Pandan Layer Cake (Amended Recipe)

I made another Pandan Layer Cake for the Pot Luck Party last Saturday since I have some left over grated coconut from my last attempt. I have got the amount of sugar for the filling reduced from 130g to 95g, which is perfect to my sweetness level as well as for those people who are without a sweet tooth. The filling is more solid now. I made a mistake last time by adding more water to dilute the sweetness of the filling. To avoid this mistake, while cooking the filling, you may add the sugar slowly until it turns out to your preferred sweetness level.



For healthy issue, I also reduce the amount of the food color this time, as you can tell from the pictures, it doesn't look too much green.


Here's the recipe and steps again, I have also included some pictures to illustrate how I made the layers, hope it helps.

Ingredients for pandan cake :
1) Cake base
A)
i) 90g cake flour - shifted
ii) 1/2 tsp baking powder - shifted
iii) 3 egg yolks
iv) 30g sugar
v) 1/4 cup pandan juice
vi) 1/4 cup vegetable oil
vii) 1/4 tsp salt
viii) 1/4 tsp pandan extract
iX) 1 small drop of green food color (Optional)

B)
i) 3 egg whites
ii) 50g sugar
iii) 1/4 tsp cream of tartar

Ingredients for the pandan filling :

1. 900ML coconut milk
2. 100ML pandan juice (about 20 leaves)
3. 75g green pea flour ( I used arrow root starch as substitute - had to dissolve it in coconut milk first before cooking)
4. 1 tbsp jelly powder
5. 1/3 tsp salt
6. 95g sugar (original recipe called out 130g)
7. 1/4 tsp pandan extract
8. 1~2 small drops green color

Decoration :

50g of fresh grated coconut



Steps :

Cake
i) Line a 8" spring form cake pan, preheat the oven at 350F.
ii) In a mixing bowl, mix ingredients A until well combined.
iii) In a separate larger and clean mixing bowl, whisk ingredients B until stiff.
iv) Gently fold in step # iii, lightly stir with plastic spatula to mix well.
v) Pour the mixture into cake pan, bake for 40~45 minutes.
vi) Invert the cake for cooling.
vii) Slice the cake to 2 layers horizontally.

Filling
1. Cook the filling ingredients until slightly thickened, do not bring to boil. Divide to 2 portion.
2. On a flat plate/cake board, arrange the loosened 8" ring to sit on top of it so there is an even gap all around (you may stick the ring on the plate with few spots of candle wax, this will prevent the ring from moving when you fix the filling). This will make the mold - like a "Jello mold" - for the topping to form into. Place a slice cake into the cake ring, pour the first portion of filling into cake ring, repeat the same for the second layer.
3. Refrigerate until set.
4. Remove the cake ring (and the candle wax) and decorate with the grated coconut. Return to fridge , chill overnight.
5. Serve chilled.

Stick the cake ring with wax ->cover the fist slice of cake with the filling -> repeat the same for second layer. The last picture is my tool for grating the coconut.

Pot Luck Party

We were invited by a couple I got to know from Tzu Chi for a pot luck party on Saturday. It was a lot of fun. Of course, a lot of foods to enjoy too. There are many good chefs I came to know from Tzu Chi culinary team. And I have learned a lot of cooking tips and tricks from them.

We took about 1 hour 15 minutes to drive over there. The house is tastefully furnished and decorated with a lot of antique collections. The host is a retired couple that has been traveling to many countries. The husband is from British, a very successful gentlemen. The wife is from Taiwan, an elegant and cheerful lady. The daughter - a lovely and pretty girl who is now studying in medical school. What a wonderful family.

I was so busy on trying the different foods that were brought by different guests. Just able to take a few photos for the foods. The rest of them were gone to our stomach before I realize that I should have taken the photos for my blog. See the yummy foods from above pictures? They were irresistible. :-p. Guest what did I make for the party? Will tell you in my next post. :-)

It was a wonderful and eye opening day. Tom and I will be working hard to make our dream house come true! LOL!!

Sambal Petai and Udang

I Never thought that I could find petai in America. This is why I love Lee Lee Asian supermarket so much. Petai in Hokkian dialect called "chao dao", means stinky bean. It tastes like asparagus with very strong flavor of Lima bean (according to Tom).

Petai is very popular in Southeast Asia countries like Malaysia, Thailand, Indonesia, Burma. Many people love it with sambal (a very popular chili sauce in Malaysia). However, some people might be hesitant to eat it because it contains certain amino acids that give a strong smell to one's urine, an effect that can be noticed up to two days after consumption. Anyway, I don't have to worry about this awkward side effect now, because I have found a trick to avoid it. When you are eating petai, get some egg plant as well, it will help to reduce or remove the strong smell. Trust me, it works.



Sambal petai is another dish that would make me finish 3 bowls of rice other than Turmeric Chicken. Before I got the blender, it took me a lot of time to pound the ingredients. But when I think about something really yummy to satisfy my stomach, I don't care too much about the hard work. Would you?

