BUTTERMILK PRAWN

   
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     Another simple recipe from me. It simple with few ingredient and its soo easy to make. You will get a restaurant style dishes in no time….I said it easy but don’t underestimate this recipe cos’ i failed a few times before i get it right  too…hehe.

      Once you get it right , you will amazed how simple it was…ok, now lets talk about the ingredient if you love hot spicy you can add a few bird chillies…restaurant always add this chillies even we not asking for  it but that how it supposed to be…i would says it taste even good with bird chilli..that cos’ i loved spicy than you can imagine….

     Some oldie always said to use more butter to make your butterprawn more frangrant…to tell you the truth this is totally wrong…why i say so?? It because more butter will make your evaporated milk separate from your butter it form a lump and it more likely a vomit…yeah,i know it sound disguisting but that the fact..keep in mind ,we do not need more butter on this recipe….

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BUTTER PRAWN

1 kg Prawn
30 pcs of curry leave
Enough oil for frying
Bird chilli for garnishing

For marinate

1 1/2 tsp salt
1 tsp white papper powder
1 tbsp corn starch
1 tbsp soda bicarbonate
1 whole egg
1 tbsp xiao xing wine

For coating

3 tbsp plain flour
3 tbsp custard powder
3 tbsp corn strach
3 tbsp tapioca starch

For sauce

30 g butter
1 can evaporated milk
1 tsp salt ( add more to your preference)
Sugar to taste (more to your preference)

HOW TO:

1. Clean your prawn and marinade for an hour. Set aside. Since you have added soda please marinade not more than 2 hour.

2. In a large wok, heat your oil..make sure your oil is enough to cover your prawn. What i mean here is we will deep fry the prawn. Once your oil is hot coat your prawn with flour mixture and fry just for a few second. Take it out and fry the rest of your prawn. When i say a few second is around 20 second . Take it out and we will fry it for second time for a minute or until it golden brown. When done set aside.

3. Now is the most crucial step, with low heat melt your butter, and once it melted add your curry leave and fry until it fragrant. You can add your chopped bird chilli at this time or you can just sprinkle your chopped chilli when everything is done…its totally up to you. Once you smell a fragrant curry leave add your evaporated milk. Stir continuesly.

4. Add in your prawn into sauce. Stir a few minute until the sauce thicken by it self , it mean we do not need to use thickening ageant like corn starch here. Turn off heat. Ready to served.

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Baking With Kelly

4 INGREDIENT DURIAN ICE CREAM-( NO EGG)

   
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     Durian season is just start and i am lucky enough to get a bundle of durian from my good friend…i have no intention to make an ice cream but my son requested it and i have to fullfill his request…to be honest, he asking for green tea ice cream not durian ice cream and i made it for him but my daughter who loved ice cream too doesn’t like green tea flavour and i have to make another batch of ice cream for her… luckyly i have a durian in my freezer..and this is how i get the idea to make this…

       To make this ice cream i bought a new ice cream maker and it make everything more easier..just measure all ingredient and let your mechine do his job to make a delicious ice cream…..i’ve seen so many recipe online and most of it using an egg …well, for a health concern i prefer to totally avoid egg in this recipe even though you can be sure for safetyness by using termometer…but i still prefer without egg and yet it still produced a delicious ice cream..

   My family loved this ice cream and they seems like hard to believe that i made this ice cream by my self it taste like store bought or maybe much better than that…hehe….with only 4 ingredient you can enjoy delicious home made ice cream…no chemical added like store bought (the one that used to make it’s life last longer)…This ice cream taste amazing it’s creamy and have a strong taste and smell of durian.

DURIAN ICE CREAM (NO EGG)

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Ingredient:

306 g Rich Brand whipping cream
80 sweet condenced milk
290 g durian puree
140 ml fresh milk

METHOD:

1. Measure all ingredient as detailed and make sure your ice cream maker bowl is freeze overnight for best result.

2. Combined all ingredient and make sure everything is cool enough.

3. Start your ice cream maker before pouring the ingredient in and let it turning for 2-3 minute. This is to prevent the mixture from sticking to the side of the bowl.

