Prawn Rolls

Monday, 12 February 2018




I made this healthy version of Prawn Rolls for our family’s early reunion last weekend.  I used the air-fryer instead of deep frying. The way I prepared it is slightly different from the traditional way.  The traditional method is to first steam before deep frying the rolls.  I tried this first but found that it dried the filling a little too much. I tried it again with my own method and no steaming and it works much better for an air-fryer. These Prawn Rolls are a delicious!

I wish everyone Gong Xi Fa Chai and Happy Chinese New Year 2018!

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Healthy Prawn Rolls Recipe


Yields:  18 rolls

INGREDIENTS:

1 pc Fu Pei (Dried bean curd sheet skin), cut into one 10 X 16 inches sheet and one 5 X 8 inches sheet
Cotton twine or butcher string, cut into 9 inches long
1 egg, whisked

Filling:
270g prawns, peeled and deveined, slightly minced
90g chicken breast or pork, minced
5 water chestnuts, peeled and diced
½ big onion, peeled and diced
1 clove garlic, chopped
2 springs coriander, chopped

Seasoning:
1/4 + 1/8 tsp sea salt
¼ + 1/8 tsp chinese five spices powder
½ tsp + 1/8 tsp sesame oil
1 ½ tsp soy sauce
A dash of white pepper
1 tbsp corn starch


METHOD:
  1. Mix all the filling and seasoning ingredients in a large bowl until thoroughly mixed. Set aside in the fridge for one hour or you may use straight away.
  2. Wipe both sides bean curd skin with slightly damp cloth.
  3. Place the bean curd skin (10 X 16 inches) on table top. Brush some whisked egg on top and both sites edges of the bean curd skin.  Place the filling in the lower half of the bean curd skin.  Roll up the sheet like spring roll to form a log. Using the cotton twine tie the both ends, then tie segment by segment about 1 inch apart.
  4. Repeat the same to the remaining bean curd skin (5 X 8 inches).
  5. Rub the prawn roll evenly with vegetable oil.
  6. Arrange the prawn rolls on the Philips Airfryer wire basket and fry at 160°C for 10 minutes. 
  7. Remove the half cooked prawn rolls from Airfryer.  Cut each segment with scissor and remove the string.  Rub with some oil if the rolls are too dry.  Put back all the prawn rolls into the Airfryer and continue to fry for another 5 to 10 minutes at 160C until golden brown and cook.


Notes:
  1. I normally layer the Airfryer wire basket with aluminium foil for easy cleaning.  But, it is optional.
  2. The roll will only stay crispy while warm.



Macau Almond Cookies

Saturday, 10 February 2018






Chinese New Year is just around the corner and you can find Chinese Almond Cookies from Hong Kong or Macau at most Supermarkets.  My mother in-law used to buy these for my late father in-law as it was one of his favourites.  I like it too but the store bought version is rather sweet and uses lard or vegetable shortening.  

I came across a few recipes shared online and I found it quite simple and easy to prepare except you have to make your own mung bean flour if you can’t find the ready mung bean flour. I am lucky as I managed to get the green bean flour from one of the bakery ingredients stores here in KL.  The original recipe asks for yellow mung bean flour.  But, green mung bean flour works fine.  But, you get a darker color. I made this healthier version of Macau Almond Cookies with less sugar and canola oil so everyone can eat it without any guilt.  This is delicious cookie!

Recipe adapted from Matcha Mochi and The Hong Kong Cookery with some modifications.  

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Macau Almond Cookies Recipe 


Yields:  49 cookies

INGREDIENTS:

200g yellow mung bean flour (I used green bean flour)
100g ground almond/almond meal
70g whole almond, toasted
60g icing sugar
¼ tsp salt
90g - 100g vegetable oil (I used canola oil)
2 – 3 tsp water, adjust accordingly

Utensil:
Chinese cookie mould
Baking tray


METHOD:
  1. Line the baking tray with parchment paper.
  2. Preheat the oven to 150C (top and bottom heat).
  3. Crush the toasted almond with a pestle and mortar or with in a plastic bag with rolling pin. Set aside.
  4. In a big mixing bowl, mix mung bean flour, almond meal, icing sugar and salt together.  Then add in the crushed almond and mix well.
  5. Add the canola oil and a teaspoon of water at a time.  Use your fingertips to rub the mixture until it resemble bread crumbs.  Add more water (1 teaspoon at a time) or oil if the mixture does not come together when press with your hand.  
  6. Slightly dust the cookie mound with icing sugar.  Fill the mixture into the cookie mould and press with your hand.  Scrap off the excess mixture with a scrapper.  Roll with a rolling pin to make it for compact.  
  7. Knock out the cookies onto a table top or directly onto a lined baking tray.
  8. Bake at preheated oven for 30 minutes to 35 minutes.
  9. Let the cookies cool on the wire rack completely before transferring to an airtight container.
Note:

The temperature and time duration are just as a guide.  Please adjust accordingly to your oven.  Some oven are hotter than others.  I use Electrolux built in oven.






