Eggplant Mushroom Brioche Burger ( Vegetarian )

 

I tasted these amazing eggplant mushroom vegetarian burger with brioche bun in one of the local bakery for breakfast. It is located in the city , and we had to travel to city to dine in.I forgot the cafe’s name but the burger is amazing even eating cold. I believed it is a pop up store. Both husband and I tasted it and wondered how to replicate it. I hope you can also try vegetarian burger with different flavour.

 

Hope you enjoy.

 

 

 

 

Components we need:

• 4 Brioche Burger, recipe at  : https://wp.me/p3PiK3-CR
• 4 Eggplant mushroom patties
• Coleslaw

 

 

 

 

Eggplant Mushroom Patties:

• 3 long eggplant/brinjal ( medium size),slice thinly to about 4-5mm in thickness
• 8-10 flat mushroom,sliced (Or you can use portabella mushroom)
• 1 red onion, chopped
• 1 tbsp chinese soy bean paste,and mix with 1/2 tsp raw sugar ( or 1/2 tbsp miso paste)
• 1 tbsp cooking oil
• salt and pepper to taste
• plain flour,for coating
• 1 beaten egg, for coating
• japanese breadcrumb (or normal breadcrumb), for coating

1. Lined a baking tray with parchment paper, preheat oven to 200-230C(depending on individual oven).
2. Marinade egg plant slice with soybean paste, sugar and 1 tbsp cooking oil to well coated. Arrange every slice eggplant onto prepared baking tray, and bake at top oven rack for 30 minutes until slightly charred and cooked through. Remember to flip all eggplant slice half way cooking for achieving both side charred. Remove the grilled eggplant from oven to allow to cool down, then store in refrigerator for an hour.
3. In a non-stick saucepan:Heat 1 tbsp cooking oil, saute the chopped onion until soften, then add in the mushroom. Saute until cooked, season with salt and pepper to your taste. Transfer to a clean plate, allow to cool down fully.Then store in refrigerator for an hour .
4. Take out the cooled mushroom, take a small handful of mushroom, hold tight in our palm to squeeze out extra juices to form a patty shape.
5. On other side, on your chopping board, arrange cooked eggplant in a particular order like shown in the picture. Place the mushroom patty onto the eggplant, and fold the eggplant to cover all the mushroom. Gently hold the egg plant patty on your both palms and shape into a nice patty shape, and coat entire patty with enough plain flour. Wrap with cling film and secure it tightly.
6. Repeat step 4 and 5 for the rest of the patties. You will get 4 patties altogether. Allow to chill in freezer for 1-2 hours until hardened.
7. Remove the hardened patties from freezer and unwrap altogether. Coat each patties with beaten egg, then with the japanese breadcrumb. You can repeat this coating process once again,(it is called double coatings).
8. Heat enough oil in a saucepan: deep fry all the patties to golden brown.

 

Prepare your coleslaw:

• some purple cabbage, finely sliced
• 1 small carrot, finely slice
• 2 spring onion,green part (chopped)
• some japanese mayonnaise

1. Wash all vegetables, pat dry and finely slice. Mix with japanese mayonnaise into mix vegetables. Set into refrigerator for later use.

How to set up your burger:

1. Half your brioche burger, spread with more mayonnaise on both sides.
2. Layer with coleslaw, then top up with your homemade eggplant mushroom patty.
3. You can add your favourite sweet chillies sauce if you want.
4. You can serve it freshly prepare or chill in refrigerator to serve cold.

 

 

 

 

 

 

Note:

• You can use other types of eggplant such as the classic and regular eggplant also named as Black Beauty or black bell pepper. I am using chinese eggplant that is longer and cylindrical in shape.

For more information on varieties of eggplant: http://goo.gl/pu3gxa

• The reason to freeze your eggplant patties before final coating because the patties are so soft with the mushroom and eggplant, secondly there is no other ingredients act as adhesive agent such as potato mash. So we need to make sure it is hardened in freezer for easier coating and deep frying.
• This meat-free vegetarian burger supposed to serve as cold sandwich, but if you preferred crunchy patties and super soft brioche, slightly toast your brioche burger on hot pan for just less than 30 seconds on medium-high heat,otherwise might burn your brioche due to the high content of milk and butter used in this recipe. The bread is super soft after toast, so be gentle when handling brioche burger in hot pan.
• you can use  any favourite vegetables such as lettuce, tomato, cucumber or even beetroot slice for the burger.

 

 

Thanks for visiting and your comments are greatly appreciated.

Hope you like this vegetables burger.

 

Love,

hellosweetdessert

Vegetarian Wholemeal Pizza (Potato@Margherita)

 

Will you want to try super flavourful potato pizza with additions of:super aromatic garlic butter, crispy texture from the japanese panko?

 

2 toppings onto a large pizza:  potato pizza and classic margherita pizza.

This pizza dough recipe is supposed to be soft.After tasted the pizza from Domino back in Malaysia, husband and I fall  in love deeply.

Soft, flavourful and melt into your mouth. Crispy and chewy pizza dough definitely not to our liking. Guess explained I love Japanese soft bun.

 

Hope you like this sharing.

 

 

This pizza is:

• no meat

• wholemeal

• lactose free

• totally from scratch

• Pack with flavours even this is vegetarian due to the garlic butter and japanese breadcrumb I used.

Basic  Wholemeal Pizza Dough:

 

 

 

 

Potato Filling:

• 3 potatoes, peeled and sliced thinly
• 2 tbsp olive oil
• some salt and pepper

1. Heat saucepan with oil, then saute the potatoes.
2. Seasoned with salt and pepper to taste.
3. Saute till potato just cooked.Take out and set aside for later use.

