RECIPE Soy Sauce Chicken

Soy Sauce Chicken

This has nothing to do with baking but I wanted to keep this recipe that I have tried out. It's fragrant and tasty:) 

Ingredients:

600-800g chicken 

(2 breasts & 2 thighs)

1/2 cup Feng He Garden soy sauce

2 tablespoons Feng He Garden dark soy sauce

2-3 cups water

1 tablespoon Hua Tiao wine

5 slices  ginger

4 cloves  garlic, peeled & smashed

1 tablespoon rose wine

10g  rock sugar

Some spring onions

Dash of pepper

  

Steps:

Add everything in except chicken into a pot. Let it boil for 10mins.

Add in the chicken to the pot.

Cover lid and simmer under low fire for 8 mins.

Turn the chicken pieces after the 8 mins if you cannot submerge the chicken in the sauce fully.

Continue to cook under low fire for another 8mins.

After 16mins of cooking, scoop out the chicken, chop and serve.

Scoop out some of the remaining stock and thicken it with some corn/potato starch. 

This is to serve on rice & chicken.

1) Rose buds is optional. You can get the rose buds from Chinese medical shop.

2) You can use this recipe for whole chicken too. It works well but please adjust your cooking time accordingly. (30 minutes in total for a chicken) 

RECIPE Gateau Mousse au Ispahan

Inspired by Pierre Hermé's macaron Ispahan, I made a mousse cake with rose, raspberry, lychee layers topped with summer berries. 

Let's break down the layers. 

The sponge cake is a rose genoise cake, soaked with rose and sake. That's the darker pink on the sponge. 

Bottom mousse layer is raspberry & strawberry meringue mousse. 

Centre white layer is lychee meringue mousse. 

Third layer is raspberry meringue mousse. 

Top layer is raspberry, rose syrup and sake geleé. 

Eaten altogether, the rose complements the raspberry and the lychee gives a lovely refreshing taste. The flavours blend very well together. 

I made the purée by separately blending fresh raspberries and strawberries and canned lychee. 

First, let's make the genoise sponge. I made rose genoise which I adapted from a regular genoise recipe.

Rose Genoise Sponge 

2 eggs 

70g caster sugar 

70g cake flour and a pinch of salt 

20g milk 

1-2 tsp rose essence/EO 

1-2 tbsp rose syrup 

Optional - pink / red colouring 

180deg Celcius 

23 minutes in fan forced oven 

14cm / 15cm cake mould 

Prepare a Bain-Marie. Combine the eggs and sugar and whisk til foamy, then place it in the BM and continue whisking til like warm (35-45 deg Celcius). Make sure the BM is lightly steaming and not on a rolling boil otherwise u end up with sweet scrambled eggs. 😂😅

Once slightly warm, frothy, light and fluffy, remove from BM and continue whisking til ribbon stage. 

Sift flour & salt once and then again, into the egg mixture. Fold in lightly, so as not to beat out the air u just incorporated. 

Mix milk with rose essence and syrup. Depending on how strong you want the rose flavour, add essence and syrup accordingly. Fold milk and essence & syrup into the mixture. If you want it more pink, add the colouring. I added two drops of red. 

Pour into baking tray/mould and bake. 

Once baked, remove from oven and tip it out from baking tray/mould on to a cooling rack. Set aside. 

I spilt the dough and baked separately so that I didn't have to mess about having to slice the cake after. 😂😊😁👍 

As you can see, my oven was a tad too hot and the cakes turned too brown but no matter... It's going to be hidden:P just make sure you adjust accordingly to your oven. 

(Note to self: half the recipe would be sufficient as I had twice the amount required left over) 

If you are still uncertain about the method, you can search for "genoise sponge" on YouTube or google. 

Here's one step-by-step with illustration guide you might want to check out for the method. 

https://cookpad.com/us/recipes/142963-moist-and-fluffy-sponge-cake-genoise-sponge-cake

Now we'll prepare the mousse. 

I used fresh fruit purée and did not add sugar. If you are going to buy from Phoon Huat then be aware there is sugar included in their fruit purée. 