Kuih Bangkit

Sunday, 4 February 2018




After few trials I finally succeeded in making this crumbly melt in the mouth Kuih Bangkit. The main culprit of unsuccessful Kuih Bangkit like I have mentioned in my previous post is the presence of water in coconut milk and flour. If the flour isn't dry enough or if there is water in the coconut milk, the Kuih Bangkit will neither crumble nor melt in the mouth. The presence of water results in a hard cookie.

I used to use fresh coconut milk from the first press in the previous recipe I shared. However, the water content in coconut milk can be high and inconsistent. For surer results, I used boxed or canned coconut cream this time.  Please be careful when you buy, look for “coconut cream” or “coconut extract” instead of coconut milk. No wonder my late grandmother used to get very frustrated when her Kuih Bangkit did not turn out crumbly eventhough she used the same method and recipe.

This recipe is adapted from Shiokman Recipe with modifications.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Kuih Bangkit Recipe


INGREDIENTS:

375g tapioca flour + 375g sago flour ( or 750g tapioca flour)
8 pandan leaves, cut into 4 cm lengths

3 egg yolks (large egg)
180g icing sugar
400g/ml coconut cream (2 packets of 200ml coconut cream)
Pinch of salt (optional)

Utensils:  
2 baking trays and cookies cutter


METHOD:
  1. Transfer tapioca and sago flour into the flat baking tray and tuck pandan leaves in. Bake at 160°C (top and bottom heat) for 60 minutes to 80 minutes. Check and stir the flour occasionally to make sure it is not burned. You may also dry fry the flour mixture in a wok over low heat for 30 - 45 minutes until the flour is light and the pandan leaves are dried.  Remove pandan leave and transfer the baked flour to a big bowl after completely cool.  Cling film and keep to use the next day or few days later.
  2. Line the baking trays with parchment papers and preheat the oven to 170C (top and bottom heat).
  3. Sift the flour mixture into the mixing bowl.  The flour should weigh around 668g after baking.  Transfer 600g of flour mixture into another mixing bowl.
  4. Whisk the egg yolks and icing sugar until very thick and pale.  Add in pinch of salt and stir in 270ml of coconut cream gradually, and mix well.
  5. Pour in the yolk and coconut mixture into the 600g flour mixture. Then knead with your hand until just combined. It is fine if the dough looks crack and slightly dry.  Take a small portion and shape into a ball, then roll into 0.7 cm thick with a rolling pin.  Please don’t press too hard. You may use the balance of the coconut cream to adjust the texture if the dough is too dry. Cut them with a cookie cutter and transferring the cookies to the prepared baking tray.  Continue with the rest until finish.
  6. Bake at preheated oven for 15-20 minutes. If a pale white Kuih Bangkit is preferred, remove cookies after 15 minutes. If you prefer more aromatic and crisp cookies, bake it until just very lightly browned. Cool them and store in air-tight jars.
Note:

The temperature and time duration are just as a guide.  Please adjust accordingly to your oven.  Some oven are hotter than others.  I use Electrolux built in oven.


Matcha Swirl Bread

Tuesday, 30 January 2018





I like to play around with the sponge dough method for bread making.  This time, I used more sponge dough (ratio 1:1) to make this beautiful and soft Matcha Swirl bread.  The result is not much difference to the sponge dough method recipes (ratio 3:7) I shared previously. To be honest, the green tea powder didn’t give much flavour. However, it looks pretty as a combination of two colours. 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Matcha Swirl Bread – Overnight Sponge Dough Method


INGREDIENTS:

Sponge Dough:
210g bread flour (I used Japanese high gluten flour)
¾ tsp instant yeast
¾ tsp brown sugar
135g water

Main Dough:
215g bread flour (I used Japanese high gluten flour)
¾ tsp instant yeast
2 ½ tbsp brown sugar
2 tbsp milk powder
1 ½ tsp salt
40g whisked egg (from 1 large egg, balance use for egg wash)
30g butter, room temperature
80g – 85g fresh milk
1 tbsp + 2 tsp matcha/green tea powder

Topping:
Eggwash – balance of whisked egg from the above
Black sesame seeds

Utensils:  
21 x 14 X 8 cm rectangle baking pan


METHOD:

For the Sponge Dough:

  1. Combine water, yeast and sugar in a mixing bowl.  Then mix in bread flour and knead with your hand for few minutes until smooth and shiny.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it prove for 1 hour in a warm and dark place. 
  2. After 1 hour, place into the refrigerator and use the next day at least after 8 hours or up to 16 hours. 30 minutes before using, take out the sponge dough from refrigerator to return to room temperature.