 

Tomato Sauce:

 

 

 

Garlic Butter

• 4 tbsp Lurpak  butter ( or any butter), room temperature
• 2 cloves garlic, grated
• 1/4 tsp mix herbs
• 1/4 tsp white vinegar
• pinch of salt and pepper

1. mix all ingredients into soften butter to well combined and chill in fridge.

 

 

 

 

 

 

 

 

 

 

These are the lactose free cheese I used for my pizza.

 

Assemble:

• basil and parsley leaves
• japanese breadcrumb
• Liddells lactose free Block cheese ( or any cheddar cheese you prefer)
• Liddells lactose free shredded cheese ( or any mozzarella cheese you prefer)

1. Punch the dough to release air.
2. Divide into 2 portions and roll into 2 round disc. Place onto the prepared baking tray lined with parchment paper. Roll  in 1 cm of the outer edge lightly and press in hard to form the thicker edge around the pizza base.
3. Reserve half of the garlic butter, and spread the rest of the garlic butter over the pizza base.
4. Arrange all the potato slice onto half of the pizza base. Sprinkled with the rest garlic butter onto potato, sprinkle with some japanese breadcrumb(about 1 tbsp), shaved some block cheese. Lastly sprinkled with basil leaves.
5. For half of the pizza base: Spread  few tbsp of your tomato sauce , sprinkled with abundant shredded cheese and some fresh parsley leaves.
6. Bake in preheated oven of 230c for 20-25 minutes, until base is brown and crisp.
7. Brush with some garlic butter around the edge of the pizza.Serve.
8. It is going to be very flavorful even without meat.

Chuck into the oven and bake bake bake

 

 

 Notes:

• You can convert this wholemeal pizza into basic pizza dough by replacing 1/2 cup wholemeal flour with plain flour.
• Occasionally you might require to add little more water to form a soft dough due to the different brand and quality of wholemeal flour use.Pour in extra water slowly into the dough while kneading by your machine if dough is starving for more water.
• The finished pizza base is soft  compared to your usual crispy pizza base.
• This is a fully vegetarian pizza that does not use any soy meat or any kind.Welcome to use any toppings you like.
• If you prefer no adding garlic butter and japanese breadcrumb throughout your entire pizza making, feel free to eliminate from recipe,but the use of the garlic butter  and japanese breadcrumb definitely give the biggest impact to your pizza that you never have tasted so good before. This vegetarian pizza will never be the same again.
• I used this recipe to bake one large pizza, however you can divide the dough into any portions as long as you adjust the baking temperature and time accordingly.

 

Hope you like this simple sharing.Welcome to drop by any comment.

 

Love

hellosweetdessert

 

Vegetarian Flaky BBQ Pork Bun(Siew Bao)

My husband loves cantonese baked pork bun but in vegetarian style.It is as tasty as the real meat too but comes with bonus that is healthier. These little bad boys, also another dim sum that I make quite often  for him.

What is Baked BBQ pork bun?

It is a cantonese Barbeque-pork filled baked bun. The dough is kneading under 2 different dough (water dough and oil dough) and allow both dough merge together under rolling for numerous times to create the flaky texture. The fat from layers of oil dough tend to puff up when heat is applied, so created numerous of flaky skin and texture, nice to your appetite. These baked buns are normally filled with barbecue-flavored pork/ chicken. They are served as a type of dim sum during yum cha and are also sold in chinese bakeries.

Ingredients：

• 300g vegetarian pork (or you can used chicken meat or BBQ pork meat)
• 1 big red onion, chopped

Seasoning:

• 1 tsp salt
• 4 tbsp sugar (or 3 tbsp maltose)
• 3 tbsp oyster sauce ( vegetarian oyster sauce)
• 3 tsp soy sauce
• 3 tsp dark caramel sauce
• 3 tsp sesame oil
• 1/4 tsp 5 spice powder

Starch solution: Mix 1 tbsp corn flour with 2 tbsp water. Set aside.

1) heat pan with some oil, add in onion and saute until fragrant.Add in vegetarian pork meat. Saute until fragrant.

2) Mix in all the seasoning. Mix well. Add in the starch solution and allow to thicken the sauce. Set to cool down. Store in freezer for an hour to harden.

Water dough:

• 300g plain flour
• 90g Lurpak butter( or any butter)
• 3 tbsp castor sugar
• 150ml water

Oil dough:

• 240g plain flour
• 150g shortening (or butter)

1) Mix all ingredients for water dough and oil dough separately into dough. Divide into 18 balls for each dough.

2)Wrap oil dough into water dough.( oil dough inside the water dough).So you will get 18 combined balls.

3)Roll every combined dough into a long oblong shape. Roll into a swiss roll-like. Rest for 10 minutes.

4)Roll again into a long oblong shape. Roll into swiss roll-like. Press down and roll into a round disc.

5)Wrap in filling, seal properly. Place onto a tray with baking paper underneath.

6)Egg wash(beat one egg in a bowl and brush onto each bun). Sprinkle with some sesame oil.

7)Bake in a preheated oven of 200C for 30 minutes until golden brown,depending on individual oven.

8)Serve.

Note:

1)If you allergic to maltose, you can just use white sugar for the vegetarian pork. Maltose tends to give a very nice barbecue flavour that is not too sweet to palate.

2)Shortening is believed to help in making the dough much flaky but I personally think butter also gives very nice flaky texture to the dough once you roll correctly.

3)Storing the cooked meat in the freezer helps in sealing the dough later so the sauce is not hard to manage while sealing where the sauce will ooze out later while baking it. (more gravy, I love it 😛 )

4)Since my husband does not eat pork or meat, I keep this recipe as vegetarian as it can be. His feedback is super positive, there is no difference in eating the “Seremban SIEW BAO”- the best BBQ bun must from Seremban.

This baked buns are so well accepted by my husband that he asked me to bake as often as he likes.