Using a cake board (the gold base) and a 16cm x 3inch 

Mousse: 

[Raspberry] 

280g raspberry purée 

14g gelatin 

56cc cold water 

10cc lemon juice 

30cc raspberry liqueur (optional)

[Lychee] 

140g lychee purée 

7g gelatin 

28cc cold water 

5cc lemon juice 

15cc lychee liqueur (optional)

Meringue mousse: 

2 egg whites 

20g caster sugar 

90g cream (min. 35% fat content) 

20g caster sugar 

Syrup wash: 

Rose syrup 

Sake (other alcohol of choice or just cold water) 

-amount is aggaration, roughly 20cc rose syrup and 30cc alcohol/water or mix. All up to individual taste. 

FRUIT PURÉE GELATIN 

(Make the different flavours respectively) 

-Prepare Bain-Marie. 

-Measure cold water and then sprinkle the gelatin over it, let the gelatin bloom for 3-5 minutes. (Basically just set it aside, do not stir) 

-Measure out the fruit purée. 

-Place fruit purée and gelatin/water in the BM. Make sure temperature for the purée stays around 35-45 deg Celcius and for the gelatin only until it dissolves. 

-Remove from BM and let gelatin cool abit. If the fruit purée gets too hot, the colour will turn. 

-pour the cooled-slightly gelatin into the luke warm fruit purée and stir well, making sure the gelatin does not clump. 

-stir in lemon juice and fruit liqueur (optional) 

 

MERINGUE MOUSSE: 

- whisk egg white til foamy, add sugar and whisk til stuff peaks 

- beat cream and sugar til stiff 

FRUIT MOUSSE:

- split egg white meringue in to 2 portions 

- split whipped cream into 2 portions 

(Repeat the following process for respective fruit flavours) 

- whisk a small portion (approx 1/3) of whipped cream into fruit purée. Then whisk the remainder in til 80% incorporated. 

- whisk a small amount (approx 1/3) of the meringue into mixture and then incorporate the remainder. 

ASSEMBLING THE CAKE: 

- place first rose sponge cake on cake board in the centre of cake ring. 

- brush on the rose syrup/alcohol mix 

- pour in the fruit mousse mix. I poured in the raspberry first. 

- set in freezer for minimum 10 minutes. 

- remove from freezer and ensure surface is set and hard 

- place second rose sponge cake in the centre over the set fruit mousse 

- brush on the rose syrup/alcohol mix 

- pour in the next layer of fruit mousse mix. I poured in the lychee next. 

- set in freezer for minimum 10 minutes 

Prepare the fruit gelée now. 

RASPBERRY ROSE GELÉE 

35g raspberry purée 

27cc rose syrup 

4g gelatin 

16cc cold water 

5cc raspberry liqueur/sake 

- Prepare Bain-Marie 

- measure cold water, sprinkle gelatin and let it bloom. 

- measure syrup 

- place both in slightly steaming BM and warm until gelatin dissolves 

- pour gelatin into syrup (should not warm over 40deg syrup) and stir well, ensuring the gelatin does not clump 

- let the gelatin syrup mixture cool down slightly before stirring into purée otherwise the fruit will turn colour 

- after mixing gelatin syrup mixture to the fruit purée, add in the alcohol 

- put the mixture through a fine sieve and then pour onto the set cake and set in the fridge (not freezer this time) for 30min - 1 hour. 

- Decorate with summer berries. 

RECIPE Raw Vegan Blueberry Cheesecake

Raw, Vegan Blueberry Cheesecake 

Regular cheesecake is made from cheese, baked with butter, sugar, flour, eggs, and cream. What a guilty indulgence! 

Raw (unbaked), Vegan (no dairy, no eggs) Cheesecake consists of nuts, (pecans, macadamias, cashews,) dates, coconut oil, honey, lemon juice and vanilla extract. 

It's a guilt-free cheesecake! One that is packed with loads anti-oxidants, heart-healthy, bio-active compounds, flavonoids, fiber, and laden with minerals and vitamins, not forgetting it's also very yummy. 