For the main dough:

  1. Line the baking pan with parchment paper.
  2. Put all ingredients (start with salt, flour, yeast, sugar, milk powder, butter, cooking cream and sponge dough (tear into few pieces)) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together, become elastic and tacky but not sticky. Tacky dough behaves sort of like a Post-it note, sticking to a surface but peeling off easily. It takes around 12 - 15 minutes at medium speed.  If the dough is too dry, add 1 tablespoon of water or cooking cream at a time.   After kneading, divide dough into 2 equal portions.  One portion leave in a bowl. Return another portion into the bowl of stand mixer and sift in matcha/green tea powder.  Knead again at medium speed until well mixed.
  3. Let the doughs rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.  I normally left it inside the oven (off) with a bowl of hot water.
Shaping & Baking:
  1. Punch down each dough to release the air individually. Transfer the plain dough to a clean floured surface then divide into 2 equal portions. Shape each plain dough into a long log (25cm). Roll out each log with a rolling pin into long rectangle shape (45cm X 10 cm). 
  2. Repeat the same to matcha dough.
  3. Spray water on the plain dough slightly and place the matcha dough over the plain dough.  Press with palm to make sure both layers are stick together.  Spray some water on matcha dough and roll up tightly like a swiss roll starting from the shorter side until a log is formed. Pinch to seal the seams.  
  4. Place all the dough in prepared loaf pan.
  5. Let it rise for another 45 to 60 minutes or until double in size.
  6. 15 minutes before baking, preheat the oven to 190C.
  7. Brush top of the dough with egg wash and sprinkle some black sesame seeds.
  8. Bake at preheated oven for 25 - 30 minutes, or until golden brown.
  9. Remove bread from oven and let them cool on rack.


Rye Bread

Wednesday, 24 January 2018






Bread made using the overnight sponge dough method is as soft, moist and chewy as bread made using the tangzhong method. Since I discovered and begun to understand these two methods, I have been experimenting and all the results have been good with family members giving it the thumbs-up. 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Rye Bread Recipe – Overnight Sponge Dough Method


Yields:  1 loaf

INGREDIENTS:

Sponge Dough:
105g bread flour (I used Japanese high gluten flour)
½ tsp instant yeast
½ tsp brown sugar
70g water

Main Dough:
165g bread flour (I used Japanese high gluten flour)
80g rye flour
¾ tsp instant yeast
1 ½ tbsp brown sugar
1 tsp salt
20g olive oil/coconut oil
125g water
100g cooking cream/whipping cream/fresh full cream milk

2 ½ tsp chia seeds
3 tbsp sunflower seeds, taosted
2 tbsp sunflower, raw (for topping)

Utensils:  
Loaf pan (23 X 10 cm or 9 X 4 inch)


METHOD:

For the Sponge Dough:
  1. Combine water, yeast and sugar in a mixing bowl.  Then mix in bread flour and knead with your hand for few minutes until smooth and shiny.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it prove for 1 hour in a warm and dark place. 
  2. After 1 hour, place into the refrigerator and use the next day at least after 8 hours or up to 16 hours. 30 minutes before using, take out the sponge dough from refrigerator to return to room temperature.

For the main dough:
  1. Line the baking trays with parchment paper.
  2. Put all ingredients (start with salt, flour, yeast, sugar, olive oil, water, cooking cream and sponge dough) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together, become elastic and tacky but not sticky. Tacky dough behaves sort of like a Post-it note, sticking to a surface but peeling off easily. It takes around 12 - 15 minutes at medium speed.  If the dough is too dry, add 1 tablespoon of water at a time. 
  3. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  4. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. Roll out each dough with a rolling pin into long rectangle shape. Roll up the dough until a small log is formed. 
  5. Spread the raw sunflower seeds on a flat surface.  Dab or spray the dough surface with water and roll over the dough on the sunflower seeds.  Transfer the dough to the prepared loaf pan.
  6. Place all dough in the prepared loaf pan.  Let it rise for another 45 to 60 minutes or until double in size.
  7. 15 minutes before baking, preheat the oven to 180C.
  8. Bake at preheated oven for 25 - 30 minutes, or until golden brown.
  9. Remove bread from oven and let them cool on rack.