These buns are irresistible.yum yum~~

Hope you enjoy this simple sharing. Welcome to place your comment or feedback here ^_^

Love,

hellosweetdessert

Chinese New Year Eve Dinner 2015(Vegetarian)全素除夕夜晚饭

新年快乐

虽然没机会回娘家庆祝团年饭，自己亲手为我和他两人一餐全素年菜。

第一次的经验，还不错吧！加油。

为了自己最近的健康，就打算学吃素。

妈妈曾说过：过年吃素不但对身心好，也是在佛教里的一种美德-不杀生。（要学习吃素其实要更严格，不能有面粉，面筋。。。等等。我会慢慢学习的，希望不破戒）

Happy Chinese New Year~

Although I may not spend this important dinner back home with family, I still learn to prepare a complete vegetarian meal for today.

For better health, I need to learn to be vegetarian.

Being a vegetarian in fact supposed to be stricter than I am eating now(No flour, gluten, deep fry….. need to be avoided but I believe I need to learn from now)

For the first full vegetarian meal , definitely not as time consuming as cooking a full meat meal. Alot to learn from. Way to go , sivia~

 

 

• Vegetarian crispy duck with orange sour plum sauce 素脆鸭

I made 2 dipping sauce for this dish: 1) orange sour plum sauce 2) peking duck sauce.

Love them both equally.

 

 

• 清炒菜 Stir Fry Lettuce

My husband loves the simplicity of this stir fry dish, multipurpose dish I would say.

 

• Vegetarian Barbecue Pork with cucumber slice 素叉烧配黄瓜

Love the sticky and nicely caramelised hong kong style char siu goes well with the slice cucumber, try to make into finger food.

Recipe Char Siu Sauce:

• 1.5 tbsp maltose
• 1 tbsp vegetarian oyster sauce
• 1 tbsp soy sauce
• pinch of 5 spice powder
• 1 tsp sesame oil
• salt to taste
• thickening sauce ( 1 tsp corn flour mix with 2 tbsp water)

1. Mix all together with another 2 tbsp water.
2. Cook the sauce until thickened under medium low heat. Set aside.
3. Pan fry the char siu with some oil first, then pour in all the sauce until the soy meat has caramelised evenly.
4. Let it cool down a little, then prick every slice cucumber with the caramelised char siu by using toothpick.
5. Serve. You just cannot stop eating it.

 

• Stir Fry Mushroom with zucchini 清炒菇类

Lately just love mushroom mushroom and mushroom.

 

 

• Deep Fried Crispy Mushroom with mayonnaise apple 炸脆菇类配美奶汁苹果

The batter is extremely crispy even it serves cold. The oyster mushroom is the best for deep fry, it does not taste like mushroom at all. Crunchy and crispy, oh my goodness.

Recipe for the batter:

• 3 tbsp plain flour
• 1 tbsp rice flour
• 1 tbsp corn flour
• 1/4 tsp baking powder
• salt and pepper
• 2 tbsp cooking oil
• enough water to make into batter,enough to coat the mushroom
• some oyster mushroom(You can use any mushroom you like too but I find oyster mushroom tastes the best)

1. Mix all together and chill in refrigerator for at least 30 minutes.
2. Wash mushroom, drain and pat dry.
3. Heat wok with enough cooking oil.
4. Coat each mushroom with enough batter and deep fry until light golden brown.
5. Serve with your favourite sauce.

 

• Vegetarian Herbal Soup in coconut 药材椰子素炖汤

It is coconut juice season here during cny.

I added some coconut juice into the coconut husk.I left the layer of coconut flesh in the husk, so it brings out the sweetness of the vegetarian soup without any meat added. Thumbs up.

 

 

2015 full vegetarian dinner

 

 

Thanks for visiting. ^_^ happy new year

 

 

 

 

 

 

 

 

 

 

 

 

 

Korean Fried Chicken 韩式炸鸡(inspired by korean drama: My love from the star来自星星的你)

By Sivia

I am not a Korean dramas or movies fanatic. I used to watch one Korean drama back when I was 18 years old. It was long  and emotionally triggered dramas. Since then I do not watch any more Korean series.Never.

Since this new drama “ My love from the star “ was recommended by my friend, with the fried chicken as the main snack in the drama has been evolving throughout the facebook. I have to break my old stereotype thinking, give a chance to this drama.

Indeed, I recreated the Korean Fried Chicken and have a go on the Korean style black bean sauce noodle(Jjajiangmyeon) as well.

 

Let’s have a short briefing on this famous Korean drama :

“My Love Who came from the star or 来自星星的你 “

Language: Korean                                 Country: South Korea

Pilot(Story)：

Do Min-joon is an alien that landed on Earth 400 years agoduring the Joseon Dynasty. As his spaceship is broken, he is stranded on the planet for the next four centuries. Do Min-Joon possesses a near perfect appearance and enhanced physical abilities involving his vision, hearing and speed.He meets a young girl whom he saves from death, but later on she gives her life saving him.

As time goes by, Min-joon is forced to take on a new identity every ten years, as his human appearance never ages.

In the present he works as a college professor and finds out that due to a comet coming in three months, he will be able to return to his home planet. In the meantime he accidentally meets famous actress Cheon Song-yi, the biggest Hallyu star in Korea. He finds out that Song-yi looks like the young girl he fell in love with in the Joseon era. No matter how he tries to keep himself away from her as he needs to leave the planet, the love is getting much stronger and he rather devote his life for just spend one more day with her.

This is the over view of the main actress apartment which next to the main actor’s apartment too.

This is the Main actor’s apartment’s view.

I think who ever draw this is beautiful.

Why watch this?

I would say a Korean movie without much of the crying and heart tearing elements. I am so afraid and critical on watching typical Korean dramas with all the actors are crying day and night. Love affairs or somebody is going to die are those two elements I am trying to avoid.

Do not worry, this dramas are a love story with different approach and dimensions, drawn you with the laughters and heart  sucking magnet.