I wrote more about the nutritional value of such a cheesecake on another blog post. There was just too many health benefits to cover! 

http://bakewithdin.blogspot.com/2015/08/nutritional-benefits-vegan-cheesecake.html

Here's the recipe to good health!:) 

Raw, Vegan Cheesecake 

For the base

1 cup raw almonds (pecan, hazelnuts, macadamias or walnuts will also work)

1 cup soft Medjool dates, pitted

1 tsp Himalayan salt

For the cheese filling

3 cups raw cashews, (soaked in filtered water for minimum 5 hours)

3/4 cup maple syrup (or honey or agave nectar) 

3/4 cup coconut oil

1/2 cup lemon juice (approx 2 large lemons)

1 tablespoon pure vanilla extract

1/2 teaspoon Himalayan salt

For the fruit topping: 

1 cup of thawed frozen berries (strawberries, blueberries, raspberries or actually any fruit u want)

1 cup honey or pitted dates

Method: 

Making the base: 

1. Using a dried foods processor/grinder, process nuts and dates and salt until it looks like damp, coarse sand/soil. The mixture should still be dry, but moist enough to hold together. Turn the base mixture into a spring-form pan, deep pie dish or glass dish and press evenly to cover the bottom and sides of dish. Place in freezer/fridge to set. 

Making the filling: 

1. Soaking the cashew nuts beforehand will allow for smoother blending. 

2. Squeeze 2 lemons and strain 

3. Use your most powerful blender (recommend Vita-mix or Blendtec but I used Braun) and blend up all the ingredients until very smooth and light in texture. There should be no chunks at all. This will take anywhere from 20 minutes to 45 minutes. If your blender is not a powerful one, make sure to pause every 5 minutes to prevent overheating of the motor. 

4. Reserve about 20% or 3/4 of filling, leave it in blender. Pour the rest of the filling into prepared crust. 

5. Blend the thawed berries and honey/dates with the reserve cheese filling. You can blend til smooth, or slightly chunky if you like biting into the fruit. Pour to cover cheesecake. 

6. Freeze for 4 hours. Once set, defrost for 10 minutes before cutting into slices to serve. If desired, top with fresh berries before serving. 

N.b - for processing in Tokit 

Minimally use 0.5x of recipe: 

1/2 cup nuts / dates for base 

And 

1.5 cups of cashew

Etc 

🎂 6 August 2015 

Raw, Vegan Cheesecake (Nutritional Benefits)

Nut cheesecakes are healthier and comparable in taste to dairy cheesecakes. It may sound weird tasting and only for crazy health fanatics, but you only have to try it to believe how yummy it is! 

Breakdown of nutritional benefits of the ingredients used in a raw vegan cheesecake 

A raw, vegan cheesecake comprises of nuts, dates, honey, coconut oil, lemon juice, and vanilla beans/extract. 

Here is a compilation of the health benefits of those ingredients.

Nuts contain unsaturated fats, protein and a range of vitamins and minerals and make a good swap for snacks like chocolate bars, cakes and biscuits.

Some studies suggest nuts are lowering cholesterol, inflammation and insulin resistance.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257681/

Health Benefits of Nut Consumption

Nuts (tree nuts and peanuts) are nutrient dense foods with complex matrices rich in unsaturated fatty and other bioactive compounds: high-quality vegetable protein, fiber, minerals, tocopherols, phytosterols, and phenolic compounds

Because they contribute a good level of protein and are a useful source of minerals like iron and zinc, cashews make an excellent choice if you're following a vegetarian diet. They're also rich in the mineral magnesium, which is thought to improve recall and delay, age-related memory loss. Add a handful to a vegetarian stir-fry or use as a nut butter on crackers or bread.

Nutritional Benefits of Hazelnuts

Hazelnuts contain a special combination of oils (especially oleic acid rich oil structure), proteins, carbohydrate, beta-sitosterol, essential vitamins and minerals, giving them a special place among other nuts as they have the unique ability to protect against diseases.

Opt for hazelnuts if you're concerned about high levels of homocysteine, an amino acid which has been associated with heart problems as well as conditions like Parkinsons. Hazelnuts are a good source of folate, which plays a key role in keeping homocysteine within normal levels.