4. Put all ingredient inside and let it churn for about 25 – 30minute .When done transfer to a container and freeze for 3 to 4 hour before serving.

5. Before serving take out your ice cream container and let it aside for about 5 minute to soften a bit and make it easier to scoop.

6. Ready to served…i can guarantee that you will love this ice cream as much as we do…

Baking With Kelly

NO BAKE MANGGO CHEESE CAKE

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My last post is Manggo Pudding and today recipe is something that related with manggo too….emmm…since it was a manggo season why not take this advantage to buy a cheap manggo …am i right?…hehehe…

          Today recipe is No Bake Manggo Cheese Cake…i know you all love it…so do i and my family….it is soo easy to make…And to be honest this is not my first trial but my second attempt. I am very satisfy with the result and i am not going to try another recipe cos’ i already found what i looking for. I’ve got a few tester and one of it my sister in law who is running a cake house. She compared my no bake manggo cheese cake with other no bake manggo cheese cake that bought from bakery by my other sister in law and they choose mine…yay…i win lol…

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         The taste is just right with the balance of manggo and cheese…it smooth but not a jelly like, it melt in your mouth. What i mean here is the gelatine is just right too…hard to explain how it taste here but i am pretty sure that you will not looking for another recipe after you tried this..
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NO BAKE MANGGO CHEESE CAKE

Make one 6′ round baking pan & one 6′ love shape baking pan

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Ingredient

Crust

200 g digestive biscuit
100 g melted butter

Filling

300 g manggo puree
60 g castor sugar
282 g cream cheese
1 tbsp lemon juice
90 g yogurt manggo and peach
186 uht whipping cream (whipped)
250 g manggo cube ( more if you like)
16 g gelatine powder

Manggo mirror glaze

200 g manggo puree
100 ml water
60 g castor sugar
1 tbsp gelatine ( add 2 tbsp water)
1 tbsp lemon juice

METHOD

1. Measure ingredient as detailed. Line bottom of baking pan with parchment paper. Set aside.

To make crust:

1. Finely crush digestive biscuit using rolling pin or food processor and in same time melt butter over double boiler.

2. Mix melted butter into crushed biscuit. Mix till well combined. Press biscuit mixture gently to lined baking pan evenly. Refrigerate until ready to use. You can make this a day advanced.

To make filling

1. Add gelatine to 2 tbsp water and let it bloom before put it over double boiler. In mean time heat manggo puree just until warm and dont let it to a boil. When done mix manggo puree  and gelatine. Stir until it well combined. Set aside.

2. In a food processor put in room temperature cream cheese and blend it until soft. Then add sugar,yogurt and lemon juice. Blend it until well combined. Take it out from food processor. Add in manggo puree and stir until well combine. Strain to get a smooth batter and to get ride any giant lump of cream cheese.

3. Using a hand mixer, whisk whipping cream until it reach soft peak or until it firm but don’t over whisk. Stop whisking when it no longer slide to other side when you shake the bowl.

4. When done add manggo cheese mixture into whipped whipping cream and mix gently using spatula. Mix until the colour is even and no more whipped cream seen.

5. Take out your refrigerated biscuit base and arrange some manggo cube on top before pouring half cream cheese mixture.Shake gently and add second layer of manggo cube before pouring the rest of cream cheese mixture. When done shake gently your baking pan once again to removed any traped air inside your cream cheese mixture so that you will not end up with a lot of unwanted hole inside of your cake. Refrigerate  for 1 hour and you don’t have to cover the top because sometimes it have a tendacy to produce water vapour s and will spoil the top.

To make manggo mirror glaze

1. Add 2 tbsp water into gelatine powder and let it bloom for 5 min. Then put it over double boiler and let it melt completely.

2. In mean time, put your manggo puree into sauce pot. Add in water, sugar and lemon juice. Stir constantly just until warm. Turn off heat and add in gelatine. Stir until well combine. Strain your manggo mirror glaze.

To assemble

1. Take out your chilled manggo cheese cake for last touch up.  Hehehe….Pour your manggo mirror glaze on top of your chilled cheese cake until the top is covered. The recipe is enough for one 6′ round baking pan and one 6′ love shape baking pan.