See, the main actress is eating her favourite korean fried chicken, and I want to taste it too ^_^

Reason to watch this simply due to the fact it has the Korean snacks (Yes, food and oh ya I Love Food) :

(A) Korean fried chicken with beer-main actress love to eat this has become the main food evolution here.

(B) Jjajangmyeon (Noodles in blackbean sauce) – was found in one of the scene when the lawyer is enjoying his lunch with slurpy blacksauce noodle.

What is Jjajangmyeong?

(자장면; 짜장면) is the Korean version of this dish. In addition, the brown colour of the sauce is from the use of chunjang (a salty, black-colored paste made from roasted soybeans), rather than soy sauce. Jajangmyeon may also feature a variety of diced seafood rather than pork or even vegetarian version too.

This store bought Korean Jjajiangmyeon was really small in portion. All I do is follow the instructions: boil, drain and mix with the black bean sauce. Garnish with sliced cucumber and sesame seeds and topped up with boiled egg for my own preference. Very saucy.

Two components you need for this Korean fried chicken:

• Fried chicken
• Korean style sweet soy sauce

Korean Fried Chicken Wings

Recipe is adapted by : Kirbie’s Cravings

ingredients:

• 2 tsp salt
• 1 tsp pepper
• Some flour for coating all chicken wings
• 2/3 cup flour
• 1 tbsp. cornstarch
• Pinch of baking powder
• 1 1/4 cup water
• 20 chicken wings （I used corn fed chicken, or any organic chicken you want)

Directions:

1. Wash the chicken wings,cut wings into 2 parts. Dry and marinade with salt for 6 hours or overnight.
2. Rinse the chicken again with tap water. Pat dry.
3. Coat each pieces with some flour, dust out excess.
4. Pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350F (or  176C).
5. Whisk flour, cornstarch, pepper, baking powder and water in small bowl until no lumps remain. Coat chicken in mixture.
6. Working in 3 batches, fry chicken until golden, about 8 minutes. Drain on paper towels. Return oil to 176C. Fry chicken until crisp, about 8 minutes more.
7. Brush wings with desired sauce or dip your chicken with the prepared sauce. Serve immediately.

Note:

1)      This fried chicken is slightly different from all the other fried chicken you have eaten.

2)      This recipe is mainly coated with flour batter which creates a layer of batter all around every pieces of chicken. After fried the piece, the new dimension of “crispiness” with a very light and airy texture would definitely amaze you. You can hear the sound of “ crisp crisp” while biting to the golden dress on the chicken. We call it sound of “crispiness”

3)      If you cannot accept new cultures or new flavor and would always want to keep the traditional way of frying your chicken,it probably might be little strange for you to experience this new recipe.

4)      Coating the chicken with some flour first before dressing them up with flour batter helps for better coating, so the batter can stick to the chicken pieces more readily.

5)      You can remove the baking powder in your flour batter, but a pinch of baking powder actually helps in creating a better and darker golden colour for the fried chicken. Without baking powder, the fried chicken has lighter in golden brown colour.

by Sivia

Sweet Soy Sauce 

Sweet Soy Sauce for Korean Fried Chicken

Recipe is from : “Serious Eats by J.Kenji Lopez.Alt”  

http://goo.gl/Pfvkdz

Ingredients:

• 1/2 cup soy sauce
• 2 tablespoons rice wine vinegar
• 1/4 cup mirin or other sweet rice cooking wine
• 3/4 cup brown sugar
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon crushed dried red pepper or Chinese style dried chillies flakes ( Optional)
• 2 teaspoons toasted sesame oil
• 1 tablespoon corn starch
• 1/4 cup finely sliced scallions, for garnish ( I did not add this )

Directions:

1)      Heat soy sauce, vinegar, mirin, brown sugar, garlic, ginger, crushed red pepper, and sesame oil in a small saucepan over medium heat, whisking until sugar is dissolved.

2)      Combine corn starch with 1 tablespoon water in a small bowl and whisk into sauce. Bring to a boil and cook until sauce is slightly reduced and thickened, about 3 minutes.

3)      Transfer to a bowl and allow to cool for 5 minutes. Serve with Korean Fried Chicken.

Note:

1)     Traditional Korean fried chicken usually dress up their pieces with ready made Korean sauce. It can be spicy  or just sweet. So I chose the sweet flavour which suitable for all the children too.

2)      The sauce is amazingly delicious and definitely a finger licking good experience.

My husband does not eat chicken, but he loves the sauce and he asked for more.

3)      Since for better photography, I do not coat the chicken with all the sauce, otherwise I might not able to see how golden-ish colour on my freshly fry chicken. I just dip with the sauce with each bite of my chicken or I  eat the chicken without any dressing and it is crispy and delicious.

By sivia

Hope you girls have an amazing experience in making and eating this Korean fried chicken. ^_^

Floss Roll 肉松蛋卷（加了葱花和芝麻）

Spring onion and floss roll always my frequent bake for hubby. Instead of sweet swiss roll, I love to make into a savoury version with some meat floss, spring onion and sesame seeds,of course drizzle with some mayonnaise and chillie sauce and there you go. Hope you like this sharing.
Ingredients:
• 4 egg yolks
• 10g castor sugar
• 60g Liddells lactose free milk ( Or any milk)
• 40g vegetable oil, or melted butter
• 25g corn flour , 75g cake flour
• 4 egg whites
• 40g castor sugar
• Some pork or chicken floss(vegetarian soy meat floss for vegetarian option), some chopped spring onions

