refrigerator for about an hour to be harden.


3. Pour away the water use for soaking cashew nuts. Rinse the nuts. Place nuts and all the fillings ingredients into blender. Blend until you see a creamy texture. If the texture is too thick and difficult to blend, add additional water one spoon at time. DO NOT over add water. Please make sure the water is boiled and left to cool before use.

You may adjust the sweetness according to your desire taste by adding additional or reduce  maple syrup during blending process.

4. Once the fillings ingredients is done. Bring out the 4 bottles with crust from fridge. Scoop the  3-4 tablespoons of creamy fillings into each bottle. Again, number of scoop depend on your size of bottle. Top with strawberries or other berties.


5. Leave in refrigerator over night. Serve.



Enjoy. Share with me your results if you like this recipe. 



Monday, 6 February 2017

Simplified Achar


06Feb2017

Ingredients:
2 cucumbers  - cut into length size 1inch, removed seed
3-4 leaves of cabbages- cut into big bite size
1 carrots - remove skin and strip length 1 inch
2-3 tbsp roasted sesame
4 green chilli padi
3-4 garlic (whole)removed skin
3-4 small red onion ( whole) removed skin
1/2 thumb size ginger sheddred
100mil water
120mil rice vinegar/ any kind of white vinegar
2 tsp tumeric powder
4 tbsp sugar, or your desired taste
3 tsp seasalt
2 tbsp homemade belacan chilli , or 1 tbsp of chilli powder if you don't have homemade
1-2 tbsp oil

Method: 
1. Wash and cut cucumber into strip and 1 inch length(remove the centre soft flesh & seed portion) and place them into a large bowl, sprinkle 2 tsp salt and mix them well. Cover. Leave them this way for about 1-2 hour to drain the water out from cucumber.

2. Wash and cut cabbages into bite size and place them into a bowl. Sprinkle 1 tsp of salt. Mix and leave in the bowl for 1-2 hours  to drain out the water from cabbages.

3. Remove carrot skin and cut it into thin strip of 1 inch length. Leave them on kitchen paper towel to air dry.

3. After 2 hours, drain the water from cucumber and cabbages. Squeeze them as dry as possible. Set aside.

4. Place oil in wok and add the whole garlic and onion and ginger. Fry until fragrance. Add water, vinegar, sugar, tumeric powder, chilli paste or chilli powder and bring it to boil.

5. After mixture is boiled, add roasted sesame seed. Off fire. Pour in all cucumber, cabbages carrots and whole green chilli and mix them well. Transfer into a large bowl to leave it to cool. Once it is cooled, transfer into a glass jar with cover and store in fridge. Do not consume it immediately. Let the achar soak/season in the fridge for one day. It will taste very delicious.😊

NOTE : All measurements are based on estimation. Please adjust according to your desired taste.

Enjoy!

Updates 21Mar2017
Today I have added additional ingredients:
1/2 pineapples -cut into small bite size
1 cup of cut cauliflowers

This is how it looks :




Looking forward to eat this. But first has to let it soak in the vinegar gravy for one day. Taste better after overnight.

If you don't have belacan chilli, for quick fix, you may try this at above step 4 :

Blend these together:
4-5 Shallots
4-5 fresh Red Chilies
2 teaspoon turmeric powder
2 Candlenuts
30ml Water 

In step 4, add oil in a wok, fry add whole garlic, onions, ginger and chilli blend until fragrance. Add water, vinegar and sugar and bring it to boil. Then follow the above recipe for the rest.

If you have try this, do share with us and welcome you to share in the comments. 😊






Wednesday, 25 January 2017

Rose Dumplings (Guo Tie)




The ingredients measurement is just estimation. As I do not measure when I do cooking. So, it is all based on feeling and experience. Please adjust the seasoning according to your desired taste. 😊

Ingredients:
300g Minced Pork
1 cup Chinese Cabbages(cooked, chopped)
1 tsp minced ginger
1-2 stalks of green spring onion - chopped
1 tbsp Chinese wine
A dash Pepper
1 tbsp Light sauce
1 tbsp Oyster sauce
1 tsp Fish sauce
1 tbsp sesame oil
1 tsp Corn/Potatoes flour

2 packets of Japanese guo tie wrapper

Method:
1. Squeeze the water out from cooked cabbages and chop into small pieces.

2. In a large bowl, put in all the ingredients and mix them well combined. Set aside.

3. Place 4 guo tia wraps in a row, put some meat mixture in the middle in a "straight line".  Cover and row it into a rose




4. Put some oil in a flat bottom wok or fry pan over stove, place the roses on the frying pan and pan fry until the bottom is a little brown. It is about few minute. 

5. Add stock or water. Cover and cook until liquid dry up and guo tia is cooked. Serve with sheddred ginger with vinegar.