Nutritional Benefits of Walnuts

California walnuts are rich in food value. They are a good source of several vitamins including thiamin, vitamin B6, and folacin. In addition, walnuts are a good source of the minerals iron, zinc, copper, magnesium, phosphorus, and potassium. They are naturally low in sodium and contribute substantial amounts of dietary fiber.

Walnuts contain no cholesterol and are high in unsaturated fats. Of the total polyunsaturated fat in walnuts (70%) 58% is linoleic acid and 12% is linolenic acid. Both of these fatty acids are essential for good health. 

Their superior antioxidant content means walnuts are useful in the fight against cancer. They're also a good source of mono-unsaturated, heart-friendly fats, and studies show they help to lower the bad form of cholesterol (LDL). Finally, they're rich in omega-3, so they're a great alternative if you don't eat oily fish.

Nutritional Benefits of Almonds

If you avoid dairy, calcium-rich almonds are a good choice to ensure you're getting enough of this bone-building mineral. Almonds are also high in vitamin E, a nutrient which helps to improve the condition and appearance of your skin. For some extra heart help, swap flaked almonds for the whole nut - with the skin intact - because the almond's skin is full of heart-protecting compounds called flavonoids.

Nutritional Benefits of Macadamias

Macadamias are a rich source of Vitamin A, iron, protein,  thiamin, riboflavin, niacin and folates. They also contain moderate amounts of zinc, copper, calcium, phosphorus, potassium and magnesium. Macadamia contains antioxidants like polyphenols, Amino acids, flavones and selenium. It is also a good source of carbohydrates like sucrose, fructose, glucose, maltose and some starch based carbohydrates.

Nutritional Benefits of Pecans

Heart-friendly pecans are packed with plant sterols, valuable compounds that are effective at lowering cholesterol levels. Pecans are also antioxidant-rich which helps prevent the plaque formation that causes hardening of the arteries. They're rich in oleic acid, the healthy fat found in olives and avocado. As a good source of vitamin B3 pecans are the perfect option if you're fighting fatigue because this vitamin helps us access the energy in our food.

Nutritional Benefits of Dates

The benefits of dates include relief from constipation, intestinal disorders, heart problems, anemia,  diarrhea, abdominal cancer, and many other conditions. Dates are rich in several vitamins, minerals and fiber too. These delicious fruits contain minerals like copper, sulfur, potassium, manganese, zinc, magnesium, calcium phosphorous, and iron, as well as B vitamins (especially B6), vitamin K, and vitamin A.

A study found that dates improved triglyceride profiles, and lowered oxidative stress levels by “reducing blood triglycerides,” which “improves the quality” of blood cholesterol by reducing its oxidation.” They also discovered that dates attach themselves to harmful, oxygen-free radicals and remove them from the body.

Dates are generally considered a low-glycemic food. The glycemic index (GI) measures how quickly various foods increase blood sugar levels. Whole foods with high sugar content along with high fiber, like dates, are lower glycemically because of their high fiber content. The fiber slows the introduction of sugar into the bloodstream thus avoiding the unhealthy sugar surges associated with most high glycemic foods.

http://naturalsociety.com/surprising-health-benefits-dates/#ixzz3hzsvYB13 

Nutritional Benefits of Coconut Oil

Coconuts are an excellent source of nutrition and have healthful meat, juice, and oil. The oil is arguably the most nutritious and has many health benefits. Coconut oil is over 90% saturated fat and has antimicrobial, antibacterial, and antifungal properties.

Coconut oil also has antioxidant properties and it helps in the absorption of other minerals.

Coconut oil is an incredible source of medium chain fatty acids (MCFAs), which have been shown to have many health benefits.

Coconut Oil is over 40% lauric acid, the richest source naturally available.

The health benefits of coconut oil include hair care, skin care, stress relief, cholesterol level maintenance, weight loss, boosted immune system, proper digestion and regulated metabolism. It also provides relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV, and cancer, while helping to improve dental quality and bone strength. These benefits of oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and their respective properties, such as antimicrobial, antioxidant, anti-fungal, antibacterial and soothing qualities.

https://www.organicfacts.net/health-benefits/oils/health-benefits-of-coconut-oil.html

Nutritional Benefits of Honey

Amongst the many health benefits of honey, what is most impressive to me is that honey can be a powerful immune system booster. It's antioxidant and anti-bacterial properties can help improve digestive system and help you stay healthy and fight disease.