• 1 tsp sesame seeds, some mayonnaise and chillie sauce

Method:
1. Line a 10X14’ baking tray with baking paper. Lightly oil the tray then line with baking paper. Preheat oven to 180C.
2. Sift the corn flour and cake flours together.
3. Beat egg yolks and 10g sugar until frothy. Add in oil and milk, mix well.
4. Mix in flours and mix to smooth consistency. Set aside.
5. Beat egg whites in a clean mixing bowl until frothy, then slowly add in castor sugar(40g), continued beating until soft peak formed. Sprinkled with 1 tsp of sesame seeds.
6. Gently fold in 1/3 meringue from step (5) into yolk-flour mixture. Then fold in remaining meringue in 2 additions.(do not over fold otherwise deflate the air pockets).
7. Sprinkled with chopped spring onion onto the tray, pour in batter, smooth the top, Knock out air pockets.Bake at 180C for 12-15 minutes  or until golden brown(adjust your own oven)

8. Remove the swiss roll out from baking tray.Peel off the baking paper.
9. Brush one layer mayonnaise onto the peeled side or spring onion side,sprinkled with floss.Lightly press in. Roll the swiss roll together with baking paper. Wrap nicely.Keep in fridge for few hours.
10. Unwrap, then trim both edges. Decorate with more mayonnaise, chillie sauce and floss. Slice and serve.

This is the first concept in mind,but look so blank and un-appetizing in my picture.So I decided to add spring onion as garnish,and became like below:

One piece green onion on the swiss roll?Gosh! Look so out of portion? Then decided to chop into few parts and garnish. See, decorating my food is the toughest job, of course taking pictures are my forever thing to learn. Come, Let’s laugh together!

Note:

1)Ensure your eggs are cold.

2)How to retain the brown side of swiss roll?

Once cake is baked, remove from oven immediately, lay onto a new sheet of baking paper(with the brown side faces down)

Peel off the top baking paper from the sponge. (now you have two sheets paper on both sides.)Flip it over. Take out the new baking paper away from brown side, allow to release some hot steam for few minutes, the cover and allow to cool down. This way, you won’t damage the skin.

3)what if your oven is way too hot??

If your oven is way too hot even bake on 180C will cause crack while rolling, try bake at 170C for 20 – 22minutes or 150 for 25 minutes,depending on individual oven, watch it closely.

4)when is the best time to roll your Swiss roll??

Try to spread your filling such as mayonnaise/floss while the roll is slightly cool down to lightly warm to touch,almost to your body temperature. This way, the roll might be flexible for rolling. Chances for your swiss roll to crack when you allow the roll to cool down completely or while it is still too warm to handle. 

5)The eggs that I am using are medium size which suitable for baking tray size of 10″x14″.If your eggs are in small size, try to use 5 eggs(size S) in this recipe for a baking tray of 10″ x14″.(this is my own preference)

Today’s word:

Thank you for your visit and welcome to leave your comments here ^_^

Movie Review: My name is Khan (2010)

18-3-2014

I am not a movie critic, my passion is on food. Due to my right arm is experiencing constant  chronic pain,I have to give a long rest from typing and facebook-ing. Forgive me not able to Like or comment all the beautiful creations, my friends.

I am not a Bollywood movies lover. I have watched 3 indian movies in my entire life. Although I married an indian boy who cannot speak his own mother tongue fluently, he has the biggest heart I ever seen. With me, I don’t see any difference in colours. His personality demolishes all the stereotype statement as being an indian.

Chinese girl learns to make Indian food,something very new to me although I grow up without even cooking any Indian food. 😛

Today, I watched the third Bollywood movie in my life:”My name is Khan . This movie has received millions of good reviews. This movie was taken in 2010 and yet I decided to watch it today. I believed: some kind of force has drawn me towards this movie. I strongly believed it was God’s plan.

Let just say, despite of all tall and 8 packs of the main actor, the concept and depth of the embedded story have caught my heart.

This movie was 2 hours and 41 minutes long. I cried and sobbed began from  1:25minutes onwards. I cannot believe I can cry so much. It touched my inner soul.

To the world:

Many people tend to judge muslim country is definitely a terrorist country. Malaysia is a muslim country, we have 3 main races:Malay, Chinese and Indian. Every race has good and bad people;every religion also consist of good and bad people;every country has the existence of bad people as well.

I am Malaysian, who would like to apologize for what our country may and may not able to handle things very well and the shortcoming we have especially the internal politic problems. I would love to blame them, but we shed the same blood. We are the same nation, bad or good, we have to endured. Blaming is not a good virtue to practice. May one day, the 3 colours(3 main races) will not be the differences in our eyes.

Malaysian

The story of ” My name is Khan”

Rizwan Khan (Shah Rukh Khan) is a Muslim child who grew up with his brother Zakir and his mother Razia Khan in a middle-class family in the Borivali section of Mumbai. Rizwan is different from other children, he has Asperger’s syndrome(very similar to Autism)

After his mother has passed away, he went to USA to live with his younger brother.There he met a Hindu woman, Mandira and her young son(Sammer). They fall in love and married despite of the objection from his brother.Since Khan is an Indian muslim, Mandira(his wife) and her son take Khan as their last name.

Unforturnately, The Khan’s life began to be disrupted after the incident September 11 attacks. The family begins to experience post 9–11 prejudice in their community.One afternoon, an argument between them into a racially motivated schoolyard fight between Sam and his best friend.Sam dies of a ruptured spleen in the hospital. A shattered Mandira blames Rizwan for Sam’s death, stating that Sam “died only because his last name was Khan.” She then tells Rizwan that she no longer wants to be with him. When he asks her what he has to do to be together with Mandira, she sarcastically tells him that he has to tell the people of the United States and the President that “his name is Khan and that he is not a terrorist.”

Khan takes his wife’s request seriously, and thus sets out on a journey that takes him from one U.S. state to another, to first meet President George W. Bush.

The journey has just began for Khan to meet President of USA just to present his wife message: “ My name is Khan, I am not a terrorist!……..”

This movie received so much good reviews that evolved globally such as Korea too.

NO DISCRIMINATION in any kind!