2. Refrigerate again atleast 6 to 7 hour before serving.

IMPORTANT NOTE:

1. To remove the cake from baking pan use hot kitchen towel and wrap around your baking pan for 30 second. Removed slowly.

2. Strain your manggo mirror glaze to get a smooth finish.

3. No need to cover the top while chilling in refrigerator or you will end up like mine. Supposed to be perfect but spoiled with plastic wrap.

4. Don’t use more gelatine than what i mentioned in this recipe cos it just right. You can reduce it but i can’t gurantee the texture. Better just stick with this recipe.

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5. Don’t used more melted butter for the crust or it will became hard.

Baking With Kelly

MANGGO PUDDING

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       It’s been a while after my last post..and today i will show a simple and quick recipe…well,  i always come with a simple recipe doesn’t i  ?…lol… it was a manggo season right now and you can easily see  manggo everywhere….

         Manggo Pudding , is a desert that served cold and really refreshing. It can be served plain or with evaporated milk and i am sure that all of you will love this desert. Ok, without futhermore lets jump to the ingredient…

MANGGO PUDDING

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Ingredient

1 packet of manggo pudding powder
200 g granulated white sugar
186 g Uht whipping cream
500 g manggo puree ( 300g manggo pulp + 200 ml water blend)
2.5 L water
385 ml evaporated milk ( 1 can)

Method :

1. Measure all ingredient as detailed.

2. Blend 300 g manggo pulp with 200 ml water to make 500 g manggo puree. Set aside.

3. In a large pot pour 2.5 L water, 385 ml evaporated milk, sugar ( you can reduce to your preference) and puding powder. Bring to a boil. Make sure to stir from time to time.

4. In mean time, heat you manggo puree. No need to boil , just until it warm. Set aside until you want to use it.

5. When your water mixture is start to boil add fruit sugar( small packet that was included inside of pudding powder), turn off the heat. Keep string. Add in manggo puree and uht whipping cream. Stir till’ well combine. Done.

6. Pour this pudding mixture to your prefered mould and let it cool completely before put in refrigerator. Don’t cover the top unless you are sure that these pudding is cool enough or you’ll get a watery pudding.

7. Redrigerate 2 to 3 hour before serving and you can serve with evaporated milk…Enjoy…

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Baking With Kelly

BEIGNETS/CHURROS BALL

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           Beignets or churros ball or fried pete a chaox or you name it… as i’m searching the recipe on the net i find  many diffrent name of this recipe and i all i see is just the same ingredient and method. If you know how to make cream puff then you have no problem to make this beignets.

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     The common problem that most of us facing is undercook beignets. The outside turn out dark to quick and it still wet inside. Why is this happen?? It because your oil is too hot…you maybe have a question like ‘this recipe call for 150’c and this temperature is over boiling point supposed to be very hot’… the answer is yes the oil should reach 150 ‘c before you put your beignets BUT after it reach 150’c you should reduce the heat and do some test before you fried the rest of dough. What kind of test? Well, put a small amount of dough after you reduce the heat and if it turn dark to quick wait a few second before fry another dough…why should we wait ? To make sure the oil is cool a bit..why the oil should reach 150’c then reduce it? Why not just until the oil is hot a bit?..to be honest, i don’t have the answer for this…lol..

       It taking time to fry the beignets, after you put the dough inside the oil you should stir it slowly to even the colour or to make sure it didn’t turn to dark very quick..you may see it seems like didn’t expand to double in size at the begining but just keep stiring slowly…after a few minute you will see that it start to burst and create a seams or expand from it original size supposed to be double or tripple in size. Fried until the beignets is golden brown.

BEIGNETS / CHURROS BALL

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Ingredient :

252 g water
150 g plain flour
100 g butter
3 g salt (only if you using unsalted butter)
4 g granulated white sugar
191 g egg (4 eggs = 55g each )
Enough castor sugar for coating

METHOD:

1. Put water, butter, salt and sugar to a boil. Make sure the butter is melted completely. Add in flour all at once and stir quickly until no lump or uncooked flour seen. You will know the dough is ready when a thin film appear on the bottom and the dough pull away from side. ( same like make cream puff). Let it cool to lukewarm before adding the eggs.