Honey contains flavonoids, antioxidants which help reduce the risk of some cancers and heart disease. Recent research shows that honey treatment may help disorders such as ulcers and bacterial gastroenteritis. 

Nutritional Benefits of Vanilla

The chief chemical component in the beans is vanillin. The pods also compose of numerous traces of other constituents such as eugenol, caproic acid, phenoles, phenol ether, alcohols, carbonyl compounds, acids, ester, lactones, aliphatic and aromatic carbohydrates and vitispiranes.

Its extract contains small amounts of B-complex groups of vitamins such as niacin, pantothenic acid, thiamin, riboflavin and vitamin B-6. These vitamins help in enzyme synthesis, nervous system function and regulating body metabolism.

This condiment spice also contains small traces of minerals such as calcium, magnesium, potassium, manganese, iron and zinc. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure.

Nutritional Benefits of Lemons

The health benefits of lemons are due to its many nourishing elements like vitamin C, vitamin B6, vitamin A, vitamin E, folate, niacin thiamin, riboflavin, pantothenic acid, copper,  calcium, iron,  magnesium, potassium, zinc, phosphorus and protein. Lemon is a fruit that contains flavonoids, which are composites that contain antioxidant and cancer fighting properties. It helps to prevent diabetes, constipation, high blood pressure, fever, indigestion and many other problems, as well as improving the skin, hair, and teeth. Studies conducted at the American Urological Association highlight the fact that lemonade or lemon juice can eliminate the occurrence of kidney stones by forming urinary citrate, which prevents the formation of crystals.

According to the USDA National nutrient database, one raw lemon, without peel (about 58 grams) provides 17 calories, 0.6 grams of protein, 0.2 grams of fat, 5.4 grams of carbohydrate (including 1.6 grams of fiber and 1.5 grams of sugar, 51% of daily vitamin C needs as well as small amounts of thiamin, riboflavin, vitamin B-6, pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, copper and manganese.

http://www.medicalnewstoday.com/articles/283476.php

Possible health benefits of consuming lemons

Lowering stroke risk

Combating cancer

Maintaining a healthy complexion

Preventing asthma

Increasing iron absorption

Boosting the immune system

Prevent kidney stones

Support weight loss

Aids in digestion

Anticancer properties

Potassium power

Balance pH

 http://www.popsugar.com/fitness/10-Reasons-Lemon-Juice-Good-You-14860617

 

 

  

ABC Mont Blanc

ABC Cooking Studio

Gateau Mont Blanc 

Apparently it was created based on the Alpine mountain that borders France and Switzerland. The Japanese have adapted it and made it their own. (IMHO) 

It's a real fun cake to do. First, a genoise sponge chocolate base and pile up with whipped cream, topped off with chestnut noodles. 

Baked the sponge base and got the chestnuts and filling ready. 

Cut out the chocolate sponge and get ready to assemble. 

First layer and add chestnuts, filled with whipped cream. 

Added the second layer. 

Decorate with chestnut noodles and top off with a chestnut and a gold leaf. 

Angelia Lau

🍰 30 July 2015

RECIPE Pasta Carbonara

Pasta Carbonara adapted from the "authentic" Italian way, or close enough! :P 

Portion for one hungry person

100g Dried pasta (spaghetti) 

01- 02 cloves garlic, smashed (more if you like) 

2 slices bacon / pancetta / guanciale

Dash of white wine

02 egg yolks 

1/2 cup parmasean cheese / Romano Pecorino (shredded or ground)

Pinch of salt & black pepper (freshly ground)

Dash of cream (optional) 

Chopped parsley (optional) 

Mix the eggs, cheese, salt, pepper, parsley and cream in a large mixing bowl. Set aside. This sauce will be not be cooked but will be gently heated up by the heat from the pasta and oil from the bacon/meat. 

Cook the dried spaghetti in a large pot. I prefer it al dente, so cooking time around 8-10 minutes. 