Ingredients :

1. 120g petai
2. 400g medium prawn (trim the spikes and de-vein)
3. 170g shallot
4. 125g red chili (unseeded)
5. 5g dried chili (unseeded)
6. 1/2 tbsp dried pan fried belacan
7. 10g fresh turmaric
8. 1 tbsp dried shrimp
9. 2.5 tbsp vegetable oil
10. 160~80ml water
11. 10g tamarind fruit - mix with 1.5 tbsp water for juice
12. Salt to taste
13. A pinch of sugar to taste (optional)

Steps :

1. Blend well the ingredient #3~#8.
2. Heat up the frying pan and oil.
3. Pour in sambal mixture, stir in medium high heat for 7~8 minutes.
4. Add in the prawns, continue to cook (gradually add in water) until the prawns are almost done (about 3~4 minutes, depends on the prawn size)
5. Add in petai and tamarind juice cook for another 3~4 minutes.
6. Season to taste.

Char Siu Bao/BBQ Pork Bun (叉烧包)

Char Siu bao is a Cantonese saying which means BBQ Pork bun. The bun is filled with BBQ pork chunks mixed with some other seasonings like soy sauce, onion, honey, sesame seed/oil..etc. It is one of the most popular items at Dim Sum (Chinese light dishes) restaurant, and you may find it either steamed or baked.



The typical steamed BBQ pork bun will have a "cracked and smiled" skin. So making the dough for this bun is different than any other bun. The techniques of folding and sealing the skin are important to make your bun cracked and smiled. Secondly, the skin edge must be thicker than the middle while you roll the dough, so it will leave extra dough for the bun to crack and smile. Last, keep the sealing edge oil-free and clean from the pork filling.



The ingredients for the skin (18~20 petite buns) :

A)
1. 4g instant yeast
2. 70g water

B)
1. 140g cake flour (低筋面粉)
2. 60g wheat starch (澄面粉 - normally used for cai kuih skin)
3. 60g sugar
4. 20g oil

C)
1. 7g baking powder
2. 10g water

BBQ pork filling ingredients below are for your reference, you may adjust the amount according to your personal liking.

1. 120g BBQ pork chunks (see recipe for BBQ Pork)
2. 1 tsp sesame oil
3. 1/2 tsp fresh grated ginger
4. 1/4 cup finely chopped green onion
5. 1/2 tsp oyster sauce
6. 1 tsp soy sauce
7. 1 tsp hoisin sauce
8. a pinch of five spices powder
9. a pinch of white pepper
10. 1 tsp honey
11. 1 tsp corn starch
12. some roasted sesame seed



Methods :

1. Mix the yeast in the water.
2. Slowly add in the yeast water into ingredient B, knead to mix well. Let the dough rest for 90 minutes. The dough will be a bit dry at this stage, don't worry, there will be another 10g water to be added in C.
3. After 90 minutes, mix the baking powder in 10g water. Then slowly add into the rested dough. Meanwhile, knead the dough to mix well. Rest for another 20 minutes
4. Divide the dough into 25g balls (for petite size bun).
5. Dust your working surface, hands and rolling pin with some flour.
7. Roll the ball to a 1.5" diameter skin (the middle should be thinner than the edge).
5. Spoon the BBQ pork mixture in the middle of the skin, fold and seal with your fingers. Be careful not to let the filling touch on the edge as this will make your buns not cracked/smiled
6. Steam at high heat for 10 minutes (petite size), 12~15 minutes for bigger size.

BBQ Pork - Char Siu (蜜汁叉烧)

My friend Amy told me that she wanted to make some char siu bao (BBQ Pork bun). The skin of char siu bao is different than any bun else because it has to be "cracked and smiled" after steaming. The skin recipe she showed me is a bit complicated. I made vegetarian char siu bao for the wedding ceremony of a sister at Tzu Chi before. So I decided to make it again to reconfirm the measurements of my recipe.

Here's the recipe for the char siu first, I will post the skin recipe soon.




Ingredients :

1. 580g pork chop (about 1" thick)

Marinating sauce :

1. 1tsp fresh grated ginger
2. 1.5 tbsp Hoisin sauce (I didn't use char siu sauce because it contents red food color)
3. 3 tbsp soy sauce
4. 1/2 tsp dark soy sauce (optional)
5. 1 tsp sugar
6. 3 cloves crushed garlic
7. a pinch of five spices powder
8. 1tbsp sesame oil

Standby 1 tbsp honey for glazing.

1. Mix all the marinating ingredients in a container, rub in the pork chops for evenly coated, refrigerate overnight.
2. Let the marinated pork return to room temperature before cooking.
3. Bake 20~30 minutes for each side with preheated oven at 350F.
4. Immediately brush the honey on both side of the char siu.