2. Add one egg at a time until it well combined and a peak pointing up form when you touch the dough with your finger. When done, put in refrigerator for one hour or atleast  30 minute …i refrigerated mine for 30 minute only cos’ i can’t wait that long to see the result….hehe…

3. After 30 minute , take the dough from refrigerator, heat oil until reach 150’c and reduce it (low heat) .Using ice cream scope, scope a little dough to make some test..if it turn dark to quick …wait a few second before adding the next dough. Keep stiring the biegnets until it burst and expand from it original size..you will see a seams after it start to expand..fried until it turn to brown colour…please note that to fry beignets it take time about 5-7 minute ( depend on your stove).

4. When done, drain your beignets and coat with sugar. Ready to served. ( best to served while it still hot ).

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Baking With Kelly

SOFT DOUGHNUT

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          I know everybody loved doughnut and so do my family. It’s easy to find it everyway and the only matter is the price. Well,why wasting when you can make it at home with minimum expences? My husband always questioned me why should i trouble my self to make this and i answered him i don’t call this trouble but it’s a joy of cooking. I love to see the result…and its fun..haha..
        I’ve been searching the recipe online and i saw Wendyink recipe ..i was attempted to try. With a simple recipe and easy instruction i stop searching for other recipe. Her instruction is very easy to understand but it still a bit tricky for me…WHY???? Because i trying to be smart and put my self in trouble. She say 1 egg yolk but i put 1 whole egg, 20 g butter but i put 42 g butter…make my dough too sticky…see??? This explain why some people failed when they trying a new recipe.lol..

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       When i saw my dough is too sticky and almost impossible to resque..i blame my self , i should follow her recipe as stated…but it already too late …i should find a solution or maybe just throw away the dough ?…i let it rest until double in size with hope it not stick to my hand but after that at the end it still the same. Since i am half way i decide to add 1/8 cup flour at a time and keep kneading until it not stick to my finger….finaly after adding my fifth 1/8 cup flour the dough not stick to my hand anymore and still soft..Emm finally…i roll the dough and cut it with my doughnut cutter. And let it rest for second time about 45 minute…yess !!! I saved the dough…

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          As the result , my doughnut finish with no time. My mother in law who is always have a comment…say nothing this time..that’s mean i success and the taste is delicious..this doughnut is very soft incase you are curious about the texture.

Adapted :wendyinkk

SOFT DOUGHNUT

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makes 18 small doughnut

Ingredient :

250 g all purposed flour
5/8 cup flour ( 1/8 cup bread flour + 4/8 cup plain flour = 140 g)
90 ml full cream milk
42 g butter
1 whole egg
1/4 tsp salt
1 tsp baking powder
23 g sugar
Enough castor sugar for coating

Yeast ( mix together)

1 tsp yeast
60 ml water (lukewarm)
1 tsp sugar

Prepare :

Cut your parchment paper like the one that you use for steamed  bao or enough for one doughnut.

Method :

1. Measure all ingredient as detailed. Mix yeast ,water and sugar. Do a quick stir and set aside.

2. Pour milk and add egg in bread mechine, followed by flour,salt, sugar, baking powder and yeast mixture. Except the flour that measured by cup please leave 1/8 for later used. ( i advised to just leave 1/8 cup flour and put 4/8  on bread mechine so that you don’t have to get through what happen to me…and beside it much easier this way.) Let the mechine do his work.

3. When the mechine stop for 1st time add butter and the mechine will start kneading again. Just follow your mechine instruction. When done, knead by your hand for a few minute. If it still stick to your hand add the rest of 1/8 cup that u leave aside ealier. Rest the dough until double in size or for 1 hour.

4. Flatten the dough , and roll with rolling pin. Thickness depend on your preference and cut it with doughnut cutter. Arrange the dough to a parchment paper that you’ve cut ealier. Let it rest until it double in size again. Mine around 45 minute. Make sure to cover the doughnut while resting.