From the movie,I have collected some significant values:

“ Despite of our differences in race, skin colours and religions, the existence of 2 types of people which are: good people will do good deeds; bad people will end up do bad to harm others”

“ We are so caught up with thinking less of other religions.We tend to judge them based on their behavior and their religions, which is doing injustice to everyone. Ask yourself: would you love to be judged based on your colours and religions?”

“ In a good religion, they teach everybody to be good and to be fair, to be peace in heart without thinking how to take revenge over our misfortunate.”

Let’s come back to the real insight of this movie:

After the incident of MH370, it has evolved globally which taken so much attention from everyone.

As Malaysian, we felt embarrassed of seeing all the news on how poorly of Malaysian handled the incident. Yes, planes crash, or terrorism happen anytime  and anywhere.

As a government, we should not point our fingers towards anyone. How to solve our own problems when we are having internal political problems among ourselves?

Why not just solve the problems accordingly, reduce the damage of our reputations and calm down the heartbroken souls whom their family members have gone missing for days?

To Malaysia,

  Throughout the year, we have bad and good. We are not here to point fingers towards any party or religion. Please do the same for not blaming any parties since we are the same family, one nation! Every religion teaches us to be good, be peaceful at heart and be responsible with what we do.

We should not spread negative rumours to demolish our nation. We will be waiting here to able to be one. People make mistakes, as long as we repent, we learn and move on. Taking revenge is not the solution nor the way to bring back one’s life. 

Malaysia, please put down our weapon(our mouth), to  surrender totally to peace.Whoever gets to rule the country should be performing kindness in heart not the jealousy instead.

Let’s be kind to one another for the Right reason!Because we are one Nation and we are on the same boat !

One of the Malaysian

WE should repair the world with LOVE!!!!

25-3-2014

Today, the news on MH370 was devastating.

May all the MH370 victims families have the strength to handle the situation. my deepest condolences to you all.

MH370 will be forever remembered…..May all soul rest in peace and deepest condolences to families and friends.

May the victims are safely taken care in God’s hand.

With Love

 

Pan Fry Pork Bun@spring onion 香葱生煎包

Pan fry pork bun is something I always want to learn after tried numerous times this shanghai restaurant in Sydney.Since I love this so much  , why not just recreate it?I have to practice the sealing skill!Love the juice from the pork oozing out when bite on it. Simple sharing in my own kitchen.I think I never get bored.

Recipe is translated and adapted from : http://goo.gl/NI08Vl

Bun Dough:

• 250g cake flour,
• 20g sugar,
• 2g salt,
• 140g water,
• 10g vegetable oil,
• 5g instant yeast

Pork Filling:

• 100g pork mince(I used 250g) ,
• 5g spring onion(I used 10g),
• 5g ginger mince ,
• 5g soy sauce ,
• 3g dark soy sauce (I removed) ,
• 3g cooking wine (I used mirin) ,
• 5g sugar,
• (I added ¼tsp chicken powder),
• some water ( I roughly added 1/2cup)

Starch Solution:

15g corn flour, 75g water

Methods:

1)      Add chopped spring onion and ginger into the pork mince, then mix in all the seasoning.Mix well.

2)      Add water into the pork mixture and give a good stir. The key to have good filling is by adding more water into the pork mince. Remember to add water in few additions until you can see the pork cannot take in water anymore. Stir well each time you add in water.

3)      Pork gives a smooth and juicy texture when pork is fed with sufficient water. For better wrapping, keep the pork mixture into freezer for awhile.(I keep this for  an hour)

4)      Mix all the bun ingredients together and knead to form a smooth dough.

5)      Divide into 20 portions. (I divided into 12 portions)Roll into balls.

6)      Roll each dough into round disc, spoon in the filling and seal into a bun like.

7)      In your non stick saucepan: brush with some oil, place in the buns. Allow to proof for 30 minutes.

8)      Once the dough is proof,  turn on the heat for 5 minutes. Pour in the starch solution and lid on for 10 minutes.

9)      After 10 minutes , take out the bun, sprinkled with chopped spring onion and black sesame seeds.

Note:

1. I personally suggest you adjust your heat  and time accordingly to the size of your bun. Throughout my cooking process, my pan was on low heat until the last few minutes, I turn up to high heat for crispy bottom and for water to dried up completely. Depending on how strong your heat is, so work your magic.
2. If you prefer thicker bun dough, you always can adjust the pork filling and knead your bun dough thicker before sealing with the fillings. Since I want my bun to be thinner, I increase the amount of pork filling, yum yum…..
3. Some love the bun dough used by plain flour and I want it to be quick, so I found this cake flour dough and it can be done within short time frame.
4. Cake flour has the cakey texture while plain flour has little chewy bites to it.Depending which kind of texture you prefer.
5. Starch solution can be eliminated if you want. Just oil the saucepan and pan fry it.

Enjoy. Would love to hear your feedback.

Chinese Pork Jerky(Bak Kwa) 肉干

HAPPY CHINESE NEW YEAR 2014 to everyone~

Wishing you all live in abundance and good health~Run like a Horse…..

I love bak kwa, chinese pork jerk.

This food is annually serve during chinese new year. I was grown up by eating this. Since young, I prefer the juicy pork jerk slice instead of dry version.

Until I learn this, I find it the higher percentage of fat in pork produces juicier and tender meat I prefer;leaner of the pork produces chewy pork jerk that less preferable to me.

This food is really pricy when back home. Now,I cannot find here in Sydney. During Chinese New Year, I can risk myself not to eat any cookies  but I cannot live without these pork jerk.

Pork minced is marinaded for long ours and bring to grill under fire. I only can bake it. The flavour is top notch to me already. Everybody prefers different way of making this but I love these old classic flavour that never go out of style.