Seafood Mi Sua Kor (海鲜面线糊)

There is a restaurant at Chai Leng Park called Teo Chew Meng. Their famous signature dishes are seafood mi sua kor, porridge or noodle. The business has been expanded these few years, you may find their branches in Penang Island too.

The last time I dined there was a long time ago - maybe 10~11 years?? Ya, I never went back to this place - not because of the food quality, it is rather the price issue. We spent about RM30 for 2 bowl of mi sua kor, expensive huh? I couldn't afford to dine there with my family (8 members) very often, or we would have filed for bankruptcy!! LOL!!



Since then, I started to cook my own version mi sua kor whenever I'm craving for it. Especially during the Chinese New Year. I always use the chicken stock and the fresh seafood ingredients that are leftover from the reunion dinner to cook mi sua kor. That costs a lot less than it would to bring my whole family to Teo Chew Meng..LOL!!!




Ingredients (for 2~3 people) and steps :

1. 900ml chicken stock

or

1. 900ml water
2 1pc whole chicken bone
3 1" ginger
4. 1pcs dried scallop (江瑤柱)
5. 2~3 pcs dried mushroom - slice
6. 1/2 tsp white papper corn - crashed with knife
7. 75g mi sua (面线) - quick rince with water before adding to chicken stock
8. Variety seafood - prawn, fish, squid, octopus, sea cucumber...etc.
9. Salt to taste
10. 1 tbsp tapioca starch (太白粉) - mix with 1 tbsp water
11. 1 egg - whisk for egg drop (optional)
12. Some garlic oil, sesame oil and white pepper powder.
13. Some Chinese celery or cilantro
14. Dark vinegar (optional)


Steps :

1. In a non stick pot, boil the water and add in the ingredients from #2 ~ # 6, cook at low heat for 30 minutes.
2. Remove the chicken bone, and ginger.
3. Add in mi sua, slightly stir for few second to prevent it stick together.
4. Simmer for 35~ 40 minutes
5. Add your preferred seafood ingredients, bring to boil over high heat, don't over cook the seafood.
6. Salt to taste.
7. Thicken the mi sua kor with tapioca batter, stir well to prevent lumpy soup.
8. Pour in whisked egg (optional), wait for 4~5 second and stir.
9. Remove from heat, serve immediately.
10. Top with some garlic oil, sesame oil, white pepper, Chinese celery or cilantro.
11. Add some vinegar (optional)

Chicken Cordon Bleu

What is the meaning of Cordon Bleu? I asked Tom when I first saw this dish on the menu in a restaurant. He told me that it is the name of a culinary school. Cordon Bleu is a French word, means "blue ribbon", which was referred to the apparel of the knights in France back to 15th century.

And what is that chicken related to cordon bleu? Umm..... I couldn't find the right answer. It might be a dish that invented by a chef in the Cordon Bleu culinary school. The history of Chicken Cordon Bleu is a little vague, some people said it was invented in the United States, and some said it was developed in Europe.



Anyway, traditionally, it is a piece of chicken breast stuffed with cheese (Swiss or Gruyere) and sliced ham. Then the stuffed breast is coated with bread crumbs and either pan fried or oven baked.

I have made this dish several times with aged Swiss cheese. I never had aged Swiss cheese before, got that accidentally because the shop was running out of the normal type. For those huge cheese fans, aged cheese is one of the best. I couldn't handle the strong taste of aged cheese, but Tom and Cici love it very much.



After finishing the pack of the aged cheese I got, I made this dish with the newly bought normal Swiss cheese yesterday. I could handle it much better than before. So, if you are the beginner to the taste of cheese, don't cook this with the aged cheese, it will be like an American eating "stinky tofu" 臭豆腐.

Ingredients :

1. 2 pieces of chicken breast halves.
2. 1/2 tsp parsley flakes
3. 1 tsp garlic salt
4. Some black pepper (optional)
5. 2 slices of swiss/gruyere cheese
6. 2 slices of cooked ham ( I used honey ham or turkey ham)
7. 1/3 cup of seasoned bread crumbs


Steps :

1. Pound the chicken breast with meat mallet to 1/4" thick piece. I don't have the meat mallet, so I sliced the breast with knife to a thinner butterfly piece.
2. Season the chicken breast (both sides) with garlic salt and parsley flakes. Refrigerate overnight.
3. Preheat oven to 350F/175C
3. Place a slice of cheese and a slice of ham on top of each chicken piece.
4. Roll up each piece and secure with 2~3 tooth picks.
5. Coat each stuffed chicken evenly with bread crumbs.
6. Place the chicken on a cooling rack that sitting on top of a baking sheet.
7. Bake for 30 ~ 35 minutes or until the meat is no longer pinky.
8. Remove the tooth picks and serve immediately.

Butterfly slice -> Roll -> Tooth picks secured -> bread crumbs coated - > ready to bake!!