5. Heat the oil. Medium heat and lift the parchment paper with doughnut , gently slip the doughnut into hot oil. Try one doughnut first.. if it turn to dark very quick it mean your oil is very hot.. reduce the heat before you fry the rest of your doughnut. One thing , make sure your oil is enough to cover the whole doughnut while frying.

6. Drain your fried doughnut. And when it cool a bit, coat with castor sugar. Ready to served.

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Baking With Kelly

TANG YUAN

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       There is nothing much i will write about tang yuan, i am sure that most of you know about tang yuan history or when it usually served. As i am looking the recipe on the net i’ve read a lot about it and it doesn’t necessary for me to re-write about it  cos’ it just the same.

       Tang yuan is mainly made from glutinous rice flour. Can be served with diffrent type of syrup/soup and filling. It can be heavy or light syrup/soup and i prefer mine with light syrup/soup. Since it extremely hot in my place i’ve choose sweet potato syrup/soup with barley. It really refreshing and light.

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       Usually origanal tang yuan is white with no filling but since time goes by, it been modify and came out in diffrent colour and filling. To make a diffrent colour i use orange and purple sweet potato and also screwpine for green colour. I find that tang yuan with sweet potato is more soft ,easy to shape and hold in shape while tang yuan with screwpine is a bit chewy and best to shape it after the water is boiling. There is a thing that you must know about orange and purple potato, they have a diffrent capacity to absorb water. Purple sweet potato in other hand is more to sandy and dry type.

TANG YUAN

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makes ( i forgot to count )

Ingredient :

Orange tang yuan

310 g orange sweet potato
80 g glutinous flour
20 g water

Purple tang yuan

280 g purple sweet potato
88 g glutinous flour
90 g water

Green tang yuan

136 g screwpine juice ( 8 pcs screwpine leave + enough water )
136 g glutinous flour
2 tsp coconut pandan emulco

For syrup/soup

900 g sweet potato
90 g barley
70 g granulated white sugar
130 g brown sugar (add more if you loved sweet)
80 g sago
7 pcs screwpine leaf ( knot )
3 L water

METHOD

1. Measure all ingredient as detailed above. Skinned sweet potato, measure and steam until very soft. Clean screwpine, cut and blend with water. Strain to get the juice. Set aside. In mean time cook your syrup/soup so that you can transfer your tang yuan immediately into it once cooked.

2. Transfer hot sweet potato into a bowl, mash until fine. Strain to remove any uncook potato and veins ( thin line on the potato ). Add in flour, and knead until form a ball. Add 1 tsp water at a time and keep kneading until you got a soft and easy to shape sweet potato ball. At the begining it may very sticky but just keep kneading. Add a little flour if it still stick to your hand after kneading a few minute. The dough should be very soft but not stick to your hand. Set aside.

3. Repeat the same process for purple sweet potato. It will be quite difficult with purple sweet potato since it more drier and sandy type than orange sweet potato but it will produce more attractive colour than other. Set aside.

4. For green colour, add pandan juice and coconut pandan emulco to  glutinous flour. Knead until became a smooth dough. If you find the dough is not soft enough add a little water at a time. Shape like a ball with your palm. You can shape it after your water is boiling so that you can put it into the water right after you shape it. This way you will get a pretty round ball.

5. Put your pandan tang yuan into  hot boiling water. When it float to the surface it mean your tang yuan is ready. Take it out and put into ice water. Let it sit until your syrup is ready or you can transfer directly into syrup once ready.

6. Do the same to potato tang yuan. It will float to surface and you will know it done.

TO MAKE SYRUP OR SOUP

1. Boil water, screwpine leaf and barley together. When you see the barley is expand than it original size, add in the rest ingredient except sago. Simmer until the potato is became soft. Add sago and turn to high heat for 5 minute and stir so that your sago not stick together. Transfer your tang yuan to the syrup/soup. Turn off fire and cover the pot with lid for another 10 minute before serving. This is to make sure the sago is fully cooked.

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* best to served it immediately.
* The size of tang yuan is depend on your preference.

Baking With Kelly