While the pasta is cooking, heat a large skillet over medium heat. Add the meat of your choice and sauté with garlic for about 5 minutes, or until the meat is crispy and golden and has rendered its fat. 

When the pasta is almost ready, deglaze the pan with a little white wine. 

Strain the pasta and mix it in to the egg mixture that was set aside, stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. 

If the sauce seems too thick, thin it out with a little bit more cream. Garnish with more parsley and freshly ground black pepper. 

RECIPE Ham and Cheese muffins

Ham and cheese muffins

Sometimes you just want a break from the cloying sweetness and this recipe adds a savoury dimension to the classic muffin. 

HAM AND CHEESE MUFFINS

Recipe 

Yield 10 cups 

Preparation time: 

30 minutes preparation 

30 minutes bake and cool 

2 cups all purpose flour 

1/4 sugar 

1 tbsp baking powder 

1 tsp salt 

1 tsp onion powder 

1 tsp garlic powder 

1 cup milk / cream / yoghurt 

1/4 cup vegetable oil 

2 beaten eggs 

2 cups shredded cheddar 

2 cups ham in cubes 

2 tbsp bacon bits 

1 tsp dried basil/ mixed herbs 

1 tbsp fresh parsley (optional) 

METHOD 

1. Preheat oven 200deg Celcius 

2. Mix flour, salt, sugar, baking, onion and garlic powders and dried and fresh herbs. 

3. Beat the eggs and add in oil and milk. 

4. Make a well in dry flour mix, slowly pour and incorporate wet egg-milk mixture, stirring constantly to avoid lumps. 

5. Fold in bacon bits, cheese and ham. 

6. Spoon into muffin cups and top with more cheese and bacon bits. 

7. Bake at 200deg Celcius for 20 minutes. 

13 June 2015 

RECIPE White Chocolate Matcha Cupcakes

Inspired by the Gateau Chocolat from ABC school, I came up with my own adaptation of this recipe for white chocolate matcha cupcakes. 

White chocolate matcha cupcakes 

RECIPE 

Yield 6

Time taken: 

30 minutes preparation 

30 minutes baking and cooling 

100g White Chocolate (bar / buttons / chips) 

50g butter

50g flour 

30g matcha powder 

1 tsp baking powder 

3 eggs (separated) 

40g sugar 

1 tsp vanilla essence 

METHOD 

1. Preheat oven 160deg Celcius. 

2. Using Bain-marie, melt the white chocolate and butter, taking care not to overheat and over stir. Once melted, set aside to cool. 

3. Sieve the flour, baking powder and matcha powder. (Will need to be sieved again later, a total of two times for more air introduction) 

4. Whisk up the 3 egg yolks with 40g sugar. Whisk til thick, creamy and light yellow, almost white (mayonnaise colour) 

5. Whisk egg white to stiff peaks (meringue). 

6. Sieve the flour (this is the second time) and matcha mixture into the cooled chocolate butter mixture. Fold in, taking care not to over mix. 

7. Fold into the egg yolk mixture, taking care not to overmix. 

8. Incorporate meringue in 1/3 parts. Fold in carefully. 

9. Fill cupcake linings with cupcake batter. 

10. Bake at 160deg C for 20-25 mins. 

(If fan forced, bring down temperature a little) 

I used matcha powder such as these:

Here is how I did the cupcakes (double portion), step by step in pictures: 

- weighing the flour n matcha powder

-melting the chocolate and butter over a Bain marie 

- separating out the eggs

-whisk egg whites til stiff peaks 

-add sugar to egg yolks and beat til creamy

- beat til looks like mayonnaise 

- sieve flour the first time 

-second sieve, into butter chocolate mixture, I only sieved in 1/2-3/4 of flour. 

- added the yolk mixture. 

- started to look much better

- sieved in the remaining portion of flour n matcha powder 

-folded in til all incorporated

-added 1/3 egg whites and fold in

-looks a little gross at this stage 

Don't give up, keep going! 

-all incorporated, texture is perfect! 

-Filled my cupcake cups

-going into the oven! 

-tadaa!! All done. :D

🍰 13 June 2015