Remember, only once a year, so I really do go all out with my tummy. 😛

This yield 12 pieces for 2  trays  size of 14″ X 11″

Ingredients:

• 1kg minced pork ( try to get the part with higher content of fat,not the lean mince)
• 150g sugar
• 4 tbsp of honey
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp of chinese 5 spice powder
• 1 tbsp dark caramel sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp chinese rice wine ( or mirin )

1) Put all ingredients into a mixing bowl containing the 1 kg of mince pork. By using your hands, mix the meat becomes gluey and well combine. Keep in refrigerator for couple of hours or over night.

2)Line 2 separate baking trays with one layer of aluminium foil, then top up with another layer of baking paper.

3)Preheat the oven to 160C.

4)Take the minced pork out from fridge and spread half amount onto first tray with spatula or even with your hands, make sure it is spread  thinly end evenly. Repeat the remaining amount onto the second baking tray.

5)Bake the first tray for 20 minutes at 160C until you can see some juices all over the tray, and the meat turned into lightly white which means its cooked. At this stage, you will see the pork shrink alot.

6)Remove the tray out from the oven, cut the meat into your desired shape by pizza cutter,scissors or knife. Increase the temperature into 240C.

7) Place the tray onto one level higher than middle rack. Grill one side at 240C for 10 minutes until you can see it caramelized to the way you want. Then, flip to another side and continued to grill for another 8-10 minutes until it is lightly burnt ( check how much caramelization you prefer: otherwise remove earlier if you prefer less burnt. I love mine pretty caramelized. )

8) Remove  from oven once done  and repeat the same method for the second tray. Remember to wait for 5 minutes for the oven temperature to start from 160C again.

9)Allow both trays cool completely and enjoy. ( at this stage, I can’t resist but to taste it now )

Note:

• When come to step 7, you might see alot of juices left in the tray, you can try pour it out and keep this at the end, and lightly brush onto your pork jerk if you want. The sauce is amazing to even drizzle over your rice if you can have plenty extra sauce left from your pork jerky.
• Always handle hot oven with care, wear hand gloves, because you might burnt yourself if you do not handle well.
• If you want even layer of pork,perhaps you can roll the pork layer with a layer of cling wrap on top of the pork, and roll it with your rolling pin. Then place the pork back to the prepared tray.
• I marinade my pork over night for stronger flavour. If you have not much time, keeping in fridge for few hours is enough too.
• Every oven acts differently, some only reach 230C maximum. So, you have to watch your oven closely when you are require to turn up the heat to maximum. Watch how much burnt you want to have for your pork jerk.
• When they ask for turning to 240C, you can set your oven to GRILL MODE to really grill your pork, otherwise keep it as both top and bottom heats.

Enjoy and wishing you all HAPPY CHINESE NEW YEAR 2014

Today’s Word:

Deep Fry Taro Prawn@ Cheese 芋泥起司蝦

Chinese New Year is coming. I still remember vividly I prepared dish on new year eve with similar ingredients: Taro and prawn. That did not turn out the way I want in 2013. Instead of trying something require good skilled and experience,I was shared by one of my friends, who probably cannot stand seeing how miserable I felt over the previous dish, shared me a simple and yet delicious Taro prawn dish.

Love taro. Taro is so versatile, can turn into either savoury or even dessert. If you want a drink, taro is there to rid your thirst. If you want a cake, taro is there to serve you a slice. If you want taro, just by its own, you can just steam and eat with nothing. Taro is the lover in any kind of food.

Let’s pull you back a little.This dish basically is simple and full proved recipe that anyone can do.

So, let’s get started now. Chop chop….

Ingredients:

• 250g taro
• 6 prawns
• 3 pieces of cheese (I used Kraft brand-lower cholesterol light cheese or any slice cheese you like)
• 1 tsp cornstarch

(A)Seasoning for mashed taro:

• 25g sugar
• 1/2+1/4 tsp salt
• 2 tbsp cornstarch
• I tbsp deep fried shallot ( I mixed with 1tbsp of butter)
• 1 1/2 tbsp of milk or water

Ingredients for deep frying:

• 2 eggs, lightly beaten
• some plain flour
• some japanese breadcrumb (Panko)

1.    Finely slice shallot and deep fry until golden brown. Drain the excess oil. De-shell prawns but keep the tails intact and de-vein (remove the veins from the prawn). Pat dry the prawns.

2.  Peel skin off of the taro, cut into cubes and steam until cooked. Mashed the taro, mix in all ingredients (A) to well combine. Divide the taro mixture into 6 even portions.

3.  Divide 3 big cheese into 6 even slices. Lightly coat the prawn with some constarch. Wrap each prawn with each slice of cheese. Wrap the prawn by the taro mixture earlier(Do not wrap the tail but to keep it expose). Finish the rest of the prawn by repeating the similar step.

4.    Coat each taro prawn with some plain flour,dust off the excess and coat with beaten egg evenly. Then, coat with breadcrumb evenly. Deep fry until golden brown. (I used deep fryer and the temperature remained as 160C). Serve with any sauce you like.

Note:

• If you prefer less cheese, you can divide 1 1/2 pieces of cheese into 6 small portions.
• Wrap the upper part of the prawn with the cheese so the cheese does not reveal from the tail while deep frying.
• You can substitute  slice cheese with shredded cheese(which used to make pizza topping)
• I added the milk into the mashed taro by myself as I find the steamed taro turned out to be abit dry to the palette.By using milk or even water can moistened the mashed taro.

This is the cheese I used, Kraft brand which supposed to reduce cholesterol.

Happy trying and hope you all enjoy ^_^

TODAY’s WORD:

Mushroom Soup @ Tomato Bruschetta

Husband wanted to have soup for dinner one day, I immediately get some fresh sliced mushroom and baguette home. This recipe is shared by one of my friends, and since then, i tried keep this recipe for long time. To me, simple yet tasty ,of course healthy too, less cream inside which is good. I love mushroom soup from canned but it is no longer in my “healthy booklist”.

Why not try this if you want healthy mushroom soup. ^_^

What kind of mushroom good  for the soup?

Agaricus bisporus—known variously when white as  button mushroom, whict mushroom, champaign mushroom  whereas then brown type would be named as italian mushroom, swiss brown mushroom and chesnut mushroom.

Benefit of these fungus:

• Heart health benefits: show that button mushrooms reduce inflammation in arterial cells and prevent white blood cells from sticking to arterial wall.

• Immune system benefits: the polysaccharide content of the mushrooms that is responsible for their immune-boosting ability.

• Anticancer benefits:  button mushrooms have been found effective at treating breast, colon and prostate cancers.

• Nutritional benefits: mushrooms contain high amounts of copper, which is needed to produce blood cells and maintain heart health. Additional nutrients are vitamins C, D and B; and the minerals selenium, iron, magnesium, phosphorous, potassium and zinc.

Mushroom Soup:  adapted by Tracy Low recipe

For 8 Person

Ingredients:

• 40g butter
• 1 onion, chopped
• 1 clove garlic, chopped
• 400g fresh mushroom, sliced
• 40g flour
• 1500ml chicken stock ( I reduced to 1000ml)
• 200ml cream ( lactose -free cream or any cream will do)
• Salt and pepper to taste

Instructions:

1)      Melt butter, sauté  chopped onion and garlic till soften, add in mushroom, continued sauté for 5 minutes.

2)      Sprinkle flour over and mix another 5 minutes .

3)      Add in chicken stock, keep stirring. Allow to bring to boil to thicken a little.

4)      Season with salt and pepper. Cool.

5)      Pour the soup into a blender, blend till smooth consistency achieved.

6)      Pour back to a pot, bring back to boil. Off heat. Pour in the cream and mix well.

Note: 

• If you prefer creamier soup, you can increase cream to 500ml and 700ml chicken stock. If you prefer healthy version, try replace cream by milk.
• This soup tastes better if using real chicken stock, otherwise you can dissolve chicken stock cube into hot water to achieve instant chicken stock.
• If you prefer more texture, you can  bake some old bread(cut into cubes) until crisp,and sprinkle over the soup.

 

Tomato Bruschetta:

This is a kind of open sandwich from Italy, the bread can be baguette or sour bread.The bread is sliced open and grilled. Topping can be variation: tomato, vegetables, beans, cured meat or cheese. The most commonly used outside of Italy consisting of basil, fresh tomato, garlic ,onion with cheese. It serves as a snack or appetizer.

Ingredients:

• 1 fresh tomato
• 1 clove of garlic
• Extra virgin olive oil
• Butter
• Balsamic vinegar
• 1 medium size baguette
• Fresh basil

Instructions:

1)      Sliced baguette diagonally, about 1 cm thick.

2)      Lightly rub with a cut of garlic , and brush both sides generously with olive oil (I used good butter )

3)      Place the bread under a hot grill, or a hot frypan, and cook till golden brown on each side.

How to make the Tomato salsa:

1)      Wash  fresh tomato, remove cores and seeds, cut into cubes.

2)      Chopped fresh basil.

3)      Season with salt ,pepper, some olive oil and balsamic vinegar. Throw in the basil.

4)      Spoon in the salsa onto the freshly grilled bread.

5)      Serve.

Note:

• If you prefer no balsamic vinegar, welcome to add white vinegar or even lemon juice.
• Welcome to add some chopped red onion into the salsa if preferred some heat from the red onion.
• If you cannot find fresh basil, you can  add some dried basil into the salsa.
• Some people added some cheese into the salsa, but since lactose intolerant problem husband and I have, we try to reduce any milk product as much as I can.

Happy Trying. ^_^

Today’s Word:No matter what anybody says to you negatively, you can overturn what they say by speaking positively because you have more power over your life than anybody else does. -by Joyce Meyer

Hot & Sour Vegetarian Layer Meat酸辣素三层肉(Dish-to-learn before Chinese New Year)

I know I know why dessert blog turned into chinese savoury dish?

Chinese new year is coming and I am part of this culture for long time, I would love to share and experiment some of the chinese dish I always want to try out. Bought this recipe magazine from the last trip to Malaysia, I haven’t have the time to really try.

Since husband cannot eat pork,poultry, beef or button,I have to substitute with vegetarian meat that I can find here.

Love this vegetarian layer meat,tasted so close to the pork.In fact it is free from trans-fat,cholesterol and  any preservatives.

It is always a headache for me to cook at home.I love pork, but he is not.

I always adore all the housewives who can cook different varieties from day to night,total respect.

Hope I can carry on this adventure and experimental journey with you if you don’t mind.

Ingredients:

A:

400g of vegetarian layer meat/or pork meat

B:

40g shallots/red onion

5-6 garlic pieces

1 tbsp black/white vinegar

3-4 dried chillies

2 chillie padi

Seasonings:

30g sugar

1 tbsp dark caramel sauce

1.5 tbsp vegetarian soy sauce/oyster sauce

1/2 light soy sauce

1/2 tsp salt

1 cup water

1.Heat the wok with 1 tbsp vegetable oil, ingredients B saute awhile.

2.Add in vegetarian meat(or pork).

3.Mix in seasonings.

4.Allow the sauce to thicken little, roughly 10-15 minutes in medium-high heat.(For real pork meat, allow to boil.Once boiled,reduce heat to low heat and allow to simmer for 30minutes until sauce thicken)

5.Serve with rice.

This is how the vegetarian meat looks like, very chewy and love the fat imitation part, it tastes like jelly with elasticity,nice to the bite.

I have a plan, a plan to learn more cooking in kitchen. Hope you ladies don’t mind my little sharing of my culture. Thank you for your visit